In the early 20th century, the French writer Marcel Proust immortalized the humble madeleine in his novel Remembrance of Things Past (À la recherche du temps perdu). Madeleine is a French pastry resembling a tiny pearl which has a crumbly and light sponge-cake like texture.
According to the International Potato Center, an organization for agricultural research and development in Peru, “The potato is the third most important food crop in the world after rice and wheat in terms of human consumption.
After tasting the sample of the freshly baked upside down cherry cake our friend Kathleen gave us, I knew immediately I was going to bake it myself. Very soon. There were cherries in the fridge waiting for the perfect use.
Do you like crêpes as much as I do? These traditional Hungarian crêpes are my favorites, but sometimes I am short on time or not in the mood to fry them individually, especially in the morning. Or when it’s hot out there in the summer. Here is a version for those kinds of days.
It’s finally cherry season in the Pacific Northwest! After seeing the amount of Rainier and Bing cherries we received a few days ago in our Community Supported Agriculture (CSA) box, I knew immediately we wouldn’t just eat them in their natural form, but there would be baking with them as well.
I could have spent the first day of summer in Seattle in many different ways. I could have visited one of the beautiful parks of the city including a park on the beach of Puget Sound. I could have gone to a movie to see one of the new films of the season. I could have sat in a café with friends enjoying their company and a cup of tea. The list could be much longer.
Quinoa is always an excellent choice when you want to make a good grain salad. It cooks fast, it’s gluten-free, and you can make it as colorful and as tasty as you wish. Your imagination and creativity can truly shine when making a quinoa salad.
Get creative in your kitchen. How? Gather a few good quality ingredients from your pantry, fridge, and freezer, and throw them together. Experiment. Use your imagination.
Cleaning out the freezer, I found a few frozen plums. I immediately thought about making one of my favorite crumbles adapted from the 38th issue of Donna Hay Magazine.
You are officially gone from school now (except for five juniors and one freshman). I don’t need to prepare lesson plans for you or correct your quizzes and tests – instead, I can reflect on our year together. You definitely will not be forgotten!
Walking in May in Seattle presents an abundance of greenery and the color of a wide variety of amazing flowers. If you like flowers as much as I do, you will certainly appreciate the beauty I tried to capture.
A collection of international cake recipes from all over the world offering fascinating insights into their origins; this could be a short description of my newest cookbook, World’s Best Cakes by London chef Roger Pizey. The book has two extra perks for me: 1) the food photography was done by the talented Czech photographer Šárka Babická 2) it was a present from my son.