Le Talleyrand

Le Talleyrand is a dessert consisting of a layer of cherries soaked in kirsch, covered by a layer of custard, a layer of meringue, and then flambéed upon serving. The recipe comes from Simone Beck, also known as Simca, Julia Child's collaborator on Mastering the Art of French Cooking.

Child called her 'La Super-Française'; Paul Child called her 'Sigh-Moan.' No matter how refined her palate, her haughty, untelegenic French demeanor never won over the American public, and she quietly retired to her kitchens in Paris and Provence. What a pity, huh!

Anyway... Enjoy!

Berry Almond Crumble

I just can't resist this Berry Almond Crumble recipe I found in the New York Times. The only problem is berries are expensive here in Singapore!
 

Stir-Fried Chicken with Holy Basil

The Thais love experimenting with the different types of basil and one of the most favorite in most Thai homes is this easy-to-do dish.

Well, not only the Thais. I love this dish too that I can't resist not to order it whenever I patronize a Thai restaurant. 

Blueberry Buttermilk Pancakes

Who doesn't like blueberry pancakes? It's soft and puffy inside. The bites of blueberry... oh my.... it's sweet with a slight hint of sourness, which also helps to keep the pancakes moist. It's delightful to start your Sunday morning with this melting-in-the-mouth pancakes, with a sip of fresh brew coffee or tea or even fresh fruit juice.