Monday, July 16, 2012
Thursday, July 12, 2012
In the last couple of days, I’ve picked up about four books specifically on ice cream and have poured through them. Ice Cream is a fascinating creature to me. It’s a simple, but complex product that is created from pure and simple ingredients, but can be transformed into some amazing and extraordinary!!
Currently these books have become my holy grails.
Surprisingly ice cream is not that difficult to create; it always makes me smile when people are astonished at the fact that I make ice cream. Kind of makes me feel like a super wizard or something. Truth is, with good products, anyone can become an ice cream wizard.
The above ice cream was adapted from a recipe from from David Lebovitz's book “Perfect Scoop”. The recipe produces such a creamy rich ice cream. It took me all of an hour to make it and he hardest part was trying not to eat it directly out of the machine and actually being patient to let it freeze.
"Mixing the right things, the right way to create perfection"
Thursday, July 5, 2012
Monday, December 20, 2010
The last class we focused on breads and I can say I have found a new love. It amazes me that you take these cheap ingredients, flour and water, and turn it into the most amazing product.
Here a few pictures of things we made the last 3 weeks.
Tuesday, November 16, 2010
Last Friday we started baking doing chocolate chip cookies. This was my first time every scaling (weighing them) my ingredients. I thought it was going to be really complicated but it was actually quite easy, and I think I like it better than the traditional method most cooks use. The cookies were very easy to make and we hand mixed everything. This allowed us to get a feel for how the product should actually feel, but it came together really easy.
We used Callets in our cookies which are basically a chocolate morsel, but it’s made with real cocoa butter, unlike the ones we normally buy from the grocery store, which is almost like an imitation chocolate. They melt much better than Hershey's or Nestle chips. They made a HUGE difference in the taste of our cookie, but those Callets are very expensive. I didn’t get a photo of my chocolate cookies, but we will make them again on Thursday for our practical so I will snap a few then.
Last night we made three cookies.
The Strassburger cookies( a traditional butter cookie) with strawberry baker’s jam
The Brysselkex (a Sable cookie) - Which we turned into checkboards.
Biscotti (twice baked cookie) - They were flavored with orange zest and almonds.
Tonight were are working on a fruit tart and some other goodies, so stay tuned for my info!!
Monday, October 25, 2010
Ran to the grocery store, got some yummy maple glazed ham, pesto jack cheese and off to pick up my pastry puff. Where is the puff pastry, I walked around the store for 15 minutes looking for pastry puff. I finally found someone who worked there and when I asked what section it would be in, he looked at me like I was speaking a foreign language.
What is this puff of pastry you speak of lady…REALLY GUY… according to the 3 stores I called, Puff Pastry is a seasonal product and won’t be on the shelves for another week or two. In what world is Puff Pastry a seasonal item, I mean I love to stuff my face with that flaky goodness all year round. So my whole dinner plan went down the drain.
Has anyone tried making puff pastry from scratch?
Friday, October 15, 2010
Every recipe I have tried from this book has been easy and come out perfect. Last night I was skimming through and decided to try their cream biscuit recipe, which looked easy.
The whole process took less than 25 minutes and most of that was sweeping up the large amount of flour I had somehow dumped all over the kitchen floor.
The biscuits use a limited amount of ingredients, but they make magic. I slathered mine with tons of honey butter and it was a great night.
(From Baking Illustrated)
2 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups heavy cream
2 Sift together dry ingredients, then add cream; mix until it holds together.
3 Knead for about 20-30 seconds, then press into 8 in cake pan, turn out and cut with biscuit cutter. (This is important, don't use a glass!!! You need something with a sharp edge to ensure they come out fluffy and high)
4 Bake for 15 minutes. (Better to take them out when they are slightly underdone).
5. Serve immediately