Thank you, Jamie. I found the terroir information both wonderfully explained and overwhelming! Oh, to have been raised in France and learned it organically. But I decided to completely give up alcohol 2 years, so, no matter now -- I'm off wines and even my beloved Scotch.
As I've grown older I find goat cheese to be a bit too tangy for my tastes, but maybe I'll look for a decent Vermont goat cheese and blend it with a similarly-decent mascarpone, unless you have a better recommendation. Cheers!
Doug, I don't drink very much wine and nothing else at all alcoholic, but this information is so useful to understand how food is grown and eaten in general. It goes for the cheeses, as well. And fresh unsalted goat cheese is not tangy at all, it's rather mild. It needs to be mild so the flavors of the Parmesan and lemon come through. I'm sure you can find something to your taste.
Thank you Jamie, and as I said, I appreciate all the information on terroir, food included. It remains an alien concept for an American who has spent his life here in the land without the food traditions that most other countries have (I know that you're an expat -- lucky you, in so many ways.) I'll look for a very fresh goat cheese, unsalted if I can find it. Cheers to you!
Thank you so much for this wonderful article! I plan on making the tart, but I’m also going to see what I can find in the stores in my area to start learning about the regions. Thank you for the starting point suggestion - that sounds doable.
I enjoy the broad focus you bring to your cooking. I look forward to seeing you in December. I made the asparagus and goat cheese tart. It's a great complex flavor profile.
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
Jamie, I made the tart and it came out great! Thank you so much! I don’t think I snapped off as much of the asparagus as you did so mine ended up heavier on the asparagus than yours looks to be. The shoots ended up more side to side than end to end, with plenty of overlap. Also, I took it out at about 42 minutes, but I could’ve left it in for a few more minutes. I used Laura Chanel goat cheese from Sonoma. It actually required 5 tablespoons of cream to make it soft enough not to be super-sticky, and to cover the surface almost like a cake icing. Lucky I had an offset spatula or it would’ve been pretty messy. I’m new to Substack so I don’t know if there’s a way to send you a photo, but anyway thanks a lot. I had fun cooking, and my wife and I had a lovely lunch. I bought two bunches of asparagus, so I’ll try the coq au vin recipe tomorrow.
I’m so glad you made the tart and loved it! I really wish there was a way to add a photo to a comment - actually you can post photos of it as a note on the substack app (or in safari) then tag me so I’ll see it!
As for the asparagus, mine started out longer when I first snapped off the ends but cut them shorter to fit the tart which really is a shame. I’ll do it your way next time! Thanks so much for coming back and sharing this with me!
Hi Jamie, thank you so much for the note. We had a couple of tart pieces as an appetizer before dinner last night, and there is still enough for lunch today! We have a cool little gadget : a “Ninja Crispi” that is really excellent for reheating things that could stand being crisp as well as warmed up. It’s a little mini convection oven I guess, but not big at all, and it works great. I don’t know if they sell them in France, but I can tell you that it actually does amazingly well re-crisping french fries. They come out better than they were the first time around even a day or two later.
Richard, I don't own many kitchen gadgets but man oh man that sounds like one I really need! Whoever invented that knew exactly what people like us want hahah thanks for bringing it to our attention!
Thank you, Jamie, as always! I have become much more comfortable as a cook than I am (yet) as a baker. I gather baking requires much more precision in getting the ingredients just right. Most cooking recipes seem more fault-tolerant. I assume there are other baking rules of thumb I need to learn, beyond just following the recipe faithfully. What path to becoming a more confident baker do you recommend I pursue?
It's all about taking it slow, understand a recipe before starting, getting all of the ingredients weighed and measured out and lined up ahead of time. And start simple. Don't think you have to attack something complicated right at the start. Working your way up helps you learn and understand little by little.
TY, a delicious recipe! And TY for the pictures, which weren't loading which made me realize I'd pocket-changed the phone to airplane mode. Very bad move right now. Properly set now.
Fantastic writing Jamie. I always love how you focus on history & facts around food in your writings.
Thank you, Rachelle! And I'm so happy to see you here! I can't wait to see you again.
Thank you, Jamie. I found the terroir information both wonderfully explained and overwhelming! Oh, to have been raised in France and learned it organically. But I decided to completely give up alcohol 2 years, so, no matter now -- I'm off wines and even my beloved Scotch.
