Mar 5, 2015 | From the kitchen of Rose
And how sweet it is: We are so happy and honored that The Baking Bible has just been nominated in the baking category along with Alice Medrich's Flavor Flours and Dorie Greenspan's Baking Chez Moi.
If there ever was a time that I could wish for a tie, this would be it, but actually I'd prefer a 'tri'!
Finalists will be announced at the IACP conference in Washington, DC on March 29 and on line at eatery.
Mar 4, 2015 | From the kitchen of Rose
in Baking Bible
A return to upstate New York for my first time as a presenter to the students of the Culinary Institute of America (CIA) at Hyde Park.
We arrived a few hours ahead of our presentation to meet with David Slonkosky and his staff who prepared the mis en place for our demo. We were impressed that to ensure we were covered for any problems, it was prepared in duplicate. We also visited the lecture hall to get an idea of how we were to present our demo and lecture, and were given a tour of the campus.
My good friend, John Zearfoss, whom I first met over 25 years ago when he was a chef at The Trellis in Williamsburg, Va, is now creator and head instructor of the CIA's newest addition, the Culinary Sciences department, gave me a grand introduction. Before a filled auditorium of over 300 students, visitors, and instructors, we showed "The Baking Bible" video. We then made one of my favorite chocolate cakes from all of my books, The Chocolate Pavarotti with Wicked Good Ganache, which provided a platform for highlighting virtually all of my golden rules for baking. We then showed over a dozen slides of our numerous tests to illustrate their importance in researching and engineering recipes, as many of the students are interested in pursuing careers in the area of food science.
Afterwards, to our delight, our book signing table seemed like it had a perpetual line of visitors. We were enchanted that one of our long time bloggers, Ed, drove 5 hours from Niagara Falls to attend the lecture and see us in person.
I had invited my dear friend Betty Van Nostrand, who is indisputably the queen of cake decorating, and teaches at the CIA, to come to the lecture and we had a chance to catch up after the signing.
Though it was getting later than anyone had anticipated, we weren't about to leave before visiting the very impressive Culinary Science Laboratory. On our way there we were treated to a view of a unique wall collage.
Mar 1, 2015 | From the kitchen of Rose
in OUT BAKES, BAKING BIBLE
You will love these Hammantaschen as they have a delicate and delicious crust.
Step-by Step Photos
THE POPPYSEED FILLING
FILLING THE CENTERS
RESHAPING DURING COOLING IF NECESSARY
Feb 28, 2015 | From the kitchen of Rose
in Baking Bible
A sunny Sunday morning paved the way to meet Connie at the Pirch showrooms. We were awe struck by the latest in kitchen and bathroom technology and designs. A fully equipped, state of the art, coffee and tea bar staffed by a barista, offered us cappuccinos to enjoy as Connie escorted us from room to room. Pirch rotates one of the top-of-the-line ovens from a manufacturer every 90 days for her and her staff to test and make recommendations for the sales staff and their clients, who are invited to bring their own baked goods to test out in the ovens.
Along with showing us Miele, Gaggenau, Aga, Wolf, Thermador, and several other ranges, we got to see the latest grills, an in-wall rotisserie, a bread and pizza oven wall oven, and even a built-in computerized coffee maker for $12,000!
A huge show room was dedicated to showerheads with a shower enclosure that enables a client to try out by actually taking a shower.
Pirch also conducts top level cooking and baking classes free of charge. Today's class was on making éclairs and, to my delight, they were using and also selling my Pie and Pastry Bible.
Connie informed us that New Jersey's Paramus Garden State Plaza will be the next Pirch showroom, opening this March.
We returned to Zach's for a light lunch and conversation on different methods of tempering chocolate. The evening plan was to celebrate the successful events thanks to Zach's fastidiously detailed planning.
Then it was off to Rise Restaurant, this time for a talk and book signing. We were all seated on the patio and there were about 20 guests. Woody brought Pepparkackers from the book and Hedda served sparkling cider. We then headed back to Zach's to rest up for our grand diner finale at Knife.
Feb 27, 2015 | From the kitchen of Rose
in Special Stories 2015
Last week, the Alpha Bakers made one of my favorite cakes from The Baking Bible, "the Lemon Posset," page 111. You can read about all of the results on their individual blogs if you click on Alpha Bakers Bake Along on the left side of this blog. It is fascinating to see all the different ways in which they used this ethereal cream that consists only of lemon, cream, and sugar. One person, Hanaa, even used it as a sort of tres leches by pouring it on top of the cake before it was set so that it saturated the cake.
Hector used the posset as a glaze on a génoise made with 100% cornstarch. The texture of the cake crumb looks exquisite and I look forward to trying it for taste and tenderness evaluation!
Here is Hector's description of what he did:
Reading all of Rose's 10 books, the Lemon Posset Shortcakes from The Baking Bible caught my interest. These are genoise little cakes topped with a light lemon curd. There are a few reasons for my choice.
