I’ve been plotting my return to India for a while now. I’ve been lucky enough to have visited the country twice and have totally fallen in love with the culture and people– I’m a self-proclaimed Indophile. The Perennial Plate, a documentary series funded by Intrepid Travel and dedicated to socially responsible and adventurous eating, has perfectly captured the visceral experience of India’s smells, sounds and tastes in this video. They documented exactly what I love about travel: explored the country though its food, from glimpses of the frenetic markets to the colorful street food. And the chai– oh the chai! All day, everyday. So, what gastronomic journey have you been dying to go on?
Crème brûlée is one of the simplest, yet most impressive desserts you can make. It only involves a few ingredients, most of which you probably already have in your pantry like eggs, sugar, and cream.
But instead of keeping with the common vanilla, I infused the custard with Earl Grey tea, which transformed the ordinary crème brûlée into a unique custard that is silky and fragrant. Its sweet aroma is intoxicating — all thanks to the bergamot, a type of citrus that is infused in the tea. And then there’s my favorite part, the thin glassy layer of caramelized sugar that is oh-so-satisfying to crack. Trust me, your guests will be impressed!
2 cups of heavy cream
6 egg yolks
3 heaping teaspoons of loose Earl Grey tea leaves, or about 2 teabags (tea bags vary in size, so check the measurements on the box)
4 tablespoons of granulated sugar, plus more for caramelized sugar
It was a gorgeous and sunny Saturday in San Francisco so I took advantage of the good weather and spent the day window shopping in the Mission. Valencia Street is the perfect place to get lost among the quirky boutiques, some of which are so beautifully decorated and carry such unique products that I could spend the whole day there! After working up an appetite, I stopped by Craftsman & Wolves, a small contemporary patisserie that offers minimalist sweet and savory treats that are as beautiful as they are tasty. Former pastry chef at Quince, William Werner, has created out-of-the-ordinary pastries such as savory financiers flavored with kim chi, peanuts, and scallions; chocolate croissant stacks, a cube of stacked flakey and buttery pastry layers; and the “Rebel Within,” a savory Asiago and Parmesan cheese muffin stuffed with a poached runny egg.
Ever curious about all those fancy gadgets at play behind the bar? With strange names like muddler and jigger, it can be easy to get overwhelmed. Well fear no more! Here’s our guide to a few of the hottest barware items that will make your inner mixologist’s mouth water.
There’s nothing quite like a festive pom pom garland to perk up any celebration. I love using good quality crepe paper in lieu of tissue paper when making pom poms as it’s more durable and comes in a wider variety of vibrant and glorious colors. Garlands are absolutely one of my favorite things to incorporate when decorating a party and I’m sure you’ll agree that they are incredibly easy (and addictive) to make!