November 1, 2012 |
In case you didn't plan ahead for Dia de los Muertos, or Day of the Dead, and made your own pan de muerto ( this recipe is from Diana Kennedy's "The Art of Mexican Cooking" and you should definitely try it, but including rising times it takes several hours), Mexican bakeries are stocked for the two-day celebration that starts Thursday evening (All Saints' Day) and ends Friday morning (All Souls' Day). Pan de muerto , a traditional part of the festivities that commemorate friends and family who have died, is shaped into a mound and decorated with bone-shaped pieces of dough to symbolize an offering to the dearly departed.
October 30, 2012
Don't keep your favorite holiday cookie recipe all to yourself. Spread the love; there are a few days left to enter the 3rd annual Los Angeles Times Holiday Cookie Bake-Off. Post your recipe along with a short essay explaining why this cookie is your family's favorite. You can find a link for entry on our website: latimes.com/food . We'll test and taste the top 50 vote-getters at Le Cordon Bleu cooking school in Pasadena to come up with the 10 best. The deadline for entries is Nov. 3, and the voting ends Nov. 12. So get your recipe in as soon as you can. Here's a recipe for one of last year's winning cookies: Hungarian Isler cookies, submitted by Monika Csaszni.
October 20, 2012 |
Take everything you love about pie - that rich, flaky crust cradling your favorite filling - and downsize it into a compact package. Behold the little wonder that is the hand pie. Convenient, simple and, dare I say it - terribly cute - it's pie's answer to the cupcake, without the fussy decorations. Best of all? Just like a cupcake, you don't have to share. I've been baking a lot of the little guys of late, and I'm totally smitten. Simple to make, there's not much to a hand pie: Sandwich your filling of choice between a couple of layers of dough and bake until golden brown.
October 20, 2012
Total time: 20 minutes, plus chilling time Servings: Enough dough for 6 handpies or 1 (9- to 10-inch) single-crust pie Note: The recipe can easily be doubled to make 12 hand pies. If using a food processor, process one batch at a time, as most processors are not big enough to handle a double batch at once. The dough, with sugar, can be used for sweet or savory pies, as the sugar is not enough to noticeably sweeten the crust; however, it can be omitted if desired.
September 23, 2012 |
To Americans, "loaf-shaped" connotes something rectangular with definite square corners. That wouldn't occur to people in most of Europe, where nearly all breads are baked free-standing--the long French and Italian loaves, the round rustic breads found from Russia to Spain, fancy braided harvest loaves and so on. Only in the Netherlands and the English-speaking world is bread usually baked in rectangular loaf pans. England and Holland changed to the loaf pan because it was more convenient for bakers and in order to get a higher loaf (because the dough can't spread sideways as it bakes, loaf-pan bread rises higher)
September 10, 2012 |
After the coffee. Before buying my RG3 jersey. The Skinny: I know it's only one game but as a long-suffering Redskins fan it felt good to start the season with a win and see Robert Griffin III deliver on all the hype. As my readers know, I bleed burgundy and gold. Monday's headlines include a recap of the anemic weekend box office, a preview of what's coming in daytime television and a look at how broadcast TV will clean up from the election. Daily Dose: Martha Stewart is the latest to cut a deal with Hulu.
August 12, 2012 |
Dear SOS: No kidding - these are the most amazing! My family often visits Santa Cruz, and we always end up at the Buttery . Everything there is incredible, but I dream about these cookies. I would so appreciate the recipe. It's just too far to drive when we need a fix! --Marni Roosevelt, Valley Glen Dear Marni: The Buttery's take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
August 3, 2012 |
There are a number of bread recipes that suggest proofing your dough in a banneton (or brotform) . A banneton is a type of basket, usually wicker, used to help shape the dough and give it structure as it rises. A banneton is a great gadget to have on hand if you bake a lot of bread, but it can be expensive, and might not (yet) be worth the investment if you're new to breads. The solution? Use a basket you have on hand. A colander or strainer will even work in a pinch.
July 28, 2012 |
Pate-a-choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up - practically exploding to double, even triple, its original size - right before your eyes. Out of the oven, pate-a-choux cools to a golden-brown shell, crisp yet delicate and lighter than air. It's downright mesmerizing. Maybe you've never heard of pate-a-choux, but you've no doubt savored it at one time or another. Also known as cream puff dough, it's the magic behind crisp éclair shells and towering cream puff pastries, savory profiteroles and cheesy gougères.
CALIFORNIA | LOCAL
June 24, 2012 |
Susan Holtz's baking class was cooking right along until the bad news arrived: The school had run out of dough. The culinary arts instructor was one of those at the West Valley Occupational Center who received a pink slip because of budget problems in the Los Angeles Unified School District. But Holtz, who headed up the Woodland Hills program for 14 years, knew the district was losing more than just a popular adult education class. There was also a baker's legacy at stake: What was going to happen to the 140 elaborately decorated cakes that Holtz used as finishing models for her students?