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1-20 of 66 Results
  1. Articles
    Slowly, but surely, our new house is becoming our home. There are many things on our seemingly-endless list of things to do, but going to visit a friend has given me an excuse to slow down and fill my new kitchen with the smells of home. Juicy local blueberries, gala apples, and some...
  2. Articles
    I've come to the conclusion that I may be a bit of a binge blogger. I realized that I haven't posted anything since mid-January and I have all these photos of things that I have been planning (but haven't quite gotten it together enough yet) to write about. So I find myself now, sitting down...
  3. Professional Pastry Chefs
    We make a specialty item that's basicaly like a stuffed dinner roll. We have to portion the dough out into ~80 gram balls and roll them, then flatten them and fill them like a dumpling. (The dough ball is about the size of a medium fist. It isn't important that it's 80 grams, it's just important...
  4. Articles
    So once in a while (or most of the time) life puts the brakes on my blogging and photography. I don't have a long post today, but I wanted to put up something to let you know that I haven't abandoned the blog! I've added some new props to my scant collection and have been attempting to learn a...
  5. Articles
    I have to admit, I am not much of a baker. Sure, I took all the required baking classes in culinary school, and as a chef I have done my fair share of baking and pastries, but it is not a skill that I particularly enjoyed and thus didn't really work on developing. I was always more about the...
  6. Articles
    Okay, I have to admit, I'm a sucker for Monkey Bread!!! Yes, I know, it probably can't be considered the height of the culinary arts, but damn it's good. Plus, with the holidays coming up soon, it's a great, easy breakfast item that can feed a lot of people with very little effort. For lighter...
  7. Articles
    My baby brother just turned a quarter century recently. Gee. Saying that out loud makes me feel old. My brother grew up watching the movie My Neighbour Totoro . It's pretty safe to say that he was obsessed with it, as only a small child can be. To this day, this fluffy, gentle, forest spirit...
  8. Articles
    With the onset of the cooler weather, my mindset and appetite have made a definite shift from the usual summer fare to cravings for comfort food. While each person's definition of comfort food may be different, it's pretty hard to ignore the satisfaction factor of potatoes and cheese. That's why...
  9. Articles
    A few weeks ago I made my first trip to the Little Farmer, one of my favorite places here in Wisconsin, and they start their season the beginning of August with early season apples and peaches that they get from a farmer over in Michigan. The peaches were superb and I had to pick up a bunch...
  10. Articles
    Bananas and I haven't always had the best relationship, but this gluten-free banana oatmeal muffin recipe will appeal to the toughest critics. Of all the fruit out there that I've tried, it's pretty safe to say that bananas are not my favourite. They're not even in my top 5. I think it's a...
  11. Articles
    This easy delicious cupcake frosting can be flavoured with a variety of things, from chocolate to zest to herbs. The possibilities and combinations are only limited by your imagination! There are many ways to adorn a cupcake, from ganache to whipped cream to glaze to sprinkles to nothing at all...
  12. Articles
    Cupcakes are one of those things that could be amazingly satisfying or sadly disappointing- fortunately for us, these easy vanilla cupcakes fall into the former category. Made with olive oil, these little bites of sweetness have just the right amount of vanilla to support your frosting of...
  13. Articles
    I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good. This is the real deal, tight...
  14. Articles
    When you've got more (very) ripe peaches than you should eat in one sitting, it's the perfect time to make this easy gluten-free peach crisp! With oats, brown rice flour, blueberries, and a sprinkle of nutmeg, this easy peach crisp is the epitome of summer. In our house, summer is a time for...
  15. Articles
    Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called Bread A Bakers Book Of Techniques And Recipes Second Edition? and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the...
  16. Articles
    With all the hype, in recent years, about artisan breads, sourdoughs, and preferments, you might get the idea that baking regular, old white has become a dying art. But if you look a little deeper at many baking sites you'll see that the standard loaf of white bread still reigns supreme when it...
  17. Articles
    Chicken Pot Pie is one of those great comfort foods I remember from my childhood. Unfortunately, they often came frozen, from a small blue box, you remember the ones. I can remember my Mom making a number of different "chicken topped with some kind of pastry" casseroles, but I don't ever...
  18. Articles
    A shaping twist on the babka from Maggie Glezer A Blessing Of Bread The Many Rich Traditions Of Jewish Bread Baking Around The World This is the same babka formula we have visited before, in 2 new shapes. The first is babka as pan loaf. The dough gets rolled out to about 1/4" thick...
  19. Articles
    Despite a rather strong body of opinion, man does not live by bread alone. At least not this man anyway. Variety is the spice of life. All bread and no cake makes Jack a dull boy. You pick the adage. Every once in a while my sweet tooth gets the best of me and I succumb to the sugar beast that...
  20. Articles
    This is an older piece I did after the passing of Julia Child. Since the recent passing of Julia Child there has been much discussion of her French bread recipe. Here is my first attempt. It's a direct method dough, but it uses long fermentation and proofing. It comes close to a preferment...
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