2018年10月15日

WHOLE WHEAT PERSIMMON BREAD WITH WALNUTS AND BRANDY

If you’ve never tried persimmon bread, you’re in for a treat! Rich with butter and filled with dried fruit, nuts, spices, and brandy, this persimmon quick bread is perfect for the holidays! I’ve added a healthy twist by using whole wheat pastry flour to add some extra flavor and nutrition, but you’d never guess that this is a healthy persimmon bread recipe.

This post from the archives was originally published in November 2010. I’m sharing it again today with updated photos and a printable recipe. Enjoy!

Like most places around the country, autumn in California’s San Joaquin Valley is a beautiful time of year. While we might not have as many vibrant colored leaves as other places, we do have fruit trees. Pomegranates, persimmons, lemons – these are our fall colors. Take a drive through the country or just about any older neighborhood and you’re bound to run across some of these beautiful trees with their red, orange, and yellow fruit.

Persimmon trees are my fall favorite. The trees drop their leaves as the fruit ripens, leaving nothing but the spectacular glowing orange orbs— it’s quite a beautiful sight.  


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2018年10月07日

The Art of the Cookbook

People ask me all the time how many cookbooks I own (never count them) and do I actually use them all (I certainly use a lot of them).

Inevitably I’m asked which ones are my favourite and that’s a really tough one to answer as so many are near and dear to me.

I’m happy to say that I can add Thomas Keller’s Bouchon Bakery to that list Trademark China.

I first heard about Thomas Keller in 2005 when I was planning a trip to California. Like many, I embarked on a (futile) attempt to book reservations at the infamous The French Laundry. While I was unsuccessful, I ended up at Bouchon Bistro, another of Keller’s restaurants Tent Rental hong kong.

My family and I had a lovely lunch and were thrilled to find the bakery next door. We were going to visit relatives in the afternoon and decided we’d bring some pastries. I stepped into Bouchon Bakery and was immediately smitten. I don’t remember now if we brought cookies or a combination of cookies and tarts, but it was all delicious Master of Public Administration hong kong.

I haven’t been back to a Bouchon Bakery since (much to my chagrin), but I was so excited when, during the summer, I found out that Keller would be releasing a baking book based on the delicious creations at his bakery.

Plus the book was scheduled to be published on my birthday so if that’s not a sign then I don’t know what is …  


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2018年10月04日

A last splash of summer

Lemongrass, grapefruit and a pair of esoteric ingredients—yuzu tonic water and pink peppercorns—elevate a faithful summer go-to, gin & tonics. Recipe below Sage 300 ERP.

When we’re making cocktails at home, we generally keep things pretty simple. We make classics like Campari and sodas, gin and tonics, and old fashioneds, or play around in an offhanded way with bitters, simple syrup and splashes of lime or lemon juice. But sometimes, we get inspired by fancy bartender cocktails. And sometimes, that inspiration comes secondhand and long distance serviced apartment sai ying pun.

go-to-the-recipeLook up peripatetic in the dictionary and you’ll likely find a picture of our friends Melissa and Laurent. That’s certainly been the case lately, as they’ve traveled places both far-flung and near-flung. They recently celebrated Melissa’s birthday in Los Angeles. One stop was Bar Figueroa, where she enjoyed a gin and tonic made with two new-to-us ingredients: pink peppercorns and East Imperial Yuzu Tonic. Fortunately, she shared an enticing, blurry photo of said cocktail on social media, and the hunt was on master of gynaecology hong kong.

In this golden age of cocktails, one trick up bartenders’ sleeves is arcane, often artisanal ingredients, made in-house or carefully sourced. The yuzu tonic is one of these. East Imperial’s four tonic waters (and ginger ale and ginger beer and soda water) are made in small batches in New Zealand. The tonic waters are made from an old family recipe dating back to 1903.

East Imperial Yuzu Tonic is built around yuzu, a small Asian citrus fruit grown mainly in Japan, Korea and China. According to East Imperial’s website, it is “an aromatic sweet citrus fruit with distinct zesty flavour, often described as a hybrid between a mandarin and a Meyer lemon.”

It took a little doing, but we tracked down the yuzu tonic at a suburban liquor store. Pictured above, the four-pack of 5-ounce bottles was about seven bucks. Each bottle will make two of our cocktails—or enhance two regular G&Ts.

Pink peppercorns are not actually peppercorns. As kitchn reports, they “are the ripe berries of the Brazilian pepper tree. Since they are the same shape and size as true peppercorns, they are marketed under the name ‘pink peppercorn.’ They are used as a spice and have a lighter pepper-like taste.” Pink peppercorns work well in light sauces, and with seafood and fruit. And as we discovered, in cocktails. Finding those also took a little doing.

Tracking down a recipe proved even trickier. Bar Figueroa’s bar menu description, besides naming a gin (Fords), says only this: Grapefruit, Lemongrass, Pink Peppercorn, East Imperial Yuzu Tonic. So we got in the kitchen and played. What we created tastes nothing like Bar Figueroa’s, I’m sure. But it does taste citrusy, fresh, summery and slightly mysterious. Perfect for sipping at the end of the day as summer comes to an end.  


