Brownie Cookies

I found myself at a bakery the other week picking out a few items I wanted to taste. Brownie cookies happened to be part of that selection. I felt silly purchasing something I could so easily make. I prefer these simply because they only require cocoa powder and I don’t have wait the extra 2 minutes to melt chocolate. A bit of Maldon Salt on top is my usual route. Easy peasy.

112 g Butter

235 g Brown Sugar

80 g Sugar

 

3 Eggs

10 g Coffee Extract

10 g Vanilla Extract

224 g AP Flour

40 g Cocoa Powder

9 g Baking Powder

5 g Salt, table

Method:

Combine butter and sugars, do not cream. *

Add eggs, coffee, and vanilla extract gradually. Sift together all dry ingredients, add just to combine.

Bake 350 F, from frozen. 10 min

* I always prefer room temp butter. I leave out a few sticks at all times. Even if I’m not baking I could use it in savory preparations or on toast.

 

Blood Orange Marmalade

I’m not a big fan of Marmalade, but I love Blood Oranges and want to preserve as many as possible. You can use this recipe as a base for most varieties of citrus, so don’t hesitate swapping in your favorite.

1 lb. 10 oz. (750 g) Blood Oranges

1 1/2 cup (300 g) Granulated Sugar

1/3 cup (90 ml) Water

1/3 cup (120 g) Buckwheat Honey (Any Honey you have on hand)

2 tsp (10 ml) Lemon Juice

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-Wash Oranges, discard vine nub, and slice to your hearts desires. I prefer a “rough” small dice. I find it’s easier to cook down and eventually eat.

-Make a syrup in a larger than you think pan with the granulated sugar and water. When the temperature reaches 300 F add the oranges. Skim regularly, removing the seeds that rise to the top.

-Keep the pan over the heat. Cook Marmalade until it reaches 220 F.

-Add the lemon juice.

*Do not be tempted to leave the room as 250 F creeps to 300 F. The smell of burnt sugar is not pleasant. (If you do end up with burn sugar, once it has cooled a bit. Add water and boil the pot. The sugar will dissolve and you’ll end up with a “clean” pot. Which you will still have to wash with soap and water.

*You can easily burn yourself while using a small pot. The beyond boiling sugar can boil and make skin contact easily. Especially when you’re taking the temperature. Please be careful.

* You may find that the marmalade is thickening yet not reaching 220 F. I typically add 1/4 cup water and stir as I monitor the temperature. It honestly depends on how much juice your oranges have. It will be different each time. The mixture has to reach 220 F or else it won’t set. I cautiously added water 3 times this batch.

*Fresh lemon juice at the end helps prevent bacteria growth and brings the pH levels down in a reasonable amount of time.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

 

Oatmeal Cookies

Lately, I’ve been really into the idea of Oatmeal Cookies. Most likely because I loved Little Debbie Oatmeal cookies so much growing up. While this recipe isn’t quite like those of my beloved childhood memories, I do like them. They make me as though I’m eating breakfast when I’m snacking.

112 g Butter

90 g Dark Brown Sugar

50 g Sugar

1 Egg

10 g Vanilla Extract

112 g AP Flour

5 g Cinnamon

3 g Salt

130 g Oats

Cream butter and sugars together.

Add eggs and vanilla, slowly.

Add dry ingredients until combined. Mix in oats.

 

Pickled Chanterelles

Chanterelle Season in New York seemed as fleeting as a New York Minute. I really only saw them at the market for a week. Similarly the same goes for Black Trumpet mushrooms (Black Chanterelles), which I devoured the moment I brought them home quickly sautéed in butter.

I wanted to do something special to this batch of mushrooms. So I decided to pickle them.  It took about two weeks to eat them which is a much longer shelf life that the few days if you’re lucky, in your vegetable drawer.

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Chanterelles Pickled with Honey and Cardamom.

96 g     Chanterelles, Fresh and Cleaned

225 g   Honey, I used a raw flower honey, but anything you have works.

325 g   Apple Cider Vinegar

15        Coriander Seeds

4 g        Cardamom Ground, If you can find whole cardamom pods awesome, use that.

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  • Slice the Larger Chanterelles lengthwise, leave smaller ones whole.
  • In a small pot, cook the honey until amber or at least two shades darker than the honey you use. If you’re using a darker honey, such as buckwheat boil for 30 seconds. I would be cautious of going overboard.
  • Remove from heat and add vinegar. Things will get intense at this point don’t worry keep stirring, as the mixture calms down.
  • Mix in the Coriander and Cardamom.
  • In a heat proof container, ideally a mason jar, pour the hot liquid over the mushrooms.
  • Allow the jar to cool. Seal and refrigerate at least 3 days before opening.
  • Store for up to 3 months in refrigerator. I could only wait two weeks!

 

Adapted from Crave: The Feast of the Five Senses. I worked for Ludo Lefebvre a few years ago at his restaurants Petit Trois and Trois Mec, and it was one of the most memorable experiences in my life. I highly recommend his book, and eating at all of his restaurants.

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Below, you’ll see my brunch. Sourdough rye, chèvre, and our mouth-watering Chanterelles.

