It takes some moxie to move to the South and then a couple of years later start telling people how to make southern biscuits. But then who’s going to come over and blog this for me, Paula Deen? I’m going for it. Recipes for buttermilk biscuits, the archetypal chemically-leavened foodstuff, can be found everywhere. There […]
READ ONWith croissants of course. Pain au chocolat especially. Deliver a few of those and she’ll let me spend the whole weekend laying on the couch watching football. Laminated pastry may or may not have the same effect on your spouse but you won’t know until you try, will you? So here, if you’ve ever wanted […]
READ ONI decided that my messed-with Peter Reinhart recipe was a little too weird to put up. Fortunately, my new favorite cookbook, Happy in the Kitchen has one that’s pretty darn good. I fiddled with it a tad of course (I can’t help myself), and here is the result. It works very, very well and makes […]
READ ONIt’s my opinion that if only a few people understood how easy it really was to roll a 2-ounce piece of dough, we’d have far fewer inferior buns in this country. Yet bun rolling and shaping continues to intimidate people. Well brothers and sisters, let me tell you I’m here to put an end to […]
READ ONWell the brioche turned out pretty darn OK yesterday. The crumb was tender, yellow and buttery and the shapes were good. Fewer of the little têtes flopped over than usual, and that was nice, but really beside the point. Personally, I get very irritated by bakers and baking instructors who call any brioche à tête […]
READ ONThis recipe is a close match to the legendary Gino’s East cornmeal crust. The Ingredients: 7 ounces (1 1/3 cups) all-purpose flour 3 ounces (1/2 cup) cooked russet potato, grated (or riced) and cooled 2 ounces (1/2 cup) finely ground yellow corn meal 2 1/4 teaspoons instant yeast 1 teaspoon salt 2 ounces (4 tablespoons) […]
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