Tag Archives: baking

Potato-Rosemary + Onion-Thyme Flatbreads

Posted on April 12, 2013 by diary of a tomato

We were reminded of how good potatoes on pizza can be during a recent dinner at Flatbread. Featuring fingerlings from Meadow’s Mirth, our pizza was one of two specials showcasing local ingredients that night. Rather than being stodgy, the potatoes … Continue reading →

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Digestive Biscuits

Posted on April 5, 2013 by diary of a tomato

Plain, simple, humble. Above any other, this recipe for digestives, a type of cookie, lets locally-grown whole wheat flour shine in all its glory. They’re from Hanne Risgaard’s Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry, with special thanks … Continue reading →

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A Moveable Feast

Posted on March 31, 2013 by diary of a tomato

It’s been a whirlwind couple of months, stuffing my brain full of things I’ve learned from workshops I’ve either attended or given. Above, a decorated five-grain loaf from a week-long class on bread baking with Jeffrey Hamelman. Looking forward to … Continue reading →

Posted in cooking, field trip, interlude | Tagged | 6 Comments

Baking Interlude: Silver Moon Bakery

Posted on March 15, 2013 by diary of a tomato

For a time, I had the early shift while cooking on the Upper West Side in New York. I wasn’t a morning person then, but still took pleasure in the daily walk to work. The sidewalks were quiet, though you … Continue reading →

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Buttermilk Pretzel Rolls

Posted on March 8, 2013 by diary of a tomato

Buttermilk Pretzel Rolls, those three words combined says it all. They fit snugly in the palm of a hand, as a roll should, and, like a pretzel, beg to be torn apart to be fully enjoyed, with the buttermilk lending … Continue reading →

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Baking with Locally Grown Grains

Posted on February 22, 2013 by diary of a tomato

It used to be the challenge was in sourcing locally grown grains. As their availability increases, so is the knowledge about baking with them. At the forefront of passing on this knowledge is Jeffrey Hamelman of King Arthur Flour, who offered a … Continue reading →

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James Beard’s English Muffin Bread

Posted on February 15, 2013 by diary of a tomato

Baking requires having enough quiet, or at least some point in the day that’s still. When done in haste or if distracted, something invariably goes awry. This simple loaf of English Muffin Bread is my atonement for a recent baking … Continue reading →

Posted in cooking | Tagged | 7 Comments