fête à fête

If you've ever tried those fabulous Macarons de Paris, and if you were ever inclined to learn to make them, the new baking book I Love Macarons will help you re-create these delightful pastries in your kitchen. Not only does pastry chef Hisako Ogita details the different types of meringue used in the recipes, she also shares an endless array of buttercream flavors for you to play with.

I have tons of baking books, but Ogita's slim volume shares really useful pointers like using two trays to prevent over-baking the bottom of the macarons. This method also prevents them from puffing up too much or cracking. If you read through each and every step, you should be able to produce really elegant treats for you and your lucky friends.

I didn't include the buttercream recipe (this post is too long as it is) but you can easily find one online, or try a chocolate-flavored one from David Lebovitz.

How to Make Basic Macaron Batter (Vanilla Flavor)

Ingredients (makes about 2 dozen macarons)

2/3 cup (3 ounces/85 grams) ground almonds
1 1/2 cups (5.25 ounces/150 grams) powdered sugar
3 large egg whites, at room temperature
5 tablespoons/65 grams granulated sugar
1 teaspoon vanilla extract, or seeds from 1/2 a vanilla bean

Note: If you are using a vanilla bean, use seeds from 1/2 of a pod. To take out the seeds, slash the pod and scrape out the seeds.

1. Cut a sheet of parchment paper (or other nonstick liner) to fit your baking sheet. Draw 1-inch/2.5-centimeter circles on the paper, spacing them at least 1/2 inch/1.5 centimeters apart. This pattern will be your guide for squeezing out the macaron batter.
2. In a food processor, grind almonds and powdered sugar together to a fine powder. Sift the mixture through a medium-mesh sieve twice. Set aside.

Pointer: Before beating the mixture in step 3 with a hand mixer, scrape the remaining meringue from the bowl’s sides with a spatula. Do this each time you start the mixer.

Pointer: After the sugar has been added, beat egg whites on high speed until they reach stiff, glossy peaks, about one minute. You can use a hand mixer or a stand mixer.

3. In a stainless steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites, as shown.
4. Add vanilla and stir lightly.
5. When the meringue is stiff, firm, and has a glossy texture, it is done.
6. Add half of the sifted flour mixture from step 2. Stir it with a spatula while scooping it up from the bottom of the bowl.
7. Add the rest of the flour and mix it lightly in a circular motion.

8. Macaronnage
When you run out of flour, press and spread out the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down (see photo at bottom, second from left). Repeat this process about 15 times.

Pointer: If the macaronnage step is repeated less than 10 times, the baked macarons will lack luster. However, when it is repeated more than 20 times, oil stains may remain on the pastry’s surface when the macarons are baked.

9. Macaronner
When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
10. Attach a 0.4-inch/1.01 centimeter tip to the pastry bag. Twist the bag to hold the tip tightly. This prevents the batter from leaking out.
11. Place the pastry bag, tip down, inside a deep measuring cup and pour the batter made in step 9 into it.
12. After pouring the batter into the bag, clip the bag top to prevent the batter from coming out. You can use a string or rubber band, as well as a clip, to close it.
13. Place the sheet used in step 1 on the baking sheet and squeeze out the batter onto the center of the circles. Make small circles since the batter tends to spread out after being squeezed.
14. Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
15. Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the macarons. On rainy days, it helps to dehumidify the room.
16. If the batter circles do not stick to your finger when you touch them, the drying process is complete. On a dry and sunny day, the drying process takes approximately 30 minutes.

Pointer: The batter is settled when no tips can be seen in the circles.

Baking the Macarons

1. Place oven racks in the center of the oven. Preheat the oven to 375°F (190°C).
2. Stack the baking sheet with the batter circles into an empty baking sheet and slide both into the oven.
3. Bake for 15 to 18 minutes, until slightly crisp and crackled on top.
4. To bake the macarons evenly, rotate the tray so that macarons at the rear come up front and vice-versa.
5. If the insides of the macarons are still soft after 15 minutes, lower oven temperature to 300ºF/150 ºC, cover the tray with aluminum foil, and bake for another 2 to 3 minutes.
6. The macarons are done! Remove the baking sheet from the oven and cool on a wire rack. When the macarons are completely cooled, remove them from the baking sheet.

* Spread cream between two of the macaron shells, and they are ready to be eaten!

Pointer: Macarons can be preserved for about one week if you keep them in a sealed container.

Recipe & images re-published with permission from I Love Macarons by Hisako Ogita, Chronicle Books 2009.

www.chroniclebooks.com

For editorial consideration, a review book copy was provided for this review.

Tagged as: cookbook, cooking techniques, dessert, food, pastries, pastry chef, recipe

Posted by Tami Yu at 9:16 PM | Permalink | Comments (5) | TrackBacks (0)

If you're intimidated by the idea of baking a cake from scratch, perhaps Melissa Gray's new book, All Cakes Considered, might change your mind. The humorous NPR producer for the show "All Things Considered" spent many hours toiling in her kitchen to refine her beloved collection of easy-to-bake cakes and cookies.

Her sassy approach will make any shy baker feel at ease with his or her baking tools. The book has a whole section (about 30 pages) on tips, advice and techniques, so you're definitely in good hands. At the very least, you'll be laughing at Gray's jokes.

