Brioche Bread – a French delight

Note: For baking Hamburger Bun, use 400F. Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway  Ingredients 6 cups all-purpose flour divided (720g) ¾ cup warm milk 110-120°F (180mL) 6 tablespoons granulated sugar divided (75g) 1 0.25-oz. packet active dry yeast (2¼ teaspoons) 7 large eggs divided 2½ teaspoons salt 1¼ cups unsalted butter softened and cubed (284g) 1 tablespoon water Instructions To make the sponge, in the bowl of…

Sous Vide Rack of Lamb with Baked Potato and Sweet Yam, Morel Mushroom, Rosemary, Port and Red Wine Reduction

Recently I found an article – Modernist Cuisine – about Sous Vide cooking. It talks about the pros and cons of sealing the ingredients in a plastic bag (you can also use canning jar) and place them in a water bath or any other cooker that can set and hold a target temperature to within…

Rack of Lamb – demi glaze

I must confess that this is not your typical Friday night dinner!  This is a meal fits for a King…… We had Spinach salad with Danish blue cheese, candied pecan, grape tomato and Korean pear, vinaigrette dressing; Rack of Lamb; and Antipasti for dinner tonight; and of course a pan of Paella as well.  A…

Chicken Cordon Bleu with Creamy Mushroom Wine Sauce

Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. This is a rich and hearty classic dish using basic principles of layering meat inside other meat. While this is not the healthiest dish,…