Blog Posts

Baking Lab Day 9: Impressive French Desserts 
By Jillian Bernardini - Sep 15, 2012 - 09:00 AM
With only a few weeks left to delve further into the realm of pastries and baking, a night of French recipes could have taken up an entire semester!  We were barely able to scratch the surface, but Janine selected the perfect French recipes that continued to show us new, impressive pastry techniques.  The ubiquitous French macarons, courtesy of Lenotre, are very popular and desirous in all flavors and colors.  H...

Baking Lab Day 8: Cake Woes and Cake Highs 
By Jillian Bernardini - Sep 14, 2012 - 10:02 AM
Chatting with my friend about the recipes we were making tonight, she stopped dead in her tracks and yelled back at me, “Lami’s!?  You’re making Lami’s tonight?  Can I have some?!”  Apparently during her study abroad experience in Australia, she snacked on the little Lamington cakes every other day.

Baking Lab Day 7: Simple and Timeless Puddings, Mousses, and Custards 
By Jillian Bernardini - Aug 27, 2012 - 08:40 AM
As my fellow classmates and I stepped towards the presentation table to taste our Indian pudding, chocolate pots de crème, chocolate mousse, and Janine’s bread pudding, I leaned towards Nicole and quipped, “These are going to go down way to easy with hardly any chewing involved!”  She nodded, agreeing, as we all reached for the little chocolate mousse cups.  Here’s the chocolate night that I had been waiting...

Baking Lab Day 6: Pizza and Bread Soiree, Part II, Eating Like an Artisan 
By Jillian Bernardini - Aug 23, 2012 - 03:11 PM
While last night was laden with new, hands-on experiences, tonight’s bread baking class was even more amazing…because we got to eat the results of our recipes!  Why hasn’t anyone ever informed me about the extraordinary taste of homemade dinner rolls?

Baking Lab Day 5: Bread and Pizza Soiree, Part I: Knead, Proof, Shape, Rest, Repeat. 
By Jillian Bernardini - Aug 21, 2012 - 08:10 AM
Thankfully, none of my classmates and I have gluten intolerances!  I would fall into serious states of depression if I had to ever give up breads and crusty pizza pies.  It’s an important staple food in my life, which can act as a delicious entity on its own or as a vessel for other amazing spreads, cheeses, or toppings.

Baking Lab Day 4: The Role of Lemon in Desserts, and a Flawless Pâte Sucrée 
By Jillian Bernardini - Aug 17, 2012 - 11:45 AM
Normally, my sweet tooth is drawn towards recipes and menus that are dripping with all things chocolate, cocoa, gianduja, and other dark, fudgy-categorized desserts.  However, this class has made me appreciate the important role that fruits can play in sweets, particularly in the form of pies and tarts.

Baking Lab Day 3: Pâte à choux, how I love you… 
By Jillian Bernardini - Aug 15, 2012 - 01:10 PM
Despite the potential for me to make this statement after every class, pate a choux is one of the most delicious and fascinating techniques that I had hoped to learn this semester.  Never knowing that the pate a choux, or “éclair paste,” is both cooked and baked, the flavor varieties and possibilities that can come from it are endlessly exciting.

Baking Lab Day 2: Craving Cookie Culture 
By Jillian Bernardini - Aug 11, 2012 - 12:39 PM

Crepes: a delectable life metaphor 
By Jillian Bernardini - Jul 26, 2012 - 01:58 PM
July was a hectic month, but August will be full of momentous happenings.  Many “firsts” have been occurring, and I finally have a moment to breathe, reflect, and share them with you.  The half marathon training is progressing along smoothly.  However, more importantly…..

Spicy Radish Greens with a Fried Egg 
By Jillian Bernardini - Jun 16, 2012 - 11:50 AM
Farmer’s Market season has arrived in Boston!  Well, I’m sure you’re thinking that this news is about a month late, but the one closest to my apartment started this past Thursday.  A gorgeously sunny day to revisit the fish monger, the goat cheese lady, and of course, we cannot forget about the homemade ice cream truck…these are some of the vendors that were at the market last summer.  Do...

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