I was looking for chocolate meeting particular specifications for some recipes I’ll be writing about soon. I went to the cheese specialty department at my local Whole Foods, where they sell broken blocks of chocolate, but the labeling is too … Continue reading
Almost a week late, here’s a quick rundown on the delicious black walnut pie I made six days ago. The recipe comes from Emily and Melissa Elsen, The Four & Twenty Blackbirds Pie Book, like most of the pies I’ve … Continue reading
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It’s been a busy cooking weekend for me: in addition to yesterday’s truffles, I also did a black-walnut pie from Four & Twenty Blackbirds’ cookbook (post to come later this week), and I finished the weekend off with a huge … Continue reading
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This week’s first recipe was born out of a dilemma: last week’s recipe called for a quarter cup of heavy cream. I don’t have anything useful to do with heavy cream, but it’s sold in pint bottles, so I had … Continue reading
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I was nearly ready to write this pie off as a complete failure, for reasons I’ll detail below, but I put it in the refrigerator overnight and brought it into work, and my co-workers loved it — they practically gobbled … Continue reading
I stumbled across this great post on SeriousEats by culinary director Kenji Lopez-Alt. There’s nothing especially new here, but it’s nice to have this step-by-step tutorial for doing this. I didn’t worry about the exact ingredients; the procedure is what’s … Continue reading
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This was the scene as a hundred or more hungry graduate students descended on our group’s lunch area to take part in CSAIL Pumpkin Pie Fest: We gave out more than 200 portions of pumpkin pie, and according to some … Continue reading
On Sunday, I baked five of the six pies. I ran into two issues that prevented me from baking pie #6 on Sunday: I ran out of both pumpkin and eggs. (This was perhaps because my shopping list was based … Continue reading
When you’re baking a whole bunch of something, it pays to arrange things assembly-line style, so that you’re not constantly moving ingredients from cabinet to work area and back, and so that the tools, measures, and bowls that are needed … Continue reading
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[Apologies for the lateness of this post — my Internet connection went down on Monday while I was at work and didn’t come back until Tuesday morning.] The second of the seasonal pies I decided to do from Emily and … Continue reading
