with Greg Patent, Award Winning Cookbook Author
When I haven’t made up my mind what to cook for dinner, I usually let the vegetables in the market guide me. Recently, asparagus won me over. To me, it’s the queen of vegetables, and I felt that the queen deserved to be celebrated in…
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many…
Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant. You make the dough by beating flour…
Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.
Last week I was thrilled to find Italian prunes at our farmers’ market, and I thought I’d repost my recipe for baking them in a galette. I’d always called these succulent fall fruits Italian Prune Plums. But I now have learned, thanks to my friend, John Keegan, that I have been wrong. Here’s what he wrote when I made my original post on October 14, 2013.
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…
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…
Fresh sour pie cherries are as precious as rubies. Bright and shiny like the gems they resemble, the sour Montmorency cherries have a short season (only 2 to 3 weeks in July) in western Montana, so I always pick some off a neighbor’s tree to…
It’s the air incorporated between the layers of dough during the repeated rolling and folding that gives these pastries their flakiness and crispness. The yeast comes into play, too, adding just a touch of lift during baking.
Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.