Jul 03, 2006 | From the kitchen of Rose in Travel Adventures
This is the view of the Delaware River and the Gap as seen from atop the old trestle bridge spanning the Delaware between Columbia, NJ and Portland Pa. Most of the bridges between NJ and PA up here are closed due to flooding. I've never seen the Delaware so high, cresting way over the banks, or so quickly flowing/raging it’s way to the ocean. I’ve always wanted to climb the trestle aqueduct bridge and finally here was my excuse!
Jul 07, 2006 | From the kitchen of Rose in Ingredients
Cookbooks, particularly baking books, that cross the Atlantic have the well-earned reputation of being troublemakers. Differences in flour have long been suspected of being the culprit. When MacMillan of London bought the rights to publish my book The Cake Bible in the U.K., I was determined to get to the bottom of this culinary Tower of Babel. A British friend began sending me kilograms of the two basic flours available to British consumers: self-raising and plain, and I started baking. Much to my alarm, the cakes produced with the British flour were unrecognizable from their original models. It was hard to believe that innocent seeming flour could be responsible for such a dramatic difference. The logical way to conquer the problem seemed clear: to retest and redevelop the recipes to work as well as the originals, but with British ingredients. The only place to do this was in the UK with native equipment and native ingredients.
Jul 08, 2006 | From the kitchen of Rose in Announcements
it's here at last--starting tomorrow morning at 10:00 at the jacob javits convention center!
i'll be at booth 2566 harold's kitchen, representing lékué silicone from spain. and my new "rose's heavenly cake kits" plus tastings of the cakes will be at booth 5152 coastal goods. do come by and say hello if you're going to be at the show.
NOTE: I WILL NOT BE ANSWERING ANY BLOG QUESTIONS UNTIL AFTER WEDNESDAY AS I'LL BE AT THE SHOW ALL DAY.
Jul 13, 2006 | From the kitchen of Rose in Announcements
YES--it's still real baking!!! but the cake kits contain all the best ingredients that i use for my cakes and the best part is that they are all premeasured (weighed) so all you have to do is soften the butter and add the liquid and eggs.
I am starting with two cakes: a moist buttery french vanilla and a soft rich chocolate. they can be made as 14 to 16 cup cakes or one 9 by 2 inch round cake or one 8 by 2 inch square cake.
there will also be two buttercreams, both containing lyle's golden syrup in just the right amount so that when combined with the sugar packet and brought to a full boil the syrup is the perfect temperature to thicken the egg yolks for a true foolproof classic buttercream.
one buttercream will be french vanilla with a hint of lemon and the other kit will contain a package of valrhona chocolate to melt for adding to the buttercream and valrhona chocolate pearls for decoration. both will have the finest madadgascar french vanilla(eurovanille) contains actual grains of vanilla.
the kits are being produced by my friends sarah leah chase (the reknowned cookbook author) and her husband nigel dyche (pictured here) The other photos are of our booth at the fancy food show where we offered miniature cup cakes samples. all 800 were consumed before the curtain went down on day 3 of the show!
the kits will be available in stores across the country by october--stay tuned for where they will be distributed.
Jul 21, 2006 | From the kitchen of Rose in Savory Cooking
whenever i eat fresh local corn in mid july i'm always astonished by the sweetness and earliness of the harvest.
growing up in ny out of season corn was perceived as a 'vegetable.' it was starchy and not very crunchy and my little brother wouldn't even touch it if my mother didn't cut it off the cob. the real corn happened toward the end of august at my uncle nat's farm in the berkshires. no one would have referred to it as "eat your vegetables." it was CORN: fragrant, sweet little kernels that burst in your mouth--oh bliss. something to look forward to every summer.
uncle nat's philosophy on corn was that you start the water boiling before you go out into the field to cut the corn. he became ever more eccentric, often bringing the heating device and pot of water to the field and setting it right under the corn stalk so that the moment it was cut it could drop in, husk and all!
