As you know from all of my Breadin5 books, I am a BIG fan of a Do-It-All Dough. A dough that can go from sweet to savory, depending on your mood. I may want to make a deep-dish pizza after work or bake cinnamon rolls on the weekend all from the same dough recipe.Read More
It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown butter rhubarb tart), quick breads and jam, as much as I do. For those of you who have never fallen in love with it, have no fear, it’s a short season. Ha. Having said that, I do hope you’ll give it another try. It adds a wonderful, tart element to this strawberry rhubarb pie, which would otherwise be too sweet for my taste. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.
No pie is right without an excellent crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. I am sharing the crust I use most and you can watch me make this whole strawberry rhubarb pie in my instagram video.
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
There are very few things as satisfying as a perfect croissant. Flaky, tender, just the right amount of pull and give, and BUTTERY. Have you ever made one? Probably not, because they’re labor intensive and require a bit of skill to “laminate” the dough. This is an industry term for layering the butter within the dough. It’s not hard, but it requires some patience and a good amount of time to do it right. I’ve had more requests on my instagram account for a video on how to make them than anything else. So, that’s what I’ve done. I learned this technique at the CIA and I’ve changed nothing (well, I cut them differently, so as not to waste a bit of dough). If you haven’t visited my Instagram stories, you’ll find tutorials (set to the music in my head) for everything from macarons to meringue (because I love using my blow torch) and I take requests for things people are having troubles with in their own kitchens.
Here is the recipe for the croissants, but the instructions are basically useless without the visuals, so come to my Instagram account (you’ll find the video on my homepage in the “highlights” archive. Just look for croissants 101.
Today is national Pie Day according the National Pie Council, so there is no better time to perfect our crust.
Pie dough is one of those things that once you master it, your life in the kitchen is a happier place. It frees you to make fruit pies, quiche, potpies and anything else, sweet or savory that requires a crust. But, mastering the dough is not always as easy as one would hope. In my first video I’ll show you how I create a tender and flaky crust that make pies delicious, no matter the filling. Then, I follow up with a video on how to successfully roll out, fill, top and decorate a double crusted apple pie. With these videos I hope you’ll be making pie with confidence. Read More