MINI girl

Oatmeal Raisin Cookies

This is another recipe I learned to make in cooking school.

Ingredients:
6 oz butter
4 oz sugar
8 oz brown sugar
3 oz eggs
2 oz water
0.5 oz vanilla
7 oz pastry flour
1 ½ tsp baking soda
6 oz nuts
6 oz raisins, soaked
10.5 oz oatmeal

Method:

1. Pre-heat oven to 350ºF (325ºF convection oven).
2. Cream together butter, sugar and brown sugar on low speed, until no butter shows; scrape down bowl. Add next 3 ingredients and mix until combined (will not be smooth).
3. Combine flour & baking soda in a separate bowl. Slowly add to creamed mixture, along with nuts, raisins and oatmeal. Mix only until combined – do not overmix.
4. Drop cookies into equally sized mounds onto parchment paper lined sheet pans.
5. Bake for 5 minutes, turn pans around, bake 3-5 minutes longer.

Chocolate Chip Cookies (using high gluten flour + pastry flour)

This is the chocolate chip cookie recipe that I learned to make in culinary school. However, most people do not have high gluten flour at home!  Therefore I recommend just following the recipe on the back of the bag of Tollhouse chocolate chips...it is simple, delicious and it never fails!

Ingredients:
8 oz butter, softened
8 oz sugar
8 oz brown sugar
4 oz eggs
½ tsp vanilla
7 oz high gluten flour
7 oz pastry flour
3/8 tsp baking soda
½ tsp salt
8 oz Chocolate chips

Method:

1. Mixing: Creaming method. Cream together first 3 ingredients until no butter shows; scrape down as needed. Add next 2 ingredients and mix until it looks the same as before; scrape down. Add next 4 ingredients (that have been loosely combined first); mix only until combined. Add chocolate chips and mix for 2 minutes.
2. Makeup: Drop method. Use portion scoop to drop onto parchment lined sheet pans (or greased cake pan for a cookie cake).
3. Baking: 325ºF convection for 6 minutes, turn pans around, bake 4-6 minutes longer.

Brioche

Ingredients:

Sponge
0.7 oz yeast, dry instant
8 oz whole milk, warm (105 to 115F)
3 oz honey
10 oz bread flour

Dough
4 oz granulated sugar
4 tsp salt
13.36 oz eggs
1 lb cake flour
1 lb bread flour
8 oz unsalted butter, at room temperature
Egg wash

Method:

1. Dissolve yeast in milk, add honey and bread flour on low speed; mix until soft and smooth; cover and let rise until doubled in volume.
2. Add sugar, salt and eggs to sponge; mix in cake flour and all but a handful of bread flour; gradually mix in butter in small pieces. Knead with dough hook until it forms a ball; adjust consistency with bread flour if needed.
3. Allow to ferment (rise) until doubled in volume.
4. Bring to bench and punch down.
5. Divide dough into 3 equal portions. Roll each into a 16-inch rope; cut into 12 pieces per rope. Roll each piece into a firm ball. Using side of hand, roll back and forth to form dough ball into bowling pin shape; push smaller ball into larger ball; place in brioche tin. Repeat with remaining pieces.
6. Proof until doubled in volume. Brush with egg wash.
7. Bake at 400 F for 18-22 minutes (good top & bottom color).

From Professional Baking, 4th Edition, Wayne Gisslen

Butter Croissants

This is a recipe that I learned in culinary school. It is a time-consuming 2-day project, but it is well worth the effort. Done correctly you will have rich, buttery, flaky croissants.

Ingredients:
1 lb milk
1 oz fresh yeast
1 oz sugar
0.5 oz salt
3 oz butter, softened
1 lb 12 oz bread flour
1 lb butter, chilled (divided into 3 equal parts)

egg wash (eggs beaten with a little water or milk)

Method:

1. MAKE THE DOUGH: Scald milk, cool to lukewarm, and add yeast to dissolve. Add remaining ingredients except 1 lb chilled butter. Mix into a smooth dough, but do not develop the gluten (less than 10 minutes mixing). Gluten development will take place during rolling-in procedure.
2. Allow to ferment (rise) for 1 hour at 80ºF.
3. Punch down, spread out on a sheet pan, cover, and chill for 30 minutes.
4. ROLL IN THE BUTTER (book fold method):
1. Roll dough into a rectangle; this will take some pushing and pulling to ensure the rectangle is square.
2. Visually divide the rectangle into thirds; spread the first installment of butter over 2/3 of the rectangle’s surface, leaving 1/2-inch margin at edges.
3. Fold the unbuttered side over, followed by the other section, to create a tri-fold of dough.
4. Chill dough at least 30 minutes.
5. Repeat the above steps two more times, to incorporate the other 2 installments of butter.
6. Chill dough overnight.
5. Roll dough to 3mm thickness. Cut into triangles using a croissant cutter. Stretch wide end of triangle slightly before rolling from wide end to point. Bend into crescent shape and place on papered sheet pan with point of crescent underneath.
6. Proof (allow to rise again) until doubled in size. Brush carefully with eggwash.
7. Bake in 400˚F oven for 18-22 minutes.

From Professional Baking, 4th Edition, Wayne Gisslen

Italian Bread

This is a nice, versatile white bread. Serve with dinner, toast it, or make sandwiches with it.

Yield: 1 loaf

Ingredients:
8 oz warm water
0.375 oz fresh yeast (compressed/cake yeast)
14 oz bread flour
0.25 oz salt
0.06 oz malt syrup

Method:

1. Combine all ingredients in bowl of stand mixer. Mix on medium speed with dough hook for 8-10 minutes.
2. Place dough in lightly greased bowl, turning to coat. Cover and ferment (allow to rise) in a warm place - approximately 1 1/2 hours at 80F degrees, or 2 hours at 75F degrees.
3. Punch down dough (deflate air). Round dough and allow to relax for a few minutes. Pre-heat oven to 425F degrees.
4. Flatten dough into an oval. Stretch the oval slightly to lengthen it. Roll up along one long edge, pinching at the end to seal the seam together. Roll loaf under your palms to even out the shape. This will produce an elongated, oval-shaped loaf. Ends should be tapered and rounded, but not pointed.
5. Place seam-side down on baking sheet lined with parchment paper. Proof loaf approximately 30 minutes. Slash with a razor blade diagonally several times (before or after proofing). Brush water over loaf.
6. Bake in 425F degree oven with steam for the first 10 minutes (place a vessel of boiling water in the oven while bread is baking). Total baking time is approximately 22-28 minutes, or until the loaf sounds hollow when thumped on the bottom.

For rolls:
Divide dough into 1.5 oz pieces. Round each piece, wash with water, and bake in 450F degree oven for 15-20 minutes.

From Professional Baking, 4th Edition

Fougasse

This is a thin type of bread, so be sure the sheet pans are not too close to the heat element (above or below). You may also want to rotate the pans halfway through the baking process to help the loaves bake more evenly.

