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 at El Bulli in Spain. I saw him “cook” it in a microwave on Anthony Bourdain’s “Decoding Ferran Adria“. I’ve never managed to give it a shot because until recently I did not have […]
Instant Sponge Cakes Read More »
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 I had planned as well. At some point I wanted to also include a banana component in this dish but I did not have the proper ingredients, so no banana.
“Kit Kat”, Chocolate Gelato, Peanut and Coconut Read More »
I’ve made a lot of ice cream and this one is one of the most memorable and delicious. It’s flavor is very much close to Amaretto but much better. Cherry pits are what is supposedly used to make almond extract and is used to flavor marzipan. It’s nutty and has a complex bitter edge that I
Cherry Pit Ice Cream (Noyaux) Read More »
Anything that has to do with fermentation and yeast fascinates me. That why I love baking bread, brewing beer and even fermenting my own homemade salami. When I first saw a wierd congealed mass in my bottle of vinegar and later learned it was a “vinegar mother” that can basically make vinegar out of wine, I did not
Pistachio Waffle, Yeast Foam, Pear and Banana-Cinnamon Ice Cream Read More »
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 »
Every year I look forward to cooking with winter squashes in the fall. It really is a pleasure to go to the store and see all the different varieties of squash, from the large cool looking decorative ones to the smaller delicious butternut squash. A favorite fall dish of ours, and last night’s dinner, is ravioli
Pumpkin-Olive Oil Cake and Buckwheat Ice Cream Read More »
I normally do not post about my recipe try outs from the Alinea cookbook. Since this time is the first time I actually made a laborious, awesome looking, multi-component dish that took more than a week (I really did take my time though) from start to finish, I figured it deserves more than a few
Alinea: COFFEE, Mint, Buckwheat, Passion Fruit Read More »
Not sure why Hugh Fearnley Whittingstal calls this a gelato. To me is seems more like a sorbet. Either way it is so easy and so good that if you have an ice cream machine, you should give it a shot. It contains three ingredients. 2 lb strawberries, 2 cups confectioner (powdered) sugar and a
Simple Strawberry Gelato Read More »