I want dessert. Don't you?
Nothing seems to exude late summer more than this cake. The olive oil, almonds, and honey are a nod to Mediterranean flavors, while there is a pleasant crumbliness from the medium grind cornmeal. Fresh corn kernels studded throughout the loaf remind you of the bounty that summer harvests bring. I also broiled the cake for … Continue reading Honey Cornmeal Almond Olive Oil Cake
I love the effort-to-reward ratio of slice-and-bake log cookies. You get these evenly-sized rounds without having to carefully weigh out each blob, or having to roll out dough and ensure an even thickness. These salted cocoa hazelnut cookies are crisp and light with textural contrast from the chopped up hazelnuts, and the flaky sea salt … Continue reading Salted Cocoa-Hazelnut Cookies
I've attempted to make sourdough bagels so many times, I've lost count. But it seems like perseverance, detailed note-taking and feedback gathering has paid off! I don't claim that what I am about to share below is so much a recipe as it is a record of what I did so that I can reference … Continue reading Rye Caraway Sourdough Bagels
Crisps, chips, crostini, crackers, toasted bread... whatever you want to call these, I'm here for it. I made these out of a olive sourdough loaf that unfortunately didn't turn out so attractive. It was too wet and slack for me to shape - overly-ambitious me went for 85% hydration - so I took a shortcut … Continue reading Olive Sourdough Crackers
This spicy and boozy cake was inspired by my recent trip to London. I love exploring culture through cuisine, and foreign grocery stores are always a pit-stop for me. I came across this pear, ginger, and white chocolate cake in Waitrose, and was intrigued by the flavor combination. The cake is described as a "dark … Continue reading Pear, Ginger and Rum Cake with Salted Caramel Frosting
I saw these gingerbread cookies when I was at Ottolenghi’s in London. What struck me about the cookies was how soft they felt beneath the packaging, but alas, I never ended up purchasing them in favor of other treats. Luckily for me, the recipe was easy enough to find online and therefore recreate at home. … Continue reading Soft Gingerbread Cookies with Rum Butter Glaze from Ottolenghi
Ever since I began making my own sauerkraut last year, I've been on a lacto-fermenting kick. I wanted to ferment everything in sight, and the Noma Guide to Fermentation has been good about providing inspiration for things to ferment, as well as narratives around their trials and errors. Lacto-fermented blueberries is one of the more … Continue reading Lacto-Fermented Blueberries
This chocolate chip cookie has such an unusual combination of ingredients that I simply had to try it out for myself. Rye flour, black sesame, and SEAWEED?! Granted, it took me multiple grocery stores to amass this collection of bizarre ingredients (rye flour from Whole Foods, seaweed from Chinatown, and tahini from Trader Joe's - … Continue reading Chocolate Chip Cookies With Black Sesame and Seaweed
I've been on a sourdough bread kick lately, and I'm finally confident enough about some of my creations to share them on here - namely this multigrain sunflower seed bread. This bread contains a rye levain, rye flour, cracked wheat (i.e. whole wheat berries I blitzed in a blender for a little bit), malted wheat … Continue reading Multigrain Sunflower Seed Bread
Cooler temps always inspires me to turn on the oven and bake something. I was debating between something with pumpkin pie spice or cinnamon in it, and this cinnamon swirl bread won. Because pumpkin pie spice - ya' basic. This loaf is a real stunner. I really enjoy making braided breads because of the technical … Continue reading Bread Illustrated’s Cinnamon Raisin Bread
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