苹果Crunch Tart

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One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection to it is poor, out in the countryside, where some of my friends don’t even have WiFi at home. It drives me nuts for the first few hours, then I ease into it and relax knowing that the rest of the world can wait, while I envelope myself in a good read.

我find myself drawn to memoirs, especially culinary ones as I can relate to the characters. Some are beautifully expressed and written, such asToast经过Nigel Slater32蛋黄经过Eric Ripert.来自年轻的黑色厨师的笔记通过kwame onwuachi,和The Apprentice经过JacquesPépin.,我刚刚完成了。

回忆录很难写。(相信我。)彻底打开自己是一个挑战,而大多数厨师在他们的生活中有一些困难,那么2003年,当JacquesPépin写的时候学徒:我在厨房里的生命,这不是如此坦率,特别是来自他是普遍亲爱的人。Recentculinaryhistories have cast food icons in a different, and sometimes less-flattering light than we may know them, so it’s interesting when someone writes their own story, which allows them to acknowledge both the good and the bad, and the ups and downs, in their own words.

在他的回忆录中,JacquesPépin并不害羞地远离他的困难。残酷的厨师,一个近乎致命的车祸,他亲密的朋友克拉格·克莱伊恩人在一个痛苦的回忆录之后的垮台,关于他的童年虐待poorly received由公众,推出一家休息六个月后的餐厅(成功但他的妻子Gloria已经有足够的......)等等。Jacques于1959年抵达美国,没有英语,继续从哥伦比亚大学获得他的博士学位,并编写数十个烹饪书籍,其中几个被认为是关于烹饪的精美书籍,特别是那些专注于法国技术的硕士学位。

他在法国而闻名,罗曼不知道他几年前在纽约遇到他的时候他是谁,但他们击中了它。来自法国,Jacques在他的书中谈论人们如何严格地对食物如何准备(以及它送达的时间),并且他欣赏美国人在烹饪和饮食时没有这么多规则。在美国,他在他的书中说,这是他的书,是一些味道的好事,“人们愿意尝试躺在他们正常品味的物品。”回到家里,“除非没有准备好的菜,否则”人们会知道并抱怨“。如果你添加了像胡萝卜这样的东西bœuf bourguignon(他注意到了“很棒”),人们会呼唤断头台。那是在在线羞辱之前,至少他在那里躲过了几个子弹。

Jacques也在2003年写回来的时间之后,关于在美国发生的四十年“烹饪革命”中,黑人缺席了黑人。他回忆起在纽约的厨房里走进厨房,发现自己是唯一不是黑色的人,而且乘坐有趣的口音盯着那个有疑似的人。但是一旦工作的匆忙开始,他就潜伏在他们旁边,被接受,并且作为一个完全训练的法国厨师,他对他们的努力留下了深刻的印象和他们的工作程度。他还开始在哈莱姆经常光顾屠宰场,这是曼哈顿唯一的地方,在那里他可以找到他曾经在法国吃过的一些较少使用的肉类。他指出,美国烹饪是“较差的”,不承认,接受,包括,黑厨师进入我们的烹饪遗产的贡献,因为它们应该是他们对其的贡献。

Jacques说,他不再是“法国”厨师,因为他已经在美国生活了这么久,并通过了更多的美国烹饪自由式,但仍依靠法语技术。如果您在电视或亲自在电视上烹饪jacquespépin烹饪,您就知道他几乎可以做任何事情。(但如果你认为这很容易失去你的本地口音,他就在美国近六十年,仍然用非常出现的法国口音讲英语。)如果我不得不选择,两卷The Art of Cookingare arguably his best. When he came to work with us atChez Panisseshortly after they were published, we were already fans and he toggled back and forth between the regular kitchen and the pastry department.

我still remember the fruit salad he made, using the recipe (above) that I found I’d written down in my old recipe book, and we watched, fascinated, as he carved an ornate basket out of a whole watermelon to serve it in. It’s wasn’t very Chez Panisse, but we loved it.

他还制作了一个可爱,装饰精美的巧克力蛋糕,在一天晚上在咖啡厅供应。他为那个蛋糕感到骄傲,这绝对华丽......但我没有心脏告诉他我们需要六个蛋糕来度过一个晚上的服务。(当然,那个蛋糕立即售罄。)他做了苹果Crunchtarts fromThe Art of Cooking。我的历史可能会被关闭,但在80年代后期,很少知道什么fruitgalettewas. There were no viral posts or Tik Toks montages of galettes bubbling away with irregular sugary edges folded up and over the fruit. Once people realized they were easier than pie, it’s easy to understand why they took off in popularity.

然后,他向我们展示了如何制作的面团苹果Crunchtarts was super simple. Eventually, the top layer came off and we started makinggalettes。一种nd that was that.

我决定重新审视苹果Crunchtart, a marriage of French and American cuisine; flaky dough filled with apples, which reminds one of Apple Pie, with a bit of French flair from the freeform crust. Jacques noted in The Apprentice that he “actually feels ill when he sees food being wasted” and in that spirit, I picked up somepommesàcuire.那or “cooking apples” at the market, that are sold for a better price due to a few dents and dings. They might ruin a photo but I find them attractive and that’s what apples actually look like.

