Monthly Archives: September 2015

Roasted Pecan Maple Ice cream

Ice cream bases (aka crème anglaise) that I’ve run across use anywhere from 2 to 5 to 8 large egg yolks. Since I’m a fan of anything that Shirley Corriher suggests I decided to follow her recipe in CookWise. It calls for 8 large yolks. Her book is such a wealth of information with another […]
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Salad Niçoise

This is a salad that I have enjoyed repeatedly during my travels in Provence.  It is the epitome of summer in the south of France when the herbs from the garden or market are abundant.   The potatoes, lettuces and green beans (haricots verts) are tender and the tomatoes are juicy and ripe having been […]
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Roasted White Chocolate and Sour Cherry Blondie on Rosemary Shortbread

All this craziness started because I read David Lebovitz’s blog about roasting white chocolate. Of course, I had been storing 11 pounds of the premium coverture for too many months and had yet to bake with it. When I saw David’s post, I thought why not roast it all and maybe it would give me […]
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Crème Fraîche-Vanilla Bean Ice Cream

I made a pint of crème fraîche the other day to serve with a rhubarb tart. The tart made it to a friend’s dinner party however, I left the crème fraîche in the fridge. I thought, what the heck I’m I going to do with all this deliciousness because of course the tart was long […]
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