Fusion cooking? The peach cobbler that’s like creme brulee

by Rashmee

Posted on July 1, 2019


On Sunday, I made Renee Erickson’s Peach Cobbler with Hot Sugar Crust, cringing as I slopped boiling water on to the batter. Who would’ve thought this recipe from the famous Seattle chef is remarkable for the strangest reason? It calls for going against the basic principle of baking a cobbler – wetting the batter with hot water! … Continue reading “Fusion cooking? The peach cobbler that’s like creme brulee”

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Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK