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A long time, eons, an age ago, my mother and I decided to make the iconic canelé pastry. Not for the faint of heart, it’s a worthy challenge for any quarantined baker looking for their next time-consuming project. Multiple steps, speciality cooking gadgets, non-standard pantry items, what’s not to like?
This long Labor Day weekend was one of food and family. Having my brother in town means another pair of hands in the kitchen! And what better opportunity to try my first curry and a peach dessert that have been burning the pixels on my pinterest board for months. First for the butter chicken. This particular recipe was specifically a slow cooker recipe but we made some adjustments and used my dutch oven instead.
I recently discovered what is called “Magic Cake”. From what I’ve gathered, it is called this because one batter goes into a pan, and three completely different layers come out. I can confirm that this occurred. The bottom layer was almost like a gelatin, the middle a custard, and the top something similar to a sponge cake.
My magic cake recipe happened to call for matcha. Ever since my husband and I went to Morimoto’s restaurant in Maui, we have been obsessed with matcha desserts. Theirs is called ‘Road to Matcha’. And it is with that dish in mind that I created my first restaurant style dessert.
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