State Fair Weekend
I look forward to the Kentucky State Fair every year. I eat pork chop sandwiches, check out the odd frisbee or balloon blowing exhibition, but mostly survey the cream of this year’s agricultural crop. I never fail to be amazed. Who knew the Commonwealth of Kentucky produced so much stuff? I could spend an entire […]
READ ONMaking Savory Tart Crust (Pâte Brisée)
This post is all about housekeeping. I’ve received quite a few requests for a pâte brisée recipe lately. I’ve had one on the site for quite a while now, but it’s been filed under “quiche.” This dedicated post on the subject will make it easier to reference. Pâte brisée is one of the simplest of […]
READ ONWhat was that I said about “relatively safe” eggs?
Just when it seemed like egg producers were getting this under control…
READ ONTiramisu
I don’t go nuts on plating as you know. Yet I’m uptight enough to have an aversion to desserts that simply land on a plate in a heap. That’s what happens most of the time with tiramisu, since it’s normally made in a large dish. Try as you might to cut tiramisu into neat squares, […]
READ ONIt’s going to be a slow week.
My summer cold has put me behind in all senses, which means I haven’t been able to plan, much less execute anything for this coming week. Sundays are usually my “catch-up” days, however instead of doing something responsible I blew the whole day driving to St. Louis to watch the Cubs play the Cardinals. Now […]
READ ONSorry gang…
Been under the weather the last couple of days and haven’t gotten much pastry work done. Back with finished tiramisu on Monday.
READ ONBuy Your Tickets Now!
Next month will mark the debut of the new film Kings of Pastry, a documentary that chronicles the run-up to the Meilleurs Ouvriers de France competition in Lyon. It’s a sure bet that it will clean up in the Baking & Pastry category at this year’s Cannes Film festival, and from there, well, who knows? […]
READ ONTiramisu Recipe
Tiramisu bears a striking resemblance to English trifle, or at any rate the Italian-ized version of it, a preparation called zuppa Inglese, English “soup” or “stew.” Both involve spirit-soaked cakes, laid down in layers and covered with custard. The ladyfingers in tiramisu are soaked in espresso, but the principle is the same. It’s said that […]
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