Gourmet tips news

This is what I do when I am stressed- I bake. I bake a lot. It relaxes me and keeps my mind off all the things which tend to stress me out since I must concentrate on the task at hand, everything must be perfectly measured and precise. I get to totally control the result- which of course gives me a great deal of satisfaction, I express a little creativity and I get a yummy sugar fix along the way- what more could I want? (actually, a great deal but I wont bore you with that today). So enough about that- let's move on to the lemon-blueberry shortcakes. I adjusted my biscuit dough a bit by adding a little sugar to it, but they are as flaky as ever. The blueberry compote was quickly put together with a little lemon juice and sugar. I used a pint of blueberries, cooked 1/2 of them in the sauce then added the rest after the removing it from the heat. I added the berries in two additions in order to have more texture, while I wanted a sauce, I also wanted the flavor and texture of fresh

There just has not been enough dessert around here lately! Which also means I have not had enough dessert- life gets crazy sometimes. We all know what a priority sweet stuff is to me so today we are back on track with these little blackberry hand pies. I know it's not quite summer yet- actually it even isn't quite spring yet, but in 80 degree weather blackberries seem quite seasonal. A friend gave me a basket of berries and I knew exactly what I would do with them as soon as I tasted one. The recipe was inspired by one I had spied in an old Gourmet magazine, I remember thinking what a great idea the addition of grated apple was. The pastry recipe is a good one- it allows for re-rolling of the dough, it is one of the flakiest pie doughs I've had. Let the dough rest a little while before the second roll so it wont be too elastic and want to shrink back. Allow the filling to cool well before assembling the hand pies, this will keep the butter in the pastry from melting before

You may have noticed I like small meals, specially when I can make them in a small amount of time and still get something interesting and flavorful. I eat a salad almost every day, at the restaurant it is definitely my go to meal for lunch- it's a good thing to balance out all the desserts and chocolate I enjoy so much. I made this spring greens and herb salad after finding a beautiful bag of Mache' greens at the farmers market. I also added herbs from my very early spring garden. Nasturtium leaves which are quite peppery, fresh Thyme and some Greek Oregano. The Greek oregano is doing so well in it's new spot in the garden, I am having to prune it just to keep it from taking over- it's amazing. I made a Sherry vinaigrette which I love, added Thyme and garlic to it and a little honey to cut down on the acidity, then topped the salad off with some yummy Gorgonzola Dolce. The vinaigrette and the gorgonzola Dolce are also quite good with roasted or blanched asparagus. Ingre

The Silver Spoon, began as a tea room and gourmet food shop 15 years ago. It seems like a lifetime ago, when I used to wake every morning and make dainty sandwiches, pastries and scones. I have many fond memories of the tea room, mostly having to do with the great little sandwiches we used to make. When the restaurant outgrew the location we were in and we moved, tea service was no longer the focus and was eventually phased out. This did not exactly break my heart, preparing for afternoon tea day in and day out had become a chore. But, I've had enough of a break from it to start missing it. Well, let me clarify- I don't miss serving tea, I just miss the food; specifically the tea sandwiches. I was talking to my friend Sharman last week about the tea room days, when she suggested I post about the tea sandwiches- (what a wonderful idea!) So in light of that, I will start a tea sandwich series, I hope you enjoy them as much as I do! It seems fitting the for the tea sandwich series

I haven't been doing much posting lately as a result of a short little trip to Virginia to visit my dear friend Sharman. But, I am back, totally energized and full of ideas for the blog and work. I came up with citrus cakelet idea after looking through one of Sharman's Martha Stewart cookbooks which I fell in love with. She was sweet enough to send the book home with me, so today I set out to make the cakes. The recipe originally called for Strawberry jam, I substituted orange marmalade and added the zest of a beautiful bright orange tangelo I found at the market. For the icing, I used the juice of a couple of tangelos mixed with some powdered sugar. Citrus Cakeletes 1/2 cup unsalted butter, room temperature 3/4 cup sugar 2 eggs, separated 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk 1- 1/2 cups all purpose flour 1 teaspoon finely grated tangelo, mandarin, or orange zest 6 tablespoons Orange marmalade or preserves of your choice 6 tablespoons Tangelo or Orange juic