Galettes are some of my favourite things to make: they’re free formed and require no special equipment, they can be filled with almost infinite combinations for both sweet and savoury profiles, and they’re intentionally rustic so they look good without much effort. I make them with a basic pie dough and fill them with seasonal produce, since everything tastes good in a buttery crust but the flavour is neutral enough that it complements pretty much anything.
I miss Chinese restaurants. Not in the “I moved somewhere where I can’t find a restaurant I like” or “my favourite place closed down” sort of way. I grew up frequenting Chinese restaurants of various types but developed a soy allergy in adulthood, and my tour of favourite spots came to a bitter end after my refusal to give up soy sauce landed me in the hospital. Now, any time I want Chinese food (or something resembling it), I generally make it myself and as a result have a small repertoire of dishes that satisfy those cravings.
If I could only make one category of baked good for the rest of my life, it might be pastries. It’s a bit of a cheater answer, though- pastry doughs are pretty variable, and include things like crumbly doughs reminiscent of shortbread and sugar cookies, flaky pies, shatteringly crisp puff pastries, and rich, slightly chewyContinue reading “Pastry doughs: it’s all about that fat”
I’ve been baking a lot lately. It’s a great time of year to be baking seasonally- spring rhubarb has given way to summer berries, and I’m definitely taking advantage. I’m having a great time making tarts, cakes, and jams, and eating more strawberries than any one person should. My pie intake is through the roof. But something I keep coming back to is black sesame.
I think I’m getting old. And one of the biggest reasons I think that is that I’m enjoying more and more bitter foods. One of those foods is rapini (also called broccoli rabe) and it’s a regular weeknight meal in our household.
Gluten is the backbone of most baked goods, at least in my kitchen. It’s a protein that holds together breads, muffins, cookies, and more, and is derived primarily from wheat flour. In the presence of water, proteins called glutenin and gliadin link up to make long gluten strands, which then create a network with eachContinue reading “Gluten: the basics”
Some of my favourite things to make are yeasted breads- there’s something incredibly satisfying about squishing some flour, water, salt, and yeast together to create something that’s so much better than the sum of its parts. There’s a bit more waiting involved than with something like a muffin or a cake, but the delayed gratificationContinue reading “Yeast doughs”