BetterBaking.com - When Baker's Cook

Welcome to a column that was begun in 1997 on BetterBaking.com, called When Baker's Cook. It was launched because even bakers and pastry people do know how to cook. And we all have to eat - and not always dessert!

When Baker's Cook grew in popularity and is now the genesis of a book in progress, called A Passion for Baking - a book I've always wanted to do. It is a book my visitors have always asked for.

Each month, I feature a special new recipe from this column - highlights of what is going on in my test kitchen - some season recipes, some trendy, but always good and easy food. No flavor or nutritional shortcuts but all the chef's tricks I know to get people to your table.

As the saying goes, man does not live by bread alone. When you want great cooking, what is true in the professional kitchen and among ranks of chefs is true on the home front: call on a baker. Bakers do even cooking best. Some recipes are specialties of my BetterBaking.com Test Kitchen or inspirations on food features I am doing. I hope the best of these special recipes become a perfect companion cooking book for my last baking book, A Passion for Baking, (Oxmoor House 2007). At the very least, I want my own favorite recipes handy and not print out sheets.

What can you expect? Sumptuous chickens, roasts, incredible sides, savory soups, and simply wonderful family style, 'home bistro' fare. There is something for everyone -even vegetarians or other times, you can fine the most wonderful holiday recipe -just when you need it most. Stay tuned; in March we launch the first of these cook's specialte de maison.
It's great food, done easy, fast, flavorful and guaranteed to get you to sit down, at the table....once again.

June 2008 Featured Recipe

May 2008
Featured Recipe
Best Ever Asian Chicken Salad

A delectable layered salad of noodles, vegetables of all sorts, and a zingy, Ginger Garlic Sesame Seed Vinaigrette that is outrageously good. Move over, Benihana. Did I mention seared filet of chicken on top? You can also used grilled tofu for a vegetarian approach.

March 2008 In Honor of St. Patrick's Day, Guiness Irish Stew Two Ways -
in a mini crock or topped with a buttery puff pastry crust.

Guinness Irish Stew with Puff Pastry Cover

French Bistro 5-Star French Pepper Steak
Not to be confused with steak and green peppers, this classic French bistro is beef at its finest. It features a pan-saute rib eye steak (or any prime, thick cut, boneless steak you prefer) with a brandy and red wine sauce, garnered by deglazing the pan. It is absolutely mouth watering and as good, if not better, than any restaurant could do. Use the best peppercorns you can find and a good pepper mill as well as a mortar and pestle. Invest in a great, tender, properly aged cut of steak. Serve this with classic double fried French fries, asparagus or green beans and a tossed baby greens salad, with balsamic vinaigrette, fresh garlic croutons and slivers of goat cheese.

Granary Malt Loaf
The best fries are fried twice. There is a special method here that is the trade secret of bistro chefs and any French fry outlet in Montreal (did you know Montreal has the best frites outside of Europe?). Just follow the recipe. Match these up with a burger of Bistro Style French Pepper Steak, a salad of baby greens and balsamic vinegar and a warm sourdough baguette for a feast. A dusting of Fleurs de Sel (imported salt) would make this dish a banquet on its own.