May 18, 2020
En Papillote
Steaming fish en papillote (paper envelopes) is an incredibly simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you
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May 17, 2020
Escoffier Ordinary Short Paste
This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is
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May 16, 2020
Market Vegetable Stock
No critic goes to the theater to write about the foil. But I prefer my stocks to be a foil — a background to other flavors. It is also true
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May 11, 2020
Roasted Young Carrots
There is definitely an art to roasting vegetables. The idea is to caramelize the sugars, intensifying the flavors. Understanding the texture is a large part of doing it right. This
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May 5, 2020
Simple Syrup
The sugar most easily available to the home cook is sucrose — table sugar. Sucrose has a high molecular weight and when used in products like gelato the outcome is
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April 19, 2020
Aaron’s Tart Dough
In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, she introduces Aaron’s Tart Dough, from her friend Aaron Hyman. In this recipe, he swaps out
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April 13, 2020
Escoffier Fine Short Paste
One of the Foundation Pastries It is not an overstatement to say that all savory tart pastries can be traced back to the Escoffier Fine Short Paste. Reviewing the savory
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April 10, 2020
Dorie Greenspan’s Mustard Tart
Dorie Greenspan‘s Mustard Tart comes from her beautifully produced book, Around My French Table. The book presents wonderful recipes that can be easily incorporated into home life. Her mustard tart
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April 10, 2020
Egg Sizes and Egg Weights
Egg sizes are not as simple as recipes may indicate. The below gives some reference points of egg weights in parts of the world. Of note, in the United States,
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April 10, 2020
Fruit Galette: Made with Leftover Pastry
Strawberry Galette, Apple Galette, Peach Galette — Whatever you desire To be frank about it, making a tart has some pressure related to it. The tart shell can be difficult.
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