![]() ![]() As she put the finishing touches on her first cookbook, based on the breakfast foods of Huckleberry, Nathan sat down with Food & Wine to talk wedding cakes, Jewish delis and her taste for “crunchy fat.” What dish are you most famous for?During the summer people go crazy for our blueberry-corn cornmeal cake and they’re very, very sad when it’s gone. In 2009 the pair opened Huckleberry Café & Bakery nearby, followed by their ice cream shop, Sweet Rose Creamery, and wood-fired kitchen, Milo and Olive, in 2011. Nathan became the restaurant’s pastry chef and soon the two were dating. “I learned all the basic core principles of baking there.” Nathan’s and Loeb’s mothers-book club buddies-arranged their fateful meet-cute at Loeb’s Rustic Canyon restaurant. “The atmosphere at Tartine was so inspirational,” Nathan remembers. Back in her native California, she netted crucial experience at Jardinière and Tartine Bakery in San Francisco. But the Santa Monica native actually got her start in the savory kitchen: While attending the Institute of Culinary Education in New York she worked the butcher station at Lupa. Spoon a light coating of the glaze over the top of the tart.F&W Star Chef » See All F&W Chef Superstars Restaurants: Rustic Canyon, Huckleberry Café & Bakery, Sweet Rose Creamery, Milo and Olive (Los Angeles) Education: Institute of Culinary Education (New York City) Chef Zoe Nathan is known for the baked goods and pastries she creates for the compact restaurant empire she owns with her husband, Josh Loeb. 13.ĭecorate with the optional almonds, if using. 12.Ĭut the pears into crosswise or lengthwise slices and arrange them over the custard. Spread the frangipane (custard filling) in the pastry shell. Paint the inside of the shell with a thin layer of the pear and jelly glaze. Measure out 1/4 cup of syrup and simmer it with the red currant jelly until jelly has dissolved and the syrup coats the spoon with a light glaze. ![]() Rapidly boil down the syrup to the thread stage (230 F). Remove saucepan from heat and let pears cool in the syrup for 20 minutes. ![]() Do not overcook, they must hold their shape. 5.īring liquid to just below the simmer for 8 minutes or until pears are tender when pierced with a knife. 4.ĭrain the pears and drop into the boiling syrup. 3.īring the wine, lemon juice, sugar and cinnamon to the boil in the saucepan. 2.ĭrop each half, as it is prepared, into the acidulated water to keep it from discoloring. Neatly stem and core them with a grapefruit knife. Frangipane will keep for a week under refrigeration or may be frozen. If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface. Off heat, beat in the butter, then the flavorings, macaroons or almonds and optional kirsch. Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly (be careful the custard does not scorch on the bottom of the pan). When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste. Stir slowly with a whisk, reaching all over the bottom of the pan. Pour the mixture into saucepan and set over moderate heat. Then beat in the boiling milk in a thin stream of droplets. 8.īake the shell for 8 to 9 minutes with pie weights or beans (blind-baking) and then another 7 to 10 minutes longer (for a fully cooked shell).īeat the egg and egg yolk in a mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon. Mold the pastry in a flan ring or false-bottomed cake pan (work rapidly if you have used the full amount of sugar, as the dough softens quickly). ![]() 6.įorm again into a ball, wrap in waxed paper and chill for several hours until firm. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches (the dough will be quite sticky if you have used the full amount of sugar). 4.īlend in the egg and vanilla and knead the dough rapidly into a ball. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Place the flour, sugar, butter, vegetable shortening and baking powder in the mixing bowl. ![]()
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