Parmesan and Thyme Peasant Boule

The Chinese may be calling 2012 the year of the dragon, but I'm going to affectionately rename 2012 as "The Year Of Yeast".  I hope you'll all RISE to the occasion and bake something warm and yeasty in your own kitchen soon.  As a matter of fact, why not put this "Parmesan and Thyme Peasant Boule" at the top of your list?

I adapted this boule from Abby Dodge in her wonderful series of #baketogether recipes.  Every month Abby posts a specific #baketogether recipe on her blog and has a host of wonderful bloggers (and lovers of baking), bake along with her.  Then being the giver she is, Abby actually encourages thoughtful creativity and inspires home bakers (like me) to put our own touch and twist to one of her delicious concoctions.  They're Abby's original recipes but she encourages us to make them ~ our way!  You don't need to tell me twice!!!

Here is Abby's original recipe including "my way" adaptations.  The flavor got two thumbs up from my family of men and I give it two thumbs up for being one of the easiest yeast breads to come out of my kitchen to date.  The aroma and taste will knock your knickers off :)

PARMESAN AND THYME PEASANT BOULE

3 1/2 cups all purpose flour
1 package (2 1/4 teaspoons) rapid rise yeast
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/3 cups warm water (between 115 and 125 degrees)
1 tablespoon fresh thyme leaves
3/4 cups shredded Parmesan cheese
fresh cracked black pepper for topping
3 tablespoons melted butter

-In a large bowl of an electric stand mixer, whisk the flour, yeast, sugar, salt, baking powder and thyme leaves.
-Switch to the dough hook and slowly add the water to the flour mixture. (Mixer speed should be somewhat low at this point)
-Allow the dough hook to knead the dough for approximately 5-7 minutes until the dough is smooth and elastic.
-Add the shredded Parmesan cheese and allow the dough hook to to continue kneading the dough until all the cheese is incorporated evenly throughout the dough.
-Remove the dough from the mixer bowl and add it to a lightly greased bowl for it's first rise.
-Oil the top of the dough and cover the bowl with plastic wrap.
-Allow the dough to rise in a warm place in your kitchen (I like to use my oven which was preheated to 200 degrees for a few minutes and allowed to cool slightly before the dough is added).  This will take approximately 45 minutes to an hour before the dough had doubled in size.
-Generously butter a 8" round cake pan  (a smaller diameter pan will give your bread more height, but I only have 8" in my kitchen).
-Punch down the risen dough to deflate it and, placing the cake pan on top of the bowl, flip your dough out into your cake pan.
-Use the remaining butter to brush the top of your boule and sprinkle with the fresh cracked black pepper.
-Allow your boule to rise, once again, in the warmed oven for approximately 30-40 minutes until it has again doubled in size and takes up all the space in the cake pan.
-Remove the boule and preheat the oven to 375 degrees for baking.
-Bake for approximately 40 minutes and the top is nicely browned and sounds hallow when tapped with your finger.
-Remove to a cooling rack and remove the cake pan as soon as possible to prevent a soggy bottom on your boule.

There you go, easy peasy and ready to please...see?  (LOL, sorry for that!) Yeast breads make me giddy!!!
You'll see in the last photo that I just couldn't keep my paws off of this bread. I had to sneak a taste as the aroma was causing my head to spin!

Thanks for the recipe Abby! I can hardly wait to see what's baking for next month!!!

Orange Creme Brulée (Revisited)

Long ago, I used to have a cookie and baking blog and business.  Since closing my professional bakery doors, I've not thought much about that old site or the cookies I used to bake and decorate.

Last evening I took a walk down memory lane and visited the old site, viewed the cookies that I have such fond memories of, and realized that I have several REALLY GOOD recipes on there that I thought I could copy, paste and share here.  I hope you don't mind that they're "double-dip" recipes but instead, please  consider them "re-gifted"  from me to you....LOL.

