Caitlin Freeman. Photo: Charles Villyard

Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, “Modern Art Desserts,” details recipes and stories from her self-made dream job: responding to art through food.

Freeman co-owned Miette pastry shops before opening the Blue Bottle Coffee bar at SFMOMA’s rooftop garden with her husband James. From Miette, she brought along artist and pastry chef Leah Rosenberg, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the first dessert to have ever received a cease and desist letter.

Click on any photo to view full-sized images and activate the slideshow

Freeman credits painter Wayne Thiebaud with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like lemon soda with bay ice cubes, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”

Dessert is based on Garry Winogrand’s “Kerrville, Texas” (1977). Photo: Willa Koerner.

Freeman’s latest concoction, inspired by a Gary Winogrand photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, Bread. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says:

“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”

“Modern Art Desserts” was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at modernartdesserts.com.

Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013

The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR

Post by Alan Greenblatt, The Salt at NPR Food (4/17/13)

Robyn Sue Fisher’s ice cream shop, Smitten, in San Francisco’s Hayes Valley, may at moments resemble a high school chemistry lab, but that’s because Fisher uses liquid nitrogen to freeze her product.

Nitrogen is “a natural element,” she notes. “It’s all around us.”

What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.

Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.

The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.

“This is the best ice cream I ever had,” says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.

The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.
Photo: Alan Greenblatt/NPR

Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.

“Knowing there are only a few ingredients makes me feel like I can indulge,” says customer Claire Kensington, the founder of a food, fashion and sex website, who’d returned two days after her last serving for some more mint chip.

Of course, there’s nothing new about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that Wired felt inspired to put together this how-to guide. (As we reported last year, sometimes these culinary experiments can go dangerously wrong.)

At New York’s Eleven Madison Park, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.

“It gives us the opportunity to do a little performance before the guests that’s really easy and quick, and at the same time entertaining,” says Angela Pinkerton, the restaurant’s head pastry chef. “Liquid nitrogen is fun to watch, and everyone’s curious about it. It looks cool.”

It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream’s stirring at Smitten. Fisher started serving ice cream out of a kid’s red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:

The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten’s smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.

“Because it is a different texture than any other ice cream,” says Kensington, “it feels like a new experience, like a new treat.”

Copyright 2013 NPR.

We wish this one was televised, too: Alice Waters, Martin Yan, Joanne Weir, Virginia Willis, Nell Newman, Rick Bayless, Thomas Keller, Charles Phan, Joel Riddell and Irvin Lin were among the folks who took the stage for Tuesday night’s 2013 International Association of Culinary Professionals (IACP) awards ceremony in San Francisco. Oakland Food Connection and food incubator La Cocina were also honored. IACP’s professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “Dirt to Digital” theme this year.

Check out the full list of award finalists and the grand list of winners. While the awards ceremony stretched out over a few hours and was oddly lacking any form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of Libbie Summers, whose Salted and Styled blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher Peter Workman, who passed away just this week. It was also emotional for Lifetime Achievement Award winner Alice Waters, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing–wise words from the founder of Chez Panisse and the Edible Schoolyard. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart Darina Allen, whose Ballymaloe cooking school she visits every year (for her birthday).

When Charles Phan won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with Tasting Table Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.”

“Jerusalem: A Cookbook” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and Marion Nestle garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the Bouchon Bakery cookbook garnered an award for Food Photography and Styling, and the Dining Around with Joel Riddell radio show won in the Long Format Audio category. The team at Chronicle Books may still be celebrating given their author Diane Morgan won for her book, “Roots: The Definitive Compendium with more than 225 Recipes.”

Culinary Tour Operator of the Year went to Copita chef Joanne Weir, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I’m available,” a sentiment which was echoed by the next winner.

The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field–it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one “stands on the shoulders” of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.

Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out $750 to $950 to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really.

Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person:

• What is this conference about for you?
• The theme of the conference is Dirt to Digital; what does it mean to you?
• How does the theme translate to the food industry?
• What did you learn about in the workshops and what are the clear trends that emerged from the conference?

Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.

Corby Kummer is a senior editor at The Atlantic magazine. Known as “the dean of food writing,” Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.

Kummer: This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.

IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named “Dirt to Digital” because online is where all of the IACP members need to be marketing themselves and their products.

With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.

Danielle Gould is the Founder and CEO of Food+Tech Connect, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.

Gould: This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale.

In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product.

“Dirt to Digital” is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.

I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren’t very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space.

Sandor Ellix Katz, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.

Katz: I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with Bruce Aidells when we caught up with him and Aidells shared the table with us while we caught up.]

Aidells: What’s good sauerkraut without good sausages?

Katz: A kraut — quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.

The theme of the conference is significant. What does “Dirt to Digital” mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don’t need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing.

For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands.

Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of Copita, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.

Weir: This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session.

I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita–they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.

For me with “Dirt to Digital,” I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm — and my next series is called “Fresh” for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so ‘Chez Panisse’ of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be “Back to Passion.”

IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.

My trend is always Mexican, and that comes with owning Copita. I saw the trendologist Kara Nielsen here and she said, “You couldn’t be in a more trendy thing, with Mexican food and tequila.”

I do modern Mexican food.

We used to think of Italian red tablecloths and Chianti — yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference.

Sarah Copeland is the Food Director at Real Simple and author of “The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.

Copeland: A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.

On “Dirt to Digital,” one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out.

I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects.

On almost every panel I ask, ‘What’s the best panel?’ This year, everyone is focusing on video. I worked at the Food Network — and yet this industry has been print for so long. With Hungry and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book ‘Feast’ from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.

