Panettone! Tall, crisp Milanese brioches, studded with homemade glazed chestnuts, golden raisins and citrus peel. Fragrant, tender and with a flavor you can only get by using 100% natural leavening. Perhaps the best thing I've ever baked. I'd like to share some photos and thoughts on the project.
The joys of making your own sauerkraut, and a couple of variations on choucroute garni. This is great Winter food, whether paired with traditional pork garnishes, or smoked turkey (above).
Left the city and moved to Vermont fifteen years ago.
I'm learning the lessons that Vermont has to offer: self-reliance, patience, and flexibility. As a technologist, writer, photographer, cheesemaker, baker and serious cook, living in Vermont allows me to use the things I've learned: cooking and baking from Madeleine Kamman, King Arthur Flour and others, Cheesemaking from Jim Wallace, Ivan Larcher in Auvergne, and Academie Mons in Lyon. I'm also interested in gardening from my years on the North Shore, and am now growing upwards of a thousand hybrid daylilies.. I've paid my dues and am living in paradise. Till the power goes out.