So I went to Madeline Kamman’s tiny cooking school back in 1976. The application asked one to describe the most involved recipe that the applicant had ever produced! Black Bottom Pie was my submission!
I honestly believe the Madeleine had never heard of such a thing. But I also believe she had never had an applicant from Oregon. So sheer novelty got me in on both counts!!
I make "sandwiches" with graham crackers and either chocolate frosting or HD ice cream. I crushed the frosting ones for crust and layered chocolate pudding, then whipped cream and Chocolove shavings on top. God is good. Happy thanksgiving
Ahhh the decadence. Like smooth silk. Like peach compote on burrata. Such a lovely pie! I’m stuffing a cardamom loaf with raspberry jam and whipped cream this year, and made my own apple cider syrup for an ombré puff pastry apple tart. Glorious desserts!!
More special goodies and tips of all sorts!
Thank you, Daniel!
So I went to Madeline Kamman’s tiny cooking school back in 1976. The application asked one to describe the most involved recipe that the applicant had ever produced! Black Bottom Pie was my submission!
I honestly believe the Madeleine had never heard of such a thing. But I also believe she had never had an applicant from Oregon. So sheer novelty got me in on both counts!!
Wonderful story, and it was not easy to please Madeline!
Thank you for reminding everyone about Cross Creek Cookery & also Jim Villas. 🌈
Many things should be remembered and those are two!
Lovely, intriguing. And I just adore “The Yearling.” A special book.
Thank you, Christiana!
There is no one better to weave lustful images of precious desserts as you with your spun sugar tongue!
I do love spun sugar and thank you for the ocmpliments.
I make "sandwiches" with graham crackers and either chocolate frosting or HD ice cream. I crushed the frosting ones for crust and layered chocolate pudding, then whipped cream and Chocolove shavings on top. God is good. Happy thanksgiving
Darling, with those concoctions it is indeed time to give thanks!
I am so making this! Luv U Chef! Thanks and Happy Thanksgiving, sir!
Hi Chris, and Happy Thanksgivng right back to you!
My father loved desserts full stop. But black bottom pie held a special place in his heart -- and his stomach. Thank you for this.
And thank youi, Ellen, and the memory of your pie-loving father.
Ahhh the decadence. Like smooth silk. Like peach compote on burrata. Such a lovely pie! I’m stuffing a cardamom loaf with raspberry jam and whipped cream this year, and made my own apple cider syrup for an ombré puff pastry apple tart. Glorious desserts!!
I want to taste these fabulous dishes of yours! I am obsessed with cardamom.