This is one of those small steps that has a big impact on flavor. Yes, it’s an extra step, but I think it’s worth it since nuts play such a big part in the overall flavor profile. Preheat your oven to 400 and toast 1 1/2 cups (4.5 ounces) of sliced almonds for 7-8 minutes […]
READ ONI know what I wrote below about Point’s philosophy of food, but trust me, if you try to prepare all the components of a marjolaine and build it in one afternoon you’ll go crazy (or worse, get sloppy). In total it takes about three to four hours. Two or three to make the base components […]
READ ONThose of you who were with me through my hot cross bun project a few weeks ago may remember me talking about an Iranian fellow who runs a high-end gyro shop down the street (you know, the Budweiser Lent Headquarters). Back when he first opened the place about a year and a half ago, he […]
READ ONThis is a variation on Rose Levy Beranbaum’s a classic chocolate butter cake: 2.25 ounces (1/3 cup) unsweetened cocoa (Dutch process) 8 ounces (1 cup) boiling water 3 large eggs (at room temperature) 2 1/4 teaspoons vanilla extract 8.25 ounces (1 3/4 cup + 2 tablespoons) sifted cake flour 10.5 ounces (1 1/2 cups) granulated […]
READ ONSo OK, it’s not straight-up New York. I added a cookie crumb crust at the last minute. But it looks pretty good, n’est-ce pas? It tastes good too. And that’s coming from a guy who really isn’t wild about cheesecake. This is a very simple thing to prepare and it goes like this… Preheat your […]
READ ONA true New York-style cheesecake has no crust. Which is not to say you can’t add one if you like, but let’s worry about that a little later on. This recipe is dense and creamy, just like a New York cheesecake is supposed to be. Note that the reason for the creaminess is not an […]
READ ONI’ve received a couple of comments from readers pointing out that I’ve been quite opinionated lately. I’ve been critical of Rose Levy Beranbaum, critical of Michael Pollan, and now critical of Julie and Julia. I’m just too darn critical. It’s funny because that jibes perfectly with what the Marketing & Public Outreach Department here at […]
READ ONHere’s all that’s left after the gougère bender I went on this afternoon. Let’s just hope I can whip out another 40 before company comes. Ah yes, I seem to have a cup of flour left here, I’ll sift that… …then grate up that last 2-3 ounces morsel of Gruyère that’s in the fridge. Then […]
READ ONThis is a mostly simple procedure, the sole trick of which is making sure you cook the batter long enough (three minutes should suffice). Though it seems like overkill to me, you can fill a gougère by inserting a small amount of cooked meat, sausage or cooked mushrooms into the center. In that case, it’s […]
READ ONYes, yes Gerhard, I know: Sacher-style torte. No one outside the Sacher and/or Demel enterprises knows the actual recipe. However I believe this formula to be quite close. It’s certainly close to what I remember. In fact in some ways I think this is closer to what I ate in Vienna twenty five years ago […]
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