Wednesday, April 18, 2018

Fancy Name...Fantastic Pastry



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Let's talk about Pate-A-Choux (or Patty's Shoe). It's a delicious dough by which you can make all sorts of fancy desserts that taste amazing. Susan Reid with King Arthur Flour and Sift Magazine told Tonia's Kitchen they've focused on the puff pastry and how Pate-A-Choux makes it better. Susan says they start with water and butter in saucepan, add in eggs and it yields a delicious crusty, puffy dough that you can make all sorts of things with. And Susan adds, it doesn't just have to be for dessert.  They've put a wonderful recipe for fancy tater tots up.  Try it out!

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons onion powder
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt, divided
  • 2 large eggs
  • 2 tablespoons dried chives or 1/4 cup fresh
  • 3 cups peeled, grated russet potatoes (about 2 medium potatoes)
  • Peanut or vegetable oil, for frying

Instructions

  1. Whisk the flour and onion powder together; set aside.
  2. Put the water, butter, and 1/4 teaspoon of the salt into a 2-quart saucepan and bring the mixture to a rolling boil. Remove it from the heat and add the flour mixture all at once. Stir vigorously until the mixture forms a ball; this should take only about a minute.
  3. Remove the pan from the heat and transfer the flour mixture to the bowl of a stand mixer fitted with a paddle. Beat the dough at medium speed for 1 minute. Beat in the eggs one at a time; the mixture will become smooth. Stir in the chives.
  4. Peel the potatoes and grate into a colander, then sprinkle with the remaining 3/4 teaspoon of salt. Squeeze as much moisture out of the potatoes as you can, and immediately stir them into the dough.
  5. Put 1 1/2" of vegetable oil in a heavy skillet set over medium heat, or in an electric frying pan set to 350°F.
  6. When the oil is hot, scoop heaping teaspoons of the dough into it, taking care to drop them from just above the oil's surface (if you're too high above it, the oil will splash). Fry the dough until it puffs up and turns golden brown (about 4 minutes). Turn the puffs over to color the other side for 1 to 2 minutes. Remove the puffs from the oil with a slotted spoon and drain on absorbent paper.
  7. Sprinkle with salt and serve warm. Or cool completely, then freeze for up to 2 weeks. Reheat in a preheated 350°F oven for 10 minutes, or until warmed through, just before serving.

Tuesday, April 17, 2018

The Malted Scone




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This one's going to be a treat! Susan Reid with King Arthur Flour and Sift Magazine came by Tonia's Kitchen to talk about a recipe they created for Malted Milk Scones.  She says they come in either one of two flavors, vanilla or chocolate (recipe that follows is for vanilla), and they are delicious! Susan adds it's like making a round biscuit and when measuring, a lot of people make the mistake of adding too much flour.  That makes for a dry scone. Reid notes that King Arthur has a hotline to help you figure out the right amount.  You can call them toll-free at (855) 371-BAKE (which is 2253)


Dough

Glaze


Instructions

  1. To make the dough: In a large bowl, whisk together the flour, malted milk powder, sugar, salt, and baking powder. Work in the butter until the mixture is unevenly crumbly; some larger bits of butter will remain. Stir in the chocolate chunks (or chips).
  2. In a separate bowl or large measuring cup, whisk together the eggs, vanilla, and half & half (or milk). Add to the dry ingredients and stir until the dough is evenly moistened and holds together.
  3. Line a baking sheet with parchment, and flour the parchment. Scrape the dough onto the parchment and divide it in half. Shape each half into a 6” disk about 3/4” thick, leaving a couple of inches between the two disks.
  4. Use a wet bench knife to divide each circle into six wedges. Pull every other wedge away from the circle, to ensure all the scones bake evenly.
  5. Loosely cover the unbaked scone dough with plastic wrap and place in the freezer while you preheat the oven to 400°F. When the oven is up to temperature, bake the scones for 22 to 25 minutes, until the edges looked fully baked.
  6. Remove the scones from the oven and cool on the pan for 5 minutes before transferring to a rack to finish cooling.
  7. To make the glaze: Sift the confectioners’ sugar and malted milk powder through a strainer into a small bowl. Add the milk gradually, stirring as you go; add just enough milk to make a drizzle-able glaze. Drizzle over the cooled scones.
  8. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. 

Monday, April 16, 2018

The Joys of Malting Milk



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Now we've all heard about the Chocolate Malt shake.  That's an American classic. But did you know there's so much more you can do with Malted Milk?  Susan Reid with King Arthur Flour and Sift Magazine stopped by Tonia's Kitchen to talk about some of the many things they do with malt, including ice cream, cakes and palmiers.  Susan told Tonia about this very elegant snack that's very simple to make.  She says these cookies are "dangerous"...in a good way! Susan notes the malted milk chocolate is present throughout the pastry and really provides a flavor kick.  Try it with coffee or ice cream.


