MTPR

The Baking Wizard

Recipe: Gâteau Breton

Sep 15, 2019
Flickr user, Rebecca Siegel. (CC-BY-2.0)

Brittany is well-known for its butter -- as is this small Breton cake, which uses eight ounces of butter to nine ounces of flour.  You can quickly whirl together its five ingredients in a food processor. Greg Patent first tried Gâteau Breton on vacation in San Francisco and was enchanted by its slightly chewy texture and Wall Of Butter wallop.

Recipe: Welsh Tea Bread

Mar 16, 2019
Flickr user, oatsy40. (CC-BY-2.0)

Food Guy Greg Patent recalls:

"While I was hunting for immigrant bakers for my cookbook, “A Baker’s Odyssey,” I asked my Welsh friend and fellow Missoulian, Tottie Parmeter, if she might have a recipe she’d like to contribute.  She said she’d be delighted to show me how to make it, so here it is.

Flickr user, Debbie Tingzon (CC-BY-2.0)

Here’s a baking miracle that performs its magic due to air alone—choux paste or pâte à choux.  It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant.

Flickr user, Edsel Little. CC-BY-2.0

Kulebyaka ("koo lebYA-ka"), the multi-layered "king" of salmon pies of the Russian Far East, is an excellent party dish because on party day, you can simply roll out the pastry, assemble the kulebyaka a couple of hours before serving, and bake and serve the pie warm.

Adventures In Pecan Pie - With Recipe

Mar 25, 2018
Aldon Hynes (CC-BY-2.0)

“It’s refreshing, in some curious way, to know that you can have failures, even though you ARE one of the Food Guys,” says Food Guy Jon Jackson, after fellow Food Guy (and Baking Wizard) Greg Patent explains why, when Jon stopped by the Patent kitchen recently, there were "dangerous-looking" pieces of pecan pie strewn around.

How To Make Pie Crust, The Baking Wizard Way

Mar 4, 2018

Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

Recipe For Rustic Fruit Galettes

Aug 19, 2016
Flickr user, Chip Smith (CC BY-NC 2.0)

“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker.

During the "peach time" of summer, Food Guy Greg Patent loves raw peaches, either unadorned or served with crème fraiche or crème Anglaise. He's also partial to peach galette, a simple, rustic French tart. Recipes for peach galette, crème fraiche and crème Anglaise follow.

Recipe: Pumpkin Swirl Cheesecake Tart

Nov 22, 2015
Flickr user, EvinDC (CC BY 2.0)

Pumpkin Swirl Cheesecake Tart

You’ll need to make this tart a day or two ahead. The pastry needs a stint in the refrigerator before being rolled out, chilled, and baked. The filling goes into the baked shell and is baked for almost an hour and cooled partially in the turned off oven. The tart needs at least 6 hours in the refrigerator to set up properly.

Take Your Summer Squash and Stuff It

Jun 22, 2015
Photoshopped image of giant squash.
Ian Burt (CC BY 2.0)

Whether it's cute and spring-green or three feet long and perfect for batting practice, Greg and Jon have suggestions for how to cook or bake the zucchini left anonymously on your doorstep.

Flickr user, Miss Anna Lynn Martino (CC BY-NC 2.0)

“Well, art is art, isn't it? Still, on the other hand, water is water! And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now, uh... Now you tell me what you know.” - Groucho Marx

Food Guy and Baking Wizard Greg Patent gives instructions for his adaptation of an old Nantucket cranberry pecan muffin recipe. Thaw the butter, get some heavy cream and buttermilk, and hunt down your ice cream scoop.

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