The missus never goes anywhere without noticing sweet things to eat. It’s one of the reasons I married her. In addition to last week’s knishes, she snapped a few pix of some interesting baking action in Manhattan. The first one isn’t new, but it’s one of my must-eats whenever I get back to New York: […]
READ ONIt’s a St. Louis thing, and boy do they love it. It can be deliciously rich or way, WAY over the top depending on where you get it. This week’s New York Times food section has a good article on the subject if you’re interested.
READ ONMost of the non-native persimmons that North Americans find in stores — when they find them at all — are hachiya persimmons. They’re astringent, which isn’t a bad thing so long as you consume them when they’re ripe. But then that’s the problem. Not so much that astringent persimmons don’t ripen, but that there’s no […]
READ ONPersimmons come in two different types: astringent and non-astringent. Astringent varieties taste pretty much the way they sound: mouth-puckering to the point of inedibility — at least if they aren’t completely ripe. It’s the tannins, you see. Phenolic compounds that are enjoyable in small amounts (say, in good red wine) but offensive in concentration. When […]
READ ONA roundish, orange-ish, sweetish fruit of about medium size (which is to say, neither largish nor smallish). Its skin is glossy like a tomato’s, though that’s pretty much where the similarity ends. Persimmons are unique in that varieties of them occur naturally all around the northern hemisphere. They’re native not only to North America, but […]
READ ONAnd no, not instant pudding, but English-style pudding. The timing on this is excellent, since we’re getting into that time of year. It’s hard to know where to start with pudding, since it’s like trying to tackle the subject of “cake” with just one recipe. However I know what my personal favorite pudding is: persimmon. […]
READ ONHaving been blogging almost daily for some four years now, I’ve really gotten to know my readership. When I put up my Kentucky Knish post last Friday, I had every expectation that I’d be getting a lot of grief for it. Sure enough, within minutes the first complaints came trickling in. “Too flat”, “too French”, […]
READ ONOne of the nice things about this dough is how easy it is to prepare and store. You just mix it up, let it sit for an hour, and it’s ready to use. Or, you can refrigerate it until you’re ready to use it, up to several days. 11 ounces (2 cups) all-purpose (AP) flour […]
READ ONThe nice thing about these sorts of brioche pocket pies is that they keep well and don’t take much time to proof, only half an hour. Thus it’s easy to make a large quantity and bake them off as needed. Once they’re shaped, they can be refrigerated for a day or two, then simply removed […]
READ ONThat question from several readers so far. If so, what’s below is a pocket pie. But you know, I can live with that. It’s been a fun week.
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