Rosy radishes, braised with chicken stock and butter, are a favorite at this time of year.
Monday, May 31, 2010
Thursday, May 27, 2010
Tuesday, May 18, 2010
Thursday, May 13, 2010
Brie, alpine cheese, and fresh breads: simple pleasures. The enjoyment of these things is heightened when you make them yourself. Do you recognize this brie?
Tuesday, May 11, 2010
Thursday, May 6, 2010
Tuesday, May 4, 2010
These brie-pear tartlets are subtle and richly delicious. The delicacy of the cheese is echoed by puff pastry, and offset by the tart/sweet combination of pomegranate molasses/maple syrup glaze. They are fun to make, and are a truly elegant dessert.
Saturday, May 1, 2010
This is an iconic cake, not just a chocolate cake. Fresh ricotta and swirls of double dutch cocoa bring angel food down to Earth, producing a unique hybrid. Fiori di Sicilia gives a subtle orange lilt to the rich chocolate flavor, making this one unforgettable cake. Dusted with powdered sugar, it stands on its own as a very special dessert. It also has enough integrity and substance to serve as a delicious platform for ice cream, mousse, or pastry cream and fresh fruit.