Blog posts

In Italy desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds. Cantucci originated in the Tuscany and it is thought that they were flavored with almonds from Prato. They can be found in every pasticceria in the Tuscany. Cantucci are mostly eaten with a glass of “Vin Santo” a sweet wine. Many restaurants serve small almond biscotti with coffee and some will have a bowl of them on the table at all times. It is probably the most well-known and popular biscotti in Italy.

Recently friends asked me to bring an appetizer to their dinner parties. For the first one I prepared Gougères, French cheese puffs, made of a savory pâte à choux, very easy to make but I’ve heard that some people are intimidated by this type of cooked dough.

Black Pepper and Thyme Gourgéres is a wonderful light and airy appetizer I love to make. I was in the mood today for a savory quick and easy bread product to go along with a soup mix I had in the pantry. I think the soup was the motivation for the cheese puff but it could of been the other way around.

My latest bake........and no, I don't usually bake 24/7...it's just that I had the time and the urge the last few days to bake a slew of breads.. and decided that now, was as good of a time as any, to start a blog, since I would have a smattering of photos to post...Also Mondays tend to be my big bake day for the week..but enough excuses for all the bread:)...I took the advice to bake a bit longer on this one....glad i did.....yum!

last night I pulled these out of the oven...and then headed outside with my husband for a foray into the woods....leaves crunching underfoot and a crisp 38 degrees!  Made it absaloutely wonderful to come back in to the smell of these babies....:)  

Hi everyone...I've lurked, listened, and learned for the past 20 some weeks...and now I decided to bite the bullet and actually start a blog. Now that summer is slowing down here (the summer that we never had here in the North this year) I have a little time to introduce and log some bakes...

So here it is, my name is Cathy.

I live in N. Wisconsin where the summers are heavenly and the winters are...well...not warm OR short. 'nuf said.

 On the occasion of the 10th anniversary of "Good Eats" I've decide to get my "nerd on" and offer a detailed explanation for a small detail.

 From time to time I read discussions on couches and couche care on these pages and I encounter what I will call "folklore" about the fibers and  fabric care.

I will not wade too deeply into the various controversies, but I do have some small expertise on fibers and fabric care and would really like to share it for those who desire a more complete understanding of this fascinating topic.

Using the “no-knead” method, popularized by Jim Lahey of Sullivan Street Bakery, I went for a ciabatta this weekend.  There were a few adjustments I made to the recipe:

We were in Portland, OR last week. While I was in meetings, my wife bounced between Powell's (the biggest book store in the US of A) and the Pearl Bakery. I got to taste a number of their breads in sandwiches my wife brought back to the hotel, but I didn't taste their "multigrain roll," which my wife had one day and really liked.

I think it worked out well despite all my changes to the recipe:

- I didn't make a preferment, simply used the same porportion of starter directly, adjusted for my 100% starter so the same percentage of flour came from the starter.

- my starter is whole wheat, so the final product has some WW flavor in it.

- I added <1oz of extra water, due to the WW flour I think