Seems so. However I have a hankerin’ for another dessert I like to make in the fall: a galette. More than that, a pear galette. And even more than that, a pear and balsamic vinegar galette. Anyone care to join me?
READ ON…make all different styles of crimps. That’s one of the really fun things about an empanada-making party. The Spanish section of the Modern Languages Department at the university has been hosting one for years now in preparation for their annual Day of the Dead party. Normally it’s organized and run by one of the adjunct […]
READ ONIf any of you were wondering where I was yesterday (and clearly some were, since I got a few complaints), I was making empanadas, a lot of empanadas. Enough, in fact, to feed the entire complement of revelers at U of L’s Day of the Dead party yesterday. It was a big job and frankly […]
READ ONI don’t know about you, but all this talk of insanity, amputation and plague really makes me hungry. This week I hope to make two different rye breads: one a conventional “sandwich rye”, light and fluffy and flavored with caraway, the other an old-world peasant rye…dark and dense to the point of being almost crumbly. […]
READ ONAnother good comment comes in this morning from a reader: I do believe you when you say that fried items aren’t unhealthy just because they’re fried. But doesn’t it depend on how you fry them? If what you say about temperatures and the age of the oil are correct, it would seem smarter to eat […]
READ ON(And if you’re not one, why on earth are you reading this blog?) There’s a great new book on baking science just out, Bakewise by Shirley O. Corriher. Actually I don’t know for a fact that it’s great, since I don’t own it yet. However if it’s anything like Ms. Corriher’s kitchen science title, Cookwise, […]
READ ONAs as rule, you want fruits that stand up reasonably well to heat and aren’t too wet, so citrus is out altogether. Of what remains I’d say bananas are a good choice, fresh peaches, pineapples, even firm ripe pears will work. Stay away from berries, despite what some recipe writers will tell you (they melt […]
READ ONInstead of a frit-ter you mean? No, it can’t. I know, there’s a certain contingent of food alarmists out there that is forever seeking to de-joy life’s most elemental pleasures, but there’s simply no cooking technique out there that rivals frying for things like fritters or doughnuts. Oh yes, I can just hear some of […]
READ ONInteresting you should ask that since there’s quite a lot of confusion on the matter. What shape should authenitc fritters be? Should they be more doughy or more crispy? Sweet or savory? Fruit or vegetable? Unfortunately there is no authoritative answer to any of those questions, since a fritter is literally just a “fried thing”. […]
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