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The Rice Cooker: Steam Me A Pud

By beth hensperger Leave a Comment

Steam Me A Pud

I started making steamed puddings in my restaurant days. Barbara Hiken brought in a recipe from one of the waitresses for persimmon pudding and we made it that day. And never made another recipe since it was so darn good. I would go to a friend’s house for dinner who worked at the restaurant and lo, […]

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Holiday Baking: Hungarian Poppy Seed Roll

By beth hensperger Leave a Comment

Hungarian Poppy Seed Roll

Christmas is not considered complete without special occasion baking and Hungarian poppy seed roll is the premier of the genre. Recipes for Hungarian rolls with a poppy seed-raisin filling are known as Mákos es Dios Kalacs (known in village slang as a Beigli).  Every home has it’s own recipe for these rolls and they are a favorite sweet […]

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Slow Cooker: Braised Quail on Toast

By beth hensperger Leave a Comment

Braised Quail on Toast

I met my first quail at dinner in the Chez Panisse restaurant back in the 1970s. When the diminutive whole braised game bird was set in front of me, little legs splayed all to heaven in my direction, I commented: “Well, aren’t these indecent little birds!” Quail are a real gourmet treat.  They are easy […]

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The Rice Cooker: SooFoo® Whole Grain Mix

By beth hensperger Leave a Comment

SooFoo

Some times during editing a book, our favorite recipes get cut by the ol’ editor. We live with the decision for the betterment of the book, but often not happily. One such cut was the grain mixture SooFoo®, a grain mixture we adore. SooFoo® (not related to the Foo Fighters heavy metal rock n’ roll […]

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Alice Medrich’s Clarified Butter in the Microwave/Ghee in the Slow Cooker

By beth hensperger Leave a Comment

Here’s an easy method for clarifying butter that yields more than the traditional saucepan method does and with less fuss, the method developed by the cooking genius of Alice Medrich. The butter is cut into several chunks and melted it in a narrow glass container in the microwave, without stirring. After it rises once or […]

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The Bread Machine: Naan

By beth hensperger Leave a Comment

The Bread Machine: Naan

When asked about a bread that typifies Muslim Northern India and Afghanistan, naan, which is also the generic word for bread in those areas, is the first one that comes to mind. It is also trendy; every Pacific Rim restaurant offers it because of it’s buttery flavor and moist texture. The long oval breads are baked in […]

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Old Fashioned Tea Party/Tea Sandwiches-2

By beth hensperger Leave a Comment

old-fashioned-tea-partytea-sandwiches-2

I used to haunt the now defunct London Tea Room in downtown Palo Alto; it was a great place to meet a friend and chat in a cozy atmosphere of hushed voices and the tinkling of cups hitting their saucers.  They had great sharp cheddar and homemade chutney sandwiches which I washed down cup-by-cup with a […]

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Amor Polenta (Sweet Cornmeal Cake)

By beth hensperger Leave a Comment

Amor Polenta (Sweet Cornmeal Cake)

Amor polenta (polenta love), while unheard of in America, is one of the best tea cakes in Italian bakeries. Amor Polenta, or as it’s known in its area of origin in northern Lombardy, Dolce Varese, is a simple cake made with a trinity of ‘flours’ that makes it both rustic and delicate at the same time. […]

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About the Authors

Beth Hensperger

Beth Hensperger’s career as a prolific food writer and educator began when she was named guest cooking instructor for the March 1985 issue of Bon Appétit. She has gone on to author more than twenty cookbooks, including the best-selling Not Your Mother’s® series. Her other cookbooks from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook and The Ultimate Rice Cooker Cookbook. She is also the author of The Bread Bible, winner of a James Beard Book Award, and has been nominated twice for an IACP Cookbook Award.

Hensperger writes a food column, “Baking with the Seasons,” for the San Jose Mercury News, and she is a contributor to dozens of national and online cooking and lifestyle magazines. An East Coast transplant who now considers herself a true Californian, Hensperger lives in the San Francisco Bay area.

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