Dulce De Leche Pumpkin Pie
Dulce de leche Pumpkin Pie (makes two pies) 2 graham cracker crumb crusts 300g dulce de leche purchased or prepared by simmering a can …
On being a female chef
I’ve been receiving a lot of media attention lately. You see, I’ve been nominated for a James Beard award in the outstanding pastry chef category. It’s an incredible honor, and …
Breaking News or Breaking the News Cycle
Tuesday, Jan 30th, 2018 I’m doing something I never do- I’m writing from a place of anger. And I might even hit publish when I’m done. Today the Chicago tribune …
How To Laminate Dough
Tuesday, Oct 6th, 2015 I’m never surprised to hear that home cooks are intimidated by puff pastry. With 729 layers—yes, really—puff pastry can make you feel like you have 729 …
Soft Sugar Cookies
Soft sugar cookies are in the drop-cookie family. This means the dough is dropped on a cookie sheet in a small, even mound, and the cookie spreads into its shape …
Rolled Sugar Cookies
Monday, Jan 26th, 2015 A rolled sugar cookie can give even the most seasoned cookie baker a headache. The dough needs to be durable enough to withstand rolling and cutting …
Graham Cracker Crust
250g buckwheat graham cracker crumb 50g melted butter mix the buckwheat graham cracker crumbs and melted butter together until moist. The crumbs should hold their shape when squeezed in your …
Buckwheat Graham Cracker Crumb
Graham Crackers 500 flour cup-for-cup gluten free flour, or all purpose wheat flour 100 buckwheat flour 15g kosher or sea salt 8g baking soda 10g …
A girl in the kitchen
A recent rash of articles has been written about sexual harassment in professional kitchens. Just google it, you’ll find them. I’ve cycled through a complete spectrum of emotions recently after …
Sample Proposal for Hello My Name Is Ice Cream
HELLO, MY NAME IS ICE CREAM By Dana Cree Represented by Number one agent Super Awesome Literary Agency Book Proposal Table of Contents Overview How to Use This Book …
How creamy can creamy be?
Tuesday, Oct 25th, 2016 As a pastry chef, I tend to chase textures. Unlike a savory chef, who has a wide array of nature-made textures at their disposal, for example, …
Fruit Puree
Fruit purees, bright viscous liquid fruits, are a staple in a pastry kitchen. They are the base for sauces, ice creams, panna cottas, fluid gels, mousses, and glazes. Most home …
Frozen Custard
If given a specific ratio of cream, milk, eggs, and sugar, a stirred custard can become the base for one of the richest ice creams around. Any home ice cream …
Almond Butter Caramels
300g sucrose 300g butter, cubed 1 vanilla bean, Tahitian 3.5g salt 80g honey 450g sliced almonds Spread almonds in an even layer on a full sheet pan and toast …
Chocolate Sambuca Pudding
400g chocoalte TCHO 84 % 100g milk chocolate TCHO 53% 20g cocoa powder 1250g milk 300g sucrose 10g vanilla extract 4g salt 60g cornstarch dissolved in 100g cold water 50g …
Cream Cheese Pie Crust
– makes 1 double crust 350g AP flour 5g salt 25g sugar 150g cream cheese from a block 150g butter, cold, cut in 1/2 …
pate de fruit
425g fruit puree 275g water 25g pectin yellow 75g sucrose 750g sucrose 150g glucose liquid 10g malic acid Prepare a half sheet pan …
What inappropriate touching actually feels like
If you’re following the food world news, you know Mario Batali has stepped aside from the day to day operations of his empire. Eater recently published the accounts of women …
The Proposal
Tuesday, Sep 12th, 2017 Part 2 in the series….. The thought of writing a book proposal was really intimidating for me. I’d been sent a couple of proposals that looked …
Pumpkin Pie for Me and You
