FFwD: Mustard Batons

Hello fellow bakers!

Today is mustard baton day and I really enjoyed making these. My big splurge included going to a gourmet grocers to find that elusive Maille mustard so my batons could “be all they can be”. Seriously, I am a mustard lover so I thought I should use this as a perfect excuse to purchase some real French Dijon mustard when it is featured so prominently in a recipe. So I did, score one for me. Let’s with a look at the ingredients below -most of which are kitchen tools of some fashion. This my friends was an easy recipe! 

 I started by sprinkling a piece of parchment paper with flour, removing the packaging from one sheet of puff pastry and very carefully unfolded it on top of the parchment. I rolled it out into a long rectangle close to the 12×16 inches that Dorie suggests. 

I opened our star ingredient and spooned a few tablespoons onto the bottom half of the puff pastry and used a brush to smooth it into a thin layer over the lower half of the dough.

I carefully folded the non mustard side over the top of the mustard side and then transferred the dough to another piece of parchment so I could make the cuts without running off the edge of the paper.

Using a ruler and pizza cutter, I sliced up the dough and then carefully moved each one apart from its neighbor so they would have room to “puff’ in the oven.

Taking another pastry brush, I then painted the surface of each strip with the egg wash and sprinkled a few with the poppy seeds for contrast. Into the 400 degree oven they went for about 20 minutes.

Into the 400 degree oven they went for about 20 minutes.

They smelled very good while in the oven, something about all that butter I guess…

They puffed so nicely.

These were perfect for munching on and so easy to make. I did like that the mustard flavor really came through. I think the next time I entertain these easy appetizers will be on the menu!

FFwD: Chocolate Eclairs

These were so good! I really enjoyed having Dorie hold my hand through this whole recipe. I just love how her descriptions gave me a great sense of how my various ingredients were coming together! Here are a few pictures of the process.

For the chocolate filling: whole milk, egg yolks, cornstarch, bittersweet chocolate, sugar, salt and butter.

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FFwD: garlicky crumb-coated broccoli

I’m so excited to be back and cooking with my friends at FFwD! Here is my garlicky broccoli. We really enjoyed this recipe and will make it again!!

I started with the star of the show – broccoli, and added a cast of supporting characters including butter (always a favorite), garlic, mint, parsley, orange zest (I was out of lemons), bread crumbs, and salt and pepper.

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Hiatus

Hi All!
I haven’t been posting, or baking, but I have a good reason – our kitchen is undergoing a major renovation. We are knocking down walls and replacing everything- it is so exciting.

It should be just a few more weeks before I can get back to baking and cooking. I can’t wait!

~BnT

BBA #18 Light Wheat Bread

I originally made this bread about a year ago but didn’t get pictures taken of the process, so a few weeks ago I made it again. I mixed bread flour, whole wheat flour, honey, salt, powdered milk, instant yeast, shortening and water. This created a standard dough that was pretty straight forward in processing.

I should have rolled the dough a little tighter before placing it in the pan because you can see that I had a little separation of layers happening in the baked loaf. Overall, this bread was a little ‘meh’ for me. It tasted a little like sawdust. I’m not sure if I should have used butter over the shortening, or maybe a little extra salt, but this bread as I made it was not really that great (a rare thing indeed).

The next bread up is the marbled rye which creates a beautiful loaf.

FFwD: Marie-Helene’s Apple Cake

 This weeks recipe is fantastic. I made it in honor of one of my fantastic co-worker’s birthday and it was a hit to say the least. It was chock full of appley-custardy goodness!

Now I love apples, specifically crisp, crunchy and sweet apples, so this recipe really hit the mark.

I gathered together flour, sugar, butter, salt, baking powder, vanilla and eggs (not shown). Earlier that day I picked up a variety of apples: honeycrisp, fuji, ambrosia, and two smaller galas.

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FFwD: Hachis Parmentier (aka French Shepard’s Pie)

Well you couldn’t go wrong with this week’s recipe! Mashed potatoes, cheese, and meat – really the most easy to please combination if there was one. I was very excited to try Dorie’s recipe since I have made English Shepard’s Pie many times and was interested to see how the flavor differed from my old standby recipe. 

Dorie has broken this recipe into three parts: Beef and Bouillon, Sausage Filling, and Potato Topping.

Let’s get started with the Beef and Bouillon first.

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