Food For Thought

May 18, 2011

Soufflé Au Fromage (Cheese Soufflé)

Filed under: Baking Tips, National Food Day, Writing — Tags: , , — Theresa H Hall @ 12:01 am

Cheese Soufflé is exciting to eat and it is not hard to make, but it does have a mind of its own. I wrote an in-depth article February 2010 and it has lots of points and tips to have your recipe bake perfectly. May 18th is National Cheese Soufflé Day, and even if you try making one and it doesn’t come out right, join the crowd. Most of the time they do turn out perfectly and taste marvelous! Impress your friends at weekend brunch with a stunning French classic.

Soufflé Au Fromage

Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with either flour or fine bread crumbs. Chill before using. The nutmeg is bitter against the sweet of the cheese…a perfect compliment.

Ingredients

(Beshamal)

1 1/2 oz butter (moderate heat)

1 1/2 oz flour

1 cup hot milk

dashes of seasonings: salt, pepper, nutmeg, mustard

~~~~~~~~~~

4 egg yolks

7 egg whites

3 oz grated Gruyère cheese

~~~~~~~~~

Instructions

1) Heat the milk; (the thickening agent is the roux)

2) Heat the butter and the flour, stirring constantly, until you have achieved a blond roux

3) Add the milk to the rue and blend together, pour into a bowl and set aside to cool

4) Enrich the mixture with the egg yolks but be careful not to cook them

5) Add seasonings and stir

6) Whip egg whites in mixer on highest speed about half way, or until softest peaks form

7) Add cheese to the egg and flour base

8) Fold in egg whites, light to heavy ingredients, and then heavy to light

9) Pan (pour) batter into the mold

10) Bake 375º to 400º 25 to 30 minutes  WHILE BAKING NEVER OPEN THE OVEN DOOR!

11) The soufflé will appear brown and cake-like on the top; if you tap the side there should be just the slightest jiggle

12) Serve immediately, using two large spoons open the souffle in the middle at the top

13) Spoon from the side onto the serving dish and spoon out some sauce, a good soufflé sauces itself.

April 22, 2011

Paska Easter Bread

Filed under: Baking Tips, Religious Holidays, Retro Recipes, Writing — Theresa H Hall @ 11:11 pm

What better way to break a forty-six-day Lenten fast than by baking rich flavorful bread! A traditional bread with origins from Eastern Europe and also baked in the UK, Canada and the US, is Easter Paska Bread. The use of yeast is evident, most of the waiting time is for three rises and the baking. You still have time to buy any of the ingredients you do not have on hand. It is pretty easy and the taste will be enjoyed by all who partake. Here’s the recipe:

Entire time is about 6+ hours and yields three loaves

Prep time: 15 minutes Rise time 4 to 5 hours Bake time about 40 minutes or so

2 packages active dry yeast
1/2 cup water heated to 110º
1/2 cup sugar
3 cups milk scalded then allowed to cool to 110º (*half-and-half may be substituted)
4 cups AP flour
6 eggs lightly beaten
1/2 cup sugar
1 cup butter softened
1/4 tsp salt
1/4 tsp lemon zest
12 cups AP flour
1 large egg
1 Tbsp water
2 Tbsp butter  melted

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1) Add the yeast to the 110º water in a large bowl and allow the mixture to proof until slightly frothy

2) Dissolve 1/2 cup of sugar in the slightly-scalded milk, and let it cool down to 110º

3) Add the milk mixture to the yeast mixture, along with 4 cups of flour, and mix well with a wooden spoon

4) Cover and let sit in a dark and warm place, until the mixture is bubbly and doubled in size (about two hours)

5) Stir in the beaten eggs, 1/2 cup of sugar, butter, salt, and lemon peel, then stir well to blend

6) Begin adding the remaining flour a cup at a time to form a very soft dough

7) Knead the dough on a floured board until soft and elastic (about ten minutes)

8) Place the dough in a greased bowl, turning to coat both sides, and allow to rise in a warm place, until doubled (about two hours)

9) Punch dough down and allow to rise again (about thirty minutes)

10) Divide dough into three parts, shaping each into slightly rounded loaves, then place into greased baking pans

