• Follow Us on Twitter!

  • Latest Photos

    photos_6

    photos_10

    photos_3

    condophoto2

    More Photos
  • Last Books Read

    Born to Run by Christopher McDougall - (K) Humorous and thorough history and science behind ultrarunners and long-distance running
    *****
    Long Walk to Freedom by Nelson Mandela - (K) An autobiography covering his childhood, years as a freedom fighter and incarceration. Inspiring and informative
    *****
    The Shadow of the Wind by Carlos Ruiz Zafón - (K&T) A mystery set in Barcelona involving an old book, a failed writer and murder
    *****
    Lush Life by Richard Price - A Lower East Side tale of cops, drugs and drinking
    ***
    The Chinese by Jesper Becker - (K&T) Modern history of my peeps, from the cultural revolution to the many failed economic and social attempts to move the country forward
    ***
    Setting the Table by Danny Meyer - A "how-to" on hospitality and business acumen by the restaurateur behind such NY institutions as the Shake Shack and Union Square Grill
    ***
    The Audacity of Hope by Barack Obama - Obama lays out what is wrong with the current government and how, vaguely, to change it.
    **

La Technique: Pastry

I’m going to lump these two days into one post because I honestly I don’t remember what all we did during our week of pastry. There was lots of flour, eggs, a little water, some cornstarch, some more eggs, a pinch of sugar (those French don’t like things very sweet – not that I blame them), a few vanilla beans and of course, lots of butter.

Day 1 of this class focused on pate a choux (cream puff pastry dough), stuff to go in pate a choux (appropriately enough called creme patissiere, or pastry cream), creme caramel (flan) and pots de creme (if you sprinkle a bit of sugar on the top and caramelize it you call it creme brulee). Honestly, this class was something I was really looking forward to but it turned out to be kinda fun. I don’t bake much because, well, it seems like a lot of work – all that measuring and whatnot. But these techniques were really simple and in end end we made a bunch of creme puffs and éclairs of which I ate about 10. I brought home another 10, but stupidly left them out and ruined them. I’m sure my waistline thanks me.

Day 2 was tarts. Tart brisee and tart scuree. The difference? One has sugar. One new technique I learned in this class was to sort of smash and push the dough after you’ve brought it together. I can’t explain it exactly but the end result is a more crumbly, layered crust, which is what you want here. We filled the savory tart with eggs and cream and bacon and cheese and onions and made a quiche. The other we filled with apples cooked in butter and mashed and covered with more thinly sliced apples and baked. It is here:

tart

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: