BreadPots!

BreadPots!

Years ago Suzen mastered making great bread. Great bread. Yet, there are steps beyond mere greatness. Using the latest Tartine cookbook, Suzen has found this amazing technique of baking bread in a pot. She heats the oven and a cast iron pot to 500°F, then pours her...
Changing the Sugar Content with Rhubarb Syrup

Changing the Sugar Content with Rhubarb Syrup

Yesterday I posted about making rhubarb syrup. The recipe, for Basic and Wonderful Rhubarb Syrup, is repeated below. What I have done here is some experimentation with the sugar. The recipe calls for 2 cups of sugar for 10 ounces [about 1 cup] of rhubarb. If you look...
Basic and Wonderful Rhubarb Syrup

Basic and Wonderful Rhubarb Syrup

  Rhubarb. The name can send sour shudders through you. But, thankfully, we live in the age of granulated sugar. From rhubarb you can get juice and syrup. Why bother? For topping ice cream, for making cocktails, for rhubarb syrup Bellini, for flavoring chiffon...