Suzi's Blog

A Love Affair with Cooking, by James Peterson as reported by Brian O’Rourke (Suzen’s Cooking-Challenged Husband)

by Brian on September 19th, 2008 in Cookbook Reviews 3 Comments

This is a happy blog. I’ll describe a serious problem and then give you a wonderful solution to it. And, the problem is one that I think many of us share to various degrees

My version of the problem is drastic to the 10th degree. I love to eat, yet my cooking skills do not match my love. As a busy professional male with no formal culinary training, I’ve learned and evolved over time. I can cook. If it’s brownies, I do great. If it’s a rack of lamb, I’m in trouble. If Suzen is here, I’ll beg, whine, or bribe to get the new dish I crave. If I’m by myself, well, it’s time for a new version of meat loaf.

My deficiencies are deep. First, I’m not really strong on fundamentals. If the recipe says to braise, I’m reaching for my dictionary. If there are knife skills involved, I’m a wreck. Give me a roasted chicken and a knife, and sometimes the results are respectable. Sometimes it looks like a bad felony. I can’t learn and I can’t remember. I know the Beatles broke up but can’t somebody just hold my hand.

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Brioche

by Suzi on September 19th, 2008 in Recipes No Comments

Because brioche gets its character mostly from butter and eggs, it can be made directly, without a starter, and still have plenty of flavor. Most recipes for brioche start out the same—eggs are worked into the dough—but some call for as little as 20 percent butter to flour and others as much as equal amounts butter and flour. The usual axiom is the more butter the better, but if you are using the brioche for something that is already rich, such as French toast, use less butter. Because this dough contains a lot of liquid, it may seem like it needs more flour. Avoid using any more flour than necessary for shaping, and shape the dough when it is cold, so the cold butter will keep the dough firm.

Makes enough for 1 brioche loaf, 2 large brioche têtes (balls), or 8 small brioches

• 1/3 cup heavy cream, at room temperature
• 1/2 teaspoon active dry yeast, or 1 cup starter
• 4 eggs if using starter or 5 eggs if using yeast
• 1 egg yolk, or more if needed
• 3 cups flour
• 1/2 teaspoon salt
• 1 cup cold butter, cut into 1/2-inch slices
• 1 egg, beaten with 1 teaspoon salt, for egg wash

In a bowl, combine the cream and the yeast or the starter, let stand for the yeast to soften, and set aside. In the bowl of a stand mixer, combine the eggs and the egg yolk, flour, and salt. Fit the mixer with the dough hook and mix on low speed for 3 minutes to moisten the flour. Increase the speed to medium and beat for 3 minutes, or until well combined. Add the cream mixture and mix for 1 minute longer. At this point, the dough should adhere to the hook and also to the sides of the bowl. If the dough is dry, add another egg yolk and beat for 1 minute more. Repeat if necessary. Cover the bowl with a damp towel and let the dough rest for 15 minutes.

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