Desserts, Cakes and Confections
According to Chef Dominique Ansel when he created the Cronut he had no clue it would be such a huge phenomenon. He wanted to put a donut on his pastry shop’s menu and figured he’s put a spin on it, thus the Cronut was born. If you have never heard of a Cronut (never heard of […]
British food is good. It could be great. To me, it is comforting, historic, classic and kind of cool in a way. Thankfully over the last few years chefs like Fergus Henderson, Heston Blumenthal, Marco Pierre White, Jamie Oliver and many others are making it a point to celebrate the classic food of Britain. In
Steak and Guinness Pie Read More »
This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on perfect and the textures work really well. It is a dish that I’d like to revisit and refine some more. I served this after a dinner of seafood paella to
Peaches, Cookies and Bourbon Cream Read More »
The fourth and final course of our Valentine’s Day dinner is one I am very proud of. It worked so well and was a delight to make, look at and eat that I could not have been happier with how it turned out. Well, like everything, it can be improved upon and perfected some more,
Apple Mille Feuille with Buttermilk Waffle Ice Cream Read More »
This is another example of dishes I came up with that I was hoping would be more successful on the plate. I debated if I should post about it or not at first. However, I try to make this blog an accurate “diary” of food and movies so of course I should post about it.
Plums, Rice Pudding and Almond Read More »
It’s not often that I get to capture a season, a moment in time or a childhood memory in a dish that I created. This here is one of those though. It might not look like it, but for me, this dessert is pure Lebanese. It captures the beautiful fragrance of citrus blossoms from many
Citrus Blossom, Pistachio, Meyer Lemon Read More »
Yeah, foam is a crazy new fad. Afterall, no chef was making any food with “foam” ten or 50 years ago. Right? Well, no. Wrong. Foam in cooking, baking and beverages is everywhere. Sometimes it is obvious like a nice froth on a cappuccino. Other times, like in this dessert, it’s a bit less recognizable.
French Laundry: ‘Coffee and Donuts’ Read More »
I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template and making parts of a recipe. The book I am talking about is of course the French Laundry Cookbook. This lovely plate of confections is based on the recipe for Chocolate
French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup Read More »
Sticky Toffee Pudding, a classic British dessert, has quickly become one of our favorite sweet dishes. The first time we tried it was at Feast restaurant in Houston where they make an outstanding version. It’s gooey, rich and sweet with deep mildly bitter toffee flavor. Feast’s version has become our gold standard and none we’ve
Sticky Toffee Pudding, Rum Ice Cream, Caramel Read More »
A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bit