Posts from ‘February, 2010’

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 [...]

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 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’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 [...]

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 [...]

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 [...]

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 [...]