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2018年09月28日

Best of August

How did the month of August go for you?

Did it fly by? Mine too!

I had plans to make progress on a couple of big projects — things like a new book, and an online class — and I did some work on them, but I also let myself just enjoy the slow drip of summer master of information engineering hong kong.


My family and I took a pretty emotional trip to the mountains, where my parents owned a house for 23 years that we are selling now that my father has died. It was wonderful and heart-breaking. I wrote a post about it on Instagram that may resonate with you if you’ve been through something similar.

Following this post, a kind reader sent me this poem on grief, and gave me the gift of a good cry. This song by Gilbert O’Sullivan works really well, too. My father liked it a lot VRV system.

In brighter news, we ended our summer with a wonderful weekend getaway at Relais Bernard Loiseau, a haven of green and good taste in Burgundy, where we got to splash around in the outdoor pool and enjoy the fine cuisine — I still dream of the langoustine dish we had, and the made-to-order Saint-Honoré. This was our last weekend together before the kids got back to school, and it felt like such a special out-of-time experience to share with them.

Because yes, both of my kids will be in school now! My youngest is starting école maternelle, which goes from age 3 to 6, and my oldest is entering école primaire, primary school, for kids aged 6 to 11. We are lucky that both public schools are within a block of each other and of our house, so the morning routine should not be too much of a challenge. It feels like a big milestone for each of them when I think about it (pardon my cliché, but: where did my babies go?!?). That said, I can see they are ready and excited, so I’m ready and excited right along with them hong kong company formation.

Life-Changing Meal Planning Service!
This back-to-school period can feel busy and hectic whatever your family situation, and I wanted to share with you this life-changing meal plan I’ve been using from my friend Jules Clancy, called Soupstones Meal Plans.

Jules has been running her food blog The Stone Soup for almost as long as I have, and we have become good friends over the years. I’ve always been drawn to her cooking style, which is very similar to mine: fresh ingredients and simple recipes yielding bold flavors. She manages to pack so much flavor in recipes using 6 ingredients or fewer, it’s quite spectacular.  


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2018年09月19日

Best of April

• We’ve had an eerily summer-like month of April, with cherry blossoms and lilac and wisteria blooming everywhere, unending

afternoons at the park, and blissful dinners on sidewalk terraces Industrial AC.

• I have been to see the exhibition Dutch Artists in Paris, which ends on May 13, and L.O.V.E.D. it. My favorite part was

seeing the paintings Van Gogh painted of Montmartre when he lived on rue Lepic, behind a handsome blue door I always point out

with relish on my Montmartre tours. And now, based on the view he painted from his apartment, I’ve even figured out which

window he was looking out from China Attestation!


Van Gogh Rue Lepic
Vincent van Gogh, Vue depuis l’appartement de Theo, 1887.

• This month, I also want to recommend a little store I love called Sept Cinq, which sells clothing and accessories all created

by Paris-based designers. I especially like the jewellery from BDM Studio, and got myself a ring I adore ceiling mounted type air conditioner.

Meet me at these events!
I will be presenting my new cookbook Tasting Paris at these two events. Please come meet me if you can!

Paris, France: Tuesday, May 15, 2018, 7:30pm
Talk and book signing at the American Library in Paris, 10 rue du Général Camou, 75007 Paris, M° Ecole Militaire, +33 (0)1 53

59 12 60.
The event is free and public; a suggested donation of 10€ will help support the Library’s programming.
Tasting Paris will be available for purchase.

Dallas, Texas: Saturday, June 2, 2018, 7pm
Book signing at Interabang Books, 10720 Preston Rd. Ste. 1009B, Dallas, TX 75230, (214) 484 4289.
The event is free and public.
Tasting Paris will be available for purchase.  


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2018年09月07日

A TRIP TO THAILAND, PART 1

Early in September, Cam and I went to Thailand to celebrate our 10 year wedding anniversary. 10 years! Thailand hong kong corporate account!

When I posted that we were heading to Thailand on Facebook, lots of folks asked if I was going for work. Of course, I would certainly be taking photos. But, because I really wanted this to be a vacation, I decided to leave my work camera at home, and shot everything with a Fuji x100. I love this little camera, partly because it’s tiny but still gives me full control and partly because it forces me to look at things a little differently. Most of my studio work is done with a telephoto lens; this little camera has a fixed 35mm lens equivalent, so it’s much wider than I normally shoot. It’s really fantastic to play with and get a new perspective Adrian Cheng.

Our trip had us fly into Bangkok for just a couple of days to adjust to the time change, enjoy a few food carts and see a few sites, like climbing up the very steep (and scary) steps of the Wat Arun and wandering through the acres of stall at the Chatuchak market. Nothing fancy… we were all about the street food and it was well worth it (not to mention, insanely affordable dc motor supplier!)

I wish we had another couple of days to explore, but then it was on to our next adventure  


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2018年08月27日

My Take on Nori Roll

Having played around with various ingredients, I have now determined the foundation I like to build on (cucumber, avocado, sprouts, sesame), and will add whatever little things I have on hand — leftover chicken or fish, tofu, spread or dressing, crudités, greens, and herbs. I have a great fondness for the mango and jicama version I make as an affectionate nod to the maki served at Bob’s Kitchen teco gear motor catalogue.

