May 10, 2015
This is a cross between a cheese cake and a butter cake, combining the best of both. It’s a very moist and light cake dotted with fresh berries and scented with lemon zest. I saw the recipe in Bon Appetite and marked it to make when the need arise, and it has. I like the look and aroma of a freshly baked cake on the kitchen counter inviting you to slice a piece and enjoy... View Article
May 7, 2015
Like dipping something into your coffee, tea, vin santo or moscatto? Here is my go-to recipe for Italian biscotti that I make when I have the urge to dip. Biscotti is an Italian creation of twice (bis) baked (cotti) elongated cookies that dates back hundreds of years. Traditional biscotti are made with hazelnuts and aniseeds but there are many variations. They are usually dry and crumbly but I like them not-so-dry. Adding dried fruit like... View Article
April 30, 2015
Foodies tend to divide into two groups: those who love to bake and those who love to cook. I often wonder what category I fit in because I kinda like doing both. I do more cooking than baking though. I love to bake and make desserts but, you know, it’s more a special occasion thing. We don’t have desserts every day. Today I was in the mood to bake something with apples. Tarte Tatin is... View Article
April 27, 2015
Here is what I do late at night when I get the urge to get into the kitchen: bake cookies. Actually, not completely true. Here is “a day in the life” of yours truly. I made the dough in the morning but couldn’t bake it right away because we went to see an incredible ballet performance of Swan Lake by the Royal Ballet from London, broadcasted to over 1000 theatres worldwide. The phenomenal performance of... View Article
April 26, 2015
I made a bunch of meringues the other day and worked them into two desserts. One was mini pavlovas with lemon whipped cream and berries, and the other was this Eton Mess. Traditionally Eton mess is made with whipped cream into which you fold broken pieces of meringue and top with macerated strawberries. I adapted the ingredients to what I had in the fridge and today it was raspberries and blackberries. I also made rhubarb... View Article
April 17, 2015
Every now and then I get the urge to make meringue. Sometime it’s successful, other times not so much. Maybe it’s the weather (meringue does not like humidity), the oven temperature (it likes low heat) or how i beat in the sugar (wait until soft peaks, then add sugar 1 spoonful at a time). Yesterday I had egg whites in the fridge let over from a dessert I made on the weekend, so I thought... View Article
March 19, 2015
In anticipation of summer herbs I bought a few rosemary plants and planted them in pots to place in a row on my kitchen counter. I also wanted to have something sweet on hand and thought I’d make a simple bundt cake with the newly acquired rosemary and the small pile of lemons sitting on the counter next to them. These are really Meyer lemons, ripe and ready for juicing, but regular lemons would work... View Article
February 25, 2015
If you are wavering between the crispy and chewy cookie camps then these cookies are for you. Crispy, chewy, delicious and very quick to make, these would please both sides. This dough can serve as a base for whatever embellishments you may wish to try. You make the dough and then fold in the extras by hand. I have made these cookies with candied ginger, white chocolate, chopped dates, dried cherries and dried cranberries to... View Article
January 12, 2015
The culinary scene is developing in Playa del Carmen. New restaurants feature sophisticated versions of Mexican foods, private chefs are available to cook in your home while you are on vacation and some will come to your house to teach Mexican cooking in your own kitchen. You can also attend cooking classes and learn how to cook authentic Mexican foods prepared with local ingredients in the traditional way. The best cooking school in Playa del... View Article
November 18, 2014
On my recent visit to Israel I stayed for a couple of nights with a long time gal-friend Irit. Irit and I now see each other infrequently so it was a special treat to spend some time together. She lives in a beautiful home in Zichron Yaakov and has a spa-like guest suite in which I stayed. The bright and serene suite has an arched window above the bed overlooking a profusion of purple hanging... View Article
September 30, 2014
Here is something to do with the abundance of prune plums at the markets. Plum kuchen is a simple, one bowl cake topped with plums and I think it may be the original coffee cake. There are many versions for this recipe. Some are made with yeast, others are similar to tarts and still others look like a crumble. I think originally plum kuchen was made with yeast dough and it is a worthwhile undertaking,... View Article
September 24, 2014
Here is a way to use the last of the stone fruits at the end of summer and early fall. Roasting the fruits doesn’t dry them, rather it concentrates their flavour and softens them to a nice texture. I toss the fruits with sugar, drizzle pure vanilla extract over and roast at 400℉. You can make it in advance or put it in the oven just before you begin dinner and by the time you... View Article
