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Bread Intensive, Day 3
Golden Raisin-walnut bread, whole wheat croissant, 5 grain levain, brioche loaf, puff with goat cheese and heirloom tomatoes. Today was amazingly productive. I think I now have some insight into the...
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Day 4: Bread
Today was the last day of the week. We perfected our brioche technique and made chasson with the remaining puff pastry dough. Chasson is basically a sweet turnover. We used round fluted cutters and...
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Brioche exposed
This is brioche. The photo is someone else’s because I didn’t get a photo of the finished product. People love brioche and rave about it up and down. I don’t know how I had gone through life not...
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Day 5: Aloo Paratha, Provincial Pizza, French Baguette
The spread. Since it was a Monday and there was no “day before” to do pre-ferments, today’s breads were active dry yeast days. Not so much artisan but tasty nonetheless. We had flatbreads on our bread...
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Day 6: Sticky Buns, Bagels, Cracked corn bread
Quite the variety! Today we learned the ins and outs of sticky buns. Basically they are pretty easy but sticky and full of sugar. Lots of sugar. We used a yeasted dough which definitely put it ahead...
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Day 7: White Trash Day
Good ole’ swirly bread. Apparently my desire to learn the breads of my childhood does NOT impress my classically trained chef-instructor who has a passion for the natural fermentation process. I am...
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Day 8: Chocolate Sour Cherry Bread, Roasted garlic Jack, Parmesan Bread
Our last day! After seven days of constant, all-day bread baking marathon, my freezer is stocked for the rest of the summer and I feel like I have gotten my clogs wet with techniques. I’m so happy we...
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Double Bonus Mushroom: Cauliflower & Lobster Mushroom Soup Recipe
My wild mushroom week is overlapping into this week and I don’t mind. I made an earthy, delicious soup with my cauliflower mushrooms that I had to share. Their cooked texture makes me think of rice...
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Fig Tart with Maple-Cashew Cream in a Rosemary Cornmeal Crust
Fig Tart Taking a break from mushrooms, let’s look at this luscious tart I made recently. It was really easy to make and very tasty. For the crust, I veganized a recipe off epicurious and it was...
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Portland Area Cooking Classes
Just a heads-up, I’m scheduled to teach a few cooking classes at New Seasons this winter. Come join in the fun! You can register by phone or in person at the Happy Valley Store. Me in action The line...
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