I say take whatever you bake and make it a hell of a lot better with ice cream. If anything ever doesnt turn out well, it still has potential; either freeze it and use it later as a crumb base for pies or sprinkle into ice cream. Summer may high-light fruits and fruit pies, but right now Im thinking brownies a’la mode. French style ice cream is a darker yellow-base because of the eggs; better known as custard. American (Philadelphia style) is ivory white because it is cream based. Gelato is mainly milk fat verses butterfat. Vegans obviously dont get the egg custard or the heavy butterfat version, but going for a similar consistency or mouth feel is a great … Read More
Four Feast and One Foodie
In a compulsive desire to absorb as much as I can, I always stack my reading: magazines and books of varying degree and topic. Its easier to read a narrative and a non-fiction simultaneously as the themes never seem to over-lap. This past month proved a different fate. I found myself engrossed with one omnivore frenchman, a conscientious omnivore, a “frenchie” baker, and an alternative baker. The fast and delightful read was David Lebovitz’s “The Sweet Life in Paris.” I have taken his item-specific classes when he passed through Dallas on occasion, (i.e chocolate series and ice cream making) so i was excited to get ahold of a more personal scoop on the man. He is very whimsical with ideas … Read More