20200610 Recipe Blue Ribbon French Bread by Bernard Clayton's, New Complete Book of Breads
In this video, I make bread for the first time. Specifically, I make French Bread using Bernard Clayton's Blue Ribbon French Bread recipe from his book, New Complete Book of Breads. I overcooked it just a bit, so the crust was a bit hard, but otherwise, it turned out great!
PACHA Bread Review with Chef AJ + Creamy Lentil Hummus Recipe!
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PACHA is organic, gluten-free, vegan bread made from whole, sprouted buckwheat. It is free from the top 8 allergens and has NO inflammatory binders or flours. In fact, our base recipe and flagship loaf is made with just two ingredients -- buckwheat and sea salt. It's unlike any other bread on the US market. Our customer base includes people who can't eat any other bread as well as people who just prefer the texture and flavor of our unique, delicious sourdough.
PACHA is dedicated to providing the highest quality food for the health of our customers, but also for the health of our environment. Our buckwheat is sourced from farms that use regenerative methods. They are working to build topsoil, promote diverse ecosystems, help our pollinators flourish, and grow the most nutritious food out there.
Give us a try! You can find all of our delicious breads on our website -- livepacha.com
AND -- if you love our bread and love what we do, we are also offering a limited time equity crowdfunding investment opportunity. We are accepting investments of as little as $200 through the end of June 2023. Head to wefunder.com/pacha to learn more!
Professional Baker Teaches You How To Make COBBLER!
Bumbleberry Cobbler is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
Fruit
4 cups (1 L) mixed fresh berries (raspberries, blueberries, blackberries)
1 fresh pear or apple, peeled and diced
½ cup (125 mL) berry jam (of your choosing), stirred to soften
1 tsp (5 mL) vanilla extract
Cobbler Topping
1 ½ cups (225 g) all-purpose flour (plain flour)
3 Tbsp (40 g) granulated sugar, plus extra for sprinkling (or caster sugar)
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
6 Tbsp (90 g) cool unsalted butter, cut into pieces
6 Tbsp (90 mL) milk
2 Tbsp (30 mL) maple syrup
1 large egg yolk
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 375 F (190 C).
2. Toss the berries and diced pear (or apple) gently with the stirred jam and vanilla. Spoon the fruit into four 1-cup baking dishes. Place the dishes onto a parchment-lined baking tray.
3. For the cobbler topping, stir the flour, sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingers, work in the butter until the mixture is crumbly. In a separate dish whisk the milk, maple syrup, egg yolk and vanilla. Add this all at once to the flour mixture and stir until blended (the topping will feel like a soft scone dough). Drop this in pieces on top of the fruit, leaving space between the pieces, as the dough will expand as it bakes. Sprinkle the cobblers with a little sugar and bake for about 30 minutes. To check the doneness, gently spread apart a little of the cobbler topping in the centre to see that it is fully cooked near the fruit (not wet-looking). Allow the cobblers to cool for 15 minutes before serving.
The cobblers can be served with a scoop of ice cream.
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Claire Saffitz Makes Honey-Roasted Apple Cake | Dessert Person
Claire Saffitz Makes Honey-Roasted Apple Cake | Dessert Person
Claire's entire career, she has been on a quest for the perfect Jewish apple cake. Oil-based cake packed with apples and flavored with hone (in order to make it fitting for Rosh Hashanah, the Jewish New Year when and apples and honey are eaten together). Here Claire drizzles 2 pounds of sliced apples with honey and a little olive oil and roasts them, ensuring the many layers of apples inside the light, tender cake are soft enough to cut with a spoon, It's the apple cake of Claire's dreams.
#Cake #dessert #clairesaffitz
Honey-Roasted Apple Cake
2 pounds (907g) firm sweet-tart apples (about 5 medium)
4 tablespoons honey (3 oz/ 84g), divided
1 tablespoon plus 1/2 cup extra-virgin olive oil (4.4 oz/126g)
1 2/3 cups all-purpose flour (7.9 oz / 225g)
1 3/4 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton Kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
4 large eggs (7oz 200g), at room temperature
1/2 cups plus 2 tablespoons demerara sugar (4.4 oz/124g)
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
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Alaskan Fish Bake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Alaskan Fish Bake Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Carrot,shredded
1 : Bouillon Cube,chicken
2 1/2 c : Water
1/4 ts : Onion Powder
1 tb : Margarine,unsalted
1/2 c : Mayonnaise
4 : Salmon Steaks,1/2' Thick
3/4 c : Rice,long-grain
1/2 c : Onion,finely Chopped
1/2 ts : Garlic Salt
1/2 c : Celery,finely Chopped
1/3 c : Flour,all-purpose
1/4 ts : Dill Weed
Tracey Jeffrey makes Fruit Soda Farls with Terry McCoy
Terry McCoy joins Tracey Jeffrey to make fruit soda farls at her home in Downpatrick. A simple and quick recipe to create a delicious treat.
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