Madeleines

I'm not sure why, but I've always been drawn to madeleines. I think because they're so small, you never quite feel so guilty indulging, as you would a slice of cake, or even a cupcake. With their nicely scalloped shape, they're the perfect dainty tea cake. I've made madeleines before, as mentioned here, but realized that I never posted the recipe!

Whiskey Truffles

Not too long ago, I was able to pick up some chocolate transfer sheets at my local baking supply store. Chocolate transfer sheets are essentially acetate sheets that have been sprayed with cocoa butter. When pressed against tempered chocolate, the design will then transfer from the sheet to the chocolate. Those fancy chocolate with shiny colored tops, or ribbons of chocolate with designs that top cakes are no longer a mystery.

Pain de mie

If you can recall from my pastry school days, I was quite (and still am) obsessed with pain de mie. Also known as a pullman loaf, it is the quintessential white bread loaf. You can also find it in Taiwanese bakeries, being hard to miss with it's signature square loaf shape. With it's fluffy 'mie' or crumb, and hardly any crust, it is perfect for sandwiches or toast.

Pierre Herme's Jasmine Macarons

As promised, here is the recipe for PH's jasmine macarons. In my opinion, the delicate flavor of the jasmine ganache compliments sweet macaron cookie. In any case, one or two more than satisfies my pallet.

Visiting the Pacific Northwest

Earlier this year, I was in need of a mini-break and decided to take a road trip up to Portland and Seattle to meet up with some friends. I had never been further north of Clear Lake at the South of the Mendocino National Forest, and thought it might be fun to see what is actually Northern California (even though we in the Bay Area say we live in Norcal), and bits of Oregon and Washington. Leaving after work, it was quite a drive to get to Medford. On a side note. Never ever ever stop and eat at the Burger King in Weed's California. Just don't do it... unless you like jerky-like chicken strips.

Manresa

A few months ago I finally had a chance to dine at the world-famous, two Michelin starred restaurant, Manresa. To say I was excited was a bit of an understatement. From having friends who have worked with David Kinch, following his famous food-blogger girlfriend, and hearing rave reviews about how their produce is hand-picked fresh every morning from a farm nestled in the Santa Cruz mountains, it was quite a build-up of expectations. With stellar service from a friend's sister who coincidentally is a server there, the meal did not disappoint.

Baking for birthdays

It has been a slow lurch trying to get my baking groove back. With travels, work, and the summer heat, it's difficult to get back into a non-air-conditioned kitchen. But what am I complaining about, at least I have one to bake in!

Pierre Herme's Lemon Macarons

Pierre Herme's lemon macaron recipe does not fall short of perfect. The recipe involves making your standard macaron cookie, and also the most luscious lemon curd filling. The tartness of the lemon perfectly balances the sweetness of the cookie. Usually I can't eat more than one macaron, but these... maybe two... or three.