Monthly Archives: April 2012

Bacon Challah Cloverleaf Rolls

When taking the ProChef exams at the Culinary Institute of America, you are required to produce a soft roll recipe with three different shapes– one being a Cloverleaf shape.  It was then, that I decided to include this neat little … Continue reading

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Posted in Baking, Techniques | Tagged , , , , , ,

Puttanesca

The Italian classic Puttanesca sauce,  is generally served with pasta and the main ingredients are tomatoes, garlic, anchovies, black olives, oregano, olive oil, and garlic has been around for centuries.  The pasta, in this case, is a sheet of tomato … Continue reading

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Posted in hydrocolloids, Innovative pasta, Molecular Gastronomy, science, Techniques | Tagged , , , , , , , | 2 Comments