The iconic South, rich in tradition, steeped in history and brimming with classic Southern cuisine. New Orleans is known for their Po' Boys, crawfish, gators and beignets. North Carolina is often associated with liver mush, hushpuppies, country ham, grits and, of course, Carolina barbecue. One dish that many southern states have in common is banana pudding. Every traditional southern family at one time or another has consumed this classic southern treat.
Panna Cotta is a sweet, creamy and tangy custard-like dessert, minus the eggs! Panna Cotta is a quintessential Northern Italian dessert, perfect for warm summer nights. Panna Cotta can be served with fresh fruit, berry coulis, homemade caramel sauce or simply drizzled with fresh honey. Tahitian vanilla beans enhance the tangy flavor of the cream and buttermilk while lending a slight floral flavor to the dessert. This is the perfect dessert to make ahead and impress your guests!
Do you have a special place from your childhood that your mind wanders to from time to time? I do! I come from a large family of six boys and me. I am the oldest, and the only girl. Lucky me, huh?! Needless to say, this made one-on-one time with our parents difficult at times. Some of my fondest memories were the one-on-one times I spent with my father. Small moments like learning more about who my parents were beyond the everyday moments of being parents stand out in my mind. My dad was a master fly fisherman, and he also was one of the few craftsmen left in America who completely hand crafted and sold custom bamboo fly rods as a hobby. These were truly labors of love from hand planing the large pieces of bamboo that would arrive at our home, to gluing and kiln-drying the entire finished product. There were many more steps to the process, but my favorite step was when he had completed a rod and tested it in our backyard...the fluid motion of his hand combined with the whooshing sound of the lines, so graceful and fluid. When he had finished testing the rod and was satisfied with the craftsmanship, he would treat us to ice cream. This was not just any ice cream shop. This was “dad’s special” ice cream place. The ice cream tasted better than any other place I knew--soft and creamy, full of flavor. The most important part of the memory for me was, and still is, is that I got to spend time with my dad.
I embrace technology whole heartedly. My iPad, iPhone and digital camera rarely stray far from my satchel. I love being connected to anyone and everyone far and near, but I simply can't embrace reading my favorite publications in digital form. There is something about the feel of flipping through my favorite food magazines and cookbooks, and the feel of the pages and the vibrancy of the photographs gracing the pictorials. I have a file of my favorite international food magazines that I often refer to when creating new recipes. The pages are worn and many are dog-eared waiting for future projects, but I wouldn't trade them for an e-reader or the simplicity of the iPad. I recently pulled one of them out looking for inspiration; a beautiful recipe for marinated raspberries and coconut granita caught my eye. Simple, unique and refreshing! I took the concept and adapted it to fit Beanilla and what I think you, the reader, will enjoy!
Lemon Budino is delicious. It is a cross between tart and creamy lemon curd and a soft, light and airy genoise cake. I made this for the first time about seven years ago, fully expecting it not to turn out. Not only did it exceed my expectations in flavor, texture and appearance, but it was really simple to make! The first spoonful of Lemon Budino is a culinary delight. The dessert has two very distinct layers of creamy lemon custard and soft sponge like cake, and each spoonful is light airy and utterly delicious. Lemon Budino is the perfect dessert to make ahead of time for summer parties or to enjoy with a glass of white wine on the patio.
Bread pudding and soufflés are two of the pastries that I have never made...can you believe that?! To be completely honest, I hadn’t even tried either one until a recent trip to New Orleans. I have a difficult time ordering desserts such as bread pudding when I am dining out because; a) I bake for a living, and b) If I am going to order dessert, it has to be unique and absolutely decadent. I have never really thought of bread soaked in a custard as either decadent or unique. Boy was I wrong! The bread pudding I had was creamy, sweet and absolutely decadent. I knew I had to put that on my checklist of desserts to recreate when I got back home. The recipe I chose is an adaptation of the recipe that is used at Bon Ton in New Orleans. I substituted the whiskey sauce for a creamy and delicious vanilla crème anglaise and omitted the raisins (I just don’t like raisins in pastries!). I also added chopped white chocolate (I like Callebaut chocolate), and I have to admit that it was absolutely divine!
