Saturday, July 4, 2015

nerding out | lemon (or some other fruit) cream

Here's how this started. Years ago (2007 to be precise), I made Pierre Herme's lemon cream tart from Dorie Greenspan's book. The backbone of the recipe is pretty simple—lemon curd with butter.

Friday, July 3, 2015

nerding out | pastry cream

berry tart
berry tart with pastry cream
French: crème pâtissière

AKA: pudding

Ingredients: dairy, sugar, egg yolks, thickener, butter, flavoring

Uses: choux filling (cream puffs, eclairs), tarts, Boston cream pie  

updated 7/2015

Thursday, July 2, 2015

a new chapter

Yesterday was my last day of residency. I don’t feel much different today. Maybe it just hasn’t sunk in yet. The last three years have been filled with some of the darkest emotions I have ever experienced – sorrow, frustration, desperation, anger. Despite this, I am proud of what I have accomplished and grateful for what mentors, peers, and patients have taught me and for the friends I have made along the way.

With residency over, we are all going our separate ways – no longer working in the same hospital or clinic, in the same field, during the same time of day, or worst of all (for some of us), in the same city. Today is the start of a new project. Rather than cooking for my friends, I want to start cooking with them. It's time to create more shared experiences, this time, delicious ones. 

Friends that cook together, stay together.


Thursday, April 16, 2015

chocolate cookie tables | experiments

I am not a writer. I'm not good with words and I can't wax poetically about how a dish was born after an inspirational trip to the farmer's market. That's just not my jam.

On the other hand, I love numbers. I love the ratios and science behind baking. Now take those numbers and turn them into a table and I think it's a freaking work-of-art.

Sunday, April 5, 2015

egg yolks and egg whites | pastry basics

I'm keeping a running list of what to do with either too many egg whites or too many egg yolks because I hate wasting food and would never throw away a perfectly good white or yolk.

egg whites (freeze individually in ice cube trays)
buttercream frosting (Swiss or Italian)
macarons
macaroons
meringue
rocher cookies
white cake

egg yolks (much more complicated to freeze)
creme anglaise/custard
curd
ice cream
lemon bars
pasta dough

savory tweets

potato leek soup
1 – 2 taters, 2 – 3 leek bottoms, chix stock, thyme, bay leaf, cream, parsley or chive, olive oil, deep fried leek tops 

passion fruit compote | experiments

I made another recipe from Pierre Herme Pastries, the passion fruit compote. Technically, a compote is fruit cooked in a sugar syrup, but this recipe calls for gelatin, so it's more like a passion fruit jello. But shh... no need to split hairs, compote just sounds so much sexier.

1 1/2 gelatin sheets (approximately 1 1/2 teaspoons powdered gelatin)
110 grams water
110 grams passion fruit puree 
175 grams granulated sugar

It was a bit sweet for my tastes, so I'll try cutting the sugar back to 150 grams.