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Tag Archives: Recipe
Nougat Montelimar
I used to be excited by the snap and sweetness of a Nestle Crunch bar until I started sneaking some of my mom and dad’s sweet tooth fixes. My mom would take out her black 70+ percent Valrhona chocolate bar
Posted in Recipe Testing
Tagged Nougat, nougat de montelimar, nougat montelimar, orange peel, Recipe
10 Comments
Meatloaf Cupcakes with Mashed Potato Frosting
Writing a food blog that focuses on desserts is not too kind on the thighs! Recently, not only am I creating or finding more great and light savory recipes, I’m looking for ones that are fun to photograph.
Posted in Recipe Testing
Tagged Cupcake, Mashed Potatoes, Meat, Meat Loaf, Meatloaf, Recipe
1 Comment
A Fruitful Summer
Summer rolls around and I begin to see all the signs of a fruitful cooking season. First rhubarb and strawberries, then plums, cherries, and peaches. Peaches! A good peach can make me weak in the knees.
Posted in Recipe Testing
Tagged blackberries, blackberry, blackberry cake, Cake, Fruit, Peach, peach cake, Peaches, Recipe
3 Comments
You can try this at home!
So maybe some of my early recipe posts were a little difficult – culinary voodoo that you wanted to see but not attempt to make. D gave me a recount of her struggle to make my chocolate hazelnut cookie recipe. … Continue reading
Posted in Recipe Testing
Tagged broth, Carrot, Ham hock, Lentil, Lentil soup, Onion, Recipe, Tomato paste
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Bay Area’s new crop of cookbooks
I’m here with a quick Monday post to get your taste buds prepped for the week. The SF Chronicle has just written a great article on the new cookbooks from local authors that have recently been published with excerpts of … Continue reading
Posted in Food News
Tagged bakery, bay area, Books, Bread, bread baker, bread book, Chronicle, Cookbook, cookbooks, Cooking, crop, date, date pudding, favorite recipes, food, Food and Drink, food porn, home cooks, Monday, provocative photos, Recipe, recipes, sexy shots, sf chronicle, Shopping, taste, taste buds, tyler florence, vineyard, william sonoma
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Friday Night Dinner: What to do with that french country loaf
I’m here with just a quick post on a recipe I really enjoyed. There was a loaf of 2-day old french country bread sitting on my counter. What to do . . . what to do . . . aaaah, … Continue reading
It’s getting steamy in here
Right as it’s getting hot in San Francisco, I’m the only one insane enough to use her badly insulated oven to bake bread in her south-facing apartment. It’s definitely getting hot in here! A friend asked me about the steam … Continue reading
Posted in Cooking Tips, Food Science, Recipe Testing
Tagged apartment, baguette recipe, baguette recipes, bake, boiling water, Bread, chad robertson, Convection, convection ovens, crispy, delicious bread, Dough, dry yeast, dutch, dutch oven, first five minutes, ingenious method, kitchen convection ovens, one, oven, ovens, pain, pastry, post, professional baker, pyrex dish, Recipe, role, san francisco, steamy, water, yeast
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Flaky Doughs from Around the World! — Part Two : America
When I posted my cornmeal cherry scones recipe, I casually added, “If you are making the batter by hand, cut the butter into the dry ingredients with your hands.” My friend D imed me and said, “I want to make these … Continue reading
Posted in Cooking Tips, Recipe Testing
Tagged apple pie filling recipe, Butter, click, cornmeal, Dough, Doughs, dry ingredients, equipment, Flaky, Flour, food processor, half, hand, idea, Part, pastry blender, pie, pie crust, pie crust recipe, pie dough, Recipe, refrigerate, scones, scones recipe, technique, voiceover, warm dough, warm hands, World
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What makes flaky dough puff?
I was talking to F on the bus two nights ago about why I didn’t want to test a croissant recipe in my Flaky Dough series on the blog. Me: “Croissant dough is so finicky. If you get it too … Continue reading → Continue reading
Posted in Food Science
Tagged art and soul, bake, baking soda, blog, bready, bus, buttermilk, carbon dioxide gas, chemical, cornmeal, croissant, croissants, Dough, fat, flakiness, Flaky Dough, flaky pastry, flaky texture, Flour, Gluten, leaven, leaveners, oil, pastry, pate a choux, pie, pie dough, powder, powder and baking soda, Pratha, privacy, protein, puff, puff pastry, Recipe, roti, scones, series, Steam, thin layers, water, water absorption, yeast
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It’s gluten! Holla!
Behold my beautiful challah. Nice, huh? I made this challah recipe from “Baking with Julia” for the first time when I was in high school, pre-culinary school. The original recipe calls for “high-gluten flour, bread flour or unbleached all-purpose flour”. … Continue reading → Continue reading
Posted in Food Science
Tagged Behold, Bread, bread flour, Cake, cake and pastry flour, cake flour, challah, challah recipe, Flour, flour bread, Gluten, Harold McGee, high gluten flour, huh, mass, On Food and Cooking, pastry, pioneer, protein, protein molecules, puff pastry, purpose, purpose flour, Recipe, residue, science, science pioneer, time, Wheat flour, whole wheat flour, Woah, woah nelly
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