Jun 28, 2015 | From the kitchen of Rose
I'm thrilled to announce the launch of my new product line with American Products Group. It is a dream come true as it includes both a rolling pin and dough mat made of the most nonstick material, making it unnecessary to add more than a suggestion of flour to the dough to prevent sticking. It also includes three sets of dough thickness spacers, which I call "fast tracks," to ensure precise thickness when rolling your doughs.
I've known owner Dan O'Malley from his "Magic Dough Mat" for many years now and deeply value his friendship and business integrity. He puts nothing but the best into all his products and they are all made in America. This is our first venture together. It will change your baking life.
Rose's Magic Rolling Pin™
2" diam. x 18"
- Non-stick using SynGlas™
- Dishwasher Safe
- Light Weight
- Removeable end caps for filling to increase the weight or to store the "Fast Tracks"™
Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Red
Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Pink
Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, White
Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Blue
Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Natural
Rose's Magic Dough Pastry Mat™
18" x 24.5"
Link will be added soon.
- Non-Stick pastry mat with Non-Slip backing
- Features Rose's pie crust recipe and baking tips.
Rose's "Fast Tracks"™
Ensures consistent dough thickness
- 3 pairs 1" wide by 18" long:
- 3/32" for pies
- 1/16" for gallettes & tarts
- 1/8" thick for cookies
- Dishwasher Safe Silicone
The Recipe Deck
Rose Levy Beranbaum Signature Series Rose's All Original All American Pie Recipe Deck, Multicolor
- 9 Original Pie Recipes
- Rose's Crust and Lattice Recipes
- Rose's Baking Tips
- Wipe-clean laminated surfaces
- Measurement conversion tables
Jun 27, 2015 | From the kitchen of Rose
in Special Stories 2015
I just love how Hector transformed this marvelous cake which first appeared in Rose's Heavenly Cakes. The original recipe was a gift from the "two hot tamales" and is the best of its kind I've ever tasted. Here, in Hector's own words, is Hectors special version:
Tres Leches cake is immensely popular in areas of the United States with Hispanic immigrants. My nephew grew up in Pasco, Washington, and he repeatedly asks for this cake. When I visited him, I saw first hands that Tres Leches Cake is available everywhere, literally even at Walmart! I found Tres Leches Cake of every shape and flavor, everything was Tres Leches: chocolate, fresh fruit shortcake, weddings, shaped cakes, etc.
One day, my nephew gave me a same day order to make his cake. He does know my cakes take at least 1 week to execute, or several weeks to plan, or a few months to design. I put my thoughts together, and concluded that Tres Leches Cake is a very simple cake: a dry sponge cake moistened in milk and frosted with whipped cream. Instead of baking my own sponge cake, I experimented with store bought dry lady fingers, those same ones used for Tiramisu. It worked on first trial.
Here are some higher level tips:
1- Buy imported from Italy lady fingers. Anything else does not taste the same.
SAVOIARDI BISCUITS BEFORE SOAKING
SAVOIARDI BISCUITS AFTER SOAKING
2- Instead of cooking the tres leches milk sauce from scratch, mix 1 can of sweetened condensed milk with 2 cans of evaporated milk. No additional sugar is needed. Add 1 vanilla bean, and 1 to 2 tablespoons of vodka, dark rum, pisco, grappa or any other neutral flavor liqueur. Make this one day prior and keep in the refrigerator, allowing the vanilla bean to infuse. (My new method for making the tres leches milk sauce is below.)
3- For the whipped cream, I like to use dulce de leche instead of sugar. Use the same recipe of Coffee Chiffonlets in RHC. Dulce de leche is an excellent whipped cream stabilizer because it adds more butter fat and because the sugar is caramelized. This is perhaps the secret to make my signature whipped cream piped rose. No, you can't make my rose with whipped cream from a can.
4- I like to make my whipped cream in 2 stages. This is something I learned when working at a Japanese bakery. A day ahead, without using a chilled bowl, whip the cream until small streaks form but before it starts to thicken. Do this at speed one, as the slower the cream emulsifies the more stable it will be. Refrigerate overnight. When ready to pipe, continue to whip until stiff.
5- To make a rose mold, use a 8" round mold, about 10 cups capacity. Arrange the soaked lady fingers in a criss-cross manner. Invert to unmold.
To Make Tres Leches
Continue reading "Hector's Take on Rose's Torta de las Tres Leches" »
Jun 21, 2015 | From the kitchen of Rose
in OUT BAKES, BAKING BIBLE
The step-by-step photos of incorporating the sugar and shaping the dough for baking are shown in the book, but this shows how to make the initial butter and dough package.
