Twisted Cinnamon Brioche Rolls

November 25, 2015


Brioche Rolls
Trust your instinct. That is definitely the moral of this recipe/story. I had a hunkering for soft and buttery brioche rolls and with an afternoon completely to myself I figured why not dive i and put my pastry chef apron back on? Except, instead of digging my true and tried brioche recipe from my days at the restaurant, I went on pinterest, instagram, google, and just about every where else and finally chose a recipe. Method seemed right, measurements seemed off, but I have been surprised more than once shaking my head at a recipe only to be happily surprised by the end result. So why not, maybe they knew something I did not.
 
Brioche Rolls
While I manage to make the rolls turn out ok, there were a few chosen words and ninja moves to get there. But while the finished product was not uniform, they looked fine and tasted awesome. I inhaled one a few minutes after they came out of the oven, so really...what's the more important? My belly is happy. The family is happy. And of course now I want to do them over again using my restaurant days recipe. The one in that flour dusted binder I keep close by. That same binder filled with killer savory recipes from my mom and comforting sweet ones from my grandmother. I like to revisit it from time to time. Except I keep the family free of a sugar spun kitchen and chocolate towers. Oh well, the holidays are near. Maybe I'll spun or pull some sugar for the heck of muscle memory. Probably not...
 
Brioche Rolls
While I could lead you to the recipe that worked so-so, I am giving you the brioche recipe I have tried before and rely on when I need to make small batches (instead of brioche for 100 as I have it in my binder!) It is from Bouchon Bakery and never fails. You can make loaves, rolls or get twisted like I did this time.

Have a great Thanksgiving everyone! I am smoking a turkey and making French-American sides for a little Friensdgiving Wednesday and Thursday will be at my sister in law with the more traditional turkey and accoutrements. While not my holidays, I have happily adopted the tradition...

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Taiwanese Beef Noodle Soup

November 18, 2015


Taiwanese Beef Soup
Been a frantic few weeks here since we moved and while it's been a half excuse not to sit down and blog, it has not been an excuse to stop me from eating well while getting the new studio space ready to roll.

 First shoot in the new space started with the lovely and awesome Gina Homolka from Skinnytaste for her second cookbook. Had to pinch myself when I was first approached by her agent to do the photography for this NY Times best seller author but had to pinch myself even harder when I was able to create my own dream team to work on it with me. Prop stylist Kim Phillips and food stylist Tami Hardeman, along with Tami's assistant Abby, joined me on this dream of a week. We have a bit more to shoot in March and April and I can't wait!

What's that got to do with eating well amidst busy days? Gina's recipes were all delicious for one, so we did eat very well on our shoot. I have a ton of leftovers from that week in my freezer for two. And third, I've been on a high soup making kick with all the leftover produce in the fridge. And when I was pretty through with those, I turned to a recipe I've been wanting to make for a long time. Taiwanese Beef Soup. The thoughts of soy sauce, chilies, star anise, ginger and beef simmering on the stove for hours was perfect the cold I was starting to develop.

 After perusing several recipes online, I turned to a friend on Facebook who directed me to one my favorite authors, Andrea Nguyen and her recipe, itself adapted from another one. I followed his advice and used beef shanks with bone marrow and oxtails. I had to adjust the spiciness for my mother in law a little and added in some sliced red chilies separately into our bowls. Everybody was happy and everybody had seconds!

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