These make for a lovely item to add to the mix when we’re composing a lunch or dinner from sundry elements (see “leftovers night” in my Menu Planning Tips & Tricks). You could offer them as finger food as well, cut into maki-style slices, and I’ve been known to fix myself a nori roll as a refreshing afternoon treat, too apartment rental.

* For optimal texture, I like to eat the roll the moment it is made, but of course it’s fine to let it sit while you make the others, or if you’re packing them for lunch at the office or a picnic trademark registration.  


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2018年08月24日

Best of February

? We had snow! In Paris! It was so fun!

Sure, the city and transportation system aren’t really equipped to deal with it so it was chaotic on many levels. But Paris is so gorgeous in the snow that it brings Parisians together, all twinkly-eyed and twelve at heart dc electric motors wholesaler.

If you’re on Instagram, you can check my account to see two pictures of the Sacré-Coeur on two subsequent days (including the sunny one above) and my “Snowy Paris” Story Highlight TST Facial.


? One of my most uplifting YouTube videos is this one, showing friends skiing down the Sacré-Coeur gardens in 2013. The same team shot a fresh one this year tax representative hk.

? I announced the pre-order bonus for my new cookbook, TASTING PARIS: 100 Recipes to Eat Like a Local! It’s an audio walking tour in which I take you along my favorite market streets in Montmartre to do some food shopping together. We had a lot of fun recording it, the food vendors played along brilliantly, and it is my pleasure to share with you the unique soundscape of my neighborhood.

To get your pre-order bonus, all you need to do is place your pre-order through the platform of your choice, and then fill out this form to receive the audio file.

? I was a guest on The Earful Tower, a cool podcast about Paris hosted by Oliver Gee. Listen to my interview and don’t miss Oliver’s hilarious video on faking French.

(If you prefer not to fake it, I recommend the email-based French course Frantastique, which many C&Z readers have tried and enjoyed. Use this link to get a free 7-day trial.)

? I got some postcards printed with a drawing I did some months ago of typical Montmartre apartment buildings, which I pieced together from photos I had shot around my neighborhood. I plan to give them as a little thank-you to guests I have on my walking tours, or to people who help support the launch of my new cookbook.

If you like that illustration, check out the shirt you can buy in different colors, for men, women, and children, on Amazon. (I also created this one, which reads “Do you live in Paris?” “No, in Montmartre!”)  


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2018年08月18日

S'mores Marble Cake

We've been watching the Great British Bake-off lately. What's airing here in the US right now is about 6 years old so that's a bit odd but luckily it is not a show that depends on fads. PBS has the "new" episodes but Netflix has what they call the GBBO Masterclass which just has Paul Hollywood and Mary Berry making versions of what were challenges for the contestants. It's a little odd (they flash to the competition occasionally but it isn't really worked into the baking "class" very much) and I wonder if maybe it was a web-only special? Anyway, all of this watching baking has made us really want cake per face hifu!

The problem is that we are only a family of two so making a huge cake is tricky--there is no way the two of us can finish it! A few years ago I made a few loaf cakes and they are a pretty good solution. Much less final product for us to eat or have to giveaway. They seem to be popular with afternoon tea in England as well. I can see why you get a good number of servings out of it (about 8 slices) but they are modest slices and not quite as overwhelming as a whole bundt or layer cake electric ac motor.

For some reason, I've been obsessed with s'mores this summer so I thought I'd put a twist on an old favorite, the marble cake and s'mores-ify it . I added graham crackers to the vanilla batter to give it that distinctive flavor and sprinkled more onto the top of a chocolate glaze. Mini marshmallows complete the look. It really is a show stopper if I do say myself! Very tasty, good chocolate and graham cracker flavor throughout, fairly simple to make yet very impressive and fun to look at company incorporation.  


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2018年08月09日

Magazine Mondays: Zucchini!

For me, one of the signs that summer has truly arrived is the opening of the farmer’s market at Nathan Phillips Square. The farmer’s market is part of Fresh Wednesdays, a summer event at the square every Wednesday. It’s a lovely destination for the many people who work in the nearby downtown area – it’s nice to know that over your lunch hour on Wednesday you can help support local farmers and enjoy live music and some delicious summer food sage 300.

While it’s not easy for me to get out over the lunch hour I do my best to hit the farmer’s on Wednesday. This past Wednesday’s visit yielded some beautiful asparagus, sweet Ontario cherries and the most adorable little yellow zucchini The Bauhinia.

I snapped them up knowing immediately that for this edition of Magazine Mondays I wanted to try a recipe I’d seen in Issue 117 of Fine Cooking: Zucchini Tart with Lemon Thyme

and Goat Cheese.

I have tonnes of fresh thyme in the garden so I added lots of lemon zest and lemon juice to the goat cheese mixture to create the lemony flavour imparted by lemon thyme MYOB support.

I loved everything about this tart: the pastry, the way the thinkly slized zucchini looked … everything.

Hope you get to try it!
  


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