Favorite Things...

I'm going to start a monthly post of favorite things. Just to let you know what I've been investigating, reading, keeping my eye on or simply drooling over.

AGAVE NECTAR- this can be used as a sugar substitute to granulated or castor sugar. It has the consistency of honey, sweeter than sugar and a hint of a buttery flavor. Know as the rich mans sugar, this stuff isn't cheap. Neither is it readily available but most likely you can find it hiding in the shelves of your health food store. But for those special treats or just out of curiosity it's one of those things to try at least once

JEFF WALL- A Vancouver photograph whose exhibited world wide. He creates these elaborate scenes with a cast and perfect placement and his prints have a somewhat cinematographic feel it them. Very crisp colors and images that can be pondered endlessly. Check out some of his work through a Google image search and while your there search for some of his essay writings on modern artists.

INTO THE WILD-by Jon Krakauer- A great book about a young vagabond whose endless search for a deeper meaning ended tragically in the less ventured Stampede Trail of Alaska. I don't want to reveal too much about it but I devoured it in a weekend, it's one of those reads. I hear it's soon becoming a movie so I'll keep my eyes open.

COPPER BUNDT PANS- I don't know where this obsession came from but for the last month or two, whenever I'm treasure hunting I make sure to double check their cooking supplies. I hope to one day amass enough to cover my kitchen wall. I was at a flea market last weekend and acquired six of them. All of them were a smaller mold so I hope to get my bake on with some petite fours.

And this is the tart I had to present in class the other day. School is becoming overwhelming lately. With the gingerbread contest, a presentation on vegan baking, mid-term on the close horizon and another special project I've been working on that I hope to inform you soon of. But back to the tart. We had to assemble a fruit tart and as usually I got a little anal with my color combinations but this is what I came up with: Poached Pear with Figs & Coronation Grapes floating on some Creme D'Amande, a little pie crust and a bucket of Apricot Glaze

For Us Carb Loving Bread Whores

The past week has revolved around breads. We've started our own yeast out of fermented grapes. Made a sourdough starter that we had to care for and feed like a pet for the last week. Kneading till our shoulders became numb and discovering the joy of mixers on the days our shoulders just couldn't.


Made Rye & Walnut Bread that was tender inside with crispy edge. Pita Pockets, Bread with a dark ale as its base, Butter Buns and multigrain buns and clover shaped sesame buns. And though we've had numerous practice with perfecting a baugette, none of us has quite mastered it. They day we do I think we'll bake an extra cake just to celebrate.

We've made some german pretzels...

And a Potatoe, Onion & Rosemary Wheat Bread...

Also some Sticky Buns that went over well. After this course is complete I think I will suffer sugar withdrawls...

A favorite of mine Seven Seed Multigrain Bread. Just a word to the wise make sure you pre-soak all your grains overnight before working them in to the dough. If not you'll cut into the gluten development of the dough which results in unpleasent loaf that's ussually dense and without much rise.

Ginger Bread Contest

Our class is entering the Gingerbread contest held each year at the Hyatt Vancouver. We're just in the gathering of ideas process and a few keepers have been thrown out as suggestions. I'm leaning towards doing something that is near and dear to Vancouver like Totem Pole Ginger breads or possibly Olympic themed. There are guidelines and such to follow requiring it be edible and not exceed four feet tall but can you imagine making a huge ski jump and creating a mini Mayor Sullivan sitting in him wheelchair made of marzipan a top the jump?

The picture above is last years winner (Goldilocks Bakery) so as you can see these Ginger Bread makers take the contest pretty seriously.

The other ladies in my class had some great ideas. Some were really admit of keeping traditional like building a church or a Hansel and Gretel theme. Others were a little more adventurous but the idea that got the most 'ohhs & awes' was defiantly a Dr Seuss/Grinch Who Stole Christmas Gingerbread. What do you guys think? Any suggestions or have some keepers already been mentioned? We have a November 17th due date so I'll keep you updated.

