We love to bake!
With work a full grind, baking at home is on the back burner. But I had time to try an old school levain. I played with it, using a whole grain levain and long bulk ferment of four hours. My trick is to refresh levain in the morning, get off work and start the dough...
I miss my Cuisinart bread oven! Outfitted with stone tiles, and cranking up to 500, it was my path to decent loaves and efficient delivery during my fledgling days as micro baker. Fast forward to today, when building problems means no source...
Spring Fling is an annual work party the week before Memorial Day. It is something I chronicle - as well as prepare! It's a big, demanding affair in which we lay out a spread of caviar and canapés, with the final part of the evening including...
Real men don't eat quiche? I don't even know if they're trendy anymore and I don't care. I don't think I'll ever dislike them, simple and delicious they're a comfort food and in my DNA! Pâte brisée (makes one large tart, or about 15 small...
Imagine you wake up and go to brew coffee on your favorite stove (the one in your own kitchen), and there's no flame. Happened to me. Turns out there is a major a leak in the building's gas line. Could be months without cooking at home. Ouch! To cheer myself...
My buddy Domenico, a zen teacher of cucina reale Italiana, often scolds me for my periodic lapses in understanding semantic and ingredient differences. Sort of like my editor Jonathan scolds me for writing three paragraphs when three sentences and a few...
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