17 Burst results for "Dorie Greenspan"

"dorie greenspan" Discussed on Radio Cherry Bombe

Radio Cherry Bombe

12:50 min | 1 year ago

"dorie greenspan" Discussed on Radio Cherry Bombe

"And now Christina. I'm so excited. Everyone came up to hear me talk. So my name's Christina I have two main interests cookies and cats and I do both for a living. I've two bakeries called macaroni parlor then there's meow Parlor New York's first cat cafe on UNAI throw the cat equivalent of this jubilee every year call Jackson galaxies cat camp. I'm a lucky person. I have a wonderful family. I have amazing easing friends. I have great employees and I've helped over five hundred cats find homes. However things weren't always this way? The loneliest period of my life was about ten years ago. I'm not sure what I was looking for when I moved to New York but I knew I was afraid to to stay in the suburbs and afraid that I would just settle as a teenager. I didn't know what settling was. I didn't know if it meant fulfilling the dreams of my immigrant parents by becoming a lawyer or if it was choosing a path because it seemed easy I don't know what are y but I had felt uneasy for very long time. So I just kept busy busy. I graduated college in three and a half years then went back to school to get an associate's and then back to school to learn how to sew instead of pursuing higher education as just signing up for school for the sake of filling my time I took internships and eventually jobs my dream companies only to look around one day Eh and wonder why didn't fit in. I'm an introvert who felt so uncomfortable in a city of eight million people that I was thinking into into myself. It was my mom who encouraged me to sign up for my first speaking class at that point. She knew I would never be a doctor or a lawyer and she a new unhappiness look like she told me that. When I was in preschool we had a weekly Bacon class and it was my favorite thing in the world? She knew I was lonely than to partly because I didn't speak a lot partly because I didn't understand what people were saying and partly because they constantly felt like other but food has no language barriers and it was my favorite part of the school week so as an adult I start to take baking classes over time late nights of anxiously waiting in for the night to end and the next workday to begin turned into our spend on the floor with my feet propped up against the oven watching breads rise cookies caramelized caramelized and magic happen. Finally something felt right. I'd spent so long chasing shadow. They never stop to look at what was in front of me that in a city with thousands of restaurants fast casual joints and cafes though the thing that made me happiest could be a career I went all in I use recession as an excuse to shrug and say the desk job wasn't going anywhere anyway. Within a year I was in pastry school met my now husband who's over there and we started macaroni parlor but anyone who has opened a business knows the first few years are still lonely. You don't have time to socialize because you're understaffed. You're afraid to step out because replaced my burn down in fifteen minutes. You're gone and you go to sleep so late that you wake up tired but that kind of loneliness didn't hurt I had a purpose and it was tangible and things felt right during this period. I didn't have many friends ends but I had the Internet I used to write about my life about owning a business and the things I was learning. I didn't write for an audience. I wrote because for the first time in a long time I'd a lot to say and so I wrote into the abyss of the Internet much to my surprise it spoke back. If you love a New York has a cat cafe it only exists because my business partner sent me a letter five years ago and I was so touched that I hired her her to work in my kitchen so one who works for me now read my blog when she was in pastry school last month someone from Australia message me to say that she thought me recently because you starting her own business. I haven't written for many years now because I'm not lonely but there are still people out there looking. It made me realize that we're all looking looking for some connection. It's what makes us alive Dory understood this years ago before we had twitter and instagram that will food is a necessity city. It's so much more than that. It's about people it's about connecting with others about memories and experiences her cookbooks were the first I had ever read included stories about a recipe thirteen cookbooks in Dory's invited people all over the world in some of the greatest kitchens and more recently into her own own kitchen. I I found through her world peace cookies name because they are good enough to bring world peace then there was Tuesdays with Dory where people connected connected with each other from their own homes by blogging recipes entire communities sprung out of doors writing and everyone who participated how their own story to tell she helped people create memories. Today we have so many more tools at our grass to allow us to stay in touch to meet new people to double tap or Swipe right right we can invite people to peek into our kitchens with photos taken on a phone or quite literally like joy invite people to cook besides us in our actual kitchen joys joys one of those people who figured out a way to combine storytelling food and the desire to connect both on and offscreen using these new tools she gets it. I