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Jul 03, 2007 | From the kitchen of Rose
in Savory Cooking
in a posting about our ski trip to deer valley in march of this year, i wrote about a delectable sour cherry sauce that accompanied a dessert and promised that if i could work it out i would post it on the blog. as it turned out, the sour cherries that married so perfectly with the sweet dessert somehow clashed with the savory duck. it soon occurred to me that the sweeter bing cherries just might work. this week my theory proved right. though i resolved to take a break from blogging while on vacation, mainly because i am spending every waking hour cooking and baking for my father, leaving only enough time to hem his pants—he claims he’s shrinking and i suppose at 2 1/2 weeks sky of 93 he is probably right. but i had to post this recipe while the cherries are still in season—it is that good. luckily he is sleeping late this morning so as his breakfast bagel is heating i hasten to post this recipe.
by the way, frozen cherries work just fine so don’t feel bad if the cherry season has passed, or if fresh cherries aren’t available in your area. they are available in most supermarkets and come in conveniently sized 12 ounce bags!
Continue reading "Black Bing Cherry Sauce" »
Jul 07, 2007 | From the kitchen of Rose
in Special Stories
for those of you who have been asking how to thicken sour cherries into jam, i have some important information for you that may help---if not this year, for next year. it comes with a story i can’t resist telling:
yesterday, i called a neighbor whose number was posted on a sign by the road advertising eggs and produce. i’m always on the prowl for fresh eggs and it’s been several years since i’ve found a source in hope.
to my delight, walt menegus called me back saying he had a huge supply. we started talking baking and it turned out his wife maria bakes, cans, and happened to have a cherry pie sitting on the table at that very moment.
we wasted no time in driving over and what a paradise we discovered on hope crossing road, a road we traveled over a hundred times, never seeing what lay behind the pine trees! we were invited in for a piece of pie and to our mutual delight discovered that it was my recipe from a rodale cookbook to which i had contributed many years ago!
Continue reading "Cherry Jam" »
Jul 08, 2007 | From the kitchen of Rose
in Bread
i experimented with dough rising temperature to give more leway for baking schedule this past week. after mixing the dough for the no knead bread i set it in the wine cellar which is about 60 degrees F/15 centigrade and left it for 24 hours. the bread actually rose 1/2 inch more than usual.
my father was so impressed by this bread he said it would be the first he would try on his return to upstate n.y. but i encouraged him to do the basic hearth bread on the back of the harvest king flour bag first as i could just picture him with the wet sticky no knead dough clinging to his hands! it looks so easy and it is--but not for a beginning bread baker. and i think i understand why now that i've seen my father touch the dough, so i want to share this advice.
when working with a super sticky dough, use a light quick touch. (it's just the opposite of nettle where the advice is to grasp it firmly or it stings you. touch the dough firmly and it will stick with a vengeance!) if it still sticks to your fingers use a little flour on the dough or on your hands or both, each time it threatens to stick. alternatively, dip your fingers in water as wet dough will not stick to wet fingers. but you'll need to do this every time you touch the dough.
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
The following is the partial list of errors and corrections from The Pie and Pastry Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
Clarification of when to add the cranberry purée (people have asked when does the purée get added)
In the Custard Filling for the CRANBERRY CHIFFON PIEthe cranberry purée is strained into the bowl with the sieve set over it to receive the custard. They are then stirred together.
In the Fruit Turnovers on page 135, the unsalted butter is 1 tablespoon but the weight is 0.5 ounce/28 grams
In the Custard Filling for the GINGERY PEAR CHIFFON TART on page 164, To ensure that all of the gelatin dissolves and offers a firm texture to the filling, it is best to soften it in 2 to 3 teaspoons of the reserved poaching syrup. Stir to moisten the gelatin and allow it to sit for a minimum of 5 minutes. (If longer cover it tightly with plastic wrap to prevent evaporation.) After stirring the poaching liquid into the egg yolk, stir in the gelatin mixture.
In the LEMON MERINGUE PIE on page 178 under "make the filling," do not use a double boiler and be sure to bring the egg mixture to full boil to ensure that it will thicken properly.
In the CHOCOLATE CREAM PIE on page 204 under "make the filling," it should read remaining 2 3/4 cups of milk.
In the APRICOT-CHEESECAKE TART on page 208, in the chart, the yolks should be 1.3 ounces/36 grams. On page 209, Add the crème fraîche or the cream, egg yolks, and remaining white.