And just some information to keep in your back pocket:

~Using a salt dough, though not tasty, will build a strong structure to your house. Making it rock solid and waterproof.

~When using a leavener for gingerbread use powdered baking Ammonia over baking soda or powder because when the Ammonia does its magic it makes the dough rise outwards as opposed to upward.

Strange Sights

Sorry I've been a little slack lately with keeping everyone up to date but I will blame that all on the fact that I have a visitor to entertain for the weekend. But I'll share some pictures of interest we took today.

It's too bad that the owner of this car was bombareded with fans today to get any kind of information on the time and love put into 'decorating' his car but it's fun to look at anyways.

And a great way to recycle...

The weekend was occupied by good food, a fine flea market, some book browsing and a comedy show that left me with a permanent smile. So all and all it was a great weekend and I've got some more photos to prove it.

On My Desk

So I've discovered the neatest blog called on my desk and it profiles artists work space. It's fun to see how much their work is their life. Some of the different layouts and knick knacks are great design ideas. Go to http://www.on-my-desk.blogspot.com/ to check it out.

It inspire me to give a petite tour of my space. It's a little lackluster compared to the others cause I'm pretty much gadget less and my storage space runs low, hence to book case layed sideways over flowing with fabric and cookbooks. But I'm comfy in the tiny space and with some backwards thinking I've convinced myself I'm more productive this way. Books always help too.

The lovely people in my life tend to send me the greatest packages filled with decrotives for around the house; postcards, photos, books, hand made goodies, and countless other I treasure.

If you haven't noticed I always covet anything with Owls on it. Lamps and trinkets and earrings and piggy banks and salt and pepper shakers and earrings...

I also have a penchant for antique gadgets. I've finally agreed to get no more typewritters with the exception that I ever run across The Valentine model by Ollivlette, but so far pretty colors and bigger type buttons haven't swayed me. And those things are quickly becoming extinct and impossible to go anywhere to get fixed or purchase new ink ribbons.

Spiced Zucchini & Candied Pecan Loaf

1 cup Pecans
2 tbsp Sugar
1 cup Water
1 ½ tbsp Butter
1 tsp Curry
Pinch Salt

1/6 cup Poppy Seeds
2 tbsp Zest of a Lime
½ cup Coconut

¼ cup Butter
½ cup Granulated Sugar
¼ cup Brown Sugar
1 ½ Piece Egg
1 tsp Vanilla
1 ½ cup Zucchini(roughly two medium sized)

1 ½ cup Whole Wheat Pastry Flour
½ + ¼ tsp Baking Soda
¼ tsp Baking Powder
½ tsp Curry Powder
Additional Pinch of Salt

1. Preheat oven to 350 degrees. In a shallow sauce pan heat sugar and water over a medium heat. Your mixture will begin to bubble and soon caramelize, at this stage you want to add your additional butter and seasonings. Stir and when bubbles start to form again, add your Pecans. Make sure to coat every morsel of the Pecan while stirring for an additional minute. Set aside to cool on some handy parchment paper.

2. Then go ahead and grate your zucchini. I left the skin on because it adds a little bite to the texture. Squeeze out any extra moisture from the veggie and set aside. I added a little bit of mint to the mixture to compliment the spicy overtones but I thought adding another ingredient to the recipe would terrify you, considering there are all ready a million and one ingredients. Toast your coconuts while your grating.

3. Now the time consuming part is over and it’s easy to throw this batch together in five minutes. Cream together your butter and sugars. This recipe was adapted from the rather fabulous Heidi Swanson and the initial recipe yielded 2 loaves but I cut the recipe in half hence the egg an a half. Simply whisk an egg and pour half into another container(can be used within a day for an egg wash). Add your eggs to the creamed mixture and blend. When all lumps have been worked you can then add your Zucchini and vanilla, another swirl and you can add your sieved dry ingredients to wet.

4. Your caramelized pecan should now be cooled and chopped in half cause if not they will sink to the bottom of your loaf while baking. Reserve ¼ cup of pecans, a handful of toasted coconut and half your zest to sprinkle on top. Fold in your poppy seeds, nuts and zest.

5. Pour mixture into a 9 by 5 loaf pan and dance your way to the oven. Bake for 50 minutes.

Note: Substitutions can defiantly be made like replacing coconut with fresh ginger or omitting the curry more of a sweet taste rather than savoury.

When all was said an done I sat down and enjoyed some fresh baked bread with some Butternut Squash Soup, a cup of Chai Tea an a big old book. It was lovely night and a nice deterrence from studying. If the words leaven or coagulate leave my mind for an hour I’m a happy lady.

Chai Tea

Cinnamon Stick Star Anise 2 tbsp Honey
½ tsp Orange Zest Dash of Cardamom 1 tbsp loose Black Tea
As much Milk as you’d like

Place 3 cups of water in a pot and leave to boil. Add all your spices (minus the tea) & honey in the pot and transfer to a low heat to simmer for 10 to 15 minutes. Add tea and increase temperature to boil for another minute. Then strain over your fanciest tea cup and add your milk. Enjoy.

And today in school we made buns, too many different kinds to remember but i did remember the tidbit about hot dog buns. Do you know what the difference is between an East Coast and West Coast hot dog bun? Easteners bake their buns close to one another so when they rise in the oven there sides stick together producing a bun thats soft on all sides!

Portfolio A Go-Go

Tommorow is the big day. I will be the first in line at the post office to send off my portfolio to NSAD. Thanks everyone for your help in narrowing down my pieces. I still have a tad bit of post-desicion jitters but thankfully everything is packaged up and ready to go. After a Saturday afternoon of organizing said portfolio I enjoyed a concert later that night that made me dance a little (which is a lot with my internal fear of dancing in public) later that night. Treasure hunting was also a sucess digging up a few copper bundt pans and a wicker basket that is now home on the front of my bike. And of course there was BAKING. Besides the bread talked about in the last post I made some cranberry scones but the recipe still needs a little tweaking before I can share. And lastly I had a Sunday night visitor...

Banananana Bread

Makes a 9 by 5 by 3 Loaf

½ cup Butter *room temperature
1 cup Brown Sugar
2 pieces Egg
1 1/2 cup Soft Pastry Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup Banana (3 medium sized) mashed
½ cup Full Fat Yogurt
1 tsp Vanilla
½ cup Walnuts
¼ cup Flax Seeds
Post Script: If your allergic to nuts and flax seeds are a little intimadating they can both be omitted and it won't effect the texture or final result.

Lemon & Coconut Crumble Topping
4 tbsp Butter *melted
4 tbsp Granulated Sugar
1 tbsp Soft Cake Flour
½ tsp Lemon Zest
½ tsp Coconut

1. Preheat oven to 350 degrees while you’re getting everything mixed together. It’s best to start making the Crumble before the bread batter because the quicker the loaf goes from batter to oven the better rise you will get. The crumbly topping is simply adding mixing the flour & sugar & flavorings together and added warm butter to the mixture. Work with hands till it starts to form little clusters about the size of peas. Rest in fridge to ‘set’.

2. Over a medium heat, throw your walnuts on for toasting. Walnuts burn easily so keep a careful eye and Flaxseed is just as temperamental so when you think you’ve got a minute or so left on your walnuts throw in your flaxseed.

3. Now you can finally get mashing. Let your bananas go so white it’s hard to tell they were ever yellow. A trick to quicken this process is to put your bananas in the fridge the night prior. In one bowl combine your cup of banana with yogurt and vanilla extract.

