Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I adapted, a pumpernickel and he made his even more remarkable. So one day my sourdough was quite active and I made his nut and seed loaf again, and wow, better then ever.
Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced through the grain mill process, is ideal in the making of bread and pasta of superior quality. It was popular from the early to the mid 19th century, and introduced by an Italian agrarian reform politician from Abruzzo named Rafaelle Cappelli. Googling it recently I found an American source for it online. So hoping to finally try a true pane di Matera with this distinguished prized flour, wish me luck on making use of this signature flour.
Mahalo! Thats a great Hawaian term for "thanks." I give such thanks to the now-deunct site known as Māʻona, once run by Alan the blogger. He was the person who introduced me to this lovely Hawaiin pie. Haupia is coconut milk-based desert thickened with arrowroot or cornstarch. In this version, I layered it over a Okinawan sweet potato filling and macadamia pie crust.
Okinawan sweet potatoes aren't typical on the east coast, but if you got an Asian market close by, well... Roasted or a'la plancha...fabulous!
Playing devil's advocate with skura flour before my bag runs out. Here I used the Ken Forkish, Flour, water,salt and yeast formula. A straight dough pizza method made with a 12-hour ferment which was then shaped, chilled and finally baked. It was extensible, airy and great tasting, and sported a nice cornicione. Even my disbelieving friend Domenico could be convinced it's good!
Foie gras is controversial liver of duck or goose. As a chef I like it, and my gourmande friend Thierry Delabre channeled that most delectable delicacy on a video, so I had to make it. As for controversy, perhaps karma will return me in my next life as a lobster (hopefully close to the charming coast of Maine or within a few minutes worth of warm butter). Anway, for now, I'm on a planet that is overheated and full of other worries.
For a long time I'd wanted to make an unusual terrine, something not usually found in the palate of charcuterie. So I took my standard formula and just adjusted the meat, cuts, fat content and made the profile on a Moroccan spice quotient with nuts and dried fruits.
Fabulous, and packed with delicious flavors and texture!
Quail eggs can be quite a bit of work to peel or crack, so I purchased a set of quail egg cutters. Menacing, they remind me of cigar cutters. But they do the job. Good purchase if your frying or poaching these little huevos!