Archive for April, 2009

Rising Baker

Monday, April 27th, 2009

I really thought I was going to hate my baking class this quarter. It is amazing how a loaf of challah bread changed my mind.

While cooking is an ongoing evolution, baking on the other hand, is a clear science. The class that I thought would be the most likely to stifle creativity has been unbelievably therapeutic and artistic. I am enjoying this direction in contrast to the freedom in other classes.

The night we made the challah bread, I had a hard time grasping that I made the beautiful glistening braid that came out of the oven. I am not a baker and that may change.

But, the real reason I am in love with baking class is that I get to bring home everything that is cooked in class. This practice has its ups and downs. Good: gifting the bread and pastries. Bad: keeping the bread and pastries; in turn over-eating. Hiding baked goods in the microwave has become a regular habit.

I am potentially looking at a future of homemade baguettes, pie crusts, and pastry cream. Are store bought loaves and sweets a thing of the past for me? Of course not, but “knead therapy” every now and then might not be so bad.

Challah Bread
Adapted from: Professional Baking; Fifth Edition

Baking Notes: Bread production (12 steps):
1. Scale ingredients (measure)
2. Knead
3. Bulk Fermentation (letting the dough rise)
4. Fold or punch (knocking the air out of the dough)
5. Scale or portion
6. Round (all bread must start in a round form before being made into its final shape; creates thin outer-skin)
7. Bench (resting)
8. Makeup (shaping the bread)
9. Proof (final rise)
10. Bake
11. Cool
12. Store

1 cup water
1 1/2 TBS fresh yeast
2 1/2 cups bread flour
1/2 cup egg yolks
3 TBS sugar
3/4 tsp malt syrup
2 tsp salt
4 TBS vegetable oil
egg wash (yolk and white)

Mix water (~100 degrees, feels just “wet” on the inside of your arm) and yeast. Add yolks, oil, and syrup. Then add the bread flour (~75% of the flour), sugar, and salt. Add more flour as needed. Feel the dough, sometimes it needs more or less flour than the recipe calls. Knead the dough until it springs back (in a round form). Let the dough rise for 1.5 hours in a warm area (turn oven on, let heat, turn off and let dough rise). Fold and punch the air out of the dough. Portion the dough into 4 equal parts. Round the dough (tight surface) and punch thin. “Letter-fold” the dough (3 fold). Move along the dough from right to left, pinch the top and bottom together. This practice makes the dough taught. Roll each portion into a thin strip. Place the 4 long dough strands next to each other; pinch together at the top.

To braid the bread the system goes as follows. Label each strand 1, 2, 3, 4. 1 over 3, 4 over 2. 2 over 3. Repeat; pinch when complete. Let the dough rest.

Brush egg wash on dough. On a parchment paper lined cookie sheet cook the bread at 400 degrees for 25-35 minutes or until golden.

Posted in Challah bread | 2 Comments »

Mister Pfister’s Neighborhood

Friday, April 17th, 2009

As a kid, I was not a “princess,” but not quite a tomboy either. That would leave me to be just slightly awkward (in a really cute kind of way… please let me tell myself that). I loved to dance around the house. I was not all that impressed with fancy jewelry. I went to farm camp. I wore flannel nightgowns (and I was a Pfister, that’s my maiden name). And, for some reason I thought that English muffins were a really big deal.

In our backyard we had the quintessential Little Tikes plastic playhouse. The house had a red swinging door, a green roof and yellow “shutter” windows. When I was five, my dad and I would dine on PB&Js at this backyard residence. A few years later, my brothers and I converted that house into a full-fledged McDonald’s; drive-through service only. All of the neighborhood kids would come over on their Big Wheels, wait in line, place their order, and get their greasy imaginary food. It was the perfect setup. If the neighborhood gang got there in time for breakfast the question always was: biscuit or English muffin egg sandwich?

For me, my response has always been the English muffin—a little more complex than bread—but not quite as rich as a biscuit. Ideal.

These days I still dance around the house–just not as much. I prefer my Grandma’s costume jewelry to the real stuff. And of course, the nooks and crannies are still a pretty big deal, especially when I make them myself.

So is it biscuit or English muffin? Take your pick.

Biscuits
Adapted from Professional Baking; Fifth Edition

Baking Notes: Biscuit method: 1. Mix dry ingredients 2. Cut in cold fat/butter (with paddle attachment, hands, or pastry cutter) 3. Add wet ingredients 4. Fold and form desired shape

-Size of fat determines size of biscuit flakes
-Always use cold butter
-Coat fat in flour before cutting it together
-Create pea-size butter pockets with the butter
-Let the dough cool in the refrigerator after it is shaped to re-cool the butter
-Form a large biscuit and cut into a grid for tender flaky biscuits

2 ½ cups all-purpose flour
2 tsp salt
2 TBS sugar
2 TBS baking powder
2 sticks cold unsalted butter
¾ cup whole milk

Preheat oven to 400°F. Mix dry ingredients with a wisk. Cut butter into small cubes. Work butter into the flour (first coat the butter with flour in small batches, then cut it into the flour). Add liquid ingredients. Work in more flour if needed. Mix until just combined (do not over mix). Place the dough on floured surface; gently fold 2 to 3 times. Form and cut desired shape. Refrigerate for 10 minutes. Place dough on a parchment paper lined cookie sheet. Cook at 400°F for 15 – 20 minutes.

