June 2004 Issue -
Mo' Jazz, Mo' Better. Mo' Bread, Mo' Hotter
French Market Beignets
Cool jazz, hot beignets, coffee and something in a Coltrane, Davis,
Brecker or Marsalis? What’s jazz without the sweet spot…..
My Big Fat Greek Wedding “S” Cookies
“OO” Flour and “S” Cookies, what’s with the alphabet letters? Is it
Sesame Street Cuisine? These are over-sized, golden, sweet, crunchy,
crisp, crumbly cookies that are the go-with for ice-tea and homey
lemonade. A quintessential summer cookie to tuck beside a bowl of
raspberries and cream or atop homemade vanilla or mango ice-cream.
This is not a bread and not a casserole….exactly. It tastes like nothing
else you have ever had, whips up like a batter but cuts like a loaf. It
is an oniony, bready sort of thing that is a great side dish for a
Father’s Day BBA, or, served cold with a hunk of cheese, is a great
lunch, and even better, picnic dish. Versions of this vintage recipe
(all untested!) are all over the Net and more prominently, in George
Greenstein’s cookbook. It bakes up crisp, browned and so beguiling you
will forget to offer it as part of a meal and just eat it all, at one
sitting – as the meal.
Italian Flour Pizza Dough
They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza
dough. This flour is available in gourmet stores online (or email us at
BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough
ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzerella
slices and you are smokin’. If you outta OO flour, make it with
all-purpose (while you scout out a source of supply). Check for where to
get OO flour at
Banana Bread Biscotti
Supermarket Yellow Cake For Strawberry Shortcake
Andrea’s Fudge Cake
Pizza Hut Style Pizza Dough
Steal this recipe!