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Posts Tagged ‘Chez Panisse’

I stopped across this recipe many times–a couple times here, and another few times here.  Each time, it never occurred to me to bookmark it because it looked strange and… healthy.  It’s as though someone decided to toss a whole bunch of healthy ingredients together and called that a dish.  Hey, that’s what the whole wheat pasta thing does to anything ;)

A year after I first saw the recipe, I bookmarked it, so something must have happened between now and then.  I am pretty sure I haven’t been bought by the health factor because clearly, I have no problem with baking up a storm.  Not only that, the ingredients looked like they didn’t belong together.

At least, at first glance, and a few more glances.

After a while, I saw that perhaps, they do fit together in the nutty theme of things.  Whole wheat adds nuttiness, as does slightly browned cauliflower.  Walnuts are umm, self-explanatory.

Plus, the colors of the pasta look pretty.  I am always bought by visually-pleasing things ;)

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My morning routine consists of answering personal emails and sifting through food blogs.  That’s right–I read food blogs in the morning as inspiration for the rest of the day.  It’s my cup of coffee in the morning!

One morning, I saw a blog post about the CJ Olson Cherry stand in Sunnyvale, I knew exactly where I must go that day.  Although the CJ Olson Cherry stand is considered a Sunnyvale institution and reminder of the days when the Silicon Valley used to be called the Valley of Hearts’ Delight, I have never been to the fruit stand in the 18 years I have lived in the South Bay.  The name would always come up from time to time, but it never piqued me enough to venture on out there.

However, I was suddenly craving for pie, and the lure of an amazing cherry pie was too good to pass up that I had to drag a friend along for the adventure.  The pie, of course, was wonderful and buttery and bursting with cherry.  Then, I wondered over a bite-ful of pie, Why don’t I make pies?

Oh yeah, I forgot that I am terrified (and fascinated) by the pate sucree dough that make or break pies.  It’s an irrational fear, but I realize that while I like the filling, I like the crust much more.  Thus, it is a big deal to me if the crust isn’t “right” and I am left with copious amounts of filling!

I must find the perfect tart dough, and the way I am going to test it is if it works beautifully in something low-key and charming like galettes!

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