wouldn't be surprised if that's helping out someone who is lonely today. Food has stories to tell people to feed look forward to listening to these women talk about their careers. Here's the human element of food and how social media has impacted the landscape from their first cookbook. Dori was one of the first people I met in the food industry three men T in a mentorship program and for years. She sent me words of encouragement. Every few months got an email from her about something she saw that she wanted to share or deceive. I was practicing self care or just to send some love. Doria was one of my first friends as an adult and she claimed she had nothing thing to teach me. She may not know this. The much of what I've learned from her has shaped entirety of my career so without off my chest. I'm so happy for everyone here to listen to the Magic to come because I know it's going to be so beautiful. The I'm going to start off my conversation with Dory today by telling her a story so I was saying in two thousand and six I was working as a baker in two bakeries. I wasn't joy the baker so it was funny that I was Baker into bakeries because I was an enthusiastic home Baker and I had finagled my way into to baking jobs because I realized that if you like to bake and you will get to work at three thirty in the morning you're hired you know so I would get to work at two thirty in the morning and start baking because a lot of times I would mess things up and have to throw them away so then at three thirty ready when real bakers came in I'd be like hey guys just starting fresh just here ready that happened a lot career and so much chocolate Mousse okay. I'll get to it training you in the speaker like coming prepared with extra black bags to throw yes yes and after I get off of work I would go home on the way home. There was a bookstore and in the bookstore was your baking from my home to yours book and I couldn't afford to buy it but I would sit in the aisle and copy down your few recipes word word for word it's no problem and then I would take the notebook to the bakery at two thirty in the morning and try some of your recipes and what was that wasn't the one that didn't work was it that you know they always and what was so wonderful to me about that book. Is that your your technique was so helpful but it was written from the perspective and from the heart of a home Baker and so I take it to this new job in in a place where I was making friends with my fear and I got so much comfort and skill from it and I bought the book I eventually could afford it. I had to save up but but the mother in me is thinking. If only I had known this I would've since you the book story they don't do that. People need to buy books so yeah so I wanted to tell you that story and then ask you you think you ask you how your kitchen journey started and what were the books that maybe you held close to your chest as you were embarking on your journey from Home Baker to professional personal home Baker to Home Baker. No I am a home home big can I just I worked with Julie. This has not answering your question but I will call okay so I had the amazing the amazing good fortune to work with Julia Child in the nineties. I wrote baking with Julia which was the book that accompanied her TV series and we shoot every day and one day Julius said I want to play Hooky. We play with me and so I had I still have a little MIATA which is like a car the size of Jelly Bean holdaway. You have Miata a red one a red one yet yeah and it's it's a convertible but Julia you couldn't you couldn't take the top down because your hair right and Julia had sized is twelve or thirteen feet and so I kind of had to plead her to get her into the carpet. This isn't this isn't the story. I want to tell you so. Julia said let's play Hooky. I Origami her into the car. Her idea of Hooky is going to the supermarket and so we're we're shopping around. She's helping people choose a good melon and at some point she turned to me and she put her arm around me. She's six tall and she said you know we make such a good team and I was really touched and she said we make a good team because his were just a couple of home bakers and even after all the Julia had done and all the Chia taught all of us. She really thought of herself as a home Baker and I have never stopped thinking of myself that I burnt my parents kitchen down when I was twelve I wasn't. I'm GonNa do this very quickly. I wasn't allowed to bay. I got married when I was nineteen. I'm still married to Michael Greenspan and I learned to cook and Bake because I I learned to cook because I had to and I learned to bake because I really wanted to and I my book the book that is tattered and has spots. I thought they were chocolate. I have no idea what they are. All over. The place is me to heater she. He was my does it. Does anybody know maybe heater so she was my hero zero. Everything I made from her books worked. Her directions. Were so precise. When I started writing about food I had made it in my my minehead she was she taught me to Bait? What is your favorite thing of hers to Bake? Do you have a favorite. She had a lemon cake in her the first book that I made for I made it every year for our son's teachers for their Christmas gift. I made it for potlucks. I made it for everything everything and when her the paperback version came out that recipe wasn't there and one book later she wrote and she said here's my revised version..

