10652 Baking Basics: Pies
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Mushroom Pasties
Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video. Ingredients for ~24 mushroom pasties Puff pastry sheets 200 g (7.1 oz.) Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper Garnish with: Pink pepper, chives Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/ Stamp out 4 cm (1.6 inches) rounds with a ring. -
Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled. -
Creating Culture Through Food, a Study of Traditional Argentine Foods
Unit Title: Creating Culture through Food: A Study of Traditional Argentine Foods Author: Kyra Brogden George Watts Magnet Montessori, Durham, NC Subject Area: Writing and Language, Social Studies Topic: Food and culture Grade Level: 1st, 2nd, 3rd (Lower Elementary) Time Frame: 4 days of 45-minute lessons on Argentine food, nutrition and culture Cooking: 3 days of cooking and 1 day to put together the cookbook *The cooking lessons will require more time and resources. Also the cookbook may require going through a rough draft and final copy that can occur after the lessons themselves are completed. That can be done at the teachers’ discretion. Brief Summary: This unit will focus on helping students understand the role of nutrition and food in defining a culture by studying Argentine nutrition and food. The first four lessons will focus on comparing nutritional guidelines, evaluating food, and a discussion about meal times in both the United States and Argentina. The students will then embark on a series of three lessons that each focus on a traditional Argentine food. The students will cook the food, create a nutritional analysis, learn about the history of that food, and then write food reviews. The students will ultimately make a cookbook with the recipes, pictures, nutritional analysis, and their own food review. Established Goals are taken from the Common Core Standards for Grade 2: Research to Build and Present Knowledge 7. Participate in shared research and writing projects (e.g. read a number of books on a single topic to produce a report; record science observations) 8. -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Soy Free Diet Avoiding Soy
SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered. -
What Is Real Bread?
What is Real Bread? The Earth’s Crust Bakery definition: It’is slow An industrial loaf takes 90 minutes from mixing to a baked loaf. Traditionally crafted bread takes 16-20 hours. This packs it with flavour, gives it natural keeping qualities with no need for additives or preservatives and makes it much more digestible. It’is ethical All of our flour is certified organic, stonground and made using grains grown in Brittain.e W use other organic ingredients whenever possible. We also actively source local ingredients from pro- ducers we know. It’is handmade We take great pride in putting our name to our loaves. As artisan bakers we fold, scale, shape and load all our loaves by hand. The Real Bread Campaign definition: Real Bread has nothing to hide. The only essential ingredients of bread are: Flour Water Yeast Salt (cultured or natural ) (small amount) This is our definition of basic Real Bread that is accessible to all. Additional ingredients are great as long as they are natural (e.g. seeds, nuts, cheese, herbs, oils, fats and dried fruits) and contain no artificial additives. Our gold standard is reached by Real Bread that is made: • using at least 20% local ingredients* • with not only refined white flour - the use of stoneground flour • involving fermentation of at least four hours • in one continuous process i.e. no part baking or freezing of the dough The Real Bread Campaign also celebrates the use of certified organic ingredients. www.sustainweb.org/realbread Baking Real Bread Constituent parts and their function Flour Wheat flour contains proteins such as gluten which builds up a gluten structure to hold up the bread.The more protein there is in wheat, the more gluten there will be in the dough made from it. -
12 Recipes That Will Change the Way You Cook Make Bold, Fresh Food the Milk Street Way