The first chapter starts off with easy coffee cake recipes and eventually moves on to the fancier layer cakes. If you work through the entire book you'll soon learn to make Lady and Lord Baltimore Cakes, Martha Washington's Great Cake, and Alma's Italian Cream Cake.

Still undecided? For a sneak peek, try the Honey Buttercream and Apricot Jame Cake recipe below. It's the perfect cake for entertaining friends at tea time.

Honey Buttercream and Apricot Jam Cake

You’ll need:

Two 8-inch or 9-inch round cake pans
A whisk attachment and extra bowl for mixer
A double boiler, real or improvised
A hand-held mixer

Double recipe Whipped Cream Cake (recipe follows) without frosting
1 cup sugar
4 large egg whites
3 sticks (1 1/2 cups) unsalted butter, cut into pats, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
1 1/2 teaspoons honey
2/3 cup good-quality apricot jam, slightly warmed or stirred until spreadable

To Make the Cake and Frosting:

1. Make the cake layers, following the instructions for the Whipped Cream Cake.

2. While the cake is cooling, make the frosting. In the top of a double boiler over simmering water, whisk together the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.

3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about 5 minutes.

4. Add the butter pats, a third at a time, beating until smooth.

5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.

6. Lower the speed to medium, and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.

To Construct the Cake:

7. Divide each cooled layer in half, and separate the halves so that you have 4 layers.
8. Place the bottom layer on the cake plate. Spread a thin layer of buttercream on the top, spreading it out from the center. Next spread a thin layer of apricot jam on top of the frosting. Add the next cake layer and repeat until you reach the crown.
9. Frost the top of the crown with buttercream. Scrape away any excess jam from the side and then frost the sides of the cake.

Whipped Cream Cake

You’ll need: Two 8-inch round cake pans

1 cup whipping cream
2 eggs, beaten until thick and lemon colored
1 cup sugar
1 teaspoon vanilla
1 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons baking powder

Whip cream until it holds its shape. Add eggs and whip until light as foam. Add sugar and beat again. Add vanilla. Sift flour, salt and baking powder together 3 times and add to egg mixture. Bake in greased layer cake pans in a moderate oven (350 degrees F) 25 to 30 minutes. Makes two 8 inch layers.

Recipes re-printed with permission from All Cakes Considered, by Melissa Gray, Chronicle Books 2009.
Photo credit: Annabelle Breakey & Stephen Voss

www.chroniclebooks.com

Tagged as: baking, cake, cookbook, food, gourmet, recipe

Posted by Tami Yu at 5:02 PM | Permalink | Comments (1) | TrackBacks (0)

Korean food is one of my fave Asian cuisines, and I'm real lucky to live near so many Korean restaurants. But for those who are curious about making bulgogi, pa jeon (green onion pancakes), or bibimbap (mixed rice bowl), you're in luck. Cecilia Hae-Jin Lee demystifies Korean cooking in her new book, Quick & Easy Korean Cooking.

With over 70 recipes, you get to learn to make different kinds of kimchi, tofu hot pot, soups, noodles, kalbi (barbecued ribs), and much more. Best of all, these recipes can be prepared in 30 minutes. Even busy folks can cook Korean dishes!

The following recipe is for one of my absolute favorite style of noodles. Try your hand at it and I know you'll love it.

Sweet Potato Noodles (Japchae)

Japchae is traditionally made for parties or celebrations, but I like to make it for a light lunch or part of a big dinner. Dried sweet potato noodles can be found in most Asian supermarkets. They are incredibly chewy but healthy and delicious. This recipe works as a side dish (banchan) or can even be served as an appetizer or light snack.

8 ounces sweet potato noodles
1/2 bunch spinach (about 4 ounces), rinsed and trimmed
2 cloves garlic, minced
1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
1/4 teaspoon salt
1 tablespoon vegetable oil
6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
1/4 cup plus 1 teaspoon soy sauce
1/4 medium onion, sliced
3 to 4 pyongo or shiitake mushrooms, sliced
1 carrot, shredded or cut into thin strips
3 green onions, cut into 1-inch pieces
1/4 cup sugar
Toasted sesame seeds for garnish

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.

Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.

Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.

In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

Makes 4 or 5 servings.

Recipe used with permission from Chronicle Books. Photo credits: Julie Toy

Tagged as: books, cookbook, cooking, cooking techniques, drink, food, recipes

Posted by Tami Yu at 6:04 PM | Permalink | Comments (1) | TrackBacks (0)

May is Asian Heritage Month, and to celebrate this, we're doing a special and fun book giveaway with Hachette Book Group! We're giving away 3 sets of books of the following great titles:

Free Food for Millionaires By Min Jin Lee
Trail of Crumbs By Kim Sunée
The Fortune Cookie Chronicles By Jennifer Lee
Transparency By Frances Hwang
Strangers from a Different Shore By Ronald Takaki

Each winner will receive the entire set of books (five books per set). What a deal, huh?

To Enter:

Step 1: Tweet this post on Twitter (RT @feteafete: Win a set of books! Asian Heritage Month Giveaway w/ Hachette! Enter at http://tinyurl.com/pqg2gb ). IF you don't have a Twitter account, please leave an interesting comment below on which title you'd like to read (please no generic ones like 'this sounds great!').

Step 2: Email your full name & mailing address to feteafeteswag@gmail.com. DO NOT forget to send your name and address to this email after you comment or tweet, or you'll be disqualified automatically.

