Notes from the Frontera pastry meeting- In custards, creams, mousses, and souffles egg white provides structure while yolk brings richness and mouthfeel. Flan which cooks in a ceramic mold that holds its shape doesn't need a lot of egg whites but yolks will give it richer deeper flavor. Mexico introduced chocolate to the world, traditionally… Continue reading Chocolate
Month: February 2013
The Copycat
I haven't eaten small scallops from Nantucket Bay in the past two years since I left Cambridge. My favorite preparation is still East Coast Grill style- sauteed with brown butter, bacon, wilted spinach and a squeeze of lemon. I had the following dish at Trencherman- Perhaps poached pink Nantucket bay scallops with a sauce mandarinquat,… Continue reading The Copycat
Leo Limón
The guy at the gas station in my neighborhood, the place where I get my New York Times on Sunday, asked why I haven't been around. In the summer I would stop in for a soda or candy almost every day. But now in the winter I haven't been making much, so I haven't been… Continue reading Leo Limón