Torta Caprese is a almond and chocolate torte from the Island of Capri. Akin to flourless chocolate cake, it's made with butter, sugar, eggs, and covered with a hard chocolate glaze. Having recently tried a sample, I tried to replicate the cake with olive...
Mahalo! Thats a great Hawaiian term for "thanks." I give such thanks to the now-deunct site known as Māʻona, once run by Alan the blogger. He was the person who introduced me to this lovely Hawaiian pie. Haupia is coconut milk-based desert thickened with arrowroot or...
Sicilian cheesecake is favorite of mine back from childhood memory from a local pastry shop. Having some amazing organic ricotta from Pennsylvania Amish country I had used for calzone, I found this recipe to make a cheesecake at home. I had no baking mold, but my army...
Chevere! Ice cream. More specifically, delicious goats milk gelato. I made it using Coach Farm Milk that some local grocery stores stock. Using a fabulous formula for the gelato from John Snyder of Il Laboratorio del Gelato (found here at Saveur magazine online) the...
Epiphanies are a big part of this past holiday season, namely the Magis and the birth of Jesus. In this spirit, I whipped up a Galette des Rois, which translates to King's Cake. My epiphany was more of an "epuffany," a delicious almond paste-filled puff pastry. To...
Many years ago when I went to cooking school, the method of learning a core group of formulas was to memorize the ingredients, known as " bon d'économat." Recently I was asked to make a cake impromptu style. I didn't have my handy formula...
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