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Preview: Comments on French Laundry at Home: "Candied Apple": Crème de Farine with Poached Appl...

Comments on French Laundry at Home: "Candied Apple": Crème de Farine with Poached Apples and Ice Cream





Updated: 2014-06-21T07:51:21.549-04:00

 



OK...I'm late to this one too. I must admit.....

2009-09-12T20:57:37.666-04:00

OK...I'm late to this one too. I must admit...this is one of my favorite recipes in FL! I've made it about 8 times. I know there are a lot of steps, but it's so damn good. Seriously...you are nuts to make the puff pastry. I don't think you would have been so frustrated if you'd bought frozen. That's how I keep my sanity. Sometime when you're in a good fall mood, you should really try it again...with the panko (it's much better with the panko) Thanks for the laugh!



OMG, i dont know if you check this anymore but i k...

2009-05-17T19:37:00.000-04:00

OMG, i dont know if you check this anymore but i kinda copied this and it was sooo good!!! I was able to do it all in one day (but im sure yours was more labour intensive/nit picky)
I used the rough puff pastry recipe from the zuni cafe cookbook, ice cream from the art of simple food (but reduced sugar and added reduced AJ), poached apples in sugar/cinnamon/lemon water and panfried oatmeal cakes instead of cream of wheat, which tasted AMAZING but looked like chicken nuggets...no lie.
Its kind of like a deconstructed apple pie a la mode.



Wasn't "Every Little Step" by Bobby Brown after he...

2009-02-01T14:33:00.000-05:00

Wasn't "Every Little Step" by Bobby Brown after he left New Edition? Just Curious.

BTW Love the blog, I recently found it via Chowhound and love reading it. I'm almost done and I'm gonna' start following your culinary exploits with Alinea at home .



Just saw this linked from one of your more recent ...

2008-09-05T16:32:00.000-04:00

Just saw this linked from one of your more recent entries (the chocolate dentelles, maybe) and just had to say that it was really helpful! I got TFL cookbook recently (mostly inspired by your blog and how you said you'd learned a lot from the techniques and recipes) and was looking at this recipe thinking, "WTF does he mean by apple rings?" So the pictures clarified a lot!

Btw, the mise en place for the creme de farine is impressively large!



Ok, so I know you did this eight months ago, but I...

2008-08-21T09:18:00.000-04:00

Ok, so I know you did this eight months ago, but I had to re-read it with a Durfee search (following your chocolate, coffee, etc. yummy success). I should remember to read this every time I'm feeling shitty. IT AND YOU ARE HILARIOUS!!!



I've been addicted to your blog for 3 days now, I ...

2008-01-02T23:09:00.000-05:00

I've been addicted to your blog for 3 days now, I just-can't-stop-reading. I bought the TFL book a week ago and have yet to try anything out, I think I'll see what your successes were first!

I can't wait until you make the Pig's Head...or have you? I've only read up to May...the anticipation is killing me.

Great read, thanks!




2008-01-02T23:06:00.000-05:00

This comment has been removed by the author.



Shuna: Thanks for making the connection. I will g...

2007-05-18T16:13:00.000-04:00

Shuna: Thanks for making the connection. I will go on the record as saying that I think Stephen Durfee is a stand-up guy who, no doubt, is a brilliant pastry chef. It's just that I HATE IT when a recipe outsmarts me. :) And, instead of accepting responsibility for my lack of mad pastry skillz, it's more fun to have a go at someone else. You guys were certainly there at what must've been an amazing time in the restaurant's history!



Stephen IS a good guy, and very funny indeed. I en...

2007-05-18T16:07:00.000-04:00

Stephen IS a good guy, and very funny indeed. I encouraged him to leave a comment when he saw the bashing. It's important to remember that in most cookbooks the savory chef takes credits for the desserts! If it's great it's their fault, if it's not, then, and only then, is it about us pastry chefs.

Stephen may have been one of the last whimsical, experimental pc at TFL. Not to say that what's there is not delicous, it is very, but when this cookbook was created it was a very lively, dynamic time in the kitchen.



Stephen, Stephen, Stephen..... you HAD to go a pos...

2007-05-18T12:23:00.000-04:00

Stephen, Stephen, Stephen..... you HAD to go a post a comment, didn't you? You HAD to go and be all nice and funny and stuff. You HAD to point out that YOU created the Cream of Walnut Soup I want to bathe in. You HAD to make a special point to take credit for the strawberry sorbet/shortcakes I loved so much. Damn you, Stephen Durfee for being a nice guy. DAMN YOU. :)



Hi Diner Girl. Sorry you had such a rotten time w...

2007-05-17T23:31:00.000-04:00

Hi Diner Girl. Sorry you had such a rotten time with the Cream of Wheat - its really my favorite of all the desserts that I created at TFL! C'mon, you must have enjoyed EATING it at least....I'm sure you realize that in the restaurant, puff pastry is a "par" item, meaning that we have it in stock all the time. Even I wouldn't bother making 2 lbs. of puff pastry just to get 8 cookies (Although, they are delicious, and I really applaud your effort...)

Anyway, I'm glad you had better success with the strawberry short cake and the walnut soup - lest you think I was a one-flop-wonder- those are my recipes as well, so don't hate me too much. And just between you and me, I've burnt way more than a few loaves of challah along the way... Thanks for a great read - I was laughing out loud!



Wow, that was an "involved" process for such an an...

2007-05-14T11:57:00.000-04:00

Wow, that was an "involved" process for such an anti-climatic end product.

deep fried Cream of wheat-heh!

Ya know, you could of enhanced the prisonttion by laboriously putting individual dragees on it with tweezers. or plopping a big tree of mint on it.

The process did seem a bit SLop-like in it's numerous steps.



