From Scratch: Mini Croissants

From Scratch - Croissants

INGREDIENTS:

4 cups all-purpose flour

12 oz unsalted butter, room temperature

1/2 oz fresh yeast (or 1 tbsp dry)

1 egg, lightly beaten (for egg wash)

4 tbsp sugar

1 1/4 cups milk

1 tsp salt

 

DIRECTIONS:

Combine the flour, sugar and salt in a large bowl using the dough hook of an electric mixer. Dissolve the yeast in lukewarm milk, then add to flour mixture and blend until dough forms a ball.

Place dough in bowl, then cover with plastic wrap. Allow the dough to rest for 1 hour or until it doubles in size. Punch down the dough, recover with plastic wrap and refrigerate for 30 minutes.

Remove from fridge. Cut a deep cross in the dough and spread out the quarter sections so that the centre is the thickest. Roll in opposite directions to form a four-leaf clover, while maintaining thick centre.

From Scratch2

Mold butter into a lower block as shown and place diagonally in the centre of the clover. Bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.

Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out the dough into a rectangle approximately 9″ by 16″ with the 9″ side facing you. Fold into thirds, starting with the closest end. You have now completed the first turn.

Turn the dough clockwise a quarter turn so the narrow end faces you. Again, roll out the dough and fold into thirds to complete the second turn. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator. Pound the dough evenly, roll and fold to complete three more turns. Wrap and refrigerate the dough for 50-60 minutes.

From Scratch4

Divide the dough in half and roll into two rectangles approximately 1/16″ thick. Cut each rectange into 5″ squares then cut diagonally into triangles. Roll triangles from the widest edge to the point. Preheat oven to 400ºF. Place on baking sheet and allow to rise for 20 minutes.

From Scratch7

Brush each croissant with egg wash and bake for 15 minutes or until golden.

Let cool for 20 minutes before devouring.

A Taste of Coca de Recapte

Spain

Spanish Flatbread

A staple of Mediterranean Spain, the chewy, oblong flatbreads known as coques are the ultimate comfort food for locals and travellers alike. This summery version makes great tapas when cut into small pieces.

 

INGREDIENTS:

1 heaped cup flour

1 level tsp active dry yeast

1/2 tsp salt

1/2 cup extra virgin olive oil, plus extra for brushing

1/2 cup lukewarm water

1 clove garlic, finely chopped

1 large sweet onion, sliced thinly

1 pinch chili flakes

1 large sweet red pepper, sliced thinly

2 small zucchini, thinly sliced

Salt and pepper to taste

4 oz cherry tomatoes, halved

1/4 cup olives, optional

1 tbsp oregano, finely chopped

Extra flour or polenta for baking sheet

 

INSTRUCTIONS:

Preheat oven to 400F.

Stir together flour, yeast and salt in bowl of stand mixer fitted with dough hook. Add oil and water and mix until dough is smooth—about 5 minutes, or 10 minutes if kneading by hand. Cover bowl with tea towel and allow to rise for about 3 hours at room temperature.

Using your fingertips, lightly stretch dough into an oval shape. Brush both sides with olive oil and place on a baking sheet sprinkled with flour or polenta.

Heat remaining olive oil in a pan, add garlic, onion, chili flakes and peppers and cook until al dente. Stir in zucchini and cook for a few more minutes. Season with salt and pepper to taste. Arrange topping over bread and bake for 30 minutes, or until crust is golden brown. Sprinkle with oregano and serve warm or at room temperature.

Serves: 4

Use good quality Spanish olive oil if you can find it. It has a distinct flavour compared to oils from other regions.

A Taste of Naan Pizzas with Spicy Lamb

India

Indian Flatbread

India is arguably the flatbread capital of the world, home to more than 30 different varieties. We turned the popular naan into a savoury, flavourful and spicy treat that will leave you dreaming of the East.

 

INGREDIENTS:

8 mini naans (or 4 regular)

1 small onion, minced

8 oz ground lamb

1 clove garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp red chili flakes

2 tbsp plain greek yogurt

2 tbsp pine nuts

1/2 cup fresh mint, chopped

1/2 cup fresh cilantro, chopped

1 cup crumbled goat cheese

Salt and freshly ground black

pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 400F.

Place onion, lamb, garlic, spices and yogurt into a medium bowl.

Season with salt and pepper and mix together.

