Candied Pumpkin Pie

You can candy most anything with slight adjustments for the fruit or vegetable. It all starts with an idea of what you’d like to do with the finished product. Here we have candied kabochya, a Japanese pumpkin, much denser than the American varieties. Here, I simply sliced the pumpkin and put it in a plastic ziplock bag with leftover orange syrup for two weeks. I did this to show you how hands free candying can be. During that two weeks, twice I poured the syrup into a pot and boiled it for… Read More

Apple Strudel Your Way!

(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More

Lunch: Savory Cauliflower Truffles, Braised Turnips, Greens, and Brown Rice with Mellon Granita for dessert

 

pastry

(recipe follows) Pastry is simple, but food stylists, paid professionals, and ideals on what pastry should be have set a high bar on personal expectations zapping creativity and confidence — and the will to try. The only rule for pastry┬áis that everything be cold, but crusts and shells can also be made from hot melted fat, oil, be moulded from ground cracker crumbs or raw dates. For any pastry, flour is mixed with fat and liquid. We add fat to the flour to cover the gluten. Just as water and oil do… Read More