We love to bake!
Recently, my former mentor and boss, Chef Jean-Michel Bergounoux asked me about what flour I used when baking bread. I didn't think much beyond the fact that maybe he made a loaf occasionally at home or even if he was trying to make some bread for a special meal at...
I love scones. And quite often my wife asks me to bake them. The store-bought scones are often dry. And they're actually easy and fun to prepare at home. Besides, topped with jam.... ha! They require basic ingredients; flour, butter, cream, baking powder and whatever...
This past weekend I revisited baking panettone, both for practice and in the dreamy hopes of attracting some investors. Anyone want to start a bakery with me? Regardless, read on. I gave Carmen's formula a try (Madrid tienes miga), though I...
December means it is Panettone time, but I always think of Dresdener Stollen as the meatier Holiday bread, studded with more then just silky air and perfume. It's a sugar coated log of nuts, raisins and whimsy. In actuality, it could be filled with virtually...
I love brownies. And reading about the world's rising gluten intolerance on the Huffington Post Kitchen Daily, I found an interesting recipe from Ilva Berretta for chick pea and pecan gluten free brownies. The article made me wonder if my...
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