Yield: 2 loaves

Ingredients:
2 lb 2 oz bread flour
0.67 oz salt
0.75 oz fresh yeast (or 0.375 oz active dry yeast)
1 lb 4 oz warm water

Method:

1. Combine all ingredients in bowl of stand mixer and mix on low speed with dough hook for 3-5 minutes. Continue mixing for 15 minutes more on medium speed.
2. Place in lightly greased bowl, turning to coat. Cover and place in warm location for fermentation (rising) - approximately 1 hour at 80F degrees or until doubled in bulk. Indentation should remain when finger is pressed into dough.
3. Punch down dough (deflate air). Divide into two equal pieces and allow to rest a few minutes, covered. Preheat oven to 475F degrees.
4. Roll out each piece of dough into a large, thin oval, letting it rest at intervals to allow the gluten to relax.
5. Oil a sheet pan with olive oil. Place the dough on the pan and brush dough well with olive oil. Cut slits into the dough, stretching the slits to open them.
6. Proof dough for 30 minutes at room temperature.
7. Bake in 475F degree oven for 20 minutes with steam (place vessel of boiling water in oven while bread is baking).

From Professional Baking, 4th Edition

Caramel Pecan Sticky Rolls

These are delicious. Do not use a pan larger than 13" x 9" x 2" or your buns will not be very tall.

Yield: 15 rolls

Ingredients:
1 package active dry yeast
¼ cup warm water (105-115F degrees)
¼ lukewarm milk (scalded then cooled)
¼ cup sugar
½ tsp. salt
1 egg
¼ cup shortening, butter or margarine, softened
2 ¼ - 2 ½ cups all-purpose flour
--
¼ cup butter or margarine
½ cup brown sugar (packed)
2 Tbsp corn syrup
½ to 1 cup pecan halves
--
2 Tbsp butter or margarine, softened
¼ cup sugar
2 tsp ground cinnamon

Method:

1. Dissolve yeast in warm water with a pinch of sugar; let stand a few minutes. (Make sure it foams or else your yeast may be dead.) Stir in milk, sugar, salt, egg, shortening, and half of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.
2. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. (At this point, dough can be refrigerated 3-4 days). Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if impression remains when touched.)
3. Punch down dough (deflate air).
   
4. Melt ¼ butter in baking pan (13”x9”x2”); stir in ½ cup brown sugar (packed), 2 Tbsp corn syrup and pecans. Spread evenly across bottom of pan.
5. Roll dough into rectangle, 15”x9”; spread with softened butter. Mix sugar and cinnamon; sprinkle over rectangle. Roll up along one long edge. Pinch seam to seal well. Stretch roll to make even.
6. Cut roll into 15 slices of equal size. Place in baking pan (five across, three down), spaced evenly. Cover and let rise until doubled, about 30 minutes. Bake 25-30 minutes, and then immediately turn pan upside down on a large tray. Let pan remain a minute so caramel drizzles over rolls.

From the Betty Crocker Cookbook

Pastry Cream III

This is the recipe I used for my mini tartlets. Next time I think I would rather use the Professional Baking recipe, or Ina Garten's recipe. This recipe uses flour and cornstarch to thicken it (unlike the other two recipes, which only use cornstarch). Plus, it became even thicker when I added the chocolate.

Yield: 1.5 cups

Ingredients:
1 1/4 cups milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup granulated white sugar
1/8 cup all-purpose flour
Scant 3 tablespoons cornstarch
3/4 tablespoon liqueur (Cognac, Grand Marnier, Brandy, Kirsch)

Method:

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon.
2. Sift flour and cornstarch together; add to egg mixture, mixing to a smooth paste.  Set aside.
3. Place the milk into a saucepan, along with the seeds from inside the split vanilla bean. Heat on medium heat just until boiling.
4. Remove milk from heat and slowly pour into egg mixture in a thin stream, whisking constantly to prevent curdling.  (If curdling occurs, pour mixture through a strainer.)  Remove vanilla bean and discard.
5. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.  When it boils, whisk constantly for another 30-60 seconds until it becomes very thick and it is hard to stir.
6. Remove from heat and immediately whisk in the liqueur. 
7. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a skin from forming.  Place in refrigerator to cool.
8. Beat before using to get rid of any lumps that may have formed.

Variations:

For light pastry cream:
Add: 1/2 cup heavy cream, softly whipped

Chocolate pastry cream:
Add: 2 ounces of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk  (before you add it to the egg and flour mixture) - Susanne's note: I would wait until the pastry cream is finished, and then add the melted chocolate.

Coffee pastry cream:
Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.

Raspberry pastry cream:
Add: 1/4 cup (or to taste) seedless raspberry puree to pastry cream.

Source: Joy of Baking

Pastry Cream II

I have not made this version of pastry cream yet, but I intend to! Ina Garten is a food icon, known lovingly as the Barefoot Contessa. Her recipes are fantastic. Note that this recipe is similar to the Professional Baking recipe, with the addition of heavy cream and brandy or cognac.

Yield: 2.5 cups (enough for two 10-inch tarts)

Ingredients:
6 extra large egg yolks (at room temperature)
3/4 cup sugar
3 Tbsp cornstarch
2 cups milk
2 Tbsp unsalted butter
1 tsp pure vanilla extract
2 Tbsp heavy cream
1 tsp brandy or cognac

Method:

1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for about 3 minutes, until the mixture is light yellow and falls back into the bowl in a ribbon.On low speed, beat in the cornstarch.
2. Bring the milk to a boil in a large saucepan.
3. With the mixer on low speed, slowly pour the milk into the egg mixture. Pour the entire mixture back into the saucepan.
4. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes. Bring to a boil and cook on low heat 2-3 minutes more. Taste to be sure the cornstarch is cooked. Remove from heat.
5. Mix in butter, vanilla, cream, and cognac (or brandy). Strain into a bowl.
6. Place plastic wrap directly on the custard surface and refrigerate until cold.

From The Barefoot Contessa Cookbook, by Ina Garten

Pastry Cream I

I learned to make this version of pastry cream in my "Introduction to Baking & Pastry" class at the Art Institutes International, MN. It is a great standby for many desserts. Note that this recipe does not use flour as a thickener, only cornstarch. Also note that this version uses vanilla extract, rather than a whole vanilla bean.

Yield: 1+ quart

Ingredients:
1 quart milk
4 oz sugar
4 egg yolks
2 whole eggs
2.5 oz cornstarch
4 oz sugar
2 oz butter
1 Tbsp vanilla extract

Method:

1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
2. With a wire whip (whisk), beat the egg yolks and whole eggs in a stainless steel bowl.
3. Sift the cornstarch and sugar into the eggs. Beat with a whip until perfectly smooth.
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
5. Return the mixture to the heat and bring to a boil, stirring constantly.
6. When the mixture comes to a boil and thickens, remove from heat.
7. Stir in butter and vanilla. Mix until butter is melted and completely blended in.
8. Pour mixture into a very clean hotel pan, or other shallow pan. Dust lightly with sugar and cover with parchment paper to prevent a skin from forming on the surface. Cool as quickly as possible.
9. For fillings and pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth before using.

Chocolate Variation:
For each 12 oz pastry cream, stir in 4 oz melted dark chocolate while pastry cream is still warm.

