A Life in Baking, Pastry, and Libations.
For anyone who’s made ricotta or Greek yogurt, you know that the process yields a lot of whey. At least half of the milk separates into whey that is usually poured down the sink because, well, what can you cook with it? Enterprising chefs have found many uses for whey, ranging from broths to meat... Continue Reading →
Components: bread pudding, brown butter caramel, lemon-thyme gelato, apple terrine, vanilla crème fraiche, sbrisolona Concept: An innovative approach to a classically rustic dessert. Approach: It’s difficult to heat bread pudding in an oven without drying it out. Placing a sauce in the center of the bread pudding makes it easier to heat the pudding quickly... Continue Reading →
Buttery. Salted. Caramel. 