Three winners will be chosen at random. Deadline is May 31, at 11:59pm EST.
U.S. and Canadian residents only. No PO Boxes please. Good luck!

www.hachettebookgroup.com

Tagged as: Books, giveaway, Lifestyle, shopping, special events

Posted by Tami Yu at 3:43 PM | Permalink | Comments (15) | TrackBacks (0)

Tequila in cupcakes? Who would have thought? This Coco Loco Tequila Cupcakes recipe from Joanne Weir's new book Tequila: A Guide to Types, Flights, Cocktails, and Bites is worthy of a try. I'm gonna give them a whirl for Cinco de Mayo week.

Coco Loco Tequila Cupcakes

Makes 2 dozen cupcakes

These soft, moist, and very coconutty cupcakes should come with a warning! Not only can you not stop after eating just one, but these adult-only cupcakes provide enough kick to make you feel like you are on vacation south of the border. The inspiration for this recipe comes from my friend Tina Gherzi, who loves tequila and coconut as much as I do.

Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Large pinch of salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 cup unsweetened coconut milk
2 tablespoons fresh grated ginger
1 teaspoon coconut extract
1/4 cup 100 percent agave tequila
1/2 cup buttermilk
1 cup shredded sweetened coconut

Coconut Cream Frosting

1/2 pound cream cheese, at room temperature
2 tablespoons unsweetened coconut milk, or more as needed
2 tablespoons 100 percent agave tequila
2 teaspoons coconut extract
3 cups confectioners’ sugar, sifted, or more as needed
1 cup shredded sweetened coconut

Preheat the oven to 350°F. Butter and flour two 12-cup cupcake pans or line with paper liners.

Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.

In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition. Add the coconut milk, ginger, and coconut extract and beat for 1 minute at high speed until well blended. In a measuring pitcher, stir together the tequila and buttermilk. Add the dry ingredients in 3 batches to the egg mixture alternately with the buttermilk mixture in 2 batches, beginning and ending with the dry ingredients and mixing well after each addition. Fold in the shredded coconut.

Fill each cupcake well about three-fourths full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.

Let the cupcakes cool in the pan for 10 minutes. Turn out onto a rack and let cool completely before frosting.

Meanwhile, to make the frosting, using the electric mixer, beat the cream cheese on high speed until smooth. With the mixer on high speed, slowly add the coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about 5 minutes. Add the confectioners’ sugar and continue beating on high speed, occasionally scraping down the sides of the bowl. The frosting should be smooth and spreadable. Adjust with more coconut milk if the consistency is too thick, or more confectioners’ sugar if it is too runny.

To assemble, spread the frosting on the cooled cupcakes and sprinkle with the shredded coconut.

Recipe from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photo credit: Lara Hata. Copyright © 2009. Ten Speed Press, Berkeley, CA.

www.tenspeed.com

Tagged as: baking, book, chef, cocktail, cookbook, cooking, cooking techniques, drink recipe, food, gourmet, Lifestyle, spirits

Posted by Tami Yu at 2:52 PM | Permalink | Comments (1) | TrackBacks (0)

For those who are stumped by the millions of beauty products in the market, Beauty Confidential will help you cut across the confusing brand jungle. Beauty expert Nadine Haobsh (of JolieNadine.com) does a detailed crash course on explaining different types of cosmetic procedures, products, and her favorite items.

Looking for a good mascara? How to dye your hair at home? What's the shelf life of makeup? Look no further. Nadine will have you polished and groomed like a stylin' urbanite in no time.

Buy it at Amazon.com.

Tagged as: beauty, Books, cosmetics, entertainment, hair care, Lifestyle, makeup, makeup tips, shopping, skin care

Posted by Tami Yu at 12:39 AM | Permalink | Comments (0) | TrackBacks (0)

Turkey day is coming up, and everyone will have much more Thanksgiving leftovers than they bargained for. Rather than use the extra meat for turkey sandwiches (boring), try the following casserole recipe from Beatrice Ojakangas’ The Best Casserole Cookbook Ever. It's easy to follow and the curry powder puts an exotic twist on a classic dish.

Happy Thanksgiving!!

Turkey and Curried Rice Casserole

* 3 tablespoons butter, divided, plus extra for the dish
* 2 medium onions, chopped
* 1/2 pound mushrooms, sliced
* 2 cups diced cooked turkey
* 1/2 cup diced cooked ham
* 1 cup crumbled leftover stuffing or toasted and seasoned bread cubes
* 2 tablespoons chopped fresh parsley
* Pinch of dried thyme
* Salt
* Pepper
* 1 tablespoon curry powder
* 1 cup rice
* 2 cups hot turkey or chicken broth

1. Preheat the oven to 375 degrees F. Butter a 2 to 3-quart casserole.

2. In a large skillet, melt 2 tablespoons of the butter and add the onions and mushrooms. Sauté over medium heat for 5 minutes, or until the vegetables are softened.

3. Transfer the onions and mushrooms into the casserole and add the turkey, ham, stuffing, parsley, and thyme, and season with salt and pepper.

4. Melt the remaining tablespoon of butter in the skillet and add the curry powder and rice, stirring. Add the broth, stir well, and pour over the ingredients in the casserole.

