Tag archive for "Pillivuyt"

Desserts, Recipes

Peach Cobbler Cupcakes

4 Comments 10 August 2012

Recently I came across this recipe for Peach Cobbler Cupcakes and knew immediately we needed to showcase them on this blog. Peaches are only in season for a short time, but when they are they’re such a fabulous fruit,  perfectly suited to be baked into cupcakes, cookies, cobblers, crumbles, and everything in between. After a recent trip to a local farm where I picked up about 10lbs of cooking peaches, I was excited to get started!

This recipe seemed the perfect peach vehicle, really showcasing their natural sweetness and creating fun plays on texture. The recipe is a bit involved – there is a cupcake base, a crumble topping, and a whipped buttercream frosting, but the effort is completely worth the outcome! Continue Reading

Dinner 19: In Anticipation of Summer Barbecues

At Jim and Page’s Table

No Comments 11 May 2012

summer farm table with simon pearce hampton stemware and pillivuyt sancerre

The Dinner Series is back! After a recent and uncanny streak of warm weather here in boston we threw our first dinner in a while, returning to one of our favorite venues–the beautiful Cambridge home of our friends Jim & Page. (We’ve been there before for Dinner 11: French Garden Dinner and Dinner 8.) Their beautifully decorated oak paneled dining room opens up onto their manicured garden patio, making it the perfect setting for a casual dinner party that anticipates the fairer weather of late spring and summer. Continue Reading

Table Settings

Oysters on the Half Shell, Two Ways

No Comments 24 March 2012

oysters on the half shell in jars tima apertif dish

Most people get their raw oyster fix during happy hour. In Cambridge, some of the best spots are the Legal Sea Foods bar at the Charles Hotel in Harvard Square or Rafiki Bistro, halfway between Harvard and Porter Square on Mass Ave. But, as we’ve been discovering recently, they’re a real treat at home too.

The tough shells of these mollusks can be intimidating, especially if you have to shuck a dozen or two for guests. But opening them only takes a kitchen towel, an oyster knife, and a little practice.

Continue Reading


Creme Brulee and Its Apparatus

No Comments 03 March 2012

Contributed by Bryce Lambert

There are few sounds in the culinary world more satisfying than the crack of caramelized sugar as you dig into a creme brulee. And there are few kitchen gadgets more exciting to use than the kitchen torch. So, we set out to make this dish that has a reputation for being something you order off prix fixe menus or while on vacation in Paris.

But, like most French bistro food, it’s actually incredibly easy to make at home (once you get the hang of the torch) from basic ingredients you probably always have on hand. What keeps most people from making this delicious restaurant-style dessert is their lack of the necessary equipment. Because while the ingredients are common, creme brulee’s signature wide shallow ramekins and the essential sugar-caramelizing torch are not.

creme brulee in a pillivuyt patisserie ramekin

Cracking into creme brulee, served in a Pillivuyt Patisserie ramekin

It’s for this reason that one often sees low-priced “creme brulee kits” for sale. These include a couple ramekins, a torch, and sometimes even a baking pan with a kind of canning-rack-like contraption to lift hot ramekins out of it. Don’t buy this, unless you’re only interested in a single use. The ramekins are cheap and the torches are worse, often leaky and underpowered (even compared to the same model that’s sold individually). Continue Reading

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