It’s that time of the year, folks, when everyone’s thoughts turn to baking. Coincidentally it’s when the new crop of baking books is released, just in time for the sweet surge. This has been a pretty interesting year for cookbooks as the trends seem to be returning to books geared towards home bakers and cooks. Thankfully in my opinion. Although some of these books were…
This dessert is the result of a happy accident. I’d been developing some recipes and after a couple of furious days of recipe testing, I had a zillion containers of various odds and ends lying around. I mixed and matched things together, blended them all up, and stuck the mixture in the freezer. A bit later, I tentatively dug in my spoon in and tasted…
Facebook Welcome me to the 20th 21st Century! I’m now on Facebook. Come. Be my friend! Xmas in Frisco It’s back! SomaFM presents Xmas in Frisco for your holiday listening pleasure—or displeasure… Newsletter If you’ve subscribed to the newsletter, the most recent went out on November 17th. If you signed up and didn’t receive it, you may have a firewall or some anti-spam program with…
I woke up yesterday around 6am, and all I could think about was food. Of course it was Thanksgiving, and there was so much to do. In spite of the strike, my friend David did manage to arrive just in time for dinner, a little sleep, and a early-morning trip to the outdoor market to load up on everything for a full day of cooking….
I opened my jar of molasses to start my Thanksgiving baking… I hope this isn’t a bad omen. Happy Thanksgiving Everyone! (And wish me luck…)
Something around here stinks. And it’s not just my neighbor. When I moved to Paris, I remember my first load of laundry that I proudly pulled out of my little machine tucked in the corner. After I figured out the seven different dials and nine different buttons on the machine (actually, I’ve still only managed to figure out what about a third of them do),…
In terms of desserts, it doesn’t get much easier than this. Affogato means ‘drowned’ in Italian, and any frozen dessert can meet this fate by tippling a little liquor or coffee over it. Classically, espresso is poured over Vanilla Ice Cream, but you’d have to be pretty hard-core to pour espresso over Espresso Granita. If I did that, I’d be ricocheting off the walls around…
Maybe more than Americans, French people do like marshmallows. A lot. You see them in bakeries and pastry shops, often in long strands, on display either in lengths, or tied into knots, often stored in apothecary jars. It’s a tradition that goes back, before the advent of gelatin, when marshmallows were made with mallow extract which was (and still may be) considered good for your…
A story on CNN talked about how former French President, Nicolas Sarkozy, was not bourgeois, noting that he didn’t grow up in a rarified family and as the (American) commentator exclaimed…“He didn’t grow up eating pâté!” I thought that was pretty funny since meaty pâtés and rillettes aren’t upscale delicacies in France, but are considered everyday fare. And some of the best pâtés I’ve had…
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