recipes - baking ii

8/9/2019 Recipes - Baking II

1/15

Recipes from

COOK! Out of the Oven, Baking II

July 19 - 23, 2010

Basic Pie DoughMakes 6 lb 6 oz

3 lbs all purpose flour

1 oz salt

2 lbs butter, cut into pieces, cold

16 fl oz cold water

1. Combine the flour and salt thoroughly. Gently rub the butter into the flour using your

fingertips to form large flakes, or walnut size pieces for an extremely flaky crust, or until itlooks like coarse meal for a finer crumb.

2. Add the water all at once and mix until the dough just comes together. It should be moist

enough to hold together when pressed into a ball.

3. Turn the dough out onto a floured work surface and shape into an even rectangle. Wrap he

dough with plastic and chill for 20 - 30 minutes. The dough is ready to roll out now, or it may

be refrigerated for up to 3 days, or frozen for up to 6 weeks. (Thaw frozen dough in the

refrigerator before rolling it out.)

4. Scale the dough as necessary, using about 1 oz of dough per 1 in of pie pan diameter.

5. To roll out the dough, work on a floured surface and roll the dough into the desired shape and

thickness using smooth, even strokes. Transfer the dough to a prepared pie, tart of tartlet pan.The shell is ready to fill or bake blind now.

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2/15

Spinach SoufflRecipe from the Culinary Institute of America

Makes 10 portions

2 oz butter

2 1/2 oz flour

24 fl oz milk

salt, as needed

pepper, as needed

15 egg yolks

butter, soft, as needed

3 oz grated parmesan cheese, plus as needed for dusting molds

10 oz blanched, chopped spinach

salt, as neededpepper, as needed

10 egg whites

1. To make the souffle base, heat the butter in a pan over medium heat for 6 - 8 minutes, stirring

frequently, to make a blond roux.

2. Add the milk, whisking well until the mixture is very smooth. Add salt and pepper. Simmer

over low heat, stirring constantly, for 15 - 20 minutes, or until very thick and smooth.

3. Blend the yolks with some of the hot base to temper. Return the tempered yolks to the base

mixture and continue to simmer 3 - 4 minutes, stirring constantly. Do not allow the mixture to

boil.4. Adjust the seasoning with salt and pepper, and strain through a sieve if necessary. The base is

ready to use now or it may be properly cooled and stored for later use.

5. To make spinach souffl, prepare the molds by brushing them liberally with softened butter.

Lightly dust the interior of each mold with grated Parmesan cheese.

6. For each portion, blend together 2 fl oz souffl base, 1 oz spinach, 1 Tbsp grated Parmesan,

salt and pepper until the spinach is evenly distributed

7. Beat 1 egg white for each souffl to soft peaks. Fold about one-third of the beaten whites into

the base. Add the remaining white in one or two additions.

8. Spoon the souffl batter into the prepared molds to within 1/2 inch of the rim. Wipe the rim

carefully to remove any batter. Tap the souffls gently on the counter to settle the batter.Sprinkle the souffl tops with the remaining Parmesan.

9. Place the souffls on a sheet pan in a 425 oven and bake undisturbed until puffy and a

skewer inserted in the center comes out relatively clean, 16 - 18 minutes. Serve immediately.



3/15

Quiche recipes below from the Culinary Institute of America

Quiche LorraineMakes 10 servings

8 oz diced slab bacon1 oz butter or oil

6 fl oz milk

6 fl oz cream

3 eggs

1 tsp salt

1/4 tsp pepper

pinch of nutmeg

4 oz grated Emmentaler cheese

9 in Basic Pie Dough, blind baked

1. Saut the bacon in butter or oil until browned. Remove the bacon with a slotted spoon and

drain. Discard the rendered fat, or save for another use.

2. Whisk together the cream, milk, and eggs. Season with salt, pepper and nutmeg.

3. Scatter the bacon and cheese evenly over the crust. Add the custard mixture gradually, stirring

it gently with the back of a fork to distribute the filling ingredients evenly.

4. Set the quiche pan on a sheet pan and bake in a 350 oven until a knife blade inserted in the

center comes out clean, 40 - 50 minutes. Serve hot or at room temperature.

Quiche with Caramelized Onions

Makes 10 servings

10 oz sliced onions

1 oz olive oil

6 fl oz milk

6 fl oz cream

3 eggs

1 tsp salt

1/4 tsp pepper

pinch of nutmeg

4 oz grated Provolone cheese, grated9 in Basic Pie Dough, blind baked

1. Saut the onions in olive oil over medium-low heat until golden brown and soft, about 15

minutes.

