Potato Rosemary Rolls

I just spent some time fixing up a new design for my blog name and attached a pretty photo of sweet raspberries... and now I'm posting two savory dishes in a row. Sorry guys! I promise this is still a sweet-centric blog.


Tally ho onward to the potato rosemary rolls...

Asparagus & Herbs Tart

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)

I was never a waffle person and always a pancake person. Or so I thought... 


Apparently, waffles have been around since the Middle Ages... and they came from wafers. Waffles are just a leavened form of wafers... weird! 

Inverted S'more Macarons

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

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...

Abricotines

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

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.

Strawberry Muffins

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. 

One Fresh Fruit Tart

This week has been so exciting!! And not just because my friends are visiting, which I am of course very excited about... but... 


*Note: There will be a lot of exclamation points in this post...