Beebox

Hier geht's zur deutschen Version dieses Posts Two weeks ago, I flew to Columbus/Ohio, to visit my daughter. In my carry-on I had a freezer bag with sourdough, hoping it wouldn't cause suspicion and confiscation at the airport security. Valerie had asked me to show her and her co-workers at " Two Caterers ", how to bake a high hydration bread à la Chad Robertson of Tartine fame. "Tartine"-breads are known for their "holyness", and their excellent taste. They are great favorites of mine, and I bake them in all possible variations ( Brewer's Bread , Acorn Levain ) The next day I walked to a nearby "Giant Eagle"-supermarket to look for ingredients. I wanted to bake a porridge bread (the grain mush makes it especially moist). And it should have nuts in it. The fancy salad bowl was barely big enough for mixing the flours The different flours I needed were easy to find, and, also, rolled oats for the porridge. For the nuts I opted for a...

My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my Omi's German Pancakes . Emperor Franz Josef loved Kaiserschmarren I always cook a whole batch of them, even though we are only two, and I could just halve the recipe. There's a good  reason:: leftover pancakes can be easily recycled into an (almost even more delicious) dish: Kaiserschmarren! A famous Austrian dessert, Kaiserschmarren ("Emperor's Mess") is made from twice-fried pancakes. First you bake regular fluffy pancakes, then you mess them up by ripping them apart, creating a "Schmarren" -  a mess in Austrian dialect. After that, you refry the torn pancakes in butter, together with raisins and other add-ins. Emperor Franz Josef I, to whom the royal "mess" was dedicated, supposedly loved this rich dessert. His Empress Elisabeth, anxiously watching her ...

Hier geht's zur deutschen Version dieses Posts In 2016 we Avid Bakers have a new challenge for breads and pastries: Weekend Bakery.com from the Netherlands. This is especially interesting to me, since Amsterdam is one of my favorite places. I have traveled there several times, and love what it has to offer, amazing art, a beautiful, walk-able city, and lots of good food. Hanaâ , our "head baker", chose rondos, buttery pastry filled with almond paste - very appealing to a marzipan fan like me! The little cakes, very popular in the Netherlands, are supposed to have a texture like Dutch apple pie - I never had one, so I can't comment on that, but they are certainly delightful. Dutch bakers have special pastry rings to make rondos (or kanos, if they are ovals). Lacking these, I used my (slightly larger) English muffin rings (the other option would have been baking them in a muffin tin). There are two choices for the marzipan filling, either the traditional almond past...