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Cherry Galette


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Carbonara Cween (by En)

C and I took an incredible trip to Italy last year, making our way through much of beautiful Tuscany. We were stunned by the rich history and the art but also, of course, the food! Rome left an indelible mark in our hearts' memory with what is arguably the king (or cween) of all pastas: pasta carbonara. The dichotomy of the dish lies in its simple ingredients (pasta, cheese, bacon and black pepper, if you're a rebel) plus the crucial combination of timing and chemistry to avoid an unappealing egg scramble and divine a sauce so silky and smooth you could cry. After much research, my first attempt was a success. I have since repeated it 3 times just to be sure it wasn't a fluke. Because, you know... science.                                                         Before    ...
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Berry Tarts

I've had this recipe for several years and finally got around to making these Memorial Day weekend. Vanilla pastry cream in a sweet pastry crust. Then topped with apricots lightly sauteed in butter and apricot preserves with blueberries added. Next up is chocolate pastry cream in a chocolate pastry crust with fresh raspberries. Then when local peaches are here it'll be time to try the peach thyme tart variation.  This time of year is perfect for do many foods!
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Toaster Crumpet (En)

Three things come to mind when I think of Germans. Punctual. No nonsense. Bread snobs. I have the pleasure of being married to one who is none of the first, some of the second and all of the last. Oh, how I would dismiss his lamentations of this country's destruction of the hallowed loaf, my ophthalmic tendons straining under the tension of several robust and persistent eye rolls. Then I went to Germany for the first time and experienced their breads. After tasting everything from rustic loafs with rich-flavored crusts that crunch in the mouth without the assistance of a toaster to my favorite r osinenbrötchen, a slightly sweet triumph of a bun bursting with a nearly mathematical balance of raisins-- I was forced to admit: Germans know their way around a boule. So, when I was in need of an edible scaffold with which to build up butter and jam and decided to make English  muffins, I was nervous about my husband's critique. See the "no-nonsense" reference above. The tri...
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