I try to restrain myself from visiting the NYT’s Style page – and by style I mean dining & wine section, primarily because…the NYTs really doesn’t update their web page enough to keep up with modern technology. Especially the Americas page…which led me to browse the now beloved dining & wine page.
Anyway, most of the links on the page right now are purple – meaning I’ve already clicked on them. Work has been slow. So I was pretty excited to find a new link to a very short article about a bakery. Mmmm. Within the article was a link to the bakery’s website – which didn’t work, I’m telling you, the NYTs is needs to catch up on the technology! – and the web page…breathe taking! (I can't steal their pictures, so you'll have to go there yourself if you want to see what I'm talking about.)
I watched the pictures on the main screen for about 5 minutes, making sure I’d seen all of them before following the first link. Ehh...let’s start with salty. Quiches – hmmm, I knew they belonged in a bakery and that is why I love making them. No picture….three clicks and no new pictures. L
Okay…classic quiche – voila! My face lights up and I am so happy. I have to examine the picture carefully to see how flakey the crust is, how thick it is, how brown it is, did they put a glaze on the crust. How thick is the egg, what is the egg to veggie ratio, how much spice is evident, what is the plating? Oh my goodness! Next link, next link. I feel like a puppy just bouncing and ready to be amazed! Boo…they used the same picture for the Françoise and the Françoise with no bacon.
Hmm...I’ve never cooked with smoked mozzarella. Mm…they look a little flat and heavy. And I think the ones with spinach (and broccoli) make for a better presentation than the non-spinach ones.
On to the sweets! First up: apple crumble. Whaww whah L It looks like a poor version of mom’s Dutch apple pie. It has a pie-like crust which makes me think it is more of a pie with a crumble topping. Belgium cheesecake – great brown color on top. I’d thought I was burning mine when it got to that point, but it really looks nice. Belgium chocolate mellow…looks like heaven. It is very moist and the center has sunken back in…like it is super mellow. Brazilian banana – maybe it just needs another name. I don’t know if they have coconut in Brazil. Oh, I guess they are “Brazilian mix” nuts? Hmm…could be improved upon. Mostly just needs a name change. Sugar and orange crumble? Hmm…like candied oranges? Desserts really don’t usually look good to me. They are just fun to make. Okay – walnut and fruit cake mix looks great though. Like too much of the best part of the pecan pie! I would lose the top. Show off that gewy deliciousness!
Apple crumble is $3.5 a piece…$25 for a full pie. Here I think it would cost me $10-$15 to make, mostly because the apples are so expensive.
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