Recipe: Almond Cake

I make a really good almond cake.

16807435_1115476471914671_1555930195218203234_n.jpg Continue reading “Recipe: Almond Cake”

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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.

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On tasting, my friend Katia said “It is heavenly, you have to write about it”.

So here it is. Continue reading “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.

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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”

Brioche

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The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
―MFK Fisher

It’s been a while since I baked brioche. I almost forgot how intoxicating it smelled when one is in the oven. This recipe, adopted from L’Academie de Cuisine, yields approximately two pounds of dough, which will make 4 small, 2 medium or 1 large load of bread.

Ingredients:

  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 4 cups (1lb) all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup (8oz)  room temperature butter

Continue reading “Brioche”

Quinoa & Veggie Souffle

“The only thing that will make a souffle fall is if it knows you’re afraid of it”

-James Beard

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The first time I made a soufflé, it was a screaming success! I mean look at it – it rose up high and even, had the right amount of air pockets; The texture was light and fluffy, and the taste amazing. Continue reading “Quinoa & Veggie Souffle”

Apricot Walnut Bread

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Today a friend asked me what my blog is all about. Without hesitation I told him, it’s about food, it’s about travel, it contains recipes…and then it suddenly dawned on me that most of my recipes are from the food I sampled throughout my trips, inspired by the looks and tastes of a particular local dish and the anecdotes surround it. Cooking or reproducing it simply becomes an extension of the fond memories, back home. Continue reading “Apricot Walnut Bread”

Mont Blanc Day

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According to La Maison Angelina, November 4th 2015 is la Journée du Mont-Blanc(Mont Blanc Day). Today after a satisfying sushi lunch, my friend and I popped into our favorite Japanese bakery, and found these little goodies on their shelf: Continue reading “Mont Blanc Day”

Cheese Straws

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Last weekend Grace and I hiked to Lake Ingalls to see the glorious golden larches in their prime colors. Remembered that I had leftover puff pastry dough in the freezer from baking the caramelized apple tart, I made Cheese Straws to bring along as snacks. Continue reading “Cheese Straws”

Caramelized Apple Tart – Quick Puff Pastry

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After an unusual dry summer, fall colors arrived earlier this year.  Last Sunday my friend and I went to Mount Rainier National Park. This is the first time I saw my favorite park dusted with these colors so vibrant and in such magnitude.  The wild flowers in the summer simply CANNOT compare. Continue reading “Caramelized Apple Tart – Quick Puff Pastry”