Throwback Thursday: Cinnamon Rolls from Bravetart

Throwback to November 2017 when Food52 Baking Club tackled the new Bravetart book by Stella Parks and the recipe that caught my eye upon flicking through the book – cinnamon rolls! Or rather, recipesince if you count all the variations there are 8 varieties of cinnamon rolls you can make from the one base recipe. Now of course, I wasn’t going to do this back to back over the course of a month, the waistline is not that forgiving, but I’ve set myself the challenge to make every variety over the next 12 months for birthdays and certain holidays.

The base recipe is pretty simple for a cinnamon roll recipe – you combine some basic dry ingredients in your mixer bowl then melt some butter and stir through yogurt and milk to bring it down to a lower temperature (I’m guessing so you don’t kill the yeast) and then add it to the mixer bowl and knead until well combined and elastic (about 20 minutes). Then you put it in a well greased covered container and let it rise until doubled (about 90 minutes) before rolling out and filling with whatever filling you’ve chosen to make and then turning it into scrolls. What I love most about this recipe is that at this point you can refrigerate them and pull them out while the oven preheats the next morning so you can have fresh cinnamon rolls for breakfast. The icing is easy as well, and Stella recommends you put it in a zip lock bag and cut the corner and squeeze the icing out all over the cinnamon rolls straight out of the oven.

These cinnamon rolls are sooooo light and fluffy and really aren’t as labor intensive as you might think. For my son’s 12th birthday I made the apple cinnamon variety (which can be seen in photo directly above and below) which replaces butter for the cream cheese in the icing and adds some apple to the filling. He loves apple anything and he was more than impressed with these!

Below are my two previous attempts from last year: the pumpkin variety for Thanksgiving breakfast…

…and my first attempt at the start of November, the basic cinnamon roll recipe to see if the endeavor would be worthwhile.

Stay tuned for the other 5 variations over the coming months. =)

Mastering the Art of French Cooking: Quiche Lorraine

This month the Food52 Cookbook Club is tackling Mastering the Art of French Cooking by Julia Child. I’ve had this book for several years and really haven’t delved into it much so was keen to see why it’s so popular. For my first recipe, I chose Quiche Lorraine. Now I always thought quiche was a mixture of eggs, cream/milk & cheese with various fillings in a pastry crust but wouldn’t you know, Quiche Lorraine has no cheese. I was shocked!

So what goes into making the iconic Quiche Lorraine? Well, the pastry is super simple, basically flour, salt, sugar, butter and water. (I used all butter rather than 1/4 shortening because the shortening is recommended for American flour. And let’s face it Crisco is ridiculously expensive here.) Mix it together, shape it into a disc and freeze for an hour before rolling it out and partially blind baking in a pie plate. Piece of cake!

The filling is similarly breezy – dice up and lightly cook some lean bacon in a non stick frypan (Julia says you can blanch the bacon in simmering water to remove its salty smoky flavour but we skipped that step). Meanwhile combine the eggs (only 3!) with the cream and milk and season with salt, pepper and nutmeg. Put the bacon in the shell and pour over the egg mixture. Then dot the top with some diced butter (this is what helps it brown on top) and chuck it in the oven for half an hour.

It turned out light and custardy rather than eggy and cheesy and while Aaron was looking for the cheese (he loves nothing more than cheese and bacon and egg) I thought it was just lovely for a hot summer day with the leftover salads from yesterday’s bbq. Now what to make next?!

Potato salad

Today’s Meatless Monday post is a guest post by my husband, Aaron. It is a family recipe for potato salad, which was my dad’s recipe, but my mom taught Aaron how to make it after my dad died more than a decade ago. It is one of our summer staples.

