Wilderness Poets’ raw nuts and nut butters; President’s Imported Cultured Butters and Cheeses; My copy of Momofuku Milk Bar cookbook; Homemade pistachio lemon cake, Momofuku Milk Bar’s recipe This weekend was my birthday and for those of you who read this site often enough, my annual tradition is to bake my own birthday cake. Ever since this summer, I’ve been browsing through Christina Tosi’s Momofuku Milk Bar cookbook and wanting to bake from her book. One of the recipes in there was one of my favorite cakes from the Milk Bar, the pistachio lemon. I love pistachio. It’s my favorite..
Tag Archives: cake
Bubó Degustation & Pastisseria Bubó is a modern, chic patisserie (pastry shop) found close to Basilica Santa Maria del Mar in the El Born district of Barcelona. Owned by the award winning pastry chef, Carles Mampel, this shop feels a tiny bit out of place because it’s smack dab in the middle of the “Old City” of Barcelona. The good thing is (for the most part), it’s close to our apartment that we indulged quite a bit of their stunning pastries during our stay in Barcelona. (more…)
Summer is the best season to bake any desserts with fruit. This past weekend, while shopping for groceries my local market had a huge abundance of red-brown pluots (a hybrid of a plum and an apricot) on sale that’s a shade overripe, so it’s on the softer side – and I bought several pounds of them. What fantastic about these pluots is it does taste so sweet and juicy that it drips down my wrists as I bite into them. Rather than taking the easy route and just eat them quickly within a day or two, I thought of baking..
Weighing out ingredients with JosephJoseph Shell Scale and Cardamom, candied orange, vanilla bean, pistachio financiers I, by no means, am allergic or adverse to gluten or wheat. Heaven forbid, one day I cannot eat my beloved loaves of bread, croissants, and the plethora of cakes and pastries that are based on wheat flours. Or else, I would be incredibly heartbroken. That said, it doesn’t make me curious about gluten-free cooking and baking. I wanted to create gluten-free pasta and some sort of delicious, simple cake. Obviously, I still seek the same wonderful textures that regular cakes and pasta offers but..
Recently, I was fortunate to receive a shipment of Kerrygold butter to work with. Kerry Gold butter is a premium butter brand that uses milk from Ireland’s grass-fed cows that are free of artificial growth hormones. Kerrygold supports and utilizes cream from Ireland’s small dairy farmer co-ops and co-op creameries. Since winter is citrus season and I’m obsessing over kumquats. I ate these small, entirely edible oval orbs over the years growing up, especially when it’s Chinese New Year yet I never baked with them until now. It’s a very unique flavor as it’s initially sweet and develops into a..
During the month or so before Thanksgiving rolled by I thought of experimenting with healthier fat alternatives than my beloved standby, butter. I remembered hearing about coconut oil being the next best thing that is vegan/vegetarian friendly and most of the time, it tends to be organic. Lo and behold, I’ve discovered Kelapo coconut oil. It’s arguably one of the best extra virgin coconut oil I’ve used by far. When I melt the hardened coconut oil (it tends to be when cold or at room temperature), the sweet, nutty scent of coconut perfumed my kitchen and its flavor is still..
I’ve been a long time fan of La Maison du Chocolat‘s sublime French chocolates and pastries, founded by chocolatier Robert Linxe in 1977. I even had the privilege to have a tour of their factory in Paris two years ago because they were aware of my fanaticism. Even though their name does mean (when translated from French) “The Chocolate House” they are more than just chocolates, they create the most sublime and beautiful cakes, eclairs and French macarons. Since we’ve known each other for a few years shy of a decade, they’ve known of my graduation from graduate school and..
Slice of homemade Carrément Chocolat Cake It shouldn’t be a surprise to most of you that I adore am obsessed with Pierre Hermé’s desserts and pastries. (I actually bought the same cake (different shape and styling) from Paris a few years ago.) I was craving the most indulgent chocolate cake (and I had a few pounds of chocolate in my refrigerator) and thought of baking this cake from his soon-to-be-released book Pastries. It has a very moist, brownie-like cake as the base, topped with chocolate cream (think pudding-like texture), fluffy chocolate mousse, chocolate glaze, then topped off with a chocolate sheet...
Signage outside, Inside the pastry display, and a rainbow of ‘Mini-Me’s Pastry chef Dominique Ansel, a former alum of the internationally acclaimed chef Daniel Boulud of six years opened his own bakery in SoHo. As a person who loves pastries, I made some time in my schedule to visit this bakery. Being barely a week old, this bakery was buzzing with activity when I arrived here yesterday around 11:30 AM. Though I was tantalized with the delicious looking savory sandwiches and salads offered and displayed, I held off for another day just to have Ansel’s baked goods since he’s prominently..