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What are you baking these days? November 2014 edition (part two)!

Gorgeous indeed!

After you taste it please let me know if the apples were soft or still a bit firm.

I forgot to mention - it has to be served with vanilla ice cream AND whipped cream.

about 13 hours ago
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part two)!

Thank you!

Nov 21, 2014
souschef in Home Cooking

What are you baking these days? November 2014 edition (part two)!

Recipe please. That looks really good. Of late I've seen "bread pudding" served in slices, and disagree with it as it should require a spoon, rather than your being able to pick it up with your hand.

What are you baking these days? November 2014 edition (part two)!

You're welcome. How did it turn out?

Nov 17, 2014
souschef in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

I have a recipe for passion fruit soufflé (and I read somewhere that it's really great), but it requires a king's ransom in passion fruit.

Nov 16, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

I take dough that's supposed to be rolled out, form it into a log, chill it, slice it, then bake. Works fine for me.

What are you baking these days? November 2014 edition (part two)!

Granny Smith.

Nov 15, 2014
souschef in Home Cooking

What are you baking these days? November 2014 edition (part two)!

I do. I don't use a recipe from a specific source anymore, so this is it, off the top of my head.

The pastry is not the highlight here, so I use purchased puff pastry. I've seen Tartes Tatin where the pastry shows up as a nice bowl holding the apples, but I'm a wienie - I don't like to burn my fingers, so I cut the pastry the same diameter as the skillet (I use a skillet 11" in diameter). The best skillet to use is one with two handles as it makes the flipping less dangerous.

1 sheet puff pastry, thawed
6 Granny Smith apples
4 oz butter
3/4 cup sugar
Juice of I lemon

Preheat the oven to 400°F
Roll out the pastry and cut a circle 11" in diameter. Chill the pastry while you do the rest.
Peel and core the apples, and cut them into quarters. Put them into the lemon juice, mixing them so they are all coated.
Melt the butter in the skillet over low heat. Swirl the butter around to cover the bottom of the skillet, and a bit up the sides ( about 1/2").
Sprinkle the sugar evenly over the bottom of the skillet.
Arrange the apples cut side down decoratively in the sugar. Make sure they are closely packed.
Heat the pan slowly till the sugar dissolves, then increase the heat and continue to cook until the sugar caramelizes. The point is to get the apples to give up their juices and caramelize with the sugar. You may have to move the skillet around to make sure you get even caramelization.
When you get a nice amber caramel, put the pastry on top of the apples and stick it into the oven. Bake until the pastry is puffed and brown, then remove it from the oven.

NOW COMES THE DANGEROUS PART! CARAMEL IS HOT AND CAN CAUSE SEVERE BURNS!!!

Invert a large plate over the skillet, and in one quick motion flip the two. If any apples get stuck to the skillet, free them with a knife and add them to the tart.

Here's a picture of one I made, after most of it was devoured.

Nov 15, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

Me? I'm not a chef or even a souschef of any kind! I'm an electrical engineer.

Nov 15, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

Looks wonderful!

Oh, to be adopted by Roxlet!

What are you baking these days? November 2014 edition (part one)! [old]

Thanks for the permalink info.

Nov 12, 2014
souschef in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

Recently, at a Dutch grocery store I picked up a loaf of what was marked "Fruit Bread (Dutch Stollen". Very tasty indeed; I've been going through it pdq. Eating it for breakfast, dessert, etc.

I googled Dutch stollen, and came up with a recipe. The accompanying picture is exactly what it looks like. If anyone has made Dutch stollen, please post your recipe. This is the one that looks good:

http://www.weekendbakery.com/posts/ou...

Nov 10, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

I found the cheesecake recipe, but can't link to it as we used to before (unless I'm missing something). In any case, I copied it:

8 oz cream cheese
3 egg yolks
1/4 c cornstarch
grated rind of 1 lemon + 2 tb juice
1/4 c milk or cream
1 tsp vanilla
Combine in food processor until smooth
3 egg whites
1/2 tsp cream of tartar
Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
Fold cream cheese mixture into egg whites
Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.

Nov 08, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

Yup, I like those step-by-step instructions with pictures. Too bad Buttertart is going to have to wait to get her grubby paws on the book. With a bit of luck it won't get lost in the mail :)

That Sugar Rose Brioche does look good. I've been meaning to make a Brioche Polonnaise.

I tried Buttertart's recipe for Japanese cheesecake. While Mme Souschef liked it, I didn't. I always find cheesecakes cloying, and I like cheese!

Nov 08, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

Hey Cynsa, I bought Rose's "Baking Bible" last night. A very interesting book. There's a recipe for Kouign Amann in it. For some reason that pastry always makes me think of you!

I'm going through the book. There's quite a few things that look really good, including some nice-looking cheesecakes, except that I don't like cheesecake.

