 to Whenever I have poached pears, I think about Rémy Fünfrock, the pastry chef who changed my life forever. He took a just graduated girl (who was trying to figure out how to combine her passions with a job) under his wings, forbid her from applying to culinary school and jump started her career in the food industry. Rémy is also the first person to introduce me to poached pears.
Around this time ten years ago, on the Le Voyage section of the Café Boulud Palm Beach dessert menu, we featured a Frozen Hazelnut Parfait with Warm Poundcake and a Poached Pear. Ridiculously delicious! Not to mention that all of Rémy's dessert looked like pieces of art.
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Cranberry Cacao Nib Oatmeal Cookies (Repost from Nutrish and Delish) As a former pastry cook at fine dining restaurants, I created and tasted numerous desserts primarily made with refined sugar, butter and heavy full fat cream. I won’t lie, most of them tasted pretty great, but day after day of taste testing (which a cook has to do to ensure dishes are made correctly for the guests) got to me both physically and mentally. I remember one day when my co-worker Maggie and I looked at each other while we were preparing the evening’s desserts and we both had the look of dread on our faces. Did we really have to taste the freshly made raspberry coulis on the warm and fluffy beignets one more time?!
Sweet Potato Cannellini 'Hummus' with Basil Walnut Pesto It's easy to see that I don't really contribute too much to the savory recipe world but this little concoction is something I'm not afraid to share! Last weekend I vowed to not leave the house for one day because I'm always on the go and was beginning to feel homesick. And it was one of the best days I've had in a long time. I played in the kitchen for hours, cleaned and organized a long awaited list of things too boring to mention and just simply chilled out with the big screen. For which I needed some snacks...  A long time ago when I found myself reaching for more sweet treats than my body needed, I instated the house rule: if you want a cookie, then make a cookie. Why? Well for starters if I'm really craving a cookie, then I would be happy to put the work into making one fresh from scratch instead of lazily darting to the nearest store for an unsatisfying quick fix. Secondly, so many store bought cookies are laced with processed ingredients and words I cannot pronounce, so if I am going to have a dessert snack, I am going to have one that will not harm my body but rather provide some nourishment.
with Hearty Apple Almond Crisp You will quickly learn that I care a tremendous amount about breakfast, am a self-proclaimed breakfast-pusher and still believe it IS the most important meal of the day despite arguments and studies against the age-old saying.
This is why: breakfast jumpstarts my day and ultimately motivates me to end the day as well as it starts. Eating breakfast is a daily reminder that I begin the day on the right foot, nourishing not just my body but also my mind. |
Maxine Yeung
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