Tag Archives: tartine

Happy Fourth of July!

2 Jul

I’ve been so busy between volunteering as a Teacher’s Assistant for a week at my old school, then starting my Nutrition class at Skyline College, and interning at the Chinese Hospital to publish their annual newsletter.

Whew.

I know my friends may think I’m crazy for doing all this during summer, but to be honest, I love to keep myself occupied. I enjoy lounging at home but it’s nice to have stuff to do, things to do, and people to see.

Because I’ve been so busy  I haven’t had time to update the blog. I’ve been meaning to update it with fabulous pictures of the restaurants I’ve been to so I finally did that in the first post of today. Haha. I go about a month with not a peep and suddenly two posts in a day. Look out!

Red, White, and Blue Berry Yogurt Cake

Inspired by Nicole Weston (Baking Bites).

With my new Android phone I’ve been able to receive tweets directly on my phone. I use my Twitter account basically to follow other bakers, bloggers, and food-related people/organizations like SF Food Carts (@sfcarts). One of those bakers is Nicole Weston (twitter alias: @bakingbites).

She tweeted “The perfect cake for 4th of July. Or any day in July, really. http://fb.me/E50y6aCr” on June 24th.

Nicole Weston's (aka Baking Bites) original Red, White, and Blue Berry Yogurt Cake. All credits to her. Delicious looking, ain't it?

Always wanting to bake for a holiday, I clicked on the link. When I saw her picture of the cake (shown above) and read the directions, I knew that the cake was within my ability.

“I can do that!” I remember thinking my mood suddenly lifting.

Adding the berries in

And that’s just what I did today. I baked that cake and made the frosting. I’m going to cut a slice for my dad so he can try it as well as cut more slices to share with Eric (my friend, buddy, and family friend). Of course, if I remember any other people who would like to have some, I would share with them too! That’s the best part of baking: sharing with others.

Please see Nicole’s site “Baking Bites” for the recipe.

Red, White, and Blue Berry Yogurt Cake

My version of Baking Bite's Red, White, and Blue Berry Yogurt Cake

Slice of Berry Cake 2

Slice of Berry Cake

Moist Banana Walnut Bread

Tartine's Banana Walnut Bread

Adding the toasted walnuts and sprinkle of (improvised) oatmeal

I can’t remember how many times I’ve posted a recipe for banana bread here. My go-to recipe for this has been from this random blog I found about two years ago, but I’ve found another favorite.

This recipe for banana bread is from San Francisco’s beloved bakery Tartine. I went here last year for my birthday and loved the experience. Luckily my mom anticipated my attachment to Tartine and gave me the cookbook right then there too.

I don’t think I’ve made anything from the cookbook until now because I was looking for another banana bread recipe for my mom’s coworker on his birthday.

This banana bread is rich with a tender crumb. It uses three bananas  – most recipes I’ve come across only use two – and real butter – not oil like most recipes. Oh, but this makes all the difference.

If you would like this recipe, please email me at: nell.notebook@yahoo.com

I would be happy to share this wonderful recipe with a fellow baker. :)

Tartine's Banana Walunut Bread

Finally, Happy 4th of July to you all!

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Miss Spontanetiy & Strawberry Tartlets

26 Apr

Strawberry Tartlet CrustSpring is here and the weather was absolutely perfect, so I thought to myself on my day off, “Why don’t I see what I can make today?”

I took out my Tartine baking book and mused through the glossy photos of polished desserts, smiles of the bakers, and the endless breakfast pastries. I finally settled upon Tartine’s Banana Cream Puffs.

I knew that I had bananas somewhere in the fridge and cream I had made recently so I thought that this would be easy to make. And though my plans were interrupted by bananas that were no longer bananas and cream that had hardened because the plastic wrap came off the bowl, the banana cream puffs came out pretty good … except they turned into strawberry tartlets!

Haha. This is so typical of me really. Sometimes this is what spontaneity does to me, but I have to say the tartlets were still really good.Assembling the Strawberry Tartlets

I did use Tartine’s Flaky Pastry Dough recipe to make two mini tartlets – I save the rest of the dough in the freezer for next time – but the instead of the pastry cream recipe that used whole milk – I had none – I simply used heavy whipping cream to make vanilla whipped cream.

I sliced about eight medium strawberries and sprinkled about a tablespoon of sugar on them in a small glass bowl to start the juices flowing. For the crust, I melted two Hershey kisses (dark chocolate), spread it over the bottom, and sprinkled some sliced almonds on top of the melted chocolate. Once the crust and vanilla cream were both chilled, I assembled them together.


Strawberry Tartlets

So I guess they turned out alright for a spontaneous creation, don’t you think? :)

Also as a last note, I just received my Bon Appetit May Issue and there are a ton of desserts that are calling out my name, so I’ll post soon asking for your votes/opinions on the next Bon Appetit Chllange!

Have a great week, everyone!

Omnivore Books and Peter Reinhart & Friends

5 Mar

This is one of the days that I actually like my school administration. Giving the students a day off while the faculty are discussing the future plans was a great idea. (Thanks, Mr. Scudder and Dr. Hogarty!)

