for those who burn to learn

04

May 2015

Chocolate Dream Pie

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

FEATURED ON WCSH 6 MORNING REPORT

I adore chocolate cream pie, but it’s difficult to buy a really great one since the cost of chocolate is very expensive and many people skimp on the quality to bring the price down. I, of course, do not do believe in skimping. And I don’t feel guilty at all about this since I only make this pie on rare occasions (such as Mother’s Day or Valentine’s Day). My mother and my Valentine both deserve the very best so I buy the best chocolate by the block (either Valrohna or Callebaut) and the best dutch process cocoa powder I can find. (Pernigotti makes a lovely one.)

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    24

    Mar 2015

    Divine Buttermilk Biscuits Recipe for Easter Brunch

    Posted by / in Class Essentials, Holidays, Into the Fire Blog, Recipes, WCSH6 /

    FEATURED ON WCSH 6 MORNING REPORT

    My dear friends from North Carolina and Tennessee think that a Yankee cannot make a proper buttermilk biscuit. They believe this because the best Southern biscuits are tender, delicate things that are almost always made with soft red winter wheat, low in protein, low in gluten. There are several southern flours that fit this description, but the most well-known is White Lily Flour. This white powdery stuff is easy to lay your hands on if you live south of the Mason-Dixon line. I’ve tried all the best places in New England, including King Arthur in Vermont, and I can’t get the revered and refined White Lily Flour unless I order it on Amazon. This is why I order it on Amazon. You can still make the recipe I’ve included with all purpose flour or a combination of all-purpose flour and cake flour (cake flour is lower in protein than all purpose flour) and the biscuits will still be delicious, but they may not be quite as light and fluffy as the ones made exclusively with soft red winter wheat.

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