Crustless Mini Cheesecakes
Apr 24, 2021
Given the fun I had with cream custards, I started thinking about cheese cake. Specifically if I could make cheesecake in individual ramekins. I’ve been playing with this for a while now and the short answer is yes. The thing is I have not yet been able to get the texture how I like. It comes out too firm. So having made about 5 batches over a couple months, I’m going to move on but I wanted to write down what I’m doing: [Read More...]

Thai Curry
Dec 29, 2020
Firstly, I don’t claim this is authentic Thai Curry. It started as a recipe from a book by chef Mai Pham and then it gradually evolved over the years of my cooking it. Also, this is not an exact recipe. I consistently use The seasonings in the ingredients section. The specific vegetables used vary with what you have on hand. I love adding Japanese eggplant to it and do that with most batches I make when I can get it. [Read More...]

Gingerbread Cookies
Dec 13, 2020
This is originally from Disneyland. It has every quality I think of when I remember the gingerbread of my youth. Which probably means it’s informed by the gingerbread house I discovered and illicitly nibbled upon as a toddler… Ingredients Gingerbread Ingredients 1/4 cup unsalted butter 1/2 cup brown sugar 1/2 cup “fancy” dark molasses (not cooking, blackstrap, unsulphured, or lite) 3 1/2 cups flour 1 tsp baking soda 1/2 tsp ground cloves (optional) 1 tsp ground cinnamon 3 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cardamom 1/2 cup water Royal Icing Ingredients 1/8 tsp cream of tartar 2 egg whites 3 1/2 cups powdered sugar Instructions In a large mixing bowl, cream butter and sugar. [Read More...]

Crème Brûlée Base
Dec 5, 2020
I never really understood the allure of Crème Brûlée. I think what it comes down to is I don’t care about the sugar crust on the top. For many, I understand, that is the best part. To me, I want the creamy part underneath and I’m not interested in playing with a blow torch. Despite this, a year or so ago I started playing with the custard part of crème brûlée and doing different flavorings. [Read More...]

Roasted Marinated Beets
Dec 5, 2020
I’ve been making roasted beets to add to salads lately and it had been a while so I’d forgotten how good they are. This is originally from Thomas Kellar’s “Bouchon Cookbook”. Take 3-4 beets, trim the greens down to about 1/4" off the top. Trim the trailing root end a bit. Wash them. Don’t peel. Wrap them in AL foil and add 3 tbsp oil and 3 tbsp water and salt and pepper. [Read More...]

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