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. […]
Ice Cream and Frozen Treats
Pear, Caramelized Genoa Bread, Chocolate Veil
Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an […]
Modernist Cuisine: PB&J Gelato
This is a vegan gelato and I was going to label this entry as Vegan PB&J Gelato, but somehow this misses the point and emphasizes […]
French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup
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 […]
Sticky Toffee Pudding, Rum Ice Cream, Caramel
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 […]
Alinea: Chocolate, warmed to 94 degrees
From the title of this recipe one would not know what to expect. Is it a hot chcolate drink? Just warmed chocolate? Honestly it sounds […]
Peaches and Cream, Streusel and Cherries
When I think of Texas fruits, two immediately come to mind, ruby red grapefruit and peaches. That’s fairly narrow thinking, since Texas is so huge […]
Candied Apple, Bacon, Brown Butter, Coffee and Maple
These ingredients cannot be more complementary. They are delicious on their own and they work great together in a dessert. This dish has been in […]
Instant Sponge Cakes
Pastry chefs have been using this method for making quick sponge cake for years. As far as I know Albert Adria invented it years ago […]
“Kit Kat”, Chocolate Gelato, Peanut and Coconut
This dessert tasted great. The flavors worked perfectly. It had some very nice textures. If only that coconut foam cooperated, it would’ve looked as good as […]