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Personalized Catering

About: Chef Eric

Be the king of kouign amann
November 23, 2016 at 2:07 pm, by

Kouign Amann, prounounced queen a-mahn, is a delicious little cake from the North Western region of France. They have recently found popularity in a number of bakeshops, in part thanks to the brilliance of Dominique Ansel. To make them yourself would traditionally require days spent making your own croissant dough, but I know a fasterRead More

Now that you have pretzels…what’s next?
November 22, 2016 at 4:25 pm, by

There is an old joke about a dog chasing a car, what is he supposed to do once he catches it? Now that you know how to make pretzels, you might be wondering what you should do next? To me, the obvious answer is beer cheese dip.

Do you ever feel like a pretzel?
November 2, 2016 at 1:28 pm, by

Sometimes, I feel like a pretzel, but I don’t feel like driving to the mall. Turns out, making pretzels at home is as simple as putting dough in a bowl of water.

Two Wheels Good, Four Wheels Bad: An Epic Journey to Eureka And Back
August 16, 2016 at 4:19 pm, by

As a boy that grew up on the East Coast of Canada, I have always been drawn to the ocean. Since leaving home, I have traveled the globe comparing dozens of different coast lines. And now that I live in Northern California, I have fallen in love with Highway 1. Most people know it asRead More

Ground Bacon Is the Answer
July 1, 2016 at 10:52 am, by

If you’ve ever asked yourself, “Where do I start?” or “How could I make this better” the answer is simple: ground bacon.

Gluten Free Choux Paste (Profiteroles)
June 30, 2016 at 1:35 pm, by

For anyone looking to be a better cook, there are a handful of basic skills that open up a wide range of potential and choux paste is at the top of the list. If you happen to be someone that is also trying to avoid gluten, this recipe gives you three recipes for the priceRead More

Muffin Tin Brioche
June 19, 2016 at 10:08 am, by

Brioche is amazing. It is a rich, eggy bread with a soft, airy crumb. It toasts beautifully for breakfast, it soaks up custard for french toast, and best of all it makes an amazing slider bun. The traditional method for making brioche is a bit more like making croissant dough. But here I’ll show youRead More

URGENT: Stop Using Commercial Vanilla Extract!
June 18, 2016 at 12:33 pm, by

I would love to write one of those click-bait articles, about how commercial vanilla extract causes nearsightedness in children, and the government is in cahoots with optometrists to sell more eye glasses. And while that could be true, it probably isn’t. Instead, my concern is that our baking could be so much better by makingRead More

Thai Infused Honey
February 20, 2016 at 3:05 pm, by

Honey isn’t something most of us think to alter, but in this post I treat it as a blank slate ready for additions.

Gluten Free Gourmet Crackers
February 20, 2016 at 2:56 pm, by

This recipe was originally adapted from The Dinner with Julie Blog but there are dozens of variations available now. My version makes use of Bob’s Red Mill Gluten Free Baking Flour so that it’s gluten free.