fête à fête

I am in love with Flo Braker's new Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations. My all-time favorite baking author has compiled over 200 of her favorite recipes to celebrate any and every occasion. It goes beyond birthdays and graduations - you can celebrate your first day on a new job, or the day you moved into a new home.

The first section is a huge primer on baking ingredients and techniques, so beginners need not worry. I'm excited to try the Walnut Breton Cake recipe, as well as the Deluxe Lemon-Lavender Mail-a-Cake. It makes me want to bake everyday!

Try the recipe below...you will be addicted to Flo's warm and spirited baking advice.

Fresh Mint Brownies

This is truly an old favorite with a completely new dimension. Infusing the batter with fragrant fresh mint leaves is a simple technique that complements the chocolate with a depth and intensity of flavor that can’t be achieved with an oil or extract. Frosted mint leaves garnish the top of each brownie to provide a natural finish with a taste that is indisputably the real thing.

Brownies

1 1/3 cups (6 1/4 ounces/175 grams) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks/170 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, coarsely chopped
2 tablespoons water
1/2 cup finely chopped fresh mint
2 cups (14 ounces/400 grams) granulated sugar
4 large eggs, lightly beaten

Candied Mint Leaves

Organic fresh mint leaves, at least 1 leaf per brownie
1 egg white, lightly beaten until foamy
3/4 cup (5 1/4 ounces/150 grams) granulated sugar

Before baking: Center a rack in the oven and preheat the oven to 325 degrees F. Press a sheet of aluminum foil to cover the outside bottom and sides of a 9 x 2-inch square pan. Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.

To make the brownies: Sift together the flour, salt, and baking soda onto a piece of waxed paper; set aside. In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1 1/2 minutes. Remove from the heat, stir in the water, and then stir in the mint. Set aside to cool for 5 minutes.

Press the chocolate mixture through a medium-mesh sieve into a large bowl; discard the mint. Stir in the sugar and then the eggs just until thoroughly blended. Add the flour mixture, stirring until well blended.

Pour the batter into the prepared pan, spreading evenly with the spatula. Bake the brownie until the top is no longer shiny and a thin crust appears, 42 to 45 minutes. Don’t overbake; the brownie will firm as it cools. Transfer to a wire rack and let cool completely in the pan, at least 3 hours or up to overnight.

To make the Candied Mint Leaves: Gently rinse the leaves and pat thoroughly dry with paper toweling. Select a baking sheet that will fit in your refrigerator and line it with aluminum foil; set aside. Have the egg white and sugar ready in separate small bowls. Using a small paint or pastry brush, and working with 1 leaf at a time, lightly coat the leaf with the egg white. Immediately sprinkle the leaf lightly on both sides with the sugar, or dip both sides into the bowl of sugar to coat lightly. As the leaves are coated, place them in a single layer on the prepared baking sheet. Let dry in the refrigerator for at least 1 hour or up to 3 days.

To serve, using the edges of the foil as handles, lift the brownie slab onto a cutting board. Using a santoku (page 00[X-ref to knives in Equip]) or other sharp knife, cut the slab into 2-inch squares. Top each brownie with a candied leaf. To store after cutting, return the bars to the pan, cover with aluminum foil, sealing the foil around the edges of the pan, and keep at room temperature for up to 3 days.

Yield: sixteen 2-inch square brownies

Recipe and Image Credit: Baking for All Occasions by Flo Braker, Chronicle Books (2008)

www.chroniclebooks.com

Tagged as: baking, bay area, Books, cake, cookbooks, cooking techniques, dessert, food, food & drink, gourmet, recipe

Posted by Tami Yu at 1:46 PM | Permalink | Comments (0) | TrackBacks (0)

For authentic Northern Chinese cuisine, Cecilia Chiang's The Seventh Daughter has a solid collection of classic dishes that's worth keeping in any kitchen. Amidst a backdrop of her adventurous escape from Japan-occupied Shanghai to settling in San Francisco, the culinary pioneer presents her life story that's filled with extraordinary stories of courage, determination, and of course, food.

Celebrated by the likes of Julia Child, Alice Waters, and Chuck Williams, Chiang's repertoire is showcased in recipes such as the beloved Sichuan Dan Dan Mian, Tea-Smoked Game Hens, or the Red-Cooked Pork. Check out the Clams in Black Bean Sauce recipe below. It's one of my favorite Cantonese dishes.

