Cookies, Checklists, and Social Media

Buckwheat Black Sesame Cookies

My recent culinary kick has been trying out new flours. I'm well versed in using AP/Bread/Cake, whole-wheat, '00', and almond flour, but have only on occasion used different forms. A few days ago I used kamut, today buckwheat, and next will probably be teff. All these flours have distinct flavor profiles that can be utilized to create pastries with an unexpected (and hopefully good!) taste. These cookies (above) are very unique. When baked the buckwheat has a very nutty aroma, paired with the sesame seeds you wind up with a cookie reminiscent of peanut-butter and a strong umami flavor not typical to cookies. I quite like them.

In other news. I've added a checklist to linedry's website so everyone who's interested can see what we're up to, and where we are on our pre-opening "to-do" list.

Speaking of updates. I opened a twitter account (@linedryla). I've avoided it thus far, not for any real legitimate reasons, but basically I didn't really get how it worked and am slightly social-media disabled. But, social networking is now a common place method of marketing and communication in the culinary industry. If you don't believe me, type in any chef, restaurant, or personality. I assure you, almost all of them have one, and I would be doing my business a dis-service by not having it. Free marketing right? Also, another thing to keep up on. Though, I have to admit I did find a few purveyors I'm now very interested in as well as a couple organizations (like this one) I'd love to get involved with.

Baking Adventures with Natalie

Kamut Cookies

Kamut-a new flour to our pantry. This is a simple cookie, butter, flour, sugar, salt. Super simple, and playing on butter as a flavor from both the flour and the butter itself. This is a perfect example of when you're butter really matters.  I think Pulgra butter is a perfect multi-use butter, you're only as good as your butter (no less than 84% butterfat!)

Creme de Violette Macaroons

French Caramel Lollopops

"Oreos"-Dark Chocolate-Cinnamon Wafer with Vanilla Bean Butter Cream

I love having my sister Natalie here, a perfect excuse to bake even more (not that I really need an excuse)

More Pasta, and a Scone

 Lasagna

Because we love street tacos, and because we live in LA, Tuesday's are often reserved for our version of Taco Night. Last night however, we went a different route. Since I'm on a bit of a pasta kick I thought I would make a lasagna with my new, and amazing, no stick pasta recipe. I went with a simple sauce (tomatoes, garlic, red pepper, olive oil, thyme, oregano, salt, pepper) and fresh mozzarella for the layering.  Generally, homemaking lasagna is an epic affair, with pasta sheets strewn about the kitchen. And while it did take a while to mix, knead, rest, roll, cut, pre-cook and prep the pasta, it was easily manageable on the 4 sq. ft of counter space I had. The result? Nearly perfect. great flavor, but more sauce next time. Did I tell you how much I love this pasta? We paired this with a cabbage and parsley salad with a warm pancetta and balsamic dressing and, of course, wine.

Lemon-Thyme Scones

I have to start by saying, generally, I hate scones. They are dense and dry, "alright" at best.  Considering how low cost and minimally involved they are, its pretty obvious why they are mass-produced in many commercial kitchens. But, done correctly they are light and moist, and a great vehicle for nearly endless possibilities of flavor combinations, from sweet to savory. And hey, I'm a pastry chef, I should be able to make a decent scone don't you think?  I made these in about half an hour from start to finish. And they were, super simple, and fantastic! They are so light, not even a bit dry! The only problem is, you could easily consume far too many in a mater of a few minutes. The trick is in the technique.
It's so simple, I don't understand how all scones aren't this way. This is easily one of the best scones I've ever had.
To make:
2 cups all purpose (I ran out of AP and had to use a bit of cake flour, which shouldn't hurt it, since cake flour is low in gluten, and you do not want gluten development for your extra light scones)
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
whatever flavoring you want. I did thyme (maybe 1/4 cup chopped) with lemon zest-from two lemons, and a bunch (a tablespoon or two) of fresh black pepper.
All above Mixed. *
Then, and here's the key. Place cubed butter (70 grams, or 5Tbsp) that you've pre-cubed and place in the fridge, COLD into the flour and mix (in stand mixer or food processor) until chunks of butter are about the size of peas (a few can be bigger, just don't over mix to take so long the butter melts).
Then, add 1 cup heavy cream, mixing until just combined, finish by hand. Mix absolutely as little as possible to avoid gluten/dense scones. *if you decide to use fruit, add it here instead of with the dry ingredients.
Shape, and bake at 425 for 15 minutes or until lightly golden brown on the edges/top. cool for 10 minutes on a rack.

