On the last days of the Pastry Chef Conference we broke off into 5 teams and each produced 4 desserts. It was a wild and wacky adventure of prepping, producing, presenting and eating!
Each team made one dessert for each of these categories:
1. Frozen
2. Fruit
3. Cake
4. Chef's choice
I'm sure you won't be surprised to learn that I chose to be part of the fruit dessert.
Remember how a year ago I taught all y'all how to cook rhubarb in such a way as to preserve it's fickle
rhubarb soul? How to treat it so it won't get all stringy-mushy on you? (Order you back issue by following this link.) I'm spreading the gospel. At the conference I managed to introduce many a person to the wonders of what rhubarb truly tastes and feels like!
Today I give you Rhubarb-Verbena-Honey Sabayon, a perfect foil for all the seasonal fruits coming our way in the coming months. Head over to KQED's Bay Area Bites for the details...
Wow! That's such a Shuna dessert. It must have been exciting to share something like that with others whom you respect so much.
On a shopping note, approximately how much rhubarb does it take to get 3/4 cup juice. That seems like a lot.
Posted by: Aaron | 07 May 2007 at 12:24 PM
Shuna & others,
You can pick up Edible SF FREE at Mission Pie, SF, saw a bunch in a box near the entrance, plus Ready Made Magazine FREE. Awesome pie and awesome magazines!!
Posted by: ann | 07 May 2007 at 01:27 PM
Aaron,
Because, as we both saw on Saturday, not all rhubarb is created equal, starte with 1 # and see where that gets you. I was using the big hothouse stuff up in Napa, so it is going to vary widely with smaller, tighter stalks.
Ann-- thanks for the tip! (Ready Made and Dwell are the magazines I buy in the market line. I love them so!)
Posted by: shuna fish lydon | 07 May 2007 at 06:16 PM