Fresh from a rare side sojourn to Zanzibar—pinch me, Zanzibar!—after a work trip to Tanzania, I can still almost feel the hot East African sun on my face and taste the delectable Swahili delicacies that I could not try fast enough when I was there. Oh, but for more hours in the day—or for the…
Happy St. Patrick’s Day! Today we are going green with a cool and tangy kiwi-lime tart.
It’s Mardi Gras season! Sadly, I am in shivery Washington instead of rollicking my way through New Orleans. At least the oven works here, and I have colorful sugar in the cupboard. My solace for today: Cinnamon-laden, almond-glazed King Cake, warm and sweet and sober.
One can rationalize from here until next Sunday brunch, but there is no denying that coffee cake is a not-so-sly excuse to have one’s dessert and breakfast too.
The fun of sharing a plate of peppers (along with an icy beer) is that someone is likely to get a mouthful of fire. Folks have called it Spanish roulette.
Basically the capricho is a strata. But the tiers of bread, covered with guava jam and custard, only makes a brief trip through the oven–to brown the meringue on top. The result is layers of stuff that do not meld, remaining in their constituent parts. And bread soaked in custard, no matter how good the custard, is still bread.
The bierock’s modest ingredients and homey appearance belie how tasty it is, especially with a dab of horseradish sauce on every bite.
Walnut cookies are as versatile as they are delicious. They can be rolled in balls or flattened like a traditional cookie. Or they can be cooked in molds, made fancy when the two halves are cemented together with icing or melted jam… or, when in my hands, with chocolate ganache.
Christmas may be a hazy, food-coma hangover, but that does not mean pastry season is over. Indeed, we have entered King Cake time, the weeks between Epiphany and Mardi Gras–the last night before Lent and its prescription of 40 days of restraint.
I must be suffering a rice deficiency because all I seem to crave these frigid winter days is risotto.