On the face of it, it is simply fruit ensconced in pastry. The French call it Tart and the Italians call it Crostata and well... while we are at it, the Americans/Brits Pie. Beyond that higher similarity, though, there are deep differences - in technique, meaning and reflection of each culture. The Tart for example is the most technical and the crostata the most forgiving and the pie in between, a blend of technique and comfort.
Today's subject is a simple fruit pie made with a pastry is slightly French, slightly Italian, inspired by the amazing prune (jam) crostatas I devour here and the lattice design they typically have on top! Read More
Here we are at the brink of yet another year in passing. Christmas to me marks a special time, beyond the festival itself. Sure, it is a celebration with friends and family and a time to relax and enjoy the good things in your life. For me, it is also the time I am in a forced unwind. I choose to spend this time of the year in the countryside of Ireland where I get a break from the hustle and bustle of everyday business in New York. The schedule of these few days could not be more removed from the routine of regular life.
o, here we go. I wish you a fabulous time of joy, laughter, merriment as well as courage to reflect and make good choices on the important things in your life, be it love, family or work!
And, to celebrate the happy things in life, there must always be cake! This year, I baked you a Gluten Free Orange and Nigella Seed Loaf drenched in Ginger Syrup... I hope you make it soon and enjoy it as much as I did. Read More
Since my first encounter with the Tuscan specialty castagnaccio, I have fallen in love with chestnut flour. Finer than almonds, sweet and nutty in flavor, the flour of chestnuts is as elegant as a lady in an evening dress, gliding on a carpet of Fall's golden leaves! Now, is the season for roasted chestnuts. The aroma of these freshly roasted mingles as spiced air, before the onslaught of mulled cider and cinnamon. It harkens Fall/Autumn in a natural sense.
Personally, I have been baking with chestnut flour for a while to very happy results! Read More
The perfect Summer dessert is one that requires little effort and delivers a lot of oomph. A pannacotta is a classic that despite much written about its ease always impresses people when done right. This recipe is a play on the joy of layers and depths - a parfait of berry jam and maple vanilla pannacotta topped with preserved berries and fresh blueberries. It is silky and smooth on the tongue, has just enough oomph to make you go all jelly inside and has a sweet finish that leaves you satiated and palate coated. Read More
I was typing a really long draft post with a lot of questions and introspective comments, bordering on the existential. Then, I was going to connect how the current state of the food blogging world is representative of the chaotically complex we all seem to be leading. You know, it was going to a be an intense and verbose way of linking to why my cake today is.
Then, I realized, that this whole existentialism of the food blogging world was something that I want to write about separately. And, the point of this cake is the elegance of simple and I would complete shatter that with the verbosity of my expostulations. Read More