When not in Rome, you can still do what the Romans do. Meaning, for the matter at hand : Tiramisu ! Continue reading “Tiramisu”
No I did not make up this name, but I did had a crush on this recipe. In the run up to Christmas, baking love cakes seemed quite befitting. So, here you go, bake love !
Cobblers were created when the English settlers in their American colonies were not able to bake their traditional desserts for lack of suitable ingredients. As a French settler, in my humble American colony, often struggling to find my French go-to ingredients, I felt quite entitled to bake a cobbler for our Thanksgiving dinner.
D-5 before baby number 2 is officially due! Last time I was cooking before I was due, I did not have time to finish as we had to head to the hospital and my apricot jam ended up in the trash when I came home 5 days later. This time I’m only going for quick recipes, so nothing gets wasted.
As I’m typing the recipe, I also realize how much I’ve been free styling : changing fruits, removing ingredients and adding some. So this clafoutis is also now sort of my baby. Continue reading “Exotic clafloutis”
A week after Labor Day, not only are sprinklers switched off in the playgrounds, and is the saying “No white after Labor Day” all over the place, but your local farmers market is also giving you a hint it’s the end of summer ( I hate to break the news ) and arrival of Indian summer ( to keep a positive mindset ). No more berries in the spotlights, apple and pear crates are taking over. Continue reading “That’s the way the crumble crumbles”
On Saturday we celebrated the 2nd birthday of our son. As I’m allowing myself to indulge in a little sentimentalism, I can’t help but notice that this number 2 has a strong meaning for us these days : 2 years old having lived in 2 countries, 2nd baby to be born anytime soon, 2nd year living in the big apple… so what was more relevant than a 2 flavor cake ? Continue reading “2 good 2 be true : Choco-vanilla cake “
As surprising at it may sound, the books our 2 year old picks for his bedtime stories are my cookbooks. We end up describing recipes and brushing up on our foodie vocabulary. It’s pretty convenient as it’s also the perfect way to find inspiration and choose the next culinary challenge we’re going to undertake together. Turns out this little gourmet is very much so in love with apricots currently, or “pricots” as he enthusiastically calls them. So here we are : unveiling the secret of our “pricot tart”. We can say in all fairness for a 2 year old it is easier done than said, since the pronunciation is still not flawless but the pie was ! Continue reading “Kid friendly apricot tart”
I never thought of myself as a matchmaker, but here I am celebrating the union of 2 recipes : Lorraine Pascal’s coffee and walnut cake with Nopi’s coffee and pecan financiers. It is a promising marriage in my opinion, offering you the best of both worlds : Lorraine’s strong suits being the use of standard ingredients and Nopi’s the lighter Chantilly cream. Continue reading “Coffee and pecan cake”
Of all recipes, I think this one is the dearest to my heart. It comes from my grand-mother : let’s be honest she was no big cook but she did pass on this amazingly simple recipe. A delight each time. Continue reading “The family inheritance : Semoule à l’orange”
Figs always appeared to me as very mysterious fruits, fragile, rare and expensive. Being in a scholar mood today, I did some research on the matter. Turns out legend has it Buddha achieved enlightenment under a large and old sacred fig tree. More than 2600 years later I can only face facts: there is an obvious “fig wisdom pattern” here, and Jamie Oliver was very enlightened to add olive oil to his fig cake recipe : fortune (and taste) does favor the bold ! Continue reading “Figs and olive oil cake – Jamie Oliver’s recipe”