在Chez Panisse,我们去了很多苹果。他们说,一个实习生曾经抵达试用和在剥离他们的第一个案例的中间,“这很无聊。”剥皮苹果可能不是一个令人兴奋的东西,但它是工作的一部分,在秋冬,我们去了很多苹果。

在糕点部门,有一天,我们品尝了当地农场的各种苹果,各种苹果在我们面前布局。在我们品尝到他们中的任何一个之前,我的同事琳达拿起最大的苹果,这是一个垒球的大小,并说:“我不知道这些品味是多么的品味,但我喜欢他们最好的。”因此,随着您喜欢的任何苹果(任何规模),虽然对于馅饼和馅饼,但虽然可以使用任何苹果(任何尺寸),但最好使用一个不会在烘烤时变糊的苹果。

我n France, people often usea mix of apples由于每个苹果都有不同的味道,并且很高兴结合它们。在这个馅饼中,你会注意到没有一个肉桂,这是Jacques的法国人侧面,因为人们感到肉桂从苹果的纯粹口味贬低。如果你想添加捏,请继续,但像雅克一样,我喜欢保持法国边的填充,并将重点放在苹果上。

苹果Crunch Tart

一种dapted fromThe Art of Cooking通过雅克佩辛
法国人,它不是自动添加香草或肉桂到苹果甜点。那些被认为是贬低苹果味的东西,而在美国,他们被添加为苹果味的辅助。因此,如果您想向他们添加小倾倒的香草提取物和/或肉桂粉末,欢迎您。我告诉罗曼,我很确定在Chez Panisse,我们曾经在白兰地浸泡过一些干燥的葡萄干一天左右,然后将它们加入苹果填充,但他不喜欢这个想法。下次他不看,我可能会给那个去。
Be sure to note that in step 5, you either chill or freeze the tart before baking. I don't know if that's entirely necessary but Jacques did it before making a more decorative design in the top than I did. So you can possibly omit that step, although I did it out of habit.
我do like to sprinkle the top with granulated brown sugar, called "cassonade" in France. The English equivalents areTurbinado.anddemerarasugars. It gives the top crust an especially pleasant crunch but you can use regular granulated sugar, or skip the sugar on top if you'd like.
课程 Dessert

对于面团

  • 2cups (280g)flour
  • 1teaspoonkosher or flaky sea salt
  • 3/4cup (6oz, 170g)无盐的黄油cubed and chilled
  • 1/2cup (120ml)ice water如有必要,加上一汤匙或两个

For the apple filling and assembling the tart

  • 13/4-2磅(800-900g)applespeeled, cored, and cut in 1/4-inch (.5cm) slices
  • 1-2tablespoonsgranulated sugar(use the lesser amount if the apples you are using are sweet)
  • 2 1/2汤匙(36g)无盐的黄油finely cubed
  • 1蛋黄与一茶匙牛奶或水混合
  • 2tablespoons粒子红糖查看校长(可选)
  • To make the crust, mix the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make this by hand in a mixing bowl using a pastry blender or your hands, or make it in a food processor.) Add the chilled butter and mix until the butter pieces are the size of blueberries. Don't overmix; it should be quite lumpy. Add the ice water and stir until the dough comes together. I find, even if using a stand mixer, that I use the mixer only to mix the water partially in, then do the rest by hand with gentle folding in the mixing bowl, so as not to overwork the dough.
  • Divide the dough in two, shape both pieces into disks, and wrap and chill them for at least 30 minutes. (The dough can be made up to two days ahead.)
  • To assemble the tart, line a baking sheet with parchment paper or a silicone baking mat. Toss the apple slices with 1 to 2 tablespoons of sugar in a bowl.
  • 从冰箱中取出一块面团,然后在轻微撒粉的台面上滚动,直至它是14英寸(36cm)的圆圈。将圆形面团放在制备的烤盘上。(我将其折叠成一半并迅速地转移它,然后在烤盘上展开它,但是当我用雅克出来时,他先把他的面团卷起,然后在移动它之前,并将其展开在制备的烤盘上。)将苹果放在面团上的偶数层上,留下2英寸(5cm)暴露的边框。在苹果上分配切丁的黄油。将面团的外边缘折叠在苹果中。
  • Roll the other disk of dough to the same size as the first. Brush the bottom crust that's folded over the apples liberally with water then place the second round of dough over the apples and bottom crust, tucking the edges underneath the bottom of the tart. Place the tart on the baking sheet in the refrigerator or freezer for 15 minutes.
  • 将烤箱预热至400ºF(200ºC)并在烤箱中间设置齿条。将蛋黄与水或牛奶混合在一个小碗中,然后将其刷在馅饼的顶部。将粒状的棕色糖浸湿在顶部,在顶部切割四个狭缝并烘烤,直到顶部是棕褐色和嘎吱嘎吱的。完成后,厚厚的苹果汁应在狭缝孔中鼓起,表明它们是烹饪的。馅饼应该花约30到35分钟烘烤,具体取决于苹果和烤箱。从烤箱中取出馅饼,让冷却几分钟,然后滑到电线架上。

Notes

Serving:服务器替身或在室温下,有一点奶油,或冰淇淋勺。

苹果Crunch Tart
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105评万博ios客户端论

  • January 27, 2021 9:47am

    所以写得很好的大卫。我想我已经爱上了雅克·佩汉......威尔,因为永远。我的大部分书都有大多数书籍,在我当地的旧金山图书馆的新书架上找到了他的回忆录,我在2003年猜测。他的电视系列与朱莉娅孩子的电视剧非常伟大,她是德国和他年轻的贵妇人。他们的相机融洽尤其有趣。现在他是盛大的老人。呃,好吧。谢谢这个大卫,真的很好Reply

    • January 27, 2021 11:04am
      万博manbetx

      He really is the best of both worlds and cultures. He makes cooking look easy, including things that might be intimidating like making sausage or cutting up a chicken. But he’s a great teacher and his technique books really are great.Reply

