Mastering the Art of French Pastries... and Tacos

This past fall season Christian and I stayed in Heber near the Zermott Lodge over the weekend. While there we feasted on a Julie favorite... the Sunday brunch buffet! Mixed within the three types of delicious eggs Benedict and across the way from the juicy bacon strips was a beautiful shiny tray of French pastries. Naturally I was drawn to the pretty shiny object and proceeded to taste the most delicious, light and airy, yet unmistakably crunchy croissant. Since that initial meeting with a true French Croissant I haven't been able to take my mind off of the delectable creatures and I've vowed to recreate them in my own ghetto American kitchen. I've had several attempts and I feel I'm getting closer... but the search must and will continue until its perfect. I've decided this is an ongoing learning experience and I will continue to perfect my croissant technique until I have mastered the art of French pastries!

Here is my finished croissant as well as a raspberry turnover that uses the same dough...

Once you master the French pastry dough the whole kitchen opens into an endless world of possibilities...

Here is the close up to make you hungry...

After a full morning in the kitchen Christian and I preceded to made fish tacos. This is a recreation of a dish we had after visiting Oscars' in Zion National Park in the summer.

We grilled Tilapia in some butter with S&P and then added some Havarti cheese over the warmed fish to let it melt a touch. Then we topped with some shredded cabbage and mango salsa. I want to try a variation adding avocado and jicama but we'll save that for next time.

Enjoying the fruits of the kitchen...

Bon Appetit!