TRIPLE VANILLA POUND CAKE - Food Market Gypsy
Nuance from the seeds of fresh vanilla beans!
I've been cooking, baking, teaching, and writing about food for 20 years. I focus on desserts and culinary travel. My classes (usually in Boston or the Berkshires) cover classic French techniques, local markets, and sustainable food policy.
This portfolio is an archive of my articles and reviews, including those about my cookbooks, CHOCOLATE BLISS (Random House/Celestial Arts, 2008), HAND-CRAFTED CANDY BARS (with Susan Heeger; Chronicle, 2013), and A BAKER'S PASSPORT (Amazon, February 2019). The blog FoodMarketGypsy.com chronicles my adventures and won the International Association of Culinary Professionals Digital Media Award in 2016. In other writing realms, I served as a television executive and a grant writer. I look for collaborations on story concepts, familiarity trips, reviews, junkets, and those who share the philosophy that baking and breaking bread are important, humorous, and life-affirming pursuits.
Nuance from the seeds of fresh vanilla beans!
Susie Norris lives a life of dreams-chocolate dreams. She has specialized in chocolate for twenty years, and now, after a career as food writer, pastry chef and educator, she recently launched Happy Chocolates, a new line of high-quality retail bonbons in classic flavors, with a modern seasonal influence.
I hope you enjoyed Thanksgiving, and now with Christmas and Hanukkah just two weeks away, the race is on to find just the right gifts. I am asked by many people, "What cookbooks do you recommend for my foodie friends and relatives?" It isn't easy to pick just a few suggestions.
BY BRITTANY MATTIE SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY NOV 8, 2019 Whether we're ready for it or not, the holiday season is upon us. Neighborhood dinner soiree s , holiday work parties and festive family get-togethers. This time of year gathers everyone together around some sort of dining table, with endless baked goods in hand.
A Baker's Passport by Susie Norris The holidays will soon be here, the time when bakers head to their kitchens to create special treats for family and friends. Always looking for new recipes, I found A Baker's Passport - Recipes For Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes, and Cookie Classics by Susie Norris with its 200 classic, and easy to follow recipes to have something for everyone on my list.
Susie Norris's has recently published A Baker's Passport, a compendium of recipes she collected over the years for her award-winning culinary travel blog, Food Market Gypsy. As those of you who have read my newsletters or followed us online for a long time know, I really enjoy supporting my friends and colleagues in their endeavors.
It's a "chocolate show." How much more do you need to know? The 13th Annual Los Angeles Chocolate Salon beckons. It's set for Sept. 29 in the Pasadena Convention Center. Founded in 2007, the Chocolate Salon conducts regional tasting events of the finest in artisan, gourmet, and premium chocolates and confections.
Travel the world with A Baker's Passport: Recipes for Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes and Cookie Classics (2019, www.abakerspassport.com) by food writer, chef and educator Susie Norris. Baking is an international language, an art form, and for some, a calling.
Baking is an international language, an art form, and for some, a calling. The term applies to everything that comes out of the oven: soufflés, meat and poultry, cakes, sweet and savory pies, breads, and of course cookies. Food writer, pastry chef and educator, Susie Norris believes that home-baked meals and mood-lifting sweets unite communities and families around the world.
In her new book, A Baker's Passport, Susie Norris invites readers on a culinary world tour through the international language of food. Norris' food blog can be found at FoodMarketGypsy.com and more info on her book is available at ABakersPassport.com. Originally aired on KTLA 5 Weekend Morning News on Sunday, March 3, 2019.
Kentucky's Signature Dish | 10 things to know about the Hot Brown | Call of the Wild Caught | Henderson Proud | Kentucky Knows Coffee | Bourbon's Beginnings
Sacher Torte from Vienna and British Pound Cake from Great Britain - Pound Cake got its name from its origins as a plain cake in northern Britain whose ingredients were easy to remember: a pound of butter, a pound of flour, a pound of eggs (about 10), and a pound of sugar.
