Breakfast Frittata

 

Simple Breakfast Frittata with some of our chickateers eggs.

I had left over sautéed veggies from the night before.

I caramelized some mushrooms and voila



CHOUQUETTES

 

I am fascinated with chouquettes.  Of course, it's just a Pate' a choux.

 

I was able to find a recipe to make a small pan worth.

 

You'll need:

 

For 195 g, you will need:

2 ½ tablespoons milk

2 ½ tablespoons water

2 tablespoons butter

1 teaspoon vanilla

¼ cup flour

1 egg

½ teaspoon fine (or table) salt

½ teaspoon c and h stevia light

Pearl Sugar or Turbinado Sugar 

1 egg yolk and 1T water for egg wash

 

Preheat oven 400 degrees

 

Heat the milk, water and butter until the butter is melted, add the vanilla, salt and sugar

take off the stove, add the flour and mix until it forms a ball.

Bring it back to the stove and let it dry out a minute, then turn stove off.

Transfer dough to a bowl

I let it cool down a couple minutes

then I add the egg and I use a hand mixer to blend well until the dough is smooth

 

It's then ready, I put in a sandwich bag and pipe unto the silpat/silicone pad.  Brush egg wash on each Chouquette and then sprinkle sugar atop each one.

 

 

Bake at 400 degrees for 10 minutes then reduce to 320-350 and bake for additional

20-25 minutes until golden brown

 

Ready to serve warm

 

 

 



	Melon Pan Haumea's Way
For the pan
1 Cup	All purpose flour  (have 1/4 cup in case you need it)
2/3 Cup	Cake Flour
1 Tablespoon	Mashed potato mix (idahoan) blend it to a fine flour
1⅓ teaspoon	Instant dried yeast
1 Tablespoon	C and H Stevia Light sugar
2 1/2 heaping Tablesoons	Unsaltled butter (room temperature)
1 Tablespoon	Dry milk
1 large egg	Large egg at room temperature
1 teaspoon	Vanilla extract
1 Tablespoon	Lemon or Orange Zest
¼ tsp	Kosher or Hawaiian salt
1/3 cup warm water 110 degrees
For the cookie topping
1 Cup	Cake Flour
2/3 cup	All purpose flour
1/4 teaspoon	Baking powder
1/4 teaspoon	Salt
2 heaping Tablespoons	C and H Stevia Light Sugar
2 heaping Tablespoons	Coconut Sugar
1/4 heaping Cup	Unsalted Butter room temp
1 large egg	1 egg room temperature
1 teaspoon	Vanilla Extract
1/4 cup each	1/4 cup each of coconut sugar , with C and H Stevia Light sugar to top before baking
1	Have a large jar lid to use to cut the cookie circle
Step One:	Bloom the yeast in the 1/3 cup warm water add the teaspoon of sugar and the honey.  Water should be at 110 degrees
Step Two making the pan dough:
This recipe is for a batch of 8 so you can knead by hand or use mixer which I use.
Put the flours, potato mix.dry milk, salt ,sugar, and whisk in mixer bowl. Pour the egg, zest, extract, into the bowl and add yeast, it should be
foamy at this point, stir mixture around to combine and place on mixer stand use dough hook, start on low to combine then proceed on
to knead/mix for 5 minutes, set timer, once 5 minutes has gone by, then add the butter and knead/mix for 5 more minutes.  Add a little flour at a
time if needed.  Once done and still appears too wet, hand knead with very little and knead the dough until smooth and elastic.
It should feel soft like a pillow.
Put the dough into a light buttered bowl and let the dough rise in a warm place until double in size.
I usually let it rise 1 hour and 45 minutes.
Step Three making the cookie dough:
Sift the flours, baking powder and salt and set aside. Cream the butter and sugar, then add the egg, extract, blend well
Gradually add the sifted flours and mix well do not over mix.  Form into a log unto saran wrap and chill in fridge for 45 minutes.
Once the dough has doubled for the 1st proof, punch down dough.  I remove onto pastry board, I give a good smack on the board
and cut into 8 equal pieces.  Gently form the rolls into equal balls and place on silpat or parchment on baking pan.
Your cookie dough should be out now cut into 8 equal pieces
Have a small rolling pin or skinny jar if you don't have one and the large jar lid you'll need one that is at least 5.5"-6" in diameter.
Use 2 pieces of cellophane wrap and roll out each cookie dough into a circle and cut with the jar lid, the cookie dough rolled out should be about 1/8"
I roll out all 8 pieces and cut the circle, then gently using your pastry cutter or small cookie cutter you can imprint your design do not cut all the way
through.  You make squares or lines.  I happened to do both and used my cherry blossom cutter to imprint.
Carefully pick up your pan roll and cover with the cookie dough and it should cover the 2/3 of the roll,
Place back on silpat and let proof for the last time 30-45 minutes.
Preheat oven 350 degrees	Get some of the mixed sugar and sprinkle on each pan.
Bake 12-15 minutes depending on your oven.  Bake until golden brown, cool and rack and enjoy

 

 

Donuts for two

 

I love donuts so here's a recipe for 2.

