Sunday, January 20, 2013

Brioche Dough Cinnamon Rolls

2013-01-13 10.24.59

Alright, so, I know I said I’d be posting a bunch of savory, meat-related dishes that I learned in class – and I still intend to post the rest of them. But first, let’s take a break – a sweet, delicious break. Since I’m in the baking and pastry class now, I figured why not have a sugary interlude before diving back into the entrees? It doesn’t get much better than a fresh batch of cinnamon rolls.

One of the best kinds of dough I learned to make recently was brioche. The richness of it makes for the perfect cinnamon roll, and it’s relatively simple to make. Another thing to keep in mind is that for baking recipes, I’ll often be measuring out a lot of things in ounces now instead of teaspoons, tablespoons, and cups. Baking is like a precise science, especially when it comes to leavening agents like yeast, baking powder, and baking soda, so it is ultimately beneficial to measure things out this way instead. You can find a perfectly good scale for less then $30 at Target if you don’t have one – this is the one I’ve got, and it works like a charm.

Saturday, January 5, 2013

Duck Leg Poêler (Special Roast) With Sweet Pan Reduction Glaze

2012-11-16 08.25.45-19

Happy new year, everybody! In my previous recipe, the sautéed duck breast, I told you I'd also show you what to do with the legs and thighs of a duck as well. So, as promised, today I'll show you what to do with them. It's actually a relatively simple recipe that doesn't require a whole lot of labor, though that will also depend on what kind of side dish you choose to prepare with it. I made little potato tournes, but honestly, I do not recommend them. They're tricky, labor intensive, and exist basically just for their aesthetic appeal (and to drive culinary students insane). You'd do just as well with something like boiled potatoes without the fancy cuts, or green beans.

Anyway, if you’ve ever roasted anything before, this is a little bit different. Poêler (which is a French culinary term with no English translation) refers to the process of roasting, but with moisture added. So instead of roasting in a pan by itself, these legs will be roasted on a bed of aromatic vegetables.