Orange Blossom Macarons & Silk Meringue Buttercream

Its been a long time since I have last written. In fact its been well over six months. In defense, I should admit that my absence was not a cooking hiatus, it was actually a cooking intensive - A six month Classic Culinary Arts course at The French Culinary Institute  in NYC. And what an exceptional experience it was. There is no comparison between the cook that I was before I took the course and the cook that I am now. My whole approach to cooking... [Read More...]