Potato salad

G’day! This is one of my favourite things to have in summer – Jen’s dad’s potato salad. Aussie potato salad is usually heavy on the dressing (Aussie mayo which is usually too vinegary), and the potatoes are usually diced to, literally, the size of a die, and  only just cooked through, then run under cold water to stop the cooking process. And bacon. Aussies love a good bit of bacon in their…well, in anything, really. This recipe throws a lot of those things out of the window, but it makes the potato the star, which it should be. And there’s no bacon, which makes it perfect for Meatless Monday!

Here’s what you’ll need:

2 kg washed potatoes, DO NOT PEEL, diced in about 1 inch cubes  (we usually just get the cheapest ones)

6 hard-boiled eggs (that’s too expensive)

1 celery stick (well, probably only half of one), very finely diced

1/2 – 1 cup mayonnaise (try to get American mayo!)

1 Tbspn American mustard

celery seed

salt and pepper

Method

Boil the potatoes (or cook in a pressure cooker for about 20 mins once the cooker is pressurized, then allow to cool naturally) until a fork easily goes into them.

Potatoes in pressure cooker

Slice the eggs with an egg slicer (I usually slice the egg, rotate it 90 degrees in the slicer, then slice it again) and add to a large bowl with the celery, a few shakes of celery seed, the mustard and mayo.

All ingredients except potatoes

Mix these together, then add the drained potatoes and mix (carefully, as the potatoes should be very soft and warm) until well combined, seasoning with salt and pepper as you go. Refrigerate for a few hours before serving (or don’t…).

And there you go. This recipe goes great with anything BBQed, or even just by itself.

In My Kitchen, January 2018

Food, food and more food…that pretty much sums up Christmas time in our house. Where to start?!

I got a couple of cute $2 cookie stamps at Coles and just had to try them out on some soft gingerbread tiles with rum butter glaze.

Speaking of cookies, this is only a portion of the cookie baking I did to give away a dozen filled trays like the ones above to school staff, church, family friends, etc.

Then there was the head to head battle of the buche de Noel recipes to see which I preferred – and the result, I’ll be Frankensteining the one I make next Christmas. =)

There was our last day of school tradition making a homemade gingerbread house then completely covering it in lollies that we crack open on New Years Eve.

A Christmas Eve dinner to remember: our first ever standing rib roast with Yorkshire puddings, roast potatoes, glazed carrots and brussel sprouts, with a lovely red wine jus…on the dinner set that we use all December each year that is starting to become too small (place setting wise) for our growing family.

Our drowning gingerbread man trifle that we ate for Christmas Eve dessert while watching Carols by Candlelight.

Christmas morning orange and cranberry pluckets for breakfast.

Too many apricots, sadly rotting faster than we can eat them or otherwise use them. This photo is from one small section of our abundantly fruiting tree.

My cookbook haul from our local library last month next to my Tupperware Santa containers that house leftover baking that didn’t make trays, just in case you need something to go with your cuppa.

 

Thanks to Sherry’s Pickings for hosting the In My Kitchen link up for this month. To learn more, click on the logo to the left.

Throwback Thursday: Cauliflower Cake from Plenty More

Throwback to June 2017 when Food52’s Cookbook Club took on Yotam Ottolenghi’s plethora of beautiful cookbooks, and everyone was making this intriguing looking Cauliflower Cake from Plenty More…not only did I do the same at the time, but I’ve made it probably 6 times since then because it is just that good!

The recipe can be found online here so I won’t go into any detail about the ingredients or method, but I’ll share how I have tweaked it slightly to make it a bit quicker and easier to throw together as a midweek meal.

Firstly, the cauliflower…

…I do not buy a fresh whole cauliflower, but instead a frozen 500g bag and I cook it in salted water in the microwave for 4 minutes before straining. This happens while I cook the onion (except for the reserved onion rings) with dried rosemary in a nonstick frypan.

My next change is that I add a grated pizza cheese blend instead of freshly grated parmesan to the egg/flour/onion/herb & spice mixture.

My last change is that I use spray oil to grease my casserole dish before sprinkling the seeds into it and rolling them around until they stick.

Then I simply pour the rest of the ingredients into the dish and place the reserved onion on top before baking.

