Desserts Are My Nish

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Posted by Anisha | Posted in | Posted on 12/29/2010

Hello all (rather, all who are left),

I know I haven't been blogging here as often as I should/could/want to, but I've changed my focus and commitment to blogging about food. After a year or so of blogging, I've realized that desserts are my nish. I can ramble on and on about French macarons and dessert menus, but my tongue starts to knot when it comes to all things savory.

So please, forward your attention to the sweeter things in life: www.52desserts.com. I'm still tweeting from @foodismynish and for desserts-only tweets @52desserts. You can reach me at not one, but two email addresses: foodismynish [at] gmail [dotcom] and 52desserts [at] gmail [dotcom].

At least once a week, you'll read about dessert trends, favorite recipes, and dessert menu reviews in Los Angeles! Now you'll know where to head for dessert and how combining bacon with chocolate is so 2010.

Thanks for reading! I'll hope you'll make the transition to 52desserts!

From the sweet teeth of,
Anisha

Chiffon de Pastry Art: Green Tea Macarons

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Posted by Anisha | Posted in , , | Posted on 10/17/2010

2011 will be the Year of the Macaron on food is my nish, but that explanation will come later. First, I must tell you the story of how I popped my macaron cherry...

Just a few weeks before my sophomore year of college, my family decided to drop what they were doing and head to London and Paris. It was the opportune moment and by far, one of my favorite family excursions to date. Without sounding too cheesy, Europe is where I discovered my passion for talking about food and exactly how I like to travel, through food. After browsing through the Louvre galleries, we stopped for some sweets at Laudrée and that was where I met the macaron. Needless to say, I thought this "cookie" was phenomenal.

I wanted to perfect them in my own kitchen, but after several ugly mac-batches I'm in dire need of professional intervention by a dessert goddess. If you have anyone in mind, shoot me their contact information!

Thankfully, a few patisseries around Los Angeles delve out these beauties. That being said, your macaron need not be imported from Pierre Hermé or Laudrée. Even this sample of Parisians cannot tell the difference between McDonald's and Laudrée. And you thought you'd never see the day when McDonald's carried little Macs.

Chiffon de Pastry Art was a darling find in Arcadia, thanks to my bestie Jessica. Even though both of us were pregnant with food, twins Slaw Dogs and Polkatots, she insisted that I try their macarons. How could I, ms. sweet teeth, say no?

what pretty green feet! 

I haven't had the pleasure of trying a green tea macaron before, so I don't have much to compare it to. The macaron and its filling were made of matcha powder, the same powder used to flavor mochi and green tea ice cream. Due to the bitter, earthy taste of the matcha, the macaron wasn't very sweet and well-balanced. If you're a lover of matcha green tea, this is your kind of macaron. Mine, not so much.

flavors: green tea, strawberry, chocolate mango

Macarons were reasonably priced at $2.25 for their large size. The texture was a bit too chewy and you'd be better off heading to Euro Pane in Pasadena for their sea salt caramel and pistachio macarons. Opt for Chiffon's namesake instead!

Now that I've whet your appetite, feel free to send a macaron my way via red envelope!

Food in Song, Song in Food

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Posted by Anisha | Posted in , | Posted on 10/17/2010

Photo credit: Caroline Russock via seriouseats

"where rocking horse people eat marshmallow pies"
 
Lucy in the Sky with Diamonds, Beatles 
paired with David Lebovitz' Lime-Marshmallow Pie



"I'll make you banana pancakes
pretend it's like the weekend now"

Banana Pancakes, Jack Johnson
paired with Flappy Jack's banana nut pancakes, Route 66

   







"Don't go breaking my heart
I couldn't if I tried
Honey if I get restless
Baby you're not that kind"

Don't Go Breaking My Heart, Elton John & Kiki Dee
paired with Intelligentsia's mocha, Venice


"O khaaike paan banaaras wala
khul jaaye band akal kaa taala...
yeh paan toh aayi hamri jaan mein jaan"

translated:
eating paan from Banares
opens up the locks on your brain...
this betel leaf (paan) brought life back in me

Khaike Paan Banaraswala, Don
paired with fresh paan from Saffron Spot, Artesia



On that note (har har), I just bought musical cookie cutters from Sur La Table.
Other contenders: Ice Ice Baby, Vanilla Ice and Peaches N Cream, 112

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