tag:blogger.com,1999:blog-7010175321618645259Tue, 21 May 2013 13:01:15 +0000ChocolateKitchenClassicsSugar ArtsCustardsCakesVeganNostalgiaCompetitionSavoryMacaronsCharityVeggiesFruitIce CreamSorbetPieCookiesRecipesSeasonalMexicoDairy FreeBreadGluten FreeCandyhttp://www.joe-the-baker.com/noreply@blogger.com (Joe Baker)Blogger97125tag:blogger.com,1999:blog-7010175321618645259.post-41806123465755272Wed, 08 May 2013 13:28:00 +00002013-05-08T08:29:16.960-05:00NostalgiaRecipesBreadSeasonal <!--[if gte mso 9]> <![endif]--> <!--[if gte mso 9]> Normal 0 false false false EN-US JA X-NONE <![endif]--><!--[if gte mso 9]> http://www.joe-the-baker.com/2013/05/peaches-melba.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-9145164854669998348Mon, 22 Apr 2013 17:31:00 +00002013-04-22T12:32:18.079-05:00SavoryRecipesCompetitionRecently I took part in the first annual North Texas Taco Festival and Taco Throwdown.  The weather was perfect, the people were friendly, and the food was awesome - a truly great day to be a chef.  A big shout out to all of the organizers, vendors, and sponsors!  While I didn't edge out the competition, I think I earned a bit of respect with my on-the-spot homemade tortillas. Ready for the http://www.joe-the-baker.com/2013/04/corn-tortillas.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-9116387523989017064Tue, 09 Apr 2013 14:32:00 +00002013-04-09T09:33:18.634-05:00SavoryClassicsVeggiesPie Quiche is the perfect vehicle for showcasing gorgeous spring produce.  After a whole season of heavy meals and fairly monochromatic plates, a vibrant quiche is a welcome change.  While usually reserved for brunch or afternoon tea, quiche can be eaten at any meal.   It's a protein-packed, portable lunch option for vegetarians -  or anyone who's tired of sandwiches - and an easy make-ahead dinner http://www.joe-the-baker.com/2013/04/vegetarian-quiche-recipe.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-9108904711517637567Fri, 29 Mar 2013 14:31:00 +00002013-03-29T09:46:18.979-05:00CakesSeasonal Hippity Hoppity Easter's On It's Way! http://www.joe-the-baker.com/2013/03/easter-cake-glaze.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-210652977119818809Fri, 22 Mar 2013 15:03:00 +00002013-03-22T10:03:35.749-05:00ChocolateCakes Blackout cake, caramelia mousse, chocolate glaze, coffee bonbon http://www.joe-the-baker.com/2013/03/shiny-chocolate-cake-glaze.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-3612249355149673746Fri, 08 Mar 2013 15:29:00 +00002013-03-09T13:59:40.165-06:00ClassicsRecipesSeasonalCustards I enjoy a good celebration, especially when there is delicious food for the occasion.  These profiteroles fit that bill nicely.  With their crisp shell and profoundly flavored fillings, they complement any party.  There are plenty of blogs out there focused on pâte à choux, so I will focus on a festive filling. Whiskey Pastry Cream: 12 ounces whole milk 5 ounces whiskey 3 ounces egg yolks http://www.joe-the-baker.com/2013/03/whiskey-pastry-cream-profiteroles.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-7630554008202110260Thu, 21 Feb 2013 18:06:00 +00002013-02-21T15:55:54.764-06:00SavoryDairy FreeClassicsRecipesBreadPeople often ask me why I chose to specialize in pastry instead of savory cooking.  My answer?  Baguette.   I may spend a lot of time designing elaborate and unusual plated desserts, but I truly believe that there is nothing more elegant than classic, rustic, hand-made bread.  With a few simple ingredients and techniques a Baker (pun intended) can create an amazing sensory experience.  Bread http://www.joe-the-baker.com/2013/02/love-letter-to-baguette.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-7295701019330592340Thu, 31 Jan 2013 15:10:00 +00002013-01-31T09:37:13.324-06:00NostalgiaClassicsRecipesGluten FreePie I am always trying to incorporate something new or different into my work, however some things are so classically simple that they shouldn't be changed.  The caramel walnut tart is one of those desserts that needs no improvement.  What could be better than a crisp golden shell, gently toasted walnuts, and gooey caramel? Toasted walnuts swimming in creamy caramel Caramel Walnut Tart:http://www.joe-the-baker.com/2013/01/caramel-walnut-tart.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-1504200981146371955Wed, 09 Jan 2013 23:35:00 +00002013-01-09T18:58:20.125-06:00Kitchen Recently, Korin Fine Japanese Tableware and Chef Knives asked me to test and review some products for them.  I was already in the market for a new chef knife, so of course I was eager to help.  They asked me a few expert questions about how I use knives, what sizes I prefer, and how I maintain my knives, then sent me a 270mm Togiharu Molybdenum G-1 Gyutou and a 360mm Togiharu Patissier Knife.http://www.joe-the-baker.com/2013/01/review-of-korin-knives.