I just got TWO DAYS NOTICE to have my stuff ready for the board.
One of those things that you know is supposed to happen, but you don't know why...
Here I am and the market chef comes in for dinner with a friend. Sits there and has a great time and after a bottle of wine says - Oh! Board meeting in two days! Can you be ready to bring samples for all?
Wow. Of course! (Shta.)
So the list:
Cinnamon Rolls with Vanilla Frosting
Petite whole Wheat Fig Nut Bread
Petite Maple Pumpkin Bread
Double Chocolate Orange Macadamia Nut Cookies
Shortbread: green tea, lemon ginger, coconut
Think it'll work?
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, October 12, 2007
Friday, September 7, 2007
Too much to do
So I haven't gotten the paperwork done yet.
It feels a bit overwhelming. Kinda like looking at this...
So instead:
Peach tiramisu:
Layers of ladyfingers soaked in peach lambic
Topped with a mascarpone mousse with a hint of peach liqueur
In between layers of macerated local white and yellow peaches
topped with a lightly sweetened whipped cream and fresh peaches
Sound like something you might try?
It feels a bit overwhelming. Kinda like looking at this...
So instead:
Peach tiramisu:
Layers of ladyfingers soaked in peach lambic
Topped with a mascarpone mousse with a hint of peach liqueur
In between layers of macerated local white and yellow peaches
topped with a lightly sweetened whipped cream and fresh peaches
Sound like something you might try?
Monday, July 2, 2007
Italian Lemon Delice
Wow. Just wow.
This started simply as an ethnic dessert turned into an amazing find.
I was searching for things to do with Sorrento Lemons and came across a recipe in Italian and English. The poorly translated English recipe is even missing ingredients! So back to the original in Italian, translating myself with the wonderful help of babelfish then then making my changes -- fewer eggs in the pastry, different mixing order, a touch of lemon in the dough.
The end result is a nice open architecture shortcake filled with an extra tart creamy lemon custard and topped with a Limoncello whipped cream that is nothing short of delicioso.
It's a good day to be a cook.
This started simply as an ethnic dessert turned into an amazing find.
I was searching for things to do with Sorrento Lemons and came across a recipe in Italian and English. The poorly translated English recipe is even missing ingredients! So back to the original in Italian, translating myself with the wonderful help of babelfish then then making my changes -- fewer eggs in the pastry, different mixing order, a touch of lemon in the dough.
The end result is a nice open architecture shortcake filled with an extra tart creamy lemon custard and topped with a Limoncello whipped cream that is nothing short of delicioso.
It's a good day to be a cook.
Tuesday, May 15, 2007
I made it through Mother's Day
and perfected the use of agar for a chocolate panna cotta.
One of the major challenges I face it to make desserts that are animal product free that taste good. Okay, not just good. Good. Capital GEE is a must here. It's not as complex as gluten free, or wheat free and should be easy. Until you start to really read recipes are realize how many use gelatin.
Does anyone not know what gelatin is? How do you make molded desserts without it? Like, oh say, the above panna cotta.
The ingredient to use is Agar. A seaweed derivative that gels things up just fine.
But but but it's a pain to work with if you don't know what you're doing. And I haven't. I've been experimenting.
I borrowed some inspiration from Clotilde, spent some time studying Rilettes in Art Culinaire and bought some agar from a local Korean market.
Once I got the agar in powder form from a local health food store, heated it before adding and let it sit for about 90 minutes after infusing the chocolate base with fresh lavender -- well, let's just say it all went amazingly well.
Though the brioche bread pudding with housemade marmalade sauce was definitely the winner of the day.
And, phew. It's over.
One of the major challenges I face it to make desserts that are animal product free that taste good. Okay, not just good. Good. Capital GEE is a must here. It's not as complex as gluten free, or wheat free and should be easy. Until you start to really read recipes are realize how many use gelatin.
Does anyone not know what gelatin is? How do you make molded desserts without it? Like, oh say, the above panna cotta.
The ingredient to use is Agar. A seaweed derivative that gels things up just fine.
But but but it's a pain to work with if you don't know what you're doing. And I haven't. I've been experimenting.
I borrowed some inspiration from Clotilde, spent some time studying Rilettes in Art Culinaire and bought some agar from a local Korean market.
Once I got the agar in powder form from a local health food store, heated it before adding and let it sit for about 90 minutes after infusing the chocolate base with fresh lavender -- well, let's just say it all went amazingly well.
Though the brioche bread pudding with housemade marmalade sauce was definitely the winner of the day.
And, phew. It's over.