A New Year's Day planche

Happy New Year everyone!

Steve and I celebrated our quiet, at-home New Year’s Day with an early afternoon repast of a classic planche (literally translated as plank) - basically a wooden board on which one places cheeses, meats, olives, nuts or whatever you decide you’d like to have. What’s wrong with that, eh?

Of course we couldn’t help but reminisce about the first of our two trips to Lille, France in recent years to visit niece Christina, husband Glen and children Kiera and Liam. They inspired us with une planche at their home back then, and this year we shipped a few goodies to their current home in upstate NY to give their own planche a kickstart for the Christmas holiday.

Why not do one of our own to start the New Year on just the right note!

Our three cheese choices came from our favorite cheese vendor here in Grand Rapids MI - The Cheese Lady. Such a wonderful array of cheeses with a great selection from many countries. We opted for “Ewephoria”, a firm, aged sheep’s milk Dutch gouda; taleggio, one of our favorite Italian soft cheeses; Stilton, the classic blue from England.

We added some thin sliced ham and mustard seed salami as our meat options, along with sweet and savory toasted pecans (recipe coming below), an olive assortment (for Steve), coarse ground mustard, delicious olive oil crackers from Italy (also a Cheese Lady purchase) and my homemade baguette. Prosecco joined the ranks for our toast to 2021.

Cornichons are a classic addition to a planche but neither one of us cares for them so sayonara to that. One could also add different spreads or dips along with fresh veggies; chutneys, jams or quince paste; even a little pot of honey to give a drizzle of sweetness to any cheese.

What an enjoyable way to spend a portion of our day. We lifted our glasses to 2021 and plunged in.

Steve went with his own combos, and for my first treat I paired baguette with coarse mustard, taleggio and ham . . . . . .

and then moved to a simple chunk of Ewephoria with the mustard seed salami on baguette, a schmear of Stilton on olive oil cracker and some of the deelish pecans.

From there I mixed and matched my way to feeling very satisfied. Good stuff.

Here’s a bit more on the nuts with a recipe for you below.

These are mmmm good . . . . just the right touches of savory and sweet in my book. Try ‘em - I think you’ll like ‘em, especially if you’re a nut fanatic like I am. You can use a mixture of almonds, walnuts and pecans or just go with one nut - you choose.

A full recipe calls for 4 cups of nuts but, unless we’re having a group over (like essentially never during this pandemic), I usually cut it back to 2 cups. That’s plenty for the two of us to enjoy nibbles over the course of a few days.

NOTE: always start with raw/unsalted nuts. Once you’ve mixed them with the other ingredients you’ll be toasting them in the oven. Even when I’m chopping nuts for cookies or cakes or streusel or whatever, I give them a 10-15 minute 300ºF toasting to bring out the flavor and aroma, then cool and chop.

Heat your oven to 325ºF. Line a sheet pan with parchment paper.

For 2 cups of raw, unsalted nuts: have your nuts measured and set aside; in a heat proof container or saucepan melt one tablespoon unsalted butter (I do it in a 4 cup Pyrex cup in the microwave); blend in one tablespoon olive oil, one tablespoon brown sugar, one tablespoon dried rosemary (I crush it a bit before adding), 3/4 teaspoon kosher salt (once you make them and feel you’d like a bit more, increase to 1 teaspoon the next time), 1/2 teaspoon paprika (I use sweet but if you like smoked, you know what to do), 1/4 teaspoon ground coriander, 1/4 teaspoon cumin and a pinch of cayenne (or more to taste). Stir in the 2 cups of nuts to coat evenly.

Spread out on parchment and bake for 15-20 minutes, stirring a couple of times, until fragrant and browned (if you toast nuts frequently, you just know). Transfer to paper towel to cool. Store covered at room temperature for several days.

Remember that pecans tend to brown more quickly than almonds or walnuts so, if I’m using solely pecans, I pay closer attention and even drop the oven temp a bit. You don’t want those babies to burn, no sirree!

Of course you can ramp up the spices to your own taste, sub in your own favorite spices or herbs and use maple syrup instead of brown sugar. Lots of wiggle room here.

You don’t have to wait for a holiday to enjoy your own version of une planche - you can do it!

To health and safety in 2021. Cheers and warmest wishes to all of you from Steve and myself.

Sablés au parmesan et pecan

Cheese and nuts - mmmm, mmmm good!

Here’s the question: how about the real deal Parmagiano-Reggiano from The Cheese Lady along with toasty pecans combined in a luscious shortbread cookie, one of my favorite baked treats? A big YES from this corner of the planet.

