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Croissants

Recipe is almost completely based on this one by Anna Olson.

For schedule (say you want to eat them for Sunday breakfast), the easiest is to make the détrempe batter on the evening of day 1 (Friday), mix in the butter and do the 3 folds on day 2 (Saturday), and get up early on day 3 (Sunday) to shape the croissants and proof them. You can make the détrempe Saturday morning, and in principle, you could even do the croissant Saturday evening.

Détrempe:

  • 3 1/2 cups all purpose flour
  • 1 cup warm water
  • 1/2 cup milk (mix with water so that the combination is room temperature)
  • 5 Tbsp sugar
  • 2 1/4 instant dry yeast
  • 1 1/4 tsp salt
  • 30g butter (2 tbsp)

Mix flour, yeast, sugar in the stand mixer, then mix in the salt. Add liquid, while stand mixer is on slow. Add butter. Knead on slow for about 4 min (not enough to make a lot of gluten).

Roll the dough into a rectangle, and cover with a tea towel and loose sheet of plastic. Let sit a room temperature for 90min, then refrigerate over night (or for at least 1 hour).

Beurrage:

  • 285g butter (room temperature)

Line a 8″ square pan with plastic, and use plastic to flatten out room temperature butter into a square. Refrigerate until it has the same consistency as the détrempe dough. If making ahead and refrigerating, then take out of the fridge about 45min before the détrempe.

Mixing butter and the three folds:

Roll the dough out into a square with a side about 1.5 times the side of the butter square. Rotate the butter square 90 degrees relative to the dough, and place it on the dough. Fold the 3 corners of the dough over the butter (see the video!).

Roll out the dough into an elongated rectangle, being careful to push outwards from the middle to squeeze the butter layer out uniformly. The fold the layer over itself (envelope fold), cover with towel and plastic and refrigerate. Wait at least one hour before the next fold

Do the second fold perpendicular to the first one, cover with towel and plastic and refrigerate. Wait at least one hour.

Do the third and final fold perpendicular to the second one, cover with towel and plastic and refrigerate. Wait at least one hour. Ideally, this last fold is done in the evening, so that the dough stays in the fridge over night.

Shape the croissants , proof and bake!

The above quantity will make 24 croissants. Divide the dough into 2, and replace half in the fridge.

Roll the dough out into rectangle so that it is about 5mm thick. This should make a rectangle about 16″x12″. Divide the rectangle into 2 lengthwise and make croissants (see video! do make the notch!). Brush egg wash on the croissants (1 egg + 2 Tbsp water), and reserve egg wash in fridge.

When you trim the edges to make the croissants, use the trimmings! For example, brush them with melted butter and then with brown sugar + cinnamon and roll them up! Or brush them with jam and roll them up!

Let the croissants proof, with some distance between them, in a warm environment for 2 hours.

Brush egg wash on again and bake at 375F for 15min (when they are a nice dark golden rod). There might be puddles of melted butter around the croissants…

If croissants are to be frozen instead, then freeze them after shaping (before first egg wash). Freeze them on a tray, then place them in a bag. Thaw + proof by leaving them at room temperature over night.

Cinnamon Rolls

Make the dough:

  • 3 1/2 cups all purpose flour
  • 2 1/4 tsp instant dry yeast
  • 75g butter
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 1 egg

Mix the flour and yeast in stand mixer.

Melt the butter, combine with sugar, salt and dissolve well. Add the milk. The temperature of the liquid needs to be luke warm (e.g. body temperature). Mix in the egg (after having ensured the temperature is right).

Add the liquid to the flour and knead on slow for 4-5min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.

Make the filling and the rolls:

  • 75g of butter
  • 1 cup (200g) of brown sugar
  • 1 tbsp cinnamon
  • 1/2 cup maple syrup
  • 1 egg + 1 tbsp water to make egg wash

Prepare rectangle pan (9×13) for the rolls by buttering it up well, and then adding the maple syrup. Make sure the maple syrup coats the whole bottom of the pan.

Mix brown sugar and cinnamon together. Melt the butter. Make an egg wash by combining the egg with 1 tbsp of water.

Roll the dough out into a rectangle, 18 x 12 inches (18 inches is about the length of a rolling pin). Coat the dough with the melted butter (generously). Spread the sugar+cinnamon mixture over the dough. Roll the dough so that the roll is 18 inches long. Cut into 12 equal pieces (divide by 4, then each by 3…).

Place the rolls evenly in the pan (4×3), and let rise for 30min (turn oven on after 20min!). Don’t let them rise for too long!

Just before placing the in oven, baste with egg wash and cook for about 38min, until golden brown on top.

Make the icing:

  • 200g icing sugar
  • 55g butter
  • 1 tsp vanilla extract
  • 4+ tbsp hot water

Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of water one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!

Store covered at room temperature. They shouldn’t last more than a couple of days anyway!

Simple loaf of bread

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 tsp salt
  • 1 3/4 tsp dry yeast
  • 2 small tbsp sugar
  • 1 cup lukewarm water
  • 2 tbsp oil

Mix 1/2 tsp sugar into the water, sprinkle the yeast over top and let it sit for 5min (until there is some sign that the yeast is alive).

Mix the dry ingredients, then add the yeast mixture and oil and knead for 8-10min (e.g. in stand mixer).

Coat the dough with a little oil, cover and let rise for 2 hours (double in size).

Punch down, make loaf (e.g. in loaf pan, or free), let rise for 1 hour.

35min in 375F oven. Sounds hollow when you knock on it if it’s done.