  • 琼..
    January 27, 2021 9:47am

    这是一个重新ally nice story. Thank you for sharing. I’ll never look at another Pepin recipe in the same way again and that’s a good thing.Reply

  • Shannon
    1月27日,2021年10:10 AM

    当然很享受这个,大卫。感谢您分享如此美好的记忆,并解释了不同的文化和不同的厨师如何让我们如此丰富的食物历史。Reply

  • 沙龙
    1月27日,2021年10:34 AM

    Yes to different sorts of apples! The best Tarte Tatin I ever made was with 8 different apples fresh from the orchard. Thanks for the stories. I am really enjoying Jacques’ little videos on Facebook. He makes it look so easy.Reply

    • 1月27日,2021年11:03 AM
      万博manbetx

      Yes a mix of apples is always nice. Some apples are tart and acidic while others are warm and more full-flavored. It’s great to pair apples with…more apples!Reply

  • January 27, 2021 10:55am

    So many coincidences. Of late I’m glued to Jacques Pépin’s youtube channel and a few days ago I watched Pepin make Fromage Fort a few days after you demonstrated it on Instagram. He is watching you. The apple tarte looks wonderful.
    https://youtu.be/0zq5wv8kG58zReply

    • January 27, 2021 11:05am
      万博manbetx

      他的视频很棒。当他在混合物中扔了一点美国奶酪(在单包片中的那种)时,他的Fromage Fort Videa很有趣。Reply

    • Sue Sartini.
      1月28日,2021年4:52 PM

      Hi Carol, I have a lovely watercolor of me and my little dog standing in front of chocolate shop in Paris. It was done by a lovely lady who had recently moved to NYC to Paris. Is that lovely watercolorist you?Reply

      • 1月29日,2021年4:09 AM

        是苏,
        That was me :)) Still painting other people’s pets.Reply

  • 戴夫特韦纳
    January 27, 2021 11:37am

    Love the simplicity, and not a great lover of hiding the natural apple flavours, we have 12 varieties of ancient apples being grown in Cornwall, nothing like you buy in supermarkets. One of my old tutors years ago was ex army and would make apple pies using potato instead… and by the time you added brown sugar, butter, sultanas, lemon and cinnamon, you would fool most people especially served with a good English custard!Reply

  • Leu2500.
    January 27, 2021 11:59am

    The colors of the plate are a nice reference to his time with Howard Johnson.Reply

  • Boost Laurence Anne
    January 27, 2021 12:05pm

    我总是喜欢阅读你的文章,现在我们在葡萄牙的总锁定时才能锁定!
    我also enjoyed reading L’Appart and admired your patience at times with the different artisans ☹️Reply

  • 1月27日,2021年12:13 PM

    我本周末才会替补这个馅饼。我喜欢Pepin的食谱,并跟随他的许多方法。我基于他的方法和救助我的烤鸡的每个人都制作一个烤鸡,让我的烤鸡说它是他们生活中最好的东西......谢谢你这篇可爱的文章。我们有一个来自La的相互朋友,一个跑DGA杂志的朋友,我们总是喜欢你的博客和你的电子邮件。Reply

    • 丹尼斯
      February 7, 2021 12:34pm

      Hello jd, I too follow many of Pepin’s methods/recipes as well as Davids. This tart is terrific and quick to do, making it again today for super bowl dessert. Would you share Pepin’s roast chicken that wows? Thank you.
      丹尼斯Reply

  • deb大马士革
    1月27日,2021年12:36 PM

    好吧......我努力减掉了增加的Covid锁控重量......将在周末做到这一点。看起来很棒!Reply

  • January 27, 2021 12:38pm

    我really enjoyed this post and Jacques Pepin’s story and how being a chef can be challenging, and how French are or were more into negative criticism. I hope it’s a bit changing, although I am not sure… Merci for this postReply

  • Stephanie Hanson
    January 27, 2021 12:43pm

    一种great read ~ now on to peeling apples.Reply

  • 一种ngie French (yes, my last name is French)
    January 27, 2021 1:14pm

    听起来很美味和容易!好奇的。乡村缸油植物黄油在这个食谱中工作吗?我必须用我吃的东西免费乳制品。我已经成功地用了其他烘焙县克隆的杏仁版本,所以想知道它如何在地壳和灌装中做的事情。Reply

    • 1月27日,2021年2:06 PM
      万博manbetx

      我’m not familiar with that product but generally (I think) plant-based butter substitutes are fine in place of the butter, but perhaps some readers who are familiar with them can guide you in the right direction…Reply

      • January 27, 2021 6:49pm

        Whipped plant based butters (the kind in the tubs) don’t work well in pastry dough because the water content is too high. Use a stick plant based butter. I prefer Miyokos because it tastes more like real butter and it has less chemicals and better quality oils. I combine it with a little palm shortening for structure in pastry doughReply

    • p
      January 28, 2021 1:09am

      地球平衡适用于糕点面团。我的“黄油只有”朋友爱我的糕点(当他们不知道这是地球平衡时)。Miyoko的味道很大,但在糕点上并不好。糕点不握住它的形状,并在烘烤时传播。然而,当您需要熔化或软黄油,如瑞士奶酪,布朗尼或巴巴时,Miyokos效果很好。

      Some ‘traditional’ tub-only margarine companies like Country Crock are getting into the stick game. But you have to read the labels; many of these margarines have some form of dairy in it; for example Imperial contains whey. Since Earth Balance works so well, I haven’t tried these new-to-the-stick types.Reply

