Cooking
Sad ending #1
An utterly average dessert that costs $10.
Sad ending #2
A huge dessert that is way more than a single serving.
Sad ending #3
When the only thing remotely fresh on the dessert menu is a mint or strawberry garnish on the invariable assortment of chocolate cake, bread pudding and creme brulee.
Happy ending #1
Way back in my expense account days, I once had a decadent late night meal at a restaurant in Seattle. The place was swank and dark and the food over the top. After dinner, dessert sounded terrific, but frankly I didn't have room for it. I wished I could just have one spoonful, not realizing I was saying it out loud, the waiter responded, "let me see what I can do". He came back with a soup spoon full of lusciousness. Exactly what I wanted.
Happy ending #2 & #3
While I was never a huge fan of the restaurant Cypress Club, there was one thing I always looked forward to when dining there. I absolutely adored their dessert sampler, which included miniature versions of just about everything on the dessert menu. And at Jardiniere I used to order the "cookie plate" which now is the Bonne Bouche Platter and includes a creme brulee, an opera cake, cookies, petite tarts, fruit jellies, chocolate truffles and candies. All in petite form, of course, have a nibble and pack up the rest. Yippee!
Happy ending #4
Finally, a favorite restaurant of mine in North Beach, Jianna (sadly long gone) used to serve "Small Desserts"; they cost between three and four dollars each and were no more than three or four bites of decadence. They didn't offer a monstrous slab of cheesecake for a table of four to share, but a petite single portion. Just enough to leave you with a sweet taste in your mouth. How I wish other restaurants would do the same! Recent developments indicate they just might.
A number of prominent pastry chefs are embracing a concept called the "pastry flip". In the Chronicle food section a couple of weeks ago there was an article (including recipes) about the desire to make fruit the main emphasis and the decadent part--and then the cake, the pudding, the mousse, etc. becomes the garnish. I think this is just great. Quite often my dessert recipes are for "fruit-centric" treats. Not that I don't like chocolate, but sometimes something that captures the fleeting seasons and elevates fruit to something ethereal is even more satisfying especially at the end of a big meal. I do hope more restaurants will consider smaller portions, lower prices and more fruit. If they do, I promise not to skip dessert.
FOOD
- Chikalicious Dessert Bar
I don't think it's possible to go to New York and not have wonderful culinary experiences. It's just that kind of town. When something terrible happens, you can keep your "brown paper packages tied up with string" I will simply call to mind...
- Isa: Restaurant Review
Much as I complain about the Chronicle's Top 100 Restaurant list, I can't help but want to try every restaurant on the list, just to be sure. The Chronicle has been raving about Isa for years and chef Luke Sung was twice nominated as a rising...
- Rnm:restaurant Review Closed
After all the festivities of November and December who wants to eat out in January? Well, I do! And you will too especially if you take advantage of Dine About Town a January promotion whereby you can eat in a whole roster of terrific restaurants for...
- Citizen Cake Restaurant Closed
The older I get, the more service seems to matter to me. I don't expect great service in a dive or a diner, though I am pleased when I get it. But in a moderate to expensive place, it really bugs me if the service is less than top notch. I do recognize...
- Chez Nous Restaurant Closed
If you are looking for a good way to celebrate with a small group, nothing beats sharing a meal and I really do mean sharing. Recently we ate dinner at Chez Nous on Fillmore street to celebrate Hande's birthday. While it's small and noisy, it's...
Cooking
Perfecting Pastry
Sad ending #1
An utterly average dessert that costs $10.
Sad ending #2
A huge dessert that is way more than a single serving.
Sad ending #3
When the only thing remotely fresh on the dessert menu is a mint or strawberry garnish on the invariable assortment of chocolate cake, bread pudding and creme brulee.
Happy ending #1
Way back in my expense account days, I once had a decadent late night meal at a restaurant in Seattle. The place was swank and dark and the food over the top. After dinner, dessert sounded terrific, but frankly I didn't have room for it. I wished I could just have one spoonful, not realizing I was saying it out loud, the waiter responded, "let me see what I can do". He came back with a soup spoon full of lusciousness. Exactly what I wanted.
Happy ending #2 & #3
While I was never a huge fan of the restaurant Cypress Club, there was one thing I always looked forward to when dining there. I absolutely adored their dessert sampler, which included miniature versions of just about everything on the dessert menu. And at Jardiniere I used to order the "cookie plate" which now is the Bonne Bouche Platter and includes a creme brulee, an opera cake, cookies, petite tarts, fruit jellies, chocolate truffles and candies. All in petite form, of course, have a nibble and pack up the rest. Yippee!
Happy ending #4
Finally, a favorite restaurant of mine in North Beach, Jianna (sadly long gone) used to serve "Small Desserts"; they cost between three and four dollars each and were no more than three or four bites of decadence. They didn't offer a monstrous slab of cheesecake for a table of four to share, but a petite single portion. Just enough to leave you with a sweet taste in your mouth. How I wish other restaurants would do the same! Recent developments indicate they just might.
A number of prominent pastry chefs are embracing a concept called the "pastry flip". In the Chronicle food section a couple of weeks ago there was an article (including recipes) about the desire to make fruit the main emphasis and the decadent part--and then the cake, the pudding, the mousse, etc. becomes the garnish. I think this is just great. Quite often my dessert recipes are for "fruit-centric" treats. Not that I don't like chocolate, but sometimes something that captures the fleeting seasons and elevates fruit to something ethereal is even more satisfying especially at the end of a big meal. I do hope more restaurants will consider smaller portions, lower prices and more fruit. If they do, I promise not to skip dessert.
FOOD
- Chikalicious Dessert Bar
I don't think it's possible to go to New York and not have wonderful culinary experiences. It's just that kind of town. When something terrible happens, you can keep your "brown paper packages tied up with string" I will simply call to mind...
- Isa: Restaurant Review
Much as I complain about the Chronicle's Top 100 Restaurant list, I can't help but want to try every restaurant on the list, just to be sure. The Chronicle has been raving about Isa for years and chef Luke Sung was twice nominated as a rising...
- Rnm:restaurant Review Closed
After all the festivities of November and December who wants to eat out in January? Well, I do! And you will too especially if you take advantage of Dine About Town a January promotion whereby you can eat in a whole roster of terrific restaurants for...
- Citizen Cake Restaurant Closed
The older I get, the more service seems to matter to me. I don't expect great service in a dive or a diner, though I am pleased when I get it. But in a moderate to expensive place, it really bugs me if the service is less than top notch. I do recognize...
- Chez Nous Restaurant Closed
If you are looking for a good way to celebrate with a small group, nothing beats sharing a meal and I really do mean sharing. Recently we ate dinner at Chez Nous on Fillmore street to celebrate Hande's birthday. While it's small and noisy, it's...