The Best of Sweet and Savory Baking Have It Both Ways Books Cooked - Greg Wade HEAD TOPICS

The Best of Sweet and Savory Baking Have It Both Ways

10/21/2022 10:00:00 AM

In two of the season s best new cookbooks a baker and a pastry chef step out of line Here a few top takeaways plus recipes for Buckwheat Brownies and Gruyè re and Onion Cocktail Biscuits

Books Cooked Greg Wade

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The Wall Street Journal

Are you a sweet or savory baker? Bread or dessert? Two of the season’s most exciting new cookbooks blur the line deliciously. Here, a few top takeaways plus recipes for Buckwheat Brownies and Gruyère and Onion Cocktail Biscuits. In two of the season’s best new cookbooks, a baker and a pastry chef step out of line. Here, a few top takeaways plus recipes for Buckwheat Brownies and Gruyère and Onion Cocktail Biscuits. Take the debut cookbook from Greg Wade, head baker of Chicago’s renowned Publican Quality Bread, published last month by W. W. Norton & Company. The title, “Bread Head: Baking for the Road Less Traveled,” implies a focus on the proverbial staff of life, but the book includes a surprising wealth of not-too-sweet sweets, from Whole-Wheat Sponge Cake with Honey Buttercream to Buckwheat Brownies. These desserts nicely complement the book’s array of creative yeast-raised and sourdough breads, like Roasted Garlic and Mashed Potato Ciabatta and Chile Polenta Loaf. Read more:
The Wall Street Journal » Round out your meal with sweet or savory pumpkin muffins An Easy, Aromatic Stir Fry with Peppers and Basil Nestle Toll House stuffed chocolate chip cookie dough recalled over possible plastic contamination Nestle Toll House stuffed chocolate chip cookie dough recalled