From Professional Baking (4th Edition), by Wayne Gisslen

Sweet Roll Dough

Ingredients:
8 oz Water, lukewarm
1.5 oz Fresh yeast (or 0.75 oz active dry yeast)
4 oz Butter, margarine, or shortening
4 oz Sugar
0.25 oz Salt
1 oz Nonfat milk solids (nonfat dry milk)
3 oz Eggs (about 2 eggs)
1 lb Bread flour
4 oz Cake flour

Method:

1. Soften the yeast in part of the water in a small bowl.
2. Combine butter, sugar, salt, and dry milk in mixer bowl. Mix until well combined (but do not whip until light).
3. Add eggs gradually to butter mixture. Add water and mix briefly. Add flour and softened yeast. Mix to a smooth dough.
4. Knead the dough in the mixer using a dough hook for 4 minutes at medium speed.
5. Place dough in a lightly oiled bowl or pan; place in a warm place (preferrably 80ºF) and allow to rise for 1 ½ hours.
6. Bring dough to work surface. Cut dough into 3 equal pieces, and roll into loose loaves (do not punch out the air).
7. Place on heavily floured sheet pan, cover with plastic wrap, and refrigerate until ready to use.

Uses for Sweet Dough:

• Cinnamon rolls
• Cinnamon Raisin rolls
• Caramel rolls
• Pecan rolls
• Bear Claws
• Danish Twists or Snails

Donuts

See separate recipe for Donut Glaze.

Ingredients:
1 lb Water
1.5 oz Yeast
3 oz Shortening
4 oz Sugar
0.5 oz Salt
1/2 tsp Mace
1.5 oz Nonfat milk solids
4 oz Eggs
2 lbs 2 oz Bread flour

Method:

1. Combine all ingredients in a mixer bowl. Using the dough hook, knead the dough at medium speed until it is completely developed, about 6-8 minutes.
2. Allow to rise in a warm place (about 80ºF) about 1 ½ hours or until doubled in bulk.
3. Punch down dough.
4. Roll out 1/2" to 3/4" thick and cut into donut shapes (rings, bismarcks, long johns, twists etc.).
5. Heat lard to  375ºF in a large pot.
6. Fry donuts in hot lard, a few at a time. Use wooden chopsticks to check for bottom color to be golden brown, and then flip over to other side. Remove immediately when golden brown on both sides.
7. When donuts are done, lift them out and let excess fat drip off. Place in a single layer on absorbent paper to cool slightly.
8. Glaze donuts while they are still warm, and then allow to cool completely.

Donut Glaze

Ingredients:
0.24 oz Gelatin
1 pint Water
4 oz Corn syrup
0.5 oz Vanilla extract
5 lb Confectioners' sugar

Method:

1. Soften gelatin in the water.
2. Heat the water until gelatin dissolves.
3. Add remaining ingredients and mix until smooth.
4. Dip donuts into warm glaze; re-warm glaze as necessary.

Amish-style Soft Pretzels

Although this dough contains yeast it does not need to rise before baking.

Ingredients
Dough:
10.5 oz Water
0.12 oz Yeast, instant
12 oz Bread flour
4 oz Pastry flour
0.1 oz Salt
0.3 oz Sugar

Soda wash:
8 oz Warm water
1 oz Baking soda

Pretzel salt or coarse salt  - as needed

Method

1. Combine all the ingredients for the dough and mix well to form a dough.
2. Divide into pieces of about 5 oz each.
3. Roll each piece into a rope approximately 30” long, and twist into pretzel shape.
4. Place pretzels on a sheet pan lined with parchment paper.
5. Brush tops with soda wash mixture (see above). Sprinkle with salt.
6. Bake in a 500ºF oven for 8-9 minutes, or until well-browned.

Olive Focaccia

 We made this bread in our second week. My classmate, Anna, suggested adding the optional ingredients and it turned out fantastic! Chef Gary pointed it out during critique time as an example of nice presentation.

Ingredients
14.5 oz Water
0.12 oz Yeast, dry instant
1 lb 8 oz Bread flour
0.25 oz Salt
1 oz Olive oil
8 oz Black Olives, oil-cured, pitted, chopped
Fresh rosemary
Kosher salt
(Optional ingredients: chopped tomatoes, minced garlic, herbs, shredded parmesan)

Method:

1. Combine first five ingredients in mixer bowl fitted with a dough hook; mix at low speed until the dough forms a ball. Add olives.
2. Mix 10 minutes at low to medium-low speed; check hydration and elasticity of dough.
3. Allow to ferment (rise) for 1 ½ hours in a warm place (ideally 80ºF). The dough should double in volume.
4. Punch down the dough.
5. Form dough into flat rounds, ¾” thick, and place on a sheet pan lined with parchment paper.
6. Allow loaves to proof (rise again) until doubled in volume.
7. Top with olive oil. Poke holes partway into dough at regular intervals. Top with fresh rosemary, coarse salt, and other optional ingredients if desired.
8. Bake in a 400ºF oven for 30 minutes.

Raisin Pumpernickel

We made this in week two of Introduction to Baking & Pastry. Our chef instructor said it was the best he had seen and tasted in the last seven quarters of class.

Ingredients:

Sponge:
10 oz pumpernickel flour
0.5 oz yeast, instant
10 oz water             

Dough:
8 oz pumpernickel flour
2 lb clear flour
0.75 oz salt
3 oz molasses
1 lb 4 oz water
8 oz raisins

Method:

1. Mix together sponge ingredients. Allow to ferment for 8-12 hours.
2. Mix together sponge and remaining dough ingredients in mixing machine fitted with dough hook attachment. Knead by machine for 10 minutes on low speed. Add raisins during last minute of kneading.
3. Place dough in lightly oiled bowl and cover with plastic wrap. Allow to ferment in a warm place (preferrably 80F degrees) for one hour.
4. Divide dough into three equal pieces and roll into rounds. Place on sheet pans lined with parchment paper.
5. Proof in a warm place (preferrably 80F degrees) until doubled in bulk. Spritz with water to keep moist during proofing.
6. Bake in 425F degree oven with steam during the first 10 minutes; loaves will take approximately 22-28 minutes. Thump on the bottom, and if you hear a hollow sound they are done.

French Bread (Sponge Method)

We made this in week two of Introduction to Baking & Pastry.

Ingredients:

Sponge:
1 lb bread flour
1 lb water
1 oz yeast, fresh (compressed)
0.5 oz malt syrup

Dough:
2 lb bread flour
13 oz water
0.88 oz salt

Method:

1. Mix together sponge ingredients. Place in a container and cover. Allow to ferment at least 4 hours or overnight at room temperature (preferrably 65F degrees).
2. Mix together sponge with remaining dough ingredients. Knead until dough develops.
3. Place in a lightly greased bowl and cover with plastic wrap; place in a warm spot (preferrably 80F degrees) and allow to ferment for 30 minutes.
4. Form into loaves; place in French bread pans dusted with cornmeal. Allow to proof until doubled in bulk, spritzing frequently with water to keep surface moist.
5. Spritz loaves with water, and make several diagonal slashes on the surface of the loaves at a 45-degree angle.
6. Bake loaves in 425F degree oven; steam oven during the first 10 minutes. Loaves will take approximately 22-28 minutes or until golden brown color.

Steam is very important when making French bread because it helps the crust develop properly.

Egg Bread

We made this in week 2 of Introduction to Baking & Pastry.

