Cherry-Topped Brownie Cheesecake
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October 2010
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Last night I made my first batch of socca, a dense, pancake-like, appetizer made of garbanzo bean flour, water, olive oil, salt, pepper and preferred spices (cumin). I guess it falls into the bread category since one might eat it before dinner or alongside a dish where bread would typically be served, but rather than bread, I found it to be more like grilled polenta….but denser, sturdier, less grainy, and with a hummus-like flavor. It was quite different, but I’ll reserve any real judgement until I make it to Southeastern France, where it’s common. Based on David Lebovitz’s description, it’s a pretty casual starter meant to be eaten with hands, among friends and preferably before sailing.
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Published on October 29, 2010
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There are plenty of Black & White cookie recipes out there, but I think I’m off to a good start with four back-to-back comparisons. Of the four recipes, my favorite was the one from today. The cookie base is adapted from Gourmet and the Icing is adapted from a book by the owners of Baked bakery in Brooklyn. [...]
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Published on October 27, 2010
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Nutrimill Giveaway from Pleasant Hill Grain
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Published on October 25, 2010
