The classic proportions for shortbread are 1, 2, 3: one part sugar, two parts butter and three parts flour. These days shortbread recipes are both sweeter and richer than that. Surprised? The below recipe, inspired by Cook’s Illustrated, boosts the sugar content by about 50% and the butter by about 25%, which is OK by […]
READ ONFor the next couple of days we’ll be talking shortbread. It’s a project that’s been on my to-do list for quite a while, though I moved it up after an urgent request for a tutorial came in last week. Shortbread is another very simple preparation, one that’s mostly taken for granted now. These days come […]
READ ONI hope everyone who celebrated Labor Day in the States had a good 3-day weekend. I know, most of you folks who work in the food industry are saying what 3-day weekend? I was just offering up my excuse for not having posted yesterday. On which note, I want to offer up a word of […]
READ ONFolks must have been feeling mighty feisty last night, since I got several emails complaining that I left out the recipe for the fruit sauce. Oh, ye of little faith. Would I ever forget a thing like that? Don’t answer, it was a rhetorical question. Fruit sauces can be easy or hard. I prefer easy, […]
READ ONDegrees? Fahrenheit? Yes, you read right, friends. This custard is baked at an insanely hot 425. That’s almost unheard of for a custard, hence all the folks who emailed me last night to make sure I wasn’t drunk. Why are custards usually baked low? Of course to keep the egg proteins from clenching up and […]
READ ONThis bread pudding doesn’t just look pretty, those toast points have a function: to make the dish something more than just a mass of wet, sweet bread. This bread pudding is actually crunchy in parts, and that keeps every mouthful interesting. Serve this plain or with a sauce of your choice. Caramel is a classic, […]
READ ONIn France and in most food industry circles, the name Lenôtre is legendary. It stands for a man — an exacting and genial fellow who was both respected and loved — but also for a global empire of schools, pastry shops, restaurants and catering facilities. I think of him as the first truly modern master […]
READ ONSuch is the subject line of an email I received from reader Alek, who wonders why I have yet to write a critical review of Michael Pollan’s latest book, Food Rules. It’s the latest in a long series of emails I’ve received since the book came out in January. I’ll admit I’ve been tempted at […]
READ ONReader Katy asks: Have you ever made Krispy Kreme Bread Pudding? It’s just a big stinkin’ pile of Krispy Kremes with yummy cream sauce over it. Uh….yum. Never made it, never eaten it, but if some were put in front of me I wouldn’t say no (I like Krispy Kremes). I’ll also confess to you […]
READ ONChef Laura writes: I have never really understood the whole scald-the-milk-for-a-still-custard thing. I understand the neccessity for creme anglaise and pastry cream, but I don’t get the importance for baked custards. I scanned previous posts and didn’t see an answer to this. I have nothing in my notes from school. I have made bread pudding […]
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