Amaretti not pretentious enough for you as an after dinner biscuit. Today, we’re trying out Ken Forkish’s recipe for Lagniappes from Flour Water Salt Yeast. I’ve always wanted to develope an after dinner biscuit for my back pocket so this is my first trial run; almond biscuits, finished with cream and sugar. Read on for …
Month: June 2018
The crispy part of the lasagne. The cause of many century of family feuding and so highly valued that it features as it’s own dish in one of the world’s greatest restaurants – Osteria Francescana. Today, we’ll be channeling our inner Massimo Bottura, attempting to create an all-crispy lasagne. Here, there’s no room for stodgy …
Our daily brioche Pain bénit, the blessed bread. For the last 400 years, France has been at war. No, not with Germans, and no, not even themselves, but with butter. Yes, butter. Brioche, that soft, pillow miracle, was originally a holly bread. Up until a 17th century clergyman got a hold of the butter that …