Clams in Black Bean Sauce (dou chi chao xian)

Serves 6 to 8 as part of a Chinese meal and 4 to 6 as a Western-style entrée

11/4 pounds small Manila clams
1/4 cup fermented black beans
3 tablespoons Shaoxing wine
2 tablespoons soy sauce
11/2 tablespoons oyster sauce
2 tablespoons vegetable oil
Pinch of kosher salt
3 chopped garlic cloves
1 tablespoon peeled, minced fresh ginger
1/4 teaspoon freshly ground white pepper, for finishing
1/4 cup thinly sliced green onions, green part only, for garnish

Swish the clams in a large bowl of cold water to clean them. Drain well and set aside.

In a small bowl, generously cover the black beans with cold water and soak until soft, about 10 minutes. Drain the beans, rinsing off any excess salt, and squeeze until dry. Set aside.

To make the sauce, whisk together the wine, soy sauce, and oyster sauce in a small bowl and set aside.

Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger, and reserved black beans, and stir constantly to coat in the oil for 30 seconds. Toss in the clams and cook 30 seconds. Pour in the sauce and cook, stirring and tossing constantly, until the clams open, 1 to 2 minutes. Sprinkle with the white pepper and green onions and quickly remove from the heat.

Turn the clams out onto a serving platter and serve immediately.

(Reprinted from The Seventh Daughter: My Culinary Journal from Beijing to San Francisco by Cecilia Chiang. Photography by Leigh Beisch. Copyright © 2007, Ten Speed Press, Berkeley, CA)

www.tenspeed.com

Tagged as: chef, China, chinese, cookbook, cooking, cooking techniques, entertaining, food, food & drink, international, Lifestyle, recipe, recipes, restaurant, San Francisco

Posted by Tami Yu at 2:57 PM | Permalink | Comments (0) | TrackBacks (0)

Fall is definitely creeping up, and reading A Harvest of Pumpkins and Squash has me in the mood for comfort food. Covering summer and winter squash, this lovely book contains 40 cool recipes by Lou Seibert Pappas, and you can make any of the dishes for all seasons and occasions.

Maren Caruso's photographs had me drooling. Try the Delicata Squash Rings, or the Sugar Pumpkin-White Cheddar Cheese Souffle. The Five-Spice Pumpkin-Ginger Cake got me all curious. My baking sensors are all fired up.

Not just for the holidays, pumpkin pies should be made year-round. I can eat it all the time. So here's a fun recipe for y'all to check out:

Pumpkin-Maple Pecan Pie with Cognac Whipped Cream

Flaky Pastry Dough:

1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon cold butter, diced
1/4 cup ice water
3 eggs
1/2 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 3/4 cups pumpkin purée
1 1/2 cups half-and-half or whole milk

Caramelized Pecans:

1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon ground ginger or cinnamon
1 tablespoon water
1 cup pecans

Cognac Whipped Cream:

1 cup heavy (whipping) cream
2 tablespoons confectioners’ sugar
2 tablespoons cognac or rum

To make the Flaky Pastry Dough, in a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Remove from bowl and pat into a disk. Wrap and refrigerate for at least 30 minutes or up to 3 days.

Preheat the oven to 425°F. Place the dough disk on a lightly floured work surface and roll out into a 12-inch round. Fold the dough in half and transfer to a 9-inch pie pan. Unfold and line the pan bottom and sides. Fold the overhang under itself and pinch to create an edge. Prick the dough a few times and place in the freezer for 5 minutes. Transfer to the oven and bake just until lightly golden, about 10 minutes. Transfer to a wire rack and let cool completely.

In a large bowl, whisk the eggs until blended. Add the brown sugar, maple syrup, salt, cinnamon, allspice, and ginger and whisk to mix well. Beat in the pumpkin and half-and-half until smooth. Pour into the partially baked pastry shell.

Reduce the temperature to 350°F. Bake until the filling is set and the crust is golden brown, 35 to 40 minutes. Transfer to a wire rack and let cool slightly.

Meanwhile, prepare the Caramelized Pecans: Line a baking sheet with parchment paper. In a heavy medium saucepan, combine the honey, sugar, ginger, and water and stir to blend. Bring to a boil over medium heat, add the nuts, and boil for 2 minutes, stirring. Turn out onto the prepared baking sheet and spread in a single layer. Bake until golden brown, 8 to 10 minutes. Remove from the oven and let cool. Sprinkle over the baked pie in a wreath pattern or at random.

To make the whipped cream: In a medium bowl, using an electric mixer on medium-high speed, whip the cream until soft peaks form. Beat in the confectioners’ sugar and cognac just until combined.

To serve, cut the warm pie into wedges and top with the whipped cream.
Makes one 9-inch pie; serves 8.

