Joe Joe the Baker !

I had a guest in my kitchen this weekend, Joe Joe the Baker , he's our baker for camping. Joe and I baked up a bunch of goodies. He was a good sport as I outfitted him for our day of baking, doesn't he look sharp?!?!

We made Chocolate Chip Cookies, Chocolate Cake and Tea Cookies. Starting off with Chocolate Chip Cookies we got to it right away.

Chocolate Chip Cookie Recipe


2 sticks of butter at room temp 
1 cup of brown sugar- the darker the better
1/2 cup of raw sugar or white sugar
2 eggs at room temp - makes for better whipping
1 teaspoon vanilla - real vanilla please
2 1/4 cups flour- unbleached
1 teaspoon baking soda
1/2 teaspoon salt
2 cups of semi sweet chocolate chips
1 cup toasted nuts- your choice
1 cup dried fruit- cherries, blueberries or raisins if you must...uugghh


Preheat oven to 350
Whip the butter with a hand mixer or on a stand mixer until very light and fluffy, then add the sugars until mixed well. 

Add the eggs one at a time until well blended, then add the vanilla. Mix the dry ingredients in a separate bowl and add to wet mixture slowly, mix well. 

Now you're ready to add the chips and anything else you may like in your cookies, toasted walnuts, dried cherries, oats. Joe liked his with just chocolate chips, so that's how we rolled this batch. 

Bake for 10-13 minutes depending on how you like your cookies, crispy or softy. We baked up one dozen for snacking while we continued on to the cake. I packed up the remaining cookie dough for Joe to take home and bake up for his family. Now he knows how to make CC Cookies from scratch, so he can always have dough in the fridge ready to bake up at anytime.


Next item Chocolate Cake - Joe's made cakes before, but never a layered frosted cake. We used a cake mix for ease and to secure a solid outcome. Cakes from scratch are tricky and we wanted success so we took the easy route. Joe enjoyed all the gear we used. He listened and learned very well. We got the Kitchen Aid all the way to 10 while mixing the cake batter, he thought that was pretty cool.

We baked up our 8" rounds and let them cool for frosting. They came out of the pans perfectly.

Joe took to frosting the cake... with careful concentration.

We also made Tea Cookies for his mom Nicky. Here's a shot of Joe and all his goodies.

Here's a shot of his family enjoying the Cake later that day.... Jimbo seems happy enough, where's Jack ?

Big thanks to Joe for coming to bake with me, you did a GREAT job !! Come back anytime.

Triple Berry Tart

At the organic market, the berries were plentiful and fragrant. They jumped in my basket and came home with me.

After researching several ideas of what I wanted to do with this beautiful bounty.

I decided to try a berry tart. I'd seen this amazing crust recipe for a tart a few months back and I wanted a cheesy filling with the berries on top. So after sifting through all my cookbooks and recipes I decided to do this...

Tart Crust
1 2/3 cups flour
1/4 teaspoon salt
2 tablespoons powdered sugar
1/2 cup chilled unsalted butter, cut into pieces
2 large egg yolks
2 tablespoons cold water
3 tablespoons apricot jam

Mix flour, salt and powdered sugar in food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. 

Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk.
Wrap in plastic and refrigerate 30 minutes. 

Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12 inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides.

 Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights.

Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with the apricot jam while it's warm. Cool completely.

Now for the filling and the berries.

• 1 cup mascarpone cheese (about 8 ounces), room temperature
• 1/3 cup heavy whipping cream, chilled
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon rind
• 3/4 cup strawberries, sliced and or quartered
• 1 pint raspberries
• 1 pint blueberries
• Mix the mascarpone, sugar, vanilla and whip cream gently with a whisk, not too much, just until its creamy and smooth. Spread into cooled crust evenly, then grate the lemon rind over the filling.

• Arrange the berries in a beautiful pattern that looks pretty to you. Chill and serve same day for best results. Enjoy !

Visiting the Spry's

Recently we took a trip Phoenix to visit the Spry Resort. It's not a public resort, it's where my Aunt and Uncle live. They've made their home into a paradise in the desert. When you're a guest of theirs, you are treated like royalty. They rock the food like a 5 star resort, one fantastic meal after another and the cocktails are totally over the top every time. This is how we were greeted upon our arrival.....Bloody Mary's w/ blue cheese stuffed olives, peppers, shrimp and a floater of chile spiced vodka....mmmmmmm.

