Quiche

I love quiche because it makes for a satisfying but light meal at any time of the day,  and can accommodate whatever vegetable is in season or ingredients that are on hand.  However, I will rarely buy quiche, not just because of the predictably soggy crust and overcooked weepy filling, but because too many chefs use it as... Continue Reading →

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Apple And Pear Bobka Muffin

This muffin is a bit of a conundrum. For starters, the muffin "batter" is really a dough that is stiff enough to roll. The dough is also leavened with both yeast and baking powder, although the yeast contributes more flavor than rise. When I first used this recipe from Nancy Silverton's Pastries from La Brea... Continue Reading →

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Fermentation

Fermentation draws a fine line between fresh and rotten. And if you’ve ever popped the lid on a bulging tub of soup, you’ll know that fine line usually veers towards rotten. But in notable cases, like yogurt, beer, cheese and bread, fermentation makes food desirable to eat. In bread, fermentation refers to the metabolic action... Continue Reading →

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The Decline of The Modern-Day Bakery

Retail bakeries are becoming extinct. I’m not talking about the generic in-store bakeries found in most supermarkets. I’m talking about the kind of bakery where flour, butter, sugar, and eggs arrive at the back door and leave through the front door as pound cakes, cookies, and breads. According to the Retail Bakers of America, forty... Continue Reading →

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(Whole Wheat) Banana Bread

(makes 4 one-pound loaves, or 6 ten-ounce loaves for gift giving) The sight of a perfectly ripe banana is a sight to behold. Its unblemished yellow and barely spotted skin blushes with the healthy intention of topping your morning cereal or yogurt parfait. But once those spots become too numerous to count and its flesh turns... Continue Reading →

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