Black and White Sesame Tuile for the Daring Baker Challenge!

Print Print   |  Print Email this to a friend   |  January 30, 2009
Filed Under Daring Baker Challenge, recipe, restaurants | 54 Comments

Last summer Graham and I went to NYC to eat, take in a few museums, visit with cousins and eat some more. Graham’s cousin Riad is the executive chef at Pastis and Balthazar (and the author of the The Balthazar Cookbook).  It goes without saying that Riad is an amazing culinary guide. I’ve never eaten so well and so much in my entire life!

After a 12 course meal at Devi (you must eat Suvir Saran’s food at least once in your life), Riad took us to meet Johnny Iuzzini, the extraordinary pastry chef at Jean Georges. They worked together at Daniel and Riad wanted to show off Johnny’s talents. We arrived at 11pm and Johnny marched through the dining room carrying 24 desserts. Twenty Four exquisitely plated desserts, plus truffles and other small delicacies he whipped up. They were absolutely gorgeous, so despite the 12 courses we had just consumed, we tasted them all! The perfect evening.

For this month’s Daring Baker Challenge I made White and Black Sesame Tuiles perched on Coconut Ice Cream, all inspired by recipes from Johnny’s new book Dessert FourPlay. Read more

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3 Citrus Fruit Pâtes (French Fruit Jellies)

Print Print   |  Print Email this to a friend   |  March 25, 2008
Filed Under dessert, recipe, restaurants | 10 Comments

fruit pate

Last week Graham and I went to dinner at Cosmos restaurant in Minneapolis where my friend Khanh Tran is the pastry chef. She is a brilliantly talented woman and all of the desserts were breath taking. I am not generally this liberal with my praise of sweets. I’m often disappointed and rarely quiet about it. Khanh has managed to balance the art of beautiful presentation with deep and true flavors. The last thing we ate that night was a plate of mignardises (small bite sized desserts) and on the platter were two of my all time favorites; French macaroons and fruit pâtes. Read more

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