Baked fruit tarts are a favorite of mine, simple and a snap to bake! Here are some I made this summer. You need a basic tart dough. Fillings can vary, just pick your fruits. Some of my favorite combinations are almond cream with peaches, plums, stone-fruit, and...
When graduating from culinary school, our test was to make two recipes picked randomly from the course repertoire. Luck gave us a hot June day, and I was tasked with making puff pastry. I still remember the heat of the air and the cool marble kitchen table tops...
Leavng the army as a cook, my first lessons in a traditional working kitchen was as a prep cook. My duties were repetetive and monotonous, not the glamour I had imagined. Thankfully the army gave me that experience of just following orders, a mindset that allows you...
No. It’s a Linzer torte. Professional cooks frequently enjoy a treat for coffee break. I love baking the staff Linzertorte, the texture and taste remind me of childhood flavors.These pastries probably have origins in Austria. But they’re also made in...
Croissant in France. Viennoiserie in Austria. Recently, I've seen a bunch of conversation about its history. Reading about the Ottoman empire, I became a fan of a 16th century-inspired myth of Viennese bakers creating it, their goal to shape crescent...
