Georgia’s, Reborn in a Bundt!

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Last week, my American “uncle-in-love” from New Jersey ordered a pound cake (along with red-velvet and chocolate cakes) from Pistache.

His late grandma Georgia (the great-grandma of my husband) left behind a treasured recipe for a pound cake that everyone wanted to taste again for Thanksgiving dessert. Pistache was charged with the duty of allowing enjoying to enjoy grandma Georgia’s “madeleine.”

The task was pas de problème: Pistache just loves simple cakes made with very good ingredients. We use organic products as much as we can (with European-style butter), and, of course, the Pistache method…et voilà!

A very long baking (90 minutes) in our special Bundt pan allowed a perfect cooking and delivered this great, beautifully moisturized pound cake with a crispy crust.

And so Georgia’s is (re)born!

Happy Thanksgiving!

Quiches for all!

Because thanks to Sandy, the New Yorkers could bake at home, we heard. So did we (at least until the power went out for me, Noémie, in the East Village). Perfect time to make hearty, comforting quiches. To add some fun, I decided to play with sizes. I started with circles. Here is the result :

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(big is mushrooms-gorgonzola, small is lorraine, tiny is goat-cheese-figs).

And by the way, last wednesday, the “Dining” issue of the New York times wrote about quiche, how the pie was making an apparition in locals’s ovens and plates.

Great! We are happy to make quiches for you, New York!

Le Pistache’s lunch

 

It is a cultural cliché to consider that French people spend two hours having lunch on a regular working day. Everybody imagine them leaving office to go sit down in a restaurant, napkin around the neck, getting a full menu (appetizer, entrée, cheese, dessert, coffee, mignardises), laughing and pouring wine to their collegues…

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When American workers would have a sandwich on the corner of their desk.

None of this is true. At least, French people take one hour only, and don’t really have cheese AND dessert for lunch anymore. On the other hand, New Yorkers can now switch to quiche, vegetable tarts, and a tray of desserts that would make the Parisians jealous.

See : Pistache recently catered a lunch for the Blogcademy, a week-end long workshop for bloggers who wanted to upgrade their online activity. A fun and working mood, serious and friendly (we could have stayed for the “class”) : great to observe and to be a part of.

On the menu that day : quiches lorraines, quiches fig-goat cheese, autumn tarts (with our handmade puff pastry) served with a salad, then myriads of sweets : petits fours (chou Brest, chocolate cake on the rocks, cheesecake blueberry-pistachio, raspberry bouchée) and macarons (coconut-lime, caramel-banana). Enough to have a long lunch break without noticing it. Easy.

 

 

 

Contact us for more informations, if you want us to cater your lunch. We also gather breakfast baskets and brunch menus! pistachenyc@gmail.com