Nothing is Impossible: Homemade Croissants

Croissants are one of my all time favorite pastries to devour. This "devouring" has become an art. First step, to make sure the pastry leaves an apparent footprint of grease in my carry away bag . . . this is the true test of home baked goodness. Next, peel off layer by layer of the flaky dough until you are left with the delicate center, let each piece melt in your mouth. Savor the last couple bites for as long as possible, for nothing is as good as the center of the croissant. But of course, my three steps to devouring a croissant are only truly enjoyed with the homemade variety. Don't ever waste your time on imitations.

In all seriousness, for me, the croissant brings along a sense of intrigue and complexity. I always envisioned a baker slaving away in the kitchen, rolling out layer after layer of dough, with no end in sight, only to achieve perfection. No normal, sane person could ever assemble something so complex and time consuming. But in October 2009, I am so happy to say I proved myself wrong.

With the help of my new trusty Baker's Cookbook (and Jose, the ultimate taste tester), our first attempt at Croissant baking turned out pretty darn delicious.

Happy Croissant Hunting:
The ultimate croissant I've ever tasted comes from Tartine Bakery in San Francisco. A truly delicious experience, one unmatched to any other. This croissant sets the highest standards. If you live in Ventura, check out My Florist. They have consistently proved to be quality bakers of breads and pastries. Renaud's Patisserie in Santa Barbara is a small French cafe with some tasty croissants and quaint, french ambiance.

Festive Rum Pumpkin Cupcakes

Every weekend I have this little obsession of browsing through the recipes of Bon Appetit, Gourmet, Martha Stewart & Sunset magazines in search for a little inspiration or a recipe that is unique and fun. This Sunday I had a hankering for something Fall, Halloween themed and Sassy. Something that I could easily ship to work to feed my coworkers and something that I could add a personal twist too. There's nothing like the personal twists!

My eyes fell upon the mini Halloween Pumpkin Cupcakes in this month's Bon Appetit (Page 52 to be exact). I noticed they mentioned the cupcakes were "kid-sized" so I decided to add some Rum to the batter as there are no kids in this household! These are now the Working Girl's "bite-sized" Sassy Halloween Pumpkin Cupcakes that will wow any adult crowd.

Mini Pumpkin Cupcakes

Bon Appetit, October 2009

1 cup self rising flour

(1 Cup flour + 1 1/4 teaspoon baking soda + 1/8 teaspoon salt)

2/3 cup packed golden brown sugar

2 teaspoons pumpkin pie spice

(1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nut

meg + 1/8 tsp cloves)

1 large free range egg

1/2 cup canned pumpkin (pure! pumpkin)

1/3 cup vegetable oil (I use Spectrum Canola Oil)

1/3 cup organic Greek yogurt (substitution for sour cream)

1 1/2 tsp vanilla extract

1 tbsp Dark Rum (or to your discretion)

1 tbsp chopped crystallized ginger (optional, but worth it)

1 cup powdered sugar

nonfat milk

1/2 lemon

Preheat your oven to 350 F. Line your mini muffin pan with paper liners (I skipped this step . . . no motivation to drive to the grocery store)

Cupcakes

In a large bowl mix together the dry ingredients: flour, baking

soda, salt, golden brown sugar, pumpkin pie spice. In a medium bowl mix together the wet ingredients: egg, canned pumpkin, vegetable oil, Greek yogurt, rum. Add the wet mixture to the dry and stir to combine. Spoon batter into paper liners (or just the muffin tin).

Bake until an inserted toothpick comes out clean. I baked my cupcakes at 335 F convention bake for 12 minutes, they turned out perfect. The Bon Appetit bake time is 16 minutes.

Frosting

In a bowl combine the powdered sugar, a drop of nonfat milk and just a small squeeze of a lemon. Combine with a fork to the texture you desire. I wanted my frosting thick so didn't add too much liquid. (If you enjoy the cream cheese butter frostings, go right ahead and use the one in Bon Appetit)

Once the cupcakes have cooled, gently spread on the frosting.

The Paleo Diet

For the past two weeks I have joined a group of Crossfitters in the attempt to eat like a "caveman" for the entire month of October. Supposedly the Paleo Diet is the healthiest diet in the world - removing all dairy, sugar, alcohol, wheat, rice... you get the picture... from your diet. Yes, this has been very very difficult.

