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Monthly Archives: July 2013

Lemon-Blueberry Crumb Bars

Chef Karen: Summer and fresh fruit go hand-in-hand.  That’s why this recipe caught my eye; It had the word “blueberry” in it!  I love blueberries.  I love picking them, eating them right off the bush and figuring out how many different ways I can use them in baking. (Yes, yes, I know there are other uses for blueberries but I’m a baker at heart.)  I found the recipe we’ve tested this week very easy to make. I worried about what the crust would taste like and I found it to be pretty good. The bars tasted a bit like cheesecake but weren’t too “cheese-cakey” and I was happy with that.  If you want cheesecake, make cheesecake – don’t make a substitute 🙂  My one comment was that it seemed to dry out easily once I had it in the fridge for a few days.  If you have to keep it, make sure you wrap it tightly to keep this from happening.  I recommend this recipe while you can still go and pick your own blueberries!

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Chef Jonathan: This is a nice summer recipe if you have some nice fresh berries. It can be done with any berries, not just of the blue variety, but we here at ORTK love blueberries! Making this dessert reminded me exactly of a New York Lemon Cheesecake I made in school, except for the blueberries are baked inside the bar, instead of a blueberry coulis……Making the crust, I found that there wasn’t nearly enough to fill the bottom of the pan, and do a topping, so I put all of it on the bottom, and left it Non En Croute which I actually prefer. Again, I love this recipe and I will definitely be making it again, possibly this summer. Enjoy!

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Here is the website for the recipe. It’s from the Kraft website.  http://www.kraftcanada.com/en/recipes/lemon-blueberry-crumb-bars-124041.aspx?cm_mmc=eml-_-rbecaen-_-20130717-_-2066&cm_lm=D5FF970BB300121967A3D6C9693765E2

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Croissants!

Note: One reason for our blog is to give chefs encouragement to try new things, stretch themselves and maybe even fail. Sometimes the recipes we try work….sometimes they don’t Therefore, we’re pretty honest when we feel something doesn’t work. That”s where we are today.

Chef Karen: I’ve always wanted to make croissants. I love them but was afraid to make them. When Chef Jonathan agreed for them to be our topic this week, I was happy. As I searched for suitable recipes I found there were many choices to choose from. I chose one that I thought looked do-able. We both found out that there were a few challenges with this recipe. Chef Jonathan speaks about some of them so I won’t repeat. One issue was that I found the dough to be dry. Secondly, I found the croissant turned out to be more like a roll than a croissant. They were very dense and not light and crumbly like a croissant should be. Thirdly, the recipe says that the Prep Time is 3 hours. With the rising and waiting, I found it was more like 5 hours. After this experience I’ll never complain about the price of croissants,again. I was very disappointed with the results of this recipe. I think I’ll try another Croissant recipe to appease myself of failure.

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Chef Jonathan: The French Croissant (pronouced Kwaw-son(e) for you non-frenchies….), is one of the most intricate pastries in French Cuisine, along with Profiteroles and Tuile. After making these for the first time, I appreciate the time and effort that a true French Patissier spends each day preparing these wonderful little rolls of dough and butter. This is a pastry that I will likely make once a year, only when I’m feeling super ambitious, because of the time requirement it takes to prepare the croissant. That said, there a few changes to this recipe I would make, of course: first of all, when mixing the dough together, using a hook attachment, I added a few drops of water to bring it together which I then also had to add a tablespoon or two of flour to soak up the moisture I just added. Also, in the method, it states to fold the dough into thirds and refrigerate twice, I only did this once, and afterwards: roll out, spread with butter, fold into thirds and roll out again before slicing into triangles and rolling up. Other than that, not a particularly difficult pastry to make, just a time-consuming one. In the words of renowned French Chef, Julia Child: Bon Appetit!

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Here is the recipe (We don’t recommend it): http://frenchfood.about.com/od/breadandpastry/r/croissants.htm