Rum Recipes
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Surprise, surprise, it turns out that having a baby gets in the way of one's cooking ambitions a little bit.
On weeknights, the time that I used to devote to making dinner is now all about my son -- the playing, the feeding, the pyjama-ing, the cuddling, the singing -- and the few moments that I do spend in the kitchen I make the absolute most of, with quick recipes that require the bare minimu...
I tasted my first canelé some seven years ago, at Eric Kayser's boulangerie on rue Monge. Maxence had a friend who lived nearby, they often worked on school projects together, and whenever they felt like a break and a snack, this is where they would go. Maxence adored their canelés, ordered them often, and made me try them.
Delicious. Simply delicious. Canelés (alternate spelling: cannelés)...
Coconut Ice Cream from the Pantry
[Coconut Ice Cream from the Pantry]
The really nice thing when you come back from a vacation, however lovely, is the fresh set of eyes you can lay on your living quarters, and all the things that make them homey and yours.
Your bed, not too firm but not flabby either, and wide enough that two normal-size individuals can stretch their legs without starting a war. Your shower handle, and its nif...
February 2 is La Chandeleur (Candlemas), a holiday that welcomes the first signs of spring. In France, it is traditionally celebrated by making crêpes, with a variety of superstitious little tricks to bring happiness and prosperity upon your household.
One of those tricks involves holding a coin in your left hand while you flip the crêpe pan with your right hand: if all goes smoothly and you...
Flambé Banana Bread with Caramelized Pecans
[Flambé Banana Bread with Caramelized Pecans]
One of the things I love the most about kitchen activities is that they come in all shapes and sizes to fit your mood, and how much time you have on your hands. Whether you're looking for instant gratification or a way to spend some quality moments with your pans and spatulas, there is a project out there that's perfect for you. And even for one gi...
[Hazelnut Cubes]
Very rarely do I repeat a recipe. This stems from the fact that I am forever, and in all areas of life, much more interested in the new and the unusual, than in the same-old, however easy. But this NRFBS (Non-Repeating Food Blogger Syndrome) is also brought on by this very blog you hold in your hands, so to speak : if I am going to bake/cook/make something, I figure I might as ...
The idea of a DIY vanilla extract has been floating around the food blog world for a little while. When I first read about the process, the instructions seemed so fastidious that I shrugged and clicked away. (This is, in passing, one of the challenges the recipe writer faces: providing the necessary dose of guidance, but avoiding instruction overload.)
Still, I was increasingly bothered by the ...
Do you remember Muriel, from Muriel's Chicken? She's a good friend of Maxence's mother's who lives with her family in Le Perche, and whom we've been visiting every year or so with immense pleasure, and frequent sighs of contentment.
Last time we went was in the fall, and Muriel's two lovely daughters had just started their school year; because they attend university in Paris, it means they live...
I scored big last week, as not one, but two generous friends asked if I'd like to take a few quinces off their hands. I am systemically incapable of resisting free produce, especially when it comes from a friend's garden (or a friend's neighbor's garden), and especially when it's as old-world charming as quince. I said yes! yes! just tell me where and when and I'll come a-running with my wheelba...
[Gâteau au yaourt]
As I've mentioned before, Maxence is a big advocate of the adage "if it ain't broke don't fix it". In other words, when a classic recipe is fabulous, don't meddle with it, and just do what you're told. Obviously I have trouble following that piece of advice, and more often than not I'll surrender to the urge and tweak a little something here and a little something there -- s...
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