years later, i learned in my food studies classes that the moment corn is harvested the sugar starts turning to starch and that perhaps the most effective way to keep its full sweetness is by microwaving it which quickly destroys the enzyme that converts the sugar to starch.
i've tried many ways to make corn including the microwave. (my husband didn't like the microwave bc it softens the cob which he likes to chew--wisely so as much flavor is in the cob and in fact it's a great flavoring agent for chowders--remove it before serving.)
grilling corn can be excellent--the caramelizing sugar giving a delicious edge to the sweetness. but it can also toughen the delicate corn kernels if the heat is too high.
ultimately, my favorite method for best texture and truest corn flavor comes from uncle nat:
never salt the water--it toughens the corn.
as you're husking the corn, put a few of the paler husks (the ones closer to the kernels) into the boiling water.
husk the corn shortly before cooking it. place it in the boiling water and simmer covered for 4 to 6 minutes depending on the size of the kernels. if in doubt, lift one out with tongs and pierce a kernel with a cake tester or wooden skewer.
if i were to try to improve on this beautifully simple technique i might add some dekerneled cobs to the water sort of on the principle of flavoring the corn with more of itself! i suggested this type of thing to proctor and gamble years ago when asked how to make chocolate cake more chocolaty. one of my suggestions was to store the chocolate cake in a room filled with chocolate. chocolate so readily absorbs other aromas it would be absorbing more of itself!
another of my suggestions was to eat the cake in the same chocolate room as one tastes what one smells. maybe uncle nat had an inspiration there--cooking the corn in the field and eating it on the spot! but i was never witness to his doing that.
Jul 28, 2006 | From the kitchen of Rose in Equipment
how wonderful--no need to pray for a cosco to open in new york to get stretch-tite: it's now being carried by d'agostino's.
Jul 29, 2006 | From the kitchen of Rose in Bread
no it’s not a dessert, though it has everything to do with a fruit: tomato. and yes! tomato is technically a fruit.
today was my first tomato sandwich of the season. i haven’t yet made this season’s bread that is my favorite to support the costar but i happened to have three slices in the freezer dated july 2005. (wrapped well in a good freezer the bread remains perfectly fresh and delicious.)
the bread recipe comes from my friend and “father of this blog” tim bennett of general mills. to a basic buttermilk bread dough he adds both fine and coarse cornmeal, both diced jalapeno and dried chipotle pepper, fresh corn kernels, and a whole head of roasted garlic. oh and some grated sharp cheddar cheese.
i cut a thick slice of this wonderful bread, toast it lightly, spread it with a little mayo, top it with an equally thick slice of beefsteak tomato, and grind a little red hawaiian sea salt on top.
when i’m feeling slim (which isn’t now) i add 2 slices of my favorite vt. corncob smoked bacon.
i enjoy the sandwich on the back porch surrounded by trees and fresh air trying to sit down-wind from my husband’s herring sandwich, knowing full well how profoundly smell (aroma is a gentler word) affects taste. more on this at a sooner rather than later date!
Jul 31, 2006 | From the kitchen of Rose in Announcements
from Kim in TN
I recently entered my county fair (DeKalb County in TN) using your recipe for cracket wheat loaf. Despite power outage for 4 hours due to a storm, I managed to stay awake until 3a.m. baking my blue ribbon winning loaf of bread. It was my most glorious loaf yet. Thanks AGAIN for the great book!!
P.S. I made the Levy's Jewish Rye last night and it is perfect too.
from Rose in 101 degree F nyc: you make me feel like a winner too! congratulations!!!
- Baking Science
- Book Errata/CORRECTIONS
- Book Production
- Book Review
- BREAD BIBLE PHOTOS
- Did You Know
- Out Bakes
- OUT CAKES
- Questions and Answers
- Restaurant Reviews
- Rose Knows
- Spanish Language
- Special Stories
- Special Stories 2014
- Travel Adventures
- Woody's Place