tag:blogger.com,1999:blog-39125083511460898672012-02-16T06:32:24.704-08:00christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.comBlogger421100tag:blogger.com,1999:blog-3912508351146089867.post-25164993457191749502011-09-06T10:51:00.000-07:002011-09-06T10:51:10.029-07:00

Labor Day has come and gone... but I can't stop thinking about the great food I ate all across America this summer!!Early morning beignets in New Orleans.... lunchtime muffaletta (best sandwich of my life)! Red beans and rice, shrimp poboys--as Ina would say, "how bad can that be? Jumping up to the Northeast, say hello to farms full of peaches, tomatoes and blueberries... all make cooking and

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-45978351087847422872011-09-05T16:21:00.000-07:002011-09-05T16:21:39.923-07:00

  I love teaching baking at Della Fattoria in Petaluma because the fruit is straight from the farmer's market-- fresh, seasonal, and best of all-- it's ripe! The Webers, who own the bakery/cafe, sell their amazing bread at two farmer's markets a week, and return to the kitchen with a van full of beautiful produce.Shortcakes! Who can resist luscious berries, whipped cream and a sweet, flaky

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-58431260601460667422011-04-11T20:28:00.000-07:002011-04-11T20:28:08.435-07:00

In the beautiful world of pastry, so many things entice me...French macarons, brioche, tarts, mousses and meringues... and one always sits squarely at the bottom of my list--cake decorating. You either love it or you hate it. You know where I stand. So when a client asked for six dozen decorated Easter cookies, I smiled bravely and said "but of course!" I baked the cookies (no prob)... mixed up

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com2tag:blogger.com,1999:blog-3912508351146089867.post-9607606807692656912011-04-06T16:40:00.000-07:002011-04-06T16:40:40.027-07:00

Asparagus is one of those less-is-more vegetables. Buy beautiful, bright green spears with tightly closed tips--thick or thin, whichever you like--then don't mess around with them too much so their delicious, grassy flavor really shines. Here's my go-to method for preparing asparagus, which also happens to be the world's easiest recipe (how convenient!)  Preheat your oven to 400F. Trim off the

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-63074343476954852262011-03-10T11:12:00.000-08:002011-03-10T11:12:55.951-08:00

This is the time of year when I am absolutely tomato-starved. I've spent all winter opening cans of San Marzanos--which are good for that soup or stew, sure.... but what I really want is to bite into a sun-warmed tomato with that unmistakable flavor and fragrance of summer. So, in the meantime, I've come up with this plan--roasted cherry tomatoes, tossed with one of my all time favorite

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-82919136571707488322011-02-26T14:41:00.000-08:002011-02-26T14:42:23.859-08:00

The only saving grace of the cold, wet weather we've been having is when the sun finally peeks through, I can feast my eyes on a miraculous sight--a tree full of Eureka lemons in my front yard and a tree full of Meyer lemons in my backyard. OK, the Meyers aren't really mine... but isn't there some rule about if it hangs over your fence you're allowed to eat it? So I fill buckets with lemons,

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-45301584377990326362010-12-28T23:13:00.000-08:002010-12-28T23:13:08.956-08:00

Wow--if ever there was a season of baking for me, it's been this fall and winter! I've had the pleasure of teaching enthusiastic students in Marin, Emeryville and Sacramento and have loved every minute of it! It's so great to see people "get it"--whether it's how to make a flaky pie crust or a fluffy buttercream. I also love getting emails about how students are using the new

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-68250715947474300442010-12-28T22:00:00.000-08:002010-12-28T22:00:30.288-08:00

 I have had so much fun this winter leading cooking parties in private homes!It's the perfect scenario for party-goers--I do the shopping, bring delicious fool-proof recipes, and set up stations around the kitchen with all the ingredients and equipment they'll need. Everyone arrives--usually a group of friends or co-workers, looking for a fun night out with some GOOD food. They have a glass of

