How to Steam Vegetables | Rouxbe Cooking School Lesson

Steaming is an ideal cooking method for almost any vegetable. Not only does steaming help to retain most of the vegetable’s nutrients, it also helps to preserve its shape and vibrant color.

In this Rouxbe Cooking School lesson on How to Steam Vegetables, we will show you how to prepare, steam and test vegetables for doneness. You will also learn how to finish and season vegetables in ways that will complement their natural flavors. You will also learn how to store steamed vegetables, so you can quickly and easily incorporate them into other dishes throughout the week. There are plenty of practice exercises, so get out your steamer and get cooking!

Happy Steaming!

he Rouxbe Cooking School Team.

Tagged as: [ cooking rouxbe school ]

How to Make Madeleines

Many people say that one either loves culinary (the savory stuff) or they love pastry (the sweet stuff) - that can't love or do both; but, I tend to disagree. By default, I tend to cook more than I bake, so, when the opportunity strikes to make some sort of pastry treat, a little sparkle in my eye appears. For me, when I get to pick up a piping bag - whether it is for piping truffles, putting icing on a cake, or batter into a pan - I get a bit giddy.

Madeleines are shell-shaped, tiny French cakes with a long history. These soft and moist cakes have delicious, lightly-crisped edges. While there are a few different methods in which to make these, this recipe is quick to put together and can be one of those "go to" treats when you unexpectedly have company coming. They are also a great hostess gift or can help to cheer someone up. We actually took a batch of these to Dawn's little niece who is currently fighting cancer. She's definitely a positive, little trooper and she was so pleased to be able to pass them around to share with everyone!

While I have learned to let go of recipes in the culinary world, with baking I get to feed that part of my personality that loves to measure, be exact and follow certain rules. It never ceases to amaze me how many different things can be made out of butter, sugar and flour. Once you learn a bit about the function of ingredients and how they produce certain textures and flavors, you have a better understanding of the whole process of baking, so there's no need to be afraid of it. It's just like learning a new cooking technique. Madeleines are best served warm, so they are one of those pastries that you don't have to wait for them to cool completely before diving in (and that's a good thing, as it's almost impossible to wait for them). This easy-to-make batter keeps well in the refrigerator for 4 to 5 days so you can have freshly-baked madeleines any time. Click on the link to view the full text recipe for Madeleines. Happy Baking!

Tagged as: [ pastry ]

Top 10 Dishes for the Fall Season

Fall has to be one of the best seasons. How can't it be with all of those warm, comforting dishes? Click through to Rouxbe's Blog to see a few of our favorite fall recipes.

Tagged as: [ comfort culinary fall recipes rouxbe video ]

Lemon-Cranberry Scones with Lemon Fondant

I recently woke up at 3am from my first-ever root canal which had gone bad. I couldn't sleep, so I thought why not bake? I made one of Marcelo's favorites - lemon-cranberry scones. Even though I couldn't chew very well, the cake-like texture, along with the lemon fondant, melted in my mouth.

Scone Ingredients: 140 ml whole milk 2 large eggs (100 ml) 1 tsp lemon zest 120 g unsalted butter 100 g sugar 320 g cake flour 80 g bread flour 10 g baking powder 3 g sea salt 1/2 cup dried cranberries 1 large egg (for egg wash)

To make the scones, first preheat your oven to 340º degrees Fahrenheit. Whisk the milk, eggs and lemon zest together and set aside. Cream the butter and sugar until light. Sift the dry ingredients together and fold them into the mixture. The texture should be crumbly, so don't over mix.

Lightly fold in the milk mixture just until combined; then add the cranberries. Dust the counter top with flour. Gently divide the dough and shape into two rounds, so they are about 1 inch high. Cut into triangles and transfer to a baking sheet. Brush lightly with egg wash and bake until light golden brown, about 15-20 minutes.

Lemon Fondant 3/4 cup fondant 1 tsp. egg white zest of 1/2 a lemon 1-2 tsp. lemon juice

While the scones are baking, place the fondant in a bain marie. Heat over low heat and add the lemon zest, lemon juice and egg white. Stir to combine and bring the mixture just above body temperature.

