Cranberry Walnut Bread

Apr 02, 2007 | From the kitchen of Rose in Bread

As promised, here's the recipe for the cranberry walnut bread I made for my recent plane flight.

(Recipe on the main page)

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Mousseline the Magic Buttercream!

Apr 02, 2007 | From the kitchen of Rose in Wedding

Another Beautiful Cake from Patrincia!

Hi Rose, Here is a photo of the 2nd wedding cake I made this past weekend. I used your Mousseline Buttercream and you might be interested to know that the reception was held in a place that serves meals to senior citizens, so the room was warm before anyone arrived. Add to that about 100 people and a bunch of spotlights (one directly on the cake - yikes!)... so let's just say it was VERY warm. The great news is this - your buttercream held up extremely well for the 3 hours the cake was on display; it didn't slide or shift at all. I added grosgrain ribbon to match the bridal party - it stuck to the buttercream without any problems either. Thanks to you, this stay at home mom's can turn out cakes that not only look like they were made by an upscale professional bakery, but they taste like it too! Sincerely, Patricia Reitz (Patrincia), Winchester, VA

Modemless!!!

Apr 04, 2007 | From the kitchen of Rose in Announcements

this is aweful--my modem concked out which means i have no internet access except on my laptop and it's not a secure network. the worst part is that time warner isn't coming for three whole days. so please don't expect to hear from me much before the weekend IF they fix it when they get here.
i'm delighted to see many of you are answering eachothers questions brilliantly and helpfully which makes me feel less bad.

and marilyn thank you so much for the video which just arrived!

POURfect Spoons

Apr 08, 2007 | From the kitchen of Rose in Announcements

The manufacturer is in the process of retooling the spoons so that they will have a raised embossed number on them instead of the ink that sometimes washed off. He assured me that anyone who has spoons with the problem ink can have them replaced by calling Tara @ 602-340-0441

This is directly to the company that manufactured the spoons and they are responsible for sending out replacements.

Finished!!!!!

Apr 09, 2007 | From the kitchen of Rose in Announcements

4-10-07, 852 pages, weighing in at under an ounce (15.1 grams)--ah the miracles of technology! I'll be delivering it tomorrow--well actually it's tomorrow already being 12:30 a.m.

Thank you all for jumping in and responding to blog postings. Please continue to do so. I fear I'll never catch up as I'm about 75 postings behind in just one week, but I'll try to answer as many questions as I can before I leave for France on the 16th.

Soon after I return we enter a whole new book phase of editing, photography and production. You'll be hearing all about it! Stay tuned.....

A Going Away Present

Apr 11, 2007 | From the kitchen of Rose in Travel Adventures

Bread for Elliott

My friend Lisa Yockelson is always telling me how lucky my husband is that I cook dinner every night. We’re both lucky because it’s a wonderful way to live. It’s healthy and nurturing on many levels. And it takes no longer than it would to go out, sit in a restaurant, wait for the food to come, and then get home.

When we were married, almost 31 years ago, Elliott had been widowed for 9 years and was very independent as a sole parent and provider. In all these years he has never asked me to do so much as sew a button on a shirt and I went to the Fashion Institute of Technology!

So it was very pleasing that he put in a request for me to leave him two breads in the freezer for the two weeks that I’ll be away in France/Germany. I asked him which ones he would like and here is the result of his request—already sliced and sitting in the freezer. The famous No Kneader and the challah. I’m not leaving 'til Monday but he’s already started on the challah. (Believe me I’ve been tempted to steal a piece or two and managed to restrict myself to one little one under the pretext that I had to see exactly how it came out. One of the most perfect ones I’ve ever made!)

It’s becoming increasingly difficult to leave him for more than a few days so it helps to leave behind what feels like a piece of myself. Bread is just that way.

Science Rules

Apr 13, 2007 | From the kitchen of Rose in Happenings

i should be packing, and doing countless other things to get ready for my upcoming trip, but i just have to share this incredibly interesting happening with you while it is fresh in my mind. it concerns the birth of a new group called “the experimental cuisine collective.” i think it will have enormous impact on our food world. first a little background explanation.

over the years i’ve often been described or introduced as a food scientist which i’ve always been quick to refute out of self-defense. that was because people, at least unconsciously, divided the world between science and art, and when it came to food, science was considered the antithesis--equated with nutrition, absence of emphasis on flavor, and devoid of humor.

gradually i came out of the closet into which i really couldn’t stuff myself for too long, given my excitement and desire to share what i was discovering about the way ingredients interact and the power this offers to create the best possible tasting things. a marriage between science and art is the ideal. you have to know why, you have to know how, and you have to know what. by “what” i mean what is good if not great.

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Away Until May 1

Apr 15, 2007 | From the kitchen of Rose in Announcements

i will not have any internet access where i'll be in europe--major separation anxiety!--but everyone benefits from a total vacation and it's been a long time.

i just didn't want anyone to worry when their questions go unanswered by me for two weeks and when i return it will, no doubt, take a while to catch up. you will be rewarded in the near future, however, with some great photos, stories, and quite possibly recipes from the dordogne, normandy, paris, and the countryside near frankfurt.

please continue to respond to each other's postings.

Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

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