One carrot, two yellow Cubanelle peppers, a quarter of a lemon, peel and pulp included; two celery stalks, five radishes, and a cup of buttermilk whirled together in a blender or food-processor make an elegant morning smoothie. This particular concoction is loaded with vitamins A and C.
Tuesday, March 29, 2011
Monday, March 28, 2011
|This is what brioche, made properly, is like on the inside. The texture of brioche is light, and one can pull it apart in fluffy strands.|
©M-J de Mesterton 2011
Friday, March 25, 2011
|M-J's elegant pizza crust is fashioned out of her fougasse dough.|
I use my own recipe for fougasse dough to make an elegant, thin pizza crust.
Wednesday, March 23, 2011
Tuesday, March 22, 2011
Friday, March 18, 2011
Saturday, March 12, 2011
Monday, March 7, 2011
M-J's Elegant Brioche Egg Dish is Now Ready to Serve
Brioche, a Viennoiserie made at home in a small cake pan can be sliced for perfectly round sandwich bread. Brioche makes excellent toast, French toast or pain perdú.~~M-J
Viennoiseries is the collective French term for baked goods made from yeast-leavened dough or from puff-pastry. Viennoiseries typically have a high-protein and fat content from eggs, butter, milk, and cream, and are usually sweetened with sugar, ingredients which lend them a rich character. The Viennoiserie yeast-dough, once formed and risen, is often "gilded" or laminated with an egg-wash to make it shiny and deep in colour after baking. Viennoiseries are eaten for breakfast or with tea and coffee.
Examples include brioches, croissants, Vienna bread and baguette Viennoise, pain au chocolat, pain au lait, pain aux raisins, chouquettes, chausson aux pommes, Danish pastry, and bugnes.
No wonder the aforementioned names of baked goods are French. A surge in popularity of Viennese-style baked goods in France began with the opening of Boulangerie Viennoise operated by printer August Zang in 1839.
©M-J de Mesterton