Our second experiment with ferments was following the recipe by Amy Chaplin on her book Whole Food Cooking Every Day: Transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar. This book has personally given me so many good...
After a few years of no posting ideas and recipes, traveling more, cooking, and experiencing new and unique flavors, we feel that we are on a new learning path to understand ferments. If we come back on time, we already crossed paths with beer and...
Yield: One 10-inch round loaf (1 1/4 pounds) Equipment: A 41/2 to 5/1/2-quart heavy pot INGREDIENTS 2 1/4 cups bread flour (300 grams) 3/4 cup whole wheat flour (100 grams) 1 1/4 teaspoons table salt (8 grams) 1/2 teaspoon instant or active dry yeast (2 grams) 1 1/3 cups cool water (55...
Lately I have been really into Asian food and I decided to learn more. The first step was to get good cooking books that combine some aspect of food culture and recipes itself. The first book is called Asian Dumplings, mastering Gyoza, Spring Rolls, Samosas, and...
Prawn Chowder (Serves 4) This is a particularly good soup for a cold winter’s night. It has all the warmth and comforting properties of a classic chowder, but with a kick of Peruvian heat to wake up your taste buds. From the original recipe, we used red...
After reading several recipes, we decided to make Pho at home. Essentially the broth is the soul and body of the dish. Apparently, street vendors in Hanoi spend hours preparing their broth to sell in their street carts the next day. In my version, I start by...
I really love falafel, and in New York are many options to choose from. One of my favorites is Rainbow falafel, at 26 E 17th St (Union Square), where for $5 you can get a tasty falafel pita sandwich, and a flavor that you cannot...
For a while we have heard about the delicious breakfast pastries, cakes, tarts, cookies and breads that are created everyday at Tartine Bakery in San Francisco, CA. After reading some great reviews and also knowing that the book was honored for James Beard Foundation Award...
PIZZA DOUGH INGREDIENTS Makes four 12-oz. balls The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours–that’s what gives it its deep flavor and tender structure. 2 tbsp. sugar 1 tbsp. olive oil plus more 1/2 tsp. active dry yeast 5 1/2...
YELLOW BUTTERMILK CUPCAKES (MAKES 36) 3 cups cake flour (not self rising) 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 2 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature 2 1/4 cups sugar 5 large whole eggs plus 3...