Posts Tagged ‘dough’

Just Tarting Around

July 20, 2016

Last Saturday, I hosted a tart making class, through a wonderful new site called Keenobby. Keenobby offers an array of classes and experiences with their elite group of “expertainers.”

My class, held in my own kitchen, focused on the tips, tricks and techniques for making delicous, and visually stunning tarts. The five students, none of whom had ever made tarts before, embarked on an afternoon of rolling, cutting, filling and baking their creations. The outcome was impressive, with my students giving me a run for my money! Check out some of the photos from the day, and see their masterpieces for yourself…

To view available classes, visit Keenobby. To request a class in tart making, or any other type of cooking and baking, leave a comment below.

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Preparing the apples for apple filling

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The dough making demo

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This is how we roll

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Tart artists braiding and cutting shapes for upper crusts

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dough scraps

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Apple tart, headed to the oven. Impressive braid work for a first timer!

 

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Rectangles and minis with leaves and lattice

Pie art ready for the oven

Tart- art… ready for the oven

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Fully baked ideas!

A proud baker presenting his tart

A proud baker presenting his tart

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My bluberry demo tart

 

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My apple mini tart ready to bake

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Kitchen Tips Tuesday: The Chill Factor

July 19, 2016

 

7091300904_compWhen making dough for pies, biscuits, or scones, it is important to use cold ingredients to get a rich, laminated outcome. Those little chunks of butter that haven’t fully mixed into the dough melt during baking, helping to create those layers that are the cornerstone of flakey, melt-in-your mouth baked goods. While many recipes suggest letting butter and eggs come to room temperature before using them, these baked goods are the exception.

Some people go to great lengths to keep those ingredients icy cold. They do everything from freezing the bowls and the blade of the food processor, as well as the ingredients. One friend, whose kitchen cred is very high, swears by grating frozen butter into the flour mixture to get the tiniest, coldest and most evenly distributed fat into the laminated dough. For pie crusts, I use ice water to ensure that the liquid doesn’t bring the temperature of the ingredients down.

 

7091300899_compWorking with metal bowls and a stone counter top also enables you to keep the dough chilly while forming it. Remember to handle this type of dough as little and as delicately as possible to avoid gluten formation. Gently patting it together, and only re-rolling the scraps once, keeps the dough open and craggy, which equates to layers of flakey goodness once baked.

Photos: Indigo Jones Eat’s biscuits shot by Glasshouse Images

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Kitchen Tips Tuesday: Spray It

August 18, 2015

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This tip comes courtesy of King Arthur Flour, who has a wonderful blog called Flourish, as well as a beautifully executed new magazine called Sift. We have done several posts on the perfect pie crust technique, but this tip is one we hadn’t been privvy to in the past.
When making pie crust, instead of adding the water tablespoon by tablespoon, try using a spray bottle to get just the right amount of water into the dough. The idea is that using a little less water than normal will yield a flakier crust. They recommend spraying the dough with water and folding it until it comes together, but still seems somewhat dry and crumbly. After wrapping the dough in paper or plastic wrap and allowing it to sit for 30 minutes in the refrigerator, the gluten in the flour starts to relax, the fat begins to harden, and water redistributes itself to make the dough smoother and easy to roll. Those hard bits of fat will work with the flour to make the crust flakey when baked. Try it and see if you notice a difference!

related post: Perfect pie crust 101

Photo: Glasshouse Images

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Unrecipe of the Week: Mini Strawberry Shortcakes

August 5, 2015

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Summer berries seem to be at their peek right now. They are plump, juicy and sweet, and don’t need much to turn them into a delcious dessert. We love making these little mini sweet biscuits, which we fill with whipped cream and fresh strawberries. They are just sweet enough to make the transition into dessert territory, and the perfect foil for the rich cream and fruit. They are like your very own miniature strawberry shortcake, and we bet you’ll opt for more than one!

Mini Shortcakes | a.k.a. Sweet Dessert Biscuits:(adapted from Ina Garten)

Sift together 2 cups of flour, 2 tablespoons of sugar,1 tablespoon baking powder and 1 teaspoon salt and place it in the bowl of an electric mixer.

Add 1- 1/2 sticks of butter, diced into small pieces and mix until the butter is the size of peas.

Add 2 eggs (slightly beaten with a fork ) and 1/2 cup heavy cream. With the mixer running on low, add them to the flour/ butter mixture and mix until combined and a sticky dough forms.

Dump the dough onto a well floured surface and knead so that it comes together and is workable. Roll until the dough is about 1/2″ -5/8″ thick. Using a lightly floured round cutter, or a drinking glass with a diameter of about 2″, cut the dough into rounds and place on sheet pan. Brush with an egg wash (beaten egg and a little milk or water) and sprinkle the tops with sugar.

Bake for 15-20 minutes, until golden brown and cooked all the way through. Allow to cool.

To serve, slice open and fill with whipped cream and fresh strawberries. You can substitute ice-cream or frozen yogurt for the whipped cream, and use any fruit you like. If you want to get “fancy,” marinate the berries in Grand Marnier or a little aged balsamic vinegar before serving, and enjoy!!

Photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

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Kitchen Tips Tuesday: Sinking Fruit

March 11, 2014

Blueberry muffins

When making muffins and coffee cakes with berries, it’s preferred to have them scattered evenly throughout the pastry. How do you avoid the blueberries sinking to the bottom? Make sure they are dry, and toss them lightly in flour before mixing them into the dough. The flour will keep them afloat, until the muffin is baked and enjoyed.

photo: Glasshouse Images

Pie Pops

January 21, 2013

Last night we finally celebrated B’s birthday. This year, she wanted pie, clearly a trait she inherited from one of her favorite pie-lovin’ cousins.
These pie pops are a fun and festive take on the classic apple pie. Besides, doesn’t everyone need pie on a stick?

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Roll the dough out, and cut into circles, about 2″ in diameter.

Create fillings that are not too wet. Pureed fruit tossed in flour or cornstarch, a little sugar and perhaps some cinnamon is perfect.

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Place a dollop of filling in the center of each circle. Insert a stick and cover with another circle.
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Using a small fork, crimp the edges all around. Cut a small X in the center to allow the steam to escape

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Brush them with an egg wash and bake until they are golden brown.

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Allow to cool and arrange them in a glass or small vase until ready to eat. Enjoy!

( Yes Will, I will make you some too!!!)

photos: Indigo Jones


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