A symple pizza, easily overdone. With nothing but pesto as a topping, you have to be careful with making pesto pizza. Its intensity can lead to a pizza dominated by its salty-savouriness. In addition, the fat from all the oil and hard cheese can lead to a pizza base more fried than baked, hard and …
Got pasta? Make pesto. If you’ve got five minutes, a pestle and mortar in need of a little love, and a basil plant that’s taking over the kitchen window, then pesto’s your answer. There’s no better, or quicker meal, than some fresh pasta, smothered in even fresher pesto. With that, let’s dive in to the …
Fianlly, the moment has come. I’ve mastered Amaretti, the ultimate coffee biscuit. But it didn’t come easy. From sugar choice to your perfect ‘almond’, this is the definitive, final chapter on how to make, and understand, perfect amaretti. Experiment 1: Comparing bases What makes a biscuit base? When it comes to choosing a …
The morning after the party. Strange place to start a recipe, true, but bear with me. Arms heavy (thankfully no spaghetti or vomit), air even heavier, I trudge blind into the kitchen. It’s clean, a testament to OCD’s power over alcohol. However, a functioning kitchen is only the first step of the leftover re-purposing marathon …
That is beautiful! – Massimo Bottura Kind words considering the mess in front of me…and the wasted hours behind me. Maybe I should explain what the original intention here was. As part of my recent obsession withย thepastrydepartment.com, I was planning on trial running a pastry recipe for a lemon tart. Specifically, a recipe for making …
I just wanted a biscuit! Caramel biscuits, hazelnut shortbread, every one a disappointment. Maybe I’m to blame here. Maybe attaining the perfect coffee biscuit was just too lofty a goal. Or maybe, I just need something simpler, something, like Amaretti. The archetypal coffee biscuit. Conceived, according to legend, in village of Saranno, up in the …
For some reason, I’ve been playing with caramel for a fortnight. It’s part of living with the internet isn’t it, one minute your looking at how many ounces are in a gram, the next your marathonning behind-the-scenes interviews with the Breaking Bad cast. In this particular case, it was after dinner biscuits that started me …
Speculoos! Or what should have been Speculoos. This is more of a recipe review than a how-to. It’s a test between using ground caramel or toasted sugar for infusing a biscuit with caramel goodness. Thanks to seriouseats for the original recipe and inspiration for testing: Click below for the full recipe and evaluation, with all …
A lesson in pickling and plumbing! Giardiniera is what we have on the menu today. An Italian relish of sorts, it’s traditionally made using a mix of vegetables that are then preserved in vinegar or oil. Having recently been inspired to try my hand at some fermentation experiments, I’ve put a slightly lactic spin on …
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 …