Over MLK weekend, a friend invited us over for a spontaneous dinner party. One of the guests brought a very shapely loaf of French bread, and we spent a while discussing the excellent recipe testing and scientific insight provided in the recent books from America’s Test Kitchen: Cook’s Science and Science of Good Cooking. I only have the first on my bookshelf so far, but it’s provided lots of inspiration. It even had a rational for where my ginger-scallion-beef satay testing went wrong.
I brought the salty-sweet orange tahini soft pretzels and chocolate, hazelnut, and cinnamon krantz loaf (also known as a babka) as dessert. I’m not quite happy with how the orange tahini pretzels turned out, but the krantz loaf was intensely chocolate-hazelnutty, with just a hint of cinnamon taking it beyond a standard chocolate-hazelnut bread.
A) Braised Halibut with Leeks and Mustard from Cook’s Science
B) Sesame-crusted Salmon with Lemon and Ginger from Cook’s Science
C) Sweet Potato and Macadamia Magic Soup from the Perfect Blend
D) Chocolate, Hazelnut and Cinnamon Krantz Loaf from Honey & Co. The Baking Book