I bet you wouldn’t guess by my undying love for donuts and Cheetos that deep down, I’m a champagne kind of girl. But I don’t drink it because it’s fancy. And I definitely don’t drink it in an attempt to harness my inner Olivia Palermo (champy, anyone?).
It’s refreshing. It tastes great. And call me crazy, but I’ve been known to pair it with everything from turkey and Tex-Mex to sushi and souffles. Would that be correct by sommelier standards? I’d guess probably not. But a girl’s tastes, are a girl’s tastes, so read on for some fizzy tips about this sparkling beverage. Continue reading →
Monet was to the art of painting as Nick Malgieri is to the art of all things confectionery. Author of eight cookbooks and Director of Baking Programs at The Institute of Culinary Education (ICE), Malgieri has established himself as the foremost authority on delectable desserts. From Supernatural Brownies to Chocolate Chunk Zucchini Cake, this man was born to bake.
This past Saturday I had the chance to whip up a selection of his all-star recipes while attending ICE’s Old-Fashioned Chocolate Desserts class. And what would a confectionery throwback be without an ode to the ever popular loaf cake? Whether you’re baking up childhood memories, or just baking for the first time, satisfy your inner chocoholic with The Perfect Chocolate Loaf Cake.
I sped through Frank Bruni’s latest novel Born Round faster than a chocolate-dipped cone at Dairy Queen. One minute I’m flipping open the cover, and the next thing I know my eyes are glancing over the final words of this shockingly realistic portrayal of a man and his relationship with food. And while I realize I’m about six months late to the Bruni book craze, I figured I’d share some thoughts as I sit here brainstorming my next recipe post.
Bruni’s latest release is more than a food novel. It’s an intimately exposed diary. And like all diaries, it contains a series of giddy highs and crashing lows dictated in a way that make the reader feel as if they’ve been leaked access to a man’s deepest, darkest secrets. There were the binges, then the purges. There were the pills, then the crash diets. It was a never-ending war waged between a man’s calorie-obsessed psyche and his ballooning weight. Continue reading →
I have been eagerly awaiting Module 4 of my culinary arts program, as it signals the start to four straight weeks of intensive pastry and baking. From cream puffs and croissants to pâte à choux and palmiers, we will be covering every inch of sugar-topped and butter-stuffed glory.
We’ve made the transition from culinary lessons, where I measured by taste, to the pastry realm, where the difference between a teaspoon and a tablespoon is the difference between perfectly puffed and depressingly deflated. Seeing as I have what I like to call “a healthy dose of OCD,” I am loving every minute of perfection required to brush, bake and pipe my way to my golden brown goal.
I made the above Fruit & Cream Tartlets last week in class, and I couldn’t wait to share the Lightened Pastry Cream recipe we used. And don’t let the use of gelatin scare you off! I was skeptical at first, but it is incredibly easy. So get in touch with your inner OCD self and blend your way to the perfect pastry cream that can be spread onto tarts, pies and in my case, spoons (for instant satisfaction).
Shopping List
16 ounces (1 pint) whole milk
4 ounces sugar
2 ounces cornstarch
1 whole egg, plus 4 egg yolks
2 ounces unsalted butter, cubed
2 Tablespoons pure vanilla extract
4½ gelatin sheets*, soaked in cold water for 10 minutes
I’ve always dreamed of touring the California coast, stopping at wineries to taste the fruits of Napa and Sonoma. Thanks to last night - and in all honesty, a recent episode of The Bachelor (go Team Tenley) - my desire to sip my way through California’s vineyards just got a bit stronger.
The 3,000-mile stretch between myself and my home state of California shrank with a sip, as I tasted five whites and 6 reds during last night’s Wine Essentials class. As we sipped we learned about the history of wine production in California and I was fascinated to learn that despite being so well known, Napa Valley only produces roughly 3 percent of the wine that comes out of The Golden State. Continue reading →
Get ready for Valentine’s Day with a simple shortcut to homemade toffee, no candy thermometer required! What better way to celebrate one of the sweetest days of the year than by layering chewy oats with semisweet chocolate. Toasted coconut and chopped pecans add a final touch of crunch to this quick-fix candy that’s guaranteed to be a sweet treat for your sweetheart.
Shopping List
4½ cups Old Fashioned oats
1 cup firmly paced brown sugar
¾ cup butter, melted
¾ cup light corn syrup
1 Tablespoon vanilla
½ teaspoon salt
2 cups semisweet chocolate chips
2 Tablespoons vegetable shortening
2/3 cup chopped pecans
2/3 cup coconut, toasted*
* Toast the coconut by spreading it out on a sheet tray and baking it at 350ºF for 5-8 minutes until it’s golden brown.Continue reading →
This week’s installment of Wine Essentials, the fourth in a series of six, introduced us to the wines produced in the warmer regions of France and Spain. We began with a light and dry Sherry then slowly made our way to the dark and smoky Rioja Reserva. Our final stop was marked with a sip of Matusalem Oloroso Dulce Muy Viejo, an amber-colored wine tasting of prunes and figs.
Each sip of Spanish wine brought back memories from the time I spent studying in Seville, where the sangria and the salmonella (shout out to my señora for almost killing me) were aplenty. I found that last week’s red wine epiphany has left me with an open mind and a less nervous palette when it comes to swirling, sniffing and sipping several heavier-bodied reds. Continue reading →
Grilled Salmon Tranche, Israeli Couscous, Duck Confit, Falafel with Tahini Sauce, Ravioli di Zucca, Crepes Normandy – you name it, I’ve cooked it (and eaten it). Officially halfway through my 6-month culinary school program, I find myself gaining a sense of confidence in the kitchen as I fall more in love with cooking every day.
Dinner conversations have evolved from chitchat over favorite restaurants to full-blown table tutorials about the proper way to sauté a chicken breast (hand motions included). Dialogue with new friends has shifted from “I love to cook” to “I eat for a living, ” as my palette has traveled from Burgundy to Beijing and beyond. Continue reading →
I’ve never met a glass of white wine or champagne that I didn’t like. But red wine? We aren’t exactly amigos.
Up until yesterday, I had probably consumed a lifetime total of 1.3 glasses of red wine. My reluctance resulted from the burgundy-colored beverage smelling strange, tasting even worse and adding an awkward element, or what I’ve coined as Purple Tooth Syndrome, to social gatherings. Despite my reservations, the latest installment of my Wine Essentials program led me to discover that I may in fact have a taste for the red stuff. Continue reading →
I don’t do dough. I don’t do bread. I don’t do yeast. Or so I thought …
Alton Brown first introduced me to the wonderful world of bread-making a few months ago, but it wasn’t until a recent culinary school lesson that I really felt I’d perfected the simple yet finicky process of making dough. Once frozen with intimidation, I can now finally say “Fear not, my fellow dough doubters!” Check the list of tips below then tie on an apron and let the flour-flinging begin with my recipe for The Ultimate Pizza Dough.
Tips + Tricks for Total Doughmination:
When dissolving the yeast, use hot water - as in water that’s at a temperature your hand can stand. If your hand likes it, the yeast will like it.
Adding a tablespoon of flour to the yeast while it’s dissolving will make for a better rise (better rise = better dough).
“Knocking down” the dough refers to throwing it firmly against your work surface while holding on to one end. Fold the dough in half, then do it again. This helps to evenly distribute the yeast.
For storing the dough in a “warm dry place,” try your dryer shortly after it’s been used. Continue reading →