 

Adapted from:http://dailydelicious.blogspot.com/2008/06/small-batch-vanilla-scented-yeast.html

The original recipe is for vanilla scented.  I changed the sugar for a little more diabetic friendly. I also did not use bread flour. 

150 g	All purpose flour
30 g	Cake flour
15 g	Unsalted butter
1	Egg (room temp)
70 ml	Milk
2 tbsp	I used C and H stevia light, 1/4 cup with 2 teaspoons of cinnamon I blended into a powder.
1 tbsp	Dried milk powder
¾ tsp	Instant Yeast
¼ tsp	Salt
	Oil for frying
	Sugar cinnamon made above. For coating the donut

I heated the milk to 110 degrees and added the yeast and a little sugar until foamy.

Put both of kinds of the flour, the sugar, dried milk powder and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk/yeast mixture into the bowl.

I throw everything into the kitchen aid and let it knead for 8-9 minutes.

Take the dough out of mixer and it should feel like a soft pillow form dough and let it proof for an hour and a half.

If you want to knead by hand you can do so for 8-9 minutes.

 

 

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl, punch dough down.

 

Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.

Preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.

 

 

 



Hawaiian Sweet Rolls My way

I decided to make a half batch of Hawaiian Sweet Bread

Accomplished so my batch made 9 rolls.

 

 

 



Mexican Lasagna

 

Well it's Superbowl Sunday, since the Niner's aren't playing I'm only going to watch

for the commercials and Bruno Mars.

 

Needed to eat something different plus it's overcast and gloomy outside.

 

Took a stab at making a Mexican Lasagna.

 

I used flour tortillas, made my own Enchilada sauce that a friend of mine taught me

how to make. 

 

Cook some lean hamburger up and add some taco seasoning or your own mix.

 

I grated some Colby jack mix, and crush some Panela Cheese

 

Got some fresh mild salsa and started layering.

 

 

Bake covered 1 hour at 350 degrees until bubbling hot.

 

let it set for 10 minutes before digging in if you can wait.  We couldn't.

 



 

 

 

Pandesal my way enough for 2

 

I love Pandesal, so here's my version for a pan of 8

 

1/2 cup warm water 110 degrees
1 teaspoon honey
1 teaspoon yeast

3 heaping teaspoons of C and H Stevia light sugar
1/4 teaspoon hawaiian salt or fluer de sel
1 tablespoon lilikoi juice
1 cup all purpose flour
1/2 cup wheat flour
1/2 cup bread flour
1/4 cup extra flour (in case you need it)
1 Tablesoon dry milk powder
1 heaping Tablespoon of instant mashed potatoes (dry) I use Idahoan
1/4-1/2 cup honey panko bread crumbs

2 Tablespoon melted butter at room temp
1 egg room temp

Melt butter and let cool
Bloom yeast in warm water at 110 degrees (I put the dry milk powder here)
Put the 1 teaspoon of honey and let the yeast foam for 5-10 minutes

Mix the flours but keep the 1/4 cup on side, salt, sugar and instant mashed potatoes and place in stand up mixer.Add the yeast, lilikoi or guava juice, butter and egg and mix on low then turn to medium with dough hook and let it go for 7 minutes. I you want to knead by hand you can but the dough will be real sticky so I let the machine do it. In the first 2 minutes keep and eye on the dough and add remaining 1/4 cup as needed. You may need more or less just depends. If you want more lilikoi /guava you can add more but you'll need more flour. After the 7 minutes turn dough out onto floured board should feel silky pillow put dough into a ball place in a greased bowl and put a little olive oil on top cover and let rise for 1 hour.

Should have doubled, punch down dough turn out onto floured board don't overwork the dough and roll into an even log and cut into either 8 equal large or 12 small medium.
Put some panko on the bottom of baking pan (use parchment or silpat) lay each pandesal cut side down don't put too close together but use your judgement, sprinkle some on top, let rise for 45-1hour until about doubled in size cover with cellophane and kitchen towels.

