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Category ... Television

Baking Bible Book Production Phase 14

Nov 29, 2014 | From the kitchen of Rose in Book Production


SMT.jpg

We were very fortunate to have Davidson's Safest Choice Pasteurized Eggs and our publisher Houghton Mifflin Harcourt sponsor this virtual media tour. The Satellite Media Tour, aka SMT, went out to 11 cities and each appearance was under 5 minutes long.

The advantage of an SMT is to have an author be on several television shows without having to travel to each city. Instead, from a studio in Manhattan, within a span of 3 hours, via satellite hook up, I talked to individual television shows from Atlanta, Georgia to San Diego, California. All of these cities were ones that were not on our actual tour schedule, so this gave the television hosts the opportunity to talk to me for the benefit of their audiences.

Woody and I both prepped all the recipes a few days ahead and then transported them to Wellesley MA on the first leg of the tour and on to New York City the following day to have everything ready for the morning of the SMT. Woody did a great job as food stylist and Erin Schwitter, of Artisan Production House, made everything run super smoothly in her beautiful new studio.

Here's a close up of the "Mud Turtle Pie:"

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To see the podcast, click on this link:

SMT

Links to the Melissa Harris-Perry Pie Show on MSNBC

Dec 02, 2013 | From the kitchen of Rose in Television

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For those of you have missed yesterday's show, or who would like to see it a second time, here are the links to the two segments.

Melissa was a truly terrific host and the other guests were delightful.

click here

click here

Did You Know?

May 12, 2012 | From the kitchen of Rose in Television

Now here's something I didn't! When blind baking (baking a pie or tart crust without the filling before adding it) I like to use a large coffee urn filter to contain the beans or rice which are used to weight down the crust and keep it from bubbling up or slipping down at the sides. I prefer it to parchment because I find there is no need to coat it with nonstick cooking spray to keep it from lifting off a little of the crust but mostly because its shape conforms perfectly to that of the interior of the pan. A sheet of parchment has to be pleated in order to achieve this shape.

Fellow blogger Cenk Sonmezoy, from Turkey, has a terrific blog called CafeFernando. One of the great tips I learned from him as that by simply crumpling the parchment it practically shapes itself to curve into the dough lined pan.

As a graduate of FIT (Fashion Institute of Technology) I should have figured this out long ago. But isn't it the case with all great ideas that one experiences that "why didn't I think of it" moment?

Thank you Cenk!

My Appearance on the Martha Stewart TV Segment

Apr 26, 2011 | From the kitchen of Rose in Television

Here's a photo from the end of the segment where we were enjoying the Whipped Cream Cake we made from Rose's Heavenly Cakes. What a joyful experience it was being on Martha's show. I could not have asked for a warmer, more gracious host! But most of all, we share a great kinship and love of baking, crafts, and design. I'd return in a New York minute!

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Photographer: David Russell.

Cake Bible Debuts on the Oprah Winfrey Network!

Feb 24, 2011 | From the kitchen of Rose in Television

Thanks for fellow blogger Matthew Boyer who forwarded these links, we can now see The Dotted Swiss Wedding Cake from The Cake Bible being produced on OWN on Anna and Kristina's Grocery Bag and their reviews of the book. I couldn't be more thrilled!

The Cake Layers

Marzipan-Roses

Book Review

This brings to mind a funny story from about two decades ago shortly after The Cake Bible was published. I inscribed a book to Oprah and included a note offering to make her wedding cake. Before packaging it I opened up the book, trying to imagine the impression it would make when Oprah opened it, and to my shock all the entire photo insert was up side down! Needless to say I found her a copy that was perfect but apparently a large section of an entire print run was produced this way. A friend said I should save it as it would be worth a lot of money some day. Somehow, I wonder but there they are in the crawl space in Hope.

Oprah sent me a lovely note saying that if she got married she would certainly keep my offer in mind. Someday I'll have to tell the story of how I came close to making President Clinton's inauguration cake!

The Food Network Upcoming Appearance

May 18, 2010 | From the kitchen of Rose in Television

I've only ever been on the Food Network once before and it was with David Rosengarten (you can see it on my YouTube postings). When I was asked to be a judge of a baking contest last week I almost turned it down because it was all so top secret I wasn't sure just what I was getting myself into! Also, it was a vacation day for me and my husband and doing the show meant having to drive to a studio in Brooklyn instead of an early departure to our country weekend home.

I'm sure glad I went with my instincts of "this somehow sounds promising" as it turned out to be the Bobby Flay "Throw Down" show. I've known Bobby for many years now and have always valued his food and his friendship. I've been given permission to reveal this much about the show but the rest will be in about a month when the show airs. I'll be sure to do a posting announcing the details. Meantime, this much I can say: I ate one of the desserts I judged for lunch--all of it!

Bay Area TV Appearance

Mar 30, 2007 | From the kitchen of Rose in Television

KQED Channel 9 (Northern Calif)
Sat, Mar 31, 2007 -- 1:00 pm

Master Class at Johnson & Wales
Asian Noodles (#306)
...Guest chef is Rose Levy Beranbaum, best-selling author and pastry guru,
who turns a banana split into an ice cream pie...

I've never gotten to see my appearance on this show so would be very grateful if someone in the bay area could tape it for me!

Baking Magic with Rose Airing in Ohio

Oct 25, 2006 | From the kitchen of Rose in Television

PBS Affiliate WBGU in Ohio has scheduled my 13 part series beginning in December. Please check your t.v. listings for times and channels.

