When I discovered the recipe, I was rather puzzled: Savory Brioche Pockets. A brioche dough with a savory filling? I had never, previously, used brioche dough other than for sweet pastries.... So between my impatience to discover this recipe and a few questions about the result I started with pleasure in this new TWD challenge.
As very often, I made some changes to the original recipe, in fact only one: I reduced the amount of potato by carrots and, therefore made a carrot/potato mash. For the rest, everything is the same, you just have to follow....
And the result is really fantastic, we can feel the taste of the brioche, but not as usual when I use it as pastry, the texture is also very different, perhaps due to the fact that the dough is spread like a pie.... For the filling, the mixture is tasty, quite creamy, no ingredients interfered with other, all fits together perfectly! It's a lovely combination!!!
The recipe is a real discovery, a treasure!! And once again, you can fill as desired, with different ingredients, seasonal vegetables, … I think my next try will be with fresh green peas, a part with mashed potato, the remaining with pieces of carrot,.... for a lovely spring air!!
You will find the recipe on the blog of Carrie : Loaves and Stitches. And of course in Dorie’s book “Baking with Julia”p.421-422. To see what the other members thought of the Savory Brioche Pockets visit the BWJ website.
What a good pleasure to recover the first spring ingredients. It feel sun, the first flowers in the gardens, barbecues with friends…. And of course a multitude of divine fruits and vegetables!!!! So, rhubarb is on the honor this week for TWD, with the Fresh Rhubarb Upside-Down Baby Cakes.
The recipe is fantastic, no real problem, all indications are given to make a wonderful result and to be a success! Just follow, and frankly you don't regret to have made this beautiful cake.
For my part, I substituted the crème fraîche by plain yogurt, and I made half of the recipe in an 8 inch round cake pan. The next time, I will use more fruits to give a bigger fruity version of this cake.
This recipe is (one more time) definitely a keeper, this is the kind that quickly becomes a classic, one of the cakes that we never get tired, which changes depending on the ingredients used. It can be making in all seasons with all fruits: walnuts and apples / pistachio and raspberry /.... a multitude of combinations to try urgently!!
You will find the recipe on the blog of Erin: When in Doubt…Leave it at 350. And of course in Dorie’s book “Baking with Julia”p.244-246. To see what the other members thought of the Fresh Rhubarb Upside-Down Baby Cakes visit the BWJ website.
For this week the Tuesdays with Dorie group chose the Madeleines recipe. So no problem, I like madeleines, it’s quite easy and doesn’t require a lot of work and time. But when I read the recipe I was surprised, at first by the title: ladyfingers and madeleines, the same recipe for two different cakes??? And then by the method ….
But why not?? And also because it is the purpose to following the recipe I bow and I follow the directions!!....And NO, I’m sorry but these are not Madeleines, but in fact Ladyfingers!!! And very good ones!!!!! So nothing wrong and disappointing, I don't have a good recipe for these, so I'll keep this recipe very preciously!!!
Once again I do not regret these experiments and discoveries, and I am very pleased to participate in this adventure ...
You will find the recipe on the blog of Katie and Amy Thisdell of Counter Dog. And of course in Dorie’s book “Baking with Julia” p.334. To see what the other members thought of the Madeleines visit the BWJ website.
And to not stay on a misconception of the little cakes, I made madeleines with the recipe that I use since a very long time, if anyone is interested… you be the judge ...
Recipe from Pierre Hermé “Secrets Gourmands”
For 12 madeleines
100 g flour
3 g baking powder (1/2 teaspoon)
120g caster sugar
1/4 lemon zest untreated
100 g butter
FOR MOLD: 40 g soft butter
Butter the molds. Mix the flour and baking powder and sift them together over a bowl.
Melt the butter in a small saucepan and let it cool.
Put the eggs into a bowl, add sugar, beat 5 minutes to foam, add the flour into the butter and finally, by continuing to turn the dough with the whip.
Using a small knife or zester, collect the colored part of the lemon peel, chop very finely, if you grate the lemon directly into the dough, the taste is too strong, even a little bitter.
Add the zest to the dough. Mix. Divide the mixture into the molds. Chill them at least 1 hour.
