We love to bake!
Waste not, want not, no? And thus man goes out from the desert to bake tarts filled with whatever man can find. In this case, the "man" was me. Inspired by memories of our interview with Jacques Pepin, where he reccounted his mother's frugal but wonderful use of...
Check out Facebook page of Massimo Vitale. Recently he posted what is known as a "ciambella Romagnola," which sometimes translated as a ring cake, reminds me of a torpedo of dough. Massimo posted to enjoy it with white wine, specifically...
This past weekend I took a class with James Lahey of Sullivan Street Bakery. The class was labeled as "Three breads, one dough," and based on Lahey's now famous no-knead dough technique. The class was quite simple in theory, but I walked out filled with techniques and...
French apple tart is a classic, it's one I first learned at culinary school.So changing gears from my usual standard, frangipane puff pastry individual or bande, I returned to "old school", literally.
Creating a "grigne" (aka "ears) in a bread can add real panache to the sight of a bread. And creating a double grigne to give a bread opposing "ears" is relatively easy. But the process can also be "double edged sword." You may think aesthetics important in baking,...
Just the other day I recieved a 5 kilo bag of Skura, from Atalanta corp., through the auspices of my friend Domenico Bianco. Antonino Esposito who developed it for Molino Pivetti uses it to make pizza nera, with the smokey toasted grano arso. Skura is a a mixture of...
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