You could cut up to half the fat from chocolate without sacrificing taste by infusing it with fruit juice, scientists say.
Photo: iStockphoto

Post by Audrey Carlsen, The Salt at NPR Food (4/8/13)

Chocoholics, rejoice!

British scientists have developed a new fruit-juice-infused chocolate that they say has up to 50 percent less fat than the regular stuff. And it’s tasty, too.

The scientists, led by University of Warwick’s Stefan Bon, created the hybrid chocolate using a blender to generate microscopic droplets of fruit juice fine enough to blend into molten chocolate.

Bon and his team presented their research on Sunday at the annual meeting of the American Chemical Society in New Orleans.

According to Bon, these “micro-bubbles” of juice preserve that oh-so-satisfying velvety texture of chocolate, while also replacing much of the fat content. “This approach maintains the things that make chocolate ‘chocolatey,’ but with fruit juice instead of fat,” he explains.

Sneaking fruit juice into chocolate may not change the “mouth feel” of the much-beloved treat, but Bon admits that it does subtly affect the taste.

“Obviously, the blend of fruit juice and chocolate gives it a twist,” he writes in an email to The Salt. However, since the juice is spread out in the chocolate, Bon says that the taste isn’t overwhelming and instead gives the chocolate “a hint of juice flavor.”

So far, Bon’s team has made chocolate infused with apple, orange and cranberry juice. And if you don’t like fruit in your chocolate, don’t worry. The scientists say that it’s also possible to use other fluids to lower chocolate’s fat content — diet soda, vitamin C water, even alcohol (though that raises a whole new set of issues.)

For the boozy chocolate, the scientists had to develop a completely different infusion method. Instead of using a blender, they thickened up the chocolate using particles of agar gel, often used as a stabilizing agent in food.

“Using this alternative technique, we can not only introduce fruit juice and water, but also alcoholic beverages,” writes Bon.

Although chocolate contains antioxidants, the potential health benefits of indulging in this treat can be negated by its high fat content if you overindulge. According to Bon, a two-ounce serving of dark chocolate can contain around 20 percent of your total daily recommended fat intake.

“We have established the chemistry that’s a starting point for healthier chocolate,” says Bon.

But don’t run out to the candy store quite yet. Bon says that it’s now up to the food industry to “take the next steps and use the technology to make tasty, lower-fat chocolate bars.”

And while some chocolate purists may disagree, I, for one, see no problem sinking my teeth into a delicious bar of reduced-guilt chocolatey goodness.

Copyright 2013 NPR.

My editor and I wondered what it is like to be a woman in the culinary field right now. I talked to three Bay Area women: Elvia Buendia of the newly opened La Luna Cupcakes, Prospect Restaurant Chef and Partner Pam Mazzola, and Strong Table Owner Fontaine McFadden. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the “state of women” in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words:

Elvia Buendia. Photo courtesy of Eric Wolfinger

As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and La Cocina, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance!

My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, “how are you going to open a business if you don’t even speak English?” And I always told them, “I’m going to sell my cupcakes, not my English skills.”

Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I’m doing well with constant support from programs such as La Cocina.

La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are Leticia Landa, Carola Mulero, and Daniella Sawaya. Without their help, support, and words of wisdom, I do not know where I would be.

Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.

Pam Mazzola. Photo courtesy of Jeannie O’Connor

I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (Nancy Oakes) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.

I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.

Fontaine McFadden. Photo courtesy of Fontaine McFadden

My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at Hands On Gourmet where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It’s been crazy and amazing and I have a long way to go, but I’m excited to take on the hard work ahead.

To get at the very broad question of what it’s like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can’t really separate out my experience in the workforce as a woman without first pointing to them.

I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I’ve been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don’t believe that something is possible or impossible just because I am a woman.

Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress… whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more.

Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I’ve gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I’m feelin’ good.

Marshmallow eggs made with homemade flavored sugar are a colorful treat at Thomas Keller’s Bouchon Bakery in Beverly Hills, Calif. To make them, pipe homemade marshmallow into hollow plastic eggs. Photo: Doriane Raiman for NPR

Listen to the Story on Morning Edition

Post by Camila Domonoske, The Salt at NPR Food (3/29/13)

After 40 long days of Lenten abstention, Easter is a time for indulgence. And for those of us who don’t observe Lent — well, who can resist all those chocolate bunnies? It’s a time for sweets, with or without an excuse.

But if you’re looking for Easter indulgences that are a little more refined than Peeps and jelly beans, take a cue from renowned chef Thomas Keller, whose Bouchon restaurants are as famous for their baked goods as they are for their bistro fare.

Earlier this week, NPR’s Renee Montagne visited the kitchen of the Bouchon restaurant and bakery in Beverly Hills, Calif., for a taste of some of Keller’s takes on classic Easter sweets.

Most of us can’t sneak a taste of Keller’s hot cross bun frosting, like Montagne did, but thanks to the cookbook Bouchon Bakery, which Keller co-authored, we can re-create some of those treats at home. Be warned, though: Keller’s standards are exacting, and reproducing some of his items requires extra prep work — and maybe some shopping for new kitchen tools.

For precision baking, Keller says a scale is crucial; flour can easily shift in density, so measuring in cups is dangerously inaccurate, he argues.

“Throw away your measuring cups,” Keller tells Montagne. “Buy yourself a gram scale instead.”

Other items you might need that may not be kitchen staples, like acetate sheets and powdered food coloring, make cooking easier and cleanup far less stressful.

Keller led NPR through the process of making three Easter treats from his kitchen. Recipes for all three can be found farther down.

The Bouchon Bakery cookbook demonstrates how to apply the frosting “cross” on a pan of hot cross buns.
Photo: Deborah Jones/Artisan Books

Hot cross buns date back hundreds of years and have traditionally been made on Good Friday. These dough rolls marked with a cross had a religious component, certainly, but they’re also symbolic of another kind of devotion, Keller explains. “Eating the hot cross bun with your friend meant that you’d be friends for life, so it really signified that kind of friendship in a positive way,” he says. “And then there’s another myth: If you kept a bun for an entire year, it would not go moldy, and if you became sick and you ate it, it would cure whatever sickness you have.”

Bouchon’s version is a rich brioche roll studded with dried currants and cranberries. Pastry chefs top the brioche with a cross of white confectioners’ sugar frosting, spiced with cinnamon and cardamom. Myths aside, don’t let them sit for a year: They’re best eaten the same day they’re baked.

Marshmallow Eggs

Keller has fond memories of that springtime staple, Peeps: “They’re very cute,” he says, “and, you know, they remind us of when we were kids. I mean, we ate those all the time.”

Bouchon’s egg-shaped, homemade marshmallows turn that childhood memory into a grown-up treat. The marshmallow imparts a richness that can come as a surprise — Montagne describes it as “almost like thick cream.”

Thomas Keller’s Bouchon Bakery makes a variety of carrot-themed desserts — carrot cake, carrot muffins and carrot cupcakes — to celebrate Eas Photo: Doriane Raiman for NPR

The last recipe is a little less obviously Easter-related, but Keller says carrot muffins are a holiday staple. “Bunnies eat carrots. We’ve got to have carrots involved in Easter, because that’s Bugs Bunny’s favorite vegetable,” he jokes. And there’s a benefit to having carrot muffins on your table of holiday indulgences: “Everybody loves it, because in many ways you think it’s really, really healthy for you,” Keller says. “It’s a way of being sinful, but also being responsible to some health concerns.”

If you’re making carrot muffins at home, the key is to start with the right kind of carrots: the small, skinny ones that come in bunches, rather than the larger “horse carrots” you might use for soup. “We want to have the sweetest possible carrot that we can get,” Keller says, which means carrots less than an inch in diameter.

Look below for Keller’s recipes for hot cross buns, marshmallow eggs and carrot muffins. Be sure to set aside ample time for these treats — they are all multiday projects, with some sort of overnight component. After all, you don’t cook your way to three Michelin stars by taking shortcuts.

Recipe: Hot Cross Buns

Makes 12 buns

For The Buns

3/4 cup (122 grams) dried currants
1/2 cup (61 grams) dried cranberries
1/2 teaspoon (3 grams) vanilla paste
Brioche Dough For Hot Cross Buns (recipe follows)
Egg Wash (recipe follows)

For The Icing

2 1/4 cups (258 grams) powdered sugar
3/8 teaspoon (1 grams) ground cinnamon
3/8 teaspoon (1 grams) ground cardamom
2 1/2 tablespoons (40 grams) whole milk

This recipe was developed by Bouchon Bakery’s head baker, Matthew McDonald. The buns are loaded with currants and cranberries and piped with an icing spiced with cinnamon and cardamom. It’s the beguiling addition of cardamom to just the right amount of cinnamon in the icing, and the way the spices play off the fruit, that gives these buns their zing. Hot cross buns are an English tradition on Good Friday, but they’re so good we hope you’ll make them all year round.

You’ll need a quarter sheet pan and a disposable pastry bag. Buns baked in a convection oven will have a slightly higher rise and a more even color.

For The Buns

Combine the currants and cranberries in a medium bowl and pour 2 cups boiling water over them. Let sit for 5 minutes to plump the fruit, then drain and pat dry with paper towels. Dry the bowl, return the fruit to it, and toss with the vanilla paste. Set aside.

Spray a large bowl with nonstick spray. Run a bowl scraper around the sides and down to the bottom of the bowl of brioche dough to release the dough and turn it out onto a lightly floured work surface, adding flour only as needed to keep it from sticking.

Chef Thomas Keller demonstrates how to apply homemade icing to his hot cross buns. Photo: Doriane Raiman for NPR

Stretch the left side of the dough out and fold it over two-thirds of the dough, then stretch and fold it from the right side to the opposite side, as if you were folding a letter. Repeat the process, working from the bottom and then the top. Turn the dough over, lift it up with a bench scraper, and place it seam side down in the prepared bowl. Cover the bowl with plastic wrap or a clean dish towel and let the dough sit at room temperature for 45 minutes.

Repeat the stretching and folding process, then return the dough to the bowl, seam side down, cover, and let sit for another 45 minutes.

Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the paper.

Use the bowl scraper to release the dough and turn it out onto a lightly floured work surface. Using a bench scraper, divide the dough into 12 equal portions (78 grams each). Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the work surface to form a ball. Continue to roll until the dough is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands and roll 2 portions at a time.) Set the balls on the prepared pan in 3 rows of 4. Brush the tops with egg wash.

Cover the pan with a plastic tub or a cardboard box and let proof for 1 to 1 1/2 hours, until the balls have risen and are touching.

Preheat the oven to 325 F (convection) or 350 F (standard).

Brush the tops of the buns with egg wash again. Bake for 17 to 22 minutes in a convection oven, 25 to 30 minutes in a standard oven, until the tops are a rich golden brown and, when tested with a toothpick, the centers are baked through. Set the pan on a cooling rack and let cool completely. (If freezing, do not ice the buns at this point.)

For The Icing

Sift the sugar, cinnamon and cardamom into the bowl of a stand mixer. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to distribute the spices evenly. With the mixer running, slowly add the milk. Scrape down the sides and bottom of the bowl, increase the speed to low, and mix for 30 seconds to 1 minute, until smooth.

