The Four Seasons - Part II

 Happy New Year! 

Here is the second and final part of the Four Seasons tour from last week. Seeing the pictures reminds me of all the hard work and dedication that it takes be successful not only at being a chef, but in any career. Although I am seriously considering pursuing the culinary arts at this point, the tour was a special treat to get an inside peek into the hotel and restaurant industry. 

Many thanks to Chef Gonzalez and my mom for a wonderful birthday event!

The Pastry Kitchen. Chef Gonzalez said that the hotel will serve gluten free desserts and pastries upon request.

One of the chefs preparing stacked cakes as a special gift for guests who are celebrating a birthday or anniversary.

The delicious details! Each was covered on the sides with tiny chocolate bits... something fun to try at home frosting cakes!

Foreground: fresh strawberries for a cheesecake dessert. The large bins in the background are for their dry ingredients, cornmeal, flour, sugar, etc.

Separating eggs... not sure what was going on here! So many options with egg whites!

Sous Chef Peter who runs the kitchens in the mornings. Chef Peter is cutting out dough to make saltines for lunch.

At the end of our tour... Chef Gonzalez is a very gracious and knowledgeable man, it was a pleasure to meet him!

One of the beautiful dining areas at the Four Seasons Hotel.

All photographs taken by Alison Linton.

Check out this super easy recipe!

Apple Bourekas from Steamy Kitchen!

Tonight, some of my family is going to a party at a friends house, and I thought this would be a simple recipe to make up something delicious and different to take along... I even have a box of filo dough thawing in my fridge! It's after Christmas and I am sure some people are open to a change from chocolate and cookies... not everyone, though!

Cinnamon Rolls

Finally, a beautiful weekend for Easter! It seems that almost every year, there is a freeze just before Resurrection Sunday, that not only dampens our spirits and makes us bring out the winter coats again, but also kills the buds on all the beautiful flowering trees.

But this year, it is just the opposite! The forecast is predicting 70's and sunshine for Sunday, which means we shouldn't have to bundle up for the sunrise service in Rittenhouse Square. Daffodils, hyacinths, and tulips are in full bloom, along with magnolias, weeping cherry trees and forsythia... absolutely gorgeous!

You might think that with it being a holiday weekend, things would get a little more relaxed (especially with Spring break), but a certain conductor is helping us prepare for our 2nd concert at the Kimmel Center (Verizon Hall) next Sunday, and the music needs some work. So instead of giving us off tomorrow, we are starting a half hour early. But to bring some cheer to my friends, I decided to make some Cinnamon Rolls tonight as a treat for the break. (Our church is having a Good Friday concert tonight, but since I couldn't go, I am watching it online while the dough rises).

This recipe came in on a mom's email list, and it is one of the best! It is so easy but yet can be a show-stopper... especially if you make the Icing and spoon it on top while the rolls are still warm!

Cinnamon Rolls

Dough
1 Tbsp. dry-active yeast
1 cup warm whole milk

1 tsp. salt
2 eggs
1/3 cup white sugar
1/2 cup melted butter
4 cups flour

Filling
1/4 cup butter, softened
3 Tbsp. ground cinnamon
1 cup brown sugar

Dissolve yeast in milk (make sure the milk is not too warm, or it will kill the yeast).

Add the rest of the ingredients - do not mix the eggs and the melted butter when it is hot, or the eggs will cook. Mix well and then knead into a ball. Let double in size (at least one hour in a warm place).

When ready, roll out to about 1/4 inch thick - it should be rectangular. Preheat oven to 400F.

Spread with filling... first butter, then sprinkle the cinnamon and brown sugar evenly over the dough. I usually add more butter as needed.

Roll dough up. Slice into 1 inch pieces, and place in a greased pan. Let rise again until doubled. Bake for 10 minutes (I find that they take about 12-15 minutes).

Icing for the Cinnamon Rolls

1/2 cup of butter, softened
2 Tbsp. whipping cream
1 1/2 cup powdered sugar
1 tsp. vanilla
1 oz. cream cheese
pinch of salt

Beat until fluffy.

Can it get any easier?

Enjoy! I'll post pictures later when the rolls are done... Happy Easter!