MAKING THE BUTTER AND DOUGH PACKAGE
MARKING THE DOUGH
ROLLING OUT THE FLAPS
FOLDING OVER THE FLAPS
Jun 20, 2015 | From the kitchen of Rose
It's really quite amazing now-a-days how home bakers can turn out extraordinary loaves of bread often equal and sometimes even superior to those found in bakeries. This is due, in good part, to the availability of high quality flour that is fairly standardized so that if following a good recipe, and weighing or measuring carefully, the amount of liquid does not need to vary.
I have recently discovered something pretty mind blowing, however, about artisan bread and why the complexity of flavor can far exceed the loaves I've been baking. My much esteemed bread baking colleague, Peter Reinhart, told me about a very special flour from Anson Mills that he said was able to absorb more water than the usual flours. I lost no time in contacting Anson Mills and was thrilled when Glenn Roberts offered to send me samples.
When I asked him about the percentage of protein his guess was 12-13%. He explained that the flour is hand scrubbed so that the germ is still present and referred to as "green flour." To keep the germ alive he advised me to put the flour in the freezer as soon as it arrived and that it would keep for 6 months.
When the flour arrived, I was amazed by the aroma and almost clay-like color. I baked both my standard hearth bread boule and the ubiquitous "no knead bread." It was impressive how, when mixing the dough, the flour quickly and evenly absorbed the water. Both loaves had beautiful crumb and structure though they were significantly lower in height than usual. The basic hearth bread, which is normally 7-1/2 by 4" high was 9" by 3". The crumb was darker. And the flavor fantastic. The most impressive result was that the no knead bread, which so many people including me complain about having a pasty crumb and somewhat one dimensional flavor, was moist but not at all pasty and absolutely delicious. i never want to make it again without this flour!
Here is some fascinating information of a more technical nature that Glenn Roberts shared:
We occasionally develop wild yeast and inoculate liquid levain prep within a mature ready to harvest landrace wheat field by pre-misting the whole wheat plants with water in a small area then setting the levain prep in the center of the misted plants since the populations/ratios of these yeast strains are nearly extinct here in the USA due to pervasive modern wheat that supports a different yeast population spectrum. The baking results are extraordinary but the process is not yet reliable. We've lost much in this sphere over the last century.
Our current field and bread lab research at our own research farm in Hopkins, SC, Clemson University Organic Research Farm in Charleston and at the WSU Bread Lab in Mt. Vernon, WA, involves Polycrop Flours where we grow many classes of plants interspersed with wheat plants in the ancient ways of the Fertile Crescent using native fertility. We harvest these together, thresh them together, then mill them together. These flours are very aromatic and flavorful and, because they contain cereals, legumes, oil seeds and more, very intriguing with regard to baking characteristics and flavor profile in finished breads.
If you are interested in trying out some of the Anson Mills fresh cold milled organic heirloom flours, they offer 2# and 10# retail bags on their site. The one that I used was the French Mediterranean White Bread Flour. I also love their cornmeal.
For bulk wholesale orders click on this link and click on the wholesale tab.
Jun 14, 2015 | From the kitchen of Rose
in OUT BAKES, BAKING BIBLE
This is my favorite peach pie transformed into a galette. I prefer it to a pie because the balance of fruit to pastry is truly perfection. It works for most fruit but especially well for peaches which, compared to nectarines and apples, are a little softer and don't hold up as well in a thicker layer. The thin, buttery, flaky, crisp crust encasing the luscious peach slices is truly heavenly.
These step-by-step photos illustrate the technique for making a double size galette. It is most delicious when rolling the pie dough as thinly as possible.
Perfectly Ripe Peaches
The Sliced Peaches
The Sliced Peaches Draining
The Reduced Syrup
Pouring the Syrup onto the Peaches
Getting out the Heavy Artillery for Rolling
Switching to My Longer Pasta Pin
The Pastry Draped Over the Pan
The Peach Mixture Nestled in the Pastry
The Pastry Draped Over the Peaches
I'll admit that from beginning to end it takes about 5 hours but I think they are 5 hours well spent.
Double Click on the Photo to Enlarge It to See the Flaky Crust
A Scoop of Ice Cream Doesn't Hurt!
Jun 13, 2015 | From the kitchen of Rose
in Special Stories 2015
My father died two days and three years ago, just one month shy of his 98th birthday. He was a paratrooper in WWII and had his woodworking shops in somewhat dangerous neighborhoods in the greater NY area. He always carried a switch blade and was afraid of nothing, although I must say, he was dismayed to learn that people were actually paying good money to parachute out of airplanes.
I recently received this inspiring photo of my dad's first cousin Herbert ziplining in Costa Rica. He is 90 years old and clearly has the same genes! I'm not sure, however, if I do. When I was very young, my father gave me the little silk parachute he had used in the war and I tried jumping off the bureau. Though I didn't break or sprain anything, it seems to have cured me from any desire to jump off anything higher than a low diving board!