Top naan breads with lamb mixture and sprinkle with pine nuts and goat cheese.

Bake for 10 to 15 minutes, or until lamb is cooked through. Sprinkle with cilantro and mint before serving.

Serves: 4

App for That Pâté

There's an App - Pate

 

The App: Chicken Liver Pâté and Toasted Bread.

Jameson’s Pick: Pierre-Marie Chermette Domaine du Vissoux Cuvée Vielles Vignes Beaujolais 2009.

It’s hard to overstate the comforting decadence of a beautifully made pâté. Is it only the heartiest wines that can handle this French classic?

Absolutely not. Surprisingly, a lighter-style red with some zip, like a well-made Beaujolais, easily cuts through all that richness. And when you have some traditional accompaniments like cornichons or spicy mustard, often a wine that has a good amount of acidity is the perfect bridge from the substantial pâté to its refreshing complements.

The quality of Beaujolais from producers like Chermette makes me want to beat the drum for drinking Beaujolais year-round. Cru Beaujolais cellars beautifully, if you have the strength to resist its considerable charms. (The bottle pictured is the Nouveau, which drinks surprisingly well, but I recommend the Cuvée Traditionnelle Vieilles Vignes as an introduction to Chermette’s wines to enjoy while your Crus are tucked away for a few years.
App for that - Pate2

Cheesy Telitas Flatbread

A Day With Lorena - Breakfast

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup Harina P.A.N. or masarepa corn flour

1 cup queso fresco

1/2 cup grated Parmigiano-Reggiano cheese

1 tbsp finely chopped fresh basil

1 tbsp extra-virgin olive oil plus more for shaping, if needed

3/4 tsp kosher salt

Pinch of freshly ground black pepper

Cheesy Telitas Flatbread

 

INSTRUCTIONS:

Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.

Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.

Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.

Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.

Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.

Serve warm either whole or sliced into quarters.

Makes 8 telitas

Blueberry Bacon Bread Pudding

blogimg070

It’s blueberry season, so why not head to your local supermarket’s produce department and buy BC Blueberries, supporting Canandian farmers.

More than 800 British Columbian blueberry farmers are out in the fields picking the antioxidant-rich, sweet berries.
Known as ‘nature’s candy,’ B.C. blueberries are expected to be available through until mid-October this year. Grab a handful or make a delicious Blueberry Bacon Bread Pudding.

Ingredients
5 cups French bread (6-8 thick slices) cut in 1.5′ square cubes
4 large eggs
3 large egg yolks
1 half & half 10% cream
1/3 cup maple syrup
2/3 cup butter, melted
1- 1/2 cups B.C. blueberries, fresh or frozen
1- 1/2 cups bacon (15-20 slices)

Directions

Pre-heat oven to 350 °F.

Butter a non-stick 8 x 8′ baking pan.

Cut stale bread into 1- 1/2′ cubes and set aside. To make your own stale bread, cube fresh bread and bake in oven at 150 °F for 30-60 minutes until dry.

Fry slices of bacon in a pan, let cool and cut into ¾’ pieces.

In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.

Fold in the bacon and blueberries. Pour into the buttered baking pan.

Bake in a 350 °F oven for 50-65 minutes until bubbling and golden brown.

Serve with a drizzle of maple syrup.

Makes 6 – 8 portions

Visit the BC Blueberry Council for more great recipes.

A Taste of Oaxacan Tlayuda con Chorizo

Mexico

Mexican Flatbread

Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.

 

INGREDIENTS:

2 cups canned black beans, drained, liquid reserved

1 tbsp minced garlic

1 small onion, finely chopped

1 tsp ancho chili powder

1 tsp cumin

2 large (12-inch) corn tortillas

1 cup chopped quesillo, queso fresco or feta

1 cup sliced chorizo

1 cup chopped cabbage or iceberg lettuce

1 tomato, cut into wedges

1 avocado, cut into wedges

1 lime to serve, cut into wedges

Salt and freshly ground black pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 450F.

Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.

Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.

Serves: 6

Miami Short Rib Sandwich with Smoked Mozzarella

A day with Rob Rainford - Lunch

Recipe by Chef Rob Rainford.

Miami-cut short ribs are a thin cut of beef rib. For best results they should be approximately . inch thick. Ask your butcher for these.

