Tomato Caramel Sauce

The last selection in our sweet tomato serenade is an oldie but a goodie: tomato caramel sauce. When you think about it, tomato caramel is really just the logical extension of tomato jam, only the sugar is cooked to a higher temperature to create a complexity of flavor you wouldn’t otherwise get. What possible application […]

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What makes a fat “saturated”?

Actually the most you can say of any particular fat is that it’s “high” in saturated fatty acids, since every fat, whether solid fat or oil, contains a mix of saturated and unsaturated fatty acid molecules. It’s the proportion of those fatty acids that’s important. You can imagine a fatty acid molecule as a long, […]

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For the Week of July 10, 2006

We just found out that the wife has another pastry in the oven, as it were. The poor girl gets terribly sick in her first trimester. In the brief moments when she’s able to eat, her sweet tooth comes out with a vengeance. This week’s projects come by her request. Here’s for the good times: […]

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Focaccia Debrief

Our neighbor girls (ages 8 and 11) are prone to wander by every so often, especially in the summer. The older of the two has a knack for showing up whenever focaccia is about to go in the oven. She peers at the sheet pan, wrinkles her nose and says: “So you’re making that snot […]

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We Got Wood

I have to say that the weekend’s drive over the Blue Ridge Mountains was spectacular. It rained quite a bit on the way home, but on the way out the endless vistas of tree-covered mountains rolling off into the distance like waves, well they were awe-inspiring. Being a history buff (in Virginia no less) I […]

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Saints Preserve Us

Preserving is like government surveillance. Once you start looking for it, you start seeing it everywhere: at the mall, at the corner bar, in your house, at work, at the ball game, your daughter’s locker at school, on a hike, a car trip, a picnic, a trip to the moon. It’s everywhere man. Just about […]

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Gimme the Sweet Stuff

Like this week’s bread, ciabatta, pecan pie is a baked good without much of a pedigree. There are no known recipes for pecan pie that date back further than 1925. The reason for this is fairly straightforward: corn syrup, one of pecan pie’s primary ingredients, wasn’t in common use before that time. Though corn syrup […]

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Petits Fours Recipe

For such a terrific little cake, the list of components is relatively short. You can find the génoise, syrup and marzipan recipes under the components menu. 1 recipe genoise 1 recipe simple syrup spiked with 2 tablespoons cognac 1 1/4 cups raspberry jam 12 ounces marzipan Confectioner’s sugar for rolling

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