An elegant dîner with several courses in a beautiful setting with
music that will take you and your sweetheart to dreamy Parisian caberets
is what I'm cooking up for you.
What you need to do is mark your calendar and then watch for my newsletter to bring you the details.
Friday, December 19, 2014
Gâteau basque
Here is something you can prepare for the holidays or for whenever you would like to do something original and special: gâteau basque
Known as gâteau basque in French or pastel vasco in Spanish, it is a traditional dessert from the Basque region of France. Typically gâteau basque is constructed from layers of an almond flour based cake and a filling of cream with preserved cherries. It's something that my father used to make on festive occasions.
Here's my favorite recipe for gâteau basque:
ACTIVE: 1 HR
TOTAL TIME: 2 HRS 15 MIN Plus 4 hr chilling
SERVINGS: Makes one 9-inch tart
Dough
3 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
2 cups sugar
3 large egg yolks
2 large eggs
1/2 teaspoon pure lemon oil (see Note)
1/2 teaspoon almond oil
1 cup almond flour
Filling
2 1/4 cups milk
1 vanilla bean, split and seeds scraped
1/2 cup cornstarch
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour
6 large egg yolks
2 large eggs
1 cup brandied cherries, drained
1 egg mixed with 1 tablespoon of milk, for brushing
(1) In a medium bowl, whisk the flour with the baking powder and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolks to the mixing bowl along with the whole eggs, lemon oil and almond oil. Beat until they are thoroughly incorporated. At low speed, gradually beat in the flour mixture and the almond flour.
(2) Scrape the pastry dough out onto a work surface and form it into 3 disks. Wrap each disk in plastic wrap and refrigerate until very firm, at least 4 hours or overnight.
(3) In a medium saucepan, bring the milk to a simmer over moderate heat with the vanilla seeds. In a medium heatproof bowl, whisk the cornstarch with the sugar and flour. Whisk the hot milk into the cornstarch mixture, then pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the mixture is bubbling and very thick, about 5 minutes. Add the egg yolks and the whole eggs and simmer, whisking, for 3 minutes longer. Scrape the pastry cream into a large, heatproof bowl and press a piece of plastic wrap directly onto the surface. Let the pastry cream cool to room temperature, about 30 minutes.
(4) Preheat the oven to 350°. On a lightly floured work surface, roll out the first disk of dough to a 1/4-inch thickness and cut out a 12-inch round. Slide the round onto a lightly floured baking sheet and refrigerate until firm, about 10 minutes.
(5) Meanwhile, roll the second disk out to a 1/4-inch thickness, and cut out a second 12-inch round. Transfer it to a 9-inch fluted tart pan with a removable bottom. Lightly press the dough onto the bottom and up the side of the pan. Trim off the excess and refrigerate the tart shell until firm, about 10 minutes. The third disk, along with any other excess dough, can be made into cookies.*
(6) Spread the pastry cream in the tart shell in an even layer and dot with the brandied cherries. Cover the tart with the first round of dough and press gently to seal the edges. Trim off any excess. Brush the tart with the egg wash. Using a fork or skewer, lightly score the top of the tart in a diamond pattern.
(7) Set the tart on a baking sheet and bake on the bottom shelf of the oven for 20 minutes. Rotate the tart and transfer it to the upper third of the oven. Bake the tart for about 40 minutes longer, until golden brown on top. Transfer the tart to a large wire rack to cool. Serve warm or at room temperature, cut into wedges.
* The tart dough can be frozen for up to 1 month. The pastry cream can be refrigerated, covered, overnight. Bring the dough and pastry cream to room temperature before using. Excess dough can be made into cookies: Roll the dough out to a 1/4-inch thickness. using a sharp knife, cut the dough into 3-inch squares. Brush the squares with egg wash, score them with a fork, and bake for 20 minutes in a 350° oven until golden.
