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Feb 04, 2009 | From the kitchen of Rose
in Bread
Here it is: all the basic techniques, ingredients, equipment, and recipes for bread baking. I worked with Epicurious for many months to create this useful primer. It just launched today and I couldn't wait to share it with all of you.
If you're new to bread baking. this primer will give you a great jump start. If you're already a pro you may learn a few new tricks and recipes.
http://www.epicurious.com/articlesguides/howtocook/primers/bread
Feb 05, 2009 | From the kitchen of Rose
in Announcements
At this hour I'm usually doing my one mile swim but with the temperature below 0°F I thought better of it. Of course I had the internal argument about how when I was at UVM it was often 14°F below zero and I had to walk a mile to class with the required skirt the fashionable above the knee length (or 'sherth'--would that be the opposite of length?)! But that was years ago. And NY cold is far less dry and far more penetrating.
I'm also remembering a few years later, living in the West Village, and working at home as a manuscript typist, having to wear wool gloves with the fingers cut off as mid-winter the one room never got warm enough to keep my fingers flexible enough to type the 180 wmp I used to be able to hit on the great IBM Selectric. (I still have it--remember the little ball with the type on it spinning around?)
So getting a head-start on the day, I'm losing no time in telling you that our dear fellow blogger Hector Wong has generously posted several of my earliest baking video segments on YouTube to share with you. This was before The Cake Bible. Here's the link:
http://www.youtube.com/user/bakingwithrose
If you are a member of Youtube you can subscribe to my channel to get further updates about new videos when they are uploaded, as well as rate the videos and share them.
Feb 07, 2009 | From the kitchen of Rose
in Travel Adventures
A Tale of Two Italophiles
When one hears the word Naples or Napoli, most think immediately of two things: the world’s best pizza and having one’s purse snatched by sexy Italian guys on a motor scooter (I hope in that order). But as my dear friend and colleague Faith Willinger says: People are afraid that when they come to Naples their money or purses will be stolen but in fact what will be stolen is their hearts.
I must tell you a little about Faith. She has been living in Florence for longer than I’ve known her which was before either of us had written a cookbook. She raised her son Max there, married a terrific Italian named Masumo (Max in Italian), and has long been the voice of Italy in America. In fact, the Italians credit her for bringing together awareness of the various regional cuisines within Italy itself. Of course she was one of the founding members of the Slow Food Society and despite the fact that (I think wisely) she still doesn’t drive, she manages to appear at every conference I’ve ever attended there. One look at Faith and all is revealed—the face of a woman in love—with life, with food, and most of all with the people of Italy. Her eyes twinkle with humor, curiosity, andthe well-being of one living where she should be and doing what she should. The congenitally open and welcoming Italians warm to her and reveal all their culinary secrets without hesitation.
I also must tell you a little about another dearest friend—Marlena Spieler for it was she who invited me to this press trip to Naples. Marlena is another expat who grew up in Sacramento, Ca. and has been living for many years with her Scottish husband Allan outside of London. Marlena travels all over Europe writing about food and was given a special award in Naples for all she has done to promote the region. Marlenais the most prolific food writer I know (try googling her name!). She has published over 20 cookbooks, writes a regular column for the S.F. Chronical, recently for the New York Times, and many other publications. There is no one I know more loving, giving, and joyful than Marlena and this is reflected perfectly in her unique and personal writing style. To read her is to love her. So, as you can imagine, hanging out with her for 5 glorious days in Naples and the Island of Ichia was a shear delight, filled with history, art, delicious food, delightful people, and hilarious adventures.
We had been invited by the Naples Chamber of Commerce to cover the event whose name was loosely based on the 1950’s Gina Lolbrigida movie “Pane, Amore, e Fantasia” (Bread, Love, and Imagination). My article on the event will be appearing in Food Arts Magazine but the rest of the trip and photos will be here on the blog.
Continue reading "Napoli Part 1" »
Feb 09, 2009 | From the kitchen of Rose
in Videos
Wednesday morning, a new series of YouTube Videos will start to appear both embedded on the blog or directly from YouTube. I will also post each segment to alert you that a new video has been added to YouTube and it will be linked to the posting. Alternatively, you can go to the left of the blog home page and just under the search box, under the "about me" listing at the bottom you will be able to click on Video of Rose on YouTube.