5. Bake, uncovered, for 25 minutes, or until the rice has absorbed all of the liquid.

Credit: Beatrice Ojakangas, The Best Casserole Cookbook Ever, Chronicle Books (2008)

Tagged as: cookbook, cooking, dinner, entertaining, food & drink, Holiday, recipe

Posted by Tami Yu at 11:46 AM | Permalink | Comments (0) | TrackBacks (0)

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, chocolate, Citizen Cake, Citizen Cupcake, cocktail, cookbook, cupcakes, Demolition Desserts, dessert, drinks, Elizabeth Falkner, lemania cupcakes, pastries, pastry chef, restaurant

Posted by Tami Yu at 11:29 PM | Permalink | Comments (0) | TrackBacks (0)

With over 3 million celiac sufferers in the U.S., folks are starting to pay attention to the effects of gluten in their food. We all know special diets can be a real drag to prep for, but gluten-free cooking authority Carol Fenster came up with all the answers you'd need in her new book, GLUTEN-FREE QUICK & EASY. With over 200 recipes to play with, you will learn tricks on shaving prep time, along with identifying flavor-intensive ingredients to keep recipes short and simple. This great reference also includes instructions for baking substitutions, along with additional resources for gluten-free living.

Now you can have your coffee cake, pasta and other favorite dishes without compromising on the taste. Check out the following dessert recipe:

Gluten Free Tiramisu

Although the traditional recipe includes ladyfingers, this version using gluten-free cookies makes a fantastic subsititute. For bigger and better whipped cream, chill the beaters and the bowl for an hour prior to using. This is not a dairy-free dessert. Serves 12.

· 1 cup heavy cream, chilled

· 1 package (8 ounces) cream cheese, softened

· 1 tub (8 ounces) mascarpone, softened

· ¾ cup powdered sugar

· ½ cup very, very strong brewed coffee or espresso

· 2 teaspoons vanilla extract

· 18 cookies (2 packages) pecan shortbread cookies, Pamela's Products

· 2 tablespoons unsweetened Dutch-process (alkalized) cocoa

· ¼ grated chocolate, for garnish.

1. Coat an 8-inch square baking pan with cooking spray; set aside.
2. Beat the cream with an electric mixer about 4 minutes, until it holds its shape and soft peaks form.
3. Using the same beaters, beat the cream cheese, mascarpone and powdered sugar in another bowl until thoroughly combined. With a spatula, fold 1/3 of the whipped cream into the cheese mixture. Carefully fold in the remaining whipped cream.
4. Combine the coffee and vanilla in a shallow bowl. Quickly and lightly dip the underside of each cookie in the mixture (do not saturate, or cookies will fall apart), then arrange 9 cookies on the bottom of the prepared pan. Spoon half of the cheese mixture on the cookies and smooth with a wet spatula.
5. Dip the remaining cookies in the coffee mixture and arrange in a single layer on top of the cheese mixture. Spread the remaining cheese mixture on top, and smooth with a spatula. Place the cocoa in a fine-mesh sieve and gently dust over the cheese mixture.
6. Cover the tiramisu with plastic wrap and refrigerate at least 4 hours to firm up. (The flavor will be more fully developed if the tiramisu is chilled overnight). Garnish each slice with a scant tablespoon of grated chocolate.

Nutritional Information
Calories 455 * Fat 35g * Protein 5g* Carbohydrates 35g * Cholesterol 77mg * Sodium 134 mg* Fiber 2g

(Recipe credit: Avery/Penguin Group (USA))

See ya in the kitchen!

Tami

Tagged as: allergens, Carol Fenster, celiac, celiac disease, cookbook, cooking, diet, food, gluten, gluten-free, recipes

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Oyster gourmands will be impatient to try new and classic recipes in Jairemarie Pomo's The Hog Island Oyster Lover's Cookbook. A great kitchen reference book, it shows you step-by-step instructions on shucking these sweet little jewels, as well as advice on buying and identifying oyster varieties. There's also an interesting chaper on the history of the famed Hog Island Oyster Company.

With 40 ways to enjoy these bivalves, your taste buds will be crying for Fried Oysters with Cilantro Aioli, Champagne Mignonnette and Oysters, and Serrano Ham-Wrapped Oysters with Chipotle Mayonnaise. If those are not enough for you, celebrity chefs Alice Waters and Bobby Flay have also developed their special recipes for the book.

Wow, my mouth is already watering. Check out the recipe below - I promise you will carry a love affair with oysters for years to come.

See you at the oyster bar,
Tami

Oysters with Cucumber, Lime, and Sake

Rodney’s Oyster House in Toronto, Canada, is famous for the variety of fresh oysters they serve. Rodney himself holds one of the first oyster-shucking titles in the region. This refreshing oyster appetizer features an unusual combination of flavors in perfect balance.

2 dozen extra-small (2 to 3 inches long) Pacific or small (3 to 4 inches long) Eastern oysters on the half shell, on a bed of crushed ice

1 cucumber, peeled, seeded, and shredded
6 limes, quartered
1 3⁄4 cups chilled dry sake

Top each oyster with a pinch of shredded cucumber. Squeeze a lime quarter over each oyster. Carefully pour sake over each oyster, just to the rim of the shell. Serve immediately.

Makes 24

Reprinted with permission from The Hog Island Oyster Lover’s Cookbook: A Guide to Choosing & Savoring Oysters, with 40 Recipes. Copyright © 2007 by Jairemarie Pomo, Ten Speed Press, Berkeley, CA. Photo Credit: Leigh Beisch

Available at local booksellers or by contacting Ten Speed Press at 800-841-2665 or online at www.tenspeed.com.

