Golden Yolks

Warm Asparagus Salad with Brûléed Egg Yolk, Two Ways

miso sesame dressing
Though I tend to live by a relatively bland color palate, I’ve always had a thing for yellow. Not necessarily on my body (though I try to wear it and usually fail), but on other folks’ bodies. Not necessarily in or on my home (it doesn’t match my design aesthetic), but in or on other folks’ homes. I’ve never bought sunflowers, but I’ve stared at their faces for far too long at the farmers’ market. I don’t have yellow, but I search for it.

Continue reading

Ice On Ice

Individual Sesame-Chocolate Ice Cream Cakes

ice cream sandwich2

(Tahini Ice Cream, Flourless Chocolate Cake, Ganache, Honey Sesame Clusters)

When I was about 8 months old, my mom innocently gave me a lick off her spoon of vanilla soft-serve. That was my first taste of ice cream. My then-blue eyes widened, my dimples poked through very chubby cheeks, and my little tongue, reportedly, flapped furiously for more—that was my way of communicating that “Hey, I like that. Can I have some more, Mommy?” With that lick of swirled, most likely artificially flavored confection, my mom had created the monster that I am today: a fine ice cream seeker, maker, junkie.

I’m not sure why so many pastry people seem to love—and I mean love ice cream. While I get lots of pleasure out of making my own ice cream, the process isn’t as beautifully tangible as working a dough is. Pastry works my mind, pastry is my crutch when I’m feeling off but, more often than not, what I crave is ice cream. I’d take a good scoop over cake, and if only allowed to eat one sweet for the rest of my life, I might even choose ice cream over my beloved pie. I crush on ice cream so hard, that I’ll eat it in abundance deep into a second “polar vortex.” In fact, while I may go out for ice cream more often in the summer, I make more of it in the winter when berries and stone fruit, which sometimes take on an unpleasant texture in frozen desserts, are off my radar. Ice on ice. There’s just as much warmness to ice cream as there is coldness: Sometimes you patiently infuse warm milk and cream with fragrant flavors and a burst of steam kisses your face when you open the pot’s lid. You dip a spoon into it and taste to see if it’s on point. You reheat and pour this steamy mixture, carefully and slowly, into egg yolks while whisking like mad. Then you pour all of this back into the pot, and you stand, whisking still, over this gradually thickening, hot pot of custard. Dribbles of custard inevitably trail down the side of the pot or the bowl to which you’re transferring this liquid gold and you wipe them up with your finger and lick off the warm mixture—that tiny drop contains so much flavor. No, ice cream isn’t just cold.

I love how chocolate swirls find their way to the corners of your mouth, how the lips become coated by an opalescent milky film, how a dot of cream adorns the tip of your nose if you’re licking off a double-scoop cone. I love how something can at once be childlike and sophisticated, no matter what herbs or alcohols your ice cream is infused with.

Continue reading