  • Lorraine Fina Stevenski.
    1月27日,2021年1:19下午

    可爱的食谱大卫。并感谢您将其带回给我们。在这个世界上,我们真的需要一点舒适和回忆。没有什么比观看雅克制作食谱,让我们再次饮食和烹饪感兴趣。爱你的故事。Reply

  • 克里斯蒂娜
    January 27, 2021 1:41pm

    哦,我的日子作为一个年轻的妈妈,看着雅克和朱莉娅在PBS,BC(在电缆之前)!我爱上了法国烹饪的经典技术,与经典的“铺设了加利福尼亚有点氛围”结婚。
    我may make this when my kids come over for a belated birthday brunch!
    我’ll have to see how it differs from my Chez Panisse recipe.
    谢谢for the kinds of posts and recipes that I’ve been missing.
    干杯!Reply

  • Lorraine Chexerman Holl.
    1月27日,2021年2:03 PM

    Such a great piece David! You really captured Jacques’ spirit and values. Though I never met him, I, like so many, feel that I know him. This last year, his Facebook videos were both an inspiration and a comfort. My heart went out to him when his beloved Gloria passed and I imagine him in his kitchen, cooking to honor her memory.Reply

    • 1月27日,2021年2:14下午2:14
      万博manbetx

      There’s a wonderfuldocumentary about himon PBS and Gloria is featured in it, and when she talks about how they met it’s pretty funnyReply

  • 桑德拉H.
    1月27日,2021年2:12 PM

    Wonderful article, thank you. I love Jacques Pepin. I love seeing him cooking, I love his cookbooks and and I hear his voice whenever I read anything he’s written.Reply

  • Giacomo
    1月27日,2021年2:24 PM

    Nice article about chef Pepin!Reply

  • Leslie Davis
    1月27日,2021年2:26 PM

    大卫,谢谢你对雅克的可爱回忆。我有几本小型烹饪书籍,但从来没有烹饪的艺术。
    一如既往地,在阅读你的博客后,我觉得世界会没事的。至少当我们在厨房里。Reply

  • 一种ngela
    1月27日,2021年2:31 PM

    我喜欢雅克·佩恩和爱你写了这篇文章关于你对他的个人了解。我还没有读过他的书,但你已经激励了我这样做。作为我的烹饪偶像之一,我也充满了全新的
    Love & respect for him given your comments about his acknowledgement & concern that black chefs/cooks were not “seen” in the culinary world, to which I wholeheartedly agree. I currently live in the Charleston, SC area and I can tell you that the food scene here is so proud of their Gullah culinary history and how it’s shaped the food of this region, unfortunately it wasn’t always so acknowledged. Jacques, Such a wonderful man, as are you for sharing this story & the apple tart recipe! Thanks Dave, you & Romain be well.Reply

    • January 27, 2021 2:50pm
      万博manbetx

      Food writing was also very different back then and if you wanted recognition, one of the esteemed food magazines or newspapers would have to mention you. So in some ways the internet helped to bring new voices out, giving more visibility to different cultures, races, and cuisines, who were not seen (or who had to pass through the filter of an editor or publisher. Anyone who has worked in a restaurant kitchen, as Jacques did, knows how much immigrants brought to our culture and cuisine. It was remarkable that he wrote about it twenty years ago, but quite revealing that in 2003, he mentioned “…the past forty years” as he wondered how much richer our cuisine and culinary culture would be had they been included.Reply

  • Kim King
    January 27, 2021 2:43pm

    Wow! I also just finished Pepin’s memoir and agree that he had an amazing career and influence in cooking here in America. I loved his description of “La Nouvelle Cuisine” and how it eventually became boring and overused. I’d like to try his mother’s recipe for “oeufs Jeanette.” It seems like a wonderful one.Reply

    • January 27, 2021 2:53pm
      万博manbetx

      That was an interesting passage in the book, the era of Nouvelle Cuisine. While a lot of it got rather silly (foam, kiwifruit on everything, minuscule portions…) it did open a wide door for future French chefs to step through so they could expand their repertoire beyond classic sauces and presentations. It left quite an impression on him and was glad he talked about it.Reply

    • evelyn.
      1月27日,2021年8:24下午8:24

      我loved reading about Jacques Pepin. I am wondering if you could possibly print Jacques Pepins fruit recipe? Thank you so very much!Reply

  • 杰克斯特利希克尔
    January 27, 2021 2:53pm

    在关于苹果品种的讨论中,我总是注意的一件事是没有人何时挑选苹果。当苹果仍然略微未成熟时,我的母亲总是开始制作苹果馅饼。当你这样做时,你必须增加一点糖,因为苹果仍然是酸。仍有很多碳水化合物最终变成了糖,但仍然是在绿色苹果中的淀粉和果胶形式。这也意味着您不需要在绿色苹果中使用任何增稠剂,并且苹果味道是多种多样的毒素和更激烈的味道。对我来说,苹果的年龄与品种一样重要。可悲的是,如果你没有自己的树木,绿苹果很难来。在新英格兰,果园,甚至挑选你自己的果园,不喜欢挑选任何苹果,直到他们“准备好”。

    赫雷留下肉桂!我不介意微小的捏,但我讨厌渗透大多数商业苹果馅饼的沉重肉桂味。Reply

  • 1月27日,2021年3:35 PM

    Great apple pie recipe – simplified for unsure bakers…an apple pie galette is my lockdown recipe for today.

    MerciReply

  • Brenda LeDrew Keyes
    January 27, 2021 3:37pm

    Great apple pie recipe – simplified for unsure bakers…an apple pie galette is my lockdown recipe for today.