Once the scones are done, place them onto a cooling rack and let cool slightly. Drizzle with the lemon fondant and enjoy.

Makes about 12.  

It's important not to over work the dough. Be gentle with it and work quickly. Avoid over-baking - bake just until they are light golden brown underneath.

Tagged as: [ pastry recipes scones ]

How to Make Fondant

Fondant is that sweet, shiny glaze which appears on many pastries and baked goods. Its creamy texture melts in your mouth and it also helps to keep baked goods moist. It's fairly easy to make and will store indefinitely at room temperature in a sealed container. You can also pour a thin layer of water on the surface to prevent it from drying out and forming a crust.

To make approximately 1.5 cups of fondant, you will need the following ingredients:

500 grams granulated sugar
250 ml water
50 grams glucose

To begin, use a very clean pot and bring the water and sugar to a boil until it reaches 113º C (235º F). Skim off any foam/impurities that may rise to the surface. This should take at least 10-15 minutes. Once the sugar reaches that temperature, add the glucose and continue to boil until the temperature reaches118º C (244º F). Immediately take the pot off of the heat and place into an ice bath to stop the cooking process.

Carefully pour the hot syrup onto a marble or granite counter top. Using a bench scraper, move the sugar around to bring down the temperature. 

As you continue to agitate it, it will go from a clear syrup to a milky-white consistency.

As you work the sugar, it will eventually become crumbly.

When you have reached this stage, begin to knead the sugar, as you would dough, until it is nice and smooth. You don't have to knead it this far, but you can see that it becomes soft again.

Once you're done, transfer the mixture to a container. The fondant can be stored indefinitely and can be used a bit at a time.

To use fondant:

To use the fondant, you'll need to warm it slightly. Place the amount you're going to use into a bain marie over low heat. Bring the temperature up until it's just above body temperature. Whisk in 1-2 teaspoons of egg white and a few drops of lemon juice.

For flavoring, I added a bit of lemon zest to match the flavors for my baked goods, but you can use any flavoring or extract, and even add food coloring. It's also nice to keep it plain.

Tagged as: [ fondant howto icing pastry recipes sugar ]

Seared Scallops with Warm Butter and Almonds

Inspired by one of my favorite cookbooks from Prague, this appetizer is divinely indulgent. Keep the portions small and serve no more than 2 scallops per person (or 1 large). Plate-licking is allowed for this one.

Step 1. Baking the Potato

1 large russet potato
good pinch of sea salt
2 tsp. water

Preheat your oven to 400 degrees Fahrenheit. Place the potato on a large piece of foil and sprinkle with the salt and water. Wrap tightly and bake for approximately 45 minutes or until a knife easily inserts all the way through.

Step 2. Preparing Your Mise en Place (if viewing in a reader, click through to see video)

2 slices prosciutto
1 tsp. extra-virgin olive oil
2 tsp. shallots
3 tbsp. clarified (or unsalted butter)
1 tbsp. blanched, sliced almonds
2 tsp. soy sauce
1 tsp. chives

Preheat a non-stick skillet over medium heat. Once hot, add the olive oil. Fry the prosciutto on both sides until crisp. Set aside on a paper towel to drain.

Mince the shallots and gather the butter, almonds and soy sauce. Finely chop the chives and set everything aside.

(if viewing in a reader, click through to see video)

Step 3. Making the Mashed Potato

1/2 cup cream (or whole milk)
1 tbsp. unsalted butter
sea salt (to taste) 

Once the potato is done, scald the milk and set aside. Unwrap the hot potato from the foil and hold it with a kitchen towel while you peel off the skin. Push the potato through a ricer while it's still hot. Place it into a small non-stick pot and add the milk and butter. Stir well to blend. The potato should be nice and fluffy. Season to taste with salt.

Step 4. Making the Sauce and Cooking the Scallops

8 medium (or 4 large) scallops, cleaned
1 teaspoon vegetable oil

In a small sauce pan, heat the clarified (or unsalted) butter over medium-low heat to melt and warm through. Add the shallots and soy sauce and swirl to combine. Remove from the heat and set aside, while you cook the scallops.