Bake the madeleines in the oven at 220C, 10 to 15 minutes.
Unmold them and let them cool on a rack.
Madeleines are always the best day of their making. Cook at the last moment, but note that you can prepare the dough 48 hours or three days in advance: the madeleines will be even more beautiful.
Making good bread, give you a great satisfaction, and this week I’m VERY satisfied!!!!! and quite proud to have made such a good bread!
This rustic potato bread is wonderful!!!! Easy to make, quick and so delicious!!!!!! A lovely crust with a soft crumb, a good rustic flavour, a true taste of bread ….. Certainly the best I have ever made!!!!! And now my favorite!!!!!
I made this recipe two times: the first time I made individual breads, following exactly the recipe, and the second time I made one large loaf with a mix of seeds (sunflower, linen, sesame, and poppy seeds). The two versions were very tasty. Seeds, nuts or dried fruits can be added to give something more delightful, more “special”, but plain this bread is perfect.
I could speak in glowing terms for hours but nothing beats practice.... so now, no reason to not make this great recipe. Good baking!!!!
You will find the recipe on the blog of Dawn: Simply Sweet. And of course in Dorie’s book “Baking with Julia” p.138. To see what the other members thought of the Rustic Potato Loaves visit the BWJ website.
I wasn’t very excited with the new TWD recipe, do not misunderstand I love cookies, but at first sight it wasn’t a challenge, a discovery… but one more time I was quite surprise by the recipe!!
This cookies are not like all the others I made, I don’t know really why, I bet about the coffee, or maybe the combination of the ingredients all together????
Anyway, to make them: nothing different, nothing special, it’s a cookie dough. I used dried apricots, chocolate chips and just 1 ½ of instant coffee powder. I chilled them overnight, rolled in a log, in a plastic wrap, so the next day it was easier to cut the log in 1cm slices and to have regular cookies with a nice shape!
The result was surprising, I do not expect this taste, these flavors, we can feel each, but all combine to form one! They are quite strong, personally I prefer them the next day, the taste is slightly mitigated, and this makes them more enjoyable and tastier. The texture was perfect: crunchy outside and soft in the middle!!
Finally, it was a great experience and recipe, a good base for many variations, I probably keep it and, as is my habit, make some changes (spices instead coffee, add some nuts, different dried fruits…)
You will find the recipe on the blog of Peggy : Galettista. And of course in Dorie’s book “Baking with Julia” p.330. To see what the other members thought of the Mocha Chocolate Chip Cookies visit the BWJ website.
This week, the Tuesdays with Dorie’ group chose the croissants recipe. Myth and history of croissants can impress, between fear and gourmandizing, the realization of these pastries just requires a little patience and attention to detail, but the result is so high in our work!!
It wasn’t my first “croissants experience”, as a good French, I made (sometimes, to be honest not very often!!) some for breakfast or as a meal for lunch or dinner.
You can make as you like, or with what you willing in your fridge / pantry. You just have to bake croissants normally, let cool completely, cut in half and finally garnish them. This time, I have filled them with ham and grated cheese, and served with a lettuce. Just delightful!!!
The Julia Child’ recipe is really good, though a little too buttery for me, so I reduced the butter and used just 2/3 of the original amount (360g instead 540g), and the result was lovely. Not too fat, nicely laminated, crispy outside and soft inside.
The tasting of these wonders was up to my expectations, ready to repeat the experience, certainly in the very near future!, and it will also give me the opportunity to improve my dexterity....
Once again I was delighted to participate in this group, it gave me the opportunity to re-make croissants and given the desire to do more often, why deprive yourself of this wonderful homemade pastries???
You will find the recipe on the blog of Amanda: Girl+Food=Love. And of course in Dorie’s book “Baking with Julia” p.185/186. To see what the other members thought of the Croissants, visit the BWJ website.
I made a lot of chocolate cakes, and I have one recipe I'd like to my favorite that I made when I want a good chocolate cake than everybody can appreciate, even the non big chocolate fan. In short terms: a good hit!
When I made a new one I hope everytime to do something better, different or at least as good, and this time my wishes were fulfilled. The result, a cake: different of course, better probably, so delectable and savory!!!!
