Product: Daughter’s Granola

Daughter's Granola with yogurt and Muddy Pond Sorghum

Ever since I posted my take on Kim Boyce’s Chocolate Chip Cookies people have been asking me about Daughter’s Granola which I threw into the recipe in lieu of enough flour. The daughter in question is Emilie Coulson.  Her parents have a restaurant in Fish Creek Wisconsin called The White Gull Inn.  If you would like to torture yourself take a look at the Inn’s Breakfast Menu.  Emilie became particularly attached to the granola which she ate nearly everyday.  So this is her granola, not her parents ergo, Daughter’s Granola.  I love a good story, don’t you?  I met Emelie at Patchwork several years ago then realized (yes…Continue reading »

Delicious Pizza and Some Memories

Delicious Pizza Logo

I love pizza.  Who doesn’t?  But I don’t eat it all the time and to be honest often I make it at home since pizza for me has morphed into a toe dip into memory.  Angeli pizza never got much respect from the critics but that’s okay, the customers loved it and we who worked there ate it everyday.  Our pizza didn’t adhere to either the rigid orthodoxy of the Neapolitan style nor the more sour mother yeast informed pie that’s become popular these days.  In 1984 when we opened 00 flour was impossible to find and since we had a very tight budget we opted for a…Continue reading »

Best Chocolate Chip Cookies Ever

Evan's Choc Chip Cookies

This weekend I made the best cookies I’ve ever made in my life.  For someone who made cookies to sell in a restaurant for years that’s a pretty big statement. For years my “go to” chocolate chip cookie has been Kim Boyce‘s Chocolate Chip Cookies from her book Good to the Grain:  Baking with Whole-Grain Flours.  Published in 2010 she was one of the first noted pastry chefs with a restaurant background to seriously experiment with whole grain baking.  The book ended up winning a James Beard award and for many of us was our first template to baking with whole grains.  The first recipe I tried in…Continue reading »