Ingredients:
1 lb 5 oz water
0.525 oz yeast, instant
2 lb 10 oz bread flour
0.8 oz salt
4 oz sugar
2 oz nonfat milk solids
2 oz shortening
2 oz butter
4 oz eggs

Egg wash (egg beaten with a little milk)

Method:

1. Mix all ingredients together in a mixer fitted with the dough hook attachment.
2. Knead in the machine for 10 minutes at medium speed.
3. Place in greased bowl and cover with plastic wrap. Ferment 1 1/2 hours in a warm place, preferrably 80F degrees.
4. Punch down.  Form into three equal pieces and bench for 5 minutes. Roll the three pieces into ropes of equal length. Braid together; pinch ends and tuck under.
5. Place on sheet pan lined with parchment paper. Proof in a warm place, preferrably 80F degrees, until approximately doubled in size.
6. Brush loaf with egg wash and bake in 400F degree oven approximately 22-28 minutes. There should be good color on top and bottom; if you thump the bottom of the loaf it should sound hollow.
    

Light Rye Bread

We made this in week 2 of Introduction to Baking & Pastry.

Ingredients:
1 lb 2 oz warm water
0.39 oz yeast, instant
12 oz light rye flour
1 lb 2 oz bread flour or clear flour
0.6 oz salt
0.75 oz shortening
0.75 oz molasses or malt syrup
0.37 oz caraway seeds (optional)
5.1 oz rye starter

Method:

1. Mix all ingredients together in a mixer fitted with the dough hook attachment.
2. Knead in the machine for 5-6 minutes at medium speed.
3. Place in greased bowl and cover with plastic wrap. Ferment 1 1/2 hours in a warm place, preferrably 80F degrees.
4. Punch down.  Form into loaves, 1 lb 2 oz each. Place on sheet pan lined with parchment paper.
5. Proof in a warm place, preferrably 80F degrees, until doubled in size.
6. Bake in 400F degree oven, steaming for the first 10 minutes. Loaves generally take 22-28 minutes. There should be good color on top and bottom, and if you thump the bottom of the loaf it should sound hollow.

Scones

We made these in our first week of Introduction to Baking & Pastry.

Ingredients:
12 oz bread flour
12 oz pastry flour
3 oz sugar
0.25 oz salt
1.5 oz baking powder
9.5 oz shortening      
3.5 oz eggs
10.5 oz milk

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Line a sheet pan with parchment paper.
2. Sift together dry ingredients. Cut in shortening until mixture resembles coarse meal.
3. Mix together eggs and milk, and stir into remaining ingredients. Mix only until combined; do not overmix.
4. Place dough on floured surface and knead lightly by flattening and folding, five or six times.
5. Flatten or roll dough to 1/2"-3/4” thick. Cut into wedges, triangles, or rounds.
6. Place on pan; brush tops with egg wash.
7. Bake 15-20 minutes.
   

Banana Bread

We made this in our first week of Introduction to Baking & Pastry.

Ingredients:
6 oz pastry flour
2.5 oz sugar
0.31 oz baking powder
1/4 tsp baking soda
1/2 tsp salt
1.5 oz walnuts, chopped
2.5 oz eggs
0.5 oz ripe banana pulp, puréed
8 oz oil, melted butter, or shortening

Method:

1. Preheat oven to 375F. Grease three 8-oz loaf pans.
2. Sift together dry ingredients in a bowl.
3. Mix together eggs, banana, and fat in a large bowl.
4. Stir dry ingredients into liquid ingredients just until moistened. Batter will be lumpy. Do not overmix.
5. Pour into loaf pans; they should be 1/2 to 2/3 full. Bake for 35-50 minutes depending on loaf size. Test with a toothpick or knife - it should come out clean when banana bread is done.

Blueberry Muffins

We made these in week one of Introduction to Baking & Pastry.

Ingredients:
10 oz shortening and/or butter, melted
13 oz sugar
0.25 oz salt
1.5 oz nonfat milk solids
6 oz eggs                     
1 lb 4 oz cake flour
1 oz baking powder
0.5 oz vanilla extract
15 oz water

Method:

1. Preheat oven to 400F. Grease muffin tins.
2. Combine first four ingredients in bowl of mixer fitted with paddle attachment. Cream together until light.
3. Add the eggs in two or three stages; cream well after each addition.
4. Sift together flour and baking powder in a bowl.
5. Stir together the liquid ingredients in a separate bowl, until well combined.
6. Add the dry ingredients in four installments, alternating with three installments of the liquid ingredients. (Dry, wet, dry, wet, dry, wet, dry.) Mix each addition just until blended in; scrape down sides of bowl as needed for even mixing.
7. Fill muffin tins 1/2 to 2/3 full. Bake 20-30 minutes.

Be sure to bake muffins immediately, otherwise the baking powder will lose its activation and they will not rise properly.

Plain Muffins

We made these in our first week of Introduction to Baking & Pastry.

Ingredients:
1 lb 4 oz pastry flour
10 oz sugar
1.25 oz baking powder
0.25 oz salt               
6 oz eggs, beaten
14 oz milk
0.5 oz vanilla
8 oz butter or shortening, melted

Method:

1. Preheat oven to 400F. Grease muffin tins.
2. Sift together dry ingredients in a bowl.
3. Combine liquid ingredients in a separate bowl.
4. Pour dry ingredients into liquid ingredients; mix just until moistened. Batter will be lumpy. Do not overmix.
5. Fill muffin tins 1/2 to 2/3 full. Bake for 20-30 minutes.

Be sure to bake the muffins immediately, otherwise the baking powder will lose its activation and they will not rise properly.

Variations: Mix in blueberries or chocolate chips during last step.

Biscuits II

We made these in Introduction to Baking & Pastry, week 2.

Ingredients:
3 oz shortening
2 oz sugar
0.25 oz salt
1 oz nonfat milk solids
1.5 oz eggs
12 oz water               
14 oz bread flour
6 oz cake flour
1 oz baking powder

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Line a sheet pan with parchment paper.
2. Cream together shortening, sugar, salt, and dry milk in mixer using the paddle attachment. Blend to a smooth paste.
3. Add the eggs gradually and blend thoroughly. Add the water and mix until combined.
4. Sift together dry ingredients. Add to liquid mixture and stir just until it is combined into a smooth dough.
5. Place dough on floured surface. Knead lightly by pressing flat and folding over. Repeat five or six times. Roll dough 3/4" thick.
6. Cut into round shapes and place, touching each other, on sheet pan. Brush tops with egg wash.
7. Bake for 15-20 minutes, or until golden brown on top and bottom.

Biscuits must be baked immediately or else the baking powder will lose its activation and they will not rise properly.

Biscuits I

We made these in Introduction to Baking & Pastry, week 1.

Ingredients:
10 oz bread flour
10 oz pastry flour
0.375 oz salt
1 oz sugar
1.25 oz baking powder
7 oz shortening
13 oz milk

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Place a sheet of parchment paper on sheet pan.
2. Mix together flours, salt, sugar and baking powder.
3. Cut in shortening until mixture resembles coarse meal.
4. Mix in milk, just until mixture comes together into a cohesive dough.
5. Place dough on floured surface. Knead lightly by flattening out and folding in half. Do this five or six times. Roll dough 3/4" thick.
6. Cut into rounds and place on sheet pan so biscuits are touching each other. Brush tops with egg wash.
7. Bake for 15-20 minutes, or until golden brown on top and bottom.

Biscuits must be baked immediately or else the baking powder will lose its activation and they will not rise properly.

