Iced lychee on a bed of ice, with Asian mignonette sauce Here's the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are …
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Lychee tempura, with spicy mayo and black sea salt This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from …
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Fresh lychee smoked with genmaicha tea This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You …
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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 …
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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 …
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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 …
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