Over the years I’ve made the occasional savory shortbread, a couple of my favorites being honey herbes de provence and nutty rosemary. Such wonderful marriages of sweet, salty and herby all rolled into one. So when I was presented with another savory take on the buttery, crumbly cookie I love so much, I had to give it a go.

This one comes from La Cuisine de Mercotte , a blog I was first made aware of several years ago thanks to Parisian friend Valerie, a classmate of mine (and a translating life saver in the practical kitchen!) during the basic pastry course at Le Cordon Bleu back in 2006. Val, an engineer by profession, had previously lived in Las Vegas for 5 years and speaks English like an American, so I was often able to turn to her for language assistance during those early days of incomprehension.

The blog is orchestrated/written by Jacqueline Mercorelli, (a.k.a. Mercotte) a well known French food critic, blogger and gastronome. Full of recipes, tips and techniques, it’s available in English too!

This Mercotte shortbread recipe calls for parmesan and black garlic, something I didn’t even know existed. Since I didn’t have that particular ingredient, why not use pecans instead!

Nothing fancy or difficult about this one folks. Make the dough, divide and log it up, wrap/chill then slice and bake when you’re ready. I had planned on baking these for a March 20th appetizer event, but since that was canceled due to the current health crisis, the logs went into the freezer to be baked at a later date. They’ll keep a good 3-4 months.

Get started by doing your mise en place: 160 g / 11.5 tablespoons unsalted butter, cubed and softened; 250 g / scant 2 cups all purpose flour; large pinch of salt and fresh ground pepper to taste; 150 g / 5.2 ounces grated Parmagiano-Reggiano; 60 g / ~1/4 cup lightly toasted pecans, cooled and finely chopped; have on hand a splash of heavy cream and 2 teaspoons of water..

Once you have everything ready to go (don’t forget to grate that cheese and toast/cool/chop those nuts!), place the butter, flour, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment. Blend on low, adding the parmesan and pecans soon after and continuing to blend.

As the dough becomes more crumbly, stop the mixer, pick up a handful and see if it holds together. If still pretty crumbly, add a splash of heavy cream and 2 teaspoons of water. Continue to blend for a minute or two and test again. The dough should hold together. NOTE: after making this dough a couple of times, going forward I plan to routinely use the cream and water - it works!

Divide the dough into four portions and form each into a compact log about one inch in diameter (or a bit larger if you’d like) and about 7-8 inches long. Wrap snugly in plastic wrap and chill for several hours or overnight. Remember you can freeze them too!

The recipe yields about 65 cookies, depending on the diameter you choose.

When ready to bake, heat the oven to 400ºF. Line a half sheet pan (or two if baking all the dough in one go) with parchment paper. Slice the log(s) into 1 cm slices and place on the prepared sheet(s).

Bake 8-10 minutes until golden brown. Cool and enjoy.

Set out your own appetizer platter with toasted nuts, assorted cheeses and jams to go along with these buttery gems. I think you’ll like them!

Stay safe, shelter in place and be well.

Saint Angel tart

Along the lines of the tarte au fromage blanc that I made during the summer of 2018 as part of my baking with cheese series, this Claudia Fleming inspired tart is reminiscent of a soufflé, using a pastry cream base to which is added triple crème cheese and a lightly whipped meringue. Yum!

In preparation for this project I returned to our favorite cheese shop, The Cheese Lady, here in Grand Rapids. Steve and I never turn down an opportunity to drop by to chat, taste and buy (and they sell some great wines to boot). Love it!

After tasting a few triple crème options I went for Saint Angel, a creamy cow’s milk cheese from the D’Affinois group. It has a lovely, slightly nutty taste with just a hint of salt - perfect for a tart just like this one.

I used my favorite pâte sucrée d’amandes with the addition of ~ 60 g of toasted and coarsely chopped hazelnuts (following Claudia’s lead) for the crust. Below is the lined tart ring before blind baking.

By the way, the base dough recipe makes enough for two 9-inch tarts so I simply wrapped and froze the portion I didn’t use. Nothing wrong with that!

The tart shell can be blind baked at 325ºF and set aside for several hours before filling or even frozen a few days ahead to give your project a jump start before the day you wish to serve it.

With your blind baked shell at the ready, heat your oven to 350ºF.

For the filling I prepared a HALF recipe of my basic crème pâtissière using 3 large eggs, divided - yolks for the crème and whites placed into the bowl of a stand mixer and set aside. Once the crème has cooked and thickened, blend in 283 g/10 ounces Saint Angel cheese (rind removed and cut into pieces), then strain into a large bowl and set aside.

