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GOUGÈRES Working with pàte à choux is almost magical. You combine milk, water, butter and flour, add eggs, and voilà, you have dough for sweet cream puffs or profiteroles. Then you add cheese and it becomes gougères. You could use Gruyère, … Continue reading
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When you harvest fresh fruit from a Meyer lemon tree in the dark of winter you hold summer in your hand. The fragrance of the blossoms. The glossy leaves shining in the gray light. Your fingers caressing the finely … Continue reading
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When you raise your own pork you respect every bit of the pig. From pig’s ears to its tail you don’t waste any part of your precious pig. Pork cheeks are the slip of meat in the hollow just below … Continue reading