Recipe: Salt Cured Duck Egg

This 3-step recipe for making salt cured duck egg is provided by my friend Vivian, who has perfected the simplest method of making this Chinese delicacy.

18425016_1198503216945329_2044972000667560873_n Continue reading “Recipe: Salt Cured Duck Egg”

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Food Traveler’s Guide to San Francisco – Hot List 2016

Liholiho Yacht Club

San Francisco meets Hawaii at this ingredient-driven, Spam-flaunting restaurant.

                                                     -Bon Appétit

Continue reading “Food Traveler’s Guide to San Francisco – Hot List 2016”

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”