Transfer the icing to the pastry bag. Cut off 1/4 inch of the tip. Starting at the left side of the top corner bun, pipe a continuous strip of icing across the center of the first row of 3 buns. Repeat with the remaining 3 rows. Then repeat in the opposite direction, across the 3 rows of 4 buns, working in the opposite direction, to create a cross of frosting on each bun. Serve the whole pan, or cut into individual buns.

The buns are best the day they are baked, but they can be stored, before icing, wrapped tightly in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week (see note on defrosting frozen baked brioche pastries).

* Note on freezing unbaked brioche pastries: Unbaked brioche pastries can be frozen after they are formed, but before they are proofed, wrapped in a few layers of plastic wrap, for up to 1 week. When ready to use, remove from the freezer and proof the dough as directed, keeping in mind that the proofing may take up to 5 hours.

* Note on defrosting frozen baked brioche pastries: Defrost, still in the plastic wrap or in the container, in the refrigerator. Leaving the pastries wrapped or in the container means any condensation will form on the outside, not on the pastries. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes.

Recipe: Brioche Dough For Hot Cross Buns

2 1/2 cups plus 2 1/2 tablespoons (372 grams) all-purpose flour
2 3/8 teaspoons (8 grams) instant yeast
3 tablespoons plus 2 teaspoons (44 grams) granulated sugar
1 1/2 teaspoons (9 grams) fine sea salt
1/2 cup plus 3 1/2 tablespoons (186 grams) eggs
1/4 cup (63 grams) whole milk
5.8 ounces (167 grams) unsalted butter cut into 1/2 -inch cubes

Brioche is a bread that’s enriched with butter and eggs. There are different ways of making it, with different proportions of butter. Everything should be at room temperature so the dough comes together beautifully. The dough then gets folded and is fermented in the refrigerator overnight.

To mix the dough, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients, except the butter, and mix on low speed for 4 minutes. Continue to mix on low speed for 30 minutes. (At this point there will be some dough sticking to the sides of the bowl.) Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Continue to mix for 10 minutes.

Recipe: Egg Wash

Break 1 or more eggs, as needed, into a small bowl and whip with a fork or small whisk to combine the white(s) and yolk(s) well. Strain through a fine-mesh strainer before using.

* Note: We use egg washes often. If you want a nice shine on a dough, give the dough two brushings of it: The first brushing acts as a sealer, and the second is more like a glaze. At the bakery, because we egg-wash great volumes of products, we put the egg wash, strained, into a spray gun, paint gun or airbrush. This not only gives us a uniform coating, it’s also very gentle on the dough, which is important if it’s a proofed and delicate croissant, for example. If you’re only egg-washing a small quantity, use a pastry brush.

Excerpted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.

Recipe: Marshmallow Eggs

Thomas Keller demonstrates how to prepare and open his recipe for his marshmallow eggs at his Bouchon Bakery in Beverly Hills. Photo: Doriane Raiman for NPR

Marshmallows, just mixed and still warm (recipes follow)
1/4 cup plus 1 tablespoon (90 grams) white or colored decorating sugar, store-bought or homemade (recipes follow)

At Easter, the team loves to make marshmallow eggs. When you serve them in all kinds of colors, they’re a joy to behold, especially for kids. We make different flavors and colors, coat them in various decorative sugars, and place them in egg cartons. For vanilla eggs, we use plain sugar, but for the raspberry we use our raspberry sugar and for the lemon, our lemon sugar. When people first open the carton, they think it’s filled with dyed Easter eggs, not marshmallows. Be sure to buy sturdy plastic eggs to use as molds; the cheaper ones are really flimsy. Note that the marshmallows and decorating sugar should rest overnight before coating the eggs.

You’ll need twelve two-piece plastic eggs, a clean egg carton, and a pastry bag with a 1/2-inch plain tip.

If the plastic eggs are new, open them, wash them and dry thoroughly. Spray the inside of both halves of each egg with nonstick spray and set them in the egg carton.

Fill the pastry bag with the warm marshmallow mixture. Holding the tip close to the bottom of an egg half, slowly pull up as you fill the half completely; try not to leave any air pockets. Fill the other half and fit the top and bottom together — there will be some resistance, but they must be secure to form a perfectly shaped egg. Wipe off the excess marshmallow that oozes from the egg with a damp paper towel. Repeat with the remaining eggs. Stand the filled eggs in the egg carton and let them sit at room temperature overnight.

Put the decorating sugar in a small bowl. Remove the eggs from the molds. Toss the eggs in the sugar and then stand them in the egg carton.

If they will be served within a few hours, let the eggs sit at room temperature. For longer storage, place the egg carton in a large covered container for up to 2 weeks.

For Vanilla Marshmallows

Makes about 4 dozen 1-inch marshmallows (250 grams/8.8 ounces)

1/2 cup (5 grams) powdered sugar
1/2 cup (6.4 grams) cornstarch
4 sheets (9.6 grams) silver leaf gelatin
1/4 cup plus 2 tablespoons (87 grams) egg whites
1/4 vanilla bean, split lengthwise
1 cup plus 2 tablespoons (225 grams) granulated sugar
1/2 cup (112 grams) water
2 1/2 tablespoons (50 grams) light corn syrup

Marshmallows may seem mysterious and complex, but they’re really easy — nothing more than meringue set with gelatin. If you can make a meringue, you can make your own marshmallows. They’re playful and fun, and they can be made in different flavors. We make lemon, raspberry and vanilla marshmallows, but you could add jams or pistachio paste for different flavors (add 15 to 20 percent of the weight of the egg whites and sugar).

You’ll need an 8-inch-square baking pan, an 8-inch-square piece of acetate, and a Thermapen or other candy thermometer.

Mix the powdered sugar and cornstarch together. Line the baking pan with plastic wrap and sprinkle the plastic wrap generously with the powdered sugar mixture; set the remainder aside.

