Food Science and Molecular Gastronomy
I confess: I lost all my interest in celebrations in disguise since I turned 18. However….if you live in North America, Halloween doesn’t come unnoticed. Already in Mid-September, shops are full of orange cards and maxi packs of candies of whom it is better to make provision. Halloween is celebrated at school, at work, and the evening of October 31st a lot of kids go back and for, knocking at all neighbours’ doors at the no-stop rhythm of “trick or treat”?
Read Morehere’s no Thanksgiving without a pumpkin pie, which BTW is my favorite Thanksgiving’s treat. I tried to make to smooth the pumpkin taste a bit, by adding some cream cheese and, thus, making something between a pumpkin pie and a pumpkin cheesecake.
Read MoreI told you we were far from closing the vegan chapter :)
I had to try the vegan shortcrust pastry, I can’t help with that. In this recipe, butter is replaced by oil, while eggs are substituted by soy milk that is rich in proteins and lecithin.
Read MoreAfter the matcha gelato and the matcha cake, I didn't resist to try one of the must among the green tea recipes: matcha cookies. For the shortcrust, I have used Ducasse's recipe and added two teaspoons of matcha. Of course, if you have a favorite recipe for the shortcrust, you can use that one.
Read MoreAfter the super nerdy post of Thuesday, I found appropriate to conclude the week with a feeling-good recipe. So, I prepared some shortcrust pastry to make one of my favorite comfort food: occhi di bue (literally translated as beef's eyes). Before freaking out, you should know occhi di bue are typical Italian pastries, made of shortcrust pastry and jam. One pastry is made with two discs of pastry (one of them has a hole in the center, resembling an eye) filled with jam. A simple recipe that requires excellent ingredients (e.g. a good shortcrust pastry) for a great outcome.
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