Recipe Credit: A Harvest of Pumpkins and Squash by Lou Seibert Pappas (Chronicle Books)

Tagged as: baking, book, cookbook, cooking, dessert, entertaining, entree, food, food & drink, holiday, recipe

Posted by Tami Yu at 10:29 PM | Permalink | Comments (1) | TrackBacks (0)

David Sedaris has done it again with his new essay collection When You Are Engulfed in Flames. Hysterical and absurd, his sixth book recounts bizarre and ultimately awkward moments in his daily life - from accidentally dropping a lozenge on a rude airplane passenger's lap to his not-so-fun experience of using the Stadium Pal, an external catheter to assist with his bathroom dilemmas. There is even a story on how his boyfriend lanced a boil from his backside. If that's not true love then I don't know what is.

For Sedaris fans, the last essay "The Smoking Session" calls for nostalgic comparisons to Me Talk Pretty One Day. There are many comedic moments as we observe the author struggle through language and cultural barriers while orchestrating his painful attempt at quitting smoking in Tokyo. This is a humorist worthy of a permanent spot on your bookshelf, and you can count on many laughs with each reading.

www.whenyouareengulfedinflames.com

-Tami

Tagged as: author, Books, humor

Posted by Tami Yu at 7:30 PM | Permalink | Comments (1) | TrackBacks (0)

For all you Francophiles, here's a cute little travel book about the City of Light. Famed food blogger (Chocolate & Zucchini) Clotilde Dusoulier's new book, Clotilde's Edible Adventures in Paris, is a fun reference guide too all things decadent and delicious in Paris. Follow the native foodie as she picks her favorite wine shops, bakeries, restaurants, and markets in each arrondissement. Easy to follow, Clotilde's infectious warmth shows on each page.

fête à fête recently caught up with Clotilde about her new book:

If you had all the time in the world, what would be the ultimate edible adventure for you?

CD: I am inordinately curious about all things Japanese, and for many years now, I have been wanting to go to Japan and taste its cuisine in context. It looks like I may finally have a chance to go this year, and I am beside myself with excitement.

What was the process in determining the top places for your book? Did you have a systemic rating system, or was it purely based on personal preferences?

CD: I started with a list of personal favorites, then worked my way through long lists of places -- old and new -- I'd heard good things about. I paid those restaurants and food shops a visit, sampled their offerings, and ultimately decided whether I liked them enough to include them. I didn't have a rating system, but rather trusted my instinct, asking myself this simple question: would I send a friend there?

Any particular dish you've been meaning to try, or perfect on its technique?

CD: Baba au rhum (a sponge-like yeast cake doused with rum) is all the rage in Paris these days, and I've been meaning to try and make my own -- I've already purchased the aged rum, and now I'm just waiting for the opportunity to serve this grownup dessert to friends.

So there you have it! Visit www.chocolateandzucchini.com/edibleadventures

Bon Appétit!

Tami

Tagged as: book, culinary, food & drink, France, international, interview, Paris, Shopping, travel, Trends

Posted by Tami Yu at 2:10 PM | Permalink | Comments (1) | TrackBacks (1)

It's so easy to make ice cream these days, so there is no reason why you should stick to plain ol' vanilla. David Lebovitz's The Perfect Scoop has all the gourmet ideas you will need for the ultimate ice cream treat. There is a wonderful chapter on mastering the techniques, and there are sections devoted to sorbets and granitas. Try the divine Crème Fraîche Ice Cream recipe with the Salted Butter Caramel Sauce. If that is too much decadence, the elegant Champagne‐Cassis Granita will be the perfect refresher after a relaxing summer meal.

Toasted Almond and Candied Cherry Ice Cream

Makes about 11/2 quarts (11/2 liters)

Crack open a cherry or apricot pit and you'll discover a soft kernel inside with the pronounced scent of bitter almonds. I took a cue from whatever higher power designed these two flavors together and paired cherries with almonds in one heavenly ice cream. Adding anything chocolate makes this ice cream amazingly good.

Be sure to drain the cherries in a strainer very well before folding them into the ice cream. They should be dry and sticky before you chop them up and mix them in.

1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
Pinch of salt
2 cups (500 ml) heavy cream
2 cups (270 g) whole almonds, toasted (see page 13) and coarsely chopped
5 large egg yolks
1/4 teaspoon almond extract
1 cup (200 g) well-drained Sour Cherries in Syrup (page 185) or Candied Cherries (page 215), coarsely chopped

Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup (135 g) of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the almond-infused milk into a separate medium saucepan. Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible. Discard the almonds.

Rewarm the almond-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds. When you remove the ice cream from the machine, fold in the chopped cherries.

Perfect Pairings: Try layering this ice cream with Fudge Ripple (page 210) for Almond, Cherry, and Chocolate Ice Cream (pictured opposite), or add Dark Chocolate Truffles (page 211) or Stracciatella (page 210) instead.

