A few summer eats.

Here's a few things from the summer that I never got around to posting. Hopefully now that schools started up again I'll be able to update more regularly. Special thanks to the Capitola Cove Community Dinner group for being tasters, and in their own way offering a significant contribution to a developing theology of food.

Clarification: Due to its circular, seductive shape, some people have found the "Paris-Brest" a reason to giggle. Real mature, guys. The book explains: "...around the turn of the century an ingenious pastry chef decided to name one of his creations after a bicycle race [the race from Paris to Brest, France]".

In other words, it is meant to look like a bike wheel. However, we do not deny this pastry's inexplicable allure.


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Brioche loaf

Tarte Bourdaloue (Pear and almond cream tart)
Paris-Brest
Puff Pastry (attempt #1-over 500,000 layers)
Feuilletes de Poireauz a la Confiture d'Oignon (puff pastries with leeks and onion relish)

Sou-Borek
Borma
Tarte Tatin (caramelized apple tart)
Bell Pepper Wellington
Napoleons
Souffle au Chocolat (Chocolate Souffle)

Cygnes Chantilly (Choux pastry swans in a peaceful lagoon)

Eggs: 51
Butter: 4.1 lbs