Jun 13, 2015 | From the kitchen of Rose
in Restaurant Reviews
I have to admit that I try to avoid noisy restaurants and these days it's hard to find ones that aren't. But one of my exceptions is Bea McNally's Irish Pub & Eatery on 109 Grand Avenue in Hackettstown, NJ., and that is thanks to chef Matthew Newman.
Prior to arriving at McNally's, Matt was chef at the highly rated Yellow Finn at the Jersey Shore. And we are so fortunate to have him now closer to home. His burgers are fantastic. He uses top quality ingredients including the brioche bun.
We were so lucky that at our first dinner at McNally's, one of the sous chefs over-fried the calamari. Despite this, they were so delicious with their cornmeal crust, we informed the wait person (anonymously)! At the end of our dinner, out came Matt himself, bearing his signature Irish soda bread pudding with caramel drizzled vanilla ice cream. It was nothing short of fabulous. And that is how we got to know this terrific chef and delightful person.
Ask for Matt and tell him Rose sent you. And the bread pudding is not to be missed.
Jun 7, 2015 | From the kitchen of Rose
in OUT BAKES, BAKING BIBLE
THE INSIDE SURPISE OF A MONKEY DUNKEY BALL (page 465)
WOODY'S FOIL SQUARE RING TO PROTECT THE CRUST RIM ON THE PIZZA RUSTICA (page 311)
TESTING DIFFERENT GLAZES FOR THE CRUST
Jun 6, 2015 | From the kitchen of Rose
in Baking Bible
There is an extensive section on Ingredients and Equipment in the E-book version of The Baking Bible. One of the additions included is this information on sugar syrups and caramel which I'm offering here as I feel it will be useful for those who only have the hard copy.
The E-book is available on Amazon:
The Baking Bible
Note: you don't need a Kindle to download a Kindle e-book to your Ipad. Just download the free Kindle App available un the App store on your Ipad.
A small amount of simple syrup brushed onto butter cake layers does wonders to keep the cake fresh when served a day or two after baking. One table¬spoon per top and bottom of a cake layer baked in a 9 by 2-inch cake pan is just right to keep the cake moist without its becoming soggy or overly sweet. Poke the top of the cake layer all over with a thin skewer to enable the syrup to penetrate through the top crust when it is brushed on.
Makes: 1/2 cup/118 ml/4.7 ounces/135 grams
sugar 3 tablespoons/ 1.2 ounces/37 grams
water 1/2 cup minus 1 tablespoon (100 ml)/3.5 ounces/100 grams
pure vanilla extract 1/2 teaspoon
Make the Simple Syrup
In a small saucepan, stir together the sugar and water until all the sugar is moistened. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Remove
From the heat and cool completely. Transfer it to a heatproof glass measure and stir in the vanilla. Add water to equal 1/2 cup/118 ml of syrup. Cover and refrigerate for up to 1 month.
Concentrated Sugar Syrups
When making a sugar syrup for Italian meringue, for example, the sugar is concentrated to produce a supersaturated solution from a saturated one. A saturated sugar solution contains the maximum amount of sugar possible at room temperature without its precipitating out into crystals. A supersaturated sugar solution contains more sugar than the water can dissolve at room temperature. Heating the solution enables the sugar to dissolve. Cold water is capable of holding double its weight in sugar, but by heating it, more sugar can dissolve in the same amount of water. A sugar solution begins with sugar, partially dissolved in at least one-third its weight of cold water. It is stirred continu¬ously until boiling, at which time all the sugar is dissolved. If sugar crystals remain on the sides of the pan, wash down the sides with a wet pastry brush. The solution is now considered supersaturated and, to avoid crystallization, must not be stirred. As the water evaporates, the temperature of the solution rises and the density increases.
Concentration of the syrup depends on the amount of water left after evaporation. The temperature of the syrup indicates the concentration. As long as there is a lot of water in the syrup, the temperature does not rise much above the boiling point of the water. But when most of the water has boiled away, the temperature can now rise dramatically, passing through various stages and eventually rising to the temperature of melted sugar (320°F/160°C) when all the water is gone.
Continue reading "Sugar Syrups from the Baking Bible" »
Jun 5, 2015 | From the kitchen of Rose
First. I want to thank all of you who have subscribed to my cookie class on Craftsy. As of today there are more than 500 enrollees!
Today through Sunday, Craftsy is offering up to 50% off on all Craftsy video classes. Check out the possibilities here. You'll be amazed by the magnitude of crafts included. As an instructor I have permission to view any class offered and I am so impressed by the quality of instruction. Never have I appreciated the internet more!