Category Archives: Tuesdays With Dorie

The Black and White Banana Loaf, (the real thing).

Danielle Bilton

Finally! I have a minute to make this weeks TWD recipe! The recipe was chosen by Ashlee of A year in the kitchen

So it was late and a long day, but the thought of waking up the next morning to a slice of this loaf and my yorkshire tea got me excited.

Danielle Bilton

I have a bit of ADD so as I was preping my ingredients, I threw the whole stick of butter in with the chocolate instead of just 2 tablespoons! Before I could stop the microwave, it was all melted and mixed in. My cousin-in-law had these encouraging words to say,”There’s nothing wrong with too much chocolate”  Then, bananas, rum and all, into the oven the loaf went. I found it baked evenly and needed chopped chocolate throughout the loaf, aside form that it was a great way to start my day.

Danielle Bilton

Danielle Bilton

Photos: Nick Bilton

The Black and White Banana Loaf

So I am running a day late for this week’s Tuesdays with Dorie recipe. The black and white banana loaf was chosen by Ashlee of a year in the kitchen. The reason for my delay is I have been so busy with work and stageing for the past 2 weeks at Jean-Georges in New York City. I am in the pastry kitchen of Chef Johnny Iuzzini, (below)

Photo: Steven Richter

working along side his Sous Chef AJ Bellarosa. I am learning so much, and am so greatful everyone in the pastry kitchen has been so generous in sharing their knowledge with me as well as having a lot of patience. I will have a banana post up tomorrow AM. Thanks for checking in!

Summer Fruit Galette

Danielle Bilton

I had so much fun with this weeks recipe. Thank you Michelle of michelle in colorado springs for your pick.

I probably spent about 40 dollars in summer fruit at the Farmer’s Market in Union Square. I decided I wanted to really push the experiment factor with this recipe; exploring different crusts, fruits, herbal additions and textures. For the fillings I went with gooseberries & apricots, peaches & plums and peaches & apricot. For the crusts I also attempted 3 variations including fresh thyme and cornmeal and a standard plain version of the recipe. Then with the custard I pushed it even further integrating some fresh herbs from our garden; one custard was infused with lemon verbena, another, lavender, and the 3rd with some almond extract (obviously not from the garden).

Danielle Bilton

Danielle Bilton

As I was making these galette’s, mixing and matching fresh and dry ingredients, I thought how wonderful it would be to open up a bakery that only specialized in galette’s!

Danielle Bilton

Danielle Bilton

The final results were all very different in taste and texture. The galette with the lavender in the custard was way too overpowering but would probably be just fine if I used half the amount. The version with the thyme was hearty and filling, it had a really great bold, yet balanced, taste to it and my husband said it would have gone perfectly with a nice tall Guinness—it was also delicate enough to taste the fruit, and so different as to leave a trail of questions on your taste buds after each bite. And lastly the lemon verbana custard was nice and light and airy, the crust was rough and crumbly and the nice balance allowed for a strong taste of the wonderful fresh summer fruit.

Now, who wants to open up that Galette Shop with me?!

Danielle Bilton

Chocolate Puddin’

I must thank Melissa of It’s Melissa’s Kitchen for picking such a great recipe for this week. This is a very simple recipe you can make in almost anyone’s kitchen, as long they have a food processor.

I was able to make this recipe from start to finish in about 15-20 minutes. Be weary, as soon as it’s ready to pour make sure you have your ramekins ready to go. The pudding begins to form a skin instantanously. Though as Dorie noted, some do appreciate a good skin.

My hungry family couldn’t to wait the minimum 4 hours to eat it. Excited to serve it, I sauteed some chopped bananas mixed with cinnamon, sugar, and butter until caramelized. They went nuts!

Danielle Bilton

I hate to sound like Sandra Lee at the moment but, this is a great recipe to whip up at a moments notice for any last minute guests or a dinner party! I think this recipe might have been the easiest pudding I have ever made. It’s a no brainer and a keeper. Oh! In addition to the bananas, I just had the idea to swirl some melted down peanut butter! mmmmm…..next time.

Double Crusted Blueberry Pie!

 Danielle Bilton

This weeks Tuesdays with Dorie recipe was brought to you by: Amy of South in Your Mouth

There was a lot of drama that went on with making this pie. My husband and I are out in LA visiting family and my sister happened to be here as well. For starters, my sister-in-law has a beautiful kitchen, porcelain sinks, viking stoves, etc. etc. it’s truly gorgeous. Though, when it comes to baking, she doesn’t have much; no zester, no glass pie plate, just the bare essentials. But, we made do with the tools available and everyone seemed extremely happy with the end result.

Danielle Bilton

Danielle Bilton

I made only a couple of changes. For the filling, in place of the sugar, I used agave nectar. I am experimenting with this sweetener to try and develop low sugar desserts. The nectar did not change the texture of the berries as if I were using sugar, it was about the same.

The second change I made was a good move, serendipity in an improvised kitchen. There were no breadcrumbs available, but I made a quick decision of using crushed amaretto cookies. An ingredient I will undoubtedly add to future pies.

Danielle Bilton

The amaretto below the blueberries.

Danielle Bilton

Danielle Bilton

Danielle Bilton

I’m really happy with the end result of this weeks recipe. Although I was posed with more than a few (fun) challenges in the kitchen, cooking with my family and sharing great dessert with them was thoroughly enjoyable.

Special thanks to Nick Bilton and Nathalie Marin for being such great photo assistants. Thanks also to Leanne and Michael for their kitchen (now will you PLEASE get some baking utensils!).

Apple and Cheddar Scones. A Study.

This weeks Tuesdays with Dorie recipe was chosen by, Karina of The Floured Apron

Nick and I love cheese. Especially cheddar. He suggested I split the dough and do three different types of cheddar.

We went and picked out these three different cheddars:

Danielle Bilton

Once out of the oven we held a tasting.

Danielle Bilton

Danielle Bilton

The Cahill’s Porter Cheddar was ok, an aquired taste or perfect for the beer lover in your family. Next was the Vintage Irish Cheddar, it didn’t really stand out, it kind of melted into the scone. Although the last cheese, the 2 Year Aged Cheddar was our favorite. This cheese held up in the scone and had a sharp cheddar bite to it.  By far the best part of this study, was nibbleing on each with a nice cup of warm tea.

Danielle Bilton

Mixed Berry Cobbler

It’s Tuesday, and today’s Dorie Greenspan recipe was chosen by Beth of our sweet life

I liked this one for it’s simplicity. It was the exact recipe I needed for my hectic schedule. Nick and I went to my parents house in NJ for dinner and my sister helped bake. She’s a really good cook as well, though she doesn’t show it off enough. So here she is mixing up the filling as I assembled the topping.

Danielle Bilton

As far as the topping goes, it’s OK. It’s a cobbler, cobblers are not suppose to be filled with spices and extracts and oils. It should however be more buttery. Now, Can we all agree that everything is always better with more butter?

Danielle Bilton

A little dollop of whipped cream and all is good in the world…

Danielle Bilton

Peppermint Cream Puff Ring

This weeks Tuesdays with Dorie recipe was chosen by: Caroline of a Consuming Passion

My Mom was over so I put her to work. It’s been a while since we both were in the kitchen together. We had some laughs, I showed her some baking techniques, it was a nice time to catch up.

Nick and I have loads of herbs in our garden, including 4 different types of mint: Apple mint, Chocolate mint, Spearmint, and Peppermint

I used Peppermint and Chocolate mint. Chocolate mint tastes like thin mints, very appropriate for this recipe.

I let the leaves steep after boiling, which left my home very fragrant.  I had thoughts of making a chocolate mint cream filling, but forgot to add the chocolate. So I stuck to the original recipe, which turned out just as delicious.

Photos: Danielle Bilton

Photos: Nick Bilton

French Chocolate Brownies

This weeks Tuesdays with Dorie recipe was chosen by, Di of Di’s kitchen notebook

I chose to flambe the dried cherries instead of raisins. I just think cherries add that extra kick when used in chocolate baked goods.

I must say the brownie batter looked like the perfect chocolate buttercream. Shiny, smooth, and fluffy.

As I took the brownies out of the oven, I could hear Dorie’s guests saying, ‘Ahhh, brownies’! just  like in her background story. The top had a similar texture to that of a french meringue cookie, and the inside was dense, and moist.

I served the first piece to my brother. He was so excited to dig in, I think he finished it in two bites. I gave the brownie a dollop of whipped crème fraiche, sprinkled with cocoa nibs and a nice cup of tea.

French Chocolate Brownies

Adapted from Baking From My Home to Yours.

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you’re using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them—it’s better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won’t be completely incorporated and that’s fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they’re even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

Chocolate Brioche Bread Pudding

As had mentioned in my Pecan Honey Sticky Buns post, I planned on making a chocolate bread pudding with my brioche loaf. I started this recipe with the intentions of making Jill O’Connor’s Banana Bread Pudding. After letting the cut up brioche sit out for two days to get stale, the prepping began.

Danielle Bilton

Danielle Bilton

Danielle Bilton

I realized her recipe did not have chocolate in the custard. So I added a couple of things to her recipe, semi sweet chocolate and kahlua. I cracked the 8 eggs, measured the cream, milk, kahlua, melted the chocolate and butter before I noticed I didn’t have a bowl large enough to whisk all the ingredients together. That’s when I took out two large bowls and had to divide the liquids to really make sure everything was whisked together well. Once that was done, I combined the bread and the chocolate mixture to let sit for an hour covered in the fridge. When the pudding was done baking, my apartment smelled like a chocolate factory! After letting it rest for ten minutes, I handed my sister a spoon, and we simultaneously dug right into the fluffy, buttery, chocolaty, (and a bunch of other ‘ey’s) Chocolate Brioche Bread Pudding…mmmmmmmm.

Danielle Bilton

Danielle Bilton

Chocolate Brioche Bread Pudding

1 loaf brioche (13 ounces) cut into 1 inch thick cubes, left out to dry and get stale, 2-3 days or you may toast cubes in oven and let cool

1 cup sugar

2 teaspoons ground cinnamon

8 large eggs

3 large egg yolks

1 teaspoon pure vanilla extract

2 cups heavy cream

1 cup milk

12 ounces of semisweet chocolate, melted and cooled to room temperature

1/4 cup kahlua

1/8 salt

2 tablespoons cold butter, cut into bits

2 tablespoons cinnamon sugar

Preheat oven to 325 degrees F. Lightly butter a 9-by-13-inch rectangular or oval baking dish.

In a large bowl big enough to hold the custard and the bread, whisk together the whole eggs, egg yolks, sugar, and the vanilla. Whisk in cream, milk, and vanilla. Gradually whisk in melted and cooled chocolate and kahlua.

Pour the pudding mixture into the prepared dish, add the brioche and stir to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

Remove the pudding from the refrigerator and dot with butter bits. Sprinkle with cinnamon sugar. Cover bread pudding with aluminum foil. Pierce a few holes in the foil to allow steam to escape. Bake for 20 minutes. Uncover the pudding and continue baking until it is puffed and golden and when a knife inserted into center comes out clean, 20 to 25 minutes. Let cool for 5 minutes. Cut the pudding into squares or spoon out filling. Serve warm with vanilla ice cream or whipped cream, if desired.

by Danielle Bilton