Friday, June 26

Sourdough Parchment Crackers

Sourdough Parchment Cracker

For anyone that loves crunchy foods, these Sourdough Parchment Crackers are for you. Sturdy yet paper thin, they deliver the kind of snap I cannot resist.  I call them parchment because you can see right through them. Delicate yet crisp, I defy you to eat just one. Jump to Recipe With everyone exploring sourdough bread making, there is a good deal of starter to discard. (For the uninitiated, when you make starter to leaven your

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Wednesday, June 17

Apricot Cherry Frangipane Tart

Apricot Cherry Frangipane Tart close up with fork

Anytime I see ripe fresh apricots I buy them.  Apricot growers have upped their game. New storing techniques help preserve their flavor.  Now they entice enough to inspire me to make desserts like this Apricot Cherry Frangipane Tart. Jump to Recipe To make this tart, I adapted the sweet tart dough recipe from On Baking, the textbook I co-author. Sweet tart dough bakes into a crisp shortbread-like crust. Use it when you are making a

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Thursday, June 04

Sourdough Crackers

Sourdough Crackers

Anyone who gives life to sourdough starter knows that it is a hungry pet. You feed the flour and water mixture with more flour and water twice a day, just like the family dog. You end up with a bubbling vat of starter capable of making a billowy loaf of bread.  And a lifetime commitment to keep the thing alive. Sourdough Crackers help use up some of the excess starter.  And they are addictingly good. 

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Wednesday, May 13

One Step Brioche

One Step Brioche

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

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Friday, May 08

Experimental No Knead Bread

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. The original no-knead bread was developed as a thought experiment by Canadian chef and baker James MacGuire. He wanted to come up with a way to capture the texture and crust of a French baguette at home. In his method, he mixes a wet dough with a

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Wednesday, April 29

Lemon Glazed Cinnamon Raisin Buns

Lemon Glazed Cinnamon 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

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

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 recipe goes to David Shalleck, author of Mediterranean Summer.  He published the recipe in his 2008 memoir about his culinary education cooking in Italy

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Tuesday, May 05

Asparagus, Roasted Almond and Poached Egg Breakfast Salad

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 it’s a little primer on eggs and labeling. Poaching requires the best eggs you can

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Saturday, April 04

Orange and Almond Chiffon Cake

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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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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