Tag Archives: French

La pizza française? Pizza and onion confit

No, this post is not about pissaladière.

I have been looking at blogging projects that would prompt me to learn new baking skills and to bake on a regular basis – I’m conditioned by uni and work to meet external deadlines, however arbitrary. Tuesdays with Dorie, which is working through the book Baking with Julia, seemed a fun project to join. Et me voila.

This Tuesday’s recipe is pizza with onion confit. It seemed the perfect way to start with the TWD group. I have been fascinated by Julia Child even before the movie, Julie and Julia. For almost as long, I have been fascinated by the magic of yeast.

pizza and confit2 smlonion confit2

I loved the dough, as did Mr Gander and his mother, and it worked well as both thick and thin pizza bases. The onion confit was a tasty though different take on pizza topping. Next time I would use a different (softer) style of red wine, or tweak the recipe a little. My notes on the recipes and tweaks are below, for full recipe please go to The Boy Can Bake or see page 159 of Baking with Julia by Dorie Greenspan.  

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Almost Christmas: très serious fruit cake

This year, I have tried out many Christmas fruit cakes. While there are variations in the mix of dried fruit (or, indeed , fruit mince!), type of alcohol, or the exact way to mix the batter, the cake that comes out of the oven share important characteristics of a dark fruit cake, ripe with tradition and dried citrus peel.

What happens when a French chef puts his spin on a fruit cake? Will it have unexpected quirks, as though you were served baguette instead of scones for Devonshire tea?

I had one answer to this question when I made Philippe Rochat’s recipe for Serious Fruit Cake, reproduced on the now-dormant fxcuisine. (The site is still well worth a visit and still sets the benchmark for memorable and often unusual food adventures. For this cake, FX used one of the most expensive brands of rum in the world – yikes!) According to FX, this recipe was designed by Swiss chef Philippe Rochat as food to be taken on an expedition by his friend and adventurer Mike Horn.

Rochat 1

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