11) Let rise until doubled (about 45 minutes to 1 hour)

12) Bake at 350º F for 45 to 50 minutes, or until done

13) Remove from oven, and immediately brush the tops with melted butter for a soft crust

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Glaze:

Beat egg with water and brush onto loaves

Paska Easter Bread cdkitchen recipe 74450 (modified)

April 8, 2011

Cherry Blossoms In April

Filed under: Baking Tips, Retro Recipes, Writing — Tags: , , — Theresa H Hall @ 4:31 pm

Cherry Blossoms are the talk of the town and not just in our nation’s capital. Cherry trees are growing all across the world and many cherry blossom festivals are organized in major cities. These resplendent blossoms are the official start of spring and warmth and young lovers holding hands, while walking beneath the boughs of perfection.

The sweet scent of their fragrance gently fills the air and as you can see here, they line the tidal basin near the Washington Monument. They were planted here after WWII, in the hopes that the US and Japan would never again war with each other. They are a sign of our established peace. They not only expand outward and upward, they bring millions of sightseers, both local and from far away, to enjoy their beauty. The photo just to the left was taken at the Imperial Palace in Kyoto, Japan.

This weekend is The National Cherry Blossom Festival is held, and even if government does shut down, we have been assured the parade will go on as planned. Many states and territories choose princesses to representative them,  and restaurants and vendors will present literally tons of delicious foods to feed the spectators. It is sure to please.

They come in different shades of red and pink. The west coast blossoms are a deeper hue. The most exciting part about cherry trees is that they produce edible fruits that the world loves to eat. Cherries stem from the blossoms and grow into a fleshy fruit with a stone inside. Other similar varieties of fruits with stones and pits include plums, apricots and peaches. Cherries are fun to pick because they are petite and plentiful.

Children can help during harvesting time and many cherries disappear into the mouths of babes, because they are irresistible, juicy, sweet and delicious.

Cherries become jams, preserves, toppings on whipped cream and slices of cheesecake. Cherries are versatile, much in demand and are included in pies, cakes, pastries, muffins, cobblers and tartlets. This fruit is also included in salads. They are perfect in a bowl all by themselves. Cherries are magnificent!

Here is a sweet recipe for you to try this weekend. You, too, can have a Cherry Blossom Festival right in your kitchen.

Pie Crust:

* Use your favorite recipe for double crusts

Filling:

2 Lbs Bing cherries (remove the stones and cut in half)

½ cup sugar

2 Tbsp cornstarch

2 Tbsp freshly squeezed lemon juice

Egg Wash:

1 large egg yolk (beaten w/water)

1 Tbsp water

Sprinkling on Top:

1Tbsp Turbinado or Raw Sugar

Instructions:

Preheat oven to 400º

1) Roll out dough 14” (twice) for both crusts. Place one into a 9” pie plate.

2) Pour filling into the uncooked pie shell.

3) Cover with top crust. You may want to cut into strips and weave a lattice. Pinch and flute the edges of dough.

4) Brush egg wash on the top crust and sprinkle sugar on top.

5) Place pie onto a cookie sheet covered with foil, to catch any spills during cooking.

6) Bake 60 to 70 minutes. After about 40 minutes, tent with foil so the edges do not overcook.

7) As soon as the filling is bubbling rapidly all over, remove and place onto a wire rack.

8) Allow to cool down completely before cutting, perhaps three to four hours.

April 3, 2011

April Bakers

Filed under: Baking Tips, Trivia, Writing — Tags: , , , , — Theresa H Hall @ 7:54 pm

I read that the first Monday of April marks the start of National Bake Week. Baking is the most traditional and fundamental way of preparing food. It may be achieved by using open coals, a wood-burning fire, a campfire, a pizza oven, a deck oven, a carousel oven, a spit, a pit, a double-decker oven, earthen rocks built up to enclose a fire, a fireplace, a dutch-oven, a crock-pot and inside aluminum foil. Baking is done by intensely hot and dry heat over a prolonged time.

