These Pecan Caramels are another gift for my favorite customers - and also another Chef Miho inspiration. I made the recipe my own by omitting the corn syrup - which I think has little flavor benefits and just grosses me out in general - and subbing PURE cane syrup - dark and delicious. They had a depth of flavor not normally found in your standard caramel and the color is so rich and brown. A perfect substitution.
Saturday, December 25, 2010
banana bread
People know what I want to do - my customers at the coffee shop know that my goal is to have my own shop someday and often ask me where I am with 'that'. I think its thoughtful that they ask and show interest in our dreams - and so for Christmas this year I gifted the select few customers who inquire and dream with me some tasty Banana Bread - starting with the Tartine recipe for Banana Bread with Dates and Walnuts I made a few tweaks and additions and ended up with these rustic and moist loaves.
Wrapped them in cellophane and sealed with a gold owl - people were very happy with the results. Making banana bread always reminds me of two people - My mom who loved to bake this when I was a kid; My old chef Miho - who is not old, but very young, and went through a banana bread phase the year I worked with her at Fraiche Culver City.
the pies of 2010
Few things give me great pride and joy - pie crust is one of those things. I could spend hours making crust after crust - seeing the marbling of fat and flour, chilling it, rolling it, shaping it. I love to see the layers come from the oven and show their crispy ruffles to the world.
This year I baked many pies for customers, and on Christmas morning packed them all in boxes and delivered them myself. One house was smack in the middle of opening presents, and a little boy came to the door in his pj's and yelled "MOM THE PIES ARE HERE WOOHOO!!!!!!!"
Quite possibly the best reaction to a pie yet - I am smiling now thinking of his screaming voice and pj'd feet running back to the tree!
Monday, June 7, 2010
6 seed spelt bread
Possibly the beginning of my new bread baking mission - a quick bread, leavened with baking soda and buttermilk and full of lots of seeds. It was good, just good. It was stunning hot, but as it cooled you could taste the quick breadness - of the baking soda. Nothing a slab of butter can't cover up.
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