We’re back! The Petits Chefs are back for the term! We had a huge amount of boys sign up (many many more than I can accommodate) which is heartening and hard at the same time. SO happy so many boys are interested in learning to cook, it’s hard because I can’t take everyone at the […]
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Tuesdays with Dorie (Dorie’s Cookies): Devil’s Food Wafflets with Chocolate Sauce
I made this week’s Tuesdays with Dorie recipe from Dorie’s Cookies and completely missed the “chocolate sauce” part of the recipe. I KNOW, right – how does that happen? Dorie says: These wafflets can be either a snack or a dessert, but if you decide to serve them for breakfast, who am I to judge? […]
Tuesdays with Dorie (Baking Chez Moi): Basque Macarons
So, you think you can’t make macarons? Think again – this week’s Tuesdays with Dorie recipe from Baking Chez Moi is the ORIGINAL macaron that anyone can make! That’s right – the original macaron was not a pretty sandwich cookie, though the basic ingredients (egg whites, almond flour and sugar) are the same. If you […]
French Fridays: Le Grand Aioli (Garlic mayonnaise with accompaniments) from My Paris Kitchen
I’m not sure what went wrong with my version of this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen. It *should* have been aioli – a simple homemade mayonnaise with loads of garlic and I’ve made mayonnaise before so I didn’t think it would pose a problem. So much so […]
Tuesdays with Dorie (Dorie’s Cookies): Double-Buckwheat Double-Chocolate Cookies
This week’s Tuesdays with Dorie recipe from Dorie’s Cookies was made with a few mishaps along the way but the results were still delicious! Of these cookies, Dorie says: I doubled up on the two most important ingredients in these cookies, and I even doubled up on how you cra them. There are two kinds […]
French Fridays: Apricot (kernel) ice cream from My Paris Kitchen
I kind of left it too late to make this week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen. I’ll admit that I wasn’t looking forward to the finicky process of removing 50 (or 25 if I halved the recipe) apricot stones from the fruit then smashing them to reveal the […]
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