It’s Cinco de Mayo, and why not celebrate? Diana Brown began our conversation with a plethora of requests that should keep you busy.
She wrote, “I have enjoyed reading this column for many years. I have copied many excellent recipes. I watch cooking shows on television like the Great American or the British version of cooking contests. The contestants often make basic recipes to start. Could you please help out with some basic recipes for things like a choux, ganache, a pastry base for things that call for flaky crusts, and a basic sponge cake? What is the difference between a sponge cake and regular cake? Any help or guidance would be so appreciated.”
LETTUCE WRAPS
Barbara Mann uses her butter lettuce to create wraps, as sampled in Hawaii, “a recipe from chef Bev Gannon from her restaurant Hali’imaile General Store. It was a highlight to eat there some years ago.”
Minced Chicken Lettuce Wraps