Wednesday, May 22, 2013

Savory Brioche Pockets - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 33rd Installment.  The recipe is Savory Brioche Pockets.
Believe it or not, I think all this scheduled baking is actually improving some of my skills!  I found myself handling the Brioche dough and thinking it was no big deal.  I've also started planning ahead more, so that I expect baking projects to take two days, and then when they don't, it's a pleasant surprise :-)
These were quite yummy, and I can see the many possibilities - looking forward to seeing what my fellow TWD bakers have stuffed in their pockets.  The potato/goat cheese mix is a good base, and I used both asparagus and roasted red pepper on top of it.  I like the flexibility of having the dough in the fridge overnight, and maybe I'll try putting some in the freezer sometime.  It would be good to pull dough out and make some of these.  
I baked them a little too quickly - had the oven up too high - so they were slightly darker than desired, but there were delicious anyway.
Roasted red pepper strips


Tuesday, May 7, 2013

Fresh Rhubarb Upside Down Baby Cakes - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 32nd Installment.  The recipe is Fresh Rhubarb Upside Down Baby Cakes.
Whipped cream mandatory, rather than optional :-)
Yummy!  This was one of the recipes I had made before, and written "Stupendous" in the book.  It was just as good the second time.  The directions for this recipe are very clear - plenty of detail to guide you, which is especially important when dealing with caramel, which I never quite feel I have mastered.
I had to use a combination of various small pans (since I don't have official "baby cake" pans).
Caramel and rhubarb in pans

I set them all on a jelly roll pan for ease in moving in and out of the oven.  Both the caramel and the batter were easy to mix up (actually had my ingredients at room temperature this time).  
Batter on top of rhubarb caramel

We don't quite have local rhubarb yet, so this was made from out-of-town rhubarb :-) 
The smaller pans cooked more quickly, and I took them out first. And best of all, most of the caramel and rhubarb released from the pan.  I just had to scoop a little of it out of the bottom of the pan and replace it on the cakes.  A success, and pretty low-stress over all!