Reprinted with permission from The Perfect Scoop by David Lebovitz; photographs by Lara Hata. Copyright © 2007. Ten Speed Press, Berkeley, CA.

-Tami

Tagged as: book, cookbook, cooking techniques, dessert, food, Gourmet and Gourmand, ice cream, recipes

Posted by Tami Yu at 10:14 PM | Permalink | Comments (0) | TrackBacks (0)

Being healthy with the sweet stuff doesn't have to be hard (or taste yucky) anymore. Thanks to Ania Catalano's new book Baking with Agave Nectar, you don't have to compromise your taste buds with strange-tasting sugar substitutes in your baking. With over 100 recipes featuring this wonderful sweetener, you will be amazed at how the All-American Apple Pie and French Pear Frangipane Tarte recipes will taste, or try the Lemon Chiffon Cake. There is a chapter on using agave in buttercreams and other types of frosting and sauces.

Agave nectar carries plenty of health benefits, along with having a low glycemic index. Its taste is sweeter than sugar, and it's ideal for diabetics and those with hypoglycemia. It's also perfect for those who are trying to lower their sugar intake, and the texture is great to work with in baked goods. Try the refreshing sorbet recipe below - it's a great start to toast the start of summer...

Watermelon Sorbet

Makes 1 quart
Vegan & Gluten-Free

This particular sorbet is like really good Italian ice. It’s got an icier 
texture than some of the other 
sorbet recipes because it’s made from fruit that has a naturally high water content. It’s most appealing and quite refreshing on a hot 
summer day.

Half of a small seedless watermelon, 
rind removed, cut into pieces
½ cup light agave nectar
2 tablespoons fresh lime juice
Pinch of sea salt

Place the watermelon pieces in a food processor and blend until liquefied, about 1 to 2 minutes. Measure out 3 cups of the watermelon purée into a large bowl. Add the agave nectar, lime juice, and salt and combine well. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing. Freeze 20 minutes. Transfer to a plastic storage container and place in a regular home freezer to firm up. Remove the sorbet from the freezer 10 minutes before serving to allow time to soften up.

Reprinted from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano, photographs by Lara Hata. Copyright © 2008. Ten Speed Press, Berkeley, CA.

-Tami

Tagged as: baking, cake, cookbook, cookies, cooking, cooking techniques, health, pie

Posted by Tami Yu at 4:16 PM | Permalink | Comments (0) | TrackBacks (0)

The Domestic Goddess strikes again! Trust Nigella Lawson to deliver another sassy cookbook for the busy home cook. With time-saving shortcuts, the Food Network celeb's latest title, Nigella Express, will provide inspiring menu ideas for every night of the week. The gorgeous photos will have you drooling as you run to the kitchen to try out all 130 recipes.

Craving Italiano? Just flip to the Hey Presto section and you'll find lightning-fast and yummy recipes for Pollo Alla Cacciatora, Black Pasta with Red Mullet, and Budino Di Cioccolato. Feeling Frazzled? Head to the Instant Calmer chapter for Cheddar Cheese Risotto or Rapid Ragu. Unexpected guests? Not a problem - just make the Curry in a Hurry from the Storecupboard SOS chapter. Check out the Scallops and Chorizo recipe below - it's a pretty crowd pleaser.

Scallops and Chorizo

I’ve long been a fan of scallops and bacon and scallops with chile, and this is my combination of the two, using chorizo — the sausage, not the salami — to ooze its paprika-hot orange oil over the sweet, white scallops. It’s quicker than the speed of light to make and quite as dazzling.

4oz chorizo sausage
1lb small scallops (halve them to make 2 thinner discs if they are very fat)
juice of half a lemon
1/4 cup chopped fresh parsley

Slice the chorizo into rounds no thicker than 1/8 inch.

Put a pan on the stove to get hot and then dry-fry (the chorizo will give out plenty of its own oil) the chorizo rounds until crisped on either side; this should take no more than 2 minutes.

Remove the chorizo to a bowl and fry the scallops in the chorizo oil for about a minute a side.

Return the chorizo to the pan with the scallops, add the lemon juice, and let bubble for a few seconds before arranging on a serving plate and sprinkling with lots of parsley.

Serves 4 as a main course with the chickpeas and arugula that follow; would be fine with just a little leafage for 8 as a starter.

Recipe printed with permission from Hyperion.

www.nigella.com

See you in the kitchen!

