We love to bake!
Hankering for pound cake, I made a batch using chocolate chips provided by spice shop master, Lior Lev Sercarz. More specifically, I incorporated his #39 Reims spiced-chocolate. Normally reserved for hot cocoa, below are photos of the quatres quarts au chocolat that...
Crackers can be a welcome substitute from the crust and crumb of bread. Loave-less last weekend, I whipped up two batches of dip-embracing crackers. The first was a chia and sprouted multigrain, the second a haphazard adaption of a formula from baker Stefano Pibi....
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It also has a surprising ingredient; potato flour. Which actually is a bit like Latin pastries made with chuño, a Andean potato...
The Phoenix rises from crusty-ashes of an oven - all to say that my micro-baking is reborn. Stay tuned, as I report on my concentrated focus on creating great, marketable loaves of bread from the hot innards of my home kitchen. Watch me heavy-eyed and flour-covered...
Below are some photos of meat pies, made benefit of my friend Brad Preznant's recipe, now living in New Zealand. With access to a reservoir of holiday-left goose and duck fat, I whipped up a batch. My first pasty was with chorizo, chicken and potatoes, and the other...
Suffering from a jones for poppy-seed bread, I stopped into my local Turkish food market and asked for poppy seeds to grind. The guy told me to try "haşhas," a Turkish poppy-seed paste. I'm glad to have taken his advice. Hashas is a richer brown than the usual...
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