Terrible 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 […]
READ ONSeems so. However I have a hankerin’ for another dessert I like to make in the fall: a galette. More than that, a pear galette. And even more than that, a pear and balsamic vinegar galette. Anyone care to join me?
READ ON…make all different styles of crimps. That’s one of the really fun things about an empanada-making party. The Spanish section of the Modern Languages Department at the university has been hosting one for years now in preparation for their annual Day of the Dead party. Normally it’s organized and run by one of the adjunct […]
READ ONIf any of you were wondering where I was yesterday (and clearly some were, since I got a few complaints), I was making empanadas, a lot of empanadas. Enough, in fact, to feed the entire complement of revelers at U of L’s Day of the Dead party yesterday. It was a big job and frankly […]
READ ONI don’t know about you, but all this talk of insanity, amputation and plague really makes me hungry. This week I hope to make two different rye breads: one a conventional “sandwich rye”, light and fluffy and flavored with caraway, the other an old-world peasant rye…dark and dense to the point of being almost crumbly. […]
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