When’s the last time you made ladyfingers? What? You can’t remember? And what the heck are they, anyway? Well, they’re sort of finger-shaped sponge cakes made from an airy batter of beaten egg yolks and egg whites and cake flour. I learned how to make them watching Julia Child on the French Chef episode “Introducing Charlotte Malakoff.” I get a thrill whipping up whites and yolks, and Julia made everything look so easy, I decided to try my hand at them. You can watch this episode on Amazon.com. Julia Child, The French Chef, Season 3, Episode 10.
with Greg Patent, Award Winning Cookbook Author
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many […]
Here’s a wonderful dessert to make now, during local strawberry season, where you’ll find farmers markets to be gold mines of succulent and perfectly ripe strawberries. Local berries are so tender and sweet and red all the way through with no crunchy cores. They also […]
So here’s Maida Heatter’s most popular recipe, according to Saveur magazine: Queen Mother’s Cake. It’s a moist, light-textured, flourless chocolate cake made with finely ground almonds, butter, sugar, eggs, and semi- or bittersweet chocolate and glazed with a bittersweet chocolate ganache. Maida published the recipe […]
Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux. It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant. You make the dough by beating flour […]