HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Pastry. Show all posts
Showing posts with label Pastry. Show all posts

Thursday, January 30, 2014

Andrew's Gougeres and Chocolate Eclairs from Joanne Chang's "Flour"



        
Mark Bittman
Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my absolute favorite French pastry growing up.  Now Gougeres could not be all that hard to make because my Mother, challenged as she sometimes was in the kitchen, made them with some frequency.  But perhaps because the Eclairs of my memory involved a trip across town to a Montreal Patisserie, it was inconceivable to me that these could possibly be made at home.   So after Andrew had stuffed us all with Gougeres at Christmas Dinner, I was taken aback when he told me he was making Eclairs for New Year’s Eve Dinner.  Not only were they better than any éclair I have ever eaten, he pronounced them a cinch to make.  Frankly, I never quite believe him when he says something is easy but I’ll take his word for it.  Especially after it was seconded by Mr. Bittman.  These two pastries are so impressive they will dazzle anyone so if you want to sweeten your Super Bowl party or dazzle your Valentine, you've got it made.   As long as you don’t let on how easy they were to make. 

Thursday, January 10, 2013

Joanne Chang's Incomparable Sticky Buns from "Flour"



The book "Throwdown"
has over 100 recipes--
but only 33 of them are Bobby's 
Bobby Flay’s “Throwdown” has been around for 9 seasons on Food Network TV.  In case you missed any of the over 100 episodes, they’re rerun on the Cooking Channel often enough to clog your DVR. The popularity of the show has as much to do with its affable host, as it has to do with his subject matter. Chef Flay goes head to head with Chefs who are never quite as famous as he is.  Nonetheless, they have captured the hearts of their customers with dishes that are slightly more exalted than run-of-the-mill house specialties.   Bobby doesn’t cook the Chef’s recipe.  He and his two able assistants invent their own version of the signature dish that’s being featured.  One week, he takes on a barbecued ribs expert, the next an authority on chowder.  The local chef always appears gob smacked by Bobby’s sudden appearance on the scene.  But they recover fast and the contest is on, to be judged by local food authorities.  For the record, Bobby does not consistently win.  At the moment, he has had 32 wins, 1 tie and 68 losses.  I am slightly suspect that the local judges surely know which dish is Bobby’s and which is his challenger’s.  I mean they do live in these towns and they are supposed to know all about local food.  If they’re not bent on being run out of town, they may cheat to the hometown side’s advantage.  But that hardly takes away from the fun.

Thursday, August 18, 2011

Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco




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.