Dream Kitchen: Never say Never

School has been pretty calm this week, but at home things have been quite busy and crazy for me.  Due to group presentations and a demo/lecture from one of Le Cordon Bleu's Master Chef's, we have not spent as much time baking.  I did learn to make puff pastry dough, various puff pastry make-ups (which I will share more in a future blog), and how to prepare sourdough bread.  However, I still need to do some unpacking before I can share pictures and recipes.


The big event for me has been saying good bye to an incredible kitchen...again.   I must say that learning to live in a smaller space is quite the adjustment.  

My Charleston Kitchen...and first ever

double oven.  The top oven was small,

but perfect for small dishes!

Looking into the Charleston Kitchen.

After finding out that my landlord needed to short-sale his house, I immediately sought out a new place to live.  So, this past week we boxed up our possessions and moved again.  That makes this our 6th move in the past 10 years.
 

Moving is something we have become accustomed to; however, during my first year of marriage we bought our first home and the first thing we said was, "oh, we'll NEVER go back to living in an apartment."  Right now, I'm wondering why in the world my bathroom sink is deeper than my kitchen sink or who in the world thought it was a good idea to put the fireplace right by the front door.  I honestly believe that some home builders don't live in the places they design because some aspects just don't make any sense! 

 

My first kitchen island!  It actually was

a pain since it blocked the sink and stove. 

The designer did not have the "triangle"

in mind.



Kurtis has dubbed this apartment our "Dream Home" and not because it has everything we've desired.  Rather this space will remind us that we have bigger dreams!  For now, I'll make due with this space.  However, I dream of the day that I'll once again have a walk-in pantry and plenty of cabinet & counter space.  Some day I'd love to have the fancy gadgets like the ones at school. Two examples are a  proof box to be able to expedite proofing my freshly baked breads or a sheeter that eliminates the need for painfully rolling out puff pastry dough.   

Thankfully I have learned a clever technique that does not require a big kitchen or fancy equipment.   Waiting for bread to rise does not have to take all day.  At school we use a proof box which creates the perfect temperature for bread to rise, but at a faster rate.  Not only does my new space not have room for a proof box, but neither does my budget.  So instead, when baking bread all you really need to speed up the process is to use this trick:  



Bring a large pot of water to a boil.  Transfer boiling water to a cast iron skillet and place the pan onto the bottom rack of an UNHEATED oven.  Put dough in a bowl into a large bowl, cover, sit it on the middle oven rack and close oven door.  The heat from the water should cause the oven temperature to rise somewhere in the low to mid 80s.  Place a thermometor in the oven if you'd like to see the exact temperature.  This trick can save minutes or even hours off your prepping time.



Love my new Ikea island! I think
this will work.  :0)



As I type this blog, Kurtis finished building my stainless steel island that we found at Ikea.  It actually resembles the work station I have at school.  So while I dream about bigger and better things I'll have to learn to cook in my smaller space.    Although I'm stubborn and learn the hard way:  I'm reminded again that I should never say never. 

I'd love to hear what you'd like to have in your dream kitchen!  Leave me a comment...so in the words of Aerosmith, "Dream on...dream on!"

Let them eat Brioche!

Rumor has it that Marie Antoinette once said, "Let them eat cake!" when she learned that the French peasants did not have any bread to eat.   However,  much controversy exists over whether she actually made this statement and the phrase's translation.  According to some historians, what was actually said was, "Let them eat brioche!"   Whether or not Marie Antoinette made this statement or if it was about cake or brioche is actually irrelevant.  

Personally if I was starving I'd take either one.  However, I'm sure that would not be the case for those of you reading this blog.  So, if you're looking for a versatile bread to use for breakfast or a snack then you'll want to have some brioche handy!  When I make my Apple Walnut Sticky Buns, I use a leaner variation of brioche.  In class this week, we learned how to make a basic brioche that can be molded in various ways and filled with both sweet and savory fillings. 

To make this bread, you will use what's called the sponge method.  This method has a sponge starter that is then incorporated with the remaining ingredients.  Be sure to set aside  a couple of hours to make this recipe.  If you don't have time to bake it the same day, you can split this process into two days.  You will refrigerate the dough once you reach step 5. 

I love french toast for breakfast and this weekend will be celebrating my husband's return from a deployment to the Middle East.  After eating cafeteria style food for several months, I think he's deserving of this rich bread.  So I think I'll let him eat some brioche!  Lord knows, he's starving for a good breakfast meal!

BRIOCHE

Adapted from Professional Baking 5th Ed. 

Brioche filled with chocolate chips

2.25 oz    Milk, warmed (about 110 degrees F)
.25 oz      Dry active yeast
2 oz         Bread flour
5 oz         Eggs
8 oz        Bread Flour
.5 oz        Sugar
.2 oz        Salt
7 oz         Butter


Mixing:

Sponge:

1. Combine the first three ingredients (milk, yeast, and flour) in a medium sized bowl.  Cover with plastic and let sit for 30 minutes.

2. Combine remaining dry ingredients into a bowl.

3.  Once sponge starter is ready, place in a mixing bowl.  Using a paddle attachment mix on low speed and slowly incorporate eggs one at a time. 

4.  After all eggs are incorporated add dry ingredients to mixing bowl.  Change out the paddle attachment and replace with a dough hook.  Mix dough until it become smooth.

5.  Beat butter into the dough a little at a time until the dough completely absorbs it.  The dough will be very soft and sticky.

Fermentation:  

Remove dough from mixing bowl and place either on a sheet pan with parchment paper or in a lightly greased bowl.  Cover and allow to ferment for at least 20 minutes.