Blueberry Scones - America's Test Kitchen

We all have a little weakness for something... it could be indulging in 70% cocoa dark chocolate (a little too dark for me), an expensive steak, or even something as simple as a cup of tea! When I get the chance, I love brewing a quick pot of Earl Grey to share with a sister either before the start of a busy day, or while we unwind and discuss bits of news before bed (yes, we do talk a lot!). But one day, I am going to have a real tea - not just a grab and go, but sit down and have scones, fruit, and maybe even cake!

Here is an interesting video/recipe for Blueberry Scones... I like how they have lots of berries and the texture is light and fluffy, almost like a croissant...

America's Test Kitchen Blueberry Scones

Cheerio...

Thanksgiving Week - 3 (Deep Dish Apple Pie)

While at the local library last week, I was looking for some movies to watch for my family. I picked up a couple of movies that we hadn't seen in a few months (yes, we like to re-watch movies very often!) and then looked for something new. Browsing in the more "educational" shelves of videos, I stumbled upon a small section devoted to cooking shows! After picking through Rachel Ray and similar "newer" chefs, I found just what I was looking for: America's Test Kitchen Best Baking Recipes. So on Saturday night, while everyone else was busy with a party that we were hosting, I went downstairs with my dog (since one of the guests was comfortable with canines) and popped it in.

For the next two hours I was glued to the screen. Christopher Kimball went through different recipes with some of their test cooks, from a summer fruit galette to spice cookies to chocolate mousse cake. Another recipe that America's Test Kitchen made was Deep Dish Apple Pie. I watched, entranced, as the chefs showed how to make the best butter crust, cooked the prepared apples in a heavy sauce pan before putting them into the pie dish, and gave tips to keep the crust from sticking to your counter while rolling it out.

I went back later to re-watch that episode and copied down as best I could the directions for one of the best apple pies ever! This recipe I made today, and although I gave it a tweak here and there, was developed by America's Test Kitchen.

Here's the scoop for you:

Butter Pastry for Two-Crust Pie

2 1/2 cups all-purpose flour
1 tbs. sugar
1 tsp. salt
16 tbs. unsalted butter (pref. frozen)
3 tbs. sour cream
1/3 cup ice water

Combine flour, sugar and salt in a large bowl.

Add in the butter (cut into small cubes).

Blend the butter with the dry mixture until the dough resembles very small peas.

Be careful to keep the butter from getting too soft. Refrigerate as necessary.

Mix together the sour cream and ice water, then pour into the dough.

Combine thoroughly and then separate into two equal balls of dough.

Wrap in plastic wrap and refrigerate until firm, at least one hour.


Deep Dish Apple Pie Filling

10-12 apples (half tart apples, such as Granny Smith, and half sweet, Golden Delicious)
1/2 cup white sugar
1/4 cup brown sugar
a little salt
1/8 tsp. cinnamon
1/2 tsp. fresh lemon zest

Prepare the apples by peeling and cutting them into thin slices.

Add in the sugars, salt, cinnamon, and lemon zest.

Put apples in a large heavy-bottomed pot, and cook lightly over a low heat for about 15-18 minutes. Be very careful not to let the apples boil or get overheated. You want to have them soft to easily pierce with a fork but still retain their shape.

Pour the cooked apples onto a baking sheet and spread them out to cool.


Back to the Pastry:

Roll out the dough.

Quick Hint: Before you roll it out, let it warm up a little bit so it won't crack when you roll it.

To keep it from sticking to your counter, tear off two sheets of wax paper and lightly flour both. Then place the dough between the sheets and roll away!

The pastry should measure 12in. by 12in. in a circle. Place on a baking sheet and put in the refrigerator to keep the butter cool.

Then roll out the other half of the pastry - this one will be the bottom half of the pie. Place in the pie dish and leave the edges to overlap.

Back to the filling:

The apples have now cooled, to pour them into a colander over a bowl to drain out the excess liquid.

Add the "dry" apples into the pie dish, then pour about 1/2 cup of the liquid from the cooked apples over the filling.

Bring out the cooled pastry and put on the top of the pie. Seal and trim the sides, then crimp the edge to your personal style.

Make sure you cut slits or holes in the top crust to let out the steam.

You can brush the top of the pie with beaten egg white, the sprinkle white sugar on top.

Bake in a 425F oven on a cookie sheet for about 1 hour, but make sure the top does not get too dark.

Let cool completely, for about two hours before serving. This allows the pie to set and is easier to cut.

Garnish each slice with a dollop of whipped cream or vanilla ice cream.

Enjoy!