Friday, September 18, 2009

The Diana Ross of coffee cakes

"The Diana Ross of coffee cakes
It started with a vision, based on the butternut squash ravioli my friend had at Volterra last week: I’d make pumpkin bread, only instead of using regular oil (or pecan oil, which I considered but then dismissed for cost purposes), I’d use brown butter infused with sage. I’d fold toasted pecans into the batter, and each bite would be ravioli-inspired bliss. A breakfast of champions."
(Nov. 7, 2007, Hogwash)

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