It’s cold and gray out, and I’ve been trying to beat the winter blues by cooking and baking some of my favorites, several definitely taking cues from Filipino cuisine.
Berry Custard Pastries
Tried this Instagram recipe for berry custard pastries with Italian crema pasticcera and they were fantastic. Definitely Insta-worthy!
Homemade Madeleines
[29 March, 2023]
Madeleines are one of those French pastries that have simple ingredients yet can take a very long time to perfect. The crispy, darker side with the notable ridges, the distinctive “bump” on the lighter, softer side, the subtle hint of vanilla flavor, and the rich, soft lemony moist cake interior — all need to come together nicely in a scrumptious little bite-size cookie. They also have a very short life, best consumed fresh and warm from the oven. This is my first attempt; not too bad if I may say so.
Recent Eats
A sampling of most recent notable eats.
Not 'Nothing Bundt Cake'
[ 3 February, 2023]
I made a chocolate bundt cake with cream cheese frosting, in the style of Nothing Bundt Cakes for a family member’s birthday. I think it was a success, considering it was my first attempt.
Ribeyes and Cheesecake
[25 August, 2022]
Classic favorites for a good friend’s birthday: sous vide-style ribeyes and Basque burnt cheesecake..
Homemade Gelato
Putting another of my Florence cooking classes to the test, I made a batch of light-as-air Fior di Latte gelato and enjoyed some with a generous drizzle of the 12-yr old Aceto Balsamico Tradizionale that I brought home from Reggio Emilia. It truly is a taste of heaven, one of life’s little luxuries!
Cooking Italian
Putting the Italian cooking classes I took in Florence to the test at home.
Holiday Baked Treats
A gallery of this year’s homemade baked holiday sweets.
Cinnamon Sugar/Red Bean Paste (Azuki) Palmiers
Puff pastry magic!
Before.
After.
Matcha Ice Cream
The first time I had matcha ice cream was in Japan many years ago. It was made by Haagen Dazs, surprisingly, and it quickly became my favorite flavor of that brand. I made matcha ice cream this past weekend using ceremonial grade matcha powder. First time doing so. Haagen Dazs has nothing on it.
EKA
Spent almost four hours making my first dozen batch of homemade Dominique Ansel’s Kouign Amann (DKA) pastry, with a soft, sweet, flaky croissant-like interior and a sweet caramelized outside crust. Not bad for a first attempt: taste- and texture-wise, it was pretty damned close to the original! It also worked well sandwiching a scoop of my other homemade creation, avocado ice cream.
Crème Brûlée to Cap Off a Perfect Steak Dinner
I've gotten so good at making crème brûlée that I can do it while preparing a tomahawk ribeye sous vide for dinner (see related post).
I've noticed, though, that my Iwatani kitchen torch was having problems with self ignition. I had to try it a few times, and eventually had to assist with a pilot light (might have to look for a replacement). Nevertheless, the caramelized sugar delivered by the torch had the satisfying, sought-after crackling sound once you break through it. Still my favorite dessert. So good!
Brownie Party
A party I’d definitely want to go to.