I work the typical 8 to 5 with occasional overtime days just because life err work gets busy. A diet like this could seriously damage your routine. I've realized all of my vices were affecting my day to day existence; however, with these changes my life is healthier and my body is happier.

There has definitely been some cheating... drinking my favorite brew of dark coffee in the morning and a glass of wine last Friday night. There have also been some amazing recipes exiting my kitchen. Forced to cook my own food each night, I've surrounded myself with the freshest produce making my creations endless.

Fish in a Pouch (en Papillote)

2 cloves of garlic

1/4 red onion roughly chopped

1/2 bell pepper roughly chopped

1/2 cup chopped dill

juice of 1/2 a lemon

2 small fillets of any white, flaky fish (I used Tilapia)

Preheat oven to 350 F

Cut out a large piece of parchment paper (about 12'' by 12''), this will be the Pouch for the fish, etc. Chop the garlic, onion, bell pepper, dill and anything else you find suitable for flavor. Place the clean fillets of fish on the parchment paper and top with the other ingredients. Squeeze lemon over the top and add a dash of sea salt (no table salt).

Fold & twist up parchment paper creating a pouch. Place in the oven for about 20 minutes.

Cooking en papillote is a different way to steam your food. No oil is needed and your dish always comes out moist and flavorful. I try to add as much intensely flavored ingredients to a white fish en papillote so I won't need to use salt in the end. In fact, you could even top off the steamed fish with this lemony pesto . . .

12 more days to go . . . wish me luck!

Rest in Peace, Gourmet

The economy has definitely gone bust as one of the nation's oldest culinary magazines is saying goodbye... Gourmet Magazine.

Ahhh . . . The memories of sifting through these monthly subscriptions as a little girl were forefront on my mind after I read the sad decision by Conde Naste. At my office I couldn't help but contemplate, why Gourmet? As a food blogger you are immersed in a community where people absolutely love food . . . cooking, eating, photographing, illustrating, musing, conversing food. But then I'm taken aback and realize could this, the internet, be why Conde Naste would choose Gourmet to walk the plank? In the midst of the quick click, selective reading, and opinionated lifestyles that we live can we no longer enjoy the old school magazines like Gourmet? Are they going out of style? Or is this the next step to something better?

Whatever it is, I vow to hold on tight to my subscription of Bon Appetit. I will dog ear every page I find to be inspiring and post-it every recipe worth trying. I will savor the photography and amuse myself with the content. I will never take it for granted.

**tear

NPR Article here

When Fall gives you Apples...

Make Apple Pie!

What better way to end an insanely busy week than with a slice of homemade apple pie. As Fall creeps into the background I can't help but feel a sense of coziness, warmth and quietness. The Summer partying is officially over. Now, it's all about family, week night television and enjoying a slower pace of life. That is, once you leave work for the day.

It feels so strange to be back in my hometown as the sense of familiarity of the seasons is laden with childhood memories, sights, smells, and sounds. A little weird yet so comforting. So why apple pie? A classic for really any season, but Fall is when the Engel apple tree has branches covered in fruit. It's pretty amazing to see, as this Gordon variety Apple tree is seasonally consistent with its fruit production. It keeps not just my Dad happy with Apple Crisps, pies, and cobblers but also the birds that frequent it for the overripe apples that have fallen to the ground.

This pie is a combination of several recipes. Never am I one to follow a recipe, so why not multitask and incorporate three? The crust is from Julia Child; we use Crisco & butter.

Classic Apple Pie with Streusel Crumble Topping

for the crust... Baking with Julia
5 1/4 cups all-purpose flour
1 1/2 sticks cold unsalted butter cut in cubes
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water

To make the dough, start with very cold ingredients. Place the dry ingredients in the food processor and pulse to mix. Add the cubed butter and shortening and pulse again until dough looks like cornmeal. Add a little cold water and pulse, continue to do so until the mixture sticks together when pressed between your fingers. Chill the dough!!! wrap the dough in plastic and refrigerate for at least 2 hours... I'd recommend a full day.

for the Oat-Wheat Germ Streusel Topping... The Perfect Pie
5 tablespoons all-purpose flour
a pinch of salt
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup old fashioned rolled oats
1/4 cup toasted wheat germ
5 1/3 tablespoons unsalted butter diced, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a large bowl combine everything with your hands. This is the fun part!

apple filling... The New Basics Cookbook
6-8 apples
1/2 stick unsalted butter, melted
1/2 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1 teaspoon grated lemon zest
(or maybe a tad more, this is my fav addition)
1 teaspoon vanilla extract

Egg Wash for Dough
Beat together:
1 egg
tablespoon of water

Preheat oven to 350F

Peel and slice the apples and combine everything in the apple filling list together in a big bowl. The cornstarch will thicken the apple filling while the zest will bring out some juices in the apples.

