May 01, 2016 | From the kitchen of Rose
The Bread Bible Bake Along is now linked to a new website. It is administered by Vicki and her daughter Elle. Click here to see the new site. You will also see how to join the group if you would like to be an active participant, or simply enjoy it as an observer.
I know no activity that gives more joy than baking bread.
Apr 30, 2016 | From the kitchen of Rose
in Special Stories 2016
Whenever life takes us to the Hudson River Valley, our dear friends Biliam Van Roestenberg of Liberty View Farm and Agnes Devereux of the Village Tea Room host a spectacular dinner and we all invite friends from the area.
The warm spring weather enabled us to dine outdoors with a view of the apple orchards in full bloom!
This month, we were once again presenters at the International Wine and Food Festival at the Mohonk Mountain House. By happy coincidence, Sara Moulton was also a presenter so she and her husband Bill Adler were among the dinner guests. (We each bought and personalized each other's newest books.) And we were delighted that Nina Smiley, of the Mohonk Mountain House could join us. We learned that she had just started a Wellness program which includes meditation, T'ai Chi, and "forest bathing."
When we were in Vancouver for Nathan Fong's wedding, we met fellow award winning author Hiroko Shimbo and discovered that she and her husband Buzz have a house near New Paltz so they were also invited guests. Coincidentally, Hiroko was just featured in Sara's beautiful new book Sara Moulton's Home Cooking 101. Sara Moulton's Home Cooking 101: How to Make Everything Taste Better
Agnes prepared a delicious dinner beginning with warm roasted red onion salad with ewe's blue cheese and a sherry vinaigrette.
The main course was pan roasted salmon with rhubarb relish and Hawthorne Valley yogurt, accompanied by an amazingly delicious red cabbage braised in rhubarb, and a local arugula salad with stone ground mustard vanaigrette.
Once the sun set the temperature began to drop so we enjoyed dessert indoors: Agnes's signature Honey Bee Cake (which she says was inspired by my Honeycomb Chiffon Pie from The Pie and Pastry Bible). She also served pastry cream filled cream puffs and Orchard Hill Cider Mill Ten 66 Pommeau.
Apr 29, 2016 | From the kitchen of Rose
My favorite tender and flaky pie crust, from The Baking Bible. Click here to watch the video.
This is a first in an ongoing series of How To Bake Videos, produced by American Products Group for Rose's Signature Series.
Apr 21, 2016 | From the kitchen of Rose
I'm so excited that my new line of baking tools now has its own Facebook Page. In less than 2 months there are more than 2900 followers.
There are links to the product line on the Facebook page. You can also find them on Amazon if you search for Rose Levy Beranbaum Signature Series. And on this blog home page, on the left, under "Rose's Family of Bakeware Products."
Apr 16, 2016 | From the kitchen of Rose
in Special Stories 2016
My friends the Meneguses gifted me with a huge batch of spinach from their farm. Here it is trimmed, washed, and ready to blanch. It filled my largest "everything bowl to the very top."
Blanched 2 minutes before freezing to keep the color. Reduced in volume to 1/10th! 100 grams, together with cheddar cheese, made a delicious filling for an omelet.
Packaged for freezing for many an omelet to come.
Apr 02, 2016 | From the kitchen of Rose
in Special Stories 2016
What a challenge to try to summarize all the exceptional talents and qualities of Diane Boate. Perhaps her father said it best when, as a little girl, he dubbed her Mrs. Much.
Our friendship began 20 years ago when she called me and introduced herself as "the cake lady of San Francisco." She was planning a trip to New York City with her partner Robert Meyers (now her husband) and hoped to get together. She also told me that she had lost her only two sons to AIDS and that the reason she brought it up in our very first conversation was that she wanted to avoid an awkward moment should it inevitably arise later on.
