Dec 31, 2019
I talk about two treats that are bound to make your holidays
festive: that glorious German loaf called Stollen and the
mysterious Mincemeat Pie. They are both delightful treats that are
easier to make than they appear, making them a delightful addition
to your holiday or winter dinners.
Mincemeat Streusel Pie
Stollen...
Dec 10, 2019
Eclairs are a classic French pastry filled with pastry cream and, in this case, topped with chocolate. In this episode they are demystified and made achievable for home bakers. The pastry is made from a dough called, pâte à choux, which is used to make a handful of delightful desserts. The filling, pastry cream, is...
Nov 29, 2019
This show is all about tarts. I discuss how to make the
perfect, classic tart shell and how to keep it crisp. It’s a
foolproof recipe with a vegan option and I walk you through what to
look for to get great results. Next I discuss two fillings: a
classic chocolate one and a fruity one with unique flavors. I’ll
talk...
Oct 30, 2019
Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran Goyoaga’s work has been featured in The New York Times, Food & Wine, Bon Appetit,...
Oct 16, 2019
How do you know when your bread is done proofing? How do you
know when your bread is done baking? Why is salt important when
you’re baking bread?We’ll explore the basics of bread making
through three classic recipes: baguettes, brioche (8:35), and pita
bread (15:36). Enjoy!
See the recipes or Show
Notes: