My very first daring bakers challenge!!!

A tale of two braids.

When I discovered my very first daring bakers challenge would be for danish pastry I was a little overwhelmed. But the main reason I joined this baking troupe was to improve my baking skills, so really I couldn't have asked for a better place to start.

The verdict: I now have a fabulously reliable recipe that I will definitely use again (not how ever in the near future). Although it required quite a bit of time and a little bit of effort it was mostly a foolproof recipe.... oh did I say foolproof.... well the recipe certainly is... I am not!

Danish number 1:



Try and identify the problem

Everything was going along fabulously. Butter was being incorporated marvelously into my detrempe with no leakage or other issues. Turn after turn without fault, and after my last turn I cut my dough into 2 halves. One destined for the freezer and one for the fridge and tomorrow's danish. So after a night of resting (myself and the dough) I got up eager with anticipation for the delight that would be mine within the hour (clue number 1). I had made an apple filling the previous day so all I had to do was roll out my pastry, slice my braid lengths, fill, braid, egg wash and then eagerly wait for my delicious breakfast (clue number 2). So I rolled, and sliced and filled, and braided and in went my lovely, pretty danish straight into the oven.... immediately (clue number 3). And then 30 minutes later with the aroma of orange, cardamon, apple, cinnamon and goody-goodness filling my apartment I took my delightful danish from the oven.

Hmmm I think to myself "not very flaky, not very light, not very 'puffed'".... Oh well for the taste test.... Hmmm taste nice but hmmm something not right... My danish has a very heavy and 'tight' texture. Not like the danish I had been dreaming about all night. So I retraced my steps in my head... 'Four turns, overnight resting, braiding, proofing, baking......hang on a minute.... I did proof my pastry didn't I... OOOH NO!!!!!! I was so eager to have danish for breakfast that despite years of experience making breads and other yeast products I just braided that baby and threw her straight in the fire. Boo Hoo. So ashamed was I, that I nearly abandoned the whole exercise before I ruined the good name of the daring bakers. Then I realised joy of joys I had only used half my dough and I still had the other half in the freezer and so...

Danish number 2




Now I laid off on the streusel and raw sugar (which I went a little overboard on in danish number 1) and just allowed this danish to do it's own thing... and victory. So light, so puffy, so flaky... and so delicious. I had promised some house guests fresh danish for breakfast...but I wasn't making that mistake twice...... and we all thoroughly enjoyed danish for afternoon tea.

Thank you so much daring bakers, you have saved every danish I ever make from a very disappointing future. Please everyone, visit this blogroll for links to other (Very talented daring bakers).

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Thank you so much to our fabulous hosts Kelly and Ben and the fabulous recipe!!!!

Jamon, eggs and a dehydrator.

A little more on jamon and eggs.... and the day my dehydrator came to town. Oh have I been having fun. I have a new toy and I love it. My dehydrator is so clever. I have been making dusts, wraps, straps and other dry delicacies. As you know I am a jamon iberico fan and so with the help of my new machine I made an entree that was undeniably simple and yet unmistakably complex. So we know that bacon and eggs is a culinary triumph, and if you add some roast onions and tomatoes you are in breakfast heaven. So I thought why not take this classic breakfast marriage and turn it into a sophisticated entree.

Jamon iberico, confit egg yolk, red onion crunch and roast tomato dust.

1. So we know how I feel about the jamon and I think the best thing you can do with it is leave it alone. (We used to laugh when we heard Neil Perry proclaim on his cooking shows "The (insert item here) is the real star of this dish".... but the jamon is truly is the real star of this dish.)

2. And we learned a little something about eggs and temperature's here. So if we engage the same philosophy we can confit an egg yolk at an extremely low temperature and end up with something that is perfectly cooked and silky smooth. Simply separate your yolks ensuring not to pierce the yolk and then immerse in a oil bath for 2 hours. The temperature needs to just warm enough that you can feel the warmth with a finger....around 60 degrees. Even though they will be cooked you still need to be delicate with the yolks. The skin encasing the yolk will be quite opaque but you can simply peel the layer off gently. Rub them with a little olive oil to give them a gorgeous sheen.

