Yearly Archives: 2015
Roasted Pecan Maple Ice cream
September 11, 2015 | 
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Ice cream bases (aka crème anglaise) that I’ve run across use anywhere from 2 to 5 to 8 large egg yolks. Since I’m a fan of anything that Shirley Corriher suggests I decided to follow her recipe in CookWise. It calls for 8 large yolks. Her book is such a wealth of information with another […]
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Salade Niçoise
September 3, 2015 | Print
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This is a salad that I have enjoyed repeatedly during my travels in Provence. It is the epitome of summer in the south of France when the herbs from the garden or market are abundant. The potatoes, lettuces and green beans (haricots verts) are tender and the tomatoes are juicy and ripe having been […]
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Roasted White Chocolate and Sour Cherry Blondie on Rosemary Shortbread
September 2, 2015 | Print
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All this craziness started because I read David Lebovitz’s blog about roasting white chocolate. Of course, I had been storing 11 pounds of the premium coverture for too many months and had yet to bake with it. When I saw David’s post, I thought why not roast it all and maybe it would give me […]
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Crème Fraîche-Vanilla Bean Ice Cream
September 1, 2015 | Print
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I made a pint of crème fraîche the other day to serve with a rhubarb tart. The tart made it to a friend’s dinner party however, I left the crème fraîche in the fridge. I thought, what the heck I’m I going to do with all this deliciousness because of course the tart was long […]
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Rhubarb Frangipane Tart
July 29, 2015 | Print
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Rhubarb was still available at the Farmer’s Market last week. Actually, it’s still available in my garden. I’ve tested this recipe four times and since practice makes perfect, it’s time I got this recipe posted before the season is over for another year. Tart Dough, Pâte Sucrée 1 large egg yolk 4 tablespoons heavy cream, […]
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Tarte citron et de fromage blanc (Lemon and fresh cheese Tart)
June 27, 2015 | Print
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Besides a sauce pan, colander, cheesecloth, spatula, and tart pan, you know the usual; there are what some would consider “specialty” equipment items that are needed for this recipe. One is a calibrated thermometer and the other is a kitchen scale – one that can weigh in ounces and grams. My theory is to always […]
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Goat or Cow’s Milk, Caramel Chocolate Truffles
April 19, 2015 | Print
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For the first batch of these decedent chocolates, I made them with Kalona SuperNatural cream and butter. But then, I came across a can of goat’s milk and butter from my caramel-making. Finding these these ingredients inspired me to delve into another experiment. I figured if Goat’s Milk Caramels are delicious why not truffles as […]
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