160. Cranberry Walnut Tart p.786

160. Cranberry Walnut Tart p.786

The recipe
Cooking is a learning process, and a lot of lessons just need to be learned the hard way. There are a host of excellent kitchen habits that food educators are desperate for us to get into, such as, reading the recipe all the way through, verifying that you have all the ingredients, doing things [...]

23 April 2008 | Pies, Tarts, and Pastries, The Book | 5 Comments
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124. Berry Tart with Mascarpone Cream p.777

124. Berry Tart with Mascarpone Cream p.777

The recipe
I was impressed with this tart, it’s very simple, beautiful, and delicious. I’m not fond of precious pastry bag tricks, or marzipan statuary on my desserts. I prefer the natural good looks of fruit, or decoration that’s an extension of the dessert making process. I tend to bake cakes, dust them with icing sugar, [...]

29 November 2007 | Pies, Tarts, and Pastries, The Book | 1 Comment
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123. Sweet Pastry Dough p.791

123. Sweet Pastry Dough p.791

The recipe
I should state at the outset that I’m a pastry neophyte. Before I started The Project, I think I’d made two pies in my life. Sure, I baked stuff in pie shells, but I always picked up the Tenderflake pre-made ones, and figured it was good enough. I don’t really have a knack for [...]

27 November 2007 | Pies, Tarts, and Pastries, The Book | 2 Comments
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77. Twenty-First-Century Beef Wellington p.418

77. Twenty-First-Century Beef Wellington p.418

The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]

20 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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75. Sour Cream Pastry Dough p.419

75. Sour Cream Pastry Dough p.419

The recipe
This is the crust for Twenty-First Century Beef Wellington. It’s folded over a browned beef tenderloin, covered in Cilantro Walnut Filling, and baked. It’s a very simple dough, made with flour, butter, sour cream and a dash of salt. It’s brought together, then smeared to distribute the fat, and chilled for a couple of [...]

16 August 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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58. Pasta Dough p.209

58. Pasta Dough p.209

Sorry, no recipe.
This is a standalone recipe, but its result is an inedible dough. There’s really not much to it, mix together flour eggs salt and a bit of water in a food processor, then add water by drops until a dough just forms. Kneed for 15 seconds, and leave it alone covered for a [...]

23 July 2007 | Pasta, Noodles, and Dumplings, The Book | 3 Comments
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