First, I love making genoise, and knowing I learned how to use any
cake pan size and shape to bake genoise, I felt confident I can make it into an odd shaped cake. Also, one of the office staff is wheat intolerant, so checkmate... I decided on using my no-flour variation.
Secondly, the lemon posset was described as a lemon curd without eggs, so I felt for all the mothers whom ask me to make a cake without eggs because their kids are allergic to eggs. I feel so depressed to know
eggs is on the no-foods list. I tell those mothers, go somewhere
else, because eggs are fundamental in my recipes. I do feel terrible.
With the lemon posset, I could at least offer a filling or frosting
without eggs! I can offer a recipe of lemon curd without eggs with
the amazing lemon posset!
Thirdly, I knew making an odd shaped cake will leave me unsatisfied. So, I decided to make a giant cake batter,
sufficient for my client's odd shaped cake and for a bundt cake for
myself! I whipped a whopping 20 cup genoise cake batter, filling to
the rim my 7 quart spiral mixer. For a 10 cup genoise cake batter, a
5 quart mixer is sufficient.
I used Rose's Heavenly Cakes Genoise Rose recipe multiplied by 2, to make a 20 cup genoise cake batter. To make the cake wheat free,
substitute by weight the cake flour with cornstarch. With all cornstarch, the rise and grain are glorious. However, the texture is a little coarser such as there is a crunch when you bite on the cake. Everyone seems to like it, and describes it as a light and moist cake. It really is lighter than air. I describe my wheat free genoise as a
ladyfinger with buttery taste.
To determine how much lemon posset to make for a 20 cup genoise,
compare the amount of eggs used. I scaled up the lemon posset recipe
by 5 1/2 times. Also, and perhaps the best piece of information from
all my writing, is that I used a true old-fashioned heavy cream. It
just makes everything made with cream much more delicious and with an amazing thick consistency. To do this, replace 1/4 of the cream with
melted unsalted butter. I learned this from Cake Bible's Real Old Fashioned Whipped Cream recipe.
Bake the cake, cool it, moisten it with lemon syrup, chill it overnight, place the cake on a rack, pour the lemon posset like a glaze, collect what drips and pour again about 3 to 4 times until there is very little drippings.
Feb 26, 2015 | From the kitchen of Rose
And this time the subject is bread. Here's what Alpha Baker par excellence Glori Berkel, who thought up this idea, posted on the home page of the Baking Bible blog.
Out of our love for baking bread, some of the Alpha Baker's who are participating in the Bake Along for Rose Levy Beranbaum's new book The Baking Bible decided to do another Bake Along for Rose's epic bread book, The Bread Bible. The book has been out for several years but it's my go to book when baking bread plus it's well written and easy to understand.
Note from Rose: The participants will be baking one recipe from the book once a month and will be posting photos and results on their blogs which will have links from the main Bread Bible blog. The portal is now on the home page of this blog just under the Baking Bible Bake Along.
Feb 25, 2015 | From the kitchen of Rose
in Baking Bible
Back home in northwestern New Jersey, half of our tour still to come with events throughout New Jersey, New York, and eastern Pennsylvania. This included several radio interviews such as the one with my long-time friend June LeBell pictured above.
First stop for a week of steady events was the Barnes & Noble in Somerville, New Jersey. A few years ago, we had stopped by the store on an impromptu visit and signed several of my books from the book shelves. The manager invited us back for a talk and book signing event when our book (which was still in the testing phase) would be released. We did the usual talk, Q & A, and book signing.
The following Monday afternoon was a return to our local WNTI public radio station's studios at Centenary College. My dearest high school classmate, June Lebell, who for most of her career was a major host on WQXR, now is the host for her June Lebell's Radio Show on WUSF, out of Sarasota, Florida.
Radio DJ and WNTI's operations manager, John Del Re(aka Johnnie Dee), greeted us in his studio where he could setup the special connection for June to interview me.
June and I had a blast, covering a wide variety of topics and, as usual, linking music with baking, which was especially appropriate because two of the cakes in "The Baking Bible" were dedicated to opera singers (Pavarotti and Fleming).
Two days later, it was off to New York City for a book conversation with Lucinda Scala Quinn at the 92nd Street Y. I grew up in this Y so it was a special treat to have my first lecture there be for this special book. Lucinda, who is one of the best moderators ever, began the discussion by asking me about the inpact of the Internet on the cooking and baking community. We then talked about my golden rules and tips for baking from the book.
The 92nd Street Y lecture series attracts a wide variety of interesting people which led to a lively Q & A that followed the lecture. I was delighted that my editor Stephanie Fletcher and marketing manager Allison Renzulli attended the lecture and came up to say hi before we signed books.
