Jonitin's Profile

Years ago, one of my baking teachers warned us that baguettes are among the easiest of breads to bake but among the hardest to prepare.... Continue reading

Posted Jan 31, 2023 at STIR THE POTS

Comment

0

Revisiting Tartine

New Years brings me back to Chad Robertson's Tartine book. Every time I read it, it reminds me why Chad has the respect of bakers... Continue reading

Posted Jan 21, 2023 at STIR THE POTS

Comment

0

Bara Brith

My wife had intended to imbibe a couscous salad of hers with currants, raisins and alcohol. It made no sense to me until I recalled... Continue reading

Posted Jan 16, 2023 at STIR THE POTS

Comment

0

Paella

Just before New Years hit, me and my wife invited over friends for "hanging out." While the friends suggested that we avoid long stays in... Continue reading

Posted Jan 11, 2023 at STIR THE POTS

Comment

0

Französische Couronne

Getting in my last bread of the year, the latest was inspired by Kruste & Krume's Youtube channel. It led to an amazing French crown... Continue reading

Posted Jan 6, 2023 at STIR THE POTS

Comment

1

Panettone Gastronomico

I found a new way sandwich roll for the holidays. It's a mix that riffs off panettone, all-be-it a bread that's not studded with fruit... Continue reading

Posted Dec 24, 2022 at STIR THE POTS

Comment

1

Sweets for the Meeting

New challenges at work including sweetening the table for business meetings. I decided on baking "petit fours," classic's that I haven't made for many years... Continue reading

Posted Dec 16, 2022 at STIR THE POTS

Comment

0

Baked Alaska

For years, I have served Baked Alaska at my workplace. And each year I say we'll try something different. Up till now, no luck. As... Continue reading

Posted Dec 7, 2022 at STIR THE POTS

Comment

0

Slow down

As is my usual predicament with timing and levain, I find myself in an endless battle to slow the hell down! Why? With fermentation. Here's... Continue reading

Posted Nov 30, 2022 at STIR THE POTS

Comment

0

Country Bread

Pain de campagne (aka "country bread")is a flavorful and structured bread. A wheat bread generally includes rye at around 10 percent. Below is a recent... Continue reading

Posted Nov 18, 2022 at STIR THE POTS

Comment

0

Burgers In Casiss

From my trip to France this past summer. Returning late to Cassis from a day trip in Aix-en Provence we couldn't get a bus or... Continue reading

Posted Nov 10, 2022 at STIR THE POTS

Comment

0

Direct Bake

Work has been overtaking my usual lazy baking routine. All to say, that my job has forced me to baking without involving any retarding of... Continue reading

Posted Nov 5, 2022 at STIR THE POTS

Comment

2

Les Clos des Arômes - A Great Restaurant In Cassis

From this past summer's vacation in France. Cassis offers a range of familial, starred and various tourist restaurants. Le Clos des Arômes is one of... Continue reading

Posted Oct 29, 2022 at STIR THE POTS

Comment

0

Bun - The Savoy Pizzaiolo Of Tokyo

My Instagram feed has a variety of followers. A fellow by the name of Bun had a profile photo that caught my eye. It's of... Continue reading

Posted Oct 23, 2022 at STIR THE POTS

Comment

0

Thank You To Jean Philippe de Tonnac

Years ago when I called myself "the lazy baker," I spent a lot of time on Facebook whining about scheduling my bread bakes. Writer and... Continue reading

Posted Oct 17, 2022 at STIR THE POTS

Comment

0

Pan Bagnat

Pan Bagnat is an iconic Provencal sandwich which my mother taught us in childhood it's base is Nicoise salad on bread. Returning from Provence I... Continue reading

Posted Oct 10, 2022 at STIR THE POTS

Comment

0

Return to Le Relais 50

It's been four years since we first visited Le Relais 50 in Marseille's Vieux-Port neighborhood.We taxied our way through ports docks to find my wife... Continue reading

Posted Oct 5, 2022 at STIR THE POTS

Comment

0

French Bread

Some Frenchmen claim that bread is in decline in this nation that is known for treasured loaves. Apparently, French kids are as crazy as their... Continue reading

Posted Sep 25, 2022 at STIR THE POTS

Comment

0

Vacance

My eight-hour flight to France made me feel like an aging sardine; dry, brittle, and salty. Also, awfully eager to slip into a tub of... Continue reading

Posted Sep 21, 2022 at STIR THE POTS

Comment

0

Linzertorte

For me, linzertorte lingers among my childhood memories. Recently after making some blueberry jam, I picked up a linzertorte recipe and decided to bake a... Continue reading

Posted Sep 16, 2022 at STIR THE POTS

Comment

0

Gigot D'Aubergine

Tasked with making a simple dinner that was primarily plant-based, I revisited a dish from one of my visits to Turkey. Actually, it was one... Continue reading

Posted Sep 5, 2022 at STIR THE POTS

Comment

0

Krust & Krume

Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their... Continue reading

Posted Aug 31, 2022 at STIR THE POTS

Comment

0

Mac 'N Cheese

I am not sure why macaroni and cheese became entrenched as a deeply American dish. Someone once told me Thomas Jefferson might have introduced it,... Continue reading

Posted Aug 24, 2022 at STIR THE POTS

Comment

0

La Tables de Nans

Visiting the south of France inspired both delight and anxiety. How to satisfy such great expectations? Well, I decided to book my restaurant reservations far... Continue reading

Posted Aug 23, 2022 at STIR THE POTS

Comment

0

Summer Plum Tarte

I always remember advice from my mother concerning food lingering in the fridge. She told me that before it dies forgotten on a shelf, gather... Continue reading

Posted Aug 6, 2022 at STIR THE POTS

Comment

0