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!    

Icing on the Cake

Six weeks ago I could not tell you the difference between a sponge or a chiffon method.  I had never piped frostings and I definitely was not comfortable baking under stressful conditions.  However, once I decided to tackle my initial insecurities I ended up not only improving my technical skills, expanding my recipe box, but also falling more in love with this craft.  I have had to tap into a side of my brain that has been dormant for quite some time.  Managing to  earn an A on my final practical was an incredible feeling, but the icing on the cake is that I have found my niche.   Undoubtedly, I have room to grow, but I am excited for what the future holds.   Currently, I am working on some plans to roll out the business side of Flour Bloom.  I can't wait to share what I have in the works. 

For now, several Flour Bloom fans have requested the recipe for the frostings that were used on the chiffon & black forest cake.  The following recipes are very versatile and can be flavored by adding in extracts, emulsions, or liqueur.  I couldn't think of a better way to end this term than by sharing some "icing" to go on your cakes! 

Swiss Buttercream

Swiss buttercream gets its name from the two components that help make this thick and decadent frosting:  swiss meringue & butter.  In order to create the meringue, the recipe requires that you warm the egg whites and sugar by using a double boiler or by placing a stainless steel bowl over a pot of boiling water.  If using the latter method, be certain that the bottom of the bowl does not touch the water.   This step can't be skipped and is necessary to create the proper texture and volume  for the frosting.  

8 oz        Granulated sugar

4 oz        Egg whites

14 oz      Unsalted butter, cubed & at room temperature

3/4 tsp  Vanilla extract

* flavorings to taste

1.  Create meringue by warming egg whites and sugar over a water bath or double boiler. Whisk until the mixture reaches 120 degrees F.  

2.  Once meringue mixture is warmed, transfer to a mixing bowl.  Using a whisk attachment, beat on medium speed until mixture has doubled in size and has cooled.   The mixture will become bright white.  You are ready to move to the next step when the bowl is cool to touch.   

3.  Slowly add butter into the cooled meringue.  Once butter is fully incorporated add in vanilla extract (can substitute other flavors).

4.  Whip until smooth.

Creme Chantilly

Another one of my favorite frostings is called Creme Chantilly which is just a fancy way of saying Vanilla Whipped Frosting.  This is another staple frosting that you can use with a variety of cakes.  Like the buttercream, you can change this recipe up by adding different extracts, incorporate a chocolate sauce & coffee to make a coffee flavored frosting.  The recipe produces enough to frost a cake and have extra to pipe borders and rosettes.  If you just want enough to cover the cake you will need to half the recipe. 

16 0z     Heavy whipping cream
2.5 oz    Confectioner sugar
1 tsp      Vanilla


1.  Place cold heavy whipping cream in mixing bowl.  Using a whisk attachment, beat cream on low speed. 

2.  Gradually add confectioner sugar and increase speed to medium.  Beat until cream begins to thicken, then add vanilla.  Be careful not to overwhip your cream otherwise you'll end up with butter (true story!).
 

Week 5: Who says I can't have my cake & eat it too!

I find it amazing that in just five weeks I have learned all the basic techniques necessary to create some delectible baked goodies.  This week I entered the world of cakes & frosting.  I must say that I was impressed at how many different techniques exist and could be crammed into just 5 days.  I learned so much this week it was hard to retain all the information in my brain!


The syllabus focused on practicing the chiffon, genoise, 2-stage and creaming method for cakes. I also learned the technique for making swiss buttercream. In a matter of just four days, my refrigerator became crammed with an extra stash of buttercream frosting, genoise (i.e. sponge) cake,  as well as

Lemon Swiss Buttercream Chiffon Cake

Black Forrest Cake

&

some adorable Petit Fours.

Almond Raspberry Petit Four:  Almond sponge cake filled with raspberry preserves and
marzipan topped with a white chocolate icing & served with a shot of espresso

For those who are just familiar with box mixes, there is no reason to be intimidated by  a "from scratch" process.  When preparing a cake you should have the three goals in mind:

1. Ensure the batter is smooth & uniform  (having ingredients at room temperature is required)

2. Develop the proper air cell formation  (type of fat used in the recipe + mixing method affects this)

3. Create proper texture (over mixing batter & using the wrong flour can cause this)

I know that these three goals sound simple, but spend one day in a culinary classroom and you will be amazed that 30 students can all start with the same recipe and end up with some interesting products! 

For those of you who know me well, the Whole Foods  Berry Chantilly Cake has been one of my newest cake addictions.  Let me just say, it's the kind of cake that continues to linger in your thoughts long after the last bite.  I searched and searched online for the recipe, but could not find the exact one.  So I jotted down the ingredients and description and then stuck it on a Windows 7 sticky note on my desktop screen.   Here's what I read everytime I log onto my laptop:

3 layers of delicate white chiffon cake soaked in orange simple syrup filled with 2 layers of fresh fruit and chantilly frosting (a heavenly blend of cream cheese, whipped cream, mascarpone and almond essence). Covered with chantilly frosting and seasonal fruit.  May be decorated with almond slices.

So, it's pretty accurate to say that I was literally salivating to see that a chiffon cake was on our syllabus.  I have been wanting to learn how to make this cake for awhile.  

What is important to understand about the chiffon cake is that the "fat" in the cake will always be oil.  Since there is not a lot of fat in the ingredients, the structure from the cake comes from egg whites.  As a result, making sure that the egg whites are properly whipped to the firm moist peaks is imperative.  Otherwise, you'll end up with a cake that does not have uniform air cells and possibly a dense texture. 

