Ginger Infused Carrot Cake

Carrot cake

Yet another food magazine hit the newsstands in France last year, this one being dedicated entirely to baking and sweets. Fou de Pâtisserie is different in that top pastry chefs as well as up-and-comers in France and from around the world generously share some of their recipes. This is a fantastic magazine for those who would like to know any and all things about the world of French pastries. Not only does it showcase the artistry of French pastries and their historical origins, but each issue also offers readers a glimpse into the careers of the masterminds behind the gorgeous creations through interviews that reveal how they got their start, what motivates them, their style, etc. The magazine also comes chock full of tutorials of basic techniques.  Though recipes of the hautes pâtisseries featured can be daunting, simpler recipes for classics, such as eclairs and muffins, are also included for amateurs with limited skills like myself.
Continue reading

Ginger Infused Carrot Cake

Stuffed Mushrooms Topped with Panko

Stuffed Mushrooms

Our American cuisine has a pretty bad reputation here in France. Most of the French believe that our diet consists entirely of industrially produced foodstuff that impart essentially no nutritional value. I wouldn’t say that they are entirely wrong, as evidenced by the increasingly high rates of obesity in the US. Nevertheless, many American dishes still figure prominently on my list of favorite foods, stuffed mushrooms being one of them.

Continue reading

Stuffed Mushrooms Topped with Panko