Formulas & Recipes

Recipes for Yeast Raised Breads

2008-08-03T13:23:00.000-07:00

Here are a list of bread formulas featured on Renaissance Culinaire. These are commercial baking formulas, but have instructions on how to reduce for home use. This site will continue to be updated as more formulas are added.

Americanized Pumpernickel Bread

Wussel Bread (a form of french)

Seven Grain Bread

Recipes for Cakes and Tortes

2008-08-03T13:17:00.000-07:00

Here is a list of cake & torte recipes featured on Renaissance Culinaire. This page will continue to be updated as new recipes are featured.

Black Forest Cherry Gateau

Dessert Costing : Banana Strawberry Torte

Recipes for Quick Breads

2008-08-03T13:09:00.000-07:00

Here is a list of quick bread recipes featured on Renaissance Culinaire

Pumpkin Crunch coffee Cake

Recipes for Vegetables

2008-08-03T12:56:00.000-07:00

Here is a list of vegetable recipes featured on Renaissance Culinaire. This page will continue to be updated as more recipes are added.

Wasabi Asparagus Shitake Spring rolls

Curried Asparagus

Gruyere and Asparagus Souffle

Watermelon Gazpacho

Tomatillo - Avocado Salsa

Mango-Ginger Salsa

Tomatillo - Avocado Salsa

Recipes for Stuffing

2008-08-03T12:50:00.000-07:00

Here are some stuffing recipes featured on Renaissance Culinaire. This page will continue to be updated as time goes by and new recipes are added.

Porchini Scented Stuffing w/ Cranberries

Recipes for Seafood

2008-08-03T12:28:00.000-07:00

Here is a listing of recipes for seafood that have been featured on Renaissance Culinaire. This page will continue to be updated as new recipes are added.

Mango-Crab Spring rolls

Orange marinated Fish Fillets w/ Carrots

Recipes for Savory Salsas and Sauces

2008-08-03T11:19:00.000-07:00

Here is a listing of all the savory salsas and sauces featured on Renaissance Culinaire. This page will continue to be updated as recipes are added.

Green Tea Sesame Sauce

Sweet & Sour Chili Sauce

Tomatillo - Avocado Salsa

Mango-Ginger Salsa

Lime-Ginger Soy Dipping Sauce

Recipes for Muffins Scones and Pastries

2008-08-03T11:06:00.000-07:00

Here is a list of muffin and pastry formulas that have been featured on Renaissance Culinaire. Some of these formulas are commercial baking formulas that can be reduced for home use. This page will continue to be updated as more recipes are added.

Thanks Darwin Bell For Use of his Photo.

Fresh Fruit Napoleons with Blackberry Curd

Banana - Rum Napoleons

Croissant with a starter

Hot Pepper Gingerbread Muffins with Orange-Maple Butter

Gulab Jamun | Indian Sweets

Pate A Choux , Éclairs & Cream Puffs revisited

Callebaut Dark Chocolate Hazelnut Scones

Crispies (Italian puff pastry based, similar tasting as American Elephant Ear)

Scratch Italian Puff Pastry

Cookie Recipes

2008-08-03T10:36:00.000-07:00

Here is a list of cookie formulas I have featured on Renaissance Culinaire. Some are commercial baking formulas that can be reduced for home use. This page will continue to be updated as I add more recipes.

Espresso Shortbread by Claire Sutton

Sunflower Pops - Peanut Butter Cookies (has *Vegan / Vegitarian notes)

Tuile Cookies Curls

Short Dough Cookies

Recipe: Italian Turdilli

Authentic Scottish shortbread

Recipes for Frostings, Fillings and Icings

2008-08-03T10:30:00.001-07:00

Here are variety of formulas for frostings, fillings or icings that have been featured on Renaissance Culinaire. This page will continue to be updated as recipes are added.

Vegan & Vegitarian Friendly Recipes

2008-08-03T04:16:00.000-07:00

These recipes have either had vegan/vegetarian conversions or have notations on how to create vegan / vegetarian friendly versions from the recipe provided.

This page will continue to be updated as I add more recipes.

Sassy Sunflower Pops Cookies - Healthy & Fun

2008-07-30T19:39:00.000-07:00

Baking with kids can sometimes be challenging. Creating something while keeping kids occupied or interested is no simple feat. Creating a healthier cookies is on not only on parents minds but also on the minds of many health conscience individuals. I would like to introduce you to a great website with some really fun recipes. Sure to please any kid, even that inner child of yours.

...this will
tempt anyone

with visions
of healthy
lovely treats
to decorate &
devour

I was so excited to be picked for
blogging about the Snackivate website.
It came with perks from Kellogg's company -
namely 2 full size boxes of Kellogg's
Frosted Mini Wheats used to experiment
with the recipes on the site, and a cool
little plastic gadget that you put into
the freezer (the cup has gel within the
walls of the cup,to insulate the milk and
to keep it cool),which once frozen will
hold your milk,while the top (it screws
into the bottom) holds your favorite cereal.
This is a nice little gadget for mom's or
dad's toting kids around. Or even college ,
students or teenagers on the go, in be-
ween classes, who haven't the time to
grab a decent breakfast (I think we've
all been there).

The Snacktivate website is a place for anyone looking for health conscience lot's of downloadable recipes, ranging from all different meals of the day to sweet treats, some samples are pictured above, that would be fun to make with children. There are nutrition tips and more for parents, relatives and teachers. Below is one of the featured recipes from Snackivate website.

Recipe: Sassy Sun Pops
I have added some notes on making this Veg/Vegan friendly. You will need to experiment with different ingredients to find the best formulation for Veg/Vegan style cookies using this recipe.