Tagged as: bivalves, cookbooks, cooking techniques, entertaining, food, Hog Island, Hog Island Cookbook, mignonette, Oysters, parties, recipes, sauces

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Folks looking for some reliable seafood recipes should take a gander at Jasper White’s new book, The Summer Shack Cookbook: The Complete Guide to Shore Food. Inspired by Jasper's Summer Shack restaurants, the recipes hail from the boardwalk stands of the Jersey Shore (where the author grew up) to clam shacks on the New England coast. From Steamers Cooked in Beer to Grilled Rock Lobster Tails with Ají Verde, it’s easy to find the right recipe for any occasion.

Filled with illustrations and tips, the book explains techniques on filleting fish, choosing and storing seafood, and preparing your own oyster dishes (yum!). It also includes easy reference charts on clam types and seafood grilling times. With winners like Coney Island Red Clam Chowder and Shack Bouillabaisse, your guests will be licking their fingers and begging for more.

See you in the kitchen!
-Tami

Tagged as: cookbooks, cooking techniques, illustrations, Jasper White, Jersey Shore, lobster roll, recipes, seafood, shack food, shrimp cocktail, summer shore food, The Summer Shack Cookbook

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With the slow food movement and numerous farmers' markets dotting the American culinary map, still there are folks out there that think healthy eating equates to tasteless, bland food with dense textures. Thanks to Heidi Swanson's new book, Super Natural Cooking: Five Ways To Incorporate Whole & Natural Ingredients Into Your Cooking, she helps demystify this unfounded assumption.

It's not as hard as you think to swap out the processed foods lurking in your pantry. Utilizing five ways to encourage a whole foods diet, Swanson explains in great detail on how to buy the right flours, fats and spices, baking with 'alternative' grains like teff and quinoa, choosing color-rich vegetables, working with antioxidant-laden superfoods, and using natural sugars for desserts.

With eighty easy recipes to experiment with, you can try everyday dishes like the Clemenquat Salad, Black Tea Spring Rolls with Mushrooms and Mango Chutney Dipping Sauce, Sprouted Garbanzo Burgers, and Ginger-Amaranth Shortbread. Accompanied by Swanson's absolutely gorgeous photography, one might be immediately compelled to run to the kitchen and try their hand at re-creating her dishes. With such delicious flavors, you will soon kiss the refined grains and sugars goodbye.

Spring Minestrone with Brown Rice

Serves 4.

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 clove garlic, minced
¾ cup medium-grain brown basmati rice, rinsed
6 cups vegetable stock
1 cup sugar snap or snow peas, trimmed and cut in half diagonally
8 spears asparagus, trimmed and diagonally sliced into 1-inch pieces
½ cup green peas, fresh or frozen
Fine-grain sea salt and freshly ground black pepper

Heat the olive oil in a large saucepan over medium-high heat, then add the shallots and garlic and sauté for a couple of minutes until soft. Add the rice and cook, stirring for 1 minute, then add the stock and bring to a boil. Cover, lower the heat, and simmer until the rice is just tender, 35 to 45 minutes.

Add the sugar snap peas, asparagus, and green peas, and season with a few healthy pinches of salt and a few grinds of black pepper. Simmer for another 2 or 3 minutes and serve immediately; this way the vegetables stay crisp and bright.

Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson. Photographs by Heidi Swanson. Copyright 2007. Published by Celestial Arts.

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The Sweet Life

Tagged as: Books, Breakfast, Chefs and Confectioners, Dessert, Dinner, fashiontribes.com, Food and Drink, Gourmet and Gourmand, Lunch, Natural, Organic, Seasonal

Posted by Tami Yu at 12:40 AM | Permalink | Comments (0) | TrackBacks (0)

Foodies with wheat allergies can finally rejoice in discovering delicious alternatives for their restricted diets. From everyday recipes to more elegant fare, veteran food writer Jacqueline Mallorca has transformed 100 recipes into delectable options for those who can't tolerate gluten.

From breakfast to dinner, you will be amazed at the comprehensive variety of these carefully tested recipes. Introducing ingredients such as flax, almond flour, quinoa, teff and brown rice flour, readers are now privy to dishes that were forbidden before: Nut-Crusted Salmon with Mustard Cream Sauce, Goat Cheese Pizza with Rice Flour Crust, Onion-Gruyere Tart, Hazelnut-Raspberry Cookies, and Amaretto Cake. Instead of heavy breads and dense cakes found in health stores, Mallorca has also discovered a way to create lovely artisan-style breads and desserts.

For those not familiar with the alternative grains mentioned in the recipes, there is a handy shopping index listing mail order companies and resources specializing in such ingredients. Mallorca also explains the usage of each grain in great detail, informing the readers of the wonderful choices we have in supplementing our diets with healthier options.

Try the following recipes from the cookbook. It will inspire you to modify your wheat-based recipes into healthier, tastier ones:

Almond-Lemon Cake

An extra-light cake in which high-protein ground almonds replace the anonymous white fat and white flour found in most bakery items. The simple lemon glaze makes a tangy texture contrast, but if you prefer, you can simply dust the top with confectioners’ sugar.