Sunday, Nov 19th, 2017 This is my first holiday season since I lost my ability to eat wheat and holiday pies feel very of reach for me this year. That flaky, crispy, …
The Shoulders We Stand On
Saturday, Dec 2nd, 2017 I’ve long wanted to write a series of posts on this blog dedicated to the shoulders we stand on. Everything I know, I learned from someone …
It’s Not Actually Funny
Sunday, Nov 26th, 2017 Food and Wine asked me to write something for a new column they are publishing called Communal Table- in case it passed you by, here it …
Swiss Meringue
Thursday, Jan 26th, 2017 Swiss meringue is made by combining sugar and egg whites in a bowl and stirring them over a water bath until the temperature reaches 145 degrees …
Burnt Vanilla Pavlova
200g egg whites 300g sucrose 20g cornstarch 3g cream of tartar 5g burnt vanilla 3 vanilla beans madagascar 2g salt Place the egg whites in the bowl of a kitchen …
Bourbon – rose poached pears
Ripe Pears bartlett Bourbon rose syrup Peel the pears, remove the stem and core that runs the lenghth of the pear, along with the seeds and their hard hulled region. …
Teff Crepes
Teff Crepe 100g teff flour 30g cocoa powder 400g flour ap 150g sucrose 5g salt 10 eggs 250g butter melted 800g milk Place flour, cocoa powder, flour, sucrose, salt, eggs, …
Puffed Rice-Urfa Biber Crunch
200g Puffed Rice 20g urfa biber 10g salt 1. Place puffed rice, urfa biker, and salt in the bowl of a robot coupe. Pulse until the mixture is the broken …
Chocolate purse batter
450g dark chocolate cocoa barry guyaquil 64% 500g olive oil perales 250g flour ap 400g eggs 200g yolks 300g sucrose 5g salt Place chocolate and olive oil in a medium …
Avocado Puree
300g avocado green 100g sweetened condensed milk 5g salt 2g malic acid Place avocado, sweetened condensed milk, salt, and malic acid in the cup of the blender. Blend on high, …
Charred Oranges
Oranges Supreme orange segments. Line them up on a half sheet pan fit with a rack. Place in the dehydrator for 15 minutes. After 15 minutes, remove the oranges and …
Passion fruit caramel
500g sucrose 100g water 1000g passion fruit puree heated above 150 degrees F Place sucrose and water in a medium sized pot, and place over high heat. Cook until the …
Chewy Apple Shreds
4 apples honey crisp 500g apple cider Peel apples, and grate on the large holed hand cheese grater, discarding the core. Place shredded apple and cider in a large …
Fig Leaf Ice Cream
120g milk powder 700g sucrose 300g glucose atomized 15g stablizer 2700g milk 1500g cream 200g sucrose 200g dried figs cut in quarters 10 fig leaves torn up into small pieces, …
Horseradish Butter Pearls
Horseradish Cream 1900g cream 2 quarts 400g horseradish Place the cream in a medium pot. Set aside. Cut horseradish into ½ inch pieces, and transfer to the cup of a …
Sourdough Crumpets
Mr. Darcy, the sourdough starter 700g Mr. Darcy 700g flour ap 700g water cold from the tap After 6 in the evening, Pour 700g of Mr. Darcy into a large …
white chocolate glaze (hot applications)
500g cream 200g water cold 5g gellan low acyl 100g buttermilk 500g white chocolate Place cream in a small pot and bring to a boil. Set aside. Place water in …
Black Raspberry Drip
1000g black raspberry puree 10g malic acid 1000g water 300g sucrose 10g gellan low acyl Place the black raspberry puree and malic acid in a small pot, and bring to …
Amaretto Cake
Amaretto Cake 400g almond paste 140g sucrose 50g honey 225g butter soft 6 eggs 50g amaretto 90g flour AP 5g salt 100g almond soaker Place almond paste, sucrose, and honey …
Morello Chocolate Shavings
2000g chocolate cocoa barry 70 percent 8g morello cherry extract Temper the chocolate and fold in morello cherry. Cast into a quarter sized sheet pan and allow to fully crystalize. …