Contemplating the devastation of such an unimaginable loss I expected the possibility of a defeated person but instead discovered again and again over the years that followed that instead of succumbing to self-pity, Diane turned her grief to the joy of creativity and most of all to helping others and making the world a more loving, beautiful and interesting place. I have never known a person to possess so many skills: from artistry, photography, crafts, cooking, baking, writing, gardening, and even playing both the piano and banjo by heart and ear. You may have seen the recent posting of this exquisite crocheted blouse she made for me after my having admired it years ago.
I asked Diane if she would write a short bio, and in her own words highlight the activities and accomplishments she values most in her life.
From 1966 to 1976 I held three of the only regularly paying jobs I would ever have, for The Dating Game TV Show, The Egg and The Eye Gallery, and The Renaissance Pleasure Faire.
From 1976 to the present 2016 it has been a 40 year run being The Cake Lady, the Hat Lady, Photographer, Botanical illustration artist and published writer.
Special awards were winner in Gourmet Gala March of Dimes food extravaganza, winner SF Urban Fair cake decorating contest, being selected to produce cake for 2000 visiting mayors, winning a contest at National AIDS Grove Mad Hatters fundraiser for a huge hat comprised of 27 handmade dolls, being made President of the SF Hat Society, being selected to write a regular baking column for EATDRINKFILMS.com.
Working through the grief of losing my sons to the AIDS epidemic, I embarked on learning new skills as in taking my first Art History class and earning an Aplus from a tough European trained instructor. If I can do that, I told myself, I can do anything.
For escapes I disappear into knitting and crochet projects, and always back to reading books. (One year in the 60s without a job, I read 87 books.)
I have come to an idea that everything I do has a foundation of music behind it. I started music school when I started kindergarten in a Convent School in Eureka, California, my home town, graduating 10 years later, going on to Napa High School and College.
I see color when I hear music. Music has given me mathematics, form, cadence, harmony, structure, and joy. If you listen carefully when I play the piano, you would understand where my flights of fancy come from when making a hat or decorating a cake, or where patience and discipline fit in when constructing clothes or any number of crafts, or where sadness tried to drag me down but I came out the other side, singing.
The main thing with me is, what is the next new thing I am going to do? How can I surprise someone today?
Mar 29, 2016 | From the kitchen of Rose
in Special Stories 2016
I'm delighted to share with you an unusual profile which Tom Natan just posted on his new blog First Vine on Line--a food, wine, and culture blog.
Tom is co-owner of First Vine, a Washington DC importer and retailer of quality wines. We first met when his neighbor David Hagedorn was writing an article for the Washington Post on making pie crusts, featuring my favorite cream cheese pie crust (which became the most requested Washington Post recipe for years running!). Tom offered to help with the prep for the photo shoot and we had a great time talking about taste, texture, and wine.
I especially appreciate this profile because it highlights details of a side of me never before revealed--my passion for wine. But most of all I am deeply impressed by Tom's writing and feel honored to have this fine portrait in words. I also rediscovered that we are true kindred spirits.
Mar 26, 2016 | From the kitchen of Rose
(Hanaa is holding an amazing spiced cake called sellou or sfouff, so fragile it just barely holds together with a fine almost sandy texture. I miss it still!)
We started our Minneapolis visit with a long anticipated and fabulous Moroccan dinner at our Alpha baker Hanaa's home with her husband, T, and Marie and Jim Wolf. Hanaa pulled out all the stops with a vast variety of savories including the best spiced olives and a wide variety of extraordinary baked items. Hanaa is one of the most gifted and imaginative bakers I've ever met and it was a very special treat to taste her baking first hand in addition to meeting her and her lovely husband for the first time.
We had the pleasure of staying with Marie and Jim, and finally got to meet the infamous JJ and the adorable baby Lilly. While I slept late, recovering from the intense events of the Chicago Housewares Show, Woody did the entire prep for our demo/book signing at the Nordic Ware Factory Outlet store. This included baking a cherry lattice pie, making two extra piecrusts for rolling out, and baking some Rollie Pollies to show how to make good use of the dough scraps.