As you know if you read my last post, I wrote about how nervous I was for the anticipated trip to Omnivore Books to hear Mr. Peter Reinhart talk about the art of bread baking. Not to mention the fact that I had no idea what to make!

Recipe Story: The Applesauce Cake with Oatmeal Streusel

Last night I hastily did an inventory check in my apartment kitchen to find that I had no nuts, no raisins or cranberries, no gruyere cheese, or sour cream. I was completely at a loss of what to do. I mean, there went all my ideas for cinnamon rolls, gruyere puffs, and blueberry buckles. I took out all my baking books flipping madly trying to find a recipe that I could actually make when I saw it:  Applesauce Cake with Oatmeal Streusel.

“Brilliant!” I remember thinking as I remembered having applesauce somewhere in the fridge.

I read the directions which consisted of four simple steps, then began to measure out the ingredients. I took out the flour, sugar, baking power, applesauce, etc. I made the streusel part and then proceeded to make the cake part. I had everything prepared and sifted when it came time to add the applesauce. I opened the jar and frankly, my stomach lurched in disgust.

The applesauce was no longer applesauce. It was pink, fuzzy, and I think it winked at me.

However, I did not come all this way to give up, so I chopped up four medium apples, softened them in a microwave, added about 1/4 cup of brown sugar, and then swiftly pulsed them in a food processor. Ta dah – homemade applesauce!

Two cups of that went into the batter and it was ready to go. Lucky for me, it was well-received (and eaten) at the Omnivore Bookstore.

Omnivore Books – the one and only food bookstore in SF!

Omnivore Books on Food
3885a Cesar Chavez Street
San Francisco, CA 94131
Tel: 415.282.4712
Hours: Mon-Sat 11am-6pm, Sun 12-5
Omnivore Books Sign

Speaking of Omnivore … I was excited to head to this bookstore. How could I have not heard about a food bookstore in San Francisco? It is the only one of its kind and it escaped my knowledge. Before I had arrived, I browsed through the website and instantly felt that I was going to like this place. It had new books, old books, signed books, and pictures of a cute and well-lit bookstore in a vibrant and friendly neighborhood on Caesar Chavez Street.

I was not disappointed.Omnivore book shelves

Though I arrived late (I blame the alarm clock for not going off properly!), I somehow fit into the packed little bookstore. I  dissolved into the mass of people sitting in chairs and on the floor and the others leaning against the back bookcases quite easily. I was 20 minutes late, but as I always think “better late than never”. I was just thankful that my mom and I found parking only a block away.

As Mr. Reinhart was talking, I couldn’t help but notice how cute the bookstore was. I do not know if Mr. Reinhart chose this place or the bookstore invited him or a combination of a mutual agreement, but it was definitely the perfect location.

Owner of Omnivore Books: Mary

Owner of Omnivore Books: Celia

It was big enough to accommodate all 30 (or so) of us, yet it was small enough to have this familiar, cozy atmosphere. It was as if all of us had gathered humbly to hear an experienced baker and philosopher talk about his life findings and point of view. We all had crowded in together captivated by the eloquent speaker.

If an outsider had looked in, we probably looked like a family in a home because that is how it felt like: a home.

After Mr. Reinhart finished his lecture, I was able to meet the owner of this bookstore: Celia.

Assistant: Samantha; Owner of Omnivore: Celia

After talking to her, I knew that this was a bookstore I would be coming back to whether it was for the upcoming events, new baking books, or simply to visit a familiar place.

This is a must visit place for any foodie living or visiting San Francisco.

Like Omnivore? Check out their upcoming events here.


Peter Reinhart and Bread as More than a Symbol

I know that I am young so I cannot say with any truth at least “I have seen it all”. I have actually embraced the opposite outlook in life. I am so excited to explore the world around me, meet new people, and learn about new and different things.

Having said that, I’m sure that it comes as no surprise that when I walked into Omnivore and saw Mr. Reinhart, heard him talking about the 12 step process of bread baking, the techniques of professionals and tips for home bakers, and relating the literal process of bread baking to the spiritual transformation, I was completely stunned.

I could not believe that the man I had seen on the back flap of The Bread Baker’s Apprentice was there. This was the same man that I had written a letter to and emailed back and forth to! And there he was standing right in front of me. I was blown away.

As I listened to what he was saying what interested me the most besides the actual bread making techniques was his comment of the four layers of transformation especially how the basic literal level is usually over-looked.

Peter Reinhart lecturing

To paraphrase what he said, “I always knew that bread was a symbol, but I never considered that the actual process of bread baking in the oven was in itself a transformation”.

If you think about it, what he said is true. He went on to say that though the yeast dies when the center of bread reaches 140 degrees, the outcome of the soft, vulnerable living dough is a beautiful, tasty, crusty bread. The theme that he was talking about was “from death comes life” like a rebirth, or in religious terms, the Resurrection.

A religious interpretation from Mr. Reinhart might be expected from him since he was once a brother. (Even at the brother’s house, he worked as the cook there). But, his insight offers another view on the simple task of bread making. Bread has truly been a staple for many cultures all over the world throughout history. There must be a reason why. And Mr. Reinhart gave his interpretation that does indeed make sense.