Spring Kitchen Adventures

Fresh Pasta

 After a particularly obnoxious winter for most (except here!), it's beginning to finally look like spring, which means my favorite season for fruits! In particular Strawberries and Rhubarb (more on that below).
After sampling some of the best pasta destinations in the US, I finally found a recipe that I think matches every single Michelin star  establishment I've attended. It has a perfect bite, it doesn't clump. And it tastes...amazing. The dough, is admittedly a bit obnoxious to work with, but oh so worth it!

Using my kitchen aid attachment, the pasta falls cut into a pile, which normally is panic inducing as fear of each strand sticking to its neighbor is realized. But not in this case, it just sits there in a neat pile. I rarely feel this way, but I think I love this pasta. It will continue to be a staple in my home and professional ventures. Which also means I can't let you know the secret of this ideal pasta, that is, not on the internet anyway.

Strawberry Rhubarb

On another note, spring means strawberries and rhubarb!! I spent this rainy sunday preserving the season in compote form, and as per request of my resident taste-tester I also made an accompanying crumble. Simple, classic, and still a favorite. 

Cooking from French Laundry

I love cooking, clearly, but I actually rarely cook. I bake often, and throw together basic dinners nightly, but I rarely have to opportunity to try new techniques or attempt a bit more challenging applications. The French Laundry cookbook is very accesible, minus a few recipes, and one of my favorites to cook from. Luckily, I had veal and chicken stock, truffle oil, and grey salt in the kitchen, so cooking a six course meal wasn't actually that hard.

Quail Eggs

Making Fennel Oil

White Truffel English Pea Soup

Red Pepper and it's aborted fetus...

While chopping up a pepper, I found this mini pepper inside the other pepper, and it looks...exactly what the caption suggests. It was a bit upsetting.

Soft poached quail eggs with bacon

 My first time working with quail eggs, they proved a lot easier to poach than regular eggs, but essentially taste the same. This dish was pretty simple, and absolutely incredible (mentally filing for later use)

Parmesan Crisps with Goat Cheese Mousse

Fennel, Fig, and Pepper Salad

Dry Aged Rib Eye

With Chantrelles and pommes anna

Dark Chocolate Mousse Filled Meringues with Chocolate "Salad" and Vanilla Creme Anglaise 

Ridge

Sunday Brunch At Home

Homemade english muffins (Tartine) with fried egg and proscuitto san danielle 

I LOVE brunch. Living in New York I was constantly spoiled by the availability and quality of brunch options. Here in LA, it exists, but minimally and most isolated to the west side. And while those places that do serve up  brunch (BLD, Little Door, Hungry Cat for example) are absolutely fantastic, they tend to lower your bank account balance a bit more than you'd like.
So, brunch at home. Home made english muffins: $.25/ea, 1 fried egg: $.30, a of slice exceptional san danielle proscuitto: $1.25, 1 cup intelligentsia cruz del sur coffee: $.70
Total meal: $2.50/person
And to be honest, I think our version is just as good as any restaurant offerings!! Minus of course, being served the meal, luckily for us, cooking is half the fun!

LINE DRY!

It's happening!
Or beginning, anyway. Owning my my place.
Here's a link to the website/blog: http://linedryla.com/
I'll continue to post here on unrelated matters, but that website will serve as the primary medium for information on how the process is coming along.