Granny Smith Apple Ice Cream

It’s rare that I proclaim something “the best”. Even when I do -like I am doing about this ice cream- it’s sort of a hyperbole. Maybe it should be “up until now, in my humble opinion, this is the best apple ice cream I’ve had”. So, if you had not gotten my point yet, whatContinue reading “Granny Smith Apple Ice Cream”

Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples

Buckwheat is such an assertive flavor with a unique earthy and somewhat grassy flavor. It is not a flavor that you can use as a background in dishes. Some people like that while others really cannot stand it. I fall in the first camp firmly and have enjoyed it in desserts ever since I firstContinue reading “Buckwheat Cake, Honey-Almond Semifreddo and Red Wine Poached Apples”

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’”