I’ve made pâte a choux before. I followed a recipe in Gourmet magazine earlier this year for gougeres, and the result was a tray of puffy, airy, cheesy, golden, adjective-filled pastries. I was awfully pleased with myself for tackling such a difficult and traditional recipe, and to great avail.
So when I realized that making pâte [read more ...]
When I walk into the classroom on Tuesday, the first thing I notice is Daniel, cutting butter into his flour with a sense of urgency. I’m confused; we’re making genoise cake today, not tarts.
“WE ARE MAKING ZEE APPLE TART TODAY,” Chef yells to me and the other few students who’ve arrived early. ”You do NOT [read more ...]
A version of the following will appear in this week’s Syracuse City Eagle.
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It’s Thursday night, and we’re supposed to be cooking eggs. We’re supposed to be making omelettes, poached eggs, baked eggs and boiled eggs. We’re not. It’s 10:30 on Thursday night, and Chef has decided that he’d rather we make pastry dough for Saturday’s [read more ...]
“We’re going to PDT,” my friend said as he slipped his phone back into his pocket. ”At 12:30.”
I looked down into my glass of wine. PDT? Please Don’t Tell? Tonight? Me? More drinks? I hadn’t eaten dinner, and the riesling had already started to drift to my head. Wasn’t PDT a secret cocktail bar? In [read more ...]
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