jenncc's Profile

Joined: September 3rd, 2011

Vanilla Ice Cream /The Only Ice Cream Recipe You'll Ever Need from The New York Times

This is an ice cream base recipe - I made the vanilla version. I only had 5 yolks and found it plenty rich and certainly delicious! I don't think it would suffer if you wanted to sub a little of the heavy... read more >

recipe reviews (1257)
book reviews (1)
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jenncc's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Zingerman's Bakehouse

By Amy Emberling, Frank Carollo, Antonis Achilleos
Chronicle Books - 2017

This is a great oatmeal cookie! I did add about 1/2 cup of walnuts. The maple syrup is what I think gives this a special flavor, as well as the addition of nutmeg. I made these large (about 3 T.) as directed and they were soft on the inside with crisp edges.

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This comes together quickly (verses other pizza recipes I have made). Technique is very good - I achieved the crispy edges and bottom with additional 7-8 minutes in the oven (directly on rack). However the flavor of the dough is well, just bread. What makes it special is the crisp, cheesy edge and the fact that the sauce is on top (ladled on after pizza comes out of oven). Which brings me to the sauce - I found it much too sweet, even with half the sugar. Lesson learned - taste the tomatoes before adding sugar! Also, may let dough rest overnight in fridge to increase flavor.
Note: I got this recipe from Joy the Bakers site before eventually buying the book.

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Flavor was terrific - nice and spicy. The texture however was a little cake-y for me. I was hoping they would fall somewhere between where they did (Puffy and cake like) and Dorie's Princeton Gingersnaps (very chewy and flat). I may play with the butter/flour ratio a bit to try to achieve the perfect texture.

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These were by far the most successful baguettes I have made, and in fact better than many I have had from bakeries. Great open crumb, crispy crust and perfect chew. I do wish there were photos of the techniques they use for folding and especially for shaping the loaves (I filled in the gaps with a little time on YouTube). I suppose the key to the great flavor would be the poolish and I would be curious to try this recipe with an overnight proof. I will be making these again for sure!

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