Sunday, October 30, 2005
Wednesday, October 26, 2005
Chocolate Caramel Truffles
Wednesday, October 19, 2005
I'd never seen these amazing little French pastries before encountering them on eGullet.com. They are baked in special molds coated with an oil/beeswax mixture. The outside is dark and chewy, while the inside is creamy and custardy. I baked these several times over the course of a few weeks, trying the traditional vanilla/rum as well as chocolate versions. They are delicious.
This is one of the best lemon desserts I've ever had, and also one of the best cheesecakes. The recipe is from Cook's Illustrated.
Here are two of my favorite Chinese dishes, General Tso's chicken and Kung Pao chicken. They are prepared very similarly. Chicken pieces are coated with an egg/cornstarch mixture, quicky-fried in a little very hot oil, and finished with a glaze incorporating soy, hoisin sauce, garlic, and fresh minced ginger. The Kung Pao chicken is hotter, in my case due to the addition of Srirachi pepper sauce. I was inspired to try these at home after eating at P.F. Chang's and having the best Kung Pao chicken.