White bread recipe (use for baguettes or shape it how you like)

Here’s the traditional baguette recipe that we practiced at pastry school. It’s the bread recipe I use most often — and not just because it’s sugar-free and fat-free. Besides being straight-forward and clean-tasting, it gives lots of crunch and is delicious. There are three ingredients, besides water: bread flour, yeast and salt. The method involves … Continue reading White bread recipe (use for baguettes or shape it how you like)

Far Breton (or custard tart with prunes… or bread and butter pudding without the bread and butter?!)

If you’re a baked pudding fan then you’re probably going to love this custard prune pudding… or should I say this bread-and-butter-type-pudding (minus the bread and butter). … or should I say crustless-milk-tart-type-pudding (with fruit in it)?! Known as Far Breton in France, where it originates, it is incredibly quick and easy to make… and … Continue reading Far Breton (or custard tart with prunes… or bread and butter pudding without the bread and butter?!)

Chef Giorgio’s Three Cabbage Lucca Soup (prepared & served under a Tuscan sky)

This is Chef Giorgio Giusfredi… Chef Giorgio took on the challenge of cooking a vegetarian meal for my sisters and I in Italy. He arrived at the villa, in his typically relaxed and friendly style, with boxes and bags of goodies. We had no idea what he was about to prepare for us as the whole meal … Continue reading Chef Giorgio’s Three Cabbage Lucca Soup (prepared & served under a Tuscan sky)