Tag Archives: Breads and Bakes
Traditional Madeleines
Posted on 26. Jul, 2009 by Guy Boulud.
These Madeleines look cute, don’t they? I must agree with the author of the cookbook. By allowing the batter to rest in the refrigerator for 2 days in advance, it does help to form the hump that is characteristic of Madeleines. I baked these using a silicone Madeleines pan. Silicone pans are great for baking as it does not need to be greased. The Madeleines comes out easily from the pan.
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Traditional Madeleines
Ingredients
2/3 Cup All-Purpose Flour
3/4 tsp Baking Powder
Pinch of salt
1/2 Cup Sugar
Grated zest of 1 Lemon
2 Large Eggs, at room temperature
2 tsp Pure Vanilla Extract
3/4 Stick (6 Tbsp) Unsalted Butter, melted and cooled
Confectioners’ sugar, for dusting
Method
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 400˚F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter in the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners’ sugar.
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Perfection Pound Cake With Blueberry
Posted on 22. Jul, 2009 by Guy Boulud.
My son was eager to work on the next baking project since his first baking experience with me was such a huge success. In response to his keen interest, I quickly organized another baking session with him. This time, we chose to bake the Perfection Pound Cake recipe from the same cookbook by Dorie Greenspan. Interestingly, whilst helping out with the preparation, he suggested that we add some blueberries in the cake. I agreed and so he gently folded in 1-½ cups of blueberries into the batter. Our blueberries pound cake turned out great, a fantastic combination. Delightful.
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Perfection Pound Cake With Blueberry
Ingredients
2 Cups All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
2 Sticks (8 0z) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs, at room temperature
1 tsp Pure Vanilla Extract
1 1/2 Cups Blueberries (Optional)
Method
Center a rack in the oven and preheat the oven to 325˚F. Butter a 9 x 5 inch loaf pan or an 8 1/2 x 4 1/2 inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated-don’t over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. (Mix in the blueberries, if using) Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover loosely with a foil tent. If you’re using a 9 x 5 inch pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
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Lemon Poppy Seed Muffins
Posted on 19. Jul, 2009 by Guy Boulud.
I had a fabulous time baking these Lemon Poppy Seed Muffins with my son. He had craving for these lemony muffins, and so, I thought I’d coax him to help me in the kitchen to realize this recipe. Surprisingly, he agreed! So, I wasted no time by tasking him to do all the measurements, stirring, icing, and even monitoring the oven. I’m glad I got him involved as he had so much fun and was so proud of his “baking skills”! 
Fortunately, all turned out well, the muffins tasted great. I must admit that baking together with him was a very enjoyable experience indeed!
Recipe adapted from Baking From my home to yours by Dorie Greenspan
Ingredients
2/3 Cup Sugar
Grated zest and juice of 1 lemon
2 Cups All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Sour Cream
2 Large Eggs
1 tsp Vanilla Extract
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
2 Tbsp Poppy Seeds
For The Icing
1 Cup Confectioners’ Sugar, sifted
2 -3 Tbsp Fresh Lemon Juice
Method
Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough-a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.
TO MAKE THE ICING: Put the confectioners’ sugar in a small bowl and add about 1 1/2 Tbsp of lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of icing over the tops of the muffins or coat the tops entirely, the better to get an extra zap of lemon.
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Roasted Potato With Rosemary
Posted on 12. Jul, 2009 by Guy Boulud.
Remember the BC Nugget potato salad that I’d posted earlier? Well, they were so tasty and so I decided to roast some this time. These nugget potatoes are only available from May to July, so do try them before they disappear from your grocer’s produce section. These roast potatoes are scrumptious, crispy on the outside with tender flesh inside, and with lots of aroma from the roasted rosemary. Sounds good, right?
Roasted Potato With Rosemary
Ingredients
1 kg (about 2.2 lbs) BC Nugget Potatoes, or any small variety potato, washed
4 – 5 Sprigs Rosemary
2 Sprigs Thyme
3 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Method
Preheat the oven to 400˚F/205˚C.
Boil the potatoes with 1 tsp of salt until just tender. Drain and cut the potatoes into halved or leave whole if smaller.
Arrange the potatoes in a baking tray with rosemary and thyme. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 to 50 minutes or until the potatoes turn crispy and the flesh are tender.
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Stuffed Bell Peppers
Posted on 10. Jul, 2009 by Guy Boulud.
Try these great tasting stuffed bell peppers as your next appetizer. They are so easy to prepare – stuffed with a beef mixture, topped with some cheese, and baked in the oven until the cheese is lightly brown in color. They will come out looking great and tastes delicious. The recipe here is for 10 servings as an appetizer, or 4/5 servings as a meal by itself. Have a good weekend.
Stuffed Bell Peppers
Ingredients
10 Medium Bell Peppers
220 g Monterey Jack Cheese, grated
1 Tbsp Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Beef Mixtures
400 g Ground Beef
8 Sun-dried Tomatoes in oil, chopped
4 cloves Garlic, finely chopped
1 Large Yellow Onion, finely chopped
2 tsp Dried Parsley
1 Cup Fresh Basil Leaves, torn
1 Can (28 Fl oz) Whole Tomato, crushed and drained
2 Tbsp Tomato Paste
1 Tbsp Chili Flakes
3 Tbsp Olive Oil
Sea salt to taste
Freshly Ground Black Pepper
Method
Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.
Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.
Preheat oven to 205˚C/400˚F.
Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.
Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them. Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.
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