Using the whisk attachment, whip the 3 egg whites on medium-low speed until foamy then slowly shower in 150 g/3/4 cup granulated cane sugar. Once all of the sugar is added, whip on high speed until medium stiff peaks form.

Gently fold a third of the beaten whites into the triple crème mixture, then fold that mixture back into the remaining meringue in two additions.

Transfer the filling into the baked tart shell . . . .

and bake for 20-25 minutes until puffed and golden.

You can certainly plan to serve this soon after baking, yet knowing full well that it would collapse, I opted for letting it do just that, cool down and then give it a try.

Delicious, light, creamy, a hint of salt and a sublime taste treat indeed.

Thinking about accompaniments to a good triple crème cheese, I tried a dollop of cherry jam on top - not bad although Steve wasn’t a big fan. Otherwise toasted nuts, a drizzle of honey, roasted fruits/fruit compotes, berry sauces or coulis would be deelish too! Give it your own spin.

Good news! The tart held up well in the fridge (covered) for the next couple of days. Hurray!

Here’s to everyones health, safety and getting through the uncertainties in today’s world. Take care all of you.

English cheddar scones

Let's be clear. I love cheese. So why not use some delicious cheeses in my baking projects, eh? It's a win-win - I expand my knowledge about different cheeses AND I get to create some tasty goodies to boot!

We're fortunate to have The Cheese Lady here in Grand Rapids. It's just one of six Cheese Lady shops located in lower Michigan (read more about it here), and boy-oh-boy do they have a fantastic selection. It's a wonderful spot where the staff is knowledgeable, friendly and helpful, plus one can sample and purchase all manner of cheeses from around the world.  In addition there are well thought out displays of cheese accoutrements and assorted cool serving bowls, cheese boards, platters and utensils. You should check it out!

Below is a shot of the cheese board to get you in the mood to go buy cheese! Yeah!!

This post launches a series I plan to do over the next several months, primarily on baking with cheese but also the occasional post on pairing cheeses with baked goods. First up - cheddar scones.

I chose an English cheddar, Barber vintage reserve, for this project. Did you know there's actually a town in England called Cheddar? If I did, it was certainly buried somewhere in my feeble brain. Just google "history of cheddar cheese" and you'll learn all about it. Bottom line - it's a cow's milk cheese and the good cheddars are REALLY good.

I tweaked my scone recipe to give it a savory note - subbed in some whole wheat pastry flour for some of the all purpose, reduced the sugar, added a little dry mustard, freshly ground black pepper and a hint of cayenne to set off the just-right bite of the cheddar. 

The key to scone making is to keep everything cold and work efficiently without overdoing it. Dry ingredients in the bowl, diced cold butter tossed in . . . . . 

Sand the butter into the dry ingredients to achieve coarse crumbs with flattened pieces of butter still visible. Distribute the cheddar cheese around the edges of the bowl then pour in the cream/egg . . . .

Toss it up with a fork to moisten everything. At this point I use my trusty bowl scraper and quickly blend everything together, then turn out onto the work surface for a quick knead into a rough and tumble rectangle. Don't worry if there are still a few dry crumbs. It will all work out in the end - trust me.

The next step helps to achieve a bit of layering to the dough, kind of like making puff pastry. Visually divide the dough in three and fold one end of the dough to the middle . . .

then fold the other third over onto the dough like a business letter. 

Et voilà! You've done a three-fold!

Now either pat by hand or quickly but gently roll the dough into a rectangle again. I like the dough to be about an inch thick so I eyeball the size of the rectangle based on my desired thickness. These are closer to 1/2", a bit too thin - next time I'll pay more attention. 

While this recipe makes 8 "standard" (whoever decided what that is?) sized scones, I prefer mine on the smaller size, particularly for trial and tasting purposes. First I score lightly, then cut with my bench scraper into 16 triangles. (NOTE: Going forward I'll do 12, working toward the one inch thickness - that gives you a not-too-big-but-still-nice-sized-scone).

Place 'em on a parchment lined sheet pan, brush with egg wash or milk then sprinkle additional grated cheese on top.

Place the tray of scones in the freezer while you heat the oven to 425ºF. Bake for 5 minutes then decrease the temp to 400ºF and continue baking for another 10-15 minutes until nicely browned. I rotate my tray half way through and will ratchet the oven down to 375ºF if I feel they're browning too quickly. Remember - it's up to YOU to watch what's going on in there.

The end result was outside crispy, inside buttery-melty, light texture-y, cheddar cheese-y with a subtle hint of heat on the finish. Those who tasted them thought they were deelish with one taster's plea for more heat. Good to know. Yes, I will definitely make these again.