Baking Bread in Jerusalem

The baker carefully pulling the baked bread out of the oven with tongs

As I mentioned in my last post, I just returned from 2 weeks in Israel. I traveled all over the country and took over a thousand photos and an hour and a half of video on my HD Flip Mino. Much of the footage is of my meals, or of restaurants or markets. I'm a little obsessed with food. And the food of Israel is delicious and amazing.

On my very last day in Israel, my friend Joel, who moved to Jerusalem about 10 months ago, took me to a bakery in Jerusalem just outside the shuk (outdoor market). It was my birthday. Joel thought I'd get a kick out of the unusual way this bakery bakes its bread. He was right. I was fascinated by the bizarre oven pits and baking method. You stretch out the bread dough on what looks like a round pillow cushion, then carefully hold the edge of this cushion with your hand, stick your arm in the oven, and slap the cushion against the oven wall so that the dough sticks to the wall. It bakes for 3 minutes.

The baker saw how interested I was in what he was doing, and kindly invited me into the kitchen. He showed me the whole process, then showed me the scars on his arm from several burns, and then asked me to try my hand at slapping dough into the oven. Um, in that order. Let me repeat that. First he shows me his battle wounds, then says it's my turn. Suffice it to say, I was scared to death.

Without further ado, here's my 5 minute video of bread baking in a Jerusalem bakery. Enjoy!


Video: Marni and Joel Go Inside a Jerusalem Bakery Kitchen




Photos: In the Bakery Kitchen!

The baker preparing the portions of dough

The baker and Marni hanging out in the kitchen

Dough baking against the oven wall

The bakery sign as seen from Agrippas Street

My friend Joel and me enjoying the just-baked bread!

I'm Back and Birthdayed with Mark Peel!

My sister Beth, Mark Peel, and me!

I just returned from two amazing weeks in Israel (and I'll have more to say about that in upcoming posts). The last day of my trip was spent in Jerusalem, and it was also my birthday. Pretty special to celebrate the day in the Holy Land. This weekend, back in Los Angeles, I got together with friends for a little belated birthday bash at The Tar Pit, chef-restaurant mastermind Mark Peel's latest endeavor, and wow, my first impression was great! The vibe was cool and classy. Giant glass chandeliers, mirrored walls, and beautiful and comfy armchair seating. The drinks were fantastic and I thoroughly enjoyed my mint cucumber cocktail.


Being reunited with my friends after two weeks away, and doing so at a neat new bar-restaurant run by a man who's already proven himself to me with Campanile Restaurant and La Brea Bakery, made this birthday celebration a hit. But an unexpected bonus appearance by the real deal, Mark Peel, put this night over the top and gave me what friends pointed out on my face as a giant grin and glow. It's true, I couldn't stop smiling. So this is exactly what happened...

We are surprised and elated to see Mark Peel personally
delivering a dessert plate and birthday candle to our table!

I saw a man walk through the restaurant in a white chef coat and I immediately knew who it was. I stretched my arm and pointed him out to my friends. My friends tried to stop me from pointing, thinking I was identifying (and outing) some incognito celebrity who had just walked in. I explained to them that this man was the chef-owner. When they realized the level of excitement on my face, they encouraged me to go up to him and say hi.

I'm about to make a wish...

This wouldn't be the first time I'd met the man. He was a judge at the KCRW Good Food Pie Contest where I took home first place in the Creams category. So I got out of my seat and ran up to Mark Peel and said to him I wanted to re-introduce myself. He was so friendly! I told him it was my birthday party and he wanted to know where we were seated, what we were drinking, what we were eating, and if we were having a good time. Then he came over to our table to say hi to the gang. He told them I was Queen of Cream Pies, which made me blush. I couldn't believe I was chatting with Mark Peel. Then he went off to the kitchen. A few minutes later, he came back out with a yummy dessert plate of banana and coffee ice creams, an assortment of mini cookies, and a lit candle. He placed the plate in front of me, sang happy birthday, and sat down beside me. I made a wish and then got a photo with him. He stayed to chat for a few more minutes. Ain't life sweet!

The delicious dessert plate. Thank you, Mark Peel!

Mark, if you're reading this, you are a gracious host. Thanks for putting my birthday celebration over the top! I will definitely be returning to The Tar Pit; I have unfinished business there, needing to try the dinner menu and other delicious-sounding cocktails.

