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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Nutrimill Giveaway from Pleasant Hill Grain
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Published on October 25, 2010
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After reading Lisa Horel’s Salon article about the Snowflake Pastry Shop Half Moon Cookies), I vowed not to make any until I got my hands on some fiori di sicilia, a flavoring described as “the essence of Italian flowers” and which Lisa said was the key to good Black & White Cookies. She’d been eating them all her life, so I figured she knew what she was talking about. Sadly, after days and days of searching South Austin for this flavoring, I gave up. No one carries it, which means I’ll have to order it from good old King Arthur. In the meantime, I decided to make some Black & White recipes (Black & Whites and Half Moon Cookies are pretty much the same thing) back to back and see which I like best. First up, was the Snowflake recipe Lisa had adapted from her baking hero, Milt Ziegler.
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Published on October 24, 2010
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This biscotti recipe is from the King Arthur Flour Whole Grain Baking Book. It had been a while since I’d used the book, but now that I have a grain mill I plan to keep the book in the kitchen where it belongs. While I’m not exactly a health nut, I really enjoy the taste and texture of different types of flour, and in this case, was curious how wheat flour would taste in a toffee studded biscotti. The best I can describe this cookie is that it’s like taking a Heath Bar, removing the chocolate, adding a little wheat and turning it into biscotti. Who knew that wheat and toffee were such a good combo? Oh, the KA people. Of course.
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Published on October 23, 2010
