Friday, December 27, 2013

cheese gougeres | recipe

gougeres

Cheese Gougeres
makes 40 gougeres

1 cup water or milk
1/2 cup or 1 stick unsalted butter
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
optional: 1/8 teaspoon cayenne pepper or 1/4 teaspoon smoked paprika
1 cup or 5 ounces all purpose flour
4 ounce aged cheese of your choice, Gruyere, Parmesan, Cheddar, Gouda (choose an aged, harder Cheddar or Gouda)
Optional: 2 Tbsp chopped chives
3 - 5 eggs.

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

In a medium saucepan, add the water, butter, salt, sugar, cayenne and paprika if using and bring to a boil.

Reduce the heat to medium, add the flour all at once and stir with a wooden spoon or spatula until the mixture forms a ball. Continue to stir and cook for a total time of 1 minutes.

Transfer the dough ball to the bowl of a mixer fitted with the paddle and beat at medium speed for 10 seconds, then let the mixture cool for an additional 5 minutes.

Now with the mixer running on medium speed, add 3 eggs, one at a time, scraping the sides of the bowl between adding each egg and wait for the dough to mix evenly before adding the next egg. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over.

If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in the grated cheese and chopped chives.

Use a 1 tablespoon cookie scoop and space the mounds of dough 2 inches apart.

Bake for 20 minutes at 400 degrees F, do not open the oven doors at all while they are baking. The gougères are done when they are golden on the outside and the inside should be hollow, steamy and moist but not uncooked.




Monday, December 23, 2013

twice baked potatoes | recipe

Much of the prep can be done in advanced and the whole dish can be assembled a day in advance. It can be baked with the turkey in the oven. When the turkey is rest, slide this under the broiler for a few minutes to brown the top of the cheese.

Monday, April 29, 2013

fava bean season

Fava beans, bacon, shaved parmesan with poached egg and truffle oil.

The truffle oil is optional, fresh pasta would be ideal, and a harder cheese like parmigiano-reggiano would be better.

how to shell fava beans

Wednesday, March 20, 2013

chocolate stout cake with Irish cream frosting | recipe


Instead of dropping a shot of Jameson and Bailey's into a pint of Guinness, a chocolate stout cake is filled with a ganache spiked with whiskey and topped with an Irish cream frosting. The "car bomb" cupcake is way more tasty than the original beer cocktail.

Thursday, February 7, 2013

cornbread


This recipe can be baked in an 8 inch cast iron or two mini loaf pans. The mini loaf pans are cuter but the cast iron makes a crisper crust. If you are using a coated metal pan, do not preheat the pan in the oven. Melt the butter separately, add it according to the recipe followed by the batter.

Southern Cornbread
5 tablespoons of butter
1 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup hot water
1 egg
3/4 cup buttermilk

Preheat oven to 450 degrees F. Place an 8 inch cast iron skillet in the oven while it heats.

Brown four tablespoons of butter. Add half cup of cornmeal and water and stir to make a stiff mush.

Whisk the remaining half cup of cornmeal with the baking powder and baking powder.

Whisk the egg and buttermilk until smooth then mix into the cornmeal mush. Stir dry ingredients into the mush.

Take the hot cast iron out of the oven. Add the remaining tablespoon of butter, swirl around the pan to melt and coat the pan evenly. Pour in the batter. Bake for 20 minutes or until a toothpick inserted into the center of the pan comes out clean.

Tuesday, February 5, 2013

almond cream | pastry basics

Almond cream, frangipane, and crème d'amande are often used interchangeably but technically, almond cream and frangipane are not the same thing. Crème d'amande is French for almond cream but frangipane is almond cream mixed with pastry cream. The Tartine book offers two recipes for frangipane. The first is a traditional frangipane that is almond cream plus pastry cream, the second variation looks a lot like a traditional almond cream with equal parts butter, sugar, and almonds. I followed the Bouchon recipe but most recipes end up looking pretty similar. I got rid of the tiny amount of flour and added a splash of amaretto (we use Lazzaroni).

Almond Cream

100 grams almond meal, or almond flour
100 grams powdered sugar
100 grams unsalted butter at room temperature
1 large egg, approximately 60 grams
1 tablespoon amaretto (I'll try to weigh this next time I make it)

Beat butter until fluffy, add powdered sugar and mix. Add almonds, egg, and amaretto and beat until smooth and creamy.

Cream can be refrigerated for up to 4 days or frozen. Bring back to room temperature and beat until the cream can be spread easily. It can be used as a tart or croissant filling, or smeared on brioche for bostock.

Friday, January 25, 2013

oatmeal cookie | recipe


oatmeal cookies with dried cranberries, chocolate, and pecans
Feel free to substitute dried cherries for dried cranberries and walnuts for pecans. My favorite chocolate chips are the Guittard semi-sweet baking chips.