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Nectarine and Blueberry Tart – Why I Am Not A Pastry Chef

Nectarine and Blueberry Tart

I made this tart with the idea that I’d write a post about how simple it is to make this beautiful and delicious dessert. It is, though it does take a bit of time. Just look up a recipe for a pâte sablée dough and pastry cream, use perfectly ripe fruit and …

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Blueberry Napoleon with Crème Fraîche and Raspberry Powder

Blueberry Napoleon with crème fraîche and Raspberry Powder

I didn’t make this to be a Fourth of July dessert, but I realized afterwards that it bears some kind of metaphoric resemblance to an American flag, except that the stars are blue.

I made some rectangles out of a pastry dough, and layered them with Crème …

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My First Week Working At Cafe Flora

Cafe Flora, Seattle, Washington

I’ve always had a desire to work in professional kitchens, but other than a few months over 20 years ago at Green Gulch Farm (in Marin county, part of the San Francisco Zen Center), I haven’t done it. So I’m taking a few months off from my day job to intern and …

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The Secret to Crispy, Delicious Quesadillas – Recipe

Crispy Quesadilla with Pecorino and Onion & Garlic Jam

Pretty much everyone loves a quesadilla. Whether you are feeding a 3-year old with mild Monterey jack, or a sophisticated foodie with taleggio and grilled figs, a tortilla and melted cheese is quick to make and irresistible. Let me tell you about a simple trick which will …

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Cherry-Pumpkin Seed Muffins From The “Farm To Table Cookbook” – Recipe

Cherry-Pumpkin Seed Muffins From The "Farm To Table Cookbook" – Recipe

Sarina gave me this beautiful new book, the The Farm to Table Cookbook: The Art of Eating Locally by Northwest author Ivy Manning for our anniversary. It is organized by seasons, with an emphasis on ingredients that you might find at a farmer’s market, and …

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Vegetarian Paella With Artichokes And Green Beans – Recipe

Vegetarian Paella With Artichokes And Green Beans

I know, when you think paella, you think seafood paella. But the real main event is beautifully cooked, tomato and saffron infused short-grain rice with a caramelized crust (socarrat) on the bottom. Add a few baby artichokes, green beans, and garlic and you’ve got a terrific vegetarian paella.

We …

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Recipe: Gougères – Cheesy Puffs of Goodness with Blue Cheese and Rosemary

Gougères with Blue Cheese and Rosemary

Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka ) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, they rise from steam and the structure created from gluten and eggs. The same dough (minus the cheese) is used to make …

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