Spiced Sweet Potato Blancmange
Blancmange is kind of a curious recipe to pick for a holiday dessert– but hear me out. After a heavy meal, not everyone wants to shovel down a rich dessert packed with eggs and cream. Blancmange, a cooked custard-like dessert traditionally made with spiced almond milk, seemed like the perfect candidate to get a...
Build a Gingerbread Brownstone
I can’t write this post without first making a confession: I have been through both architecture school and pastry school. For a long time I tried to avoid the obvious gingerbread-construction shaped overlap in my fields of study. (I was, I think, afraid of being pigeon-holed into the crafty side of pastry). Sometimes, the shoe...
Carrot Pie
My first pie of spring will be rhubarb custard, but those little rhubarb shoots are taking their sweet time, irrespective of my whining. Where to look for pie inspiration when relegated to last year’s apples and root vegetables? I ran across a turn of the century recipe that suggested using carrots to make pie, much...
White Bean, Kale & Bacon Soup
More beans! And finally on to some big beans. Yes, they take a bit more preparation than lentils, and you have to remember to soak them ahead of time, and they take a long time to cook. But if you can get past the long cooking time big beans have some great culinary assets. For...
Citrus Supremes
The fancy way of cutting off all of the membranes around citrus segments is called supreming. Since I recently posted a recipe calling for supremes, I thought it might be helpful to update with a step by step guide through cutting supremes. But first, let me beg you to use a really sharp knife for...
Crepe Roses With Blood Oranges And Cardamom
If you have studied classical French pastry, people often expect you to make frilly fantastical cakes. I, however, tend to turn my nose up at these fancy-for-the-sake-of-being-fancy confections. Not just because they’re not my aesthetic taste, (and they’re usually not) but more because I think that food, when executed well, can be stunningly beautiful without...
Black Cake
Ultimately there are only a few ways to save money in your food budget– eat lots of cheaper foods, eat less expensive foods, don’t waste valuable trimmings, make things yourself. Usually my posts fall into the eat cheap foods and DIY categories. But were still in the thick of celebrating the new year, and even...
Blood Orange Marmalade
Marmalade is much easier to make than most people presume (particularly made in small batches like this one). There are plenty of recipes dedicated to making jams and jellies with low sugar content. This is not one of those recipes. Marmalade is traditionally a sugar preserve — so I make no apologies about the sugar...
Warm Cabbage and Apple Slaw
The luster of holiday cooking has worn away and the monotony of winter vegetables is starting to sink in. I thought that it seemed time to post another quick, tasty cabbage dish. This one is served warm, which seems apropos given the mind numbing (okay, everything-numbing) cold snap right now . This slaw is so...
Candied Citrus Peel
I first candied citrus peels when I was living in Florence. In fact, I’m not sure that I had even heard of candied citrus peel before. I was amazed to find out that the pithy, spongy white part of the rind could be miraculously transformed into something far better than edible…. I would even say...
Cabbage Stem and Fennel Salad
Ingredients: The stem from one small head of cabbage one small head of fennel half of an apple or pear the juice from one lemon salt olive oil Cut Veggies: Using a grater or a Japanese Mandolin, cut the cabbage stem into paper thin slices. Getting really thin sections of cabbage is a must for...
Pumpkin Mousse
This is one of those desserts that brings up the question as to what you mean when you say something is “light”. The word light seems to have rather different meanings when applied to food. Sometimes light denotes lower in fat (like a salad) and sometimes it means airy in texture (like this mousse!) Often...
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