Crunchy, sweet date bars take me right back to my childhood. A decidedly American treat, I fell in love with them soon after emigrating from Shanghai. There, my Iraqi Granny made all sorts of date goodies. But in San Francisco, our new home, I found a new love at our neighborhood bakery, the Sugar Bowl: Oatmeal Date Bars. The thick date filling sandwiched between layers of butter crunch oatmeal is irresistible. Spending the winter in southern California, where dates and oranges grow, caused me to revisit and re-imagine these old favorites. […Read More]
I’ll be going to Paris this Fall, and the timing could not have been better to read Crisp, tender, old-fashioned croissants, by James MacGuire, in Ed Behr’s outstanding food magazine, The Art of Eating. I am no stranger to croissant-baking, having learned how to make them years ago from Julia Child. But MacGuire’s recipe was different and irresistible, so I rushed into the kitchen to bake a batch of these classic yeasty and buttery rolls. […Read More]
I have always loved light and fluffy layer cakes. And this is an especially light and fluffy one. And it’s made in an unusual way: Frosting first, then cake batter. Back in 1951, the Grand Prize Winner at the 3rd Pillsbury Bake-off® did exactly that. The mint-flavored creation, called Starlight Double-Delight Cake, became a sensation. I’ve fiddled with the recipe many times over the years because the cake was far too sweet for me: 6 cups (1 1/2 pounds) of confectioners’ sugar and only 4 ounces of unsweetened chocolate! What to do? […Read More]
Hallelujah! “Baking In America” has a new life as a Kindle book. I am thrilled to see it in its new form with all the photos by Anna Williams placed with the appropriate recipes and a new author photo by Kelly Gorham. That’s me stretching strudel dough.
In “Baking in America,” I tell the story of America’s history through baking. And what a rollicking history it is! If you can imagine baking in a brick oven by heating it up with firewood, waiting a couple of hours until it got hot enough to bake bread, sweeping out the coals and ashes before putting in your bread pans, you have an idea of what baking was like in eighteenth century colonial America. Baking in a brick oven had a definite protocol: Bread first, because it required the most heat, followed by pies, cakes, and then cookies, as the temperature of the oven decreased over time. No, you couldn’t adjust the thermostat because there wasn’t one. […Read More]
My Jewish Iraqi Granny made crunchy bread-stick-like treats shaped into rings that I devoured every day when I came home from school in Shanghai. The Arabic word for these crunchy munchies is kahk. The dough may be plain or flavored with different seeds such as fennel, caraway, or black caraway (nigella). Granny always sprinkled the tops of her rings (also called savory bracelets) with sesame seeds.
When I was in Italy a few months ago, a guest journalist of the Italian Trade Commission attending a food expo that was part of the Mostra Internazionale dell’Artigianto in Florence, I ate a few taralli and thought they tasted a lot like Granny’s kahk. But the they were more oval in shape and their ends ovelapped and didn’t join to form a ring. Were the two related, I wondered? […Read More]