Tami

Tagged as: celebrity, chef, cookbook, cooking, cooking techniques, dessert, dinner, food, food & drink, recipes

Posted by Tami Yu at 6:13 PM | Permalink | Comments (0) | TrackBacks (0)

Drawing on the great multi-cultural history of American food, the editors of Saveur succeed in creating another gorgeous collection of delicious recipes in Saveur Cooks Authentic American. Filled with great photography and anecdotes of the recipes' origins, you will find traditional faves like meat loaf and apple pie, as well as matzo ball soup and carne picada burritos. From Italian family recipes in San Francisco to finger-lickin' ribs in Memphis, Saveur Cooks Authentic American is a tasty quilt of preserved tradition and culture.

White Beans with Linguiça Sausage

Portuguese fishermen and their families along the Rhode Island and Massachusetts coastline still prepare many traditional dishes from their homeland. This one is flavored with linguiça, a Portuguese-style sausage—but any dried, smoked pork sausage may be used instead.

3 tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and minced
2 cloves garlic, peeled and minced
2 tsp. red pepper flakes
1 ½ tsp. paprika
Freshly ground black pepper
½ lb. linguiça, sliced ¼” thick
¼ cup tomato purée
1 lb. navy beans or other dried small white beans
Salt
2 tbsp. finely chopped fresh parsley

1. Heat oil in a large, deep skillet over medium-low heat. Add onions and cook, stirring frequently, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute, then season with red pepper flakes, paprika, and black pepper.

2. Increase heat to medium. Add linguiça to onion mixture and cook, stirring frequently, for 2 minutes. Add tomato purée, beans, and 4 cups water and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 hour (though some types of beans may take considerably longer, depending on size and age). Season to taste with salt and garnish with parsley.

Serves 4-6

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: Books, chef, cookbook, cooking, cooking techniques, food, food & drink, recipes

Posted by Tami Yu at 12:48 PM | Permalink | Comments (0) | TrackBacks (0)

Learn how to make the famous Chocolate Orbit Cake with John Scharffenberger (co-founder of Scharffen Berger) at the free Williams-Sonoma chocolate demo. John will also be signing copies of his cookbook, The Essence of Chocolate during the baking demo. It's a great book - I love the recipes in it, so grab a copy and try it out for yourself!

Wednesday, February 13
4pm
Williams-Sonoma
Union Square
340 Post Street
San Francisco, CA
415-362-9450

-Tami

Tagged as: chocolate, chocolate cake, cookbook, food, food demos, San Francisco, special events

Posted by Tami Yu at 9:48 PM | Permalink | Comments (0) | TrackBacks (0)

Cultivated for thousands of years in the Mediterranean, olive oil is long considered to be a sacred commodity in many cultures. In a loving tribute to this liquid gold, Peggy Knickerbocker's Olive Oil - From Tree to Table explores the history, cultivation, and harvest of the wonderful and versatile fruit.

The book includes tips on selecting the right grade of oil, along with usage and storage instructions. Filled with numerous tasty recipes, readers will be drooling over the easy-to-make Spaghetti with Lemony Seared Scallops, Celery Root Rémoulade, Beef Filets Sauteed with Balsamic Vinegar, and the Orange Ginger Cake.

Oven-Roasted Asparagus

Something magic happens to vegetables when they are roasted. Their flavors sweeten and intensify. This method takes about the same time as steaming, but it is easier and the results are tastier.

1 pound slender to medium asparagus, tough ends broken off.

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper to taste

¼ cup grated Parmesan cheese

Preheat an oven to 500 degrees F.

In a glass baking dish, arrange the asparagus in a single layer. Drizzle with the olive oil. Roast for 10 minutes. Test 1 spear; if it is not tender, roast for a minute or two longer. If it is tender, dribble the vinegar into the dish and shake the dish so that all the asparagus are coated with both the oil and vinegar. Season with salt and pepper. Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan. Serve immediately or at room temperature.

Serves 4

Photo Credit: Laurie Smith

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: appetizer, book, cookbooks, cooking, cooking techniques, entree, recipes

Posted by Tami Yu at 2:56 PM | Permalink | Comments (0) | TrackBacks (0)

Satisfy your giant sweet tooth with Jill O'Connor's Sticky, Chewy, Messy, Gooey, the bible for all sugar fiends. Adorably styled and beautifully photographed, this collection of desserts presents over 75 recipes that range from a decadent Chocolate Caramel-Pecan Soufflé Cake to a Sticky Toffee Pudding. I love the Chewy Lemon-Pistachio Financiers.

The author also shares useful tips and techniques on using phyllo dough, toasting and blanching nuts, and making a ganache that will make you swoon. Yum....Happy Baking!

