How you doin? The first time I made Brioche it was at the Cordon Bleu in France. We were told that it was the original “French recipe.” That recipe is like the one included in Julia Child’s book, Mastering the Art of French Cooking II. As I remember it you were supposed to allow two days from start to perfection. These days, I don’t have the time or patience for that kind of baking. For my cookbook, Stolen Secrets, I developed a less time-consuming and less-intimidating recipe that still makes an outstanding Brioche.
 
Where did this great bread originate? When studying the anthropology of food there are many conflicting stories. It’s not like discovering artifacts in an ancient Egyptian burial vault—it is mainly handed down by word of mouth, generation to generation. And so it is with Brioche.
 
Brioche is believed by some to have been adapted from a classic Norman recipe, but some people argue that it's of Romanian origin, because in Romania there's a very similar holiday bread. In France, The Viennese Bakery made this bread well known.
 
I personally believe that Brioche is a bread of French origin that is similar to a highly enriched pastry whose high egg and butter content gives it a rich and tender crumb. It is best described as light and slightly puffy, more or less fine texture, according to the proportion of butter and eggs. It has a dark, golden, flaky crust, frequently highlighted by an egg wash applied after proofing and before baking. The high fat and protein contents of these ingredients is what makes the bread so special.
 
Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie recipes.
 
Brioche is often baked with fruit or chocolate chips and served on its own, or as the base of a dessert with many local variations of added ingredients, fillings, or toppings.
 
This recipe is versatile enough to make doughnuts to dinner rolls and everything in between.
 
Prep time:  30 minutes
Proof time:  1-1/2 to 2 hours
Bake time:  20 minutes for minis and 30+ minutes for the loaf
Yield: Makes about 1 dozen 3-1/2-inch brioches or one 9-inch loaf.
 
Ingredients
1/4 cup warm whipping cream (about 105°F)
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 large eggs at room temperature
1/2 cup butter (1 stick), melted and cooled
2 large egg yolks
2 tablespoons whipping cream
 
Directions

1. Combine the cream and sugar, then add the yeast and stir briskly to dissolve. Let proof 5 minutes.
2. Put the yeast mixture and remaining ingredients (except the egg yolks and 2 tablespoons of cream) in a food processor fitted with steel blade. Process for 20 seconds. The dough will be sticky.
3. Turn the dough out on a lightly floured surface and knead by hand, adding more flour as necessary to make a soft, supple but manageable dough that adheres only slightly to your hand.
4. Transfer the dough to a buttered bowl; turn to coat all sides with butter. Cover with food film and set aside to rise 1-1/2 hours or until doubled in size.
5. Punch the dough down with lightly floured fist.

To bake into 12 individual 3 1/2-inch tins

1. Preheat oven to 400°F.
2. Divide the dough into two unequal portions (one-third and two-thirds). Divide each portion into 12 balls (12 large and 12 small balls).
3. Place the larger balls in 12 buttered 3-1/2” brioche tins. With a floured thumb make a deep indentation in the center of each larger ball. Place a small ball into each indentation.
4. Let rise until doubled.
5. Whisk together the egg yolks and cream.
6. Brush the brioches with half of the egg glaze, being careful not to let glaze touch sides of tins.
7. Repeat 5 minutes later with remaining glaze.
8. Bake for 10 minutes, then reduce oven heat to 350°F; bake until golden brown (about 5 to 10 minutes more).

To bake in 9-inch round fluted loaf shape

1. Preheat an oven to 400 degrees.
2. Form the dough into a large round shape. Place in a single well-buttered 9-inch loaf pan. Let rise until doubled. Whisk together egg yolks and cream. Brush dough with half of the egg glaze, being careful not to let glaze touch sides of pan. Repeat 5 minutes later with remaining glaze. Bake for 10 minutes, then reduce oven to 350°F and continue baking 30 minutes longer or until loaf sounds hollow when tapped on the bottom.
3. Remove from pan and cool completely on a rack before slicing.

ChefSecret:  The word “Viennoiserie” is French for “things from Vienna.” It is described as a whole category of pastry that includes croissants, pain au raisins and brioche. These products, traditionally associated with France, tend to bridge the gap between boulangerie and patisserie in traditional pastry school philosophy.

Quip of the Day: “Quarantine taught me why dogs get so excited about something moving outside and going for walks and car rides. I’ve now taken to barking at squirrels climbing trees.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide .
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Brioche #Bread #Rolls #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 
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                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When you own a chocolate company and writing a new chocolate cookbook you have to create a lot of cookie recipes (and taste them all). I designed a cookie program for Choclatique. I used this basic cookie dough for several other flavors, like oatmeal-raisin and cranberry-nut. We also used the dough for a pre-baked crust for a chocolate chip brownie pie. 
 
