There’s another food event happening over at Elena Ho’s place, experiments: Muffin Monday. Elena has provided a basic muffin recipe for this purpose and suggested some modifications. I decided I’d switch up a few ingredients here and there and add a few of my own. Coconut is the main theme here. I decided to replace [Continue]
A friend of mine on IRC commented on the macarons I made a few weeks ago. He was saying they reminded him of a Swedish almond cookie, the biskvit. I did a little bit of research, and learned that these cookies are more commonly known as Sarah Bernhardts. These pastries were invented by a Danish [Continue]
Last night my friend Marcelo and I made orecchiette for Christmas Eve dinner. I roped Marcelo into making the pasta with me since individually crafting each piece of pasta is a bit time consuming if done alone. I made a simple pasta dough from semolina, high-gluten flour, and water; nothing else. After working the dough [Continue]
Ahhh, pizza. Who doesn’t love your thin crust, your melted cheese, and all of the wonderful toppings that are piled upon you? Pizza is so loved that you can get it almost anywhere in the world with any topping you can imagine. This flatbread is the perfect vehicle for just about any topping you desire. [Continue]
Such a fitting start, the beautiful French macaron: two smooth and delicate meringue-like rounds flavored however the chef pleases, usually made in some beautiful pastel color that reflects the flavor, and sandwiched with some wonderful, complementary flavored filling between. They are generally made either as standard three inch rounds or small [Continue]