Pears with Citrus is the thing for the cold. One is comforting while the other refreshes. This recipe calls for lime as it balances the sweetness of pears with its tart acidity better than any other citrus cousin. But, you can easily use orange or lemon zest in its place if you find lime too strong a flavor!
These are great bites for breakfast and will last up to a week when stored in sealed containers, on the counter. Read More
Some of my favorite bloggers write from Tuscany. I have followed Emiko's blog for god knows how long, quietly prowling her straight from the heart, well rooted recipes into the wee hours of the morning. When her book, Florentine, realised I was drawn ever more to what cooked and shared. Ironically, as much as I gawked I recreated few of her recipes, mostly because I do not have access to the richness of the variety of ingredients that Italy has. But, also because I was a little intimidated.. Read More
This wonderfully light and moist Fall/Winter fruit loaf is one of those delights I have been making with simple alternate baking flours. Here I use my everyday staple mix of oat and almond flours for a nutty, robust and flavorful finish. Mixing cooked and grated fresh fruit makes for a moist cake that holds its flavor and suppleness for more days despite the use of naturally drier (compared to wheat) flours. The good thing about this recipe is that it does not need any binding agent other than egg and butter. So, no added gums or starches, which, for me is one of its elegant highlights. Read More
Oh yes! It's ice cream season. Well, is not that what Memorial Day is all about? The subtle signal that Summer is here and now?! Speaking of which, hope you all had a great long weekend. We in the US, don't have nearly enough long weekends. So, we may as well make the most of it. As to me, I jetted off to wet and hot Austin from Spring rebound NYC. I am still there. So when I am back I will have some nice photos of water dripping from awnings! :)
In the meantime, let me tell you about this ice cream. Blue Cheese Ice Cream. Because, it blew my mind! Ever since a little Italian gelataria opened by me, I have been fascinated with savory ice creams. They make an amazing olive oil one that is served with the charcuterie platter. Divine. And, yes, that is where my inspiration for this came about. Read More
Hand pies has always had a certain tug in my heart. The always bring to my mind the image of a child's hand in an adult, being lovingly carried through life. It brings vivid imaginations of baking together with your mom or grand mom, making little versions of adult people food. Having never had that experience in any form, I find this image entirely soothing and sweet. So, please do not shatter it with reality of them being just gimmicks or something of the sort. I will stick my dream of them being small people pies!
These pies are more biscuit like than flaky but I find that crunch a very alluring balance to the softness of poached fruit inside. My filling was a resilient, raw cane sugar and cardamom roasted small asian pears. But, you can just as easily use rhubarb or berries or other smaller fruits in season. Read More