Here is the text from the Gourmet article verbatim: We asked F. W. Pearce of Ciao Bella Gelato Company in New York for one of his most unusual ice-cream flavors, and he offered the following, which pairs the exotic tastes of saffron and cardamom with pistachio nuts for a cool ...
For this month’s Sugar High Friday, a joint event with the folks over at Is My Blog Burning? has everyone doing a cookie swap. The roundup features 152 recipes (Part 1, Part 2).My first contribution is Armadillos (recipe). This is basically a chocolate chunk cookie augmented w...
With the word “decadent” in its name, the last cake of the course promised to be a stunning finale. We began by chopping up 900 grams (two pounds) of semisweet Lindt couverture chocolate. For purposes of comparison, consider that a chocolate bar is typically anywhere from 40 t...
For a recent dinner party, I decided to try baking a cake from the book, Desserts by Pierre Hermé by Dorie Greenspan. The recipe was involved, but seemed manageable. Here is a pictorial of the steps:Mise en place for the cinnamon dough. The unusual ingredient is the cooked egg...
The easy part of class this weekend was making the graham cracker crust, a standard base for cheesecakes. To help tie the flavours together, we added some ground almonds into the mix as well. I brought a flat-bottomed ramekin to class which was a useful tool for pressing the c...
At fifteen minutes past the start of class, my partner was still absent, so I had to go solo on Saturday. We made tiramisù, a popular Italian dessert, and did everything from scratch. First up: ladyfingers, or, savoiardi. These are light, delicate cookies that can often be fou...
This version used quick oats, walnuts, some nice moist dried cranberries and white and bittersweet chocolate (the original calls for old-fashioned oats, all dark chocolate, pecans and dried cherries). You really have to go against your intuition and take these out of the oven ...
This is a pretty simple bread, containing lots of whole grains. She doesn’t call for soaking the polenta and millet in the liquid, but I would do it for next time. I’m not that fond of crunchy millet. Texture was a bit crumbly (longer kneading next time?) and there’s an “off” ...
This week was supposed to be tiramisu, but the mascarpone did not arrive on time, so we made the next week’s cake instead. Class started off with Chef demonstrating the japonais biscuit. It’s basically a cookie made from a nut meringue. She beat egg whites until soft peaks, th...
