You might have read late last week about my wonderful private tutoring session in gluten-free piemaking. I’ve updated my blog post now with a link to Kate McDermott’s recipe and methodology. This is a truly wonderful pie dough. It’s not just “good for a gluten-free” pastry, like that’s a lesser standard. It’s good by any standard. Take a look at my post, which links to Kate’s recipe. Give it a try and let us know what you think!
“I want you to be pie makers, not recipe followers.” That’s how Kate McDermott opened the first of two Washington, D.C., pie making workshops today. As you probably already know from reading in this space, Kate agreed to leave behind her scenic little pie cottage on Washington state’s Olympic Peninsula to give two workshops here in my kitchen. She’s blogging about them in her Art of the Pie blog, and I’m writing about them here. Only four people are allowed in
I’m lucky to have Kate McDermott, piemaker extraordinaire and mistress of the Art of Pie blog, as my guest in Washington D.C., this weekend. She’s giving two workshops in my kitchen to a handful of lucky bakers. But yesterday, as we got ready for all the action to begin, I got a great fringe benefit: a one-on-one tutorial from Kate in gluten-free piemaking.
I’m thrilled to tell you that we here in D.C. are about to have a pie guru in our midst. For reasons I still don’t entirely understand, I was able to persuade Kate McDermott to leave behind her lyrical little perch in Washington state and join me here for a few days so she can offer pie-making workshops in my kitchen. Yabba dadda doo! I pick her up at the airport in a couple of hours! In addition to running her Art of the Pie website and blog, Kate has a storied history as a pie-make
After six months, pastry class is over. I already miss those big industrial kitchens, with their gleaming stainless-steel and marble-topped tables, those rows of brave white KitchenAid mixers, the endless supplies of bowls and wooden spoons and ladles, the amazingly powerful little Butane burners. But much more, I miss my fellow students, and Chef Claude Perdriolat and his assistants, who shepherded us through batters, doughs, mousses, meringues and chocolate with a tolerance and grace we very
We didn’t suck at it after all. That was Chef Claude’s conclusion after our second session of tempering chocolate in our pastry techniques class at L’Academie de Cuisine. He waited until the three-hour session was over to tell us that given what he had seen last week, he figured we’d be a total loss when it came to tempering chocolate. But our second whack at it revived the optimist buried deep inside this weathered veteran of the White House’s kitchen and other dis
The good people who teach our pastry techniques class at L’Academie de Cuisine warned us way back in January that tempering chocolate would be tedious and frustrating. Maybe that’s why they waited 17 weeks to make us do it. It lived up to everything they promised us.
CurvyMama took her beloved “Sweetie Pie Sara” and a couple of friends to a local pie contest the other day. My little pie didn’t win anything, but we humans had a ton of fun meeting new people and tasting all the pies that jockeyed for attention on the table. It was all for a good cause, too: bringing people together to talk and think about local food sourcing and new ways to get healthy foods into neighborhood stores in struggling communities. (Thanks again to my fellow pie lo