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December 16, 2011
When I saw this adorable tweet by Donna, owner of pot + pantry, an equally adorable kitchen boutique in the Mission, I was instantly in the Christmas spirit and inspired to make a whole clan of gingerbread men. The whole lot in ugly Christmas sweaters! June 6, 2011
I was inspired to make these after seeing Eva Longoria prepare skirt steak recipes to promote her new cook book, Eva’s Kitchen. She was on Martha Stewart’s show to demonstrate her technique with grilling skirt steak for tacos. I must say, she was a great guest. I find some people don’t know how to interact with Martha, who is such an authority in the culinary world. Eva was really knowledgable and informative as she walked through the recipe and was being interviewed. After that, on Food Network’s Mexican Made Easy, Eva created chunky guacamole, the perfect topping for quesadillas. October 17, 2010
I’ve always admired the artistry and technique that goes into decorating sugar cookies. Jeff Gosche, a cookie decorating genius, lends his talent to San Francisco’s Miette patisserie, creating the most gorgeous cookies for the shops. The best part is that he shares his tips and tricks at the patisserie’s cookie decorating classes. I had the great opportunity to attend one last week. October 5, 2010
I was excited to try this recipe because I like the idea of a buttery, slightly sweet cake combined with a tangy fruit glaze. The recipe is out of David Lebovitz’s latest book, Ready For Dessert.
The pound cake is a beautiful golden brown when it comes out of the oven. As it cools I poked holes on the top with a wooden skewer. September 28, 2010
Feeling guilty because yes, my post title is correct. It is cheesecake bar, singular. It was so delicious, I couldn’t bring myself to divide into portions and just kept cutting bite sizes for myself. By the end of the week, well…you can see what happened. So now I have given my warning and after typing this post, because its not feasible to do simultaneously, I will be on the treadmill. So many calories…but completely worth it. June 29, 2010
After churning out two quarts of sorbet this past week, I got up bright and early Sunday morning for Sur la Table’s ice cream class. I guess the sorbets was the equivalent of doing conditioning before a marathon. I was just warming up for the main event. Menu (my lunch on Sunday): Lemon Curd Ice Cream with Blackberry Swirl A slice of lemon curd ice cream. To get the layered look, we formed the ice cream into a loaf pan. A bottom layer of lemon curd, middle layer of blackberry syrup, top layer of lemon curd and finished with more blackberry syrup. Then after it hardened, we unmolded the pan and sliced the ice cream. June 27, 2010
When it comes to sorbets, gelatos and ice creams I like flavors focus on one main ingredient. It is fun to have chunks, swirls, and sauces, but there is nothing like the intense taste of a single flavor. I made two sorbets that celebrate berries, the olaillieberry and strawberry. For a refreshing summer touch, I jazzed up the strawberry sorbet with Prosecco. What to do with eight pounds of freshly picked olaillieberries. A lovely dilemma because now I have a good base ingredient to experiment with. I wanted a dessert that would showcase the fruit on its own so I thought, a pie. An olaillieberry pie filled to the brim of just the berries and a bit of sugar to bring out the natural sweetness. A nice helping of pie with a thin crust and berries oozing out the sides. May 30, 2010
I love an occasion to go all out with food and festivities. A graduation certainly deserves a celebration and my mind was overflowing with ideas of how to celebrate my sister’s well-earned degree. The school is UC Berkeley so I incorporated the school colors, mustard yellow and navy, into my sweet treats. And for celebration dinner, the place that really puts Berkeley on the culinary map, the renowned Chez Panisse. May 13, 2010
Last week we dedicated a whole class to French macarons, this year’s new trend coming off the cupcake frenzy last year. From my observation, macarons haven’t created as much of a commotion as cupcakes, but nevertheless they are equally as fascinating to experiment with and taste. Coconut macaron with rum cream filling |
My life is food and I am lucky to experience it in San Francisco. Williams-Sonoma is my 8-5 and more because I dream the store is my kitchen. The Ferry Building farmer's market is my inspiration for baking in my half-sized apartment. When I'm not there, I'm out searching for the city's best eats, with special attention to sweets. I hope in perusing my blog, you are inspired with ideas for cooking, entertaining and tasting new things. Email me
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