CROQUEMBOUCHE: Cream Puffs, Sour Lemon Cream filling and Caramel recipes Not required but nice to have: Copper caramel saucepan Pastry bag decorating Set Croquembouche form NOTE: Make three batches of this cream puff recipe to provide an ample supply to build an impressive croquembouche. Freeze extra cream puffs for profiteroles with ice cream and chocolate … [Read more...]
PHEASANT UNDER GLASS
As I high tail it out of the city by the bay, I'm leaving behind the morel-laden lusciousness of my Pheasant Under Glass recipe. They like fancy mushrooms out here (freshly foraged, of course), the odd fowl (wish I could name-drop a Petaluma farmer lovingly raising some obscure heritage breed, but I can't. Can you?), and the town does share my penchant … [Read more...]
SOLE VERONIQUE: AN ORIGINAL GOURMET RECIPE
It seems like Sole Véronique had its heyday then drifted off into the land of culinary outcasts. I know I've never ordered this original gourmet classic -- fish and grapes? Sounds weird. But the name -- how elegant. How enigmatic. Just who was this Véronique, whose muse was she to inspire this … [Read more...]
SALTIMBOCCA: A CHOICE MEAL
Veal Saltimbocca -- a choice meal in the usual sense of excellence with a whiff of rarity and exclusivity. But also a personal choice. Saltimbocca is on my "if it's on the menu I must order it" list -- joining the ranks of squid-ink pasta, profiteroles and île flottante. If they make it, I will come. You gotta … [Read more...]
ÎLE FLOTTANTE
It's been a snowy winter and recently, looking at the pristine heaps surrounding our house, thoughts lazily drifted to oeufs a la neige. Knowing it's a close relative to île flottante, I dug out the cookbooks and poked around the Web to see what the differences are. There doesn't seem to a complete consensus. Both are meringue … [Read more...]