Prep time: 10 min.
Bake time: 12-14 min.
Servings: 33

These cookies are baked at 350 °F for 12 - 14 min.
Materials Needed:Candy sticks, that are oven proof (you can find at your favorite craft store, i.e Micheal's)
Almonds
Flaxseed
Cookie Sheet
Cookie Ingredients:

2 cups (AP) flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup butter or margarine (soft) (supplement Earth's Balance stick for vegan cookies)
1 cup peanut butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs (if going veg/vegan there are many egg replacers out there, you may want to experiment with what works best in cookies for you - consider the extra dry ingredients by way of the cereal and try opting for something with more moisture content)
1 teaspoon of vanilla
60 frosted bite sized mini-wheats OR 60 un-frosted mini-wheats (unfrosted is the best vegan alternative due to the gelatin in the frosting) , crushed (pulse in a food processor, or put into a zip lock bag and beat w/ rolling pin)

Procedure:

Stir together flour, baking soda, baking powder and salt. Set aside.
In large mixing bowl, add peanut butter, Gran. Sugar, Brown sugar and mix on medium-high w/ electric mixer. Beat until light and fluffy.
Add eggs & vanilla. Beat well
Beat in crushed cereal and flour mixture. Mix until just incorporated.
Drop by spoonful onto a cookie sheet . While pressing down, use back of fork to make across hatch into cookie dough.
Add oven proof cookie sticks by pressing stick into one side of the dough of each cookie.
TO create sunflower: press flax seeds into the center of each cookie dough round. Press raw whole almonds into the outer edges of each round to form the petals of the sunflower design.
Bake at 350 °F for 12- 14 min. or until golden brown, remove baked cookies with spatula from cookie sheets immediately and let cookies cool on wire wracks.

This recipe is adapted from Crunchy Peanut Butter Cookies a recipe © of Kellogg's NA Co. 2008. All Rights Reserved.

Hope you can recreate the fun time I had creating these with my 5 yr old daughter. It was a blast. She loved adding the spoons of dough to the cookie sheets and making the "sunflower" designs. Enjoy!

Recipe: Banana - Rum Napoleons

2008-05-16T14:08:00.000-07:00

I am a fan of bananas, and this Banana-Rum Napoleon is a recipe to satisfy your dessert cravings, and it is low-fat to boot!

Thanks to ian_ransley for use of his photo.

I love napoleons, they work really well in a restaurant kitchen, because they are relatively easy to assemble, if you prep before hand, and the presentation looks very elegant, and your patrons or guests will think allot of time was spent
creating it.

Sweet Nothings
Low Fat
Low Calorie Desserts

This recipe is adapted from Sweet Nothings by
Jill O'Connor. It makes 10 portions.

If you aren't feeling like bananas - You can
substitute peach, nectarine, or a favorite
berry puree - and flavor
with a liqueur of your choice.

It is better to prep the pastry in
advance(up to 24hrs ahead),
to speed up the production of this dessert.
The cream filling cannot be made more than
2 hrs ahead of time if using the original recipe.

If using real cream, you must make right before serving.

For The Pastry

6 Sheets of phyllo dough (12 x 17 inches), thaw if frozen
Butter flavored vegetable cooking spray.
6 TB granulated sugar

Tip: When working with phyllo dough - to thaw, allow the box of phyllo dough to rest out on a counter if the inside temp is relatively low, it will take 3-5 hrs for proper thaw. Otherwise put in the fridge 2-3 days ahead of time. Take out as many sheets as needed, then wrap the remaining in plastic wrap , tightly and use within 5 days. When you are working with phyllo dough it is best to have a tray to lay out the sheets, then keep totally covered, under a damp kitchen towel. If exposed to air, the moisture from the phyllo dough will be wicked out and it will become dry and brittle - which means non workable for you. So work quickly.

Procedure:

Preheat Oven to 400° F. Line a baking sheet w/ parchment paper.
Place the first phyllo sheet on a clean flat work surface. Spray lightly with cooking spray and sprinkle with 1 tsp of the sugar. Add a new sheet onto the previous prepared layer. Repeat as instructed above, using 3 of the 6 phyllo sheets only.
Cut the layered phyllo into ten 6 x 3 inch rectangles. Place rectangles on prepped baking sheet. Bake in oven until crisp and golden - 3-5 minutes. WATCH THE BAKEOFF - thin phyllo burns very quickly, so don't get distracted while waiting for them to brown.
Remove from oven and transfer phyllo triangles to a rack to completely cool.
Repeat the above 4 steps again with the remaining 3 phyllo sheets.

{There will be scraps - the books says to discard, but as anyone in the culinary trade knows - use everything you can, so save the scraps and bake last, use as garnish for another dessert, or a smoothy etc.}

For The Cream Filling:

1 1/4 cups pureed banana (1 1/2 - 2 large bananas) OR Measure out your favorite substituted puree - peach, nectarine, or a favorite berry puree.
1 to 2 TB freshly squeezed lime juice
2 1/2 TB Dark Jamaican Rum OR If using other fruit, the use the liqueur of your choice.
1/2 tsp pure vanilla extract
1 1/4 cups low-fat non-dairy topping
4 medium bananas, sliced on the diagonal, 1/4 inch thick
confectioners sugar for top of finished pastry

Procedure:

Place pureed fruit, lime juice, Rum or liqueur, vanilla and nondairy topping in a bowl. Fold together ingredients until thoroughly mixed.
Cover and refrigerate until serving time.

Dessert Assembly:

Just before serving place a phyllo rectangle onto a plate. Spoon 1/4 cup of the banana cream onto the pastry.
Top the cream with 8-10 banana sliced OR your substitute fruit pieces other berries.
Top the filling with a 2nd phyllo rectangle, sieve confectioners sugar over the top.
Repeat steps 1-3 until you have created 10 napoleons.

To create a decorative pattern - such as a herringbone or cross hatch : heat a metal skewer over a gas flame or use a mini blow torch, until very hot. Quickly lay the hot metal skewer on the top of your napoleon for the desired marking, repeat until you have the desired effect.

For an nice presentation - garnish plate with drizzles of fruit puree; add a bit of mint, or some citrus zest curls.

105 calories per serving; 1.5 grams of fat - 13% calories from fat.

VEGAN:

This dessert can easily be converted into a Vegan dessert: Use melted Earth's Balance in place of the cooking spray - or use soy milk to brush over the layers of phyllo (you might need to adjust baking times, so watch the pastry closely). Replace the "non-dairy topping" with silken tofu. Yum!

Full FAT:
And for those of you who cannot stand fake cream - go ahead and use the real deal, just use heavy cream in place of "nondairy topping", as heavy cream has a higher fat content which will help stabilize it a bit better than traditional whipping cream. Whip this up right before serving, as real WC will separate quickly. You may need to adjust the amount of puree also - try a little at a time.