Serves 8

2 cups almond meal, or 1 1/3 cups (6 1/2 ounces) whole almonds
2 tablespoons brown rice flour
1/2 teaspoon baking powder
4 large eggs
3/4 cup sugar
Grated zest of 1/2 lemon
1 1/4 cups confectioners’ sugar
2 to 3 tablespoons lemon juice

Preheat the oven to 350°F. Butter the sides of a 9-inch round cake pan and line the base with a circle of parchment paper.

Combine the almond meal, rice flour, and baking powder and set aside. (If using whole almonds, grind in batches in an electric coffee mill for a floury texture.)

Beat the eggs lightly to combine; then beat in the sugar little by little. Beat at medium-high speed until the mixture reaches the ribbon stage, about 7 minutes. Sprinkle the lemon zest on top, and fold in the almond mixture one-third at a time. Transfer the batter to the pan and smooth the top.

Bake until the cake is golden and shrinks away slightly from the sides of the pan, and an inserted toothpick emerges clean, about 30 minutes. Let cool in the pan for 5 minutes. Run a knife blade around the edge of the cake to loosen it, then turn it out onto a wire rack. Peel off the paper and let cool upside down, smoothest side uppermost.

Place the cake on a sheet of foil. Sift the confectioners’ sugar into a bowl. Add the lemon juice and beat until smooth, 1 minute or less. Pour over the cake and smooth into a thin layer with a long knife blade, letting the excess drip over the sides. Let the cake stand until the glaze has set, about 1 hour. Transfer to a flat serving plate.

Zucchini Fritters

A tasty appetizer or side dish that cooks in five minutes. Long, slender purple or lavender Japanese eggplants can be substituted; like zucchini, their skins are so tender that they don’t need peeling. Either one makes first rate finger food with a glass of wine.

Serves 4

1/2 cup grated Asiago or Parmesan cheese
1/4 cup brown rice flour
1 large egg
1/2 teaspoon chopped fresh oregano or thyme, or 1/4 teaspoon dried, optional
2 to 3 medium zucchini, sliced 1/4-inch thick
2 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper

Combine the cheese and rice flour. Break the egg into a wide, shallow dish and beat lightly. Add the herbs, if using. Add the zucchini slices to the beaten egg, turning to coat well.

Heat the olive oil in a large non-stick skillet over medium heat until it shimmers. Meanwhile, place all the zucchini slices on the cheese-flour mixture, then turn to coat the second side. Fry until tender and golden-brown on both sides, about 4 minutes. (If cooking in batches, place on a plate lined with paper towels and keep warm in a low oven.) Season to taste with salt and pepper and serve warm.

(Recipes used with permission from THE WHEAT-FREE COOK, Gluten-Free Recipes for Everyone, by Jacqueline Mallorca ; Copyright © 2007, All Rights Reserved)

See you in the kitchen!

The Sweet Life

Tagged as: Books, Breakfast, Dessert, Dinner, fashiontribes.com, Food and Drink, Natural

Posted by Tami Yu at 3:14 PM | Permalink | Comments (0) | TrackBacks (0)

Wine pairing with desserts? It’s possible to carry this off easily and gracefully, with the help of award-winning pastry chef Mary Cech and culinary expert Jennie Schacht. Food and wine connoisseurs of the highest form, their collaborative effort resulted in The Wine Lover’s Dessert Cookbook. Teaching us how to make merry matches of dessert wines with each dessert genre, the recipes are prefaced with suggestions on choosing the correct dessert wine to bring out the dessert’s flavors. There is also a user-friendly reference chart, so you can make a quick note before heading confidently to the wine shop. Experimenting is the key to a successful and fun pairing.

(Photo credit: Frankie Frankeny)

Fashiontribes was very fortunate to have the chance to chat with these talented ladies:

Tips on dessert wine pairing with desserts?

Mary Cech: Don’t make over-the-top sweet desserts that will hide the flavors of the dessert wine intended to feature or highlight and that can dull the wines’ flavor and beauty, leaving it possibly flat or sour.

Favorite recipes to share from the new book?

Mary Cech: Blackberry Topped Chocolate Silk Tart, Hint of Mint Orange Chiffon Cake, Jeweled Apricot Soup with Couscous Timbales, and Coffee Cream Tart in a Cocoa-Espresso Crust.

Jennie Schacht: Buttermilk Panna Cotta with Fresh Peaches is silky-smooth, easy to prepare, and always stylish. Apricot Gingerbread Upside-Down Cake is sweet, spicy and versatile—when apricots aren’t in season it’s perfect with pears. Chocolate Soufflé Roulade is the perfect answer to a chocolate craving.

Chilled Strawberry Consomme

What is your favorite dessert wine?

Mary Cech: I have acquired quite a dessert wine sweet tooth. Moscato d’Asti for its light, fun, fizzy all-around fresh taste which pairs so well with such a wide variety of desserts. Malmsey Madeira for its thick, lush nutty toffee elegance.

Jennie Schacht: I have to pick one? Moscato d’Asti is a lovely light, fizzy, gently sweet wine from Italy’s Piedmont region. It’s low in alcohol and easy to enjoy. I love some of the less well known sweet red wines with chocolate, like Banyuls and Dulce Monastrell, though Port can also be a wonderful match. Malmsey Madeira is made from the Malvasia grape and develops flavors of pleasantly bitter caramel and toasted nuts.