The author gets down into “why” we are baking, affirms buying fresh ingredients and allowing time for baking, then icing.
Bring the flavors of Mexico home on Cinquo de Mayo! Pastry Chef Susie Norris explores the classic dish of baked enchiladas, a regional favorite in Oaxaca.
A Baker's Passport: Recipes for Breads, Savory Pies, Vegetarian Dishes, Tarts, Cakes, and Cookie Classics by Susie Norris is now available for paperback for $39.99. This cookbook gives you a world tour of regional baking and gives home cooks well-tested recipes from classics like Moon Cakes or Quiche Lorraine.
Food Writer and Adventurer Susie Norris takes on her latest journey.
ASHLAND Memories of the Ashland area have followed Susie Norris through her travels of the world as she sought to learn about cuisine. Norris, the daughter of J.T. Norris Jr., who once was the publisher of The Daily Independent, is a chef and author of "A Baker's Passport," which contains a few classic Kentucky recipes.
Matt regularly appears with Jordan Rich on "Connoisseur's Corner" which airs on WBZ Saturdays and Sundays at 9:25 AM and 3:25 PM. Recent samples can be found at https://www.iheart.com/podcast/1002-Connoisseurs-Corner-28654273/. The following is a "script" for one of Matt's segments: While we are blessed ... Continue reading →
Last night, the International Association of Culinary Professionals held the ceremony for its annual awards. Big winners of the night include J. Kenji López-Alt, whose The Food Lab took home two awards; Francis Lam, who took home two awards related to his work in The New York Times Magazine; and EatingWell for publication of the year.
Sometimes you can't tell how far you've traveled until you rumble all the way back and hit home. When I left Kentucky in 1975, bourbon was a blase part of blue grass culture like coal, horses, and Ohio River catfish that few of us dared to eat. "The grass only looks blue..."
Reykjavik is not a cheap-eats town. As trawlers, seiners, barges and battered military ships churned in and out of the icy, early-winter marina, bowls of fish stew from the dock shacks cost as much as a steakhouse dinner in the states.
Can candy be too sweet? Not for us! The real delight of this sweet, sweet pairing of fluffy nougat and shredded coconut is what professional taste-testers call mouthfeel. The airy nougat softens, the coconut and almonds crunch, and the hefty milk chocolate shell melts and coats your palate with feel-good chocolate.
I've been photographing what is beautiful to me in The Berkshires for a long time, including plenty of farms and tables. My town in this western region of Massachusetts began as Shawenon, named for a Mohican chief who had an eye for gentle majesty.
Pastry chef, instructor, TV producer, chocolatier, cookbook author and general guru of all things chocolate Susie Norris delivers a gem of a book dedicated to the culture and cuisine her favorite subject. Not only does Norris provide chocolate recipes to sate even the most demanding choco-philes, she offers an introduction to the world of chocolate that opens up the much-loved, if oft underestimated, ingredient to a wider appreciation.
"We take the essence of the scallops, mussels, shrimp, and the sea and we infuse it into the sauce," said Chef Pascal Olhats as he described the preparation of his velvety Chardonnay Sauce. With its delicate hint of fruits-de-mer, the sauce is served under a thyme-crusted fillet of seabass.
Cookbooks aren't so simple anymore. Some serve as scholarly treatises about a single subject-a country, a region, a province, a food group, or a single ingredient. Some push a dreamed-up lifestyle-wine country, cowboy, Tuscany or Provence, Southern, and on and on.
Gingersnap cookies, heart-shaped Christmas lights, and Glogg (hot mulled wine with Aquavit, raisins & almonds) fill the stalls along the Copenhagen's Nyhavn Canal.
Cincy was my sports town in the days of Pete Rose and Johnny Bench. We rolled in from the nearby hills of northern Kentucky where my family ran a local newspaper. Folks, this was going to the city. I still associate Cincinnati with ball park peanuts, fountains, and German-influenced culinary fare.
