I have to apologize for my silence, last week. Since I launched this blog in January, I haven’t missed a posting, remaining true to my commitment to write a journal entry every Tuesday and Thursday. Alas, my travel schedule was so hectic, I barely had time to think, let alone write. However, being away does provide inspiration and fresh material, and that, I have!
Finding myself in San Francisco for a day, I had to stop at Farallon, the highly acclaimed restaurant in the Union Square area of the city. Having opened in 1997, Farallon has weathered the fickleness of consumers, passing trends and bleak economies to become a stalwart beacon in the restaurant industry. It’s always as fresh and exciting as the first day it opened, and the sophisticated, coastal cuisine created by Chef Mark Franz is always memorable.
Farallon is also home to my friend and colleague, pastry chef Emily Luchetti. Emily just won a coveted award from the International Association of Culinary Professionals for her book, A Passion for Ice Cream: 95 Recipes for Fabulous Desserts. Published by Chronical Books, it’s a must-have in your culinary library. In the book, Emily features mouth-watering recipes for all-time favorites like butter pecan and strawberry in addition to flavors not commonly found in stores such as pomegranate sorbet and orange cardamom. And one of my favorite recipes is for Rum-Raisin Ice Cream Sandwiches. Then there’s the chapter on sauces… Bottom line: homemade ice cream tastes so much better than store-bought, since you use fresh ingredients and incorporate less air. Ice cream is not hard to make, and for my friends with children, making ice cream is a great way to spend quality time with your family and teach kids the basics of food science. Who would have thought science could be so fun.
Certainly, the book isn’t for the calorie-conscious, but you know my mantra. Everything in moderation! Enjoy!