Braided Cardamom Bread (Pulla)

April 20, 2014 Food, iPhoneography

We just finished a batch of braided cardamom bread, aka Finnish pulla bread, for Easter. Tasty. Check out the recipe from Saveur!  

Classic Cocktail: Sidecar

December 26, 2012 Food

The cocktail for the month of December is the Sidecar. Eric Felten, writing in the Wall Street Journal (A Drink’s French Connection), states: “The Sidecar — cognac, Cointreau and lemon juice — was born in Paris; and though the drink entered the American repertoire, it has never lost its Continental panache.” Here’s the recipe for this classic cocktail: 2 oz cognac ½ oz Cointreau ½ oz fresh lemon juice Shake with ice and strain into a stemmed cocktail glass, theRead More

European Baked Goods for Christmas

December 25, 2012 Food

This year we baked three traditional European treats for Christmas: Bûche de Noël (France), Stollen (German), and Panettone (Italy). Here are the recipes and some pictures. Yeah, I’m already planning some long runs to help offset the ill effects of the butter and sugar! Bûche de Noël. Bûche de Noël is a traditional dessert served near Christmas in France and several other francophone countries and former French colonies. It can be considered a type of sweet roulade. Panettone. Panettone isRead More

Classic Cocktail(s): El Presidente and Negroni

December 1, 2012 Food

Our campaign to explore a new cocktail each month took a turn in November. We started things off by pouring the Negroni, a drink we first learned to love while visiting Rome earlier this year. However, the 2012 presidential election was the perfect excuse to add the El Presidente to the plan for the month. So, yes, November was a twofer! Enjoy one of each. Negroni 1 oz dry gin 1 oz sweet vermouth 1 oz Campari Shake with iceRead More

Bread Baker’s Apprentice

October 27, 2011 Food

I recently checked out Peter Reinhart’s Bread Baker’s Apprentice from the public library. I’m re-kindling an old interest in bread making that goes back to my days of working as a baker during a summer break from college. Since then, the majority of my baking has focused on making sweets or quick breads. No complaints, I just finally felt it was time to begin exploring bread making more seriously. This past week I’ve baked two loaves of ciabatta and “Italian”Read More

New York | Artifacts

March 29, 2011 Food, Travel

Momofuku Noodle Bar Momofuku Milk Bar Momofuku Milk Bar Eataly Domori Stumptown Coffee Roasters Stumptown Coffee Roasters iPhoneography=Instagram+PS Express