Monday, November 18, 2013

Week 8 at Seattle Art Institute baking and pastry program


Fondant and piping work
Advanced Pastry

French Macaron
European Cakes


St Honoré,
European Cakes

Sunday, November 17, 2013

The Seattle Christmas Gifts & Gourmet show



The Gifts & Gourmet show, was kind enough to host some food demonstration, the student of the Art Institute of Seattle helped...

Christmas show #1


Savory Herb Short Bread Crisp

1 cup AP Flour
¼ t Salt (Kosher)
½ cup Grated Reggiano Cheese
1 T chopped fresh Thyme
1/3 Cup unsalted butter small dice (approx. 1.5 sticks)

Method
·         Place all ingredients in food processor
·         Pulse until dough starts to ball
·         Remove from food processor and form into a log on parchment
·         Wrap tightly  to form a 2 inch diameter log ein parchment by twisting parchment ends
·         Flatten log on four sides to form long rectangle
·         Place in freezer overnight
·         After dough has set slice 1/8 inch sliced pieces set apart on sil pat sheet and bake until  firm and light in color at 350 F



Seeded  Short Bread Crisp


2 1/4 cups AP Flour
2 t Salt (Kosher)
¼ cup corn starch
2 T orange zest
8 ox unsweetened Butter diced small (approx. 2 sticks)
1 T chopped fresh Thyme
1/3 Cup unsalted butter small dice (approx. 1.5 sticks)
1 T Poppy seeds toasted
2 T Sesame Seeds Black toasted
2 T Sesame Seeds White toasted
1 T Chia Seeds toasted

Method
·         Pre toast all seeds (note: play with various seed combinations) and place on cookie sheet
·         Place all other ingredients in food processor
·         Pulse until dough starts to ball
·         Remove from food processor and form into a log on parchment
·         Wrap tightly to form a 2 inch diameter log in parchment by twisting parchment ends
·         Flatten log on four sides to form long rectangle
·         Unwrap formed dough and press each side into cookie sheet of mixed toasted seeds
·         Place in freezer overnight
·         After dough has set slice 1/8 inch sliced pieces set apart on sil-pat sheet and bake until  firm and light in color at 350 F

Christmas Show #2



Salmon Gravlax
1 Salmon side (trimmed and pin boned)

By ratio: 3:1
3 parts sugar (aprox.  2 pints )
1 Part kosher salt (approx. 1 1/2 cups)

Aromatics: 10 juniper berries, 3 Bay leaf, 1/3 bunch parsley, 1/3 bunch chives, 1/3 bunch Thyme
4 Onions fine julienne

Method

·         Add all ingredient to a large bowl and mix well
·         Place ½ the salt/sugar cure mix on large sheet of plastic
·         Place trimmed and pin boned salmon side wrapped in cheese cloth on top of cure
·         With remaining cure cover the top of salmon and wrap in plastic
·         Repeat and wrap in second layer of plastic
·         Place wrapped salmon on ½ sheet pan and cover with additional sheet pan and compress two sheet pans together with masking tape straps or weight in refrigerator
·         Hold refrigerated for 48 hours

Waffle Batter

Can use as waffle or pancake (blini)
3 cups flour
1 cup corn meal ( or sub Buckwheat flour)
1 cup sugar
1 T Baking powder
1T salt Kosher
6 whole eggs
1 T neutral oil
Milk as needed

Method
·         Add all dry ingredients mix well
·         Add 6 eggs and add milk while mixing until THICK batter is achieved (do not over mix)

·         Add neutral oil

Thursday, October 24, 2013

Advanced pastry 2013

Delicious Dulcey, Mousse dulcey, Jivara sponge, Caramelia cremeux, crumble and berries

Raspberry and lemon meringue tart

Delicious Dulcey #2

Lemon tart and milk foam

Berry and Rhubarb tart