It is such a delightful meal with a side salad and some fresh bread and it gets gobbled up every time without fail. Definitely worth returning to!

Bouchon Bakery: Apricot Tart with Almond Cream

One of the cooking clubs I take part in is the Food52 Baking Club and for the month of January we are baking through Bouchon Bakery by Thomas Keller and Sebastien Rouxel. My aim is to bake at least 3 recipes from the book this month and to review it at the end. For my first bake I’ve chosen the Plum Tart with Almond Cream, using apricots instead of plums because our tree is mass producing them at the moment.

There were three basic components to this tart, none of which were difficult or time consuming (except for refrigeration time before use, which seems to be quite common throughout the book) – a pate sucree, an almond cream and sliced fruit.

The pate sucree was different from other pastry recipes I’ve used in the past as it contains almond meal as well as flour, uses icing sugar mixture instead of granulated or caster sugar and also incorporates vanilla in the dough. Basically, cream the butter and add one portion of the icing sugar, then add the vanilla and incorporate the flour and almond meal and the other portion of the icing sugar that has been sifted together and lastly add the egg. Work the dough and shape it into two discs (it makes enough for 2 tarts) and put it in the fridge to firm up before rolling out and baking.

The almond cream was similarly easy and with almost the same ingredients but proportioned differently. Again cream the butter and add the icing sugar, then a sifted almond meal/flour mixture and finish by adding the eggs. This gets placed in a covered container in the fridge until cold and then piped (I just spooned it) into the prepared unbaked tart base.

Then lastly get your kitchen hands (aka the darling husband and 6 year old daughter) to slice and arrange the apricots on top before placing it in the oven to bake. The recipe says 350F/180C for 45 minutes but our oven being fan forced and running hot tends to cook much quicker so I put it in at 150C and as you can see, it’s still rather dark around the edges.

This will be dessert tomorrow night as it says to refrigerate until cold to get nice, precise slices – but it is rather tempting to slice into now for a late night snack. Overall, I loved the simplicity of ingredients and method for this recipe and having something that looks impressive that can be easily adapted to different seasonal fruits makes this dish one that I can imagine I will gravitate to again.

Wholemeal cheesy pasta with garden salad

Went into my sadly neglected kitchen today and turfed a whole bunch of food that had gone off or was past its use by date and had to resign myself to the fact that Christmas is over and leftovers are all but gone now. Time to get back into the kitchen and actually cook, and not just pull out containers from the fridge and dish out onto plates and at the very most zap them individually in the microwave. So our first Meatless Monday meal of the year was something very simple and ultra comforting – wholemeal cheesy pasta and a ‘whatever is in the fridge that needs using’ garden salad.

The recipe is dead simple and it was on the dinner table in 30 minutes.

Firstly the ingredients: 500 grams wholemeal penne pasta, ¼ cup unsalted butter, ¼ c plain flour, 2 ½ cups milk, 1 tspn each paprika and dry mustard, 450 grams grated or cubed cheese (I used Monterey jack), salt and pepper to taste, bread crumbs (optional)

Put a large saucepan of water over high heat until it comes to a boil, add salt and pasta, then cook according to packet instructions (mine said 9 minutes). Meanwhile in a slightly smaller saucepan make a cheese sauce. Melt the butter and the add the flour and whisk until a roux is formed over medium high heat. Slowly add the milk and whisk constantly until it thickens. Then stir in the paprika and mustard and add the cheese and leave to melt over low heat, stirring occasionally. Season to taste.

Drain the pasta and put into a large casserole dish and stir through the cheese sauce.

Top with breadcrumbs and toast for 15 minutes in a hot oven. While this is toasting, throw together a salad.

In our salad bowl tonight: cos lettuce, 2 diced tomatoes, 2 peeled and sliced cucumbers from a friend’s garden, ¼ of a finely diced red onion and store bought ranch dressing.

Serve and enjoy!