Aside from some Jell-O shots and a brief hospital stay (both unrelated incidents), I haven't eaten Jell-O in my adult years. Still, when I think of Jell-O, I think of my formative years as a budding pastry chef and Jell-O was one of the few desserts that I was allowed to make without much supervision.... Continue Reading →
Apples: A Visual Guide
Spurned by my great disdain for Red Delicious apples and boredom with Granny Smith apples, I've spent the last week scouring the farmers' markets and local orchards for unique apple varietals with sweet, tart and crisp flesh. Cook's Thesaurus compiled a visual guide of common apple varieties that I used as my starting point. This... Continue Reading →
Making the Grapefruit Givré at Boulud Sud
Newly anointed Executive Pastry Chef Ghaya Oliveira of Restaurant Daniel (formerly of Boulud Sud ) is the brains behind this underrated feat of dessert lusciousness: the grapefruit givré. In case you're wondering, "givré" is French for "covered in frost." Buried in a frozen grapefruit shell, below a crown of halva and a caramelized orange tuile, lies a... Continue Reading →
Ice Cream Bread
No, you did not misread the title of this post. It's a quickbread made with three things: ice cream, sugar, self-rising flour. The recipe comes from Taste of Home Network and I dare say that I was impressed by the results. The bread was so tender and moist that it rivaled my best muffin recipe.... Continue Reading →
Food Finds: Blue Popcorn
If you’ve never tried heirloom popcorn, you may be surprised that each variety has a unique flavor—some are nutty, others are sweet…so they say. I’ve tried many varieties but unless you eat them without fat or salt (no, but thank you), you can barely catch a whiff of the flavor that makes them prized above... Continue Reading →
Buttery. Salted. Caramel. 