03-13-2024, 10:30 AM | #243 | |
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03-15-2024, 06:39 PM | #244 |
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Rye bake - half whole rye and half unbleached white all purpose flours
Almost 6 lbs post-bake weight, my largest yet. Cut into ~1 lb chunks. I keep one piece in a gallon ziplock on the counter, and use it daily for breakfast. The remaining pieces are in the freezer until needed. Last edited by chassis; 03-15-2024 at 07:34 PM.. |
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03-19-2024, 10:02 AM | #245 |
Cailín gan eagla.
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Found a small ball of dough in the freezer and made a banana nut bread for breakfast.
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03-21-2024, 07:16 AM | #246 |
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I prepared a batch of baked beans last evening and let it slow baked overnight. The house smells really good.
Some for the freezer and some for breakfast this morning. |
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03-28-2024, 06:18 PM | #248 |
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Seedless Raspberry Jam to go with the latest Bread batch.
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03-28-2024, 08:54 PM | #249 |
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Quiche going in the oven tomorrow!
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03-29-2024, 03:06 PM | #250 |
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Batch of Lemon bar bites
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03-29-2024, 03:32 PM | #251 |
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Quiche poireaux
Leek and goat cheese quiche. Recipe from Bruno Albouze. Really good. Subtle leek flavor with boldness from goat cheese. Simple custard with eggs, milk, heavy cream, salt, pepper, nutmeg. Finished with grated parmesan. Shortcrust pastry made using the creaming method. |
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04-01-2024, 01:45 PM | #252 |
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Just a couple of French baguettes for my Irish Stew this evening.
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04-05-2024, 08:28 PM | #254 |
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Tarte moutarde
Tomato and mustard tart. Savory shortcrust pastry, Dijon mustard, Gruyere, tomatoes, EVOO, thyme, oregano and S&P. For lunch over the next couple of days! |
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04-06-2024, 04:57 AM | #255 |
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04-06-2024, 05:19 AM | #256 |
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Thanks. Pre-bake crust at 350F for 20 minutes with pie weights then another 15 minutes without pie weights.
Let crust cool, then spread mustard on the bottom, followed by grated Gruyere, tomato slices, EVOO, herbs, S&P. Bake for approx 25 minutes at 375F until tomatoes are done. |
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04-06-2024, 11:38 AM | #259 |
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Let's see pics!
One suggestion - a little Dijon goes a long way. The mustard flavor is strong (good) but easy to overdo it. The next time I make this, and there *will* be a next time, I will dial back the Dijon a bit. A thin coating of mustard on the bottom of the tart shell is enough. It should not resemble a layer of icing on a birthday cake. |
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04-06-2024, 11:51 AM | #260 | |
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04-06-2024, 12:19 PM | #261 | |
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I have been using rice and plastic wrap, but will probably change to either dried chickpeas or beans. Rice can fall into the pastry and is hard to dig out. If a bean accidently falls into the pastry while cooking it's not hard to extract! I use the following method to make pastry, line the tart ring or pan, and blind bake. Go to 1:52 in the video, the direct link wouldn't work for me. |
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04-07-2024, 09:46 AM | #262 |
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Company for Brunch
Made these yesterday and today. Croissants and Pain au Raisin with a creme patisserie filling. I typically laminate the dough and butter then let it sit in the fridge overnight. Roll and cut them, and bake the next morning. I’ll post a follow up picture after the rise and bake.
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04-07-2024, 12:00 PM | #263 |
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Done
I’m not sure why the Pain au Raisins unroll like that. They didn’t in the class I took.
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04-07-2024, 04:20 PM | #264 |
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