We love to bake!
It's been years since I first tasted and fell in love with Turkish "pide." These days my menu includes a lamb kebab, as well as a Turkish-inspired eggplant salad (patlican salatasi). So I decided to enhance the dish with some pide. Luckily I just looked into the...
Having been told that maiorca flour can be used to make cannoli shells, I used it to make a batch of petit beurres cookies. The results were not quite a sable, more or less a digestive biscuit, nice to dip into your espresso or warm milk. Next time I may mix in...
Testing an ancient "maiorca" flour for Gustiamo, its extensible quality suggested it would be great for pizza. Inspired by Alessandro Scuderi's viral pizza video (that feature weaker protein ancient grain flours) I decided to give his recipe a try. Alessandro uses a...
My friends at Gustiamo asked if I would test some new Sicilian flour. Heading up to the Bronx to meet their crew, I got a chance to meet a hero of mine, Rick Easton! Not just that - we actually got to enjoy one of Rick's freshly baked focaccias, a treat for which he'd...
When late April weather went over 80 Fahrenheit, I decided to make a lobster salad. Then, using commercial yeast, I quickly whipped a batch of potato rolls. Yes, I'm a sourdough obsessed bread nerd, but this was a window of opportunity and I didn't have wild yeast!...
Recently I prepared berry tartes for a party. Totally old school here goes; creme patisserie-filled sable shell. This kind of dessert is simple yet time-consuming because of fruit preparation. A tasty retro-classic.
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