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Forest Berry Tart

For just over a year, I have put being a “Chef” on the back burner in order to focus on my service education and wine studies. I can remember being much younger with my parents at a wine tasting. I also remember thinking that group of adults were crazy, there was no way you could pick up such complex flavors such as tobacco, mixed berries. Many years have passed since then, and I have completely fallen in love with the world of wine. I am trying my best to dive deep into my studies. As well as frequently tasting and trying to pick up minute complexities in wines that may not be overtly expressive.

During peak Berry Season, you can pick up almost all berries at Union Square Green Market in New York City. I wanted to make sure to familiarize myself with their scents and flavor profiles. Without a real plan for what to make with them, I threw them into yogurt, mixed drinks, and in sparkling water.

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Forest Berry Tart

As a final hurrah, I decided to throw together a Forest Berry Tart. Which is simply a Chocolate Tart Shell, with Sweetened Chantilly topped with all the berries. Below is the recipe I used for the tart shell, it is classic Chocolate Sable recipe.

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Tart Dough:

3 Tbsp (50 g)   Butter, Room Temp (Soft but not melting)

1/2 cup (75 g)  Confectioners sugar

1 each               Egg

1 pinch             Salt (If using salted butter, salt may be omitted.)

1/3 cup (45 g)  Cocoa Powder, Unsweetened Dutch Processed

2/3 cup (80 g)   Flour, sifted

-Whisk the butter in a mixing bowl until soft and creamy.

-Add the confectioners sugar.

-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.

-Whisk in the flour.

-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.

-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.

Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

I purchased the linked book above, and want to  make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.

Blackberry Apple Galette

In our hyper trendy social media world, I see that most bloggers and consumers alike are making blueberry tarts and such. But here in NY blueberries have yet to peak, they are still tart and slightly bitter. If I were desperate I would have to completely douse them in sugar in order to use them in a dessert preparation. Lucky for us New Yorkers, Blackberries are peaking right now and totally perfect for all your berry cravings.

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For the dough:

3 Tbsp (50 g)    Butter, Room Temp (Soft but not melting)

1/3 Cup (50 g)  Confectioners sugar

1 each               Egg

1 pinch             Salt (If using salted butter, salt may be omitted.)

1 cup (125 g)    Flour, sifted

-Whisk the butter in a mixing bowl until soft and creamy.

-Add the confectioners sugar.

-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.

-Whisk in the flour.

-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.

-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.

Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 

I purchased the linked book above, and want to  make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.

Blackberry/Apple Filling:

3              Mealy  Apples (Sliced 1/8 in thin, I used a mandolin)

1(114g)   Stick of Butter

1 tsp        Cinnamon

1 pint     Blackberries, halved (We’re saving these for just before baking.)

-On Medium heat melt the butter.

-Lightly Sauté Apples to coat.

-Remove from heat.

-Stir in Cinnamon. Allow to mixture to cool.

Tip: I made each recipe, then assembled the galette the next day.

Assembly:

-Roll out dough on a lightly floured surface to a 9″ round.

-Carefully transfer to a parchment or silpat lined baking sheet.

-Mound apple filling in center of dough, leaving a 2″ border.

-Fold edges over, overlapping slightly.

-Lightly cover the Galette with plastic wrap.

-Put Galette in the refrigerator or freezer depending on whether you will bake it the same day or not.

 

Bake:

-Preheat oven to 350 F

-Brush dough with milk and sprinkle with sugar in the raw.

I find the sugar in the raw is accessible to everyone and has larger crystals than granulated, which helps for that decadent crust we are looking for.

-Top the Galette with halved Blackberries

-Bake galette until crust is dark golden brown and filling is bubbling

-About 45–50 minutes. Let cool before serving. If possible!

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You’ll notice I only add sugar to the dough. I find the dough is the only component that needs the sweetness. I would only make this tart when the fruit is perfectly ripe and in season. When these items are out of season there are so many other pastry options that can fill this void until berry season is upon us again. Adding ice cream is always an option, but honestly the blackberries are just perfect. I didn’t need or want anything else.

Apple Cake

As unimpressive as this cake may seem, it was almost revolutionary to me. Typically when I find that I have older apples, which are on the mealy side I end up sautéing them for a quick dessert.

I was thumbing through an Italian based Phaidon Cartoon Cookbook called Chop Sizzle Wow, I came across this recipe and really loved it. (As did the thousands of fruit flies who were able to try it as a result of leaving it out over night, don’t do that.)

1 3/4 Cups AP Flour

3/4 Cups Sugar

3/4 Stick of Butter  (Room temp, try and remember to leave it out before scaling the rest of your ingredients.)

3 Apples, Cored and Roughly diced

2 Eggs at Room Temperature

Whipped Cream for serving, (I doused mine is Powdered sugar)

Preheat oven to 350F

Grease an 8 inch Cake pan and throw it in the freezer.

Peel and core your apples, dice them according to your preference.

Whisk the eggs and sugars until pale and fluffy, just thick enough to hold a ribbon when you stir it. (About 10-12 min)

Whisk in butter, make sure it is smooth. (Recipe in the book says its okay if it looks lumpy. I would say that shouldn’t be the case if your butter was actually room temp. You should be able to press your thumb into it easily.)

Add flour in 2 parts alternating with the apples.

Transfer to the pan, try and spread the cake batter evenly into it.

Bake for about 40 minutes, let cool for about 15. Turn out onto a cooling rack. After that its all up to you to decide how long you’ll wait before you try it.

Enjoy!

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