The Art of French Pastry: Pâte Brisée
Sometimes called shortcrust (although who can resist the dreamy "pâte brisée" designation?), this pastry is ideal for a tart and pie, and is used widely for sweet and savory favorites, from custard fruit tarts to cheesy quiches. Join Chef Randi as she reveals the secret of the perfect pastry dough and whips up four recipes — with plenty of samples, of course. Menu: Quiche of Spinach, Gruyère and Cottage Bacon; Cornish Pasties with a Savory Pork Filling; Lemon Meringue Pie; Individual Custard Fruit Tarts.
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| 31 |
Cooks of Crocus Hill - STILLWATER
cooksofcrocushill
Twin Cities leader in all things culinary. From pots and pans to gadgets, recipes to James Beard award winning books, international chefs to local sommeliers, tea to sides of beef, grilling to cake decorating, if it happens in town, chances are – it happened here first.