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Archive for the ‘Creme Anglaise’ Category

At this point you can probably tell I heart Mark Bittman. What’s not to like about unfussy, tasty food? Like playing up strawberries with something other than Cool Whip but with almond creme anglaise per this recipe. I am crazy enough to spend all day making puff pastry from scratch, but more often than not, I’m happy to let plain, barely-touched seasonal fruit take center stage. It reminds me of reading about the slightly ridicul-a and precious Chez Panisse dessert called “White Peach”: just a ripe, juicy peach served on a plate with a knife. Sometimes you pay $8 a peach to realize that restraint and simplicity are key.

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