By Shirley O. Corriher
For years, nutrients editors and writers have stored CookWise right by means of their pcs. Now that spot they've been maintaining for BakeWise could be filled.
With her years of expertise from big-pot cooking for one hundred forty teenage boys and her vintage French culinary education to her paintings as a learn biochemist at Vanderbilt college university of drugs, Shirley Corriher manages to place and jointly in distinct and fascinating methods. She describes invaluable thoughts, resembling brushing puff pastry with ice water—not simply brushing aside the flour—making the puff pastry more uncomplicated to roll. the end result? better, lighter, and flakier pastry. and also you won't locate those recipes anyplace else, now not even on the web. she will assist you make wet brownies; flaky pie crusts; shrink-proof ideal meringues that won't leak yet nonetheless minimize like a dream; massive, crisp cream puffs; extraordinary French pastries; gentle génoise; and crusty, highly flavorful, open-textured French breads, resembling baguettes and fougasses.
BakeWise doesn't have only a unmarried resource of data; Shirley loves studying the works of cooks and different solid chefs and stocks their info with you, too. She applies not just her services yet that of the various artisans she admires, equivalent to well-known French pastry cooks Gaston Lenôtre and Chef Roland Mesnier, the White condominium govt pastry chef for twenty-five years; Bruce Healy, writer of learning the paintings of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mom. Shirley additionally retrieves "lost arts" from specialists of the prior corresponding to Monroe Boston Strause, the pie grasp of Nineteen Thirties the USA. For one dish, she can provide you concepts from 3 or 4 various cooks plus her personal contact of science—"better baking via chemistry." She provides evidence concerning the correct temperature, the perfect blending velocity, and the appropriate blending time for the totally so much sturdy egg foam, so that you can create a light-as-air génoise each time.
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Additional resources for BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Overlap them to cover the bottom, allowing the dough to extend 6 to 8 inches beyond the rim of the pan. Sprinkle with the cinnamon-sugar mixture and top with the shredded chicken. Spread the egg mixture over the chicken and top with the almonds. Fold the phyllo over the filling, and brush with butter. Fold the remaining 2 sheets of phyllo in half crosswise and place on the pie, tucking the edges inside the pan. Brush with butter. Bake, uncovered, for 20 minutes, until golden. Shake the pan to loosen the pie; hold a baking sheet loosely over the top of the pie and invert the pan.
Make a few short slashes for vents. Bake for 25 to 30 minutes or until the crust is golden brown. Serve warm or at room temperature. 27 TORTA RUSTICA Makes 12 servings This is a wonderful pie to have in your repertoire for a picnic or for hot summer evenings. It tastes great and slices easiest when made ahead and chilled, but the flavor is best after it has returned to room temperature. I like to serve wedges of this colorful pie with a dollop of freshly made pesto. V2 pound fresh mushrooms, thinly sliced 1 small sweet onion, chopped 3 tablespoons olive oil, plus oil for pan 20 ounces fresh spinach, cleaned */4 cup chopped fresh Italian flat-leaf parsley 1 tablespoon chopped fresh basil or 1 teaspoon dried 1/2 teaspoon freshly ground black pepper 12 eggs, lightly beaten Vfe cup oil-packed sun-dried tomatoes, drained and chopped 1 recipe Quick-Rising Pizza Dough (page 99) 1/2 cup freshly grated Parmesan cheese 3/4 pound provolone cheese, shredded % pound thinly shaved Italian sausage, such as mortadella, salami, pepperoni, or prosciutto (optional) 1 egg yolk, mixed with 1 tablespoon milk, for glaze 28 In a 10-inch, nonstick skillet over medium heat, cook the mushrooms and onion in 1 tablespoon of the olive oil until the mushrooms are tender, about 5 minutes.
Make it a day in advance and reheat it in a 350°F oven for 10 to 15 minutes. V* recipe Lemon Pastry (page 94) IVz pounds fresh asparagus, cleaned and trimmed 4 ounces cream cheese, at room temperature 3 eggs 1 cup heavy cream 3/4 teaspoon salt Vz teaspoon freshly ground pepper 1/4 pound thinly sliced prosciutto or shaved ham, cut into Vs-inch strips */3 cup freshly grated Parmesan cheese Fit the pastry into a 10-inch tart pan with a removable bottom. Trim the edges and place in the freezer for 10 minutes.