making French pastry fun and accessible, a le cordon bleu paris trained pastry chef in Versailles
Risotto is one of those dishes you make with love. It takes a little time, you have to be attentive, and when it comes together it’s so comforting and delicious on a cold day. This one is pretty simple, it’s your typical risotto but vamped…
– We had the most incredibly awesome storm yesterday. It latest 10 minutes. The winds were horizontal. There was hail. IT. WAS. AWESOME! Except some people’s power has been out for two days now. Texas storms! – I’m in LOVE with these plates. – Last…
Yesterday I was over at my friend Peter’s house teaching his kids Sophie and Abby how to bake! We made the nearing celebrity status browned butter brownies, pastry crust, and then folded together whipped cream and a lime curd I’d made the day before to make…
Qu’est-ce qui se passe au Texas? I haven’t been writing too many personal blog posts lately! You’ll know fairly soon why…. To recap- I’ve been back in the US since mid-March, about 4 1/2 months now. Just crazy! It seems like it’s been so much longer.…
Edible Schoolyard Greens over Grains Kitchen Lesson from The Edible Schoolyard Project on Vimeo. A lesson from an Edible Schoolyard kitchen classroom in efforts to teach kids where food is grown, how to cook, and healthy eating habits. So cool!
Caramelized bananas, a touch of rum, and a browned butter glaze- this ain’t your mama’s Banana Bread! Thanks to an amazing article in Cooking Light, the promise of fewer calories/more indulgence, and just the right amount of ripe bananas, I was on my way to some…