|
|
|
May 17th, 2013
I’m on a madeleine kick having made four different versions recently, determined to find a good recipe. I’ve never been fond of madeleines because they were so dry, that is until I had one from Ble Sucre in Paris. Fortunately the recipe is available courtesy of Bon Appetit Magazine and last year’s Paris issue with a cover shot of baguettes so delicious, I bought the magazine because of that. May 17th, 2013
Vogue Magazine just introduced a web series starring model, Elettra Wiedemann cooking with friends and learning their signature recipes. The first installment features Blake Lively, known for her role in Gossip Girl or her marriage to Ryan Reynolds. While I admit Gossip Girl was a guilty pleasure, I did not love her character and would much rather see her as herself, particularly after watching the video. Can I please be her BFF?
For one, I’m glad I’m not the only one that prefers to cook with alcohol rather than drink it. Second, she has had incredible food experiences that I dream of, having spent time in the kitchen with really great people in the food industry.
Love, love her enthusiasm for food and sweets in particular. May 9th, 2013
Pow! Cookies with a surprise inside. They were featured on Bon Appetit’s site last May and I was absolutely giddy at how adorable they were so I made the effort to bake them for Cinco de Mayo this year. They’re a bit tedious so make an activity of it with friends, drinks and guacamole. May 8th, 2013
In Paris I seek out macarons. In Italy, it’s gelato. Any excuse I had to stop for a 1-2 euro scoop I’d take it. Pre-dinner snack, post-dinner palette cleanser, or because I successfully got through a mob of tourists, time for gelato. Its so refreshing in the middle of the hot summer and there is nothing like the creamy, rich custard. Sorry froyo. Having been to Italy twice now, it’s a game of mine seeing how many flavors I can try each trip. My latest count is 16 flavors in 2 weeks traveling from northern to southern Italy. Because it’s been unseasonably warm in San Francisco, I thought I’d reminisce and share my favorites from Rome, Tuscany and Cinque Terre.
May 8th, 2013
I was pleasantly surprised with the pistachio madeleines I made from the Bouchon Bakery cookbook so I decided to try out the traditional madeleines for my sister’s bridal shower dessert table. May 5th, 2013
Time to use my favorite fruit, the strawberry. I re-interpreted the Strawberry Parfait in the Bouchon Bakery Cookbook by turning it into an individual dessert.
The cake is an Olive Oil Cake. The middle layer consists of a ring of halved strawberries and a creme moussoline, which is a rich filling that combines pastry cream and Italian buttercream. After another layer of cake, I finished piped little flourishes of creme fraiche. May 2nd, 2013
It was my second year volunteering at the Meals On Wheels Star Chefs & Vintner’s Gala. Local chefs came together to prepare a multi-course dinner for donors who generously gave money to provide meals for seniors in the Bay Area. Raffles were also held to raise funds. That happened to be my area of responsibility that evening, and afterward I was given the opportunity to attend the dessert reception.
Glowing chandeliers hanging from the exposed ceiling at Fort Mason Center April 28th, 2013
My sister gave me free reign for her bridal shower, so apart from collaborating on the menu, I made the most of the opportunity and did all my favorite things – crafting, baking and styling – with the dessert table. The theme? I was inspired by the opening sequence of the FOX show, New Girl. I loved the concept of a set being built. It was playful and fun. I was also influenced a bit by Kate Spade because like Zooey Deschanel’s character, the style is all about glitter, polka dots and stripes. |
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, a post or two on my getaways to New York or Paris.
Peruse, enjoy, leave a comment or two!
  Pretty darn smooth after a day baking 2 dozen cupcakes and 200 cookies |
|
Copyright © 2009-2013 Jenn Yee All Rights Reserved |
|
