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 ...
In the summer of 2004, I attended a pastry seminar in Las Vegas where I had the pleasure to watch some great pastry chefs in action. It was a jam-packed schedule with morning and afternoon classes and I ended up with a little bit of "pastry chaos" in my head but there was one pastry ...
Although orange season peaks right around late winter, we are still getting gorgeous local, organic oranges in South Florida. I love oranges, mostly peeled, no need to cook them or juice them, just fresh. They bring back tons of childhood memories, mostly from around Christmas time. We used to just eat oranges as a dessert ...
You must be thinking... "Black pepper? Did she make a mistake?". That's what I thought a few years ago when I heard that the strawberries I was eating with my vanilla ice cream had a pinch of fine ground pepper. I noticed something different, something that was making the entire dessert more potent but I ...
Chocolate mousse with banana cake, salted caramel cream, peanuts and baked chocolate meringues As you might know, I sprained the back of my knee last week. It was hard to move around and I wasn't in the mood for baking. The only thing I made all week were the lemon and olive oil madeleines that ...
