A Quote by Jean-Georges Vongerichten
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
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I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.
A pastry crust is arguably the least healthy (and most time-consuming) part of a quiche. Replacing pastry with richly browned chunks of sweet potato creates a similar buttery contrast and a satisfying bite.
My favorite thing about my grandmother is her lust for life and how much she has shown me about living every day to the fullest. To say my grandmother has paved the way for me and so many women out there like me is an understatement.
I used to love hospitals. That's another weird thing about me. I remember when my grandmother -- so sweet, God rest her soul -- was in the hospital, I always loved visiting her there. Very morbid memory! Most people hate hospitals. And I'm not a big fan of them now, but there was something about it for me back then.
I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.
How many times have you wanted to make a chocolate cake from scratch or prove you can make a flakey crust as good as your grandmother's....but you just don't have the time! A snow day is the perfect day to enlist the kids with no time pressure, or worse, dinner guests to impress.
When I was your age, I used to treat the crust like it was just there to hold the good stuff in. I used to leave the whole back end of it on the plate. As I got older, I learned to appreciate the crust.
Night. Heavenly delicious sweet night of the desert that calls all of us to love her. The night is our comfort with her coolness and darkness. On wings, on feet, on our bellies, out we all come to glory in the night.
Through my grandmother's stories always life moved, moved heroically toward an end. Nobody ever cried in my grandmother's stories. They worked, or schemed, or fought. But no crying. When my grandmother died, I didn't cry, either. Something about my grandmother's stories (without her ever having said so) taught me the uselessness of crying about anything."
My fourth mother, my godmother, she passed away a couple years ago - her name was Gwen. She was the theater director over at the gym where I grew up and learned about all those awesome things I told you about already. She was the one who taught me terms like "upstage" and "downstage," all those technical things about the art of what I do - how to breathe what I see, how to move. They were all her tactics, not anything learned or given to me through a theory, but rather by her natural abilities.
I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That's awesome, since it's the perfect festive dinner for hanging out with friends on a relaxed night.
As a kid, I always used to make clothes. My grandmother made everything with me - she taught me how to knit.
My mother doesn't cook; my grandmother didn't cook. Her kids were raised by servants. They would joke about Sunday night dinner. It was the only night she would cook, and apparently it was just horrendous, like scrambled eggs and Campbell's soup.
I learned a valuable lesson doing 'Mr. Sunshine,' which is that I didn't want to be in charge because it's too much. Being in charge and acting in every scene was just too difficult. It's like eating dinner in a moving golf cart every night.
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