Refried Beans

Enough for 2 people…

  • 2 shallots (or 1 onion), cut finely
  • 2 cloves of garlic pressed
  • 1 can of bean (red kidney, pinto, …), rinsed
  • some lard (e.g. from making carnitas!), or melted butter (1/4 cup?)
  • cumin
  • smoked paprika
  • regular paprika
  • salt and pepper

Fry the shallots for ~5min in some oil on medium. Then add the garlic for 30s, and then the beans. Stir in the spices. Fry for another 5-10min on medium. Taste to make sure seasoning is good.

Can add a little bit of broth if desired (to make it a little more liquid when mashing).

Remove from heat and mash. Mix in melted lard (or butter) to get good consistency.

Red Cabbage

  • 1/2 red cabbage, shredded
  • 2/3 cup cider vinegar
  • 2 tsp salt
  • 2 tbsp sugar
  • 1 small onion, chopped
  • 2 apples, diced
  • 1 cup water
  • 3 tbsp red currant jelly

Cover cabbage with sugar, salt, vinegar and let rest for ~10 min.

Heat up some butter and fry apples and onions until apples start to brown, 5-10min, on medium.

Add the cabbage, 1 cup of water, bring to a boil, then turn heat to very low and let it cook with the lid on for at least 2 hours.

After ~ 2hours, check how much liquid there is, remove lid if necessary, there should be no liquid at the end and everything should be very soft. About 3 hours total cooking.

Paella

  • 6 boneless skinless chicken thighs, cut in two
  • chorizo sausage, cut into chunks
  • 12 big shrimps (tail on but easy to peel)
  • 1 kg of mussels
  • 4 calamari, sliced into rings

  • 1 red pepper finely chopped
  • 3 tomatoes, small diced (ideally, not canned, not huge tomatoes)
  • 1 red onion, finely diced
  • 5 garlic cloves, crushed (separate into 2 and 3 cloves)
  • 3 tomatoes
  • 1.5 cups (? enough..) frozen peas
  • 1 Lemon, sliced into wedges.

  • 1.5L of chicken broth with 2 pinches of saffron
  • 2 cups of arborio (or bomba) rice
  • 2 generous tsp smoked paprika
  • 2 tsp paprika

Step 0:

Prep all the ingredients (e.g. finely chopping, cutting meat, seafood…), if they are all ready to go, then it’s actually straightforward (although plan 1:30 – 2 hours, prep included)

Step 1:

Combine some olive oil, 2 tsp smoked paprika, 2 crushed
garlic cloves, and marinate the chicken for 10min in that mixture

Step 2:Make broth with saffron (1.5L of chicken broth with 2 pinches saffron), keep warm, just below boiling.

Step 3:

Once the chicken is marinated, heat small amount of olive oil in the paella pan, cook the chicken on medium high, about 15min. Once cooked (165F), reserve chicken on a dish.

Step 4:

Fry the chorizo for about 4min total on medium hight (flip after 2-3min) in the paella pan, then remove and keep with the chicken. By now, there is some grease in the pan…

Step 5:

Place the 3 diced tomatoes (small dice), 1 finely diced red onion, 1 finely diced pepper, 3 crushed garlic cloves in the paella pan and fry for about 3-4min on medium high.

Step 6:

Add rice and fry for 1-2 min

Step 7:

Add all of the broth (1.5l) into the pan, 1 pinch of saffron, 2tsp paprika. Bring to boil, and simmer just below boiling for 15min.

Step 8:

Add frozen peas and calamari first, and stir them in uniformly. Add the mussels (stick them into the rice, about 1/2 or more of the 1kg of mussels), add the shrimp (push them into the rice uniformly). Cook for an additional 15min.

Step 9:

Steam the rest of the mussels (about 5min on steam)

Step 10:

Remove the steamed mussels from shells. Sprinkle over the rice. Add the chicken and chorizo back onto the rice. Cook 5 min.

Serve with the lemon wedges laid on top.



Shrimp tacos with lime zest sauce

Mix the following and coat the shrimps:

  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • ~1 tbsp oil (enough to coat the shrimps)
  • juice from half a lime

Fry the shrimps in a hot frying pan (ideally until all the liquid is gone, but without overcooking the shrimps)

To make a simple mayonnaise sauce:

  • ~ 1/4 cup mayonnaise
  • 1-2 tsp hot sauce
  • ~ 1tsp garlic powder
  • ~1 tsp smoked paprika
  • some crushed garlic (~1 clove)
  • zest from a lime

Serve on taco shell with some coleslaw, fresh cilantro, fresh squeezed limes.

Zimt Sternli (Étoiles à la Cannelle)

  • 2 gros blancs d’oeuf (~7-8 C.S de blancs d’oeufs pasteurisés
  • 250g de sucre à glace

Faire monter les blancs d’oeufs en neige ferme. Continuer à battre et rajouter lentement le sucre à glace pour faire une pâte assez ferme. Reserver 3 CS pour le glaçage

  • 350g d’amandes moulues (non-blanchies, avec la peau)
  • 1 CS de jus de citron
  • 2 CS de cannelle

Mélanger les amandes et la cannelle, puis le jus de citron. Intégrer ensuite les blancs et préparer une pâte bien homogène.

Aplatir la pâte avec un rouleau jusqu’à environ 1cm d’épaisseur, et découper des étoiles. Déposer les étoiles sur un papier pour le four.

Glacer les étoiles avec les blancs réservés (avec la pointe d’un couteau).

Laisser sécher les étoiles une bonne douzaine d’heures.

Réchauffer le four a 450F, et mettre les étoiles ~4min (elle doivent rester blanches!)