The cake is chewy, a little dense but not heavy, not too sweet, and with a good deep chocolate taste. Nothing is too much in this recipe, it's the good amount for each ingredient.
I served it alone, neither cream nor ice-cream, but the next time (there will be a next time of course!!!) I'll probably serve with vanilla ice-cream or maybe "crème anglaise".... this will certainly give a bit more fantasy and delight to this wonderful dessert!!!
Just a small piece of heaven in a crazy world.....
You will find the recipe on the blog of Cathy: A Frederick Food Garden. And of course in Dorie’s book “Baking with Julia” p.253. To see what the other members thought of the Boca Negra, visit the BWJ website.
One word: AMAZING!!!
I love this recipe, it was the first time I made a foccacia and certainly not the last!!!
The recipe was quite easy, just follow each step, and don't forget that it need 2 days to make it.
As for lot of Italian recipes, you can do everything you want with it: savoury, sweet, plain, with herbs or with vegetables, for a sandwich, pizza… one more time, just feel free and play with it!!!!
As Julia Child say about it: “these foccacias are so gorgeous,[…],that you’ll want to make them the main event” so, she has the perfect words, nothing else just: “go, try, and enjoy each piece!!!”
For a lovely Italian menu I chose to make minestrone served with this foccacia.
You will find the recipe on the blog of Sharmini: Wandering Through. And of course in Dorie’s book “Baking with Julia” p.143. To see what the other members thought of the Foccacia, visit the BWJ website.
What’s better for a French girl than a classic French dessert??
The apple tart is a simple dessert, lovely in all cases, for all occasions. But of course there are lots of different recipes, and each cooker has his own recipe, improved everytime, with tips and secrets to make a perfect dessert, which sometimes are transmitted from generation to generation.
This recipe was easy to make, and quite tasty but I have to say not my favorite. Am I too fussy? Too demanding??
In fact, for my taste, the dough, the apple purée and the topping don’t work perfectly all together, I think it's due to the granny smith apples. They taste a little too sour for the tart, (we don’t feel enough the dough which is really nice), and they don’t cook enough. I love that apples give a result more melting in mouth. Normally I don’t use granny smith, I prefer other varieties more suitable to cooking.
I'll definitely remake this recipe and changing the variety of apples and I'm sure it will become one of my favorites!
You will find the recipe on the blog of Gaye: Laws of the Kitchen. And of course in Dorie’s book “Baking with Julia” p379/381. To see what the other members thought of the French Apple Tart, visit the BWJ website.
At first, I want to begin this post to wish you a happy New Year!!! Lot of joy, love, peace and fun!!!!
The first recipe of the year is a pizza with onion confit, and to be honest I was a little scared about the recipe because in terms of pizza, I’m very fussy!!! I love pizza but Italians with a very thin dough, and it’s really difficult to find one really perfect but after lot of research, tests and arrangements, I found “my” perfect and now I never change, so try a new….????? But hey it is the goal of the game, discover, try to improve.... and especially not stay on its laurels, isn’t it???
So I followed the recipe (almost), and I didn’t regret, it was quite nice, I have to say I put just a little less yeast and I rolled the dough thinly than indicate in the original recipe (just my taste).
The onion confit was really very nice, it turns great, just perfect in the pizza and it’s a keeper to use in different recipes, in different ways.
For the extra garnish, I let my imagination worked and selected ingredients usually less common in a pizza. I started to spread the onion confit, then minced meat, drops of tomato sauce, sliced gherkins, slices of tomatoes (I keep some for serving) and grated cheese. I baked 8/10 min. and before serving, I topped with remaining fresh slices of tomato and gherkins, and sprinkled with pinch of thyme.
Verdict: it was so good!!! I know I made few changes than the original recipe, but I enjoyed it, it’s a kind of recipe you can “play” with it, and do what you like, and what you have in your fridge!!! For sure, I’ll make it again!!!!
You will find the recipe on the blog of Paul: The Boy Can Bake. And of course in Dorie’s book “Baking with Julia” p157. To see what the other members thought of the Pizza with Onion Confit, visit the BWJ website.