Mascarpone Pecan Pie

1 prepared chocolate cookie crust

12 oz Mascarpone

3 eggs

½ c powdered sugar

½ tsp vanilla

2 tsp cream

¾ c chopped pecan pieces


Preheat oven to 350 f.


Whip first five ingredients until combined. Fold in pecans and then pour into the crust. Bake for 20 minutes, then allow to cool. Serve w/fresh berries and crème anglaise.

David Benton is one to watch

I meet a lot of people I like, but it is not every day that you meet someone you like so much that after you interview them, you really want to be their friend.

I woke up this morning to such an awesome email: It was David telling me he loved the article I wrote on him and thanking me for getting him right.

I am really happy about this, because I really do thing he is going to be the next big thing, and if he isn't it's so totally your fault!

This is what I wrote after first meeting David but I must say it is nothing like experiencing his desserts and his personality for yourself. He'll be hanging out with me at the Tasting Pavilion Saturday afternoon at Foodbuzz, so read the article before you meet the man!

Espresso White Chocolate Brownies

As a pastry chef, I have been known to invent new ways to torture myself.


One way was to spend my spare time inventing new treats for my adopted Parisian Nana.


As you can imagine, she was hard to impress! Luckily, I tapped into her favorite things and got very inventive.


This recipe was one I came up with in December of ‘04, just before I became a grill cook and lost my mind.

Espresso White Chocolate Brownies

4 oz white chocolate (I like El Rey)
1/2 c butter
*melt in double boiler until smooth, set aside.

Preheat oven to 325 F. and prep your baking sheet. Use a half sheet pan to layer parchment over lapping edges for easy removal. set aside.

Combine:
2 c sugar
2 tsp espresso extract
4 large eggs

Once combined, stir in into cooled chocolate (it has to be cooled or your eggs will curdle)

Fold in 1 c all purpose flour and 1c chopped nuts (your choice. I used hazelnuts)

Pour into prepped pan & spread evenly. Bake on center rack for approx 25 min, then cut into squares and enjoy!

Liked this recipe, changed it up? Email me @ mailto:luna@lunaraven.comto tell me all about it!

Women in the Kitchen

This article "Why are there no great women chefs?"   and this one, "Have women chefs turned invisible?" are two more reasons I think that women, in general are highly under rated. And in the kitchen, it can be even worse. It is strange how in the home world, it is considered the woman's domain, yet in the porfessional world it is believed that women can't cut it.

If a woman yells at you, she is a bitch. If a man does, he is assertive. A woman is pms-ing, a man is a good leader. I have seen this time and time again. Even in culinary school, males (I hesitate to call many of my former classmates 'men') would talk an incredible amount of smack and get patted on the back by teachers who believed the same backward philosophy.


I am one of many people who is confused about something. Why are women so unwelcome in professional kitchens? I watch shows like Hell's Kitchen, but it pisses me off to no end when these guys are on the show like "Dude, whatever, chicks suck, go cry bitch." And before you say anything, I have seen the same behavior on Top Chef.

WTF?! Honestly, I have been a pastry cook, a grill cook, I have done apps, large events and been the pastry chef running my own kitchen. I have been lucky enough to work for not one but two very talented female chefs, had one female sous chef and acted as a sous chef without the title.

Seriously, you think I don't have skills?!

To watch men diss women and then get taken down by them, (hello boys, try checking your ego at the door. If I am better than you, don't get all mad because I am a woman. Get mad because you suck!) is good for those of us who have been picked on and talked down to.

In 2010 it is crazy to me that women don't get recognized as often as they should. I have worked for many chefs and honestly the women have been superior in many ways.

We as women have to fight these sterotypes everytime we step into a kitchen. Hell, we have to fight them everytime we walk into a room! I think that is a real shame, but I still love cooking. If I can help teach more girls and young women that love it as well to be strong and go forward with graceful confidence (or spatula skills) on their chosen path, I will be happy.

I don't believe there is a lack of strong, talented female chefs; I think there is a lack of respect for those talented people, who many times must work harder, not just smarter, than their male counterparts.
If you love to cook and do so professionally you are helping to make beautiful food that is delicious, so good on you and keep up the great work. Please be sure to check out WCR, Women Chefs and Restuaranters to support a strong, talented group of women!

Also check out: Top Female Chefs Dish  on why they are such a rare breed

It is my hope that as these shows continue, more women will be inspired and more men will grow accepting that there is a room for all of us.

"I'll make this easy to remember: keep your station clear, or I WILL KILL YOU!"
~Colette (Ratatouille)

Panna Cotta w/Cherries

A few weeks ago I had the overwhelming urge for Panna Cotta. Who better to turn to than the pastry prince himself, David Lebovitz

This recipe is perfect, and the only thing I could think of to change it in anyway wa to add fresh cherry bits, which was insanely delicious! Thanks!