I made this tart with berries and lemon curd cream (get the recipe here) for the photo shoot. Of course, we had to eat it while taking a break! My little Canon camera and lens were feeling very inferior to all of the equipment the photographer, Susan Gilmore, brought along for the photo shoot. I now feel as though I need to go out and buy... something... to take better photos for LivingTastefully. Like, maybe one of these? TAKE a LOOK:
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I've been doing a little baking. The graduation party for my daughter Claire finally took place this past weekend. I've spent the past month baking for the French pastry-themed event. Layers for the buttercream frosted cakes were made ahead and frozen, as were the French chocolate bouchons (on the left). There was also Framboise et Fromage de Chèvre des Sablés (shortbread with raspberries and goat cheese), French blueberry, rhubarb, and cherry clafoutis tarts, individual apricot galettes, a caramelized walnut and chocolate tart, small, individual fruit tarts filled with lemon curd and pastry cream, French cookies, Palmiers, and lemon, chocolate, and vanilla pound cakes with fresh berries and cream. My niece, who is a French-trained pastry chef, flew in to help me finish up the desserts. My friend Kathy (also the architect who designed my kitchen), was a huge help, making the lemon curd for the tarts (see recipe below), the palmiers, and the lemon poundcake. The desserts were served outdoors on the patio. Lemon Curd Tarts with Berries Fine Cooking Magazine For the Lemon Curd: • 6 tablespoons unsalted butter, softened • 1 cup sugar • 2 large eggs • 2 large egg yolks • 2/3 cup fresh lemon juice • 1 teaspoon grated lemon zest 1. In a large bowl, beat the butter and the sugar for about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. 2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium, and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a wooden spoon and will read 170˚ on a thermometer. Do not let it boil. 3. Remove the curd from the heat. Stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the curd to prevent a skin from forming and chill the curd in the refrigerator. The curd will thicken as it cools. Covered tightly, the curd will keep in the refrigerator for a week and in the freezer for 2 months. TAKE a LOOK: If there was only one thing I could choose to do on my recent trip to San Francisco, it would be a visit to TARTINE BAKERY & CAFÉ in the Mission District. After a turbulent, longer-than-expected flight into SFO Saturday night, the hassle of renting a car and driving in the pouring rain at 2 a.m., and finally reaching the hotel and crawling into bed at 3:00 in the morning, TARTINE was still the first thing on my mind Sunday morning. When approaching the bakery, located at 600 Guerrero Street, what I immediately noticed (besides the line of people out the door and down the street) is that TARTINE has absolutely no signage on the building; a strong testament to what awaits you inside. I had a long time to peer into the kitchen and bakery-café while waiting outdoors. I'm certain the clientele would have preferred to eat their breakfast without a camera lens pointing through the window at their dishes, but I couldn't resist. And you would think that with all the time I had to view the sweet and savory pastries that passed by me, read the menus stacked by the front door, and stand in front of the display case for what seemed an eternity, I would know exactly what I wanted to order... but, I didn't. My first impulse was to ask for one of everything! In addition to a chocolate croissant and a bag full of small sweets to take with us, my daughter and I chose to share this chocolate and banana cream tart with a thin layer of caramel. That was a mistake; I could have eaten it all by myself. I'm still thinking about the rich flavors and textures. In addition to the pastry, I also had a cappuccino. What I immediately thought on that first sip was... it's rare to get both pastry and espresso at the same place that are so good. My experience has been, it's usually one or the other. I was totally hooked! That first visit to TARTINE forced me to insist that my husband take me back one more time when we returned to San Francisco for a day at the end of our weeklong visit to northern California. That second time, I didn't expect to see a line of people again, out the door and down the street at 2 o'clock in the afternoon; but there was, and I happily stood alongside, excited to be there again so soon. Frangipane Croissant TAKE a LOOK: My father passed away on the shortest day of the year, December 21st. His funeral was on the morning of Christmas Eve. The Amana Colonies in Iowa, where I grew up and my Dad still lived, were transformed into the beautiful and picturesque villages of my youth, with the help of heavy snow that fell throughout the day on Christmas Eve. The combination of a fresh blanket of snow and the simplicity of the Amana Church at Christmas-time was the most perfect way to say good-bye to my Dad. So, what have I been up to lately? I've been getting ready for a houseful of guests from here to Europe. My father is turning 90 and we're having a big-time celebration this weekend. When I catch-my-breath, I'll be back... TAKE a LOOK: (artwork by Alice and Claire) I spent all day yesterday doing what I love most... baking in my kitchen! Last night I hosted a small get-together that included my friend Kathy (the architect who designed my new kitchen), and others also in the architectural firm at Laurel Ulland Architecture. Everyone confirmed what I already knew. It's a GREAT kitchen. My kitchen is proof that you don't need a huge space to have a good, working kitchen. If the space is designed well, it will function