with Greg Patent, Award Winning Cookbook Author
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 couple of months ago my wife asked me what I’d like for my birthday dinner. I thought for a moment and said that it had been years since we’ve enjoyed real Maine lobster. Rather than spend a lot of money dining out why not […]
This braided loaf, golden and tender from eggs and oil, is steeped in tradition and symbolism. To set it apart from the ordinary weekday loaf of whole wheat bread, it is made with white flour, sugar or honey for sweetness, and oil and eggs to […]
Just why this heavenly, light-textured and spiced sweet cake baked in a sheet pan has this name was clarified by food historian, William Woys Weaver. He says it was called “Spanish” because its concept was derived from a cake made in Latin America. And “buns” […]
My last post described how Portuguese Sweet Yeast Bread dough is shaped into rolls at the Kona Historical Society’s stone oven on Hawaii’s Big Island. Baker Lewis Draxlir and his wife, Carla, are masters at the task. The photo above shows the shaped rolls in […]
Every Thursday between 10 a.m. and 1 p.m. visitors to the Kona Historical Society’s brick oven in Kealakekua on Hawaii’s Big Island can experience and participate in the baking of Portuguese Sweet Bread. It is a happy occasion bringing together people from all over the […]
Two stories today. One about the power of yeast and the other about a gift of food during World War II. Both come together in a sandwich. But first, something pretty to look at. When I first wrote about Cornish Splitters in 2011, I found […]