3. And now to introduce my dehydrator. First onions. Very finely shave red onion on a mandolin and place onto the mesh of a dehydrator shelf. I used 3 onions and was able to make a complete sheet. With the tomatoes the main key is a beautiful flavorsome tomato. There is no point enhancing the flavour of a powdery bland mass. Simply slice the tomato into petals (seeds removed and skin removed) and place onto the dehydrator shelf. Patience now grasshopper. You will need to dehydrate these items for a minimum of 24 hours and in some cases longer, depending on general humidity, weather etc etc. When your petals have dehydrated simply blitze them in a processor/ grinder until a fine dust remains. Your red onion crunch is ready as soon it is dried. Simply break the red onion sheet into crisps of what ever dimension you desire.

4. To assemble, simply plate 2 pieces of jamon, 2 egg yolks, a red onion crunch and some tomato dust on a plate.

When you have a blissful marriage of flavors like bacon and eggs you can play with it a only little. Don't go crazy and stray from the original joy of the combination. This is a really easy way to sass up a classic.

Enjoy

A Quickie.

On Wednesday we made our first trip to adriano zumbo in Balmain. I rarely venture outside of my little nook because I don't drive (yet, I don't drive yet) and everything I really need is right on my doorstep (especially with the new Fratelli Fresh , but that is another story) But after reading all the amazing things about his patisserie, I found it impossible not to go. I only had to mention the word macarons to B and he was up for it. I can't believe how quick it is to get to Balmain... this is dangerous, very dangerous. When we walked into the shop I was scared. How would I ever be able to make a decision with out putting a serious dent in my savings account by announcing "I'll have one of everything". It really was difficult. Even under different circumstances I find making menu choices impossible, but this was worse. Did I want a tart? Or perhaps a pastry? What about those exquisite dessert style treats? Well I knew we would get macarons so I made that decision quickly, but I wanted more. B makes decisions amazingly easily and with conviction... I am very envious of this trait. He locked on some 'sugar lips' with creme patissiere, and as the shop started to fill I knew it was time to choose. So I took home the 'bounty hunter' which was no real surprise, because I am a sucker for coconut. Now, there are no photos of said 'sweet lips' or 'bounty hunter' but the macarons did last long enough to be captured. I am running out of time so I will not recount the details of each sweet but can assure they were scrum-diddley-umpscious. And I will be back, heaven forbid when I finally get my license. EEK!!

A fish dish

Seafood. It is with out doubt my favorite ingredient to work with and undeniably my most preferred section in the kitchen to work on. It is my most coveted ingredient..... but this how ever was not always the case. For a very very long time I hated seafood.. gasp.....shock...horror.. And I was so annoyed at myself for it. I remember Christmas, BBQ's, summer days and beach picnics. Everyone else was having so much fun...loving their seafood , and I was missing out. The nail in the coffin was how good for you seafood is, so I was missing out on nutrition, taste and fun. I would look on enviously as my friends enjoyed their 'bucket of prawns' and wish that I could join in the ritual. Stubborn as I am one day I made a decision: even if it killed me I would learn to love prawns.

Every Christmas my mother makes the most delicious Prawn Salad of mango, cucumber, prawns and other secret ingredients she will not reveal. For years as everyone else was devouring their prawns with glee and Christmas cheer, I ate mango salad, all the while conscious that I was missing out. Then one year I piped up, " Mum can I have some prawns in my salad this year?" Imagine my dismay when the response was that she had not catered for me to have any prawns!!! You would think that someone in my family would sacrifice a prawn or two so I could share the joy. But no, it turns out they had all secretly loved the fact I didn't eat prawns as it always meant more prawns for them. The truth is my mother is far too sweet to let me miss out, so it was one of her sacrificed prawns that saved the day. I am not sure whether I was so desperate to show my appreciation or just so determined to convert, but I'm telling you that single prawn was the most sensational thing that I had ever eaten. And just like that I was cured!! So I moved on to other creatures of the sea. Scallops (no looking back, these are now an all time favorite), crab (still not sold on this one but I think I have deep seeded issues with eating crab since I am Cancerian), oysters (eating a fresh oyster is like a seaside holiday in a shell), lobster (with all this other beautiful seafood I won't be rushing back to boring lobster) and fish.

