Well, here’s how my first attempt at Woodford pudding turned out. A fallen, sticky brown cake-like object. Good though. Or at least the wife liked it. She said that with all the jam flavor, cinnamon and nutmeg, it tasted “like fall”. To me it was a bit of a blast from the past, since I […]
READ ONTurns out kitchen work is hot, stressful, requires long hours and offers very little pay. Who knew?
READ ONSo I’ve been asked to contribute a pastry recipe to a cookbook that’s coming out next year, on the subject of local and regional foods. Very flattering. Except not being from Kentucky (at least originally) I don’t have anything like that handy, not that I’ve developed myself. Sure I could try and do some new […]
READ ONFor those of you who may be wondering why it is I haven’t talked about bread much the last six months: I’ve been waiting on my brick oven. For those of you who’ve been wondering why I haven’t talked about my brick oven much for the last five months: I’ve been lazy. Well, that and […]
READ ONNow this is what you might call your more conventional pound cake. It even measures up right: 5 ounces of eggs, 5.25 ounces of flour, 5.25 ounces of sugar and 6.5 ounces of butter. Not precisely an even amount of each, but close enough for Joe (Rose Levy Berenbaum likes her pound cake a little […]
READ ONThe convergence of savory and sweet flavors continues in the pastry world, this time in my old home town. I don’t know how long this trend will last, though I do know that it’s a phenomenon that’s not just limited to high-end restaurants. A variety of major-label cookie, cake and frozen dessert manufacturers are even […]
READ ON…I’d have gone for Serendipity 3’s Frrrozen Haute Chocolate. At twenty five grand a cup, it was just declared the world’s most expensive dessert by the Guiness Book of World Records. Go ahead and whip one up, I’ll be right back with my checkbook.
READ ONOne of my problems is that I tend to give away everything I bake before it occurs to me to eat it myself. Take yesterday. After trimming myself a couple of slices of that rosemary pound cake for breakfast, I passed both cakes (yes, I made two of them) plus the orange blossom honey to […]
READ ONHe’s at it again. Mark Bittman of the New York Times, who in cooperation with the Sullivan Street Bakery’s Jim Lahey set the world afire with no-knead bread last year (in fact almost a year ago to the day), has published another insta-bread recipe in this week’s Dining & Wine section. This time it’s no-oven […]
READ ONShe has a cookbook out, a brand-spankin’ new one, released just last month. It’s her first, called Dolce Italiano, and if the recipes it contains are like any of the others I’ve seen in the Babbo Cookbook, it’ll be well worth picking up. Her approach, at least to my mind, is very much in keeping […]
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