Baking The Perfect Bread
Filed Under breads, techniques, articles | Posted on June 25, 2006
Q. What is the secret to baking perfect bread that is chewy and has a crisp crust?
A. These days, excellent bakeries and specialty stores abound, and we’ve become accustomed to wonderful breads with great flavor and texture. Achieving those results at home, however, isn’t easy. This is primarily because home ovens aren’t designed […]
Twice-Baked Goat Cheese Souffle (San Francisco Chronicle’s Top Recipe of 2000)
Filed Under dairy, cheese, vegetarian, brunch, sides | Posted on June 21, 2006
This souffle is baked in individual ramekins, then cooled and baked again right before serving, making it a great choice for entertaining. Tasters loved its delicate texture and subtle goat cheese flavor.
How many eggs should a person consume a day?
Filed Under wellness, thoughts, articles | Posted on June 21, 2006
First they were good for you. Then they were bad. Then they were good again. Trying to keep up with the ‘experts’ is a dizzying game sometimes! Still, when my mother expressed concern over my recent habit of consuming an egg a day I decided to find out what the most recent consensus is.
According to […]
Perfect Popovers (San Francisco Chronicles’ Top Recipe of 1993)
Filed Under dairy, vegetarian, breakfast, brunch, breads, sides | Posted on June 10, 2006
The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking
Chocolate Rum-Raisin Cake
Filed Under dairy, chocolate, desserts | Posted on June 5, 2006
This moist chocolate cake is overflowing with rum flavoring and raisins. It’s great coated with whipped cream or served hot with custard. That’s homemade pumpkin custard in the picture!
My recipe makes one 9 or 10 inch tube pan (14 servings).
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