Baked: New Frontiers in Baking

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As featured on The Martha Stewart Show and The Today Show and in People Magazine!

 

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

 

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

 

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

Price: $29.95

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Baked Catfish Recipe - Tips For Baking Catfish

The most searched for catfish recipe on the internet is for baked catfish recipes. Obviously, this means it is the favorite of many catfish "connoisseurs". While not my favorite, I will share with you my favorite version of the classic baked catfish recipe, which is baked catfish with mushroom wine sauce. Not only is this a dish that tastes great, it's also quick and easy to prepare, and adds a touch of elegance sure to appeal to even the most picky of eaters.Baked Catfish with Mushroom Sauce RecipeThe ingredients needed are:1 tablespoon of vegetable oil1 tablespoon of butter or margarine. I prefer butter.1 cup of fresh, sliced mushrooms1/4 cup of chopped green onions1 minced garlic clove1/4 cup of white wine1 tablespoon of fresh, chopped parsley2 catfish filets, 4-6 ounces eachSalt and pepper to tastePaprikaCooking spray or vegetable oilLemon slices1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.5. Garnish with parsley and lemon slices if desired.Catfish Baking TipsOne of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.