We love to bake!
The past few months I'd been reactivating my army recipes, inspired by the departure of one of my staff who needed some personal time off, he grew tired of cooking. His replacement was amicable to using my military recipes (as he'd just enlisted into the Navy)....
With the coronavirus making subway rides too dangerous, I spent the first week of the pandemic's emergence cycling to work from home. Fast forward a week, and now work has been shut down. Welcome to our world of snake oil merchants, the same spirit that stole our...
Baba, which are rum-soaked yeast cakes, were a featured dessert on a party menu. I first made them while working with my chef Jean Michel. Together we turned them into savarin - a ring moulded variety with basically the same characteristics as the traditional baba....
After my last post on panettone, I worried about future efforts. Inspired by a New York City visit of Linda Nicholson I made another batch. Hooray!
Galette de Rois, the the kings cake, is surrounded by tradition. Traditionally, it is a sign of the end of Christmas. Interwoven with the baptism of Christ as well as the three Magi, it's a lovely French pastry of layered dough surrounding an almond cream filling....
It's been years since I first learned to make a real French apple tarte. That's how we capped our Christmas Eve. I made my first one in 1987. Much time has passed since my first attempt, but each year it brings new delight.
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