Cooking classes have been part of The Little French Bakery for over ten years. The age of students has ranged from seven to seventy plus. Topics have covered the food gamut. The one thing they've all had in common is everyone has been successful. As the class unfolds, I learn about the people and why they've decided to spend the day at The Little French Bakery. I've learned it's not always about the food...
Students sign up for a class for many reasons. Some want to gather with friends and family for a day together. They laugh, talk, eat, eat some more, and learn a little about pastry or bread along the way. I love these classes because for that day, I'm part of a new family or group of friend. A not-so-invisible fly on the wall. I learn of family dynamics, old family secrets, and share the bond that brought the group together. Success!
Others come to pursue the art of bread baking. They've tried at home, and are ready to master the techniques for great breads. We talk a lot about ingredients and the role that each ingredient plays in the concert of final loaf. My favorite part is the moment when the light bulb goes on for each person. They realize when they may have been going wrong, and how to improve the bread they've been making. We mix, knead, shape, bake and produce warm, wonderful loaves at the end of the day. We've bonded with each other and the big hunk of dough we've spent the day with. Another day of success.
Children arrive for a birthday celebrations. They walk into the building unsure of exactly why they're there, and enter the world of pastry. We wash hands, tie on the aprons and create frosting masterpieces around little cakes. You can't use enough sprinkles. Each child leaves with a unique cake and a memory that will last a lifetime. I learn the latest in pre-teen pop culture. Success!
Last weekend, I had a group of co-workers spend the day making soups. They divided into groups of two and created three delicious soups, and six variations of scones. Each person had different skills in the kitchen. Some cooked often, some rarely. They shared an interest in being together. At the end of the day after the recipes, were complete I realized that each person felt successful, each for a different reason.
I can't wait for the upcoming classes this fall to see what new lessons my students bring me!
Thursday, September 30, 2010
Thursday, September 23, 2010
Time for Apple Pie
Welcome to The Little French Bakery Blog!
It's such a great time of year. Perfect for starting new projects and trying new recipes.
As many of you know, Gary and I just returned from Italy. We attended an amazing cooking class on wood-fired cooking. It was so fun to get up every day and fire the oven with the residual heat from the day before. We roasted, baked, grilled and learned many great new recipes. One of the best days was learning to remove all the bones from a chicken and roast it under bricks in the oven. I did it! A few years ago, I was wearing gloved to remove the neck from a chicken if there was a little left. Now... ta da! It's hard to believe that a whole chicken can be roasted in just 12-18 minutes, and be so delicious.
Another of my favorites was an apple crostada. A simple tart crust filled with apples and set on on the oven floor to bake. The first half of the baking was on parchment paper, then 2nd half directly on the oven floor. Wood fired cooking adds such a great dimension to food. Not smoky, but just moist and flavorful.
We arrived back at home just in time for fall and the start of apple season here in Wisconsin. I love apple pie! I've picked up some Cortland and yellow Delicious and am ready to start baking. This time, I'm going to try a new recipe, and bake in the outdoor oven. I'll give it a try and post the recipe if it turns out!
As you bake your apple desserts this fall, try adding some creme fraiche as a topping. It goes so well with apples. Another tip for a new taste is to omit the cinnamon and "usual" spices. Just add vanilla. The French aren't crazy about cinnamon and only use it sparingly. Once you try an apple dessert without cinnamon, you might be hooked.
To make creme fraiche: 2 cups heavy cream
1 T buttermilk
Stir together and allow to rest overnight (not refrigerated).
In the morning, stir the thickened creme fraiche and refrigerate, covered. It will continue to thicken and sour over the next few days. It can be kept up to 10 days or so. It can be whipped slightly for topping, or added to warm dishes as you would cream/sour cream without separating. Enjoy!
It's such a great time of year. Perfect for starting new projects and trying new recipes.
As many of you know, Gary and I just returned from Italy. We attended an amazing cooking class on wood-fired cooking. It was so fun to get up every day and fire the oven with the residual heat from the day before. We roasted, baked, grilled and learned many great new recipes. One of the best days was learning to remove all the bones from a chicken and roast it under bricks in the oven. I did it! A few years ago, I was wearing gloved to remove the neck from a chicken if there was a little left. Now... ta da! It's hard to believe that a whole chicken can be roasted in just 12-18 minutes, and be so delicious.
Another of my favorites was an apple crostada. A simple tart crust filled with apples and set on on the oven floor to bake. The first half of the baking was on parchment paper, then 2nd half directly on the oven floor. Wood fired cooking adds such a great dimension to food. Not smoky, but just moist and flavorful.
We arrived back at home just in time for fall and the start of apple season here in Wisconsin. I love apple pie! I've picked up some Cortland and yellow Delicious and am ready to start baking. This time, I'm going to try a new recipe, and bake in the outdoor oven. I'll give it a try and post the recipe if it turns out!
As you bake your apple desserts this fall, try adding some creme fraiche as a topping. It goes so well with apples. Another tip for a new taste is to omit the cinnamon and "usual" spices. Just add vanilla. The French aren't crazy about cinnamon and only use it sparingly. Once you try an apple dessert without cinnamon, you might be hooked.
To make creme fraiche: 2 cups heavy cream
1 T buttermilk
Stir together and allow to rest overnight (not refrigerated).
In the morning, stir the thickened creme fraiche and refrigerate, covered. It will continue to thicken and sour over the next few days. It can be kept up to 10 days or so. It can be whipped slightly for topping, or added to warm dishes as you would cream/sour cream without separating. Enjoy!
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