Several years later, I wrote about my experience making my first video, Cookies, Pies, and Cakes for the LA Times Syndicate and am reprinting it here:
A CAKE TO DIE FOR
Creative genius often comes along with the sort of temperament that engenders either love or hatred in others. Lee Kraft, a renowned photographer, leading jazz agent, record producer and a pioneer in the video “how to” market, was an exception in that he inspired both emotions at once. My first view of him was as a crass, insulting egomaniac who questioned my authority in my field. He ultimately became my greatest champion, calling regularly over the years with creative suggestions as to how my publisher could and should do more for my books. In the end, I saw his sardonic, sour side as a veneer which hid an exquisitely tender soul. Indeed, Kraft stormed against mediocrity and stupidity but when encountering something of quality and excellence, he would lay down his life for it.
When Kraft first approached me to do a video on baking, I conferred with colleagues who had done videos with him. To a person, they warned me that he shouted demoralizingly during production, so I agreed to work with him only on the condition that he would never shout. He was true to his word, technically speaking; rather than shouting, he whispered insults in a grim tone filled with venomous scorn. Not having slept for two days due to preparation requirements and stage-fright, and feeling my blood chill, I suggested that I might give a better performance with a little positive reinforcement. But Kraft, so high strung with the anxiety of a perfectionist persuaded of the fact that no one else could possible care as much as he, just couldn’t manage the requested encouragement. Others had told me that during their tapings he would swig directly from a bottle of Pepto Bismal. Since none of the pink liquid was in sight, I figured things weren’t going all that badly. Kraft’s attitude, however, really got to me and made me determined, above all, not to let him get the better of me. The more nasty he became, the more cheerful and smiling was my response. I never thought I could act but looking at that video, I’m proud to say that nothing betrays my desire to strangle him.
At the end of the 18 hour day, much to everyone’s relief, Kraft pronounced the immortal words: “it’s a wrap!” and strode out of the room with what seemed like disgust. The crew immediately formed a reception line and silently and with obvious respect shook my hand. One said: “You are the only one who didn’t scream or cry; I don’t know how you took it.” And I knew that my not breaking was their victory too.
Part of what had helped me was the little voice in me repeating over and over “never again.” And we never did make another video together, though we did become friends. What won me over were two things: that the video was of excellent quality, and that Kraft confessed that my chocolate cake had changed his entire attitude toward food. Prior to this experience he had looked at food as nothing but a prop, and had eaten only mass-produced cakes. He said that my cake, though three days old by the time he tasted it, was an epiphany for him. The way in which he talked about that cake revealed a passionate, open, appreciative side to the man where before I had seen only a hostile though talented tyrant. Again, out of character, he humbly begged me to make another cake for him. I was so moved before 2 weeks had passed I baked him my favorite yellow butter cake. To my surprise he was openly disappointed and not even tactfully grateful. Oh, he accepted the cake, but proclaimed that it was the chocolate one he had been craving. I told him that someday I would bake that one for him too.
Seven years later I got a call from Kraft from his hospital bed. I’m dying! he proclaimed in his usual right-to-the-point, demanding directness and I want that chocolate cake you promised. You can’t refuse a dying man’s last request!he continued laughingly. But I knew him well by then, so I lost no time making the cake and messengered it right up to the hospital. He never thanked me personally, but mutual friends who talked to him afterwards reported that he ate it and shared it with great enjoyment. And that was reward enough.
Lee Kraft died six months later. I know that it was only his ornery fighting spirit that kept him alive that much longer. He needed the time to ensure that his video business would be taken care of and that the videos would live on.
Feb 13, 2009 | From the kitchen of Rose
in Did You Know
I love the Nespresso aerocinno for foaming milk perfectly and effortlessly but when it comes to cleaning the 'non stick' bottom surface it is anything BUT effortless and if it isn't cleaned between foamings it develops little burnt milk points.
My first solution was to scratch at the milk with my fingernails--not a happy one. A better solution turned out to be a dobie plastic sponge reserved for this use. But what a nuisance to have to hide not one but two dobie sponges from my cleaning lady who loves to grab them to scour the cooktop!
I've just discovered the best solution of all to remove the milk scum is to spray the bottom of the aerocinno very lightly with odorless cooking spray. If too much spray comes out simply wipe out the excess.Too much spray could affect foaming.
Voila! I mean ECCO!
When rinsing the aerocinno all the milk comes out easily.
Feb 14, 2009 | From the kitchen of Rose
in Travel Adventures
I don’t usually take many photos when I travel but in iNapoli, everywhere I looked there was something I wanted to share with all of you. I’ve narrowed down the best to about 20 of Naples and 23 of the enchanting island of Ichia so I’ll divide Naples and Ischia into three postings of photographs with short commentaries.
One of the first things we learned from our guide was that the engaging funicular song was written in Naples as an ad to get people to use it who were initially reluctant! Another thing, dear to my heart, was the discovery that St. Genaro is patron Saint of Napoli (dear to my heart because one of Elliot and my first dates was at the St. Genaro festival in NY which is held just down the Street from where we have lived since our marriage).
