Last summer, I spent some very special time with my mother in Beaune, an area of Burgundy, France. We ate some amazing food and also got to take a cool cooking class at KOKI restaurant. The chef showed us how to make interesting modern French cuisine, like infusing artichoke hearts with vanilla. Yum!
- 2 cups all-purpose flour
- 1 tbsp sugar + extra for sprinkling on top
- pinch of salt
- 1½ sticks of chilled butter, cubed
- 6-8 tbsp of ice water
- 1 egg, lightly beaten and mixed with 2 tbsp of water
- 1 (14.5 oz) can sour cherries
- 1½ tsp sugar
- 5-6 cups fresh Bing cherries, pitted & halved
- 4 tbsp cornstarch
- 2 tbsp fresh orange juice
- 3½ tbsp fresh lemon juice
- pinch of salt
- ½ tsp vanilla extract
- ½ cup sugar
How t0 Make Dough
- Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
- Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
- Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap. Place in refrigerator for 30 minutes.
- Preheat oven to 425º
- Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
- Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine
Weave Lattice Top
- Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼ and 1/8″ thick. Place dough into pie plate
- Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1″ thick strips
- Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
- Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
- When finished with the lattice, cut all overhang of the dough strips back so only ¾” hangs past the edge of the pie plate. Fold the overhang of dough under itself and crimp the edge of the pie
- Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly
Photo and video courtesy of www.how2heroes.com
- 6 shallots, sliced thinly
- 3 yellow onions, sliced thinly
- 2 red onions sliced thinly
- 1 white onion sliced thinly
- 5 tablespoons butter
- 2 tablespoons flour
- 1 cup good white wine
- 5 cups good beef stock
- 3 cups water
- 2 bay leaves
- Kosher salt and pepper
- 1 cup grated gruyere cheese
- 1 crusty baguette cut into thin slices
- Melt the butter in a heavy pot and add the onions. Caramelize for 1 hour. Sprinkle onions with the flour, and add bay leaves and beef stock, water and wine.
- Let soup cook for 1 more hour. Taste, and add salt and pepper. (add more water if necessary.) Add a little kitchen bouquet for color.
- Preheat oven to 400. Ladle the soup into crocks, put two slices of baguette in each crock, and sprinkle with cheese. Cook until a golden brown crust forms on top, gratinee, and serve immediately.
1 cup King Arthur flour
pinch of salt
1 cup lowfat milk
1 stick melted butter
Preheat oven to 350.
In a small pot, scald the milk. Then add the butter and salt. When it is hot, add the flour all at once. Mix together and cook for a minute. Add the eggs, one at a time, and beat with an electric mixer until combined. Spoon into a pastry bag with a big tip (or a Ziploc bag and cut one corner.) Line cookie sheet with parchment paper.
Then pipe out in 1 inch tall and one 1 inch wide mounds. Take warm bowl of water and with thumb, dip into water and then swirl with your finger.. Put profiteroles into oven and cook for 15 minutes or until golden brown. Tap the side with your finger to see if it is hollow inside. Turn off the oven, and let the profiteroles sit for ten minutes. Take them out and cut a little slit in the side of each to let the steam come out. Cool completely.
Scoop vanilla ice cream into each one. Replace top. Then drizzle with homemade chocolate sauce and eat immediately. Yum!
