Everyday Baking Blog at Allrecipes.com (6/2009)

Everyday Baking

 
Jun. 17, 2009 11:51 am 
Updated: Jul. 20, 2009 1:09 pm
Like I said before, I'm a fruit pie fiend. After two creamy, custardy pies, I was excited to get to work on a fruit pie. But first I needed a good crust. For cream pies, you want to make a mealy dough with a fine texture that holds up well to blind baking (baking without the filling). For… MORE
Strawberry-rhubarb filling: I sauteed the rhubarb first, let it cool, and then added it to the straw
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For shine, I brushed on a glaze of ½ water, ½ golden syrup in the last few minutes of baking.
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Slice of strawberry-rhubarb pie
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Rendered lard: strained, cooled, and ready to pour into bags for storage.
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FrancesC

Living In
Seattle, Washington, USA

Member Since
Sep. 2006

Cooking Level
Professional

Cooking Interests
Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Dessert, Gourmet

Hobbies
Gardening, Hiking/Camping, Reading Books, Wine Tasting

Links
 
 
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About Me
I am thrilled to be able to combine my love of the written word with my passion for food in my job at Allrecipes.com. I have a background in publishing and in the food service industry, both "front of the house" and back. I graduated from the Culinary Institute of America's Baking & Pastry program and have worked as a baker and pastry cook in Wisconsin, for a season at McMurdo Station, Antarctica, and at bakeries in Seattle.
My favorite things to cook
My baking career really began when I was in first grade and my family was living in Germany. Every morning my father and I would walk to the local bakery for bread and an afternoon treat, like Apfelkuchen. I love dark sour breads, baking anything with yeast in it, and anything that requires hours of patient work, like croissant and Danish doughs.
My favorite family cooking traditions
Food we ate while camping. Animal pancakes. My mom's meatloaf. My grandfather's breakfasts.
My cooking triumphs
I think a baker's real triumph is getting to work at 4 am, day in and day out, so that there are beautiful pastries and loaves of bread on display when the bakery opens three hours later. A personal triumph was making my own wedding cake.
My cooking tragedies
Heavens! Too shameful to list: all that wasted dough, those burnt nuts, spilled milk to cry over....
 
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