. sous vide . fermentation . dry curing .
Finally caved and bought A Girl and her Pig, where author April Bloomfield writes about her food… loved this book btw. Great book on seasonal food, simple recipes taken to higher levels by means of simplicity and respect for the integrity of the ingredients… and there it was, a potato bread recipe. Never made this […]
I tried something a little different today. I made pate au choux and flavored it with hershey’s chocolate syrup AND used coconut oil instead of butter. The combination of coconut and chocolate is incredibly delicious, so why not make puff cream using both. The result is an incredibly delicate and tasty pastry treat. Fill them […]
My house still smells like a french bakery… and it’s been an hour since I finished, if only I could pack this smell so I could take it with me everywhere I go!. So… delicious. Once the gruyère cheese and the butter and the flour cook in the oven, that’s it. There is no explaining […]
Ok, quick how to here: 1. make pie crust or puff pastry. 2. make a kick ass beef stew, as in the christmas hallacas one. 3. combine and bake. Tools: Rolling pin. Cutting board. Round cutting object… coffee can for example, or go fancy and get them round cutters at the store. Fork Spoon Small […]
This is one extremely versatile dough anyone serious about baking and cooking should learn. Some examples of traditional pastry doughs: Pate Brisee or Pie crust: 300 flour 200g butter, very cold 60g-80g cold water 1/ tsp salt 1/2 tsp sugar Feuilletage Rapide or Classique, the famous puff pastry in both versions: 500g flour 500g butter […]
I knew at some point I’d come back to my frozen puff pastry which took a good chunk of my time to make but it was well worth it. This sweet pastry treat was a pretty common snack growing up. Very easy to make… once the puff pastry is done of course. Anywho… without further […]
This is the story of 3 plantains that I happened to buy at the store in the middle of winter, it is Souther California so I don’t feel that bad for not being seasonal? plantains grow all year round just a few hours south of my apartment, who are we kidding… and with Christmas around […]
Basic Milk Bread. This has to be the signature bread of some country, I have no idea, but it is incredibly good! I know (because I’ve been reading) milk bread is done in many different places, with different ratios in ingredients and different methodologies. I used a french bread recipe and instead of water, used […]
I had to post about this stuffed roll again, because it’s so awesome, I just have to, so… using leftover dough from the Trenzas de Brioche recipe, I made this during Thanksgiving day before the turkey madness started. I still think this brioche stuffed roll was the best dish that day, and it was the […]
Beer and Bread. How cool is this!? My first beer-fermented-poolish bread! Poolish: 75g bread flour 75g Blue Moon witbier beer (lukewarm) 1/2 packet of highly active yeast Let ferment for 5 hours (should try overnight though) NOTE: A poolish semidry mixture will favor lactic acid formation giving the bread more of a milk-like taste. A […]