February 19, 2012
I have a new pastry crush.
It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following.
And wouldn’t you know, she is lovely in every way else, too. I met her recently when she and I judged at Taste of OSU, and after that I just seemed to keep bumping into her. She is bright, kind and amazingly hard-working (she’s a full-time banker) all the while making marshmallows and pâtisseries and all manner of laminated doughs practically in the middle of the night for her Pâtisserie. She also has a penchant for local ingredients, even making pawpaw Madelines each September. She’s a girl after my heart.
She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and
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September 7, 2011
Something has been stirring in me to make some more ricotta. It’s so easy, you know every ingredient that goes in it (milk, salt, lemon), and there’s such satisfaction in making your own cheese. I have, however, been distressed every time I’ve made it that I have so much whey left over after the curds separate out. I mean honestly. The cows at Snowville are such beautiful productive girls, how could I carelessly dump half of that milk down the drain?
I happily came across this great recipe for whey crêpes that are the most delicious ones I’ve ever had that weren’t made by a French person. They are staggeringly good.
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May 22, 2011
I was at a Slow Food Columbus meeting recently and overheard someone mention how many other cities have one central market, whereas Columbus has many scattered farmer’s markets. Farmers market season is truly gearing up here in Columbus and today’s lovely weather reminded me how beautiful the central market in Nancy was when I visited last month. The Nancy market had everything from freshly butchered whole lapins, to the famous Bresse chickens, diminutive Periwinkles, tiny glass pots of tangy, fruit-laced yogurts, and tender white asparagus the exact length and thickness of a baby’s arm. I loved how the fresh herbs were displayed and kept fresh in cascading water fountains. Here are a few of my favorite photos.
Playlist included C’est la vie, par Coralie Clément