A Life in Baking, Pastry, and Libations.
I’ve been on a mad tear with the corn flour lately: corn flour biscuits, corn flour pancake, corn flour bread. Corn flour, which is super-fine ground cornmeal, adds a subtle corn flavor and stunning yellow hue to baked goods—all of the corn flavor with none of the grit. Although corn flour is gluten-free, I tend... Continue Reading →
For some strange reason, corn is one of those foods that people prefer to be sweet, really sweet, but balk at the idea of using it in dessert. At least, this is true in the United States. Corn pudding is a traditional Brazilian dessert used to celebrate June Festivals, while corn ice cream and sweet... Continue Reading →
The dessert was a corn semifreddo paired with polenta cake, popcorn shoots and blueberries. Halfway through service, one of the restaurant’s owners proclaimed that the dessert was disgusting and 86ed it for the rest of the night. The chef blamed the owner’s boorish behavior by explaining that he didn’t understand the concept of using savory... Continue Reading →
Buttery. Salted. Caramel. 