Baker Julia Child Home Baker Dory New York Christina Bake Jackson twitter Doria Dori partner Australia Julie Michael Greenspan Julius
"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

Your Last Meal With Rachel Belle

02:45 min | 2 years ago

"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

"Now before we wrap up. Let's check in with Dory. Like, I mentioned she has a new cookbook out called everyday Dory. The way I cook. What is one recipe before? I let you go one recipe that you'd say you have to make this from your new book. Oh, you ask, you know, US a million questions. And now you ask the hardest one. I'm a hard hitting journalist story deal with it. So when like so many of them, okay? I was going to tell you to make the oven chored tomato stuff peppers. But instead go to the desert chapter. I'm there sin the back your there. Look at the triple layer parsnips cranberry cake. Yeah. That sounds so interesting. It's such a good cake Pige to sixty six so that's what I think you have to make because it's easy to make. It's very simple cake thing CARA cake, but parsnips, oh, it's got the sweetness of carrot cake. But parsnips have they have carrots sweetness, but they have a slightly mentally vigil tastes that is so delicious with sugar and with cream cheese frosting. And then there's a make it in ten minutes cranberry jam that goes between it so parsnips cranberries cream cheese. I love that in parsnips. That's my mom's secret ingredient to her mom. Soup that I always put in that. I think sets it apart. That's the only thing I've ever made with parsnips. Well, now, you're gonna bake with them. Okay. So bossy, I am just. I want you to make that triple layer will we're going to come and burn my kitchen down. No, I'm I'm over that. Already. Those are your wild teenage years, and that was story Greenspan's last meal, you all thirteen of her books everywhere. But I always recommend that you shop at a local bookseller trying to keep them in business in here in Seattle. We have this fantastic all cookbook store, it's called the pantry and there are others around the world. So if you're in San Francisco, I recommend going to omnivore books there is appetite for books in Montreal Canada. And I have heard from listeners who live in Australia. So I wanted to do a little Sydney shout out. There is a cookbook bookstore there called cookery book cookery cookbook bookstore. Huckabee books cookbook bookstore in Sydney, Australia, which I just learned from a friend who was in Australia that if you're like a real you would say S T R A Y, straight straight straight. Thanks to Jodi Boone. If you're interested in learning more about IRA, Vida, you can work with her to learn more about your body. I met with her. I learned all about my constitution. And here, I am drinking warm water not being cold at.

Australia Vida US Sydney Jodi Boone IRA Huckabee Seattle Greenspan San Francisco Canada Montreal ten minutes
"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

Your Last Meal With Rachel Belle

02:07 min | 2 years ago

"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

"If any of your other routines change, you said, you're very ritualised and other parts of your life as well. Not so much. I'm pretty good at not letting you know other things bother me so much who is kind of important to me. Do you? Remember what you ate on the day that your mom passed away. When you didn't have the burger. I'm trying to think it's I'm sure it was something that the wife made for herself. And I shared in it because I know I didn't eat very much at all. When that happened just wasn't very hungry. I mean, like for me, I can black out eating if I have to you know, and that's something like that would probably make me black all eating John says he has other rituals in his life other habits. And there is one other thing that he does every single day that is particularly endearing, but my mornings now, I write a letter to they're like eight eight widows and widowers I used to work with them. I write them a letter every day. So I do in the morning if I get all going to sell that I write a letter to all of them. And then I go out on errands. I built Mila letters. They love the letter because I I gotta work sense of humor from working in a prison so many years, so they got a kick outta my letters. And that I appreciate that. And so if they like them, I'll keep them coming, you know, that's really sweet I like to write cards and letters to. But I find that people. Don't write me back because most people don't write anymore. Does anybody? Right. You back very seldom, you know. But it's it's funny. If they miss a day of a letter, whatever they'll they'll call you aren't going to stop Remy letters. Are you? So. They want to keep coming. That's funny. Okay. So at this point, I'm sure you're wondering what's up with don's health is he just a walking Big Mac are his veins filled with American cheese and special sauce. His doctors say that he is fine. His cholesterol is great. He maintains a healthy weight. And I think the idea is that he eats junky food, but he doesn't eat that much of it. So his calories are under. I don't know what this is doing to was heart or his mind, but he's fine. Stop worrying about Donald everyone. He's fine..

