Yearly Archives: 2016
Fig and Sour Cherry Tart with Hazelnut Crust
October 9, 2016 | 
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This recipe was inspired by one that started with a pistachio crust. However, I didn’t have pistachios but did have hazelnuts in the freezer. And this time, as luck would have it, the hazelnuts were already blanched. All of a sudden this tart became reminiscent of a Linzer Torte. When I tasted the fig filling, […]
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Spicy Cukes
September 24, 2016 | Print
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A friend of mine introduced me a Japanese restaurant last week on Eat Street (Minneapolis) called KungFu Noodle. They served a pile of these cucumbers as a starter on a lovely black lacquered tray. Lucky for me, my dinner companion knew exactly how they were made. It doesn’t get much easier to recreate them. These […]
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Ice Cream with the Flavors of Provence
August 26, 2016 | Print
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I enjoyed a black olive ice cream with a black olive caramel recently at HeyDay in Minneapolis. Of course, this got me to thinking about olives, which then led to my day dreaming about Provence. I then remembered the saying, “what grows together, goes together.” Given that adage, and the fact that olives, lemons, rosemary, […]
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Champagne poached peaches
August 26, 2016 | Print
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Every recipe that I have come across reads to blanch the peaches in boiling water until the skin begins to pull away. Then plunge into ice water, peel and then add to the poaching liquid. I thought, why not just skip the blanching part and cook the peaches in the poaching liquid until you are […]
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Squid Ink Pasta with Uni (Sea Urchin) Butter
August 11, 2016 | Print
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The inspiration for this dish was a fantastic dinner that I enjoyed at Bar La Grassa more than a year ago. Since that amazing evening I have made squid ink pasta many times, but pinned for the opportunity to toss it with an uni butter. Oftentimes, maki sushi is topped with uni. Let’s just say […]
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Squid Ink Pasta
August 11, 2016 | Print
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I used to mix pasta dough on the countertop. Then one day I asked myself, why not make it in a bowl? It would contain all of the ingredients – you know so that there wouldn’t be flour everywhere! I’ve been making this dough in a stainless steel bowl ever since. This recipe is inspired […]
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Chocolate-Mascarpone Buttercream Frosting
July 17, 2016 | Print
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In theory large egg yolks should be the same size and weight, but in reality they are not. Therefore, I would encourage you to purchase a kitchen scale to weigh not just the yolks in this recipe but to weigh all of your ingredients baking ingredients. Also, I learned a trick from Rose Levy Barenbaum. […]
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Chestnut Crème Brûlée