with Greg Patent, Award Winning Cookbook Author

Month: December 2011

Crème Anglaise: A Divine Sauce

Crème Anglaise: A Divine Sauce

If you’ve got a few extra egg yolks left over from a batch of meringue, consider making a custard sauce. Crème Anglaise (French for English cream) is an all-purpose sauce of egg yolks, sugar, and hot milk or cream—often flavored with vanilla—splashed over fresh fruit, […]

Chocolate Pecan Meringues: A Special Kiss

Chocolate Pecan Meringues: A Special Kiss

Meringues have always fascinated me.  What a stunning notion that you can beat air and sugar into a viscous mass of gloppy egg whites and transform it into a billowy white stiffness that bakes into something crunchy yet chewy.  I was twelve years old the […]

Little Cakes Cupcake Bakery

Little Cakes Cupcake Bakery

When traveling, I’m always on the lookout for local bakeries. So while my wife and I were in the San Diego area for a few days recently, our concierge, Angela, told us we just had to try the cupcakes at Little Cakes Cupcake Kitchen in […]

The Miraculous Egg

The Miraculous Egg

The chicken egg is an amazing invention of nature.  It has an appealing ovoid shape and comes in all sorts of colors depending on the breed.  And aside from its original purpose as a self-contained chamber for the development and nourishment of an embryo, its […]

Passion Fruit (Lilikoi) Shortbread Bars

Passion Fruit (Lilikoi) Shortbread Bars

The first time anyone tastes something new, the moment can become etched in memory. This is true, of course, if it’s a “Wow, I want more of that” event or possibly quite the opposite. My Wow Moment happened in Hawaii when I bit into a […]

Cranberry Muffins from Nantucket

Cranberry Muffins from Nantucket

Almost 30 years ago (oh my goodness, I’m dating myself!) I was given a version of this terrific muffin recipe by Sherry Strange, a cook who attended one of my Cuisinart food processor classes.  She told me the muffins were a specialty of the Jared […]