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-37319147210401054162010-10-22T19:53:00.000-07:002010-10-22T20:16:18.756-07:00

I got a phone call the other day that reminded me of why I love working as a personal chef (among my hundred other food jobs!)The call was for a week's worth of dinners--a gift from one friend to another to celebrate the birth of her second child. What a really thoughtful gift for a tired mom! And just the kind of work I love--cooking delicious, nourishing food for an appreciative audience!The

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com2tag:blogger.com,1999:blog-3912508351146089867.post-83805421905648679062010-10-17T21:48:00.000-07:002010-10-17T22:53:16.684-07:00

Now, I'm not big on your typical football food. Buffalo wings? Who came up with that crime against nature? But I do like cool appetizers that have big, fresh flavors and can be made for a crowd-- like Vietnamese Spring Rolls.I love the crunchy carrots, the cool rice noodles, the shrimp, pork and the beautiful flavors of mint and cilantro--all wrapped up in a neat package. You start out with dried

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-21646107061463172882010-09-22T21:58:00.000-07:002010-09-22T22:21:16.323-07:00

I think I know why everyone loves creme brulee. First you have to break through this beautiful crackly caramelized sugar... only to uncover a silky, creamy custard underneath. That perfect contrast of textures--I'm in love, too!Then there's the fun of making it. You get to play with fire! Everyone loves picking up that torch and giving the sugar just the right amount of heat to turn a lovely

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-75067663123351030292010-09-21T21:24:00.000-07:002010-09-22T07:27:06.769-07:00

September is a little bittersweet. I do like cool-weather cooking... but I do mourn the end of stone fruits, melons and berries!Here's a last-ditch way to use strawberries and basil, two perfect summer companions. It's part of Day 3 of my Pastry Chef for a Week class, which features ice creams, sorbets and granitas!Strawberry-Basil Sorbet1 lb strawberries1/3 cup plus 2 tbsp water1/3 cup sugar (or

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-72588099331888871652010-09-20T23:01:00.000-07:002010-09-20T23:19:33.953-07:00

Day 2 of my Pastry Chef for a Week Class is all about cakes. But let's focus for a minute on those super cute, super trendy mini cakes--cupcakes!I like this recipe for Lemon Meringue Cupcakes because it has a tender cake, the flavor burst of lemon curd (yum) and meringue on top instead of icing. Lemon Meringue Cupcakes3 cups flour1 Tbsp baking powder1/2 tsp salt8 oz unsalted butter, room temp2

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-75296061348102088592010-09-20T07:20:00.000-07:002010-09-20T07:35:27.676-07:00

Whenever I teach a class on pies and tarts, I include this recipe for a classic French Apple Tart.The combination of the sweet apple puree on the bottom with the top layer of beautifully caramelized apples on top is so lovely and incredibly delicious! Classic French Apple Tart8 large (about 4 lbs) Golden Delicious apples1/2 lemon1/2 cup sugar plus 1 Tbsp for top1 tsp vanilla or 1 vanilla bean,

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-58874937565639125922010-09-14T08:49:00.000-07:002010-09-14T09:34:37.756-07:00

Nothing says lovin' like roast chicken in the oven--and if you add some beautiful citrus and herbs, it's even better!This recipe, from my friend and fellow blogger Jodi Liano (mmmthatsgood.blogspot.com)couldn't be simpler. It's a simple oven braise of chicken thighs, white wine, olive oil, garlic and fresh herbs. Toss everything in a baking dish at a super low heat.... let it go for a few hours..