Place the gelatin in a bowl of ice water to soften.

Spray one side of the piece of acetate with nonstick spray; set aside.

Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a small pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.

Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean and add the seeds to the egg whites.

Combine the granulated sugar, water and corn syrup in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 250 F/121.1 C.

Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the whites at medium peaks when the syrup reaches 281 to 284 F/138 to 140 C. Should the whites reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.

After the marshmallow has set, open the plastic shell and dip the egg in flavored and colored sugar, as Thomas Keller demonstrates here. Photo: Doriane Raiman for NPR

When the syrup reaches 281 to 284 F/138 to 140 C, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy and warm but not hot.

Spray a spatula with nonstick spray. Spread the marshmallow evenly in the prepared pan. Top with the acetate, sprayed side down, and gently press it against the marshmallow to make the top perfectly smooth.

Set a piece of parchment paper larger than the marshmallow on a large cutting board.

Remove the sheet of acetate. Coat the top of the marshmallow with some of the reserved powdered sugar mixture. Flip the marshmallow onto the parchment paper, remove the plastic wrap, and sprinkle with more of the powdered sugar mixture as necessary.

It can be difficult to cut marshmallows evenly. Spray a large chef’s knife with nonstick spray and trim the sides of the marshmallow square, then cut into 1-inch cubes (or other shapes), using a ruler as a guide. Clean and respray the knife before each cut. If the marshmallows are sticky when you separate them, dust them lightly with additional powdered sugar mixture.

The marshmallows can be stored in a covered container at room temperature for up to 3 days.

For Raspberry Marshmallows

Omit the vanilla bean. If desired, add 2 drops red food coloring, preferably Chefmaster Red Red, to the warm marshmallow mixture and mix just to combine. Remove the bowl from the mixer stand and gently whisk in 12 grams/2 tablespoons raspberry powder. Spread the marshmallow in the pan and proceed as directed.

For Lemon Marshmallows

Omit the vanilla bean. If desired, add 6 drops yellow food coloring, preferably Chefmaster Lemon Yellow, to the warm marshmallow mixture and mix just to combine. Add the grated zest of 2 lemons (12 grams/2 tablespoons) and mix to combine, then spread the marshmallow in the pan and proceed as directed.

Recipe: Colored Decorating Sugar

For Raspberry Sugar

1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar
6 drops diluted citric acid (see Note)
1/2 teaspoons (1 gram) dehydrated raspberry powder, or as needed
Powdered oil-soluble red food coloring

For Lemon Sugar

1/4 cup plus 1 1/2 tablespoons (100 grams) large-crystal sparkling sugar
6 drops diluted citric acid (see Note)
3/4 teaspoons (1.5 grams) grated zest of 1/2 lemon (use a rasp grater)
Powdered oil-soluble yellow food coloring

Don’t be tempted to use liquid food coloring; it won’t work here. If you’d like, wear a pair of plastic gloves to avoid staining your hands.

Place the sugar in a small bowl. Stir in the citric acid, raspberry powder or lemon zest, and just the amount of food coloring that fits on the tip of a small paring knife (less than a pinch), then use your hands to work the mixture together. If you’d like, add a little additional powder and/or food coloring. Spread the sugar on a baking sheet and let it dry overnight at room temperature.

* Note: To make diluted citric acid, combine 3/8 teaspoon (2 grams) citric acid and 3/4 teaspoon (2 grams) water in a small cup and stir to dissolve the citric acid.

Excerpted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.

Recipe: Carrot Muffins

The Bouchon Bakery cookbook highlights the streusel topping on Keller’s carrot muffin Photo: Deborah Jones/Artisan Books

For The Batter

1 1/4 cups plus 2 teaspoons (180 grams) all-purpose flour
1/2 plus 1/8 teaspoon (3.11 grams) baking soda
1/4 teaspoon (1 grams) baking powder
3/4 plus 1/8 teaspoon (2.3 grams) ground cinnamon
1/2 plus 1/8 teaspoon (2 grams) kosher salt
1 cup plus 2 teaspoons (207 grams) granulated sugar
1/2 cup plus 2 tablespoons (142 grams) canola oil
1/4 vanilla bean, split lengthwise
1/3 cup (80 grams) eggs
1 3/4 cups (212 grams) shredded carrots
Generous 1 1/4 cups (180 grams) Oat Streusel Topping (recipe follows)

You’ll need a 6-cup jumbo muffin pan and muffin papers.

This is a good basic carrot muffin, and we sprinkle it with a great oat streusel for even more flavor and texture.

Carrots — and other vegetables, such as zucchini — add moisture to muffin and cake batters. Carrots are so plentiful that we often take them for granted, but all carrots are not alike. I hope you’ll pay a little extra for bunch carrots, carrots still with their tops, rather than the ones in plastic bags. The quality makes a big difference when they’re a major part of the recipe.

This recipe uses vegetable oil, not butter, and if you omit the streusel, it is dairy free.

Place the flour in a medium bowl. Sift in the baking soda, baking powder and cinnamon. Add the salt and whisk together.

Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.

Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.

To bake the muffins: Preheat the oven to 425 F (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.

Spoon the batter evenly into the papers, stopping 3/8 inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.

The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

For The Oat Streusel Topping

Makes 4 cups (544 grams)

1 cup (142 grams) all-purpose flour
1 1/4 cups plus 1 tablespoon (107 grams) old-fashioned oats
1/4 cup plus 3 1/2 tablespoons (106 grams) toasted wheat germ
1/2 cup plus 2 1/2 teaspoons (lightly packed) (50 grams) light brown sugar
2 tablespoons plus 1 1/4 teaspoons (29 grams) granulated sugar
1/2 teaspoon (1.2 grams) ground cinnamon
1/2 teaspoon (0.5 gram) freshly grated nutmeg
1/8 teaspoon (0.4 gram) kosher salt
1/4 vanilla bean, split lengthwise
4 ounces (113 grams) cold unsalted butter, cut into 1/4 -inch pieces

Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.

Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

* Note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

* Note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325 F oven (standard) for about 5 minutes, if desired.

Excerpted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.

Copyright 2013 NPR.

It’s that time of year again to let the luck of the Irish rub off on us. Every year, I take this as an excuse to whip up a batch of my favorite homemade Irish Cream.

It’s always a fun little self-imposed challenge of mine to figure out what to do with all that Irish Cream. This year, we’re classin’ it up with cream puffs: Irish Cream Cream Puffs. Double the cream. How could you go wrong with that?

Cream puffs are made from a versatile dough called pâte à choux. It’s a lot easier than it seems to make this impressive looking dessert. Here’s how you do it:

Melt a stick of butter with water, a pinch of salt, and a touch of sugar. When it just starts to boil, dump in all the flour at once and stir like crazy.

Soon enough your dough will form a ball and pull away from the sides of the pan. Off the heat and stir more to cool down the mixture. There’s a lot of stirring in pâte à choux, but the arm workout is worth it. Cream puffs and buff arms – a winning combination.

Add your eggs one at a time, each time stirring until smooth before adding the next egg.

Your dough will get slippery and clumpy looking when you first add the egg. Don’t sweat it. Just keep stirring.

It will smooth out. Trust me.

Add your Irish spirit and transfer the dough to a piping bag fitted with a round tip.

Now here’s the fun part. Pipe out your puffs into the shape of a Hershey Kiss (or gnome hat).

Wet your fingers and tap down the tips of the cream puffs so they don’t burn when you bake them up. And into the oven they go!

Meanwhile, whip up your Irish Cream Cream into soft, billowy mounds that you want to ski in. Transfer to a piping bag and keep chilled in the fridge.

When the puffs are done, take the tip of a paring knife and make a little hole in the bottom. Fill those puffs with creamy goodness. And just wait for those sassy leprechauns to shower you with gold.

Irish Cream Cream Puffs
A St. Paddy’s Day treat fit for a classy leprechaun. Green for good luck. Stuffed with Irish Cream Cream for deliciousness.

Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling and Assembly Time: 30 minutes
Total Time: 1 hour 35 minutes

Yield: about 36 cream puffs

Ingredients:

1/2 cup (4 ounces) butter
1 cup water
1 pinch salt
1 teaspoon sugar
1 cup flour
3 eggs
15 drops green food coloring
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/4 cup Irish Cream liqueur

Preparation:

1. Preheat oven to 425 F.
2. Place the butter, water, salt, and sugar in a medium saucepan and heat over low heat until the butter melts and the water just begins to boil.
3. Add the flour all at once and stir like crazy with a wooden spoon until the mixture is smooth. It should form a ball and pull away from the sides of the pan. You may also see a faint skin form on the bottom of the pan if you don’t stir it for a few seconds.
4. Remove the pan from heat and continue to stir until it is cool enough to touch. It will still feel warm, but won’t be so hot that the mixture cooks the eggs you’re about to add in.
5. Add the eggs one at a time, stirring after each addition until the mixture is smooth before adding the next egg. When you add the egg, the mixture will separate and look slippery. Don’t worry, keep mixing, it will smooth out. When you add the last egg, add in the food coloring and mix until smooth and even in color.
6. Transfer the mixture into a piping bag with a round tip (I like to use a size 806 tip). With your piping bag held directly vertical to a parchment-lined baking sheet, squeeze out a mound about 1½-inch in diameter and pull up as you release, forming a Hershey’s kiss shape. Repeat until all the cream puff mixture is gone. Wet your finger and push down the tips of all the puffs so that they don’t burn when they bake.
7. Bake until puffed and firm, about 25 minutes. Turn off the oven and leave the puffs in for another 10 minutes to dry out. Take the puffs out of the oven and let cool completely.
8. Meanwhile, whip together the cream and sifted sugar until soft peaks form. Add the Irish Cream and continue whipping until you have the consistency of whipped cream. Transfer to a piping bag fitted with a round tip (size 804) and keep chilled in the fridge until you’re ready to assemble.
9. When the cream puffs have cooled, take the tip of a paring knife and make a hole on the bottom of the puffs large enough to fit your piping tip. Fill the puffs with the Irish Cream whipped cream. Dust with powdered sugar and enjoy immediately!

Make Ahead Note: You can make the dough and cream filling the night before and have them ready to go in your piping bags until the next day. You could even bake off the puffs the day before. If they feel like they’ve gotten a bit too soft, just reheat them a bit in the oven to dry them out again.

]]> http://blogs.kqed.org/bayareabites/2013/03/15/irish-cream-cream-puffs/feed/ 2 irish cream cream puffs irish cream pâte à choux pâte à choux pâte à choux pâte à choux pâte à choux green pastry cream dough Irish cream puffs Irish cream puffs whipped cream irish cream puffs irish cream cream puffs http://blogs.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/ http://blogs.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/#comments Wed, 13 Mar 2013 23:21:08 +0000 Tilde Herrera http://blogs.kqed.org/bayareabites/?p=58384 "The Ice Cream Travel Guide" will chart the world's top ice cream destinations.]]>

Jennifer Ng’s obsession with ice cream is the foundation for her upcoming book, “The Ice Cream Travel Guide.”

Ice cream is her answer to everything.

When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco’s Ice Cream Bar as the destination, her version of a watering hole.

It’s probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, “The Ice Cream Travel Guide.” The book will map the world’s top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.