Tangy Sweet-and-Sour Barbecued Pork Ribs

Yield: 4-6 servings

Ingredients:
2 pounds baby back pork ribs
Water (about a half gallon)
Milk (about a half gallon)
Black peppercorns
Cinnamon sticks
Star anise
Cloves
Cardamom seeds
Kosher salt
Freshly ground pepper

Pineapple glaze:
2 tablespoons butter
1 can pineapple rings, chopped
1 cup low-sodium soy sauce
1/2 cup rum
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup seasoned rice vinegar
1/4 cup rice wine vinegar
1/3 cup brown sugar
1 fresh red chile or fresh Anaheim chile, sliced thin
2 garlic cloves, smashed
1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife
Liquid Smoke (optional, to taste)

Method:

1. Place ribs in a large pot and cover with a mixture of half water and half milk - enough to cover the ribs; add spices.  Bring to a boil and reduce to a simmer.  Cook for 1 1/2 hours, or until meat is very tender. Remove ribs and discard the cooking liquid.  Allow ribs to cool, and then wrap in foil or plastic wrap and refrigerate until ready to use. (Step 1 may be done a day ahead.)
2. To prepare the pineapple glaze: In a saucepan over medium heat melt the butter and add the pineapple chunks; cook for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, brown sugar, chile, garlic, and ginger. Bring to a slow simmer and cook, stirring, until thickened, 20 to 30 minutes. Pull out the ginger pieces. Pour the glaze into a blender and puree until smooth.  Adjust seasonings. (The sauce may be prepared in advance.)
3. When ready to eat, pre-heat grill to medium. Brush grill grate with a wire brush; using tongs, brush grill grate with a paper towel dipped in a little vegetable oil.
4. Season ribs with kosher salt and freshly ground pepper. Baste them with some of the glaze.
5. Grill ribs for 10-15 minutes per side, basting occassionally.  The ribs should be heated through and the glaze should form a crust on the ribs.
   
6. Remove ribs from grill and separate the ribs with a cleaver or sharp knife.  Pile them on a serving platter with the remaining sauce.

Blue Corn Muffins

Yield: 1 Dozen Muffins

Ingredients:
3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
fresh or dried corn husks

Method:

1. Preheat the oven to 375 degrees F.
2. Grease the muffin tins.
3. Cream together the butter and sugar with an electric mixer or food processor.
4. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition.
5. Sift together the flour, cornmeal, baking powder, and salt.
6. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
7. Line each muffin tin with 3 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins.
8. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Pan-roasted Chicken with Fingerling Potatoes and Herb Jus

Yield: 4 servings

Ingredients:
1 chicken - free range, if available
1 small onion, chopped
4 oz. celery, chopped
1 carrot, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
4 garlic cloves
4 qt. chicken stock, cold
2 lb. fingerling potatoes
3 fl. oz. olive oil
salt and pepper, to taste
1 tsp. fresh rosemary, chopped
2 tsp. fresh herbs, assorted, chopped
1/2 oz. butter

Method:

1. Pre-heat oven to 400 degrees.
2. Cut the chicken into two skin-on airline breasts (with the bone in) and two skin-on boneless leg and thigh portions, reserving the carcass and bones.
3. Roast the chicken bones at 400 degrees until brown.  Put the bones in a saucepot with the onion, celery, carrot, rosemary, thyme, and garlic.  Cover with cold stock.  Bring to a boil and reduce by two-thirds or until the flavor becomes strong and the stock begins to thicken.
4. Toss the potatoes in 1 fluid ounce olive oil with salt, pepper, and rosemary.  Roast at 400 degrees until done, approximately 15 minutes.
5. Heat a large oven-safe sauté pan over high heat and add the remaining olive oil.  Season the chicken with salt and pepper.  Place the chicken in the pan, skin side down, and cook without turning until the skin is crisp.  Transfer the pan to a 400 degree oven and roast until the chicken is done, approximately 7 minutes.
6. Add the chopped herbs to the reduced stock and swirl in the butter.  Serve one piece of chicken accompanied by fingerling potatoes.  Spoon the sauce around the chicken.
   

From On Cooking: a textbook of culinary fundamentals

Baked Beans

Yield: 1 1/2 quarts

Ingredients:
1 lb. Great Northern beans, soaked overnight
4 oz. onion, small dice
1 oz. anaheim chile, small dice
3 oz. molasses
3 oz. brown sugar
8 oz. ketchup
2 tbsp. prepared mustard
1 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
Tabasco sauce, to taste
salt and pepper, to taste

Method:

1. Simmer the beans in water until almost tender, approximately 45 minutes.  Drain well. 
2. Pre-heat oven to 350 degrees.
3. Combine the remaining ingredients, blending well.
4. Add the sauce to the beans, tossing to coat thoroughly.  Adjust the seasonings.
5. Place in a 2-quart baking dish.  Cover and bake until the beans are completely tender, approximately 30 to 40 minutes.

Variation: For Boston Baked Beans, omit the chile and Tabasco sauce.  Arrange 12 slices of bacon over the beans before baking.

From On Cooking: a textbook of culinary fundamentals

Arizona Baked Corn

Yield: 8 servings

Ingredients:
1 pt. onions, minced
2 tbsp. vegetable oil
2 tbsp. celery, minced
5 tbsp. chilli powder
5 tsp. canned chipotle peppers, seeded and minced
6 fl. oz. canned tomato sauce
8 fl. oz. chicken stock, hot
3 lb. fresh corn kernels
3/4 tsp. salt
4 oz. Monterey Jack cheese, grated

Method:

1. Pre-heat oven to 350 degrees.
2. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
3. Stir in the chilli powder, chipotle peppers, tomato sauce, stock, corn and salt.
4. Pour the mixture into a buttered 2" deep pan. 
5. Cover and bake for 1 hour 15 minutes.
6. Uncover, spread the cheese over the top, and return to the oven until the cheese is melted and begins to brown.
7. Cut into squares and serve.

From On Cooking: a textbook of culinary fundamentals

Pan-fried Chicken with Pan Gravy

The pan-fried chicken is pictured with Arizona Baked Corn and Baked Beans.
Yield: 8 servings, 2 pieces each

Ingredients:
2 frying chickens (2 1/2 to 2 lbs each), cut into 8 pieces
salt and pepper, to taste
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano
1 tsp. dried basil
9 1/2 oz. flour - seasoned
8 fl. oz. buttermilk
oil, as needed for frying
4 oz. onion, small dice
1 1/2 pt. half-and-half or chicken stock

Method:

1. Season the chicken with salt and pepper.
2. Add the herbs and spices to 8 oz. of the flour.
3. Dip the chicken in the buttermilk.
4. Dredge the chicken in the seasoned flour.
5. Pan-fry the chicken in oil until done, approximately 40 minutes, turning so that it cooks evenly.  Reduce the heat as necessary to prevent the chicken from becoming too dark.  (Or remove the chicken when well-browned, drain, and finish cooking in the oven.)
6. To make the pan gravy, pour off all but 3 tablespoons oil from the pan, carefully reserving the fond in the pan (browned bits left from the chicken).
7. Add the diced onion and sauté until translucent.
8. Add 1 1/2 ounces flour and cook to make a blond roux.
9. Whisk in the liquid and simmer approximately 15 minutes.
10. Strain through cheesecloth and adjust the seasonings.
11. Serve 2 pieces of chicken per person with pan gravy.