Original recipe© Jill O'Connor.

Hot Pepper Gingerbread Muffins with Orange-Maple Butter

2008-04-19T17:21:00.000-07:00

Thanks Darwin Bell For Use of his Photo.

I found this recipe in The Sweet Melissa Baking Book, Which I will review in a future post.

This recipe sounds so good. I love ginger and cardamom. And maple butter is one of those taste memories from childhood- my grade school would have waffle days, and they would serve these waffles made from scratch, big pale yellow round ones the size of a plate. The waffles were barely browned - so that they were soft and warm and not crusty on the outside. And on the top they would serve a scoop of fluffy maple butter, so when you spread it onto the waffle, the maple butter would sink into the individual spaces in the grid, exploding into your mouth at each bite....yumm! I have never forgot that taste.

To Make Hot Pepper Gingerbread Muffins:
Preheat oven to 350°F , use the center rack. Line your muffin tin with muffin papers (or grease / spray).
Makes 12 muffins
(you can refrigerate this batter over night if you need to, just fill your muffin tin cups, then refrigerate.)

Ingredients :

1 3/4 Cups All-Purpose Flour
1 1/4 tsp. baking soda
1/4 tsp. kosher salt
2 1/2 tsp. ground ginger
1/4 tsp. powdered dry mustard
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. freshly ground black pepper
1/8 freshly ground white pepper
1/8 tsp cayenne pepper
1/2 tsp ground cardamom
2 large eggs
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/3 cup vegetable or canola oil
1/2 cup molasses
3 TBsp. freshly grated gingerroot (use a microplane - best tool for the job)
2/3 cup strong boiling hot coffee

Procedure:

In a medium bowl whisk these dry ingredients - flour, baking soda, salt, powdered ginger, dry mustard, cinnamon, cloves, black pepper, white pepper, cayenne, cardamom.
You will need a kitchenaide or other electric mixer with a whip attachment. Beat eggs, brown sugar and granulated sugar until thick. With a slow steady pour - add the oil and molasses. Stir in the ginger.
On medium speed add the dry ingredients in three batches. alternate with the hot coffee, mix well after adding each ingredient. Scrape down the sides of the bowl.
Pour the muffin batter into the prepped muffin tin. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool. Sprinkle with powdered sugar.

Orange Maple Butter

Ingredients:

8 TBsp. unsalted butter, at room temperature.
2 tsp. freshly grated orange zest
2 TBsp. pure maple syrup
1/8 tsp fine grain salt

Procedure:In a medium bowl, whisk together butter, zest, maple syrup and salt until smooth. Serve at room temperature.

Serve the muffins with the orange maple butter. This butter keeps refrigerated in an airtight container for up to 1 week. Allow it to soften to room temperature, whip if necessary.

The Sweet Melissa Baking Book Recipe © Melissa Murphy. All Rights Reserved.

Related Posts:

Recipe Carnival : Popular Recipes Revisited

2008-04-12T20:07:00.000-07:00

These are some of the most visited recipes this blog has to offer:

Click on any of the links to read the original blog post.

1.)Recipe & Procedure : Tuile Cookies Curls 2.)Dessert Costing : Banana Strawberry Torte 3.)Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene 4.)My Recipe : Curried Asparagus 5.)Recipe : Gulab Jamun | Indian Sweets 6.)Oregon Hazelnuts + Recipe : Praline Paste 7.)Recipe: Italian Turdilli 8.)Formula :Lemon curd , Lemon Tarts , Authentic Scottish shortbread. 9.)Seduction by Savory souffle... 10.)Formula : Chocolate Souffles w/ orange white chocolate sauce 11.)Recipe: Orange marinated Fish Fillets w/ Carrots 12.)Formula : Pumpkin Crunch coffee Cake 13.)Recipe: Green Tea Sesame Sauce 14.)Recipe: Mango-Ginger Salsa 15.)Formula : Americanized Pumpernickle Bread 16.)Formula: Short Dough Cookies 17.)Formula : Pate A Choux , Éclairs & Cream Puffs revisited 18.)Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls 19.)Formula : Black Forest Cherry Gateau 20.)Recipe: Watermelon Gazpacho 21.)Formula : Callebaut Dark Chocolate Hazelnut Scones 22.)Cake Recipe: EDITED Mocha & Chocolate - Vegan Style. 23.)Formula/recipe: Croissant with a starter 24.)Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa

Recipe & Procedure : Tuile Cookies Curls

2008-04-08T10:43:00.000-07:00

This is a formula adapted from Le Cordon Blue Professional Baking 3rd Edition. It bakes up to 90 cookies, so you may want to divide this recipe in half or maybe even thirds if making for your self. You can also make this formula ahead of time and store the batter in the fridge for up to a week before use.

TUILE COOKIE / Stencil Paste BATTER
I did mine in a kitchen aide mixer. Preheat oven for 350 F.

3 oz Butter
4 oz confectioners sugar (a.k.a powdered)
3 oz of egg whites
3.5 oz cake flour

Total batter weight equals 13 oz

To make the batter: Cream the butter and sugar until creamy, add sugar until mixed thoroughly. Whip in the egg whites. Sift in the flour, mix until blended. *Let the tuile batter set up for a few minutes before using.

I suggest baking the tuile on a sheet pan with parchment, or use a silipat (if you don't have one yet -- GET ONE. They rock).

You can use any sized or shaped stencil you want, just make sure the material of your stencil will hold up to the moisture from the batter.

To use your stencil : Position the stencil on the area of your sheet pan you want the cookie to bake. Use a small offset spatula, take a small tsp sized lump of batter, lay this at the foot of your stencil. Hold the stencil onto the pan - with the other hand use a forward motion - slide the side of your offset spatula the length of your stencil, use the stencil as a guide. What you are trying to achieve is a thin level layer of batter that fills up your stencil, as the excess is removed.

Once your stencil is full: Gently lift the stencil with an upward motion to release the stencil from the batter that will stick to the pan and form your specific stencil shape. What you want to achieve is a cookie that holds the stencil shape and forms equal and very evident sides once the stencil is removed - this will tell you whether you did the above procedure correctly.

