It’s by husband and wife, Chef Ori Menashe and Pastry Chef Genevieve Gergis, owners of the acclaimed Bavel and Bestia restaurants in Los Angeles. It was written in conjunction with Lesley Suter, the former food editor for Los Angeles magazine.
I am not the biggest fan of traditional baked beans. They’re just way too sweet, and frankly, I’d rather save the sugary part of my meal for dessert.
What makes these Southern baked beans so miraculous is that they are not cloying at all, but deeply, profoundly savory with just a whisper of natural fruity sweetness from tomato paste. In fact, it’s rather astonishing the depth and complexity they take on, given how few ingredients are used.
I’ve been eyeing this recipe for “The Baker’s Biscuits” ever since the cookbook in which it was printed came out in September 2020.
It’s taken me this long to finally make them.
That’s because these 12 beautiful and bountiful biscuits require freezing before baking. And if your freezer was anything like mine during the pandemic, there was simply no precious inch to spare.
Thankfully, now that life is getting back to normal, so is my freezer. As we all exhale in relief, so, too, is my freezer at shouldering such a vital load for so long.
What drew me to these biscuits in particular? Unlike any other biscuit recipe I’d tried, these are made with 00 flour. Yes, the same finely-ground, Italian specialty flour that’s coveted for making the primo pizzas and pastas.
It’s the newest cookbook by the ever-popular Julia Turshen, the New York-based veteran cookbook author, and host of the podcast “Keep Calm and Cook On.”
The book includes 110 recipes that are accessible and far from fussy, such as “Fancy Weeknight Salmon Salad,” “Sheet Pan Lamb Meatballs with Sweet & Sour Eggplant,” “Breakfast Nachos,” and “Coconut Marble Loaf.”
Turshen also includes her trademark lists, such as “Five Things That Are Always in My Refrigerator” (such as kimchi), “Seven Kitchen Organizational Tips” (including the use of turntables in cupboards and refrigerators), and “Seven Ways to Use Left Over Egg Whites or Egg Yolks” (like using extra whites to make spiced nuts).