Dec 04, 2013 | From the kitchen of Rose
I have been a contributing editor to Food Arts Magazine for many years. It was publisher Michael Batterberry who assigned me what became the Sugar Bible, and won the best food or wine article in the world at The Jacob's Creek World Food Awards in 2000.
I've always regretted that this wonderful magazine and some of my best work was only available to the food professional. But with my new monthly Q & A which will also appear on Food Art's online site, I will be able to share a link for all of you to see.
Here is the first entry.
Dec 02, 2013 | From the kitchen of Rose
For those of you have missed yesterday's show, or who would like to see it a second time, here are the links to the two segments.
Melissa was a truly terrific host and the other guests were delightful.
Nov 27, 2013 | From the kitchen of Rose
I'm delighted to announce that I will be appearing on a very special show on MSNBC this Sunday, December 1--The Melissa Harris-Perry Show.
It will be a segment focusing on America's love of pie, family traditions, and recipes. Melissa provides analysis and guest-driven discussion on political, cultural and community issues which is why I named this posting "The Politics of Pie." I will be appearing from 11:30 to 12:00 east coast. Check your local listings and see you there!
Here's the official listing:
* Life of Pie: Blueberry, Apply, Pecan, Sweet Potato. These are just a few of #Nerdland's favorite pies. And we're going to tell you why pies are about more than just the good eating they provide.
Also appearing on the show are:
* Jelani Cobb, Associate Professor at UConn
* Sunny Anderson, Author of "Sunny's Kitchen" / Host of Food Network's "Cooking for Real"
* Kelly Choi, Emmy-Award winning TV Host and Producer / Produces and Hosts "Very Appetizing"/Former Host of Bravo's "Top Chef Masters"
And Beth Howard, Author of "Ms. American Pie"/ Baker/Producer ((VIA REMOTE))
Nov 23, 2013 | From the kitchen of Rose
Three weeks of prepping and two weeks night and day and 115 photos later, we have completed the photo section for the upcoming The Baking Bible. And just this week we have finished the copy editing. Now we are eagerly awaiting the laid out book pages for proofing.
Thanksgiving will be a huge assortment of side dishes and the traditional two turkeys at cousins Marion and Marty Bush--one roasted and the other smoked by their daughter Alexandra and husband Rob Kaufer. (They smoke it in the back yard over hard wood, rain or shine. My vote is for the roasted turkey skin and the moist smoked breast, and tradition dictates that I get one of the tails.)
Cousin Alison Butterfass Zagat took over the apple pie baking from her mom Sue several years ago, and brings the delicious multi-variety apple pie, sister Ariel Butterfass brings a special cookie (my favorite was the lemon cranberry bars that inspired a tart in my upcoming book) and this year Woody and I are making the Cranraspberry Upside Down Cake pictured above, also from the upcoming book.
Like many Americans, this is my favorite holiday of the year as, though the traffic is horrendous on the way to White Plains, it is such a joy to see the family and enjoy our traditional fare.
We wish you the happieset and most delicious of holidays!
Nov 02, 2013 | From the kitchen of Rose
Having lived in New York City for most of my life, before recently moving to Hope, NJ, I should like to report that the city is a series of neighborhoods. And more often than not they are friendly neighborhoods. Never was this more so than during Hurricane Sandy, Fall of 2012, when almost all of lower Manhattan was without power. The wonderful produce store on University Place, Agata and Valentina, delivered food from its uptown location to its downtown one, to help out us neighbors. And here's what happened more recently when I was searching for gooseberries for a photo for the upcoming Baking Bible:
I called the store and spoke to Raz, the manager. He was not familiar with the exotic berry, but I assured him that I had purchased them at the store the year before, when I was testing the recipe. As it was a very short season I wanted to be sure to order the gooseberries and not miss the small window of availability. After doing some research, Rax ordered 6 baskets of gooseberries for my husband to pick up on his weekly visit to the city.
Elliott arrived late in the evening with the gooseberries that were not! OMG I exclaimed--they're cape gooseberries! They were absolutely delicious raw (gooseberries are more bitter than sour cherries and need sweetening and cooking for the sugar to penetrate the skins) and I ate my way through all 6 baskets within just a few days. Back to the drawing board, Rax did more research. But I was getting desperate so I asked my new editor Stephanie Fletcher, at Houghton Mifflin, if she could run over to the nearby Union Square Farmers' Market and see if they had them. Not only did she come through with the gooseberries, she even sent me a photo to reassure me that they were the ones I had in mind.