Don't feel bad if your first tries end up with terrible results. Most people aren't used to stenciled cookies. Just keep reminding your self you are trying to create something yummy too. Make sure you work quickly, and if you need to halt baking for a period of time, refrigerate your batter.

Alternate method: You can spread the batter directly on the silipat and once baked you can cut into shapes. Let the shapes cool and harden, garnish away.

To Bake : You will need to stand and watch these cookies. Even more so the more batches you bake-off, as the oven temperature will increase the baking of your tuile cookies the further along you are. Bake your cookies for 5 minutes. Take them out when you just notice the very edges browning.

To Make "curls": After you have pulled the tuile cookies out of the oven, When they have been out of the oven for 30 seconds, quickly slide a spatula under them (while still warm) use a rounded stick (such as a dowel or even a thick wooden spoon handle) and wrap each softened cookie around the stick to your liking. Let it cool, and then remove the hardened cookie from the stick.

You can also bend them over a rolling pin or other round objects to achieve a special look.

Tuile Batter & Stencil

I made a simple stencil by cutting shapes out of sturdy cardboard (in this case a cake box) with an exacto knife.

Here is the finished product.

Dessert Costing : Banana Strawberry Torte

2008-03-30T02:41:00.000-07:00

This post is referencing a previous post dated Feb. 11 2008 : Food Photography : Strawberry Banana Torte

So David here are those details, as promised. I created this post using Google Docs. Google Docs rocks my blogger socks off! I can just click a button and post a nicely formatted post. I plan to use this tool more in the future.

The purpose of this post is to show you readers how to find a base cost for a plated dessert and what goes into those calculations

Costing Formulas:

☆ Ingredient weight (divided by ingredient unit cost) = ingredient cost per lb/oz
☆ Ingredient cost per lb ( divided by number of oz) = cost per oz
☆ Ingredient cost per oz/lb multiplied by formula ingredient weight = final ingredient cost. ☆ Final ingredient costs added together = total dessert cost
☆ Total dessert cost ( divided by dessert serving number / weight) = per serving cost
☆ Per plate cost added to garnish/decoration cost = total per plate cost

# = lb

Ingredient	Cost per unit	Cost per lb	Cost per oz	Ing. weight	final cost	Used in
Milk	4# = $1.59	0.40	.03	1.5 oz	.05	French sponge
G. Sugar	50# = $25.70	0.57	.04	6 oz	.24	sponge
Egg	18# = $16.80	.93	.06	2.5 oz	.15	sponge
Cake Flour	50# = $9.99	.20	.01	4 oz	.04	sponge
AP Flour	50# = $11.94	0.24	.02	2 oz	.04	sponge
Vanilla ext.	8# = $65.40	$8.16	.51	.125 oz	.06	sponge
B. Powder	10# = $12.90	$1.29	.08	.17 oz	.01	sponge
salt	25# = $7.30	.29	.02	.05 oz	.01	sponge
Butter	36# = $52.56	$1.46	.09	1 oz	.09	sponge

Banana Scented Marscapone

Ingredient	Cost per unit	Cost per lbs	Cost per oz	Ing. weight	final cost	Used as
Marscapone	#3 = $7.76	$2.59	.16	8 oz	$1.28	frost
Banana Compound	38.8 oz = $13.50	$5.60	.35	1.5 oz	.53	frost
G. Sugar	50# = $25.70	0.57	.04	.04	4 oz	frost
Vanilla Ext.	8# = $65.40	$8.16	.51	.25 oz	.13	frost

Total

------

-----

$1.58

.10

--------

Dessert

Strawberry Sauce

Ingredient	Cost per unit	Cost per lbs	Cost per oz	Ing. weight	final cost	Used as
Strawberry Puree	2.2# = $10.51	$4.96	.31	8 oz	$2,48	sauce
G. Sugar	50# = $25.70	0.57	.04	8 oz	.32	sauce
Water	--------	------	-----	12 oz	-----	sauce

Total

------

$1.60

.10

-----

-------

garnish

Midori Simple Syrup

Ingredient	Cost per unit	Cost per lbs	Cost per oz	Ing. weight	final cost	Used as
G. Sugar	50# = $25.70	0.57	.04	8 oz	.96	syrup
Midori liqueur	24 oz = $20.95	$13.92	.87	4 oz	$3.48	syrup
Water	--------	--------	-----	4oz	----	syrup

Total

-----

$2.74

.17

------

garnish

Honeydew - Midori Sauce

Ingredient	Cost per unit	Cost per lbs	Cost per oz	Ing. weight	final cost	Used as
Honeydew puree	.62 per melon	------	------	¼ melon	.16	sauce
Midori liqueur	24 oz = $20.95	$13.92	.87	2 oz	$1.74	sauce
G. Sugar	50# = $25.70	0.57	.04	8 oz	.32	sauce
Midori simple syrup	-----	$5.92	.37	6 oz	$2.22	sauce
Cornstarch	25# = $14.98	.60	.04	.75 oz	.03	sauce

Total

-----

$4.48

.28

----

-----

garnish

Dessert Garnishes

Ingredient	Cost per unit	Cost per lbs	Cost per oz	Ing. weight	final cost	Used as
Choc. Plate Design	11# = $36.19	$3.59	.22	¼ oz	.06	garnish
Strawberry Sauce	-----	$1.60	.10	¼ oz	.03	sauce
Honeydew-Midori sauce	-------	$4.48	.28	.5 oz	.14	sauce
Fresh strawberry	1# = $1.99	$1.99	.12	2 oz	.06	garnish
Fresh Kiwi	.33 each	-----	----	1/5 kiwi	.07	garnish
Choco. Decoration	11# = $36.19	$3.59	.22	¼ oz	.06	garnish
Strawberry puree	2.2# = $10.51	$4.96	.31	.5	.16	Dec.fill

Dessert Cost

Total Cost	No. Servings	Per Plate Cost	Garnish cost	Final Plate Cost
$1.24	8	.16	.58	.74

These prices reflect the cost of making the dessert alone by ingredients involved and do not reflect the menu cost delivered to the restaurant customer. There are many ways to calculate the menu cost of an item, which includes using specifc formulations to calculating labor cost and a variety of other factors.

Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa

2007-08-14T01:53:00.001-07:00

Cindy Pawlcyn Big Small Plates:

...I was inspired
by that funny movie
Mermaids, where Cher plays
a mom who can only cook appetizers...

Smaller Portions. Big On Taste.

I am a big fan of the bite sized sampler. I love dim sum.

At most decent restaurants you can satisfy hunger
with an order among friends made solely of appetizers.
When I think about small samplers, It is a feeling
much more nostalgic, it awakens memories of
toddler days, when little bits , here and there
were arranged in a goofy mosaic on my colorful
melmac dinning set, equipped with matching fork
and sippy cup. Little nibbler was I, and I enjoyed
this feast as I watched Sesame Street. My favorite
short was of the Pastry Chef, who in his chef
whites and hat, aided by snazzy jazz muzak, speedily
flat iced a cake on his Revolving Cake Stand.
That was a defining moment for me . I saw that and told
myself, yes, that would be someone neat to be.

In Cindy Pawlcyn's newest cookbook,
she explores the shrinking culinary world of mini plates. It is a trend I would love to see more of, especially as America's waste size keeps growing. Most restaurants have to relay their culinary flare plated with portions suitable for two people, eaten by one. Most customers tend to feel robbed if their portions play out into healthy sizes on the plate. The average person would vote quantity over quality --- in theory a better value, but for most avid foodies this is not the case.

Big Small Plates is a refreshing take on mini portions. Here Cindy uses ingredients to maximize flavor, and in the recipe below she includes some of my ♥ favorite ♥ ingredients. It is a ♥Vegan/Vegetarian friendly recipe.

Cindy's Backstreet Tomatillo - Avocado Salsa

Make sure you find the right ripeness in your avocados --- wiggle the stem, it should move gently, but not sink in totally.

Juiciness of tomatillos vary** --- you might need to add a tsp or more of rice vinegar and one additional tablespoon of olive oil.

If you want less heat in your salsa --- be sure to remove the jalapeño seeds.

8 oz. tomatillos, papery husk removed, cut into ½ - inch dice.
1 ½ avocados , pitted, peeled, and cut into ¼- inch dice.
3 scallions, white and light green parts only, minced.
1 jalapeño chile, stemmed, seeded if you wish, and minced.
3 tablespoons minced cilantro leaves
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper.
½ teaspoon ground toasted cumin seeds.
1 tablespoon rice vinegar**
3 tablespoons olive oil

To make the salsa :

Combine all the ingredients except the vinegar and oil, in a bowl. Mix well but gently, taking care not to mash the avocado. Whisk together the vinegar and oil until emulsified, and add just enough of this to the salsa to moisten it. Reserve any leftover vinaigrette to use in other salad dressings.

Big Small Plates © Ten Speed Press

Other cookbooks big on little adventures:

Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene

2007-07-16T13:05:00.000-07:00

Culinary Revival --- That is what Renaissance Culinaire translates into to English. Now that my template is updated in "new" blogger, and it looks o.k I can now get down to the business of baking. After recoding the html and going through each post to label them individually, I realized that 2005 was the "golden" year of this blog. That this was a model for the blog that you readers loved so much --- and in all fairness I plan to deliver my posts in that spirit, once again. ---lets say VIVA BLOG CONTENT!

O.k I haven't a picture for this dessert... But I plan to bake it next week, so I will update the post with some assembly & finished dessert pics later.

Pear Chocolate Belle - Helene
This was adapted from an editorial in The Columbia.

Cake Ingredients:

¾ Cup butter or Margarine+ , softened
2 ½ Cups flour
1 Cup Brown Sugar+
½ tsp. Baking Powder
½ tsp. Baking Soda
4 ounces Bittersweet Chocolate , melted
1 Egg , slightly beaten+
1 cup milk+
4 small, ripe Bartlett pears, peeled, cored and cut in half. (or substitute for canned halves --- drain, and pat dry w/ paper towels)

++For Vegan/ Vegetarian :

Substitute Earth Balance (( in the block form)) in place of the butter.
Use 2 oz of Extra Firm Silken Tofu in place of egg.
Soy or coconut milk can be substituted for milk.
Substitute your natural sweetener ( I.\e Turbinado) in place of sugar --- adjust accordingly, more or less depending on the sweetener.

Cake Mix Directions :Preheat oven to 350ºF. Beat butter with electric mixer on medium speed until creamy.
Add flour and sugar; beat on low speed until crumbly. Remove 1/3 cup of
the butter mixture; set aside. Add baking powder, baking soda,
chocolate, egg and milk to remaining butter mixture in bowl. Stir just
until dry ingredients are moistened.

SPREAD one-third of the batter into greased 9-inch spring form pan. Place pear halves,
cut sides down, in a circular pattern over batter. Drop spoonfuls of
remaining batter over pears; spread to evenly cover pears. Sprinkle
with the reserved crumb mixture .

BAKE 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool.

Cake Finishing:
Using a pastry brush, brush the cooled cake with *Brandy Simple Syrup. Spoon slightly cooled **Spiced Carmel sauce onto the cake, allowing the caramel to drip over sides.

*Brandy Simple syrup
2 cups water
1 cup white sugar ( Or vegan sugar)
1/2 teaspoon grated lemon zest
1/4 cup brandy

DIRECTIONS:
In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into airtight container, removing the lemon zest. Allow to cool, then cover and store in refrigerator. When ready to use, mix in brandy. Brush onto cake

*Spiced Pecan Carmel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
½ tsp Cinnamon
¼ nutmeg
Toasted Pecan halves

DIRECTIONS:
Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugar, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in nutmeg, cinnamon . Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cups, about 10 minutes. Cool to just warm.

