In his book: “Café Boulud Cookbook”, this is what Daniel Boulud writes about these cookies, unique to Britany: “Trao-Mad are the tenderest, meltingest, butteriest cookies imaginable”, and I could not agree with him more, since Britany being the place where I was born and spent my life until I came to this country, I am very partial to its gastronomic prouesses.
The question mark is not a mistake. I am usually very fond of May and it is my favorite month of the year but this past May was not a blessing.
I discovered a very unusual recipe: a “Tatin” of apples with a filling of onions, cabbage and ground sausage meat. I was intrigued.
From the beginning of the month, while walking my dog, I have spotted a cluster of daffodils on the side of the trail, just starting to merge from under a thick blanket of dead leaves, protected from north winds by the low branches of pine trees growing behind them, and basking in the sun all day.
I have been resisting chocolate since the beginning of winter, thinking that if I can forego cream cheese brownies or Maida Heatter’s Queen Mother’s Cake, an amazing chocolate torte, I will be a better (looking) person for it; but Spring is taking its sweet time and as I am standing in front of my cooking library, righteously thinking hearty soups or flavorful stews, the chocolate dessert books beckon me with brighter colors and bolder characters than any other books on