Culinary Alchemy

1 cup of science, 1/2 cup magic, 2 TB humor, with just a pinch of insanity - Half-baked in a cracked pot for 20 minutes until golden brown and delicious. Demystifying the science behind the culinary arts, step by step, one recipe at a time.

Showing posts with label Pâte Sablée. Show all posts
Showing posts with label Pâte Sablée. Show all posts
Wednesday, June 17, 2009

It's The Bees Knees - Honeyed Lemon Pine Nut Tart

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For the final pastry in my refrigerator, I had decided to revisit one of my favorite Tarts. Lemon Honey and Pine nuts make a fantastic comb...
6 comments:
Saturday, June 13, 2009

A Sandy Bottom Isn't Always a Bad Thing - Pâte Sablée

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Pâte Sablée, French for Sandy Dough , is VERY different from the other 2 types of pastry dough. It is remarkably similar to a shortbread c...
2 comments:
Friday, May 22, 2009

Strawberries & Silk - French Silk and Strawberry Tartlets

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I wanted to post this last night, but it got too late... Like 2am too late. Then I was going to post this, this morning, but all I managed ...
3 comments:
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