These two-bite-sized butterscotch shortbreads dipped in bittersweet chocolate are unbelievably tasty and make a standout addition to a cookie platter.
I whipped up a cookie assortment for holiday gifts this year and this particular not-super-sweet was the runaway favorite. Easy to make, this shortbread can be cut tiny or larger, as you please. Go with tiny because it’s definitely rich. Continue reading
Breads and pastries are rising to new levels in Bay Area bakeries.
(Published by South Bay Accent magazine in October 2015.)
An airy cake crowned by thick swirls of silky, intensely chocolatey icing. Right-out-of-the-oven bread with a crunchy exterior that contrasts with a warm, soft crumb as delicate as baby skin. Since we eat with our senses, carbs have an absolutely unfair advantage. They entice us away from stringent diets and are so often the centerpiece of major events. Just inhale the voluptuous aromas inside a bakery and your body will instantly respond regardless of your intentions. Continue reading
The almond tart from Chez Panisse is one of their original signature dishes, featuring caramelized nuts in a cookie crust. It’s quite wonderful but I think it’s in need of some updates.
When the now-famous Chez Panisse restaurant opened in Berkeley in 1971, pastry chef Lindsey Shere had an almond tart on the menu that has, in various forms, been offered ever since and has appeared in countless articles and blogs. The original version was quite simple but the recipe has become more complicated over the years (as seen in the updated versions in various CP cookbooks) and, I think, still needs some modifications. Continue reading
Former office drones are finding their bliss in the cooking world.
(Recipes published with the preceding article in the San Jose Mercury News and its affiliates on March 1, 2012.)
Former corporate workers have created some delicious recipes in their new culinary careers including: Southern Cornbread Muffins, Golden Almond Cake and Polpettini (cheese-stuffed meatballs). Continue reading
This tart recipe is based on one made by renowned French chef Joël Robuchon. It’s simple to make, deeply bittersweet and quite rich. The berry “dust” is an optional addition and gives the tart a modern edge — “dust” is popular in molecular gastronomy dishes and is made from dehydrated ingredients, pulverized. Garnishing dishes with “dust” is a simple way to zip up your cooking and surprise your guests. The tart shell includes almonds, but skinned hazelnuts could be substituted. Continue reading