Monthly Archives: October 2014

Pro Pastry, Gluten Free: Frangipane and Chef Brooks Headley’s Quick Jam

It was August, and I hadn’t made a single pie.

I hadn’t made a single batch of ice cream or sorbet, either; but the cardinal sin was with the pie.

Pie is my favorite dessert. I make one for my birthday, or when I want to impress a man, or when a man I’ve impressed breaks my heart. And this summer I hadn’t made one. 

But then I saw huge stalks of rhubarb in my hometown grocers. Rhubarb that was far too girthy for its own good, and so late in the season that I couldn’t nearly call it “peak”. But rhubarb none the same. I also had some really beautiful black plums from a farmers market in NYC. And I had Brooks Headley’s Fancy Desserts on my brain.

It came out October 1st, but I had it mistakenly launching on my schedule on the 20th, so this little post is a touch late. Brooks had kindly sent it to me after we’d barely missed each other at a mutual friend’s restaurant anniversary party; a black-and-white copy with notes someone had scribbled on random pages.

Now, I’ve never worked with Brooks. I met him when he was celebrated as a 2013 Dessert Professionals Top Ten Pastry chef, where we’d been introduced by Niko of Dessertbuzz (that link is for the 2014 celebration, because I love the photo Niko took of me with my favorite sweet pea of a pastry chef, Ron Ben-Israel). I had planned to work with Brooks in my interview column, but first he was busy writing the book and then my column ended. I still have yet to work with him, as I’m saving up my “wanna work on…?” request for something meaty. But the book had landed magically in my mailbox after the post Brooks-is-walking-away-from-this-party email exchange.

And it’s f***ing awesome.

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Pro Pastry Gluten Free: Spicy Chocolate Chipotle Brownies from Chef Johnny Iuzzini’s new Sugar Rush

 

These are the best fu*king brownies I’ve ever made.

No joke, no lies. They’re definitely not the easiest brownies in my arsenal: definitely not as easy as the Divine Cocoa Brownies that are literally dubbed “the easiest brownies you will ever make”, nor as easy as using the Kitch+Table mix I adore, nor as easy as the booze-bursting Boyfriend Breakup Beer Brownies. They’re definitely easier than the Peppermint Patty Brownie Bars, though, but those are all Christmasy.  And, while all of those brownie recipes (and I obviously adore brownies) are awesome; while they definitely fix a sweet tooth and are ready while the “I can’t believe he just broke up with me” snot is still running down your sister’s face; they’re not these brownies.

These brownies are the best. They come from Chef Johnny Iuzzini’s new book, Sugar Rush, on stands and digital clouds everywhere. And they’re my new favorites for when I have serious brownie people to impress.

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