White Chocolate Raspberry Parfait

(Recipe used with permission from Chronicle Books)

In the United States, we generally think of a parfait as a layered dessert made with ice cream, fruits or syrups, and whipped cream. The French have something else in mind. Though also served in a tall, narrow sundae glass, the classic parfait (French for “perfect”) is a frozen custard made using the technique for sabayon. The resulting treat freezes creamy smooth without needing an ice cream maker. Use white chocolate made with cocoa butter for the best flavor.

Making the Match
This blond dessert with chocolate flavor notes matches well with a young, fruity, lower-alcohol zinfandel port. The wine brings out the chocolatey flavors in the dessert and pairs well with the raspberries. It is also nice with Muscat de Beaumes-de-Venise or other muscats. We enjoy it with Montevina Aleatico (Amador County, California), a light-bodied muscat with a brilliant ruby hue.

Makes 6 servings

2 large eggs
2 large egg yolks
1/4 cup sugar
3 ounces white chocolate, melted
1 cup heavy cream, whipped to medium peaks
1 pint (2 cups) fresh raspberries
Raspberry liqueur for drizzling (optional)

Combine the eggs, egg yolks, and sugar in the top of a double boiler and place over, but not touching, about an inch of simmering water. While whisking briskly and constantly, heat the mixture until it is hot and has turned from liquid to all foam, about 5 minutes. Remove from the heat and stir in the melted chocolate.

Beat the egg and chocolate mixture with an electric mixer at high speed until it is room temperature, 3 to 5 minutes. Fold in the whipped cream. Transfer to a covered 1-quart container and freeze until firm enough to scoop, 2 to 3 hours or up to 1 month.

Alternate layers of the white chocolate parfait and berries in tall sundae glasses. Drizzle the tops with raspberry liqueur, if desired.

See you in the kitchen!

Tagged as: Books, Chefs and Confectioners, Dessert, fashiontribes.com, Food and Drink, Gourmet and Gourmand, Lifestyle

Posted by Tami Yu at 3:13 PM | Permalink | Comments (0) | TrackBacks (0)

Summer's officially here, and there's no better way to celebrate the warm summer evenings than throwing a Latin-themed dinner party. At a loss with planning a menu? Let the Baja! Cooking on the Edge cookbook be your secret weapon.

While Deborah M. Schneider's tantalizing homage to Baja cuisine might bring out the wanderlust in you, you can easily prepare the fabulous and authentic recipes in your own kitchen. Written in a vividly delicious prose, Schneider presents over 150 mouth-watering recipes culled from years of exploring the untamed region. The detailed instructions and notes within each recipe help educate the reader on the rich culinary heritage of Baja. It's hard not to feel as if you're at the local market with the author selecting fresh produce for your salsas and tacos.

(Photo credit: Maren Caruso)

From street food to more elegant entrees, the cookbook is chock-filled with amazingly authentic recipes. It might take some practice to make your own tortillas and chorizo, but the magical flavors will be worth it when you and your guests taste the amazing results. The gorgeous photography from award-winning Maren Caruso will also tempt you to try one recipe after another. Check out the Agua Fresca recipe below - it should help tame the fiery chiles from feasting on such a colorful meal...

(Photo credit: Maren Caruso)

Watermelon Agua Fresca

This agua fresca recipe is a basic template for any soft fruit: watermelon, cantaloupe, mango, papaya, pineapple, strawberry, guava . . . the list is endless. Start by mashing the fruit and add water to make 1 gallon—but resist the urge to throw it into the blender, since good agua fresca usually has little pieces of fruit floating in it.

Make all aguas frescas a little stronger than you think you would like, as chilling dulls the flavor and ice will dilute it. Homemade aguas frescas are as healthy as they are delicious, since you can control the amount of sweetener or leave it out altogether.

Extra agua fresca can be used as a base for paletas.

Makes about 1 gallon.

3 cups water
1⁄2–1 cup sugar
1 ripe medium watermelon
Juice of 1 lime, preferably a Mexican limón
Ice

1. Combine the water and sugar to taste in a saucepan and boil until the sugar dissolves. Cool.

2. Peel the watermelon, remove as many seeds as possible, and mash with a potato masher (or pulse in a food processor) until the fruit is fairly smooth. Add the water and lime juice. Taste and adjust with more sugar, lime, or water as desired. Serve over ice.

(Recipe used with permission from Baja! Cooking on the Edge, by Deborah M. Schneider, Rodale Books, 2006)

See you in the kitchen!

The Sweet Life

Tagged as: Books, Breakfast, Chocolate, Dessert, Dinner, fashiontribes.com, Food and Drink, International, Natural, Seasonal, Summer

Posted by Tami Yu at 11:29 PM | Permalink | Comments (0) | TrackBacks (0)

Have an altitude problem? Say goodbye to slumpy pies and goopy cakes with Pie in the Sky, Susan G. Purdy’s successful effort at demystifying the trials and tribulations of high-altitude baking. With colorful travel anecdotes describing Purdy’s baking adventures, this award-winning baking expert has taken the guesswork out of making apple pies and chiffon cakes.

The first book to effectively tackle the atmospheric difficulties experienced by bakers living in high elevations, Purdy presents each recipe at five different altitudes (from standard sea level to 10,000 feet). She also debunks the myths surrounding high-altitude adjustments, such as whether or not to raise the oven temperature (the answer can be quite different for each altitude).

