This highly complimentary note came in over the weekend, from reader Lynette: I just had to write in and tell you how much I Iove your site, Joe. The recipes and the photographs are fantastic. Also do you know you have very elegant and sexy hands? Why thank you, Lynette. Very nice of you to […]
READ ONGoodness gracious me it was a big weekend at joepastry.com. On a normal working day I can expect a few thousand visitors. Over the weekend traffic went through the roof — to over 12,000 yesterday. It’s all thanks, once again, to some kind soul who put me up on Stumbleupon.com. All I can say is: […]
READ ONSheesh! That’s the last time I try to make excuses! One wise-gal wrote in to tell me she’d checked doppler radar, and the front would be passing by Louisville by 11:00! I guess there are some serious galette fans out there. My showcase photo doesn’t have that golden, sun-dappled look I like so much, but […]
READ ONIt amazes me that there aren’t more desserts out there that call for balsamic vinegar, since when it’s good it’s not so much a vinegar as it is a syrup — an impossibly complex and delectable syrup. Run a “balsamic” search over at the Food Network site and you’ll come up with over 1300 different […]
READ ONTerrible for photography, in other words. Since I really don’t like using a flash, that may mean I won’t be making my galette today. But we’ll see. In the meantime I’ll do my best to keep you entertained with glittering prose. 😉
READ ONUnder slightly different circumstances, could America have become a pear nation instead of an apple nation? Baseball, hot dogs and pear pie? It could have happened that way, sure. Or well, no, probably not. Pear trees do behave in much the same way that apple trees do. Like apples they’re hardy and adaptable to a […]
READ ONGot a good question a few days ago that (sort of) plays into today’s discussion of pears: Can you tell me? Why do some fruits get better tasting after days in the fruit bowl while others don’t? Also, do fruits lose their nutritional value as they sit? Firstly, as far as I know, fruits don’t […]
READ ONOnce you make your first galette, you may never go back to your tart pans, the things are that easy. The trick is to resist over-filling them. A thin layer of fruit not only cooks more thoroughly, it keeps the galette from getting the over-stuffed “flying saucer” look. Remember: a galette isn’t a pie, it’s […]
READ ONGood question. In much of the English-speaking world, the term “galette” is associated with a sort of free-form pie or tart. This isn’t so in France, where a galette is a thick, savory buckwheat crêpe. How the word ever came to describe a free-form fruit tart is a mystery (at least to me). It’s not […]
READ ONThis note comes in from reader Jilly all the way down under in Ozzieland. It reads: I’m from Australia and I’m just astounded by the immense softness of so much American bread, I love to go to the grocery and poke it! My favorite was when I picked up a loaf of supposed “sourdough” only […]
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