From On Cooking: a textbook of culinary fundamentals

Potato Gnocchi

Yield: 5 pounds

Ingredients:
4 lb. potatoes, mealy, peeled
1 egg, beaten
3 egg yolks, beaten
1 tsp. salt
½ tsp.    pepper
2 fl. oz. clarified butter
nutmeg, ground, to taste
1 lb. flour
whole butter (as needed)
2 oz. parmesan, grated
3 oz. fontina, sliced

Method:

1. Pre-heat oven to 300 degrees. 
2. Cut the potatoes into uniform-sized pieces.  Simmer the potatoes in salted water until tender.  Drain the potatoes well and spread on a sheet pan.  Place the pan in a 300 degree oven for 5 minutes to dry them well.  Remove the potatoes from the oven and immediately pass them through a ricer or food mill into a stainless steel bowl.
3. Add the beaten egg and egg yolks, salt, pepper, clarified butter and nutmeg and mix until incorporated.  Add half the flour to the bowl and mix well.
4. Spread a portion of the remaining flour on a work surface.  Place the dough on the work surface and knead additional flour into the dough until it is firm and workable. 
5. Divide the dough into 8 equal pieces.  Roll each piece into a cylinder approximately 2 feet long.  With a dough knife, rubber spatula, or the blunt side of a knife, cut the dough into 1/4- to 1/2-ounce pieces.
6. Round each piece into a ball.  Flour the tines of a dinner fork.  Using your thumb, draw each gnocchi ball down the tines of the fork while at the same time making an indentation in the gnocchi with your thumb.  Repeat until all the dough is formed.
7. Place the gnocchi on a floured sheet pan.  Cover and refrigerate (or freeze for later use).
8. Bring a large pot of salted water to boil.  Cook the gnocchi in the water for 2 to 3 minutes.  A few seconds after they begin to float remove them with a spider or slotted spoon and drain well.
9. Sauté the gnocchi in butter, in small batches, browning them slightly.  Place in serving dishes and top with grated Parmesan and Fontina slices.  Place under the broiler for 1 to 2 minutes to melt the cheese.  Serve immediately.

Variation: As an alternative to melting cheese on top, gnocchi may be sauteed and served with traditional pasta sauces - such as tomato sauce, pesto sauce, or any number of cream sauces.

From On Cooking: a textbook of culinary fundamentals

Stir-fried Asparagus with Shiitake Mushrooms

Yield: 4 servings

Ingredients:
1 lb. asparagus
6 oz. shiitake mushrooms
1 tbsp. vegetable oil
1 tbsp. sesame oil
2 tsp. garlic, chopped
4 fl. oz. oyster sauce
crushed red chiles, optional, to taste

Method:

1. Wash the asparagus, trim the ends and slice on the bias into 1- to 2-inch pieces.
2. Wash the mushrooms, trim off the stems and slice the caps into 1/2-inch thick slices.
3. Heat the oils in a wok or saute pan.
4. Add the garlic and stir-fry for a few seconds.
5. Add the asparagus and mushrooms and stir-fry for 1 minute.
6. Add the oyster sauce and crushed red chiles and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.

From On Cooking: a textbook of culinary fundamentals

Spaetzle

Yield: 15 servings

Ingredients:
6 eggs
1 pt. water
1 1/2 lb. flour
1 tsp. salt
1/4 tsp. nutmeg
4 oz. butter
salt and white pepper, to taste
fresh parsley, chopped, for garnish

Method:

1. Whisk the eggs to blend.  Add the water, flour, salt and nutmeg.  Mix by hand until well blended; the batter should be a smooth, gooey paste.  If too thin, add more flour.  Cover and refrigerate the batter for at least 30 minutes.
2. Place the batter in a spaetzle maker, perforated pan, or collander suspended over a large pot of boiling water.  Press the batter through the holes in the collander using a plastic bowl scraper or rubber spatula.  The batter should drop into the boiling water and form small dumplings.  (Note: if it turns into the consistency of porridge, add more flour to thicken the batter.)
3. Stir the spaetzle to prevent it from sticking to the bottom of the pan.  Lower the temperature to a simmer.
4. Cook the dumplings in the simmering water until they float to the surface, approximately 3 to 4 minutes.  Remove them with a skimmer and shock them in a bowl of ice water to stop the cooking process.
5. Sauté the dumplings in butter to heat through.  Season with salt and white pepper; garnish with chopped parsley.

From On Cooking: a textbook of culinary fundamentals

Chicken Sautée with Onions, Garlic and Basil

This dish is pictured with Spaetzle - little boiled dumplings from Austria, Germany and Switzerland.

Yield: 6 servings

Ingredients:
3 whole chicken breasts, boneless, skinless (8 oz. each)
salt and pepper, to taste
flour (as needed for dredging)
1 fl. oz. clarified butter
2 oz. onion, small dice
6 garlic cloves, chopped
4 fl. oz. dry white wine
1 tbsp. lemon juice
6 oz. tomato concassée (peeled, gutted, diced)
4 fl. oz. chicken stock
6 fresh basil leaves, chiffonade

Method:

1. Split the chicken breasts and remove the cartilage connecting the two halves.
2. Season the chicken with salt and pepper; dredge in flour.
3. Heat clarified butter in a sauté pan.
4. Sauté the breasts in the butter, browning them and cooking until nearly done.  Remove from pan and hold on a warm plate tented with foil.
5. Add the onion and garlic to the remaining fond and butter in the sauté pan; sauté until the onions are translucent.
6. Deglaze the pan with the wine and lemon juice.
7. Add the tomato concassée and stock.  Sauté to combine the flavors; reduce the sauce to the desired consistency.
8. Add the basil to the sauce and return the chicken breasts to the pan for reheating.  Adjust the seasonings and serve one half breast per person with sauce.

From On Cooking: a textbook of culinary fundamentals

Maple Glazed Carrots

Yield: 8 servings

Ingredients:
2 lb. carrots
2 oz. butter
salt and pepper, to taste
2 fl. oz. maple syrup
1 tbsp. fresh parsley, chopped

Method:

1. Peel the carrots and cut into uniform, bite-sized pieces.
2. Parboil the carrots in salted water, and then shock in ice water.  They should still be firm.
3. Sauté the carrots in the butter until nearly tender.
4. Season with salt and pepper, and add the maple syrup.  Cook briefly, tossing the carrots so that they are coated with the maple syrup.  Garnish with the parsley.

From On Cooking: a textbook of culinary fundamentals

Parsnip Puree

Yield: 2 quarts

Ingredients:
4 lb. parsnips
1 lb. 8 oz. russet potatoes
8 fl. oz. heavy cream, hot
4 oz. butter, melted
salt and white pepper, to taste

Method:

1. Bring two pots of salted water to boil.
2. Peel the parsnips and potatoes and cut into large pieces of approximately the same size.
3. Boil the parsnips and potatoes separately in salted water, until tender.
4. Drain the vegetables well.  Puree them together through a food mill or ricer.
5. Add the cream and butter, mixing to combine.  Adjust the consistency by adding cream if needed.  Season the mixture with salt and white pepper.  Serve hot.

Variations: If you do not like the taste of the parsnips they may be substituted with turnips or roasted winter squash.

