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Monthly Archives: August 2009
The Great Search Term Round Up: Volume V. Plus, Shameless Teasers. I Never Said I Was Proud.
So, guys–I was going to write a lovely Sunday Supper post about some stuff I made from Farmers’ Market Bounty. Then, I was going to write one about the Ridiculously Good chicken satay we had last night. And then, I Continue reading…
Posted in Uncategorized
Tagged Glinda the Good Witch, puff pastry, stirring caramel sauce
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Product Review: Kaka'Wa Cocoa Beans by Cocoa Puro
Please read my updated review here. You guys might remember my friend Chef Keem. He is one in a million, and also makes a Darn Fine Candy. So, when he contacted me a couple of weeks ago, wanting me to Continue reading…
Posted in Product Reviews
Tagged chocolate covered cocoa beans, Cocoa Puro, Kaka'Wa Cocoa Beans
35 Comments
The World Loves French Toast
See: Oooooh–French Toast! There’s a version or eight in tons of countries, whether they call it French toast or pain perdu or roti telur. But why? Why does everyone love this stuff? What makes it so great? Here are my Continue reading…
U-PMAT in Action, or Uncle Ray Meets the Muffin Method
Fun Muffin music for you. You guys know my Auntie Ev and Uncle Ray. You met them in the Chicken Noodle Soup Episode, and some of you may have read my tribute to them in my post Anniversaries and Alzheimer’s. Continue reading…
Posted in Justifications, Pastry Methods, recipes
Tagged blueberry muffins, The Muffin Method, Uncle Ray
5 Comments
Sunday Suppers, Monday Edition: Frijoles y Chorizo
I admit, I used the Spanish word for beans and added that “y” in there to make it sound like some kind of authentic Mexican food. I don’t know; maybe someone, somewhere in a wee Mexican village has rolled this Continue reading…
Posted in Uncategorized
Tagged beans and chorizo, Mexican inspired cuisine, Sunday Suppers
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Risotto for Dessert: How Sweet It Is!
Mushroom risotto. Risotto with peas and asparagus. Classic risotto flavored with saffron. Sure, you’ve heard of these. Risotto is a classic preparation that is a textural marvel–a slight Crunch wrapped in fluffy-smooth-Creamy wrapped in rich-silky-Flowing. It’s the Diminutive Turducken of Continue reading…
In the Commercial Kitchen: 86 Tart!
My friend, Anna (@verysmallanna on twitter), suggested that I talk a bit about working in a professional kitchen. I think this is a Good Idea–lots of people are intrigued by the notion of cooking for a living and wonder how Continue reading…
Sunday Suppers, Monday Edition: Pizza, Baby!
One of the first things The Beloved and I do when we move to a new place is to find the best local pizza place we can and Buy From Them. We’d rather support a local, stand alone than a Continue reading…
I Have a Wee Announcement…
I was looking at all my blog statistics yesterday, and it seems that my last post was Post Two Hundred. I kind of already knew that, and I debated about whether to make the 200th post be all Yay Me Continue reading…
Custard Cousins
Hello, friends. so, here’s a question/topic I received via email a few days ago: Hey, I read your blog article about Puddings/Custards and found it very informative. I was wondering if you could touch on the comparison between Pots de Continue reading…
Posted in Pastry Questions Answered, Pastry Techniques
Tagged creme brule, creme brulee, creme caramel, custard, flan, pots de creme
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