Canneles, those brown, crisp pastries that require special molds and beeswax to do correctly, are the obsession of many a home baker. - A glossary of words that resemble canneles, just to make sure you don't make any embarrassing errors.
- An assortment of tips if you plan on joining the ranks of the cannele home bakers. The best advice is not to get discouraged, as even sloppy canneles taste wonderful.
- Rianne Bius offers her pasta dish wisdom that goes, "something green, something roasted, something creamy, something toasted." Sounds like a winner of a dish to me. If you don't want to dream up your own concoction, here are two recipes that follow her rules.
- Local asparagus has arrived in the farmers markets around Portland and so it is time to celebrate that veggie. Why not try a Cold Soba Noodle Salad with Asparagus?
- The Lean Plate Club offers advice on how to incorporate more iron into the diets of vegetarians.
- Check out this brunch menu where everything can be made ahead of time. No rush when your guests arrive!
Posts with tag canneles
The Oregonian in 60 seconds: Canneles, pasta formulas and local asparagus
Food Porn: Canneles
A cannele is a small pastry with a custardy center and crisp crust that develops by caramelizing sugar and butter during a long baking time. They are relatively difficult to find at bakeries in the US, though they remain very popular in France, where they originated. Traditionally, they are made in small, specially-shaped copper molds that most people would not want to purchase for the sole purpose of attempting to make these treats. Silicone pans are inexpensive, but are tricky to maneuver in the oven and do not allow the exterior of the pastry to get dark enough. Molly, at Orangette, circumvented the need for a special mold to make these by using a mini bundt pan, which are far more versatile than the more traditional options. For a recipe that uses the traditional molds, try this one, but you may need to experiment with baking times if you try Molly's trick.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
