A Life in Baking, Pastry, and Libations.
On our way home from a farm visit, my produce sales rep showed me a picture of the most intricately designed pie I had ever seen and asked me if it was edible. It seemed so although I guessed the crust was likely shortening-based to withstand that much carving and physical manipulation. The photo was... Continue Reading →
Spurned by my great disdain for Red Delicious apples and boredom with Granny Smith apples, I've spent the last week scouring the farmers' markets and local orchards for unique apple varietals with sweet, tart and crisp flesh. Cook's Thesaurus compiled a visual guide of common apple varieties that I used as my starting point. This... Continue Reading →
I love quiche because it makes for a satisfying but light meal at any time of the day, and can accommodate whatever vegetable is in season or ingredients that are on hand. However, I will rarely buy quiche, not just because of the predictably soggy crust and overcooked weepy filling, but because too many chefs use it as... Continue Reading →
Buttery. Salted. Caramel. 