Tag: recipe development
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Chicken Mirepoix Galette
By Diann Leo-Omine Yields one 8-inch galette, serves 3-4 as part of a meal A galette for our shortest days. The crust is light and flaky with a dash of apple cider vinegar and a touch of pastry flour. A comforting filling is brightened by cheerful lemon zest and grounded by woody thyme. Grocery store […]
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Pandemic Pancakes
If there’s a food that I crave that will likely not do well to go, it’s something like haemul pajeon. Well, anything fried really. When the recent craving struck, I went back and forth with wanting to make it will all purpose flour or to get creative with my new recipe development skills. So much […]
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Process > Perfection
Over the last month, I embarked upon an allergen free baking course with recipe developer Jeffrey Larsen, James Beard-award winning author of Gluten-Free Baking at Home. He let us in on a little secret – surprise, the class was really a guise for sharpening our recipe development skills. The challenge was issued that to become […]
Diann Leo-Omine 