with Greg Patent, Award Winning Cookbook Author

International

Hungarian Butter Biscuits

Hungarian Butter Biscuits

Now to the topic of this post, a delicious buttery biscuit that’s in a class by itself. Not too sweet, but sweet enough to be considered a treat to serve with afternoon tea or coffee. I didn’t grow up with this biscuit, but it did remind me of sweet crunchy cookies that my Granny made in Shanghai. The Hungarian word for biscuit, roughly translated, is pogácsa, and there are two basic types: salty or sweet. But within each category huge variations exist. The recipe here is Vajas pogácsa, and what makes this biscuit so delicious is the butter. You must use a top quality brand, or it’s not worth bothering with. I use Strauss, with a butterfat content of 85%, but Plugra is an excellent choice, too.

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 […]

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 […]

Greek Greens Pie

Greek Greens Pie

In the summer, I cook up all sorts of greens and freeze them to use in the winter.  After a quick cleaning, I plunge the greens into a large pot of boiling water for a few minutes to set their color and to cook them.  […]

Scottish Shortbread

Scottish Shortbread

These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find. Fortunately, many European Style butters are available in our supermarkets: Plugra, Kerry Gold, and Strauss, […]

Portuguese Sweet Bread: Part 2

Portuguese Sweet Bread: Part 2

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 […]

Portuguese Sweet Bread: Part 1

Portuguese Sweet Bread: Part 1

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 […]

Cornish Spamwich

Cornish Spamwich

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 […]