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com3tag:blogger.com,1999:blog-3912508351146089867.post-27653611616257168392010-09-09T20:54:00.000-07:002010-09-13T20:27:48.758-07:00

I love to turn people on to farro. It's an ancient grain, some say a relative of wheat, that was first cultivated in Mediterranean countries. I get pleasure from the idea that I can cook something that people also cooked thousands of years ago. I like that connection.History aside... farro is just plain delicious. Nutty and "toothy", it's great served naked and also good all dressed up with herbs

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-88693062530540585832010-08-24T20:56:00.000-07:002010-08-24T21:36:32.787-07:00

There comes a time in every pastry student's life when a wedding cake must be made.Some students look forward to it all session.Some dread it.But the time had come!Making a wedding cake is a multi-day endeavor. Cakes (10", 8" and 6") were baked and buttercream and fillings made on Monday night.The cakes were torted on Wednesday night and filled with a variety of flavors, like lemon curd,

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-78721388997866437862010-08-17T22:16:00.000-07:002010-08-17T23:00:15.539-07:00

I can't help it--I'm in love with French fraisier cakes. The layers of fluffy genoise... Grand Marnier syrup... fresh strawberries.... rich pistachio cream... all topped with marzipan. What's not to love?I also love the way they look. Building them is an exercise in patience, as my pastry students found out recently when they tried their hand at "le fraisier".After you torte the genoise into two

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-10921739850544911892010-05-25T21:33:00.001-07:002010-05-25T22:03:01.407-07:00

American desserts have been weaving their way into my baking lately. You know the ones I mean. They're the desserts you had as a kid growing up in Ohio... or the ones your grandmother made... or the ones you remember were so luscious at some diner in the next town over. Nothing fancy, nothing elaborate... just simple baking with pure flavors.I've been baking the past few months at Della

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-66824384116278347132010-03-27T22:24:00.000-07:002010-04-02T21:30:30.546-07:00

Yes, it' supposed to be my break between sessions of the professional pastry course at Tante Marie's Cooking School.But I love to teach... and it's so much fun spending three days with home bakers in a class called The Sweet Kitchen.It doesn't matter that students in this class come from different backgrounds and levels of baking experience--they put on an apron, roll up their sleeves, and dive

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-10110082940002465392010-03-21T09:42:00.000-07:002010-03-21T10:49:04.560-07:00

I am such a fan of the magical properties of wheat flours that I am probably the last person in America to experiment with gluten-free baking. But so many people are asking for gluten-free baked goods that I decided it was my duty to drag my head out of the sand and spend the afternoon in a wheat-free kitchen.It turns out that the author of one of my favorite pastry blogs, http://

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-18246942932042537042010-03-14T20:08:00.000-07:002010-03-14T22:08:38.835-07:00

The sun was barely coming up when our day started at Tante Marie's Cooking School this morning--it was graduation day for the professional pastry students. Everyone started trickling in around 7:15am... even with daylight savings time starting a few hours earlier.Coffee on... laminated doughs pulled from the freezer... looking for the perfect radio station for our mood (Prince?! Not Cat Stevens!

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com3tag:blogger.com,1999:blog-3912508351146089867.post-57103260363404248822010-02-21T15:00:00.000-08:002010-02-21T15:38:51.586-08:00

Is there anything crazier looking than a Buddha's hand citron? It's one of those God's-got-a-sense-of-humor fruits... and it is so delicious candied. We are all eating so much citrus in my house that a few of us have canker sores. But still, when I came home from the farmer's market this week with the best-ever navel oranges, my son said he'd just eat through the pain because they tasted so

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-71043858331526015102010-02-21T14:16:00.000-08:002010-02-21T14:59:44.311-08:00

Just when I think there might be a glimmer of sunshine out there...it starts raining again. I actually did see some brave plum blossoms and a few daffodils this week on one of my foggy day walks, but now we're back to umbrellas, wet feet, and root vegetables. Time for some soup.I crave vegetable purees. You can make them out of anything in your refrigerator and they are smooth, creamy and

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-29015815239365852782010-02-21T10:13:00.000-08:002010-02-21T10:50:47.474-08:00

My current class of pastry students at Tante Marie'sCooking School have really been producing some beautiful work in the past few months, and it's time for the world to see some of their creations! First,the simplicity of the Princess Cake....a great way to learn to handle marzipan for the first time. I always think of baby showers or little girl birthday parties when I see this sweet

