Monthly Archives: January 2009

Kitchen Paralysis: Don't Let It Happen To You

Posted on January 21, 2009 by onlinepastrychef

Lately, something has been bothering me about food and cooking.  It’s not the actual act of cooking, rather it’s the snobbery and elitism surrounding it.  I must admit that I’ve slipped and been a food snob on occasion, but, in … Continue reading →

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Pastry Gems: Pate de Fruits

Posted on January 20, 2009 by onlinepastrychef

You say it “pat de fwee” (more or less).  Try and say it with a French accent, otherwise, you’ll sound like Daffy Duck.  Pate de fruits is French for fruit paste.  See, that’s why we so often stick with the … Continue reading →

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Sunday Suppers: Citrus-Scented Quinoa with Tuna

Posted on January 19, 2009 by onlinepastrychef

We bought quinoa a couple of weeks ago, just for fun.  We’ve heard so many good things about it, and we felt like, as health-conscious and enlightened citizens, we should check out this wonder grain.  First, the preferred pronunciation is … Continue reading →

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Iced Tea for Dessert

Posted on January 17, 2009 by onlinepastrychef

I must admit, I haven’t been overly inspired today.  Usually, a topic will come to me out of the blue.  The other day, a little voice whispered “crystallized ginger,” and I went for it.  It must have been the collective … Continue reading →

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The Upside of Ice

Posted on January 16, 2009 by onlinepastrychef

Folks, it’s cold out.  In my corner of the world, we’re looking at 44 hours of below-freezing temperatures.  That’s a pretty big deal here, south of the Mason-Dixon line.  I’m not a cold-hater, though.  Rather, I’m looking forward to my … Continue reading →

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It's Time for Something Hot

Posted on January 15, 2009 by onlinepastrychef

When even the thermometers are looking for a jacket, you know it’s cold.  Here, in fair North Carolina, we’re looking at a low of 13 in a couple of nights, but that’s downright balmy compared to what the folks in … Continue reading →

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Crystallized Ginger–Red Hots for Grown-Ups

Posted on January 14, 2009 by onlinepastrychef

Crystallized ginger is the new red hot.  It is sweet, hot, spicy and chewy.  It is translucent and beautiful.  It smells warm and inviting.  Oh, and there are tons of ways to use it to bring added punch, flavor and … Continue reading →

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The Egg Foam Method–That's a Whole Different Cake

Posted on January 13, 2009 by onlinepastrychef

Li wrote to me the day before yesterday.  He had a question.  Here it is:  “When I first started baking I used recipes from Sweden’s top selling book “Sju sorters kakor” (Seven kinds of cakes/cookies).  The method mostly used starts … Continue reading →

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Welcome to the First Installment of "Sunday Suppers"

Posted on January 12, 2009 by onlinepastrychef

Sometimes it might be called “Saturday Suppers,” it just depends on when it happens.  It will happen on either a Saturday or a Sunday, mainly because I enjoy alliteration, and Monday Suppers just sounds dumb.  So, what’s all this supper … Continue reading →

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Oooh, Your Pie Crust! It's So….Wee!

Posted on January 9, 2009 by onlinepastrychef

Brave Will, from Recipe Play boldly asked a question yesterday.  Here it is:  “Why does my pastry always, ALWAYS shrink so much when I’m pre-baking it? It always shrinks down below the sides. Drive me nuts!” Can you feel the … Continue reading →

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