Meantime, Rax eventually found the gooseberries I needed as well. Not only did he do this without charge, he offered to ship them but luckily Elliott was able to return to the city while the gooseberries were stil at their peak of freshness. And I stemmed and froze them for our November photo shoot.
Was it worth all this effort? The gooseberries are for a recipe for gooseberry crisp inspired by my dear friend Kate Coldrick, from Devon England, who sent me a photo of a darling little gooseberry pie she had made. The magic of gooseberries is that even if green (they turn pink on ripening) they become a gorgeous pink on cooking and have a most delicious flavor. I encourage you all to search them out this coming July and freeze them for when the book is published Fall of 2014 or, if you can't wait, google and you will find recipes on line.
Oct 29, 2013 | From the kitchen of Rose
Sara Cann, of The Huffington Post, has just posted some very useful information for beginners for frosting a wedding cake. It will also be handy for frosting a single layer smoothly.
Oct 26, 2013 | From the kitchen of Rose
You may find it odd to know that a baker is a devotee of knives but here's why:
My great grandfather, Adolph Lansman, who was born in Hungary, and emigrated to America before the turn of the 20th century, brought the now ubiquitous knife brands Henckles and Trident to the United States. It was he who taught his grandson, my father, how to sharpen knives. And it was my father who taught me this art. One of the things I treasure is a skinning knife my father made. And I have amassed a huge collection of knives over the years. The photo above represents about two-thirds of them.
I had pretty much decided that I never needed another knife until I received this one from my long-time friend and publicist par excellence Rachel Litner, who represents top quality products such as Cuisinart. She is also representing the VMatter Company who is producing this extraordinary cutlery collection.
What immediately caught my attention was the claim that these knives keep their sharp edge for years as opposed to months. This is because they are made from a new and exclusive amorphous alloy. This alloy is said to possess the best properties of metal and glass. Also, the alloy is 20% lighter, 250% stronger than titanium, and highly resistant to corrosion.
The question that came to my mind was how it would be possible to sharpen a metal that is harder and stronger than most shapening devices. The answer: The knife will hold a workably sharp edge for years, though if you want to have it honed to an ultra-sharp edge again, it needs to be sent back to VMatter. A special slurry that contains microscopic diamond chips is used to perfectly sharpen it.
Since the chef's knife model has arrived, I have found myself reaching for it with pleasure every time I need to cut something. I have found it to be as promised--exceptionally sharp. And I am eagerly awaiting the 4 inch paring knife that is due to arrive before the end of the year. Those are the two knives that get the most use in my kitchen.
Here is the link to VMatter's site.
Oct 19, 2013 | From the kitchen of Rose
We apologize for being a little slower than usual to respond to your baking questions. Here's the reason: Woody has just made the big move. He is no longer a Minnesotan. He is now a Pennsylvanian, having moved to a little town a mere 20 minutes from my home in NJ--and just in time for the big photo shoot for the upcoming Baking Bible!
We will be very involved in book promotion during the upcoming months but will try to answer your questions as best we can. Meantime, please continue to jump in and help each other.
Oct 12, 2013 | From the kitchen of Rose
Recently, Melinda from Mississippi posted a question on the blog about how to use my mini pie plates. She was concerned that they appeared so shallow. My answer was that I found it was a lovely proportion of crust to filling when I baked in it and posted the following notes:
Roll the dough under 1/8" thick. i used about 100 grams/3.5 ounces and rolled it to 9 inches. I used 1/4 recipe of my cherry pie and found it needed more so I recommend 1 cup of fruit filling.
Here are her lovely results! My only suggestion was to roll the crust a little larger to allow for shrinkage.
Rose Levy Bakeware Pie Plate - Mini 7 Inch - Fluted - Red
Oct 05, 2013 | From the kitchen of Rose
I've been remiss. With all the kitchen construction going on I forgot to give you all a link to one of my top favorite food sites, FOOD52.
Senior Editor Kristen Migliore did me the honor and you the kind service of featuring one of my favorite pies on her column Genius Recipes. She included great step by step photos.
Blueberries are available virtually all year 'round so you don't have to wait for next summer.
click here for the recipe