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Choux Pastry for Cream Puffs

Today was not the most exciting day in class due to the fact that I spent much of my time sitting around waiting. We made souffles and choux pastry. I’ve done souffles before, both at a chooking class and at home, so they were nothing new to me. We made cheese souffles with gruyere, which were not very interesting. I also found them to be ... Read More »

Coconut Oatmeal Cookies

I have been wanting to make macaroons for a really long time, so I bought some shredded coconut and put it in the fridge, where it has patiently been waiting. And, as you may have guessed from the photo above, it never made it to macaroons. These are Coconut Oatmeal Cookies based on a recipe from Maida Heatter’s New Book of Great Desserts. I bought ... Read More »

Potato Bread

Contrary to what the title of this post may have led you to believe, this post is about bread. Specifically, a bread I baked for making toast. And sandwiches, but that is not the point. When I was a kid, my father made me a sandwich every day to take to school in my lunch bag. He bought a loaf of bread over the weekend ... Read More »

Alice Medrich’s Cocoa Syrup

What combination could be more classic than vanilla ice cream  with chocolate sauce? Ok, I’m sure there are some, but this is one of the better ones. Having recently acquired some Valrhona cocoa powder, I knew that it would be put to good use when I saw Alice Medrich’s recipe for Cocoa Syrup in her book, Bittersweet. My immediate thoughts upon seeing recipe were of ... Read More »

We all scream for… Vanilla Bean Ice Cream

Vanilla bean ice cream is a simple, classic flavor that you can never go wrong with. This basic recipe is not difficult to make and has a ton of vanilla flavor – thanks to two whole vanilla beans that go into the recipe! You may never go back to store bought ice cream again. Vanilla Bean Ice Cream 2 vanilla beans, split 3 cups heavy ... Read More »

Meyer Lemon and Blueberry Bread

In looking for a way to use up the rest of my meyer lemons, it occured to me to make some sort of baked good. A stretch, I know. Actually, my first thought was to make a lemon pudding. This thought took place before I completely lost my appetite for custardy desserts, so it wouldn’t do. I started searching for lemon bread recipes instead. The ... Read More »

Custards, Ice Cream and Bread Pudding

Today in class, we discussed the various properties of milk (from skim to devonshire cream) and eggs and their uses when preparing custards. Interesting stuff. For example, I didn’t know that if you over beat heavy cream you will end up with butter. You will also end up with quite a bit of whey because cream is somewhere from 36-40% fat. The main point of ... Read More »

Asparagus and Meyer Lemon Risotto

When I saw Anne’s post for broccoli-lemon risotto, I definately got a craving for risotto. I didn’t really have anything better to do than stand by my stove and stir for 40 minutes tonigh, so I figured that it would be the perfect time to indulge my craving. I had broccoli in the fridge, but what caught my attention was the bunch of ultra-tender asparagus ... Read More »

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