So, how do they make chocolate chip cookies at the White House? Well, under Roland Mesnier’s watch, apparently they made them soft and chewy.
In Dessert University, White House pastry chef Roland Mesnier gives a recipe for chocolate chip cookies (also go here or here) that are made especially soft and moist with the addition of molasses. (more…)
I meant to post this for BBD #23, because this bread certainly was like nothing I have ever made before. This potato bread, from Baking with Julia, is basically a huge, yeasted, baked gnocchi. (more…)
The picture of the fougasse in Baking with Julia was irresistible; I had to give the recipe a try. I loved the way that the surface of the dough was covered with little bubbles. (to watch the original PBS episode, go here; for the recipe and to see how some other bloggers have fared with it, try here, here, and here)
In The Foods of Israel, Joan Nathan provides a recipe for a flatbread baked with olive oil, za’atar, feta, and two sunny-side-up eggs. Nathan says that this is the most popular of the more than eighty different flatbreads made by the famous Abouelafia Bakery in Jaffa. Sometimes, the bread is also served with olives or tahina.
Nathan provides a recipe for a whole wheat dough that she says was inspired by a “pizza joint in Safed” that “serves a similar concoction,” but you can probably use any pizza or pita dough.
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