It’s been quite an extraordinary year. Being in Paris and learning patisserie has been like living a dream that I never even dared to dream. I have so much to be thankful for and even more to look forward to in the next year. I have no idea what’s to come, where I’m going, or what I’ll be doing, but I’m excited to see how all those answers unfold!
December 31 2010 | chocolate & sweets and paris and recipe and thoughts | 11 Comments »
I recently discovered this speculoos spread that brought me back to my childhood in Korea. The sweet, spice filled flavors reminded me of a simple, rectangular biscuit cookie my mom had stashed in the cupboard for tea and snacks. I never found these biscuits to be particularly special; they were tasty but a bit everyday and mundane. However, now that I’m away from home, spending the holidays without my family for the first time, any flavor, smell, or object that reminds me of the familiar has become special.
December 20 2010 | paris and recipe and thoughts | 8 Comments »
Le pain Poilâne is the most well known bread in Paris. Ironically, it is not a baguette, but rather a round and rustic sourdough loaf. Even if Poilâne isn’t a family’s local boulangerie, or bakery (which is the case for the majority of people), everyone has had Poilâne. It is served in many bistros and restaurants, most often as the base bread for tartines. I also feel that in some ways Poilâne is very representative of the essence of French boulangeries. It is a family business passed down from generation to generation and operates under the philosophy of tradition and quality. Although the small shop has now grown into a worldwide business (they export to at least 11 different countries), everything, except the kneading, is done by hand.
June 09 2010 | bakeries & restaurants and france and paris and recipe and sandwiches and thoughts | 9 Comments »
When it comes to dinner parties, I like to make dessert first. In general, baking takes more time and careful precision than cooking. So, before the kitchen becomes loud with banging pots and chopping knives, I like to have dessert completed. The great thing about cakes is that it can be started a day in advance. Usually, cake layers taste better the next day because the flavors are given time to rest and settle. While baking is done the day before, I always frost and assemble my cakes in the morning of the day of the party. I think frosting always tastes best the day it’s made.
April 03 2010 | cake and chocolate & sweets and dessert and recipe and thoughts | 24 Comments »
Finally, the last of the birthday pie desserts is this strawberry tart. It is probably my favorite amongst the three (pumpkin-pecan and peanut butter mousse). The flavors are simple, clean, and familiar but in a surprising and dazzling way. Contrary to what it seems, it’s a no fuss dessert. The tart shell and pastry cream can be made ahead of time, then assembled a few hours before eating. It’s great for dinner parties and casual family dinners. I’ve made this tart a few times since the birthday party and it’s been a hit with everyone.
February 23 2010 | dessert and fruit and pies and tarts and recipe and thoughts | 5 Comments »
