Leek Bacon and Gruyere Tart

This frenchy-french-french tart has the lusciousness of fall written all over it.  Spectacular for breakfast, brunch, lunch or dinner, it is also glorious with a crisp green salad.  And it freezes really well.  So with it almost taking as much work to make one as to make two, do just that and stock yourself with… Continue reading Leek Bacon and Gruyere Tart

Blood Orange and Clementine Galette

Soon after I finished culinary school a wise and wonderful chef and cookbook author asked me, as I was first meeting her, what kind of food do you cook? I was a little stumped.  I was just out of a year of cooking little other than classical french cuisine.  And a year of cooking predetermined recipes… Continue reading Blood Orange and Clementine Galette

Pie Crust 101

Bleached flour, partially hydrogenated lard with BHA and BHT, wheat starch, water, xanthan gum, potassium sorbate and sodium propionate (preservatives), Yellow 5, and Red 40. Butter, Flour, Salt, Water, and sometimes an egg. The first is a list of just some of the ingredients of a popular, store-bought, ready-to-unroll, pie crust. The second is what… Continue reading Pie Crust 101