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Christina is the pastry chef at the Momofuku Milk Bar. I just bought the cookbook and have been laughing my ass off at her prose and her attitude — she’s my kind of madwoman in the kitchen. Tosi’s Graham Crust recipe looks delectable, but I modified it to suit my needs and the almost version came out perfectly. [...] I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] Yaro lamented the absence of good dark Russian rye here in Switzerland, and so I decided to try my hand at it. I described my not-quite-smooth wrestling match with the sourdough starter. I’d just bought a new bread machine and wanted to see how it would work with a sourdough, so I tinkered with a favorite recipe to make it suit. [...] Yaro tells me that good Russian dark rye is impossible to find in Germany or in Switzerland, so I decided to try to make some. He shared his grandmother’s recipe for the starter, and I made up a batch. What I didn’t know, was that sourdough starter expands to many, many times its original size. I left it in a very large yogurt container and, three hours later, was horrified to find that it had crawled, like The Blob of science-fiction fame, all over the table and on to the floor. So just be sure that you put the mix in a very large bowl or glass jar. [...] |
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