Franci

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  1. Kris, wonderful, your Concorde is perfect timing for me. I've been asked for a gateau concorde for 200 people in September. I have a couple recipes in my hands and not much time to try them all out. I saw Kisten Tibbal book is not released in the US until next month... Would you mind sharing the recipe in PM?
  2. For this morning I made schiacciata fiorentina, I clearly remember talking about this cake with Mjx. The interesting thing that is done with yeast instead of baking powder but the batter has the thickness of cake and not of brioche.
  3. For my kids birthdays this has become the cake, cannot make any other. 3 layers of sponge cake, soaked with a lemony strawberry syrup, filled with strawberry white chocolate ganache (which I lighten up with some whipped cream) fresh cut strawberries. The glaze is a white chocolate from Paco Torreblanca
  4. The Bread Topic (2015-)

    Really, they didn't have at Chelsea market? I remember them carrying Spadoni brand not sure if rimacinata! Cakewalk, if we ever manage to meet, I'll bring you a couple packages
  5. Cooking from "My Kitchen in Rome"

    In this case I'd wait for the bread to cool. The butter shouldn't melt on the bread .
  6. The Bread Topic (2015-)

    I have been refreshing my durum old dough, cannot call it mother really. I made a biga yesterday, added my old dough plus some yeast and salt, a little more flour and water, 80% hydration. I didn't have time to bake yesterday so left in the fridge to proof until today. Took out of the fridge, I gave the dough some folds, preformed, formed and final proof in the banneton. I decided to use only 750 g for a 1kg banneton and use 250 g of the dough to make a large pita with some crumb. I was thinking of making "pane cunzato" with it. I finally figured out how to use the steam in my Cadco oven ( it's a manual device)...wow, what a difference in oven spring! I should have baked at higher temperature to get a thicker crust (I also let the steam escape by opening the door oven a bit at the end of cooking).
  7. Oh, Anna, I wish you were there too! Had a great time with Kerry. Now I have to come up to Canada, so you two can convince my husband of the beauty of SV :)) P.S.: Kerry, the bread really deflated, tiny crumbs, but still good flavor!
  8. The Bread Topic (2015-)

    For my daughter school party the other day I was supposed to bring sandwiches...so I decided to make panettone gastronomico. This is a typical buffet item in Italy, it's an enriched bread baked in a panettone mold. Then it gets sliced horizontally and filled then built back. It was really good, all parents (more than kids) liked it a lot. I didn't have a panettone mold so I made one myself. I used a not so sweet brioche recipe. It's better to make the bread one day in advance, so it's not so crumbly when slicing and if filled with some hours in advance tastes nicer. I wasn't particularly creative with the filling because was meant to be for kids, so I did: one layer of mayo and ham, another one with tapenade and ricotta, another with brie and speck, then butter and genoa salame. I realized later that I didn't take a photo of the dressed panettone...I made some skewers with tomatoes to stick on round top. These were 2 panettoni of 850 g each, weight before cooking. After cooking, I let it cool head down. Then when you build it back the second layer need to be staggered and so on.
  9. Oh, wow, I've not been at Rice to riches in a decade! Ah, ah, and also confess that I've never been to DA. Can I call myself local? But I've been to Despana in the last 6 months
  10. Kerry and I were on the same page on almost everything. The baked alaska was really good, the acidity on the strawberry sorbet perfectly balanced the sweetness of the meringue. Delicious. I also enjoyed very much the crab salad, the marinated foie gras with the thin crispy top was very good. Also the caviar benedict very rich but quite enjoyable. Overall in a world that moves toward lighter and fresher tastes I found it a little bit too rich for me and I'm not one person stingy on fats. I found some recurrent ingredients or flavors: potato, morels, sorrel, a lot of radishes. A great service and a lot of attention to details from the nice wooden trays where the appetizers were served, they pile high and mimic the chandeliers. To the paper on the mast brothers chocolate and the nice granola they gifted us with the tin where we were served the caviar benedict with a printed menu included.
  11. Ok,not sure how to do it on egullet from my phone, but I posted on Instagram. Here
  12. Good morning! You got great pictures Kerry. The halibut was poached with radishes and some orange blossom (very in the background I need to say). The beef is I recall correctly was dry aged for 140 days with eggplant and broth. I'll try to upload the video for the baked alaska now.
  13. Hi! Just managed to put my kids to sleep...Great night with Kerry! Looking forward to upload all our pictures.
  14. The Bread Topic (2015-)

    Cakewalk, many focaccias out there. In the US people think as focaccia as a fluffy flatbread mainly, that is at least the idea I got. In reality there are many shapes and kinds. This dough is pretty dense, I cannot call it flaky but the oil and the potatoes make it quite tender, in the middle has cheese, tomato pulp and ham. But my favourite is with onions. Focaccia genovese, focaccia barese, focaccia di Recco (although this to me is border to the other Ligurian savory pies), gnocco ingrassato, crescente bolognese, sfincione palermitano, just to name a few...