2. Whisk together the cream, milk, and eggs. Season with salt, pepper and nutmeg.



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3. Scatter the onions and cheese evenly over the crust. Add the custard mixture gradually, stirring

it gently with the back of a fork to distribute the filling ingredients evenly.



Quiche with Smoked SalmonRecipe from the Culinary Institute of America

Makes 10 servings

4 oz smoked salmon, cut into small pieces

6 fl oz milk

6 fl oz cream

3 eggs

1 tsp salt

1/4 tsp pepper2 Tbsp chopped dill

1 Tbsp minced chives

2 oz cream cheese, cut or broken into small pieces

9 in Basic Pie Dough, blind baked

1. Whisk together the cream, milk, and eggs. Season with salt, pepper.

2. Scatter the salmon, cheese and fresh herbs evenly over the crust. Add the custard mixture

gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly.





5/15

Peach SoufflBon Apptite 1998

What's the secret to a good souffl? Beating the egg whites with the sugar until they are stiff and

still very shiny, then folding them into the flavor base carefully in two or three additions so that

the whites do not deflateand then baking right away.

4 peaches, pitted

7 tablespoons sugar

1 tablespoon cornstarch

3/4 teaspoon grated orange peel

4 large egg whites

Preheat oven to 400F, turn off convection

Butter ten 2/3-cup souffl mold; dust with sugar and arrange on baking sheet.

Coarsely puree half of peaches, 3 tablespoons sugar and cornstarch in processor.

Transfer to small saucepan.

Stir over medium heat until mixture boils and thickens, about 3 minutes.

Whisk in peel. Cool completely.

Slice remaining peaches.

Transfer to medium bowl.

Add 1 tablespoon sugar; toss to blend.

Beat egg whites in large bowl until soft peaks form.

Gradually add 3 tablespoons sugar; beat until stiff but not dry.

Fold puree into whites in 3 additions.

Transfer to prepared dish.

Bake until souffl is puffed and golden, about 18 minutes.

Serve immediately with Creme Anglaise.

Creme AnglaiseYield: about 2 1/2 quarts (10 cups)

Note: this recipe makes a lot of custard! Its easy to quarter it (one cup each cream & milk, etc.)

but if you have too much, it makes fabulous (classic) French vanilla ice cream. Just chill well

and then churn in your favorite ice cream maker.

1 qt heavy cream

1 qt, Milk

14 oz sugar

1 lb egg yolks (about 30)

4 vanilla beans*



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Put aside 1/2 cup of the milk. Combine the remaining milk and the cream in a medium-sized

saucepan.

Split the vanilla bean down the center with the tip of a paring knife and scrape out as many of the

seeds as possible. Place the seeds and entire vanilla pod into the milk mixture. Bring mixture justto a boil. Remove pan from the heat. Allow the mixture to stand for at least 10-20 minutes

allowing the vanilla bean flavor to infuse into the milk.

While the mixture stands, prepare to finish the custard:

1) Place a medium bowl into a larger bowl partially filled with ice water. Place a fine meshstrainer inside the empty bowl. Set this aside until its time to strain the finished custard.

2) In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a

pale yellow color. This will take a couple of minutes of vigorous beating (or use an electric

mixer).

3) Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, stirring

while adding the hot milk. Then, while stirring constantly with a heat resistant spatula, add theegg mixture back into the pan with the remaining milk/cream mixture.

4) Stir mixture constantly over medium-low heat until it is the consistency of heavy cream or

until you can draw a line with your finger along the back of the spoon and have the mixture

leave a trail. If the mixture stays separated and leaves a distinct path without the two sides

running together the cream is finished.

5) Immediately add the reserved two cups of milk to stop the cooking right away, which willprevent your custard from accidentally curdling it if it gets too hot.

6) Immediately strain the finished cream through the fine mesh strainer into the iced bowl,

making sure that the bowl is stable, and will not tip the custard into the ice water (level of ice

& water should not be higher than the level of the custard in the bowl). Store tightly covered

for up to 2 days in the refrigerator.

*If using vanilla extract instead of vanilla beans, you can forego the standing time, and add it to

the strained custard. Stir occasionally until cooled.



7/15

Fruit MuffinsMakes 12

Ingredients:

250 grams unbleached white flour

75 grams sugar

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

2 oz. butter, melted

1 cup milk

1 heaping cup fresh fruit, diced small

Preheat oven to 400. Place rack near top. Butter or non-stick spray a 12-cup muffin tin, or place

paper muffin cups inside.

In a large bowl sift together the flour, baking powder, sugar and salt.

In a second bowl, combine the eggs, lightly beaten, with the melted butter and milk.

