karen r

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Beautiful, Flaky Pie Crust the Old-Fashioned Way

Thanks for the quick and informative response - I am really looking forward to your post comparing bleached v unbleached. I get so frustrated with the contradictory information out there on this topic, and also so many authors brush it off and state that there is no difference. I would love a reference that told me when to use which by category, e.g. cookies? quick breads? lean yeast dough? rich yeast dough? biscuits/scones? cakes? I didn't realize that the issue was even more complicated by the selection of wheat used by the manufacturers.

Beautiful, Flaky Pie Crust the Old-Fashioned Way

Bleached or unbleached flour? I have read that bleached is far superior for pies - would love to hear your opinion.

For the Deepest, Darkest Chocolate Ice Cream, Add Cocoa Nibs

Valhrona cocoa powder is not "natural" - it is dutched.

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Nothing better than ratatouille with farmer's market veggies

Win a Copy of 'Salad Samurai'

Green beans and heirloom tomatoes

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

Falafel with homemade pita bread and various homemade pickled things.

Cook the Book: 'Joy of Kosher' by Jamie Geller

I grew up in a non observant Jewish home, but had some friends who kept kosher. I remember having dinner at a friend's house and being confused by the fact that they had schmaltz on the table instead of butter for bread, and that they wouldn't let you put cheese on a burger.

Flourless Bitter Lime Coconut Macaroon Cake with White Chocolate Whipped Cream

I don't see the note for the limes? (in the ingredient list for seedless limes, recipe says "see notes") I only see a note about the pan.

Hot Cross Buns

In the monkey bread recipe, the importance of bread flour for texture is emphasized. I'm often confused about which flour to use, I'd love to hear a description of the difference in texture obtained with bread flour v. all-purpose.


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