Nigella.com. Jacques Pepin. DORIE GREENSPAN. Jamie Oliver: Diary. A Foodie Froggy in Paris. French blogs « R khooks. Reading this month’s Martha I came across a recipe for Pistachio cupcakes with raspberries which is kind of the inspiration for this recipe. Now Martha and I have a love-hate relationship. I like the styling, tips and “idea” of her recipes but her actual recipes can sometimes ‘lack’ some vital ingredients.
Cupcakes with no baking powder? How’s that supposed to work? I was at OFF this Monday, a big food festival in Normandy checking out the new generation chefs and some heavyweights too. Raspberry & pistachio mignardise 250g ground almonds 3 eggs 120g butter, melted 120g flour 2 tsp baking powder 180g sugar 100g pistachio, chopped plus 25g for decoration 150g fresh raspberries (save a few for the decoration) Vanilla ice cream Raspberry coulis or 300g fresh raspberries (heat with a little water, add sugar to taste and pass through sieve). Preheat oven to 180 Tags: hot love, martha stewart, mignardise, OFF, Recipe writing. Sooishi. Rosa Jackson.
R khooks. Matt Bites.com. Trifles.nl. Le confit c'est pas gras. Herbivoracious. Cakes in the city. Bake and Shake. The Amateur Gourmet - How To Make Your Food Blog Popular. October 8, 2007 | By Adam Roberts | 64 Comments I received a touching e-mail this weekend from a reader who finds herself in the same situation I was in three and a half years ago: namely, she’s a third year law student, she hates the law, and she wants to be a writer.
She’s just started a food blog and wants to know how to make it popular. “How did you become so widely read?” She asked. I told her I would answer the question on the blog, and it’ll probably echo many of the points I’ve made previously in this post and this one. But it’s always good to re-explore a subject, and especially after this weekend’s coverage in The Wall Street Journal, it’s as good a time as any to offer advice. Ok, let’s start with the basics. 1. . - start your blog with a basic format (using a basic Typepad or Blogger template) and do it for a few weeks to see if you like blogging, to see if you attract any readers. 2. Read a post aloud. Which is not to say that your posts should be casually tossed off, either. Cookie baker lynn. Foodbeam. Su Good Sweets. Cucina Testa Rossa. Last week, I had the honor of guest chefing at Canelé, a jewel of a restaurant that shines on a nondescript street in Atwater Village next to Silverlake and Los Feliz in LA.
Corina Weibel, a former commodities trader in Zurich and New York, leads the kitchen with a serious calmness, a laser focus, and a sense of humor that keeps everyone on track, relaxed yet firing out food, and remarkably smiling even at the busiest, craziest of moments. There was no yelling, no swearing, no angst (except from me and my tomato tart but more about that later...), and no attitude. Forgot to prep the Niçoise? No worries, 86 it. Years cooking at our very own Cypress Club and LA's renowned Campanile and Lucques have made Corina a formidable chef who executes each and every day with a graciousness rarely seen in this industry. I trust we'll be reading more and more about her in the near future. Roasted Heirloom Tomato Soup - tomatoes roasted with thyme, basil, olive oil, sea salt and fresh ground pepper 1.
Kitchen Parade - Fresh seasonal recipes for every-day healthful. Nami-nami: a food blog. Chez pim. Kitchen Contraptions - Kitchen Gadgets, Appliances, & Review. Chez pim: a perfect Paris afternoon and a tale of two Ispahan. Leite's Culinaria: Food Writing, Recipe Collections, and Co. Molecular Gastronomy. 52 Cupcakes. Tales of the Cupcake Mafia.
Chubby Hubby. All Cupcakes, All The Time. The Impulsive Buy. La tartine gourmande. Cooking with Amy: A Food Blog. Food porn watch. Seattle Bon Vivant. (photo courtesy of Shirley Karasawa) My dear friend and Japanese cooking instructor Shirley Karasawa, of the Japanese home cooking blog Lovely Lanvin (@LovelyLanvin on Twitter) returns to the Wing Luke Museum to teach an Okinomiyaki (Japanese savory pancake) class, and will be leading a tour of Uwajimaya to teach students how to shop for ingredients to create Japanese meals in your very own kitchen. I've previously hosted Shirley at home to teach Onigiri, Bento Box and Okonomiyaki private classes, have attended various workshops taught by Shirley in and around Seattle, and have taken a similar (albeit small private group) shopping tour. So I can vouch for how valuable, engaging, fun and utterly scrumptious these learning opportunities have been for me and for those in attendance.
There are two different dates to sign up for, and attendance is limited to groups of 13 per session. If you have an apportunity to attend, I highly recommend it. To secure your spot, call (206) 623-5124.