Bostock or brioche aux amandes is a French pastry — ‘French toast’ — that utilizes day-old brioche topped with frangipane or sweet almond pastry cream. You can use almond meal or almond flour. Almond meal is typically made from ground, raw (unpeeled) almonds, whereas almond flour is made from blanched (peeled) almonds. Thus, almond flour tends … Continue Reading
Before we delve into canelé muffins, a word or two regarding their evolution. Canelé is a small, French pastry made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. It has a soft, eggy, custardy center with a dark, thick, caramelized crust. Canelé originated in Bourdeax, France, and is traditionally made … Continue Reading
Smoked trout brandade was part of a spread that I created for the now-defunct Spoonful magazine (RIP). The theme for that issue was “smoke.” I spent a lot of time and energy honing these recipes (not to mention the multiple iterations of my editorial write-up), but the magazine, unfortunately, went under before the issue (and my recipes) made … Continue Reading
Popularity. Trendiness. Those aren’t my angles. And I’m not sure this post will garner any new friends, though all are welcome here. I would rather that food unite rather than divide us, but fully understand that people have strong feelings about eating certain foods, including rabbit. But…Rabbit in mustard sauce is on the menu for today. I’m a … Continue Reading
I can’t believe it’s the end of August beginning of September. Where did the summer go? Way too short. I made it to the beach only once and it was just for the day 🙁 Hopefully I’ll find my way back to the Shore (I’m in Philly now, so it’s the Jersey Shore) and when that … Continue Reading
