Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
I’m sitting inside a cozy warm apartment on a cold Paris winter day. It’s not too bad with some Kurt Vile streaming into my ears, using space to create movement, engaging a certain monotony that is both appeasing and tense.
As someone who loves creating, finding joy in this repetition is after all the hardest art. To break the unwritten laws that spontaneity is a one-off, that improvisation cannot be planned, that’s where some true pleasure seeps in.
I hosted a gluten-free cooking class in Paris the other day and a gal from California asked me what my “go-to” weeknight meal would be. I kinda laughed to myself, as I said out loud, “I don’t like making the same thing twice,” meaning, there was no one set of meal that I had on repeat. I don’t use recipes when I cook or bake – moreover inspirations from previous dishes to prompt a new creation that will resemble, certainly, a new one to come.
After many requests, I am finally sharing which gluten-free flours I generally choose and why. Since gluten-free baking is so new in the scheme of baking history, it’s still a world of exploration.
There are few schools that teach it, few chefs that master it, and I think we can all benefit from divulging our little tricks and tips to help each other get the best results without having to laden our desserts with too much starch or unnecessary sugars to replace what we miss in gluten.
I’m madly in love, I really am. And I still don’t want to celebrate Valentine’s Day on February 14th. It’s perhaps because after years of working in restaurants and understanding what holidays actually mean when you’re dining out (rushed service, everyone’s stressed, NO ONE is celebrating the holiday who’s actually feeding you), or perhaps because I try to give myself and my partner a treat almost every day, I’m just not there on the 14th per se.
Happy Halloween Bubble Children! It has been some time, and we have had many exciting projects in the works here at Bubble Child headquarters! (Hence the months-long absence.) The new web-site is about reading to be shared, and the first episodes of the Bubble Child cooking show have been shot and I am rather thrilled to share with you first!