Thai Tea Cookies
Thursday, August 12, 2021
Sunday, August 8, 2021
Wednesday, August 4, 2021
Grits with Brisket
In Asia, we eat rice porridge, also known as congee. And we put some different ingredients in it: egg, some meat, scallions and even ginger. I still make it in the USA, and it's a filling comfort food, especially at night. Recently, though, I started using a Southern (USA) substitute for rice: grits! I make them very creamy (almost soupy), using water, milk, cream or even heavy cream. And don't forget butter! Not shortcuts. I then add a raw egg and let it poach in the grits. Those "lumps" you see in the grits are the egg white. As for meats, I've used shrimp (already boiled), which is very delicious. And in this case, I used some brisket we got at a local barbecue restaurant. Pork and chicken will also do well, of course. Season with salt (or soy sauce) and pepper, then enjoy about an hour or two before bedtime. See how well you sleep!
Saturday, July 17, 2021
Wednesday, June 30, 2021
A Big One
There's that guy again.
I drizzled on some Champagne sabayon. For my sabayon, I used 14 egg yolks (a few more than the usual amount) and twice the called-for Champagne to make it extra good. Made enough for two four-layer cakes, and still have some left over. The raspberries are glazed with apricot jam.
Each layer has Champagne sabayon and raspberry puree. The outside is whipped cream mixed with a bit of raspberry puree.
I made this Raspberry Champagne Cake for a special birthday celebration.
Monday, June 21, 2021
Thursday, June 10, 2021
Sunday, May 16, 2021
Thursday, April 1, 2021
Raining Raspberries
"Raspberry Beret" Champagne Cake
One
Two
Three
I also did another sheet cake, so make that Four.
Should start with Raspberry Beret at the 8:56 mark.
rehearsing for tour
downtown Asheville
Click here for photos of my original Prince "Raspberry Beret" Champagne Cake.
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