Can a person come to obsess about the texture of their scones over a lifetime? Then, can one become obsessed with getting the photo which best depicts what you are trying to convey? It seems that I have. BTW, craggle is a word which technically refers to messy-looking hair, often seen first thing in the morning. In my book, craggle* is a derivative of craggy, the texture sought most dearly in the baking of a good scone. Nick Malgieri, … [Read more...]
I’ve Got the June Blues – The Blueberry-Blackberry Scone with Chocolate
Well, I don't have to tell you how I am feeling about this June weather so far here in NJ. I know I am absolutely not the most patient person when it comes to weather. But seriously? Does someone think this is funny? Did I move to London? I'm not exactly sure where the messaging went afoul, but, every year I wait from the prior November for this time of year to arrive. I put in an order for crisply sunny days, no humidity and rain … [Read more...]
New York Street Corners and Baking is My I Ching
Grand Central Station as seen coming uptown yesterday Life is like standing on a busy street corner in New York City. Some days you can stand, wait and cross without any issues, feeling centered, unfettered and even serene, optimistic and open. The sun may shine ceremoniously upon your face and warm you, the intensity and multi-layered predicaments all around you perceptively at bay. Other days, there is bumping, pushing and the sensation … [Read more...]
Tender Crumb Skeptics, Take a Powder! – Gluten Free Muffins to Love – Raspberry and Peach
What are you swapping in for what you are swapping out? Gluten-free is so pervasive these days isn't it? Everyone has an opinion on gluten-free baking results. I personally am not a fan of the pre-mixed flours you can buy in the stores or online. You really have to be a label-reader to see what you are swapping in for what you are swapping out - and honestly, I like the less is more approach when it comes to the ingredient lists. Today … [Read more...]
A Cake-Box Sized Record Player, Wild One and the Raspberry-Chocolate Scone
wild ones - 2014 Well, if nothing else, at least there is a nice selection of ideas for scone baking on this blog ……. and a bit of nostalgia and silliness here and there…….. Wild One, by Bobby Rydell was released in 1960. I'll tell you, it scares me to death to think that I was 6 years old in 1960. But, I remember this song, which of course continues to have lasting playing life……… a cake-box sized record player and 45s anyone? Wild … [Read more...]
Idiosyncratic Me – Three Top Morning Impulses and The Sweet Potato-Pear Scone
Idiosyncratic, peculiar, stuck in a rut or just plain boring……. How many times in a person's life do we stop, at certain intervals, and question ourselves? ….. You could possibly be paralyzed with doubt about your impulse to do something. Then you get to the point in life, when, even if you do stop for an instant and wonder if you are doing something completely silly, and you just roll right through it and say, "Who Cares?" And so, at … [Read more...]
Music and the Kitchen – The Importance of Background Notes in Baking
Could it be that music and cooking/baking have a lot in common? As in many of the most beautiful pieces of music, often it is not just the melody that makes a piece outstanding. Yes, solos are dramatic - complete in every way, shape and form and in their singular appeal. But often the genius of composers of music is that they can "hear" what is needed in the background to enhance, complement and otherwise complete their melodic vision. This … [Read more...]
Spring Rolls! The Sweet Side
pretty portraits So, if I were in California, I know exactly what I'd be doing. (has anyone notice how many people now begin their sentences with "So"? or is it just me?) I'd be trundling up and down the state, camera and basket in hand. I'd be chowing down on the fresh Strawberries - their season being underway since early March - as well as all of the delightful produce already in market there -- don't get me started! While we are … [Read more...]
Springing Up – The Lovely Renaissance of the Humble Chick Pea
image courtesy smartkitchen.com Want to pick an all-star item for your diet? Its resumé reads: - -2nd most widely grown legume in the world after soy beans -1 of the 8 founder crops of civilization -sourced back to the Pre-Pottery Neolithic period, circa 8000 BC I got up yesterday morning and thought I should bake a cake with Garbanzo bean flour, mediterranean citrus, candied citron and pine nuts…….. hmmmm. Ah, the word, … [Read more...]
A Close Look at Nooks and Crannies – Martin Lissy and My Fontina-Chive Scones with Pancetta and Apricot Jam
Fair Warning Yes, flavor is the most important element in food, ok? But, to me, texture is really just as key. Give me a piece of un-crunchy bread and my heart will instantly sink. And yes, I form strong opinions about restaurants based upon the bread they serve. Fair Warning - it will be very hard to win me over if you serve me a piece of "icky" bread. Beyond this, give me a scone that is sticky and soft and I'll head for the hills - … [Read more...]
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