We love to bake!
Tourtière are meat pies of Quebecois origin. If you are not near Quebec, New York City's Montreal-influenced M.Wells serves them. I decided to make a batch at home. My mise en place included meats along with pre-cooked and pre-cooled vegetables, set in...
Below is a recent shot of Sullivan Street Bakery owner/baker James Lahey. Stopping by to say hello, I found him working on an interesting batch of bread for an event dubbed #waSted. It's a pop up event at Blue Hill which will be devoted to the theme of food waste and...
My initial intention with the croissants below was to use grano arso. But realizing I had misplaced it, instinct led me to try substituting Japanese matcha green tea. Go figure! Well, my instinct worked. While these fully levain croissants led to some worry - as my...
Babka and Mackowiec are East European bakery favorites of mine. Sadly, in today's New York City, where neighborhood bakers are now just a memory, these pastries are usually relegated to hazy nostalgia versus the experience of an actual savory bite. What's a person to...
My father being a lapsed Jew, my mother a lapsed Catholic, that led me to grow up avoiding religion while embracing the culinary gifts either parent's background provided. Well, Easter is coming soon but for now it's Purim. Which for me means one thing: the...
Brioche with olive oil isn't new to me. What is new is laminating it with butter! Nothing nicer then crisp flaky dough outside while the inside is soft and savory. Below are photos of such a treat; sourdough leavened and laminated dough, erupting like a mushroom!
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