The online food forum, eGullet recently put forth the postulation that the average cookbook will only have 7 recipes make its way to its owners table. Fondling my newest cookbook, Alice Medrich’s Bittersweet, I can count off three recipes I’ve made in the last two weeks, and I can easily think of four more [...]
Every time I snack on a chocolate mint goodie I get swept away with what an earth-shattering good flavor set that is! From gelato to cookies, this is a relationship that is tried and true, but I don’t seem to cook up these flavors too often.
This hard, dunk-worthy biscotti came out as [...]
My desire to make fake sushi has been rolling around my head for quite sometime. My first output was to make it with clay- a project that was fun, but got consumed up when it came to rice making… which is a hint as to how my compulsions play out!
This project isn’t very easy [...]
Yea- one culinary challenge crossed off the list! The last two days have been preoccupied with making homemade ricotta following the procedure outlined at Becks & Posh.
It’s so easy and rewarding! The ricotta is almost sweet tasting on its own. I’ve made all my batches with whole milk, and am now going [...]
My work in the lab gives me great access to many tools that are screaming hot with chefs these days. Liquid Nitrogen, water incubators, and dry ice.
Dry ice has been a friend in making fruit carbonated- which is great quirky stuff to play with. Awhile ago I posted a link to an article [...]
My recent delivery of Lovescool’s Valentine’s Day Champagne Brownies gave me the inspiration to make little bite sized brownies. Her chocolate delivery was so charming and tasty and bite sized. A week after finishing them off, I’m still thinking of them and realizing that they addressed a fundamental rule that I have forgotten [...]
Our mouths operate as a limbic estuary, a tidal zone where molecules and emotions mesh in our food. There is no holiday better than Valentine’s Day to demonstrate this, as newscasts report on chocolate’s love-like chemicals, and seafood shops tout the levels of zinc in oysters.
Do the high levels of zinc register with our [...]
Sweets and I recently worked ourselves into a frenzy with a great anti-valentine idea. Inspired by released transcripts of public figures saying naughty and explicit things to the objects of their affection, we agreed that some of these catch phrases would be perfect on Conversation Hearts.
Creating treasures of culinary aphrodisiacs has been a crafty hobby of mine. My visually accute X-Rated Sweet Pussy Cakes of SHF#13 were a smashing hit, and really deserve more exploration… ahem, in the form of a more explicit tutorial. Another project on the back burner is to make dishes using local company Terra [...]
In a moment of scrumptious serendipity, I came across Lex Culinaria’s lemon curd recipe. I had just indulged myself at a friend’s kitchen with shortbread bars dipped in tangy curd and couldn’t push these flavors out of my head.
Lex’s recipe is different from the curd recipes I’ve made in the past in that it [...]
