Tag Archives: flakey

French pastry Sunday baking…

Today was an amazing Sunday! A fun-filled day of baking with my niece who is an outstanding executive pastry chef. Get the two of us together in a kitchen and only delicious eats could be made!
We started off by preparing dough for freshly made croissants. After rolling out, folding and resting the butter-filled dough a few times, it was eventually time that we fill with an almond paste filling and bake off these gorgeous pastries. Flakey layers of buttery seduction with a sweet nutty interior made me think of breakfast in the European countryside with a captivating cup of freshly pressed coffee and the breeze blowing past…
In addition, French macarons were whipped up with a homemade pistachio filling. These light and chewy, pillowy sandwiches practically melted in our mouths, and one, two, three… well who really counted! All I can say is these were absolutely delightful.
The day could not have been better spent, or more enjoyable. I’m looking forward to our next baking adventure together and what incredible edibles we will create!

at a low simmer…
-R

20130120-205626.jpg

20130120-205633.jpg

20130120-205642.jpg

20130120-205651.jpg

20130120-205658.jpg

20130120-205705.jpg

20130120-205714.jpg

20130120-205725.jpg

20130120-205733.jpg

20130120-205747.jpg

20130120-205757.jpg

20130120-205844.jpg

20130120-205853.jpg

20130120-205859.jpg

20130120-205911.jpg

20130120-205931.jpg

20130120-205939.jpg

20130120-205948.jpg

20130120-205957.jpg

20130120-210011.jpg

20130120-210027.jpg

20130120-210107.jpg

20130120-210114.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

nothing wrong with being [or in this case eating] a tart!

Sometimes a sweet treat is in order… what better way to satisfy than with a decadent french chocolate tart dressed with shelled pistachios!
The buttery pastry shell was flakey and light, the dark chocolate slightly sweet and creamy, while the pistachios offset everything with a nice saltiness…
This was truly one of the best desserts I have had in quite sometime… hmmmm perhaps I should start having desserts more often…

at a low simmer…
-R

20121003-205726.jpg

Tagged , , , , , , , , , , , , , ,

a savory meat pie!

Today I prepared a dish that I grew up having. It’s an Italian Easter pie! It’s a ‘meat’ pie full of different meats and cheeses. The filling is ricotta-based and absolutely incredible!
I started off by making the crust… flour, salt, shortening [the only place I would use this], eggs and ice cold water. Prepping the dough is a breeze because I quickly work it together in the food processor! Once combined, I form it into a disk and chill it in the fridge for a bit.
While the dough was chilling, I started on the filling. Ricotta cheese, grated pecorino romano, eggs, salt, minced parsley diced mozz, a variety of diced cured Italian meats! A quick mix in a large bowl and set aside.
Once chilled I halved the dough and rolled out one portion and placed it into a springform pan, poured in the filling, covered it over with the other half of dough, brushed with an egg wash and into the oven till golden and cooked through!
Salty and creamy with a wonderful toasty crunchy crust! Perfect for a Sunday dinner or a weekday lunch!

at a low simmer…
-R

20120401-205123.jpg

20120401-205140.jpg

20120401-205201.jpg

20120401-205213.jpg

20120401-205227.jpg

20120401-205239.jpg

20120401-205253.jpg

20120401-205309.jpg

20120401-205324.jpg

20120401-205335.jpg

20120401-205346.jpg

20120401-205356.jpg

20120401-205405.jpg

Tagged , , , , , , , , , , ,