BakedCheeseSpinachSouffleOne of the best things about living in Missoula, Montana, is our public radio station, KUFM. Once a year there’s a fund-raiser that lasts 9 days and it is a rip-roaring event that involves the entire community. This year I decided to offer a premium, a soufflé class for four people, to celebrate the publication of my new cookbook, “Soufflés.” Each participant was to bring her own mixing bowl, whisk, and a dozen organic eggs. And during the course of a few hours in my kitchen we’d work together to learn soufflé techniques and produce two soufflés: A Spinach and Cheese Soufflé for lunch and individual Chocolate Soufflés for dessert. [...Read More]

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ServingBlueberryCaroleThirty-five years ago, this simple and delicious European-style blueberry pastry was published on the last page of the Cuisinart® magazine, The Pleasures of Cooking. A buttery pastry is filled with blueberries enrobed with beaten egg whites, topped with a streusel, and baked. I’ve found versions of it on various blogs, but some detail is lacking in all of them. So it’s time to set the record straight. [...Read More]

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Apricot Berry Crumble 8

Can you imagine how thrilled I was when Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published? Thrilled and surprised, actually, because the dessert is so simple and uncomplicated. So, what exactly is a “crumble?” According to Richard Sax’s Classic Home Desserts, it’s a fruit dessert baked with a topping containing oats, essentially an English version of American “crisps”. What both these types of desserts share is a crumbly topping of flour, sugar, and butter that bakes crisp on top as the underside sinks into the fruit to flavor and thicken it. They go way back in our history. [...Read More]

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Rhubarb Pie Serving 2Rhubarb is technically a vegetable, but we treat it as a fruit. For many people it’s an acquired taste, and it is only through my wife’s gentle cajoling over many years of recipe trials that finally won me over. Now we grow our own rhubarb and I can barely wait each year for the plant’s red stalks to signal their presence. If you don’t grow your own rhubarb, many farmers and supermarkets offer it through the summer months. One of rhubarb’s best uses is in pies, and in old cookbooks rhubarb is affectionately referred to as “pie plant.” I’ve made many rhubarb pies over the years, and the recipe here is one of the best and easiest I know.
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BrowniesIn Maida Heatter’s Book of Great Cookies (Knopf, 1977), she has a recipe for Greenwich Village Brownies. I was drawn to the recipe not only for the chocolate, but it called for three  sweeteners—white sugar,  brown sugar, and light corn syrup. Maida says the brownies are “moist, fudgy, and extra-chewy—almost like chocolate caramels.” And they are. [...Read More]

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I have a baking pen pal in Nigeria whose name is Olawale Taiwo .We’ve been in touch by email for a few years and I learned he’s an avid baker of specialty cakes. He is also very curious how about how baking works and likes to vary the ingredients in a recipe to see what happens. Wale had tried to get a copy of my book, Baking in America, by mail but the book never arrived. So I offered to send him a copy. But what I found was that the cost of sending the book was much more than the original retail price of the book. What to do? [...Read More]

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