don John Remy Donald
"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

Your Last Meal With Rachel Belle

03:38 min | 2 years ago

"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

"A fan of about maybe think about six and a half years right state wanna day because she told me to try other foods and stuff like that. Then when nineteen Eighty-one think April first, she said that if they didn't kill me by now, I could go ahead and start eating two a day again if I wanted to so it's been pretty much to a day ever since. And so I understand now you don't always go out for a freshman every time you keep them in the freezer. Is that true? That's right. I only go to McDonald's twice a week. And I'm like waiting in line for food and stuff. So like today was Monday. So I bought six big Macs. So that's good for Monday Tuesday Wednesday Thursday, always by eight. And then that's my Big Mac for Thursday, Friday Saturday and Sunday, I've acquired a taste for microwave Big Mac. So I like eating them like that. And other people might go. Yuck. But it's just an acquired taste I've had ever since seventy two since nineteen seventy-two Don has eaten more than thirty thousand big Macs. He keeps tracking his purchases and a little note. Book he saves all the receipts and all the boxes that the burgers. Come in. Another one called Baltin of mine that I can't help. I'd have to say in the house right now, there's got to be well over twenty thousand Big Mac cartons. I also have saved every receipt that it gave me, but a lot of people don't realize that receipt. Started at my McDonald's on October twentieth. Nineteen ninety four so there's quite a few years at McDonald's intervened had receipts, though, the only way I could prove my and stuff like that was to save cartons, Don has a wife and kids, but they aren't sleeves to the golden arches like he is he proposed to his wife and McDonald's parking lot. And he used to take his two sons on his Big Mac missions when they were kids. But it's kind of like the idea that if you don't want your kids to smoke, you'd make them smoke a whole pack of cigarettes. So they never want one. Again, he didn't do this intentionally but by taking his kids to McDonalds so much he says, they just lost interest. They are not McDonald's people and on a daily basis don's wife Mary eats her own meals and Don. On each his big Macs even on Christmas. But there have been a couple of handful of days when you couldn't have a Big Mac, right? If that I missed out of forty six plus years. The first time was like nineteen eighty-two snowstorm in. I worked my way over to the McDonalds, but they never opened. And so that got me into the habit of keeping them in a extra ones. Refrigerator extra ones in the freezer, or whatever the second one I missed it was a day. My mom died. It was a just a dump promise. I made my mom that I wanna eat one on a day. She died that way. I'd never forget the date, and then I missed three because of traveling it's hard to believe he can travel around the United States and not get a McDonald's for six hundred miles. But that happened to me about three times. And then a couple times missed because the work because I worked as a prison guard, it's kind of the military. So if they tell you you have to stay then you have to stay in. So them are days. I couldn't control so them don't bother me as much and then the last one was. November twenty third two thousand. That's the last day. I missed was more than eighteen years ago that was Thanksgiving Day. And of course, they're very knows. Mcdonald's is closed on thanksgiving. I thought there was more big Macs and a freezer, but I was wrong. There were none. And so my family's very patient with me that day because I got really, hyper and stuff like I usually do and even though L McDonald's or close they let me drive to them all and just check the door at all see if they're close. So if something about me only for that day, and then after that day's over them, you know, everything's back to normal. But for a day, if I'm if I'm gonna miss I get really, hyper and stuff like that. Does the same thing happen?.

McDonald Don McDonalds L McDonald United States don Mary eighteen years
"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

Your Last Meal With Rachel Belle

03:26 min | 2 years ago

"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

"Dorie Greenspan wants mitt chip ice cream lobster and then and ice cream sundae with hot fudge and toasted nuts for her last meal, but for years and years and years, she ate a much more modest meal every single day for lunch rice with sunflower seeds, and raisins, so interesting doesn't come from. I don't know where it came from. I used to wake up in the morning and make a pot of rice. And I would have the rice hot for breakfast. And then for lunch. I would have it at room temperature with little olive oil over at salt pepper nuts, and raisins, and then whatever was left over. I would you know put away we he'd or fry. I just hit this thing for race years. It lasted years. Are you a creature of habit in general just with the rice guess things that I do all the time? But in Fant I am somebody who just follows her wims on one of the things I do. The kitchen all the time is not do what I say I'm gonna do. So I can plan a menu, and my husband will come into the kitchen and say, oh, I thought you were making chicken, I think I had another idea or, you know, I'm the kind who goes to the market with a list and comes home with nothing from the. So I'm not really a creature of habit. But lunch. Yeah. Yeah. With launch makes it easier. I mean, you're probably coming up with recipes all the time. And so it's like one less thing. You have to think about is your lunch. I also liked it. Was just good. I am fascinated with people who can eat the same thing every day because I am. So not like that. I've tried to be one of those meal planning people that you read about in women's magazines where you're supposed to make a big pot of something on Sunday night and eat it throughout the week and by Wednesday. I hate this dish, I can't eat it anymore. I literally don't eat it ever again. Sometimes because I'm so sick of it. But Donald Gorski takes the cake in the creature of habit department, even though he never eats cake because the only it's big Macs. Let's start at the beginning. When did you have your first Big Mac? I Big Mac on me seventeenth nineteen seventy two. And it was the day. I got my first car. And when I got my first car I wanted to go with McDonald's. And then I went to McDonald's, and I bought three big Macs. And I my three big Macs. The cartons in the backseat. I ended up coming coming back. A couple more times that day for three times eight nine big Macs on may seventeenth nineteen seventy two. And then I started in big Macs. Every. Ever since in. What prompted that? Why did you start eating them everyday? And why were you eating so many like so many I probably 'cause compared to like eating chocolate for the first time or something you can't get enough of it at first. And then after a while you just can't eat as much chocolate as you want anymore. I quite a few big Macs for about a month. And then I started coming down into a phase where it was like three a day or down to a day. But it wasn't never doing nine. Again. What gummy started on? It is just that Big Mac or my favorite food, and there's nothing better in the world. And so I just wanted to leave my favorite food every day. So what's your first ever big neck on may seventeenth or had you had them before? No. That was my first one ever was may seventeenth nineteen seventy two in. So were you still living with your family when when you got your car in nineteen seventy-two? Yes, I was my mom later on made me promise each one a day for a while. They're in a little bit worried. Just eat those all the time. So there's..