Then lunch came.... a stacked out grilled delight. I'm not even sure of what all was in this sandwich, but it was good.

Then dinner..... grilled Baby Back Ribs, Bake Beans and Deviled Egg Potato Salad.

This is my Uncle Dennis, the Grill Master ! and extreme host. Love him tons !
The next day the grill was in effect again with a Seafood Extravaganza, Lobster Tails, Oysters and Shrimp Cocktails. Sorry no pics of the Shrimp Cocktails, they were gone way too fast.

It was a lovely weekend of food and fun, big hugs and kisses to my Uncle Dennis and Aunt Debbie, thanks for all the love. Sorry no recipes or instructions, just sharing our fabulous time at the Spry Resort.

Ben's Chicken Dinner

It has been a big week here in our world. The Man Cub turned 21, so I made his favorite dinner: Baked Chicken, Mashed Potatoes w/ Gravy and Peas. He's always tagged this meal as his go-to when asked, "What do you want for dinner ?" I made this meal and timed it for his arrival, but he missed his plane ! Poor kid had to eat the leftovers. He woofed it down in the middle of the night with no complaints.

Baking a whole chicken is something everyone should know how to do. It's easy, versatile, and tasty. Plus you have the carcass for making stock, or the nectar. The best tip I have for you is buy a good chicken !!!!! Kosher or Organic only. Commercial chickens are pumped full of water and hormones that bloat the chicken into weighing more, but when you cook them they shrivel into nothing and leave a pool of water in your pan. This ruins the drippings you hope to catch for gravy later.
Enough of my blabber, shall we get started ?

The Fixin's

• 1 whole chicken, 4 lbs, washed and patted dry
• 6 tablespoons butter, softened.
• Kosher Salt or Sea Salt
• Fresh ground White Pepper
• 2 cloves Garlic
• Fresh Herbs, sage, rosemary and thyme
• Slices of Lemon
• 1 Onion quartered
• 6 to 8 stalks of celery, to make a rack for the chicken

Preheat oven to 400. Wash the chicken inside and out, pat dry with paper towels. Salt and pepper the inside really well. Fill the cavity with the fresh herbs, a few pieces of onion, and slices of lemon.

Spread the softened butter all over the outside of the bird, then salt and pepper all over. I'm not big on trussing, but I will tie up the legs a bit. That's about it.

Take the celery and remaining onions and make a rack for the bird to rest on while baking.
You can do this with whatever you like: all onions, lemons, potatoes, or whatever you have on hand that will flavor your chicken and the drippings.

Bake for about 60 to 90 minutes, depending on the size of your bird. I check it at an hour. Temp in thigh should be 180. When done, cover and let rest while you get ready to plate.

Strain the goodies in the baking dish and reserve for gravy.

Here are some shots of the master carver Jim's handy work.

While your bird is baking and filling the house with lovely aromas, make the mashed potatoes.
Mashed Potatoes

• 6-8 whole potatoes, peeled and halved.
• 3 Tablespoons butter
• 1/4 cup cream or half and half
• Kosher Salt or Sea Salt
• Fresh ground White Pepper

Peel the potatoes and let rest in a bowl of water. Set a big pot of water to boil with plenty of salt. Add potatoes to boiling water and cook until a knife cuts easily.

Drain the potatoes and return them to the hot pot. Let them dry out a bit.

 Add the potatoes to the mixing bowl of your stand mixer. Using the whisk attachment, whip them together with the butter and the cream. Salt and pepper to taste.

When your potatoes are done, fill the big pot with some water and simmer over a low flame. Put the mixing bowl back in the pot over the simmering water to keep warm. Put a few slices of butter on top and cover until ready to plate.

See the small pot in the back ground ?
That is the nectar staying warm and ready for gravy time !!
My grandmother taught me how to make gravy. It always seemed so scary. I would stress about it every time. I think stressing myself out made me pay attention to the details and the science of how gravy comes together.
Ready ?
Add the drippings to a big saute pan 10"-12", heat until bubbly, add flour, and whisk together to make a a paste or a roux. Cook for a few minutes, always stirring to take away the floury flavor.