My friend Marlena told me that the sfogliatelli at the grand hotel on the breakfast buffet were fantastic, and she was right. I had a minimum of one every morning.
But I have to say that the sfogliatelli at the famed pasticceria Scaturchio were more exquisite still.
Scenes from the Market Place
The Natale (Xmas) melon resembles a Crenshaw. When shrivled on the outside it is white inside and ready to eat.It is bought in Novemeber, dried, and eaten as an appetizer Christmas Eve.
A gorgeous squash
store vendor displaying her vegetable salad, a specialty of the region
Does fish ever look fresher?!
Continue reading "Napoli Part 2" »
Feb 21, 2009 | From the kitchen of Rose
in Travel Adventures
One of the beautiful dioramas on display at the Festival Pane, Amore, e Fantasia
The Chiesa (Church) di San Vincenzo all Sanità below which lies the catacombs of Catacombe di San Gaudioso.
Who would guess that below the exquisite décor of this church lies the dark, grey, cold chambers of death. True it’s part of life and history but it’s one thing I don’t appreciate being reminded of.
But life is for the livings so on to one of the most luxurious and special hotels--the the Hotel Vesuvio. This is luxury without intimidation. The Caruso Suite requires $1900 a night. Of course the balcony has a view of Mt. Vesuvio. Everything is of the finest quality, from exquisite pink Murano crystal lamps and chandeliers to the finest granite in the bathroom, and beautiful woodwork. Pavarotti also stayed in this suite. It is said that Enrico Caruso died here but I distinctly remember my friend Judy, when we were in high school at Music and Art, telling me Caruso was her Uncle and he died on stage, I think at the Met! Be that as it may, I’m sure Caruso stayed at this hotel, even if he may not have died there, and I would stay in a heart beat (perhaps an unfortunate metaphor in this case).
The dignified but friendly Maitre d’ at Ciro a Santa Brigida where we enjoyed fabulous pizza for lunch.
lovely wine and label
Clams Posillipo
I’ve ordered mussels Posillipo in NY never realizing that the name derived from a region in Naploli!
Continue reading "Napoli Part 3" »
Feb 24, 2009 | From the kitchen of Rose
in Special Stories
My dear friend Diane Boate, about whom I have written on the posting of the Daniel Patterson Alexandra Foote wedding cake a few epiphanies ago, has just sent me the most amazing cake she made for the Balboa Theater’s 83 birthday. I just had to share it with all of you and Diane, who is the soul of generosity (actually she even won Woman of the Year award for public service recently) gave permission unhesitatingly.
Just in case you don’t remember, Diane is an amazing photographer, dress and hat designer, and was long ago dubbed “The Cake Lady.” There is nothing that Diane can’t make and she can even play the piano without music. (Is it fair that one person should have so many gifts?!)
Diane wrote: I am calling this my Signature Cake (because I have been making variations of this for 35 years). It is your Mousseline Buttercream frosting with 60% Ghiradelli semisweet chocolate and coffee flavor to taste...... Chocolate on Chocolate on Chocolate.”
Continue reading "The Cake Lady of San Francisco" »
Feb 28, 2009 | From the kitchen of Rose
in Travel Adventures
The Island of Ischia, in the Tyrrhenian Sea, is a short ferry ride from Naples.
The numerous hot springs on the island, resulting from its proximity to the volcano Mt. Vesuvio, create a unique tropical climate. The exceptional produce available on the island is a direct result of this climate and the rich volcanic soil. The lemons, for example, were the most amazing I’ve ever experienced. They were so sweet and flavorful we ate slices of them plain, but I sure would love to try them out with some of my dessert recipes.
Inevitably, Ischia is home to many spas and invites both tourists and locals to come for curative treatments from the thermal-mineral waters or just to enjoy the beautiful beaches, charming fishing villages, and spectacular panoramic views.
Ischia, whose highest elevation is 788 meters, is second in altitude only to the island of Elba.
As we traveled down the winding road from the mountain top I was most intrigued by the ancient houses and wine cellars built right into the mountains.
Ancient Stone Walls and Gardens
Ischia is called the green island because of the preponderance of green stone. It is the only place in the world where this green stone exists other than one location in the central western part of Africa.
Our first lunch in Ischia was at sea level, at Un attimo DiVino. Sicilian chef-owner Raimondo Triolo was a 3 star Michelin chef in Turin who opted for a ‘simpler life.’
Lunch was served family style in this small restaurant.
Continue reading "Napoli Part 4--Ischia" »
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