http://acougarinthekitchen.com Musings on Family, Friends and Food Fri, 17 May 2013 00:33:24 +0000 en hourly 1 http://wordpress.com/ http://s2.wp.com/i/buttonw-com.png http://acougarinthekitchen.com http://acougarinthekitchen.com/2013/05/16/french-bread-part-2-get-your-spray-bottle-ready/ http://acougarinthekitchen.com/2013/05/16/french-bread-part-2-get-your-spray-bottle-ready/#comments Fri, 17 May 2013 00:33:16 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=3054 Continue reading →]]> http://acougarinthekitchen.com/2013/05/16/french-bread-part-2-get-your-spray-bottle-ready/feed/ 0 merudolph Chilled pre-ferment These do not have to be perfect cuts! You're just taking the chill off! Same process as making the pre-ferment! This mix will be a bit trickier because of the pieces of pre-ferment I lean towards stickier dough since I can correct that while kneading If the dough doesn't stick to the surface, you don't knead to keep flouring! Internal temp between 77 and 81 degrees F Flour the towel generously! First "wall" of the couche GENTLY shape into a rectangle. Try not to de-gas the dough too much! Cut the dough lengthwise They're rectangles again! (sort of) The center line is really just a guideline for when you fold the dough on itself I started with the edge at the top of the photo See that air bubble in the middle of the second fold? If that happens, do not pop it or smush it down! The loaf is soft, flat and puffy-- ready for the final rise! The "walls" support the loaf while it rises These are ready for their final rise Plain old tap water-- it's just going on the oven walls! This is my makeshift bread peel! You can see where the loaf "bent" from my lifting. It won't matter in the end! I realized while slashing that I need to sharpen my knives! I had to go over a couple of cuts... I don't rely on the thump test. Don't even think about cutting a loaf until 45 minutes have passed. The proteins won't have time to settle if you slice early and you get gummy bread! http://acougarinthekitchen.com/2013/05/15/my-first-quilting-expo-with-amy/ http://acougarinthekitchen.com/2013/05/15/my-first-quilting-expo-with-amy/#comments Wed, 15 May 2013 20:45:52 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=3039 Continue reading →]]> http://acougarinthekitchen.com/2013/05/15/my-first-quilting-expo-with-amy/feed/ 2 merudolph My attempt at free motion quilting (I'm using a stencil next time)... Love the 3D effect! Two fat quarters and one layer cake! http://acougarinthekitchen.com/2013/05/14/french-bread-part-1-pate-fermentee/ http://acougarinthekitchen.com/2013/05/14/french-bread-part-1-pate-fermentee/#comments Wed, 15 May 2013 02:02:36 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=3017 Continue reading →]]> http://acougarinthekitchen.com/2013/05/14/french-bread-part-1-pate-fermentee/feed/ 0 merudolph I like to keep the yeast on top so it makes contact with the water first I add a little water over the yeast at first just to get the dough started Make sure you pour the water into the center of the flour. As you stir the dough, it will become thicker and stiffer Note that the dough has cleared the excess flour from the bowl's interior I use flour to rub off any sticky bits clinging to the wooden spoon Use your fingertips to pull the dough into a ball Scrape and flour as needed! You can see where I last folded the dough Very elastic with a smooth surface! The bowl/container needs to be oiled and the dough should be rolled around so its surface is oiled! Gently de-gas. You don't want to press all those air bubbles out! The dough is ready to slow-rise ("retard") in the refrigerator overnight Warm and crusty French baguette http://acougarinthekitchen.com/2013/05/06/banana-bread-stepped-up/ http://acougarinthekitchen.com/2013/05/06/banana-bread-stepped-up/#comments Tue, 07 May 2013 00:12:27 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=2995 Continue reading →]]> http://acougarinthekitchen.com/2013/05/06/banana-bread-stepped-up/feed/ 2 merudolph The yummy stuff-- banana, orange marmalade, honey, vanilla! More wet stuff Not sure why the spices and leavening go in here instead of with the flour... Looks odd to see creamed butter and sugar that's TAN! Wet stuff, batch 1 Wet stuff, batch 2 Stir gently, but thoroughly Love the crunch of walnuts in my banana bread! Resting batter Beautifully high loaf! Smells great out of the oven! http://acougarinthekitchen.com/2013/05/05/blog-restarted-smith-island-cake-for-kurts-birthday/ http://acougarinthekitchen.com/2013/05/05/blog-restarted-smith-island-cake-for-kurts-birthday/#comments Mon, 06 May 2013 01:44:39 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=2965 Continue reading →]]> http://acougarinthekitchen.com/2013/05/05/blog-restarted-smith-island-cake-for-kurts-birthday/feed/ 0 merudolph Smith Island Cake, aka Frosting with Cake! 3 pans x 3 for 9 layers. Too bad #10! Flour, baking powder, salt Beat until light and fluffy! Make sure each egg is well incorporated before adding the next one! Beat on low speed The batter will be very thick and dense, almost like a paste Start on low speed so the liquids don't splash everywhere! These layers do not brown significantly NINE layers waiting to be frosted! Dissolve the sugar into the evaporated milk Raise heat to medium and stir to melt Cook frosting for 10 minutes til shiny and smooth Whisk lightly to help cool Just enough frosting to create a thin layer of filling! Leave a small unfrosted border around the cake Happy Birthday! http://acougarinthekitchen.com/2013/04/05/leftover-ricotta-how-bout-some-cannoli/ http://acougarinthekitchen.com/2013/04/05/leftover-ricotta-how-bout-some-cannoli/#comments Sat, 06 Apr 2013 01:25:29 +0000 A Cougar In The Kitchen http://acougarinthekitchen.com/?p=2942 Continue reading →]]> http://acougarinthekitchen.com/2013/04/05/leftover-ricotta-how-bout-some-cannoli/feed/ 0 merudolph I really love the taste of this bittersweet chocolate! I'm too impatient to dip both ends, but it is prettier when you do! Oooh, that chocolate crunch against the creamy fillling...so good! Ready to fill! You should be able to push through the filling fairly easily with a tablespoon. If too stiff, it's just a pain to pipe Use the cone-shaped part of the coupler (the piece that goes into the pastry bag) I want one! I really wanted three!