Apricot Anise No-Knead Sourdough Bread

Apricot Anise No-Knead Sourdough Bread

The variations possible with no-knead bread continue to expand. I was teaching a no-knead bread class and discussing ideas for the San Francisco Food Bloggers’ Bake Sale (We raised over $1400 for Share Our Strength this past Saturday, 28 April!). We were making the fig-fennel variation that is one of my favorites and riffed on […]

San Francisco Food Blogger Bake Sale 2012

San Francisco Food Blogger Bake Sale 2012

    Get ready, get set. Bring a full wallet and an empty stomach to Omnivore Books, 27th and Church, San Francisco between 11 am and 4 pm Saturday, 28 April. There you will find one of the most eclectic and amazing bakeries ever. You can feel good about indulging, too, since the proceeds go […]

Kitchen Safety and Protecting Your Feet

Kitchen Safety and Protecting Your Feet

Even those of us who think we know better make mistakes. I show you this picture of my foot, not to show off my bunion, as impressive as it may be, but to show you a burn made by boiling water and to demonstrate the stupidity of  cooking in bare feet. Things–knives, pots, hot water, […]

Cooking with Hubert Keller

Cooking with Hubert Keller

It’s morning at Fleur de Lys restaurant in San Francisco and Hubert Keller stands at the stove with a pan of potatoes sizzling happily in front of him. I had written the recipe for this dish, pommes paillasson–shredded potatoes cooked in oil and butter until they are crispy outside and meltingly soft within. Easy right? […]

San Francisco Food Blogger’s Bake Sale 2011

San Francisco Food Blogger’s Bake Sale 2011

Are you ready for the bake sale of the year? Yesterday I refreshed my sourdough starter. After some (who’s counting) weeks of negligence it looked pretty sad. But this morning it was awake, puffy, full of life, ready for work. So I took the very few minutes needed to mix up batches of no-knead bread destined […]

San Francisco Food Bloggers Bake Sale on May 14

San Francisco Food Bloggers Bake Sale on May 14

Oh boy, this is going to be a good one. (Whoops, I think that’s a line from the movie Don Juan de Marco but true nonetheless.) Last year’s SF Food Bloggers bake sale earned over $1500 to support Share Our Strength’s efforts to end childhood hunger in America. The items for sale rivaled any fantasy […]

Cooking with Pale Malt

Cooking with Pale Malt

You cannot predict where researching and writing a recipe will lead. Last week the path led to Anchor Brewing in San Francisco. A recipe for Hubert Keller’s upcoming cookbook called for pale malt. Pale malt??!! I knew malt was made from barley and that brewers use malt in great quantities. Wikipedia, while helpful to an […]

No-Knead Whole-Wheat Sourdough Pizza Crusts

No-Knead Whole-Wheat Sourdough Pizza Crusts

The little dough that could. Alison Ashton of Nourish Network and I were talking about a favorite subject—no-knead bread—and soon enough found ourselves wondering whether the dough would work as a pizza crust. I was sure it would but had not specifically tried it. Naturally, that meant I had yet another reason to stir up […]

Chicken and Rice Porridge, a Gastrointestinal De-Stressor

Chicken and Rice Porridge, a Gastrointestinal De-Stressor

Goldilocks knew a good thing when she tasted it. Whenever a bout of “gastrointestinal distress” causes Kit (the dog) to go off his feed, I cook him a pot of chicken porridge—chicken, white rice, carrots, garlic, thyme, a little salt, and lots of water. Once I thought it would be healthier to use brown rice. […]

Homemade Marshmallows for Christmas

Homemade Marshmallows for Christmas

“You look so much happier since you started cutting those marshmallows,” said G. Making marshmallows amuses me. They seem magic: gelatin and sugar syrup combine to make fluffy, silly confections. They have no redeeming food value–well, maybe the gelatin offers some protein–but they make up for their lack in fun value. I make marshmallows maybe […]


Testimonials

I have known her for years and been impressed by her willingness to understand in detail each phase of the wine business. She has vision, common sense and tenacity.

-Robert Mondavi

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner

www.PENNIWISNER.com

cook@penniwisner.com

415.552.6579