“It’s a happiness business,” Ng says. “It’s a place where people come and leave happy. Wherever I went, it was a community-sharing experience.”

The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines.

She just raised more than $7,000 through a successful Kickstarter campaign to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers.

Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She’s been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods.

As part of her “31 Flavors” project, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she’s completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles).

Her favorites so far include strawberry candied jalapeno (a nod to San Francisco’s Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a Jeni’s Splendid Ice Cream in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).

“There are a billion things you can do with ice cream, but she’s really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,” Simons says. “It turns out to be intellectually interesting.”

Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen’s lost sense of smell led to Ben & Jerry’s signature chunkiness as he sought additional texture.

She’ll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.

Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.

We asked Ng for recommendations at some of San Francisco’s top ice cream shops. Outside San Francisco, she’s keen on Fenton’s in Oakland, Real Ice Cream in Santa Clara and Sunnyvale, Ici Ice Cream in Berkeley, Tara’s Ice Cream in Oakland and Berkeley, Fairfax Scoop in Fairfax and Three Twins in Napa.


Bi-Rite Creamery: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite’s seasonal popsicle.



Bi-Rite Creamery’s Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.

Humphry Slocombe: Ng says this joint isn’t your typical ice cream shop. You’ll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers.



Humphry Slocombe’s Thai chili lime sorbet.

Ice Cream Bar: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it’s not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.



The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.

Mitchell’s Ice Cream: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell’s a great example of business owners adapting their offerings to the demographics of their customers.



A scoop of ube — purple yam imported from the Philippines — and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell’s.

Mr. and Mrs. Miscellaneous: The menu changes everyday — and sometimes during the day — but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops.



Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.

Smitten Ice Cream: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.



Ng recommends one of Smitten Ice Cream’s seasonal flavors; March is blood orange with pistachio shortbread.

Related Information:
Blog: Ice Cream Moments
Facebook: Ice Cream Travel Guide
Twitter: @jennism

]]> http://blogs.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/feed/ 1 Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera The Ice Cream Travel Guide Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera http://blogs.kqed.org/bayareabites/2013/02/12/sexy-eats-food-gifts-for-valentines-day-did-someone-say-chocolate/ http://blogs.kqed.org/bayareabites/2013/02/12/sexy-eats-food-gifts-for-valentines-day-did-someone-say-chocolate/#comments Tue, 12 Feb 2013 19:11:13 +0000 Stephanie Rosenbaum http://blogs.kqed.org/bayareabites/?p=56032 What's on the menu for this Valentine's Day? Chocolate, of course! Feed your sweetie(s) or your own fine self something sweet from our round-up of delectable, locally made treats.]]> What’s on the menu for Valentine’s Day? This year, it’s all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.


Recchiuti Hearts in Motion. Photo by Tom Seawell.

Work in the City? Skip the lines at See’s and nip down to the Ferry Building instead to take your pick of Recchiuti Confections‘ dark and luscious Valentine’s Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? Hearts in Motion, a 9-piece box of Recchiuti’s signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite Bike Coalition activist! There’s also the XO Box of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there’s always a blindfold and the Sauce Duo, a jar each of the divine Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs dinner?

But if you do, Recchiuti’s new Chocolate Lab is offering a full prix-fixe dinner menu for Valentine’s Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.



Aphrodite’s Delight Valentine’s Truffles from Socola Chocolatier. Photo courtesy of Socola.

There’s more burnt caramel and raspberry awaiting your pleasure at Socola Chocolatier, where the Aphrodite’s Delight selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year’s box includes Hot Lava, a raspberry pate de fruit layered with champagne ganache and enrobed in dark chocolate stamped with the word “love” in many languages, paired with Burnt Baby Burnt, a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream.

In the mood to break out the bubbly? Forget the champagne: this year, it’s all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of SF Beer Week, the brand-new Hunters Point brewpub for Speakeasy Ales & Lagers will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch Barbary Brix caramels, including everyone’s favorites, the Salty Dog (Balinese sea salt) and the Morning Glory (maple and bacon). Check out the listings at SF Beer Week for details.

And speaking of salted caramels, San Francisco’s Poco Dolce, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious Valentine’s Day chocolate basket filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.



“Love to Give” from Stark Wine and Sonoma Chocolatier.
Photo courtesy of Stark Wine.

Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, Stark Wine, is partnering with Sonoma Chocolatiers to create this year’s special Love to Give gift pack, featuring a bottle of Stark Wild red wine (an “untamed” 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box’s $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to WaterAid, a non-profit organization that supports and funds clean water and sanitation projects in developing countries.



Cowgirl Creamery’s Valentine Collection.
Photo by Michael Woolsey.

If your honey’s taste is more salty than sweet, try Marin’s Cowgirl Creamery’s Valentine Collection, featuring their limited-edition Heart’s Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It’s almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin’s Heart’s Desire Beach overlooking tranquil Tomales Bay, it’s a heart-shaped version of the creamery’s much-loved triple-cream Mt. Tam.



Bacon Crack from Nosh This. Photo by Pinckney Templeton.

And while it’s smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you’ll make it to breakfast by picking up some Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road by everyone’s favorite local baconiste, Kai Kronfield of Nosh This. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield’s new Bacon Salted Caramel Sauce, which Kronfield will be selling from the Nosh This workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine’s Day. And because nothing’s better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa’s City Beer Store at 6pm on Feb 14 during their Midnight Sun Brewing Company’s Alaskan beer tasting.



Pandora Pops. Photo courtesy of Pandora Pops.

An aphrodisiac in a lollipop? That’s the promise of Pandora’s Pops, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she’s got a full “Boudoir Collection” of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.