Wash and pick over the blueberries and leave to drain in colander.

Add the liquid ingredients all at once to the dry and gently mix with a spoon by scooping down

to bottom and circling up, just enough to blend ingredients. DO NOT OVER-MIX!!*

Add fresh fruit and fold gently into the batter.

Spoon into prepared muffin cups, filling almost to top.Sprinkle tops with a small amount of Turbinado sugar if desired.

Bake 18-22 minutes, until crowns are browned. Remove from oven and immediately (unless

using paper muffin cups-if so, remove muffins from tin to cool) run a knife around the edge of

each muffin and loosen and tilt in its cup so steam can escape.

Serve hot or warm.

*Over-mixing will cause tough muffins that rise unevenly and have "tunnels" running through

them.



8/15

The following recipes are by the below named chefs, were taught by Francisco (aka: Cisco)

Machado (9 Catering), with written directions transcribed by Julia Caldwell and Kevin

Imah (COOK! Student Interns).

Preface by Julia Caldwell:

Cisco walked in this morning and brought tons of personality.He started talking and a flurry ofwords came out. It was about halfway through his description of egg yolks and lecithin (the stuff

in the egg that makes it an emulsifier) when I realized that I should be taking many detailed

notes.I was taking notes as quickly as I could, because Cisco talks as fast as he cooks, but I stillwanted to absorb all of the knowledge that he was imparting, as well as get very detailed

instructions. Although the printed recipes did have directions they were minimal: "Cream butter,

add sugar, add eggs, add dry ingredients, add milk and extract (and zest if making lemon cake).

Bake until set." These instructions may be enough for an award winning chef such as Francisco,

however it became apparent that there was much more to be done than just mixing the

ingredients. These small, detailed, but important steps are what make the difference between

something we make at home versus something we order at a restaurant.

Crme Patisserie

Julia Child

Makes about 6 1/4 cups

15 egg yolks

1 1/4 cup sugar

1 1/4 cup all purpose flour

1/4 teaspoon salt

7 cups milk, heatedFlavoring:

2 1/2 Tbsp vanilla, or 1 1/4 Tbsp vanilla and 5 Tbsp rum or kirsch

2 1/2 Tbsp butter

Have all ingredients out and ready

Scald about half of the milk on high heat, put some sugar in the bottom of the pan before

scalding (to distribute the heat)

The rest of the sugar mixes with the flour to break up any clumps

Mix the flour/sugar mixture with the egg yolks

Add a little milk to the egg mixture, to add volume, leaving some for laterThen add the flour into the eggs little by little

Whipping vigorously the whole time

Add some more milk to the egg mixture

Add salt all at once

Whisk

Put ladle in the scalding milk to distribute the heat out of the pan



9/15

Temper eggs slowly so they do not curdle (temper by adding some of the hot liquid to the cool

eggs, this lets the eggs become hotter slowly)

Put the scalded milk back on medium heat

With a wooden spoon add the eggs to the milk on low heat and stir, then whisk vigorously (you

may want to take it off of the heat then put it back on)

Slowly add some of the leftover milkWhisk, whisk, whisk

Look at the bottom of the pan to see if it has burnt (hopefully not because the sugar distributed

the heat)

Let it bubble on the sides a little, each time it does stir, you can do this up to three times

If it looks gummy on the sides add the rest of the milk stirring in small circles in the middle of

the pan with a wooden spoon

Take off the heat and work the butter in

Add the vanilla and whisk

Pour into a bowl with a spatula or pastry scraper making sure not to waste anything

Take some extra butter and scrape/smooth it over the surface, creating a layer of fat (this keeps afilm from forming on top of the crme patisserie)

Lay plastic wrap on top of the crme, so that it touches the surface, but leave some air in the

sides of the bowls)

Chill

Flourless Chocolate CakeFairmont Hotel, San Jose

27 oz chocolate10 oz butter

21 egg yolks

27 egg whites

1 cup granulated sugar

1 tsp salt

Set out all ingredients

Pre-heat oven to 325 degrees

Melt butter in a pan over med-low heat being careful not to burn

Melt chocolate in a bain marie or a double boiler, so that it doesnt burnPut them together and set that aside

Whip the whites until soft peaks, adding some of the sugar, and some salt halfway through

Whip the egg yolks separately with the rest of the sugar

If fast enough fold the yolks and the whites together gently and swiftly with a pastry scraper

Pour all of the chocolate right away into the eggs and fold gently but very swiftly

Mix until still slightly marbled



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Pour evenly into baking pans, make sure to use all of the batter using a pastry scraper, try to keep

the top side of it clean (this will ensure a clean line)

