Luscious Lemon Bars

Hello Bakers,

Welcome to my first post of 2015!
It is Winter here is SoCal and citrus is everywhere. It seems like every yard has some sort of citrus tree loaded down with beautiful fruit.
I was raised in downtown Chicago and spent eight
years living on the East Coast. BRRRRR!!!! For someone like me - to be able and pick a lemon off of a tree in my back yard is nothing short of amazing.
Actually, I do not have a lemon tree in my backyard - I am writing to you from my downtown loft. However,Craig and Kim (my beautiful kids) have a lovely Meyer lemon tree in their backyard.
See photo above.

Citrus is so an essential ingredient to good cooking and baking. It has so many functions - it balances flavor, tenderizes gluten and is amazing on it's own.
Citrus juice freezes beautifully so if you have an abundance of citrus - you can go ahead and freeze the excess juice.  For those who are super organized, you can freeze the juice in ice cube trays and
then pop them into Ziploc bags once they are frozen solid.
I know this technique sounds impossibly '80s but it is great to have cubes of frozen flavor enhancers at your culinary disposal. You can handle stock, pesto and tomato paste in exactly the same way.

But I digress - now back to Baking with a capitol "B"
Years ago, in a dessert class taught by legendary pastry instructor Nick Malgieri, I learned that, as far
as dessert recipes go, people far into two categories - those who love lemon and those who love chocolate. I believe this wholeheartedly - Nick was right. I have used this principle in teaching for years - especially when it comes to writing great dessert menus.

The following recipe is for those who love, love love lemon.

Luscious Lemon Bars is the recipe that follows....these are really delicious - the lemon flavor
is not too tart and not too sweet and the crust is the easiest one you will ever find.
No pate sucree - no chilling - and the brown sugar gives it a little flavor edge.
The reason for that is the molasses in the brown sugar - just that little note of bitter to counteract the
sweetness of sugar. Perfect.
I hope you enjoy this recipe and it makes it into your cookie repertoire - these are great for bake sales, bringing to the office and simple weeknight desserts.
If you have any questions please let me know in the comment section.
Happy Baking!
Colette

Lemon Bars
Yield: approx. 24 small or 12 medium bars
Oven:  350 degrees
Pan Prep:
1 quarter sheet pan
Brush pan with pan spread
Line with parchment paper and leave a one inch overhang of paper on both short sides of the pan.
(this makes it easy to lift the bars out of the pan for easy portioning)
Do not butter the parchment paper as the shortbread base will release easily due to its high butter content.

Shortbread Base:

6.75 (191g) ounces all purpose flour
4.5 ounces (128g) unsalted butter – cubed and chilled
2.8 (79g) ounces light brown sugar
½ teaspoon salt

1.       In a food processor fitted with a metal blade combine all the dry ingredients.

2.       Pulse 5-6 times to blend
3.       Add the butter and pulse until the mixture forms small lumps and holds together
this should take 30-45 seconds.
4.       Sprinkle mixture over prepared pan and then press the base into the pan – try to make
it flat and compact as possible.
Bake the base until it is golden brown.
Start checking it in 20 minutes

Lemon Filling
** This filling is nice and tart – add the additional ½ ounce sugar if prefer a sweeter taste
4 eggs
6 ounces (170g) lemon juice – Meyer lemons preferred but any variety will do
11 ounces (312g) granulated sugar
1.5 ounces (43g) all purpose flour – sifted
Very fine zest of ½ a lemon – optional
Garnish:  Sifted powdered sugar

1.       In a bowl whisk together the eggs and lemon juice.
2.       Add the sugar, flour and zest (if using).
3.       Pour onto the hot shortbread base.

4.       Reduce oven temperature to 300 degrees.
5.       Bake until set – start checking in 25-30 minutes.
6.       The filling should be set.
7.       Let cool and garnish with powdered sugar.


Storage: These cookies keep three days refrigerated in an airtight container.






Really Great Granola

in ,







Hello Bakers,

Today's blog post is about granola. How to make really delicious granola.
I never buy granola. I make granola. I am a granola snob.
My granola roots run very deep. This is a truly delicious recipe and holds a place deep in my heart.

Years ago, I worked as a private chef for a group of residential Americorps volunteers,
stationed in Hawley, Massachusetts.
The kitchen was in the main building, it was huge, had two commercial ranges and a solid oak walk in. It was a great kitchen.
The buildings were built in the 1930s - the kitchen window looked out onto the pond.

I cooked mostly vegetarian fare on budget that was beyond meager.
But in summer there was the garden - which the volunteers tended and the local coop full of bulk items. Somehow it all worked out - we always had enough.

I baked and cooked everything from scratch and this granola was a mainstay. I made it twice a week.

The volunteers took on trail with them - their summer months were spent rebuilding YCC (Youth Conservation Corps) trails throughout the Commonwealth of Massachusetts. 
In winter, they ate it on top of oatmeal for breakfast or took it for lunch when they went off to teach environmental education in the local schools.
The inspiration for this recipe came from the Curtis and Schwartz cookbook. 
Sadly, this wonderful cafe closed in 1997 - I am sure there are people in Northampton that miss it to this day.
Cooking for the Americorps  volunteers was a unique experience as far as private chef life goes - but I truly loved it - although I didn't make much money - I was able to make a difference.
Happy Baking!
Colette

Granola Recipe

2 cups (7 ounces) of whole oats (preferably organic)
½ cup (2 ounces) of walnuts
1/2 cup (2 ounces) of sliced natural almonds
2 Tablespoons (1 ounce) sunflower seeds
3 Tablespoons (1 ½ ounces) pumpkin seeds
1 Tablespoon (½ ounce) sesame seeds
½ cup (2 ounces) cashews
3 Tablespoons (1 ½ ounces) shredded coconut (preferably unsweetened)

1/3 cup honey
1/3 cup vegetable oil
2 teaspoons vanilla
1 tablespoon of peanut butter

Extras to be added after baking:
Any dried fruit, raisins, cranberries, blueberries and diced dried apricots

Equipment:
Baking sheet lined with Parchment Paper
Small saucepan
Large bowl for mixing
Whisk
Heatproof spatula

1.   Preheat oven to 350 degrees.
2.   Arrange all the dry ingredients in separate flat piles on the baking tray.
3.   Toast them for 10 minutes – the coconut will begin to turn a light golden brown.
4.   Once toasted, pour the dry ingredients into a large bowl.