Still need a little more inspiration? Meesha Halm offers an ultimate Valentine’s Day dining guide to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun pop-ups and more for the day.

]]> http://blogs.kqed.org/bayareabites/2013/02/12/sexy-eats-food-gifts-for-valentines-day-did-someone-say-chocolate/feed/ 1 Recchiuti Hearts in Motion. Photo: Tom Seawell Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola. "Love to Give" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine. Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery Bacon Crack from Nosh This. Photo: Pinckney Templeton Pandora Pops. Photo courtesy of Pandora Pops http://blogs.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/ http://blogs.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/#comments Tue, 12 Feb 2013 04:12:02 +0000 Stephanie Hua http://blogs.kqed.org/bayareabites/?p=56523 Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.]]>

Valentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.

Soufflés are one of those dishes that sound fancy and intimidating, but they’re actually not too difficult. Best of all, they can be made ahead of time, so come dessert, it won’t matter if you’re a bottle of wine in, all you have to do is turn on the oven and pop them in (and set a timer…you know, in case you get carried away with your wooing).



This particular soufflé recipe goes the extra mile with homemade Nutella (recipe below) as the main ingredient. I made my first batch of this heavenly chocolate-hazelnut spread this past Christmas, and I must say, it has changed my life. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence.

I’m always looking for an excuse to put my homemade Nutella to use, and this was a good occasion as any. I melted it together with a bit of cream and stirred in an egg yolk to make the base for the soufflé. To that, simply fold in egg whites that have been beaten to a firm peaks.



Then fill your prepared ramekins to the brim. I like to make little parchment paper collars to give the soufflés more support as they rise. I find that this also lets me fill the cups up to the very top without worrying about overflow. A tip on the collars — be sure to use kitchen twine to tie them closed, tape won’t work.



While we’re on tips, here are a few more to ensure a beautiful, dramatic soufflé:

1. Don’t over-beat your egg whites. This is easy to do, especially if you’re using an electric mixer. You’ll know you’ve gone too far if you see the egg whites starting to look a little curdled and watery looking. Your egg whites should be like smooth airy clouds with a nice sheen to them.
2. A spoonful of sugar. Don’t skip the sugar in the egg whites. It helps stabilize the whites, helping to prevent that pesky over-beating factor. Besides, now is not the time to be thinking about sugar intake. Live a little.
3. Fold gently. You don’t want to deflate all those air bubbles you worked so hard to create. Also, as you’re folding, be sure you’re scraping the bottom of the bowl too, not just the sides.
4. No peaking. One of the biggest mistakes people make when it comes to soufflés is opening the oven door too often to check on them. Every time you open the oven, the temperature in there drops, and soufflés don’t like that. Try to check just once, when you think they’re close to done, and make it fast.
5. Don’t use convection setting. The air flow is too disruptive and you may end up with the leaning tower of soufflé.
6. Don’t dawdle. Soufflés wait for no one. Have your plates and garnishes ready and serve quickly because your dramatic soufflé will start to deflate as it cools.



Crème anglaise is a classic soufflé topping, but want to know my favorite way to eat these? Split open the top and pop a little scoop of vanilla bean ice cream in there. You’re welcome.



Nutella Soufflés
Looking to impress someone? Make them a soufflé. Looking to seriously impress someone? Make that a soufflé of homemade Nutella. It’s easier than you would think…don’t worry though, that’s our little secret.

Yield: 4 servings

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
1 tablespoon melted butter
2 teaspoons sugar for prepping dishes
6 ounces (3/4 cup) Nutella (recipe below)
1/4 cup heavy cream
1 large egg yolk
Pinch of salt
3 large egg whites
1 tablespoon sugar

Preparation

1. Position rack in center of oven and preheat to 400°F.
2. Brush 3/4-cup soufflé dishes with melted butter, using upward strokes up the sides; sprinkle with sugar (about 1/2 teaspoon in each cup), tilting cups to coat completely and tapping out any excess. Using strips of parchment paper and kitchen twine, make a collar around each dish. The collar should extend about 2 inches above the rim of the ramekin. Arrange prepared soufflé dishes on large baking sheet.
3. Combine the Nutella and cream in large metal or Pyrex bowl. Set bowl over saucepan of barely simmering water and stir until the mixture is melted and smooth. Remove bowl from over water. Stir egg yolk and salt into the mixture.
4. Beat egg whites in another large bowl until soft peaks form. Gradually add 1 tablespoon sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into Nutella mixture to lighten. Fold remaining egg whites into Nutella mixture in 2 additions. Divide soufflé mixture among prepared soufflé dishes, filling dishes completely.
5. Bake soufflés on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled. Serve soufflés IMMEDIATELY (they will start to fall as soon as they cool). I like to serve with crème anglais or vanilla ice cream (have guests split their soufflé, and spoon a scoop of ice cream inside).

Make-Ahead Note: The soufflé mixture can be made up to 2 days ahead. Just fill the ramekins and refrigerate uncovered until cold, then cover and keep chilled until you’re ready to bake them. Alternately, you can pop them in the freezer and keep for longer. Just move them into the refrigerator the day before you plan on baking them off.

Homemade Nutella (Vegan + Gluten-Free)
This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you! (Adapted from The Kitchn.)

Yield: About 2 cups

Total Time: 10 minutes

Ingredients
2 cups toasted hazelnuts, peeled
1/2 cup coconut oil, melted to liquid form
1 cup powdered sugar (check that it’s GF if that’s a concern)
1/2 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Preparation

1. Blend the hazelnuts and coconut oil until they form a paste. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.
2. Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.

Note on equipment: If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.

]]> http://blogs.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/feed/ 2 Nutella Soufflés Nutella Souffle Making Souffles with parchment collars Nutella Soufflés Nutella Soufflés