    谢谢Reply

  • 1月27日,2021年3:41 PM

    你好大卫,我对厨师Pepin喜欢你的帖子。我worked at Williams Sonoma in Boston in the 90s and met Julia and Jacques several times when they came in for cookbook signings. They both were so sweet , unpretentious and welcoming. Ironically my husband and I have a little cafe in York, Maine. We are doing a Julia and Jacques inspired dinner this week for takeout. I enjoy your blog. I appreciate how much time it takes to get it all just right..keep it up take care Steve and MikeReply

  • Judith Cheney.
    January 27, 2021 3:42pm

    Concerning the French & their absolute rules for the traditional dishes they prepare. One summer day about 10 years ago I invited my dear French friend of 40 years to lunch. I made a ratatouille, served with crusty baguette & a nice wine. She ate her food, but told me that ratatouille is “nevair evair” made with “ze celaireee”. Oops! I guess I mixed it up with “cajun holy trinity” cooking. I continue to make ratatouille with celery. I like it that way. I’m an American after all. So is Y. since she became a citoyenne. But still…French recipes must “nevair” be messed with. Thanks for writing about beloved Jacques.Reply

    • January 27, 2021 4:17pm

      喜欢你的评论。我是法国人,但真实的,法国寻求完美和僵硬的态度可以令人厌倦和令人沮丧。如果有人并没有敢于探索和改变传统,烹饪永远不会改变。我更关心季节,现在不要让食谱呼吁同时不生产的成分。芹菜(不是Celeriac)在Ratatouille中可以。你试过茴香吗?它很漂亮。我喜欢anisé的味道,也有时在食谱中放置一些痛苦。或吐司一些茴香种子撒在西葫芦上。你更喜欢什么样的ratatouille? Separate sautéed vegetables then put together or all together in some broth ? Both are really good Bon appétit.Reply

      • Judith Cheney.
        January 27, 2021 11:32pm

        我没有尝试过茴香,但肯定会。我经常洒了龙蒿。我也喜欢一丝anisé。并在凉拌卷心刀(橄榄油和龙卷脂)撒上茴香种子。我用手做了菜肴,或者似乎是好的,而不是遵循追随食谱,而是在首次学习烹饪时常常做。我现在读他们的想法。我通常会炒这一点,然后在制作ratatouille时把它们全部放在一起。我喜欢从冰箱里吃热,室温或冷。我喜欢它,时期!Martinn&BonSanté也是BonAppétit。Reply

        • Martinn Key2paris
          January 27, 2021 11:43pm

          Yes a cold ratatouille can be wonderful on hot days. I am starting my own cookbook and want to make it more like “ideas” a recipe and many other possibilities, Telling others to create, make their own. You are right Judith BONNE SANTé is also important these daysReply

          • Judith Cheney.
            1月27日,2021年11:52 PM

            (Oops, encore!) Bonne santé, Martinn, David et tout le monde.

  • Leslie B.
    January 27, 2021 3:51pm

    具有讽刺意味的是,我现在正在阅读Jacque的回忆录。您对他的评万博ios客户端论是如此真实。他是一个不是一个没有一个势利的专家,这可能与他所爱和钦佩的人有多有关。谢谢你的致敬。我会很快让苹果挞。Reply

  • Kathy sykes
    January 27, 2021 4:01pm

    我很高兴地看到,你专注于雅克s Pepin today. I was an editor at House Beautiful for many years. He was the food editor for a time. I recall feeling devastated when he had his car accident – a deer went through his windshield. He came close to dying. I look forward to reading his memoir.Reply

  • 克里斯一种tkinson
    1月27日,2021下午4:30

    大卫 - 只是阅读你的帖子关于脆脆的苹果馅饼和雅克·佩汉。你是一位精彩的作家 - 描述性,聊天,但总是有信息!我在圣莫尼卡威廉姆斯索诺玛签署了你的食谱签名,你总是用你的着作。加上你一直带我去法国,这很令人愉快。保持安全健康,谢谢你的一切!克里斯Reply

  • 麦克风
    1月27日,2021年4:59 PM

    我just ordered The Apprentice. Thanks for the recommendation. If it’s half as good as 32 Yolks, then I’m in for a treat.Reply

  • January 27, 2021 5:01pm

    可爱的故事,大卫;我打印了脆脆的苹果馅饼,将尝试代替我的去,这是一种类似的蔓越树,但用柑橘调味。我有一名学生曾经给我打电话评论制作法国苹果甜点,“没有肉桂!”我记得思考它并想知道它是否不仅仅是苹果更加明显,而且如果是黄油 - 在法国这么可爱 - 没有味道概况的大部分。我会确定和使用大黄油:)谢谢!(PS最后一次我在法国,我的Landlady在Beaune用一袋肉桂棒和香草豆子送我回家,因为它们在这里如此昂贵!)Reply

  • 艾莉森
    January 27, 2021 5:07pm

    我喜欢你的帖子,他们总是让我想起我在电视上的生活中的雅克和朱莉娅的东西,并与父亲一起去Chez Panisse。我很欣赏关于完美拍摄的最完美看水果的评论!您始终攻击逼真和可关联之间的正确平衡,但仍然有吸引力地介绍和呈现。Reply

  • January 27, 2021 5:09pm

    谢谢那David, for your comments on Jacques Pepin. Love his book The Apprentice. When I mentioned his name to my cousin in Brittany a few years ago she, like Romain, had never heard of him. Only in America could he break “the rules” and become the chef that he is.Reply

    • 1月27日,2021年5:43 PM
      万博manbetx

      我remember when Julia Child passed away, people in the States said to me, “The French must be devastated” but few, if any, in France know who she was. Although Jacques Pépin cooked at the présidential palace in Paris (although few, if any, know who the cooks are in there, even now), he became well-known in America due to his books and tv show. But he also understood American products and ingredients and how Americans cooked.Reply

