Archive for the ‘Tuesdays with Dorie’ Category

Mango Lemon Cake

It’s Tuesday – and that means a new challenge from the Tuesdays with Dorie baking group. I almost skipped this one.  The last two weeks have gotten away from me – mostly in a good way: dog classes, a photography workshop, social events, and even some gainful employment.

But really, my reluctance was mostly about the 1 ¾ cups of cake flour called for in this week’s recipe for Lemon Loaf cake. As I move more and more towards whole grains (if I can make bread without white flour, surely I can make anything without it!) I’m more and more reluctant to let more processed flours creep back into my diet.  But cakes without white flour are a big challenge. And I signed up for Tuesday’s with Dorie to become a better baker, so I don’t think it’s a great idea to pick and choose the challenges. If I’m in, I’m all in.

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Easter Pizza

I’m always excited when I come across a dish I’ve never heard of – like the Pizza Rustica I made for today’s Tuesdays with Dorie challenge.  This dish is a savory pie – closer to a quiche than to what most of us think of as pizza.  Rustic Pizza is a traditional Easter dish in parts of Italy and well known to many Italian Americans as cold cut pie.  In Naples, they call it Pizza Chiena, or full pie.

Whatever you call it, the fillings often contain ricotta and pork, and the crust is always made with sugar.

This posed a couple problems for me. First the pork – I went a whole year of Charcutepalooza only eating pork a few times and I didn’t want to make an Easter pastry K.M. wouldn’t eat. But luckily, Charcutepalooza solved that problem – I already had home-cured duck prosciutto and duck salami on hand.

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Irish Soda Bread And A Food Legend

I’ve made a lot of bread in the last month. I am, again, working on my sourdough bread baking skills. Every few years I seem to give it another try. Right now, I’ve got a great starter going, and the crumb isn’t bad. But I’m still challenged by many of the frustrations that William Alexander describes in 52 Loaves  – not yet able to produce those wonderful, irregular holes that make good bread something great.

I’m working with three different flours, weighing the ingredients (most of the time), and struggling to master Baker’s Math.

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I’d Love To Make Rugelach Or Schnecken – For You

All the delights of cream cheese were waiting for me when I hit the East coast at the age of 17: cheesecake, bagels with cream cheese and lox, and of course, rugelach –the subject of this week’s Tuesday’s With Dorie challenge (I know, I’m running a day late.) My freshman 15 was made of cream cheese.

I think of rugelach as a pastry, rather than a cookie – a rich, not-so-sweet- cream cheese pastry that almost melts in your mouth wrapped around a sweet jam filling. When I worked at Rosie’s we sold them by the pound – and I ate them by the pound too.

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Baking with Dorie and Julia

Challenges you define for yourself are luxuries. Training for a marathon, reading the Brothers Karamazov, writing a novel in thirty days or learning to bake a loaf of bread – it all falls under the category of luxury.

My new challenge is unquestionably an indulgence. I’ve joined the Tuesdays with Dorie baking group in their new incarnation – working their way through Dorie Greenspan’s 1996 book, Baking with Julia, the companion to Julia Child’s last PBS cooking series.

It’s going to mean a lot butter, flour, sugar, yeast and learning. And that I might finally make a decent loaf of bread.

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