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Topic: Baking

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December 17, 2013 at 5:34 PM

Kate Lebo casts a spell with poems and pie

Kate Lebo - The Pie SchoolEven casual bakers know there is a poetry to making pie, but Kate Lebo goes beyond that.

Lebo, a Seattle-based author, both creates pies and uses them as her muse. She teaches both baking and writing, sometimes mixing the two.

Why pie? You might as well ask, why poems? With writing as well as with a crust, she said, “you know it’s done by looking at it.” And an envelope of dough which conceals its insides, “a secret waiting to be told,” doesn’t sound so different whether she’s talking about lemon meringue or lines between hardcovers.


Comments | Topics: A Commonplace Book of Pie, Baking, Kate Lebo

November 29, 2011 at 7:00 PM

Doctor’s orders: Make a pie! Or an apple-pear galette

Thanksgiving’s passed. Sick of pie yet? I’ve got the cure: Dr. Barbara Schwartz, who gave up a career birthing babies (she’s caught 3,000 newborns!), turned to pie-making and in October took first place and “Best of Show” in Seattle’s annual Cake vs. Pie competition.

If you’ve ordered a slice of pie at Madrona’s St. Clouds restaurant, you’ve tasted her wares. And if you’ve taken her “Easy as Pie” class (as I have at PCC Cooks), you’ve learned the adage has great merit. Today she shares her prescription for a perfect pie crust:

Q: You gave up a longstanding career as an OB/GYN, learned to bake pies by watching cooking shows and reading cookbooks, and later talked your neighborhood restaurateur into selling them. So, any similarities between taking a bun from the oven and a pie from the oven?

Barbara Schwartz, toting a just-baked galette with an all-butter pie crust. [Seattle Times/Dean Rutz]

A: The joy that people experience when they make a pie for the first time is not dissimilar from handing somebody a newborn, but face it, the labor they go through is far less arduous. Also: it’s important to let the newborn and the pie rest after they come out of the oven.

Q: What’s the single biggest mistake most pie-makers make?


Comments | More in | Topics: Baking, Desserts and Sweets

July 2, 2010 at 8:16 AM

Hey, y’all: Paula Deen crowns Seattle’s cream cheese queen (and I share my chocolate cheesecake recipe)

Say hello — and congratulations! — to Seattle’s own Mandy Heaston, who’s not a real “Real Woman of Philadelphia” (like yours truly) but thanks to Southern comfort-food maven Paula Deen, plays one on the small screen.

This week, the vivacious mother of three joined her Food Network hero on stage in Savannah, Georgia and landed herself a big win in a Kraft-sponsored on-line cooking contest thanks to this recipe for Asparagus and Parmesan Cream Pastry, that video (one of 5000 entries) and America’s favorite brand-name schmear.


Comments | More in Awards and Contests, Recipes | Topics: Baking

March 11, 2010 at 9:40 AM

Kiss him, he’s Jim Lahey: no-knead Irish Brown Bread recipe

New York baker Jim Lahey’s revolutionary no-knead bread recipe was made famous across the land after “The Minimalist” Mark Bittman introduced us to the Euro-style loaf in 2006. Cook’s Illustrated later tinkered with that recipe, adding more salt and a hit of lager, renaming their version “almost no-knead bread.” Since then, I’ve recreated the recipe umpteen times — and encouraged you to do so (with how-to photos!) right here on the blog.

Today, I’m going to again insist that you try your hand at a no-knead recipe. This time I won’t take “no” for an answer. Why? Because everyone kneads to know how to bake a great loaf of homemade bread. And thanks to Lahey’s new cookbookMy Bread” (and its wide world of no-knead recipes), I’ve got another great recipe for you to try. Last weekend, in advance of Saint Patrick’s Day, I delved into “My Bread” for the first time and found Jim’s Irish Brown Bread. Just my luck, it’s magically delicious!

My Bread: Now, there’s a brown bread recipe that lives up to its name.


Comments | More in Cookbooks | Topics: Baking

January 22, 2010 at 10:14 AM

Rosemary Olive Rolls recipe: your weekend assignment

KPLU recently re-ran the “Food for Thought” episode where I talked about my recipe for Rosemary Olive Rolls. Though calling it “mine” is stretching the truth. It’s actually a recipe from Peter Dow’s Cafe Juanita. The last time I ate there — back in the pre-Holly Smith days — those housemade rolls were served with the meal, and when I asked for the recipe chef John Neumark was kind enough to comply. My friend Barbara scribbled it down on a notepad, and more than a decade later it holds a hallowed place in my old-fashioned recipes file.

“Nancy’s” Cafe Juanita Rolls recipe, the hand-written version.


Comments | More in Cooking, Recipes | Topics: Baking

December 14, 2009 at 7:54 AM

Your homemade food-gift ideas? (Salted bacon caramels!)

My friend Maureen sent me a note with a seasonally significant suggestion:

“I’m looking for some food gift ideas — but not fancy expensive store-bought stuff. I’d like to make some nibbles to give to people, but I’m not that interested in cookies this year. Have you come across any good blogs or websites with homemade food gift ideas? If not, maybe your blog could suss some out? Just an admittedly self-serving thought.”

Hey, you’re in luck, Maureen. Because I also got an e-mail from blogger Suddenly Sahm, the creatively employed (S)tay (a)t (h)ome (m)om who loves to cook. Sahm turned me on to the greatest idea since Bacon Explosion: salted bacon caramels, a recipe she shares on her blog this month.

Suddenly Sahm’s gift-wrapped salted bacon caramels. Sweet!

(photo courtesy: Suddenly Sahm).

I don’t know about you, but I expect to be hanging out in my kitchen during my upcoming holiday vacation makin’ bacon’. And as Maureen suggests, perhaps you, dear Eaters, would be kind enough to share some of your favorite blog-posts, websites or family recipes for homemade edible gifts. Like this recipe for preserved Meyer lemons. Or . . .


Comments | More in Cooking, Holidays, Recipes | Topics: Baking

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