Bought these tartlet molds in Bloomingdales in the '80. Originally intended to make clever little savories for hors d'oeuvres. Never happened. Got inspired by House Beautiful's Blue issue (March '10). Wanted to make something blue. Love zabaglione, don't come across it often enough. Would it make a good pastry cream base? Turns out … [Read more...]
POTAGE PRINCESS DORIA
A recent New York Magazine piece by Gillian Duffy told the story of a Princess Doria who lived in the St. Regis Hotel during the days of Lespinasse. Her special relationship with Chef Gray Kunz gave her the unique privilege of taking the restaurant's meals in her suite, including this Potage Princess Doria. My pal Bernard was a … [Read more...]
TARTE CARAMEL AU CHOCOLAT
Rising above the crowd in the world of chocolate desserts -- and remaining there -- is no easy feat. Case in point: the molten chocolate constructions which originated in the most rarefied restaurants can now be had at Domino's and Costco. Of course these inexpensive heat-and-serve quickies don't provide best in class renditions, … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]