Make sure the scallops are clean and very dry. Place them on a paper towel and blot both sides dry just before cooking. This will help to obtain a golden crust. Choose a stainless-steel fry pan that can easily accommodate the number of scallops you are cooking. To get a good sear on the scallops, it's imperative to not crowd the pan.

Heat the fry pan over medium-high heat until it is good and hot. Add the oil. There should be just a thin film of oil on the surface. Make sure the oil just starts to smoke before adding the scallops. Once the scallops are in the pan, do not touch them. Let the heat do its thing. They will release on their own once ready. After about 1-2 minutes (depending on the size of the scallop), the bottom should be nice and golden brown and caramelized. Turn over with tongs and continue to cook for another 1-2 minutes. Remove from the pan and set aside. 

Return the butter over medium-low heat, and add the almonds, crushing them up a bit, if desired.

Step 5. Serving

fleur de sel

Place a dollop of mashed potatoes onto a plate, followed by the scallop(s). Drizzle the sauce over top and garnish with a crispy piece of prosciutto. Sprinkle the scallop(s) with a tiny bit of fleur de sel and serve immediately.   

 Serves 4 as an appetizer.

Tagged as: [ culinary recipes scallops ]

How to Make Candied Almonds

For my last blog post of 2007, I want to share an interesting technique I learned back in Maryland. These candied almonds are completely addictive - you can't stop at just one. They slowly toast as the sugar caramelizes, and once hard, they clang together like tiny pieces of glass. Candied almonds are the extent of my contribution to the holiday goodies this year. And if I would have had the time, these go over the top when individually dipped in chocolate.

This technique is one of my favorites. After everything you learn about working with sugar and do everything to avoid its crystallization, you now go against the grain. Here you want to force crystallization, a technique called sablage (which literally translates to gritting from French).

10 ounces whole blanched almonds
4 ounces sugar
2 ounces water

Blanched almonds can be very expensive, so blanch your own. Simply place the skin-on, whole almonds into a bowl and cover with boiling water. Let sit for one minute, then drain and rinse with cold water. You'll be able to easily pop the nut out of its skin. Let the almonds dry completely overnight.

Preheat your oven to the lowest setting. Set up a silpat or sheet of parchment paper, along with a bit of vegetable oil and two forks. Place the nuts onto a baking sheet and into the oven - just enough to take any chill out of them. Do not toast. Place a large, stainless-steel fry pan over medium-high heat and cook the sugar and water to softball stage. Softball stage means cooking sugar to approximately 235°F to 240°F (118°C-120°C). You can use a candy thermometer to test the temperature. Be careful, as this sugar is extremely hot and can badly burn you.

Once the sugar has reached the proper temperature, add the almonds and stir. Turn the heat to medium-low. At first, they will look glossy.

As you continually stir, the sugar will turn milky and start to crystallize. This is called sablage and here you can see the almonds look sandy.

Continue to cook the almonds. Slowly, but surely, the sugar will start to melt again. The almonds will gradually toast from the heat of the pan, and the sugar will start to caramelize.

Be careful not to overtoast the nuts or burn the sugar.

As soon as all of the sugar has melted and caramelized, pour the nuts directly onto the silpat and immediately pull apart using oiled forks. They will be extremely hot. If you can't separate them quickly enough, you can also flatten them out and, once cool, just tap the ones that are glued together and they will fall apart.

Let cool completely before transferring to a serving bowl. I candied 4 kilos of almonds in the last 2 weeks, so make lots. These make a great snack at any party. They are even a nice addition to cheese trays. Click here for more pictures.

Finally, I hope everyone had a very Merry Christmas, and here's wishing you a spectacular new year!

 

Tagged as: [ almonds candied chocolate howto pastry ]

Easy Artichoke Dip

This artichoke dip is a hit at every party. It's definitely not for calorie counters, but a little goes a long way since it is packed with flavor. I serve it alongside baguette slices or crackers, and sometimes I place it in the center of a vegetable platter for dipping. Leftovers, if you are lucky to have any, are perfect for dressing up sandwiches or grilled portabella mushroom burgers. Your guests will want this incredibly simple recipe.

