To a man with an icing spatula, everything looks like buttercream. Actually the idiom has to do with hammers and nails, but the principle is the same: whatever you carry around with you tends to color the way you look at the world. That’s as true of us “foodie” types as it is anybody else. […]
READ ONClair checks in from the Continent to shed a little light on why crème fraîche is called “fresh cream” when it’s actually cream that has soured. She writes: With regards to “crème fraîche”, you were wondering in an earlier post, why it was called “fraîche”. Please allow me to try and explain: in this instance, […]
READ ONFor my New Year’s Resolution this year I’m going to resolve to keep the resolution I made last year…but never kept. That was to do more savory baking. The only savory item I made this last year, other than bread, was that Alsatian tart. So…here’s to a savory 2009!
READ ONHope your doughs rose and your glazes stayed shiny and chip-free this holiday season. Overall I was pleased, especially with the fruitcakes (English and German both). Next year I’ll make a point not to talk quite so loudly about the virtues of fruitcake, since I received a higher than normal amount as gifts this year. […]
READ ONI love this bread. Such a nice, glossy, slightly golden interior and spongy texture. Great for dipping in olive oil, and let’s not get started about sandwiches. Did I say get started? Then let’s. Your refrigerated starter should be bubbly, about like so (fancy crockery bowl not required): Put it into the bowl of your […]
READ ONMexico Bob helpfully chimes in on the subject that just won’t die. Boy, did you ever open a can of worms. Tell us oh master, what is the difference among the following 🙂 Crema Mexicana Crema Mexicana agria Crema acificada Crema fresca casera Crema para batir Crema Centroamericana Crema Centroamericana acida Jocoque Now, now. I […]
READ ONRegular reader and contributor Hans writes in to comment: If my latin-based language skillz don’t let me down, Crème Fraîche means fresh cream. The latinos have a similar cream, usually called crema fresca. If you have a concentration of Latin Americans (i.e. Mexicans, though not limited to Mexicans) your grocery may carry crema fresca and […]
READ ONDid I mention you’ll need some durum flour? You will, and it can be hard to find. You can of course order it online, or just use all white flour instead. The loaf you’ll get will have as much right to be called “Pugliese” as mine — ’cause neither one of them will be made […]
READ ONWell, it’s a weird week, what with Christmas Eve being tomorrow, but of course I’m still baking away. Maybe I’ll dial you all in on a bread project I’m working on: Pulgiese (pronounced pool-yee-AY-zee). As you’ve probably guessed, it’s an Italian sort of thing, actually a southern Italian sort of thing, from, of course, Apulia, […]
READ ONThere is also — technically — a microbial difference between the American and French versions of crème fraîche, as my friend and regular commentator Nick R. points out. One can purchase such a culture, which is composed of a mix of Continental bacteria, and gives a more authentic product. If you’re interested you can buy […]
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