pasta salad

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I got this recipe from my mother-in-law, Lucia, who is the consummate hostess.  She has an incredible knack for making everyone feel at home.  Her house in Palm Springs, complete with basketball court and swimming pool, is the perfect hangout for family and friends.  While we all know it’s hard work, she somehow makes entertaining seem effortless.  She disappears into the kitchen for a moment only to reappear with a casual, yet very tasty poolside spread that has something for everyone. Continue reading →

candies and confections: passion fruit and vanilla bean pâté de fruit

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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 →

twice-cooked french fries with sriracha mayonnaise

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I seldom make french fries at home, and when I do, I usually purchase the frozen kind and bake them in the oven.  This time around, I decided to make them myself as the accompaniment to the lamb sliders I shared with you a few days ago.  Making the perfect fries, golden brown potatoes with a soft and creamy inside and crunchy exterior, takes a bit of time and effort. It involves cutting the potatoes uniformly into the desired shape, soaking the cut potatoes in water and then frying them twice, first at a low temperature to cook them through and then at a higher temperature just before service to brown and crisp them. Continue reading →

lamb sliders with feta cheese, red onions, and cumin-mayonnaise

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Lamb Sliders with Feta Cheese, Red Onions, and Cumin-Mayonnaise

While not as popular as beef or turkey, lamb creates a very tasty burger. Topped with feta cheese, sliced red onion, and a generous dollop of cumin mayonnaise, these lamb sliders have a decidedly Greek flair. The salty feta is the perfect accompaniment to the meaty lamb.  The cumin mayo puts it over the top.  They may be little, but these babies pack huge flavor.  They were inspired by the Lamb Burger I had at The Breslin, a popular gastropub in New York City. Continue reading →

meyer lemon-raspberry mini cakes

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I made these meyer lemon-raspberry lemon curd filled mini cakes using my new Wilton dessert shell pan.  It is the perfect pan for these cakes because the “cavity” it creates on top of each mini cake holds more delicious filling than “coring” and filling regular cupcakes would.  Served this way, each bite has the right proportion of filling and cake.  These mini cakes are simple, yet elegant desserts that would be perfect to serve at a bridal or baby shower or afternoon tea. Continue reading →

no egg nutella® ice cream with goat’s milk

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Until now, all the ice creams I’ve featured here have been made in the French-style, meaning that it is made from a custard base that includes eggs.  This method relies on egg yolks to give richness to the ice cream. However, today’s recipe is a Philadelphia- or American-style ice cream that is made without eggs.  It is an adaptation from Jeni Britton Bauer’s recipe for  The Milkiest Chocolate Ice Cream in the World featured in her book, Jeni’s Splendid Ice Creams at Home.  Traditionally, Philadephia-style ice cream is made from an uncooked base, but Jeni’s technique requires boiling the liquids to remove as much of the water in the mixture as possible.  This step, as well as adding cornstarch to absorb any remaining water, eliminates ice crystals and keeps the ice cream smooth.  A big thanks to Jeni for figuring this out and for sharing it with all of us!

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andes® crème de menthe chip cookies

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If you’re a fan of Andes® Crème de Menthe candies as I am, then you’ll love these cookies.  They are deliciously minty and chocolatey at the same time, perfect with a glass of milk.  For those of you not familiar with these after-dinner treats, they are small rectangular candies consisting of a layer of mint sandwiched between layers of chocolate that come in a distinctive shiny green foil wrapper.  While I rarely think to buy them, it always brings a smile to my face when I get them with the check at the end of a restaurant meal or find one on my pillow when staying at a hotel.  Continue reading →

candies and confections – part 2: moulded chocolates

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The inspiration for these home-made chocolates came from the caramels I found at Fran’s Chocolates in Seattle.  I discovered Fran Bigelow’s shop when I lived there years ago.  Her Smoked Sea Salt Caramels, soft and chewy caramels covered in dark chocolate and sprinkled with smoked sea salt, have been a favorite of mine ever since. Continue reading →

candies and confections – part 1: salted butter caramels

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For someone with a such a sweet tooth, I am actually a little surprised that I don’t make candies and chocolates more often. Well, since Chris and I had such a great time making these caramels, that’s about to change.  It was surprisingly simple to make, with one caveat: extra care is needed when cooking a sugar/cream mixture. It is lava-like and will stick to any exposed flesh if splattered, causing a nasty burn.  That’s why I always have a big bowl of ice water nearby for emergencies.

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caramel brioche sticky bun

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Ever since I came back from my trip to New York City, I’ve been obsessed with trying to recreate the fabulous foods I had – the melt in your mouth sticky buns at Maialino, the pretzel croissant at City Bakery, the goat’s milk ice cream at Victory Garden, and the Chocolate Green Tea Lava Cake at The Spot, among others. Continue reading →

baked chicken thighs with olive tapenade

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I don’t like olives at all, but, on the other hand, Chris loves them and  keeps our fridge stocked with some type of olives at all times.  When I stumbled upon a recipe for chicken which incorporates olive tapenade, I knew he would enjoy it so I had to make it for him.  The original recipe calls for roasting a whole chicken and three different types of olives, but I improvised by using what I had on hand – chicken thighs, some canned California green olives, and a big jar of kalamata olives. Continue reading →

condensed milk pound cake

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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 →

new york city trip report – february 2012

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Last week, I had the wonderful opportunity to take a few days off from my daily grind and jet off to New York City.  During this short four-day trip, I recharged and reenergized myself; what better place to do that than in New York City.  The more time I spend there, the more I fall in love with the city and its frenetic pace and energy.  I love wandering around the different neighborhoods, each with its own charm and personality, and, of course, discovering the city’s culinary treasures.  I am always armed with a long list of restaurants to try, knowing that I would be lucky to eat at just a handful of them, unless I eat six times a day. On this trip I visited some old standbys and also uncovered some new gems.  I left New York City completely inspired by my new food discoveries, and I am ready to duplicate these treats in my kitchen, with my own twists, of course. Continue reading →

banana split with homemade chocolate peanut butter ice cream

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The Banana Split is a classic ice cream dessert and one of the most popular in the United States. Traditionally, it consists of three scoops of ice cream, each with its own toppings – vanilla ice cream with crushed pineapple, chocolate ice cream with hot fudge sauce or chocolate syrup, and strawberry ice cream with strawberry sauce – on top of a banana sliced in half lengthwise. The whole concoction is further topped with marshmallows, whipped cream, nuts, and maraschino cherries. This dessert is definitely over-the-top!

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olive oil muffins

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These muffins, courtesy of Giada De Laurentiis, sounded so good and unique that I just had to make them. The recipe called for both olive oil and balsamic vinegar, ingredients not commonly found in muffins. Don’t worry, these two flavors are subtle, not overpowering at all. The balsamic vinegar complements the sweetness of the muffins, and the olive oil imparts a fruity flavor. While vegetable or canola oil are not unusual in baking, olive oil is not often used because of its distinct flavor, but in this recipe, however, the olive oil is a great addition.
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