Category Archives: General
Coconut Tuiles
At a recent gathering with friends, I mused about the possibility that cooking is mostly about caramelization. Certainly, this is true with baking. The golden crust on a baguette – caramelization. The color of a croissant – caramelization. Any well-baked … Continue reading
Quince Apple Pie
I had to make a pie today. It’s all because I’m not bringing pie to Thanksgiving tomorrow. Instead, I’ll be making sweet potatoes (the light fleshed ones) with bacon, maple and homemade vanilla bean marshmallows, roasted brussel sprouts with crispy … Continue reading
Autumn Birthday Cake
Once a year I delve in a several-hour project – making my niece’s birthday cake. Proudly, I’ve made cakes for seven or her eight birthdays. Something different each year – girlie with pink and purple flowers, trains, animals, Tigger. We’ve … Continue reading
Junior’s Oatmeal
The summer I spent working on Nantucket Island was both idyllic and challenging. I was a pastry cook on my externship from the Culinary Institute of America (Hyde Park, New York) and working at Topper’s Restaurant at The Wauwinet Inn. … Continue reading
