Fat Tuesday = Doughnut Oblivion

It’s not entirely coincidental that I’m making jelly doughnuts the day before Lent begins. It’s Fat Tuesday after all, also known as Pączki (pronounced PONCH-kee) Day back home in Chicago (and, so I’m told, Detroit). That’s the day that Chicagoans of every stripe dive head-first into a dozen box of, you guessed it, pączki, the […]

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Crab Update

My wife told me a Cuban woman at the event came up to her with a pastry and said “We also have little pies like this in our country, we call them cangrejitos!” Swoosh!

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Crabs!

My hundred little cangrejitos just left the kitchen on the way to the Afro-Cuban art thingamajig. I hope there’ll be some actual Cubans there who’ll be able to tell me if I got close or not. All those who’ve been following the blog the last few days may remember that cangejitos are these things, little […]

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Crazy Resemblance

For all those who looked at the jelly doughnut recipe (or better yet made it) and thought to themselves “Gee, this looks an awful lot like French brioche dough” you get extra credit. It is brioche dough with a little less butter and a little more flavoring, which hints at this particular pastry’s European origins. […]

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More Puff Pastry Love

Ah, the frozen ball of puff pastry scraps comes through again. This time in the form of cheese straws for as hastily assembled dinner party. Actually, I think scraps are better for cheese straws than the unadulterated dough that this recipe calls for. But that may just be me.

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Humble Pie

Alright, the all-out-biscuit approach was a flop. The pizza tasted like…well, a biscuit. The dense texture was close to the mark though. It really brought out the corn meal flavor. I wonder why 25% corn meal in a biscuit crust tastes so much more like corn than it does in a yeast dough crust. I’ll […]

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Pound Cake Mark II

Well, I tried it again and got the same result. Looks like Rose Levy Berenbaum is right (I hope none of you were placing bets). That means that either the pound cake in the Saveur photo is of a completely different cake, or a slightly smaller quantity of batter was baked in a 4-cup pan […]

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Sweet Home Chicago IV

The outlaws were in town last week so I didn’t have a chance to make a pizza. But it did give me plenty of time to think. The way I see it, I’ve been talking pretty big about using the biscuit method to make pizza dough. Looking at the recipe though, I’m not satisfied. It’s […]

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Whip It Good

A pastry chef I met in a hallucination this afternoon had a good challenge to one part of my thesis on whipped dairy ingredients. She asked: Joe, Northern European herding tribes were whipping cream thousands of years before French cooks were whipping egg whites. How can you say the French were the first to apply […]

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Looks Like a Busy Weekend

I just got talked into making appetizers for an event over at U of L. A reception for a talk on Afro-Cuban art. The only kind of savory Cuban pastry I can find however, other than the same-old-same empanadas that are kind of everywhere in Latin cuisine, are these, cangrejitos. There only seems to be […]

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