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com2tag:blogger.com,1999:blog-3912508351146089867.post-43002047566314533172009-12-29T20:09:00.001-08:002009-12-29T20:26:44.061-08:00

My mother had the misfortune of being born two days before Christmas.But she's had the fortune of celebrating her birthday when everyone's in holiday spirits and there are lots of sparkly lights and bottles of bubbly stashed in the refrigerator.This year was her 75th birthday... a big one, by anyone's standards... and deserving of an over-the-top birthday cake. So I made one, inspired by a cake

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-71747326331179116252009-11-26T21:59:00.000-08:002009-11-26T22:45:54.454-08:00

I admit it. I kind of went overboard on the whole Thanksgiving dessert thing. I started keeping a list of things I wanted to bake, and the list kept getting longer... and longer.I had a good excuse, though, because the guest list kept getting longer, too. I have four siblings, with lots of kids... and now those kids have boyfriends and girlfriends who have Thanksgiving with us. We have some close

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-5655190313701355962009-11-21T18:07:00.000-08:002009-11-21T18:21:26.523-08:00

You really can bake an incredible focaccia in such a short time.... what are you waiting for?Just imagine the luscious aroma of that olive oil-rich bread wafting through your kitchen... that lovely rosemary, maybe some caramelized onions, a scattering of gorgonzola....YUM!The dough comes together fast, then rises for an hour or so. You spread it out on a sheet pan, sprinkle on your toppings, and

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-25799216767566216562009-10-06T15:12:00.000-07:002009-10-06T15:50:59.604-07:00

All the signs are pointing to fall. The mornings are downright chilly... the sunlight has that low-in-the-sky autumn look about it....and in the garden, we've picked most of the tomatoes. I confited the last of them, by simply halving them, placing them cut side up on a sheet tray, drizzling them with olive oil, salt, pepper, some minced garlic...and put them in a very slow 250 oven to roast for

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-68183190875626893742009-09-25T20:54:00.000-07:002009-09-25T21:21:46.059-07:00

\Six months and hundreds of pounds of butter, sugar and flour later... the Fall 2009 Professional Pastry Class at Tante Marie's Cooking School celebrated its graduation.The students had three days to create their final projects, but it was clear how many hours had been spent in the all-important planning stages.Each student created their own theme and display. There was a cake covered in fondant

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-36578468857804524392009-08-27T21:33:00.001-07:002009-08-27T21:57:03.339-07:00

My pastry students have worked hard the past five months and here's their reward--Wedding cake week!! I think it's the week that all Pastry students wait for.My students dove into this project with their usual enthusiasm. For many of them, this was their first experience with fondant, gum paste and royal icing.They made their cakes in pairs, baking their cakes and making their buttercream during

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-31410379147691966902009-06-30T10:38:00.000-07:002009-06-30T11:38:08.498-07:00

My professional pastry students at Tante Marie's Cooking School are half way through their six month course, so it was time to celebrate with a party!They created a buffet of sweets, invited their families and friends, and showed off their talents!Above, a mini hazelnut cupcake with caramel buttercream and a spun sugar garnish. At right, a delicious cookie plate with cornmeal, currant and

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-71128452869565361402009-06-17T12:09:00.000-07:002009-06-17T12:48:19.156-07:00

It could be the perfect June day... when I get to go out to my tiny garden and plant lemon verbena. I had the best tea of my life after a dinner party of cooking teachers at Mary Risley's home in San Francisco. Someone went into Mary's awe-inspiring garden, plucked a handful of lemon verbena leaves, put them in a clear glass teapot and added boiling water. The bright green leaves floating in the

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-38723098232219903872009-05-28T20:19:00.001-07:002009-05-30T11:10:45.914-07:00

Ahh... the sweet perfection of the madeleine. Just a simple, no-nonsense, buttery little cake. A tiny bit crispy on the outside. Moist and tender on the inside. In a perfect world, they'd be coming out of the oven every day just as you sank down in your easy chair with a cup of tea!It's so easy to make this recipe your own, by adding zest or cinnamon or caramom... whatever your heart desires!

