Posts about trying recipes from The King Arthur Flour Baker’s Companion.
When I read through The Baker’s Companion, I created a mental list of a few recipes I was most excited for. Croissants de pâtissier (pastry chef’s croissants), made with classic puff pastry, was one of them. I’ve never tried making a laminated dough, in which layers of butter and flour are created through folding. This… Continue reading Croissants de Pâtissier
Tuesday for me is grocery shopping day, which means I spend a portion of Tuesday afternoon (it’s usually quiet at work) planning suppers for the week. Somehow, this is always an agonizing process where I just can’t think of things to make. Having a very long list of things to bake helps, because I can… Continue reading Cobbling together a plan
In the face of our third snow storm this month (hello, Iowa spring!), I decided what I needed was soup. I’ve got kind of a thing for soup, and I like trying new recipes. Last night I made this carrot-ginger soup (with some variations for what I had on hand). I also tried something else… Continue reading Carrot soup and Italian dumplings
Wednesday night, Husband and I had King Arthur Flour’s classic buttermilk waffles for supper. And last night, I made banana bread, a family favorite, for dessert. Both were pretty darn good. I’m not sure either recipe is the best iteration I’ve had, but I will happily eat them again. I received my waffle iron as… Continue reading Waffles and banana bread – two old favorites
The only recipe in The Baker’s Companion I don’t plan to make is the one for sourdough starter, since I already have one. My starter is about nine years old. I made it using directions I found here, and have made several mostly-successful loaves with the directions on that site as well. It’s been neglected… Continue reading The most gorgeous bread in the history of mankind
Despite the fancy name, The Baker’s Companion‘s pear-ginger clafouti made a very simple (and delicious) Thursday night supper. Though I’ve never made clafouti before, this blueberry Dutch baby recipe is a favorite with similar ingredient proportions. The base clafouti was very nearly the same as KAF’s recipe here, but the fruit used was pears, plus… Continue reading Feeling French: clafouti
One thing I like about King Arthur Flour is that they get that so much about food and baking is nostalgic. Frequently in The Baker’s Companion, they talk about the history of certain baked goods, especially going on about special treats of a New England childhood. As an Iowa girl, I don’t necessarily wax nostalgic… Continue reading Pillowy pizza
Easter was a very busy weekend for us. Saturday morning was spent at church, doing rehearsal for an Easter skit that Husband was in, practice for the choir (which I was in), and a spoken word performance I did. As per usual, there were all sorts of tech complications and we had to do things… Continue reading Easter, rolls, and the piecrust problem
When you say “brownies,” I think of my dad’s buttermilk brownies. Rich, sour, chocolatey, not too sweet. But of the two brownie recipes KAF printed in the book, neither have buttermilk. Ah, well. These brownies were made to be given away to a family who visited our church. Husband and I each got one, plus… Continue reading Sticky delicious brownies
Yesterday Husband and I visited our good friends Dani and Jacob. Blizzard aftermath made me reluctant to head to the grocery store on Saturday, so dessert, which was my task, had to use ingredients I had on hand. Looking through the list of recipes, I settled on something I thought would be simple, tasty, and… Continue reading Pound cake with friends
Adventures in Baking 