There comes a point when you simply have to declare “blog bankruptcy” and clear out your writing backlog. That doesn’t allow you to discharge your writing debt in its entirety, but it does mean that you (well, I) can feel … Continue reading →
A month ago, I posted “Coming Attractions“, listing the things I was planning on doing for my summer baking project. I thought it was time to post an update. 8/24 Whole Grain Baking: Lemon–Raspberry Cake 8/26 Luchetti: Walnut–Hazelnut Bars 8/31 … Continue reading →
Posted in Food
Tagged Alice Medrich, brownies, cake, Carole Bloom, cookies, Emily Luchetti, Joanne Chang, Judy Rosenberg, King Arthur Flour, Lora Brody, Moosewood, pie, recipe pointers, Rosetta Costantino
Blueberries are one of the finest flavors of summer, and even though they’re not yet in season here, big containers of them have been showing up in the supermarkets lately, imported from other states with earlier seasons. Meanwhile, it is … Continue reading →
This gallery contains 10 photos.
Two days ago, I took you through making a sweet Italian pastry dough called pasta frolla. Yesterday, it was gelo di mellone, a Sicilian watermelon pudding. Now it’s time to put them together: crostata al gelo di mellone, or watermelon … Continue reading →
This gallery contains 11 photos.
Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading →
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Emily and Melissa Elsen’s Four & Twenty Blackbirds Pie Book (Grand Central Life & Style, 2013) is organized by season, the theory being that the best pies are made from seasonal ingredients (or, I suppose, those ingredients that keep well … Continue reading →
As previously promised, this weekend’s baking project is black bottom lemon pie by Emily and Melissa Elsen (The Four & Twenty Blackbirds Pie Book, p. 199). It’s in the “winter” section of the book, since citrus fruits (Meyer lemons and … Continue reading →
This is another one of those confusingly titled recipes from Joanne Chang’s cookbook Flour, too (pp. 194–197). As a pastry chef by training, Chang depends on other chefs to handle the savory side of her Flour Bakery-Cafes; the “Corey’s” in … Continue reading →
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In the previous installment (“Tutorial: Making Joanne Chang’s Pâte Brisée“), I covered making an egg-enriched pie dough using a recipe from Joanne Chang’s cookbook Flour, too (“Corey’s Homemade Chicken Potpie”, pp. 194–197). When last we left the scene of the … Continue reading →
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Continuing my personal-record-breaking year of pie-making, I decided that for the family Christmas gatherings this year I would make three pies. I actually started out making only two — Joanne Chang’s “Ooey, Gooey Caramel-Nut Tart” and Four & Twenty Blackbirds’ … Continue reading →