in the kitchen x rhubarb, yay or nay

We're in the midst of rhubarb season and I'm ready to call it quits. Sure, it's got great acidity, but so do lemons. Otherwise, I can't seem to get on the rhubarb fan bandwagon. I have been known to call it the pink celery (my lack of enthusiasm regarding celery is quite known at work). My feelings are neither love or hate, just meh, which is how it becomes when you overcook it. I decided to update one of my menu dessert staples with some rhubarb, since it is in season. Sometimes, playing with an ingredient is enough to get you started. Now, I currently have it as a garnish and sorbet in the restaurant and a whole week of rhubarb & strawberry crumble piping hot and bubbly with a side of luscious whipped cream coming next week at the cafe. I'm easily won over.

in the kitchen x hello, blackberries

There are some staple fruits that we always keep on hand in the kitchen, such as blueberries, strawberries, lemons, limes, oranges, and pineapple (weird, I know) and the like. Somehow, I started munching on some blackberries and stopped. They were good! We've hit blackberry season?! I assumed berries would not come into season until the height of summer, yet here I was eating some delicious blackberries. After munching on a few juicy berries, I paired it with some dark chocolate ganache, green tea diplomat, and whipped cream. Sometimes simple is best.

in the kitchen x breakfast inspiration & mochi

Breakfast is one of my favorite meals, except I tend to eat "breakfast" at all hours except morning. This idea of a breakfast inspired dessert started when I decided to make mochi again. My first attempt at mochi dumplings resulted in two dumplings out of who knows how many. Mochi is a japanese rice cake made with rice flour. I specifically used Mochiko flour. I chose to roll out the dough(paste?) and punch out circles, and add flavor in the actual mochi as oppose to putting it in the filling. One day I will master mochi dumplings, but for now these are just as yummy. Dried yogurt powder in the mochi gives a nice tang that balances nicely with the naturally sweet flavor and glutinous texture. The other flavors in this dessert are yogurt, rhubarb, granola and blueberry. There is a greek yogurt sorbet, yogurt tuile, and a greek yogurt. The key is to use good quality greek yogurt. I used Argyle Cheese Farmers, and I cannot stop singing it's praises. Its fluffy, thick, and tangy. The rhubarb is poached with some white wine and raspberries, while the blueberry is made into a compote. The granola is a delicious crunchy snack, made with cashews, maple, cinnamon, nutmeg, and oats. I'd consider this one healthy dessert.

in the kitchen x chocolate, lavender, and cherry blossoms

I know, I'm obsessed with Spring. After such a cold winter, it's been such a relief to feel the warm weather upon us and see the small changes in the array of ingredients at the farmers market. To lighten up the chocolate dessert on the menu, I thought, flowers. I wanted to bring floral notes to the dessert, one that would enhance all the different notes of dark Valrhona chocolate that I tend to use. Lavender brings a nice bright floral element to the dark chocolate and hazelnut flavors. The addition of cherry blossoms is unusual, since they are pickled in salt and vinegar. A balance of sweet, sour, salty, and sweet. All in one dish.

in the kitchen x spring garden

My official first Spring dessert is on the menu! Featuring an all veggie dessert (don't be scared!), it's become one of my favorites. Whenever I describe this dessert, people usually look confused. While the idea of a vegetable dessert does not have the same mouth inducing result of something like a warm brownie, chocolate sauce, and vanilla ice cream, this is delicious. Not to fear, this dessert is a crowd pleaser. White asparagus, sweet pea and mint ice cream, and lemon meringue is an intriguing and delicious combination. Add on the rest and it's a bona fide dessert.

These are cape gooseberries, also known as golden berry. Funny enough, these are not related to berries, but to vegetables such as tomatillo and tomatoes. The taste is similar to a sweet and tart mini tomato.