ACTIVE: 1 HR
TOTAL TIME: 2 HRS 15 MIN Plus 4 hr chilling
SERVINGS: Makes one 9-inch tart
Dough
3 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
2 cups sugar
3 large egg yolks
2 large eggs
1/2 teaspoon pure lemon oil (see Note)
1/2 teaspoon almond oil
1 cup almond flour
Filling
2 1/4 cups milk
1 vanilla bean, split and seeds scraped
1/2 cup cornstarch
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour
6 large egg yolks
2 large eggs
1 cup brandied cherries, drained
1 egg mixed with 1 tablespoon of milk, for brushing
(1) In a medium bowl, whisk the flour with the baking powder and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolks to the mixing bowl along with the whole eggs, lemon oil and almond oil. Beat until they are thoroughly incorporated. At low speed, gradually beat in the flour mixture and the almond flour.
(2) Scrape the pastry dough out onto a work surface and form it into 3 disks. Wrap each disk in plastic wrap and refrigerate until very firm, at least 4 hours or overnight.
(3) In a medium saucepan, bring the milk to a simmer over moderate heat with the vanilla seeds. In a medium heatproof bowl, whisk the cornstarch with the sugar and flour. Whisk the hot milk into the cornstarch mixture, then pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until the mixture is bubbling and very thick, about 5 minutes. Add the egg yolks and the whole eggs and simmer, whisking, for 3 minutes longer. Scrape the pastry cream into a large, heatproof bowl and press a piece of plastic wrap directly onto the surface. Let the pastry cream cool to room temperature, about 30 minutes.
(4) Preheat the oven to 350°. On a lightly floured work surface, roll out the first disk of dough to a 1/4-inch thickness and cut out a 12-inch round. Slide the round onto a lightly floured baking sheet and refrigerate until firm, about 10 minutes.
(5) Meanwhile, roll the second disk out to a 1/4-inch thickness, and cut out a second 12-inch round. Transfer it to a 9-inch fluted tart pan with a removable bottom. Lightly press the dough onto the bottom and up the side of the pan. Trim off the excess and refrigerate the tart shell until firm, about 10 minutes. The third disk, along with any other excess dough, can be made into cookies.*
(6) Spread the pastry cream in the tart shell in an even layer and dot with the brandied cherries. Cover the tart with the first round of dough and press gently to seal the edges. Trim off any excess. Brush the tart with the egg wash. Using a fork or skewer, lightly score the top of the tart in a diamond pattern.
(7) Set the tart on a baking sheet and bake on the bottom shelf of the oven for 20 minutes. Rotate the tart and transfer it to the upper third of the oven. Bake the tart for about 40 minutes longer, until golden brown on top. Transfer the tart to a large wire rack to cool. Serve warm or at room temperature, cut into wedges.
* The tart dough can be frozen for up to 1 month. The pastry cream can be refrigerated, covered, overnight. Bring the dough and pastry cream to room temperature before using. Excess dough can be made into cookies: Roll the dough out to a 1/4-inch thickness. using a sharp knife, cut the dough into 3-inch squares. Brush the squares with egg wash, score them with a fork, and bake for 20 minutes in a 350° oven until golden.
Clean the Fridge (CTF) Cooking Classes in February and March
You may have the makings of a
fancy brunch, an elegant luncheon, exquisite appetizers, or a gourmet dinner
right in your fridge or freezer. Be prepared for Chef José to wow you and your
guests (6-8 persons) by raiding your pantry and then doing his chef magic.
Here's how the CTF lesson works:
Et voilà! Great food and good fun!
Here's how the CTF lesson works:
-
Reserve one of the available dates, and Chef José will get in touch with you; in your first conversation, you will let him know if you are thinking of a brunch, lunch, appetizers, or dinner and then set a time for your guests to show up.
-
There will be 6-8 participants including the host or hostess.
-
The chef assumes that you will have basics like oil and butter on hand as well as things like beef or poultry or fish if you are looking forward to a dinner party.
-
On the day of the event, he will make an early morning visit to your fridge and pantry to see what is available and then he will create a menu in his head.
-
Returning at the agreed upon time when your guests are present, he will go to work in the kitchen entertaining and instructing and then presenting you with edible delights.
-
Price based on three hours: $200 for brunch, lunch, or appetizers; $300 for dinner; rate of additional hours is $80
-
Deposit of $100 required to reserve the date; balance due the day of class
Et voilà! Great food and good fun!
Subscribe to:
Comments (Atom)