April 27th, 2009 § § permalink
We call this a pudding but there’s no cornstarch to thicken it, no skin on top to poke through. No, this is just a rich crème Anglaise with lots of chocolate added, enough to thicken the mixture as it chills to a spoon-clinging custard that melts in your mouth almost like a truffle.
April 17th, 2009 § § permalink
Given the current dairy glut here on West 10th Street, panna cotta seemed like a good idea.
April 15th, 2009 § § permalink
Some purists would say that making one’s own crème fraîche with pasteurized cream is a waste of time, that there is no substitute for the real, raw stuff found in France. They are half right.
They are half right.
April 13th, 2009 § § permalink
This one is on many people’s list of favorites, including mine.
April 10th, 2009 § § permalink
All I wanted was to make rhubarb upside-down cake. The universe was not on my side.
April 8th, 2009 § § permalink
When I was grown up and out of the house, my mother loved to send me little cards and packages around all of the holidays. I might get some candy corn for Halloween, and maybe a set of cookie cutters at Christmas. I would receive some chocolates, red hots, and (if I was lucky) heart-shaped cupcakes at Valentines day. Thanks to her, I have a collection of seasonally-themed cheese spreaders. These boxes started to arrive when I was in college and never stopped, no matter how far into adulthood I was.
April 6th, 2009 § § permalink
I love a good white bean soup, aromatic with rosemary, perhaps cooked with a rind of parmesan. I’m also a sucker for soup à l’oignon. This soup combines the two, and it works.