July 2012
9 posts
Yes, Chef
Tonight, here at MGFD, I’ll be preparing dessert for a special dinner promoting chef Marcus Samuelsson’s new memoir, Yes, Chef. Chef Samuelsson will host the intimate four-course dinner discussing his book and signing copies for guests. Drawing from the narrative of Yes, Chef for creative inspiration, I’m serving wood roasted peaches with honey, rice milk custard, curried wafers, and...
Size Matters - Baking Pan Sizes
Yes, pan size matters when it comes to baking times and temperatures.
Have you ever had cake batter ready to go into the oven and realized you have the wrong size cake pan? Panic sets in. What do you do? There’s always a pan you can sub out for another size. It’s not the end of the world, trust me. I have a few tips I keep up my sleeve.
If, for example, your recipe calls for an 8-inch cake pan...
Baking 101
I was classically trained at the Culinary Institute of America. The school prides itself on providing all its students the tools they need to succeed in the food industry. The most important tool I’ll pass along is “mise en place.” This is a French phrase used by chefs that translates to “everything in place.”
Baking 101 is, simply put, baking mise en place.
Baking can seem daunting to...
WatchWhat a fantastic video. I love this snapshot of Miami. #goheat2013
Squeezed in the Middle
Growing up as I did in a house filled with junk food, I had many options. Cookies lined the shelves, each vying for my attention, screaming “Pick me!”
Passing over crunchy chocolate chip, I would quickly make my way to the sandwich cookies. Nutter Butters were my all-time favorites. So much so that my homemade variety appears on the cover of my upcoming cookbook.
I waited all year for Girl...