Here is an elegant dessert that relies on its own simplicity, any extra complication would distract from the simple flavor combination. This is also a good alternative to the typical wine poached pear, here the focus is on the pear, not overdone, and cleanly flavored. It’s important to not overcook the pear, which leaves it […]

It may seem odd to have an icy dessert posted in January, but it can be surprisingly refreshing after a rich meal. Also, for many parts of the country, it seems that no one told the weather it was winter. Since they are in season, I thought blood orange would be a nice hint of […]

 
This miniature version of German Apple Pancakes, made individually in a muffin tin, is easier to serve, and bakes well to a crispy edge and custardy interior. Using this same recipe, and with a little more time in the oven, you could also bake one large pancake in a 10” skillet. I have seen recipes […]

 
It seems that there is some sort of law keeping pineapple upside-down cake unbearably sweet and incredibly gooey. This recipe is my attempt at something slightly less cloying and still delicious. I adapted it from a few recipes, added banana, and ended up with something really satisfying. The cake’s flavor is nutty and sweet, classic, […]

I wouldn’t classify myself as a “candy person”. I do like dark chocolate once in a while, and the candy I am drawn to usually falls more along the lines of confection. When I first saw these olives from the company Olivina (known for their body products, and in my opinion, some of the best […]

This post will be my first entry into the world of food blogging events, courtesy of the “Is My Blog Burning?” network, and hosted by the blog “What’s For Lunch Honey?”. The theme is “Arabian Nights”, obviously concentrating on Arabic cuisine. My entry is a somewhat novice and loose approach to this theme, as I […]

I can’t imagine many things more refreshing than an icy granita. This version is made with pomegranate juice, blueberries, and blood orange juice. The combination is sharp and fresh tasting, without being too sweet or syrupy. The last step of adding sparkling water when serving makes this an exhilarating finale to any meal. I prefer […]

First, let’s brush up on Tarte Tatin history. Originally created with apples, it is thought that two French sisters, Carolina and Stéphanie Tatin, created the upside-down tart. These women lived in Lamotte-Beuvron, a rural town in the Loire Valley of France. They owned and ran a hotel called l’Hotel Tatin in 1888. There are a […]

I read a little blurb in the L.A. Times about Milk, a new ice cream shop on Beverly Boulevard, and found myself there a couple of days later. The space is attractive and almost industrial, while still managing to hold a little bit of the old fashioned ice cream parlor feeling. There is seating […]

 
This ice cream captures the rich flavor of the crunchy top on a crème brûlée, while still managing to stay subtle. Even though it isn’t a “throw it all in the machine” type recipe, the effort is worth it in the end. The ice cream is great alone, on a waffle, or in a Coca-Cola […]