Blog posts

I saw a recipe for a rose pizza sauce and followed that as an idea for this pizza with some changes.  I prefer prosciutto to genoa salami and added sautéed spinach for some extra colour.  I’m quite pleased with how this turned out.  The whipped ricotta was lovely, if I were to make it again I’d add lemon zest to the whipped ricotta to make it a bit more complex.

Belated Happy birthday,
Queen Margherita of Savoy (Margherita Maria Teresa Giovanna; 20 November 1851 – 4 January 1926)

Oh my . There’s so much going on here I think I channeled Ian! 😊🙏

Not too long ago I made Anko Mooncakes.  In making that, I made more Anko paste than I needed thinking that I’ll have a use for it eventually and it freezes well.  So as I do when I prepare a batch of mashed purple sweet potatoes, I froze 100 g portions of the anko paste in ziplock bags.  I always clean and reuse the ziplock bags as I don’t like single use plastic much.  

have been baking a lot trying to keep my mind busy. Most of what I am baking , I should not be indulging in often. However, last night I made two batches of healthy biscuits.

1. Chocolate chip, whole wheat with monk fruit sugar. (For my wife)

2. Same formula substitute almond for chocolate.

300 g white whole wheat 

135 g AP flour

1 tsp baking powder 

3 LG. Eggs

1 cup Monk fruit sugar 

1 cup olive oil

1 cup chocolate chip or almond 

Spice profile

Gram marsala

Cinnamon

Hello fellow breadheads,

Back again with a new dish! I think I'm going to try international recipes each weekend (or thereabouts). Breadmaking is certainly an art, but it's also gotta be one of the most recognized baked goods universally. So I was wondering what other countries/cultures did as a spin on the old flour/water/salt/yeast vibe.

Baguettes de Paris par la maison des Falzon.

Having way too much fun making sticks!

We are weekending with the grands. They are 6 & 8 and pros now after several years of pizza experience. 

They know exactly how much topping and sauce they each like. They relish their designs and then devour their creations . 

Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.