The 48 cookies in this recipe contain over 2 pounds of chocolate and over a pound of butter. The flour just barely holds it all together and the ground oats are my ode to healthy snacking. These cookies are over-the-top decadent. Pace yourself—one cookie a day will do you.
 
Prep time:  30 minutes
Cool time:  30 minutes
Bake time:  15 to 17 minutes
Cool time:  20 minutes
Yield: 48 2-1/2-inch cookies
 
Ingredients
18 ounces (4 sticks, plus 4 tablespoons) unsalted butter, softened
2 cups granulated sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 cup pastry or cake flour
2 cups 1-minute oatmeal (processed into powder)
1 teaspoon kosher salt
3/4 tablespoon baking powder
3/4 tablespoon baking soda
1-1/2 pounds (3 cups) dark chocolate chips (I prefer Guittard Dark Chocolate)
1/2 pound grated or chopped good quality dark chocolate (64% to 70% cacao)
3 cups roasted and chopped pecans
2 teaspoons ground cinnamon
 
Directions

1. Prepare 2 sheet pans with Silpat liners or parchment paper. 
2. In a stand mixer fitted with a mixing paddle, cream together the butter and sugars.
3. Add the eggs and vanilla extract, continuing to mix.
4. Add the all-purpose and pastry flours along with the processed oatmeal.  (This should be done in small amounts to make sure all ingredients are well incorporated.) 
5. Add the salt, baking powder and soda. 
6. Mix the cookie dough together with the chocolate chips and grated chocolate.
7. Lastly, add the roasted nuts and mix.
8. Refrigerate the dough for 30 minutes. 
9. Preheat an oven to 375°F.
10. Scoop golf ball size cookies onto an ungreased baking sheet about 2 inches apart and push them down a little bit to slightly flatten.
11. Bake for 15 to 17 minutes rotating the pans at the half way mark.
12. Remove from the oven and let the sheet pans cool on racks.
13. Transfer cookies on to cooling rack to cool completely.

ChefSecret:  Chilling the dough before baking prevents the cookie dough from spreading out too much when baking.

Quip of the Day: “What did one butt cheek say to the other? Together we can stop this crap.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Cookie #BestChocolateChipCookie #ChocolateChipCookie #Guittard #Choclatique #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I pretty much love most everything made with peanuts. Peanuts probably originated in South America and spread throughout the New World as Spanish explorers discovered the peanut's versatility. When the Spaniards returned to Europe, peanuts went with them. Later, traders were responsible for spreading peanuts to Asia and Africa. Peanuts proved so very popular in Africa, it was African slaves who smuggled peanuts to the Southern United States, and they took root.
 
I love texture in baked goods and confections, so peanut brittle and these cookies are my go-to recipes. If you love peanuts like me, you’ll love these incredible Skinny P’nutters. They’re called skinny because they spread to a thin, even wafer when they’re baking. These cookies are filled and topped with peanutty goodness. I bet you can’t eat just one once you discover the crispy edges, chewy interior, and crunchy peanuts!
 
Prep time:  15 minutes
Bake time:  15 minutes (per tray)
Yield:  2 dozen cookies
 
Ingredients
3 cups peanuts, honey-roasted (about 1 pound)
1-1/4 cups granulated sugar
1 cup all-purpose flour, sifted
1/4 teaspoon kosher table salt
1/2 teaspoon baking soda
1 large egg
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted and cooled
2 tablespoons cold water
 
Directions

1. Preheat an oven to 400⁰F.
2. Line several sheet pans with foil, shiny side up.
3. In a food processor, pulse 1 cup of the peanuts with 1/4 cup of the sugar several times, until some of the nuts are finely chopped and some are coarsely chopped.
4. In a small bowl, whisk flour, salt and baking soda together.
5. In a large bowl, beat the egg with the cream, butter, vanilla extract and remaining 1 cup sugar until blended.
6. Beat in flour, water and chopped peanuts.
7. Spoon slightly rounded tablespoons of dough about 3-inches apart onto baking sheets.
8. Press 1 tablespoon of remaining peanuts onto each cookie, flattening it slightly.
9. Bake cookies 1 sheet pan at a time in the middle of the oven for about 15 minutes or until golden brown. Turn the sheet pans front to back halfway through cooking.
10. Slide foil onto wire rack and let cookies cool completely.
11. When cookies are cool, invert and peel off foil.
12. Store in an airtight container for up to a week or so.

ChefSecret:  If you eat peanuts every day you get protein, vitamins, minerals and more! Peanuts have more protein than any nut (7g per serving), containing more than 30 essential vitamins and minerals and they are a good source of fiber and good fats. They taste good, too!

