Making pastry crusts for tarts (or pies) has always been tricky for me. Recently I learned a couple things which made the process much easier. First, rather than storing the pastry dough in a ball or thick slab, rolling it out in a large zip bag saves time and effort. Second, storing the dough in […]
Tag Archives: recipe
Honey fromage blanc ice cream, plus a drink
Thursday, 5 July 2012
One of my strongest food memories from France was stopping at a roadside shack in Provence, run by an grizzled, bearded man with a Harley-Davidson out front. It was a warm summer day, and we were hungry and thirsty. Maybe try this fromage-miel-something-something? Out comes a nearly overflowing parfait glass (a.k.a., sundae glass) filled with […]
Lime & mint ice cream
Friday, 29 June 2012
When I saw this no-cook ice cream recipe, I was inspired to use up a bunch of limes sitting on the kitchen counter, before they got too wrinkled and dry! Also, to make something that reminded me of key lime pie, minus the eggs and custard-making procedure, and the crust. The result was refreshing, like […]
Dried fruit compote
Tuesday, 29 May 2012
I found myself with several half-empty packets of dried fruit, not to mention brandy syrup (in the fridge, ‘natch) leftover from winter dessert parties. I thought a compote would nicely accessorize other sweet dishes, not to mention easily frozen until needed. You can serve this warm or cold with yogurt, rice pudding — especially good […]
Elderflower & crème fraîche ice cream
Friday, 11 May 2012
I’m a fiend for elderflower-flavored goodies — the aroma reminds me of British gardens, not to mention the lushness of spring, and relief from the heat of summer. The weather is getting hot over here, so I find it high time to make an ice cream with this most refreshing of floral extracts.
Preserved Meyer lemons
Friday, 20 April 2012
Every two or three years, our Meyer lemon tree has a boom season where all we see are fruits covering and weighing down the branches, as if the leaves have gone on vacation. This is one of those years. Other than using them in nearly every savory dish, not to mention lemon curd and lemonade, […]
Carrot soup with cumin
Friday, 30 March 2012
This soup was inspired by the carrot velouté scented with coriander+cumin foam I had at the Musée d’Orsay’s Café Campana in February. Hm, “inspired” isn’t quite the right word; more like “became obsessed with until recreated in our own kitchen.” I suppose this could be made vegetarian, but it tastes best with a well-made chicken […]
Pickled red onions are even better
Wednesday, 21 March 2012
After posting the pickled radish recipe, I got a hankering for onions made in a similar fashion. You know what? I like them even better than the radishes. They ended up rather versatile, as we found many uses for quickly pickled onions: soups, sandwiches, falafel, pizza, sautés, eggs, rice bowls, pasta, etc. As an aside, […]
Quick radish pickle
Tuesday, 21 February 2012
Back in high school, when my taste in foods was just barely starting to broaden, my friend Kim N. fed me and our friends Vietnamese salad rolls (gỏi cuốn) and spring rolls (chả giò) after school. Ever since then I’ve loved that cuisine! I recently got back in touch with Kim, and during one of […]
Multigrain Pullman, rustic loaf, or pizza dough from a starter
Wednesday, 11 January 2012
To make a Pullman loaf, which is a bread shaped perfectly for sandwiches and toast, I use the same recipe as the multigrain sourdough loaf, with these changes: Use a heavy-gauge Pullman measuring 4 by 4 by 9 inches, but without the lid, to encourage height. I like the USA Pan brand made of aluminized […]