One of my latest hairbrained ideas was to take Juan-Carlos’ blue cheese walnut snack recipe and turn it into a brittle. Good-natured JC went along yet again but pulled out a surprise of his own. I’d always made brittle with water and sugar as the base of the recipe but as I pulled ingredients... »
Last time I made fun of my abilities to sous vide. This time, its JC’s turn to take the fall. Last week we got together to work on one of the book’s wilder dishes, the Love Me Tender Peanut Butter Omelet Since a picture’s worth a thousand words, I’ll just say that Mr. Cruz used... »
food photography, margeaux bestard »
Last October I did one of my “eating the town” missions in NYC with Chef Annette Tomei. (You can read about our adventures in my blog, The Aphrodisiac Queen.) I was inspired from this trip by the forward thinking of one particular chef, Brad Farmerie. No, his cuisine wasn’t “molecular” in its modern interpretation but... »
JC and I both had a heavy week of recipe testing. Between us, I believe we tried 15 recipes and finalized about 8 of those. Great progress! But we are at the crunch time. (And I am feeling the pressure!) Sometimes my ideas for recipes are weird. This week, one of my more strange thoughts... »
Working on this book, I am in an interesting position (wearing hats of both author and publisher). So when the author side of me starts generating content that doesn’t slide perfectly into the book outline, my publisher side has to decide where it will go. In this case, it seemed most appropriate to add... »
