#nick malgieri

[thesandpiper]

Great Italian Desserts

Nick Malgieri

1990

[allwaysfull]

Perfect Pastry | Nick Malgieri

[quickbites1]

It's apple pie, cabbage strudel, Argentine empanadas and more on Quick Bites with master baker Nick Malgieri. He bakes up a storm at the Western Reserve School of Cooking in Hudson, Ohio.

http://wksu.org/post/learning-hudson-how-bake-perfect-pastry-home

[chillypepperhothothot]

French Apple Pie by David Lebovitz Via Flickr: French Apple Pie recipe

[audreybakes]

Tarte au Citron from Nick Malgieri’s A Baker’s Tour

pros: very lemony and a very nice crust. My friends liked it a lot, although I had a problem or two.

cons: this is an extremely eggy tart, in taste, texture, and in the actualy number of eggs used. eight, maybe? yeah, a ton of eggs, basically, for one tart. if you like that kind of thing, then this is your tart. Me, not so much.

notes for next time: I probably won’t be making this tart again. there’s a lot of lemon tarts that are not this eggy.

here’s the recipe, should you want to try it.

[audreybakes]

Lemon Ginger Bars from Nick Malgieri's Bake! pros: these have all kinds of pros. they're basically a ginger bar cookie with a hint of lemon and a very lemony icing. gingerbread plus lemon is almost up there with gingerbread plus chocolate for me. the cookie isn't super zingy gingery, but just the right amount. as I've come to expect from Nick Malgieri, this is a super solid, reliable cookie! cons: no, none here! notes for next time: everything about this is pretty straightforward. it uses ingredients you probably have on hand already, except for the crystallized ginger, which is worth a special trip to the store IMO. here's the recipe, go bake it!

[audreybakes]

Espresso Brownies from Nick Malgieri’s Cookies Unlimited pros: these are the best brownies ever. EVER. they strike a perfect balance in the never-ending battle between the two brownie factions: cakey and fudgey. if you want them fudgier, you could always underbake them a bit. it’s a testament to how delicious these are that when someone asked me what made them so good, I could answer “crack,” and be believed. the coffee is just discernible and gives everyone a bit of a boost, even if it’s just psychological. cons: these are totally con-free. notes for next time: nope. so easy and delicious. here’s a link to the recipe. this fancy blogger even has in-progress photos. bah, whatever. go bake them!

[audreybakes]

Lemon Scented White Chocolate Almond Cake from Nick Malgieri’s A Baker’s Tour pros: hmmm, not too many. the flavor was decent, but I had problems even with that. cons: ostensibly, this is a white chocolate cake, but where is the white chocolate flavor? completely missing, overshadowed by the bright lemon and almonds. but the texture was the worst—so wet and dense! too much butter made this cake a stodgy mess. as you can see from the picture, the crumb is all clumped together especially towards the middle of the cake. I was really disappointed because I usually come up with a win when I use a Nick Malgieri book. I’m a little nervous to try something else from this book! Notes for next time: no, thank you. I would rather make the lemon cake from last month. I can’t find a recipe online, but really, that’s for the best. go bake something else!