The first recipe up is for orange creme brulée and I think you'll really enjoy it.  I posted it a few years back and since then I'd like to think that my photography skills have improved a little (and my writing, but I doubt that).  Alas, this is what I have to share so please forgive the quality of the photos and I hope you'll enjoy the recipe and little story involved with my first ever making of: orange creme brulée.  Here goes:

We had our best friends over for dinner the other night and I really wanted to “WOW” them with something special for dessert.  They have been extra helpful and supportive of my cookie business (me), and I needed to let them know how much it has, and does mean to me (plus, I’ve always wanted to own one of those little blow torches, lol).  What better way to someone’s heart then through their stomachs, right?  And… I just so happen to know that Crème Bruleé is their favorite desert.  How convenient!

This recipe is adapted from "The Barefoot Contessa's" Ina Garten.  Who doesn’t love Ina?  Actually, the only thing that drives me a bit crazy about Ina is the sound of her juicer on television.  It shoots right through me like fingernails on a blackboard.  How I do wish she would juice her citrus before the taping of her shows (but I digress).  Back to the crème bruleé.   The only change I made to Ina’s recipe was to add orange zest into the custard.  In the great words of Ina Garten “How bad can that be?”

INGREDIENTS:

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2  cup sugar, plus extra for topping
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (I used Grand Marnier)
• 1 tablespoon orange zest

DIRECTIONS:      Preheat oven to 300°

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, the orange zest , 1/2 cup of the sugar, vanilla and orange liqueur together on low speed until just combined. 

 Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiled.  With the mixer on low speed, SLOWLY add the cream to the eggs.

 Carefully pour the mixture into 6 (8 oz) ramekins until almost full.  Place the ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. 

Bake for 40 – 45 minutes, or until the custards are set when gently shaken.  Remove the custards from the water bath and cool to room temperature.  Then refrigerate until firm and ready to serve.

Now, for the best part…  I didn’t want to come right out and tell our friends what we were having for dessert, I wanted it to be a surprise.  Throughout the evening,  we kept giving them clues to see if they could guess.  First clue: Would you like some Grand Marnier and orange slices in your rum and coke? (everybody did).  Second clue:  I show them the spoons (tough one).  Third clue:  It’s interactive (everybody got to flame their own bruleé).  Fourth clue:  There is a special device. (I’m starting to scare people now).  Fifth and final clue: I bring out the sugar. (a possible light blub moment).

To serve, sprinkle 1 tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly or you get it the color you each individually want.  Allow to sit a room temperature for a minute until the sugar hardens and will so wonderfully crack with a spoon when you dig in!  Ahhhh....

I don’t remember if our guests actually guessed correctly or not.  It was a long evening with good food, good drink and the best part of all, good friends.  What I do remember is that the Orange Creme Bruleé was a giant hit and at the end of the evening everybody was happy and full.  You can’t ask for more than that!

Scrumptious Sourdough Bread

Yesterday I posted the amazingly simple recipe for sourdough starter that Jen, from My Kitchen Addiction had turned me on to.

Today I'll share with you how easy it is to make a scrumptious loaf of sourdough bread made from the amazingly simple sourdough starter (again, compliments from Jen and her recipe).  I urge you to try it if you've ever been on the fence about sourdough breads and starters.  You'll be thrilled with the outcome and just how simple it is to have fresh, homemade sourdough bread baking in your own oven at home! Mmmmm. Nothing's better!!!

