Cobblers have crust only on the top. Pies have crust on the bottom. So if you come across a cobbler recipe (and there are hundreds of them) that call for a bottom crust, what you’re really looking at is a pie recipe.
READ ONYesterday my contact at the machine shop (where I buy my tomatoes) turned me on to a heating and cooling repair place that sells peaches. Decent peaches are a great rarity around the lower Midwest this year, so I ran over immediately. It was true. The proprietor of the place has one of the few […]
READ ONYou may not have been noticing the degree to which yogurt is returning to the American food marketplace. And it’s not just chains like Pinkberry. Subway is getting heavily into yogurt, having penned a big deal with French-owned Dannon (known as Danone over there). Get ready for, as they French would say, ze big push.
READ ONHey, I had the caramel lying around, why not? This was a passing fancy from the weekend whereby I adapted one of my favorite apple fritter recipes. The big difference is the way you need to treat the zucchini before you fry it. Zucchini is, as I mentioned repeatedly last week, very wet on the […]
READ ONNow that the Wild Oats sale is final, it seems Whole Foods is eager to get out and repair their image among their current (and future) customers. In the last few days they have announced that they won’t necessarily be absorbing all Wild Oats stores into the Whole Foods brand. Some will keep their identities, […]
READ ONI do hate a summer cold. I had high hopes of making a zucchini cobbler last night and blogging about it today, but all I seem to have the energy for is laying in bed. Ah well. Back after the holiday with more half-baked notions. – Joe
READ ONNo it’s not some odd, pastry-based form of birth control. It’s one of the simpler of the Big Five mixing methods, something every baker should know. Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix […]
READ ONIt’s a good question, since they don’t taste like much. Perhaps a better way to phrase the question is: is there any advantage to putting zucchini in a sweet bread other than, you know, getting rid of another couple zucchini? The biggest advantage is moisture. The flesh of the zucchini, as I alluded to yesterday, […]
READ ONI said I was making a bread out of zucchini, I didn’t say what kind of bread. These muffins I have to say are pretty wicked devices. After downing three of them in a row yesterday afternoon, our nanny declared she would need a support group to help her get the zucchini chocolate monkey off […]
READ ONOf course the fruit of the zucchini plant is by no means the only edible portion of it. There are the flowers, which in Italy you can find in pastas and soups. In Mexico it’s not unusual to see them stuffed with cheese or on quesadillas. The Greeks stuff theirs with ground meat or bulgur. […]
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