Asparagus-Chèvre Tartine

Asparagus-Chèvre Tartine

Asparagus season doesn’t last forever.

To enjoy the bounty, I purchase three or so pounds at a time — a lot for two people, but we don’t consume that in one sitting. Rather, what isn’t used for the first meal is steamed and stored in the refrigerator for the future.
 

Big Flavor Brownies

Big Flavor Brownies adapted from Barron’s Brownies

When David Lebovitz wrote of these brownies he used the words “insane” and “massive.”

Go big or go home. I took notice.

And he reported the brownies baked from this heavy batter sliced easier and tasted better after some time in the freezer. My brownie slices always look untidy.

David adapted Maida Heatter’s Barron’s Brownies, a recipe she adapted from a Palm Beach newspaper article some years back. I made them last month, adding the walnuts as he did, but drew the line at a filling of peppermint cream because I don’t much care for chocolate mint anything.

From Paris Sweets: Meringues Chantilly

Meringues Chantilly

Cloud-like meringues stacked in pâtisserie windows have never failed to enchant me, and they are all the more beguiling in flavored tints of strawberry or pistachio.

But despite my best efforts at neatness, sweet little shards would flutter away to my clothing and usually also to the hotel room bedding.

A well made meringue is a tiny bit chewy and crisp before its airy sweetness melts away on the tongue. All of that loveliness from egg whites and sugar.