A recent comment pointed out that there’s no sauce recipe to go along with the deep-dish pizza crust. My goof. Here it is (I’ll also put it with the main recipe for future reference): 2 tablespoons olive oil 1 clove garlic, finely minced 1/2 small onion, diced 1 teaspoon dried oregano flakes 1/2 teaspoon dried […]
READ ONI’ve owed a good friend a batch of éclairs for quite a while now, and darnit, it’s time I delivered. I’ve also had a few requests of late for instructions on how to make pâte à choux, which is of course the light and puffy dough that éclairs are made from (to say nothing of […]
READ ONLater this coming week I’ll be heading back home to Chicago for a few days, and I have a pretty good idea what I’m going to do once I get there: eat. Top of the menu: pizza, especailly Gino’s East Pizza who’s crust recipe I’m within a hair’s breadth of cracking. I know I’ve got […]
READ ONPies, especially portable little hand pies, go back so far in human history, it’s nearly impossible to say when or where they first showed up. As I mentioned at the beginning of the week, they’re just one of those foods that seems to have sprung up independently, all over the world…some ideas are just that […]
READ ONBoy, the chocolate pies really spouted! That’s one strike against this recipe, it calls for entirely too much filling, and once it liquifies it squirts right out the vent holes during baking. I’d say each pie lost at least a third of its filling, some over half. Which is not necessarily a bad thing, since […]
READ ONLooking closely at the pocket pie recipe, the crust for these things will be no problem whatsoever. With a standard pie crust, the object is to moisten as little as possible (so it doesn’t become tough) and knead as little as possible (so it doesn’t get chewy). The ideal is delicate, tender, flaky pastry that […]
READ ONThis whole thing reminds me of my favorite scene from my favorite Woody Allen movie, Sleeper: Dr. Melik: This morning for breakfast, uh, he requested something called wheat germ, organic honey, and tiger’s milk. Doctor: Oh yes. Those are the charmed substances that some years ago were thought to contain life preserving properties. Dr. Melik: […]
READ ONSeems I can’t get away with one single post on the glories of butterfat without some member of the health police stepping in to issue a citation: I know you think you’re being cute, but the fact is that fat isn’t funny, it’s dangerous. Hundreds of thousands of people die every year in this country […]
READ ONIt isn’t mango season as far as I’m aware, so I guess I’ll have to make the chocolate pocket pies this week. Dang. The wife will be so disappointed.
READ ONFor such a terrific little cake, the list of components is relatively short. You can find the génoise, syrup and marzipan recipes under the components menu. 1 recipe genoise 1 recipe simple syrup spiked with 2 tablespoons cognac 1 1/4 cups raspberry jam 12 ounces marzipan Confectioner’s sugar for rolling
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