Thursday, February 19, 2009

Lemon Sabayon Pine Nut Tart and Rosemary Bread

Why would I be making these delicious things when I'm in the middle of grant writing? Well, it was for supper club! Anything for the creation of food that will soon be in my mouth. mmm.

So I made the rosemary bread from "Amy's Breads" and the Lemon Sabayon Tart with Pine Nut Crust from French Laundry. The rosemary bread is delicious. I think I've posted it before but when I made it this time I subbed 1/2 cup of high gluten bread flour for the original whole wheat and I think it made the bread moist and chewy while maintaining the crustiness. Great with evoo and balsamic.

I enjoyed making the Lemon Tart. It was quite easy although the Sabayon took a while. But I got to use my new awesome foot long whisk made out of piano wires that I bought from the C-town resto supply store. I have to admit, though, that I have no arm strength and could barely manage that big whisk after the first 10 seconds. So maybe next time it'll be the hand beater...

People loved the bread and liked the tart. Some complained that they could not taste the pine nuts. I decided this was because they did not know what pine nuts taste like because the crust is very distinctly pine nutty. The sabayon was smooth and so tart. Lovely.

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