This is Nick Malgieri's Typepad Profile.
Join Typepad and start following Nick Malgieri's activity
Join Now!
Already a member? Sign In
Nick Malgieri
Award-winning Pastry Chef, Author and Teacher
Interests: Baking, teaching, travel
Recent Activity
Please click link for new website! Continue reading
Posted Feb 18, 2013 at BAKE!
I love this combination of moist chocolate cake and sweet, fluffy icing - I like it so much in fact that I'm making it at the second annual Chocolate Show in Zurich on March 23. See you there? OLD-FASHIONED DEVIL’S FOOD CAKE This is an American classic and this version... Continue reading
Posted Feb 9, 2013 at BAKE!
Tissue paper is the best substitute that comes to mind. You can sometimes find it in a variety if colors... Sent from my iPod
Toggle Commented Jan 31, 2013 on Amaretti, First Cousins of Macarons at BAKE!
Got a bad case of PHLOBE (post-holiday lack of baking enthusiasm)? My friends at Guittard Chocolate and I have cooked up something that will have you back in the kitchen and turning on the oven in no time: our first chocolate recipe contest. All you have to do is send... Continue reading
Posted Jan 14, 2013 at BAKE!
Here are a couple of cookie recipes pictured in the last post; they were specifically requested by readers... They're easy to make, too. Happy Holidays! GOLDEN PECAN BARS I know I say it about far too many recipes, but these are a real favorite. In fact I seldom bake them... Continue reading
Posted Dec 21, 2012 at BAKE!
Left to right: Crisp amaretti, mincemeat cookies, anise and almond biscotti, caramel pecan squares, butterscotch shortbreads, fudgy brownies, orange and hazelnut biscotti, English fruitcake squares, Swiss chocolate sandwich cookies, and French lemon disks Here are three of the recipes from the platter above. Comment here if you would like more.... Continue reading
Posted Dec 16, 2012 at BAKE!
It used to be common to dissolve baking soda in warm liquid but I have never heard of doing so with baking powder. Not sure if it was a standard Italian practice of the past. Sent from my iPod
Toggle Commented Dec 2, 2012 on Iced Sweet Taralli for Easter at BAKE!
Photo courtesy of Gail Greenberg The photo above was taken the week before last at Catherine St. John's Western Reserve School of Cooking in Hudson, Ohio. I had done a class of Italian sweet and savory dishes, and though this recipe isn't in my new bread book, it's one of... Continue reading
Posted Oct 19, 2012 at BAKE!
Nick Malgieri’s Bread will be available in bookstores and online around October 20th. Click photo for video. Continue reading
Posted Oct 7, 2012 at BAKE!
Due to a printing snafu BREAD isn’t going to be available for a couple of weeks longer, but Sunday night I’ll be taking off for Ohio and two days of classes at the Western Reserve School of Cooking in Hudson followed by two more days at Gervasi Vineyards in Akron... Continue reading
Posted Sep 28, 2012 at BAKE!
Entrance to the Hofburg or former imperial palace from the Michaelerplatz As a teenager I was already enchanted by the idea of visiting Vienna. Back in the 1960s Lillian Langseth Christensen was writing a series of articles in the old Gourmet magazine about Viennese life and food traditions. I zealously... Continue reading
Posted Sep 22, 2012 at BAKE!
Here are a few teasers from the last weeks of August and the beginning of this month that I spent in Croatia, Austria, and Switzerland. Unfortunately I returned with a full-scale case of some imported flu and am just coming back to life... Traditional sweets from Istria in Croatia Apple... Continue reading
Posted Sep 18, 2012 at BAKE!
Last Sunday at ICE ...these students prepared this strawberry shortcake tart among other summery pies and tarts. Admittedly, the season was a little past strawberry time, but the recipe works well with any sliced sugared fruit you'd like - peaches, raspberries, or a combination all work well too. Off to... Continue reading
Posted Aug 16, 2012 at BAKE!
Photo credit: Quentin Bacon Perfect for a warm weather lunch or supper this tart can be baked early in the day and served at room temperature or reheated. If you're not a bacon lover leave it out and start with a couple of tablespoons of olive oil or butter to... Continue reading
Posted Jul 13, 2012 at BAKE!
Photo credit: Charles Schiller I know I say this about far too many things, but I love blueberries. The best berry for baking as far as I'm concerned, they become moist, tender, exquisitely perfumed and just plain addictive once they're baked in a cake like the one below. If you're... Continue reading
Posted Jun 28, 2012 at BAKE!
Crisp amaretti Baking your own amaretti, whether crisp or chewy, is more fun and a lot less expensive than buying them. Freshly baked they're better than any you can buy. CRISP AMARETTI These are the ones like Amaretti di Saronno that come in the red tin. Unlike the originals that... Continue reading
Posted Jun 7, 2012 at BAKE!
Coffee macarons with chocolate butter filling FILLING MACARONS There are two important rules for filling macarons: avoid any fillings that are extremely sweet (the macaron shells are very sweet), and don’t overdo the filling or it will squish out when you bite into a macaron. LEMON OR CITRUS CURD (about... Continue reading
Posted Jun 6, 2012 at BAKE!
Preparing the macaron paste and piping and baking the shells all require a little practice. Start now and you'll become comfortable with the process and learn to move quickly and easily through the steps. Find the time to make the paste and bake the shells on several consecutive days and... Continue reading
Posted Jun 5, 2012 at BAKE!
Photo courtesy of Sweet, delicious melt-in-your-mouth macarons aren't difficult to prepare but they do require some advance planning. Here's what you need to get started: I Ingredients Almond flour: Purchase pre-ground blanched almonds from a health food or nut specialty store. Grinding them yourself doesn’t achieve the same degree... Continue reading
Posted Jun 4, 2012 at BAKE!
Photo credit: Quentin Bacon One of my favorite recipes from BAKE, this bread combines the nutty flavor of Gruyere and the richness of toasted walnut pieces. In BAKE it's stated as a variation of the sandwich bread recipe. Here I've rewritten it as a stand-alone recipe and in the style... Continue reading
Posted Jun 2, 2012 at BAKE!
With my mother in late 1995 Yesterday would have been my mother Ann Malgieri's 91st birthday. Every year she would jokingly remind me, "Now don't forget, I want one cake for my birthday and a different one for Mothers Day." I don't remember that I ever made two different cakes,... Continue reading
Posted May 13, 2012 at BAKE!
Australian-born chef David Thompson has two restaurants called Nahm to his credit. The first, opened in 2001, is in the Halkin Hotel in London and has a Michelin star. The second, at the Metropolitan Hotel in Bangkok, opened in late 2010. A few months after the opening in Bangkok I... Continue reading
Posted May 2, 2012 at BAKE!
Magosteens at Klong Toey market April in Thailand is the hottest month of the year; my first day was typically hot, but the humidity was mercifully low, so the heat wasn’t oppressive. Our weather luck held out for the whole visit. My friend Jennifer flew in from Hong Kong and... Continue reading
Posted May 1, 2012 at BAKE!
Rosemary sourdough focaccia fresh from the oven It has been exactly 9 days since I first mixed up the new starter. Last night I made the levain or sponge from it for the focaccia recipe here. Here's the risen levain early this morning: Here's the whole recipe, including the levain,... Continue reading
Posted Apr 14, 2012 at BAKE!
After the last step, I fed the starter again: 100 grams starter, 100 grams tap water (the starter was fermenting easily enough, so I switched), 100 grams unbleached bread flour. Here's what the starter looked like before feeding: Starter after the fifth feeding After feeding I marked the container again:... Continue reading
Posted Apr 13, 2012 at BAKE!