Chef's Blog, Chef's Notes Plus

How To Plump Dried Fruits

Plumping dried fruits by soaking them in a liquid will make them tender and juicy, eliminating any possibility of the undesirable leathery texture they can sometimes have in finished baked goods. Plumping dried fruits also serves to keep the amount of liquid in the formula balanced, as dried fruits can […]

Chef's Blog, Chef's Notes Plus

How to Prepare Laminated Doughs

Gentle warning: you are about to read a lot of information explaining the basic technique of laminated dough. Though it seems long and overwhelming, the process is technically simple, so take it step by step. When you are ready to try a recipe, read it all the way through before […]

Main Dishes, Sandwiches

Madeira-Glazed Portobello Sandwiches

Makes 8 servings Portobello mushrooms a dense, meaty texture when cooked. They can be prepared for this recipe a day ahead; cool the broiled mushroom caps completely and refrigerate until needed. Slice the mushrooms and allow them to return to room temperature before assembling the sandwiches. Use dry marsala or […]

Chef's Notes Plus

Making Homemade Croutons

Some things are just better homemade, and croutons happen to be one of those things. Croutons and rusks (rusks = big croutons!) keep well for several days in an airtight container, so make a large batch if you have enough bread on hand. To make croutons, remove the crust from […]

Breakfast and Brunch

Montazzoli Braided Breakfast Bread (Tarrolle)

Makes 2 loaves (about 12 servings each) This recipe makes two loaves of bread, but if you don’t need both, you can freeze the other. Cool the loaf fully, then wrap rightly in plastic, and freeze before glazing. When you’re ready to use it, let it defrost and bake at […]

Side Dishes

Mushroom and Leek Savory Bread Pudding

Makes 6 to 8 servings This recipe makes enough for 6 to 8 people as part of a bigger spread, but can be easily doubled, if needed. We used pancetta, but you can leave it out for a hearty vegetarian option.