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Here's a recent interview that featured Stir the Pots. More specifically, it was an interview with me (versus by me) on a West Coast radio... Continue reading
Posted 1 hour ago at STIR THE POTS
After some clients asked for fresh-baked croissants, I made a small batch. While the layering looked promising, the final product was disappointing. Trying again, I... Continue reading
Posted yesterday at STIR THE POTS
Wanting to restock a steadily diminishing wine cellar, I headed to Manhattan-based retailer Garnet Wines. Below are labels that intrigued me. Continue reading
Posted 2 days ago at STIR THE POTS
This loaf below is called "Pain Juif," which translates not surprisingly to Jewish-style bread. Think of it as a challah minus sugar or honey. It... Continue reading
Posted 4 days ago at STIR THE POTS
Pane Francese is an Italian nod to French baguettes. Below is my micro-bakery attempt, which led to a somewhat wobbly (almost unmanageable) loaf, even after... Continue reading
Posted 6 days ago at STIR THE POTS
Hankering for pound cake, I made a batch using chocolate chips provided by spice shop master, Lior Lev Sercarz. More specifically, I incorporated his #39... Continue reading
Posted Feb 20, 2015 at STIR THE POTS
Binge baked all weekend. Even with my notebook open, after starting a levain and stashing it in the fridge, hours later I found myself forgetting... Continue reading
Posted Feb 19, 2015 at STIR THE POTS
Queen Tami Isaacs Pearce, a London-based micro baker (known for her challah), recently shared her "malt house loaf bread" with me. Termed by Tami "the... Continue reading
Posted Feb 18, 2015 at STIR THE POTS
Below are photos from a long-ferment sourdough pizza. I started with a 12 hour bulk, then shaped and fermented it for over 36 hours. Leaving... Continue reading
Posted Feb 17, 2015 at STIR THE POTS
Crackers can be a welcome substitute from the crust and crumb of bread. Loave-less last weekend, I whipped up two batches of dip-embracing crackers. The... Continue reading
Posted Feb 11, 2015 at STIR THE POTS
Crave cake? This here torta paradiso lives up to its name; a paradise cake made from butter, sugar, zest of lemon, limoncello and vanilla. It... Continue reading
Posted Feb 9, 2015 at STIR THE POTS
Matambre is classic Argentinian comfort food; stuffed flank steak. The mosaic of flavors and textures comes from its stuffing of spinach, potatoes, carrots, egg and... Continue reading
Posted Feb 8, 2015 at STIR THE POTS
After reading an article about Tartinery, a NYC bread-themed restaurant, I decided to go have a look. What intrigued me within the article was the... Continue reading
Posted Feb 6, 2015 at STIR THE POTS
The Phoenix rises from crusty-ashes of an oven - all to say that my micro-baking is reborn. Stay tuned, as I report on my concentrated... Continue reading
Posted Feb 4, 2015 at STIR THE POTS
Judy Witts Francini, a friend as well as a cook and culinary tour guide, just sent me her book Secrets from My Tuscan Kitchen. I'm... Continue reading
Posted Feb 3, 2015 at STIR THE POTS
Known as Carta di musica (translation: sheets of music), this Sardinain flat bread got its name because, baked in hot wood ovens , it puffs... Continue reading
Posted Feb 1, 2015 at STIR THE POTS
My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a firm starter, which made... Continue reading
Posted Jan 29, 2015 at STIR THE POTS
Below are some photos of meat pies, made benefit of my friend Brad Preznant's recipe, now living in New Zealand. With access to a reservoir... Continue reading
Posted Jan 27, 2015 at STIR THE POTS
A neighbor of mine in Sunnyside introduced me a new restaurant in Queens. Please understand. That's no small event for a borough that may have... Continue reading
Posted Jan 26, 2015 at STIR THE POTS
Lyn, link to exact formula wasn't working so I posted my copy! Cheers, Jeremy
Toggle Commented Jan 24, 2015 on Buckwheat/Spelt bread at STIR THE POTS
The other day attended The DSWS Annual Grand Portfolio Tasting. Held at New York's Four Season's hotel restaurant, packed with wine buyers, chefs and producers,... Continue reading
Posted Jan 24, 2015 at STIR THE POTS
Who gets to name a bread? Who gets to give their stamp of approval to say whether the bread lives up to the name? There's... Continue reading
Posted Jan 23, 2015 at STIR THE POTS
Like boxes of chocolate, you never know what a bottle of wine will bring. Learning to read the label helps! It helps, too, if -... Continue reading
Posted Jan 18, 2015 at STIR THE POTS
Suffering from a jones for poppy-seed bread, I stopped into my local Turkish food market and asked for poppy seeds to grind. The guy told... Continue reading
Posted Jan 15, 2015 at STIR THE POTS
Salt dried cod is a favorite among North Atlantic, Caribbean and Mediterranean sea faring communities; all of whom ventured out to the Newfoundland's Grand Banks... Continue reading
Posted Jan 12, 2015 at STIR THE POTS