April 1, 2010
Master baker Nick Malgieri’s Perfect Chocolate Loaf Cake was, well, perfect.
And chocolate cake perfection can only be topped by one thing – chocolate custard perfection. So, naturally, I referred back to one of the nation’s best bakers for the seamless marriage of creamy and crunchy and sweet and savory. Meet Chocolate Pots de Crème with Almond Wafers. And by wafers, I mean spoons. It’s function meets flavor, and is it ever a hit.
I’m a big fan of individual desserts, and really just individual anything (hello Middle Child Syndrome). Pour the custard into single-serving ramekins or small aluminum cups and chill them up to 24 hours in advance. Continue to entertain with ease as you bake off a batch of Almond Wafers then tuck one into the custards to pack a nutty crunch into each chocolate bite.
March 28, 2010
Up your Easter sugar rush with the following list of Peeped-out crafts and creations for ‘mallow lovers of all ages and adventure levels.
March 21, 2010
One day. Three bakeries. Five miles. Nine doughnuts. Welcome to The Just a Taste Doughnuthon.
I know what you’re thinking, “This girl needs to get a life.” But I’ve lived in New York City for almost two years now, and I still have yet to find a jaw-dropping, fancily frosted, circuitous ‘nut-o-perfection that leaves an impression lasting longer than the glaze on my fingers. And have I mentioned that doughnuts are my favorite food group?
Here were the rules:
- I compiled a list of bakeries based on previous rankings and my own curiosity and understanding of New York City’s doughnut scene.
- I had to buy the three most popular doughnuts from each bakery, based on the recommendation of the person taking my order.
- I had to speed-walk (Are you getting the visual here? Feel free to laugh at/with me) from one doughnut spot to the next, hence the marathon aspect of my adventure.
March 14, 2010
Bolognese + Asian fusion = Bologasian.
Sounds strangely appetizing, right?
Welcome to the the perfect marriage of traditional Italian cuisine and intense Asian-inspired flavor. My far eastern kick continues this week with two recipes from Cuisine at Home that balance hot and savory with chilled sweet and sour. This quick-fix duo begs for original interpretation, so feel free to kick up the heat with a dash of Sriracha or toasted peanut garnish.
March 3, 2010
I bet you wouldn’t guess by my undying love for donuts and Cheetos that deep down, I’m a champagne kind of girl. But I don’t drink it because it’s fancy. And I definitely don’t drink it in an attempt to harness my inner Olivia Palermo (champy, anyone?).
It’s refreshing. It tastes great. And call me crazy, but I’ve been known to pair it with everything from turkey and Tex-Mex to sushi and souffles. Would that be correct by sommelier standards? I’d guess probably not. But a girl’s tastes, are a girl’s tastes, so read on for some fizzy tips about this sparkling beverage.