From On Cooking: a textbook of culinary fundamentals

Brussels Sprouts in Pecan Butter

Yield: 6 servings

Ingredients:
1 lb. Brussels sprouts
2 oz. butter
4 oz. chopped pecans
salt and pepper, to taste

Method:

1. Trim the stems of the Brussels sprouts, and them score an "x" in the base of each sprout with a knife.  This will promote even cooking.
2. Simmer the sprouts in salted water until tender, approximately 10 minutes.
3. Drain and hold the sprouts in a warm place.
4. Heat the butter in a saute pan until lightly browned.  Add the pecans and toss to brown them.
5. Add the Brussels sprouts and toss to reheat and blend flavors.  Adjust the seasonings and serve immediately.

From On Cooking: a textbook of culinary fundamentals

Baked Butternut Squash

Yield: 4 servings

Ingredients:
1 lb. butternut squash, peeled, cut into medium dice
clarified butter or vegetable oil, as needed
salt and pepper, to taste
1/4 tsp. cinnamon
1/8 tsp. ground cardamom seed
2 tbsp. brown sugar
2 tbsp. lemon juice
2 oz. butter, melted

Method:

1. Pre-heat oven to 350 degrees.
2. Butter or oil a baking pan.  Add diced squash to pan and season with salt, pepper, cinnamon, cardamom, and brown sugar.
3. Drizzle the lemon juice and melted butter over the top of the squash.
4. Bake, uncovered, approximately 50 minutes or until tender.

From On Cooking: a textbook of culinary fundamentals

Mashed Potatoes

Yield:  4 pounds

Ingredients:
5 lb. baking potatoes
1 tbsp. plus 2 tsp. salt, divided
4 oz. butter, melted
8 fl. oz. milk, hot
1/4 tsp. white pepper

Method:

1. Wash and peel the potatoes.  Cut each potato into four to six uniform-sized pieces.
2. Place the potatoes in a pot, cover them with water, and add 1 tablespoon salt.  Bring to a boil, reduce to a simmer and cook until the potatoes are tender.  Do not overcook.
3. Drain potatoes in a colander; make sure they are very dry.  Transfer them to the bowl of an electric mixer.  Using the whip attachment, whip the potatoes for 30 to 45 seconds.  Scrape the sides and bottom of the bowl and whip for another 15 seconds or until the potatoes are smooth and free of lumps.  The potatoes must be smooth before adding any liquids or they will remain lumpy.
4. Add the butter, milk and seasonings.  Whip on low speed to incorporate all of the ingredients.  Scrape the sides and bottom of the bowl and whip again for several seconds.  Adjust consistency and seasonings, if needed.

From On Cooking: a textbook of culinary fundamentals

Broccoli Almondine

Yield: 12 servings

Ingredients:
2 lb. fresh broccoli
salt and pepper, to taste
2 oz. whole butter
1 oz. almonds, sliced
1 garlic clove, minced
2 fl. oz. lemon juice

Method:

1. Cut the broccoli into uniform spears.  Rinse and sprinkle lightly with salt and pepper.
2. Place the broccoli in a single layer in a vegetable steamer and place in a pot with a little simmering water.  Steam until tender but slightly crisp.
3. Melt the butter in a sauté pan.  Add the almonds and garlic and cook until the nuts are lightly browned.
4. To serve, arrange the broccoli on plates and sprinkle with the lemon juice.  Drizzle the almonds and butter over the broccoli and serve immediately.

From On Cooking: a textbook of culinary fundamentals

Irish Lamb Stew

Yield: 12 servings

Ingredients:
4 lb. lamb shoulder, 1 ½ inch cubes
3 pt. white stock (beef, veal or chicken)
1 sachet d’epices (1 bay leaf, ½ tsp dried thyme, ½ tsp peppercorns, 10 parsley stems, 4 garlic cloves, crushed)
1 lb. onions, sliced
8 oz. leeks, sliced
1 lb. 8 oz. potatoes, peeled, large dice
salt and white pepper, to taste
20 carrots, tournée or bâtonette
20 turnips, tournée or bâtonette
20 potatoes, tournée or bâtonette
20 pearl onions, peeled
1 tbsp. fresh parsley, chopped

Method:

1. Combine the lamb, stock, sachet, onions, leeks and diced potatoes.  Season with salt and white pepper.  Bring to a simmer and skim the surface.  Simmer the stew on the stove top or cover and cook in the oven at 350 degrees until the lamb is tender, approximately 1 hour.
2. Degrease the stew by skimming the fat off the surface.  Discard the sachet d’epices.
3. Remove the pieces of diced potato and purée them in a food mill or ricer.  Use the potato purée to thicken the stew to the desired consistency.
4. Simmer the stew for 10 minutes to blend the flavors.  Adjust seasonings.
5. Cook the tournée or bâtonette vegetables, potatoes and pearl onions separately since they will all cook at different rates.  Reserve when cooked.
6. To serve, ladle a portion of stew into each bowl and add the cooked tournée or bâtonette vegetables, potatoes and pearl onions to each bowl.  Garnish each portion with chopped parsely.

tournée = a football shape with 7 equal sides and blunt ends, 2” long and 1” diameter
bâtonette = a stick shape measuring ¼” x ¼” x 2”

From On Cooking: a textbook of culinary fundamentals

Beef Bourguignonne

This Beef Bourguignonne is shown served with Broccoli Almondine and Mashed Potatoes.

Yield: 10 servings

Ingredients:

Marinade:
3 garlic cloves, crushed
3 onions, sliced
2 carrots, sliced
10 parsley stems
10 peppercorns, crushed
salt, to taste
26 fl. oz. dry red wine, preferably Burgundy
1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 1 carrot stick 4” long, 1 split piece of leek 4” long; wrap the leek around the other ingredients and tie with butcher’s twine)

4 lb. beef chuck, cubed for stew
2 fl. oz. vegetable oil
2 tbsp.    flour
1 tbsp. tomato paste
4 tomatoes, quartered
1 pt. brown stock (i.e. beef)
1 lb. mushrooms, quartered
1 ½ oz. unsalted butter
30 pearl onions, boiled and peeled
salt and pepper, to taste

Method:

1. Combine the marinade ingredients; marinate the meat for several hours in the refrigerator.
2. Remove the meat and drain, reserving the marinade.  Pre-heat oven to 350 degrees.
3. Dry the meat and sauté it in the oil until well browned.  (Do this in several batches, if necessary.)
4. Return all the meat to the pot.  Sprinkle with flour and cook to make a blond roux.
5. Stir in the tomato paste and cook for 5 minutes.
6. Add the reserved marinade, tomatoes and stock.  Cook in a 350 degree oven until the meat is tender, approximately 2 ½ hours.
7. Remove the meat from the sauce.  Strain the sauce through a china cap, pressing to extract all the liquid.  Discard the solids.  Return the liquid and the beef to the pot.
8. Sauté the mushrooms in the butter and add them to the meat and sauce.  Add the pearl onions and adjust the seasonings.  Simmer for 10 minutes to blend the flavors.

From On Cooking: a textbook of culinary fundamentals

Aunt Ruthie's Pot Roast

I have no idea who 'Aunt Ruthie' is, but we made this pot roast in class and it was tasty!  This one is shown with Brussels Sprouts in Pecan Butter and Baked Butternut Squash.

