As close to cake as any yeast bread, brioche relies on butter, eggs and an overnight fermentation to develop its delectable flavor. This One Step Brioche recipe does not skimp on the butter, but it is made more quickly that its French cousin. Rich dough like this one for brioche requires a thorough kneading. For this reason, I always mix such doughs in a stand mixer or food processor. In this recipe, I use my
Friday, May 08
Experimental No Knead Bread
No Knead Bread launched more fine baking careers that I can count. And it brought the craft of home made yeast bread back to kitchens around the world. Many professional bakers were introduced to no-knead bread when Canadian chef and baker James MacGuire wrote about it as a thought experiment in The Art of Eating newsletter. He wanted to come up with a way to capture the texture and crust of a French baguette at
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Wednesday, April 29
Lemon Glazed Cinnamon Raisin Buns
Weekend bakers look for projects that make them shine. And taste delicious. These Lemon Glazed Cinnamon Raisin Buns fit the bill. So much so that Charlie ate two of them in one day, a record for someone who finds an English muffin a little sweet. Inspiration for this recipe came a friend, a novice baker looking to make cinnamon rolls. Searching for a reliable dough for her to make, I realized that the one I
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Wednesday, April 22
Veal Marengo with Green Almonds
Green almond season has me thinking of ways to use this symbolic food, the first fresh green thing to appear in many orchards. Seeing veal in the local store gave me the idea to revisit an old chestnut, Veal Marengo. It is a classic preparation for an elegant yet homey dish of veal stewed with tomatoes and mushrooms. Adding green almonds proved to be a lucky hunch. When cooked, the green almonds taste like cooked
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Saturday, April 04
Tuna Mousse
Among our pantry friendly favorites is this Tuna Mousse. It is creamy, salty, savory and delectable. You whip it up in a few minutes in a food processor then slather it on crackers. I once consumed an entire can of tuna fish prepared this way. One hundred percent credit for this Tuna Mousse recipe goes to David Shalleck, author of Mediterranean Summer. He published the recipe in his 2008 memoir about his culinary education cooking
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Tuesday, May 05
Asparagus, Roasted Almond and Poached Egg Breakfast Salad
When the world is upside down, something bright, fresh and green starts my day. You barely need a recipe for this Asparagus, Roasted Almond and Poached Egg Breakfast Salad. I wrote it down because it is a combination that always satisfies. The recipe serves only one because my other half religiously eats his poached egg with an English muffin. And this recipe serves as a little primer on eggs and labeling. Buying Eggs Poaching requires
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Saturday, April 04
Orange and Almond Chiffon Cake
Our Easter gathering will be a party of two this year. But I know someone who will really enjoy this Orange and Almond Chiffon Cake, especially if I serve it with fresh raspberries and coconut sorbet. A moist chiffon cake combines the lightness of angel food cake with some of the richness of a butter cake. Instead of butter, oil gives the cake its tender crumb. This gluten-free cake is ideal for Easter or Passover.
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Friday, April 03
Toasted Bread and Almond Crumble
Looking for a home made pantry staple to brighten up an everyday meal? Think savory granola. Toasted Bread and Almond Crumble is the topping you’ve been craving. It gives zip to soft creamy foods. Sprinkle it on salads, of course. But also use it as a topping for soups, deviled eggs, mashed potatoes and steamed vegetables. One thing you should not do, eat it with a spoon from the jar. You won’t want to stop.
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Cold Takeout-Style Noodles with Peanut Sauce
Did you grow up eating peanut or sesame noodles from a local Chinese restaurant? If so, you’ll love making this dish fresh at home. These Cold Takeout-Style Noodles with Peanut Sauce are a picnic favorite or something to serve with Asian-inspired stir fries, ribs or chicken. Jump to Recipe Like most people right now, I’ve been thinking about pantry-friendly recipes. These spicy peanut noodles can be made with what is in most kitchen cupboards.
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Sunday, February 16
Almond Sablé Cookies
Some sweets deceive. These Almond Sablé Cookies among them. They require few ingredients. Finely milled blanched almond flour and cultured butter prime among them. The almond flour adds to the sweetness and the cultured European-style butter gives the cookies their rich flavor. The trick is finding the best quality ingredients. And baking the cookies low and slow to develop caramel notes. You can bake these sandy-textured cookies plain. (Sablé means “sandy” in French.) Or you
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