SCRUMPTIOUS SOURDOUGH BREAD
3 cups unbleached, all purpose flour
2 teaspoons salt
1 tablespoon sugar
2 1/4 teaspoon active dry yeast (1 package)
3/4 cup warm water (120-130 degrees)
1 cup sourdough starter
1 tablespoon cornmeal (optional)
ice cubes

1.  In the mixing bowl of your stand mixer (OR large bowl and a whisk), whisk together 1 cup of flour, salt, sugar and yeast.
2.  Add the warm water (not too hot or you'll kill the yeast) and the sourdough starter.
3.  Add the paddle attachment to your mixer (OR switch to a wooden spoon) and beat the dough for approximately 4 minutes on medium speed (OR as long as you can stand to stir it using vigorous force and a wooden spoon).
4.  Switch to the dough hook and gradually add the remaining flour and knead the dough approximately 5-7 minutes until the dough is smooth and elastic. (OR add the remaining flour and when you can no longer stir it successfully with the wooden spoon, switch to your hands and knead the dough in the bowl by squeezing and turning it until the dough is smooth and elastic, and you've worked up a sweat, your arms are sore and your breathing is labored).

**NOTE - depending on the amount of humidity in the air on the day you decide to make your bread, you may need to adjust the quantity of flour (sometimes more IS better).  As long as your dough is smooth and no longer sticky, you're ready to "rise" and shine.

5.  Place your dough in an oiled bowl (I use olive oil spray) and also lightly spray the top of the dough.
6.  Cover the bowl with plastic wrap and place the bowl in a **pre-warmed oven (200 degrees for 5 minutes, and then leave the door open for 30 seconds before placing in your dough).
7.  Allow the dough to rise until almost doubled in size (approximately 1 and a half hours).
8.  Line a baking sheet with parchment paper and sprinkle the corn meal evenly on the paper. Set aside.
9.  Punch the dough down (my favorite part) and turn the dough out onto a lightly floured surface.
10.  Using your hands, pat the dough out to form a rectangle that's approximately 11 inches by 5 inches.
11.  Roll up the dough, starting with the longest side, using pressure to roll it somewhat tightly, as to not allow air pockets to form in the middle of your loaf during baking.
12.  You can now pinch the loaf to seal the edges but this step is optional (I don't usually do this but it does make for a neater looking loaf).
13.  Carefully transfer your loaf to the baking sheet and once it's in place you may need to reshape it slightly using your hands.
14.  Once again place your loaf in a **pre-warmed oven (200 degrees for 5 minutes, and then leave the door open for 30 seconds before placing in your dough) and allow the loaf to rise until doubled (approximately 1 additional hour).
15.  When your dough has done it's final rise, using a sharp serrated knife, make some diagonal slashes in the top of the loaf and set aside for baking.
16.  Preheat your oven to 400 degrees.
17.  Bake for 30-35 minutes.
**NOTE - When you place your loaf in the oven, toss in 1-2 ice cubes in the bottom of the oven to create steam and then again about 10 minutes before your loaf is completely baked, toss in a few more cubes and continue baking until done.
18.  Allow the loaf to cook on a wire rack before slicing.
19.  Get the butter ready and ENJOY!!!

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Sourdough Starter

I have a true love for baking yeast breads, and have for as long as I can remember.  That said, I've never made sourdough bread before. Something about is always seemed a little scary to me.

But then a saw a tweet from Jen of My Kitchen Addiction about learning how to make you own sourdough  starter.  I quickly hurried over to her site, read through her instructions on how the starter is started, and realized that this was going to be a piece of cake bread.  What was I waiting for???

Here's what I learned from Jen and her recipe for the starter.  Thanks Jen, I owe you one :)

HOMEMADE SOURDOUGH STARTER
This original recipe is adapted from Red Star Yeast 
and from Jen.

2 cups lukewarm water
2-1/4 teaspoons (1 package) active dry yeast
3-1/2 cups bread flour (I used all purpose unbleached flour)
1 tablespoon granulated sugar

