Posts tagged dessert
Monday, January 19, 2015

alice medrich’s best cocoa brownies

And this batch of spicy brownies with flaky salt, minus a few that @afreedman3 is claiming, will go out to the coworkers tomorrow. Cc @amyhordes @tittigrr @phaidonsnaps

I’m a little past 38 weeks, which means this baby thing can happen any day. It’s a funny thing to try to compartmentalize that today you may be just you, and tomorrow – a parent. I’ve always been a what they call a “preparer” and doing things well in advance, but this time, I’m told, it’s coupled with a strong nesting instinct. To be honest, I haven’t felt a stronger instinct to nest; I’ve always liked nesting, always liked organizing my home, always liked to keep a well-stocked pantry. Right now it’s more involved but mostly because I feel that it needs to be.

And as much as I still want to squirrel every single meal I make, I’ve hit that point where the freezer can’t take on another thing without something else coming out. If freezers were elastic, which sadly they’re not, then maaaaybe, I could squeeze in another soup or stew, but where things stand now, the meals are prepped and portioned out. I’m told I’ll be absolutely famished in the days post delivery, and Andrew has been warned that if I try to take his bowl of bolognese away, he is to give it to me without so much as a protest.

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Monday, April 7, 2014

tangerine champagne sorbet

tangerine champagne sorbet

I might have just figured out a loophole in this whole no-drinking-on-the-job thing. Suppose it’s a weekday, mid-afternoon, and you need a bit of a pick-me-up. You might be working in an office somewhere or, like me, at home. But unless your job is to review cocktails and spirits, it’s unlikely that you’re going to fix yourself a drink midday. Life, for better or worse, isn’t an episode on Mad Men, and if it were, you’d probably be drinking whiskey or vodka straight or on the rocks.

But, what if someone handed you sorbet with the same ingredients that go into a mimosa? You’d have it, and no one would ever even think ill of you.

You have David Lebovitz to thank for that. I’m just a humble messenger.

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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, April 9, 2013

carrot almond cake with ricotta cream

carrot almond cake with ricotta cream

Last week, I made this cake, and I think you should make it this week. Trust me, I think you’ll be glad you did. I bet there are a few carrots that are lounging around in your crisper – everyone does. I wanted to tell you more about it a few days ago, but things, here, have been a little busy. For one, we’re going on our honeymoon in a few days, and as all weeks leading up to a vacation go, this one is frenetic and busy.

Since we got back from Florida, you could find me doing either of the following two things: learning the ropes for this new part-time position I’ve accepted (it’s not food related, but I’m loving it and learning a ton), or reading Deborah Madison’s Vegetable Literacy. The latter has also been quite a thrill; I’ve been reading it the way one reads a novel, page by page, recipe by recipe. It’s part cookbook, part botany lesson, part gardening companion. For the record, and sadly, I do not garden since we live in a 650-square-foot apartment, unless you count watering my five-year-old jade plant, Harold (named for a children’s book character) once every four days gardening, in which case, yes, I certainly do dabble in the practice. Harold is a succulent and as far as plants go, you can have a black thumb and not kill it. And given how hot our current apartment gets, not even a sun-loving basil can make it through the scorching summer.

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Wednesday, October 31, 2012

almond cake

almond cake

A couple of weeks ago, while picking up a coffee at an East Village cafe, the Bluebird Coffee Shop, I ate the best almond cake of my life. The experience was so monumental, that I couldn’t stop talking about this amazing cake. I talked about it to anyone who’d listen, I’d use superlative adjectives, I’d gesticulate wildly. You’d be surprised by just how few people want to hear about the “best almond cake” they’ll ever have. Kind of blew my mind.

I became besotted with this almond cake so much, that I did something I’ve never before in my food blogging and writing career have done—I gathered enough courage to ask the café, outright, for the recipe. And lo!—they gave it to me!

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Wednesday, September 12, 2012

pflaumenkuchen – yeasted plum cake

Plaufmenkuchen – Yeasted Plum Cake

Dispatch from a photoshoot: I’m sitting at the Marc Forgione Restaurant right now, while the book photo shoot is under way. It’s kind of an amazing feeling to see something you’ve worked on for over eight months to be coming together so clearly, so resolutely. The cooks are in the kitchen cooking and plating; the restaurant is buzzing with activity; there’s a photographer, an assistant, a stylist, an editor, just to name a few. And all I think to myself – wow, we’re making a book! We’re making a book! It’s been the hardest and best nine months – like having a baby, it feels, but without any breaks whatsoever.

I’m supposed to be editing, but I’m sneaking in a writing break. In my bag, along with my laptop, book materials and notebook, is Luisa’s wonderful book, My Berlin Kitchen* and a slice of her yeasted plum cake, pflaumenkuchen. I read her book in two days (read: you want this book!) while out on the Cape in Wellfleet a few weeks ago. I look back to that week as a singular bright spot after the wedding. My first vacation since January when the book got its start, and I lifted nary a finger. My computer, usually a workhorse and a mainstay on every single trip we’ve taken, got no use; and instead I read, slept, cooked, and ate. The moment I hit “send” on the computer and sent the manuscript onto the editor, my brain shut down. It was time for some Wellfleets and some beer.

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