Over the weekend while preparing a dinner party at home, I was inspired by a dessert we'd done with my old chef for a special event. It was a grand Lyonnaise-inspired meal for a producer of wines. The finale was a dessert I always liked. It had three components;...
Looking for a new dessert at work, I was inspired by online photos from Swedish baker Beesham Soogrim. They were for a apple cake that looked rustic, delicious, and elegantly simple; apples baked on top of a batter, then sprinkled with cinnamon, sugar and dotted with...
In the past, I have made buckwheat crepes and bread. Up till now, I have never made a cake with it. Then I found one from a French blog, and although I tried it, it came into some difficulties and choices. For fat, I used olive oil instead of butter. And though the...
I have yet to actually purchase Jerusalem, by Ottolenghi cook book authors Yotam Ottolenghi and Sammi Tamimi but, but I did skim it at a book store. What immediately stood out was their “kranz” or “babka.” One it’s an enriched bread....
Preparing for my final exam at culinary school, I looked at a random selection of recipes, then – for reasons I can’t remember – took on putting together a pâte feuilletée, a dish with puff pastry. This was a doozy, difficult to complete in the...
