This gallery contains 17 photos.
I do not know when I first saw this recipe, but I do know where: it was on Ming Tsai’s PBS series Simply Ming, and that season he was still doing the “Asian ingredient, Western ingredient” thing. The featured ingredients … Continue reading
So far I’m two for two since posting my midwinter blogging schedule. Today’s post is about another one of those recipes from Joanne Chang’s cookbook Flour, too that Chang attributes to one of the chefs running the savory side of … 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 gallery contains 26 photos.
See also: Pie crust overview Previously, I gave step-by-step instructions for making Joanne Chang’s pâte brisée, an all-butter pie crust. At that time, I noted that her technique was a little bit unusual (using a stand mixer), and her particular … Continue reading
And now the second post in this series of things I did last weekend. I have a few more photos this time around, and I can actually present nutrition data. If the chicken stew was an example of the Test … Continue reading
This is the first of two posts on food I made this weekend, both of them rather short and lacking in illustration. This one will also be lacking in nutrition details, for reasons I’ll explain. The recipe in question is … Continue reading
Now for something completely different! It’s been a while since I made any sort of cake, and I’ve wanted to try this one (from Joanne Chang’s Flour, pp. 70–72) for a while. The proportions are very similar to a pound … 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
This gallery contains 18 photos.
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
This gallery contains 19 photos.
A lot of the people I’ve spoken to over the past few months of pie-baking have expressed to me that they think making pastry is “too hard”, “too fussy”, or “too much work”. I aim to demonstrate that none of … Continue reading
