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Stalking Jean Paul Souliet, Master Baker of the Cote d’ Or
Master Baker Jean Paul sure had me doing “doubletakes,” because he looked and even had mannerisms of Robert DeNiro! Last month, after three days travel through Switzerland, Italy and Monaco, we...
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Cauliflower, Chevre Pizza with Prosciutto Cracklings and Bosc Pear
This pizza is the BOMB. It has everything I love; charred cauliflower paired with toasted Szechuan peppercorns and fresh chevre from Integration Acres in Albany, Ohio. Added to this creamy,...
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Dead Dough Walking
This dough was made on December 13th, at 8 P.M. I put it on the farthest, coldest speed rack in my walk-in refrigerator and forgot about it. It was once a proud, strong dough made with a 60 percent...
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Spinach Schiacciata with Crust of Jeruselem Artichoke, Bacon, Cilantro and...
Last week I made a batch of bread and filled the dough with King Family Farms Bacon, Patterson ancho chili’s, fresh cilantro and some gnarly Jeruselem artichokes, (sunchokes,) that one of my favorite...
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Brioche, Polenta Roulade’s and Chorizo Meatballs; Jan. 12th Baking
Even though this global warming is scary, it’s nice to get a warm Saturday to take hundreds of loaves of bread, pizza and gluten-variants from my pizzeria, Avalanche, to the Athens Farmers Market to...
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Winter Butternut Pide with Bellwether Crescenza and Teleggio
I love cooking butternut squash with vanilla, cinnamon and maple syrup, so when Rhonda from the Athens Farmers Market unloaded a huge one upon me, I knew exactly what to do. Since I had a pair of...
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Cool Pizzas and Breads in February
Yea, it’s cold out in a giant parking lot in February but as I monitored the weather channels, I saw a window of opportunity this Saturday to bake some killer breads and pizza variants like the pan...
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Phyllis
First, I do recognize that the term “fanatic” should never follow the words “kind-of,” or “probably kind-of” in any given sentence. These qualifiers, or quantifiers of the degree of fanatisism are a...
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Local Farmers, Local Heroes
The other day, I was starving and drove though a corporate fried fish place. “What kind of fish is in the sticks”, I asked. “Fish.” The voice on the crackly transciever responded as a statement....
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Hug a Root
With the warm weather officially here, I’ve decided to do a great springtime favorite of mine. This pizza is filled with all the alpha dogs of the vegetable world; I started by using some great...
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Sesame Batard filled with Baek, (white) Kimchi
Springtime to me is all in the crunch, the crunch of a fiddlehead fern and the spring ramp, the crunch of the asparagus and don’t forget the crunch of a great crust on a springtime bread. Last...
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Another Springtime Bake-O-Rama!
Last Saturday, we baked a helluva lot of flatbreads and pizzas and I schlepped them in three trips to the Athens Farmers Market, one of the best in the country. I have to admit, my world-be-damned...
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The Most Awesome Local Spring Pizza in the Whole Wide World!
I made this pie a few weeks ago and I am still remembering devouring this beauty! It has all the greats of spring; ramps, spring chard,morels, asparagus, spring chevre, kale flowers and Parmigiano...
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The Morel Bombe!
What do you do with two huge morel mushrooms? A few weeks ago, I was confronted with this awesome dilemma but luckily I had some five-day old pizza dough lingering in cold fermentation, with Fontina...
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The Killer Black Trumpet Pizza
This pizza is awesome! Enough said! Taking advantage of the very wet season here in Ohio, I obtained some very nice black trumpet mushrooms from Dave, (my shroom connection). These mushrooms look a...
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Bumble Bee Stuffed Ciabatta
To be an interesting baker these days takes a little thought, some digging for ingredients, a little technical knowledge and a lot of denial! That last part comes in handy at three a.m. when you shout...
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“Everybody has a plan until they get punched in the face!”
Mike Tyson really had that one right. It seems he might have owned a busy pizzeria or bakery because try as I might, I just can’t seem to stay on track as indicated by my weekly menu above. Last...
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Bones and Balls Batard
Sometimes my frenzied life leaves some documentation of my culinary absurdity in the dust. This happened last May when I filmed the making of a fabulously unconventional batard. I made over fifty...
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21 Killer Fruit Pizzas!
Okay, here they are, some great pies that I have made over the years because I just love fruit on pizzas. It adds such an great counterpoint to sour cheeses and is the perfect accompaniment to aged...
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Pork Heart Pizza Pie
One of the most underused items in the porcine library of protein is the pork heart. Rich in iron, vitamin c and that irresistible mild offal flavor. This is one of those proteins that you have two...
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