Down through the centuries, men and women have chosen a variety of ingredients and given them a new spin, just by baking them. It is one of the best ways to cook and add flavor to a dish or a meal. Because most of the time wet and dry ingredients are mixed together, there is a chemical reaction, a complexity of hot air sculpting those ingredients into a newly molded food. After it is baked it has taken on a whole new persona. The end results are always pleasant.

The other side of baking is roasting meats, poultry, fish and vegetables. You don’t need to do much. A little seasoning, put it into the oven, and it turns into something so luscious. Imagine being the first person to discover fire. I think everyone can be glad of that!

Many cooks use their ovens on a daily basis. When an oven is calibrated correctly, and always allowed to preheat to the proper temperature beforehand, the oven produces dependable baked products that are usually perfectly cooked. Ovenware is also considered not only as a container, but as a conductor of heat. Again, it helps provide even heating and also helps shape the food into a certain form. Sometimes when cooking with dark colored bake-ware, stoneware, or glass bake-ware, the temperature of the oven should be 25º lower than what a recipe calls for. One way to decide on correct baking utensils is to feel the weight in your hands. If it feels sort of light it could have a tendency to bake unevenly, resulting in a dish’s being overcooked, very dry, or even burned. In such cases you would do well to double your pans, or use a cookie sheet  beneath. A lot of times it is necessary to double pan for cookies, biscotti, and scones, too.

So, this is the week to pull out those muffin tins, spring-form pans, cake pans and roasters. Do a bit of practicing on some new recipes, and then fix the ones you like the best over the upcoming weeks. You’ll be sure to have some fun and enjoy tasting all of your hard work. Do leave a comment about what you are baking this week. Baking is one of life’s pleasures!

Here is the link to our member’s baked goods recipes. Be sure to try one.

February 8, 2011

Perfect Cream Scones

Filed under: Baking Tips, Retro Recipes, Writing — Tags: , — Theresa H Hall @ 1:56 pm

Scones are very easy to prepare and they have been around for centuries. Any good baker has their own favorite recipe for them and here is mine. They only take ten minutes to combine, cut and pan.

Cream Scones

This recipe falls into the category of quick breads. It is easy and quick to prepare.  They may be served for breakfast, a treat or for a high tea. Originally from Great Britain. You can make them plain or add currents, raisins or dried fruits.

9 oz A. P. flour unsifted

3 oz sugar

1 Tbsp baking powder

1/2 tsp salt

1/2 cup currants

1 1/3 cups heavy cream

milk and sugar for brushing on tops (just prior to baking)

1) Blend dry ingredients including fruit into a large bowl. Make sure baking powder is well distributed.

2) Make a well in the center of the flour mixture and pour the liquid in the well. Blend by hand until just mixed.  Lumps are okay.

3) Scoop out onto a lightly floured surface. It will feel sticky. Knead a few times until well incorporated. Do not over mix.

4) Shape into two pieces and shape into circles about 1/2″ thickness.

5) Using a round cutter press straight down, without twisting and lift upwards. The scone can now be placed onto a sheet pan. You may also consider cutting the round into pie-shaped pieces.

6) Place 2″ to 3″ apart on the pan as they will expand while baking.

7) Brush tops of scones with a little milk and sprinkle sugar on top.

Bake 400º 10 to 12 minutes. Larger 15 to 20 minutes. Cool on rack. Best when eaten fresh.

They would be a delicious treat for your Valentine!

August 9, 2010

Pâte Brisée Dough

Filed under: Baking Tips, Writing — Tags: , — Theresa H Hall @ 1:16 pm

One of the first things you learn how to make in Culinary school for pastry arts, is dough. Here is a lovely recipe you can put together and use right away or freeze for up to a month, or keep in your refrigerator to be used within two to three days.

Pie and Tart Doughs

Pâte Brisée / Flaky Dough

Can be used for sweet or savory fillings. It’s quick, easy, versatile and is usually used for pie crusts and sometimes latticed for decoration. It may be cooled and later filled with a filling just before serving.

Ingredients:

8 oz A P flour

3 1/2 oz butter in 1/2″ cubes

1/ 2 t salt

1/3 c cold water with some lemon drops added

Instuctions:

1) Chill all of the ingredients.

