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"Chez Pim" - 5 new articles

  1. Gallery: Favorite Jazz Fest Eats
  2. How to make (almost) perfect canelés using silicone molds
  3. Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method
  4. Pim's 2010 Holiday Gift Guide
  5. Lizzie's Persimmon Pudding
  6. Chez Pim:

Gallery: Favorite Jazz Fest Eats

Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early or you'll be sorry! (at Food Area 1) Cochon de Lait Po’boy. The Best Po’Boy at the Fest. Get one early or you’ll be sorry! (at Food Area 1)

    

How to make (almost) perfect canelés using silicone molds

Note: This post is Thinglink-ed, pass your mouse over the images to find out more.

So, you heard me going on and on about how to make the perfect canelés. You got all excited and about to roll up your sleeves and head into your kitchen to play. Then you got to the part about how you’d need these precious little fluted, tin-lined, copper molds made specifically for these babies. And the part about how it’s $20 a piece. A single piece. To make a single canelé. Albeit a potentially perfect one. And you’d need 6 or 12 of them to do this properly. That’s when you stopped. The idea of selling your current or future firstborn so you could afford them didn’t appeal to you too much. I have good news for you. It is...

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Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method

Note: This post is Thinglink-ed, pass your mouse over the images to find out more.

Though this be madness, yet there is method in’t.” – William Shakespeare, Hamlet.

Yes indeed there is, and it nearly drove me mad on the way to it. If you followed me on Twitter or Facebook, you couldn’t have missed the past few weeks of furious ravings, fleeting triumphs, and befuddled exasperations. Yes, I have been working on the famously fickle canelé (sometimes also spelled cannelés). And not just any canelé, mind you, but the Perfect Canelé. The one that has the perfectly, evenly baked crust the color of mahogany, perfectly, darkly caramelized but without even a hint of burnt. The one that’s crisp and shiny...

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Pim's 2010 Holiday Gift Guide

Come to think of it, I probably should call it Things-I-Love-And-Use-Myself-That-Will-Also-Make-Great-Holiday-Gifts Guide. I know it’s long and cumbersome, but it tells you so much more about the things that go into this guide I’ve put together for you. But before we even get to the guide itself, I’m going to introduce you to something else rather useful. It’s an image-tagging service called Thinglink.

Thinglink-ing chez Pim

Thinglink, from the brilliant minds of my friends Ulla-Maria and Jyri Engeström, makes image-tagging super simple. Any image on Chez Pim with Thinglike icon (4 black dots) on the top left corner has Thinglink tags in them. Roll over the image and you’ll see more dots popping up inside...

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Lizzie's Persimmon Pudding

Every fall, I wait with baited breath for the arrival of the gorgeous, bright orange persimmons at the farmers market. Persimmons are my absolute favorite fruit. I love them crisp and sweet, like the slightly squat Fuyu. I love them meltingly soft and luscious, like the acorn-shaped Hachiya we’ll use in this recipe. I even love them practically mummified, like the preserved Hoshigaki. I love them so much my childhood nickname was Persimmon. (No, you’re not allowed to call me that, not unless you’ve known me since I was five.)

A few years ago, my dear friend Liz Haskell sent me a surprised package just before Christmas. I opened it to find a not-so-pretty steamed pudding. You know, one of those dark, dark brown,...

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Chez Pim:


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