  • 1月27日,2021年6:12 PM

    您应该阅读的下一个备忘录是Dominque Crenn的“Rebel Chef”。搬到美国的法国厨师的另一个故事。伟大,快速阅读。Reply

    • Lili in Colorado
      January 27, 2021 6:49pm

      谢谢那Tess, I’ve put it in my book cart, as well as “Dirt” by Bill Buford.Reply

  • 琳达罗德曼
    1月27日,2021 6:35 PM

    Delicious! And so lovely to read friendly comments unrelated to the Star Wars going on over here. Thank you❤️Reply

  • Philip
    1月27日,2021 6:58 PM

    Jacques Pepin是一个总纯粹的纯粹。Reply

  • Mary Fris
    January 27, 2021 7:28pm

    关于你对雅克回忆的令人愉快的文章和他的美食!我只是崇拜他,即使在40多年的烹饪之后,我仍然来自雅克的技巧和技巧。他是厨房里的主人和魔术师!Reply

  • Mary Fris
    January 27, 2021 7:29pm

    What a delightful story about your memories of Jacques and his wonderful way with food! I simply adore him and even after 40 plus years of cooking, I am still learning tricks & techniques from Jacques. He is both a master & magician in the kitchen!Reply

  • Dotti Cahill.
    January 27, 2021 8:48pm

    Great article..I have been able to meet Jacques and see him in action!! Nice experience..It is a truly gifted Chef!!!Reply

  • 洛林
    January 27, 2021 9:05pm

    Hi David
    我love the idea of pie and this one sounds simple and good. Pie dough is my nemesis though: rolling it out cold right out of the fridge is a challenge to my (underdeveloped) arm muscles. I have tried a tip from Dorie Greenspan, where you roll the dough out right after making it, fit it into the pie plate and then chill it. Wondering if you have any comments on this process?Reply

  • 瓦莱里
    January 27, 2021 9:05pm

    我watched Jacques Pepin on youtube make Thanksgiving turkey. After years of confusion about the “best” way, I followed his method.
    这是一个成功 - 准备和美味的简单。Reply

  • Susan
    1月27日,2021年9:27 PM

    我n 2019 I stayed at Julia Child’s former home in Provence (across from Simone Beck’s) which was an amazing experience. Much of the original interiors are still intact, including many hand drawn and painted pieces of art by Jacques, and those are the items that I remember most fondly!Reply

  • Susan
    January 27, 2021 9:32pm

    Oh, and David, what you said about the French not knowing who Julia Child was — still so true! Throughout all areas of Provence, her name is completely foreign, even among the top chefs and restauranteurs. I dined for lunch at an amazing one star, owned by a renowned French chef and his wife — they were the only people who I came across who had even heard of her. That restaurant was amazing, by the way — Le Figuer something — right on the Med.Reply

  • 棕色
    January 27, 2021 10:14pm

    Not everyone knows that M. Pepin is a wonderful artist. I have a watercolor of his and it is one of my most treasured works of art.Reply

    • 1月28日,2021年8:13 AM
      万博manbetx

      Yes, his artworks has been used on cookware, dinnerware, and you can even buy his印刷和菜单Reply

  • 罗伯特在圣达菲,新墨西哥州
    January 27, 2021 10:43pm

    我have used Jacques Pepin’s “La Technique” since the mid-70s. I have learned so much from that book and made so many delicious things with his guidance. I find him such a lovely man.Reply

  • Rob
    1月27日,2021年11:14 PM

    Recommended book :
    The President’s Kitchen Cabinet
    非洲裔美国人的故事,让我们的第一个家庭从洗衣机到奥巴马
    由Adrian Miller.Reply

  • Martinn Key2paris
    January 28, 2021 12:00am

    why oops ?Reply

  • Judith Cheney.
    January 28, 2021 12:15am

    我用男性时态为'santé'。Reply

  • 玛丽在加拿大的多伦多
    1月28日,2021年12:29 AM

    大卫谢谢你分享这个故事。我喜欢江淮ques Pépin’s style a lot. He is indeed the best of both cultures. I used to watch his TV shows. I have several of his books and the one with his daughter: Encore with Claudine. I don’t cook from his books anymore as all my children are vegan. I am not fully vegan yet; however they all love desserts with apple. I will surely make this tart this weekend. It’s very easy to veganize it by replacing the butter with vegan butter, and the egg wash with a bit of aquafaba and oat milk or other. Thank you for the lovely article.Reply

  • Martinn Key2paris
    1月28日,2021年12:30 AM

    Not important What you mean is more important than spelling or masculine/ Feminine. If you want to correct my English you are welcome :-)Reply

  • Our Crumb
    January 28, 2021 2:04am

    有人应该将雅克p介绍给lenny henry ;-)Reply

  • Steve L.
    2021年1月28日,2:36am

    Lovely reminiscences.

    (我think you could skip ‘Dirt.’)Reply

  • January 28, 2021 2:39am

    我don’t usually comment but this one hit a nerve. I LOVE Jacques Pepin, watch his show on PBS every Saturday, quote him to my wife to her agony, have his cookbook “Jacques Pepin Techniques” three feet from me now. I just saw a video of my favorite redhead, Melissa Clark, doing a French omelette and am now torn between her version and Pepin’s. But anyway, he is a god in my house and I will try this apple tart (perhaps with some vanilla and cinnamon.)Reply

  • Kathy
    1月28日,2021年3:49 AM

    谢谢for yet another delicious apple tart, David. I made a half recipe, about 7 inches across, and it was perfect. The crust was as flaky as in your picture. The galettes so bragged-about on the internet mostly look like concrete, but this one was delicate and shattering.

