Dietary Diaries

The food inspired musings of a culinarily inclined nerd.

Location: Berkeley, California Bay Area, United States

Berkana signifies rebirth and new beginnings; I have found these in Jesus Christ.

Monday, September 19, 2005

Add one more dessert to the menu. . .

For a long time, the only two two desserts I was able to bake well were my rolled baklava, and my famous maple flan. Now, I present to you my latest dessert skill: fruit galettes (open top rustic pies) baked in cast iron pans!

The flavor of the above yummy creation is peach and almond, but the galette works well with many fruit combos. The crust was made with a new technique I developed improving off of a recipe from Fine Cooking magazine based on the scientific theory of flaky crusts Peter taught me. (Believe me, the science makes a difference. My galette crust came out wonderfully on account of this knowledge.)

Anyone up for some fun in the kitchen, give me a call.


Blogger CoffeeZombie said...

Hey, cool blog. So when are you going to get back to doing your Bachelor Chows? That could be a whole new blog for you! And, being a bachelor now living out on his own, I could sure use it!

6:14 PM  
Anonymous Anonymous said...

I'm sure you've seen the Good Eats pie episode... was there anything new to the science that Peter provided? :curious:

4:45 AM  
Blogger Christy said...

Hi! I noticed your post about quince and lamb tagine on slashfood - some quince just dropped into my lap and I would love to get that recipe! Can you post it?

10:20 AM  
Anonymous Anonymous said...


I've been loving our new cast iron pan and recently made an Eggbaby (ala Eggbeater style). It was great and would also work as a dessert.

And the gallette pastry secret is...?

11:25 PM  

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