My trip to Venice rekindled my interests in Italian cooking, to a point that I was tittering with another trip in the spring to Naples and the Amalfi Coast. Then we all know what happened.
Tag: Baking
Recipe of the Week
It’s been hectic the past couple of weeks at work. Even so, I still manged to cook these dishes:
Recipe: Banana Walnut Bread
Last week I posted pictures of some of my dishes and asked what recipes you would like me to share. This first one came from BrilliantViewpoint of brillantviewpont.com:
Recipe: Portuguese Walnut Tart
We had this tart for breakfast at Hotel Albergaria do Calvário in Évora, Portugal. It had a good nutty flavor and was not overly sweet as the other pastries we’d had in Portugal. I loved it! The hotel kindly shared their recipe with me. So here it is how to make it!
Recipe: French Almond Pear Tart
This delicious tart takes a little bit of planning, First you poach the pears, which is a no-brainer. Then you make the shell, add the toppings and bake it again, et voilà – a beautifully golden colored, nicely caramelized tart!
Recipe: Matcha Coconut Mochi Cake
I made this cake last week for a Chinese New Year’s celebration party. It was an instant crowd-pleaser.
I was asked to share the recipe so here it is.
Recipe: Almond Cake
I make a really good almond cake.
Torta Caprese Alle Niccole
Recipe: Blueberry Tart
I seldom bake in the summer. I have no desire to turn my house into a furnace (most houses in Seattle don’t have A/C). But when I do, it is usually with seasonal fruits.
I baked this tart two days ago.
On tasting, my friend Katia said “It is heavenly, you have to write about it”.
So here it is. Continue reading “Recipe: Blueberry Tart”
Bostock
Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle. The other is Bostock.
Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!
Ingredients:
Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”