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-9157889057439677247Tue, 18 Dec 2012 13:52:00 +00002013-01-10T07:19:16.504-06:00SavoryClassicsRecipesBreadRecently I had a discussion with several fellow cooks who said they don't mind using frozen puff pastry because handmade puff pastry is labor intensive and difficult.  As a pastry chef I was, of course, completely against that idea, so I'm offering my recipe for quick puff pastry.  This entire process took me less than two hours, including baking. Joe the Baker Quick Puff Pastry: 16 ounces breadhttp://www.joe-the-baker.com/2012/12/quick-easy-puff-pastry.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-8170380011582828094Sun, 16 Dec 2012 14:30:00 +00002013-01-10T07:31:47.365-06:00KitchenIt's time for the yearly Baker's dozen of my favorite (foodie) things!  Just like last year, I haven't been asked by any party to promote or support the sale of any of the items included in this list. Some really great pastry books were released in 2012.  I'm reading Elements of Dessert by Francisco Migoya and the Bouchon Bakery cookbook.  To round out the must have list there is Layers by http://www.joe-the-baker.com/2012/12/gifts-for-chefs-and-bakers.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-6774319537900094524Sat, 08 Dec 2012 21:08:00 +00002013-01-10T07:25:02.623-06:00Dairy FreeClassicsRecipesGluten Free Desserts have an such an uncanny ability to transport us to the past that I often find myself competing with "the way Mama made it."  Banana pudding is one of those traditional Southern favorites that people just don't want to change.  While there is classic homeyness in that thick, bright yellow, mousse-y custard dotted with Nilla wafers, I prefer a more natural approach.  I remove all the http://www.joe-the-baker.com/2012/12/dairy-lactose-free-banana-pudding.htmlnoreply@blogger.com (Blair)1tag:blogger.com,1999:blog-7010175321618645259.post-706671623366702160Wed, 21 Nov 2012 03:01:00 +00002013-01-10T07:26:07.390-06:00ClassicsRecipesSeasonalPie Whoever popularized the expression "easy as pie" clearly didn't bake.  Making the perfect pie can be tricky; there are so many ways it can go wrong.  In honor of the pie-baking season, here are some of my solutions for the most common pie problems. How do I keep my pie crust from shrinking? Cut parchment paper to the size of the Pie Plate and lay inside the crust, then fill completely with http://www.joe-the-baker.com/2012/11/how-to-keep-pie-from-weeping-burning.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-1149969816380052412Sun, 18 Nov 2012 22:26:00 +00002012-11-20T07:25:12.254-06:00ClassicsRecipesSeasonalPie This week, families around the nation are cooking, cleaning, and trying to put their best foot forward for loved ones and guests. In recent days, several people have asked for my guidance about making pumpkin pie from scratch.  I get really excited when people outside of professional kitchens make the time and effort to create things in the traditional fashion.  So, in honor of those http://www.joe-the-baker.com/2012/11/easy-homemade-pumpkin-pie.htmlnoreply@blogger.com (Joe Baker)1tag:blogger.com,1999:blog-7010175321618645259.post-338767154181309993Tue, 13 Nov 2012 22:39:00 +00002012-11-13T16:54:35.017-06:00SavoryRecipesFirst of all, I apologize for not being a faithful blogger these days.  Those of you who follow me on Twitter know that I have been a busy Baker for the past month.  After a quick trip to see my family in Montana and a week in Tuscany with my lovely wife, I dipped my toe back into the restaurant world as the Consulting Pastry Chef for Chef John Tesar's latest venture, Spoon Bar & Kitchen, which http://www.joe-the-baker.com/2012/11/easy-homemade-pizza-dough.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-2782126894454852342Tue, 23 Oct 2012 12:42:00 +00002012-11-13T14:20:33.236-06:00Charity I was honored to be a part of Chef Rebecca Masson's annual Sweet and Savory charity dinner to benefit the Lucky Dog Rescue in Houston this weekend.  Not only did I get to join an all-star line-up of Texas chefs, but we raised over $21,000 for a cause that's very close to my heart. Our Pound Puppies: Marjolaine and Madeleine My wife and I have adopted two dogs from animal rescues like Lucky http://www.joe-the-baker.com/2012/10/lucky-dog-sweet-and-savory-dinner.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-8492204793187925422Mon, 15 Oct 2012 13:42:00 +00002012-10-15T08:43:04.155-05:00ClassicsCakes My pastry training was very classic in nature.  Most of our days were spent constructing cakes from long ago which few have heard of.  I wouldn't trade that old-fashioned training for anything; from those basics springs modern cuisine.  One traditional dessert that I'm partial to is the Gateau Moulin, or fan cake.  It's simplicity is offset with unexpected methods of assembly. Vanilla Gateau http://www.joe-the-baker.com/2012/10/gateau-moulin-fan-cake.