My Television Series: Baking Magic with Rose Levy Beranbaum Now Available on YouTube

Sep 13, 2006 | From the kitchen of Rose in Television

I can't tell you how many times I've heard from readers of my books and wished I could just be with them in their kitchens to guide them through the maze of baking. Well now - thanks to the magic of television - I can be! If you believe a picture is worth 1000 words, here's some exciting news - I recently finished taping 13 episodes for a brand new public television cooking series called BAKING MAGIC WITH ROSE LEVY BERANBAUM. The series has started to air on PBS stations across the country. WGBH--CHANNEL 2 IN BOSTON PREVIEWED THE FIRST THREE EPISODES AS PART OF THEIR PLEDGE DRIVE. PBS stations air their programs at different times depending on the local market. I would suggest you get in touch with your local PBS station and ask them if they are planning to air Baking Magic. Feel free to let them know that you are very interested in viewing the program.

Now you can see step-by-step demonstrations of all those important baking techniques that you've been reading about. The series includes a wide range of recipes from all three of my "bibles" (Cake, Pie & Pastry, and Bread) bringing you a delightful assortment of baked treats.

Great Pumpkin Pie

Nov 09, 2005 | From the kitchen of Rose in Pie

Two years ago, i was a guest on the PBS show "Seasonings with Dede Wilson. " Whenever this show airs, usually pre Thanksgiving time, we get tons of requests for these two recipes. Here they are now!

Oven Temperature: 375°F.
Baking Time: 50 to 60 minutes

Serves: 8

In this recipe, I cook the pumpkin and spices before baking, which makes for a more mellow and pleasing flavor. Puréeing the pumpkin in a food processor produces a unusually silky texture.

The crunchy bottom crust is a result of creating a layer of gingersnaps and ground pecans to absorbs any excess liquid from the filling, and also baking the pie directly on the floor of the oven.

INGREDIENTS

MEASURE

WEIGHT

volume

ounces

grams

flaky pie crust for a 9-inch pie (see blog recipe)

12 ounces

340 grams

4, 2-inch gingersnaps

1 ounce

29 grams

pecans

1/4 cup

1 scant ounce

25 grams

1 can unsweetened pumpkin

1 3/4 cups

15 ounces

425 grams

light brown sugar,(*) firmly packed (preferably raw)

3/4 cup

5.75 ounces

163 grams

ground ginger

2 teaspoons

-

-

ground cinnamon

1 1/2 teaspoons

-

-

salt

1/2 teaspoon

-

-

milk

2/3 liquid cup

5.6 ounces

160 grams

heavy cream

2/3 liquid cup

5.5 ounces

153 grams

3 large eggs

scant 2/3 liquid cup

5.25 ounces

150 grams

pure vanilla extract

1/2 teaspoon

-

-


(*) dark brown sugar adds a delicious butterscotch flavor but masks some of the pumpkin flavor.

Special Equipment: A 9 inch pie plate, preferably Pyrex, a maple leaf cutter

On a floured pastry cloth or between 2 sheets of lightly floured plastic wrap, roll the pastry 1/8-inch thick and large enough to cut an even 13-inch circle. Use an expandable flan ring or a cardboard template as a guide to cut out the circle. Transfer it to the pie pan and tuck the overhanging pastry under itself. If desired, reroll scraps, chill and cut out decorative designs such as leaves. (Bake them separately at 400°F. for 6 to 10 minutes or until golden brown, brushed with milk and sprinkled with sugar in the raw. Remove to a rack to cool.)

Cut the border into a checker board design or use a form or spoon to make a flat but decorative border (see page 00). Do not make a raised border or extend it over the sides of the pan as it will not hold up so close to the heat source. After pouring pumpkin filling into the crust, push every other checkerboard border well over toward the filling or it tends to flip over against the pie pan. Refrigerate, covered with plastic wrap, for one up to 24 hours.

Preheat the oven to 375°F. at least 15 minutes before baking time.

***Bake directly on floor of oven or have the oven shelf at the lowest level and place an oven stone or cookie sheet on it before preheating.

Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the pie crust and using your fingers and the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2-inch up the sides.
In a small, heavy saucepan, stir together the pumpkin, sugar, spices and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

Scrape the mixture into a food processor, fitted with the metal blade, and process for 1 minute. With the motor on, add the cream and milk, processing until incorporated. Scrape the sides of the work bowl. Add the eggs, one at a time, processing just to incorporate, for about 5 seconds after each addition. Add the vanilla along with the last egg.

Pour the mixture into the pie shell and set it directly on the floor of the oven. Bake the pie for 50 to 60 minutes or just until a knife inserted between sides and center will come out almost clean. The filling will have puffed and the surface dulled except for the center (The filling shakes like jelly when moved. This will happen before it has finished baking so it cannot be used as a firm indication of doneness; conversely, if it does not have this consistency you can be sure that it is not baked adequately.) If the crust appears to be darkening too much on the bottom, raise the pie to the next rack. After 30 minutes, protect the edges with a foil ring.

Place the baked pie on a rack to cool. When cool, the surface will be flat. If you have made decorative designs, place them on now.

Store: 3 days,room temperature.

Understanding
I prefer using canned pumpkin purée to homemade from fresh pumpkin as the canned is more consistent in quality of flavor and texture.
The crust border should not be too raised, nor extend past the pie plate because baking so close to the heat source, and at the lower temperature required for the custard filling, the border would not set quickly enough and would droop over the edge and break off. Since it does not extend past the edge, it is not necessary to shield the edges until 30 minutes instead of the usual 15 for a one crust pie.
Characteristic star-burst cracking is the result of overbaking. If desired, cover any crack(s), should they develop, with baked pastry cut-outs.

Adapted from The Pie and Pastry Bible, Scribner, 1998

Rose's Chocolate Baking Essentials on Craftsy

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