2) Combine flour, salt and butter in mixer and attach paddle.  Stir together until butter is shimmed down to the size of peas (flaky) mealy (like cornmeal).

3) Add water a few drops at a time until the dough just holds together.

4) Turn onto a lightly floured cold surface.  Rub in small areas (fraisage) do not knead; by pressing dough into different directions to ensure butter is evenly dispersed.  Do not overwork.

6) Quickly roll dough to 1/8″ thickness, turning and lifting to avoid sticking.  Place the dough over the rolling pin and place onto a lightly greased tart pan.  You should reinforce (add more dough to strengthen),  or double wall sides of the tart.  Roll off top and flute edges if desired.  Any dough scraps should be piled atop one another and used again.  This is a directional dough, which means that you keep scraps in a pile, laying them in the same direction as the dough had been rolled out. Unlike pie dough, that does not matter which way the scraps were rolled.

7) Refrigerate before baking in order to relax the dough and chill the butter.  This allows the dough to absorb the water. About 30 minutes.

8) Bake in preheated oven 375º 10 to 12 minutes blind, remove weights and parchment paper and continue to bake 6 minutes or until amber in color.  Bake docked (using fork tines to mark the dough to keep from shrinking), 15 to 18 minutes.

Cool on a wire rack, add filling or wrap and store.  Can be baked with filling.

Yields 2 8″ to 10″ tart shells or 12 small tartlets.

Store wrapped in plastic wrap in refrigerator about 3 days or in the freezer for a month.

July 21, 2010

Hot Mocha Souffle

Filed under: Baking Tips, Recommended Cookbooks, Writing — Tags: , , , — Theresa H Hall @ 4:16 pm

This is a delicious chocolate dessert and I found it in the cookbook “Desserts & After Dinner Treats”. They provide you step-by-step instructions and I did mention the book before. You cannot go wrong with a souffle, and you’ll gain the admiration of your dinner guests. You’ll want to do this on a day you have the extra time * to devote to making it.

Hot Mocha Souffle

* Preparation time: 25 minutes. Total cooking time: 45 minutes. Serves: 4-6

1 Tbsp caster sugar

40 grams butter

2 Tbsp plain flour

3/4 cup milk

1 Tbsp instant expresso-style coffee powder

! Tbso hot water

2 Tbsp caster sugar, extra

100 grams dark chocolate, melted

4 eggs, separated

Dusting at end with 10X sugar

Preheat Oven to 180º C

1) Brush a 5-cup capacity souffle dish with oil or melted butter. Sprinkle sugar in dish, turn dish to coat base and sides evenly; shake out excess. Wrap a double thickness of baking paper around dish to sit 3 centimeters above rim; tie securely with string.

2) Melt the butter in a medium pan, add flour. Stir over low heat for 2 minutes or until the mixture is lightly golden. Add milk, gradually to pan, stirring between each addition until mixture is smooth.

3) Stir constantly over medium heat until the mixture boils and thickens. Boil for another minute, then remove from heat. Dissolve the coffee powder in hot water, add to the milk mixture with sugar, melted chocolate and egg yolks; beat until smooth.

4) Using electric beaters, beat the egg whites in a clean, dry mixing bowl until stiff peaks form. Using a metal spoon, fold one third of the egg whites into the chocolate mixture to soften it slightly. Gently fold in the remaining egg whites. Spoon the mixture into the prepared souffle dish. Bake for 40 minutes, until souffle is well risen and just firm to the touch. Remove from oven, remove the collar from dish. Dust souffle with 10X sugar and serve immediately.

Storage time: Souffle is best made just before serving time.

ISBN: 978-0681020580 These instructional cookbook series is available at your local Borders Bookstores and are about $5.00.

June 30, 2010

Frozen Puff Pastry

Filed under: Baking Tips, Trying Something New, Writing, frugal — Tags: — Theresa H Hall @ 6:13 pm

Here is a fast and simple recipe that is not made from scratch, but it will delight your family everytime.

Raspberry Napolean

1 package (17 1/4 oz) frozen puff pastry, thawed
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup 10X confectioners’ sugar
1-1/4 cups raspberries (or sliced strawberries, or blueberries)
Additional 10X confectioners’ sugar

1) On a lightly floured surface, roll out each pastry sheet to 1/8 inch thickness.

