I’ve told you some of the story of Joanne Chang, the Harvard educated economist who threw in the towel and went on to open “Flour”, a Boston bakery and cafe that’s grown to three locations. That was between opening a marvelous pan-Asian restaurant called “Myers + Chang” with her husband, Christopher Myers. But in case you missed it, Ms. Chang’s culinary education bears repeating; it is such an American story. Ms. Chang grew up in a first generation Chinese American family in Texas. Her introduction to American desserts consisted of visits to friends’ houses and the consumption of such great American classics as Wing Dings, Whoopie Pies, and Oreo Cookies. Now, as one of the most inventive of bakers, Ms. Chang has re-invented some of her childhood favorites in recipes she shares in her cookbook “Flour” (Chronicle Books 2010). Here on Chewing the Fat, we’ve already shared her recipe for homemade Oreos (http://www.chewingthefat.us.com/2011/05/homemade-oreo-cookies-courtesy-of.html). That was such a success that it was just a matter of time before Andrew tackled another one: Her delicious caramel and chocolate confection called the Milky Way tart. And when he did, I think he actually improved it.
Sweet Potato and Apricot Cake - An outstanding low-fat sweet potato & apricot cake recipe with an optional sublime cream cheese frosting.
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