tag:blogger.com,1999:blog-18071407.post1052638319185094519..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Home-made Galette des RoisKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-18071407.post-62452170057544016422009-01-13T16:15:00.001+01:002009-01-13T16:15:00.001+01:00you guys just slay me.once, when i was working as ...you guys just slay me.<BR/><BR/>once, when i was working as a kitchen wench, the chef showed us how to make puff pastry. she started with a one pound block of butter, cold, and kneaded it with her hands until it was cold but still malleable. that worked pretty good.<BR/><BR/>she also marked, with the appropriate number of fingertip dents, the number of "turns" the pastry had just completed before she put it into the fridge.<BR/><BR/>i can't remember her proportions, but those tips were pretty good, i thought.<BR/><BR/>two euros vs 13 ought to be enough to make anybody get hoppin'.<BR/><BR/>p.s. if you can find it -- i did, on the internets, ithink you would enjoy a vintage (1950s) book called A Calendar of Country Receipts, by Nell Heaton. for the second week of january, for example, she has recipes for two vinegars, scouring paste, year-long sack (wine), marmalades, sweet almond honeycomb (????!!!!), and china repairs. each week has a variety of recipes, with summer obviously reflecting what's going on in the garden. fabulous reading, even if, or especially if, far away from a garden.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-5865022323345661412009-01-12T21:04:00.000+01:002009-01-12T21:04:00.000+01:00In a word, awe-some! Walt's baking skills are trul...In a word, awe-some! Walt's baking skills are truly amazing.susanhttps://www.blogger.com/profile/14017788096350527796noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3695791311216467292009-01-12T19:57:00.000+01:002009-01-12T19:57:00.000+01:00It looks beautiful! I always used to make homemade...It looks beautiful! I always used to make homemade ones when the girls were young, but now that they don't really care, I've given it up. It's not my favorite dessert anyway. <BR/><BR/>It seems to me that the bakery ones have improved in quality over the years here, though.Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67966940362872902362009-01-12T03:51:00.000+01:002009-01-12T03:51:00.000+01:00Cool galette à la Saint-Aignan!Cool galette à la Saint-Aignan!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22995322720759652382009-01-11T17:31:00.000+01:002009-01-11T17:31:00.000+01:00LOL about the camera & tripod, Chris.Judy, it ...LOL about the camera & tripod, Chris.<BR/><BR/>Judy, it had never really occurred to us to make a Galette des Rois before. They are so easy to find and they weren't so expensive before. This week temperatures are supposed to get back to normal — that is, above freezing even early in the morning — and I'm going to go out and see what prices are like in other <I>boulangeries</I>.<BR/><BR/>The Beav, good idea about sending something to the Garde des Sceaux. Maybe just a link to the blog would do the job.<BR/><BR/>Nadège, you are right about the pleasures of staying home in wintertime. You have to watch out for the onset of cabin fever, however.<BR/><BR/>Sam, I would expect Galettes and other pastries to be more expensive in Paris. The bakers have much higher overhead to deal with. But out here in the country, well... I haven't gone around yet to compare some prices.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6943635532509868742009-01-11T16:56:00.000+01:002009-01-11T16:56:00.000+01:00That is beee-utiful. I've never been brave enough ...That is beee-utiful. I've never been brave enough to take on the making of puff paste, so good on you, Walt.<BR/><BR/>The camera plus tripod looks like a Dr Seuss bird.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75761483439181841302009-01-11T16:34:00.000+01:002009-01-11T16:34:00.000+01:00Wow! I admit that I had wondered why you two bough...Wow! I admit that I had wondered why you two bought your galette, since you make so much of your own food usually, and since Walt is such an accomplished baker. I thought it might be so that you could have the fun of having a new <I>fève</I>! :)) My sister and I made a galette one year, using a store-bought <I>pâte</I>, but even with that, since we're not used to working with that kind of pastry, we somehow caused it to be kind of tough and a little too dry. Of course, we had no real <I>fève</I>, either! Still, it was fun :)<BR/><BR/><I>Vive le roi (actuel) </I> :))<BR/>JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59084202055589306972009-01-11T15:55:00.000+01:002009-01-11T15:55:00.000+01:00one word: WAOH!!!!It looks beautiful and looking a...one word: WAOH!!!!<BR/><BR/>It looks beautiful and looking at what is left : very good :-)<BR/><BR/>Walt should send a couple to Rachida Dati - you will become French citizens "in situ" :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3100619441531858252009-01-11T15:31:00.000+01:002009-01-11T15:31:00.000+01:00Yum! I've never bothered to make one myself but d...Yum! I've never bothered to make one myself but did notice the high prices like Ksam, so maybe I will this year.<BR/>Lovely photos. <BR/><BR/><I>Nadege<BR/>Haven't made one yet!</I>Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67463127876354381282009-01-11T14:28:00.000+01:002009-01-11T14:28:00.000+01:00I am amazed that Walt made the puff pastry dough h...I am amazed that Walt made the puff pastry dough himself! He has a lot of patience to do that. Your gallette is perfect. I'll try your recipe one day with frozen puff dough.<BR/><BR/>Everything seems to be more expensive here these days, too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52345383982279361352009-01-11T14:17:00.000+01:002009-01-11T14:17:00.000+01:00Hey Loulou, where is YOUR galette?Beautiful job bu...Hey Loulou, where is YOUR galette?<BR/>Beautiful job but then again why not from someone who can make bagels. Some of the "pleasures" of not going outside in winter are cooking, cleaning and choosing seeds and plants from catalogues. I bet your house smelled so good from the barley/turkey soup, galette... Lucky you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54589290951067831072009-01-11T13:14:00.000+01:002009-01-11T13:14:00.000+01:00I went out to buy one yesterday for a party today,...I went out to buy one yesterday for a party today, and I was surprised at the price of them, a lot higher than last year anyways. Even the industrial-made "Pasquier" ones were 6+ euros versus the 4€ they normally cost.Ksamhttps://www.blogger.com/profile/05991667611234163617noreply@blogger.com