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-68807417997928130902009-05-08T16:07:00.000-07:002009-05-08T16:21:53.336-07:00

It's nice being a pastry teacher.That way, when it's 4:00 in the afternoon and you have a hankering for a chocolate souffle, you can just make one.... and tell people you're recipe testing. Two hours later when you're making tuiles, you can pull out that same story and it still works.You do have to fit a salad in there somewhere... and maybe climb a few trails with your dog or swim a few laps,

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-52496908654693441502009-04-29T15:09:00.000-07:002009-04-29T15:20:28.608-07:00

Truffles are one of those little secrets you can pull out of your sleeve to delight people. They are incredibly easy to make.... can be flavored a zillion different ways... and packaged in a small box or cellophane bag, are a lovely little gift.Here's a perfect bittersweet chocolate truffle recipe from Alice Medrich. It uses an egg for its silken texture, which is craftily cooked for people who

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-25368883915809446662009-04-22T23:32:00.000-07:002009-04-23T00:20:34.077-07:00

Man, it was hot this week for pastry chefs. My poor pastry students battled the elements when San Francisco turned into LA Monday night and boasted 95+ degrees at 6:00pm. They valiently tried to line tart shells with pate sucree... with very little success. It would have been the perfect bread-baking kitchen! So tonite... when San Francisco returned to its cool, foggy, breezy self... we tackled

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-70166071391345455092009-04-18T21:28:00.000-07:002009-04-18T22:05:49.182-07:00

My father is a mad inventor. He has a passion for gadgets, and the best gadgets of all are the ones he makes himself out of recycled materials found at garage sales.... things with wheels or latches or automatic watering systems. So it came as no surprise when he ordered this hand-cranked apple peeler-corer-and slicer... a really ingenious little gadget. This baby made him a whiz in the kitchen-

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-77519839037076534082009-04-16T23:49:00.000-07:002009-04-17T13:32:40.672-07:00

I had the pleasure tonite of being the guest teacher at a Dessert and Pastry Class, part of an evening series at Tante Marie's Cooking School. What a great time! The theme was American Desserts, and the students produced an amazing array of delicious treats. It was like all the comfort desserts of your childhood, together at last!The students made Carrot Cupcakes with Cream Cheese Frosting and

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-72062640388463161362009-04-13T08:08:00.000-07:002009-04-17T13:36:14.955-07:00

I love roasted vegetables. I love the way they soften, sweeten and caramelize when they're roasted at a high temperature. At a private cooking lesson I gave last week, we tried all different combinations: sliced fresh fennel with tarragon and a squirt of lemon.... new red potatoes tossed with olive oil and fresh rosemary... asparagus with balsamic vinegar.... root vegetables tossed with cumin...

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com0tag:blogger.com,1999:blog-3912508351146089867.post-88964462603724865492009-04-10T23:01:00.000-07:002009-04-10T23:46:58.194-07:00

Welcome to my awesome new group of Professional Pastry students at Tante Marie's Cooking School. They're the "night owls" of the school... putting in a full day at work, then arriving at school ready for action at 6pm.It's only the second week of school, but already they've baked some killer cookies (Cornmeal with Currant & Rosemary and Whole Wheat Cocoa Nib Sables were two of my favorites...),

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com1tag:blogger.com,1999:blog-3912508351146089867.post-23703070512191303892009-04-10T22:30:00.000-07:002009-04-17T13:35:42.507-07:00

It must be getting close to Easter... we're making buckets of meringue at Patisserie Phillipe and creating flocks of chicks.Phillipe, of course, can crank out these babies at lighning speed...while I painstakingly pipe on wings, beaks and Elvis top feathers.The Easter chicks are just a little sidebar to the rest of the morning schedule: almond croissants, coconut macaroons, fraisier cake,

christa resing colardohttp://www.blogger.com/profile/14916300555368034491noreply@blogger.com2