++Vegan Spiced Carmel Sauce:

2 Tbsp. Cornstarch
½ Cup soy milk
½ Cup vegan sugar
¼ tsp Nutmeg
¼ tsp Cinnamon
¼ Cup water + 1 tsp water
Toasted Pecan halves

DIRECTIONS: Stir cornstarch into soy milk and set aside. Place Vegan sweetener , spices and one tablespoon water in a non-stick saucepan. Over medium heat, stirring constantly color will appear light brown, add 1/4 cup cold water, allow the syrup to come to a low boil. Reduce heat and add soy milk while stirring. Once incorporated , gradually return to boil, stirring constantly until thickened & glossy / smooth. Add vanilla and remove from heat. Add toasted Pecans. {if too thick/sweet, add additional soy milk , stirring constantly.}

My Recipe : Curried Asparagus

2006-03-14T22:43:00.000-08:00

This is a tasty side dish. It has gotten raves from my friends and family. It may seem a bit salty at first glance but take into consideration the liquid added washes the flavor out a bit , so there needs to be enough salt to bring out the curry flavors. Enjoy!

Green Asparagus by Gunnar Magnusson

You Will Need:

a nice bunch of Asparagus (1-2 #s)
1/4 - 1/2 of a stick of butter
a good curry powder (look for these ingredients : coriander seed, chili, cumin seed, fennel seeds, cinnamon, poppy seeds, star anise seeds, turmeric, mustard seeds, white pepper and peanut -- You can buy this mixture at an Asian market, regular grocers tend to have a diluted curry powder lacking depth)
balsamic vinegar (a splash about 1-2 TB)
porcini mushroom flavored oil (a bout 1/4 TB
rubbed sage (about 1/4 - 1/2 tsp)
onion salt (1/2 tsp)
garlic salt (1/2 tsp)
kosher salt (1 tbs)
water (enough to cover asparagus)

Heat your pan on medium high and allow the butter to melt completely. After washing & breaking the fibrous bottoms off your asparagus stalks -- add them to the melted butter. Add 1 tablespoon of curry to the pan, mix into the butter to form a paste. Sprinkle balsamic vinegar over the whole pan. Drizzle your asparagus with the porccini oil. Dust with rubbed sage. Sprinkle salt , onion and garlic salt (a few shakes , as water will be added later). Stir briskly. Add 1 tsp more of the curry. Add enough water to barely cover the stalks. Cover and allow to simmer.

When done the asparagus will take on the yellow color of the curry, and they will appear slightly wrinkled/wilted.

Recipe : Gulab Jamun | Indian Sweets

2006-02-05T19:16:00.000-08:00

Gulab Jamun. An Indian treat

guÂ·lab jaÂ·mun (plural guÂ·lab jaÂ·muns)

Indian dessert: Deep-fried dough served in a sugar syrup flavored with rose water.

[ Hindi translation = [gulāb] ="rose water" + [ jāmun]= "fruit"]

Indian sweets are generally based on thickened milk (khoya) and rice flour ---" Chaval ka atta" (in Hindi) or "arisi mavu" (in Tamilamil) . This combo has many uses : Crispness can be obtained if added to deep fried vegetables .

Used as a thickener in South Indian cuisine --- dishes such as kolambu, gotsu and rasa vangi which are then served with plain rice. IA thick batter can be made with urad dal for dosas and idlis. In Northern Indian cuisine it is used mainly in a pudding called phirni .

If your path takes you to East, Middle or West India --- it is the base of various pancakes, dumplings, fried snacks and sweets.

Rice flour is also used in painting 'kolam's' or alpanas, (mandalas) attractive designs fused with flowers on the thresh hold of traditional homes..

OR chickpea flour. --- a.k.a Gram flour, made from chickpeas (chana dal), is used as a binding agent for Koftas (meatballs or vegetable balls), or as a batter for fritters and as the base savory snacks like Dhokla (steamed dumplings), Bonda (spiced potato curry balls dipped in a batter of besan and deep fried), or Sev (fine, fried strands or sweets like ladoos.

Besan is used in many beauty related recipes : homemade masks , face scrub and toner,It is mainly mixed with malai (cream) and drops of rose water, or plain water.

Cardamom, almond, raisin, saffron, jaggery, rose-water and a hint of camphor are some of the commonly used flavorings used to scent Indian sweets. Bengali confections are favored all over India, especially sweets which use cottage cheese (paneer) or khoya as a base ingredient.

Popular sweets are Rasogullas and Gulab jamuns, these cottage cheese and khoya balls are soaked in scented sugar syrup. Favorite Indian delicacies include Jalebi (airy and light 'curlicues' of deep fried flour, soaked in syrup). Halwa (semolina pudding), Sohan halwa are very rich, chewy, nutty candies.
I discovered my love of all food Indian, through an old friend roommate. She had been heavily influenced by her father's stint in the South Pacific, adding his pastry chefs' flair and her mother's Asian roots , which acted as a gateway for the intermingling of Asian and Indian cuisines. She favored Vegetarian dishes best. So with the meeting of this friend and as our friendship flourished, I naturally developed a love affair with Dahl and curries .

This recipe was given to me from an an aging Indian woman who frequented our neighborhood. She was very happy to pass the legacy of her food filled past , however small , as she was saddened by the lack in interest from her grand-children.

Gulab Jamun
Ingredients:

4 oz. dried milk

2 level tablespoons plain flour
pinch of bicarbonate of soda
4-5 tablespoons of milk
1 lb sugar
2 cardamoms
rose water for flavoring
8 oz vegetable fat for frying

Mix the dried milk, flour and bicarbonate of soda in a bowl. Add fresh milk to make a soft dough; make thin 2 in long rolls.

Heat the fat, then cool and put over a slow fire. Put as many of the rolls as the pan will hold comfortably. Cook over a very slow fire till the jamuns are pale gold and have doubled in size.

While the jamuns are frying - add the sugar and 1/2 pint of water in a sauce pan and make a thick syrup. Add the cardamoms, either coarsely ground or whole, to the syrup.

Drain the jamuns and add the syrup, let stand for 5 minutes over low heat, then take off of the fire - add 1 tablespoon of rosewater and cool.

This should make 2 dozen jamuns. Serve hot or cold.

Yummy!!

You can learn more about Indian Confections here. There is also a wikipedia entry on Gulab Jamun . It is a small paragraph --- if you have info on the history of Gulab Jamune You you might want to contribute to building of the wikipedia page.

