Category: Travel

Classes, France, Savory Recipes, Spring, Travel

Savory Soufflé from The Cook’s Atelier

Cheese soufflé with green garlic from The Cooks Atelier Cookbook

I took a two-hour train ride from Paris to Beaune, a town is situated in the wine-making region of Burgundy. I made the weekend trip to take a day-long cooking class at The Cooks Atelier. The charming school is run by mother-daughter team Marjorie Taylor and Kendall Smith Franchini. There’s a wine shop on the ground floor, kitchen on the second and dining area on the third. It’s a truly idyllic place and I had so much fun prepping and eating a menu of French classics. One of my favorite dishes was the comforting, savory cheese soufflé.

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Chefs, Los Angeles, Savory Recipes

Chef Mei Lin’s Cheddar and Scallion Biscuits

Laminated cheddar and scallion biscuits made from Chef Mei Lin's recipe.

These cheddar and scallion biscuits were one of my favorite bakes during the pandemic. The recipe comes from Chef Mei Lin. I cheered her on as she won her season of Top Chef and I’ve been fortunate enough to have met her for work and when I’ve traveled to LA. You must try the cod fish sando at her casual Chinese eatery, daybird in Silverlake. It’s a gourmet filet o’ fish and it’s amazing. Now that you’ve got a food rec, back to biscuits!

She posted about the cheddar and scallion biscuits on Instagram, and I was immediately mesmerized by the gorgeous cross-section. My first batch got turned out decently but the biscuits were a bit lopsided, so after troubleshooting with Mei and getting some great tips that I’ve shared below, my second batch was fantastic. That’s the photo above. Hope you love them as much as I do.

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Cookbooks, San Francisco, Sweet Recipes

Homemade Graham Crackers

 

 
 
 
 
 
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A post shared by pastrywithjenn • jenn yee (@pastrywithjenn)

 

I’m thrilled to share Miette’s graham crackers recipe from Pastry Chef and Owner Meg Ray. The San Francisco patisserie has been around since 2001 and truly no other shop is quite as charming. Whenever I pass by the Ferry Building location, I can’t help but look at the latest curation of candies, all perfectly packaged, but my sweet fix for candy seems to have gone away in my adulthood. Instead, I opt to go to the stand-alone freezer for one of the ice cream sandwiches, specifically the graham cracker with creme fraiche ice cream.

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