English Muffins
Adapted from Professional Baking; Fifth Edition

Baking Notes: Bread production (12 steps):
1. Scale ingredients (measure)
2. Knead
3. Bulk Fermentation (letting the dough rise)
4. Fold or punch (knocking the air out of the dough)
5. Scale or portion
6. Round (all bread must start in a round form before being made into its final shape; creates thin outer-skin)
7. Bench (resting)
8. Makeup (shaping the bread)
9. Proof (final rise)
10. Bake
11. Cool
12. Store

1 ½ cups water
1 ½ tsp fresh yeast
2 cups bread flour
1 ½ tsp salt
1 ½ tsp sugar
2 tsp nonfat milk
1 ½ tsp shortening

Add water to a large mixing bowl. The water should be ~100°F (to test, water should feel just wet on inner arm). Add yeast; mix. Add shortening, sugar and milk; stir. Add 60-75% of the flour, then add salt. Mix until able to begin kneading on a floured surface. Incorporate more flour as needed. Knead until the dough can be poked and springs all the way back. Kneading will take longer than expected.

Place dough in a bowl covered with a towel in a warm area; let rise. Once dough has risen, punch out the gas and make dough flat. Portion the dough into ~ 2 ounce sections. Make a circle with thumb and index finger, push dough through; roll on dry surface to shape the dough into a ball. Repeat. Let dough sit.

Flaten dough rounds; dust with corn meal. Heat a large dry skillet over medium to high heat. Cook the dough for approximately 4 minutes on either side or until golden.

Posted in biscuit, English Muffin | 2 Comments »

Tackle This

Thursday, April 9th, 2009

The Shields’ house has something to smile about; they just signed Avocado. It was a long overdue decision to pay the big bucks for this dynamic pro bowler, but they finally did it, and household members are excited. This move shows that the Shields are dedicated to performance based dishes. Avocado can be seen as somewhat of a fatty, but looking at the statistics alone, it is no wonder that he executes; bringing antioxidants, 20% B6, 20% Folate, and 17% Vitamin C. Despite being a fatty, he is monounsaturated and lowers the Shields’ cholesterol. Avocado is the savior the Shields have been looking for since Sweet Potato.

Avocado, or “Hass” as the family refers to him, is ready to garnish with finesse. “I am impressed with his versatility,” said Caroline Shields (Head Chef). During the week we play with salt and hot sauce. On game day—it is guacamole or nothing. The season is underway; guarantee this family will still be smiles by the final bowl.

“Play by Play” Guacamole

Layer tomato, white onion, cilantro and avocado. Serve with a lime wedge and salt.

Posted in avocado, guacamole | 1 Comment »

Southern Comfort

Thursday, April 2nd, 2009

Milk—does a body good. Does vacation do a body good too? In my case, I ate my way through South Carolina and am not quite sure. The day after returning to Chicago there was snow on the ground and I did not fit into my jeans. I was grumpy.

Vacation log: Eight of us piled into two cars and headed to Hilton Head Island. Everyone in the group was ready to relax and in hindsight, eat. We rented a house, we rented bicycles, we brought Jenga (at least the generic kind), Left, Right, Center (dice game), tennis rackets, etc.; this was a well planned trip.

We made many of our meals at the house; feasting on shrimp boils, grilled flank steak, and fresh tuna. But when we went out, we made it count. My most memorable meal of the trip was at the Sea Shack. The Sea Shack touts that is is “where the locals go to eat.” This comes to no surprise since it is tucked away in the dense shrubbery and has an uninviting exterior. When you walk in, you know you hit something big. The menu has everything seafood and everything southern. I ordered the grilled grouper sandwich, cheesy grits, and coleslaw. Brian ordered the buffalo shrimp po-boy, sweet potato corn bread, and collared greens. The fish was cooked just right, the grits were unbelievably comforting, and the shrimp had as much kick as a Rockette. The meal was perfection, except for the cornbread. Had they advertised the cornbread as a sweet potato cake, I may have taken a greater liking.

The Sunday we returned I started to miss my wide wheeled bicycle with the basket. I missed only worrying about what we were going to eat that night. And I really missed living near the water with a bunch of friends. I started to not care that I may need to make it a power week at the gym or even be lazy and hit up the Gap for jeans the next size up. It was a week of break and it did a body good. Brian and I took a “pause” on not drinking for lent in Hilton Head, so I guess it is back to milk mustaches for now.

I had to get my cornbread fix.

Cornbread Salad

Cornbread
Adapted from Bon Appétit

8 inch square serving size

1 cup all purpose flour
1 cup yellow cornmeal
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup (packed) coarsely grated Monterey Jack cheese
3/4 cup buttermilk
2 large eggs
4 TBS honey
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix). Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

Vinaigrette

1 part red wine vinegar
3 parts olive oil
½ shallot – fine dice
honey
s and p

Combine ingredients and wisk or shake together until emulsified.

Salad

1 box cherry tomatoes – medium dice
1 red onion – small dice
½ shallot – small dice
2 peaches – medium dice
1 roasted red pepper – medium dice
1 roasted yellow pepper – medium dice
1 recipe of cornbread – large 1×8 inch strips
Greens (arugula, field greens, or spinach)
Goat cheese
s and p

Preheat oven to 350°F. Prepare the tomatoes, red onion, and shallot; place in a roasting pan and dress with olive oil, s and p. Roast the vegetables for 20 – 30 minutes or until tender. Meanwhile, roast the red and yellow peppers on the stovetop. Let cool, peel and chop; set aside. Prepare the peaches and cornbread; dress with olive oil s and p. Skewer the peaches—place peaches and cornbread on hot grill or grill pan; grill all sides. Once cornbread is grilled, cut strips into a large dice. In large bowl combine all ingredients with the greens. Top with crumbled goat cheese; toss in vinaigrette and serve.

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