Longan Honey Mousse + Chiffon Cake + Honey Sautéed Nectarines + Blueberries
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My life is getting busier and busier. I will start my internship at Le Bernardin in October. Michael Laiskonis is a very smart and wonderful pastry chef. I am super excited about this.

So these are what did I do this week…
Marjolain

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When I saw FreshDirect selling live lobsters, there’s a voice in my brain telling me to put two in my shopping cart. I didn’t think that they mean it, the live part. When my produce arrived, I saw these two little guys crawling in the box. Oh wow, I was amazed! All I did was sit at home clicking, then “boom!”, two live lobsters showed up.

For the fresh seafood, I like to use the least amount of condiments to let the flavor the the ocean stand out. Since I had the yummiest lobster roll at Harraseeket Lunch & Lobster in South Freeport, MN, I couldn’t forget about how fisherman eat their seafood. So Main-style lobster roll it is.
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Oh yes, it’s a tuna. This week, when I walked into the chef’s demonstration, I saw this gigantic Kindai Tuna lying on the table. I couldn’t stop staring at it. I knew that tuna is big. I did see some pictures from Tsukiji fish market. I was still shocked when I actually looked at the real one. That was way too cool.
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有時晚餐想偷懶, 做個西式料理簡單又無油煙
Eric Kayser’s Sweet and Savory Tarts裡的Curried Cilantro Asparagus Quiche實在很誘人
在前一天晚上把pâte brisée準備好, 當天只需要準備餡料然後組裝, 烤, 工作就結束啦
對我來說, 實在是比中菜簡單太多, 中間很多時間又可以拿來作的事
對於現在很忙的我, 這塔實在是個好物呀!

以下是我稍微改了一點做法的食譜

Pâte Brisée Continue Reading »

With the exam on Tuesday, we said goodbye to puff pastry and hello to Viennoiserie. The most exciting thing this week was that I saw Jacques Pépin!!! There are a lot of chef’s demonstrations at FCI. Famous chefs come and share their food and experience with us. This week was Jacques Pépin. Oh, what can I say, he is super nice and wonderful. I totally felt his warmth in the demonstration. He cooked so effortlessly that it seemed very approachable for anyone to do the same.

He also said something very funny. He said that during his marriage (like forty-some years), he understand this: when he and his wife disagree on something, they go with her decision; when they agree with something, they choose his decision. That way they both get to do what they want.

My exam tray

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To say that food is a big thing in Taiwan would be an understatement. We think about our next meal even while we are still having the current one. Six months prior my annual trip to Taiwan, my mom would ask me the same question every time: what do you want to eat when you’re in Taiwan? Walking in the night market in different cities, you may find lots of interesting things. The variety of food is also amazing. Of course, just like everything, there are trends in night market treats. Some snacks come and go, some stay forever. Taro balls (芋圓 Yu-Yuan) and sweet potato balls (地瓜圓 Di-Gua-Yuan) belong to the later group.

To make these two tasty sweets, we need taro and Asian sweet potato. You can find these in your local Chinatown. Luckily New York has three. Here are the raw materials you are looking for.
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Lazy vareniki is a kind of cheese dumplings that Mike used to eat when he was little. He always has this happy face when talking about it, so I decided to make some. Mike scouted the web for some recipes, there are several variations floating around. In the end I used an amalgamation of them to create these.

Ingredients: Continue Reading »

在學校開始之前 (一個多月竟然已經過了!)
我們跑去Montreal玩了幾天
才一個小時的飛行, 來到了有歐洲fu的城市
比起美國的很多地方來說, Montreal還真是個有美感的地方
不特別做什麼, 就隨便走走隨便看看, 開心就好
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This is the week of puff pastry. Oh I hate to admit, but I kinda brought most of my desserts home. I just couldn’t resist that super flaky, buttery thing. We made one kind of puff pastry (quick, classic, inverse, and chocolate) a day. My arms and hands were sore from the rolling, but still it was a fun week!

Mille-Feuille de Forme Ronde

Vols-au-vent

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