In the FIG TART WITH MASCARPONE CREAM on page 211, the Marsala should be 1 to 2 tablespoons/0.5 to 1 ounce/14 to 28 grams.
In the CHOCOLATE OBLIVION TARTLETS on page 308, the amount for the eggs should be only 3 eggs/5.2 ounces/150 grams.
In the Hungarian Poppyseed Strudel on page 403, proof the yeast with 1/2 teaspoons of sugar not 1 teaspoon of sugar.
In the CRÈME BRULÉE CUSTARD on page 440 , the filling is 2 3/4 cups.
In the BRANDIED RAISINS on page 514, the cognac is 1/2 liquid cup.
In the PASTRY CREAM on page 560,the 2 cups of half and half weigh 17ounces/484 grams.
The following changes are in current printing (3). The printing number is on the copyright page. It is a row of numbers and the lowest one is the printing of the book. For those who have earlier printings ADD:
Note: I have found that it is best to apply the foil ring to the protect the edges of the pie crust from the beginning of baking.
p 321 on the chart for peanut butter mousse pie tiered, filling should be 1/3 cup, 2/3 cup, 1 3/4 cups, 2 1/2 cups, 3 1/4 cups, 4 1/4 cups, 4 3/4 cups
page 84 flaky cream cheese pie crust for a two-crust pie
p 594 in the chart: 2 12-ounce bags
p 131 The liquid will be about 1/3 cup....Cool the pie...(Brush the exposed cranberries with golden syrup to keep them moist and shiny.)
p 140 ...spread rounded 1/2 teaspoons(not tablespoons) of Apricot Lekvar...
p 19 4th line from the top: ...bake for 20 minutes (15 minutes for a 4 1/4 inch pielet)...Return the shell to the oven for 5 to 10 minute more (3 to 5 minutes for a 4 1/4 inch pielet)...
p 89 and 592 for the streusel (crumb) topping, for a crisper topping melt the butter before adding it.
p 260 ...very thin lemon slices that have been simmered, covered, for 20 minutes in 1/3 cup sugar dissolved in 1/3 cup water,...
p 262 under Pointers...If a 3 inch pear is available, poach it along with the other pears, slice it and place it in the center. During baking, the pears will shrink making space e for it.
p 287 roll the pastry to a circle roughly 16 inches in diameter. Using a pizza wheel or cardboard template and a sharp knife trim it so that the edges are even. It should be 15 to 15 1/2 inches....Scatter the cranberry mixture evenly over the dough, covering a 12-inch area...
p.294 Gâteau Basque: Add about 1 tablespoon of cream to the yolk and vanilla. After mixing the dough pinch it together and it if still crumbly and won't hold together add a tiny bit more cream. Change baking temperature to 325˚F.
p.421 just before store...1 day before completing the last 2 turns for a total of 6 turns.
p412 There have been some questions about the weight of 75 grams for the coarsley chopped slivered or whole almonds in the Almond Fig Bread. It is correct. The volume, however is a little under 1 cup. It will not hurt, however to use 1 cup.
p 442 ...caramelize the topping or protect the edges of the pastry with foil rings...
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
These changes have been made in the current printing
p 3 don’t use a food processor to pulverize the sour balls as it may damage the container and blades
p 17 Electric Mixer Method: …On low speed, gradually add the flour, salt, and the grated almonds…
p 45 Equipment:…fine shredding disc
p 55 under Wedge-Shaped Shortbread, cross out Decrease the butter to 1 cup (8 ounces/227 grams) and under Smart Cookie cross out the reference to cookies require slightly more butter…
p 89 Smart Cookie: just before When rolling the balls of dough insert:
If you flour your hands before rolling the balls of dough, the cookies will be rounder, as show in the picture. If you don’t flour hour hands the cookies will have more almonds adhere to them but will be flatter.
p 94 under Food Processor Method…Remove half the nuts (about 2/3 cup)..
p 100 under Caramel Topping…to avoid spattering. Lumps will form but they will dissolve with further cooking.
p109 in the chart, 1 large egg white 1 ounce/30 grams
p 141 in the chart, 1 egg/1.75 ounces/50 grams
p 163 increase the butter to 10 tablespoons/5 ounces/142 grams
Bake for about 30 to 40 minutes
p 166 in the chart, increase the butter to 10 tablespoons/5 ounces/142 grams, the powdered sugar to 1/3 cup/1.25 ounces/38 grams, and the granulated sugar to 1/3 cup/2.25 ounces/66 grams
under For Both Methods:…cross out …At first the dough will be dry and crumbly, but the heat of your hands quickly makes it blissfully soft and supple….Bake for 45 minutes.
