Fruit tartes, originating from 1700s France, consist of a crust, filling, and topping, typically fruit. Their appeal lies in simplicity and variety, as they are easy to make. The basic crust and pastry cream can be customized, and toppings offer endless possibilities, enabling creativity in presentation and flavor.
Sticky Toffee Pudding has to be one of the all time great desserts! Try the recipe today at https://wp.me/p1y0Mx-Hk
This recipe comes from a good friend, Priscilla Nei. I am not sure where she got it, but it is really great. As you can see below, the condensed milk and coconut cream are “infused” into the cake. This… Read More ›
Tiramisu is the all-time most classic dessert recipe in the Italian lectionary. You will find it on 75% of the menus in Italian restaurants. There is a good reason for all of this – it is really good and actually… Read More ›
With the Holiday Season quickly approaching, it is time to start thinking of all the sweet things we can make. Here is a great one – fudge using three different types of chocolate, two of which are dark. It’s wonderful… Read More ›
I hate clichés, but what is more American than apple pie? We have to have this in our list of classic recipes. There are a thousand little variations usually with names like Grandma’s apple pie or Aunt Rosie’s famous recipe…. Read More ›
As you know, I’m hooked on classics. How can you call yourself a Bravado chef if you can’t prepare some of the great dishes from time past? I’ve been working on French classics, but we’re visiting grandchildren who are… Read More ›
Bravado cooking is about many things – making things from scratch, taking whatever time is required because your guests really are important, finding ways to drink good wine while you cook and – the subject of this post – showing… Read More ›
Late one night – about 1:00AM – I was awakened by an urgent knock at the door of my hotel room. It was Bob in only his Jockey shorts. He claimed he took the wrong turn coming out of the… Read More ›
Bravado Cooking 