The Tar Pit
609 North La Brea Avenue
Los Angeles, CA 90036
(323) 965-1300

Happy New Year and Away I Go!

Happy 2010! I've already mistakenly written 2009 four times this year. I wonder at what point I'll catch on. I am looking forward to another fun year of baking and experimenting and learning new things. Oh, and sharing all that with you!

But first, I'm going to disappear for two weeks and do a little traveling. It's a great way to start off the new year! When I come back in late January, I'll be ready to go in baking mode.

Until then!

Peach Cake with Cream Cheese Frosting

What a happy cake. It's unintimidating and friendly and colorful. You can make it all year round because it uses canned peaches instead of fresh (though fresh will work, too). It's got a beautiful cross section with bright spots of yellow peaches peek-a-booing out. And cream cheese frosting is always a hit with guests. Author Melissa Gray is my new best friend!

I made this cake in my mom's kitchen, and one of many special things about that (aside from the obvious - being in the company of my mother, which is always a treat), was that I was able to use my grandmother's tube pan to bake the cake. My mom has a lot of her mom's baking equipment. I never had a chance to meet my grandmother, but getting to use the exact same items she once used makes me feel like she's in the room with me. I know that she and I would have been great friends.

My grandmother was an avid baker, just like my mom and me. Baking must be hereditary. And Bubbe, this cake's for you!


Peach Cake with Cream Cheese Frosting
Recipe by Melissa Gray in All Cakes Considered

For the cake
3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced peaches, preferably canned
1/2 cup chopped nuts (optional)

For the frosting
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger

To make the cake
1. Center a rack and preheat the oven to 375 degrees F. Prepare the cake pan by lining the bottom of a 10-inch tube pan with parchment paper and spraying the sides and bottom with baking spray.

2. In the bowl of a mixer, combine the eggs, sugar, and oil. Mix on medium speed until just blended.

3. In a separate bowl, dry whisk the flour, salt, baking soda, and cinnamon together. Add to the egg mixture and beat until just combined. The batter will be sticky.

4. With a spatula and/or wooden spoon, fold in the peaches and nuts.

5. Pour the batter into the prepared cake pan and bake for 50 minutes, or until the cake tests done.

6. Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack. Allow to cool completely.

To make the frosting
7. With the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.

8. Gradually add the confectioners’ sugar and ginger. Beat until smooth.

9. Apply the frosting to the cooled cake.


Step-by-Step in Pictures

Grease and flour a 10-cup tube pan (this exact one was my grandmother's!)...

Combine the dry ingredients and set aside...
Mix the eggs, sugar, and oil...
Add the dry ingredients to the egg mixture...
The batter will be sticky and light brown colored...
Drain the peaches (if canned, they come with syrup you'll need to discard) and slice each one in half if you want smaller pieces...
Add the peaches and nuts to the batter...

Fold them in to incorporate but don't overmix...

Pour batter into the prepared baking pan...

Bake at 375 degrees F for about 50 minutes...

Let cool completely...

To make the frosting, beat together the cream cheese, butter, and vanilla...

Add the confectioners' sugar and ginger...

Mix until of spreading consistency...

Spread the frosting on the cake, garnish with nuts if desired, slice and serve!

Spiced Nut Mix

Does spiced nut snack mix count as baking? Sure, why not! It goes in the oven! And this recipe is by an extraordinary baker, David Lebovitz. And I like it! Those are some pretty good reasons. Preparing flavored, spiced nuts is simple, and they make a great hospitality gift when you're invited to a dinner party, or to serve at your own dinner party. People like to nosh while they schmooze, so let's give them something to nosh on!

Spiced Nut Mix aka Melange de Noix Epicees
Recipe by David Lebovitz in The Sweet Life in Paris
Makes 4 cups

2 cups (275 g) raw nuts - any combination of pecans, almonds, peanuts, cashews, and hazelnuts
1 tablespoon (15 g) salted or unsalted butter, melted
3 tablespoons (45 g) dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon chili powder or smoked paprika
2 tablespoons maple syrup
1/2 teaspoon unsweetened natural or Dutch-process cocoa powder
1 1/2 teaspoons coarse salt
2 cups (100 g) small pretzel twists

1. Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast for 10 minutes.

