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Cracked Wheat Loaf
I first experimented with baking bread when I was an undergraduate student at Grand Valley State University in Allendale, Michigan. However, it wasn't until after living in France that I began to take the craft seriously. Bread is a way of life for the French, and I guess it rubbed off on me!
Initially, baking bread is a daunting and complicated task. I remember reading vague descriptions that left me confused and helpless, such as “knead the dough until it is tacky, but not too sticky.” Like, what the hell does this mean!? While the process is undoubtedly complex, it is very doable once you start to understand the relationship between the water, flour and yeast, and how they work together in a harmonious fashion.
Thanks to Ruth Levy Beranbaum and her book The Bread Bible, I feel confident in saying that I have learned everything I need to know about baking bread. Not only does she explain the science behind the process of baking bread, but she also gives extremely detailed directions for each step of the process. That is why her recipe, Cracked Wheat Loaf, is what guided me to bake my very first loaf of bread successfully. So, all I have to say is that her book is a must-buy for any bread lover!
If you are ready to make an attempt at baking bread, stay tuned! A fool-proof video tutorial is coming soon!
Initially, baking bread is a daunting and complicated task. I remember reading vague descriptions that left me confused and helpless, such as “knead the dough until it is tacky, but not too sticky.” Like, what the hell does this mean!? While the process is undoubtedly complex, it is very doable once you start to understand the relationship between the water, flour and yeast, and how they work together in a harmonious fashion.
Thanks to Ruth Levy Beranbaum and her book The Bread Bible, I feel confident in saying that I have learned everything I need to know about baking bread. Not only does she explain the science behind the process of baking bread, but she also gives extremely detailed directions for each step of the process. That is why her recipe, Cracked Wheat Loaf, is what guided me to bake my very first loaf of bread successfully. So, all I have to say is that her book is a must-buy for any bread lover!
If you are ready to make an attempt at baking bread, stay tuned! A fool-proof video tutorial is coming soon!
Blueberry, Apple and Pecan Pie
Pies could quite possibly be the quintessential American dessert. I mean, honestly, who doesn’t like pie? Not only are pies simply delicious, but they are also extremely easy to make.
Like everything else in my life, my fruit pie recipes are a direct result of having lived in France. I learned how to make a true pâte brisée thanks to my dear friend, Anca, who quickly became one of my first French friends. We would spend lots of time in the kitchen together cooking and sharing meals. Countless visits to many different boulangeries also helped to refine my sweet tooth, and I strive to recreate that delicate sweetness that accompanies bold fruit flavors often found in French pastries.
If you are interested in learning how to make my personal fruit pie recipes, stay tuned! A video tutorial is coming soon!
Like everything else in my life, my fruit pie recipes are a direct result of having lived in France. I learned how to make a true pâte brisée thanks to my dear friend, Anca, who quickly became one of my first French friends. We would spend lots of time in the kitchen together cooking and sharing meals. Countless visits to many different boulangeries also helped to refine my sweet tooth, and I strive to recreate that delicate sweetness that accompanies bold fruit flavors often found in French pastries.
If you are interested in learning how to make my personal fruit pie recipes, stay tuned! A video tutorial is coming soon!
Dark Chocolate Macarons
I remember it like it happened yesterday. I was in a posh pastry shop downtown Nantes near the Cathédrale Saint-Pierre-et-Saint-Paul with my friend Guéna (who I would eventually call ma mère française) that had hundreds of small sandwich cookies in a bunch of different colors in the display case. She ordered a bunch of them, and then handed me a small fuchsia-colored one. The very instant I bit into it, its delicate texture immediately crumbled and melted into my mouth while a bold and tart raspberry flavor enveloped every single taste bud on my tongue. It was a beautiful moment that left me with teary eyes and a desire to discover what other flavors accompanied each of the other colors.
The French macaron would quickly become a staple in my diet, and I can honestly say that I ate on average one macaron a day for all 3 years that I lived in France. Interestingly enough, it wasn’t until I moved back to the States that I learned it is believed that Catherine de Medici in fact brought the pastry from Italy when she came to France to marry Henri II. Despite its dubious origins, the macaron would nevertheless gain the reputation as being one of the greatest pastries from France.
The French macaron also has a reputation of being extremely difficult to bake. If it hadn’t been for going through macaron-withdrawal upon my return to the US, I don’t think I would have ever mustered the courage to attempt to bake them in the kitchen. However, as it turns out, I have mastered the art of the French macaron, and can make them in about any flavor possible.
My personal favorite are dark chocolate macarons. If you are interested in trying to make them yourself, stay tuned! A video tutorial is coming soon!
The French macaron would quickly become a staple in my diet, and I can honestly say that I ate on average one macaron a day for all 3 years that I lived in France. Interestingly enough, it wasn’t until I moved back to the States that I learned it is believed that Catherine de Medici in fact brought the pastry from Italy when she came to France to marry Henri II. Despite its dubious origins, the macaron would nevertheless gain the reputation as being one of the greatest pastries from France.
The French macaron also has a reputation of being extremely difficult to bake. If it hadn’t been for going through macaron-withdrawal upon my return to the US, I don’t think I would have ever mustered the courage to attempt to bake them in the kitchen. However, as it turns out, I have mastered the art of the French macaron, and can make them in about any flavor possible.
My personal favorite are dark chocolate macarons. If you are interested in trying to make them yourself, stay tuned! A video tutorial is coming soon!
Baking has long been one of most favorite hobbies ever since I can remember. It all started thanks to my first job back in high school when I learned how to decorate ice cream cakes at Coldstone Creamery. Not only will you learn about some of my favorite bakes here, but I will also show you how to make them. If you'd like to see more of my baking creations, just click on the Instagram link below. Enjoy!
Nick's Kneads
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