2) Using about a 3-1/2 inch heart shaped cookie cutter, cut out 12 hearts (or any shape you desire).

3) Place on ungreased cookie sheet.

4) Bake at 400 for 8-11 minutes or until golden brown.

5) Remove to wire racks to cool. Careful when handling them as they are fragile.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1) Prepare filling by mixing the ilk and pudding mix for two minutes.

2) In a mixing bowl, beat cream until it begins to thicken.

3) Add in 10X sugar until soft peaks form. Do Not Over Whip!

4) Gently fold a small amount into the pudding and continue until it is combined.

5) Split puff pastry shapes in half and place the bottom halves on serving plates.

6) Spoon 1/4 cup filling onto the bottom portions.

7) Top with (any type of fresh) berries and place the top portion on top of the berries.

8) Sprinkle a good dusting of 10X (confectioners) sugar.

9) Serve immediately and enjoy.

May 30, 2010

Cranberry Tea Bread

Filed under: Baking Tips, Trying Something New, Writing — Tags: , , , — Theresa H Hall @ 3:03 pm

This is one of the recipes we prepared in culinary school. Quick and easy it is, to combine the ingredients and put it into to bake. By the time your dinner is on the table, the bread will be ready to eat, hot out of the oven, as dessert. Add some ice cream on the side or top it with freshly whipped cream. Either way, it will be a huge and delicious hit.

Quick Breads/ Cranberry Tea Bread

Batter:

6 1/2 oz butter

5 oz sugar

2 large eggs

2 T orange zest

1 t almond extract

1 T orange juice

7 oz A. P. flour

1/2 t baking soda

3 oz buttermilk

1/2 c dried cranberries

1/2 c raw almonds chopped

10 X glaze with flavoring if desired

Instructions:

1) Cream butter and sugar.

2) Add eggs one at a time.

3) Add the juice and then the zest and almond extract.  Blend together.

4) in a separate bowl sift the flour and baking soda.  Add 1/3 to the batter.

5) Add 1/3 buttermilk, mix. More flour, more milk, until blended.

6) Fold in fruit and nuts.

Pour into greased loaf pans; 1 large or 3 small pans.

Bake 45 to 50 minutes for large and 25 minutes for smaller loaves. Make sure cake tester comes out clean. You may glaze if you wish.  Cool on rack.

Freeze a couple of weeks wrapped in plastic wrap.  Shelf life is only a few days.

May 8, 2010

Recipe: Almond Tuiles

Filed under: Baking Tips, Trying Something New, Writing — Tags: , — Theresa H Hall @ 5:03 pm

Here is a quick and easy recipe to make almost paper thin adornment cookies to garnish your desserts. Tuiles (pronounced Twee ‘heels) is very popular in the culinary world and the batter lasts for days in the refrigerator. Take it out and bake them off as you need them. They can be sweet or savory and there are so many recipes to try that it is an exciting and adventuresome cookie.

Petit Fours Cookies

Almond Tuiles

These cookies are baked and then shaped, while warm over anything with a curve. The real test is to drop the cookie from 3″ onto a countertop.  It should shatter. They are curved, thin and have a crunch. Keep them in a dry box.

4 oz sugar

4 oz sliced almonds

2 large eggs

1 t vanilla

1 1/4 oz AP flour

1/2 oz melted butter


1) Toss nuts and sugar by hand.

2) Add to (slightly mixed) eggs and blend together with a spatula.

3) Sift in a little bit of flour, mix gently and more until all incorporated.

4) Add vanilla and sometimes almond extract.

5) Add melted butter and jiggle into mixture.

6) Using 2 teaspoons, spoon the batter or drop by hand.  Dip the spoons into a cup of water or milk.

2 1/2 ” diameter cookie = 1 t batter.  Use a sil pat on sheet pan.  9 cookies per sheet. or parchment.  They will spread…take back of spoon and pat it around into a circle.  They don’t have to be a perfect circle.  They may even look a little lacy.

Bake 350º to 375º for 8 minutes.  Shape over a curve.

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