COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Peaches are in their season. They look beautiful, smell wonderful, taste sweet feminine and flavorful. I love it all my life ever since I first tasted. I still remember that it was very hot and muggy summer day when I was a little boy, remember that my grandmother picked up a peach from an ice-water filled porcelain bowl and then halved and peeled it for me to enjoy with her endless love. I was sweating; an old electric fan was making a bit noise but sending cool air. It was delicious and I loved it. We always peel peach, apple, pear, persimmon… and we use a utensil to eat, not with bare hands, except watermelon and mandarin orange, perhaps. All natural food products were nothing like tod

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Blanc-manger is a simple French dessert and easy to make but it is a classic. This is one of the desserts I learned when I was training as a cook in the restaurant and also it was popular at the time. You can serve with different fruits depend on seasonal market availability. Blanc-manger can be made a day or two in advance and decorate with fruits just before serving. I personally enjoy having Blanc-manger in summer season with fresh berries. Well chilled Blanc-manger is a treat in hot summer.  Here is the interesting story of Blanc-manger by Dorie Greenspan , in her wonderful dessert book, Paris Sweets : Larousse Gastronomique, a bible of French cuisine, explains that blanc-manger m

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] A good friend of mine read my last post about rosé wine. In the post I mentioned  “ i t’s good with lemon tart ”. He told me I should make one for him, so he can taste it how good with rosé wine and he wants to prove I am right or OK.   It has been very hot here in San Francisco Bay Area and it doesn’t make me a good mood for baking at moment but I told him “why not”. I found a tart shell in the freezer (sweet crust with a half butter and vegetable oil), so all I had to do is to make lemon custard , easy piece, plus I also had fresh blueberries in my refrigerator. So I added them on the tart, because he loves blueberrie. Blueberries are available all around year in these days, but it is

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Rosé wine is perfect wine for hot summer. They are pretty, clear pink in color, light in body, but packed with summer fruit flavor (strawberry, raspberry, watermelon etc.) and crispy acidity on palate (summer food friendly; composed salad, pasta with light sauce, simple pizza, even for dessert like lemon tart.) and they are having a big momentum in America. Some of them are nicely sweet but many dry versions of rosé wines are made with different red wine grapes by each different appellation (region) from around globe today. One of new from California is made from expensive Pinot Noir grape. They are a bit pricey but worth a try, but in general many imported rosé are reasonably priced. Well