 

INGREDIENTS:

Short Ribs

1/3 cup low-sodium soy sauce

1/3 cup mirin (sweet cooking rice wine)

1/3 cup rice wine vinegar

3 tbsp olive oil (approximately)

1 tbsp liquid honey

1 tsp hot sauce

3 lb Miami-cut short ribs

Sandwiches

2 crusty French baguettes

2 cups shredded smoked mozzarella

Dry Rub

1 1/2 tsp packed brown sugar

1 1/2 tsp paprika

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano leaves

1 1/2 tsp ground cumin

1 1/2 tsp dried thyme leaves

1 1/2 tsp cayenne

1 1/2 tsp dry mustard

1/4 tsp kosher salt (approximately)

 

INSTRUCTIONS:

For the short ribs, stir together the soy, mirin, rice wine vinegar, 2 tbsp olive oil, honey and hot sauce in a large bowl until combined. Place the ribs in the marinade mixture and marinate in the fridge for at least 2 hours, or up to 8 hours if time permits.

Meanwhile, mix together all the ingredients for the dry rub.

Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350°F. Prep the grill for cooking over direct heat.

Shake off excess marinade from the ribs and pat them dry with paper towels. Brush the ribs lightly with the remaining olive oil and rub the spice mixture all over the meat.

Place ribs on the grill and cook for 5 minutes per side for medium-rare.

Trim the rounded ends from each baguette and cut the baguettes in half lengthwise. Remove the bones from the meat and discard. Pile the meat high on the bottom halves of the baguette and top with cheese. Replace the tops of the baguette and cut each into five pieces.

Tip: Don’t skip even the shortest quick marinating time here because a little flavor is better than no flavor. Avoid turning ribs too often; the meat will not scorch and will benefit from direct heat.

Serves 10
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

Grilled Cornbread

A day with Rob Rainford - Breakfast

Recipe by Chef Rob Rainford.

You gon’ to eat yo’ cornbread?” is one of my favorite lines from Life, a movie starring Eddie Murphy and Martin Lawrence. I think about it—and chuckle—every time I make this recipe.

 

INGREDIENTS:

1/2 cup unsalted butter

2/3 cup granulated sugar

2 eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup extra-fine cornmeal

1 cup all-purpose flour

1/2 tsp kosher salt

 

INSTRUCTIONS:

Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F to grill the cornbread. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.

Grease a 9- x 5-inch (2 L) loaf pan.

Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the eggs until well combined.

Transfer the mixture to a bowl and stir in the buttermilk and baking soda until well combined.

Stir in the cornmeal, flour and salt until mostly combined with only a few lumps. Pour the batter into the prepared pan. Place the pan on the cooler part of the grill and close the lid.

Cook for 30 to 40 minutes or until a wooden skewer inserted in the center comes out clean. Let the cornbread cool for 5 minutes in the pan on a wire rack, then turn out of pan and serve warm cut into slices.

Serves 8
For more recipes by Chef Rob Rainford, pick up a copy of his latest book Born to Grill.

A Taste of Prosciutto, Ricotta and Arugula Piadina

Italy

Italian Flatbread

This irresistible street food from the Romagna region of Northern Italy can be filled with everything from Gorgonzola to Nutella, but this prosciutto, arugula, cheese combination is a classic.

 

INGREDIENTS:

3 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

1/2 cup lard or vegetable shortening, at room temperature

1 cup water

1 tbsp extra virgin olive oil, plus more for brushing

1 1/2 cups fresh ricotta cheese

4 cups baby arugula

1 tsp fresh lemon juice

1/4 lb thinly sliced prosciutto, mortadella or salami

Freshly ground black pepper

 

INSTRUCTIONS:

Stir together flour, baking soda and salt in bowl of stand mixer fitted with dough hook. Add lard and water and mix until dough is smooth—about 5 minutes, or longer if doing by hand. Divide dough into 6 balls, wrap in plastic and allow to rest at room temperature for about 30 minutes.

Heat a cast iron skillet or frying pan until very hot. Roll each ball of dough into a circle, about 1/8” thick, and brush both sides lightly with olive oil. Reduce heat to medium and cook dough circles until golden brown on each side.

Spread three of the bread circles with ricotta and season with a little salt and pepper. Arrange prosciutto and arugula on top. Stir together 1 tablespoon olive oil and lemon juice and drizzle over arugula. Top with remaining three bread circles, cut each sandwich in half, and serve warm.

Serves: 6