Food, Photography and Bon Mots
Happy Halloween from those of us here at Blue Cayenne. Juliet, our chief quality officer, is particularly into the Halloween party mood today. She is all dressed up in her frilly Halloween collar and can’t wait until the doorbell starts ringing tonight. Did I…
This lemon-spice cake is my recipe gift to you today. It’s a visiting cake. The occasion? This week marks Blue Cayenne’s second birthday. Woo-hoo! Let’s party! But, what in the world is a visiting cake? Cooking diva Dorie Greenspan (Dorie’s Cookies, Baking Chez Moi, Around…
Pucker up for this one. This Lemon Buttermilk Ice recipe is adapted from one authored by Steven Satterfield, executive chef/co-owner at Atlanta’s Miller Union and author of the Root To Leaf cookbook. ( Amazon: Root To Leaf ) Satterfield is a James Beard Foundation award winner…
This is the easiest vanilla ice cream recipe ever. You should make it now before you are priced out of the vanilla aisle! During normal times, vanilla, approximately 80% of which is produced in the hardscrabble African island-nation of Madagascar, is the second most expensive…
For the love of plums… I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold –“This is just to say” by William Carlos Williams William Carlos Williams…
It is turn-on-the-air conditioner hot here in Huntington Beach. Even tiny Juliet who thrives on two long walks a day just stares at me in disgust when I pick up her leash. Here she is giving me some too-hot-to-walk side eye. It’s certainly not cooking…
Yotam Ottolenghi. <sigh> This Ottolenghi recipe was featured recently on the NY Times food site and it is wonderful. The crumb is light and the almond flour gives this little cake a delightful texture. This cake is so good, in fact, that it is almost…
Wow! Just wow! What do you get when you combine a shortbread crust, a frangipani custard base and beautiful just-in-season apricots from the farmers’ market? This tender and absolutely stunning tart! Take my advice and eat this tart just warm from the oven when the warm apricots…
Apparently Queen Elizabeth is a foodie. She loves raspberry jam cookie sandwiches, white peaches, Dubonnet and gin, and chocolate biscuit cake. Scones are a constant at her tea table where she reportedly crumbles some of them up and slips them under the table to…
Olive oil in a cake? Yuck. Don’t get me wrong. I love olive oil. I regularly drive to Los Alamitos’ Antica Olive Oil store to buy the best olive oils I can find. There, I enthusiastically swirl, sniff, sip and swallow the various offerings freshly poured…