Donald Gorski Dorie Greenspan McDonald
"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

Your Last Meal With Rachel Belle

04:13 min | 2 years ago

"dorie greenspan" Discussed on Your Last Meal With Rachel Belle

"Sweet taste is heavy and too much. We can really slow the digestive process down. So let's we've had a home meal, and then we pile on top of it desert. This can also cause in digestion gasp alluding fermentation Jodi says when she's really hungry desert. Just doesn't sound good to her. So she'll start her meal with a less sugary. Sweet like roasted beets carrots. But my next guest is all about having a little chocolate or even whole cupcake before a meal. Brandy Malloy co host the new food network show. Let's eat she's a food and lifestyle contributor on the today show, and she's a judge on many food network shows like the very hard to say guys, grocery games and chop junior. I did it and brandy is pretty much. A lifelong proponent of eating dessert. I my dad's served in the army forty years, and one of the places that we were stationed was Germany and in Europe. It's very common to start a meal with a little bit of coffee and pastry or some chocolate, and that's kind of like, you know, your teeth before you have your actual meal when you eat dessert after then it just becomes the cycle of cravings because you have dessert, and then you want something salty. And then you want something sweet again is that something that you've experienced. I totally said this two nights ago at dinner. Yes. I think that is absolutely right. A lot of times you have deserted the end, and then it's almost like a restart in. You're like who I want something salty. But then he after you something salty want something sour, and then you're kind of going through all the different flavors. And then you're having a second dinner. I totally think it's it's the bad way to go about things. And listen, I'm not talking about eating a sleeve of orios or going to town on Sunday, which is a little something that you actually enjoy an what I love is. I did a article about this several years ago when I talked to some doctors in clinical nutritionist, and I was really happy to discover that one of them said that when you do eat dessert with a higher fat content or protein content like ice cream or an avocado based chocolate pudding. It actually helps lower the glycemic load of the meal. It's not just all sugar. So it's not like your blood sugar is gonna spike, and you're gonna have a sugar crash. It's something that's gonna help make you feel more satisfied. And therefore, you're probably not gonna eat as much for dinner with. It's all going to even out but aside from the health benefits and the digestive benefits. Jodi, says desserts are connected with the heart. But I'm not talking about the one that's beating in your chest. I'm talking about the one that inspires you to hang pictures of Jordan Catalano, aka Jared Leto all over your room that you ripped from the pages of teen magazines. I love you, Jordan. The only thing too. That are Viet is says is sweet equals love. So we have to really watch when we are craving. Sweet. We are craving love. And so if we're excessively craving sweet, it might tell us something about what our heart needs are what we need physically. And so the sweet taste can also Volk joy and compassion and love, and, you know, maybe this is why we share, you know, suites with each other and fake, desserts and things for each other the shore love and affection and utter ration-. That's true. I never thought about that. You never give someone like love crackers. Love broccoli. No. I wonder why. 'cause there's plenty of food. That is like crazy delicious pizza like I'd love or someone to give me a love pizza. But it's never it's like Brown think about Valentine's Day, and you just go to Bartels in the whole. I'll is just candy and chocolate. That's right. Exactly. Yeah. Because love equals sweets. We equals love. So my one year anniversary with my boyfriend is coming up and our first date was on February thirteenth, and we shared a fried chicken sandwich on our first date. So I feel more attached to that in my heart than I do for chocolate. But I always joke with him. I wish that are anniversary was February fifteenth because that's when all the candies on sale like on the thirteenth that is the highest price. You're gonna pay for chocolate so really poor choice for a date. Okay. Time for a break..

Jodi Brandy Malloy Germany Europe Jordan Catalano Jared Leto Viet Brown Bartels forty years one year
"dorie greenspan" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

01:53 min | 2 years ago

"dorie greenspan" Discussed on WNYC 93.9 FM

"Essay for the rest of tonight here in our area. This guy should remain. Partly cloudy will have a low of about twenty seven tonight partly sunny tomorrow, high near thirty eight with wind chills between twenty five and thirty five degrees. And be sure to join us in the Greenspace as Dorie Greenspan and Melissa Clark. Hold a holiday cookie masterclass Wednesday night at seven you can find tickets online at WNYC dot org slash Greenspace. It's eight PM. This is WNYC FM HD and AM New York. Saturday.

