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What are you baking these days? August 2015

Caitlin, I'm honoured that you remembered my family background.

I don't remember if my mother used eggs in the pudding; that was the time I was inot into baking. I googled it too, and come to think of it, it was firmer than I mentioned before, but definitely not of cakey texture. I'll try the recipes with and without eggs.

Aug 09, 2015
souschef in Home Cooking
1

What are you baking these days? August 2015

My mother used to make an amazing steamed caramel bread pudding; unfortunately I didn't get the recipe before she passed away. Anyone have a good recipe?

Recently in two restaurants I ordered bread pudding, and what I was served was two hunks of cake on a plate. To me bread pudding is something that can't stand up on its own, and is super-moist and served in a bowl. Am I right?

What are you baking these days? August 2015

Now why didn't I think of that?

Danke schöen, Lemongirl!

Aug 06, 2015
souschef in Home Cooking
1

What are you baking these days? August 2015

I love palmiers, but find them tricky to bake. I find that I have to really babysit them as they burn easily. Am I doing something wrong?

Aug 05, 2015
souschef in Home Cooking
1

What are you baking these days? August 2015

I think I'm getting closer to the tea biscuits I'm looking for.

I had made it using the instructions from the baker whose biscuits I liked (i.e. leave the butter in quarter-size pieces), but found that they were not sweet enough or crunchy enough.

The next time I doubled the sugar, and per the baker's instructions (almost!) I brushed the tops with whipping cream (she specified 10% bf) before sprinkling with sugar and baking. This time they were crunchy enough, but most toppled over. I find that some of hers topple over too. My theory is that the large pieces of butter melt, and that destabilizes the structure, so they topple over. They were also too sweet.

I'm going to go back to rubbing the butter into the flour, until the mixture resembles breadcrumbs, as I do with scones. I had originally used 1/4 cup sugar for a double recipe, then 1/2 cup (3.5oz). The next time it will be 2.5 oz.....easier than futzing with smaller fractions of a cup.

Aug 03, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I beg to differ! I don't like it!

But then, I don't like cheesecake. Mme Souschef liked it.

Peace Buttertart! I hope you're feeling better.

Jul 31, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

The hypoglycemic daughter of a friend of mine thought the tea biscuits were fantastic. With her condition her usual dessert is a Granny Smith apple (!), so I was thinking of making her a bunch. What I have in mind is making the dough, cutting out the biscuits, and freezing them, so she can bake them whenever she wants.

Will this work, or will the freezing scuttle the baking powder?

BTW, for those close to Ottawa, there's a French guy in Manotick who makes amazing pain au chocolat, which are also available frozen so you can bake them yourself (how I buy them). If you're in the area go to Sucré Salé on River Road.

Jul 20, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Everythingsright, arrange to be in Ottawa, and you can be chief tester

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Thanks for the vote of confidence, Buttertart.

Jul 11, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I made the tea biscuits per the hints given to me by the baker. I made a double batch, modifying my scone recipe.

I cut a stick of butter to make four smaller sticks of the same length, then sliced it into 1/4 inch pieces. Added 1/4 cup sugar to the flour/baking powder mix, then tossed in the butter and milk. It was a bit hard working the dough with large pieces of butter. Used a 2"round cookie cutter. I did not have cream, so used milk to brush the tops, then sprinkled sugar on top.

I had never made any dough where I left large pieces of butter in, so was surprised at the butter that melted out on baking. The only time before I had seen such a thing was the first time I made puff pastry, which was a spectacular failure.

My biscuits were not as dark as the ones I bought; they were definitely ready going by the smell. Mine were also lighter and not as sweet, but that was not the texture I wanted. Perhaps because mine were thicker?

I took a picture (attached) of a few, including the underside of one. Unfortunately the colour is not right; they were yellower.

It was a good start, but needs a bit of work.

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

You got it! Are you in Kanata too?

Jul 08, 2015
souschef in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I'll let you know how my attempt turns out.

Jul 07, 2015
souschef in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

They were, and as today is Tuesday I got a free one, with a cup of coffee. This is at a cookware store that also sells some serious cheese, and has a small coffee shop.

Jul 07, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

The insides were yellower than my scones. Perhaps because the butter is left in large pieces?

Jul 07, 2015
souschef in Home Cooking

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Here's a picture of tea biscuits I bought today.

