Come Get Your Hands in a Bucket of Dough!
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| June 3, 2008
Filed Under classes, press | 6 Comments
(Bret, Suvir Saran, Me and some of the wonderful students at the last class we taught at Bret’s Table)
Come to Bret’s Table on June 11th and roll your sleeves up. We’ll be making dough and baking bread. It is a wonderfully intimate kitchen, decked out with great equipment and a glass of wine. Bring your ideas and questions and we’ll tailor the night to what you want to learn. This is the beauty of a class with only 10 students. If you bring your own 6 quart bucket you can fill it with dough to bring home and continue baking. Read more
Baking Bread in Chicago, Seattle and San Francisco in June.
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| May 23, 2008
Filed Under Artisan Bread book, classes | 12 Comments
(photo of chocolate ganache bread (page 195) by Mark Luinenburg for Artisan Bread in Five Minutes a Day)
Jeff and I are heading out on the road in June. We’ll be in Chicago, Seattle and San Fransisco doing demos, teaching classes and baking bread, what we love most. Below is the the itinerary as of now. Our publisher seems to be adding new events all the time so please check back in the next week to see what else they have in store for us. Hope to see you!
Private Class with Suvir and Zoë (February 25th at Bret’s Table)
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| February 15, 2008
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Suvir Saran is one of the most forward thinking chefs of our time. His recipes borrow from ancient traditions and yet he gives them a modern and unexpected twist. He is truly inspired! It is an honor and a delight to spend an evening listening to his intelligent musings on food and eating his spectacular creations. He is the author of two of my favorite and most used cook books. Indian Home Cooking and American Masala: 125 New Classics from My Home Kitchen
Not Your Average Devil’s Food Cupcakes
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| January 6, 2008
Filed Under cake, classes, dessert, reader question, recipe | 75 Comments
Last month we had a big party to celebrate the launch of Artisan Bread in Five Minutes a Day and my husband Graham’s birthday. I served our favorite Devil’s Food cupcakes with a sweet cream cheese icing. Of course the bread was the star of the night, but these cupcakes got rave reviews and several people asked for the recipe.
The dark chocolate cake has a texture that is smooth and rich. Its flavor is not overly sweet, because of the intensity of the coffee and rum (the Devil in “Devil’s Food” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup
Dark vs Light Sticky Buns
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| November 29, 2007
Filed Under Artisan Bread book, classes, equipment | 4 Comments
Last night Jeff and I taught a class based on Artisan Bread In Five Minutes a Day at Cooks of Crocus Hill. It was a tremendously fun evening, made all the more so by the curiosity of the people who came out to watch us bake a frenzy of breads. There were a number of great questions and one in particular that stumped me. I was baking the sticky pecan caramel rolls from the book. Because there were so many people in the class I had to bake them in two batches. One in a light cake pan, the other in a dark one. Other than the color of the pans the process and baking times were identical, in fact they sat side by side in the oven. When the time came to invert the sticky buns onto the serving platter we were shocked to see that they were entirely different colors. One was a very pale (I’d say insipid) caramel and the other was rich and deeply colored. I knew that it was because of the color of the pans, but when pressed by this curious crowd as to exactly WHY this happens I couldn’t answer. So I did a little investigating and this is what I found out… Read more
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