For a dinner my wife hosted for her grad students, we made a vegetarian chili and wanted cornbread to go with it. The version in Bread Baker’s Apprentice is one I’ve made a few times before, but have never written about. It’s easy to make, and is full of corn flavour.
Archive of posts from February 2016
For a spur-of-the-moment dinner for guests on Saturday night, I wanted to have a make-ahead sweet course to leave time for the other dishes. This pudding was easy to make, and the two garnishes really elevated the dessert.
There’s no sweet ingredient more beloved by my wife than chocolate. So, naturally, I knew a chocolate cake would make her (Valentine’s) day. I pulled out one of Marcel Desaulniers’ books, Death By Chocolate and found just the right dessert.
As parents of a junior kindergarten student, we’re now part of the school community. An email announcing a bake sale arrived in our inboxes a few weeks ago, and Dr. S and I had a spirited discussion about what I should make. In the end, a chocolate-based cookie won out.
We celebrated Chinese New Year this weekend, ahead of the actual lunar New Year’s Day on February 8. As part of our meal, I wanted to try my hand at a tong sui (糖水), a Cantonese style of dessert, in particular, an almond sweet soup.
I learned a lot about baking bread from Peter Reinhart’s The Bread Baker’s Apprentice, and that book is where I first encountered fougasse. I don’t think I’ve made it since a class at George Brown. But when the most recent issue of Cook’s Illustrated landed in our mailbox, I ...