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A friend recently told me about a crostata, (tart) made with jam, but also covered with a layer of ricotta. The combination sounded lovely, so... Continue reading
Posted 9 hours ago at STIR THE POTS
My friend Domenico is a great educator on Italian cheese. One recent night, he introduced me to some fabulous bufala mozzarella while teaching a class... Continue reading
Posted yesterday at STIR THE POTS
Recently baker Uri Scheft (from Manhattan-based Breads Bakery) invited me to join his crew and some students to mix, and shape three different breads. It... Continue reading
Posted 2 days ago at STIR THE POTS
Recently my friend Gregoire Michaud introduced me to Australian food stylist and photographer Josephine Rozman, recent transplant to New York by way of Hong Kong.... Continue reading
Posted 3 days ago at STIR THE POTS
Below are shots of a picnic enjoyed with Gennario Pecchia, who took the photographs. Grazie fratello! Continue reading
Posted 4 days ago at STIR THE POTS
Early last Saturday morning I spent a few hours with bread baker Kamel Saci of Il buco alimentari & vinieria. Instead of my baking togeter,... Continue reading
Posted 5 days ago at STIR THE POTS
"La bière est un pain qui se boit"-Georg-Christoph Lichtenberg While brewing some beer, I kept the spent grain to make a bread with the malted... Continue reading
Posted 6 days ago at STIR THE POTS
T80 Miche is the name of the master loaf of baker Thierry Delabre. Below are my adaptions. T80 flour isn't always easy to find, but... Continue reading
Posted Jul 21, 2014 at STIR THE POTS
Last Sunday I had the chance to meet the Israeli-born spice expert, Lior Lev Secarz, owner of La Boite, his shop that sells spices and... Continue reading
Posted Jul 18, 2014 at STIR THE POTS
Sometimes viewed as a pizza, other times a tarte, the "pissaladiere" is a Mediterranean treat with equal stake in Italy and France. And with its... Continue reading
Posted Jul 16, 2014 at STIR THE POTS
If you find yourself without any bread, as I did recently and don't have time to wait for a dough to rise, try socca, a... Continue reading
Posted Jul 15, 2014 at STIR THE POTS
Maria Teresa, it's best with stronger flours because it reduces the amount of mixing, by adding water and mixing and autolyse you allow the enzymes to break down the protein and starches which in effect make for less pre digesting the dough!
Toggle Commented Jul 11, 2014 on Amylase This at STIR THE POTS
Where autolyse is a traditional bread baking technique used to break down gluten and lessen the kneading process, amylase are the enzymes that empower that... Continue reading
Posted Jul 7, 2014 at STIR THE POTS
For a long time in proofing croissants, I've used levain rather then adding commercial yeast. Call it purity or foolishness, I call it a challenge.... Continue reading
Posted Jul 6, 2014 at STIR THE POTS
So the salt cured eggs I made about a month ago, remember those? Last time, I did not give them enough time to cure. The... Continue reading
Posted Jul 5, 2014 at STIR THE POTS
Sprouted grains, once considered the province of hippies and esoteric foodies, today have captured the imagination of mainstream bakers. Basically it’s about treating grains as... Continue reading
Posted Jul 3, 2014 at STIR THE POTS
Well known among avid bakers, autolyse is a process of mixing water and flour in ways that activate enzymes that degrade proteins and soften gluten,... Continue reading
Posted Jul 2, 2014 at STIR THE POTS
While shopping for vegetables at New York City's renovated Katagiri Japanese grocery store, I saw they were offering some Oregon-grown Wagyu beef. Grass fed, with... Continue reading
Posted Jul 1, 2014 at STIR THE POTS
They say Brooklyn is New York City’s new Manhattan, the next generation place to savor what’s hot in urban kitchens. Today even Queens has a... Continue reading
Posted Jun 30, 2014 at STIR THE POTS
Savory biscotti were the next project I made with Grano duro flour from Molini del Ponte. Not quite a biscotti but more like a rusk... Continue reading
Posted Jun 27, 2014 at STIR THE POTS
After baking my first Pane Nero with wheat sourdough, I wanted to bake a loaf with one hundred percent Grano duro from Castelvetrano, the Sicilian... Continue reading
Posted Jun 26, 2014 at STIR THE POTS
Falling in love with Tumminia flour, a whole grain Sicilian variety from the bio-diverse miller Molini del Ponte, I was eager to try using it... Continue reading
Posted Jun 25, 2014 at STIR THE POTS
Since I first tried Pane Nero di Castelvetrano, a traditional Sicilian bread, I wanted to substitute sour dough for the commercially yeasted biga (pre-ferment), as... Continue reading
Posted Jun 24, 2014 at STIR THE POTS
After five days in my fridge at work, this Napoletana dough defied expectations of being acidic. I ended up with a delicious tasting and lovely... Continue reading
Posted Jun 22, 2014 at STIR THE POTS
The heat is upon us and it's just barely July! Why not some lobster rolls, that New England classic to remind us of the ocean... Continue reading
Posted Jun 21, 2014 at STIR THE POTS