Recipe Simple flour tortillas Process notes used half all purpose, half hard white wheat Results Tasted very good. Didn’t feel good about using all of that shortening, but it really helped them stay soft. Try butter next time in place of shortening.
Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue didn’t have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a bit undercooked, but were tasty. The praline paste the chef made from scratch is amazing — would like to try that in the future. I’m glad I had this experience, but I realized I don’t have the patience for a casual, social class like this. I’d…
Recipe Roasted Vegetable Tart by Yotam Ottolenghi found on bonappetit.com Process notes prepared dough and vegetables ahead of time to make baking the day-of quicker baked using convection baking setting Results This was my main vegetarian dish for our family Thanksgiving dinner and it was pretty spectacular. It was a bit dry, either because of the convection setting or because I baked it too long. It was a lot of work, but I’d make it again.
Recipe The instant classic, NY Times No-Knead Bread Process notes used all purpose flour Results Spectacular results — it’s unbelievable that a bread so easy to make would taste so good and have the qualities of artisan bread. Too bad it was processed flour.
This is the loaf that got me rolling on making bread from scratch at home. It was so exhilarating to see the dough rise properly, bake properly, and taste like real bread! For me, the significance of this loaf is huge. It’s led to a journey of learning more about healthy whole grain cooking and baking, and to a greater level of self-reliance. It’s so much more than a plain loaf of white bread.