Archives For vanilla bean

black velvet apricot and rhubarb tart

June 12, 2013 — 29 Comments

Black Velvet Apricot and Rhubarb Tart

One of the things I do to find food inspiration is to go to Whole Foods Market’s produce section. It’s big, brightly lit, and full of the most perfect and beautiful fruits and vegetables. The prices can be a bit steep, but I love perusing its aisles looking for interesting ingredients. There is always one aisle that has something different, at least to me. Over the last year, I’ve found red currants, gooseberries, passionfruit, and other items not commonly found in Southern California grocery stores. And, did I mention that I have a crush on one of the produce guys there? Continue Reading…

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vanilla bean custard with roasted berries

May 15, 2013 — 15 Comments

Vanilla Bean Custard with Roasted Berries

Every cook should have a homemade custard recipe in his or her repertoire.  It is the base for so many desserts and yet, is fairly simple to master.  The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs.

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passion fruit and vanilla bean cupcakes

June 6, 2012 — 14 Comments

We all have our favorite way to relax and clear our heads after a busy week at work. Some people listen to music or read a book, or perhaps practice yoga, while others prefer to unwind by doing something physical like running or cycling. For me, baking is a great way to relax.  It gives me a sense of calm and provides an escape from the stresses of work, which is full of competing deadlines, ringing phones, and unanswered emails.  I can focus on something entirely of my own choosing. I don’t have to stretch or hydrate, and I’m not concerned about how fast or how far I’m going. Continue Reading…

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rhubarb-vanilla bean shortbread bars

May 17, 2012 — 33 Comments

Rhubarb is a hardy, frost resistant crop that is similar in appearance to celery, except for its red or pink color.  Its fleshy and, sometimes, stringy stalks are the edible part, while the leaves are not eaten because they contain large amounts of oxalic acid, a stomach irritant, which can be toxic. When purchasing rhubarb, look for crisp, glossy stalks; the more intense the color, the sweeter they will be.  Rhubarb has a strong tart and bright flavor, and is best cooked with sugar as a compote, chutney or pie filling.
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candies and confections: passion fruit and vanilla bean pâté de fruit

April 4, 2012 — 15 Comments

 

Hi, my name is Daisy, and I am a sugarholic!

My lastest sweet obsession is pâté de fruit, or French fruit jellies, which are soft and chewy fruit-flavored candies rolled in sugar.  Pâté de fruit are made from pureéd fruit which is cooked down with sugar and pectin to a thick “jammy” consistency. Then, the cooked fruit paste is poured into a pan, cooled, and cut into shapes before being rolled in sugar. Alternatively, the cooked mixture can be poured into silicone molds to make individually-shaped candies. Continue Reading…

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condensed milk pound cake

March 6, 2012 — 27 Comments

Condensed Milk Pound Cake with Chocolate Drizzle

Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City.  Chef Ong’s path to the culinary world is a quite unorthodox, to say the least.  The self-taught chef has always had a passion for food, but his parents’ emphasis on higher education meant that culinary school was out of the question.  He double majored in Math and English Literature and graduated Phi Beta Kappa from Brandeis University and earned his Master’s degree in Architecture from UC Berkeley.  But, while getting his formal education, he continued to stoke his passion for food by working part-time at restaurants, including at Chez Panisse while he was in graduate school in Berkeley, CA.  His Continue Reading…

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