As usual, we worked in pairs and this time I worked with a new person.  I was responsible for preparing the flour-liquid batter, while my partner worked on whipping the egg whites.   Unfortunately, we miss judged and folded our egg whites in too soon.  As you can see, the cake is a little dense and has a few tunnels that indicate the batter was overmixed.   Although the cake still tasted good, the inside of this cake was a visible reminder that I need to work on the 3 goals of cake mixing.   

Tunneling is a sign that the batter was over mixed.

The cake we made in class was actually a yellow chiffon cake versus white chiffon.  The difference is that yellow chiffon cake also includes the egg yolks.   I'm still on the hunt for a good white chiffon cake, but for now this recipe is a pretty good.  With practice, I know I'll master the chiffon method.  If you'd like to try out this cake, here's the recipe:

Yellow Chiffon Cake

10 oz         Cake flour

8 oz           Sugar

1 1/2 tsp   Salt

.5 oz          Baking powder

5 oz           Vegetable oil

5 oz           Egg yolks (measure by volume, not weight)

7.5 oz        Water

1 1/2 tsp   Vanilla extract

10 oz         Egg Whites (measure by volume, not weight)

5 oz           Sugar

5/8 tsp     Cream of Tartar

Mixing Method:  Chiffon

1.  Sift the first four ingredients and place in a mixing bowl with a paddle attachment.  Combine oil, yolks, vanilla and water in a bowl and whisk together.  Turn mixer on low and slowly incorporate egg mixture into batter.  Mix until combined.  Ensure the bowl is scraped down to ensure ingredients are fully incorporated.  Remove from bowl and set side.

2.  Combine remaining sugar and cream of tartar.  In a clean mixing bowl add egg whites and whip using a whisk attachment until foamy.  Slowly add sugar/cream of tartar mix to egg whites and whisk on medium speed until egg whites are firm moist peaks.

3.  Fold egg white mixture into flour-liquid batter.  Be sure not to over mix, but ensure that egg white and batter is fully incorporated.  Batter should be a solid color with no white swirls from the egg whites.

4.  Line pan with parchment paper on the bottom of 2- 9" round cake pans.  Do not grease sides of pan as the cake will need to stick to as it rises.  Divide batter and bake immediately to ensure volume is not lost.   Bake at 350 degrees until center is springing and cake tester comes out clean.  Approximate baking time is 20-30 minutes, but ovens may vary so keep an eye on it.  

5.  Once fully baked, remove and invert cake pan onto cooling rack.  If this step is skipped, the cake will sink in the center.  Allow to cool before frosting.  Because this cake is in the sponge cake family, layers can be brushed with a simple syrup, coffee, or other flavor to give the cake more dimension.    

Baklava

I came across a recipe for baklava as I was reading this month's Bon Appetit magazine  and it reminded me that I promised to post the recipe I learned in class.  The version I am providing is a basic one.  However, there is room to jazz it up by changing out the types of nuts.  Bon Appetit's recipe calls for walnuts & pistachios.  They also sneak in some diced dried apple rings.  Some students in class substituted the lemon peel & juice for blood oranges.  Feel free to be creative and have fun with the filling. Although phyllo dough seems scary to work with, it actually is not complicated if you follow these 2 simple rules.  

1.  Ensure that its thoroughly thawed before handling.  Otherwise, the leaves will tear and you will have one big mess.  

2. Do not allow it to dry out.  If you assemble the baklava immediately then you should not run into any trouble.   But if you're usually interrupted by phone calls, Facebook updates, or easily distracted,  I recommend covering the unused dough with a slightly damp cloth.  

When you see how simple it is to make baklava you may just forgo that trip to Greece.  Well, probably not, but you won't need to travel far to enjoy this fresh, sweet & flaky treat! 

1 lb       Phyllo leaves, thawed
1 lb       chopped assorted nuts 

1 tsp     cinnamon 

1/2 tsp ground cloves

8 oz      melted butter

Syrup:

12 oz     Sugar

9 oz       Water

4.5 oz    Honey

2 strips lemon peel 

1 oz        lemon juice 

1             Cinnamon stick

1.  Prepare syrup first:  Twist & squeeze lemon/orange peels.  Combine all syrup ingredients in medium sized pot.  Place on stove and heat until sugar dissolves and syrup begins to reduce.  Set aside.

2.  Chop nuts in a food processor.  Place spices in a mixing bowl and add spices.  Toss until nuts are fully coated.

3.  Phyllo leaves will be prepped on a workspace, cut and then transferred into a 9x13 pan.  Use a pastry brush to brush butter onto phyllo leaves.  9x13 pan does not need to be greased.

4.  Bottom Layer:   Carefully place one layer of phyllo leaves onto workspace.  Brush lightly with butter. Place 2nd piece on top of buttered layer.  Brush lightly with butter.  Repeat until there are 8-10 layers.  Trim phyllo layers to fit onto baking sheet.  Transfer to baking pan.  Use cut scraps to cover any portion of the pan that is not covered.  

5.  Add 1/3 of the nut mixture to the bottom phyllo layers.  Ensure the layer is evenly covered.

6.  Middle Layer:  Repeat butter process as indicated in step 4, but instead middle layer will have only 3 sheets of buttered phyllo leaves.  Trim phyllo leaves to fit pan.   Transfer to pan.  Sprinkle with  another 1/3 nut mixture.  Repeat this step.  

7.  Use remaining layers to create top layer.  

8.  Using a sharp knife, cut unbaked baklava into squares, but do not cut to the bottom of the pan.  Make diagonal cuts in each square. Butter fingertips to prevent them from sticking to the phyllo layers.

9. Bake at 350 degrees for 50-60 minutes or until golden brown.  Once baked, remove from oven and ladle syrup over the hot baklava.  Let baklava stand overnight to ensure the syrup is absorbed.  Then...enjoy!