Anita -- welcome! Glad you're here and thanks for...

2007-05-13T23:44:00.000-04:00

Anita -- welcome! Glad you're here and thanks for your kind words!

Shuna -- so glad you're here, and yes, I will definitely email you before I try the fondant. Love your website, by the way. Really great stuff there.

Lisa -- welcome, too!

And, Anonymous -- you made my fucking day. Stephen Durfee burning challah. That rocks.



I just discovered your blog - it's fantastic! In ...

2007-05-11T13:54:00.000-04:00

I just discovered your blog - it's fantastic! In 2004, I spent a week in Napa Valley at the CIA taking a baking and pastry class taught by the very Mr Stephen Durfee who was an instructor at the school. I thought you'd like to know on bread day he burned all the challah loaves.



I absolutely loved the Dwight Shrute reference!Sor...

2007-05-10T14:42:00.000-04:00

I absolutely loved the Dwight Shrute reference!
Sorry this was so miserable for you.



This is a great site! Very funny indeed.I was the ...

2007-05-10T12:02:00.000-04:00

This is a great site! Very funny indeed.

I was the pastry sous chef there when the book was created. I understand your woes, indeed. It's easier to poach the apples in a wider pot-- this way you can watch them more closely as, as you know, some of them poach faster than others.

Contact me before you make the chocolate mousse for the fondant... I begged the reipe tester to exclude it from the book.

(I'm the one in the back with the Adidas on.)



I laughed so hard as I read this -- my husband thi...

2007-05-10T10:17:00.000-04:00

I laughed so hard as I read this -- my husband thinks I am nuts. (Well, he knew already, but...)

Seriously, though: It's been a long time since I found a new favorite blog. I read about your blog on the "Chow: The Grinder", and am so glad that I clicked over. :)



Rob: Even if I cheated and used puff pastry, I'd s...

2007-05-06T21:17:00.000-04:00

Rob: Even if I cheated and used puff pastry, I'd still never make this dish again. I hated it that much. And, believe it or not, the farina cakes were the best part of the dish. Counterintuitive, I know, but really, really good.

Julie: I'm keeping pretty detailed notes about what I'd do again, and what pages I want to tear out of the cookbook and burn. There are also elements from some of these dishes that I'd modify to make other things.

Jo: YES! I wanted to throw this dessert out the window, but then the raccoons would come and not want to leave, and start scratching on the windows in anticipation of more sweetness flying out of the house, and I can't let that happen. ;)



Oh my gosh. I had a similar unhappiness when I ma...

2007-05-05T23:57:00.000-04:00

Oh my gosh. I had a similar unhappiness when I made a cake. Two days to make a cuatro leche cake. and no one in the house liked it. Too sweet and mushy was the verdict on that one. I wanted to throw it out the window when I was done.



This was hysterically funny and I'm impressed that...

2007-05-05T17:49:00.000-04:00

This was hysterically funny and I'm impressed that you stick with this the way you do. One session with only half as many steps would have left me... well, I can't even imagine considering something as ambitious as this, much less actually doing it.

I'd be interested to hear when this all over, or even partially over, which of these things you'd actually make again and if there are any that you'll be whipping up on a regular basis.



Sorry to hear about the Herculean effort required ...

2007-05-05T14:55:00.000-04:00

Sorry to hear about the Herculean effort required to make this dessert. Would you ever consider making it again if you could cheat a little by using frozen puff pastry? Also, I'm shocked that the farine is "awesome." I have to admit that the words "Cream of Wheat" do not generally inspire in me visions of flavour. I suppose the moral of that story is that mascarpone and deep frying can work wonders with pretty anything.



Deb - yes, i'd make the ice cream again, but I'd m...

2007-05-04T14:25:00.000-04:00

Deb - yes, i'd make the ice cream again, but I'd mess with it a little bit. I didn't like the consistency of it with the apple juice. I'd pretty much make anything that involved fresh vanilla.

SallyForth -- there are a few non-profits working to provide space for the vendors who lost everything. Nothing is certain yet, but people are working on it.

Ann -- I know... foam is so stupid and serves no purpose. I don't mind making puff pastry because I can make tomato tarts and other items with it. It was just a pain in the ass to have to make this week, and I didn't wanna cop out and go all SandraLee and buy it, you know? Julia Child's recipe for it is a tad easier, so I think I'll stick with that next time.

PDXMommy -- yes, the twists look like dog crap. I know. After the dog has gotten into a box of Kleenex. They tasted okay, though. Unlike dog crap, I imagine.



Um...I'm diggin' on the cinnamon twist cookie thin...

2007-05-02T21:10:00.000-04:00

Um...I'm diggin' on the cinnamon twist cookie thingies. Not.

Don't make me tell you what I equate their looks to...

Hey, if nothing else, and as everyone already mentioned...at least it was tasty. Because nothing would piss me off more than schlepping my ass through all that to have a dud.


Good news though...the shortcakes should be relatively easy, right? RIGHT?



Way to persevere. Umm. Good hustle. A for effort? ...

2007-05-02T17:30:00.000-04:00

Way to persevere. Umm. Good hustle. A for effort? I'm out of cliche gym-teacherisms. But the end result of your frustration looks pretty delicious, and I'm not a dessert guy necessarily. So you go.

I'm pretty sure I'd have cheated out on that one with the puff pastry dough. That's what makes you a better masoch...er...person than I am.

Keep at it. I vote the lobster for the next one. I've heard this has been a pretty brutal year for lobster...trappers(? Fishermen? Lobsterers? Whatever). Noticing any difference in quality or prices on your side of the country?



Check out http://www.saveeasternmarket.org/ for ne...

2007-05-02T17:28:00.000-04:00

Check out http://www.saveeasternmarket.org/ for news about the market.