Archive for November, 2009

Chef Hellermann Demonstrates: Writing with Melted Chocolate

Pastry Chef Mark Hellermann of the professional program in Baking and Pastry at the Center for Kosher Culinary Arts, demonstrates how to use the medium of melted chocolate to make designs on cakes and petit fours.

November 29, 2009 at 10:35 pm Leave a comment

Thanksgiving Maple Pecan Pie

delicious pie filling for this flaky crust is one that I developed with Head Chef Instructor Avram Wiseman at CKCA. It is an incredibly sweet version of the classic pecan pie, and is sure bring your Thanksgiving meal with family and friends to a memorably sweet and delectable conclusion.

Ingredients:

Crust –
1 pound 4 ounces pastry flour
14 ounces shortening
6 ounces water (very cold)
2 teaspoon salt
1 ounces sugar (optional)

Filling –
7 ounces granulated sugar
2 ounces margarine
1/4 teaspoon salt
7 ounces eggs
12 ounces pure maple syrup
1 1/2 teaspoon pure vanilla extract
5 ounces whole pecans

Preparation:

1. Sift flour into a mixing bowl. Rub or cut shortening into the flour until just incorporated. For flakier dough, until fat particles are the size of peas.
2. Dissolve salt (and sugar, if used) in water, and add to mixture, just until the water is absorbed. Don’t overwork the dough. Refrigerate for at least four hours.
3. Preheat oven to 375 degrees F.
4. Roll out and shape into pie pans, prick evenly with a fork, and cover with parchment paper or foil and “blind bake” with several layers of dry beans for 10 minutes at 375 degrees F.
5. Then, remove beans and parchment paper and brush crusts with an egg wash. Bake for an additional 10-15 minutes until golden.
6. For filling, Blend sugar, margarine, and salt until evenly blended. Add eggs one at a time until absorbed, then add the maple syrup and vanilla.
7. Distribute pecans in concentric circles in the baked pie shells and then fill with the maple mixture.
8. Bake at 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30-40 minutes, until set.

November 29, 2009 at 10:33 pm 2 comments

Artisan Breads…Coming Soon to Your Favorite Kosher Restaurant


November 29, 2009 at 10:31 pm Leave a comment

CKCA Bakes Seven Grain Artisan Bread!

This week, CKCA pro baking students are working on all kinds of artisan breads. The smells coming out of the kitchen are amazing!

Here’s a great recipe for seven grain bread that is not just delicious; it’s also healthy!!!

1 lb 10 oz water
1 oz fresh yeast
1 lb 8 oz high gluten flour
6 oz rye flour
2 oz barley flour
3 oz corn meal
3 oz rolled oats
2 oz flax seeds
2 oz millet
.75 oz kosher salt

Mix water yeast and salt, then add the rest of the ingredients. Mix with dough hook in mixer for 10-12 minutes at slow speed. Let bread rest for 90 minutes, then form into loaves. Bake, with a preheated breadstone, at 425 degrees for approximately half an hour until crusty.

November 29, 2009 at 10:27 pm Leave a comment

Beef Fabrication Day

beeffabday

Check out Chef Ritter, and two able assistants, as he works a saw into whole rib section of beef.

November 13, 2009 at 9:40 pm Leave a comment

Center for Kosher Culinary Arts: How to Remove Salmon’s Pin Bones (The Gravlox Prequel)

November 13, 2009 at 9:40 pm Leave a comment

Salads Days at CKCA

IMG_0128

This is a Nicoise Salad, with grilled ahi tuna, green beans with vinagrette, hard cooked eggs… all the traditional and not-so-traditional accoutrements. Yum!

November 13, 2009 at 9:34 pm Leave a comment

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