The following day it was back to WNTI for another radio interview accompanied by Elliott. This time, it was with WNTI's own host the effervescent Melanie "Dawnbird" Thiel for the taping of her Contours Show which airs on Sundays featuring repartee with various people of interest in the community. This invitation evolved from Woody having been a guest DJ on her morning music show. Elliott had always wanted to meet Mel, as he had heard her show many times. We had a delightful discussion of the book and of my baking philosophy, with Woody chiming in, contributing his perspective.
We returned once again to WNTI for an interview with Evan Kleiman of Goodfood, out of KCRW, Los Angeles. I always look forward to talking with Evan and this time it was on one of my favorite subjects: baking equipment.
Feb 23, 2015 | From the kitchen of Rose
Click on the image to get a spectacular full-size view!
This past week, the recipe of the week for the Alpha Bakers was The Chocolate Pavarotti with Wicked Good Ganache. This cake was not pictured in The Baking Bible, which made it great fun to see all the different decorating effects.You can check them out by clicking on the Alpha Baker's portal on the left side of the blog home page. The rendition above, however, was just sent to me by Dr. Jamila Javadova-Spitzberg, a professional organist who also, I just discovered, has a great talent as a baker and artist! She made this cake for her husband Blair's birthday. Brava Jamila!
And here is her review: Everyone agreed that the Pavarotti has a very distinct flavor unlike any chocolate cake we ever tried. It was smooth, yet textured. It slices very well, in one piece. Just enough amount of cayenne but not overpowering. Not too sweet and not too heavy either. People wondered if another layer of icing can be added into the middle to enforce the flavor? To me it's texture is reminiscent of Baroque instrumental or vocal music with clear execution and articulation.
It was a successful performance. Thank you Rose!
Feb 22, 2015 | From the kitchen of Rose
in OUT BAKES, BAKING BIBLE
MARBLE IN REVERSE, FINE-TUNING THE DESIGN (page 49)
RUGELACH (page 379)
ROLLING THE RUGELACH
BABKA FLOUR TEST (page 454)
Feb 21, 2015 | From the kitchen of Rose
in Baking Bible
Zach had hoped for us to meet pastry chef Andrea Meyer at the Chandler event but as Andrea had just opened her new patisserie, Bisous Bisous, a few days before so was unable to attend. Instead, Zach drove us over to meet her.
Andrea gave us a tour of her kitchen, where we met one of her assistants, Molly Wilkinson who was making a tray of macarrons. Molly had recently returned from studying at the Cordon Blue in Paris and we were charmed by her enthusiasm and love of baking. It turned out that coincidentally; Molly's mother was planning to attend the Chandler event. Andrea recounted how she and her husband had moved temporarily to California to do a stage at Bouchon Bakery in Napa, and we envied her the experience of working with Thomas Keller.
We then picked out a selection of Andrea's wonderful pastries to enjoy outside of her shop. Dallas is so lucky to have this exquisite place. The croissants were among the best I've ever experienced.
In the afternoon, we arrived at Chandler's where she and Hedda Gioia Dowd, co-owner of Rise restaurant, arranged trays of hors d'oeuvres and champagne for guests to enjoy on their arrival before the demo.
We were delighted finally to meet Joan Wade, who baked through Rose's Heavenly Cakes with the Heavenly Bakers; was part of the Beta Bakers testing team for The Baking Bible; and now is an Alpha Baker for our Baking Bible bake through group. Joan came all the way from Houston for both the Chandler Event and the Rise event the following day.
Orin Lagbas, who just joined the Alpha Bakers a few weeks ago, came to see us and brought her future mother-in-law as well.
To start the event, Zach asked each of the 23 people present to introduce ourselves and talk about our baking experience. We were charmed to discover that Chandler's daughter Chandler, who is a veterinarian, was part of our group. The only male presence other than Zach and Woody was the charming chef Cherif Brahmi, co-owner of Rise Restaurant. We then moved to kitchen for my demonstration on making the The Praline Meringue Ice Cream Sandwich Cookies and my tips on baking. I also gave the history of creating the Deep Passion Chocolate Cake and the Wicked Good Ganache as Zach and Woody served slices to the attendees. When the meringue cookies had cooled after baking, Woody mounded dulce de leche ice cream on each as a second treat for our appreciative guests.
The final act was signing all the books and enjoying more conversation.
Connie Akins Mullins, chef and kitchen equipment consultant for Pirch's Dallas showroom, brought take home packages of her German Chocolate Cake. At the risk of sounding superlative about everything, please trust me when I say that this was the best I've ever tasted. Connie also encouraged us to come for a tour of her store the next day.
We signed everyone's book along with more stories and conversation with our many new friends. We asked Chandler to join us at Rise for dinner but she had eaten so much of the desserts she was no longer hungry!
Continue reading "Dallas Part 2 of 4: Chandler Roosevelt Lindsley Event" »