Oregon Hazelnuts + Recipe : Praline Paste

2006-01-25T05:14:00.000-08:00

Hazelnuts. Have you seen the groves of trees while in Oregon? . Drive toward Wilsonville, Oregon and you will see them. Interspersed between suburban sprawl and small businesses, the further you proceed --- slowly the vast quilt of these orchards starts to fully engulf the land. Hashed out in a herringbone pattern, these are stubby trees with intricate canopies. They spread their branches enveloping the crops of nuts in an umbrella of leaves

The Willamette Valley is responsible for %99 of U.S hazelnut production. A great site to find out more about Hazelnuts, including tasty formulas (recipes) and other links, is Oregon's Hazelnut Industry website.

Nuts are unfairly avoided due to misconceptions of being unhealthy and full of fat. This may be true for certain varieties of nuts, but Hazelnuts are a heart healthy choice. They contain %91 percent mono unsaturated fat and less than 4 percent saturated fat. Not to mention significant amounts of protein, fiber, iron, phosphorus, vitamin E, folate and many other essential nutrients.

Today I will share a great way to introduce hazelnuts to your palate. Learn how to make this paste from scratch. Praline paste is usually a baking item you rarely see in supermarkets. It is mostly found in specialty shops such as cake decorating suppliers. However, I couldn't find it at The Decorette Shop , Portland Oregon's own cake specialty supplier. To purchase praline paste you are most likely going to run into prices ranging from $15 -20 per 2 lb container. It can be very expensive to purchase retail.

Praline Paste Formula:

Lightly Toast whole hazelnuts on a baking sheet.

In a stainless steel sauce pan, combine equal parts sugar
and water. Do not stir . The mixture will reduce --- allow
to caramelize (you will see the sides start to color first).

Once the sugar reduction has caramelized, remove from heat.

The lightly toasted hazelnuts are
added to the sugar reduction.
They are then stirred briskly,this should
be done very quickly as the sugar reduction
will start to harden.

You want to coat the hazelnuts in the caramel.
The heat from the caramel will warm the nuts
and allow the hazelnuts essence to permeate
the caramel.

The nut caramel is then poured onto a greased
marble slab. The cooled caramel will be less reddish
brown in color.

Allow the caramel to cool. Once cool use a spatula to
spread and press the nut caramel in an even layer.

Flip the cooling layer
over. Allow to harden.

Once the nut caramel has hardened, use a rolling pin or some
other weighty tool to break up the hardened nut caramel.
The pieces should be small enough to fit in your food processor.

Put nut caramel pieces into the food processor and pulse unit the pieces begin to smooth until a paste. Continue to process until desired smoothness.

Store in an airtight container. This paste is great to jazz up your pastry cream -- just add a small amount of praline paste to the cooled pastry cream before adding to cream puffs.

Recipe: Italian Turdilli

2006-01-04T07:05:00.000-08:00

I have typically generalized on this blog, spoken not too specifically, mainly I have danced around the subject of my personal life. Well for those of you readers who know a little more about me then the words that glare at you from my blog pages, those that have emailed me or had fleeting cyber conversations...You are in for a treat.

Today I will share a small glimpse into that vault of memories from my childhood. A place I keep wrapped up --- to be reviewed when sorrows over shadow my life. I breathe in the smells of wheat farmed country sides, I eye the kitchen tools and ingredients that are all too familiar --- they create the foundation of food appreciation that I have today.

Of the many cultural influences in my life, there is one tributary branching off the meandering river I call my family heritage.

This tributary is peppered with Mediterranean accents. The migration of strong, willing inhabitants across a harsh sea. There is calling from the hills, to savor seasons! Making a life, if not harvests --- there is no discrimination from vine or fowl.

My maternal great-grandparents each made their own journey to America, they shuffled through Ellis Island. Into the dirty streets of New York. In search of a place that embodied the green rolling hills they had left behind.

They eventually settled, and indeed found their rolling hills. From the descriptions I have been given their farm was something of a foodies dream --- they made their own Italian cheeses,Prosciutto,salami & Italian meats and their own wines. There were great feasts to be had.

I grew up to appreciate little jewels of Italian heritage. One of my favorite sweets are Turdillis [pronounced TOR-DEE-LL-EEs]. We would get these at the annual Italian dance and festival. They are simple , but very suitable for any palate. The wine gives them a very pleasing contrast to the honey which they are rolled in. Enjoy!

Tordilli

1 cup oil
1 1/4 cup white wine
2 cups flour, or more depending on consistency..
Pinch of salt
dash of nutmeg & cinnamon
3 Tablespoons fresh orange juice
Plate of honey, heated for dipping

Bring oil and wine to boil, let stand for 5 minutes. Pour into a mixing bowl, add flour mixed with spices. Knead well, divide dough into thirds. Pin out (roll) to 1 1/2 inch thickness, you want long strips. Cut each strip into 2 inch pieces. Fry in deep hot oil. Cool and dip in hot honey.

Formula :Lemon curd , Lemon Tarts , Authentic Scottish shortbread.

2005-06-11T16:24:00.000-07:00

Perhaps that most enlightening thing about fresh lemon curd is the way it pleasures the palate. Lemon flavor that is not sickenly tart, just a mellowed, yet tangy citrus. The mouth feel is gentle but still has substance. Lemon curd makes me crave summers of my childhood, the fields ablaze with bronze and brass hues; the skies deepening atmospheric blues that cried out for a good chasing. This same sky which engulfed my small piece of earth seemed to be never ending.

In this post I will outline formulas for :

Candied Lemon slices [can be kept refrigerated for up to 4 months; suspended in lemon simple syrup]
Authentic Scottish shortbread {NOT the americanized version}

Fresh lemon curd

You will enjoy these....

Please note ( # = lb) These formulas are in small production batches. Please convert to 1/3 for home use.

Candied Lemon Slices :

If assembling the lemon curd tarts ---make this at least 4 hours ahead of time.

Have a plastic container w/ lid handy. These can be preserved for up to 1-2 months if properly covered and refrigerated.

Simple syrup:

4 # cold water

2 # 1/3 sugar

juice of 5 lemons

To make the simple syrup: Combine the water, lemon juice and sugar in a small saucepan. Bring to a boil over medium heat.

While this is happening Thinly slice 4-5 additional lemons. You are looking for a round that is complete , Discard the ends or any pieces that are broken inside. Gently Remove seeds with the point of a paring knife.