Photo credit Linda Stewart
The event turned out to be one of the most enjoyable of my memory because it was comprised of a large group of dedicated bakers. This resulted in a lively Q & A exchange. We were especially delighted to welcome several olds friends including Mike Quinlan, VP Sales and Marketing, and Woody's charming daughter Maran, who is a professor of Philosophy at Minneapolis Downtown Community College.
Photo credit LoAnn Mockler
My dearest friend, Michelle Gayer, owner of the "Salty Tart" bakery generously provided her deliciously chewy/chocolaty meringue cookies. Michelle and I baked together years ago when she was pastry chef at Charlie Trotter's in Chicago and we have been friends ever since.
Photo credit LoAnn Mockler
The following evening we returned to one of our favorite restaurants-- 112 Eatery and got to meet Anna, Michelle's valued associate and to congratulate Michelle for her James Beard nomination for Best Pastry Chef--Midwest.
A serendipitous visit to The Kitchen Window kitchen supply store, turned out to be a delightfully dangerous place for an equipment junkie like me. Fortunately, we only take carry-on bags for our flights, which limits my purchasing impulse. This incredible store has a mind-boggling variety of high-quality kitchen equipment and also conducts around 400 classes a year in three classrooms above the store. We talked in length with Ken, one of the salesmen and a fellow x-New Yorker who has lived all over the world. His in depth knowledge of the equipment was so impressive we made a second visit the following day.
Our last meal before our return home was lunch at the award winning 46th Patisserie. Marie and Jim are so lucky it is in walking distance from their home. I was totally blown away by their pastries, bread, and chocolates. It is no wonder it is rated as one of the top bakeries in the nation.
Chef-owner John Kraus sat down with us along with two weekly regulars, Woody's daughter Maran and her friend, Tom, while we enjoyed the amazing Brioche Bostock and coffee.
Photo Credit Jim Wolf
Photo Credit Jim Wolf
Chef Kraus was about to fly to San Francisco on a pastry fact-finding mission, so I gave him a few suggestions along with my new mini SynGlas rolling pin to show our SF colleagues and to try out on his return. He gave us a terrific walnut and current bread, half of which we shared with Marie and Jim and the other half with Elliott on our return.
Mar 20, 2016 | From the kitchen of Rose
in A Bakeware SALE
A couple of years ago I moved from New York City, and Woody from Minneapolis, to the Hope, New Jersey area. We have a large excess of kitchen and baking equipment inventory from combining 3 kitchens: including Kitchenaid mixers, virtually every type of baking pan or pie plate, thermometers, cake carriers, to coffee makers. We also have baking book titles.
We have nearly 200 skus and several hundred items. Many items are brand new, or scarcely used, and most are 50% or less than retail. We also have a large inventory of high quality silicone bakeware (mostly from Lekue) that are not listed on the sheets.
We will accept a check or money order and will ship to addresses in the continental USA.
Here is a sampling of items that we have on the list.
$ 11 Beater Blades KitchenAid and Cuisinart
$ 10 Wilton Excelle Elite angel food pan
$ 20 Nordic Ware Elegant Heart 10 cup bundt pan
$ 5 Pyrex Deep-Dish pie plate
$ 5 Cordon Rose Wine opener 2 prong style with logo
$ 15 Boven Home Baked
Rose & Woody Bake and Kitchenware Specials March 2016
We are listing these lowered priced items and new listings until sold.