Ingredients:

250 g. cream cheese, room temperature 1 cup sour cream 1 cup mayonnaise 2 cloves garlic, minced (or more to taste) 2 tsp. dried dill (or more to taste) 1 cup freshly grated Parmesan cheese 2 14oz. cans artichokes (in water), chopped

Directions:

1. Preheat oven to 350ºF.

2. Drain and gently squeeze out the excess water from the artichokes. Chop and set aside.  

3. In a medium-sized bowl, stir the cream cheese until softened and smooth. Add the sour cream and mayonnaise and mix until completely combined. Stir in garlic, dill, and Parmesan. Finally, stir in the chopped artichokes.

4. Pour into a suitable-sized baking dish and bake for 30-40 minutes, or until the top is light golden brown. This dip can be served warm, at room temperature, or cold. You can also divide the mixture into smaller baking dishes to place throughout your party. Adjust the baking time accordingly.

Note: I don't add salt to this recipe, due to the large amount of parmesan cheese used; however, taste it before baking and adjust to your liking.

Tagged as: [ culinary recipes ]

How to Make Chocolate Ice Cream

Here is a luscious recipe for chocolate ice cream, which builds upon two basic and previously posted recipes: Vanilla Ice Cream and How to Make Simple Ganache. I got this recipe from the wonderful Chef Mark Ramsdell, when I took pastry classes at L'Academie de Cuisine in Maryland. Hands down, this is the best recipe I have come across so far. Many of Chef Mark's recipes and techniques are also my favorite. He taught us to build from the basic French Vanilla Ice Cream recipe to create our own special flavors.

Ingredients: 1/4 cup heavy cream 3.5 oz. semi-sweet chocolate (good quality) 500 ml half and half 5 egg yolks 3.5 oz. sugar

Directions:

1. Gently melt the chocolate over a bain marie.
2. In a small pot, bring the heavy cream to a boil.
3. Gently whisk the cream and the melted chocolate together to make a simple ganache.
4. In a medium-sized pot, bring the half and half to a boil.
5. In the meantime, whisk the yolks and the sugar together until lightened.
6. Temper the egg mixture with the half and half.
7. Return the mixture to the pot and cook, stirring continuously, until the mixture coats the back of a wooden spoon (refer to my Vanilla Ice Cream post for pictures and details).
8. Once cooked, pour through a sieve into a bowl resting on an ice-bath. Bring the temperature down to 130ºF (54ºC) and then stir in the ganache. This temperature is warm enough to add the ganache but not too cold where it won't blend in properly.

 

9. Cool the entire mixture down to 40ºF (0ºC) and churn according to the manufacturer's instructions.

During the last 5 minutes of churning, I added chopped up roasted almonds and dried cranberries. Anything is good with chocolate, so add whatever you are in the mood for.

Yield: Approximately 1 quart. 

Tagged as: [ howto icecream recipes ]

How to Make Cherry Compote

I can't get enough of the fresh local cherries that are currently in season. They are remarkably sweet and juicy, and I have to consciously slow myself down when eating them. It brings me back to the time when I was about five years old and on summer vacation in the Okanagan. Our family made a pit-stop to pick pounds of cherries. I still remember climbing up the ladder with my dad and picking the fruit right from the tree. As we continued our route around interior BC, I sat quietly, watching out the window while eating the plump, ripe fruit. Now, switch that picture to a five year old overdosing on cherries and Orange Crush soda in the back of a hot station wagon that is curving up and down and around all the mountains...that visual doesn't stay very pretty. I got quite sick in the back seat, but it didn't deter me from liking them.

 

What is compote?

Compote is fruit (fresh or dried) which is cooked in a sugar syrup. It can be served either warm or cold and due to its lower sugar content, its shelf life is substantially shorter than jam. Compote can be served with many things: ice cream, crushed vanilla sugar cookies, French toast, pancakes, granola and/or yogurt. Compote finds its way into cakes, mousses, and many pastry items too. This recipe, although delicious by itself, is divine when spiked with a splash of Grand Marnier.

