Parmesan Crisps

Sprinkle on salad or soup or eat as is!


Parmesan Crisps

a handful of grated Parmesan


On a sheet pan lined with parchment paper or Silpat, make little roundish clumps of grated Parmesan cheese about 1 inch apart.

Bake in a 400F oven for about 8 minutes or until golden brown.

Kale Crisps

I vaguely remember Michael Pollan promoting his book, In Defense of Food on some t.v. show or other when he made these kale crisps to go with baked fish wrapped in grape leaves. That was a while back because I believe he has a new book out.

Funny how a certain memory just surfaces and takes over because one afternoon, I suddenly had this overwhelming desire to crisp some kale. I sold the idea to Rosalind by telling her that they're supposed to taste like french fries. With that, my baking partner agreed to walk with me to the store to acquire a bunch of kale.

These are unbelievably addictive! Our intention was to have these as a side dish for dinner but Rosalind and I just kept munching on them so there wasn't much left by dinnertime.

Kale Crisps

1 bunch of Kale
drizzle of olive oil
salt and pepper to taste

Wash the kale and remove the leaves from the stem. Dry the leaves using a salad spinner (or pat them try with clean kitchen towel).



Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat evenly. Spread evenly on a baking sheet.

Bake at 325F for about 15 minutes or until desired crispness is reached. Watch out though: they taste bitter when burned.

Meringue Mushrooms

Since I made around a hundred meringue mushrooms at the restaurant on Christmas Eve, I was sorely tempted to just grab a couple to decorate our yule log but I'm glad I didn't. Rosalind had a blast making these little things. To her, it was the most exciting part of the project!

Meringue Mushrooms

1 egg white
pinch of salt
1/4 cup sugar

about 1/8 cup ganache or melted chocolate (as glue)

Whip the egg white and salt until white and opaque.

With the mixer on high speed, slowly add the sugar, one tablespoon at a time.

Continue whipping until the mixture is stiff and glossy.

Fill a pastry bag fitted with a plain tip with the meringue. Hold the bag perpendicular to a pan (lined with Silpat or parchment paper) and pipe out various sizes of mushroom caps. With your fingertips, you can brush away the points on the caps.

Hold the bag in the same position, and pipe out stems of various heights.

Bake the mushroom parts in a 250F oven for about 45 minutes. Notice that the tops of the mushroom caps are shiny and smooth and the undersides are textured--like real mushrooms!

Attach the stems using the ganache (or melted chocolate) as glue.