The parallels between baking bread and Christianity do seem quite numerous. Whether or not it was intended to be so, I did enjoy Mr. Reinhart’s perspective and will most likely be sharing this revelation with my friends.

The book written by Peter Reinhart from a  Theologian’s perspective: Brother Juniper’s Bread Book.

*He also mentioned that he is in the process of writing another theological book as well due to come out in a few months.

The Other Noteworthy People: Wolfinger & Cohn

Eric Wolfinger - photographer and bakerAfter Mr. Reinhart finished talking, the event broke out into “casual mingling mode”. We were all encouraged to try the baked goods that the other guests brought including Raisin Bran Muffins, pecan(?) tartlets, puffs, and my coffee cake.

While walking around, I was able to meet some really cool people like Eric Wolfinger, a baker at Tartine, and Allen Cohn, photo secession baking assistant of Artisan Breads Every Day.

Talking to each of them made me feel that I could work as a full-time baker. I’m sure there are certain things in life I would not be able to do like perhaps buy a mercedes-benz every two years, but I realized that maybe I don’t mind being a “starving baker” (what an oxymoron, right?) If he could live out his passions for photography and baking, then so could I.

For Eric Wolfinger’s Website on photography and baking, click here.

Originally from Los Angeles, Eric Wolfinger explained to me that he actually majored in Political Science, but then took on baking because it was his passion. Mr. Reinhart recounted a story from his book Artisan Breads Every Day in the Epilogue of when Eric brought a “smoky, crisp flaky crust[ed]” French bread to a dinner that made Mr. Reinhart stop in his tracks.

Calling himself “The Wandering Cook”, he currently works as a baker at Tartine where he and the other bakers produce the same french bread that caused time to stop still for Mr. Reinhart. Once I found this out, I was so surprised at who I was surrounded by in Omnivore. There were so many professional bakers in my midst! Being able to talk Mr. Wolfinger was such an honor that I was delighted with the few minutes we stood and chatted.

Tartine's Pumpkin Bread, Fruit Bread Pudding, Blueberry Cake, and Banana Cake

The other man who I had the honor of meeting was Allen Cohn, one of two the photo session baking assistants for Reinhart’s book Artisan Breads Every Day.

Talking to him, I realized that there are other things that I can do to enhance my knowledge of baking. He was kind enought to write down in my notebook (yes, I actually brought a real notebook to take notes) the list of things that I should look up.

I believe the first thing he asked me was, “How do you measure your ingredients?”Allen Cohn

I knew where this was going because I had read that weighing the ingredients is much more accurate than using measuring cups since everyone measures things differently.

I responded and smiled guiltily, “With measuring cups”.

“You should really buy a scale. They’re only $40. I held a class one time and asked each of my students to measure out 1 cup of flour, and they each came out with flour weighing from 3.5 ounces to 4.5 ounces. It should weigh 4 ounces”.

As I was talking more to him, so much useful information was being tossed out that I had to ask him to write in my notebook. In it, he wrote down several links including links to The Bread Bakers Guild of America and The Bakers Dozen. He also recommended Bread by Hammelman Bread Science by Emily Buehler, and Bakwise by Corrher.

As you can see, I’ve so much to catch up on! But first things first, buy the MyWeight kd7000 scale, or else I would be failing Mr. Cohn and the integrity of bread making would be soiled!

For Allen Cohn’s Baking Website, click here.


The Summary

I am glad that I went today and that my mom was kind enough to take the day off to take me. (Thanks, Mom!) I am glad that I did not hide my applesauce streusel cake at the last minute. (I had whispered to my mom, “Take it back to the car. No one is going to eat it”. She refused after seeing me work so hard last night). I am glad that I met so many wonderful people, including Celia and Samantha from Omnivore. (Celia was Omnivore’s photographer, I think, who was the first one to dare to try my cake! After she gave it a thumbs up, others followed suit).

Meeting other people like Eric Wolfinger and Allen Cohn made me realize that my dream to become a professional baker is possible if I just keep on baking. I was so lucky to be in the presence of so many experienced bakers who were willing to share their knowledge and experience with me.

I felt so honored to be mentioned by Mr. Reinhart in his formal talk ‘on stage’ in front of everyone too. At least five different people came up to me asking what my blog’s name is. (“Notebook Worthy”, I proudly replied with a smile). I’m also very thankful for Celia from Omnivore for tweeting about me to her 1,600 followers!, and Heidi Swason from 101 Cookbooks for re-tweeting her tweet! (ah, the beauty of the internet) Most of you are probably here because of her! :)

Also seeing Mr. Reinhart as a theologian and not just the bread baker was a nice experience too. Hearing him relate bread to religion was quite an experience, something I will take with me.

Hear Peter Reinhart Talk in the Taste3 Conference Here

Most of all, I was happy to be surrounded by people who shared my passion for baking. I have to admit that I do not run into too many student bakers at my school.

I have learned a lot about myself and the possibilities of the future because of the people I met today. It truly is rather exciting.