 

Ingredients:

1 lb. pitted sweet cherries 125 ml. freshly squeezed orange juice 50 g. granulated sugar strips zest from 1/2 a lemon 2 stems of mint with leaves 1/4 vanilla bean, split and scraped

Directions:

1. Place all the ingredients in a small stainless steel pot and slowly bring to a boil. Turn the heat down and let simmer 5-10 minutes, stirring occasionally. Do not overcook the fruit. You want it to be tender but it should still hold its shape somewhat.

2. Pour the mixture into a fine mesh sieve to separate the solids from the juice. Place the solids into a bowl and pick out the zest, mint leaves and stems once cool.

 

3. Return the juice to the pot and reduce it by about half. Allow it to cool and combine with the cherries.

Yield: Approximately 1 3/4 cups.

Alternate Method: If you would like your compote to be thicker, 2 tablespoons of cornstarch can be added. After picking out the lemon zest and mint, return the cherries and the liquid to the pot. In a small bowl, dilute the cornstarch by using some of the liquid. Add it back into the mixture and bring to a boil. Cook, stirring continuously, until the liquid is clear again. The cornstarch needs to be cooked out so there is no chalkiness on the palate. Taste it to make sure that you have cooked it long enough, but be careful to not overcook the fruit. Pour into a bowl and let cool. Compote will keep for approximately 1 week in the refrigerator.

Note: Use any type of fruit and flavorings (juice, spices, herbs) when making compote. The amount of cornstarch needed to thicken the mixture will depend on the amount of liquid that is naturally present in your fruit.

Tagged as: [ howto pastry recipes ]

How to Make Perfect Pizza Dough

The perfect pizza is a matter of opinion. I prefer thin-crust pizza because it focuses more on the flavor of the toppings, rather than the crust. One thing is for sure: you won't ever have to buy pre-made pizza crusts or pizza dough again, because making your own is so straightforward. To achieve a crusty result (thick or thin), I use a pizza stone. A pizza stone is easy to use and a must have in my kitchen. Stones are usually sold with a peel, which is a thin wooden board. You dress the pizza on the board and then transfer it onto the hot stone in the oven. The immediate heat from the stone forms a beautiful crust and the pizza bakes quickly and evenly.

Thin Crust Feta Cheese, Red Onion,
Oregano & Heirloom Tomato Pizza

Dough Ingredients:

400	g	bread flour
100	g	semolina flour
10	g	sea salt
30	ml	extra virgin olive oil
10	g	active dry yeast
300	ml	lukewarm water

Directions:
1. Mix approximately 1/3 of the water (100ml) with the yeast to dissolve.
2. Combine the flours and salt and empty onto a counter top. Make a well in the center and pour in the water, olive oil, and dissolved yeast mixture.
3. Using your index and middle finger, incorporate the dry and wet ingredients together until the mass forms a rough dough. Using a bench scraper, pull the mixture together and knead the dough until smooth and elastic (approximately 5 minutes). Shape the dough into a round.

4. Place the round of dough into a large bowl and cover with plastic wrap. Let the dough rest at room temperature until it doubles in size, 1-2 hours.
5. Once doubled in size, divide into even pieces and shape into rounds (4 pieces for thin crust, 3 for medium, 2 for thick). Cover with plastic wrap and set aside.
6. Place the pizza stone in the center of the oven and preheat the oven to 450ºF for at least 15 minutes. To achieve the best results, the pizza stone has to be very hot.
7. Generously dust the pizza peel with coarse cornmeal. This will prevent the dough from sticking to the peel when you go to slide it onto the preheated stone.
8. Working with one piece of dough at a time, roll the dough into a round disc that is small enough to comfortably fit on the peel (approximately 1/8-1/4" thick for thin-crust pizza). Transfer rolled out dough onto peel.
9. Lightly brush the surface of the dough with olive oil and top with tomato sauce (if using) and other desired seasonings and toppings.
10. Slide the pizza dough off of the peel by jerking it gently to lay it onto the stone. Bake until it is lightly browned. Depending on how thick the crust is, this can take anywhere from 10-20 minutes.
11. Using the peel, remove the pizza from the stone. Slice and enjoy.

