Tomato Salad
It’s tomato season! On this plate is a tomato salad with pickled jalapenos, goji berries, arugula, fresh herbs, and a tomato water vinaigrette.
Copenhagen 2016: The Backstory
So, Royce and I just returned from an amazing trip in Copenhagen. We have tons of photos and stories to share with you, but I thought it would be best if I started off with a quick backstory on how this all came about. Read More
Matcha, Sesame Seed and Candied Orange Cookies
Perfect timing for National Ice Cream Sandwich Day: These matcha cookies have a few fun add-ins, and a soft, cakey texture that’s great for cookie sandwiches (recipe below). What better way to eat them then with a scoop of vanilla ice cream?
Red fruit, Ispahan and Piña Colada
Having some extra days to play around, I have decided to make a couple of fruit tarts with what’s available at the local farmer’s market and supermarkets.
This is just a simple fruit tart elevated by the shape of a half pipe. In this version of a fruit tart, we have strawberries, red currants, and raspberries sitting on top of a pastry cream. The fruits are then glazed and decorated with gold leaves.
Pate Sucree
I’m currently in love with the shape of these tarts. I saw this idea some time ago on Chef Laiskonis’s blog and just had to try it.
Pate Sucree (Recipe from Pierre Herme)
150g unsalted butter
95g icing sugar
30g ground almonds
2 dashes of salt
1/4 vanilla bean
1 egg
250g all purpose flour
1. Cream the butter with sugar and salt
2. add egg and vanilla bean
3. Add sifted flour and mix until combined
4. Chill dough for at least 4 hours in the refrigerator
5. Bake tart at 350˚F until golden brown
Smoothies & Sundaes 