Using a bakers spatula push the batter to the sides of the pan, push do not squish or flatten

Clean the sides by putting your thumb in the corner of the pan and bring it around separating the

batter from the sides

Try not to mess it up too muchPut in the oven within 5 minutes of finishing

Yellow/ Lemon Cake6 oz butter

2 Cups sugar

3 eggs

3 1/3 cup cake flour

1 1/2 Tbsp baking powder

1 tsp salt

1 1/4 cup milk1 Tbsp vanilla

Zest of 2 lemons

Pre-heat the oven 325 degrees

Set out all the ingredients

Using the cream method, cream the butter and sugar until fluffy, not too fast at first (if making a

lemon cake add the lemon zest or you could add lime or orange zest)

Once the butter is nicely whipped, and the sugar is dissolved add the eggs one by one, very

slowly until combined (we do it slowly so that they dont separate with the butter, you minimize

the risk of separating if all your ingredients are room temp)After mixed, turn off the machine and using a scraper scrape the sides of the bowl so that you

incorporate everything, make sure to mix everything from the bottom of the bowl

Slowly add/shake the flour into the bowl while it mixes

(put the vanilla in the milk)

If it starts to get too sticky add some milk, then the rest of the flour, then the milk

Adding it all at a measured pace, while the machine runs

Take the bowl out of the mixer, and scrape the sides of the bowl to make sure the batter is even

Pour and scoop the batter evenly into the pans

Using a bakers spatula push the batter to the sides of the pan, push do not squish or flatten

Clean the sides by putting your thumb in the corner of the pan and bring it around separating thebatter from the sides

Bake

Take out of the oven when slight browning has happened, and the cake bounces back when you

press lightly, if your recipe says longer dont worry it will continue to cook a little while still in

the pan

Let cool



11/15

Truffle Mousse1 q whipping cream

11 oz bittersweet chocolate

1 vanilla bean (split in two with the insides scraped out, but kept)

1 pinch of salt

Set out all ingredients

Put just enough cream to cover the bottom of the bowl about an inch high

Whip on med. speed until starting to come together, then pour the rest of the cream in, whipping

on high

Be careful not to over whip, the cream should form very soft peeks (if it starts to separate just

through away and start over)

Halfway through the whipping process add all the vanilla and the salt

Set aside

Melt the chocolate in a bain marie or double boiler, making sure that it is hot but not burning

As soon as the chocolate is finished melting, bring it over to your stationDo this quickly because the chocolate must be hot

Pour all of the chocolate into the whipped cream in one fowl swoop, and fold in lightly but well

Chill, and use

Raspberry Mousse (Fruit mousse using whipped cream)8 oz pastry cream (crme patisserie)

1 c raspberry (or other fruit) puree

8 sheets of gelatin

2 oz (4 Tbsp) simple syrup with whole vanilla bean1 q lightly whipped cream with vanilla

Set out, or prepare all ingredients

Put just enough cream to cover the bottom of the bowl about an inch high

Whip on med. speed until starting to come together, then pour the rest of the cream in, whipping

on high

Be careful not to over whip, the cream should form very soft peeks (if it starts to separate just

through away and start over)

Halfway through the whipping process add all the vanilla and the salt

Set asidePut equal parts sugar and water in a sauce pan and melt the sugar, add a vanilla bean that has

bean scraped out (use the whole bean including the seeds)

Set aside with the whipped cream

Bloom, activate, the gelatin by soaking it in cold water for about a minute, or until it becomes

soft and jelly like. Try not to over soak the gelatin or it will absorb too much water, so pour out

the water once it reaches the right consistency

Mix well with the 4 tbs of simple syrup



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Set with all the other ingredients

Fold the pastry cream gently with the whipped cream

Mix the fruit puree with the syrup

Mix/ fold the syrup with the cream mixture, until even and let set a little

Use as you wish it will set up pretty quickly so use quickly

Once you have utilized in something you can freeze it in its mold for up to three days, just let sitout a little before you serve, so they come back up to normal temperature

Peach Mousse (Fruit mousse using Italian Meringue)8 oz pastry cream (crme patisserie)

1 c peach (or other fruit) puree

6 sheets of gelatin

1/2 c egg whites

3/4 c sugar

Set out, or prepare all ingredients

Bloom, activate, the gelatin by soaking it in cold water for about a minute, or until it becomes

soft and jelly like. Try not to over soak the gelatin or it will absorb too much water, so pour out

the water once it reaches the right consistency

Put the sugar in a sauce pan, and add just enough water to have it be the texture of damp sand,

set on the stove the melt, it is ready to use when in soft ball stage

While the sugar melts place the egg whites in a blender and blend until they are just about to

form soft peaks

Put the blender on high, and all at once pour in the very hot sugar, this actually cooks the eggwhites, also add the bloomed gelatin and continue beating until the gelatin mixes in