Filling

  1. To make the dough: Using a stand mixer with a paddle attachment, combine the flour, yeast, malted milk powder, and butter, mixing until the butter chunks are partly broken up and flattened.
  2. In a separate container, stir together the water, vanilla, and salt. With the mixer running on low, add to the flour mixture. Mix until the dough just begins to come together but has lots of visible butter chunks intact.
  3. Turn the dough out onto a floured surface and fold it over on itself until it comes together (a bench knife is helpful for this).
  4. Form the dough into a 6" x 14" rectangle and fold it in thirds, lining up the edges tidily to stack on top of each other. Turn the folded dough 90° and roll into a 6" x 14" rectangle.
  5. Fold in thirds like a letter again, being particular about having the edges line up. Wrap and refrigerate for 30 minutes.
  6. After 30 minutes, repeat the rolling and folding process twice more. Wrap and return to the refrigerator for 45 minutes to 1 hour.
  7. To make the filling: Whisk all the ingredients together.
  8. To shape the palmiers: Divide the dough in half and return one half to the refrigerator. Sprinkle your work surface with sugar and roll the dough into a 15" x 10" rectangle.
  9. Sprinkle the dough with 4 to 5 tablespoons of the filling mixture. Place a piece of parchment over the dough and filling. Gently roll with your rolling pin, to press the filling into the dough.
  10. Remove the parchment and, starting with the long edges, roll the two sides toward each other until they meet in the center, like a scroll. Repeat with the remaining dough, wrap the scrolls individually, and refrigerate for at least an hour (or freeze for 20 minutes.)
  11. To bake: Preheat the oven to 400°F. Line two baking sheets with parchment.
  12. Using unflavored dental floss or a sharp knife, slice each roll into 1/3" pieces and lay the slices, cut side up, on the prepared baking sheets, leaving 1" of space between them. Sprinkle the top of each palmier with 1/2 teaspoon of sugar.
  13. Bake the pastries for 9 to 10 minutes, until the sugar on the bottom has begun to brown. Remove them from the oven and turn them over with a spatula. Bake for an additional 5 to 6 minutes, until the sugar is lightly browned on the second side. Watch closely: these go from golden brown to scorched very quickly.
  14. Remove the palmiers from the oven and let them cool on a rack. They'll crisp up as they cool.
  15. Store palmiers, well wrapped, at room temperature for several days; freeze for longer storage.

Friday, April 13, 2018

Poaching Peaches Perfectly



 Brittany Wood Nickerson, who wrote the new cookbook, The Herbalist Kitchen, came by Tonia's Kitchen to talk about her recipe for Poached Peaches with Tarragon. Brittany told Tonia it's a perfect lite after dinner dessert, or an elegant snack for afternoon tea. She says it goes great with oatmeal, biscuits, soft whipped cream, yogurt or ice cream

Yield: 4 servings

4 cups water
¼–½ cup unrefined cane sugar
½ lemon, sliced into ¼-inch-thick rounds
2 tablespoons brandy
1–1½ pounds peaches, cut in half and pitted
4–5 sprigs fresh tarragon or 1 tablespoon dried

1. Combine the water, sugar (more if you want sweetness, less if you prefer tartness), lemon slices, and brandy in a medium saucepan over medium heat. Heat gently, stirring, until the sugar is dissolved.

2. Add the peaches and bring to a simmer. Let simmer until the peaches are soft, at least 5 minutes. Then remove the peaches with a slotted spoon and set aside. I prefer to leave the skins on, but if you don’t care for them, they slip right off after being cooked.

3. Continue simmering the poaching liquid until it has reduced by about half, 10 to 15 minutes. Turn off the heat, return the peaches to the pan, add the tarragon, and let sit with the lid on for 10 minutes.

4. Serve the peaches warm, with a scoop of their poaching liquid.

Numb?
Large amounts of tarragon can make your mouth feel numb. So don’t be alarmed if you experience a numb sensation on the tongue during or after eating this dish.

“Excerpted from Recipes from the Herbalist’s Kitchen, © by Brittany Wood Nickerson, photography by © Alexandra Grablewski, used with permission from Storey Publishing.”

Thursday, April 12, 2018

Try Saying The Name of this Five Times Fast!


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You might be bemused by the name of this appetizer.  Brittany Wood Nickerson, who wrote the new cookbook, The Herbalist Kitchen, stopped by Tonia's Kitchen to talk about her recipe for Red Pepper and Feta Amuse-Bouche.  She says this truly is an appetizer, designed to stimulate the appetite for a bigger meal.  And what a delicious way to do that! Brittany told Tonia that one of the reasons this dish is so tasty, is because of the Caramelization that takes place when you cook it.  Essentially it allows the natural sweetness of the vegetables you're making to come through!  Try it out


Red Pepper and Feta Amuse-Bouche
Brittany Wood Nickerson
The Herbalist Kitchen

Yield: 4 servings as an appetizer

2 large red bell peppers
1–2 tablespoons olive oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
3–4 ounces feta cheese, thinly sliced


1. Cut about ½ inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices.

2. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape.

3. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.

“Excerpted from Recipes from the Herbalist’s Kitchen, © by Brittany Wood Nickerson, photography by © Alexandra Grablewski, used with permission from Storey Publishing.”

Wednesday, April 11, 2018

The Absolute No-Guilt Apple Pie!





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Yes, you read that right...an apple pie that's actually good for you!  Who knew?! Dr. Joel Fuhrman, who wrote the new cookbook Eat to Live, stopped by Tonia's Kitchen to talk about his recipe that'll leave you with zero guilt for eating dessert.  Dr. Joel told Tonia the "pie" comes from chia seeds and nuts, and he doesn't skimp on the ice cream...or "nice" cream =, as he calls it!  Dr. Fuhrman says essentially it's a frozen banana, blended with macadamia nuts and vanilla powder. Or you can have chocolate by subbing in cocoa powder. Anyway you choose, it's a delicious way to stay healthy, and still enjoy that dessert


  • 4 apples, peeled and sliced
  • 1/2 cup chopped walnuts
  • 1 tbsp chia seeds
  • 6 dates, pitted and chopped
  • 1 cup dried currants or raisins
  • 1/2 cup water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 orange, juiced

Directions

Preheat oven to 375 degrees.

In a large bowl, combine all ingredients except the orange juice. Place in a baking pan and drizzle the orange juice on top. Cover and bake at 375 degrees for about 40 minutes until all ingredients are soft.