March 10, 2010

 

I love ganache domes. Quite like truffles (or like the Italian variant, Tartufo Nero) but softer due to the higher cream to chocolate ratio. I like to use 70% cocoa solids Guanaja chocolate from Valrhona but any good chocolate works.

 

Usually I add some whisky (15 year...

April 27, 2009

 

I first made this sauce when I had some very ripe grape tomatoes (a plum-shaped variant of cherry tomato) left over. I sliced a few of them, threw in the wok with some garlic, chili peppers and rosemary and then found out I was out of red wine, so I used some balsamic...

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