Photo Credit: Leigh Beisch

www.chroniclebooks.com

-Tami

Tagged as: baking, book, cake, chocolate, cookbook, cooking techniques, dessert, pastry, pastry art, pastry chef, recipes

Posted by Tami Yu at 7:31 PM | Permalink | Comments (0) | TrackBacks (0)

Stuck on holiday gift ideas? Check out Christmas Sweets, Georgeanne Brennan's latest book for elegant gifts and entertaining recipes. The notable food author shares over 50 of her favorite holiday recipes, from festive candies and cakes to gorgeous centerpieces.

There are many easy and creative gift ideas (Candy Acorn Kissing Ball), along with decadent holiday treats (Chocolate Fudge, Christmas Petit Fours, Eggnog Ice Cream Profiteroles) that will please everyone. Filled with so many inspiring ideas, you friends and family will be absolutely charmed with their gifts.

Try the refreshing and cheery Peppermint Ice Cream recipe below. It is guaranteed to put you in the holiday mood...

Peppermint Ice Cream

Children—and adults too—are fans of peppermint ice cream. Colored palest pink and dotted with bits of peppermint, the scoops can be served in cones or bowls.

This is especially good with chocolate cake.

2 cups heavy cream
2 cups milk
¾ cup granulated sugar
¼ teaspoon salt
4 egg yolks
1 teaspoon peppermint extract
4 ounces hard peppermint candies, crushed into small pieces

In a large, heavy saucepan, combine the cream, milk, sugar, and salt. Bring to a boil over medium-heat and cook, stirring often, until the sugar has dissolved.

In a bowl, whisk the yolks together until they change to a lemon color. Gradually whisk about 2 cup of the hot milk mixture and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. Refrigerate for 2 to 3 hours. Add the peppermint extract, stirring well. Freeze in an ice-cream maker according to the manufacturer’s instructions. When the ice cream is partially frozen, stir in the candies. Makes about 1 quart.

Recipe used with permission from Chronicle Books.
Photo credit: Richard G. Jung

www.chroniclebooks.com

See you in the kitchen!

Tami

Tagged as: baker, baking, Books, cake, chocolate cake, confection, entertaining, gifts, holiday, pastry art, recipes

Posted by Tami Yu at 8:46 PM | Permalink | Comments (0) | TrackBacks (0)

Fans of classic cocktails will appreciate the book release of Wings of Cherubs. Written by Guillermo Toro-Lira, the historical narrative reveals the secrets of the Pisco Punch, the popular concoction (made with Peruvian Pisco brandy) that originated in early 1900s San Francisco. History buffs will enjoy the rare historical anecdotes of SF, which ultimately features the famous drink recipe.

Cantina Bar
580 Sutter Street at Mason (next to Hotel Rex)
Monday December 3, @ 7 p.m.

Free and open to the public; complimentary appetizers and Pisco Punch will be served.
The author will read from his new book, with a Q&A to follow. Signed copies of the book will be available for purchase.

www.piscopunch.com

-Tami

Tagged as: Books, cocktail, drinks, history, liquor, local events, recipes, San Francisco, San Francisco event, special events

Posted by Tami Yu at 5:30 PM | Permalink | Comments (0) | TrackBacks (0)

For foolproof entertaining ideas, look no further than to Peggy Knickerbocker's Simple Soirées: Seasonal Menus for Sensational Dinner Parties. Whether it’s a romantic tete-a-tete or a holiday celebration, the seasoned food journalist shares her passion and her secrets for creating a fabulous soirée.

Offering time-saving prep tricks, the chic menus encourage home cooks to plan their own traditional Thanksgiving dinner, or a Classic Parisian Supper. With 100 of the author’s favorite recipes, organized into seasonal menus (such as Steak au Poivre, Braised Fennel and Garlic, and Double-Ginger Gingerbread for Fall), your guests will have a blast. I'm intrigued by the Alice B. Toklas Chicken, Scallop Petals with Mache, and Marion Cunningham's Coffee Cake. Whatever entree you choose, you will have a killer party with this book's recipes.

See you in the kitchen,

Tami

Tagged as: appetizer, baking, cookbook, cooking, dessert, dinner, entertaining, entree, food, food & drink, lunch, menu, recipes, salad, seasonal

Posted by Tami Yu at 10:53 PM | Permalink | Comments (0) | TrackBacks (0)

Tartine Bakery fans will really enjoy Elisabeth Prueitt’s and Chad Robertson’s Tartine cookbook. The talented pastry & baking duo revealed their popular recipes from one of San Francisco's finest neighborhood bakeries. Bringing their cult status treats to the home kitchen, Prueitt and Robertson emphasize the use of seasonal ingredients and an attention to detail to ensure buttery perfection in each brioche or croissant.

