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Video - Cooking Session # 22

on June 03, 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 # 21 - Flower Brioche

Pour la recette en français, cliquer ici. INGREDIENTS Dough ¼ cup + 2 tbsp warm milk 1 teaspoon honey for yeast 1-½ teaspoons active dry yeast 3-¼ cups all-purpose flour ¼ cup honey ¾ teaspoon salt 3 large eggs ½ cup unsalted butter, cut into cubes One of the filling options listed below Egg Wash: 1 egg 1 tbsp. water INSTRUCTIONS Dough In a medium bowl, combine warm milk (about 110°F/43°C) and 1 teaspoon honey. Sprinkle the yeast on top of the liquid. Let sit for 5-10 minutes until it gets foamy (active). To this yeast mixture, add the ¼ cup honey and eggs and mix well. In a stand-mixer bowl, combine flour and salt. Add the liquid ingredients. Using a dough hook attachment, mix at low speed until it becomes a homogenous dough. With the mixer running, gradually add in the cubes of butter one at a time. Increase the speed to knead th dough until it is smooth and elastic, about 8 – 12 minutes. If the dough sticks, add a little more flour, one spoonful at a time, until it forms into a

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Video - Cooking Session # 22

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