This is another post for any of you serious bread bakers out there. Lately I’ve been obsessing over focaccia. It is a deceptive bread and it’s not until you taste an excellent one you realize there is so much more to focaccia than meets the eye. So much so that in Italy these breads are…
Hello everyone. Here’s a pretty festive loaf for any experienced bakers out there and maybe even those of you who aren’t! This is a walnut, purple cabbage and sweet potato (or yam?) sourdough boule. I used purple cabbage juice and I made that in a blender with water and a few cabbage leaves. I…
Hello Everyone, Just wanted to share this link with you to my recent post over at the Fresh Loaf where I blog occasionally… I hope you are all well and enjoying these last summer days! Susan
This post is for any serious bread bakers out there and especially for my friends over at The Fresh Loaf where I post occasionally. It is about the typical rye bread of the Swiss Valais. This wonderful bread has its own AOP status (appellation d’origine protégée), a certification which guarantees that everything used to produce it comes from…
Citrus Season. Every year I can’t wait for it to arrive and every year I dread the day it ends. The arrival of spring usually signals the last days for these glorious winter fruits. Its time to celebrate them. In Liguria, for the first time, we picked fresh oranges and lemons straight from the tree. We…
Over 20 years ago and not long after we got married, Michael and I rented a small apartment overlooking the ancient fishing port in Santa Margherita Ligure. It was our introduction to Italian living and we fell in love not just with “Santa”, as it is known by the locals, but with the entire Ligurian region….
I’ve written about this region before and probably will again because it’s one of my favourites. From our small village on Lac Leman, where the occasional palm tree grows, we rarely see snow but we can get a serious hit of winter in just over an hour in the nearby Jura. This geographic area is shared by…
As usual, one thing leads to another in the kitchen. As I mentioned in my last post I was not entirely comfortable publishing that recipe because I live a sugar-free life and those delicious pastries contain a fair bit of the white stuff. I even tried laminating the dough with honey to see if it might make…
On a trip to Canada this November I was surprised to learn Kouign Amann was having a moment. It’s one of my two favourite French pastries (brioche feuilletée is the other) but this was the first time I had ever seen it in North America. Even in France, this delicious and deadly treat (just look at one…
Anyone who has ever worked with me in the kitchen knows I can’t bear to waste food. One of my pet peeves has always been citrus fruit that get tossed after having been squeezed for juice when the rest of that fruit is perfectly good and can be used in so many ways! Here’s a short…