Test video, something trivial to testing publishing process. Don't laugh, I lift heavier now.

My 10th Episode has arrived, and it's my first dessert I share with you. This time we're making a beautiful, end of summer strawberry shortcake. I've packed it with the flavors I love, which will be a treat to anyone who makes it! The tart and sweet strawberries, freshness bite of the rosemary, the warmth of the cognac, and luxruious silkiness of the whipped cream. This is also amazing with figs, either a strawberry and fig mix, or just figs. You can change the fruit for about anything you want. *cough* mango *cough* The biscuit recipe is: 3.5 cups or 400 grams all purpose flour 6T or 90gr cold butter 1t or 5gr salt 3/4t or 3gr baking soda 1/2t or 2gr baking powder 1T or 15gr brown sugar 1 1/4 + 1T or 275gr buttermilk Makes 6 biscuits, bake at 400F for 40-45 minutes until golden brown. To macerate the fruit, slice whatever fruit you want, and add sugar, I usually eyeball it, but 1/4c sugar per half pound of sliced fruit is a good place to start. More or less based on your sweetness preference. Adding an herb like rosemary, thyme, cilantro, or others will help add depth to the flavor. I also like to add 1/2oz of cognac or whisky. The whipped cream was simple, 2/3c heavy cream and 1.5-2t sugar. Whip until it starts to hold soft peaks, or your arm is tired. Enjoy, this is a great way to say adios to summer.

This week I take you through how I make pumpkin spice, and pumpkin pie. It's finally getting cold, it's time to think about the holidays and baking! My pumpkin spice is really the business, and you can modify it to your heart's content. This recipe makes a lot, so I've been putting it in everything, coffee, soup, anything. To make it: 1 3" stick of cinnamon (1 1/2t) 1/3 of a nutmeg, make sure it's a fresh one (1/2t) 18 or so fat Allspice berries (1t) 4 cloves (1/4t or less) 6-8 black pepper corns, I used tellicherry (1/4t or less) 1/4t ground ginger Give them a quick toasting, and then grind them up. If you can't get whole, use the measurements in parentheses. Keep the spice mix stored in the cupboard and it can last you until spring. I make a pie crust, and I will be doing an in depth method on pie crusts, but this is my simple, standard version of a pate brisee. 2 1/2c all purpose flour 1t salt 8oz (2 sticks) extremely cold unsalted butter, cubed 2oz vodka stored in the freezer until use Small container of ice water, you'll need between 2 and 4 tablespoons Flour and salt together in a bowl, toss in the butter and massage with your fingertips until you get a sandy mass that looks like bread crumbs and will hold together when you press it. If it gets hot, put it in the freezer for a few minutes. After the butter is in, rest it in the freezer for 10-15 minutes, then pour in the ice cold vodka, and a couple tablespoons of water, mix together. It should come together, if not, sprinkle a little more water in. If it starts to come together, you have plenty of water, and just press it all into a ball, wrap in plastic wrap, and rest for 30 minutes in the fridge. Roll out, put it into your pie pan, fold the excess under the lip, and use that extra dough to flute your crust edge. Put it into the freezer a half hour and then blind bake with pie weights for 30 minutes at 350F. Take it out, and give it a light egg wash along the inside and bottom, but not the crust. Then back into the oven for 5 minutes. Finally, we ge to the pie. You DON'T need to start from a pumpkin. That can of Libby's pumpkin puree is fantastic. If you can get a good pumpkin though, use it. 15 oz pumpkin puree 12 oz can of evaporated milk 1 1/4c packed dark brown sugar (Light if you prefer) 3 XL eggs (Recipes are generally for Large, work better with XL) 1 1/2t vanilla extract 1T cornstarch 2t. rounded pumpkin spice (up to 1T if you want) 1t salt Preheat your oven to 400F Mix the dry together, then add in the liquids and whisk well until smooth. Pour the custard into the pie crust, and bake in the center of the oven for 45-55 minutes, take it out when the center is still wobbly, but the edges are set. Let it rest for 4+ hours, or overnight. Then enjoy it! This is the quintessential holiday dessert, and easy to make, I hope you enjoy it. This is the first of my Thanksgiving/ Holiday series.

I'm showing you how to make the tarte tatin today, created a long time ago, in a galaxy far away, this absolute unit of a dessert is my go to when I want apple pie. Tart apples, and deep caramel makes this dish full of delicious contrast both taste wise, and visually. This is a great dish for holidays, but really, it's a great dish for any time apples are available. Ingredients: 1 Pie crust for a 9" pie (frozen/ premade is totally fine) 4-6 baking apples 3T butter 2 pinches salt 3-6T Brown Sugar "Spices" to taste Spices are simply whatever spices you like with your apples, none is fine as well, and considered the classic preparation. I used a mix from the pumpkin episode, and I personally like: Cinnamon, nutmeg, allspice. Peel and slice the apples, make your caramel in an oven friendly, thick pan. Let the caramel cool enough so you don't burn yourself when you add in the apples, and fill the pan with apples, make a pattern on the first layer if you'd like. Return the pan to the stove and cook over medium heat for 5-10 minutes, enough to start softening the apples and getting the juice to come out some. Cover with the pie crust, tuck in the edges, and bake at 400F for about 40 minutes. Pull it out when the crust is nicely golden brown. I garnished with some mint from my yard, and a bit of regular whipped cream. Go wild. This dish can be made with apples, pears, figs, peaches, basically any fruit that can hold up to the cooking in caramel step, and won't turn to mush. This can also be made savory by changing out the fruit for carrots, onions, leeks, etc.