Heather’s Chocolate Pudding

April 27th, 2009 § 4 comments § 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.

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Buttermilk Panna Cotta with Rhubarb Compote

April 17th, 2009 § 4 comments § permalink

Given the current dairy glut here on West 10th Street, panna cotta seemed like a good idea.

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How to Make Crème Fraîche

April 15th, 2009 § 2 comments § 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.

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Bistrot Paul Bert

April 13th, 2009 § 4 comments § permalink

This one is on many people’s list of favorites, including mine.

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Asparagus Upside-Down Cake

April 10th, 2009 § 11 comments § permalink

All I wanted was to make rhubarb upside-down cake. The universe was not on my side.

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Fake Chocolate Bunnies

April 8th, 2009 § 7 comments § 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.

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White Bean and Onion Soup

April 6th, 2009 § 4 comments § 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.

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