Preheat oven for the last 10 minutes 350 degrees. , remove cellophane sprinkle a little more panko and bake for 20-25 minutes or until golden brown. 

Pizza Voila!!!

Pizza My Way

 

 

Happy 4th 2013

 

Pizza my way, Italian Sausage, Molinari Pancetta,

Chive and onion from my garden,

Mushroom, diced San Marzano tomato,

Fresh Basil from the garden as well.

 

Gruyere Cheese and Ceasar Dressing.

 

 



Foccacia Bread my way

 

 

Foccacia Bread my way

 

I haven't made this bread in a while.  This is made with bleached wheat flour that was milled,

and some "00" flour.

 

 

 

 

 

 

 

 

Croughnuts Haumea's Way

 

Well I don't think I"ll ever see the "Cronut" which is patented here made in our town. No one make s

a good croissant here bakery wise.  They aren't like Parker's in Monterey which I think are one of the best I've had.

 

I do however, like to make Croissants, I know what going into them and I've taken a lot of time to convert and make them a little more diabetic friendly.  For today's version and help of a Chef friend of mine back east.  I have replaced the all white a/p flour with 3 parts of a/p, bleached multi-grain, and wheat pastry flour and cake flour.   I use C and H Stevia light for Baking which I have blended with lemon verbena that I've cultivated and makes excellent sugar flavor.  There is no egg in this dough but there is real good butter.  

 

I didn't want to waste the holes which I punched with the blossom so those are my Sakura Blossoms.

 

The glaze is Espresso ~ Marsala with confectioner's sugar

 

Now I've seen them piped with pastry cream.  My next project when I make these will be filled with Yuzu Cream.

 



 

 

 

 

 

 

 

 

Huckleberry and Marscapone Filled Wheat Croissant

 

 

 

 

 

Plain Wheat Croissant topped with Turbinado Sugar

 

 

 

 

 

Last month we had dinner at 5A5 in San Francisco with our son.

That had this fantastic Bacon bread.

Well today a little bored thought I'd try it. So I did this with part

"00" flour and Organic Wheat flour.

 

It came out tasty.

I've neglected the old blog here.  I have been so busy at work.

This weekend I caught this flu/cold bug going around and still recuperating.

I did need to eat so I had these items and voila.

 

So since I have my Diabetes type II controlled.  I am lucky as I didn't and don' have to take meds.

I dropped 30 lbs and work out 3 times a week and Zumba twice a week.

 

I am still experimenting with dishes and haven't been able to post.

So here I made a Foccacia with bleached organic flour surprised myself it came out good. But it's not the same as "00" flour.

 

 

 

Here, I was inspired by a friends photo of a pasta dish with Artichoke and Spinach.

So, well this is Orzo with Pancetta, Artichokes, Spinach, Fava Beans and leeks, in  a porcini with white wine sauce with a splash of cream. Voila!!!

 

 



Half batch of Blueberry Scones

Small batch of Blueberry Scones

Adapted from Martha Stewart's Recipe

I cut the recipe in half.

They aren't as beautiful as the Maple Oat ones but oh boy these were good.



Custard Cornbread

I love Custard Cornbread

So here it is which went wonderful with the Short Rib Chili.

I only made a half batch of this too.



Blueberry and Yuzu Croissant Bread Pudding for one



Blueberry and Yuzu Croissant Bread Pudding

I don't buy Croissants everyday nor do I make them everyday.  I know how to make those but that will be winter time to make those.  It's getting so darn hot to bake.

I always have Blueberries, and Yuzu is always stocked.  I buy the Trader Joe's Mini Croissants.

Hubby likes those and quick to bake while I prepare lunch for work now that I have to travel 70 miles each way to work.  Eghads.

I had a couple extra ones that he didn't eat.  So  well it's a simple as this:

1 Le Creuset Covered Ramekin this is the oval size

1 Egg

dash of cinnamon

2 stale mini Croissants tear or cut into cubes

1/4 cup Blueberries

1 Tablespoon of mini chocolate morsels

1 Tablespoon of sugar

1/4 half and half

2 Teaspoon Yuzu Juice

I beat the egg, add the half and half, cinnamon, sugar and yuzu juice.  Mix well just use a whip no need for mixer here it's for one and one less headache. Then add the Croissants or bread of choice. Add a little more half if need be you can tell.

Then I butter the ramekin with a little butter then start to layer and add the blueberries and chocolate morsels.

Bake in toaster or convection oven 350 for 20 minutes top will be golden brown.

I only ate half and took the other half to work.

Sprinkle with Powdered sugar.

Butter Croissants