Tag Archives: French cuisine
Financiers

Amped-up financiers

While macarons may still be my favourite use for extra egg whites, financiers have recently become a close second. For one thing, they’re a lot less finicky than macarons – and while finickiness is much of the macaron’s appeal, sometimes you just don’t want to go to the trouble. Both are based on egg whites […]

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Gougères

Gougères à la EMP

Even after the meal was over and the positive reviews were in, my trouble with the Eleven Madison Park gougères continued to bother me. Gougères are just pâte à choux (similar to the pastry used for cream puffs and éclairs), with the addition of some grated cheese. I’ve made pâte à choux several times before; […]

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Autoclave onion soup

Modernist onion soup

Although beans were one ingredient I was looking forward to making in my new pressure cooker, they weren’t the main reason I decided to buy one: having recently acquired my copy of Modernist Cuisine, I knew there were going to be a bunch of preparations I would want to try that needed to be cooked […]

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Macarons with Dulce de Leche

Macarons: My new favourite use for egg whites

As a predominantly savoury-kitchen cook, I don’t follow pastry trends closely – I pretty much completely missed the cupcake trend, for example – but more and more, I’ve been seeing rows of lovely, pastel-coloured French macarons in local bakeries lately. I know they’ve been trendy for several years in other cities, but trends are often […]

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Cassoulet

Cassoulet: The mother of all baked beans

For no particular reason – other, perhaps, than an inherent sense of their seasonality – I’ve been cooking and eating a lot of dried beans lately. Vegetarian chilli, the cannellini ragù from Ad Hoc at Home , classic baked beans… they’ve all made their way to my dining room table in recent weeks. So when […]

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