Tag Archives: egg wash

love in every bite…

With Valentine’s Day being on a Saturday this year, it was perfect to do something a bit different from years past… This meant making the entire experience a dual effort!
The day started by preparing our chocolatey dessert. Chocolate bowls were made, a chocolate sponge cake baked off, black cherries steeped in a sugary sauce and a creamy whipped topping all ready to be consumed later in the evening by the fireplace!
Our dinner was simple yet delicious; filet of beef wellingtons! It began by seasoning and searing the filets. Then red onions were sautéed in some luxurious European butter and cognac. This was then puréed into a slightly chunky ‘paste’. Each filet was then given a spread of dijon mustard, a nice dollop of the red onion paste, placed onto puff pastry and then covered over with a top layer of pastry. A brush of egg wash, tiny slit in the top and it was off to the oven for twenty-five minutes… When the wellingtons finally emerged, they were golden, puffy and full of lush flavors!
The day, as well as cooking/baking went off without a hitch… a day of romance, wonderful eats, champagne, snow and a fireplace! What more could we have wished for?

-R

IMG_4817-0

IMG_4802-0

IMG_4804-0

IMG_4807-0

IMG_4808-0

IMG_4810-0

IMG_4811-0

IMG_4814-0

IMG_4825-0

IMG_4821

IMG_4822

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

20140115-211730.jpg

20140115-211737.jpg

20140115-211748.jpg

20140115-211758.jpg

20140115-211809.jpg

20140115-211818.jpg

20140115-211826.jpg

20140115-211843.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

the crowning glory…

Like a kid in a candy store, I anxiously awaited for the postman to arrive with that brown boxy item… once the box arrived I tore straight into it and from it emerged my version of the bible… my newest cookbook… ‘bread’ from the master Paul Hollywood!
Thumbing through the glossy, picture laden book was painful, as I wanted to make every single recipe listed, but I was on a mission for one perfect puffy, stuffed and twisted doughy element of perfection… The ‘savoury brioche couronne’.
As soon as I knew what ingredients I was missing, it was off to the market to gather them up and then back home to start off baking… This was such an incredible treat to make, although like most breads… time consuming!
It began with the combining of flour, yeast, salt, milk, eggs and butter… After this all was incorporated, the dough was set aside for it’s first rise. Next the dough was rolled out to a rectangle and topped off with salty, thinly sliced prosciutto, torn mozz and julienned basil! Rolled tightly together into a large cylindrical shape, the dough was then sliced down the center and then twisted together and wrapped into a circle.
As soon as this was done, it was bagged up and off for its second slumber to rise again…
Once the dough was puffy and ready for its tan, it was glazed with an egg wash and some grated pecorino. Into the oven for thirty-five minutes until swollen and golden!
The scent flooded the air as the couronne baked away, but as for the taste… well there are so many words to describe, but I prefer divine…

at a low simmer…
-R

20130611-210302.jpg

20130611-210311.jpg

20130611-210319.jpg

20130611-210328.jpg

20130611-210344.jpg

20130611-210354.jpg

20130611-210403.jpg

20130611-210411.jpg

20130611-210422.jpg

20130611-210430.jpg

20130611-210439.jpg

20130611-210447.jpg

20130611-210453.jpg

20130611-210502.jpg

20130611-210509.jpg

20130611-210518.jpg

20130611-210525.jpg

20130611-210540.jpg

20130611-210550.jpg

20130611-210558.jpg

20130611-210605.jpg

20130611-210614.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Brown, bubbly and beautiful…

So yesterday I whipped up two luxuriously creamy chicken pot pies to send off to a very dear friend! These pot pies hold the secrets of healing like a good ole’ bowl of chicken soup would…
Filled with gorgeous carrots and onions, juicy chunks of chicken and vibrant sweet peas! Everything was cooked together in a sultry, saucy mixture of homemade chicken stock, flour and of course some cream to make this super special and silky. Then this beautiful filling was ladled into ovenproof bowls, tucked in with a puffed pastry blanket, brushed with an egg wash and then took a long nap in the oven…
After an hour, the puffed pastry was golden brown and the creamy filling, bubbly and piping hot.
Once cooled, it was time to carefully wrap this yummy package and send it on its way…

at a low simmer…
-R

20121211-203459.jpg

20121211-203507.jpg

20121211-203513.jpg

20121211-203518.jpg

20121211-203525.jpg

20121211-203533.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , ,

a pie doesn’t always have to be for dessert!

So a chicken pot pie seemed like a great warming meal to make tonight. Large chunks of chicken breast, diced carrots, chopped onions, peas, homemade chicken stock, salt, pepper, flour and puff pastry brought this dish together!
I started by roasting the chicken in the oven for about forty-five minutes. Once cool enough to handle, I removed the skin and then cut the chicken into decent, yet mouth-sized chunks. For the filling, onions were sautéed in some butter until softened. Then flour was rained in and stirred until completely smoothed out! Next, I added hot chicken stock and stirred continuously until thickened. From this point, the carrots, peas and chicken were added in and stirred until coated with this luxurious sauce..
The filling was then added into oven-safe bowls, topped off with puff pastry and brushed lightly with an egg wash to help everything brown beautifully while baking. Fresh ground pepper and fleur de sel offered a lovely final touch to the puff pastry!
After baking in the oven for about an hour, out came a piping hot, bubbling, golden pot of flaky delight… Lastly, it was time to crack into the top of the shell and scoop out the steaming hot, creamy filling and start to devour!
This was one satisfying meal, but I sure could have went for seconds…

at a low simmer…
-R

20121017-203346.jpg

20121017-203401.jpg

20121017-203408.jpg

20121017-203426.jpg

20121017-203435.jpg

20121017-203444.jpg

20121017-203452.jpg

20121017-203505.jpg

20121017-203513.jpg

20121017-203522.jpg

20121017-203528.jpg

20121017-203534.jpg

20121017-203543.jpg

20121017-203549.jpg

20121017-203602.jpg

Tagged , , , , , , , , , , , , , , , , , , , , , , , ,