Back Early

The ‘big meeting’ was cancelled, so I headed home early…got in around 10:00 last night. The long drive home gave me plenty of time to think on this week’s recipes. I shall post them shortly.

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Northward Ho!

I’m headed up to Chicago for a few days on a mixture of business and more business, so the posting will be light (maybe nonexistent) until Tuesday or so. Until then, please amuse yourselves by rummaging around in the archives, there are some 150 posts there and every last one of them is gold baby. […]

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In Praise of Ziploc

The one piece of specialized equipment that éclairs require is a pastry bag and tips. Now, I’ve used many types of pastry bags over the years, from cheapie little paper doo-dads to elaborately-stitched European wunderbags. The conclusion I’ve come to: nothing beats a Ziploc for its combination of versatility and price. Just clip one of […]

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Peeps: The Yellow Death

I can’t stay away from Peeps, which, I know, means there’s something deeply, deeply wrong with me. The trouble is, I find the idea of popping the little speckled birdies in my mouth more fun than actually eating them. I think it’s because no matter when I get mine, they always seem a little (or […]

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Temper, temper

Of course if it were only cornstarch, milk, and sugar that went into pastry cream, all we’d need to do is put the pot on the stove, turn on the gas and stir. But there is the somewhat (and I mean only somewhat) tricky matter of the eggs, which require that we do some tempering. […]

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The Pleasures of Pastry Cream

One of the main pleasures of pastry cream, at least to me, is that it’s not actually as rich as it seems. It’s mostly milk thickened with a few egg yolks and lots of corn starch, which is what’s primarily responsible for it’s thick, though not overly heavy, mouthfeel. A nice change of pace from […]

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Joe’s Mailbox XVII

One of the things I hear most from readers is: “I’d love to be baking with you Joe, but they just don’t let inmates into the kitchen without a work pass.” The other thing I hear most often goes something like this: “Joe, I’d love to bake more, but I have a hard time getting […]

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Joe Sauce

A recent comment pointed out that there’s no sauce recipe to go along with the deep-dish pizza crust. My goof. Here it is (I’ll also put it with the main recipe for future reference): 2 tablespoons olive oil 1 clove garlic, finely minced 1/2 small onion, diced 1 teaspoon dried oregano flakes 1/2 teaspoon dried […]

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Éclairs anyone?

I’ve owed a good friend a batch of éclairs for quite a while now, and darnit, it’s time I delivered. I’ve also had a few requests of late for instructions on how to make pâte à choux, which is of course the light and puffy dough that éclairs are made from (to say nothing of […]

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