As of June 2015, Kitchen Musings is changing its focus to food and fitness. There will still be decadent recipes, but they will be geared more toward a healthy lifestyle. Don’t worry the old recipes will still be around.    🙂  

Product samples and book reviews  – I do not accept product samples or cookbooks for review, however, I would love to know about them if you think it is a good fit for this blog. Just email me at kitchenmusingsATgmail.com

Kitchen Musings (pre June 2015) chronicles my culinary obsessions from macarons to duck confit. Why macarons? I tend to gravitate toward the multi-step, epic long cooking instructions. Macarons, for example, require meticulous measuring of ingredients and require a certain amount of experience to mix the batter just right. Mix it too much and the little cookies become irregular and flat as pancakes; mix them too little and you get poofy, meringue-like shells. It’s easy to become obsessed with macarons, as they challenge me at every turn. Nowadays, I could bake 300 of them a day for my little pastry business but they still come back to bite me when I become too complacent.

Fine, they are finicky cookies, but what the heck exactly are they? Macarons are iconic pastries in Paris – flavors change with the season much like haute couture – it’s almost a sin to call them cookies. At first, I could not understand what the fuss was with them as I’ve tasted numerous mail-order ones and they tasted all too sweet with meringue-like texture. Then during a trip to San Francisco in a chic pastry boutique called Miette, I couldn’t resist these pastel-colored egg-white and almond confections that were stacked so adorably in a jar. I finally had my taste of a real macaron, whose shells gently crackle to give way to a pillowy slightly chewy interior, bonding exquisitely with the most luxurious buttercream.

But macarons are not the only things that preoccupy me nowadays. I’ve been on the quest for a stir-fry that embodies “wok hei” meaning the breath of a wok. Creating a dish like this is not only about technique. It also takes guts to see how high, I dare crank up the heat to attain the perfect stir-fry.

I wish I could say I’ve always cooked but that’s not necessarily true. I did grow up in the restaurant business but all I did was eat! However, at a later stage in my life I found my calling and started documenting my cooking adventures in this blog. I have amassed a library of cookbooks and though I have not extracted a recipe from every one of them, each has provided some inspiration in one form or another.

Through all my cooking triumphs and misadventures there is always one person with me every step of the way: “Hungry” Hubby, my lovable OCD spouse, food disposer extraordinaire, photographer and now videographer, part time dishwasher and muscleman around the kitchen, he is as much a part of this blog as I am.

So join me as I expand my recipe box from Asian to Persian and French gastronome. Each cuisine is diverse in preparation and taste but every one of them is a testament to my love affair with food.

For questions about a specific recipe, please email me at      kitchenmusings at gmail dot com.

Follow my random thoughts on Twitter at @kitchenmusings.

57 thoughts on “About

  1. BTW i have lots of french cuisine and pastry recipes from alain ducasse, our school “Enderun” is under by him. so if you want some recipes, just ask me and i’ll give you. THANK YOU!

  2. Hi,
    I need some macaron help please. I really don’t know what went wrong.
    I don’t understand why my batter is not hardening (not forming the shield). I tried not to mix it very much, just enough to incorporate the almond and sugar. After 3 hours, it was still wet.

    Here are the results of 2 previous attempts:

    1) I have tried not sifting once. The macaron batter did dry and I could get some macarons but they were a bit lumpy with rough surfaces and very little feet.

    2) I also did one batch with sifting and they came out perfect (smooth surface and feet).

    When I did the same this morning with the sifting and all, my batter wouldn’t dry out.

    Was it because my almond/sugar mixture was too fine? I don’t have a medium sift. But why the success the first time?

    I am using:
    3/4 cup almond meal
    (after grinding and sifting, I’d get about 1/2 cup – minus the big bits I had to discard)
    1 cup icing sugar
    2 egg whites
    4 tbsp sugar

    Please help me as I hate throwing those failed macarons away (not to mention the extreme stress).
    Thank you in advance!

  3. Hi! This is Liz Barclay- I was reaching out to you, because I work with Complex Magazine and we were hoping to use the picture of your macaroons for an article with our food magazine. We would provide image credit, etc. Thanks!

  4. Jenny – when macarons don’t dry sometimes it is the humidity. Try whipping the egg whites to stiff peaks.
    Liz – go ahead and use the picture. Thanks for letting me know.

  5. hello veron! i read ur post on attending Pierre Herme’s class with great interest. I have 1 question though. How does adding IM warm or at room temp affect the moisture content of the macaron?

  6. Hi! I am obsessed with macarons… Sometimes I got it right although the size is still a challenge. I am not used to pipe! Today I made 4 batches, just for fun, and 2 came out right and 2 got the batter “leaking” under the shell.
    I noticed it happened around the half time baking, they where so perfect until that point. Am I making them too tall, maybe? What am I doing wrong? Thank you so much!

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