With easy-to-read reference charts and a multitude of tips, amateur and expert bakers alike will enjoy these innovative recipes. From the Alpine Angel Cake to the Mile-High Lemon Meringue Pie, readers are presented with precise measurements and instructions on how to perfectly execute delicious and gorgeous-looking desserts each and every time.

The next time you make your famous soufflé at your Aspen ski home, bring this magical book along for guidance. I promise your lovely creations will be as fluffy as the clouds sailing above you.

Pie in the Sky, Successful Baking at High Altitudes, W. Morrow/HarperCollins

Available at: www.highaltitudebaking.com, www.susangpurdy.com or www.amazon.com

See you in the kitchen,

The Sweet Life

Tagged as: Books, Breakfast, Chocolate, Dessert, fashiontribes.com, Food and Drink

Posted by Tami Yu at 10:07 PM | Permalink | Comments (0) | TrackBacks (0)

If you've always dreamed of making your own authentic French desserts, look no further than to Dorie Greenspan's latest baking bible, BAKING: From My Home to Yours. After a lifetime of working with the best culinary authorities in the world (such as Julia Child), readers are now privy to coveted recipes, from her famous buttery World Peace Cookies to the très facile French Yogurt Cake.

Jam-packed with more than 300 foolproof recipes, you can expect to wow your guests with each and every dessert. Like a baking guardian angel feeding you tons of encouragement, this baking guru describes exactly what the dessert is supposed to look like every step of the way, with perfect descriptions of dough textures and appearances (check out the stellar brownie recipe below and you'll find out why this is a must-buy).

TRIBUTE-TO-KATHARINE-HEPBURN BROWNIES

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

1/2 cup unsweetened cocoa powder

2 teaspoons finely ground instant coffee

2 large eggs, preferably at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 cup broken or chopped walnuts or pecans

4 ounces bittersweet chocolate, coarsely chopped

GETTING READY: Center a rack in the oven and preheat the oven to 325 degrees F.

Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.

Whisk the flour, cinnamon, if you’re using it, and salt together.

Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.

Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously—you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

Makes 16 brownies.

Recipe used with permission from BAKING: FROM MY HOME TO YOURS, by Dorie Greenspan (Houghton Mifflin, November 2006).

Photo Credit: Alan Richardson

See you in the kitchen!

The Sweet Life

Tagged as: Books, Breakfast, Chocolate, Dessert, fashiontribes.com, Food and Drink, Gourmet and Gourmand, International

Posted by Tami Yu at 12:49 AM | Permalink | Comments (0) | TrackBacks (0)

The average kitchen can be easily transformed into the new bedroom, according to Amy Reiley’s Fork Me, Spoon Me: the sensual cookbook. An international food expert, Reiley's book explains the scientific potency of the world’s top 12 aphrodisiac foods. For example, she explores the feel-good effect of the PEA chemical in chocolate (its effect similar to sexual bliss), and how ginger boosts sensitivity in the erogenous zones.

This sexy cookbook contains ‘in-the-mood’ recipes such as Persian love cake, honey almond home cured snapper, and moist mango meatloaf. It also features recipes from hot chefs of the moment (including James Corwall of the Culinary Institute of America and Master Mixologist Tony Abou-Ganim).

For your next romantic meal, try to incorporate any of the following top aphrodisiac foods:

1. CHILE PEPPERS - While lips swell and tongues tingle, the chili heat sets to work releasing endorphins, the primary pleasure enzyme.

2. PEACHES - Thought by the ancient Chinese to hold magical properties, peaches are rich in potassium, iron, vitamins a and c, all noted nutrients for improving the horizontal salsa.

3. MINT - Noted for increasing appetites of all kinds, mint is the perfect herb to sweeten a meal, for not only does it increase flavor but it also sweetens breath.

4. GINGER - Although it is commonly used to aid digestion, served pickled, candied or in the raw, ginger increases sensitivity in the erogenous zones.

5. HONEY - A sweet decadence colored the hue of royalty and wealth, golden honey is energy-boosting syrup. The Nectar of Aphrodite, this all-natural sweetener is at the root of the term “honeymoon.”

6. CHOCOLATE - The aphrodisiac properties of chocolate are many. Sip creamy hot chocolate for its modest caffeine charge or nibble on a dark morsel for its serotonin boost.

7. MANGOES - The muse of poets and philosophers since the beginning of recorded time, mangoes are prescribed in India to increase male libido.

8. SAFFRON - The most rare and exotic of all herbs, saffron has been used throughout history in rituals of beauty and love.

9. ALMONDS - The almond blossom is considered an international symbol of fertility. These protein-rich morsels are outstanding in helping sustain stamina.

10. ROSEMARY – With flavors and aromas dubbed “invigorating” in the naturopathic world, rosemary could easily be called one of the kitchens most sensual foods.

11. VANILLA - Its scent is found to be arousing to both sexes.

12. FIGS - Rich in iron, the fig is said to resemble the female genitalia.

Check out www.eatsomethingsexy.com or www.lifeofreiley.com for more info.

See ya in the kitchen!

The Sweet Life

Tagged as: Books, Chefs and Confectioners, Chocolate, Dessert, Dinner, fashiontribes.com, Food and Drink, Gourmet and Gourmand, International, Lifestyle

Posted by Tami Yu at 1:43 AM | Permalink | Comments (0) | TrackBacks (0)