    FYI, the first decent pie crust I ever made was your tarte fine aux pommes.Reply

  • 我喝了鸡肉
    January 28, 2021 4:57am

    Seeing your photo of hurt apples, brought back childhood memories, and a few tears, when my mother would go out into the garden to choose some apples for pie baking. Among the ones picked from the tree, were the ones which had previously fallen, but were just fine for baking. Thank you.Reply

    • January 28, 2021 10:30am
      万博manbetx

      这秋天我在布列塔尼发现了一个迷你苹果果园,那里有一个刚刚等待使用的苹果苹果,没有人在使用它们。我发现所有者告诉我尽可能地拿走所有人,并且在某种程度上是,易于搞笑,有趣的,令人沮丧的或奇怪,但他们令人惊讶苹果Jelly!!Reply

  • 蒙索克
    January 28, 2021 5:13am

    我不能说我已经做了任何雅克佩辛的食谱,但我总是喜欢看他的表演,无论是朱莉娅还是独自一人。我听说他不久前就失去了他的妻子,所以撕开了她。
    去年秋天,我去了苹果挑选并挑选了糊状的苹果......我把它们变成了苹果黄油,我的丈夫用鸡肉和鸭子喜欢。我用那些苹果制作苹果派的错误,我答应自己永远不会让苹果馅饼用糊涂苹果。他们很可怕。
    我used to be able to get granny Smith apples fairly easily in US but with so many new varieties of apples I see these days, I guess there is no room for granny smith.Reply

  • 苏浮肿
    1月28日,2021年2:22 PM

    多么及时!我的丈夫最近成为雅克佩执华丽的粉丝,在YouTube上看他。我am a longtime fan and loved watching him and Julia Child together (black vs white pepper ) I have Jacques’ book The Apprentice and promised to find it today for my husband to read, but I think I’ll read it again first as I enjoy a huge piece of Apple Crunch Tart. What a mouthwatering name for a tart. Thank you, David. BTW, off to Madison CT on Friday to have a socially distanced lunch with our son. Isn’t that where Jacques lives?Reply

  • 1月28日,2021年6:13 PM

    So lovely and so happy to have this recipe. Jacques feels like an old friend to me, I watched an old PBS show of his 20 years ago when I was going through a difficult time. Still today every time I prepare garlic to chop using his simple advice I think of him.

    现在我的两个最喜欢的沉迷正在观看你打开你的市场包包或看他的快速instagram食谱,都运输我!Reply

  • 迷迭香
    January 28, 2021 11:40pm

    很高兴阅读这篇文章关于雅克·佩汉。他的书,学徒,像一个小说,一个页手。30年前,我在曼哈顿的曼哈顿彼得·凯米的烹饪学校拍了一个难忘的课程。他亲笔签名我的所有饼干,一个仁慈的家伙。你有没有见过心脏的票价?低钠,低脂肪,低胆固醇,他为克利夫兰诊所做了。Reply

  • saf
    1月29日,2021年3:43 AM

    Jacques taught my husband to cook – one episode of Jacques’ first PBS series, and off goes the husband to buy the ingredients for the stuff Jacques made. He never was big into cooking before that.

    一种nd as for apples, I grew up using 20 ounce apples for pie.https://www.applesfromny.com/varieties/20-ounce/No longer being in NY, I find it baffling realize that nobody else has ever heard of these apples!Reply

  • 凯瑟琳
    1月29日,2021年2:04 PM

    This recipe looks delicious! Any idea if I could substitute pears for the apples in it, or would there be too much liquid? I don’t have enough apples but have lots of pears at home right now (and trying to minimize grocery store trips)Reply

    • 1月29日,2021年5:12 PM
      万博manbetx

      梨可以相当多汁的,所以如果你想试一试them I would, 1) Use a variety that’s not super-juicy. (Comice and Bartlett pears for example, are quite juicy.) and 2) Perhaps add a thickener of some sort, like flour or cornstarch to the fruit to absorb excess liquid. Another strategy may be to add crumbled crackers until the pears to absorb additional liquid. If you do try them, let us know how it turns out!Reply

      • 凯瑟琳
        1月31日,2021年1:34 AM

        Update: I made it with pears and it was a huge success! Sliced about 2 pears, tossed with a tablespoon of lemon juice, then a tablespoon of cornstarch then a tablespoon of brown sugar, then made the recipe as directed. It wasn’t too juicy and was so delicious! Definitely making this again (maybe next time with apples).Reply

  • lamassu
    January 29, 2021 2:33pm

    just made it-
    the real thing!
    +在最好的时候
    (我的丈夫生日)Reply

  • Martinn Key2paris
    January 29, 2021 5:27pm

    为什么不添加一些杏仁粉末来平衡梨汁?你觉得它会改变太多的味道吗?Reply

  • jane
    January 29, 2021 6:28pm

    简单性是如此安慰在复杂的时期 - 谢谢你的意思。还可以为有趣的链接。Reply

  • bj dix.
    January 30, 2021 11:20am

    Simple apple desserts are my favorite and this looks yummy! I have a question though about the oven setting. With an electric oven, would you use both the upper and lower heating elements or set it to just the lower element. How to best attain that crunch on the top crust? PS the internet is full of contrary opinions on lower vs upper and lower elements in baking; your opinion on this would be very helpful! Bonjour to you and Romain from Narbonne!Reply