p 167 in the chart: zest from 1 large orange,
p194 Steeple…Cut the 4 quatrefoil
p 197 quatrefoil (not quartrefoil)
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
p 310 ….For an 8-cup loaf, roll a scant cup (7 ounces not 7.5)
p 318 …form a rectangle about 12 by 39 inches…cut it into two long pieces (each will be 6 by 39 inches)
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
p 109, Pistachio Pavés butter/1 cup
p 125 decrease sugar to 1/2 cup/3/5 ounces/100 grams and make only 6 instead of 8
p 139 …In a 3-quart bowl, whisk together the reserved sun dried tomato oil….Add the pasta and drained beans
p 183 in the chart, golden refiner’s syrup/15 ounces/425 grams
p 253 in the chart, 3 celery ribs…/7 ounces/200 grams
p 256 ditto
p 141 in the chart, 1 medium mild-flavored onion
p 185 (The capacity of the pan should be 9 cups)
p 247 in the chart: use half milk/half heavy cream
p 249…Sprinkle the crème anglaise with 1/2 pint of the raspberries
under Refrigerate a mixing bowl…cross out In a small bowl place the raspberry jam and whisk in the Chambord or water and replace it with: In a 2 cup heat-proof measure, place the raspberry jam and microwave on high power for 5 minutes or until reduced to 3 fluid ounces (6 tablespoons). Or simmer on low heat in a small heavy sauce pan, stirring often. Set aside to cool completely.
p 213 in the chart…Idaho potatoes, peeled
in the footnote…,use the coarse shredding holes…
By the way, if the potatoes are too dry when frying them, cover them for the first part of the frying.
p 197 in the chart, water 8 liquid cups
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
p. 33 in the chart, 2 large eggs/3.5 ounces
Coulibiac p 109 is so good it may serve only 12!
p 98 add Note: The ancient Chinese technique of brining shrimp does wonders to improve the flavor and texture of shrimp that has been frozen. It works particularly well in this dish because the infused slight saltiness it gives the shrimp plays well against the tangy sweetness of the sauce.
To brine the 1 pound of unshelled shrimp: In a small bowl stir until dissolved: 1/4 cup of salt (preferably sea salt), 1/4 cup of sugar, and 1 cup of boiling water. Pour this mixture into a larger bowl and add 3 cups of cold water, a few handfuls of ice cubes, and the shrimp. Refrigerate for 2 hours. Drain and rinse well under cold running water. Peel and proceed as above but eliminate the salt from the marinade.
p 114 Whisk in the cayenne pepper and lemon juice. Whisk about 2 tablespoons of this hot mixture into the yolks and then whisk the yolk mixture back in the hot mixture. Continue cooking for 30 seconds, whisking rapidly. (Cross out The sauce will be very thick as it will thicken but not to this consistency.)
p 117 Insert before Preheat the Oven:
To Complete Final Assembly up to 6 1/2 hours ahead of baking:
Make the coulibiac, wrapping it in brioche as directed. Transfer it to a buttered baking sheet but do not glaze and decorate until shortly before baking. Refrigerate the remaining glaze and the pastry decorations.
Wrap the buttered foil band around the sides of the coulibiac and tie with the cord. Fold down the excess foil and place a piece of plastic wrap sprayed lightly with vegetable shortening directly on the surface of the dough. Refrigerate for up to 6 hours.
Thirty minutes before baking, remove the coulibiac from the refrigerator and fold the foil back up to its original position. Cut out the steam vents, glaze and decorate.
p 145 ..Wrap the wings loosely with foil. If crisp skin is desired, brush with oil.
p 234 …(the batter will come 1 inch from the top) run a small metal spatula or knife through the batter to prevent air pockets
p 312 Change baking time to 20 to 30 minutes. Insert after…lift out the brownies: Wrap well and chill for at least 1 hour.
Jul 08, 2007 | From the kitchen of Rose
in Book Errata
Below are postings for each cookbook with corrections, additions, or changes in bold.
If you have later printings of the books that are still in print, these changes may already be made. And if you want to refer back to these postings simply go to the errata listing in the left hand column of the blog and they will all be there.