4. Next sieve your Flour with the baking soda and salt. And in a separate bowl cream together the butter and sugar. A mixer works best to achieve uber-creamy-ness but you can achieve similar results doing it by hand. After they look like they were never apart add in your two eggs, one piece at a time. Followed by your dry ingredients. Lastly bring together the banana mixture and fold in the nuts. Pour into sprayed/lined loaf and sprinkle crumble atop.
Proceed to oven and your Banana Bread should be ready in 1 hour 10 minutes.

Since your dishes are done and you’ve still got an hour to wait out on some tasty bread you could get started on a spread. This time around I made a Walnut spread by throwing 2 cups of Walnuts into by Magic Bullet till they formed a thick texture resembling sand. Then add 4 tablespoons of either Coconut Milk or fresh Orange juice and return the paste to the food processor. Once it’s blended till it runs smooth pour it into a jar, add 2 tbsp honey and a pinch of salt. Stir and spread.

On a sadder note, my magic bullet took it's last spin tonight. I think the Walnut Butter may have put it over the edge but I have very fond memories. 2 minute pancakes, starwberry smoothies, coffee grinding... You'll be missed

Sugar Comatose

The last couple of days we have been working with Croissant and Danish Dough. It's a pretty labour es procedure to actually produce the dough; repetitive folds and chillings to achieve proper lamination (layering dough & butter) but after all that labour comes the fun part; shaping the dough. A top is the classic croissants. To achieve the crescent shape on the right simply add an excessive pull when first rolling your shape and a simple twist of the ends after your rolls are complete.


Then came the palmiers. Its simply croissant dough cut into a long rectangle and rolled in sugar. Taking the lengths ends and rolling them into one another. Then freezing the allow the dough to chill for easy cutting like a Pillsbury cookie log. The darker ones have additional sugar and added cinnamon. Though they tasted better, they didn't hold their shape well while baking.

Then came the danish pastries, similar to croissants but more fillings and different shapes and ICING. We mixed up five different batches of filling, a cream cheese with raisins, apricot puree, walnut filling, blueberry mixture and a poppy seed spread. And probably made ten different shapes of pastries. My favorite by far was the bear claw maybe because it made me nostalgic thinking about growing up in Ottawa and after a long skate stopping to get pastry when it was pretty evident the skating was only an excuse for the bear claw. But a close runner up was the diamond shaped pastry with a dark chocolate stick wrapped with mint hiding under the dough.

An Apple A Day

Today was the usual Wednesday Farmers Market. Besides coming home with a handful of Swiss chard and Kale I scored on some beautiful tomatoes. There must have been over twenty different breeds of tomatoes, no lie. I have to admit I'm no tomato connoisseur but I know yellow tend to be sweeter while the zebra striped breeds are the only ones suitable to make a perfect sandwich.

I also picked up some organic grapes to use as a starter. After a lot of love the starter will begin to produce yeast which will be later used as a crucial element in producing a fine looking bread. Make sure if your starting any similar experiment that you pick up ORGANIC concord because if the grape has any trace of pesticides those chemicals will kill the yeasts development. Almost like a pet, the starter has to be fed daily; one part flour to two parts water.

Any the prettiest apples were in abundance. We've been making plenty of apple based desserts(classic apple pie, Austrian apple strussel, french apple tart, apple tart tatin) in school lately so I will share my knowledge of the world of apples:

Granny Smith: tart, firm, crisp: best for tarts

Jonathan: tart, acidic, tender: all-purpose(baking, with cheese or a salad, applesauce, snacking)

Pink Lady:(cross of a golden Delicious & McIntosh) sweet, crisp: pies, decorative

Cameo: mild, tart: all-purpose

Red Delicious: bland, mealy: just for eating

Winesap: tangy, crisp: cider

Braeburn: juicy, firm: baking

Royal Gala: sweet, crisp: sauces

Never buy bruised or punctured apples; they admit ethylene gas that will spoil any fruit close to.

I was lucky enough today to pick up some Mutsu (moot-sue) apples. Look at how big that guy is. They're considered all-purpose apples but I hope he goes to something really special cause they are my all time favorite...

