The Baking Wizard

Capturing the Puff
8:00 am
Fri February 14, 2014

Soufflé Photos

Chocolate soufflé
Credit Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

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A Low-Gluten Variety of Wheat
8:00 am
Fri January 17, 2014

Farro

The emmer variety of farro
Credit Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

http://mariaspeck.com/

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The Food Guys
4:21 pm
Fri January 10, 2014

Adding More Vegetables

Credit University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

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The Smoke-Point
8:00 am
Fri January 3, 2014

Oils for Frying and Sauteeing

Credit James Jordan

January 5th, 2014: Prompted by a 2010 article in the online magazine, Organic Authority, Jon and Greg discuss which oils and fats are best for frying and sauteeing.

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Lab Coats and Lucky Charms
8:00 am
Fri December 27, 2013

Breakfast Cereal

Nestec S.A., Nestlé Research Center, Lausanne, Switzerland.
Credit Smithsonian Magazine

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl."

http://www.thebakingwizard.com/

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Helpful Hints For Hunters
8:00 am
Fri December 20, 2013

Duck Breasts

Credit BBC

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

http://www.thebakingwizard.com/

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Vietnamese Beef, Broth, Noodles, and Vegetables
8:00 am
Fri December 13, 2013

Pho, the Nectar of Vietnamese Street Vendors

Vietnamese pho
Credit Tom Bauer

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.

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Take the Backbone, Leave the Wishbone
8:00 am
Fri November 22, 2013

Butterflied Whole Chicken

Credit Tom Bauer

November 24th, 2013: Jon and Greg give instructions for roasting a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste.

http://www.thebakingwizard.com/

From Greg Patent's March 2010 "Yes, You Can Cook!" Missoulian column:

Roasted Butterflied Chicken

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Apples and Caramel Syrup Topped By Crisp Pastry
8:00 am
Fri November 15, 2013

Tart Tatin

Tart Tatin

November 17th, 2013: Greg resumes his periodic role as The Baking Wizard, pointing out the sticky spots involved in baking this classic French apple Tart Tatin. Jon reprises his role of Greek Chorus, offering frequent oohs of approval.

Tarte Tatin (adapted from Greg and Dorothy Patent's cookbook, A is for Apple)

Pastry

1 cup (5 ounces) unbleached all-purpose flour

1/4 teaspoon salt

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Italian flatbread
8:00 am
Fri November 8, 2013

Focaccia

Credit Andrew Scrivani

November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call "focaccia bread."  http://www.thebakingwizard.com/

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