Some Pizza Making Info:

• Refrain from washing your pizza stone with soap. Gently scrape off any baked on ingredients and lightly scrub with clean water, if necessary.
• Substitute all bread flour, if you don't have semolina flour. Try whole-wheat flour in place of semolina.
  
• Semolina flour is made from durum (hard) wheat. It is can be used for making pasta and gives pizza dough a nice flavor.
  
• Brushing the surface of the dough with olive oil, before adding additional toppings (especially wet ones), creates a seal so the dough doesn't get soggy.
  
• If you're a fan of a specific dried-herb or seasoning (crushed dried chilies, cumin, fennel, rosemary, etc.), add them to the dry ingredients while preparing the dough.
• Remember to use lots of coarse cornmeal to prevent the dough from sticking to the peel.
  
• Go light on the toppings. Less is always more, allowing you to focus on specific flavors. It is easy to overdo it.
• Drizzle quality extra-virgin olive oil on the finished pizza. Yummy.
• Save time by making the dough the night before and allow it to slow-rise/rest in the fridge. When you are ready to use it the next day, take it out, divide it into even rounds and proceed.
• Throw a pizza party! Create a spread of toppings for guests to choose from and have them design their own.

Recently made pizzas:

 

Click here for a few more.

Tagged as: [ culinary howto recipes ]

Bizcochuelo de Tia Teresa | Uruguayan Sweet and Savory Cake

If you like ham and cheese, Uruguay may be the place for you. Both find their way into sandwiches, eggs, pastas, and on top of pizzas, hamburgers, and salads. For almost any dish you can think of, Uruguayans will have a ham and cheese version. This one takes the cake though. Literally!


Our Aunt (Tia) Teresa is a Master in the kitchen. I was amazed at the number of delicious things she would prepare from scratch for every meal. She made this cake for Marcelo's parents during their recent visit to Uruguay. Uruguayans often make it for celebrations and birthdays, and Marcelo's mom treated us to it this past weekend. The combination sounds a little strange, but it is surprisingly tasty. This fluffy cake is filled with cubed ham, Gouda cheese, and whip cream, and is then topped with more whip cream and caramelized sugar. It's sweet, savory, and downright interesting. If you are a ham and cheese fan, you should to try this out.

Ingredients:

1.5 cups granulated sugar (for caramel) 200 g. all-purpose flour 1 tsp. baking powder 6 large eggs, room temperature 200 g. granulated sugar 1 cup small-diced cooked ham 1 cup small-diced Gouda cheese 500 ml. whipping cream salt and pepper to taste

Directions:
1. Preheat oven to 350ºF.

2. Using 1.5 cups of sugar, prepare the caramel by following these instructions on how to make dry caramel. Pour the caramel onto parchment or a silpat, which is resting atop marble or granite to cool and harden.

3. Lightly butter a 9" x 13" pan (or spray with cooking spray). Set aside.

4. Sift the flour and baking powder together. Set aside.

5. Place the eggs in the bowl of a KitchenAid Stand Mixer. Using the wire whisk, start to whisk the eggs on slow (+) speed. Once a bit foamy, increase the speed to medium and gradually add the sugar. Increase the speed to high and continue to whisk the mixture until it turns light in color and very fluffy, approximately 10 minutes.

6. Using a rubber spatula, quickly but gently fold in the flour and baking powder. Pour the mixture into the prepared pan and immediately place into the oven. Bake for approximately 35 minutes until golden brown or when a wooden skewer comes out clean. Allow to cool completely on a cooling rack.

7. Dice the ham and Gouda cheese.

8. Remove the cake from the pan and slice evenly into two layers.

9. Whip the cream and divide in half. Fold the ham and cheese into half of the whip cream and spread evenly onto the bottom layer of cake. Season to taste with salt and pepper. Stack the second layer of cake and top with the remaining whip cream.

10. Break up the harden caramel into small pieces and sprinkle on top.

11. Cut into approximately 1.5-2" square pieces and serve.

Yield: Approximately 40 pieces.

