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Video - Cooking Session # 20

on April 01, 2024

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Cooking Session #17 - Whipped Shortbread

(pour la recette en français, cliquer ici. ) Whipped Shortbread 3 cups unsalted butter, softened 1 1⁄2 cups confectioners' sugar, sifted 4 1⁄2 cups all-purpose flour* 1 1⁄2 cups cornstarch or potato starch Optional: sprinkles, colorful candies, melted chocolate, jam for toppings and fillings *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Preheat oven to 300°F. Using a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy. In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter and sugar mixture. Do not chill the dough at this point! Scoop dough by the tablespoon and roll into a ball with palms. Place on a parchment-lined baking sheet, leaving 1-inch between each cookie. Press lightly with a fork dipped in flour

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 #15 - Okonomiyaki

(pour la recette en français, cliquer ici ) Okonomiyaki 2 cups all-purpose flour 2-1/3 cups dashi stock(or chicken of vegetable stock) 4 eggs, beaten salt, to taste 8 cups thinly shredded cabbage 2 cups chopped raw seafood, fish or tofu 8 green onions, sliced(or a handful of chives) 8 slices bacon 2 tablespoons oil, for cooking For garnishing: Okonomiyaki Sauce(store-bought, or see below for recipe) Kewpie Mayonnaise Shaved Bonito Flakes In a large bowl, mix together the dashi stock and eggs. Mix in the flour and salt. Fold in the shredded cabbage, sliced green onions and raw seafood, making sure to completely coat all of the ingredients in the batter. On a griddle or in a large frying pan, heat a little of the oil over medium-high heat. Spoon one-quarter of the okonomiyaki batter onto the pan and flatten it out with the spatula to the thickness of the seafood chunks. Cook the pancake until browned on the bottom, about 5 minutes. Top with 2 slices of bacon, flip pancake over and contin

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Video - Cooking Session # 20

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