I thank those of you who have encouraged me to offer this on the blog. Fortunately I have kept files with each page that has a change, all of which were submitted to the various publishers, so it was much easier to be able to round them up to post.
Jul 15, 2007 | From the kitchen of Rose
in Equipment
those of you who have read my postings about coffee will already know that it ranks as my all time top beverage and that i devote an unusually great proportion of my time to making it, drinking it, and thinking about it.
there is something that coffee, tea, and perhaps wine have in common: even with the same exact ingredients and equipment, they do not taste the same in different locations!
my husband noticed this with tea when he first came from toronto to ny. when i was revising the cake bible for the UK edition i adored the tea in london so much i stopped drinking coffee . i brought the tea back to ny and it just wasn’t the same. my husband even had brought back the water from toronto so though that seems like the obvious common denominator of tea quality failure—it wasn’t.
when it comes to my beloved coffee, i’ve tried many machines plus ny water, and my favorite brands of coffee and it was never the same (i.e. as good) as drinking it in ny.
so the question remains—is it something in the air? can it be that i require a deep inhalation of ny pollution to achieve coffee nirvana?
Continue reading "Coffee Mystique" »
Jul 15, 2007 | From the kitchen of Rose
in Announcements
but i've scheduled a great posting for this coming saturday and may be able to access the blog by fri for emergencies!
Jul 20, 2007 | From the kitchen of Rose
in Bread
the first time i saw bread being made in a food processor, in under 2 minutes, i didn’t know whether to be amazed or aghast but after speaking to fabrizio bottero of cuisinart, i learned just why it works so well. the gluten strands which develop and are then cut by the whirring blades during processing reconnect as soon as the processing stops.
this is an important lesson about bread dough. think of dividing the dough as you would about the human body as in a break vs. a sprain. a break heals, a sprain is a tear that weakens a ligament and never repairs in the same way. this means that to have a strong viable dough you can cut it with sharp shears or a knife but not pull it apart to tear it!
(Recipe on the main page)
Continue reading "Food Processor Ricotta Bliss Bread" »
Jul 25, 2007 | From the kitchen of Rose
in Announcements
I’m thrilled to report that after working extensively with the wonderful silicone bakeware of Lékué I have come to understand the advantages of its properties so well I was inspired to create my first silicone product—a silicone cake strip! It works like a charm and it’s everything I wanted it to be.
The strip fits a 9 inch round or 8 inch square pan. It is quick and easy to attach—NO PREPPING—You simply turn the pan upside down and slip it around the sides. It then works to insulate the sides of a metal cake pan, slowing down baking at the sides of the cake. You can even use it for a 10 inch round pan if you run the strip under hot tap water or wave a hair drier over it to make stretching it easier for the larger size pan. it will return to it's original size on cooling.
It produces better cakes:
* more even
* less doming
* less shrinking from sides
* less browning and drying of sides
Other advantages:
* it stays like new for years
* is dishwasher safe
* is oven safe up to 500°F/260°C.
(Do not subject to direct heat such as a flame or broiler)
Harold Import Company is the distributor for the cake strip. It will be in retail stores by Fall and I will list an on-line order site as soon as it’s available.
Jul 27, 2007 | From the kitchen of Rose
in Announcements
people have been asking me if my book the bread bible has come out in paperback. the answer is no. my bread bible is not in paperback. i discovered, however, why the question came up.
someone has done a paperback edition of an existing bread book and renamed it the bread bible. on amazon.com the photo of the book cover shows the authors' name in tiny white mouse print so at a glance one could easily imagine that though the photo of the bread is different it could be my book or anyone's book for that matter.
it may be a good book but it's not mine and to avoid confusion and possible disappointment i am posting this warning.
Jul 31, 2007 | From the kitchen of Rose
in Equipment
fellow blogger hector mentioned in a recent posting that he had ordered my perfect pie plate and it arrived without the decal. on further investigation i learned that the decal model is not being producedat the present time. but i am delighted to see that the current model is even more stunning and elegant without it.
it still functions as i had planned, with deeply fluted edges making it easy to create a fluted border simply by pressing the dough into the fluting. it also makes the standard size pie but the bottom crust needs to be rolled a little larger than usual as i like to have more crispy crust to eat.
and the recipe book containing the pie crust and other recipes still comes with the plate.
should you want to order one, by the way, click on any of the Amazon book links in the right hand column of the blog home page and put perfect pie plate in the search box.
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