 -In a non-metal bowl, combine the lukewarm water, yeast and sugar.
-Stir to dissolve the yeast completely and let the mixture rest approximately 5 minutes. It will become quite foamy.
-Add the flour to the yeast mixture and stir well to combine (the mixture will be a bit wet, lumpy and sticky but that's what you're looking for.)
-Cover the bowl loosely with plastic wrap. Be careful not to cover it too tightly as the starter requires some fresh air for the fermentation process to take place.
-Leave the mixture on your kitchen counter  at room temperature for 5 days, making sure to stir it thoroughly every day, at least once or twice each day.
-You'll notice a strong yeasty, fermenting smell (I though it smelled a bit like aging apples) and the mixture will bubble and rise and look like it's taking on a life of it's own.  THAT'S GOOD! This is exactly what you're looking for!
-After 5 days time, you're ready to use your starter to bake any sort of delicious concoction you can think of that calls for sourdough starter (OR you can keep it in your refrigerator to use at another time).
***NOTE - When using the starter that has been kept in the refrigerator, make sure you take it out of the refrigerator the night before you plan on using it so the starter can come to room temperature.
-ALWAYS stir your starter before use!

--To replenish the starter after you've taken some for baking, simply stir in 1 cup of flour, 1/2 cup of water and a pinch of sugar and mix well before returning it to the refrigerator.
-Each week, give it a few stirs and you'll be ready to bake scrumptious sourdough items at almost a moments notice!

German Caraway Meatballs In Cream Sauce

When I spotted this recipe in a German cookbook recently, my mouth immediately started to salivate at the sound of it.  As of late, I've had some real cravings for 'all things caraway'.  This was right up my alley! 

Naturally, because I like to play with my food, I was soon adding and subtracted ingredients from the original recipe to fit my whims and desires. Before long my version was nothing like the original but it got rave reviews from my family of 3 men (and that's not an easy thing around here)!

This dish is slightly spicy with the warm bite of caraway. The creamy sauce is spiked with a hit of beer and lemon juice that gives it a tang that will surprise and delight your taste buds. Serve this over buttered egg noodles and you've got a Essen Sie Ihre Familie lieben wird (meal your family will love)!

GERMAN CARAWAY MEATBALLS IN CREAM SAUCE

Meatballs:
1 pound ground beef
3 tablespoons evaporated milk
1 teaspoon of ground caraway seeds
3/4 cup finely chopped red onion
1 tablespoon Worcestershire sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs

-Mix all ingredients well and form into meatballs the size of golf balls.
-In a large skillet, over medium high heat, brown the meatballs on all sides.
-Once they are browned, remove them to a dish and cover them to keep them warm.

Sauce:
8 ounces sliced mushrooms (I used baby bella)
2 tablespoons butter
3/4 cup beer
1 can cream of onion soup
1 cup beef stock
1 tablespoon lemon juice
1 teaspoon caraway seeds
salt and pepper to taste
3/4 cup sour cream
parsley (optional)

-In the same skillet that you browned your meatballs, add the butter and sauté the sliced mushrooms until nicely browned.

-Once the mushrooms are browned, reduce the heat to low and add the beer, making sure to scrape off all the browned bits from the bottom of the skillet.

-Add the soup, beef stock, caraway seeds, lemon juice and the salt and pepper. (Meanwhile, start your egg noodles according to package directions and drain when cooked.)
-Return the meatballs back into the skillet and allow to heat through and lightly simmer for approximately 10 minutes.

-Remove from the heat, add the sour cream and gently stir to combine.

-Serve over hot buttered egg noodles and garnish with parsley if desired.

Beauty And The Beast

It feels like it's been a long time since I've posted about painting.

Someone recently told me that I shouldn't give away all my secrets.

I've thought about that and have decided to share with you anyway.

If you decide to paint your own glassware ~ go for it!  

After all, they're just shapes, that's the "beauty" of it!

I hope I can inspire you, in any small way, to be creative.

It will make your heart smile :)

If you'd like to see more of my painted glassware, please visit my portfolio page, or if you're perhaps interested in ordering something, please visit my shop or drop me an email.

I love special orders!  If you have an idea in mind for something unique and completely custom, I can do that for you!  I'll be happy to work with you for a design that is made just for you or someone you love. If you care to email me photos, I can work from any design or inspiration piece you send my way!

Thanks for visiting and please come again!

Renée