It has been a long time since I have made any confectionary. Brings me back to the days as a professional chef, which for some reason feel ancient. My sugar skills feel rusty as I try to remember all the steps involved. It was second nature once.
We are in the depths of darkness in Seattle.
Days are short. Nights longer and longer.
We have been enjoying snow in the mountains. Soups and stews are in order and also roasted fruits.
I love a bountiful holiday table and this fall I partnered with Reynolds Kitchens to create easy holiday recipes for their Endless Table.
The Endless Table from Reynolds Kitchens features holiday recipes from many fellow bloggers, and these are the ones I contributed: Sweet potato and roasted garlic panzanella salad, pear and hazelnut frangipane tart, orange spice caramel custard cups and a wild mushroom baked risotto.
Explore their Holiday Endless Table video and site for more ideas and recipes.
I am headed to the French countryside next summer to teach a 4-day photography workshop. Very, very close to the Basque Country were I was born and raised. We will visit some of my favorite areas, markets and eat lots of Basque food. Want to join me?