Food stylist, producer, recipe developer, traveler - Le Cordon Bleu & UCLA grad. Author of Friends: The Official Central Perk Cookbook. Always curious.
California, USA
Joined September 2017
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Testing a new flavor combo. It’s a winner. Vanilla Pear Cardamom Pot De Creme. I added salted caramel on top (not shown) Caramel recipe needs tweaking. Not the right texture. The little side bubbles are a result of not popping them before baking. Details!
Weekend or weekday egg bakes are my new favorite. Somewhere between a quiche and a soufflé. Layered with sliced potatoes, diced Canadian bacon, diced Raclette cheese, diced onion, cream, S&P, whisked eggs w/cream, chopped arugula, S&P. 425F until cooked through in the center.
Am I the only person triggered by adult women with baby voices? How/why does this happen? Little girls can have little girl voices. Adult women need to grow out of the “little girl voice” to be taken seriously.
I broke down and bought some Pot De Creme jars. I love the presentation and the dainty lids that complete the set. Not a lot of options online. These hold about 4 ounces and were sourced on Amazon.
The final recipe is complete. Pear, Almond, Cardamon Clafoutis, This would be my choice for brunch or an after dinner dessert with Crème Fraiche or plated with a boozy cream anglaise. It’s delicious.
Panna Cotta Tart. Shortbread Cookie Crust, thin layer of Dark Chocolate to prevent the filling from leaking & to add flavor and crunch. Start w/a thin layer of chocolate on the sides & then coat the center. Chill as needed to prevent warm chocolate from melting butter in crust.
Is anybody else ready to hang mosquito netting in their bedroom! It’s like an African safari or balmy day in Tahiti. What’s up with the mosquitoes LA?
New recipe in progress. Think of a mashup between a Claflouti and and Pear Frangipange Tart. I think it’s going to be delicious. Fingers crossed.
Some deliciousness happening. Eight sliced Mandarins, 3/4 cup granulated sugar, 3/4 cup water, 1 leftover vanilla bean from my Panna Cotta recipe. Simmer 30 minutes. Steep for 15 minutes off heat.
Recipe testing a Chocolate Gingerbread Pot De Creme. I need to slightly adjust the method whereby I reheated the base sauce before adding to the chocolate. Or adjust the milk/cream ratio. Its a little thicker than I wanted, so not a extra smooth top finish before cooking.