2. Meanwhile, in a large bowl, mix the butter, brown sugar, cinnamon, chili powder, maple syrup, and cocoa.

3. Stir the warm nuts into the spice mixture to coat them completely, then sprinkle on the salt.

4. Mix in the pretzels, then spread the mixture on the baking sheet and bake for about 15 minutes, stirring once or twice, until the nuts are well-glazed and browned. Remove from the oven and cool completely. Once cool, break up the clusters and serve.

Storage: The nuts can be stored in an airtight container, at room temperature, for up to five days.


Step-by-Step in Pictures

Spread the nuts out on a baking sheet and toast them for 10 minutes at 350 degrees...

In a bowl, blend together the butter, brown sugar, cinnamon, chili powder, maple syrup, and cocoa...

Pour the toasted nuts into the spice mixture...

Stir to cover all of the nuts with the spices...

Add the salt...

Add in the pretzels...

Stir until the pretzels are well-coated with the spice mixture...

Spread the nuts and pretzels onto the baking sheet...

Bake for about 15 minutes at 350 until they have a nice glaze on them...

Ready for snacking!

Yogurt Coffee Cake

I love cakes that call for some sort of dairy product. The crumb comes out especially moist. My favorite chocolate birthday cake, a recipe from my bubbe, uses a cup of buttermilk. The chocolaty fudge cake I made earlier this month by Marcel Desaulniers also calls for buttermilk. The cinnamon pumpkin cake bars I made in November uses sour cream and they turn out light and fluffy and amazingly moist. The plum blueberry upside down cake by David Lebovitz that I made back in July calls for milk. The chocolate zucchini cake I made over a year ago specifies sour cream or yogurt will do. Catch my drift yet? Dairy is your friend! Well, cake's friend, anyways.


I can often guess if a cake I'm tasting has some sort of dairy in it. I'll be at a restaurant with a friend and say to Friend, "Friend, this cake is so moist! Look at the crumb on this baby!" Friend adds, "Yeah, I love it. How's it so moist?" To which I reply, "Dairy, darling. Dairy." Ok, maybe I'm dreaming, but that's how the conversation would go.

But what I'm not so good at telling is the type of dairy used. The moistness of a cake can come from any of several types of dairy. When a recipe calls for dairy, I often use yogurt, buttermilk, and sour cream interchangeably. But with a recipe like this coffee cake, where yogurt is in the title, I'm going to stick with yogurt simply because the author put so much prominence on the ingredient that I'll stick to the letter of the law.

You are really going to like this cake. I bet you can guess by now that I'm going to tell you it's moist. But it's also full of flavor, easy to make, attractive, and perfect for breakfast or an afternoon snack. Enjoy!


Yogurt Coffee Cake
Recipe by Margaret Fox in Morning Food
Makes 1 cake that serves 12

1 1/4 cups plain yogurt
1 1/4 teaspoons baking soda, sifted
1/2 cup butter, softened
1 1/4 cups white sugar
1/2 teaspoon salt
2 large eggs, beaten
1 3/4 cups white flour
1 3/4 teaspoons baking powder
2/3 cup semisweet chocolate chips (optional)

Topping
1/2 cup chopped nuts
1 teaspoon cinnamon
1/3 cup firmly packed light brown sugar

Preheat the oven to 350 degrees F.

In a large bowl, mix together the yogurt and baking soda, and set aside.

Cream together the butter, sugar, salt, and eggs until fluffy. In a separate bowl, sift together the flour and baking powder, add to the butter mixture, and blend. Quickly stir in the yogurt and soda.

Pour into a greased 9 by 13-inch pan. If you are using chocolate chips, sprinkle evenly over the surface and press them lightly into batter. Combine the topping ingredients and sprinkle it evenly on the surface. Bake about 40 to 45 minutes, until it tests done with a toothpick.


Step-by-Step in Pictures

Mix together the yogurt and baking soda...

Cream together the butter, sugar, salt, and eggs...
Sift together the baking powder and flour, then add to the butter mixture...

The batter will be thick and sticky...

To the batter, add the baking soda/yogurt mixture, which will have puffed up from the chemical reaction...

The resulting batter will be shiny and smooth...

Spread into a greased baking pan...

Distribute the chocolate chips over the batter, then carefully press them in...

For the topping, combine the cinnamon, brown sugar, and nuts...

Here's your topping...

Sprinkle the topping over the batter...

Bake the cake for 40 to 45 minutes in a 350 degree oven...

Look how moist!