April 5, 2016
I have been on a roll since the weekend making pate a choux, or cream puff dough. I am trying to pipe the perfect eclairs but something is going on because they come out of the oven nice and puffed but not perfect, some cracked on top, others a bit lopsided and overall rather annoying. I am persistent though so I will keep trying. While I pipe the elusive eclairs I always make a few... View Article
May 17, 2014
This is another gem from Laura Calder whom I have written about before. Her latest book, Paris Express is full of easy to make gorgeous foods and is a must have book in any cook’s library. I would love to take a class from her one of these days if she offers any. Lately I have enjoyed getting reacquainted with some of my cookbooks. I am rebuilding a cookbook library that counted more than a... View Article
April 15, 2012
For apple lovers only. A heart-warming country style dessert to end a fall or winter dinner. Serve it floating on vanilla pastry cream or with a scoop of ice cream and caramel sauce. 1 apple per person (gala, empress, honeycrisp or other firm apples) Brown sugar Crushed granola Butter Vanilla cream (see recipe) Or: Caramel sauce: 1 cup sugar 2 tablespoons water 2 tablespoon butter 1 cup cream Cut the top off the apple and... View Article
April 11, 2012
Who doesn’t like pancakes for a leisurely weekend breakfast now and then? Light and fluffy, sweet and satisfying, weekend breakfast at my house often includes pancakes of one kind or another. The key to making pancakes is to not over mix the batter. Mix it lightly and allow some lumps to remain. You can also separate the yolks from the whites, beat the whites to soft peaks and then incorporate them into the batter. I... View Article
