Citrus Blossom, Pistachio, Meyer Lemon

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 manyContinue reading “Citrus Blossom, Pistachio, Meyer Lemon”

French Laundry: ‘Coffee and Donuts’

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.Continue reading “French Laundry: ‘Coffee and Donuts’”

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 excellent teacher. He has 3 books and I got a hold of two of them so far, Elements of Desserts and Frozen Desserts. While I have many high end, modernContinue reading “Pear, Caramelized Genoa Bread, Chocolate Veil”

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 the wrong thing. This is a delicious intensely flavored gelato that happens to contain no eggs or dairy! The good people from the Modernist Cuisine books set out to makeContinue reading “Modernist Cuisine: PB&J Gelato”

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 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 ChocolateContinue reading “French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup”

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 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’veContinue reading “Sticky Toffee Pudding, Rum Ice Cream, Caramel”

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 a bit boring. Boring, though, this recipe is not! Without waxing with no end about the nuances of this dish I have to say that this dessert from Alinea isContinue reading “Alinea: Chocolate, warmed to 94 degrees”

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 and offers a large variety of climates and vegetation. It’s those two fruits that always pop to mind though. Recently on a road trip outside of Houston, I noticed aContinue reading “Peaches and Cream, Streusel and Cherries”