I think it is essential that we send our children out into the world with a working knowledge of basic cooking skills! Essential skills such as how to boil pasta, create a stellar grilled cheese, bake chicken to the correct temperature, cream butter and sugar together to create a warm gooey chocolate chip cookie and, without a doubt, how to easily assemble a delicious chocolate mousse recipe. A great chocolate mousse recipe is the perfect tool to impress a date, woo a potential spouse, or soothe a broken heart.
Cooking with children is not only fun and builds fundamental skills such a fractions, whole numbers, science and reading, but it also creates wonderful memories. Chocolate mousse is a fantastic intermediate recipe to create with your pre-teen or teenager. Simply divide up the components of the recipe into the chocolate mixture, egg whites and whipped cream. Give the child (or children) the individual component and bring all the items together in the end to create the recipe.
Profiteroles, or cream puffs as they are called here in the states, are a classic French dessert. You will most likely find them filled with a sweet whipped cream and garnished with a dusting of powdered sugar or hard caramel. My favorite is the latter version. I vividly remember going to the patisserie in Paris, and blissfully enjoying this light and filling pastry. I love the chewy texture of the Pâte à Choux (cream puff dough) the soft cream filling and the crunchy texture of the hard caramel glaze.
Pâte à Choux was one of the first desserts that I made and photographed after acquiring my first DSLR camera. It was also the first time that I realized that becoming a pastry chef may be well suited to me. Pâte à Choux may look daunting, but if you follow the steps to creating it, it is a very simple dough with extraordinary results. The dough is very elastic and sticky, but once you pipe out those little rounds and place them in the oven a little bit of magic happens. When the dough hits the hot air, the profiterole (cream puff) dough begins to rise to form a "puff", enabling you to fill them with a sweet and delicious filling of your choice. Be sure to bake them until they sound hollow when baking sheet is lightly tapped on, or they will deflate and you will ultimately have flat cream puffs (a lesson I learned once or twice).
Almonds and vanilla are a match made in heaven. Tahitian vanilla beans, fresh roasted almonds and sweet cream provide a decadent base for the second part of a scrumptious recipe I guarantee you will drool over. You may wonder what I am talking about... creamy, rich and decadent almond vanilla whipped cream. So deceptively simple to prepare, but impossible to resist.
When I think of raspberries, I think of my in-laws. In the early to late fall, there is a beautiful "u-pick" raspberry farm close to their home that has the most delectable raspberries known to man. My mother-in-law introduced me to them a few years ago on one of our visits back home. Picture a long winding drive, a couple of dogs greeting you with excited barks and a middle-aged woman smiling as she tends to her stand. The stand is stocked full of treasures such as homemade breads, jams and the most exquisite raspberry flower honey I have ever tasted. She greets you with a smile and a basket to collect the berries, points you in the direction of the most plentiful bushes and sends you on your way. Once you arrive at the raspberry bushes, you notice how peaceful it is and you begin to collect the sweet red berries. Most of the berries make it into the basket, but a few are so beautiful and ripe, they beg to be eaten right then!
My husband is not a dessert fan, which always bewilders friends and acquaintances when they learn I am a pastry chef. He would happily eat pizza in place of dessert any day. Me, on the other hand, I could live on sweets and vegetables. One of the few desserts that he loves is chocolate cream pie; I can see the allure that it has for him. Rich creamy chocolate mousse, sweet flaky pie dough topped with sweet whipped cream. What a perfect dessert!
As a chef, I am often reminded that what I think is easy and uncomplicated, is not necessarily. Chocolate ganache is often thought of as fussy and complicated, and I want to tell you it as simple as 1...2...3. Chocolate ganache originated in France. Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.
Ganache is a simple mixture of hot cream and good quality chocolate. As much as we all love Hershey's, this is not the place for it. I recommend Callebaut, Valhrona or any other high quality dark chocolate. Look for chocolate that contains cocoa butter as the primary ingredient. The higher the quality of chocolate used, the better the flavor and texture your ganache will have in the end.
They say that food is the way to a man’s heart. Even though I agree with this, I say crème brulee is the way to a man’s heart!
This is a simple custard enhanced with Beanilla Madagascar vanilla beans, then cooked and chilled, then topped with vanilla sugar and, finally, torched until melted and crisp. A properly cooked crème brulee should be smooth and silky, and the bruleed topping should have a crisp cracking sound when your spoon hits it.