It’s almost pie season. Right now, there’s not much fruit available at the markets, but I’ve had this recipe card lingering in my “to try” folder, and decided the time was right to give it a go. This is a pie I’ve enjoyed at Four & Twenty Blackbird Pie Shop in New York and I had the recipe on a card that was in the…
I get it. Some people have an aversion to making pie crusts. They’re worried about which fat to use; some recipes insist on butter for flavor, others advocate vegetable shortening as the key to success, and lard has its fans. Then there are the processes of rolling out the dough, and baking it, that makes people pause when they want to make pie. I understand…
Bakers and pastry chefs crave two things: Salt and vinegar. When I worked in the restaurant business and got home way after midnight, too-often I’d park myself in front of the television, put my dogs up, and dig into a bag of tortilla chips along with a big jar of spicy salsa. Of course, I was half the age I am now and a bag of…
When I was in high school, our principal came up on stage during assembly one morning and stood there for a moment, until he got our attention. After a long pause, he inhaled deeply, and said, “We have a very sick person in our midst.” Nobody moved, and we were all kind of stunned for a minute, hearing such a grave pronouncement. Finally, we learned the…
Well, this is quite a baking book. Starting off with the first thirty-one pages, which contain some of the most profanity laced – and best – advice I’ve read about baking. (Hmm, maybe I’ve been doing it all wrong.) But I couldn’t put Robicelli’s: A Love Story with Cupcakes down as I read through the fore matter, which the authors admonish that you’d better read…
My search for the perfect Lamington ended this morning. If you don’t know what a Lamington is, you’re not alone. Yes, even I hadn’t heard of one, until a posted a picture of the Chocolate-Coconut Marshmallows from The Sweet Life in Paris on my Flickr page and they were mistaken for Lamingtons.
Yes, Switzerland has a reputation for neutrality, but the food in Switzerland is often an international mix. There are some wonderful local specialties but a good number of other dishes are influenced by its neighbors; namely Germany, Italy, and France. So it seems only fitting that the most wonderful department store in the country is named Globus, because its name seem to incorporate a philosophy…
Everyone has a story about the Swiss, which sometimes ends up with them getting reprimanded for moving something out of the exact place where it belongs. Or arriving 12.5 seconds too late and missing a train. So I was freaking out when I was en route there because I filled out the blank spaces myself on my railpass that asked for my name and passport…
I had a wonderful trip to New York City recently and shared some of the places that I visited (see links at end of post), but there were plenty more places that I ate at, which didn’t get mentioned in previous posts. So here’s a round-up of them… Katz’s Most of the good delis are gone in New York City, but Katz’s is an institution…
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