well. Before, I didn't have much usable counter space. By moving my range from the north wall to the west wall, I now have this massive stretch of counter. By changing out the windows and installing the black walnut "table" with soapstone above my radiator, I now have counter space where there was none before. That soapstone counter is now considered my husbands "wine station". After this renovation, I cannot stress enough - if you are considering putting in a new kitchen, or doing any major changes to your home, use an architect. This kitchen would not be this kitchen without Kathy's knowledge and dedication. I could not have done this without her. Using good people will help you avoid costly mistakes. All you'll have to worry about is what you will be cooking next. Recipes for Walnut-Gruyére Crisps and Union Square's Bar Nuts to follow in the next few days. YOU MIGHT ALSO LIKE: A rainy night wasn't enough to dampen our enthusiasm for Pizza on the Farm. Tuesday nights, the Pizza Farm in Stockholm, Wisconsin, bakes up "killer" pizzas from ingredients grown on the farm. (Yes, even the grain to make the flour for the crusts.) I suggest arriving as early as possible; it's a popular destination on Tuesday nights. The lines will become long. One size of pizza -- BIG The wood-burning pizza ovens are fired up already on Monday mornings for the Tuesday night baking. The pizzas are prepared in a small, enclosed prep kitchen opposite the two pizza ovens. When completed, a mad dash is made with the pizza peel to the oven. Under better circumstances, the pizzas are eaten outdoors on the lawn, or picked up and taken home. Fortunately, we were early enough to score a table inside one of the out-buildings; away from the rain. A beautiful, old wood-burning heater keeps diners warm on chilly fall nights. You bring your own drinks, silverware and napkins. I can't even imagine how big the pizza crowds must be on a warm, sunny evening. What you can't see in this photo are the many cars that were lining the road as we drove away. This past week I had the opportunity to tour an amazing house in the picturesque countryside near Lake Pepin in Wisconsin. "Farmhouse Modern" is a term often used when describing the architecture of David Salmela who designed this home. A one story appendage extends off of the original two story clapboard house with screened porch. All of the buildings were given a metal roof. We pulled up the red brick drive and parked in front of the blue-gray garage; quite possibly the most beautiful garage I've ever seen. A garage with four large sheet-glass windows; two on each side. When you pass through the brick-red door, you enter the "coffee room". Wait... is it too late to add a "coffee room" onto my kitchen remodel? The section above, with long windows that connects the original house on the right to the new master suite on the left, is the dining room. Radiant in-floor heat warms the tile floor. Definitely a cook's kitchen. The master suite "wing". Note the barrel ceiling. I live in a c.1928, 2 story, 3 bedroom "tudor". Storage and bathroom space like this does not exist in my home. There's a shower on either side of the bathtub. The guest cottage behind the main house. Two additional buildings on the property. How charming is that red one? This small building has a sauna and study. COMING SOON... Pizza on the farm in rural Wisconsin. What do you do when your kitchen is demolished, everything in your house is covered with tarps, and you just want to get away from the noise and sawdust? You take a day trip! That's exactly what I did with two friends. A 50 minute excursion to the little village of Stockholm, Wisconsin; traveling south from St. Paul, Minnesota, along the Mississippi River to Lake Pepin, it was a 10 hour escape that left me feeling as tho' I had been on a European holiday... exactly what I needed! Stockholm basically consists of the main road (Highway 35) going through town, with the village of Maiden Rock to the north and Pepin to the south, and a little side street with shops. The sign reads 82 residents; blink, and you might miss it entirely. But don't do that! Named as one of the top 5 shopping destinations in Wisconsin by Travel Wisconsin, the old buildings, specialty shops and galleries, and restaurants that you will find in Stockholm are oozing with charm. The beautiful homes that surround this hamlet make me think, do I really want to live in the city of St. Paul? After having a lunch of beef and vegetable soup with French dumplings and tortellini at Bogus Creek Cafe & Bakery, we toured the shops and couldn't pass up a dessert of freshly baked pie at The Stockholm Pie Company. Now, I'm embarrassed to admit this, but I think I've become somewhat of a pie-snob. Yes, it's true. I like my own pies and tarts an awfully lot, and find it hard to eat these elsewhere, usually being greatly disappointed by the crusts and fillings passed off as a dessert in many restaurants. But, a bake-shop that boldly advertises "Pie" in its name... well, you have to give it a try. And, let me tell you, I am craving another piece of Berry Cherry pie with vanilla ice cream. It was all anyone could ever hope for in a piece of pie; a flaky crust, and a filling of tart cherries paired with flavorful, sweet berries. I'm sorry I didn't purchase an entire pie to bring back to my family. Pies and tarts are something I have not attempted recently. But since a friend brought me his Hamilton Beach table oven, I've been entertaining thoughts of baking again. And what did we do the rest of the day in Stockholm? We visited the amazing home of my friend's mother. (Photos to follow in an upcoming post). And ate pizza on the farm. (Also coming soon in a post.) YOU MIGHT ALSO LIKE: |
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