Roll out the dough on a floured surface. Place into a pie dish. I believe this dough will make two pies, so you can always freeze one of the round discs. Brush the egg wash on to the pie dough and pre-cook the dough for about 8 minutes, or until dough is set.

Let cool. Next add the apple filling. Cover the apples with the Streusel Crumble.

Bake for about 1 1/4 hours, or until the filling is bubbling and the crust edges are golden brown.

phew... that was a lot of direction! Last but not least, Dig In!

Ayurvedic Cooking for the Fiery Working Girl

A couple weeks ago I attended an Ayurvedic cooking class at the Lavender Inn of Ojai. It was fascinating to learn that I am composed of not one, but two Doshas that could be affecting the way I live my life (take the test for yourself here Dosha Quiz)... The three Doshas are Vatha, Pitta and Kapha. Your strongest humor is determined by your body physique and personality. The Doshas are comprised of the five universal elements: space, air, earth, fire, water.

Because I am composed of a strong Pitta (mostly fire with some water) I have a quick temper and a fiery disposition. Watch out! According to Ayurvedics, my state of mind and body are thrown off balance by spicy food, caffeine, heavy foods, stress... you get the picture. In order to stay balanced, and this has actually proved to be true, I must consume cooling, calming foods. All in all, it's quite fascinating and may ring true for some people, and to others, well, it may sound ridiculous.

Whether you are a fellow Pitta or not, this mango lassi is a great way to cool off on a hot September weekend. Made with vanilla yogurt, frozen mango, mint and a touch of Indian spices, I find this drink to be a healthy treat at any time of the day.

An easy find is the Trader Joe's organic vanilla yogurt. Mango adds a sass to the drink while the cardamom and mint give the lassi depth and intrigue. If you choose to use plain yogurt, I'd recommend sweetening it with some Agave Nectar or honey. Make this mango lassi for an amazingly healthy indulgence. It is my temporary relief from a stressful day at work or a desire for something sweet.

Sweet Mango Lassi
1 1/4 cup organic vanilla yogurt

1/4 cup mango (frozen mango works great)

pinch of mint

dash of ground cardamon

1 tablespoon agave nectar

tool: blender

Blend all of these ingredients together on high until mango is pulsified. There should be no lumps of mango in the lassi. Next, taste test for perfection! If you like your drinks sweet, add some agave nectar for a more subtle sweet. I'm not a fan of white sugar. If you want a little kick, add some more cardamom.

Pour into individual glasses and top off with a dash of more cardamom, mint or agave nectar.

Psst... there are also salty lassis that are more traditional to Indian culture. Both sweet and salty lassis are used as digestives before meals.

10 Things Cooking Taught Me About Life

I came across a great article on CNN from Real Simple's Kim O'Donnel. Coming from a small kitchen in San Francisco, a lot of her points really hit home. Love for cooking arises from all different elements. It's about sharing and making the most with what you have.

"10 things cooking taught me about life"

Link to the article

1. Small gestures can make a big difference

2. Cheap thrills are closer than you think

3. Control is overrated

4. Sing if you must, but quit thinking so much

5. There are always second chances

6. Substance beats style every time

7. We all have what it takes to create something

8. Communicate anyway you can

9. Your instinct may not be the best, but it's yours

10. Less really is more

Here's a shot of my family's all time fave, Lemon Blueberry Bundt Cake ...

From the Garden

I started this blog in San Francisco, a city that showcases some of the freshest produce around. San Franciscans love their organic lifestyles; however, it comes with a price. I remember dropping $40 buckaroos at the farmer's market. Although worth it, life was tough when it came to paying rent, if you know what I mean. So it's not too often that I'm able to blog about fresh fruits and vegetables from my backyard. Since moving to Ventura not only have I been savoring the lower sales tax but I've also been giddy about the amazing fruits and veggies growing in my backyard. The image below is a snapshot of this summer's, late harvest: organic heirloom tomatoes, Roma tomatoes, green zebra tomatoes, cucumbers, funky squash, lemons and bell peppers. Aren't the colors amazing?