#39 now $ 40 was $ 50 NEW in box Krups XP-1500 ($150 retail)
10 cup with steamer
#40 now $225 was $275 NEW in box Nespresso Lattissima ($400 retail)
standard pods with milk frother
#41 now $ 65 was $ 75 used in box Nespresso Le Cube ($150 retail)
#41 now $ 50 was $ 75 (2) used Nespresso Le Cube ($150 retail)
#55 now $ 35 was $ 40 NEW in box Escali Arti 157 ($ 60 retail)
#61 now $ 22 was $ 25 NEW in box Soehnle Futura ($ 48 retail)
Collector & Discontinued Goodies
# 58 now $ 15 was $ 20 NEW in box My Weigh KD-7000 ($ 30 retail)
missing cover shield for buttons
#173 now $ 5 was $ 10 prototype Rose pie plate
#179 now $ 3 was $ 5 Mirro wide flange, standard pie plates
#159 now $ 5 was $ 10 Tube Luker Pan-0-Cake ($ 30 retail)
vintage Wear-Ever one piece angel food pan
#161 now $ 7 was $ 10 WalkerWare 2 piece angel food pan ($ 15 retail)
16 cup / flush rivets / 3 legs
Rose's Chef Jackets all are at $ 20 ($ 60 to 70 retail)
Woman's medium size / some with logos / various colors
We can send you photos for any of these items and those on our lists.
If you would like a complete list of our bakeware and kitchenware equipment,
email Woody at: firstname.lastname@example.org .
We only charge for UPS ground rate.
We also have a cooking and baking books list. Shipping is post office MEDIA rate for books. No added cost for packaging and handling.
This posting is also on our new category: A BAKEWARE SALE
Mar 19, 2016 | From the kitchen of Rose
This was our third appearance at the International Housewares Show in Chicago. Dan O'Malley, of the American Products Group, hosted us to promote the new Rose's Signature Line, which includes my SynGlas nonstick rolling pin, dough mat, fast tracks (dough guides), cutting mat, and mini rolling pin. The APG booth was constantly overflowing with prospective buyers, APG staff, and representatives.
Woody and I were delighted to have been invited to present my new line in action at the KitchenAid Cooking Theater. We demoed our favorite flaky piecrust and cherry pie. When we entered the backstage prepping kitchen to go over our lists and to prep for the following day, my dear friend Emeril Lagasse, who was just about to give his presentation, took the time to give me a big hug. He asked if I would like a second set of hands for our demo and tempted as I was, I declined realizing he was needed at his booths to promote the re-launch of his product line.
The demo turned out to be the perfect testimonial for the truly non-stick rolling pin and dough mat. Although the recipe, like most butter based pie crust recipes, advises to refrigerate the pie crust for 40 minutes to rest and firm after mixing, we had to use the room temperature dough that was just demoed. With just a mere dusting of Wondra flour on the dough mat and dough, the crust rolled out easily, without sticking!
In addition to meeting many people at the booth, including two women bakers who asked for me to sign their aprons.
It was great to meet one of APG's top reps, personality plus Jenny Johnson and her talented designer/partner Andrea Daugherty.
We walked several miles each day, stopping at many of the 2000 plus booths, including visiting Sam Weiner at our favorite knife sharpeners and waffle makers booth: Chef's Choice/Edgecraft
We also visited my product display at Harold Import Company, home of Rose's Perfect Pie Plate. It was a delight to see my wonderful friends Elizabeth Karmel and Helen Chen, representing their product lines. It was Elizabeth who introduced me to Harold's Kitchen owner Robert Laub. She now also has a beautiful new French porcelain line with Revol--check out the red roosser roaster! And I love Helen's new and very useful rice and quinoa rinsing bowl which I'm holding in the photo.
And it was heart warming to see the enthusiastic young C-Cap student chefs clamoring for a photo with their hero (could it really be me?!) We gave them 4 signed Baking Bibles.
Evenings were reserved for enjoying some of Chicago's best restaurants, including The Girl & The Goat and The Purple Pig. Dan hosted a delightful dinner at the appropriately named Rosebud's Steakhouse. Our last morning, before taking off for Minneapolis, was a conversation-filled catch-up breakfast reunion with Janet Besk Zaslow, one of my favorite students from when I had the Cordon Rose Cooking School many years ago. I was very impressed by her album of baking photos including wedding cakes she had been inspired to make over the years.
Tune in next week for the Minneapolis leg of our Midwest Visit.