Pastry chef Mary O’Rourke of The Waffle Window in Portland, Ore., shares one of her favorite holiday recipes, a cookie she used to have as a child that is made from three simple ingredients, and happens to be gluten free. The recipe is included with the video in the post.
Tula Gluten-Free Bakery Cafe was created ” to bring together” (the literal meaning of tula in Scandinavian) those who can’t consume products containing gluten, and regular eaters into the same communal environment that offers tasty food for all its customers. As we see in this video, people who suffer from gluten sensitivity or Celiac disease, it’s a big deal to find a bakery that provides not only a worry-free environment in choosing what to eat, the choices are abundant, and there are no second class citizens-every customer is equally welcome. You can read more about Celiac disease with the post.
In this video, we ask long-time baker and pastry chef Mary O’Rourke of The Waffle Window what she thinks makes a great cookie. Her answer may surprise you.
- TuesdayLooking for an easy bread to bake for the holidays? Mary O’Rourke of The Waffle Window takes a traditional Irish Soda bread, shakes it up with a few seasonal winter ingredients to bring us her rendition: Holiday Soda Bread O’Rourke.
After reading a book on bread making during his commute to his desk job in New York City, a young Tim Healea set off on a journey to become one of the top bakers in America. In 2002 he and his teammates came in 2nd place at the World Cup of Baking – the prestigious Coupe du Monde de la Boulangerie. In 2008 Healea opened his own bakery, little t american baker where he uses old world bread-making techniques and combines them with new approaches to making a variety of bread products.
How can the home baker come close to making the types of breads found in the top bakeries and restaurants? World champion baker Tim Healea offers a few pointers to help us approach that result.
The Weekly Roundup
- Chocolate Bourbon Balls (White on Rice)
- Beef’s Raw Edges (Kansas City Star)
Investigation of a meat-processing method that stabs tiny needles into beef in order to make it tender. This can also force E coli deep inside.
- City delays decision on hoop houses, gardening on vacant lots (Ann Arbor)
Meanwhile, residents of Ypsilanti are still breaking the law if they try to garden.
- School lunches from around the world (Huffington Post)
- Can rain gardens save Puget Sound? (Crosscut)
- Learning to cook under pressure (NPR) Four great recipes for pressure cookers.
- History of Organics in the United States (Cooking Up a Story)
Eleven-part series by Mark Keating.
- Farmers and scientists work together to save oysters (Civil Eats)
- Schmaltz (Ruhlman)
A new self-published cookbook for the iPad about cooking with chicken fat.
- Plough and Stars Farm (Plough and Stars)
Two Boston Globe journalists decide to start a farm. No surprise: It’s not easy.
- Why does pepperoni curl? (Serious Eats)
- Tests find mislabeled fish a widespread problem (NY Times)
- Science under pressure as chemical companies face MPs (Guardian UK)
Chemical company CEOs answer questions about their products’ impact on bees.
- Cider brings farmers back to the future (American Food Roots)
- Open fire stoves kill millions (Smithsonian)
How do we fix it?