condensed milk pound cake

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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honey walnut shrimp

Honey Walnut Shrimp is one of my favorite dishes.  I’ve always wondered how to make it, but I never bothered to figure it out since the Chinese restaurant down the street makes an absolutely fabulous version.  Per chance, I was watching the program on the Food Channel a few weeks back called Diners, Drive-Ins, and Dives, and the host, Guy Fieri, visited a Chinese restaurant called Pagoda, in North Pole, Alaska (0f all places!).  The chef demonstrated how he made some of the restaurant’s signature dishes, including the Honey Walnut Shrimp.  (To see the show’s segment, click on the restaurant’s link below.) Seeing how good it looked, I decided to try it for myself.   Continue reading