Posts in Blog

Introducing Mai Nguyen

March 14th, 2018 Posted by Blog 0 thoughts on “Introducing Mai Nguyen”

Grist & Toll Farmer Feature

Introducing Mai Nguyen, aka Farmer Mai,

and two landrace wheats grown by her:

Wit Wolkering and Chiddam Blanc de Mars

A blog post featuring a California farmer and specially selected wheat varieties has been a …

Whole Wheat Stollen

December 20th, 2017 Posted by Blog 0 thoughts on “Whole Wheat Stollen”

Stollen is one of my favorite holiday breads. There is a lot to love: fruit, nuts, almond paste, powdered sugar topping – Yum!

A quick preferment of milk, yeast and flour gives the dough a nice depth of flavor, and …

Pain d’épices

December 20th, 2017 Posted by Blog 0 thoughts on “Pain d’épices”

People Who Live in Spice Houses

Linda Civitello for Grist & Toll

Sweden’s pepparkakor (pepper cake) is pfefferkuchen in Germany, speculaas to the Dutch, gingerbread to the British, and pain d’épices (spice bread) in France. Notice a theme? All …

How We Roll

November 19th, 2017 Posted by Blog 0 thoughts on “How We Roll”

How We Roll at Grist & Toll

By Linda Civitello

What History Has To Say About Nan’s Mother’s Buttermilk Crescent Rolls

From the “It Just Wouldn’t Be Thanksgiving Without This” Department

Crescent rolls had been around for centuries before the …

Toast And History

November 12th, 2017 Posted by Blog 0 thoughts on “Toast And History”

I am very pleased that author and food historian, Linda Civitello, will be contributing to the website from time to time. We have put our heads together, lining up topics and recipes drawn from history that resonate with how we …

Good Food Hosted by Evan Kleiman talks to Grist & Toll

July 24th, 2016 Posted by Blog 0 thoughts on “Good Food Hosted by Evan Kleiman talks to Grist & Toll”

Please listen to this broadcast to hear Nan discuss wheat and the truly amazing difference of fresh flour.

http://www.kcrw.com/news-culture/shows/good-food

Also, enjoy listening to our friend Amy Halloran who joins the show before our spot.…

Whole Grain Biscuits and Shortcake

July 8th, 2016 Posted by Blog 0 thoughts on “Whole Grain Biscuits and Shortcake”

Grist & Toll Classic Whole Grain Biscuits

Yield = 6 one-inch high, 3-inch wide biscuits

*See notes for turning this formula into shortcake at the end

Ingredients:

2 cups (9 oz) Sonora or your favorite G&T whole grain flour

2 …

Spelt Carrot Cake with Cardamom

May 2nd, 2016 Posted by Blog 0 thoughts on “Spelt Carrot Cake with Cardamom”

G&T Blog Post: Spelt Carrot Cake with Cardamom, Pistachios and Coconut

I really love carrot cake, but many that I buy are a disappointment: too sweet, too dense, too rich. Perhaps I’ve only been in love with the idea of …

LA Times Polenta

January 24th, 2016 Posted by Blog 0 thoughts on “LA Times Polenta”

Union’s creamy polenta with mushrooms

Sometimes, it’s easy to predict the dishes that will achieve cult status on restaurant menus. …

Thanksgiving Pie

November 19th, 2015 Posted by Blog 0 thoughts on “Thanksgiving Pie”

G&T Recipe: Thanksgiving Swirl Pie

Yield = two 9-inch pies

I just couldn’t decide which pie to feature for Thanksgiving this year. The cheese pie recipe below was the very first pie I learned how to make, so it has …

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