Tagged as: [ culinary pastry recipes uruguay ]

How to Make Cinnamon-Raisin Bagels

I promised my mom this recipe, along with step-by-step instructions. During her recent visit, these bagels made for a wonderful and easy breakfast. They have a crispy exterior and a chewy, soft interior. Shaped bagel dough rests in the fridge over-night, so the bulk of the work is done the day before. It doesn't take much time in the morning to boil, bake, and serve fresh bagels. If you don't like Cinnamon-Raisin bagels, refer to the info at the bottom of the post for other varieties.

Ingredients:

2     lbs. bread flour       5     tsp. ground cinnamon      1.5  tsp. salt    560 ml. lukewarm water 2     g. active dry yeast 6     g.  malt powder 2/3  cup  raisins

Directions:
1. Mix the flour, cinnamon, and salt until well combined. Dump onto the counter top and make a well in the center.


2. Dissolve the yeast and malt powder in the water and pour into the middle of the well. Bring together the wet and dry ingredients, and knead for at least 5 minutes until the dough is very smooth. The dough will feel firm.



9. Place the dough seam-side up and peel apart the seam on one end. Flatten the open portion of dough.


10. Curl the rope of dough and insert the tapered end into the opened seam. Wrap the seam around the tapered end and pinch to seal. You can put your index and middle finger through the hole, while holding the bagel upright to roll slightly back and forth to smooth the seam.



11. Turn the bagel so that it is seam-side down and place on a towel-lined a baking sheet that has been dusted with flour. Make sure to leave spaces in between them so they have room to rise and don't stick to each other. Cover with plastic wrap and refrigerate over night to develop flavor and to let the gluten relax.


To Boil and Bake:
Directions:
1. Preheat the oven to 500F.

2. Take the bagels out of the fridge. You can see that they do rise over night.

3. In a large pot, bring the water and malt to a simmer. Drop 2-3 bagels into in the simmering water to poach. Once they float to the surface, remove with a slotted spoon and momentarily set on a kitchen towel or paper towel to absorb excess water. The bagels are less likely to stick to the sheet pan if you remove the excess water from the bottom. Transfer immediately to a perforated baking sheet to dry. By poaching bagels before baking, the simmering water activates the yeast and gives the baked surface a beautiful sheen. The malt also helps to develop color.


4. After a couple of minutes, the bagel's surface will be tacky. Place the baking tray into the oven and splash a couple of tablespoons of water on the side of the oven to create some steam. Close the door immediately and bake for 12-15 minutes, rotating for even color after about 10 minutes.

5. Remove from the oven and transfer the bagels to a cooling rack.

Yield: 12 bagels.

Tagged as: [ howto pastry recipes ]

How to Make Delicate Sheet Pasta

Making dough for sheet pasta is not as intimidating as it may seem. It literally takes about 7 minutes to put together, 30 minutes to rest, and about 10 to roll out. Lasagna made with fresh layers of pasta is sublime, and the same sheet pasta can be used to make tender ravioli, tortellini, or pappardelle. I even use it for cannelloni.

Pasta's ingredients can simply be a combination of flour and water, or you may choose to enrich it with eggs, yolks, olive oil, or other liquids. Eggs add color, protein, and a delicious richness. Pasta is obviously so versatile, it pairs well with a wide range of ingredients making it an easy way to showcase delicious sauces and cater to any kind of taste bud.

One of the ingredients we were introduced to at NWCAV was Divella "00" flour, which can be found at Italian specialty stores. It is soft wheat flour that produces less gluten, and is used to make delicate, pillow-like pasta. Pastry flour can be used as a substitute. High-gluten durum wheat is used to make firmer cut pastas like spaghetti, fettuccine, and linguine.

Once the mixture is combined and kneaded until smooth, pasta dough must be allowed to rest in the fridge for at least 30 minutes. This allows the flour particles to fully absorb the liquid; and, the developed gluten relaxes, making it easier to stretch. Fresh pasta should be used within one day, or shaped and frozen for future use.

I enjoy experimenting with different combinations and flours when making pasta, however, one of my favorite recipes is from NWCAV (below). The results for soft sheet pasta are excellent.

