with Greg Patent, Award Winning Cookbook Author

Month: August 2012

Gluten-free Texas Cornbread

Gluten-free Texas Cornbread

This just may be the best cornbread recipe ever.  It was given to me many years ago by my late friend, Viola Campbell, who got it from Georgia Hughes, an old Texas friend of hers.  It is deliciously moist and is slightly spicy from fresh […]

Lost and Found: Pendl’s Bakery

Lost and Found: Pendl’s Bakery

A long, long time ago, in the mid-1980s, my wife and I made a stop in Ketchum, Idaho, on our way home to Missoula, Montana.  We got a bite to eat and then wandered about town to get the lay of the land.  Always on […]

Wheat Flours

Wheat Flours

Choosing the right flour for baking can be a daunting task.  But it doesn’t have to be.  Just remember that it’s important to use the proper wheat flour for what you intend to bake.  And what’s so special about wheat anyway?

Clafoutis, French Sweet Cherry Dessert

Clafoutis, French Sweet Cherry Dessert

Clafoutis, sometimes spelled clafouti, and pronounced cla-foo-tee, is a French dessert of sweet cherries baked in a custardy batter.  It is served warm dusted with powdered sugar and is very easy to make.  You don’t even have to pit the cherries!  At least that’s what […]

Peach Galette

Peach Galette

 When peach season arrives in Montana, which is now, I rush into the kitchen to bake a galette.  And what is a galette?  It’s a sheet of thin, buttery pastry topped with fresh fruit.  The edges of the dough—which may be ragged—are simply folded up […]

Kitchen Utensil: Foley Fork

Kitchen Utensil: Foley Fork

The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own.  Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it.  The fork does a […]