by Brian | Mar 9, 2017 | Recipes, TBT, Uncategorized
When I first posted this recipe, I was bold enough to call them the best baked beans. They still are. It adds up. You make baked beans once or twice a month. Do that for fifty years and you can righteously claim to have strived for perfection 1000 times or more. It...
by Brian | Mar 8, 2017 | Recipes
Here’s a bread secret. Those croissants you love? Get them as soon after they are baked as possible. After about four hours, they are not the same. They may still be good, but they will not be great. If they have been sitting in the bread case of your local...
by Brian | Mar 7, 2017 | Recipes, Uncategorized
This is the fourth recipe Suzi and I tried from the wonderful Baking Style by Lisa Yockelson. I’m not going to give you more recipes from this lovely book. It was published in 2011 and you can still get your own copy. You want to. Lisa loves intense...
by Brian | Mar 6, 2017 | Dessert Digest, Recipes, Uncategorized
Three years ago Alice Medrich wrote a key book: Flour Flavors. In this volume she offers ways to uses flour alternatives, either as a complete substitute or as add-ins to create a flavor evolution. She presents recipes with teff, buckwheat, sorghum, rice flour and...
by Brian | Mar 5, 2017 | Recipes, Uncategorized
I cannot image two veggies more distinct than cucumbers and radishes. Cucumbers are sweet and soothing. Radishes can wake the dead. Both have crunch it is true, but the cucumbers more quickly succumb to your bite. Radishes resist to the bitter end. Pun...
by Brian | Mar 4, 2017 | Recipes, Uncategorized
Okay. Let’s start with the word: Spatchcock. It can seem a bit terrifying. We believe it is Irish in origin and rather recent, just 18th Century. A spatchcock is a chicken literally split down the middle, crushed by hand to be flattened and then cooked....
