April 1, 2009 |
When I baked in a restaurant, one day someone gave us a flat metal instrument called the Wacker. It was basically a shovel-shaped tool normally used for scooping ice cream, but the slogan on the package suggested it had other possibilities, noting "its only limitation is your imagination" -- which for years bothered me because I had no idea what that meant. In the meantime, I used it, unimaginatively, for shoveling ice cream.
October 29, 2008 |
Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might surprise even, say, a veteran cookie baker. Cookies become crumblier, pancakes have a richer crumb, pasta remains firmer, and they all benefit from buckwheat's nuttiness, its texture and substance.
October 29, 2008
Total time : 45 minutes, plus overnight chilling and 2 hours resting time Servings: 8 Note: Buckwheat and unbleached bread flours are available at well-stocked supermarkets, and cooking and baking supply stores. Serve with honey on the side, if desired. 1/2 cup buckwheat flour 1 1/4 cups unbleached bread flour 1 teaspoon salt 1 1/2 teaspoons instant yeast 1 cup milk 1 1/4 cups crème fraîche 2 eggs, separated 1 1/2 cups Greek yogurt 1 1/2 tablespoons maple syrup 2 cups fresh strawberries 1. In a large bowl, sift together the buckwheat and bread flours and the salt.
HOME & GARDEN
March 6, 2008 |
LAST summer, a chef friend stood admiring the edge of my herb garden, joking that the blaze of color from the red-flowering buckwheat planted along the border was far too pretty to harvest for pancake flour. In truth, I had no intention of grinding up the blossoms. It seemed incredible that even the most avid Russian blini maker ever had the patience to mill and sift the tiny flowers, which truth be told are not really red, but an intense dirty pink. Crush the flowers in your fingers and the seeds are so small, you can barely see them.
August 29, 2007
Total time: 1 hour, 15 minutes, plus chilling time Servings: 4 Note: From Jeongwon Chi. Her seafood version of naeng myun is made with a tangy seafood broth and topped with whole, sweet shrimp and skate wing. Black cod can be substituted for skate wing. Both are available at most Asian markets and fish markets. Korean buckwheat or arrowroot noodles and mirin are available at Korean markets. 1 tablespoon sesame oil 1 tablespoon vegetable oil 1/2 pound daikon, peeled and thinly sliced 2 cloves garlic, peeled and roughly chopped 1 teaspoon ginger, peeled and roughly chopped 4 cups low-sodium chicken broth 2 green onions, trimmed and cut into thirds 2 tablespoons mirin 4 tablespoons distilled vinegar 3 tablespoons soy sauce 1 pound skate wing (bones left intact)
April 19, 2007 |
Otafuku Noodle hounds have been known to drive long distances for the handmade soba served at this modest eatery. When you finish your cold soba noodles, a waiter appears with a bowl of soba yu (steaming water from the pot used to cook the noodles). The idea is to add this to your leftover dipping sauce for a soulful post-noodle treat. * Basic soba, $6.50. 16525 S. Western Ave., Gardena, (310) 532-9348.