Dorie Greenspan Melissa Clark New York thirty five degrees
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

01:49 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"Whatever and that's because of that second ferment haitian of adding the more sugar in the east so there's one but there's one natural producer that i highly recommend m called caneda in c a n e v a and m they make a a wine called coal fondaco that's just awesome and look i i love it that that's like that's my goto for like per second and a general procecutor for all you can bruins always say they're always me more affordable than champagne yes yet a l sparkling wine is more affordable than champagne the early for paying on it was damn french i know uh okay so arts on bringing that um and then finally all you know what i forgot i got that other holiday party invite yum an a lot of times i like to bring a bottle of wine fed just want the bottle wind to look cool 'cause you either they're not going to drink it at the party or someone else opens it in that person in passes around in the bid on don't even i hate those people don't be that person that happens at a holiday party and like award addicts more they wake up and there's a bunch of wow find leftover that friends broad and you have no recollection of who brought what how ever if your the person who brings the wind with the really cool label drake omega that's such a cool bond opium orissa brought that ran adult wronged and now i brought it can you give me a a recreation of like the wind that's as good as the label is cool absolutely when i think that that's really important i think that there is a weird thing right now are people think degas winds this have cool labels but the uae inside extra six and that's not true there's see i i my contention is that if people have good enough taste of make a label that means they probably couldn't no no no no no now now the al yeah i promise you i promise you the cool kid wind and the like the cool kids uh is they get out gu g u t yup.

producer bruins opium uae m french i
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:02 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"They bring on i would recommend at some the kollek oppressor vinya vac yeah while you have to do some slowing their set listeners and all so kulik apart that is c o l l e c a p r e t t a and vinya back yeah this is two words but binia v i g na and a vecchi as b e c c h i a and this is a really cool wind because it's a trivia knows spla tino um so it's a very specific type of trebinje ana that is specific to umbria in italy which is not super close the ocean but i love this wind it's describe it or compare it to something we might know the calcutta manufacurer it looks like strong cold like it looks like puzzles hair it's so beautiful and smells like salted wet rock with like these floral breezes with like a little bit a pineapple and like a little bit of pipe pya it's like delicious a t slake and he's like um concentrated pineapple with like but like doused in like jasmine in like gasoline which saudi in a craze leads a little crazy i'm i'm was it whatever makes carla happy that's best was most important but like i wore is it it's you make us on a little sweet for my taste it's not sweet it has a it's it's the when i say things like pineapple or things like that it's it's more of an acidic it's on the acela this i like a synagogue gap well i do too so for me this wine although i am describing in that way because as are that prominent can a notes other winds that i enjoy drinking are always going to be on the acidic in salty's side like i really like that sort of thing so this sort of wine even though i'm describing it you know as having these in you know it's a green mellon in orange peel and a has these these things it it generally is very um it's still salty and has like a really nice by on it and i think it goes really well with italian fish dishes um we ussl let's let's what would quit core.

carla binia italy calcutta
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:32 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"Perfect chocolate chip cookie and then okay so this last one we ask every one on the podcast in your case it seems a little silly but it's butter or olive oil butter and that one was evening a very very appropriate to end on well during greenspan thank you so much this was such a pleasure craft with great to talk to you this week's episode is brought to you by cigna in partnership with the tv doctors of america who reminding you to get your annual checkup and to learn your four health numbers as numeral four blood pressure cholesterol blood sugar and body mass index don't put it off make your appointment today visit cigna that signal with a c c i g n acomtake control and learn how an annual checkup in knowing your four health numbers could help save your life go no take control of your health cigna together all the way hey this week's episode is also brought to you by intercontinental hotels and resorts presenting their podcast series stories of the intercontinental life fleet studios production from montreal to washington dc to panama the world is a magnificent series of connections between people places and cultures with intercontinental explore the power of empathy the importance of new perspectives and the rewards of gaining a greater understanding of the world download stories of the intercontinental life on apple podcast or google play and finally this week's episode is brought to you by wine access great wine makes the holidays even better i heartily endorse at statement wine access offer some of the most distinct spectacular vintages at any budget and shares the whole story behind each bottle wine access has an acclaimed master wine team that tastes thousands of bottles every year wow that's a lot of bottle to taste judged on flavor and enjoyment each must exceed expectations defined by their price no matter if it's a fifteen dollar bottle or a five hundred dollar bottle plus anybody that you don't love is on the house now is the perfect time to bring these incredible winds into your home for the holidays wine access is giving a petite listeners a limited time.

