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Mar 01, 2008 | From the kitchen of Rose
in Special Stories
Each book (and there have been eight before this one!) my husband says: "write down the production process so you will know what to expect for the next one." And each time I'm far too busy participating in the production to do it. But now I'm going to do it for YOU. So if you're interested in following the progress, put a check mark in the box Let me know if someone adds a comment and you will be alerted to new comments (mine will be in pink). That way those who are not interested won't be bothered with new postings
Continue reading "Production of "Rose's Heavenly Cakes"" »
Mar 08, 2008 | From the kitchen of Rose
in Savory Cooking
I get my steak from Pino on Sullivan Street. I have been buying meat from him for 40 years—since the time he was working for his uncle Tony at Florence Meat Market. I was planning a vocation devoted to food and appreciated deeply the respect with which he handled the different cuts of meat, wrapping them carefully in butcher’s wax paper as tenderly as if they were a newborn child.
Now he is owner of his own Pino Prime Meats with his two sons Sal (who came up with the fantastic idea of aged prime steak ground for hamburgers) and Leo often at his side though Leo is still in school so only comes in during school holidays. Gustavo, his right hand man, is also very knowledgeable and exceptionally kind and loyal. I feel like so much a part of the family that one day when Pino’s wife was visiting and everyone in the shop was speaking Sicilian Italian I piped up in my limited accented version: anche io, sono Siciliana (I too am a Sicilian). Everyone laughed. I do have a close cousin who is Sicilian—Elizabeth Granatelli—whom I call la principessa as there is a street named after her family in Palermo. And then of course there is my sister/baker Angelica Pulvirenti who grew up in my favorite town in Sicily—Ragusa.
Continue reading "Perfectly Grilled Steak without a Grill" »
Mar 15, 2008 | From the kitchen of Rose
I love Maggie Glezer’s book Artisan Bread and have made many recipes from it but it wasn’t until I saw the photos and posting of the Tom Cat's Semolina Filone on the October 16, 2007 posting in www.breabasketcase.blogspot.com that I just had to try it. I’ve made it twice and will be making it again many times because it is so amazingly good. In fact, while it is baking the aroma is so heavenly it encourages one to breathe more deeply just to hold onto the marvelous scent more fully.
The second time I made this bread I only had enough durum flour left to make a three-quarter recipe and that is a lovely size too. I also find the dough more manageable at 73% hydration so have added 100 grams/ 3.5 ounces extra flour and still love the texture. Maggie recommends a combination of half bread flour half unbleached all purpose but Gold Medal Better for Bread flour aka Harvest King is about the same protein content and seems to work perfectly. Because I added extra flour I also increased the salt by 1/2 teaspoon to keep it at 2%. As Maggie points out, different flours (or methods of measuring rather than weighing) will alter the consistency of the dough so add only as much flour as will make you feel comfortable to handle the dough. This is my adaptation of Maggie’s wonderful recipe.
Continue reading "My New Best Bread Friend" »
Mar 15, 2008 | From the kitchen of Rose
I'll be skiing in Deer Valley until Tuesday, March 25, then back to New York and photography for the new book every day including the weekend until April 4, then away until April 10th doing DVD planning!
Postings are scheduled for every Saturday but please don't be surprised if other than that you don't hear from me very often during this time. Take good care of yourselves and each other.
Mar 16, 2008 | From the kitchen of Rose
Jan Kish is hands down the most talented cake decorator ever to have graduated from Cordon Rose, my former cooking school. Since that time, which is over 20 years ago, she opened Jan Kish - La petite Fleur, and has been producing breathtaking cakes which she ships all over the world. She has also appeared many times in Brides magazine, and on the Good Morning America Show and the Food Network.
For the first time, Jan will be sharing her exceptional skills in two 1-day 6 hour seminars Homespun Wedding Cakes -- at La Cuisine in Alexandria Virginia www.lacuisineus.com on Saturday, April 19, and in Columbus, Ohio www.jankish.com on Sunday, May 4. In this class, Jan will delve into the “anatomy of the wedding cake” Her objective is to transform you from novice to semi-professional in six hours (and perhaps a wee bit more). She will take you from imagination, to design, to creation, while demonstrating how the techniques you learn can then be applied to other celebration cakes.
This is an opportunity not to be missed.
Note: There will also be a second-class on Sunday, April 20 at La Cuisine on “How to Cater Your Own Wedding.”
Mar 22, 2008 | From the kitchen of Rose
Two of my favorite neighbors have just moved but in the process have left me a real treasure. One day when I was emptying the trash in the incinerator room I found a discarded cast iron Dutch oven that clearly had been used for many a camping trip. It was rusted in spots and had layers of encrusted baked on scuzz on others but i quickly scooped it up along with its equally dismal lid and brought it to Hope for a new life.
I followed the very good instructions on the Lodge website: www.lodgemfg.com to reseason it, first using steel wool to remove the rust. After the first treatment the pot was still not as black or smooth as I had hoped so remembering how I preheat my cast iron pots at 450ºF/232ºC for an hour before baking the "no knead bread" and how beautifully seasoned the pan becomes I decided to give it a second go. The results were spectacular as you can see for yourself!
Mar 27, 2008 | From the kitchen of Rose
This amazingly beautiful and original cake was made by none other than our dear Hector!
Mar 29, 2008 | From the kitchen of Rose
Are you all familiar with the wonderful mail order catalogue called Levenger's? Recently I ordered a beautiful cherry work table for Hope and couldn't wait to tell my father the cabinet maker that it came disassembled and I was able to put it together on my own except for the long 5 inch screws that needed heavy duty muscle to penetrate all the way through from the frame to the table top (thanks Elliott!).
In the process of purchasing the table I gave my e-mail address for confirmation. Since this include the words "cake bible," Linda (who was delightfully helpful taking my order and arranging for delivery here in the woods) asked me what that meant. This led to a request for a breakfast quiche. I persuaded her to accept this fun and easy-to-make breakfast popover instead!
This is reprinted from my book The Bread Bible.
Continue reading "The Perfect Popover for Breakfast!" »
Mar 30, 2008 | From the kitchen of Rose
I am keeping careful notes to share with you. I'm thrilled with the results of today's photo shoot. We are scheduled for 10 solid uninterrupted days of photography (including on my birthday--never will I have had so many birthday cakes!) after which I will be going to Minneapolis to visit General Mills/Gold Medal Flour to plan the DVD.
It looks like it's going to be near impossible to respond to any blog questions until after April 11 but there will be a posting from me every Saturday as usual.
And I'll check in as often as possible just so that I don't miss anything!
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