Posts tagged ‘Flour’

Jan 30

Blood Orange Curd and Buttermilk Scones

2012 © copyright Savory Simple, all rights reserved

My friends and I had a tea party today! Not to be confused with anything political, this was just a good old-fashioned girl gathering with tea, coffee, finger sandwiches and dessert. I brought blood orange curd and buttermilk scones. I also made these cucumber tea sandwiches, which were a hit.

Blood orange curd is no different than lemon curd, if you’ve ever had it. You can make curd with any citrus fruit. It’s a rich, tangy custard that goes well in tarts or spread thick on fresh scones. If you’re feeling especially decadent it’s also heavenly by itself. Blood oranges are typically available in winter months, and sometimes you can find the juice bottled at the grocery store near regular orange juice. The recipe yields 5 cups, which is clearly a lot of curd and more than you’ll need to serve with the scones. You can certainly cut the recipe in half, but I think it makes a great gift! Buy some decorative canning jars and add cute labels. I gave everyone at the party a small jar of blood orange curd. Homemade gifts are always a special touch.

With regards to the scones, I only made a few changes to the original recipe. Most notably, I cut down on the sprinkled sugar since I knew I’d be serving them with sweet curd. If you’re making these scones as a stand-alone recipe, I recommend increasing the sugar to 4 tablespoons.

Jan 18

45 Comments

Potato Croquettes with Chorizo, Manchego and Pine Nuts

I absolutely love croquettes. When I see them on a restaurant menu I simply must order them. Yet it occurred to me recently that I’ve never made them! This recipe gave me a great excuse to play with my new deep fryer again.

When I put this recipe together, I was focused on creating a perfect balance of flavor in each bite. This took quite a bit of experimentation and several test rounds. I wanted them to be extremely flavorful, with bits of sweetness, spice and crunch. The balance of chorizo, Manchego, pine nuts, and slightly caramelized onions achieved my goal. The chorizo is spicy and meaty, and the toasted pine nuts add just the right amount of crunch. The cheese is gooey and adds a bit of extra savoriness, or umami. The onions add just enough sweetness (if you caramelize them too much they add bitterness). Every bite really is perfect.

You don’t need a deep fryer to make these. You can heat a neutral flavored, high smoke point oil (vegetable, canola, peanut, etc) in a large sauce pot or dutch oven. I recommend using a thermometer to make sure you’re around 360 degrees. If the oil is too hot, the outside will brown before the inside is properly cooked. If the temperature isn’t hot enough the croquettes might absorb oil and become greasy. You can try baking them but I can’t promise you’ll have the same results. The outside won’t be as crunchy.

Lastly, you can substitute regular milk or cream for the evaporated milk. I like using it because it has a subtle tang, almost like yogurt. It adds another dimension of flavor.

Dec 21

53 Comments

Eggnog Pancakes

2011 © copyright Savory Simple, all rights reserved

I’m not usually a big fan of pancakes but wow these are good. The eggnog fits wonderfully in place of buttermilk and adds a richness and depth of flavor you won’t normally find in a standard pancake recipe. They’re light, fluffy, and taste wonderful drizzled with maple syrup and a dusting of powdered sugar. Can you think of anything more perfect for a cozy holiday morning with family?

I am counting the hours until vacation. I can’t wait!

Dec 10

50 Comments

Rose and Orange Blossom Shortbread Cookies

I love going to High Tea every now and then with friends. Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts. It’s a great way to enjoy a few hours on the weekend.

I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca. When I made lavender shortbread cookies I realized they would work perfectly in the same recipe. Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!

These are cut smaller than the lavender cookies so that they’re the perfect dipping size. I also divided the batch in half after creaming the butter and sugar before adding additional ingredients. This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).

Dec 6

57 Comments

Chocolate Chip Butterscotch Biscotti

When I worked as a pastry chef at a fine dining restaurant earlier this year, I learned a lot of complex desserts as well as simple treats and elegant touches. We made everything. The breads, the ice creams and sorbets, mignardises (small bites at the end of the meal), goody bags, candies, chocolates, multiple desserts and unique weekly specials. I grew incredibly fond of the small touches that set us apart from other restaurants.

We served homemade biscotti with every coffee and tea drink ordered. People loved them and would ask for more. The most popular version we made was chocolate chip and butterscotch, which I’ve recreated for you. Two sweet flavors that pair wonderfully together. This recipe works best with mini chips, which will make slicing the biscotti easier and will also make them look prettier. But you can use regular chips if that’s all you can find. You can make a standard size biscotti, sliced on the bias, or you can make cute little mini versions like the ones we served at the restaurant.

Oct 30

71 Comments

Pumpkin Bagels

Bagels were a staple in my house growing up. They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family. Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.

