Panettone

“If everyone knew how easy panettone, the classic Italian fruit brioche, is to make, they’d bake it all the time. I had my doubts about the recipe because it calls for three envelopes of yeast, and my only complaint about Craig Claiborne’s cooking is that his bread recipes often contain too much yeast. But it…

Peppermint Meringues

This is from no book, just pastry school knowledge shoved to the back of my brain until I was confronted with extra egg whites from making Panettone tomorrow. I mentioned it to my guy and he had no idea of what they were. After that, it was a done deal. Here I am with a…

Quicker Cinnamon Buns

Straying from my cooking and baking lately, this is not The New York Times Essential Cookbook. I’ve been really very interested in America’s Test Kitchen and Cook’s Country by America’s Test Kitchen as of late. They keep it no nonsense, and add many things into the shows that I only ever learned in school. As I…

Sauteed Asparagus with Fleur De Sel

“It doesn’t take much to make asparagus great- just great asparagus. But a little butter, flour de sel, and truffle oil don’t hurt,” Amanda Hesser, The New York Times Essential Cookbook No truffle oil for us. I would have loved it, but I had to track down flour de sel this week and just didn’t have…