Lighthouse Baked Apple Tart
Eating like a Lighthouse Keeper from the 1800s
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Subtitles: Jose Mendoza | IG @worldagainstjose
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Potatoes Romanoff - Steakhouse Potato Gratin - Food Wishes
Learn how to make Potatoes Romanoff! About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t remember much, I do remember learning how to make this incredible potato gratin from Chef John Schenk, at his restaurant, Strip House. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazing Potatoes Romanoff recipe!
You can also find my content on Allrecipes:
Everyday Gourmet with Justine Schofield S9E42 X Lighthouse Flour: Pumpkin And Camembert Tart
Everyday Gourmet with Justine Schofield S9E42 X Lighthouse Flour: Pumpkin And Camembert Tart
Chef: Justine Schofield
Serves: 4 or 8 as an entrée
Time: 1 hour (+1 hour chilling)
Ingredients:
Rough puff pastry
350g plain flour
Pinch of salt
60g butter, chilled, cubed plus an extra 140g butter, frozen
⅓ cup cold water
1 egg, whisked with a fork
1 tbsp olive oil
1 onion, sliced
1kg butternut pumpkin, peeled and cut into rough wedges
1 wheel of Camembert (250g), sliced
Salt and pepper
Method:
Preheat the oven to 180°C.
Place the flour and salt in a large bowl, add the chilled butter and rub using your fingertips until the mixture resembles breadcrumbs. Slowly add enough water to form the dough, mixing with your hands to form a ball. Turn dough onto a lightly floured surface, gently knead and then roll the dough into a rectangle (the size of an A4 page).
Grate half the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third, like folding a letter. Turn the dough 90 degrees and re-roll the dough into a rectangle. Using the remaining frozen butter, repeat the process of grating and folding. Wrap the dough in cling film and place it in the fridge for 45 minutes.
While the pastry is chilling, place the onion and pumpkin onto a baking tray and add oil, salt and pepper. Toss pumpkin and onion with your hands to coat well and roast for 25-30 minutes or until the pumpkin is just starting to become tender. Turn halfway through for an even cook. Remove and cool.
Remove pastry from the fridge. Roll out to form a 30cm circle, about 3mm thick. Transfer pastry to a large flat tray lined with baking paper. There should be pastry hanging over the edges of the tray (you’ll need to fold these in later).
Scatter over half the onion and pumpkin mixture then layer half the cheese, leaving a 4 cm border. Top with the rest of the pumpkin and cheese. Roughly fold and pleat the excess pastry overtopping, leaving the centre exposed. Brush the exposed pastry with egg and bake in the oven for 30-35 minutes.
Cool for 10 minutes before serving.
Good Chef Bad Chef S6E60 X Lighthouse Flour: Alpine Pizza
Good Chef Bad Chef Season 6 Episode 60 Alpine Pizza using Lighthouse Bread and Pizza Flour
Ingredients
500g strong plain flour, plus extra for dusting
pinch of salt
1 x 7g sachet of dried yeast
320 ml lukewarm water
1 tbsp sugar
2 tbsp EVOO
a bit of semolina, for dusting
Topping
tomato passata
salami
red onion, sliced
oregano
anchovies
gruyere, sliced
mozzarella, sliced
red chilli
creme fraiche
Method
Preheat the oven to 240°C
Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth or cling wrap and leave to rest for 5 minutes.
Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth or cling wrap and leave to rise for at least 30 minutes in a warm place.
Sprinkle some flour on a clean work surface and spread the dough into a circle about 30 cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball.
Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread a little tomato passata on the base of the pizza. Top with the onions, salami, oregano, gruyere, mozzarella and red chilli. Bake in the hot oven for 10 minutes.
Everyday Gourmet with Justine Schofield S8E31 X Lighthouse Flour: Jam and Sour Cream Scrolls
Everyday Gourmet with Justine Schofield S8E31 X Lighthouse Flour: Jam and Sour Cream Scrolls
Jam and Sour Cream Scrolls
Chef: Justine Schofield
Makes: 8
Time: 2 hours
Ingredients:
2 x 7g sachet dried yeast
300ml warm (blood temperature) water
500g plain flour + 1 extra tablespoon
¼ cup caster sugar
2 ½ tbsp extra virgin olive oil
Pinch of salt
Filling
150g sour cream
Pinch cinnamon
Pinch ground cardamom
½ cup of raspberry jam
Icing
1 cup of icing sugar
1-2 tbsp milk
¾ tsp cinnamon
¼ tsp cardamom
Butter, for greasing
Method:
Place the yeast, a pinch of flour and sugar, and warm water in a bowl and set aside for 5-10 minutes to activate.
Combine the flour, sugar, pinch of salt, olive oil and yeast solution in the bowl of an electric mixer. Mix on medium speed using the dough hook attachment for 5 minutes until a smooth and elastic dough forms. Remove from the bowl and transfer to a lightly greased bowl, cover with plastic wrap and set aside to prove in a warm part of the kitchen for 45 minutes - 1 hour or until doubled in size.
In a bowl combine the sour cream, a pinch of cinnamon and cardamom, and the extra tablespoon of flour.
On a lightly floured work surface, knock the dough back and roll out to form a rectangle about 5mm thick. Spread the sour cream mixture over the surface of the dough, leaving a 1.5cm border to allow the mixture to spread when rolled. Now using a teaspoon, dollop over the jam. Roll the rectangle into a sausage shape and, using a lightly floured knife, cut into eight (or more depending on the desired size).
Preheat the oven to 180°C and grease a 22cm springform tin with butter.
Arrange the scrolls in the prepared tin and set aside to prove for a further 25 minutes until doubled in size. Lightly brush the tops of the scrolls with a little oil. Bake for 30–35 minutes in the oven at 180°C until golden and cooked through. Cool in the tin for 10 minutes before removing.
For the glaze, combine the icing sugar with the spices and milk. Drizzle over scrolls and serve.