Puff Pastry and a Galette
You can’t just be a cook these days. You need to be a writer, a photographer and a public relations guru. I’m learning to do all three of these things. And that’s why I didn’t make the puff pastry you...
View ArticleBrandied Apples with Ginger Streusel
A simple apple tart. A crisp ginger crust. A perfect dessert for the holidays and throughout the winter. Think of fruit desserts as mostly about the fruit and just a little about the seasoning (here...
View ArticleHoliday (Stollen) Biscotti
It’s the first week of December and I am well into my holiday baking. This can be a challenge because it’s also a popular time for classes. I’ve been teaching regularly and this week I’ll teach five...
View ArticleHoliday Breads
After a busy holiday, it’s time to recap a bit. Out of all of the wonderful treats I made this season (cookies, confections and things in between), I love my holiday breads best. They’re traditional...
View ArticleFirst Rhubarb
In my garden, the first rhubarb is growing. On Sunday, I picked the first ripe stalks. Rhubarb means Spring and the end of our long, wet winter. It’s simple to grow, simple to harvest. Just wait for...
View ArticleWhite or Wheat
It used to be that the number one question I would get from my students is, “Do you watch Top Chef?” Thankfully, that question has taken a back seat to: “Can I make this with whole wheat flour?” This...
View ArticleAutumn Birthday Cake
Once a year I delve in a several-hour project – making my niece’s birthday cake. Proudly, I’ve made cakes for seven or her eight birthdays. Something different each year – girlie with pink and purple...
View ArticleCoconut Tuiles
At a recent gathering with friends, I mused about the possibility that cooking is mostly about caramelization. Certainly, this is true with baking. The golden crust on a baguette – caramelization. The...
View ArticleRhubarb Upside Down Cake
Much to most Western Washingtonians’ surprise, we’ve had a warm, dry spring. It’s very strange. Most of my flower gardens are one month ahead of normal. The clematis have bloomed and gone, the calla...
View ArticleKneading Conference 2013
It’s pretty inspiring to have a chance to be with a vibrant group of bakers (both professional and home), grain millers and grain growers for three days. We’re all speaking the same language – albeit...
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