Marthe Clark This is Me

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1. 1. Dining News & Notes

   www.rgj.com/news/stories/html/ - [Cached]

   Published on: 10/13/2004   Last Visited: 10/13/2004

   "I just love figs," said Marthe Clark, pastry chef of ArrowCreek Country Club, and so do we. Figs are in season now, and to celebrate, Clark provided this recipe for a silky panna cotta crowned with figs and pears.
   ...
   Courtesy of Marthe Clark, pastry chef, ArrowCreek Country Club
   
   "Local Flavor" showcases area chefs' favorite recipes. Send suggestions to jwright@rgj.com or call 327-6770.

2. 2. Local Flavor: Chef Marthe Clark's postmodern cobbler

   www.rgj.com/news/stories/html/ - [Cached]

   Published on: 3/4/2003   Last Visited: 3/6/2003

   Chef Marthe Clark - Tim Dunn/RGJ
   ...
   Chef Marthe Clark
   
   Other Stories - Drink of the Week: Aspen Glen Snow Bunny
   ...
   Apple cobbler, a traditional Southern dish, gets a snappy update in this recipe provided by Marthe Clark, pastry chef for Freddie's at Red Hawk and the Red Hawk Room. Pecan streusel replaces the standard biscuit topping, apple brandy adds an adult touch, and portions served in custard cups bring unexpected flair.
   
   Freddie's and the Red Hawk Room are located in the Wingfield Springs Golf Club, 6590 N. Wingfield Parkway, Sparks; call 626-1000.
   
   APPLE COBBLER à la MARTHE

3. 3. Reigning berries

   www.rgj.com/news/stories/html/ - [Cached]

   Published on: 6/17/2004   Last Visited: 6/17/2004

   "We toss them with cake flour or regular flour and a little cornstarch to keep them from bleeding out and sinking," said Marthe Clark, the pastry chef at ArrowCreek Country Club.
   
   Blueberry muffins should be one-third fruit, or about one pound of fruit for every two pounds of batter. Add the blueberries last, just before the batter is poured into the muffin tins, and fold gently, with just a few strokes, so the batter doesn't turn blue.
   
   For pancakes, use only fresh blueberries, but don't mix them in. Sprinkle them onto the circles of batter once they've been poured onto the grill.
   
   "Blueberries also lend themselves very nicely to blending," Clark said.