Be the king of kouign amann
November 23, 2016 at 2:07 pm, by Chef Eric
Kouign Amann, prounounced queen a-mahn, is a delicious little cake from the North Western region of France. They have recently found popularity in a number of bakeshops, in part thanks to the brilliance of Dominique Ansel. To make them yourself would traditionally require days spent making your own croissant dough, but I know a fasterRead More
Now that you have pretzels…what’s next?
November 22, 2016 at 4:25 pm, by Chef Eric
There is an old joke about a dog chasing a car, what is he supposed to do once he catches it? Now that you know how to make pretzels, you might be wondering what you should do next? To me, the obvious answer is beer cheese dip.
Do you ever feel like a pretzel?
November 2, 2016 at 1:28 pm, by Chef Eric
Sometimes, I feel like a pretzel, but I don’t feel like driving to the mall. Turns out, making pretzels at home is as simple as putting dough in a bowl of water.
Muffin Tin Brioche
June 19, 2016 at 10:08 am, by Chef Eric
Brioche is amazing. It is a rich, eggy bread with a soft, airy crumb. It toasts beautifully for breakfast, it soaks up custard for french toast, and best of all it makes an amazing slider bun. The traditional method for making brioche is a bit more like making croissant dough. But here I’ll show youRead More
URGENT: Stop Using Commercial Vanilla Extract!
June 18, 2016 at 12:33 pm, by Chef Eric
I would love to write one of those click-bait articles, about how commercial vanilla extract causes nearsightedness in children, and the government is in cahoots with optometrists to sell more eye glasses. And while that could be true, it probably isn’t. Instead, my concern is that our baking could be so much better by makingRead More
Thai Infused Honey
February 20, 2016 at 3:05 pm, by Chef Eric
Honey isn’t something most of us think to alter, but in this post I treat it as a blank slate ready for additions.
Gluten Free Gourmet Crackers
February 20, 2016 at 2:56 pm, by Chef Eric
This recipe was originally adapted from The Dinner with Julie Blog but there are dozens of variations available now. My version makes use of Bob’s Red Mill Gluten Free Baking Flour so that it’s gluten free.
Gluten Free Graham Crackers with Bourbon and Honey
November 25, 2015 at 4:55 pm, by Chef Eric
Back in August I posted a blog about making biscuits and told you it was a great stepping stone for more advanced baking. A few weeks ago I took that same recipe and adapted it to be gluten free. Today I will show you how easy it is to make gluten free graham crackers withRead More
How to Win at Thanksgiving
November 21, 2015 at 2:18 pm, by Chef Eric
Whether you want to admit it or not, Thanksgiving is the most judgy of all judgemental dinners. Everyone you feed will be constantly comparing your food to everyone else’s. Is your turkey drier? Are your mashed potatoes lumpier? But fear not, I am here to give you the secret to winning — caramelize everything!
Pizza Dumplings, This Should Be A Thing
November 21, 2015 at 11:47 am, by Chef Eric
One of my current goals is to get better at dumplings, partly because I am obsessed with Happy Dumpling’s Shandong Style Pan Cooked Bao. Unlike the more familiar potsticker which uses a thin, unleavened wrapper, Shandong Style dumplings use a bao dough made with yeast and milk. Normally bao buns are steamed, leaving them pillowyRead More