This week contained La b’Omer, a Jewish holiday highlighting the 33rd day of the Omer (33 days after the second day of Passover) and Cinco de Mayo, a Mexican Celebration. I like that both holidays have numbers as part of the title. Do you celebrate either of these holidays? Are there any other holidays that happened this past week? (Post responses in the comments.)
I hope you all had a good Passover and/or Easter this past week/weekend. This is going to be a long list of links because I am catching up on the articles from last week and adding articles from this week. By the way, I have it set so that all of the links open in a new window, so it is easier to come back to this page and click on more links.
- Want A Free Lunch? Work For Facebook
- Pancakes bring holiday touch to brunch, dessert
- Rise and shine: Kouign aman achieves pastry perfection
- Great cinnamon rolls can’t be rushed
- Try these wines that go well with wedding cake
- What’s on tap? Wine
- Bay Area chefs put twists on traditional French pastry
- Tasting Tel Aviv, Israel’s culinary capital
- Trendlet: Hot and Crusty
- Is fat fare at fast foods going too far?
- Something for the little missus
- Pastry chefs rising stars of the culinary world
- Fruits, Veggies Have Modest Effect on Cancer Risk
Not a food-related article, but something I enjoyed reading, nonetheless:
I’ve only baked with gluten-free flour a couple of other times, and the products tasted good; you wouldn’t even know they were gluten-free if I didn’t tell you. Well, this time, I used a pre-mixed all-purpose flour that contains tapioca flour, two different types of bean flour, and potato flour. This is similar to the flour blend recommended in the Gluten-Free Baking book (from the CIA) which contains potato starch, and white rice four. Now, the bag that I bought said to use xanthum gum with the flour, which I did not do. I am no expert, so I am not sure how much of a difference it would make, but I am willing to try adding some next, since these cookies turned out a bit flat. These are supposed to be chocolate crinkle cookies. You know, the cookies that are balled up and rolled in powdered sugar before baking? Well, they looked okay before going into the oven, even like regular cookies, but after baking for 10 minutes, they looked quite different from ordinary cookies. I have yet to try them, as I am bringing them with me to Passover (which is why I went to gluten-free baking in the first place) so, upon return, I will update with the taste factor. In the meantime, if you wish to try the cookies with the original (recommended) flour blend, follow the jump for the recipe.
These articles have as much to do with food as they do Passover, and/or kosher for passover food. I am celebrating in CT/NY with my family. This means that there will be no more posts (after tomorrow’s about this month’s Daring Baker’s challenge) until I get back to SF.
Play with toppings, make matzo brittle your own I was always a big fan of the chocolate covered matzah, but this brings it to a new level.
A Passover Seder with spring I like Passover Seder because of the homemade matzo ball soup. What’s you’re favorite part of the meal?
Beer for dessert: beer cake, beer candy, even beer ice cream It seems like savory and sweet are combining for better or for worse.
Passover classics get a makeover What makes this seder different from all other seders?
As promised from my last dessert post, this next post is about Hamentashen!
Sure, Purim was a week ago, but Hamentashen could really be eaten year-round. I made these little goodies for the Oscar-watching event that took place last night. They are basically little pies/turnovers that are triangular in shape. The process is quite simple, that you make the dough, let it chill, cut out circles, add filling, and place on the cookie sheet. Then the forming of triangles and egg washing the outsides. I found the recipe in what has now become one of my favorite cookbooks, The Field Guide To Cookies.