Apple Pie, Patis, and Pâté

The minute just prior to loading a scorching 500 degree oven with delicate shaped baguettes is a case study in coordination and multitasking. You need to move quickly in a controlled manner — proofed baguettes can easily deflate if handled roughly and should be baked immediately to maintain its cylindrical shape. Several things should also be ready once the loaves are removed from the linen couche. To wit:

• parchment paper on a baking sheet
• a lamé for scoring
• oven mitts, because explaining forearm burn marks can be awkward
• boiling water for steaming the loaded oven
• a camera, because certain subcultures are obsessed with taking pictures in the kitchen (optional)

In the middle of all this, you also need the presence of mind to keep yourself from leaning too low when opening the oven doors. The sensation of eyelashes curling away from the backdraft and into an eyeball is decidedly unpleasant.

View Eric Kayser's Baguettes Monge Recipe »

The thought of gently clasping a star-tipped pastry bag to make cookies was laughable until fairly recently. It may not seem obvious from posts that involve feats of manual dexterity and shameless whipping, but I am, in fact, a red-blooded male.

While I appreciate any passing mention from fellow bloggers that find my posts somewhat amusing, I can’t help but feel awkward when referred to as a “she” or “her.” Is it my writing style? Is it my amateurish attempts at styling my food photos? My recipe selection, perhaps? Should I start posting about steaks, buffalo wings, and chili?

In any case, these buttery cookies do not help my case at all. For one thing, they’re French. Things that require accented characters to spell or nasal inflection to pronounce are generally associated with sophistication and plucked eyebrows, neither of which apply to me. The recent spectacle of French emasculation in front of an audience of 1.3 billion can also only worsen things, so I’m in a bit of a pinch.

View recipe for Sables à la Poche Cookies »

Kinilaw (pronounced ki-ni-lao) involves fresh ingredients doused with an acidic component such as vinegar or citrus juice. Also known as kilawin, it is the Filipino version of ceviche, most commonly used to prepare freshly caught seafood. Kinilaw can also feature fruits, vegetables, and half-cooked meats. Additional ingredients include aromatics such as ginger, onions, and chiles. Coconut milk may also be used to soften the acidity and bring all of the flavors together.

A bit of prep work is required to reduce the banana heart acerbity, a weird feeling in the mouth that Filipinos refer to as pakla. The chopped banana hearts are washed in several changes of lightly salted water to draw out the bitterness and make it more palatable.

This preparation balances the banana heart bitterness, lime juice acidity, and coconut milk richness. Crisp and slightly squeaky, the texture of fresh banana hearts is highlighted.

View Banana Hearts Kinilaw - Puso ng Saging recipe »

Some variation of tumis sayur, a side dish of stir-fried greens, is often found on the Indonesian, Malaysian, and Singaporean dinner table. Three ingredients — Shanghai bok choy, garlic, and fresh chiles — come together within minutes to create a simple but satisfying addition to any meal. The fresh chiles are essential in this dish. Aside from adding a bit of heat, it adds smokiness that complements the garlic aroma well.

Needless to say, such simple flavorings call for the freshest greens cooked as briefly as possible. Best served immediately, begin stir-frying once the table is set and the rest of the meal is ready.

View Stir-Fried Shanghai Bok Choy with Garlic and Chiles recipe »

At the risk of getting called a donkey, this Italian antipasto recipe from Gordon Ramsay is hereby dubbed rolls of zucchini instead of courgettes. Slivered almonds are folded into a creamy mixture of ricotta cheese, basil, and lemon juice to create the filling. Nestled in paper-thin strips of zucchini and drizzled with olive oil and balsamic vinegar, these bite-sized rolls are an excellent starter to any meal, Italian or not.

Using the best of seasonal summer produce in zucchini and basil, it also needs no heat to prepare — perfect for days when the thermostat can barely keep up with the heat.

View Ricotta-Stuffed Zucchini Rolls - Gordon Ramsay Recipe »