Covid-19 Quip of the Day:  “Exercise makes you look younger naked. So does wine. Your choice.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Cookie #Peanuts #NationalPeanutBoard #NPB #PeanutFarmers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I can’t help but smile when I tell this story, although it’s always better told in person over cocktails. We were contacted on the internet to submit our credentials to develop a unique Lebanese restaurant concept for people in Azerbaijan. One week later we were awarded the project and were asked to come to Baku to meet with the client. Little did we know that this would turn out to be something of a James Bond novel type story visiting many cities and countries in Europe and the Mid-East.
 
The first thing we had to do was find out where Baku, Azerbaijan was. We found it’s a small country located in a crack between Georgia and Iran—not the safest place in the world considering that there had been a state of war (shooting war) between Armenia and Azerbaijan for years (and it still goes on today). Of course, one never knows what the Iranians are up to.
 
We were supposed to meet our client in London and travel to Baku with him so he could get us into his country. After waiting a week for Azer, eating at many of the Lebanese restaurants in London we found that he couldn’t get into the UK due to passport irregularities and never showed—a little unsettling to say the very least. Joan and I hopped on plane to now meet Azer at the airport in Baku.
 
After clearing customs (which wasn’t all that easy), we finally connected with Azer and were whisked to a new hotel, unpacked and had our first business meeting… here is the gist of the meeting. A Russian-Azerbaijani (formerly KGB… yes, for real) living in Baku wanted to open a chain of Lebanese restaurants in capitol cities across Europe. The targets (pardon the pun) were Kiev, Berlin, Paris, London and Washington, DC. It sounded like a secret agent’s hot list to us. So, we put our on trench coats and started on the “mission.”
 
I must reiterate… this was the strangest project we ever worked on—the details could and will fill a book someday. In the meantime, rest assured we were not involved in any illicit or covert activities for either side.
 
We developed a restaurant concept named SPOT and opened the first unit in Berlin in a vacated 3-story McDonald’s that was built directly over Adolph Hitler’s Berlin bunker where he took his own life—no kidding. As we dug down deep to fix a foundation leak, we found numerous artifacts—Nazi rifles, helmets, medals and papers that we had to turn over to the German government. This was one helluva experience and I swear it’s all true.
 
SPOT’s food was fabulous! Our company did a great job in the test kitchen to bring authentic pre-war Lebanese food to the customers of SPOT. I still get a hankering for Man'oushe and Hummus. Man'oushe is a delicious puffy bread that is made in a hot deck oven. It is often topped with za'atar, a popular mix of herbs and spices served in the Middle East.
 
This recipe is easy and delicious! The flatbread can accommodate other types of toppings on it. The toppings vary from minced meat, feta cheese, fresh herbs like mint, cucumber, tomato and za'atar and is great dipped in hummus.
 
Okay, here's the Man'oushe (bread) recipe so you can begin to taste the flavors of old Beirut, by way of Berlin and Baku.
 
Prep time:  30 minutes
Proof time: 1 hour
Bake time:  7 minutes
Yield:  12 pieces
 
Ingredients
For the dough
2 cups warm water
2 teaspoons honey
3 teaspoons dry yest
6 cups bread flour
3 teaspoons kosher salt
4 tablespoons extra-virgin olive oil
1 teaspoon white vinegar
1 tablespoon grated parmesan cheese
 
Semolina (for the baking; not the dough)
 
For the za'atar topping (optional)
2/3 cup za'atar
1/2 cup extra virgin olive oil
 
Directions
To make the dough

1. Mix the honey with warm water.
2. Sprinkle the dry yeast over the honey water and mix; allow to activate.
3. In a mixing bowl of a stand mixer, add the rest of the dough ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes.
4. Form into a ball and place in a greased bowl. Cover the bowl tightly with food film and leave the dough to rise double its size; about 1 hour.

To make the za'atar topping

1. Mix the topping ingredients, set aside. Use good quality extra virgin olive oil for the best taste.

To put it all together

1. Preheat the oven at 500ºF with a pizza stone on the highest rack for at least 30 minutes. If you don’t have a pizza stone, turn a sheet pan upside down and use that instead.
2. Place risen dough on a working surface that has been lightly sprinkled with semolina. Lightly knead into a log and cut it into 12 equal pieces.
3. Form each piece into a ball.
4. Take a ball and roll it 1/4-inch thick.
5. Slide it onto a pizza peel that has also been sprinkled with some semolina.
6. Spoon some topping on top and spread all around leaving 1/2-inch edges.
7. Bake for 7 minutes or until it puffs and turns golden brown around the edges. Continue with the rest of the balls while baking.

ChefSecrets: How To Achieve Flatbreads With Air Pockets--The combination of high oven temperature, pizza stone, using a higher rack, thin dough and controlling the air pockets are the keys to get that rustic puffy, flatbread look with air pockets.

How To Serve

1. These flatbreads are best served hot-out-of-the-oven with some hummus, feta cheese, tomato and mint leaves on the side. Use the balance of the topping as dipping sauce.
2. Keep them under a kitchen towel to keep them warm before serving.