Pesto Sauce – makes 1 cup
- 3 large garlic cloves, unpeeled, end trimmed
- 2 cups fresh basil leaves, packed
- ¼ cup grated Parmesan cheese, divided into 3 tbsp + 2 tbsp
- ¼ cup pine nuts
- ½ cup extra virgin olive oil (plus more if needed)
- salt & pepper for seasoning
Pie Crust – makes 2 crusts (freeze 1 for future use)
- 2 cups flour + more for dusting work space
- ¼ tsp salt
- 1½ sticks butter, room temperature
- 6 tbsp ice water
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup hot milk
- salt & pepper for seasoning
- 4 extra-large egg yolks
- “ cup finely-grated Parmesan cheese + more for topping
- â…“ cup pesto sauce*
- 1Â½ tbsp sun-dried tomatoes, chopped finely
- 5 extra-large egg whites
- â…› tsp cream of tartar
- salt for seasoning
- Place the garlic cloves in a small pan over medium heat and toast for 3-4 minutes, shaking pan occasionally, until light brown. Remove from pan, and set aside to cool
- Turn off the heat and immediately place the pine nuts in the still hot pan from the garlic and toss about 2-3 minutes until golden brown
- Place basil, pine nuts, garlic and 3 tbsp of cheese in the bowl of a food processor
- Pulse and stream in olive oil until the desired consistency is reached (a thick paste is usually what you’re looking for). Scrape down sides of food processor if necessary to be certain all ingredients have been blended
- Season with salt and pepper and blend just a couple of seconds to incorporate
- Remove pesto from food processor. Fold in the remaining 2 tbsp of cheese. Adjust oil, salt and pepper to taste and it’s ready to serve
Make Pie Crust
- Preheat oven to 350Âº
- Combine flour and salt in medium bowl
- Add room-temperature butter, and incorporate into flour with hands until fat is in pebble-sized pieces
- Add ice water slowly, mixing with hands. Gather into ball and divide in two portions. Wrap one portion in plastic, and freeze for future use
- Roll into round, Â¼â€ thickness. Place in pie plate and crimp edges
- Bake for 6 minutes. Take out and let cool while making the souffle base
Prepare Souffle Base
- Preheat oven to 400º
- Using a small saucepan, melt the butter over low heat. Add flour and stir with a wire whisk constantly, 1 minute
- Add hot milk, salt and pepper, and cook for 1 more minute
- Remove from heat. Add the egg yolks, one at a time and whisk until combined
- Add “cup of pesto and the Parmesan cheese. Stir until combined and place into a large mixing bowl. Stir in the chopped sun-dried tomatoes
- Whip egg whites in a mixer with cream of tartar and a pinch of salt for 3 minutes. Whip 1 minute on low speed, 1 minute on medium speed and 1 minute on high speed. Look for medium-stiff peaks
Assemble & Bake
- Stir ¼ of the egg white mixture into the egg yolk-pesto mixture. Working in 3 parts of the remaining egg white mixture, gently fold in a little at a time until all egg while mixture is combined with the egg yolk mixture, careful not to fold too much and deflate egg whites
- Transfer to pie crust, top with grated cheese, and bake for 20-25 minutes. The souffliche should be golden-brown and fluffy, ready to eat immediately
Photo and video courtesy of www.how2heroes.com
- 2 ounces of unsweetened chocolate (preferably Ghirardelli chocolate)
- 2 tablespoons flour
- 5 tablespoons sugar
- pinch of salt
- 2 tablespoons butter
- 3/4 cup milk
- 3 eggs, separated
- 1 teaspoon vanilla
- pinch of cream of tarter
Preheat oven to 325.Â Butter your soufflÃ© dishes and sprinkle them with sugar.Â Put the chocolate, 2 tablespoons of the sugar, and 2 tablespoons of hot water in a small pot, and melt together on low heat.Â (Using aÂ small whisk works really well.)Â Set aside.
Melt the butter in a pan and stir in the flour and cool for 1 minute.Â Gradually add the milk.Â When the mixture is scalded, add the chocolate mixture to it.Â Beat the egg yolks well, and add a bit of the chocolate mixture to them.Â Then add all of the yolk mixture to the rest of the chocolate.Â Set aside.
Beat the egg whites with the pinch of cream of tarter until foamy.Â Then add the rest of the sugar and beat until stiff peaks form.Â Mix 1/4 of the egg whites into the chocolate mixture.Â Fold the rest in carefully.Â Now mix in the vanilla.Â Pour the batter into soufflÃ© dishes and cook for 15 minutes or until the soufflÃ©s rise.
Serve warm with fresh raspberries.
By Ann Cortissoz, Globe Staff | December 6, 2006
CONCORD — Chloe Rosen has been cooking for about eight years. She has cooked her way through many books, has taken classes, has watched hour upon hour of cooking shows on TV, and has restaurant kitchen experience. Despite all this passion, however, Chloe isn’t certain she’ll have a career in food. But she has plenty of time to figure that out. She’s 11.
Chloe can’t remember exactly when she started cooking, but, she says, “There’s a picture of me making a chocolate cake when I was 3.”
Today, in her family’s airy, bright kitchen, she’s putting the finishing touches on French onion soup, which has a crusty top of bread and cheese. A casserole of noodles, bechamel sauce, and Gruyere is in the oven. Freshly baked profiteroles, the cream puffs, will be topped later with chocolate sauce. And a chocolate souffle is in the works. This is all for lunch.
