Beebox

Hier geht's zur deutschen Version dieses Posts To mathematicians the Greek letter π (Pi) is the symbol for the ratio of a circle's circumference to its diameter . This number is so important that it has its own holiday day: Pi Day. Pi Day is March 14, since π starts with 3.14... and continues, irrationally, ever after. (But don't despair: for your daily use you can get by with just the first six numbers: 3.14159). Not only mathematicians observe Pi Day, bakers honor it, too. After all, the Greek letter sounds in English like pastry and, with the help of a little "e", it easily turns into pie. Though never a great ace in math, I'm all for celebrating such a meaningful holiday. No spring in sight! Here in Maine we still have one snowstorm ("Nor'easter") chasing the other. Therefore, only a cozy comfort-food-pie would do. (My husband's provocative suggestion, Cherry Pie , faced an instant rebuttal). But Coconut Cream Pie met with wholehearted ...

Hier geht's zur deutschen Version dieses Posts (folgt noch) "Would you like to see my new book?" was the message from Heike Kevenhörster, a friend and former colleague from Public Address Press Agency in Hamburg (where I counseled students for many years, as online-"Dear Abby"). "Craft Cocktails by Val" Two weeks later I found my copy of " Craft Cocktails by Val: Drinks Inspired by Hillary Rodham Clinton ", Heike's self-published book, in the mail. Bartender "Val", the alter ego of Hillary Clinton, played by herself in an episode of "Saturday Night Life" , doles out drinks and sympathy to a full-campaign-mode, hyper (and slightly tipsy) "Hillary Clinton" (played by Kate McKinnon). This hilarious skit , and the catchphrases thrown at us during last year's presidential election campaign, were the inspirations for the cocktails Heike presents in her book. Hillary fans will appreciate the "Glass Ceiling...

Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves full of loaves and rolls looked promising, all with fairly dark crusts - boldly baked, as Ken Forkish ("Flour, Water, Salt and Yeast') would call it. A paradise for crust lovers! Like Forkish, Jochen Gaues is a purist baker, his breads are made with flour, water, salt and yeast. No dough enhancers, no preservatives, no artificial flavoring. Only sourdough and passion for his craft. And he shared his recipes in a beautiful baking book, too. His sunflower seed rolls are hearty, crusty and delicious. (I tweaked the recipe a bit, of course, as I always do). The crumb is rather light and more airy than chewy. You can enjoy them with cold cuts, German meat sala...

Hier geht's zur deutschen Version dieses Posts Before my friend " The Rye Baker " Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: " Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking". I was among his test bakers. One of my test recipes was the Polish Potato Bread - Poylner Kartoffelbroyt - with its unusually high potato content an interesting recipe, but, as I soon realized, somewhat challenging in its preparation. My first Post-It notes about the recipe I had problems gauging the necessary water amount, first the dough seemed too dry, then turned sticky from the potatoes. Not only that: Stanley had warned of dire consequences if you tried taming the gooey dough with more flour - it would turn into a brick! Somewhat intimidated, I jotted down on my note pad: " No shaping possible ". In the end, somehow, I managed to get the sticky ...