Cooking Sessions with Sky

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on February 01, 2025

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Cooking Session # 22 - Hamburger Buns

(pour la recette en français, cliquez ici.) Homemade Hamburger Buns 2 tablespoons active dry yeast 1 cup + 2 tablespoons warm water (about 110°F) ⅓ cup vegetable oil ¼ cup sugar 1 large egg 1 teaspoon salt 3 to 3½ cups all-purpose flour Topping: 1 egg yolk 1 tablespoon water 2 tablespoons sesame seeds Instructions In the bowl of a stand mixer, fitted with a dough hook attachment, add the yeast and warm water. Stir in the oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy. Whisk in the egg. Stir together the flour and salt, then and to the bowl and mix until a soft dough is formed. Using a dough hook, knead the dough in the mixer for 3-5 minutes, until it is smooth and elastic. Do not let rise. Divide into 8 equal pieces; Do not let the dough rise. On an unfloured surface, shape each into a ball, then place them onto a baking sheet lined with parchment paper. Cover with a kitchen towel and let the dough rest 10 minutes. P...

Cooking Session # 19 - Pizza

(pour la recette en français, cliquer ici .) It doesn't get any better than this - combine a tender and crispy crust with gooey, flavorful cheeses and vegetables fresh from the garden, and you get not only Italy's most traditional pizza dish, but also a fabulous way to celebrate the season's harvest of juicy tomatoes. Made with ingredients reminiscent of the Italian flag, pizza Margherita is a wonderful late summer treat on those days when it's just cool enough to warrant heating up the oven. Ingredients: For the pizza dough: - 1 1/2 c. hot water (105°F-110°F, any hotter with KILL THE YEAST!) - 1 1/2 tsp. dry active yeast - 1 tbsp. sugar - 1 tbsp. olive oil - 1 tbsp. salt - 3 c. all-purpose flour - oil for greasing the bowl For the Margherita topping: - olive oil for brushing- 4 cloves sliced garlic - 2 large ripe tomatoes, or similar quantity of small ones, or cherry tomatoes (whatever you have on hand, can purchase at the grocery store, or can pick out of your garden)...

Cooking Session # 24 - Salmon Tartare

(pour la recette en Français, cliquer ici. ) Salmon and Green Apple Tartare 400 g fresh, not previously frozen, salmon filets 1 Granny Smith apple (or a tart, tangy apple) 1 tablespoon. fresh cilantro 2 tablespoons green onions or chives zest and juice from 1 lemon or lime salt and pepper, to taste hot sauce, to taste day-old baguette or bread good-quality potato chips Check over salmon for any bones still present, and skin the filets, if necessary. Using a very sharp knife, cut the salmon into small cubes and transfer into a medium bowl. Cut the apple into even smaller cubes, keeping the skin on for added colour and texture contrast. Finely chop the cilantro and green onion or chives. Add both to the bowl, along with the lemon zest and juice. Toss well to combine, and taste the tartare. Season with the salt and pepper, and add hot sauce to taste, to add a little zing to the mixture. Refrigerate until ready to serve, but no longer that 15 minutes, or the lemon juice will "cook...

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