Parmesan Black Pepper Biscotti – Cooking School Online Learning Newsletter #15

Parmesan Pepper Biscotti

Parmesan Black Pepper Biscotti

News and Fun Facts I’m short on fun facts but you may want to try out my class on Wednesday, with a chicken nugget type recipe.   No class on Friday so you can enjoy the 4th of July holiday.   Here’s a photo of a flag cake we made at cooking camp a while back. Two six week series are starting up next week, once called Lunch Bunch in which your chef can make lunch alongside me and a set of six baking classes (you can sign up for milk chocolate cookie class individually with the first one being Milk Chocolate Cookies). Sign up here

Flag Cake 2019

Top Tip If you’re in the market for White Wine Vinegar Ratings, check out the ratings from Cooks Illustrated.

What I’m Reading Backyard social distancing get togethers can be as simple as crackers and cheese. I am a fan of camembert. If you are, too, I suggest you read this article to learn why David Lebowitz (of Chez Panisse fame but now living in Paris) thinks the great camembert comes from Normandy. I recently had some from Denmark and it was positively flavorless. Making French Butter and Camembert de Normandie at Isigny Ste-Mere

What I’m Watching A few issues back I mentioned I was watching Julia Child’s shows. A British friend of mine then pointed me towards an even more hilarious British chef, Fanny Cradock, of that era.   Play close attention to the fabulous outfits and fanfare when you watch these snippets from their shows.

What I’m Cooking My favorite experiment this week was “Parmesan Black Pepper Biscotti” from Gourmet’s 2006 magazine.   For those of you who yearn to bring Gourmet magazine back to life and are nostalgic for it, check out this recipe. I brought it to a friend’s backyard socially distancing dinner to rave reviews. For a simple snack or appetizer, top it with something yummy. I tried mission fig jam and some with caramelized onions. How about some camembert?

 

 

 

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