KarenS

I always have a cheesecake on the menu (very popular in Hawaii); like Wendy I put a pan of water in with the cheesecakes (I do this with brownies too). Ricotta or marscapone cheesecakes I do in a bain marie. I prefer a conventional oven for them (but the world does not work that way!)- at 200- 250. Turn you fan low (or off if you can) and bake at 175-200- covering them with a sheet tray helps too.

A few days ago one of my co-workers brought (what I thought was) bagels. There were blueberry, strawberry guava, and chocolate. YUCK! My comment was that there were Jews turning over in their graves world wide!

We have lots here (in Hawaii). They are very small and sour with lots of seeds. I have used them candied.

My previous sous chef Suzzane Griswold is now Sherry's sous chef- she tested most of the recipes. I will mention about the tart. Now if you want to get really technical- a lot of Mary Bergin's recipes came from Nancy Silverton! Many pastry professionals have passed through "Puckdom".

I like them mashed with potatoes and also sliced and layered in a gratin With thyme, butter, milk, s and p (with or without potatoes). Roasted in the same pan with a chicken is good too.

I am also on my third year with my $90 clogs. I wear them aprox 60 hours a week. I consider them cheap for the amount of wear (and how my legs and back feel).

I cook mine separately too. No green bell pepper in mine though- yellow and red. I also add anchovies to the onion and garlic as I sweat them.

Another reminder about lemon curd- either cook it in a stainless steel pot (or if you don't have one in a stainless bowl over a water bath. Aluminum will react with the acid (your color won't be very nice). I beur mix in cold butter after the curd has cooled slightly- strain, and then add the (microplaned) zest.

I also like the Berkeley Bowl and the Marin County Farmers market.

I wear Sven clogs. These are the ones with the compressed rubber base (no wood). They will last for about three years. I have a bad back- no problems in the past ten years from wearing these. Birkinstocks are too wide in the front for me. They clean off easily; I am also a huge fan of backless shoes. I would warn against flip flops- your foot is not very protected if you spill something.

Chill your mixture over ice (stirring frequently), until it is thickened enough to weight down your berries. Put the berries in your molds and pour.

You can also make whipped cream that will hold fine for up to 48 hours if you whip it correctly. There is no need for gelatin or stabilizers. Start the cream on low and gradually turn up the speed until you reach soft peaks. Add the sugar then and turn to high. Your cream will not fall or separate for days. I also serve whipped cream with many types of cheesecake!

There is a Thai place in the Koko Marina shopping center that I really like (of course I can't remember the name right now!- it is across from the movie theaters). I remember also going to Keos on Kapahulu with big bunches of my friends; I haven't been to the one in Waikiki.

I was there- it was fun! My assistant got to work with Ron Siegal- she enjoyed that. I loved the cones at Spago (and found out that my old sous chef- who is now the pastry sous chef at Spago- made the cones!). The cooking world is small. It was a really nice group of Chefs, great food and entertaining.

If I use flexipans I place them on two sheet trays. The double trays help with heat distribution. I really don't care for them much- as Michael does I use them more for freezing/ refrigerating. I don't care for madelienes baked with them at all. They turn out like flat cakes (no crispy/ chewiness), and never any hump. I like metal madeliene pans (if I spray- flour- spray, they come out easily). I think that a good heayweight cake pan is a much better investment.

I prefer to use rings. I work in a professional kitchen- rings do give you a lovely straight side. The benefit to me is that I don't have to search everyday for lost tart pan bottoms. Rings are used on sheet trays with parchment paper. All you have to do is slide your cakeboard underneath and pull off the ring.

Good cheese on really good bread. Dulce de late ice cream. Puttensca pasta. potatoes mashed with horseradish or celery root- turnips, parsnips etc... Roast chicken with roasted vegetables. Pie. Rice pudding or tapioca pudding. Chille rellenos, burittos, tamales, enchiladas. Creamy polenta, risotto. Cheese fondue or souffle. Can you tell that I have had many boyfriend woes?

I never glaze raspberries. I will dust them with powdered sugar. I would not make a raspberry tart to hold for two days though- it will look old either way. Fruit tarts really need to be served the same day that they are made. I glaze strawberries- they will look dried out if you don't I think that they look better with a slight shine. I use clear glaze diluted with water. Slightly related topic- I've been using some great raspberries and strawberries (in season right now), from Kula, Maui. I am happy about the growing diversification in agriculture here.

I like this chocolate glaze a lot. It is easy to remember too! 3# bittersweet chocolate 2# butter 1 c corn syrup 1/2 c brandy

MFK Fisher, Mick Jaggar, Alice Waters, and Bill Clinton. Wolfgang Puck would cook the dinner. Good conversation and good food!

anti fast food

Hawaiian mangos are my FAVORITE! The season is roughly May- July, so plan your Hawaii trips to try some!

I'm a Pastry Chef (thank's Michael ); I worked very hard to become one. People sometimes introduce me as a baker my response is, "well yes, that is part of what my job encompasses". A recent culinary school graduate is not a Chef because he or she could not do the job. They would not be considered if they applied for a "Chef" position. They would be hired as a cook (and probably start as a prep cook or pantry cook). This cook would gain experience and try to work every station- working on skill, technique, speed, cleanliness, and organization. Years and restaurants later perhaps this cook will be promoted to sous chef. Many cooks never make that step and remain line cooks for their entire career. Many cooks don't want the added stress and responsibility- plus the preasures of creativity, scheduling, costing recipes, dept budgets, sick employees, hiring and firing, ordering smallwares, ordering and checking produce etc... There are many culinary school graduates that never become professional cooks; a professional kitchen is not an easy place to work!

You know what? I have a perfectly easy time making ladyfingers, brewing some espresso, and whipping some mascarpone cheese. You don't need a mix, box, or a special forumula. I took property of a large hotel as a Pastry Chef. I saw the bags of ladyfingers and said"we will make them". To make ladyfingers perfect; after you pipe them, coat them heavily in powdered sugar three times . This is a simple rustic dessert guys- don't get too craZY!

I get so reminded of my mom when I make her grilled cheese sandwich- with sharp chedder and roasted anaheim chilies. I sometimes modify it and add arugula too.