Skinning Hazelnuts
An announcement of one’s profession often comes with a predictable series of questions. A mechanic in given various vocal interpretations of engine noises. A doctor is flushed with descriptions of odd...
View ArticleSalty Lass
If I haven’t mentioned it yet, I am back working in pastry. Actually, for about a month and a half now, since Easter really. I had been working in Banquets, exposing myself to parts of the kitchen I...
View ArticleStrawberry Buttermilk Pie
I spent a bit of time in the bay area in the middle of April, and was treated to strawberries. Not the kind of California berries we think of up here in Seattle. Not those hard puckery strawberries...
View ArticleBehind the scenes of a newspaper article
Earlier this year, a couple of friends and I gathered to make soup. Not just any soup, but “smoking soup”. You see, while my friends are varied and many, these two friends are a chef and a food...
View ArticlePerfecting Panna Cotta
Panna Cotta is one of those desserts that can be spotted on almost every dessert menu, in every city. After a surge of recent popularity, this once “it” girl has proved her staying power. A chic...
View ArticleControlling Water
A little birdy once told me that all these modern techniques boil down to the simple act of controlling water molecules. Well, it wasn’t really a little birdy, it was Alex Stupak, but he dropped this...
View ArticleClik here to view.
Farmers Market Finale #4; Butternut Cream Chiffon
I know there are many of you, like myself, who drag ourselves through the stalls of the farmers market rain or shine. As the season turns from summer to autumn and finally into winter, it takes a real...
View ArticleToday’s Secret Ingredient…. Heat
I wish with everything in my little cooks heart that Harold McGee wrote for the NY Times every Wednesday. This week we are treated to an introduction to an ingredient every cook uses every day with...
View ArticleBread Pudding
I once read that concerning haute cuisine, texture is the final frontier. The showiest developments in cuisine lately have certainly been textural. While many of the new textures are coming from...
View ArticleButtered Pecans
A component in a dessert at poppy, I have been keeping my pantry well stocked with buttered pecans. It’s harder than one would think, what with the dessert they accompany being ridiculously popular....
View Article
