August 11, 2011
Of all the desserts I’ve tasted I’ve never actually explored wheat or gluten free sweets, until this past weekend. I was at the farmer’s market on an empty stomach so naturally baked goods were all the more appealing. That is when I discovered FlourChylde, a bakery based in Marin County. Aside from their beautiful occasion cakes, they bring treats to farmers markets around the Bay Area.
Vanilla Bean Cake with Raspberries- I had a sample of this and was hooked. It was incredibly moist and fluffy, a really fine crumb, which must come from the type of flour used. The sweetness from the vanilla bean was a nice contrast to the raspberries.
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August 5, 2011
It was off to Napa’s riverfront or what I call “restaurant row” as more eateries pop up including, Rotisserie & Wine. If I waited any longer to visit, Tyler Florence probably would have a chain of restaurants at the rate he’s going. R&W is one of three, including Wayfare Tavern in San Francisco and El Paseo Steakhouse in Marin County, that he has opened in the past year. Busy chef/entrepreneur.
   
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August 4, 2011
Quote Cards from Napa Valley General Store
August 1, 2011
Beautiful sunny day in late July, perfect for a foodie trip to Napa and as per tradition, the first stop was Bouchon Bakery. I made my way over to the 10-person deep line and inhaled the aroma of fresh bread coming from the window. It was worth the wait.
 Inside the bustling shop
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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.
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May 31, 2011
Over Memorial weekend I caught up on some reading, cookbook reading that is, and I browsed through Gwyneth Paltrow’s book, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. I have to say, the pop of color from the bowl on the cover caught my eye. It comes from Anthropologie.
 
Anthropologie inside out bowl SHOP
This mod-style bowl is part of a collection of four different patterns that are all equally beautiful. You can buy them separately so you can mix and match according to your liking.
The book is worth a read. I enjoyed reading about her relationship with her father and how he inspired her to cook. Each recipe has a little story to introduce it and I like her voice in the book. All the photos are styled but in an un-fussy manner so it all looks realistically doable and delicious-looking. I will be sure to post on a recipe as soon as I’ve tested one.
May 30, 2011
I’m constantly on the look out for a place that is creative and bold with macarons and I am pleased to have found Dessert Truck Works on my recent trip to New York. Its popularity was boosted by an appearance on Bobby Flay’s Throwdown, where the owners made their signature bread pudding with bacon anglaise. Yes bacon. On a late evening in middle of January I made the trek out to the truck parked in East Village and tasted for myself. It was very good.
In January 2010, Dessert Truck set up shop on Clinton Street, conveniently located next to a favorite food spot of mine, Clinton St Baking Company. I was tempted to go in for the amazing blueberry pancakes but I was on a mission for macarons.
 
Front of the shop with a menu of some of individual desserts sold at the shop and on the mobile truck.
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April 16, 2011
Perfect Endings Blooming Flower Pot Cake SHOP
Episode: Spring Has Sprung
This adorable springtime cake that Giada uses as her centerpiece can be bought through Williams-Sonoma’s website in the Spring/Summer. It is made by the Napa Bakery, Perfect Endings. While I have yet to try chocolate, I have had the vanilla bean cake and it was one of the best layered cakes I have ever had. Really moist and fluffy.
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April 3, 2011
It was Chocolate 101 at Williams-Sonoma in Union Square as Yigit Pura stopped by to wow us with his expertise. We were treated to a real Master Class as he incorporated several techniques into his demonstration of two great recipes, Earl Grey Chocolate Truffles and Chocolate Cremeux.
He walked through tempering, transfer sheets and emulsions. When asked questions he was ready to go with explanations on the chemical makeup of ingredients and proper technique. My poor hand could not write fast enough. It was truly inspiring to listen to him speak so passionately about his craft and I am all the more eager to get in the kitchen to re-create everything myself.
 Demonstrating how to use chocolate transfers, plastic sheets “printed” with designs made from a mixture of cocoa butter and food coloring.
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April 2, 2011
Where: G.L. Alfieri Nuts & Fruits, front of the SF Ferry Building on market days
What: Dark Chocolate Almond Brittle
G.L. Alfieri Farms has a fantastic assortment of nuts and dried fruit. For bakers, the ground almond meal and flour are perfect for making French macarons. I am eager test out the flour the next time I bake. But for instant gratification, I turn to the addicting Dark Chocolate Almond Brittle. It’s thin, with just the right ratio of brittle to chocolate coating. At the stand they are generous with their samples and I leave to peruse the rest of the market in good spirits.
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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
 
baking: chocolate chip cupcakes, giada's parma style carrot cake
in my market tote: panettone from Acme Bread
reading: momofuku milk bar
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