And that’s how the cookie crumbles. Pear ganache, caramel pear, poached pear stuffed with pear william mascarpone. #dessert #fall #caramel #pear #seasonal #plating #proud2bcia (at The Culinary Institute of America)
I learned how to temper chocolate today and made bars with pistachios and sel gris. You know why? Because salt makes everything taste better. #chocolate #pistachio #dessert #sweet #proud2bcia (at The Culinary Institute of America)
I was playing with flavors very near and dear to my heart and I ended up putting together my first dessert plate. @lauramonroe knows my desire to put together pistachios, cardamom (tr: kakule), rose water and lime zest. The plate is a first draft.
Orange blossom and lime zest cheese cake, wild pistachio (tr. melengic) milk jam, cardamom and sumac brittle, pistachios, flowers
#dessert #brittle # candy #middleeasternfood #iran #turkishcuisine #istanbul #flowers #proud2bcia #cheesecake #pistachio (at The Culinary Institute of America)
Good morning! I don’t always eat dessert for breakfast but when I do, I like them covered with real silver #proud2bcia #coffee #college #dessert #mousse #macaron #jewelry (at The Culinary Institute of America)
Leblebi helvasi, chickpea halva. The simplicity of chickpeas, sugar and butter. #besan #tamilfood #middleeasternfood #levant #turkish #mediterranean #dessert #cookies #halva #sweet #desifood (at Istanbul Buyukada)
Izmir lokmasi. These are Turkish doughnuts, well fundamentally but they are better in some ways. The slow developing browning forma a thick but layered and fluffy crust. The inside is airy and light. The glaze is simple and full of flavor. Simple, well executed, to die for. #istanbul #food #izmir #dessert #doughnut #cronut #middleeast #churros #turkish #caramel (at Istanbul Buyukada)
Sticky forbidden black rice steeped in cardamom and coconut milk, sweet coconut sauce, mangoes, mint and lime zest. Alright, that’s officially the best thing I ate since the first time I had monk fish liver at Blue Hill a year ago. Let me know if you’d like the recipe! #stickyrice #thaifood #bangkok #forbidden #mango #mint #lime #coconut #tropical #farmtotablesomrwhereintheworld #dessert #god (at Pine Woods Park)
Some flavors and experiences really stick with you. Sticky rice with mangoes is one of them. It’s so soulful, an instant comfort food. I had sticky rice with mango about a year and a half ago in Bangkok. It was incredible. So was my rendition of it.
Rice: 1 pint of black rice, 2 pints of coconut milk (carton), half can of coconut milk, 2 T granulated sugar, 1/4 t cardamom seeds (not pods), 1/2 t kosher salt
Sauce: 1/2 can coconut milk, 4 T gran sugar, 1 T lime juice, 1 t corn starch
That’s Chef Mark Elia’s BBQ Parfait — with a cherry on top. This genius creation starts with fantastic Texas pulled pork and towers with coleslaw, brisket, sauce, mashed potatoes and a beautifully caramelized rib. It was by far the best thing I’ve had in a fair setting.
The puttu here is made of mung beans and jaggery. When beans are used in halvas such as this, the texture remains slightly grainy but it makes a satisfying post-work-out dessert. I find it fun that the puttu was molded in the cups that they serve coffee in!
Pondicherry, Tamil Nadu, India
Sweet and savory crispy crepes with sticky marshmallows merengue and coconut / extruded duck egg yolks or hotdogs and chili sauce
Kanom Buang Thai
Suan Plu, Bangkok, Thailand
Kanom Krok is a rice and coconut pancake. It cooks in a concave griddle where the bottom crisps up and the middle stays soft and gooey. This is a pancake of textural gradient… and it is delicious! Rice and coconut simiplicity!
South Silom, Bangkok, Thailand
Sticky rice with coconut milk and mangos with a crispy mung bean garnish
An immediate comfort food that has you reminiscing childhood memories you never had!
Sukhumvit 38, Bangkok, Thailand
My father adores these things. It was a ritual for him for the longest time to solve the Cumhuriyet Sunday crossword puzzle, with a palmier, and a cup of tea on Kınalı Island in Istanbul.
Only years later did I come to enjoy the flaky layers of dough, the varying degrees of caramelization, the crunchiness, and the noise that just fills your head and stops everything else around you once you bite into them!
Baker Street, Pondicherry, Tamil Nadu
Here is a sampling from a Kerala bakeshop — Sweet and savory, Western and Indian…
In India, every little unassuming ball bursts with flavor as soon as you bite into it!
This one is a sweet ball of rice flour stuffed with cardamom powder, jaggery (unrefined sugarcane sugar), and freshly grated coconut.