last month's Saveur magazine, that I made this practice one of my New Year's resolutions! I love trying new things in the kitchen and this might just be the motivation I needed. For this month I had to peruse the Chef's Edition, The Saveur 100. So many recipes and techniques to choose from, but a lot required a massive amount of ingredients I didn't have in my cupboard, or out of season foods. Plus with all this snow, I wanted simple and comforting. Enter Porchetta's Sara Jenkins' Pasta Alla Norma, and Sara Moulton's French Apple Tart.
a technique cheat sheet. My rose didn't come out looking anything like a rose, but at least I tried. I learned that I need very slim slices and smaller apples for the next tart. My one caveat about the recipe is how the ingredients are listed, be sure to keep your butter split into 8 tbsp and 4 tbsp. If you're like me, you'll cube all 12 tablespoons and then realize the split. I best guessed it and didn't tell anyone of the mishap. The tart must have came out spectacularly since it disappeared in less than 15 minutes.
Nobu’s Last Night of Service is Saturday
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