If ever there was a moment for making these free-form rustic pastries, it’s right now. The markets are bursting at the seams with the most beautiful stone fruits and berries of every description. The peaches, nectarines and cherries are irresistible and this recipe is a perfect way to use them paired with blueberries. Last weekend we had very special guests, our friend Julie and her 10-year old daughter and budding pastry chef, Lucy.
Thursday, August 18, 2011
Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco
Monday, August 15, 2011
Last weekend, we had close friends staying with us and this dinner really hit the spot. It took no time at all to put together. In fact the whole thing took about 30 minutes. The delicious and mildly coconut-flavored shrimp cooked took about 10 minutes and the only time-consuming thing about the Confetti corn was getting it off the cob.