baking Tag

 

FP76: The Edge Brownie Pan

13 May 2008, Posted by Jennifer Iannolo in podcast

http://blip.tv/file/get/Foodphilosophy-FP76TheEdgeBrowniePan396.mp3Podcast: Play in new window | Download | EmbedInventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm — even getting a nod from Martha Stewart herself. http://www.bakersedge.com You can also find the Edge Brownie Pan in our Gilded Fork online boutique! Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com) Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FP67: Sweet Cheese & Lavender Popovers

13 Dec 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FP67SweetCheeseLavenderPopovers485.mp3Podcast: Play in new window | Download | EmbedThese delicious treats are deceptively easy to make, and can be mixed a day ahead of time. Can I make it any easier for you? Step on into the kitchen with me for another quick holiday recipe. Don’t forget – use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/) Sponsors: Hamilton Beach (http://www.hamiltonbeach.com/) Go Daddy (http://www.godaddy.com/) Use code food1 for 10% off your order Use code food2 for $5 off orders of $35 or more Use code food3 for $6.95 domain names Music: Beau Hall (http://www.beaurocks.com/) Food…

FP66: Best. Cookies. Ever.

11 Dec 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy66BestCookiesEver365.mp3Podcast: Play in new window | Download | EmbedThese Double Chocolate Chunk Macadamia Nut cookies have quickly become my favorite recipe, concocted from a desire to outdo what I found in the grocery store. These are excellent holiday gifts, my friends — but be sure to keep some for yourself! (What you eat with your fingers doesn’t count.) Don’t forget – use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/) Sponsors: Hamilton Beach (http://www.hamiltonbeach.com/) Go Daddy (http://www.godaddy.com/) Use code food1 for 10% off your order Use code food2 for $5 off orders of $35 or…

FP65: Easy Holiday Macaroons

03 Dec 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy65EasyHolidayMacaroons350.mp3Podcast: Play in new window | Download | EmbedIf you are looking for a quick, easy & delicious holiday treat, look no further. Oh, and you have to like coconut. These macaroons are a decadent combination of chewy and crunchy — and will leave your guests thinking you’re a master baker (mine do, and I’m not telling them any different…shhh). This is the first of several holiday tips from my kitchen to yours, courtesy of our sponsor: Hamilton Beach BrewStation Plus www.hamiltonbeach.com Music: Beau Hall, Super Hot Lady Cop (http://www.beaurocks.com/) Calvin Owens, Merry Christmas Baby (http://music.podshow.com/) The Volume Brothers, All…

Baker’s Edge is Back!

19 Jun 2007, Posted by Jennifer Iannolo in food

After what seems like an eternity, Baker’s Edge brownie pans are at last back on the market in their new incarnation, which includes a non-stick coating both inside and out for easy cleaning. We’ve had so many requests the past few months, and unfortunately had to turn people away because there was not a pan to be had in America — so if you are still in the market for one of these babies, get thee to the Gilded Fork Boutique! food, baking, Edge Brownie Pan, Baker’s Edge, brownies, bakeware

FP35: Cooking from A to Z – Rye Bread

08 Jan 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy35CookingFromAToZRyeBread478.mp3Podcast: Play in new window | Download | Embed If you made a New Year’s resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking — and that means we’re making my favorite, favorite, favorite Seeded Rye Bread recipe. You can also find this on the Gilded Fork, and it’s an adaptation of a recipe from Bernard Clayton’s Complete Book of Breads. The book is worth its weight in gold. Happy baking! Music:…

FP26: Cooking from A to Z Part II

22 Oct 2006, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy26CookingFromAToZPartII670.mp3Podcast: Play in new window | Download | Embed The boys are back, and we’re baking. Alex and Zachary have learned a lot since our last episode of Cooking from A to Z, and they’ve gotten a bit more rambunctious, too (ah, tender youth). I managed to get through the session without Valium, and they did a fine job as my sous chefs, so all was well in the end. Recipe: Pumpkin Streusel Cake Boutique Spotlight: Baker’s Edge Pan (https://shop.gildedfork.com) Music: Beau Hall (www.beaurocks.com). Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

Pat-a-cake, pat-a-cake, baker’s man…

27 Feb 2004, Posted by Jennifer Iannolo in food

I never thought I would say this, but I’ve come to hate birthday cake. Of course, it is entirely my fault. I was foolish enough to make my godson’s cake for his birthday, and now have a list of requests for the rest of the family calendar year. Did I mention that we have had three family birthdays in the past week? Now, I could understand the enthusiasm if my cakes were a sight to behold. However, the first two were not exactly bakery quality, what with the melting whipped cream icing, sliding layers and other monstrosities. You may be…

An Ode to Bread

16 Feb 2004, Posted by Jennifer Iannolo in food

Bread. The staff of life. It has captured my imagination for the past week, and I am happy to report that my loaves have been unexpectedly successful. I started out with simple wheat and white breads, but yesterday I turned artisan and made rye and pumpernickel. The rye is gorgeous — it tastes like a genuine, New York Jewish rye. And the smell…it has a sublime but subtle scent of onion that makes me swoon. I sent a loaf to my sister yesterday, fresh from the oven, and as luck would have it she had bought some corned beef that…