it’s called galaktoboureko, and the moment i laid my eyes on this post from peter at kalofagas, the recipe went directly onto the short list.  because this is what i dream of. not fame, nor fortune, but a big, thick wad of not overly rich, smooth and creamy custard.  and no one pulls this off like the greeks.  and [...]

[Read more →]

there are times when the mere thought of whipping up a dinner is just more than i can bear.  and although you may have guessed this about me, the act of cooking  – just being in my kitchen and creating something delicious – is in my world, one of life’s most wondrous pleasures.  but still… instead [...]

[Read more →]

but not on purpose. you see, i followed the rick bayless recipe word for word, but i used my tan colored organic all natural sugar – and well, i’m pretty certain that may have been the problem.  the small saucepan of simple caramelized syrup felt wrong from the get go.  it never did what it was supposed [...]

[Read more →]

yes. it’s true. there it is. and it doesn’t have to be beautiful. because when you are "THAT FREAKIN AWESOME" looks just do not matter one little bit. unless you’re a woman. this ice cream is brought to you by michael ruhlman who told michael symon who inspired david lebovitz. or something like that. but [...]

[Read more →]

i promised a cake and well, this would be the one. it’s a total hybrid, born of two disjointed thoughts. i’d been thinking about the orangette post featuring edna lewis’s ‘busy day’ cake. because i truly love and appreciate cake. it’s is one of my favorite things. and i like a really good plain cake [...]

[Read more →]

simply cary’s favorite. give the guy a quart of this, set the tv to msnbc and he’d be a happy man. except much to his dismay, i went and tainted this batch with some of my italian candied orange peel. so for him it was ever so slightly substandard and for me it was a [...]

[Read more →]

or tarte tatin. but say it 3x fast after a bottle of cabernet using an affected bad accent – and it’s totally ‘ta tata’… so this is a very, very good thing to have in your repertoire. an old french standby – circa 1889. have cast iron pan, will tarte tatin make. it’s 3 ingredients [...]

[Read more →]