WBEZ | baking http://www.wbez.org/tags/baking Latest from WBEZ Chicago Public Radio en The Frosting on the (Filipino) Cake: A family carries on their matriarch’s dessert legacy http://www.wbez.org/series/chicago-amplified/frosting-filipino-cake-family-carries-their-matriarch%E2%80%99s-dessert-legacy <p><p>If Philippine food and culture is a mystery to most of us, then Filipino desserts are a best kept secret.<br /><br />Join us for a look at some sweet ethnic history as<strong> Maribel (Delia) Anama </strong>talks about the influence her baking maven mother, Gloria, had on her while she was growing up in the Philippines. It was her mother&rsquo;s influence that led her to a career in baking, ultimately becoming an entrepreneur, opening her own sweet tooth emporium in Park Ridge. Delia will give us a look at the Philippine baking industry of years ago, its evolution, and what Filipino desserts and delicacies are like. And to prove that she is not sugarcoating the facts, Delia will bring Filipino rice cakes for us to sample.<br /><br />For the last 20 years, Delia Anama has been creating a sweet storm, working for such renowned places as Long Grove Confectionery Company, Panera Bread, Mrs. Fields, Long Grove Confectionery, Let Them Eat Cake, and Turano Baking Company, before realizing her dream and opening her own shop, <a href="http://www.mrsacupcakes-cookies.com">Mrs. A. Cupcakes@the Pickwick</a>, in Park Ridge.</p><p>&nbsp;</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/CHC-webstory_36.jpg" title="" /></div><p>Recorded live Saturday, January 12, 2013 at&nbsp;Kendall College School of Culinary Arts.</p></p> Sat, 12 Jan 2013 10:28:00 -0600 http://www.wbez.org/series/chicago-amplified/frosting-filipino-cake-family-carries-their-matriarch%E2%80%99s-dessert-legacy Seeing baking ingredients from a Swedish angle http://www.wbez.org/story/2011-09-21/seeing-baking-ingredients-swedish-angle-92320 <img typeof="foaf:Image" src="http://llnw.wbez.org//npr_story/photo/2011-September/2011-09-22/bondkakor_custom.jpg" alt="" /><p><p>The Swedish furniture store <a href="http://www.ikea.com/us/en/">Ikea</a> has pretty much set the design standard for the modern American dorm room and first apartment. But it recently tackled a new challenge: Making baking sexy, even to non-bakers.</p><p>Ordinary stuff like flour and sugar take on sculptural qualities in a cookbook called <a href="http://demo.fb.se/e/ikea/homemade_is_best/hr/inside.asp">Homemade Is Best</a>, which the company gave away to customers buying kitchen appliances last year.</p><p>The books, which feature classic Swedish cookies and other pastries, went like the proverbial hot <a href="http://www.food.com/recipe/real-swedish-pancakes-pannkakor-31040">pannkakor</a> — they sold out almost immediately.</p><p>"We could never guess that it would be that successful," says Christoffer Persson, the project's art director.</p><p>He chalks it up to simplicity. "And because it's simple and quick, people know straight away if they love it or don't like it at all," he says.</p><p>"We let ourselves be inspired by high fashion and Japanese minimalism," Persson says.</p><p>We've picked a few beauties to inspire you, and got Persson to dish the details.</p><p>Q: The layout for Bondkakor (Farmer Cookies) looks like the U.S. flag — any connection?</p><p>A: Nope.</p><p>Q: Mandelkubb (Almond Biscuits) — Frankenstein or ancient pyramids?</p><p>A: Well, I'll have to go with ancient pyramids, then.</p><p>Q: Radiokaka (Radio Cookies) We couldn't resist the name. What are the ingredients in the circles at the top left?</p><p>A: Vanilla sugar mixed with chocolate flour.</p><p>Q: Nationaldagsbakelser (National Day Tart) — what's that green leaf doing on a dessert?</p><p>A: It's Melissa.</p><p><em>Note: In English we call it <a href="http://herbgardening.com/growingbalmlemon.htm">lemon balm</a>. It's in the mint family and frequently used in teas.</em></p><p>Persson assured us that the food is real and took about two weeks to shoot. Stylist Evelina Brattell and photographer Carl Kleiner made custom molds for some of the shapes, and also made use of some Ikea kitchenware.</p><p>Unfortunately, Ikea only printed 50,000 copies, all of which are gone. We can't even find it on <a href="http://www.ebay.com/sch/i.html?_nkw=Ikea+baking+book&amp;_sacat=0&amp;_dmpt=US_Nonfiction_Book&amp;_odkw=Ikea+Cookbook&amp;_osacat=0&amp;_trksid=p3286.c0.m270.l1313">eBay</a>. But there is hope.</p><p>There will be a second edition, Persson says.</p><div class="fullattribution">Copyright 2011 National Public Radio.</div></p> Wed, 21 Sep 2011 16:00:00 -0500 http://www.wbez.org/story/2011-09-21/seeing-baking-ingredients-swedish-angle-92320