There are just so many great recipes to try. The gorgeous photography alone will make you drool. If you can master the breakfast items alone, your friends might be dropping by for coffee all the time. I love the Banana Cream Pie and the Pumpkin Tea Cake. The Blackberry Tart with Rose Geranium Cream is absolutely divine. For holiday gifts, try making the Soft Glazed Gingerbread.

www.chroniclebooks.com

(Photo credit: France Ruffenach)

See you in the kitchen,

Tami

Tagged as: baker, baking, breakfast, brioche, cake, cookbook, dessert, food, fruit desserts, pastries, pastry art, pastry chef, pie, recipes, tart

Posted by Tami Yu at 8:09 PM | Permalink | Comments (0) | TrackBacks (0)

Yes, girls, you can live it up and stay healthy at the same time. With careful lifestyle choices and diet tips from expert nutritionist Esther Blum, you can party like a rock star and still look like a gorgeous darling. Blum's new book, Eat, Drink, and Be Gorgeous, reveals professional secrets to maintaining that dewy skin and a killer bod while living the good life.

With Esther's sassy smarts guiding you to a healthier regimen, you will learn about realistic diet guidelines sans starvation, hangover remedies, which cocktail has the most calories, choosing the right vitamins for all sorts of pesky girly ailments, how to rev up your sex life, and how to battle the blues (those crazy hormones!).

With such an easy-to-follow reference guide, you can be both ultra glam and the picture of perfect health in no time!

www.chroniclebooks.com

-Tami

Tagged as: book, cocktail, Eat Drink Be Gorgeous, Esther Blum, hangover remedy, health, health care, hormones, nutrition, nutritionist, supplements, vitamins

Posted by Tami Yu at 12:01 PM | Permalink | Comments (0) | TrackBacks (0)

Chocolate afficionados will be overjoyed to receive the Scharffen Berger cookbook The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate as a stocking stuffer this holiday season. Written by co-founders Robert Steinberg and John Scharffenberger, this invaluable kitchen resource features 100+ recipes from some of the nation's top pastry chefs (Alice Medrich, Thomas Keller, Emily Luchetti).

Combining a crash course in the cacao bean's origin with an anecdote of the company's history, this amazing book is filled with decadent recipes and baking tips. Some highlights to watch for are the White Velvet Cake with Milk Chocolate Ganache, Cocoa Cabanas (tasty recipe by Flo Braker - yes, I'm a big fan of hers and I loved this) and Chocolate Chinchilla.

There are some neat savory dishes to try, such as the Chicken Mole, Tortilla Soup and John’s Cocoa Rub. The 6 oz. Home Baking Bars (62% Cacao Semisweet Chocolate, 70% Cacao Bittersweet Chocolate and 99% Cacao Unsweetened Chocolate) would be perfect to use in any of these recipes.

Fudgy Brownies

Robert developed this recipe, but when the brownies came back from our test kitchen, they didn’t have their usual glossy, crackled top and fudgy texture. The cookbook crew asked Robert to make the brownies while they watched. We realized that an electric mixer doesn’t work for this recipe. The batter needs to be beaten by hand until it pulls from the sides of the bowl. There’s something homey and satisfying about stirring this thick, glossy batter yourself.

6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for buttering the baking dish
8 ounces 70% bittersweet chocolate, coarsely chopped
3/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves

Position a rack in the lower third of the oven and preheat to 325.

Cut a piece of parchment with handles for an 8 by 8 by 2-inch pan. Butter the pan and line the bottom and two sides with the parchment, and butter the top side of the parchment up to the rim of the baking dish.

Place the chocolate and the cubed butter in a large bowl over a pot of gently simmering water, stirring occasionally until melted and smooth. Remove from the heat.

With a large rubber spatula or wooden spoon, beat the sugar and the salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the mixture is very glossy and pulls away from the sides of the bowl.

With your fingers, break the nuts into large pieces over the batter and fold in.

Pour the mixture into the prepared pan and tap the bottom on the counter top to even out the batter. Bake for about 30 to 35 minutes or until a skewer inserted in the center comes out moist, but free of uncooked batter.

Remove from the oven. Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment handles and cool completely on the rack before cutting.

Makes sixteen 2-inch brownies.

(Photo credit: Deborah Jones)

See you in the kitchen!

Tami

Tagged as: artisan, baking, brownies, cacao, chocolate, chocolate cake, chocolatier, cookbook, pastry chef, recipes, Scharffen Berger

Posted by Tami Yu at 10:01 PM | Permalink | Comments (0) | TrackBacks (0)

You might not be a rock star, but you can pretend to be one, thanks to Elizabeth Falkner's long-awaited cookbook, Demolition Desserts: Recipes from Citizen Cake. A rock star in the pastry world, her edgy creations have been known to defy traditional culinary methods.

