This summer, an article in the NY Times discussed the history and development of chocolate chip cookies. To save you from reading the whole article, here are the highlights: let the dough rest for 1 to 3 days in the fridge for better flavor; make them big so you get a crisp ed...
For the final session of the glass blowing course I’ve been taking, I wanted to serve a dessert on the cake plate I was making. It wasn’t completed in time, but I made this chocolate-pear tart anyhow. The pate sucree crust was partially baked, before being filled with finely c...
One of the items for my upcoming weekend brunch is a yogurt parfait. Homemade granola is usually much tastier than store-bought but I have mixed opinions about this one. The sesame seeds tasted raw; maybe toasting them would have improved their flavour. I also misread the dire...
For a shabbat dinner Dr. S was hosting, I made the challah recipe by Lauren Groveman from this book. I ran out of milk so I used some skim milk powder and water as well. The eggs I used were some sort of Omega-3 Pro (!) ones that had deep orange yolks. This contributed a beaut...
I used some very juicy Flemish Beauty pears for this. It took almost a half hour for all the liquid to evaporate, but once it does, watch the pan carefully as the fruit scorches easily. The large amount of pear liqueur gives it quite a kick. At first, I couldn’t really taste t...
With the last of the Empire apples we picked, I decided to make a double batch of this quick bread. Whoops, I gave away the surprise (filling)! I didn’t have any bleached cake flour, so I mixed together unbleached pastry and AP flours. The crumble topping got fairly hard in th...