Pasties are a favorite comfort food in many parts of Michigan, especially in the Upper Peninsula (U.P.) where the Yoopers reside, known to be the friendliest people you will ever meet. Their variety of American English is native to the U.P and thus the name Yoopers. I am very proud of how pretty they looked … Continue reading
A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”! When … Continue reading
Pot Pies filled with veggies, chicken or beef and a creamy sauce have always been a comfort food. We use to buy them from a local bakery or truth-be-told I did buy Marie Callender pies, only in a pinch though! I’ve wanted to make my own version and when Zingerman’s offered classes using their recipe … Continue reading
I have always used my Parmesan rinds in soups such as minestrone or added some to a stew. I don’t think I ever made a broth until a few years ago when Liz from spades, spatulas and spoons shared a few posts on her blog on what to do with the rinds of Parmesan. I … Continue reading
Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano. When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading
My niece and I made these cookies in a Zingerman’s Bakehouse Detroit Classics class back in June. We used a windmill cookie cutter instead of a speculaas mold (see pictures below). I have provided instructions for making molded cookies or using cookie cutters. First a little history… Back in 1926 the Steenstra family immigrated to … Continue reading
Sauce on top!!! My niece Bethany and I recently attended a Zingerman’s Bakehouse class on Detroit (Michigan) Classics. This might be the best class I have ever attended, not just because I shared this experience with my niece, but all three recipes we made were just delicious, especially the pizza. See below for the history of … Continue reading