HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Wednesday, July 10, 2013

French Lemon Tart from John Barricelli's "The Seasonal Baker"


        
John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen.  Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking.  We’ve now featured 5 of Chef Barricelli’s recipes –everything from his “Coconuttiest Cake of all time” http://www.chewingthefat.us.com/2012/08/the-coconuttiest-of-coconut-cake-of-all.html to his superb Raspberry Pistachio Cheesecake
http://www.chewingthefat.us.com/2012/11/raspberry-pistachio-cheesecake-from.html . But I must say that Andrew’s most recent take on Barricelli’s arsenal of unbeatable sweets was simply the best lemon dessert we’ve had in a long time…if ever.  You have to be a lemon lover for this one—and who isn’t this time of year?  The tang of lemons makes every summer evening feel cooler.  And the superb crust is as buttery as any we’ve ever tasted.  The secret is a silken lemon custard with just a hint of almond extract.  The result is a tart that’s a lemon lover’s dream. 

Monday, July 8, 2013

Farmers' Market Salad with Buttermilk-Chive Dressing from "flour, too" by Joanne Chang


Our Farmers' Markets are brimming with more and more produce every week.  The carrots and beans, tomatoes and radishes are in and the Red Bliss potatoes are still baby-sized and beautiful.  So you can imagine my delight at opening Joanne Chang’s latest cookbook, “flour,too” (Chronicle Books 2013) and discovering the perfect recipe to put them all together.  Joanne Chang’s recipes are a regular feature on Chewing the Fat.  Pastry Chef Chang’s takes on classic American desserts from homemade Oreos http://www.chewingthefat.us.com/2012/03/joanne-changs-recipe-for-homemade-oreo.html to the most recent post featuring Strawberry shortcakes http://www.chewingthefat.us.com/2013/06/joanne-changs-balsamic-strawberry.html are extremely popular, not just with Andrew but with all our readers.  Now, in “flour, too” her recipe files have been expanded to include savories from her Flour Bakeries and Cafes in Boston.  This is huge boon to savory cooks like me.  But fear not.  Chef Chang's new cookbook includes enough sweetness to satisfy both the baker and the cook in our house.