Nick's latest book
More and more people are rediscovering baking bread from scratch at home. All you need is an expert book with failsafe tips to get you through your first experiments with yeast and “turning” the dough, and Nick Malgieri’s Bread provides you with just that. Read more.
March 29th, 2014
I’ve had a bad cold for the last few days; in fact, I even asked for a class Friday evening to be postponed because I was just beat – fever, runny nose, cough, etc. But while I was rummaging around in the refrigerator for some orange juice yesterday afternoon I saw that my sourdough starter needed feeding. So I took it out, let it warm up, and then fed it as I usually do – 100 grams each of starter, warm water, and bread flour. This morning it had filled a quart container to the top and(read more)
March 17th, 2014
Most versions of soda bread seen in the United States are fancy ones with lots of butter, sugar, raisins, and sometimes caraway seeds added for flavor and richness. Really, traditional Irish soda bread is similar to a slightly dry version of a scone – it is very simple and needs a little butter and marmalade to make it more interesting. These versions of soda bread that follow are adapted from one of my favorite cookbooks, Darina Allen’s Traditional Irish Cooking (Kyle Books, 1995). Darina runs a very highly regarded cooking school and country inn at Ballymaloe in(read more)
December 17th, 2013
The cookie on the left is a cucidato , a traditional Sicilian Christmas cookie with a fig and dried/candied fruit filling enclosed in pasta frolla, the Italian sweet pastry dough. The one on the right is an X cookie, made from the same dough and filling and popular in pastry shops in Calabria and Sicily. The recipe makes quite a few cookies, and making some of each type is a little less labor intensive than making all cucidati.
CUCIDATI: SICILIAN FIG-FILLED COOKIES
These are a bit of a project to make, but are worth every minute of it. The(read more)