Monthly Archives: January 2010

Chicken Tinola (Chicken in Ginger Broth)

Traditionally, green papaya and pepper leaves are used for this dish.  Here in California, spinach and chayote become good substitutes since they are almost always available.  Recently, I discovered that kohlrabi bulb and leaves make even better alternatives. Now on … Continue reading

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Miso and Bunapi Shimeji (White Beech Mushroom) Soup with Tofu

Another soup kind of weather day and I’m not driving to San Rafael to get pho.   Totally happy I geeked out on mushrooms when I saw them at Ranch 99 (nope, not like Cottontail Ranch). I do not have dashi … Continue reading

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Les Macarons Au Bailey’s Irish Cream

Good morning!  I have a new friend to play with in the kitchen, and he’s Irish!  Instead of making pate a bombe, we’re making zabaglione Tyler Florence style (replacing marsala with Bailey’s Irish Cream) as a base for our buttercream. … Continue reading

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Les Macarons Au Grand Marnier

So many inspiring macaron combinations so little time.  Today, I would like to present my cashew macaron recipe with Grand Marnier Buttercream filling. Grand Marnier Buttercream is inspired by  Food/Photography Blogger Mowielicious (Pink Champagne Buttercream Filling). For the buttercream, start … Continue reading

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Les Macarons Au Chocolat

What wonderful feet they have (methinks)!  Ah, what joy to the home baker. Makes about 40 1.5″ Macaron Sandwiches Ingredients 1 cup confectioners’ sugar 3/4 cup almond flour 2 large egg whites, room temperature 1/4 cup granulated sugar 2 tablespoons … Continue reading

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Double Espresso Macarons

All rise!  Macarons have risen to their feet at the 5 minute mark.  Today, I worked on 2-egg white macaron batter with the almond flour (though I used cashew) measured in dry cup, not in ounces.  I like that since … Continue reading

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Happy New Year!

Who isn’t excited about 2010?  I can’t wait to get home and start anew.  That might translate to many things, and that’s OK.  I have a few projects in mind, Tomatoes 2010 and 52 Weeks of Macarons top the list.  … Continue reading

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