I'm a little behind on some of my projects - I've been working this week to try to finish up a photo book from our trip to France. We were in France at the end of June 2009. Any travel to France is certainly going to feature some fantastic food. But it is amazing how when we travel the food…
One thing I enjoy about being part of the IACP (International Association of Culinary Professionals) is attending the annual conference and meeting a variety of authors and chefs from around the country. (This is a bit convoluted, so stay with me.....). One of the friends I have met through the IACP is Nancie Mc Dermott. I didn't realize what a…
More Scones The last post was all about a basic Cream Scone recipe. It is a great starting point and with sugar in the mix is a “sweeter” dough. I also love a more savory style of scone. This is another recipe that I have found works very well and it will please a crowd! Let's face it – adding…
One of my favorite “finger foods” to make for appetizers or parties is Gougères. The simple description is a cheese puff, but I always put ham in mine. The dough is the basic pâte àu Choux pastry dough that can be used for so many different items. This is a fairly simple dough to put together and is a technique…