Tagged: ‘Emile Henry’

Culinary Traveler: Valley of Fruit

I’ve been feeling nostalgic lately, which happened in a flash last week when I drove south on El Camino Real, passing the land that used to be Olson’s cherry orchards. The aging cherry trees have been pulled out to make way for more shopping centers and apartments, which is also the fate for Brentwood, west of Stockton, where much of our California fruit has been coming from in the last decade.

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Bake and Freeze Holiday Desserts

Fresh is best. How many times have we heard that culinary mantra? When it comes to Thanksgiving and Christmas desserts, most especially the pies, almost everyone I know gets up especially early on Thanksgiving morning to prepare and bake the pies first so the oven will be free for the turkey or prime rib. It is the advent to the season that has long been associated with our beloved tradition of serving a feast on holidays devoted entirely to eating.

And a feast is not complete without special desserts, made even more so by the fact that they are homemade.

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Fresh Fruit Cobbler

This fruit cobbler is certainly one of the simplest coffee cakes to make. The cobbler is low in sugar, baking up into an appealing fruit-laden cake that is as flavorful as it is tender.

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The Culinary Traveler: The Slow Cooker Tagine

A Tagine, also known as a Tajine, is a traditional cooking vessel as well as the name of the dish cooked in them and method of cooking found in the North African cuisines of Algeria, Morocco, and Tunisia. Usually the traditional Tagine pot is formed entirely of a heavy clay which is sometimes painted or glazed.

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Chocolate Cake of the Month: Cookie and Cake with Heart

You want some dessert, but are satisfied with a few cookies or a slice of cake, not more than that. And you don’t want it hanging around the house for days, worrying about eating too much, have to give away the rest, or have to freeze it. If you are half of a couple or live alone, small batch baking is not a new concept for you, but a practical way to bake.

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It’s All in the Pan

If you like to bake bread, you know all about the search for the perfect loaf pan. Since all bread pans bake just that little bit different, bakers tend to own at least two different types, choosing the right pan for the each recipe.

First is usually a pair of Pyrex glass loaf pans from the supermarket with the lip-like handles on the two opposite narrow ends. You have to remember to drop the oven temperature by 25 degrees, but you can see underneath to make sure the bottom crust is baking properly and they can be easily washed in the dishwasher.

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