Fish!! I love you so. In my opinion there is nothing more delicious and special then beautiful line caught fresh fish. (Insert add for Pier restaurant, Rose Bay , Sydney, here) Raw, poached, steamed, pan seared, roasted I'll have it any way it comes. I n fact as I type this entry it is easy to see that my last supper would definitely be a delicacy from the sea (ideally at Pier). I love to experiment with produce that will really suit the flavour and texture. I was amazed to discover how scrumptious wild mushrooms are with John Dory, how intriguing lemon pith is with whiting and how intense salmon is with aniseed. One of my favourite combinations is blue eye cod (trevella) with capsicum. I love making this pepperonata because it is so luscious, and really, a one pan wonder. It is also a bit heartier so I can still eat my beloved fishy in the colder months. And while I am on fish I should give you a very brief lecture on quality. Where possible you should always buy seafood directly from the markets. If you go regularly and invest a little bit of time in developing a relationship with a purveyor the rewards will be endless. (I just had the joy of tasting sea urchin roe direct from the sea this week and that flavour sensation was all the evidence I needed that the markets are definitely the way to go)
How to evaluate the quality/freshness of your fish. (clue: it's just like gauging a male)
3 simple rules
Look into his eyes: Are they clear and full? or Dull and flat?
Touch his skin: Does it feel firm? elastic? slimy? (OK maybe that's not desirable in a man)
or limp and soft?
Check his scent: Does he smell fresh and of the sea? or just plain stinky?

If your fish meets criteria then you can go ahead and buy it. Ask your purveyor to fillet it for you, or if you are feeling really adventurous try it yourself. But just remember the golden rule seafood is very different to a lump of meat. You must keep in mind how delicate it is and treat it with respect. Even the scariest, roughest, most brutish chefs I have ever worked with always cradle fresh fish like a baby.

Fight chocolate with chocolate.

So I solved the ice cream obsession with this..... and although it is not altogether as delicious as ice cream it certainly does the trick (and I don't need to go to the gym afterwards). Now I have found a solution for my other addiction: biscuits and chocolate. The logic is a little 'skeweff' so bare with me. This recipe is moving in the opposite direction to the banana ice cream theory. I found a recipe for the easiest, most indulgent, over the top chocolate slice ever. Note, it is not how ever the best chocolate slice ever. It has one fatal flaw and it is this exact flaw which makes it the solution to my biscuit addiction. Let me explain; this slice is so rich that after a half a piece I guarantee you that sweet craving is gone!!! Now rather then being tempted by an entire block of chocolate I have 1cm of this and I am done. One batch of this slice should last a very very long time, simply slice into small squares and freeze, ready to remove one deadly piece at a time. I must confess I did use 'skim' condensed milk. Which is either a good thing or a bit of a joke when you consider the amount of chocolate and butter I used in the rest of the recipe. And a special thanks to Jennifer for her gorgeous blog and the link to these ridiculously delicious treats.

pea & pig

Recently I had the pleasure and honor of cooking with some very very talented Spanish chefs. To work with such amazing people was truly a privilege, and one of the highlights of my career to date.

So what did I learn? 2 amazing things which are worthy of mention....

The first being the most sensational fish garnish I have ever tasted in my life. So unbelievable that I am scared to ever repeat it for fear of disturbing the memory....In fact I am not even sure that I am going to share it with you because it feels too precious. But let me just say this: if you tasted this puree you would think twice about ever wasting lemon pith again!!!

The second and the item I am happy to talk about: Jamon iberico de belotta!! Oh my..... I know Jamon is not a new ingredient, but to me, tasting this fine Spanish jamon iberico was definitely a new experience......sliced wafer thin.....on crusty bread ....oh stop!! I know for a fact that there was a whole lot going on in that kitchen, in test tubes and on micro scales but I was in heaven with my ham. Not bad for a gal who hates pork hey? I have to admit I did learn (observe) quite a bit more then I knew about molecular gastronomy and all the smoke and mirrors tricks, but at the end of the night I could only think about lemon pith and ham. So when there was still a leg of Jamon Iberico de belotta remaining in the kitchen and we were offered to take it home as a token of the chefs appreciation I all but fainted then and there. It was as though some one had offered me a lump of gold, I was completely overwhelmed. So that weekend we made a tribute to the ham in a very simple dish I hope did it justice... and I really very nearly changed the name of my blog to... pea and pig. This combination and simplicity is just heaven. Pea and ham you can't go wrong...I made a very simple pea puree using garden fresh peas and mint, added some snow peas and fresh peas for texture and ate it with my delicious Jamon iberico. So glad I got to work with these amazing innovators oh and glad I got to take home the prize pig.