A Stroll Through Europe

Greece: Summertime in Anchorage has made a real appearance in the last two days with temperatures above 70 degrees (positively scorching by local standards). Last night, we had a desire to dine with Summer, but I wanted to avoid turning on the stove.

The solution: a fresh pasta salad with Greek elements: tomatoes, herbs, roasted red bell peppers, cucumbers, red onion, feta and halloumi, lemon juice, olive oil, salt/pepper, and of course, kalamata olives. The kalamata olive turned out to be the necessary accent to each bite and hence, midway through the meal, I decided to add them chopped rather than whole. The result: a summery shower of fresh tastes and flavors.


France: Today's experiment was a Marjolaine, a birthday request from a lover of hazelnuts and described by my cookbook as a "French pastry shop favorite." The Marjolaine is a torte, meaning mostly made of ground nuts (in this case, hazelnuts) folded into egg whites. I think only the French would pick nuts, pulverize them, take the white of the egg, whip it up, fold the everything together, and sell it at a pastry shop.

Although the Marjolaine was well-received, an afternoon of dealing with meringues, buttercream, and ganaches has led me to believe that the point of going to France is to indulge yourself with pastries you cannot make. Why mess with the Order of the Universe? If God intended me to make French pastries, he would have made me very French and very thin. He did neither.

But it is true that I've always had a personal weakness for French pastries. My most recurring "nightmare" is one in which I come upon a buffet of delicate, exquisite French pastries, but there is never enough time to eat them all. This dream dates back to my childhood. As a little girl, I was rather fond of the Napoleon and frankly knew of the pastry before of I knew the dictator.

I suppose it is this recurring dream that initially drove me to become a baker (that and a gift of baking pans for my sixteenth birthday, courtesy of my mom and a major clearance at J.C. Penney). I wanted to achieve in my real life what I could not have in my dream life - lovely French pastries at the tip of my fingers.

Over the years, however, the only permanent part of my repertoire that is solidly in the French pastry category is the pate a choux, or as we Americans know it, the lovely cream puff. I like this pastry because for all of its delicateness and deliciousness, it is actually very straightforward and simple - the essence of a fine dessert.

In contrast, following the multi-step process of making a Marjolaine made it a little hard to fully appreciate the resulting torte. Sometimes too much knowledge of the background context can muddy the experience of the Exact Moment. In this sense, the guests get the best seat in the house - they sample a thin sliver of cake without closely experiencing the disaster of the kitchen or knowing intimately the calorie count that comes with French proportions of heavy cream and butter. In the end, the Marjolaine is the kind of cake where for the baker, the experience is perhaps the process, not consuming the final dessert.

Still, it was lovely to pretend to be French, even if just for a moment in the afternoon.