One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm. So I decided to create two recipes for chocolate macarons: one with an…
Got your knickers in a knot trying to find new dessert ideas for the holidays? Pick up the November 2005 issue of Bon Appétit magazine, which features some of my absolute favorite new dessert recipes… The November Bon Appétit is available now at newstands, or visit Epicurious.
Remember the prunes! This week is Prune Blogging Thursday (October 27). If you have a prune recipe or entry on your blog or web site, don’t forget to email me the link for posting. (…and is that blinking annoying or what?)
Sometimes I go back into the archives and pull up a post to refresh it. Perhaps the hours have changed, they’ve moved, or something else prompted me to tweak the entry. But a lot has happened since I first wrote about Ô Chateau wine tasting programs. First off, since I wrote about them, they’ve moved – twice.
I was recently given the gift of a jar of extraordinary foie gras with summer truffles… The foie gras was mi-cuit, meaning it was just partially cooked (to between 175°F and 200°F, or 80°C to 90°C), which is considered the best way to preserve foie gras, so only the finest quality livers are used. Once sealed in jars, the foie gras needs to be eaten…
For some reason, people keep asking, “Why do you live in Paris?” Well… 1. No one freaks when they find little black flecks in their vanilla ice cream. 2. If introduced as a pastry chef and cookbook author, I hear oh-la-la la’s instead of a litany of complaints about everyone’s diet. 3. The chocolate popsicles you buy at the supermarket are studded with real cocoa…
I like the word ‘addictive’. I use it when it refers to something I like a lot and can’t stop eating. So instead of implying a substance abuse problem (the jury’s still out around here whether or not chocolate is an abusable substance), the word has positive connotations for me. But I tend to use the word a lot, so much so that I fear…
Announcing the first (and only)… Prune Blogging Thursday October 27th This week Meg and I went to the Salon Fermiers here in Paris. Similar to a trade show, the exhibition hall was filled with food producers selling everything from chestnut honey, fleur de sel, foie gras, artisan goat cheeses, and wines from various regions close to Paris. But what we loved most was the prunes….
A week or so I wrote about one of my favorite fruits; the quince. After all the poached quince slices were eaten (at about the same rate as the batch of homemade vanilla ice cream which I made to go alongside), I reduced the delicious syrup on the stovetop until it was thick and the bubbles became large. Once removed from the heat, as the…
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