ellaella on Jun 22nd, 2007Herbed corn and couscous
When fresh, sweet corn is available, locally-grown or from warmer states, I make this wonderful side dish over and over. It takes little more time than the five minutes needed for the couscous, a pasta not a grain, to steep. In winter I use frozen corn and it’s almost as good. And when I haven’t got fresh chives, like […]
ellaella on May 30th, 2007Polenta-vanilla bean cake
When I took the Pastry and Baking Intensives at Kump’s there was only one recipe in my repertoire – other than those by program director Nick Malgieri – I felt was divine enough to share with the staff. It was this. It’s a marvelous alternative to pound cake, which I also love, and biscuit-style shortcakes. I like it […]
Royal icing & decorating