Make up:

Filled brioche rolls:

Scale dough to about 2 oz each and roll dough into balls.  Placed in a muffin pan.  Using kitchen scissors, cut a "plus sign" in the middle of the dough to create an opening and fill with chocolate chips or cinnamon sugar. 

Fried brioche rolls:

Dough can also be deep fried, filled with jelly, and then rolled in powdered sugar.

Brioche loafs:

For french toast.  Shape dough into a rectangle, fold into thirds and then place into a loaf pan with seam side down.  Use sliced brioche for a rich tasting french toast!

Final Proofing:

Once dough is panned, allow it to rest for at least 10 minutes.  Dough will slightly rise, but not by much.  Bake small rolls at 400 degrees F. and loafs at 350 degrees F.   Keep an eye on them.  The rolls will be done when they begin to brown.  Use a thermometer to check the internal temperature of brioche loafs.  Loafs are done when they reach between 190- 200 degrees.

Baking Principles & Viennoiserie: Not a Gluten-free zone

Left to right:  Epi, Baguette, Fougasse, Boule.
Bottom:  Epi

I knew I loved bread before beginning my second class in the Patisserie & Baking program with Le Cordon Bleu.  However, I didn't realize that I would LOVE making it just as much, if not more than I did eating it.  

The first day of my Baking Principles & Viennoiserie class was a complete 180 degree turn from my previous course.  I said good bye to sitting in the back row and farewell to the teacher from Hades!  Despite the large class size, 30+ students, I managed to snag a front row seat so I could see and hear my new instructor much better.  

I was thrilled to hear that my Safety & Sanitation instructor would be teaching the LCBK 110 class. I love her method of organization, her demo style & most importantly I respect the way that she provides feedback when things become chaotic in the kitchen.  Instead of yelling or being negative, she chooses her words carefully, respectfully, but also with authority.  Just her saying "I'm disappointed in you," would make you feel bad.  But enough about the chef...I bet you're wondering what I have been learning.

Baguettes

One of the first things taught is that all bread contains four basic ingredients: flour, liquid (water/milk, etc), salt, & yeast.  Simple ingredients, but a tricky process.   One of the most critical aspects of good bread is ensuring proper gluten development. Gluten is responsible for structure in bread.  Since gluten is critical, I must warn you, the next several weeks will not be a gluten free zone.  

Many of you have probably seen more and more items labeled and highlighted as "gluten free".  It has become quite the craze and even news worthy.   In fact, a man was just sent to prison for lying to his customers about the authenticity of his "gluten free" products. Gluten is primarily found only in wheat flours, but is slightly present in rye & barley.  Gluten is actually made up of two proteins, glutenin and gliadin, and only formed when the flour is combined with a liquid.  To develop the proper amount of gluten, I am  practicing kneading my dough by hand.  There's no shortcut in this class...mixers are not allowed.   Although it seems like a mundane and tiresome task, I have found that kneading fresh dough is therapeutic and sometimes quite the work out.  

White pan bread: Decorative rolls

One other fun fact that I learned is to be kind to my dough when a recipe calls for "punching" it. Instead of aggressively   punching the dough to release the air, all you need to do is to place the dough onto the counter and gently flatten it so that some of the air is released.  Then you fold in each side of the dough towards the center.   Turn the dough over, cover & and let it rest.  

In addition to learning about gluten and how to properly punch dough, I have been introduced to fresh yeast.  Since this isn't readily available at local grocery stores, it will take me some time to convert the fresh yeast measurements to instant yeast and practice the recipes before I can share them.  I promise, once I figure it out I'll be sure to share some of these great recipes I've learned.  However, if your grocery store has fresh yeast, grab some and send me a note on where you found it.  If I had a choice, I would never use dry yeast again.  

Amish Pretzels

I have learned so much in this class that I can't possibly write it all down.  I can say, though, this is going to be a great time.  In a week and a half I've prepared  baguettes, epi, decorative breads, white pan bread, amish pretzels, Italian bread, milk bread, focaccia, and a sourdough starter!   AND THATS JUST THE BEGINNING...during the next month I'll be making the following breads:  whole wheat, rustic sourdough, ciabatta, challah, brioche, croissants, cinnamon rolls, danishes, bagels and chinese steam buns.   No doubt, I'll be putting some miles on my running shoes because I  plan to savor and love every. single. calorie that I consume during the next month! 

Spring Break

Boy have spring breaks changed for me over the years!  10 years ago I was romping around Panama City, staying out late, and well... falling for a really cute southern boy!   Fast forward to Spring Break 2011 and I found myself with no big plans.  With cold and horizontal rain outside and gusts of wind reaching over 50 MPH, I planted myself firmly on the couch.  My spring break itinerary included watching the Cooking Channel, surfing the internet & catching up on the massively large piles of food, fashion, fitness, and girly magazines that had been neglected since I started baking and pastry school.

This is only a portion of my
monthly magazine subscriptions.

Although I don't have any culinary adventures to tell, I decided to share some things that I'd like to try, thought were cute or simply inspired me:

Here are some examples of women turning food passions into careers.  

I know pimento cheese sandwiches are a southern favorite.  I personally don't think they sound appetizing; however,  add it to mac n cheese....and I do believe I'll give it a try!

Just the pie recipe I was looking for: Kurtis' Favorite!  

Can't wait until he comes home & I can test it out on him!

8 Foods for your brain & body:  Yes, Chocolate is one of them!  

I've heard of Sponge Bob Square pants...but square eggs?

Now that's an iconic & fashionable cupcake

The color of the sky was so beautiful last night...it looked like God painted it.

Has your fruit ever hit on you?  Mine has :0)  

Hope you all had a wonderful spring break!