Comments on: Tartine - San Francisco http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html In LA, but Still Exploring Desserts Thu, 20 Nov 2008 12:27:08 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » The Chronicles of Napa, Part 1 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-17127 Sweet Napa » Blog Archive » The Chronicles of Napa, Part 1 Tue, 04 Sep 2007 05:58:24 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-17127 [...] We also had the Lemon Meringue Cake again, but the chiffon cake was too dry for it to do its magic. [...] [...] We also had the Lemon Meringue Cake again, but the chiffon cake was too dry for it to do its magic. [...]

]]> By: Nina http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3621 Nina Wed, 03 Jan 2007 05:01:24 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3621 Thanks so much, Susan. :) Hope the Nina Tour goes well... hehe. One thing that I don't think I've written about that I love in LA is the calzone at Frankie & Johnnie's on Sunset. It's just delicious, and I like to say that it's the size of a sleeping cat.... Since 2 people can share one, it's also one of the more affordable thrills in LA! Definitely check it out if you get the chance. Thanks so much, Susan. :) Hope the Nina Tour goes well… hehe. One thing that I don’t think I’ve written about that I love in LA is the calzone at Frankie & Johnnie’s on Sunset. It’s just delicious, and I like to say that it’s the size of a sleeping cat…. Since 2 people can share one, it’s also one of the more affordable thrills in LA! Definitely check it out if you get the chance.

]]> By: Susan http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3345 Susan Wed, 20 Dec 2006 22:43:23 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3345 Hi, Nina-- Sorry that you're sad to leave the Bay Area, but I'm so glad to hear you're coming back to LA! I've so missed your entries on LA eats and sweets, especially the WLA goodies. You've led me to great places. In fact, my sister and brother-in-law are coming out from Chicago to visit and we're going on the "Nina tour"! Hope it's not too much of a bummer to come back here. I'm not thrilled about living here, believe you me, but hopefully there are some good things here to look forward to. Welcome back--we've missed you. : ) Hi, Nina–

Sorry that you’re sad to leave the Bay Area, but I’m so glad to hear you’re coming back to LA! I’ve so missed your entries on LA eats and sweets, especially the WLA goodies. You’ve led me to great places. In fact, my sister and brother-in-law are coming out from Chicago to visit and we’re going on the “Nina tour”! Hope it’s not too much of a bummer to come back here. I’m not thrilled about living here, believe you me, but hopefully there are some good things here to look forward to. Welcome back–we’ve missed you. : )

]]> By: Nina http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3316 Nina Tue, 19 Dec 2006 07:53:31 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3316 Gary - Yeah, it's always a great treat to eat something that I think I already know what it will taste like.... and have it surpass my expectations through its taste and uniquecharm.... and "just having a bite" turns into eating the whole thing. It's a nice mix of comfort and excitement. Liz - Yep, the recipe's in there, and is just dying to be made... :) Gary - Yeah, it’s always a great treat to eat something that I think I already know what it will taste like…. and have it surpass my expectations through its taste and uniquecharm…. and “just having a bite” turns into eating the whole thing. It’s a nice mix of comfort and excitement.

Liz - Yep, the recipe’s in there, and is just dying to be made… :)

]]> By: liz http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3301 liz Sat, 16 Dec 2006 22:59:58 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3301 My burning question is: Do they include the Lemon Meringue Cake recipe in the cookbook? Because I am a total sucker for a good lemon dessert and that would make the book purchase pretty much a sure bet for me. My burning question is:

Do they include the Lemon Meringue Cake recipe in the cookbook? Because I am a total sucker for a good lemon dessert and that would make the book purchase pretty much a sure bet for me.

]]> By: Michelle Sisemore http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3277 Michelle Sisemore Thu, 14 Dec 2006 18:53:38 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3277 Hi Nina! Remember me? We all went camping together last summer? Jane, Lawrence, my husband David and I.... Anyhow, I've been following your food blog ever since. YUM! I have a huge supply of Meyer lemons that are begging to be transformed into a yummy dessert. Any suggestions? Point me in the right direction!! Something simple yet delicious? Good luck in LA Michelle Sisemore Hi Nina!

Remember me? We all went camping together last summer? Jane, Lawrence, my husband David and I….

Anyhow, I’ve been following your food blog ever since. YUM!

I have a huge supply of Meyer lemons that are begging to be transformed into a yummy dessert. Any suggestions? Point me in the right direction!!
Something simple yet delicious?

Good luck in LA

Michelle Sisemore

]]> By: Gary http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3261 Gary Thu, 14 Dec 2006 15:36:54 +0000 http://www.sweetnapa.com/2006/12/13/tartine-san-francisco.html#comment-3261 “I didn’t mark any recipes to make soon because they seemed pretty traditional — either French or American. Croissants, Chocolate Pudding, Pumpkin Pie, Shortbread, Fresh Fruit Tart, Frangipane Tart, Lemon-Buttermilk Pudding Cake, etc...But I’ve been converted. Once you go to Tartine, you get it.” As an amateur, I have always tried to make the classics, but really well, and maybe with a little twist. But in the U.S., my thinking is that it's enough just to cook really well, if only very good simple recipes. Most of my friends don't do that much (they go out to restaurants, they don't really cook much), so they are always thrilled to get something just really well made, at home. Then again, there was the time many years ago that a friend asked me to make a recipe she'd seen in Gourmet. It was a chocolate mousse cake (loaf-shaped) that was made of three thin chocolate meringues with two layers of mousse in between them, with a layer of whipped cream on the top. This went against the philosophy expressed above, but it was absolutely worth it! “I didn’t mark any recipes to make soon because they seemed pretty traditional — either French or American. Croissants, Chocolate Pudding, Pumpkin Pie, Shortbread, Fresh Fruit Tart, Frangipane Tart, Lemon-Buttermilk Pudding Cake, etc…But I’ve been converted. Once you go to Tartine, you get it.”

As an amateur, I have always tried to make the classics, but really well, and maybe with a little twist. But in the U.S., my thinking is that it’s enough just to cook really well, if only very good simple recipes. Most of my friends don’t do that much (they go out to restaurants, they don’t really cook much), so they are always thrilled to get something just really well made, at home.

Then again, there was the time many years ago that a friend asked me to make a recipe she’d seen in Gourmet. It was a chocolate mousse cake (loaf-shaped) that was made of three thin chocolate meringues with two layers of mousse in between them, with a layer of whipped cream on the top. This went against the philosophy expressed above, but it was absolutely worth it!

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