Happy Holiday Cookies!!!
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| December 23, 2007
Filed Under dessert, kids, recipe | 18 Comments
My aunt Kristin is a great collector of recipes. She sends me packages of them, often! The recipes come from magazines, books, cooking shows, gourmet grocery stores and various people she meets. They are far too numerous to try all of them, but I use them as a constant source of inspiration. This past week, just in time for Christmas she sent me a sugar cookie recipe by Dorie Greenspan she had clipped from Bon Appetit and a set of snow flake cookie cutters. I am always searching for the perfect sugar cookie. I’m not sure yet if this is THE ONE, but it is really great. The flavor is not too sweet, slightly lemony (because I added the lemon zest) and the texture is crisp but not at all tough. Read more
Gougères (snack food with the difficult name!)
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| December 17, 2007
Filed Under recipe, what I made for dinner! | 8 Comments
It’s a cheese puff with a fancy name! the exterior is crisp and the interior soft and custardy. Made small they are a great snack to serve before dinner or make them larger to be filled. Gougères are typically made with Gruyère cheese and thyme, a combination that begs to be filled with sweet orange marmalade (my personal favorite). You can substitute any hard cheese and herbs you desire in the recipe. Read more
Artisan Bread on NPR’s “The Splendid Table”
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| December 16, 2007
Filed Under Artisan Bread book, press | 52 Comments
Yesterday Jeff and I were interviewed by Lynne Rosetto Kasper on National Public Radio’s “The Splendid Table.”
If you were unable to catch it Click here to listen to the show… we’re about 13 minutes into the broadcast.
Listen to that bread crackle!!! Yum.
*gorgeous picture by Mark Luinenburg from the book.
Lemon Meringue Bars
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| December 11, 2007
Filed Under dessert, recipe | 13 Comments
It is Minnesota and there is about 6 inches of snow on the ground, not exactly the time of year for a fresh fruit dessert. So what do we Northerners do when we want something sweet and bright but can’t find berries that aren’t from the freezer or even a decent apple. We turn to citrus. Of course it doesn’t grow here, not even in the summer, but it travels well and there is such amazing variety. For the lemon bars I actually use a combination of lemons, limes and Meyer lemons (for their perfume). The combination is more interesting and has a zing to it that one fruit alone won’t give.
The recipe I started with comes from a cook book from one of my favorite bakeries in San Francisco, Tartine
Star Tribune Article and Video
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| December 8, 2007
Filed Under Artisan Bread book, press, video | 2 Comments
About a month ago Rick Nelson from the Star Tribune came over to talk bread and sample some of the recipes in the book. We baked up a storm, ate lunch and he left full (and we hoped convinced). His article came out this week and he had some wonderful things to say. “…If holiday gift-givers are aiming to buy one new cookbook title for the bakers in their lives, they should look no further than the remarkable Artisan Bread in Five Minutes a Day… Hertzberg and Francois should have called their burst of genius “Breadmaking for Dummies” — that’s how user-friendly it is… their master recipe is wildly flexible, generously adapting to a wide range of breads, pizzas, flatbreads and pastries.” Rick Nelson’s article. Read more
Babka Alert!!!
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| December 8, 2007
Filed Under Artisan Bread book, dessert, recipe | 16 Comments
We tested and then tested again and in some cases many times more. The Chocolate-Raisin Babka (p. 221) was one such recipe. Because the traditional method was so labor intensive I wanted to come up with a recipe that had the same divine taste without all the fuss. Well I think we came very close indeed. BUT there is a big mistake in the list of ingredients. Read more
Brioche Filled with Chocolate Ganache
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| December 7, 2007
Filed Under Artisan Bread book, dessert, press, recipe | Leave a Comment
Sue Doeden from the Bemidji Pioneer wrote a wonderful article about Artisan Bread in Five Minutes a Day. She included a video of her preparing the bread, a podcast interview, a recipe for our Brioche filled with Chocolate Ganache and pictures of her beautiful final results.
‘Tis the season for Panettone
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| December 4, 2007
Filed Under Artisan Bread book | 4 Comments
Panettone is the classic Christmas bread that is made fresh in bakeries all over Italy. You can also find it boxed up and looking quite beautiful in most American shops this time of year. The problem is that when you open the gorgeous foil wrapping you are presented with a stale, dried out version of this wonderful tradition. The solution is to make your own from ABin5 (p.201). It is as easy as all the other recipes in the book and your house will smell of sweet honey and lemon zest. Read more
Fresh or Frozen
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| December 2, 2007
Filed Under Artisan Bread book | Leave a Comment
People have asked if the dough from Artisan Bread in Five Minutes a Day (AB in 5) can be frozen. YES!!! In fact we highly recommend that you freeze any of the enriched doughs, those containing eggs, butter or milk after about 5 days in the refrigerator. You can store them in the freezer for about 6 weeks. Dough wants to absorb the odors and aromas around them so wrap them really well and they won’t take on the personality of the fish sticks sitting next to them. Read more
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