Thursday, October 17, 2013

île flottante with coconut crème anglaise

Ile Flottante with Coconut Creme Anglaise

As I mentioned before, my life, as of late, has been revolving around crème anglaise which is hardly a bad thing. First it was for a recipe I was testing for a cookbook; then it was for Andrew Scrivani in a kitchen session that involved many, many eggs; then it was back again in my kitchen with more crème anglaise for one of the cookbooks (and that’s not even involving the ice cream book!) At one point in time there were four cartons of eggs in my fridge.

I’ve always liked making custards and have found the process of tempering eggs and slowly thickening the custard on the stove to be a meditative, soothing process. So, the last few egg-yolk-milk-and-cream-rich weeks have hardly been a struggle. The biggest problem I’ve had to face

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Tuesday, October 8, 2013

apple peel twigs

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I’ve reached that portion of the book recipe testing that requires long braises and slow roasting. There are a few desserts in the mix which means that our oven is on pretty much non-stop. And yet it’s a balmy 70 degrees outside making me want to eat a stew about as much as I want to eat sorbet in the dead of winter. There’s a time and place for everything, but when it comes to writing books and testing recipes, you’re at the mercy of your schedule which doesn’t say much.

Peek into my fridge these days and you’ll find a lot of pickled and preserved things in various size glass jars: lemons, garlic, onions, homemade sauces of all kinds. Dinner prep revolves around what I’m testing and god forbid it’s not something we’re in the mood to eat (see above re: temperature) or one of us is sick, we dial for take-out. The irony of writing about food is

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