Baking Archives - Page 22 of 63

Apple Mille-Feuille

My daughter Zoe made this Apple Mille-Feuille for dessert. It's a rather odd way of using puff pastry by baking it between to baking sheets on top of each other. The end result is astounding. It's topped with a luscious bourbon laced whipped cream.

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Pan Banging Chocolate Chip Cookies

Anyone who’s been on social media in the last year has probably already seen Sarah Kieffer’s perfectly imperfect “pan-banging” chocolate chip cookies. As a cookie lover who errs on the chewy side, I was excited to try creating my own mesmerizing ripple effect (as well as the cheap thrill of slamming a sheet pan against a hot oven rack). What I wasn’t trying to do, however, was open my oven 5 - 6 times while the ambient temperature in my house was 90° F. Now that we are slowly (and I mean sloooowly) easing into fall here in Southern California, I thought I’d give these a try. Let me tell you, they are definitely worth the warm kitchen.

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Prep: 40 mins
Cook: 35 mins
Yields: Makes 10 cookies

Tomato Galette

My daughter Grace made this beautiful Tomato Galette. It's a great way to use up some of the end-of-summer tomatoes. A galette is a freeform tart, which can be either sweet or savory. I have never been good at rolling out dough, so I am a big fan.

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Prep: 2 hrs 20 mins
Cook: 50 mins
Yields: 4 Servings

Herb-Stuffed Tomatoes

These Provençal-style Herb-Stuffed Tomatoes are easy to prepare and make a great starter or side dish. It would pair well with a nice steak or even fish.

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Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings

Apple Tart

I love Fall, everything about it. Unfortunately, I live in Los Angeles where you have to light a damn cinnamon candle and ask Alexa to play the sound of windy leaves to even conjure up the idea of fall. I recently bought two of these rectangular tart pans with removable bottoms. If I have a larger crowd I make two different tarts. This Apple Tart is easy to make using frozen puff pastry, which is something I ALWAYS have in the freezer.

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Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings

Spinach & Tomato Dutch Baby

I found this recipe in a magazine while I was at my mechanic's getting a new car battery! He's got hundreds of great magazines. I made this Spinach & Tomato Dutch Baby, which turned out to be incredibly good. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding. It's very versatile. You can change the type of cheese, change the spinach to basil, etc. This takes no time to make.

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Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings

Louise Cake with Plum and Coconut

My friend Sharon from Australia sent me Yotam Ottolenghi and Helen Goh’s book, Sweet. Then this morning she texted me this photo of the Louise Cake with Plum and Coconut. It consists of juicy plums, almonds, with a coconut based biscuit topped with meringue. All I can say is YUM! I will have to get one of my daughters to make this for me!

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Prep: 25 mins
Cook: 1 hrs 5 mins
Yields: 10 Servings

Cherry Tomato Confit

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

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Prep: 10 mins
Cook: 1 hrs 30 mins
Yields: 15 Servings

Quiche Lorraine with Zucchini Crust

I don't know if you have noticed that I have been making a lot of quiche with alternative crusts lately. My husband was not exactly thrilled with the idea of a zucchini crust, but I did it anyway. The key is to make sure you squeeze ALL the water out of the zucchini. Here is a tip - it you have a potato ricer (if you don't, go buy one!), it is really good to squeeze water out of zucchini, spinach, etc. My potato crust works well too.

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Prep: 20 mins
Cook: 40 mins
Yields: 6 Servings

No-Knead Fig and Walnut Bread

Guest Blog
Here is a recipe from my friend Jessica:
I always think bread making is going to be hard, particularly at an altitude of over a mile high here in Colorado. This bread continues to prove (ha! Prove! Get it?) me wrong. I marked the photo in my phone as one of my favorites just to be able to remind myself that I CREATED THIS. So can you!

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Prep: 10 mins
Cook: 45 mins
Yields: Makes 1 loaf

Cooking Method: Baking