No-bake chocolate biscuit cake is a staple in almost every Turkish mother’s repertoire. Turns out, we’ve all been eating like royalty! According to this article, no-bake chocolate cake is...
It was one of the best meals I’ve had during my two weeks in San Francisco and certainly the most memorable dining experience of my life. My Chez Panisse Experience is nominated in Saveur’...
It could have risen a bit more. It should have had a more open crumb. And the “ears” would have definitely been more pronounced if I had scored the dough with a razor instead. But still, ...
Long-time readers would know how serious I am about chocolate and ice cream. So believe me when I say: This is “The Best Chocolate Ice Cream You’ll Ever Have”. And the best part is,...
Now that the sourdough starter recipe is finalized, I can conquer all the sourdough bread recipes I’ve been dreaming about for years. The first on the list is Tartine Bakery’s Basic Count...
I interrupt my regularly scheduled sourdough broadcast with this very special announcement: Today is World Nutella Day. Happy spooning everyone! Above is Nutel Lisa, my version of Fernando BoteroR...
The sourdough starter is ready at last! Remember how it rose yesterday? Looks like it rose almost twice as much after the last feeding. The napkin on top kept it from overflowing… Almost. A tea...
Look at that! Very exciting. There’s quite a significant rise today. The sourdough starter rose by approximately an inch and a half. If I get a similar result tomorrow, I’ll bake my first...
Yet another uneventful day. The sourdough starter looks pretty much the same as yesterday. The starter has to ferment predictably (rising and falling after each feeding) before preparing the leaven. ...
You might remember from yesterday’s post… The sourdough starter rose by approximately quarter of an inch after the feeding. Looking at it today, I see that it didn’t rise much after...
Same as yesterday. The sourdough starter dried out on top, but it doesn’t look like a crust. The rise isn’t significant. Still smells acidic, but not as strong as days 3 and 4. The starte...
24 hours have passed since the first feeding. Looking at the mark it left, I can see that the sourdough starter rose and fell during the night. In addition to that, I see that there’s a bit of ...
Quite exciting compared to yesterday! The volume of the sourdough starter increased by almost an inch. It is very bubbly and a dark crust has formed over the top. Smells like stinky cheese. Actually,...
This must be the least exciting day of the sourdough adventure. It has been 24 hours since I started making my own sourdough starter. There’s a light crust on top. It didn’t rise a bit an...
Learning how to make a sourdough starter and maintaining it as long as I can is at the top of my to-do list this year. It takes a lot of time and patience – both of which I’d like to rese...
To be perfectly honest, I don’t remember much from my visit to Ici. Right after the dinner at Chez Panisse, two of our friends came to pick us up and five minutes later, we were at Ici. I was s...
Inspired by Christopher Hirsheimer and Melissa Hamilton’s addictive daily blog, Canal House Cooks Lunch, here’s what I ate for lunch today: Mom’s köfte (meatballs – or shall I...
Thank God I can bake. Because otherwise, after seeing what I saw, I would have just died. Since you’re reading a food blog, you must have come across the Chez Panisse 40th anniversary photos. A...
If I had a dollar for every post I postponed posting… Well, that would make me a professional procrastinator and nothing else. Here’s what usually happens: I get excited about a fruit or ...
Two years before opening Chez Panisse, Alice Waters, together with her friend from the Montessori Centre, started a journey from London and ended up in a remote village in Turkey. In the middle of no...
Do you remember the brownies I baked for Dolce & Gabbana? The one layered with velvety hazelnut butter and topped with a delicate chocolate lace… Brownies with Hazelnut Butter and Chocolate...
Yesterday, Cafe Fernando turned 5! A year ago today, I quit my job and decided to become a full-time blogger. Since then, so many things have happened. First of all, the book happened. It turned my w...
“San Franciscans will save the world.” “My heart is in my throat right now!” “Did you hear that?!? He told me to take as many photos as I’d like!” “Dea...
Or 6 years, 4 months and 11 days. That’s how long it has been since the last time I’ve visited San Francisco. But somehow it really doesn’t feel that long. I wonder if this is becau...
Here’s the first dish Vera prepared with the ingredients we bought from the Alaçatı farmers market: Almodrote de Kalavasa. It is a zucchini flan with Sephardic origins and very close to the zuc...
I am proud to introduce Cafe Fernando’s new iPad application! This one is a bit different than the iPhone version. The iPad application comes with two packages. The first one, called “Bes...
It is that time of year again… Originally posted in 2008. Updated with new recipes and photos from my recipe archive… If you’re looking for Valentine’s Day recipes, here are s...
Alaçatı, also known as the windsurfers’ paradise, is a small village with stone villas situated on the eastern shoreline of the Aegean Sea. The closest town is Çeşme, which is another popular h...
I am proud to introduce Cafe Fernando’s new iPhone application! Almost the entire Cafe Fernando recipe archive is included in the application, as well as a few new recipes – all together ...
New Year’s Eve Dinner Party at The Mansion (my friends’ place) has been a tradition for over ten years now. I have had the pleasure of sharing this feast with my dearest friends for quite...
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