This week we roasted the first chestnuts of the season. I have been feeling a bit under the weather and I needed something comforting and nothing says comfort like roasted chestnuts do. Besides, now that my parents are here, any excuse is a good one to cook, bake and snack. We are a bunch ...
I should have titled this post "Triple Chocolate Mousse... Three Times Over". Remember when I posted about cleaning the freezer and making tarts with leftover doughs? It was perfect timing because a week later, I found myself with a freezer full of soggy, thawed out desserts and these mousses were some of them. ...
I have been feeling as if I am in an "inspiration transition" period. I suppose it is very much like how I feel about my wardrobe in between seasons. Eager to wear sweaters and coats at the end of summer, although the weather is not quite cool enough yet. The same happens to ...
I bought pastry chef Stèphane Glacier's latest book a couple of months ago and I am fascinated with all the amazing verrines and petits gateaux that are featured in it. This gateau, with pistachio joconde layers soaked with lemon simple syrup, jellyfied raspberry coulis and vanilla bavarian cream, holds true to its name, Delice ...
I came back from my vacation thinking about recipes that require attention. I am eager to learn, touch, feel doughs, know temperatures... Recipes in which the environment plays a role, the way I handle the dough will make a difference. I have been dreaming of cheese making again, bread with levain and of ...
