My Mom’s Bialys

mom’s bialysWhen Jeff and I started to write Artisan Bread in Five Minutes a Day I sent the “master” recipe to my mom. It was, in my mind the ultimate test. Not because my mom has been baking for years and would be hyper critical, quite the opposite. You see my mother has many, many talents, but baking is not one of them. Or I should say it wasn’t until now. I sent her the recipe and waited. A couple of days later I got a hysterical call from her and she was slathering butter all over her first loaf of bread. She had just taken it out of the oven and despite our recommendation to let it cool she cut into it when it was still warm. She was talking to me between bites and was so proud of herself.

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Why is peeling a boiled egg so HARD???

eggs fresh from the farm

This morning my 8 year old son asked me for hard boiled eggs for breakfast. Nothing fancy, just a few whole eggs topped with salt and pepper. I went to the CIA, so this request should have seemed like a walk in the park, right? Let me start by telling you about the eggs. My husband works by a small farm which is tucked into the sprawl of suburbia. They sell wonderfully fresh organic eggs, which have yolks the color of marigolds and taste wonderful. My kids have been to the farm and have chased the chickens that lay the eggs they eat. They now want to raise chickens in our yard. But I digress from my egg peeling dilemma. By the time the eggs made it to the table, half of the whites were spiraling down the garbage disposal. I presented the remainder to my son and he said “these look like zombie heads!” He was thrilled with my presentation and ate them like an 8 year old savage eating zombie heads. This was not the effect I was going for.

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Zoë on KARE 11 Saturday Show

Zoe on Kare 11 with Belinda JensenThis week Jeff and I were on the KARE 11 Saturday morning show with Belinda Jensen to promote our book and mix up our dough in front of her viewers. I admit I was a bit nervous, more than a bit, but Belinda made us feel like we were just chatting in her living room. Everyone at the studio was so kind and after our 5 minute TV debut they swarmed around the table of bread and devoured everything we brought. They have our “Master recipe” on their website. Eric Perkins was there as well and he grabbed a “sticky pecan caramel roll” between every segment.

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Baking Bread with 4 Boys

4 boys bakingThis weekend my boys had their friends over and we baked bread together. When you put dough in the hands of 4 boys under the age of 9 things get very creative! We used the “master recipe” from Artisan Bread in Five Minutes a Day to start and then they used their fingers, rolling pins, cookie cutters and let their imaginations go wild. They shaped it into everything from snowflakes to Pokemon characters. They had as much fun eating the bread as they did baking it! Read More

We’re in MSP magazine!!!

Wow, Beth Dooley wrote a fantastic article about Artisan Bread in Five Minutes a Day in the November issue of MSP magazine. There is a fun photo of my co-author Jeff Hertzberg tossing pizza dough over his head, taken by the talented Mark Luinenburg (who is also responsible for the beautiful pictures in our book). MSP magazine is available at stores all around MN and will no doubt appear on their website soon. Check it out http://www.mspmag.com/ in the Food+Dining section or on page 111 in the printed version.

Baking Bread with the Southwest Journal

A couple of days ago I had the great honor of hosting Tricia Cornell and Robb Long from the Southwest Journal for lunch. They were here to do an interview for an article they are putting together about Artisan Bread in Five Minutes a Day. Jeff and I baked them rye bread, peasant bread, pizza, pan d’epi, panettone and sticky pecan caramel rolls. While those breads were baking we made naan and beignets on the stove top and tossed together a cold Indian cucumber soup and a Middle Eastern bread salad called Fattoush, made with home made pita. All of these recipes are from the book. Suffice it to say we were all stuffed and happy by the time they left! We look forward to reading the upcoming article and seeing the wonderful pictures Robb took between bites of his chocolate filled beignet.