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"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

01:50 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"I know that people do get anxious about beaking actually think taking this year than cooking because we're speaking if you follow a good recipe you don't have to make those kind of judgment calls that you're doing cooking there's no season to taste there's there are no questions about you know cook between fifteen and twenty five minutes there really new new thinking thinking if you follow the rest of the coup and the good recipe you've got a really great chance and being successful but i know that people are anxious about speaking in the beginning just keep doing it because you want to get to that point you get there quickly where you're just enjoying what you're doing uh well i think that's a great uh no to conclude on and i want to proceed to the lightning round which is a series of rapid fire questions it's either or um so i hope you're ready no i feel like the anxious baker that i just described i like the anxious and right route this will be quite i promise i it's it's so relatively low pressure espresso or drip coffee fruit deserts or chocolate desert oh wait a second the first one was easy to second one night it oh i want those chocolate okay scrambled eggs or poached eggs poached salted chocolate or assaulted caravel come on oh come on yeah that one now and a had an idea sounds good chocolate okay so with a pie whipped cream or ice cream ice cream roast chicken or steak free brit stricken perfect crisan or perfect chocolate chip cookie.

baker twenty five minutes
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:25 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"They should have been doing this for a long time and yet they're time hunting working when i have just in late tools for the job it actually dog and the mile and think it's just perfect it soon wonderful it feels good to have a good tool i have a whirlwind pen that i'm in love with it's a french pin which means that it doesn't has handled um bullying pinch with candles heavy ones are better for grade than they are for pitched pastry i find that i don't get the control as much control as i want with a heavy pin and with one with handles so it it not tapered line he's made of nine line and it perfect kuwait for pastry it's heavy but not really really heavy and i can get great control from the fact that it i can i can put my hand anywhere on um and and wounded easily i love stepped ten i let having parchment peak or in the kitchen show i roll all might do between parchment it means i don't have to add flour to my dough and nothing sticks to between parchment and my rolling pin i'm i'm i'm ready for cookie season right first first which which i think of this nec than but certainly work heading into the time would even people who never baked cookies will speak for the holidays and ask for advice screen new baker biggby big big big big big the more you beach club bitter you get at it the more confident um you or the more you enjoy it i signed baking a pleasure i love everything about it i love the deal is the ingredients i love that the fragrance uh ingredients as their baking i love the transformation the magic really because you know butter flour sugar eggs i said could be a cake pretty could be ellison things um i let the pleasure of sharing and then when we'd be you'd be not for ourselves usually but to share and as a new leaker i know that natural white but.

kuwait the deal ellison
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:04 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"For a restaurant called quiroga in power and um that restaurant came and went very quickly but the cookie lives on and i looked at it and they should kind of like the american chocolate chip cookie and see it coming to her but it's not just lately chew we put our little country around the edges the song is such a surprise and even a ship you know and it's even a surprise now when we're accustomed to sweet thing being slightly salty a shot this mysteriously marvelous cookie it is and i published it again in beaking from my home to yours i wasn't going to but i'm ran into a neighbor of mine in new york and he was telling me the king need that chocolate cookies and love them but he never called them korovou cookies on he called them world peace cookies because everyone in the world had these cookies there we'd be peace and i love that story so much and i love the name that i briefed published it and somebody said to me oh well the cookie can't be better than the name my thought one could be it is it's really one of those perfect recipe is where every single ingredient strikes a perfect balance and it it produces something that is truly greater than some of its parts i mean i i can't say enough about how good it is and i've i've given that recipe to so many people and said just make these they're not hard you probably have all the ingredients and every person rates bakken says while this is this when really liked takes high honors thank you kirke yes us so i mean i make those ever for the holidays at bring them to parties um do you have any holiday baking traditions of your own are there any recipes that you make every year round the holidays that you your family can't live without i think cookies lock.

new york beaking bakken
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:02 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"It's being harvested in many other places um but he used to sell and he used song this team played so every day now but remember him saying to me to think about salt in pastry the way you think about it in savory um cooking it it to seasoning that schol brings up other flavors hit brings up the flavor of chocolate brown butter regularly butter um a tarom now that if it's a lift or upper of of flavor and he only hughes still a little bit more salt than we were accustomed to seeing and beaking recipes at that time yes so that brings up for me the very famous recipe and truly one of my favorite recipes of all time which is the the what you could termed ruled peace cookies i was on a podcast with her editor in chief adam rappaport on talking about holiday baking and how that is hands down every year or i'm gonna make it multiple times a year but especially during the holidays and they are these unbelievably good chocolate saab lay cookies that you form into logs and i've never tried a cooking that beats that recipe it stressed i mean how do you make it all the time you you must how to commit a man it all the time i remember a nathan cookie and really when you think about it why should it be so amazing it's a mystery to each butter brown sugar and and then white sugar no eggs on on flour and cocoa chopped chocolate and slurred to so it's like uh chocolate chocolate chip cookie but it's not it's like a short break but it's not i remember when peered gave me the recipe for bed so it will be published it originally encouraged sweet she had developed a cookie.