    • January 30, 2021 12:25pm
      万博manbetx

      每一个烤箱都不同;许多廉价的家用烤箱在底部有热量,这是相当强烈的,所以我倾向于建议人们在那些较低的架子上烘烤任何东西。由于您希望底部热量为下部和上部热量,因此建议使用上部和中间。Reply

  • bj dix.
    1月30日,2021年1:25 PM

    谢谢你的快速回复,你努力工作!Reply

  • Joyce M
    January 30, 2021 11:06pm

    我喜欢这篇文章,我喜欢你和Jacques Pepin的食谱。我制作了这个食谱,但它似乎是太多苹果。我不能将800g苹果融入14英寸的面团。不确定为什么这对我不起作用。Reply

  • 玛格丽特T.
    January 31, 2021 12:40am

    刚刚在电烤箱里制作了这件事,得到了一个可爱的酥脆红糖外壳。如何最好地存储剩下?在柜台上?
    我对将一些煮沸的苹果苹果苹果苹果苹果添加到苹果中进行了一点修改,以增加苹果味道,这是一个可爱的甜点。Reply

  • Jeffrey C
    January 31, 2021 9:13pm

    啊,有我不仅仅是从Dorie Greenspan中制作了超鲜味和超简单的苹果蛋糕,我将把其中一件放在烤箱里。下次。

    //www.dgjiafan.com/dorie-greenspan-french-apple-cake-recipe/Reply

  • 凯伦布朗
    January 31, 2021 11:08pm

    哦,那个馅饼看起来神圣。有点偏离主题,但它是新西兰的夏天中间,我刚刚从'完美的勺子'制作了奶油弗拉切冰淇淋食谱。如此美味,用桃馅饼服务。我认为它会与这个苹果馅饼完美配对。来自南海,凯伦的欢呼Reply

  • Debby Holt.
    2月1日,2021年9:04 PM

    我周末做了这个食谱,它很好!我甚至用植物的黄油制成素食主义者。而不是鸡蛋洗涤,我用熔化的黄油,并在顶部撒上Demerara糖。太好了。我使用了2个蜜蜂,1个富士和1名奶奶史密斯苹果。这是制作苹果派永远的最简单方法。谢谢,大卫。我喜欢你的博客和时事通讯,我读了L'Appart,我有厨房。你是一个最喜欢的!Reply

    • 2月2日,2021年2:11下午2:11
      万博manbetx

      Thanks Debby for the updates on making it vegan-friendly. Happy you liked the Apple Crunch (and my books, too!)Reply

  • 罗伯塔
    2月2日,2021年1:18 AM

    谢谢so much for this book suggestion! It was fascinating on all kinds of levels, as all the best memoirs are.Reply

  • Juanita.
    2月2日,2021年7:40 PM

    我正在读我的公寓。你是这么好的作家。我喜欢“对我说话”的书!关于美妙的J. Pepin的可爱故事。我有洛杉矶技术。感谢您的博客和食谱。我去年在我的小屋煎锅中首次制作了Tarte Tatin。不知道为什么我以前害怕。我喜欢苹果和黑莓馅饼(非常英语),但只有你选择的苹果。Reply

  • Lynda.
    2月3日,2021年12:27 AM

    几年前,我读了雅克·佩汉召唤美国苹果派“肉桂馅饼”的评论。他是对的:肉桂完全过度过量苹果的微妙味道。从那以后,我只是用苹果甜点使用的肉桂或没有肉桂 - 他们对它的更大。谢谢你这篇可爱的文章关于Jacques Pepin!Reply

  • Mariangela Sassi
    February 3, 2021 6:18pm

    我made this last night and it was incredible! I was happy to have demerara on hand -the crunch was perfect. Recipe written to perfection as always and headnotes much appreciated.Reply

  • 迈克红线
    2月5日,2021年3:15 PM

    My wife and I live in Lyon and have a deep respect and love for the city. A huge plus for us is that Chef Pépin was born and raised, then trained in the area. His food is great. But, beyond that he is a great man with a kind and generous soul. Thanks for sharing your memories of him with us. Nu, how was his chocolate cake? Can you share that recipe?Reply

  • Samantha K
    February 18, 2021 11:46pm

    这是两周后的第二次,我已经做了这么令人愉快的馅饼。在过去我想爱苹果馅饼,但随着那些假设的蓝丝带食谱,我总是很失望。我住在华盛顿州,所以可以获得一大吨新鲜的苹果品种,甚至在冬天的死亡,幸运的是。我担心这将是平淡的,但它是苹果烘焙最完美的版本。我们是无麸质的,所以我制作了正常的GF馅饼外壳,它的工作很好。非常感谢你的分享!Reply

  • Kristy
    February 24, 2021 3:12am

    第一次评论但不得不在这一点上聊天。精彩的食谱,神圣的地壳(我没有过度劳累!)。我被骗了,包括一个与苹果的肉桂的水流,但并不多,所以它仍然非常申请。这是我最喜欢的苹果甜点(Joanne Chang的Apple吃蛋糕近二)。巧克力蛋白软糖从短短后面也很棒。我会再次制作那些。喜欢你展示的美妙品种的食谱。谢谢!Reply

    • 2月24日,2021年1:18 PM
      万博manbetx

      Happy it was a hit. It’s ok to cheat with cinnamon if you like it but it’s nice to have a hint, rather than overload, especially if you have very good apples!Reply

  • Carla P Blanco.
    February 25, 2021 2:32am

    我make a fabulous Tarte Tatin that everyone is always asking me to make. The other day I made this recipe, my husband liked it so much that he asked me to make it tomorrow to take to a friend’s house. I was surprised! So much less time consuming than the TT. The crunch is everything, just delicious! Thanks for the article and the recipe.Reply

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