What feels like a million years ago, the Ninja and I lived in a tiny high rise apartment in downtown Hanoi, Vietnam. We were doing the teacher thing, or at least, he was discovering his talent for it while I mostly ran around with my camera trying to eat as much as possible. I’m a predictable traveller and not a good teacher, but I did find that it was possible in a year to get familiar with a lot of what Vietnamese cuisine is. Continue Reading »
This post is brought to you by the Food In Jars Mastery Challenge, February edition: Dry Salt Preserves ☀︎☀︎ ♦︎ ♦︎
I preserved some lemons last week. I slit their little bellies open, stuffed them with kosher salt, and mashed as many as I could into the 3rd and 4rth biggest jars I own, without bothering to sterilize the jars. That part was very satisfying. Hurray for the antibiotic properties of salt and for scientifically justified shortcuts! Continue Reading »
Once again, from the annals of blog history comes a long-overdue recipe for a pretty cake I made 5 years ago (original post is here.) It comes from Dorie Greenspan‘s book, Paris Sweets, by way of Pâtisserie Stohrer. Sugar-wizard Nicolas Stohrer opened the shop in 1730 and it’s probably the oldest pâtisserie in Paris – we’re talking stagecoaches and rum babas and the heyday of Versailles, which is all rather excitante. He even patissiere’d for King Louis XV, and exiled King of Poland, Stanisław Leszczyński! The current owner, M. Pierre Liénard, is an innovator as well as a protector of tradition, and throws some modern things among the historic pastries the shop is so known for. Like this thyme cake. And like, I can’t ever resist an herbal dessert, ever, so… Continue Reading »
Hello lovely Love Day readers, I come with breakfast for the hungry heart, and while I’ll admit these aren’t these aren’t the fastest pancakes you’ll ever try, they may very well be the most special. Make a stack of these for a loved one and they will know that they are precious to you and worth dirtying a few extra bowls for. They’re light as air, delicate, crisp on the edges and elevated by a hint of lemon zest, so you can eat a bunch and not feel so heavy you couldn’t later do some *ahem* athletics, should you so desire. Which is important. *chases after 11-month-old* Continue Reading »
Ahoy there, Valentine’s peoples! I come bearing reminders that it’s that most romantic of days coming up with alarming speed, and wether you are decidedly for or against such a holiday as this (with it’s mushiness and what-so), you could hardly go wrong with making a chocolate pie to share with someone. Or lots of someones.
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