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Video - Cooking Session # 21

on May 06, 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 Sessions #11 - Rhubarb Cheesecake Tartlets

Pour la recette en français, cliquer ici. Rhubarb Cheesecake Tartlets CRUST: 100 g (1/2 cup) granulated sugar 200 g butter (3/4 cup + 2 tablespoons) 300 g (2 cups) all-purpose flour 1 egg, beaten In a large bowl, combine together the flour and sugar. Add in the butter and mix together to for m a coarse crumb. Add in the egg and mix until the dough just comes together. Do not over mix. Shape dough into a disk, wrap in plastic wrap and chill in the refrigerator for 20 minutes. On a well-floured surface, gently roll out the dough to 1/8-inch thickness. The dough is very delicate and can rip easily. Cut 5-inch diameter circles of dough, either with a cookie cutter or a knife, and, using a spatula, transfer the circles of dough into the tartlet molds. Using your fingers, press the dough into the base and the edges of the mold, then trim the edges by running your thumb along the top to cut the excess pastry. Using a fork, prick the dough along the bottom of the tartlet mold ONLY - this wil

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Video - Cooking Session # 21

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