Cannoli, the popular cookies of Sicily, began as Carnival pastries (circa 1500's) shaped as cylinders around wooden canes, dipped in hot oil, allowed to cool then filled with smooth, sweetened ricotta cheese. They have changed very little except now they are often made with stainless steel cylinders instead of canes and their decorations include roasted pistachio pieces and candied fruit.
If you're looking for a Sunday kitchen project that doesn't involve corned beef and cabbage, how about a little St. Patrick's Day candy making? For that, we suggest Hand-Crafted Candy Bars by local authors Susie Norris, a reformed television exec turned former baking and pastry instructor (specializing in chocolate) at...
Congratulations to all
Food-related topics ranging from politics to pop culture were on the agenda at a recent conference of the International Association of Culinary Professionals (IACP). Once a year, professionals from all walks of culinary life - including cookbook writers, restaurateurs, culinary school instructors, farmers, magazine editors and publishers and food manufacturers - meet to discuss issues and trends.
There's something about Halloween candy that brings out the child in all of us and sends even normally restrained grown-ups diving into trick-or-treat buckets in search of Reese's and M&M's. So it sounds almost sacrilegious to say this, but something terrible has happened to candy corn.
Bread and chocolate are connected not just through the classic pastry pain au chocolate, but through the many ancient gods and goddess that watch over them.
I don't fall in love easily beyond an occasional cashmere sweater at an end-of-season sale. When I go someplace new and beautiful and hear my vagabond voice say "maybe you should quit your job and live here instead?", I can usually shut that bratty inner child right up. What about your family?
Children of smug parents won't be eating cheap eggs this Easter - they'll be feasting on home-made gourmet chocs My sugar thermometer doesn't get a lot of use, to be frank. Yes, I do have one but it lives in a bottom drawer, next to the filters for the old coffee machine and the never-used jar-opener mother gave me.
Seriously, this was a business trip. We HAD to find a quality slice of Black Forest Cake even though it was sought only by old-fashioned, German-language-less tourists like me. Most people seemed oblivious to the fact that this cake was born in Berlin. Where was its memorial? Where was its shrine?
Late-summer cicadas craft the music of Kentucky with long rattling notes. My borrowed tee shirt has familiar Ashland Tomcats on the front. I don't remember ever having such a shirt yet it feels like mine. How did I conjure teenage dreams that led me up and out of this mountain town?
If you've been on a dessert-tasting tour of central Europe for 2 weeks, the dress shops of Paris frighten you. Over-crowded museums in summer heat are suddenly urgent on your agenda. Then I heard the siren song of this dress, vintage Herve Leger in nude, tags still on, swinging amid second-hand sequined tops and black lace blouses.
Because it was selected as one of the top ten food markets ever by Food Lover's Guide to the World from Lonely Planet, my expectations for the Helsinki Fish Market were running high and the rest of me was running late.
Directions For the milk-chocolate caramel: Put the ice in a large bowl and set aside. Place the sugar and water in a medium saucepan. Stir the mixture until it resembles wet beach sand. Use a moist paper towel to wipe out any sugar that clings to the inside of the pan.
"Listen to me. There is no more money," said my boss Sam, a stylish, 60-ish adman in his corner office near the Boston waterfront. A steady parade of us (copywriters, art directors, producers, and associate producers in my case) filed in for raises as late fall faded and winter moved in like an evening cold front across the harbor's sailboats and ferries.
Hand-Crafted Candy Bars has 78 ratings and 12 reviews. Sarah said: This was a Goodreads First Reads win.If you are looking for a book to teach you how ...
In the wake of a large earthquake in Los Angeles in the 1990's that followed a wave of race riots, I wrestled with the constitution of my character. What purpose did I serve beyond my own survival? What good was I?
I know, I know...Vienna has always been a cosmopolitan city. But we approached it as a dessert capital - a singular exemplar; a province of old-world excellence. If other discoveries awaited us in this city, we didn't care. While Vienna delivered on its culinary promise, we could not ignore how it asserted itself as a contemporary center of globalism.