She’s tweaked these recipes, adding touches such as red onions to the soup to sweeten it and honey to the chocolate sauce. The recipes come from all kinds of books, TV shows, and magazines. As for how often she tries new dishes, Chloe responds, “Like every day.”
Family and friends are all enthusiastic about the girl’s accomplishments. “Look at this,” says mom Addie Rosen, with a bit of exasperation. She opens a drawer brimming with gadgets, including a cherry pitter and a lemon zester. “All of these are things people gave Chloe as presents.”
Chloe pulls out another gift, a hand-me-down KitchenAid mixer from one of her mother’s friends, and expertly inserts the beaters before starting the souffle.
When Rosen and her husband, Joel, realized that their daughter had real talent in the kitchen, they made a decision to let it evolve but not become stage parents. “We’ve never pushed her,” says her mother, with a combination of pride and bemusement as her pixie-like pig-tailed younger daughter moves around the kitchen in a whirlwind of activity. “She has just always been interested in cooking.”
Addie Rosen, who also likes to cook, used to lift Chloe up on the kitchen counter when she was very young so the girl could watch her mom put recipes together. “Maybe that’s how it all started,” Rosen says. (I knew Addie Rosen in college, but had not seen her in more than 20 years before writing this story .)
Rosen taught Chloe some basic skills several years ago, but now mom acts more as a chauffeur and an assistant, driving Chloe to various cooking-related activities or reaching for things in the kitchen that 4-foot-7 Chloe is too short to get to . The dynamic is apparent: Chloe gives directions with assurance as she puts the finishing touches on the onion soup. “Mom, make sure the oven is on 375,” Chloe directs. Then: “Could you take the profiterole dough out of the refrigerator?”
When she’s not cooking, Chloe is at Meadowbrook School. After school, the sixth-grader plays soccer, lacrosse, and basketball. She often bakes and cooks for school functions, for her friends, and for her sister, Aliza, who is 15.
Except when she’s talking about cooking, Chloe is a bit quiet and shy. But she becomes animated and precise as she describes how she made the bechamel sauce for the noodle casserole. “First I put butter in a pan and melted it and then put flour in and made a roux,” she says. Other sophisticated cooking words — like piccata and gratineed — pepper her speech.
Chloe likes author and TV cook Ina Garten, known as the Barefoot Contessa, from whom she learned such tips as leaving egg whites at room temperature before beating, and adding cream of tartar to the bowl. Other favorites include Giada De Laurentiis and Alton Brown. And though she’s soft-spoken, she has strong opinions. When her mother reminds her that she also likes to watch Rachael Ray, Chloe responds, “But I don’t like her recipes.”
While other girls her age might be reading teen magazines, Chloe is devouring the latest issues of Gourmet and Bon Appetit. She has subscriptions to both, and also looks over the Baker’s Catalogue from King Arthur.
And instead of going to soccer camp over the summer, Chloe went to cooking camp for one week at Create-a-Cook in Newton. “I learned how to chop and peel,” says Chloe. Then she corrects herself. “Well, it wasn’t really learning, but perfecting.”
Because Chloe is always looking for new opportunities to cook, her father asked the owner of a favorite restaurant near her grandparents’ home in New Jersey if she could spend some time in the kitchen there.
When she walked into the kitchen at Bay Ave. Trattoria in Highlands, N.J., this summer, “She showed no fear,” says chef and owner Joe Romanowski. Romanowski, who also teaches at a local cooking school, says, “For how old she is, she’s very much into [cooking ]. You can see the desire.”
In October, Chloe’s mother asked an acquaintance who tests recipes for Cook’s Country magazine if Chloe could visit her at work in the publication’s Brookline-based kitchens, the same ones used for the public television show “America’s Test Kitchen.” The magazine is an offshoot of Cook’s Illustrated.
When she met Chloe, Diane Unger, an editor and recipe tester, was a bit taken aback, she says. “I was expecting someone older. ” But Chloe helped with a biscuit recipe and “she did everything perfectly,” says Unger. “We have interns who don’t do as well.”
When Unger asked the girl to do the mise en place (measure all the ingredients), Chloe knew exactly what to do. “She wasn’t intimidated at all,” says the editor.
Chloe might not be sure she’s going to have a career in cooking, but she probably has a job waiting for her if she wants it. After watching her in his kitchen, restaurateur Romanowski says, “If she were older, I’d hire her in a minute.”
© Copyright 2006 Globe Newspaper Company.