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Charcuterie is selling at work. We offer a terrine that varies, depending on the bird or the additions. From autumn through winter into early spring,... Continue reading
Posted yesterday at STIR THE POTS
In my worn out copy of Giuliano Bugialli's Classic Techniques of Italian cooking, one recipe has captured my imagination in particular; Ultima moda 1841. It's... Continue reading
Posted 3 days ago at STIR THE POTS
Testing an ancient "maiorca" flour for Gustiamo, its extensible quality suggested it would be great for pizza. Inspired by Alessandro Scuderi's viral pizza video (that... Continue reading
Posted 5 days ago at STIR THE POTS
As baseball legend Yogi Berra once put it, "it's déjavu all over again!" More precisely, once more a happy mid-bake afternoon at home is interrupted... Continue reading
Posted May 15, 2017 at STIR THE POTS
Hi Carol, baking is all about variables, temp, time, and so I'll share you this article to help you out! Thanks, Jeremy
Toggle Commented May 15, 2017 on Amy Scherber Is A Muse at STIR THE POTS
Recently I came across Alessandro Scuderi, an Italian pizzaiolo. He's using amazing Sicilian grains, and he's baking bread as well as pizza. Here's a recent... Continue reading
Posted May 13, 2017 at STIR THE POTS
More to come Danielle!
Toggle Commented May 11, 2017 on Maiorca at STIR THE POTS
My friends at Gustiamo asked if I would test some new Sicilian flour. Heading up to the Bronx to meet their crew, I got a... Continue reading
Posted May 11, 2017 at STIR THE POTS
When late April weather went over 80 Fahrenheit, I decided to make a lobster salad. Then, using commercial yeast, I quickly whipped a batch of... Continue reading
Posted May 8, 2017 at STIR THE POTS
Know that feeling when you hanker for a burger? The imagined flavor, scent, and image are so clear, nothing else will suffice. That was me... Continue reading
Posted May 5, 2017 at STIR THE POTS
Recently I prepared berry tarts for a party. Totally old school here goes; creme patisserie-filled sable shell. This kind of dessert is simple yet time-consuming... Continue reading
Posted May 2, 2017 at STIR THE POTS
Losing a man in the kitchen at work, my schedule is already a battle. With few hours to spare, do I bake and lose sleep?... Continue reading
Posted Apr 28, 2017 at STIR THE POTS
In the last month I have had an unlucky set of bad breads. I blame it on proofing. Well, from mistakes we learn, then move... Continue reading
Posted Apr 25, 2017 at STIR THE POTS
Winter is over. Spring flavors now erupt. Before we get to summer, make sure to enjoy the brief season for ramps. Pickle them, pesto the... Continue reading
Posted Apr 22, 2017 at STIR THE POTS
The rules for matzoh are simple and quick; 18 minutes from start to finish. Even with April temperatures popping up in New York to 80... Continue reading
Posted Apr 20, 2017 at STIR THE POTS
After a hard week in the trenches at work, unmotivated to cook at home, I did the unthinkable; phoned in for "takeout." On my first... Continue reading
Posted Apr 18, 2017 at STIR THE POTS
Having learned the Danish method for making rye bread, I had to share the results. My sous chef and breakfast cook were not quite as... Continue reading
Posted Apr 16, 2017 at STIR THE POTS
Making annual homage, I baked a pre-Easter batch of hot cross buns using Ian Lowe's new updated spreadsheets. My only hiccup was having to retard... Continue reading
Posted Apr 11, 2017 at STIR THE POTS
Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a... Continue reading
Posted Apr 8, 2017 at STIR THE POTS
My winter menu usually features, what we call, "winter meat," namely a weekly special for carnivores. Usually it's a stew. But last week we made... Continue reading
Posted Apr 6, 2017 at STIR THE POTS
Hi Janet, this is just a formula that uses Yohan Ferrant's nutritive bread formula, which I have done in several posts.
Toggle Commented Apr 3, 2017 on Basile's Baguette at STIR THE POTS
Yes! I recently made a very good poolish baguette. It started with great timing. And even though I slightly scorched the bottoms a bit, the... Continue reading
Posted Apr 2, 2017 at STIR THE POTS
I attended a baking class at Meyer's Bagerei in Long Island City, taking a short course in baking rugebrod 100-percent rye. Instructor Rhonda Crosson, Meyer's... Continue reading
Posted Mar 30, 2017 at STIR THE POTS
One of my kitchen-staff gave me a gift from Barbados. It's called Bajan Pepper Sauce, and according to my friend at work, it's too hot... Continue reading
Posted Mar 27, 2017 at STIR THE POTS
Which one, the ones in this picture were crisps made from rye, got more rye posts ahead. I remember that acidity and under fermentation is an issue for ryes flying tops! Cheers, Jeremy
Toggle Commented Mar 26, 2017 on Dinner at Agern at STIR THE POTS