Treat yourself to this beautiful chocolate-almond-pear tart. You deserve it.
Who needs one last blowout, showstopping dessert for the year?
We all do.
I mean, it has been that kind of year, right?
But deep, dark chocolate combined with fresh, juicy, sweet pears will set just about anything right.
“Chocolate-Almond Pear Tart” is from Pastry Chef Kristen Hall of Bandit Patisserie in Birmingham, AL. The recipe was published in the Sept. 14, 2021 issue of Bon Appetit magazine.
Red Anjou pears are fanned over the top of this tart
With pear slices fanned out just so over the top, a rim of sliced almonds, and a light dusting of powdered sugar, it’s a beaut, isn’t it?
Southern grit is definitely what Chef Kelsey Barnard Clark exhibited when she triumphed against a tough field on “Top Chef” season 16 and also snagged “Fan Favorite” honors.
The more than 100 recipes in this book are definitely not aimed at those counting calories. Be fair-warned that here is an eye-popping abundance of butter and mayonnaise used throughout. The homey dishes include the likes of “Squash Casserole,” “Smoked Gouda Grits with Redeye Gravy,” “Creole Tomato Gravy Shrimp,” and “Golf Cart Cinnamon Rolls.”
Case in point: “Seared Duck Breast with Caramelized Orange Butter.” The easy sauce is made with an entire stick of butter. For two servings. Oh, my!
As the name implies, her newest book features more than 50 baked treats perfect for celebrations, including “Nutella Star Bread,” “Coffee-Cardamom Monkey Bread,” “Bittersweet Chocolate Tart with Irish Cream,” and “Coconut-Cardamom Cupcakes.”
First, it’s one of only two restaurants in the town of Napa that holds a Michelin star. (Kenzo being the other one).
Second, it’s one of only two restaurants in that city to require proof of vaccination for all patrons entering the restaurant, no matter where they are seated. (The other is Morimoto Napa.)
Third, its entire staff is vaccinated.
If you’re at all skittish about dining at a restaurant these days, then La Toque may be a reassuring option for you.
That’s what I found when my husband and I dined there earlier this month. We actually sat at a table on the outside terrace. As Chef Ken Frank explained, though, some diners may not consider this “outside” enough, because the heated terrace with a roaring fireplace has a tight awning overhead, plus tall, slatted windows that for the most part are closed during chilly winter evenings. Because the tables are well spaced apart, and the staff approaches the tables masked, plus patrons are asked to don masks if they get up from their seats, it feels as safe as it can in these still rather precarious times.
Chef Ken Frank with white truffle in hand.
Hot towels are brought to the table after you’re seated. There’s also a bottle of hand sanitizer on each table. Both are thoughtful touches.
Choose from the a la carte menu, a chef’s vegetable tasting menu ($98), or a chef’s tasting menu ($175) with wine pairings ($95). The latter is what we went with.
The founder of the sugary phenomenon known as Milk Bar, Tosi is a Lasso fan, and recounts hilariously in this Bloomberg story how she would rewind episodes to meticulously study just how everyone’s favorite soccer coach made his biscuits.
The recipe she came up with takes a couple of liberties that definitely enhance the original. Don’t get me wrong; the original recipe turns out shortbread that’s crisp on the edges, tender within, and incredibly melt-in-your-mouth buttery delicious. They are good, basic, and classic.
But hers go beyond that, keeping everything you love about shortbread, but refining it to make it utterly exceptional.