Once the syrup has reached a rolling boil , turn down to low heat and add your lemon slices, lightly push into syrup with heat resistant spatula. Allow slices to simmer in syrup for up to 10 minutes --- this allows absorption of syrup into the citrus membrane / peel . The lemons slices will appear translucent, and the white membrane will look moist.

Remove from heat. Let cool. Gently remove the slices, laying them on a paper towel. Pour the syrup into a plastic container --- then carefully lay slices into the container, make sure the upper layers are under syrup. Put lid on and refrigerate.

Lemon Curd :

This lemon curd formula is very good. It was passed down from an English grandmother. It takes some preparation but it is worth it! I would prepare it the day before use.

Please not this is also a small production formula -- please convert to 1/3 .

[# = lb.]

Ingredients:

-- 12.5 oz Egg Yolk
1 # 4.5 oz Sugar
1 # .25 oz fresh squeezed Lemon Juice [ commercial lemon juice concentrate can be used for part of the amount , better to use all fresh]
-- 10 oz Butter
-- -- 3 Tbs, plus additional 1 Tb of lemon Zest

In non-corrosive saucepan , beat egg yolks and sugar until well blended. Add remaining ingredients except for zest. Cook over medium heat, stirring constantly , until mixture coats the back of a wooden spoon.
DO NOT BOIL. If mixture begins to steam, pull from heat and continue to stir.

When finished, put immediately through a fine sieve, pressing with a spatula.
Discard all residues. Stir zest into curd, pour into an air tight container, cover and refrigerate.

English Shortbread:

Many shortbread formulas today are Americanized , with added shortening or lot's of sugar. This formula is authentic or what is also Called "true shortbread".

I have adjusted the ingredients for home use :

AP flour 8 oz.
Sugar 2 oz.
Butter 6 0z [COLD]

Below are ingredients for a small production batch. Use 20 qt w/ paddle.

[# = lb]

2# AP flour
-- 8 oz Granulated Sugar
1# 8 oz. Butter [COLD]

Put flour and sugar into mixing bowl. Cut butter into small pieces and add to mixing bowl. Mix in 1st speed until it forms a ball.

Block dough into a rectangle .Wrap in plastic and refrigerate for atleast 30 minutes.

To work, let warm up slightly before rolling out. Generously flour your work table. Flour top of dough . Apply pressure and pin in the center of your dough block, apply force while rocking the pin back & forth. The friction will cause the butter in the dough to soften.

Assembling Lemon Tarts :

Roll out your English shortbread dough to 1/4 of an inch, try to make it as circular as possible --- this will allow you to fill more tart shells. Place your tart shell bottom down on the shortbread. Using a paring knife cut out a circle 1/2 inch larger than the shell.

Lift your circle away from the main piece of dough press lightly into your tart shell --- rotating with one hand press dough into shell with your other hand.

After filling your tart shells, hold a shell in your hand - taking a paring knife in the other run the knife outward away from you, parallel with the edge of the shell rotating as you trim off the extra dough. Place prepped shells onto a baking sheet. Chill for 30 minutes.

Blind bake tart shells for 15-20 minutes. They will be golden and slightly browned on the edges.
Fill baked tart shells with lemon curd. Take out one candied lemon slice , per tart [4 inch] more for 8", and drain on paper towel. Center the candied lemon over the lemon curd on each tart.

Bake for 8 additional minutes, or until set. Let the baked off tarts cool. To remove from metal shell --- take small offset spatula and firmly grip it while you run it around the edge of the shell. This should loosen it. Push the bottom upward and set aside the ring. Run your spatula using the same method in an even motion -- be careful not to thrust your spatula upward and break your tart into bits.

Mmm. The 4 inch tarts are suitable for 2 people, or if you want to be gluttonous --- one for you alone. Makes for an easy flavorful treat.

Seduction by Savory souffle...

2005-05-30T14:19:00.000-07:00

Cheese & Asparagus Souffle: This delicious souffle serves 2 ; )

With such beautiful coloring, you may not want to dig in, but a bounty of flavor hides beyond the browned top. Tender and wonderful, you will surely want to eat every bite.

Béchamel :

1/4 Cup milk

3 Tbsp unsalted butter
3 Tbsp all-purpose flour
salt & freshly ground black pepper,to taste
pinch of nutmeg
3 large eggs, separated, at room temperature (you will only need 2 egg whites)

Souffle:

2 egg whites, at room temperature (this is in addition to the 2 above)
pinch of cream tartar
pinch of salt
3/4 Cup grated, imported Gruyere cheese
1/4 Cup freshly grated Parmesan cheese
1/2 lb asparagus, trimmed, steamed 5 minutes, sliced 1/2 inch thick.

Preheat the oven for 375° F. Place rack on lower level of oven.

Butter (2) 8oz. ramekins, dust sides & bottoms with 1 Tbs. Parmesan , each.

To make Béchamel : Warm milk in saucepan. Melt butter in second saucepan over medium-low heat. Stir in flour until smooth, and cook 2 to 3 minutes, stirring with wooden spoon; allow to bubble but not brown.

Take pan off heat, whisk in warm milk and return to heat; whisk vigorously, scraping bottom and sides to prevent scorching. When mixture simmers, reduce heat to low, and cook, stirring often from sides and bottom, 5 minutes, or until thick. Season with salt & pepper & nutmeg. Remove from heat; stir 1 minute more. Beat in 3 egg yolks, one at a time.

To make Souffle: Using electric beaters (i.e kitchenaide hand mixer), beat 4 egg whites in a bowl, starting at low speed and slowly increasing speed until they begin to foam. Add cream of tartar and salt, beating until satiny peaks form & hold their shape; Do not over beat.

Combine remaining cheeses. Using a rubber spatula, stir one-fourth of beaten egg whites, and fold together. With each fold, sprinkle in a handful of cheese mixture & a handful of asparagus, giving bowl a quarter turn. When everything is added, the mixture is uniform, carefully spoon into souffle dishes (ramekins). Put a baking sheet on bottom rack.

Bake 20 to 25 minutes, or until puffy and browned; do not overcook ---centers should be slightly runny. Enjoy!