Not just a regular dessert book, Elizabeth deconstructs classic recipes and interprets them with her spunky flair. From the Tiramisushi to the Cocoshok, the magical Citizen Cake touch is evident in each dazzling recipe. With Elizabeth and Caremi (Elizabeth's cute anime-style alter ego) paving the way, you too can create the famous Shagalicious cake with confidence and ease.

I also like the chapter devoted to chocolate chip cookies. It has a great recipe, "Chocolate Chip Mania", that is a heady concoction of blondies, brown sugar-chocolate chunk ice cream, chocolate chip espresso cookies, chipped cream, and dark and white chocolate sauces. Some might think it's chocolate overkill, but I certainly didn't think so.

For lemon lovers, try the Lemania Cupcakes recipe below. It will make you scream for more.

LEMANIA CUPCAKES

buttermilk cupcakes, eggless lemon curd filling, vanilla meringue frosting, lemon zest

makes 12 cupcakes

Inge, the mother of my partner, Sabrina, is one of Citizen Cake’s most die-hard Lemaniacs. She will drive across the Golden Gate Bridge to Citizen Cake to buy up every lemon tart in the store, which she takes home and freezes. I created this cupcake for Inge and for all the Lemaniacs who have made our lemon desserts so successful over the years.

The cupcake itself is actually a moist buttermilk, not lemon, cupcake, which means you can fill and frost it just about any way you like. For example, take this same cupcake, fill it with Pastry Cream (page 203), drizzle on Dark Chocolate Sauce (page 207), and you have Boston cream cupcakes.

Buttermilk Cupcakes
2 cups (9 ounces) cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (61/4 ounces by weight) buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
8 tablespoons (4 ounces) unsalted butter, softened but still cool
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 (3 ounces by weight) large eggs, at room temperature

Filling
1 cup Eggless Lemon Curd (page 204)

Vanilla Meringue Frosting
3/4 cup (51/4 ounces) granulated sugar
3 tablespoons water
1/4 teaspoon cream of tartar
2 (2 ounces by weight) large egg whites
1 teaspoon pure vanilla extract

2 lemons for grating

To Make the BUTTERMILK CUPCAKES

Position a rack in the center of the oven and preheat the oven to 325°F. Line a 12-cup standard nonstick muffin pan (or two 6-cup pans) with paper liners.

In a medium bowl, sift together the flour, baking powder, and baking soda. Add the salt and set aside. In a small bowl, stir together the buttermilk and vanilla and set aside.

In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, cream together the butter and sugar on medium speed for about 4 minutes, or until light and fluffy, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition until incorporated. On low speed, add the flour mixture in three additions and the buttermilk mixture in two additions, beginning and ending with the flour mixture and beating for about 30 seconds after each addition, or until combined. Divide the batter evenly among the prepared muffin-pan cups.

Bake the cupcakes, rotating the pan after about 12 minutes, for 23 to 25 minutes, or until they are lightly golden and a skewer inserted into the center comes out clean. Let cool in the pan on a cooling rack for 10 minutes, gently loosen the cupcakes from the pan, and then let them cool completely in the pan before removing them.

To Fill the Cupcakes with LEMON CURD
Inject the lemon curd into the cooled cupcakes, following the directions on page 171.

To Make the VANILLA MERINGUE FROSTING
In a medium saucepan, combine the sugar, water, and cream of tartar and stir just to moisten the sugar. Clip a candy thermometer onto the side of the pan and place over high heat. Bring to a boil and cook for about 3 minutes, or until the syrup registers 280°F on the thermometer. Remove from the heat.

In a medium bowl, using a handheld mixer on medium speed, whip the egg whites until soft peaks form. (The volume of egg whites is too small to use a stand mixer.) Turn the mixer to low speed and slowly drizzle the hot sugar syrup into the egg whites (try to keep the hot syrup from hitting the beaters). Turn the mixer to high speed and continue whipping the frosting for 5 to 8 minutes, or until it is at room temperature. Beat in the vanilla (or any other flavoring you like, but err on the side of caution and add no more than 1 teaspoon and then taste before you add more). You should have about 2 cups.

To Frost and Garnish the Cupcakes
You can finish the cupcakes in one of two ways: Frost them with an offset or icing spatula, creating dramatic spikes if you like, and then grate lemon zest directly on top. Or, frost them, fire up your torch, brown the frosting, and then grate lemon zest directly on top.

Recipe reprinted with permission from Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner, copyright (c) 2007. Published by Ten Speed Press, Berkeley, CA.
Photo credit: Frankie Frankeny (c) 2007

www.tenspeed.com

See you in the kitchen,

Tami

Tagged as: award-winning pastry chef, baking,