This is an exquisite cake: feather light and springy as a pillow, fragrant with good citrus, extra virgin olive oil, and dessert wine. Developed at Chez Panisse in the 1980s where it was made with Sauternes, this cake is subtle, complex and … [Read more...]
California cooking: Chez Panisse garlic soufflé
If there's one thing that typifies California cooking to me more even than artichokes, it has to be garlic. It grows famously in Gilroy, south of San Francisco, where the town smells of garlic in the best kind of way, and you can procure anything … [Read more...]
California cooking: artichoke tart, and artichoke steamed
California cuisine seems to be enjoying renewed attention in the UK, not only for its multicultural fusion-cooking, but for its creativity with seasonal, interesting produce – thanks no doubt to our current interests in more adventurous vegetable … [Read more...]
Three-layer lemon curd cake with poppyseed buttercream
This is such a beautiful cake for a celebration, or for afternoon tea in the garden (and oh joy! It's warm enough for that here in Cambridgeshire this Easter weekend). It’s also great in winter, come to that, when lemons are at their best. A … [Read more...]
The Chez Panisse leek and goat cheese tart: a vegetable with history, and a tart that symbolises a revolution
This is one of the recipes I make most from my time cooking at Chez Panisse in Berkeley, California, back in the ’eighties. It’s been one of my favourite things to eat and make ever since. This beautiful tart always surprises, always delights. … [Read more...]