Croissant + Hot Oil = Croiss-Ain’t Okay, I admit, I’ve been reading the buzz about the trademarked Cronut. And it’s not just Manhattan that’s jumping on the bandwagon. LA has plunged into the fray. Ah, what better way to make THE quintessential French crescent roll into an American staple than to drop it into a pot of boiling oil? Better yet, you could roll it in … [Read more...]
Blueberry Pie with Ricotta Cream
Blueberries are my absolutely, very best, favorite fruit in the world: Alone, with cantaloupe, in morning yogurt, in a muffin, and in this case, in PIE. And what makes blueberry pie better? Ricotta cream of course. … [Read more...]
Thai Beef Salad
In a preview of coming attractions here is the first in what will be a series of cooking videos starring me, Jude, occasionally Mz. Riz and others as we cook, talk and eat. I keep reminding myself there has to be a first time. I now know how hard it is to be in FRONT of the camera. I'm sure I'll improve. Hope you enjoy. … [Read more...]
Rome, Italy: Day One
Our Tuesday morning flight to Rome, Italy proves to be easy with no lines at LAX. Midway through our flight an oddly familiar voice demands “Trash” we looked up to see Richard Simmons collecting trash for the flight attendants in a shinny workout outfit. A bit odd, but we take it as a good omen. The only hiccup to the twenty hour journey, our car is late due to the Pope’s … [Read more...]
Cinnamon Raisin Danish: A Labor of Love
I made my first batch of danish in more than 23 years for our monthly FBLA meeting. When I had Bakers' Dozen, my bakery in Stowe, I made a minimum of one batch of 45 large danishes every day. The finished dough weighed close to ten pounds. I would begin the process in the afternoon making the dough, resting it, cutting the butter so it created a pad, incasing the butter … [Read more...]