It has been so fun to cook with all of these veggies. We've made pasta sauce, stir fries, capreses, pizza, the list goes on! I hope to get some of these posts up soon, till then, enjoy the pic :)

26th

Just recently I celebrated my golden birthday - it was a weekend full of great friends, family and delicious food. The best part was I was home and had the kitchen all to myself to bake me a cake. Not just any cake, but a decadent chocolate cake with fresh strawberries in the middle. Having a birthday in the middle of summer pays off! All the good stuff is in season.

see pic....

"Outstanding" Fresh Berry Tart

In my opinion, fruit tarts always look better than they taste. The gooey, gelatinous glaze that holds the fruit together, um, no thanks! I've never had a fruit tart that left me fully satisfied, until I made my own. This "Outstanding" tart defies all others with it's flaky crust, fresh berries, and amazing lemon curd... a fresh berry tart doesn't get better than this.

For those who aren't familiar with the organization Outstanding in the Field, it is a project that brings together local farmers, chefs and foodies of all sorts for amazing dinners and conversation. They ultimately aide in rebuilding relationships between the consumer and farmer - the epitome of the sustainable and slow food movements. What an awesome cause! Unfortunately I missed my chance to attend the McGrath Farm Dinner in Camarillo, featuring wines from Old Creek Winery and creations by Chef Tim Kilcoyne from The Sidecar Restaurant - one of my fav's. I heard it was amaaaaazing! Hopefully they'll be swinging through Ventura County again next year. In the meantime, I'll keep enjoying their cookbook.

Mixed Berry Tart with Meyer Lemon Pastry Cream
from Outstanding in the Field Cookbook

1 Meyer lemon
1/2 cup plus 1 tablespoon sugar
2 tablespoons white flour
1/8 teaspoon salt
1 large egg yolk
1 1/2 cups whole milk
1 1/2 pints mixed fresh berries
Tart Shell

Tart Shell
1 1/3 cups white flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cut into pieces and chilled
2 large egg yolks
3 tablespoons ice water

Tools:
Tart pan
Food processor

For the Curd: Zest the lemon and chop it finely. Squeeze about 1 tablespoon of the juice from the lemon and set it aside along with the zest.

Whisking is key here! In a medium bowl, whisk together the 1/2 cup sugar, flour and salt. Whisk in the egg and egg yolk until a smooth batter forms. In a heavy bottom saucepan bring the milk to a boil. While whisking the egg batter constantly, temper it by pouring a little bit of the hot milk into the egg batter. Whisking briskly, pour the entire egg batter into the milk. Whisk in lemon zest. Keep the saucepan over medium heat, whisk constantly, scraping the bottom and sides of the pan. The mixture should quickly thicken. Remove from the heat and pour the pastry cream into a bowl. Press a piece of plastic wrap flush to the surface to prevent a skin from forming. This is key! Refrigerate until cold, or overnight.

In a small bowl, mix your fresh berries with the lemon juice and remaining 1 tablespoon of sugar. This will help the flavors marinade together, macerating the berries.

Tart shell: Using your food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse into mixture forms coarse bread crumbs. Add 1 of the yolks and 1 tablespoon of water and pulse until the dough just comes together, adding the remaining water 1 tablespoon at a time only if necessary. Press the dough into a disk, wrap tightly in plastic, and refrigerate at least for an hour. I personally believe overnight is the best way to go!

Once you remove the dough from the fridge, let it sit for about 10 minutes. On a lightly floured surface roll the tart dough to 1/8 inch thick. Fit into your favorite tart pan with a removable bottom and refrigerate again for 30 minutes.

Heat the oven to 425 F.

Line the pan with parchment paper and pour in pie weights, bake for 20 minutes. Remove the parchment and weights, prick the bottom and sides with a fork. Bake for an additional 5 to 7 minutes until tart shell is a golden brown.

Meanwhile, mix the remaining egg yolk with a pinch of salt. Brush the surface of the tart crust with the egg yolk mixture and bake for 1 to 2 minutes until the yolk is set. Remove tart shell from oven and let it completely cool.

Assembly: Spoon the chilled pastry cream into the shell and smooth the top. Pour the berries and their juices on top and serve as soon as you can.