If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar. You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them. As with most bread recipes there are many steps but none of them are difficult. For this recipe I got borrowed some basic ingredient ratios from Emeril Lagasse’s homemade bagels recipe. I was thrilled with the results. The outside has a wonderful crunch and the inside is soft and chewy. The spice levels hit all the right notes. Pumpkin powder is optional, but I love using it. It’s all-natural and enhances both flavor and color. I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since.

Oct 22

39 Comments

Apple Doughnuts with Caramel Glaze

I’ve been trying to come up with new and unusual ways to use apples since I have to get through another 15 lbs of them (35 lbs between two trips to the farm). I’ve made apple butter, apple pancakes, apple pie, apple cookies, apple chutney…so many apples. Since I’ve been on a sweets kick, I decided to make donuts in my new deep fryer (thank you, wedding registry). You can make these without a deep fryer, just use a large pot and a high smoke point oil (see temperatures below).

A few notes: under the ingredients, I list the apples as either grated or diced. I decided to dice them so I could bite into big chunks of apple, but I recommend grating them. I think the apple flavor will be more pronounced throughout the doughnut and they will be easier to roll if you’re not used to working with sticky dough. This dough is very fluffy and sticky, so keep the palms of your hands oiled and keep a small bowl of flour handy. Try not to incorporate too much additional flour, because that will make the doughnuts dense.

Oct 4

63 Comments

Thanksgiving Pie Petit Fours

I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.

This recipe requires Petit Four Moldswhich are available at a variety of online stores and gourmet shops. All of the recipes I’ve listed here are for half the original pie. You can also quarter the recipes, depending on how many you plan to serve. If you’re like me, you’ll make extra so that there are plenty of pretty tarts to serve. I eat the ugly ones!

Sep 8

22 Comments

Whole Wheat Apple Orange Muffins

I’ve always been the type of person who thinks ‘what do I feel like cooking or baking this week?’ I brainstorm some ideas and then I’m off to the grocery store to pick up whatever I need. It occurred to me recently that such thinking, while gratifying, isn’t exactly economical. I have an entire pantry and fridge full of supplies. Why not simply search around for ingredients I have on hand and go from there? This is probably what the rest of the universe already does, but sometimes I look past the obvious. Since we’re on a bit of a restricted budget right now, it’s my new plan. And that is how this entry came to be.

I hesitate to call these Whole Wheat Apple Orange Muffins because the orange flavor didn’t come through as much as I expected it to. But it was there. I added 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest. I contemplated adding 1 tsp of pure orange extract but went against my better judgement. Next time I’ll definitely add that and I recommend you do the same if you want an orange flavor that stands up to the apples. All that being said I think the orange ingredients definitely brightened up the recipe with a delicate aftertaste. The final product was ridiculously moist and the brown sugar topping added the perfect crunch.

I’ve adapted this recipe from King Arthur Flour. Aside from the oranges, I also added more apples.

Sep 6

32 Comments

Whoopie Pies

I love fall! I am so happy that Labor Day has arrived and I decided whoopie pies were the perfect way to celebrate the holiday weekend. Having never made them before I hit up the experts at Gourmet for a recipe. I didn’t make any adjustments this time aside from adding a tablespoon of espresso powder to enhance the chocolate flavor. And did it ever deliver! The cake was moist and the filling was gooey and sweet. The espresso powder added a richness that was perfect.

This will definitely be my base recipe for whoopie pies in the future. It was so incredibly easy and there are endless possibilities for changing it up!

Aug 11

25 Comments

Corn Chowder

When I worked a nine to five job, I was somewhat lazy about visiting farmers markets on the weekend. Baltimore has wonderful markets but you really have to arrive early to get the best produce options. When my husband and I moved closer to Washington DC, I was delighted to discover a small farmers market within walking distance of our apartment. It may not be the largest market in the area, but I can find what I need. And now that I work unusual hours, I love arriving early to the market on Saturday and wandering through the local, seasonal goodies.

If you’re looking for a farmers market in your area, a great resource is Real Time Farms. In addition to providing information on farms and farmers markets, they also link restaurants to specific farms, which I think is pretty cool.

Right now is such a great time to buy corn. Because this is the peak season, it’s cheap and full of flavor. I love adding it to salads or mixing it with quinoa. But in my opinion, chowder is the best way to enjoy corn in the summer. Many recipes use bacon but I think that takes away from the star attraction. This recipe brings out all of the natural sweetness and savoriness of the corn, has richness from the dairy and stock and a lovely earthiness from the fresh herbs.

