Back when I was setting up this blog, I bought a domain name as soon as I realised it was available. I had spent so much time trying to think of witty names that in the end I had settled for “Little Paris Kitchen”.
So, I have completed my 3rd attempt at making macarons, with mixed results. What is it about macarons makes us into fanatics?
Rose Canelle
98 rue Montmartre
75002 Paris
I think I am learning to distinguish the good patisseries in the blink of an eye, like the rapid cognition that Malcolm Gladwell writes about in his book Blink:the power of thinking without thinking. I [...]
Last week, I decided to bake a tart to take to a dinner invitation and I had a caving for chocolate. So David Lebovitz’s Chocolate Tart (click here to see the recipe) seemed perfect. Fortunately, as the tart was a gift to our hosts, we had to leave the [...]
So I haven’t posted anything yet because December has caught me by surprise. I am slowly getting used to the idea that I have to plan Christmas dinner … now.
What’s the use in learning the mother sauces if you don’t put them to good use. One of the tastiest sauces, and one which will certainly make your guests say “wow, did you make that?” is Hollandaise.
One of the simplest things you can add to any cake to make it better is ground almonds. Not only do these improve the texture, but it raises the flavour above the average.
Many recipes call for Beurre Noisette, or browned butter. This is butter that has been cooked and allowed for its milk solids to separate and sink to the bottom of the pot, where they roast. This gives the butter not only a darker appearance, but a nutty flavour.
I know, I know, I can’t help making puerile puns. But I am really excited about my recent discovery about olive oil.
