For the past year, I've split my time between the office and culinary school, breaking only to dust the sugar off my clothes. Since my training focuses on classical French pastry, I thought it was only fitting to combine my two biggest passions with a visit to Paris.
This post goes out to all chocolate lovers surfing the Web. If at some point in the near future, you get a chocolate craving I recommend that instead of purchasing your usual chocolate fix, you buy a block of broken Callebaut dark semi-sweet Belgium chocolate.
Local blueberries are in full harvest mode. On my way back from a week spent on North Haven, a quiet and radiant island in Penobscot Bay, I stopped along Route 1 in Maine to buy wild blueberries, the state's signature fruit.
A while back I developed a recipe for Blueberry & Pomegranate Popsicles that only has two ingredients: blueberries and pomegranate juice. Make these for yourself and your kids and enjoy them during the hot summer days.
Crostadas are like free-form pies, not baked in a pan, but rather on a baking sheet, with the dough folded up around the edges of the filling. They are rustic looking, absolutely beautiful, with the filling bubbling up from within the crust.
I don't even need to say anything else right? Cannoli. Mascarpone cream. Chocolate dipped edges. And a perfectly crisp shell. This experiment in the kitchen making cannoli from scratch was by far one of my best.