hughes editor in chief adam rappaport nathan
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:00 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"And and then we might be three pound cakes um with our three favorite butters and it's really a fascinating thing to do you can't tell the difference you can feel the difference on among some of it voters in your mouth waving meld the way the deep big cook trim out the way the pflugler lingers i think people don't really realize that any butter think as more of a living product instable kinda give it credit for and when you taste of butter meat from grassfed dairy you you really taste that grassy nece it's really has so much variance and quality um i think people don't realize that when there when they're making me to sink it's all sort of another pantry item you know i i felt that way too i am butter flour sugar and you make a cake right and you see you can still do that and you can make it delicious but it is fun to choose to know a little bit more about that ingredient much clearer i look when you wanted a living ingredient so when you're at home do you have whether he whether you're on here in the us or your entire stu have like an every day brand of butter and then like a special occasion butter that you get out so i use uh four may baking i use either landolakes or cabot butter because i'm looking for butter is it a lender leaks this nationally available and so i'm still beaking with products that i know everybody can get sued that the rest of the piece that i cast in that i know work in my kitchen i can have confidence that they'll work and everybody else is kitchen as well but um i keep carry goal saul do butter that's breakfast butter i uh remind creameries butter with salt crystals with people um and i have french buttered that it's.

saul three pound
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

01:54 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"Uh huh d i do you notice a big big difference and your testing recipes between a european and an american butter more different in in peak and there's shown different obviously in texture because uh the richness of uh of european butter but two recipes work with both american and european butter uh it really feels like in the last five years on in the us there's been some really explosion in sort of higherquality butter is that on dairies of and making a europeanstyle butter and he's been a cultured butter i notice on the shelves at a supermarket last weekend that i think it's time to remember which dairy and maybe was organic valley that has a cultured grassfed butter that just comes you know in in pound packages and i tried it and i was really really impressed and it feels like that's relatively new here i think it is new i'm seeing it easy in where i am in connecticut where there are very few specialty shops and um and big chain your many big chain um supermarket the butter section has school loan and its allies allison king more local buggers which is very exciting yes i became interested in butter the years ago you i've been a baker for for a long long time and i've always used regular butter um i loosened french it's gonna be almost twenty years ago and i was having conversations with he you know while land cluelessly it totally french is best known great baker yes daughter is now carrying on that tradition but i wanted to recipe from him for his little butter cookies bush sugar cookie short break cookie i was working on my book paris tweets and i can only you know for a long time in he'd always.

connecticut allison king twenty years five years
"dorie greenspan" Discussed on Bon Appetit Foodcast

Bon Appetit Foodcast

02:03 min | 3 years ago

"dorie greenspan" Discussed on Bon Appetit Foodcast

"This week's episode of the banana petite food cast is brought to you by cigna reminding you to get an annual checkup to learn your blood pressure cholesterol blood sugar and body mass index visit cignacomtake control knowing your four health numbers could help save your life cigna together all the way this week's episode is also brought to you by intercontinental hotels and resorts presenting their podcast series stories of the intercontinental life a slate studios production hear stories about empathy that highlight the importance of gaining new perspectives and ultimately a greater understanding of the world around us download stories of the intercontinental life on apple podcast or google play and finally this week's episode is brought to you by wind access great wind makes the holidays even better wide access offer some of the most distinct spectacular vintagesany budget and shares the whole story behind each bottle wide access is giving but apetite listeners a limited time offer get fifty dollars off your first purchase of one hundred fifty dollars or more by going to wwwwineaccesscombone apetite all right bonnet fevwho gas i'm ed rappaport this week just in time for the holidays speaking legend dorje greenspan gets on the phone with our own claire saf its dory's published twelve cookbooks one by james beard awards and splits her time between new york city connecticut in paris it was in his last city paris that you first discovered a deep level butter which is the subject of her new short stack block for those of you don't know schwartz deck sort of like little mini pocketsize cookbooks will recipes written by single author on a single ingredient in their austin should check them out short stack claire endure each had about all things butter in holiday bacon and then our own wine com this mercer ross ross's in town from la and she gives me some natural wine recommendations for the holidays before we jump in i want it to you guys but a very cool charity initiative code cooked gather give.

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