Laura Rebecca's Kitchen

I’ve said it before, and I’ll say it again: what I love most about the Daring Bakers is that each month’s challenge pushes me beyond my comfort zone and forces me to question my notions of baking and what I can do. Preconceived notions about this challenge?1) Making a laminated dough is difficult.2) I don’t […]

If only we had margarita glasses… Inspired by this lovely cocktail, the pomegranate margarita sorbet is a refreshing and sophisticated way to end a summer’s meal. In addition to lime and pomegranate juice, there’s a bit of tequila and Cointreau in here; not enough to get a buzz but maybe more than you’d feel comfortable […]

Two Sundays ago, Shane and I worked a shift on the Fellenz Family Farm as part of our obligation to the UUCC CSA. After nearly four hours of hoeing and transplanting, we’d worked up quite an appetite. Shane wanted a big breakfast — eggs, sausage, bacon, toast, hash browns — but I wanted a huge […]

Sometimes, it’s amazing how easy it is to turn out delicious food. All you need to do here is grill up a ham steak and top it with a chutney that comes together in 15 minutes. The combination of salty, smoky ham with the tart but sweet rhubarb cherry concoction is phenomenal. For summer, pair […]

A caraway and sea salt bagel with a wild garlic cream cheese schmear. There are three types of food I’m very particular (if not snobby) about:1) Pizza (NY style Neapolitan)2) Lasagna (mine)3) Bagels I’m not sure many people have had genuine bagels. (Mmm… genuine bagels.) They’re not perfectly round, their consistency is not like other […]

Last week’s CSA share contained four large stalks of rhubarb. I wanted to use them, but not in a pie, crumble or bar. So I adapted a recipe for moist scone, mixing the rhubarb with orange and cherries. The main flavor in the resulting scone is orange, but the rhubarb gives each bite a little […]

When Lis, Ivonne, Fran and Shea announced this month’s Daring Baker Challenge — an opera cake sans the traditional coffee and dark chocolate flavors — I was apprehensive. What flavors should I use to make this my own? How many steps in this recipe? How many ingredients? How much will they cost? How much time […]

You know what’s irresistible? Homemade bread fresh from the oven, and stuffed with ooey-gooey melted cheese. How do I know this? Because the Cheesy Bread Bakers — Helen, Ivonne, Kelly, Lisa, Mary, Sara, Stephanie and me — gave the French Pastry School’s Gruyère-Stuffed Crusty Loaves recipe (found by Mary on the King Arthur Flour blog) […]

There are so many different types of chocolate chip cookies — flat and crisp, puffy and cakey, the kinds you find in Italian bakeries, the kinds you get in cafeterias, the kinds you eat in your Mom’s kitchen. This is a cookie you might find in a coffee house, or more likely, Jacques Torres’ retail […]

http://widget-85.slide.com/widgets/slideticker.swf First Jennifer made them. Then Doodles. Now me. All of us loved them and, if you bake up a batch, you’ll see why. Chewy little bites of pecan pie goodness — with nutty, buttery, and caramelized sugar notes — delivered to your mouth in a tiny cake. Light yet satisfying, they’re a perfect way […]