Archive for March, 2016

Amor Polenta (Sweet Cornmeal Cake)

Amor polenta (polenta love) is one of the best tea cakes in Italian bakeries. It has a rather romantic name, Amor Polenta, which is love. The name comes from the use of golden polenta flour, but not the coarse one used to make the savory polenta porridge.

Read More »

David SooHoo’s Bread Machine Bao

Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Old-timers usually steam them until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden and pleased the locals. What they got was sort of an Asian hamburger.

Read More »

French Toast

ying-yang-egg
I think anything as rudimentary as soaking stale bread in milk and eggs, then pan-sautéeing it to reconstitute texture, has universal comfort appeal.   It is a breakfast comfort food so basic that it can easily be taken for granted,…

Read More »

The Strata: Savory Bread Puddings

The strata is a culinary term coined in the 1950s for an old-fashioned baked egg casserole composed of layered of ingredients, the same technique used for constructing a lasagne or quiche, only bread is used as the main starch and eggs are the binder.

Read More »

Bread Machine Grissini (Italian Breadsticks)

Grissini is the Italian word for breadsticks. After making the dough and letting it rise in the bread machine, they are hand shaped by rolling the dough out to a desired length and then baked at a high temperature in an oven. They look very different than machine extruded breadsticks which all look exactly alike; they are charmingly nobby and irregular. You want to bake these until they are crisp, otherwise, if they are soft like bread, they will bend and break when you stand them in a crock to serve.

Read More »

Angel Food Cakes Without a Bit of the Devil in Them

Angel food cake used to be ho-hum until someone marketed them as the “no-fat” treasure of the cake world. Then it became a rage. Again. But the key word here is unadorned.

With a recipe in every American cookbook in print for the last hundred years, angel food cake was a favorite White House dessert in the 1800s.

Read More »

Slow Cooker Mexican Turkey

Turkey thighs work so beautifully in the slow cooker. The meat is a bit tougher than chicken, so it holds up nicely in the slow cooker environment, emerging moist beyond belief rather than a bit dried out from the oven. Shred the meat off the bone, then roll up in tortillas. A great lunch.

Read More »

Fruit Sorbets

Refreshing fruit ices are simple and relatively quick to assemble from a wide variety of fruits. The beauty of sorbet lies in its simplicity: It’s basically just frozen water or juice sweetened with fruit, chocolate, liqueur, wine, or even fresh herbs.

Read More »

Avocado Milkshake

Avocado
Milkshake

f o r t w o

Toss all the ingredients in a blender and
whizz them up! Let it go for a while
because the avocados need to break
down and blend with the milk to make a smoothie. Once
the liquid is a…

Read More »

The Culinary Traveler: La Piadina-Italian Bakestone Bread

An Italian version of a flour tortilla or Indian chapati, piadine is one of the oldest hearth breads made in the world today. It hails from the Emilia-Romagna region of northern Italy on the Adriatic Sea, the site of old Etruscan cities, and the most fertile wheat-growing area in the country. This was a staple of the tenant farmer’s diet.

Read More »