Oct 31

59 Comments

Pumpkin Ravioli with Brown Butter Sauce

It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. You’ll want 2 cookie cutters that are sized slightly differently, one to shape and the other to cut the ravioli. And though you can roll the pasta by hand with a rolling pin, a pasta machine makes a huge difference in the final product. The thinner the pasta, the better.

Oct 28

6 Comments

Pumpkin Spice Bundt Cake

It’s hard to believe, but I only have 2 months left in culinary school! What a remarkable year it has been, and what strange adventures await me. I have no idea what comes next, which direction I’ll choose. The possibilities seem endless and daunting. Thank you all for taking this journey with me.

I got a little help from Martha Stewart on this recipe. I can’t just pull baking measurements out of my head yet.

Aug 24

3 Comments

Phase III… And a Peach Crisp

Phase III has been quite a mixed bag. I know I haven’t been writing about culinary school or my externship. It’s easier to come up with a new recipe post than to attempt to articulate my experiences at the moment. At work I do a lot of prep and I work on cold side. There’s a lot of repetition and not much rest. There’s a lot of standing and a lot of opportunities to practice my knife skills. I’ve pretty much kissed my weekends goodbye but somehow still get to enjoy my evenings.

No matter how stressful work is, this blog is definitely an escape when I allow it to be. When I come home, I get to cook what I want. And I get to practice taking better photos. And when I type up my recipes and upload my photos, I get to sit on my butt the whole time, which is awesome. At the end of a long day, I really enjoy sitting.

Jul 8

16 Comments

Homemade Pizza!

Apr 26

7 Comments

Vegetable and Lamb Samosas

Last week was incredibly hectic! I turned in a report on créme fraiche and gave an oral presentation (we had a decadent cheese tasting, as well). I had my first written and practical exams of Phase II. On top of all that, I assisted a sushi class! This weekend provided a much needed rest.

I think I did well across the board! I was worried about the practical with my new chefs, but I’m very proud of myself. I stayed calm and focused, got my food ready and was third to finish. Chef said my pate brisee dough was perfect. As was my omelette. The dessert wasn’t all that it should have been, but overall I put forth a solid effort. Tomorrow we’ll find out our teams for the next month.

I’ve been offering a lot of dessert recipes lately. How about some fried, savory goodness? These samosas are as good as any you’ll find in a restaurant.

Apr 18

7 Comments

Crepes Suzette

These crepes are heavenly and simple. They’re great for entertaining because you can prepare the crepes and zest well in advance and then cook everything together at the last second with an audience!

Ingredients:

2 cups flour
pinch of salt
4-5 eggs
1.5-2 cups milk
clarified butter
orange zest
simple syrup (equal parts water and sugar, simmered until dissolved)
Triple sec or Grand Marnier
1 lemon
2 oranges
sugar
butter
garnish: orange supremes

Method:

Blanch orange zest in water and then cook in simple syrup.
In a bowl, whisk together flour, a pinch of salt and 3 eggs.
Add milk and continue whisking.
Brown some clarified butter, add 1 T or so to batter.
Add more eggs and milk as needed until crepe batter is a thin, smooth consistency.
Make crepes, sprinkling sugar on each as they’re finished to keep from sticking together. Set aside.
Combine the juices of 1 lemon and 2 oranges in a bowl.
Melt whole butter in pan. When its melted and bubbly, add sugar and make a light caramel.
Deglaze the pan with citrus juice. Thicken and reduce the sauce over the heat.
Add zest with simple syrup.
Add several crepes, folded into quarters.
Flip when they’re well coated with syrup.
Add some liquor to the pan, flambe with a long lighter or cook out.
Serve with orange supremes!

Mar 20

9 Comments

Week 11 – Chocolate Chip Cookies

Phase I is almost over. I’m sad, nervous and excited all at once. I have so much love and respect for the chefs I’ve learned from these past three months… it’s a bittersweet transition. This weekend I’m studying for my midterm written and practical exams, which will take place next week. We’re also taking a field trip to a dairy farm. I know Phase II is going to be much more intense. Will there still be the same level of laughter and unity we’ve become accustomed to?

This is a bit of a rushed post, but I wanted to pass along an amazing cookie recipe while I hit the books (and the kitchen) in preparation for next week. Is there anyone out there who doesn’t love cookies? These are far superior to anything you’ll buy at the grocery store. And they’re so simple! You probably already have most of the ingredients in your pantry. I daydream about these cookies. If you want the chocolate melting in your mouth with each bite, add chopped semi-sweet chocolate in addition to the chips. You’ll thank me later.