Equipment Needed:

• pasta rolling machine
• flour for dusting
• clean kitchen towels
• sheet pans
• skimmer or large slotted spoon
• large pot
  
• ice water bath (if making lasagna or cannelloni noodles)

Ingredients to make 1 pound of pasta:

1 cup all-purpose flour   1 cup "00" flour 2 large eggs 1/4 cup  water 1/4 tsp.  salt

Directions:
1. In a bowl or on a countertop, combine the flours and form a well in the center. Briefly whisk the eggs and water together and pour into the middle. Bring the dough together by stirring and gradually incorporating the dry ingredients with the wet.


2. If you feel the mixture needs more water, add only a teaspoon at a time and continue to knead until the dough is completely smooth, at least 5 minutes, adding flour only if necessary. The dough will be firm but pliable. To tell if you have kneaded the dough enough, cut the mass in half. You should see that there are no big holes throughout the dough just tiny ones like in the photo below.


3. Wrap tightly with plastic wrap and let rest in the refrigerator for 30 minutes.


4. Divide the dough into 4 equal pieces. Keep the extra pieces of dough wrapped in plastic wrap to prevent them from drying as you work.

5. Flatten the dough slightly and shape it into a rough square. Starting on the widest setting, roll it through the machine. Fold the dough into thirds, like a letter, turn and run through the rollers once again, inserting the sides of the letter first (see below). Staying on the widest setting, continue to fold the dough like a letter and run it through the machine at least a dozen times. This builds up strength in the dough.


6. Next, without folding, run the pasta dough through each setting once or twice, as you work your way down the settings to the thinnest one desired. I usually like the thickness of the second last setting. As you are rolling the pasta through the machine, gently pull it out the other end to help it along by stretching it. If the sheet gets too long, you can cut it in half and work with a shorter length. Just be sure to flour the surface for the sheet of dough that has been set aside, so it doesn't stick to the counter before you get to it.

7. Once you have rolled out a sheet to the desired thickness, place on a lightly floured sheet pan and cover with a towel to prevent the dough from drying out while you roll out the remainder of the dough.

8. Cut the sheets of dough into the desired shapes. For lasagna, pappardelle and cannelloni noodles, these must be boiled before continuing on with your recipe. For ravioli and tortellini, fill the raw cut noodles, seal with egg wash, shape, and then boil.

Tagged as: [ howto italian pasta recipes ]

How to Make Green Onion Cakes

Green onion cakes are so addictive that I always wind up eating too many of them. They are so easy to make and they freeze perfectly. Just take them out, as you need them, pop them in the microwave for about 20 seconds to soften, and then fry. Dipped in soy sauce, red vinegar, and sambal oelek, they make a scrumptious and crunchy appetizer or snack.

3  cups bread flour (or all-purpose) 1 1/4 cup just boiled water (more or less) 1 bunch green onion, thinly sliced vegetable oil sea salt and pepper peanut oil for frying

Directions:
1. In a medium-sized bowl, pour the boiling water over the flour. Stir quickly with a fork to combine. Dump the mixture onto a counter top and knead the dough until smooth. The dough will be quite firm. Place in a bowl and cover with plastic wrap. Let rest at room temperature for 30-60 minutes.


2. Divide the dough into 16 equal pieces and shape into rounds. Using a rolling pin, roll into a disc about 1/8" thick. Brush lightly with vegetable oil, season well with salt and pepper, and sprinkle green onions over half of the surface. Roll up like a cigar and coil the dough as shown below. Once again, roll out into a disc approximately 1/8" thick, dusting with flour as needed.


3. Heat a non-stick skillet over medium high heat and add enough oil to cover its surface. When the oil is shimmering, fry each cake until golden brown; approximately 1-2 minutes. Turn with tongs and cook the other side for 1-2 minutes longer, or until golden brown and cooked through. Drain on paper towels. Cut into wedges and serve immediately with soy sauce, red vinegar, sambal oelek.


Keep green onion cakes on hand by storing them in the freezer. After rolling them out, stack between plastic wrap so they don't stick to each other. Take out as many as you need by easily prying them apart. Thaw slightly in the microwave for 20-30 seconds by placing the onion cakes in a single layer on paper towel. Fry and serve.


Yield: 16 - 4.5" cakes.

Tagged as: [ howto recipes ]