“Deux croissants au beurre s’il vous plait.“ Oh how I miss saying that every morning. Here in the states a morning typically includes a trip to Starbucks for a latte, mocha.. or whatever it is people need to wake up. Not being a coffee drinker myself I wouldn’t know. But it was nice [...]
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June 27, 2010
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 [...] March 28, 2010
The warm weather has only just started to settle in so it’s been strange to mentally think Spring. I realized Easter is next week after seeing Target’s four aisles of goodies. (The Nestle eggs mix with Crunch and Butterfinger is the best). To get in the Easter spirit, I made these adorable chick cupcakes by Martha Stewart but [...] February 8, 2010
Valentine’s Day is exciting because I can finally create things in heart shapes. I don’t know what it is about hearts that I love so much but I have ramekins, silicone molds and cookie cutters all heart-shaped and it doesn’t seem fitting to use them unless its February 14th. Being a week away I couldn’t [...] December 3, 2009
For this year’s Thanksgiving dessert, I made an elegant French Apple Tart. It was all about the perfect presentation of apple layers. In contrast, last year I made a Cranberry Apple Galette. A galette is a free-form tart so no need for rolling out dough or a tart pan. You simply gather up the edges [...] October 11, 2009
Last week I took a pastry class at the Professional Culinary Institute. We made petit fours or little cakes. It was really different working in a culinary classroom. There were so many utensils, pots and pans. The best part was the oven which was a true restaurant oven. You can fit [...] June 11, 2009
…then create it at home. The culinary symbol of Paris, I think, is a fresh, flaky croissant. It about the 3 C’s: crackle, crunch, and crumbs (all over yourself) after you bite into it. We tackled this at Sur la Table last month. The whole class was devoted to just the croissant and the technique of [...] |
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