As I've grown older I find goat cheese to be a bit too tangy for my tastes, but maybe I'll look for a decent Vermont goat cheese and blend it with a similarly-decent mascarpone, unless you have a better recommendation. Cheers!
Doug, I don't drink very much wine and nothing else at all alcoholic, but this information is so useful to understand how food is grown and eaten in general. It goes for the cheeses, as well. And fresh unsalted goat cheese is not tangy at all, it's rather mild. It needs to be mild so the flavors of the Parmesan and lemon come through. I'm sure you can find something to your taste.
Thank you Jamie, and as I said, I appreciate all the information on terroir, food included. It remains an alien concept for an American who has spent his life here in the land without the food traditions that most other countries have (I know that you're an expat -- lucky you, in so many ways.) I'll look for a very fresh goat cheese, unsalted if I can find it. Cheers to you!
Thank you so much for this wonderful article! I plan on making the tart, but I’m also going to see what I can find in the stores in my area to start learning about the regions. Thank you for the starting point suggestion - that sounds doable.
I enjoy the broad focus you bring to your cooking. I look forward to seeing you in December. I made the asparagus and goat cheese tart. It's a great complex flavor profile.
Need to try my hand at this recipe!
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com
Hi Harrison!! Welcome to my Substack and thank you for introducing yourself! I will definitely go look at yours!
What a perfect dish for Easter brunch! Thanks!
Happy Easter, Anita! I'm happy to see you here! Let me know how the tart turns out!
Jamie, I made the tart and it came out great! Thank you so much! I don’t think I snapped off as much of the asparagus as you did so mine ended up heavier on the asparagus than yours looks to be. The shoots ended up more side to side than end to end, with plenty of overlap. Also, I took it out at about 42 minutes, but I could’ve left it in for a few more minutes. I used Laura Chanel goat cheese from Sonoma. It actually required 5 tablespoons of cream to make it soft enough not to be super-sticky, and to cover the surface almost like a cake icing. Lucky I had an offset spatula or it would’ve been pretty messy. I’m new to Substack so I don’t know if there’s a way to send you a photo, but anyway thanks a lot. I had fun cooking, and my wife and I had a lovely lunch. I bought two bunches of asparagus, so I’ll try the coq au vin recipe tomorrow.
I’m so glad you made the tart and loved it! I really wish there was a way to add a photo to a comment - actually you can post photos of it as a note on the substack app (or in safari) then tag me so I’ll see it!
As for the asparagus, mine started out longer when I first snapped off the ends but cut them shorter to fit the tart which really is a shame. I’ll do it your way next time! Thanks so much for coming back and sharing this with me!
Hi Jamie, thank you so much for the note. We had a couple of tart pieces as an appetizer before dinner last night, and there is still enough for lunch today! We have a cool little gadget : a “Ninja Crispi” that is really excellent for reheating things that could stand being crisp as well as warmed up. It’s a little mini convection oven I guess, but not big at all, and it works great. I don’t know if they sell them in France, but I can tell you that it actually does amazingly well re-crisping french fries. They come out better than they were the first time around even a day or two later.
Richard, I don't own many kitchen gadgets but man oh man that sounds like one I really need! Whoever invented that knew exactly what people like us want hahah thanks for bringing it to our attention!
Thank you, Jamie, as always! I have become much more comfortable as a cook than I am (yet) as a baker. I gather baking requires much more precision in getting the ingredients just right. Most cooking recipes seem more fault-tolerant. I assume there are other baking rules of thumb I need to learn, beyond just following the recipe faithfully. What path to becoming a more confident baker do you recommend I pursue?
Morrey, thanks for asking that. Go back and read this post I put up a couple of years ago
https://jamieschler.substack.com/p/my-tips-for-stress-free-baking-and
It's all about taking it slow, understand a recipe before starting, getting all of the ingredients weighed and measured out and lined up ahead of time. And start simple. Don't think you have to attack something complicated right at the start. Working your way up helps you learn and understand little by little.
TY, a delicious recipe! And TY for the pictures, which weren't loading which made me realize I'd pocket-changed the phone to airplane mode. Very bad move right now. Properly set now.
Thanks for the informative article. Excited to try the tart this spring!
Yes‼️❤️TRUE