Quip of the Day: “I recently purchased a toilet brush. Long story short—I’m going back to toilet paper as soon as possible.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Snack #Appetizer #Bread #Flatbread #Manoushe #Lebanese #Berlin #Baku #Azerbaijan #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? I love Italian cannoli, but I don’t make it all that often because the fried pastry tube is a pain to make. The ready-to-use (premade) tubes just aren’t all that good. If you feel the way I do here is the best substitute for old-fashioned cannoli and I make it quite often.

Typically, cannoli consists of the tube-shaped shell of fried pastry dough, and a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. They range in size from 4- to 8-inches. In mainland Italy, they are commonly known as Cannoli Siciliani.
 
Well, after experimenting in the test kitchen, I finally came up with a suitable, easy-to-make substitute by way of a cheesecake that cooks perfectly in a 6- to 7-inch springform pan fitted for the Instant Pot. This recipe is great for very special Italian-inspired dinners that can be enjoyed later with leftovers the night after. It easily lasts 3 or 4 days.
 
Garnish with Italian brandy cherries, fresh raspberries, strawberries on top, whipped cream, and a drizzle of chocolate syrup if you're feeling extra indulgent.
 
Prep time:  10 minutes
Cook time:  50 minutes
Cool time:  4 hours or overnight
Yield:  1 6-or 7-inch cheesecake, about 8 servings
 
Ingredients
For the crust
2 tablespoons unsalted butter (for the pan)
2 cups crushed graham crackers or Italian biscotti cookies  
1/4 cup light brown sugar
1/4 teaspoon kosher salt
1/4 cup unsalted butter, room temperature
1/2 teaspoon almond extract
 
For the cannoli filling
15 ounces ricotta cheese, drained
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 tablespoon sour cream
1/2 teaspoon Fiori di Sicilia flavor (see ChefSecret)
1/8 teaspoon kosher salt
2 large eggs
1/4 cup mini-bitter sweet chocolate chips
1/4 cup toasted and chopped pistachio nuts
 
Directions
To prepare the springform pan

1. Coat a 6-or 7-inch springform pan with butter.
2. Cut a parchment circle for the bottom of the pan and strips for the sides of the pan.
3. Place the parchment over the buttered areas of the pan and then butter the parchment paper. The parchment paper will help the cheesecake separate easily from the sides and bottom of the springform pan.

To make the cookie crust

1. Place the cookies in the bowl of a food processor and process until fully ground.
2. Add the sugar and salt and process again.
3. Add the softened butter and process until the crushed cookie mixture loosely sticks together.
4. Drop the cookie mixture into the bottom of the pan and using your fingertips work the mixture up the sides until you have an even thickness of crust across the bottom and sides.
5. Do not bother to rinse out the bowl of the food processor as it can be used as is to make the filling.

To make the filling and the cheesecake

1. In the bowl of the food processor, mix the ricotta, cream cheese and sugar together.
2. Add the cornstarch, flour, sour cream, and Fiori di Sicilia flavor. Mix well.
3. Add the eggs, one at a time. Mix until just combined; do not overmix.
4. Stir in the chocolate chips and pistachios.
5. Pour cheesecake batter into the crust.
6. Place a trivet in the bottom of the Instant Pot. Add 2 cups water. Place the springform pan into the Instant Pot on top of the trivet. Close and lock the lid.
7. Select HIGH PRESSURE according to manufacturer's instructions; set timer for 40 MINUTES. Allow 10 to 15 minutes for pressure to build.
8. Using the release valve, RELEASE PRESSURE after 30 MINUTES.
9. Let the cheesecake cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely for at least 4 hours before serving.
10. Release the springform pan and remove all the parchment paper before serving.
11. Serve with a drizzle of chocolate syrup or whipped cream as an option.

ChefSecret:  Have you ever wondered what the Italian bakers use to get the unique flavor and aroma in their baked goods? It’s Fiori di Sicilia, an intense extract that combines vanilla, citrus and flower essences. “Flowers of Sicily” is what it literally means. Many Italian bakers use this flavoring in their panettone baking. It seems clear that extracts containing flower essences are common in Italy. What is Fiori di Sicilia, you ask? The dominant flavors in Fiori di Sicilia are vanilla and orange, so a combination of those two make a fine substitute. Also a little rose flower water, to make make-up for some of the floral aromas. But don’t be afraid to omit it entirely, because to be honest, it can be just too darn strong for some people. Make sure if you are using this in place of pure vanilla extract to only use half the amount called for. This extract is available at King Arthur Baking or Amazon.

Quip of the Day: “If you can’t laugh at yourself, I’ll do it for you.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Desserts #InstantPot #Cheesecake #Cannoli #Ricotta #Pistachios #FioriDiSicilia #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2021