Puff the Magic Pastry

Today we made Puff Pastry. For all the labour involved I would recommend browsing your freezer section for some Phyllo goodness but I think better results are achieved by hand...

Puff Pastry is a laminated dough meaning simply it's folded into butter or to fancy things up a tad the French decided to fold the butter over the dough. The latter seems to result in a bit more rise to your pastry. This recipe is not for the faint of heart; after all is said and done I think the fat content is close to 70%. A proper dough is supposed to have 149 layers of fat and 150 layers of dough. As you can see with the initial shapes and the end results the dough rises about six to eight times it size.

The fun part is shaping and filling the dough. We ended up with a couple different shapes but my favorite was the above, the holy Feuilletees. I docked(poke with a fork) the bottom to create a base and after it was cooled from the oven I filled it with Creme De Almond and a few blueberries. We also made turnovers(filled with cherries), bear claws(with an apple mixture tucked inside) pinwheels(slathered with apricot & cardamon mash).

Another Day, Another Parcel

I love mail, getting and giving it. So a perfect excuse to send a something special is someone birthdays. And this weekend marks a very wonderful persons birthday so I thought I would send her a little baking kit. After all, she was the woman who first taught me the secrets to the perfect cookie (uniform shapes and ALWAYS 350 degrees) and how to prepare a pie from scratch. So enclosed in the bundle I hope to have on its way tomorrow is an apron, some recipe cards and a slightly under filled apple pie. Happy 77th Birthday Gram.

La Petite Cream Puffs

Excuse my lack of postings within the last couple of days. I promise to be back in fighting form with daily updates but this week has been beyond words. Having to adjust to a new job on top of getting back into school mode has been a wee overwhelming. But I thought I would leave you with some fruits of my labour; Baby Eclairs.

We made the fluff base out of Choux Paste (pronounced shoe) which is basically Eclair dough that is cooked in preparation and bake for the final puff result. The one on the left is filled with basic whipping cream and added sugar and a teardrop of vanilla. A little tip when whipping cream, pre-refrigerate your bowl which will result in an extra fluff to your creams. The little guy to the right is filled with hazelnut paste which I prefer because the base of the pastry is fairly neutral in taste and the hazelnut adds a bit of lovely.

HELP WANTED

So I've been working on my portfolio lately in wild hopes to submit it to the lovely school shown above. Problem is I'm too indecisive & too critical of my own work to make any decision as to what pieces I should narrow it down to. I still have a couple more photographs to upload but my fancy new camera has far too many gadgets on it for me to get a proper picture without the glare of the flash showing up on the glossy print of the photograph. But I promise when I've some extra time to fix that problem(ie. find the manual) the final works will all be up!

I'm hoping, with a million crossed fingers, to get accepted for the January Semester at NSAD to get a heads up on my first Foundation year. Beyond all the boring paper work required to apply you also have to submit a portfolio. And this is where YOU super people come to help out. I have to narrow down the collection to roughly ten pieces and I've set up a handy little poll on la petite portfolio for YOU to vote on the top five works that YOU like best.

I'd really appreciate the input and first person to vote is promised some mail art and a couple blown kisses.

First Day Of Cool

Tommorow is my first day of school. Get ready to be overwhelmed by dessert recipes.

Antiques Road Show

I was simply going for a morning coffee but thought I'd venture over to Gastown cause a weekend edition paper and muffin go so well outside surrended by cobblestone roads and the smell of the sea. And then I stumbled upon a car show that was going on...

I've never really been a car enthuasist (though I once claimed I would sell my first born for a Chevy El Camino) the design and detail in these collector cars really intrigued me. I know the terms grills and rims are supposed to apply somewhere here I'll take lady talk when speaking of cars. The hood ornaments were a sight to behold; women in venus poses, soaring eagles and the lovely one atop. It's always the little extras that matter most.

Thanks to the collectors for coming out in full force with their cloth polishers as they're weapons.