Chocolate Chip Cookies

Ingredients:

2/3 cup vegetable shortening
2/3 cup butter
8 oz sugar
8 oz brown sugar
2 eggs
1 egg yolk
½ tsp vanilla extract
14 oz all purpose flour
1 tsp baking powder
1 tsp salt
12 oz chocolate chips
optional: semi-sweet chocolate, chopped

Method:

Line a baking sheet with parchment paper and a quick brush of vegetable shortening. Not too much or the cookies will be greasy.
Sift the flour, baking powder and salt together.
In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter. Add the sugar and brown sugar.
Add the yolks and the eggs on low speed. Then slowly add the flour and vanilla.
Add the chocolate chips and a good handful of chopped chocolate.
Use a small ice cream scoop to portion out the cookies. Chill 15 minutes.
Bake at 350 for 13 minutes.

Jan 30

3 Comments

Weeks 3 and 4: Things Get Intense

When I decided to leave my desk job to attend culinary school, I knew it would be a challenging experience. What I didn’t anticipate was the mental and physical exhaustion. It feels a bit like I’ve just come home from a trip overseas. I often have no idea what time or what day it is. Starting at 6:30-7am is starting to take its toll. Many of us chug coffee and Red Bull all day like our lives depend on it. And it’s kind of true. We have to be fast and focused and the crash at the end of the day seems inevitable. If we’re not learning, cooking or eating we’re supposed to be mopping, scrubbing, doing dishes and making stock for the entire school. The days, the dishes, and my kitchen teams have all started to blend together.

We’re making three or four technique heavy recipes per day. I now have a binder containing fifty recipes. Fifty! In a month! When I’m not at school I’m practicing techniques (the knife skills need a LOT of work), reading, writing papers, typing up notes and recipes… it’s time consuming, to say the least. My desire to cook and clean at home has diminished for obvious reasons. I’m still working on finding the proper balance between my personal and culinary worlds. Sometimes they feel like two entirely separate universes.

I’m sharing my favorite sweet and savory dishes from the past week. On the savory side, I’m offering up a beef bourguignon recipe that knocks the socks off every other version I’ve tried. Like most of the my culinary school recipes, this one relies heavily on technique. I can give you the ingredients, but if they’re not used properly the results won’t necessarily be special.

On the sweet side… poached French meringues on crème anglaise, topped with caramel. It’s a light dessert that plays with texture and temperature. School is definitely turning me into a sweets person. When I eat out I’m typically too full at the end of the main course to order dessert. But the desserts we’ve been making are fun and have that perfect level of sweetness. I’ve enjoy making them so much that a few times I’ve wondered if perhaps I belong in the pastry program!

Jan 17

10 Comments

Week 2 – Tarts, Birds, and Food Safety

I have survived my second week of school! And I have a holiday weekend to get ahead on my reading. And write my first paper since college. Sigh.

Several readers inquired as to whether my classmates are really as competitive as I made them out to be. Truthfully, the atmosphere in the kitchen isn’t competitive; it’s disorganized and frantic. We’re still learning where things are located and trying to complete several new recipes every day. We have 2 1/2 hours to make everything, but the time vanishes in the blink of an eye. In that time we have to get our mise en place together, cook, clean up everything and have the room ready for lunch with benches, drinks and silverware. In addition to making our own plates we usually have to make one or two trays up for school employees and guests. There aren’t always enough burners, since we often need to use more than one at a time. There also aren’t always enough tools for everyone. It’s a mad race to the finish line and sometimes we bump into each other along the way. But I honestly like everyone I’ve spent time getting to know. There are all kinds of personalities and some of us work better together than others. I think in time we’ll evolve into a well-oiled machine, but for now things are a bit messy.

This week we learned how to properly butcher a chicken, made a few new salads, mayonnaise (finally something I’m comfortable with!), strawberry tarts, and spent two full days getting a crash course in food safety. We were also served an amazingly delicious 3 course meal by the Phase II students. I was in awe of their skill and the fact that I’ll be able to do that in 4-5 months.

Posts tagged ‘Flour’

Blood Orange Curd and Buttermilk Scones

Read more

Eggnog Pancakes

Rose and Orange Blossom Shortbread Cookies

Chocolate Chip Butterscotch Biscotti

Pumpkin Bagels

Apple Doughnuts with Caramel Glaze

Thanksgiving Pie Petit Fours

Whole Wheat Apple Orange Muffins

Whoopie Pies

Corn Chowder

Pumpkin Ravioli with Brown Butter Sauce

Pumpkin Spice Bundt Cake

Phase III… And a Peach Crisp

Homemade Pizza!

Vegetable and Lamb Samosas

Crepes Suzette

Week 11 – Chocolate Chip Cookies

Chocolate Chip Cookies

Weeks 3 and 4: Things Get Intense

Week 2 – Tarts, Birds, and Food Safety

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