Spooky Ghost Meringues
Posted on 31 October 2007 under Main | No Comments
I’m squeaking this meringue recipe in under the gun, hoping that it’s not too late for at least a few of you to try for Halloween. Going along with the spirit of the season, I piped meringue into tiny ghost shapes. Looking through my oven’s window, the baking sheet looks like it is housing a tiny ghost army. If you aren’t into ghosts and ghouls - no problem, the great thing about this recipe/technique is that you can shape the meringue into any form you can dream up. If you don’t get around to trying it now, check back later in the year, and use the same approach to create edible trees or candy cane shapes.
If you’ve never attempted to make meringues, you should. I know that beating egg whites and using a pastry bag all in the span of one recipe might seem a bit too fussy for some of you, but I’ll play devil’s advocate and say that on the flip side we are only talking about a tiny ingredient list. In my mind, a bit of fuss on the production end of things offsets the ingredient scavenger hunt that can go along with more elaborate baking recipes. For this meringue recipe all you need is egg whites, salt, cream of tarter, and powdered sugar. And a couple silver sprinkles (or dabs of chocolate or seeds) for the eyes. But the real payoff is in the process. There are few things more satisfying to me in the culinary realm than watching a couple sudsy looking egg-whites turn into elegantly structured, glossy, bright-white meringue.
Hot Halloween Stew
Posted on 31 October 2007 under Main | No Comments
The New Alto Sounds Delicious, Doesn’t It?
Posted on 31 October 2007 under Main | No Comments
Frank Bruni reviews Alto and L’Impero this morning, and concludes that new chef Michael White is doing consistently better work at Alto. I always liked L’Impero when Scot Conant was cooking there, and I have to admit I never had a full meal at Alto, but based on Bruni’s review I will go shortly. I really liked Michael White’s cooking when he was at Fiamma, and this game of Italian chef musical chairs is getting even more interesting with Fabio Trabocchi’s arrival at Fiamma. One assumes Bruni and Adam Platt will be weighing in on the new Fiamma any week now. I had one meal there that I admired more than loved, but it was early on, and I plan on returning again before rendering a judgment. I did have one killer dish at the new Fiamma, a spaghetti with sardines, pine nuts, and bread crumbs that indicated that Trabocchi is capable of cooking with heart and soul when he wants to.
Saveurpétit. Bon Asaveur.
Posted on 31 October 2007 under Main | No Comments
Somewhere, in fancy offices from Los Angeles to New York, there are two art directors scratching their heads simultaneously.
Hey, it happens. I get it. But wow. Just wow.
French Salad with Broad Beans, Bacon and Poached Egg
Posted on 31 October 2007 under French Food | No Comments
Nigella’s Zucchini Cake
Posted on 31 October 2007 under Main | No Comments
Eating ‘Light’ In Penang
Posted on 31 October 2007 under Main | No Comments
Roasted Veggies with Chèvre
Posted on 30 October 2007 under Main | No Comments
Alice Waters Calvin Trillin Ruth Reichl . . .
Posted on 30 October 2007 under Main | No Comments
. . . in a panel discussion about the Art of Simple Food, tonight at the Herbst Theater in San Francisco.
This event has been sold out for some time but I have two tickets that, sadly, I’m unable to use so I would like to bequeath them to some lucky person or persons out there who would like to go in my stead.
All you need to do is contact me at northcoastcook AT gmail DOT com before 4:00 pm today and have access to a fax machine. Please identify yourself in your email. Thanks.
Hurry! They could be yours.
.
Labels: events
The Newest Great Bakery in New York: Trois Pommes
Posted on 30 October 2007 under Main | No Comments