5.   Place all the wet ingredients in a small saucepan and bring them to a low simmer – whisk until smooth.

6.   Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are lightly coated.
7.   Spread the mixture onto the parchment lined sheet.
8.   Bake for 8 minutes, remove the pan from the oven, place on a heatproof surface and stir evenly. Place back in the oven and bake for another 8 minutes, remove and stir.
Repeat this process until the mixture is golden brown.

9.   Add any dried fruits to the granola while it is still cooling.
10.                Granola keeps for several weeks, stored in an airtight container.

 Garnish with yogurt, fresh fruit or stir it into your oatmeal.
Yum!





Homemade Bagel: All of the Deliciousness, None of the Junk!

in ,


Hello Bakers,

How many of you have been disappointed by supermarket bagels or even chain bagels?
I know I have been - driven by desperation to grab a fluffy processed bagel or a bag of them.
I used to try to convince myself that these things would be ok once they were toasted but
they aren't. Nothing is as delicious as a well made bagel.
Bagels are easy for us to make at home. Bagels rise (or ferment) only one time. Then they are poached, shaped and baked.
They can be topped with anything or nothing. The choice is yours.
Bagels are also a fun project to make with kids. They especially enjoy the shaping and the eating.
My culinary students turn into kids on bagel day - the only thing that makes them happier then
making bagels is making cinnamon rolls.
Another plus for bagels is that the baking time is short compared to other yeasted breads making a bagels a natural choice for summer baking.
Homemade bagels freeze for up to one month.


My go to bagel formula comes from Michael Kalanty's excellent book "How to Bake Bread",
published by Red Seal Books.
If you enjoy making bread and you do not have this book order it immediately.
This is the book.


I use this book as a textbook in my Artisan Bread Class at the Art Institute of Hollywood. All of the breads in the book are delicious and more importantly, they all work perfectly.
Chef Kalanty is a friend and colleague of mine and it is with his permission that I can pass the formula
on to you.
My only change is that I add a little more honey to the liquid the bagels are simmered. Years ago, I took a field trip to Montreal to study bagel making and noted that the bagels were boiled in a honey and water mixture.
When I asked the bakers how much honey was added to the water, they told me enough to make it look like weak tea.
There are two great cities for bagels in North America, one is New York and the other is Montreal
If you do not live in New York or Montreal you only option is to master the recipe that follows and make your own.

Bagels -
(Formula reprinted with permission from the author and publisher)

This recipe yields 12 - 4 ounce bagels
It is best scaled in grams.

Equipment:
A stand mixer with a dough hook attachment
or a a dough whisk and a good sized mixing bowl.
A baking sheet lined with parchment brushed with vegetable oil
A large pot filled 1/3 of the way with water. Add enough honey to the water so that it looks like
weak tea.
Skimmer or Spider for fishing your bagels out of the boiling water
XL Ziploc bag for proofing, cup for hot water
Oven Temperature: 375 degrees

Ingredients
505g water (cool body temperature)
5g Instant yeast
10g sugar
15g canola oil or non-olive vegetable oil
450g Bread Flour (I use King Arthur Bread Flour or Gold Medal Better for Bread)
15g salt

Optional toppings: sesame seeds, poppy seeds, onion flakes, kosher salt.
You can also make an everything mix with equal parts sesame seeds, poppy seeds, fennel seeds, garlic flakes, onion flakes and kosher salt.

1. In a stand mixer, fitted with the dough hook, combine the water, yeast, sugar, oil, flour and salt.
2. Mix on speed one for about 4 minutes until the dough reaches "clean up" stage.
3. Increase to speed two and mix for 3 more minutes. You may here the dough slap against the side of the mixer bowl. In bagel speak this is referred to as the dough being "bucky".
4. Turn the dough out onto your work surface and knead it briefly by hand.
5. Place it in a lightly oiled bowl, cover the bowl and place in a warm spot to rise.
If you are a devotee of my Ziploc bag technique - place the bowl in the bag with a large cup filled 3/4s of the way with steaming water. Zip the bag shut and let the bagels ferment for 1 hour.
The ideal proofing temperature is 80 degrees.
6. After an hour, gently degas the dough and divide it into 4 ounce (114g) pieces.
7. Shape the pieces into rough torpedo shapes and let rest on your work surface, covered, for 15 minutes.

8. Turn the heat on under your pot of honey water - bring it up to a simmer.
9. Roll the bagels into a strand about 12-14" long. Join the ends by overlapping them. Roll over the join with the palm of your hand.
10. Once all the bagels are shaped poach the bagels in the simmering water for 20 seconds on each side. Place them on the oiled baking sheet about 2" apart.
11. Sprinkle with desired toppings. If the tops of the bagels become dry, spray them with a little water so your toppings will stick.
12. Bake at 375 for 20-25 minutes.
13. When the bagels are done they are an overall golden brown. They should not feel heavy or look pale. If they do bake for an additional 5-7 minutes.
Happy Baking!
Colette