A lovely banana cream pie that’s layered with lots of flavors. This recipe contains all the classic elements with the addition of a few elevated twists.
Banana Cream Pie
pies and tarts
Sweet Adzuki Bean and Cream Cheese Pies
These flaky hand pies are filled with sweetened adzuki beans and cream cheese. Slightly sweet and a little tangy, this is a great recipe for those who love Asian baked goods.
Easy Apple Crisp for Two
After I finished culinary school in Paris, I did an internship at a Michelin starred restaurant located on a small street right off the Seine. It was (and still is!) an artistic space that fused French, Asian, and Southeast Asian flavors together. One of my favorite things about the restaurant was its cooking style–most of the dishes were deconstructed and plated in a way that was abstract and expressive. There are very few occasions to cook like that at home, but when I was trying to figure out a way to quickly satiate an apple crisp craving for me and my husband, I took inspiration from my time at the restaurant.
…Lemon Berry Tart à la Coconut Oil
Last weekend we had planned to host a dinner party for family friends, but unexpectedly had to postpone when one of our guests became bedridden with pneumonia. I was totally bummed we had to cancel…obviously because our family friend was sick…but also because I was really looking forward to making this tart. The lemony crème pâtissière topped with fresh berries is perfectly balanced: not too sweet or cloyingly acidic. I made it on a whim last year and it was one of the most memorable desserts I made in 2013. I was about to resign to the fact that I would have to write about it another time when I thought, why not make it anyways? Dinner party or no dinner party, everybody could use a sunny pep right now. We’re approaching the last bit of winter but spring could use a little beckoning with this zingy dessert.
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My Very First (Strawberry Ginger) Pie
A big part of my job has to do with (re)searching. I’m constantly looking for new ideas, looking at other shops for inspiration, and checking a variety of sites to see what’s going on around the food-o-sphere… in other words I do a lot of web surfing. There are quite a few threads and trends going on right now, but one that has really come into full storm is pie, specifically pies by this shop. I had read a couple years ago that pies were going to be the next “it” thing and that time definitely feels like right now. Oddly enough, until this post I had never made a pie before. I know! Never made pie before. There have been tarts, cakes, and cookies, but never pie. I think subconsciously I was a bit scared about attempting this dish. Pie is so all-American, and I am so not. I’ve lived in the states for a good portion of my life, but I’ve never really felt like I was fully a part of that community. I kind of float around somewhere between American, or rather North American and Korean. Neither one defines me completely. Pie dough also seems way harder than making a tart shell. Tarts are more sable cookie-ish while pies are flaky and crisp, much more difficult to achieve! The list can go on, but as those two thoughts dominated the idea of pie in my head I randomly came across The Four & Twenty Blackbirds Pie Book. I’m a big believer in fate and “things happening for a reason,” so I took it as a sign. Subconscious pie fears must be conquered!
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