The Tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the…
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What and how are all the elements to this super savory, ultra creamy, and sensationally delicious Creamy Sweet Pepper Beef Bruschetta Pastry Pie made? Puff Pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside…
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I’m a bit disappointed in the poor lighting as a part of these photographs. However, I am certainly less than disappointed, and quite enthusiastic, about the finished product and flavor of this Cranberry Chèvre Beef Wellington. And, who serves Beef Wellington at home on a Thursday night anyway? We do! Beef tenderloin, of course, wrapped…
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In the words of Joanne Chang: When I started working at Payard Pâtisserie in New York City, I had already been a pastry chef in Boston for a few years. I couldn’t wait to see what this French guy could teach me. On my first day, I was handed a stack of recipes—all in French—and…
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A pithivier is a freeform, double-crusted puff pastry pie. Its filling can be either sweet or savory, and it can be shaped as a full-size dessert or as small, individual portions. Traditionally, a sweet pithivier has an almond filling—but really, anything goes. It is important to note that fillings shouldn’t be high in moisture. When…
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Honestly, how could you not absolutely love everything about Thai food? It’s clean, it’s fresh, it’s sweet, it’s salty, it’s spicy, it’s both pungent and fragrant, and it’s so very satisfying. I have to admit, it’s been awhile since I’ve treated myself to anything of the “Thai” variety. You see, I’m a softie when it…
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feuilletée = fancy French form of fabulous, flaky, folded puff pastry While the holidays are just around the corner, many families have the simple tradition of enjoying a super special morning pastry together, before the festivities begin. My family Thanksgiving morning tradition may or may not involve Bloody Mary’s (forgive me, I’m Irish), but I…
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Believe it or not, I’ve had a draft of “Acorn Pear Butter” sitting in my files for over a year now. Yes, it’s been THAT long since I started planning a smooth and creamy wintery spiced spread ~ intended to be slathered over anything and everything. Cinnamon. Allspice. Cloves. Caramelizing with ready and ripened pears…
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The fact that the Apple Rosettes were such a hit in our home not too long ago, AND that earthy beets abound this time of year, spawned the idea of a floral beet arrangement. Brian adores the brilliant and bright bulbs. I like to pair them with the savory aroma of fresh herbs, a touch…
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I recently saw a pretty catchy video on YouTube… Fun, dynamic, spunky ~ It made me think I really need to step up my game! Alas, I’m already feeling absolutely as busy as a bee these days and the thought of tackling another video project overwhelms me to no end. The idea makes me want to hideaway…
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