Slowly add the warmed chicken stock a cup at a time, whisking very rapidly all the time. Never stop stirring.

When it comes back to boil after adding the liquid, it will start to thicken. If it's too thick, add more stock. If it's too thin, boil for a bit longer. When it gets to the consistency you like, you can add the liver chopped very fine.
It's a fine dance to learn and so rewarding.
Gravy:

• 4 to 5 Tablespoons drippings
• 3 Tablespoons Flour
• 2-3 cups homemade nectar / chicken stock - warmed.
• Finely chopped Liver - optional. Don't be a wuss. Try it.
• Kosher Salt or Sea Salt
• Fresh ground White Pepper

The peas are easy. Heat up fresh frozen peas and toss with butter and fresh chopped parsley. We served cornbread with this meal as well. I use the Trader Joe's Cornbread box mix, but I add a bunch of stuff that makes it better. Add an extra egg, Kefir instead of milk, green chiles, and grated cheese. Mix and bake as stated on box.

Now if I may gush a bit on all the photos in this blog post. Jenny, last week's guest blogger with the amazing Zinfandel Pot Roast took all these photos with her super amazing camera. It's some kind of big, bad ass, digital Nikon thing. They make my iPhone photos seem silly. I am researching camera options so that I too can rock the killa photos like these. Check out Jenny's skills here. Enjoy.

Pagnotta Country Bread

Yield: 4 - 6" rounds or 2 - 12" rounds

Ingredients
1 1/2 teaspoons active dry yeast
1/2 cup warm water 105 degrees

7 cups unbleached all purpose flour

1 tablespoon salt

2 3/4 cups  cool water
1-2 tablespoons of Olive Oil, good green tasty kind.



3/4 cup biga; see recipe below

Instructions
Mix yeast with warm water and let sit till creamy, about 15 minutes.
Measure flour into bowl, stir in salt, then add yeast mix, cool water, and biga. 

Mix until thoroughly combined like below, it will be wet and sticky.

Now the kneading begins. This will take 15 to 20 minutes, with 1 minute breaks every 5 minutes. On a well floured sturdy surface, start to knead the ball of dough. Pushing the heal of your hand in the center of the dough and turning it into itself. Keep your hands floured and add more flour to prevent sticking to the kneading surface. You're looking for stretchy, smooth non sticky dough when finished. These pictures show the process and how the dough should appear and feel.

Shape into a ball, place in bowl with olive oil and cover with a towel, and let rise till doubled, about
1 1/2 hours. 

Punch down, fold edges into the middle to make a ball again, cover then let rise again till doubled (about an hour).

Divide the dough into 2 or 4, tucking it under into the middle form each into a round or oval shape, place on well floured cutting board.

 Preheat the oven to 425, with baking stones inside if you have them. These are uncoated quarry tiles we got at a tile store for about $1 each. Way cheaper than the fancy bread stones at Williams Sonoma or Sur La Table. This way you can buy what you need to fit your oven, to create a big flat baking surface for lots of  bread.

Let dough rise 45 minutes or so, till the dough springs back slowly when indented with a finger. Mist the oven with a spray bottle containing water. Cornmeal the peel. Put the bread in, flipping the loaf over onto the peel. Then mist again. 

After 5 minutes mist one more time, and reduce the oven to 400 degrees. Bake another 30 minutes or so, till done. The bottom should have good hollow sound to it and a dark crust. Let cool a bit, then go at it !! There is pretty much nothing better than warm bread right out of the oven. Here's a goofy picture of me and my bread, it was yummy.

It's not hard to make bread, it is time consuming with all the rising. This bread freezes well and you can shape it however you like, rolls, baguettes or rounds.


This recipe came from the Il Fornaio Baking Book, it's a great bread book, get it if you want go further with bread. The Olive Bread is delish !


Biga
Ingredients

• 3/4 teaspoon active dry yeast
• 1/2 cup warm water 105 degrees
• 3 1/2 cups unbleached all purpose flour
• 1 1/4 cups cold water
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• Directions

Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes. Measureflour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using. Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

I will mix the Biga and let it ferment for a week, then I portion it out and freeze it.