I know Andrew is good, I mean really good. But his baking skills really hit an all-time personal best with the making of this sinfully rich, fudgy, bittersweet cake. As Melissa Clark, who co-wrote “The Perfect Finish” (W.W. Norton and Co. (2010) the cookbook it came from wrote, “If this is not the ultimate birthday cake, I can’t imagine what is.” Its inventor is a pastry chef named Bill Yosses. While his may not be a household name, in one household, he was the king of all pastries. That household was the White House, where he presided as Pastry Chef for both the Bush Family and the Obamas. Chef Yosses trained in France and then was scooped up by Daniel Boulud and later, Thomas Keller. From there he went on to work at Bouley Restaurant and Bakery. Chef Yosses left the White House in June, a departure he says was “all Michelle Obama’s fault.” The First Lady, it seems, piqued his interest in the relationship between food and health. “Mrs. Obama’s quest to improve the way children eat was done “ with humor and good will, without preaching, just the way you would hope the ‘Mom-in-chief’ would do,” he said. Yosses said Mrs. Obama is “definitely an inspiring boss, a combination of spontaneity and seriousness.” She inspired the Chef to such an extent that he’s headed back to New York to educate children about nutrition. But I am sure he’ll be forever remembered there for his Red Eye Devil’s Food Cake alone. Why “Red Eye”, you may wonder ?
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
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