Chef Priscilla Allison Martel

Author of “On Baking”

Priscilla Allison Martel is a chef, food writer and teacher with a special interest in artisan baking and the flavors of the Mediterranean. Her company, All About Food™, provides consulting services to the food, baking and restaurant industries. 

Priscilla is co-author of the award-winning On Baking: A Textbook of Baking and Culinary Fundamentals, Prentice Hall 2005 with Sarah Labensky, Eddy van Damme and Klaus Tenbergen and The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997.  (She’s working on the forthcoming 4^th edition of On Cooking: A Textbook of Culinary Fundamentals due out from Prentice Hall in 2006.) Her articles have appeared in Cooking Light Magazine, Fine Cooking and Food and Wine Magazine as well as in newspapers throughout the country.

Priscilla honed her skills working for 14 years as chef-owner of Restaurant du Village, an award-winning country French restaurant she opened with Charles van Over, in 1979. Later, a consulting assignment developed into her 4-year tenure as President of American Almond Products Company, a baking ingredient manufacturer. She continues to work as the company’s culinary director and is researching a book on almonds for the general public. 

Priscilla is nuts…..about almonds, of course, but also about baking, cooking and entertaining.  Her enthusiasm has made her a sought-after teacher and traveling culinary problem solver. She regularly teaches American-style baking in Japan. As the Director of Absolut Lifestyles, she introduced Swedish cooking to the American public. Among the companies who have used her services are Absolut, Borden’s, Dannon, Edgecraft Corporation, the J.M. Smucker Company, Tropicana, Vlassic and WR Grace.  

“How lucky am I to have food and cooking as both my passion and profession.  Sifting through memories of the places I’ve tasted inspires what I write or cook.  Whether for friends, students or clients, I strive for the authentic, for foods that taste great. To all who love to cook I say - Keep it simple.  Use locally grown ingredients in season. Learn a few good techniques. Then relax, have fun and your guests will come along for a flavorful journey.”

For more information, contact Priscilla Martel, All About Food™ at

info@allabout-food.com

To learn more about American Almond Products Company visit

www.lovenbake.com

Old Fashioned Coffee Soufflé

Priscilla Martel, All About Food, 2005 info@allabout-food.com

When I think of holiday entertaining, “What’s old is new again” applies. My grandmother made generations happy whenever she cooked but this custard was the favorite. If you fold the egg whites into the custard when it is still warm as she did, the mixture will separate into two appealing layers- a foamy top and the gelled custard underneath. She served it in lofty stem glasses, as I do, lavished with pillows of softly whipped cream.

 ½ cup granulated sugar                         
2 cups whole milk                                             
1 Tbsp. gelatin                                                  
2 Tbsp. water                                        
3 eggs, separated                                 
2 Tbsp. instant coffee    
Whipped cream, as garnish
Chocolate-covered coffee beans, as garnish                                 

1. Place the milk and sugar in a saucepan over medium heat.  While the milk heats, beat the yolks in a small bowl.
2. Pour half of the heated milk over the yolks to temper them.  Return the yolk mixture to the remaining milk.  Cover over medium heat stirring constantly until the custard thickens slightly. (If you have an instant-read thermometer, now is a good time to use it.  Remove the custard from the heat when it reaches a temperature of 180ºF.  It will curdle if it is heated above 185ºF.)
3. Dissolve the gelatin in the water then heat it gently to melt.  Add the gelatin and instant coffee to the cooked custard.  Set aside.
4. In the bowl of a mixer fitted with the whip, beat the whites until stiff.  Fold them into the coffee cream.
5. Pour the mixture into individual serving glasses. Cool then refrigerate the mixture until lightly set, 3 to 5 hours.
6. Serve garnished with whipped cream and a chocolate covered coffee bean.

Serve 6 to 8

Frozen Hazelnut Parfait

Courtesy of Priscilla Martel, Culinary Director, Love’n Bake ™ ingredients from American Almond Products Company www.lovenbake.com 

Yield: approximately 14 servings.

2 whole eggs
6 egg yolks
1 ½ cups confectioner’s sugar
1 cup Love’n Bake™ Hazelnut Praline
3 cups heavy cream, whipped
cocoa powder, for garnish

Join us online at www.lovenbake.com  for more recipes, fun tips and baking basics.

Chocolate Marzipan Almond Truffles

Courtesy of Priscilla Martel, Culinary Director, Love’n Bake ™ ingredients fromAmerican Almond Products Company www.lovenbake.com 

8 to 12 ounces quality bittersweet chocolate such as couverture chocolate
Toasted almonds, coarsely chopped, as needed
8 ounces Love’n Bake ™ Marzipan
Finely grated rind of 1 orange
2 Tbsp. Grand Marnier or other liqueur, optional

1. Melt the chocolate in a double boiler over simmering water. Line a baking sheet with waxed or parchment paper. Place the chopped toasted almonds on a dinner plate.  Set aside.

2. While the chocolate is melting, knead the orange rind and Grand Marnier into the marzipan by hand or in the bowl of a mixer fitted with a metal paddle.  Shape the marzipan into small uniform balls using a teaspoon. Place them on the paper-lined baking sheet.

3. One at a time, dip the marzipan into the melted chocolate then roll the coated marzipan in the chopped almonds.  Place the truffles on the paper-lined baking sheet and allow the chocolate to harden. Truffles can be stored in the refrigerator 7 to 10 days.

Yield: approximately 32

Join us online at www.lovenbake.com  for more recipes, fun tips and baking basics.