Home bread baking is on the rise, and with it, the sale of all the equipment that make it easier and in many cases better. The Banneton Proofing Basket is one piece of the bread making experience that I think is well worth the investment. There are several formulas for caring for these baskets, and […]
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Torta Milanese
This flavorful, layered Torta from Milan is a delightful combination of flavors and textures. A cookie like crust, creamy rice pudding at its center, and a topping of tart, ripe fruit. It can be made all year long using seasonal fruits.
Continue ReadingWild Mushroom Butternut Squash Savory Bread Pudding
When I was growing up, we had fresh French bread from our bakery every day. Which means, we always had day old bread. Not much has changed, and it seems I too have day old French bread, and dislike wasting it. This is a tasty way to use the bread, and as seasons change the vegetables can change. With the addition of a salad, it makes a great vegetarian meal, or can be served along with roasted chicken, turkey or pork.
Continue ReadingApple & Frangipane Tart
The Frangipane filling has a very deep and rich history, and is used in all over the world in a variety of sweets and pastries. (Learn more about Frangipane.) I’ve made this particular tart using pears, figs and cherries as well as the apples used in this recipe. So feel free to substitute any seasonal fruit. In the coming months there will be more recipes using the tasty, easy to make filling.
Continue ReadingAlmond Scones
This recipe calls for buttermilk. If you are like me, you have limited use for that quart of buttermilk that your store carries. You might try purchasing Buttermilk Powder. It is readily available in most grocery stores and keeps for a very long time. If you choose to use the powder, simply add 2 Tablespoons(22g) of the powder to the 1/3 cup of water and stir until it is completely dissolved. Then add as directed in the recipe.
Continue ReadingCrespelle Torte
There are historical rumors that Caterina de’ Medici introduced Crespelle to the French, and that’s how they came up with Crepes. Whether or not this is true, this Northern Italian favorite has been around a very long time. It is used for both savory and sweet dishes, and probably the most widely known is for Cannelloni. Layered tortes, such as this recipe, are often sold by the slice in Northern Italian Trattorias.
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