Daisy Flour

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Events On The Horizon

The Brooklyn Kitchen's Pie Contest

featuring Daisy Organic Flour

The Brooklyn Kitchen's Booth at Smorgasburg

E. River Waterfront, Btwn N. 6th and 7th Streets

June 9, 2012 2PM

www.thebrooklynkitchen/piecontest

What's New and What's Coming Soon!

World Wide Wit

Posted May 9, 2012

Includes our Organic Wheat in a New Belgian-style Beer at Earth –Bread+ Brewery

7136 Germantown Ave.,

Philadelphia (Mt Airy)

www.earthbreadbrewery.com

Watch our site for tips on making your contest pies, from Millicent Souris, chief among the judges of last year’s sold-out Brooklyn Kitchen Pie Contest: When to use lattice crust. When to create a solid crust. And recipes– all excerpted from Millicent’s forthcoming (June 1) book on “How to Build A Better Pie” published by Quarry Books, Creative Publishing international,Voyageur Press. Online publications at Amazon.com

Sweet Pie Contest

Saturday, June 9, Brooklyn, NY

Pie Contest This year the contest will be held at the outdoor Brooklyn Smorgasburg.

For details and to register online go to www.thebrooklynkitchen/piecontest

Daisy Flour for Brooklyn Kitchen

Pick up the required two pounds of Daisy Flour at the Brooklyn Kitchen before June 8. Pay $5 entry fee – all fees and vote money goes to benefit the Greenpoint Soup Kitchen.

So get busy: There’s still plenty of time to please friends and family with your practice rounds !

Click here for Daisy Flour Pie Recipes

Scenes from the 2011 Contest

Pie Contest 2011

Contestants raced from the subway to the contest site, to put their pies in the lineup.

Pie Contest 2011

Friends are important because they can vote for your pie….and the Popular Vote Winner gets the best prize of all !

Pie Contest Winner

Grand prize winner was Pie #21, a Tomato Zucchini Mozzarella Pie. If you know her name, please send it to Daisy@DaisyFlour.com !

That’s Harry Rosenblum of Brooklyn Kitchen on the left. And the prize, of course, courtesy of Cuisinart, front and center!

Pie Contest Judging

Judges tasted and tasted and tried to compare and quantify 50 pies. They made sure every pie had a crust with some integrity, not too wet, not sticking to the pan, with flavor of its own. Then judges looked at the pie as a whole: Did it stay together? The biggest overall comment by judges: Don’t try too hard. Keep it simple. Keep the pie integrated with the theme of the flour and the crust. And be sure to use seasonings. Most of all, be sure to use enough salt !

And finally, the birds began to sing.

Pie Contest

See you June 9 for the Daisy Flour Pie Contest, being held this year at the Brooklyn Smorgasburg.

Just in case you don’t want to bake a pie: you can vote, you can eat, and you can drink the great Brooklyn beer.

Pie and beer, Yum.

“White “ Bread Takes on A New Meaning When it Rises from a Heritage-Wheat Flour. Watch this space for our news about flour from a vintage wheat called Clark’s Cream. We’ve been baking bread with this flour from beardless white winter wheat for over a year and we believe that there is a special place on our table for a sweet, flavorful white bread. It seems to balance the recent fervor for multigrain bread, loaded with seeds and other add-ins, made from red-wheat coarsely ground flours. The video clip, below, was restored from a television clip of 30 years ago. It has enhanced our understanding of the meaning of “heritage wheat.” Take a look at farmer Earl Clark as he describes the steps that led to his on-the-farm development of more than 20 heritage-based varieties of wheat. The last variety was named in his honor: Clark’s Cream.

Featured Customer

Monogrammed Pasta

Posted May 14, 2012

About Corzetti

the stamped pasta created by Aliza Green in the video below.

Pasta Design

Corzetti, decorative Ligurian pasta coins whose name likely means "little crosses,” were documented as Pasta Design early as the thirteenth century. Early designs are thought to have featured a Genoese crusader cross.

During the Renaissance, prominent Ligurian families would have their coat of arms carved on one side of the stamp with symbols such as a sheaf of wheat or a flower blossom on the reverse.

Neutral hard woods such as beech wood (faggio in Italian), maple, apple, and pear are best for the molds. Because the thin disks dried well, they were a good food for Genoa’s sailors, who were off at sea for months.