Make sure not to over beat the eggs

Set aside

Mix the pastry cream gently with half the puree

Mix/ fold the pastry cream and puree with Italian meringue

Fold in the rest of the puree

Use as you wish, it will set up pretty quickly so use quickly

Once you have utilized in something you can freeze it in its mold for up to three days, just let sit

out a little before you serve, so they come back up to normal temperature



13/15

Chicken Pot PieUsing basic pie crust recipe

2 pies

1 stick (4 oz.) unsweetened butter

1 cup flour5 cups strong chicken broth

1 Tbs. chopped fresh herbs (thyme, tarragon, parsley or sage)

2 medium potatoes, 1/2 inch dice

1 tsp. butter

2 onions, 1/2 inch dice

3 carrots, 1/4 inch dice

8 stalks celery, 1/4 inch dice

2 lbs. chicken or turkey meat, cooked, cut in 1/2 inch dice

1-2 red bell peppers, finely chopped

8 oz. baby peas (frozen), thawed

salt and pepper to tastepie crust lids or mashed potatoes or drop biscuit dough

if using lids, 1 egg mixed with 1/2 shell of water

For the Velout sauce

Heat 4 oz. butter until melted, in a heavy-bottomed 2 quart pot. Add the flour, and stir to

combine. Cook over low heat for 10 minutes. Cool slightly. Add the chicken broth, whisking

until it's smooth. Simmer together for 15 minutes, until the sauce is thickened and smooth. Add

salt and pepper to taste, and stir in the fresh herbs.

Cook the diced potatoes in boiling water until tender. Melt 1 tsp. butter in a heavy frying pan,

and add the onions, stirring. Cover and cook over low heat for 5 minutes. Add the carrots andcelery, and cover again, cooking an additional 5 minutes, until the vegetables are softened.

Combine these vegetables, the diced chicken or turkey meat, the bell pepper and the peas, and

incorporate into the velout. Taste for seasoning, fill your pie crusts and cover your pies. Cut a

vent-hole and top the crust with an egg wash.

Bake in a 375-425 oven until the top is brown and the insides bubbly, about 25 minutes.

Serve immediately.



14/15

Beans and KaleYield: 4 servings

1 bunch lacinato kale (aka dinosaur kale)

salt

1 jar imported Italian barlotti beans (or use cooked canellini beans)

3 cloves garlic

2 Tbs. extra-virgin olive oil

large pinch chili flakes

1-2 tsp. lemon juice, to taste

Stem the kale. Wash the leaves well, and cut into strips. Bring a pot of water to a boil, about 2

quarts. Add saltenough to make it taste like the sea, about 1 teaspoons. Add the kale to the

boiling water, and cook until tender, about 5-6 minutes. Drain, chill under cold water, and

squeeze dry.

Mince the garlic. Heat the oil in a saucepan, and add the garlic and chili flakes, cook over

medium heat until the garlic is just soft but not brown. Add the beans and kale, and cook for

about 10 minutes, adding a bit of water if needed to keep the beans from drying out. Taste for

seasoning, adding salt if needed and a little lemon juice at the end.



15/15

Gratin of Pasta with Cheese, a.k.a. Mac & CheesePreheat oven to 400F with rack in middle

For topping

1/2 stick unsalted butter

2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slicesfirm white sandwich bread)

1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)

1/2 cup grated Parmesan

For macaroni and sauce

1 stick unsalted butter

6 tablespoons all-purpose flour

5 cups whole milk

1 pound coarsely grated extra-sharp Cheddar (6 cups)

1/2 cup grated Parmesan

1 pound elbow macaroni

Make toppingMelt butter, then stir together with panko and topping cheeses in a bowl until combined well.

Make sauce

Melt butter over medium low heat in a medium saucepan. Stir in the flour and cook over low

heat for about 3 minutes, being careful not to brown at all. Slowly add milk, whisking to keep

any lumps from forming, until sauce is creamy. Continue to cook over low heat for about 15

minutes, until sauce is thickened to the consistency of very heavy cream. Stir in cheeses, 2

teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover pot.

Pasta

Cook pasta in boiling salted water until almost al dente. Reserve 1 cup cooking water and drain

pasta. Stir together pasta, reserved cooking water, and sauce in a large bowl. Transfer to an

ovenproof casserole. Sprinkle topping evenly over macaroni and bake until golden and bubbling,

20 to 25 minutes.


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