Asparagus & Herbs Tart
Wednesday, April 27, 2011
I'm posting a bit out of order but I'm enamored with this recipe.
This asparagus tart came out of nowhere. I don't even really like asparagus. It's always tasted just okay and I hate how chewy it can become. But this was where I fell in love with asparagus. I'm not going to lie though, I'm sure the puff pastry had a little something to do with it...
Gaufres Maison (French Waffles)
Sunday, April 24, 2011
Inverted S'more Macarons
Wednesday, April 20, 2011
HLi sent me a really interesting article by The New Yorker on desserts. It's worth a read but it's rather long, and a particular quote really stuck out to me, by a chef, Alex Stupak:
When you’re conceptualizing an entrée, a protein, you generally expect to get a piece of that thing intact. In pastry, it doesn’t occur. Pastry is the closest that a human being can get to creating a new food. A savory chef will look at puff pastry not as a combination of ingredients but as an ingredient in itself. Pastry is infinitely exciting, because it’s less about showing the greatness of nature, and more about transmitting taste and flavor. Desserts are naturally denatured food.
Vertical Swiss Roll Cake
Sunday, April 17, 2011
Ever since I got the Okashi cookbook, along with my Laduree cookbook, it's been completely neglected. I couldn't help it, I was drawn to the gold rimmed pages and velvet-y French book... it was lust at first sight!
But finally, I decided to give it a break since the recipes either asked for way too much butter than I had or wanted to have on hand, or the desserts were just too extravagant for a lazy Sunday afternoon...
So I turned to Okashi and chose a recipe I had had my eye on for quite a while...
Tuesday, April 12, 2011
After using all the egg yolks for the pastry cream I made for the fruit tart, I had leftover egg whites. Instead of making macarons, I thought I'd try something different...
So I went for another recipe in my new Laduree cookbook!
Banana Chiffon Cake
Saturday, April 9, 2011
I have a fondness for chiffon cakes. They're just so light and fluffy, much lighter than their buttery counterparts. I even love the word... chiffon. They're moist, not too sweet, and include egg yolks (unlike Angel food cake) which keeps them sturdier and moister. It has a slight egg-y taste and if you don't know it by now, I have a major fondness for eggs.
Tuesday, April 5, 2011
Strawberries are everywhere right now and they're cheap and mutant sized. I had to get some! I decided to make muffins because I was too lazy to bother with a frosting and wanted a simple healthy snack. Muffins forever make me think of Jenna's muffin top song on 30 Rock.
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