I got to talk to the baker, who was pleased to discuss them. She told me the following:
- she uses butter, AP flour, baking powder, milk, no eggs (same as my scone recipe)
- she leaves the butter in large pieces, the size of quarters, as opposed to my recipe, where it is like breadcrumbs after being combined with the flour
- she brushes the tops with heavy cream, and sprinkles sugar over

A great place to start. I just have to modify my scone recipe slightly; less work, in fact.

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

Thanks for posting the recipe. I'll give it a shot, but I think I'll halve it; 3 cups of flour is over 12oz if I recall correctly. Since the crust was on the sweet side I'll roll the dough in superfine sugar before baking.

Jul 06, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I think I'll buy one and post a picture of the insides, hoping that someone who lives/lived in rural Ontario will post a recipe.

Jul 05, 2015
souschef in Home Cooking
1

What are you baking these days? Happy Canada/US national holidays edition, July, 2015 [OLD]!

I recently had a tea biscuit I really enjoyed. It was shaped like a round scone, had a denser texture than a scone (not fluffy), and had a slightly sweet, crunchy exterior, which was light brown all over. If anyone has a recipe for such a treat, I would appreciate it if you posted it.

It reminded me a bit of a rock cake, without the fruit.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Why don't you shape the dough into logs for freezing? Then all you have to do is slice them after you take them from the freezer and let them soften a bit.

Jun 28, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

It definitely does!

I made the scones again this morning, doing the 1/4 sub. Made for a better texture.

Jun 24, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Hey Buttertart, thanks for posting that recipe. I made meatballs based loosely on that recipe. I left out the sesame-peanut sauce and also left out a bunch of ingredients I didn't have. LCBO didn't have rice wine so I used a sparkler. I also left out the chili oil. I did do the Dijon, and added a bit of cream. The smell was incredible and the taste was amazing; I served it with rice pilaf. Mme Souschef loved it. In her words, "A keeper!".

Jun 22, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Yikes! I started at about 33!

Jun 21, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Here it is Buttertart!

Cheddar & Chive Scones

6 oz AP flour
1/4 tsp salt
2 tsp baking powder
2 oz cold unsalted butter, cut into small dice
2 oz grated sharp cheddar
1 large bunch chives, cut into 1/4 inch pieces
1/2 cup whole milk

Pre-heat oven to 400°F
Triple sift together the flour, salt, and baking powder, into a large bowl.
Toss in the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs. Lightly mix in the cheddar and chives, till well combined.
Make a well in the centre and pour in the milk. Mix together with a wooden spoon until a soft dough is formed. Knead together gently on a floured board just until it is combined and no longer sticky.
Roll to about 2/3 inch thick (sorry, 1/2 inch was incorrect).
Cut with a sharp 2" round cookie cutter, cutting straight down without twisting.
Place on a parchment-covered baking sheet, in staggered rows. Re-roll scraps and repeat.
Brush tops with milk. Bake for about 15 minutes till puffed, and lightly browned on top.

Makes about 9

The next time I make it I plan to sub sour cream for a bit of the milk.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Thank you!

Jun 20, 2015
souschef in Home Cooking

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

The dough was rolled out out to 1/2 thick, and cut with a sharp cookie cutter. You won't get the same height if you pat it into a circle and cut it into wedges. I'll post the recipe tomorrow.

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Well, I tampered with a RLB with a RLB technique. Is that un-kosher?

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

Just realized that I forgot to say that the "continue baking" is for 5 to 7 minutes.

Jun 20, 2015
souschef in Home Cooking
1

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

I took my sweet scone recipe, eliminated the ground almonds and raisins, and instead used grated sharp cheddar and chives. Really enjoyed them. Picture attached, but they were not as pale as in the picture; they were more yellow.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

I made RLB's "Chocolate Génoise" from TCB. Considering it's her, she got the name wrong...it should be "Cocoa Génoise".

This is one where the cocoa is first bloomed.

The recipe is for a 9" cake, but I thought I'd make an 8" one, and use the extra batter as a mini treat for myself. The batter was barely enough for an 8" cake. She says that it's not necessary to use a tester; when the cake leaves the side of the pan, it's done. It took longer than indicated for it to do so, and barely rose (no pun intended).

There was barely enough to slice it into three layers. The top two layers were okay. The bottom layer was WET. I did deviate from her recipe, and used her trick (but not in this recipe) of whisking some batter into the melted butter.

Maybe I'll try it again exactly as written.

What are you baking these days? Sumer is icumen in, June 2015 edition! [Old]

I've watched the people in the bakery department of the grocery store make it look so easy. Wish I were as good!

Jun 20, 2015
souschef in Home Cooking
1