The decision was made a while back by my 6-year-old that the cake for Mother’s Day will have lots of strawberries. So that was that. Diana had to choose if she wanted it chocolate mousse based or “something white and lighter”. She went for the latter choice. This delicious cake is a perfect spring time cake and a […]
A Cake for Mom: Strawberry Ricotta Cake Read More »
In addition to working on making a proper one-spoon quenelle (or rocher), I really need to work on applying a proper sauce “drag”. The elongated teardrop shape on a plate looks simple, but it is tricky. More practice is needed to apply that properly. On to this dish. I really liked the short rib preparation from
The Fat Duck: Beef Royal (1723), Course 3 Read More »
I’ve posted in length about quiche, specifically about the fantastic Bouchon quiche from Thomas Keller. So this is a bit of a gratuitous post, but what the heck, it’s my blog and I love it everytime this quiche turns out so well. besides, these pictures are way better than those from the older post. This one is a
A classic flavor presented in a very untraditional and delicious way, classic Thomas Keller. Here we have sweet crepes, filled with a mixture of white chocolate and poached pureed bananas. I poached the bananas in a mixture of cream and milk until soft. The poaching liquid is then used to make a custard base for
Just like the venison dish I posted about earlier, this dessert happened because of Diana. More specifically, it was because of her dislike of gingerbread cookies. Earlier in December I had made some gingerbread cookie dough in hopes of making gingerbread men with my son, however Diana was sure that he will not like those
Gingerbread, Pumpkin and Walnut-Pear-Bourbon Ice Cream Read More »
Well, not exactly, as in my own book. However, I’m in the next best thing. One of my recipes made it into Paula Wolfert’s latest tome, “Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share“. Paula also included a very thoughtful introduction to the recipe in her inimitable style. I first “met”
I got those really nice baby beets from a friend who grows them in his garden and wanted to do something nice with them. What I ended up with was this cool, delicious and fancy salad. The beets: These were roasted with garlic in an aluminum foil packet. Then I carefully peeled them and trimmed them
Peas, Beets and Yogurt Read More »
Monday, March 16 , 2009 Easy and very tasty way to cook green zucchini courtesy of The River Cottage cookbook. I tossed in some mushrooms for good measure too. The process amounts to sautéing thinly sliced zucchini in olive oil with garlic till they turn very soft. Toss in some Parmesan cheese, a couple of
VDP: Soft Zucchini with Pasta Read More »
Tuesday, January 13 , 2009 I love Mexican food but I do not cook nearly as much of it as I should. That’s probably because I live in Houston, and good real Mexican food or it’s descendent, Tex-Mex, is very easy to find. I’ve been planning to make Mole some time soon because that is
VDP: Black Bean Enchiladas with Tomatillo Salsa Read More »
Friday, November 28, 2008 It’s been a while since I’ve added some updates to this particular journal. It’s not much due to laziness as much as redundancy. I’ve been trying to cook my vegetarian meals, but over the last month or so, I’ve not made many interesting or new dishes worth posting about. Also this
VDP: Pizza – Caramelized Onions, Mushrooms and an Egg Read More »