Honestly, this is one of those accidental recipes. But, I loved it so much I perfected it over several trials. In fact, I don’t think I am done with experimenting! So when I made a delicious looking pie for my colleagues, it got over much, much sooner than expected. And when my colleagues asked me […]Read more "From the files, on request- Chocolate Pie"
For my third slice of baguette, I have this savory and sweet tartine that would make a great breakfast option. My trick to caramelizing onions is slightly different, I like to let it get extra brown and then soften it with butter or any liquid. The texture resembles chunky jam, its easier to spread on toast […]Read more "TARTINE 3, TRIAL 1- Caramelized onions and tomato salad"
…I had the most amazing time of my life! I could sit there sniffing vanilla and sugar, watching streams of freshly made gelato just fall out perfectly in the tub, streaks of sauces folded into gelato. But My favorite part was holding a spoon under the nozzle just as the gelato flowed out of the machine. That flavor explosion, […]Read more "When I worked at a Gelato Cafe…"
I liked this one! It changed everything I had ever felt about raw eggs, and it will for you too, if you hate egg yolks. This tartine reminded me of a nice spring day, sunny yet chilly, birds chirping outside, aromas from green grass and pink flowers everywhere and that characteristic sensation when the sun warms […]Read more "TARTINE 2, TRIAL 1- Spicy mayo, egg yolk, asparagus salad"
Some of the best chefs I admire have all had a dark patch. Their stories and struggles are so inspirational, not only for how much they have endured, but how focused they were to get that job, to do something they love for a living. Its not easy to do what you love and put […]Read more "Inspired by… The light at the end of the tunnel "