As you know, I am Basque. I often times think about what it means to label yourself as some thing or to be from some where. I know that my sense of being Basque is attached to the emotions I felt during my childhood and that are not intrinsic to the land. So do I ...
Sometimes the most unusual things inspire me to create a dessert. I have been obsessed with white lately, white on white with lots of texture. Textiles, paper, cheesecloth, birdcages, anything. I have really been getting inspired by Country Living magazine, which is an unusual choice for me because I am the antithesis of country, or ...
It was time to clean the refrigerator today. Long over due. You should have seen it. Separated eggs, bits of cake, one bread pudding, milk jam, a half eaten pear... Not pretty. I never throw away anything. I freeze and find ways to reuse but this was getting a little out of hand. The milk jam ...
Pistachio and almond crumble, poached apples, buttermilk sponge cake and spiced mascarpone cream I walked into Whole Foods on Monday and I saw a beautiful display of white peaches, nectarines and plums of different kinds that really caught my son's eye. He loves peaches so he immediately wanted me to get him one. I looked at ...
I'm not sure that I can call this cake an opera cake. Some purists might find it offensive. You see, the traditional opera cake is made with layers of joconde or almond sponge, coffee buttercream, coffee syrup and chocolate ganache. Opera cake is tradition and I hate messing with tradition. So ok, my cake has ...
