I went looking for a recipe for crepes that was (a) gluten free and (b) only used egg whites, since Katje can't do gluten and we had a huge pile of egg whites left over from making ice cream. I could find recipes that had one or the other, but not both, so I took a stab at my own -- and it worked really well! Proportions originally for the savory ( Read more... )

I really should use my own flickr account to keep these... they're on K's account and I tend to get backlogged on posting them. The only problem is that would scatter our pictures all over the various computers we have.

The Kouign Amann (Mk III):


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So after two not-really-failed-but-definitely-not-what-I-wanted attempts, the pastry I made today was the first I thought was actually close to what I wanted. Still not quite 100% there (it's like a cake instead of individual servings) but it was nicely flaky and actually had the nice buttery-yeasty-salty-caramelly flavor I am trying to recreate ( Read more... )

One of the last events I went to while in Kansas City was the eGullet annual gathering, a foodie conclave with fine dining (Bluestem!) and drinking (Manifesto!) and an all-day feast on Saturday, where people brought and made some of the best food you can get. I took my espresso machine and played barista, making over 20 espresso drinks for various ( Read more... )

I wish I had been making macarons when I was trying my 2006-servings-in-the-year-2006 thing. I would have made the goal easily since a single batch of batter yields over 50 cookies.

I managed to get invited to a dessert exchange gathering for a local foodie community K and I participate in (lthforum). Here's one of the things I made:


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6 cups (5.5oz/cup or 935g) UBAP flour ( Read more... )

For Katje's birthday, I made a batch of chocolate croissants (Pain au Chocolat) from Rose Levy Beranbaum's The Pie and Pastry Bible that turned out perfectly. They puffed up huge from the oven spring, and came out light and flaky and crispy and buttery... so good.


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I was recently asked about the naan recipe I used for the lamb curry K made last year, and realized that while I had printed out a copy, I hadn't posted it here. This recipe was originally from a DKos post with a number of flatbread recipes ( Read more... )

I need to make something tonight for a local foodie gift exchange tomorrow. Right now it's looking like home-made marshmallow peeps.

Wonder what flavoring I should use...