This recipe is my take on the amazing ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
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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.
Photo courtesy: Valerie Lu
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.
C is for Cookie
There are a couple of cookies I consider classics, one being Chocolate Chip and the other, the Oreo. Thomas Keller’s Oreo or TKO for short is a much more sophisticated sandwich cookie. The dark exterior comes from the cocoa powder in the dough and Chef Keller asks for cocoa noir or black cocoa to get a deep, rich flavor that is not as sweet as the traditional Oreo. The cookie is balanced with a sweet, white chocolate ganache filling that is smooth in contrast to the chalky consistency of the store bought version.
UPDATE 1/14/13: Serious Eats has featured this recipe on their blog with permission from Chefs Thomas Keller and Sebastien Rouxel. You can view the recipe here
The past couple of months I’ve found it hard to write a post without mentioning Paris. Truthfully I’m restraining myself because I could go on and on and I’m trying to space out my entries so as to not overwhelm. I compare myself to parents whom constantly show baby pictures. For being patient and understanding, I decided to give my friends a little token from my trip as a part of their holiday gifts. I made my own Tahitian vanilla extract with beans I brought home with me.
