I once read that concerning haute cuisine, texture is the final frontier. The showiest developments in cuisine lately have certainly been textural. While many of the new textures are coming from knowledge of hydrocolloids, old (like corn starch) and new, we can still be attentive and creative with our textures without specialty ingredients.
My [...]

My friend Leslie, when she’s not busy doing her Sammamish massage thing, likes to bake. With the help of a kit from Williams Sonoma, here’s her latest creation. Super adorable (and I have it on good word, delicious as well).

Not sure if this is a strategy for shoring up the beehive population we’re losing due [...]

For Erik, who is like me in noticing the nakedness of the post featuring a cake I made recently, here are the recipes I used to create the cake. And for Britt, the honey mousse recipe is included, however, you had mentioned dipping strawberries into them, really great idea! In that case, I would omit [...]

Brown butter is an amazing flavor addition for this cake, adding a richness and depth to the cornmeal. However, you can replace the 1/2 cup of brown butter with 1/2 cup of clarified butter, or another cooking oil. You can not melt 1/2 cup of butter and add that. Butter is up [...]

Rosemary Syrup
1 cup sugar
1 cup water
3 medium sprigs of rosemary, needles cleaned from the stem
1. Place the water in a small pot and bring to a boil. When the water starts boiling, remove from heat and stir in the sugar until it completely dissolves and the syrup is translucent.
2. Add the rosemary, [...]

Choosing a high quality honey from a small bee keeper rather than the honey bear from the grocery store makes all the difference in the world. I am not a food snob, so when standard grocery store ingredients are a fair substitute, I’ll say so. But here, because this mousse was developed to highlight the [...]

The glaze I chose for this cake is a recipe I adopted from Alice Medrich’s book, Bittersweet. It is designed as a pouring glaze for desserts that are stored in the refrigerator, which is where your mousse cake will sit while waiting for it’s grand appearance. Medrich suggests pouring this glaze at 90 [...]

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With my days now full of savory banquets rather than the pastries I had grown so accustom to in the 2 years past, I come home with a craving. Not a sweet tooth, per se, rather an overwhelming urge to bake. Cookies, brownies, cakes, you name it, I have been a [...]