12 Recipes that Will Change the Way You Cook Make bold, fresh food the Milk Street way CHRISTOPHER KIMBALL’S ◆ THE NEW HOME COOKING SPECIAL EDITION ◆ ◆ Special Edition Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX No-Sear Lamb or Beef and Chickpea Stew Page 2 Fluffy Olive Oil Scrambled Eggs Page 4 Chinese Chili and Scallion Noodles Page 5 Chinese White-Cooked Chicken Page 6 Cacio e Pepe, Gricia and Carbonara Page 8 Pinchos Morunos Page 12 Roasted Cauliflower With Tahini Page 13 Charred Brussels Sprouts Page 14 Red Lentil Soup with Spinach Page 15 Tahini Swirl Brownies Page 16 Israeli Hummus Page 17 Stovetop Chocolate Cake Page 21 Front Cover Photo: Joyelle West; Styling: Christine Tobin Back Cover Photo: Noam Moskowitz Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home how we cook by searching the world for bold, simple recipes and techniques that to our editorial offices and cooking school. It is also where we recordChristopher are adapted and tested for home cooks everywhere. For more information, go to Kimball’s Milk Street television and radio shows. Milk Street is devoted to changing 177MilkStreet.com. 12 Recipes That Will Change the Way You Cook [ EDITOR’S NOTE] C hristopher K imball One for Life, One for Love, President and Founder One for Death Christopher Kimball Media Director and Co-Founder Melissa Baldino Editorial Director - J.M. Hirsch recently dined at Sichuan peppercorns and the Food Editor - Matthew Card Art Director - Jennifer Baldino Cox la Grenouille in spicy white pepper so popular Managing Editor - Jenn Ladd Books & Special Editions Editor - Michelle Locke New York—the last of in Asian cooking. -
Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
WHOLESALE PRODUCT CATALOG Handcrafted, Custom Desserts
WHOLESALE PRODUCT CATALOG Handcrafted, custom desserts. LET US DO THE BAKING. We are a commercial wholesale bakery, proudly serving the restaurant and retail grocery industry since 1981. We specialize in creating unforgettable desserts for food- focused establishments. Whether you are looking for a custom dessert to reflect the spirit of your restaurant’s menu, or interested in an item from our existing product line, we offer both restaurant-ready and retail-ready dessert creations that make a lasting impression. Table of Contents HANDMADE WITH HEART IN OUR SOUTHERN KITCHEN SINCE 1981. Big Cheesecakes 4 In 1981, Valerie Wilson set out to create the perfect Cheesecakes 8 cheesecake. Armed with an idea and a five-quart mixer in her Nashville-based home kitchen, Valerie devoted many Seasonal 12 hours of careful research and development to perfecting Minis & Individuals 13 her recipe. Nashville restaurants soon began offering Valerie’s cheesecake to their customers, and Tennessee Pies 16 Cheesecake was born. Brownies 17 Handcrafted desserts, quality ingredients, and the utmost Cakes 18 care by our production team: these are the pillars of our Specialty & Bars 20 company, and they have been since our first cheesecake. We are now proudly celebrating more than three decades Retail 21 in business, the recent expansion of our production facility Cookies 21 Valerie Wilson to a 40,000-square-foot space, and an extensive product Founder & President of Tennessee Cheesecake line that ranges from cheesecakes of all flavors and sizes Services & Capabilities 22 to Southern-inspired pies and beyond. Index 23 Visit us at TennesseeCheesecake.com. 2 Making life.. -
BUSINESS a Spicy Treat Changes in Store State GOP from Indian Cook for Cable System Courting Labor Do You Throw Away 20% of Your Income R
20 - MANCHESTER H ERALD . Tues., Jan. 18, 1983 BUSINESS A spicy treat Changes in store State GOP from Indian cook for cable system courting labor Do you throw away 20% of your income r . page 13 . page 6 page 21 And a lot of people, he contends, are blowing big who’s not looking to hit a home run, but ratljer to H ere’s something that’ll get your blood boiling. You chunks of their income — upward of 30 percent— by un- preserve purchasing power, Goldberg believes onfcoi probably threw away about 15 percent of your income necessarily paying double taxes (on earnings and in- the very best income-producing bets for investors wiin last year through shoddy handling of your taxes. In a lot terest income) and failing to utilize potential annual over $50,000 of annual income is the Phoenix l o s i n g of cases, especially among the highly income brackets, Dan Dorfman savings for retirement programs. Growth Fund (also a division of Phoenix American). the losses ran as high as 30 percent. And the sad story is Earnings of $25,000 to $30,000 a year - the average Here the partnership uses an invested dollar ana that this occurred in many instances where healthy fees Cold tonight; yearly income for an American family of four — may though leverage (or borrowing power) buys $1.50 worm .Manchester, Conn. were doled out to accountants to help minimize the tax Syndicated not seem ripe for tax shelters, given the low tax , of equipment; thus the annual rate of investor return sunny Thursday Wednesday, Jan.