April 14, 2012
I’ve been so invested in French macarons that I felt for once I should attempt macaroons. I often find myself wanting to correct people when they mistakenly speak of macarons as macaroons only because they are different things and not because I want to correct others’ French pronunciation. Macarons are the little discs with filling and look like colorful sandwich cookies while macaroons are the coconut mounds.
I decided to do a twist on the classic coconut by adding raspberry. I like the marbling effect by swirling in the raspberry which make them look like mini ice cream bites.
Read more →
March 11, 2012
 This rainbow cake has been on my to-do list for quite some time and since St. Patrick’s Day is coming up I thought it’d be perfect to try it out now.
Read more →
February 14, 2012
For Valentine’s Day this year, I was inspired by this Gnome cookie collection and decided to make my own. I first caught on to the ingeniously cookies by Dani Boglivi-Fiori when she appeared on the Martha Stewart Show in December 2010 to demo these Snow Globes. Since then, Dani has gone full steam ahead with her cookie business and continues to amaze with ideas like this year’s holiday work of art, the Nativity Scene and Lovebird Owls. The best news of all… she recently tweeted that her book is tentatively launching at the end of the year!
This is my take on Dani’s Gnome collection. I went with the traditional gnome color scheme and added blue. And a good 8 hours later…..
Gnome couple and the mushroom family
Read more →
December 16, 2011
When I saw this adorable tweet by Donna, owner of pot + pantry, an equally adorable kitchen boutique in the Mission, I was instantly in the Christmas spirit and inspired to make a whole clan of gingerbread men.
The whole lot in ugly Christmas sweaters!
Read more →
June 6, 2011
I was inspired to make these after seeing Eva Longoria prepare skirt steak recipes to promote her new cook book, Eva’s Kitchen. She was on Martha Stewart’s show to demonstrate her technique with grilling skirt steak for tacos. I must say, she was a great guest. I find some people don’t know how to interact with Martha, who is such an authority in the culinary world. Eva was really knowledgable and informative as she walked through the recipe and was being interviewed. After that, on Food Network’s Mexican Made Easy, Eva created chunky guacamole, the perfect topping for quesadillas.
Read more →
October 17, 2010
I’ve always admired the artistry and technique that goes into decorating sugar cookies. Jeff Gosche, a cookie decorating genius, lends his talent to San Francisco’s Miette patisserie, creating the most gorgeous cookies for the shops. The best part is that he shares his tips and tricks at the patisserie’s cookie decorating classes. I had the great opportunity to attend one last week.
 Read more →
October 5, 2010
I was excited to try this recipe because I like the idea of a buttery, slightly sweet cake combined with a tangy fruit glaze. The recipe is out of David Lebovitz’s latest book, Ready For Dessert.
The pound cake is a beautiful golden brown when it comes out of the oven. As it cools I poked holes on the top with a wooden skewer.
Read more →
September 28, 2010
Feeling guilty because yes, my post title is correct. It is cheesecake bar, singular. It was so delicious, I couldn’t bring myself to divide into portions and just kept cutting bite sizes for myself. By the end of the week, well…you can see what happened. So now I have given my warning and after typing this post, because its not feasible to do simultaneously, I will be on the treadmill. So many calories…but completely worth it.
Read more →
June 29, 2010
After churning out two quarts of sorbet this past week, I got up bright and early Sunday morning for Sur la Table’s ice cream class. I guess the sorbets was the equivalent of doing conditioning before a marathon. I was just warming up for the main event.
Menu (my lunch on Sunday):
Lemon Curd Ice Cream with Blackberry Swirl
Butter Pecan Ice Cream with Peanut Brittle
Mexican Chocolate Sundaes
Strawberry Ice Cream/Strawberry Milkshakes
A slice of lemon curd ice cream. To get the layered look, we formed the ice cream into a loaf pan. A bottom layer of lemon curd, middle layer of blackberry syrup, top layer of lemon curd and finished with more blackberry syrup. Then after it hardened, we unmolded the pan and sliced the ice cream.
Read more →
June 27, 2010
When it comes to sorbets, gelatos and ice creams I like flavors focus on one main ingredient. It is fun to have chunks, swirls, and sauces, but there is nothing like the intense taste of a single flavor. I made two sorbets that celebrate berries, the olaillieberry and strawberry. For a refreshing summer touch, I jazzed up the strawberry sorbet with Prosecco.
Read more →
|
My life is food and I am lucky to experience it in San Francisco. Williams-Sonoma is my 8-5 and more because I dream the store is my kitchen. The Ferry Building farmer's market is my inspiration for baking in my half-sized apartment. When I'm not there, I'm out searching for the city's best eats, with special attention to sweets. I hope in perusing my blog, you are inspired with ideas for cooking, entertaining and tasting new things. Email me
|
