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  1. Articles
    One of the things I remember most about living in NYC were the pretzel carts that dotted the corners throughout Greenwich Village. Sure I remember the hot dog carts, but to be honest, I'm more of a fan of Chicago dogs than New York dogs (sorry NYC!). But I loved those pretzel carts, serving up...
  2. Articles
    This may sound strange, but I can remember the first time I ate an English muffin. I was rather young, but I remember that I had decided, like so many kids do, that I did not like English muffins though I had never tasted one before. Why I decided I didn't like them I'll never know. Then, when I...
  3. Articles
    I know I've said it before, but I'll say it again, "My wife rocks!!!!" I woke up this morning to the smell of cinnamon rolls baking, and there is no better smell in the world! I love the fact that my wife can cook so well, which, in this day and age, is saying something. I am constantly amazed...
  4. Articles
    On The Baking Circle recently, there has been much discussion of rye bread. This is a subject near and dear to my heart. I thought I would take another run at Izzy's NY Rye from Nancy Silvertons Breads From The La Brea Bakery Recipes For The Connoisseur . This is the dough before fermentation...
  5. Articles
    Lately there have been discussions of ciabatta on a couple of message boards. They served to give me a strong taste for some. This is Craig Ponsford's Ciabatta as presented in Artisan Baking Across America The Breads The Bakers The Best Recipes , by the one & only Maggie Glezer. A nice dark...
  6. Articles
    Maggie Glezer, Artisan Baking Across America The Breads The Bakers The Best Recipes of fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine. A six...
  7. Articles
    While the name translates to Ancient Bread, it couldn't be all that old. The key to this awesome bread is refrigeration. It's hard to imagine making it before the advent of the icebox. It's very simple to make as it has just flour, water, salt and yeast. The blob above is what it looks like...
  8. Articles
    The first day is the building of pate fermentee. To minimize browsing boredom, I'll spare you those pics. This is the final dough, built with pate fermentee, bread flour and durum flour. Here's the unfermented dough. 2 1/2 hours later it has more than doubled in size. You can see the 2...
  9. Articles
    Variations on or theme, or... ...Pita on Parade. Both of these start with the same dough. These get shaped after the dough is fully fermented, and then proof for an hour. They get topped with a mix of olive oil and za'atar, a funky middle eastern spice/herb mix. Kinda like pita pizza...
  10. Articles
    Really, I mean it! This method is part of my continuing adventures with Maggie Glezer Artisan Baking . How could she offer a book on Jewish bread without a bagel recipe? She couldn't and wouldn't! Everyone knows you can only get real bagels in New York. I can get them on almost any corner...
  11. Articles
    Okay, it finally happened. I succumbed to the holiday cookie mania sweeping blogs and the web this time of year. I feel guilty… and kind of dirty, like when you fall prey to one of those forbidden pleasures, but these cookies are so good I have to share them with everyone. Rich, chewy...
  12. Articles
    Awhile ago I had promised myself to do more baking to regain some of those skills I lost due to not using them much over the last many years. While I have done more baking since I started this blog, I haven't done nearly the amount I want, so I've made that promise to myself again and hopefully...
  13. Articles
    One of my favorite Christmas cookies, from my childhood, were the Candy Cane Cookies my Mom used to make. They are still one of my favorite cookies and my Mom still makes sure that I get some every Christmas whether I make it home or not. My wife has learned to make them also. Not that I'm not...
  14. Articles
    Christmas is just around the corner, It's my favorite holiday, and time, of the year. Not only is it Christmas, but my wife and I celebrate our anniversary right around that time (Dec. 30th) along with my parents and grandparents. So, as you can see the holiday is a very special time for me. I...
  15. Articles
    Well, it was another fun-filled, Fall weekend in our house. On Saturday, my daughter and I had a father/daughter day. We headed down to Milwaukee to see the "Discover the Dinosaurs" exhibit at the State Fairgrounds. My daughter loves dinosaurs so she had a blast seeing all her favorites come to...
  16. Articles
    Let's face it, we all try to avoid breakfast on T-Day, in anticipation of the huge, gluttonous feast we plan on consuming later in the day, but if you are like me there is no way you will make it until then without any sustenance, especially as all those heavenly aromas waft through the air...
  17. Articles
    Hello everyone! After 7 months of research and development for the perfect choux pastry formula, I would like to present to you, dear friends, the fruits of our labor. Enjoy! Department of Research & Development The data contained herein is the intellectual property of the Joey Prats School...
  18. Articles
    Just a quick post for this one. Pretty low on focus and energy reserves these days... Sometimes, all you want need is a slice of something is undeniably chocolate, without being cloyingly sweet. And if you can hide some veggies in it, why not? Especially if those veggies help to make the loaf...
  19. Articles
    For my brother's birthday this year, I gifted him a birthday cake. I feel that, more and more, handmade gifts are more meaningful and heartfelt than anything that can be purchased. It's also a great idea for people giftees who don't need more "stuff." My brother requested something not too...
  20. Articles
    There is something that is unspeakably satisfying about making bread. The smell of the yeast, the push back from the dough beneath your hands as it develops, the way the motions force you to take the time... The give and take of the whole process. We had these for lunch today and Baby E enjoyed...
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