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-2619678936203763060Tue, 18 Sep 2012 14:04:00 +00002012-09-18T09:40:13.505-05:00NostalgiaClassicsRecipesBread Few breakfasts are more popular than blueberry muffins.  These fruity cakes with crunchy streusel topping are portable, rich, and filling.  An ideal muffin is moist and tender enough to complement your coffee without weighing you down. Blueberry Muffins: 8 ounces flour 6 ounces sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Teaspoon salt 8 ounces sour cream 1/2 cup oil 2 http://www.joe-the-baker.com/2012/09/easy-homemade-blueberry-muffin-with.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-2087646645906230463Thu, 06 Sep 2012 14:12:00 +00002012-09-06T09:12:46.644-05:00RecipesSeasonalCustardsTo commemorate the end of the summer I like to host a Labor Day dinner that highlights the last of summer's bounty.  Here's a little recap of this year's menu. Chilled Grilled Corn Soup: 10 ears of corn 1/4 cup butter 1 clove garlic, finely ground 1 shallot, minced 1 navel orange cells (shredded) 3/4 cup milk 1/4 cup olive oil Combine the butter, garlic, shallot, and orange together to make a http://www.joe-the-baker.com/2012/09/chilled-corn-soup-blt-goat-cheesecake.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-1584874820920129152Wed, 29 Aug 2012 13:52:00 +00002012-09-05T15:24:46.117-05:00RecipesBread As the heat subsides, football games begin, and leaves begin to fall, friends and family gather to break bread.  As the centerpiece of that fellowship I have created these delicious ficelles using seasonal beer and rye. Finished with honey, sifted flour, and fresh black pepper before baking. Beer Ficelles: 12 ounces bread flour 4 ounces rye flour 10.7 ounces seasonal beer .8 http://www.joe-the-baker.com/2012/08/beer-rye-bread-baguette.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-8087411616959737424Sat, 18 Aug 2012 00:40:00 +00002012-08-17T19:41:08.567-05:00SavoryCakesRecipesBreadNowadays, "breakfast pastry" is a pale echo of its former glory.  Recently, I heard my colleagues questioning why scones are so popular when they're always dry and lacking in flavor.  I decided to change their outlook with my slightly sweet vanilla version of this British classic. Joe the Baker Breakfast Scones: 725 grams flour 230 grams sugar 1 Tablespoon baking powder 1 teaspoon baking soda 4http://www.joe-the-baker.com/2012/08/fast-easy-vanilla-scones.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-1495759038876222875Sat, 28 Jul 2012 20:08:00 +00002012-07-28T15:12:04.745-05:00SavoryVeganSorbetRecipesVeggiesSeasonalGluten Free The dog days of summer are upon us.  As the temperatures rise, the price of corn hits rock bottom.  With my corn sorbet recipe, you can make this sweet summer vegetable the star of the show, even when it's too hot to cook. Vegan Corn Sorbet: 3 ears corn, kernels, cobs milked 4 Tablespoons corn syrup 2 teaspoons salt Shot of liquor, optional Blend together the ingredients until completely http://www.joe-the-baker.com/2012/07/vegan-sweet-corn-sorbet.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-3270383275608139173Wed, 18 Jul 2012 23:17:00 +00002012-07-19T06:48:08.131-05:00ClassicsRecipesSeasonalGluten FreeCustardsPie In the high heat of summer, dessert is often limited to frozen novelties.  Bowls of brightly colored sorbet are served alongside elaborate sundaes and chilled dessert soups.  While I love a good frozen confection, I still enjoy a broader menu.  For something different yet still refreshing, why not make a citrus tart your vibrant summer centerpiece? Tarte au Citron Tarte au http://www.joe-the-baker.com/2012/07/citron-tart-lemon-pie-meringue.htmlnoreply@blogger.com (Blair)0tag:blogger.com,1999:blog-7010175321618645259.post-5467442700332340615Sun, 01 Jul 2012 15:09:00 +00002012-07-01T10:10:04.020-05:00ClassicsRecipesSeasonalPieSummertime is in full swing and with it comes delightful stone fruits.  As my tastes have changed throughout my life, I have grown to truly love cherries.  A symbol of summer, cherries are firm, plump, juicy fruits with gorgeous colors and a delicate elegance.  From classic red Bings to yellow-tinted Raniers, what could make a better centerpiece for your Fourth of July picnic? Fresh Cherry http://www.joe-the-baker.com/2012/07/cherry-tart-cherry-pie-filling-fourth.htmlnoreply@blogger.com (Joe Baker)0tag:blogger.com,1999:blog-7010175321618645259.post-3471009421005970554Sat, 23 Jun 2012 19:30:00 +00002012-06-23T14:47:49.045-05:00NostalgiaSugar ArtsClassicsRecipesCandyOften associated with the divine promise of plentiful bounty, milk and honey is a great starting point for any summer dessert.  Whether a rich ice cream with honey wafers or a milk glaze on a honey doughnut - you really can't go wrong.  I wanted to create something light with a rich texture and balanced flavor that serves easily at a summer gathering, so of course I thought of marshmallows. Milkhttp://www.joe-the-baker.com/2012/06/milk-and-honey-marshmallows.htmlnoreply@blogger.com (Blair)1