April 9, 2014
Guys, I’m on a scone jag.
A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.
This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.
October 31, 2013
Is there anything better than a good loaf of bread?
This, ladies and gentlemen, is the Tartine Country Loaf. This is cult bread. The beautiful book that describes how to make this bread inspired me to raise my own sourdough starter. This is the kind of bread that people line up for, with the line snaking out the door and down the sidewalk.
Standing in line for the bread was totally worth it, but if you don’t have the time, at least pick up a croissant if you happen to be in the Mission. You won’t regret it.
July 12, 2012
The arithmetic of baking:
Butter + flour + water + (time x work) = puff pastry.
Puff pastry + heat = delicious flaky layers.