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A Belgian restaurant owner is asking customers to pay one euro per head towards his spiralling energy costs, saying the cost of living crisis is a matter of life or death for his business. Read more >> Round out your meal with sweet or savory pumpkin muffinsThese pumpkin muffins can be made sweet for breakfast or savory for a dinner side. An Easy, Aromatic Stir Fry with Peppers and BasilThis easy, saucy vegetarian stir-fry with bell peppers, Thai basil, and plenty of ginger and garlic is perfect for using up leftover tofu or planning a last-second meal: Nestle Toll House stuffed chocolate chip cookie dough recalled over possible plastic contaminationNestlé USA issues voluntary recall of its ready-to-bake refrigerated stuffed chocolate chip cookie dough with fudge filling due to the potential presence of white plastic pieces. This is tragic! plastics 😍😍 “Now, made with even more child slave labor” -Nestle Nestle Toll House stuffed chocolate chip cookie dough recalledNestle USA recalled it's ready-to-bake refrigerated stuffed chocolate chip cookie dough with fudge filling. The Best Way to Cook Whole Sweet PotatoesFor the best roasted sweet potato, freeze it first. Oct.Robin Mather Special to the Arizona Daily Star Who doesn’t love a two-way recipe? Today’s seasonal muffin recipe can go either sweet or savory, and is almost infinitely adaptable, just by varying the add-ins.Bell Pepper Stir Fry with Basil and TofuGive this vegan weeknight favorite a saucy, aromatic upgrade so good, you’ll be making it on repeat.October 19, 2022, 7:43 AM 0:51 Nestlé USA recalled ready-to-bake refrigerated Nestle Toll House stuffed chocolate chip cookie dough with fudge filling products because of the potential presence of white plastic pieces. 20, 2022 1:45 pm ET JUST AS there is a contrast between sweet and savory, there has always been a dividing line between bread and pastry. But the best bakers (and pastry makers) cross that rubicon with ease, borrowing techniques from the “other side” to create the most satisfying bites. As our Arizona mornings turn cool, something freshly baked and just out of the oven — like warmly spiced sweet pumpkin muffins — will get your day off to a fine start. So it’s not surprising that in two new baking books, the line between sugar and salt gets a little blurry—with delicious results. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Take the debut cookbook from Greg Wade, head baker of Chicago’s renowned Publican Quality Bread, published last month by W. Mornings are pretty relaxed at my house. W. Food and Drug Administration on Monday for the products produced between June and September 2022 that were distributed in the continental U. Norton & Company. The combined wet ingredients should be refrigerated if you’re going to do this. For her, I keep things simple: drain, slice, pan-fry, serve. The title, “Bread Head: Baking for the Road Less Traveled,” implies a focus on the proverbial staff of life, but the book includes a surprising wealth of not-too-sweet sweets, from Whole-Wheat Sponge Cake with Honey Buttercream to Buckwheat Brownies. These desserts nicely complement the book’s array of creative yeast-raised and sourdough breads, like Roasted Garlic and Mashed Potato Ciabatta and Chile Polenta Loaf. You can use either fresh purée or canned purée — be sure it’s not pumpkin pie filling if you’re using canned. The unifying theme, for Mr.  Most cooks know their way around a bell pepper—after all, it’s the bedrock of countless cuisines. Wade, is flavor. But I find it’s handy to keep a can or two of pumpkin purée in the pantry anyway, because it’s a sovereign remedy for the tummy trouble that occasionally plagues my aging pup. Nestlé USA recalled ready-to-bake refrigerated Nestle Toll House stuffed chocolate chip cookie dough with fudge filling products because of the potential presence of white plastic pieces. “No matter what I’m cooking or baking, I want what I’m making to taste like what it’s made out of,” he writes. “I want the ingredients to shine through for what they are. The muffins will just be a bit denser. Shake out the pepper, and you’re good to go.” “ In these recipes, the line between sugar and salt gets a little blurry—with delicious results. ” Likewise, “Delectable: Sweet & Savory Baking” (Random House), from pastry legend Claudia Fleming, travels freely between the savory and sweet camps, from Gruyère and Onion Cocktail Biscuits to Raspberry, Rose and White Chocolate Tart. Sweet or savory pumpkin muffins Makes about 12 regular muffins or 6 Texas-sized muffins Note that this recipe only uses baking soda for leavening — no baking powder. Often, Ms. With leftover peppers, consider making this tart from Mallorca that’s great for a crowd, or this ragu from Abruzzo made with ground lamb, tomatoes and a pop of sweetness from the peppers. We sincerely apologize for any inconvenience this action represents to both our consumers and retail customers. Fleming skirts that line within the same recipe, adding miso paste to the filling for maple-glazed sweet potato rolls, or finishing an Italian plum-hazelnut tart with a shower of freshly grated pecorino and plenty of black pepper. I have not tried using gluten-free baking mix in these muffins, but if that’s important to you, go ahead and give it a shot. Ms. Fleming spent nearly a decade as the pastry chef of Manhattan’s Gramercy Tavern and then ran the North Fork Inn & Table on Long Island, N. Ingredients 1¾ cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice ¼ teaspoon ground ginger ½ teaspoon salt ½ cup vegetable oil, melted butter, or melted coconut oil ½ cup granulated sugar ¹⁄³ cup packed light or dark brown sugar 1½ cups fresh or canned pumpkin purée (use the whole 15-ounce can if using canned purée) 2 large eggs ¼ cup milk, dairy or nondairy Optional additions: about ½ cup chopped pecans or walnuts; dried cherries, blueberries, or cranberries; chocolate chips Preparation Preheat oven to 425 degrees. Related Spicy Maple Roasted Chicken with Sweet Potato Oven FriesRomy Gill’s juicy bird is your new go-to weekend supper.Y., for years with her late husband, Gerry Hayden. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger and salt together until combined. All along, that in-between place has been key to her approach. “In my baking, I try to manage my desire to sweeten in a way that permits other ingredients to shine…That’s how to get what I think of as a sweet-kitchen version of umami.) Set aside.” W.W. You can set dry ingredients and refrigerated wet ingredients aside overnight if you wish to make these especially fast in the morning. Norton Random House/PRH W. W. Gently fold in any optional additions. Norton; Random House/PRH Of all the takeaways on offer in these surprisingly simpatico books, the most important is that there’s no need to pick sides. Why choose either one when you can have both? Below, find a few more key tips from the authors, plus two delicious recipes. Bake for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. TIP 1: Start Your Baking at the Farmers’ Market “When it comes to buying better ingredients in general—whether it’s flour, honey, eggs or butter—your local farmers’ market is a gold mine because you can engage the farmers in a conversation about their growing and stewardship practices,” Mr. Wade writes. (Texas-sized muffins may take a little longer. “And products that have not only been made with care but also haven’t had to travel a long distance or sit on a grocery shelf are going to taste better.” Find the recipe for Gruyère and Onion Cocktail Biscuits below. Cover tightly or place cooled muffins in a large zip-top plastic bag and store at room temperature for up to one week. Photo: Johnny Miller TIP 2: Boost the Flaky Factor Ms. Fleming shares a smart trick for breakfast pastries like scones (she uses this technique for biscuits, too): “Build layers to create flakiness…. Instead, add 1 teaspoon crumbled dried sage, 1 teaspoon crumbled dried rosemary, and ½ teaspoon freshly ground black pepper.Form [dough] into a compact square about 1 inch thick. Using a sharp knife or bench scraper, cut the dough in half lengthwise, then crosswise, and stack the quarters. Scatter a few pepitas atop each muffin before baking, if desired. Using a rolling pin, gently flatten the stacked dough and roll it out again into a square about 1 inch thick. Cut the dough…to form triangular scones. A subscription helps you access more of the local stories that keep you connected to the community.” TIP 3: Score a Scale “Bread baking is all about precision, and a kitchen scale makes that possible,” Mr. Wade writes in his cookbook.. “It also makes it easy. There’s nothing fussy about throwing a bunch of ingredients in a bowl and checking the weight. You could use measuring cups…but especially when it comes to working with different flours…weighing your ingredients is going to help you nail consistency and re-create the kind of bread these recipes are meant to produce.” TIP 4: Treat Your Freezer Like a Pantry “I roll excess [cookie] dough into logs to keep ‘on ice,’” Ms. Fleming writes. “Once the dough is made, I form it into a cylinder (the diameter determined by how big I want my cookies) and wrap it in parchment paper…If the dough is destined for the freezer, I label the parchment, then wrap the cylinder in plastic.” Another way to ensure that dessert is always a possibility: Ms. Fleming freezes extra crumble topping “to top fruit, pies, and ice cream.” SHARE YOUR THOUGHTS What’s your favorite baking cookbook? Join the conversation below. TIP 5: Store Flour Right “To make sure your flour doesn’t go rancid on you, store it in an airtight container at room temperature for up to a month (though in most cases, you could get away with two to three),” Mr. Wade writes. “If you have flour that you won’t get around to using in that time frame, you can store it in the freezer for upwards of a year. You’ll want to bring it to room temperature before you bake with it, though.” TIP 6: Master One Cake, Then Mix It Up Ms. Fleming is a fan of endlessly versatile cakes, like the almond version in pastry chef Lindsey Shere’s beloved baking book “Chez Panisse Desserts”—and her own cornmeal and olive oil cake. “How to garnish it?” Ms. Fleming asks. “That depends on the season. I like it with poached rhubarb in the spring, berries or peaches and whipped cream in the summer, and blood oranges in caramel during the colder months.” Gruyère and Onion Cocktail Biscuits These flaky, flavorful bites pair well with a glass of wine or Champagne. At their best freshly baked, they can be rolled and cut early in the day, then refrigerated (or frozen) until baking time. They also freeze well after baking. In that case, reheat them in a cooler (350 degrees) oven. Total Time: .