What are you baking these days? November 2014 edition (part one)! [old]

Meatloaf. Not baked in a dish, but free form like one of Buttertart's loaves.

Nov 04, 2014
souschef in Home Cooking
1

What are you baking these days? November 2014 edition (part one)! [old]

I made Alice Medrich's Brandied Apricot cake from "Cocolat", this time in loaf pans instead of Bundt pans. I was surprised that the cakes seemed heavier by weight and a bit denser in texture. Delicious, nonetheless. Breakfast tomorrow is going to be GOOD!

What are you baking these days? October 2014 edition, part two!

I dislike it so much that I don't ever buy it, but I've been looking for an orange cake recipe (the chocolatier in Montreal who used to make one I really liked (and who gave me the secret to marrons glacés) closed down her store), so I plan to buy some Bonne Maman and make Miz McGrath's recipe.

Nov 01, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

I didn't know that. I've always disliked the Scottish stuff....Robertson's, I think.

Oct 30, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

I've seen that brand in the stores here.

Oct 30, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

Caitlin, it looks great. I should try it, though, per Buttertart, Canadian marmalade (bitter) is different from American (sweet).

Oct 29, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

Looking at it again, the side did not brown sufficiently, ergo, if I had let it brown more the inside would have cooked more. In one episode of Top Chef, Tom Colicchio said, "Pastry should not be blonde, it should not be beige, it should be BROWN."

On my next attempt I will put an aluminum foil funnel on top, start it at 450°F, then after it has puffed, drop the temperature to 400.

Making it was an expensive proposition as the high fat butter was over twice the price of the regular stuff.

What are you baking these days? October 2014 edition, part two!

They were undercooked only towards the centre. The sides were cooked okay, but maybe I should have let them brown more.

I've made pithiviers many times before. The first half dozen times I made the pastry. A short while after it went into the oven I heard a bang, and my expensive blue/black steel pans buckled. The pastry separated and the filling shot out.

Then I went to using purchased pastry and baking it on WS half sheet pans, with no problem. Only problem was getting a decent rise out of the pastry.

I read awhile ago about using high-fat butter, and how much better the pastry is, hence my reason for making it again. It sure is better.

The battle is joined; I refuse to give up! I plan to distill all the many recipes I have into one that works for me.

Oct 26, 2014
souschef in Home Cooking
1

What are you baking these days? October 2014 edition, part two!

I assembled it last night and chilled it overnight. This morning I cut out the scallops, then chilled it for 30 min. Then glazed it and cut out the design on top. It then immediately went into the oven.

Oct 26, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

Yes, I vented it on the top.

Oct 26, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

Looks can be deceiving....

I finally made puff pastry (classical method) out of butter that has a high butterfat content (84%), and made a Pithiviers out of it (with almond cream filling). I stuck it into the oven at 425°F (per the recipe), and checked on it frequently. When it looked done, I dusted it with icing sugar and grilled it to glaze. It looked really wonderful - nice and puffed, and 2 inches high; very definitely better than using ordinary butter; picture attached.

When I cut into it, it was disappointing - the top layer of pastry did not get cooked. So I thought, okay, the top layer did seem too thick...but then, the bottom didn't get cooked either.

Any thoughts on what went wrong? Should I have turned the heat down after it had puffed but not yet browned, to let it cook through?

Oct 26, 2014
souschef in Home Cooking

What are you baking these days? October 2014 edition, part two!

Caitlin, you should check out the chocolate and almond paste gugelhupf in Christian Taubner's "The Chocolate Bible" ($1.56 on amazon). I think I posted the recipe here a long time ago. It's a very nice cake (picture attached).

BTW, I recently bought some super-fresh, super-moist marzipan from a chocolatier here. Made in Lübeck, Germany (noted for its marzipan), it's very different from the commercial stuff.

What are you baking these days? October 2014 Edition, Part One [old]

Yeah, a lot of work. But the end result.......!

Oct 18, 2014
souschef in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

I'm glad it worked well for you.

I just saw chestnuts in the grocery store. Have to go back and check them out carefully. If they're decent, marrons glacés here I come!

Oct 16, 2014
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1

What are you baking these days? October 2014 edition, part two!

There's a really nice Lebanese pistachio cookie in Nancy Baggett's "International Cookie Cook Book" (1 cent on amazon.com). You are supposed to roll out the dough, chill it, then cut out rounds. Too much trouble! Instead, I form the dough into a log, chill it in the fridge overnight, then slice it into rounds with a thin knife (the ham slicer I recently recommended to THewat); I imagine it would be fine in the fridge for a couple of days. Makes a VERY tasty cookie. The cookie keeps well for several days after being baked. There is also a very nice German hazelnut spritz cookie in the same book.

I have a problem with phyllo dough: I buy a package of frozen dough, use a few sheets, and inevitably discard the rest. Does anyone know if it's safe to re-freeze it ?

Oct 16, 2014
souschef in Home Cooking
1