Yield: 12 servings

Ingredients:
3 fl. oz. Vegetable oil
6 lb. Beef brisket
3 lb. Onions, thinly sliced
2 tbsp. Garlic, minced
1 qt. Brown veal stock
1 pt. Tomato sauce
4 oz. Brown sugar
1 tsp. Paprika
2 tsp. Dry mustard
8 fl. oz. Lemon juice
8 oz. Ketchup
8 fl. oz. Red wine vinegar
2 fl. oz. Worcestershire sauce
Salt and pepper, to taste

Method:

1. Heat the oil in a large skillet. Season the brisket with salt and pepper.  Add brisket to skillet and brown thoroughly.  Remove the brisket and reserve.
2. Add the onions to the pan and sauté; add the garlic and continue to sauté.
3. Add the stock and tomato sauce to the pan.
4. Return the brisket to the pan, cover tightly and bring to a boil.  Braise at 325 degrees for 1 ½ hours, basting or turning the brisket often.
5. Combine the remaining ingredients and add to the pan.
6. Continue cooking and basting until the brisket is tender, approximately 1 hour.  Add additional stock or water as needed during braising.
7. Remove the brisket, degrease the sauce and adjust its consistency and seasonings.  (Do not strain the sauce.)
8. Slice the brisket against the grain, ¼-inch thick, and serve with the sauce.

From On Cooking: a textbook of culinary fundamentals

Scalloped Potatoes

Note: You will need to prepare a bechamel sauce prior to making the rest of this recipe.

Yield: 1 pan, 9"x12" (about 10-12 servings)

Ingredients:
2 ½ lb. potatoes, mealy russet
18 fl. oz. béchamel sauce
salt and white pepper, to taste
nutmeg, to taste
butter, as needed

Method:

1. Peel the potatoes and hold them in water to prevent browning.  Pour the bechamel sauce into a stainless steel bowl.  Slice the potatoes thinly (a mandoline works well for this) directly into the sauce.  Stir occassionally so that the sauce coats the potatoes.
2. Season as desired with the salt, white pepper and nutmeg.
3. Layer the potatoes and sauce in a buttered 9"x12" pan.  Pour any remaining sauce over the top of the potatoes.
4. Bake covered at 350 degrees for approximately 30 minutes.  Uncover and bake until the potatoes are cooked and brown on top, approximately 20 to 30 minutes longer.  Remove from oven and let sit 5 minutes before cutting.

From On Cooking: a textbook of culinary fundamentals

Bechamel Sauce

Yield: 1 gallon

Ingredients:
1/2 white onion
2 cloves, whole
1 bay leaf
1 gal. milk
8 oz. flour
8 fl. oz. clarified butter
salt and white pepper, to taste
nutmeg, to taste

Method:

1. Melt the butter in a pot and add the flour to form a roux.  Cook until frothy but not brown.  Cool.
2. Pin the bay leaf to the onion half using the two cloves.  Add this to the milk in a heavy saucepan and simmer for 20 minutes.
3. Remove the onion from the milk.  Gradually add the hot milk to the roux, whisking constantly to prevent lumps.  Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes, stirring frequently.
5. Strain the sauce and hold warm until ready to use.

From On Cooking: a textbook of culinary fundamentals

Classic Rice Pilaf

Yield:  6 servings

Ingredients:
½ fl. oz. clarified butter
½ fl. oz. olive oil
1 ½ oz. onion, fine dice
1 ea. bay leaf
8 oz. long-grain rice
1 pt. chicken stock, boiling
TT salt

Method:

1. Pre-heat oven to 350 degrees.
2. Heat the butter and oil in a heavy sautoir or saucepot (oven safe).
3. Add the onion and bay leaf and sweat until the onion is tender, but not brown.
4. Add the rice and stir to coat it completely with the hot fat.  Do not allow the rice to brown.
5. Pour in the boiling stock and season with salt.
6. Cover the pot tightly and bake in a 350 degree oven approximately 18-20 minutes.  The liquid should be absorbed and the rice should be fluffy and tender.
7. Fluff rice with a fork, remove bay leaf, and serve.

Notes:  For a more elegant presentation, press the rice pilaf into a cup or timbale mould and invert onto plate.

From On Cooking: a textbook of culinary fundamentals

Classic Omelet

Yield: 1 serving

Ingredients:
2 eggs
salt and pepper, to taste
clarified butter or vegetable oil

Method:

1. Heat a non-stick omelet pan over moderately high heat and add the clarified butter or oil.
2. Whisk the eggs together in a small bowl.  Season with salt and pepper if desired.
3. Pour the eggs into the pan and stir until they begin to set, approximately 10 seconds.
4. Pull cooked egg from the sides of the pan toward the center, allowing raw egg to run underneath.  Continue doing so for 20 to 30 seconds.
5. When cooked as desired, flip one-third of the omelet toward the center with a spatula.  Roll the omelet onto the serving plate so that it lands with the seam underneath.

Notes:  An omelet may be filled with a variety of ingredients such as sauteed mushrooms, cheese, meat, vegetables, herbs, etc.

Risotto Milanese

This is a classic Northern Italian dish, often served with Osso Buco (veal shank).  The rice should NOT be rinsed beforehand, otherwise it will not achieve its characteristic creamy texture.  Be sure to add the stock to the rice slowly, about 4 ounces at a time, waiting until it is absorbed before adding more.

Yield: 12 (4 oz.) Servings

Ingredients:
1 ¼ qt. chicken stock
¼ tsp. saffron threads
1 fl. oz. water, hot
2 oz. butter, divided
2 ½ oz. onions, minced
12 oz. arborio rice
4 fl. oz. dry white wine
2 oz. parmesan, grated

Method:

1. Bring the stock to a simmer.  Soak the saffron threads in 1 fluid ounce hot water.
2. Heat 1 ½ oz. of the butter in a large, heavy saucepan.  Add the onion and sweat until translucent; do not brown.
3. Add the rice to the onion and butter.  Stir well to coat the grains with butter, but do not allow the rice to brown.  Add the wine and stir until it is completely absorbed.
4. Add the saffron and its soaking liquid.  Add the simmering stock, 4 fluid ounces at a time, stirring frequently.  Wait until the stock is absorbed before adding the next 4 fluid ounce portion.
5. After approximately 18 to 20 minutes, all the stock should be incorporated and the rice should be tender (but still al dente).  Remove from heat and stir in the remaining 1/2 ounce of butter and the grated Parmesan.  Serve immediately.

From On Cooking: a textbook of culinary fundamentals

Lyonnaise Potatoes

Yield: 8 servings

Ingredients:
2 lbs. potatoes
8 oz. onions, thinly sliced
4 fluid ounces clarified butter
salt and pepper to taste

Method:

1. Partially cook the potatoes by baking, boiling or steaming.  Allow them to cool.
2. Peel the potatoes and cut into 1/4-inch slices.
3. Saute the onions in 2 oz. butter until tender, but not brown.  Remove from pan with a slotted spoon and set aside.
4. Add the remaining 2 oz. butter to the pan.  Add the potatoes and saute, tossing as needed, until well browned on all sides.
5. Return the onions to the pan and saute to combine the flavors.  Season to taste with salt and pepper.

 

From On Cooking: a textbook of culinary fundamentals