Archives:
- Hidden Reserves of Sweetness
The humble pea. I could eat nothing but peas for an entire day, for the price of a single scallop.
But they’re really not so different, the scallop and the pea. Sure, one is considerably more difficult to harvest than the other. Setting aside the whole procurement issue, though, you have two foods that are considered […]
- Curmudgeon’s Baked Pudding
I hate to bake. I need to interact with my food at all times as it cooks. To place my faith in a printed recipe and my dish behind closed doors is almost too much to ask of me. Not to mention the sheer tedium of weighing sugar and sieving flour.
I eat chocolate exactly once […]
- Cardamom-Pistachio Moguls; or, How Pastry Can Strain A Relationship
I call these cakelets, measuring an inch and a half in diametre, Little Moguls. Only slightly adapted from a cupcake recipe by Vanilla Garlic–by “adapted” you are to understand “ignored half of recipe and purchased rice pudding”–it’s denser than your average cupcake and closer to a madeleine. Why “mogul”? Substitute ground pistachios for almonds and […]
