The twists are crisp, cheesy, and have just a hint of heat.
with Greg Patent, Award Winning Cookbook Author
Teaching at Rancho La Puerta is always full of surprises. The guests who sign up for my classes are a diverse group of extremely accomplished people from all walks of life. But in the kitchen, we’re all equals, because in the time we have together there is one aim: to cook a menu of seven recipes in two hours and to sit and enjoy the meal together. Cooking is all about the pleasures of the table and the sense of community it fosters.
At my first class, Dana Shaltry, a pediatric orthodontist, volunteered to make the dessert, a rustic French pear galette. I had demonstrated how to make the ground almond bases and pastry with a food processor, and Dana took it from there. He rolled the dough into a rough circle, cut the pears into thin slices, and arranged the fruit beautifully over the ground almonds.
I recently came across a recipe from America’s Test Kitchen for no-knead brioche. How could that be, I wondered? Brioche, a classic French dough, gets its especially light and airy texture by vigorously beating and kneading softened butter into an eggy yeast dough. Since I’m…
A few years ago I was asked to judge a local apple cooking contest. The recipes were incredibly diverse and ranged from apple leather to apple pizza. But there was one recipe that stood out from all the rest: apple muffins. These were the lightest apple muffins I had ever tasted and they boasted a deep apple flavor along with a generous amount of diced sweet/tart apple.