There’s a first time for everything, and this time was my first making focaccia. I’ve made various other breads, but never once had I made a flatbread of any sort. Somehow I’m not surprised that it’s easy. The process takes about 5½ hours, so have something else to do if you want to make this [...]

Categories: baking, bread, mother recipe, technique
Tagged: baking, bread, mother recipe, technique

A good pâté is one my favorite things–humble ingredients transformed into a culinary delight. I particularly enjoy a nice mushroom pâté with fresh bread and sweet pickles for breakfast. Another thing I particularly like about pâté when cooked en terrine is that it isn’t particularly fussy–a few more minutes in the oven won’t make a [...]

Categories: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian
Tagged: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian

I have to thank Martha Stewart for this one, or, more likely, the unnamed but talented chef Martha Stewart paid for this recipe. It comes from Martha Stewart’s Cookies.
Peppermint Meringues
3 egg whites
¾ cup sugar
½ teaspoon peppermint extract
Mix the whites and sugar in a metal bowl or the metal bowl of a stand mixer. Whisk the whites and sugar [...]

Categories: baking, chocolate, cookie, dessert, eggs, entertaining, gluten-free
Tagged: baking, chocolate, cookies, entertaining, gluten-free

Fairy Glen cookies are an excellent option when you want or need gluten-free cookies. They do, however, require almonds, so if you need to accomodate someone with a nut allergy, these aren’t for you.
Fairy Glen Cookies
3 egg whites
pinch salt
1-3/4 cup (350g) sugar
3-1/3 cup (330g) finely ground almonds
1/4 cup (60g) orange marmalade, melted
20 candied cherries, halved
Beat [...]

Categories: baking, cookie, dessert, entertaining, gluten-free
Tagged: baking, cookies, entertaining, gluten-free

Now that Thanksgiving is out of the way it’s time to make holiday cookies for whatever holiday you might be celebrating. Angeletti are easy to make–kids can mix these successfully–and not too sweet.
Angeletti
½ cup (1 stick) unsalted butter, melted
3/4 cup sugar
¼ cup milk
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 [...]

Categories: baking, cookie, dessert, entertaining
Tagged: baking, cookies, dessert, entertaining

No Thanksgiving feast is complete without at least one dessert, so I made individual Butternut Squash Cheesecakes. I used my mother recipes for the crust and filling.
Crust Mother Recipe
2 cups fine crumbs
4 ounces (1 stick) unsalted butter, melted
Mix the crumbs and melted butter in a bowl. Using a prepared pan, pat the mixture into place. [...]

Categories: baking, dessert, mother recipe
Tagged: baking, dessert, mother recipe

Recently I taught a class on hors d’oeuvres at Williams-Sonoma. The Rosemary-Parmesan Icebox Crackers featured in the class were so good and yet so easy that I decided I should share them here.
Rosemary-Parmesan Icebox Crackers
3/4 cup all-purpose flour
1 teaspoon sel gris or kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon chopped fresh rosemary
4 tablespoons (½ [...]

Categories: baking, cheese, entertaining
Tagged: baking, cheese, entertaining

I was out at Bob’s Red Mill yesterday to visit their store and do a bit of browsing for more flours. Somehow I managed to leave without the spelt and kamut flours that intrigued me, but I did get some interesting flours. I’m not gluten intolerant like some people, but I like producing excellent foods [...]

Categories: baking, bread, gluten-free, mother recipe, technique
Tagged: baking, bread, gluten-free, mother recipe, technique

If you’re looking for the Breakfast of Champions, this is it: Buttermilk Cornbread and a mess of greens. I’m currently validating recipes for my Thanksgiving Dinner classes at Kookoolan Farms, so I needed to make some cornbread.
The best cornbread is made in a cast iron skillet. This recipe is for a 10″ skillet.
Buttermilk Cornbread
1 tablespoon [...]

Categories: baking, bread, breakfast, entertaining, side dish
Tagged: baking, bread, breakfast

I love mushrooms of all sorts, and I enjoy using them in all sorts of ways, even in dessert. But I’d never thought about making a savoury strudel until I decided I needed a new side dish for Fall. It’s much easier than it sounds: make duxelles, wrap in phyllo, then bake until done.
To make duxelles [...]

Categories: baking, entertaining, mushroom, pastry, side dish, vegetarian
Tagged: baking, entertaining, mushroom, side dish, vegetarian