In My Kitchen - Strictly Food for Thought

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“Fermentation is the single most important stagein the creation of great bread.” —Peter Reinhart, Master Bread MakerLimited edition cupcakes availablenow through Valentine’s Day.Call or stop by to order!24 City Hall Place, Plattsburghwww.irisescafe.com324-4100“A Place to MeetOld Friends and New”5453 Peru StreetPlattsburgh, NY 12901Try our limited editionValentine’s Day cupcakes!Featuring:Death By Chocolate • Raspberry Chocolate TruffleClassic Red Velvet • Chocolate Covered StrawberryDelivery available.clean uP wIthwasher saVIngsRoute 3 • Plattsburgh & Water Street • Elizabethtownwww.wilsonappliances.comValentine’sDayDon’t forget your reservationsDinner Menu Featuring:Steak & shrimpBaked Stuffed HaddockChicken Cordon BleuPasta PrimaveraMeals will include:House SaladDessertFor details ask your serverPhone: (518) 561-3091Fax: (518) 561-3092geoffreyspub.comCalled a pre-ferment, poolish is combinedwith more yeast and extends the fermentationtime, allowing more flavor to developfrom the complex wheat molecule. Poolishis thought to be named for the Polish bakerswho taught the French the techniquecenturies ago.Picture the bread-baking process asa race against time in which the maximumamount of sugar is released givingbread its flavor and color while keepingenough starch to maintain good texture.To accomplish this drama, Peter Reinhartuses twelve stages or steps. Baking guruRose Levy Beranbaum describes ten. I lostcount watching Keri and her crew, but hereare their steps: mixing (including autolyse),raising (proofing) and turning the dough,dividing and preshaping the dough, restingthe dough, final shaping and panning, asecond proofing or rise, baking which alsoincludes scoring the dough and steaming,then cooling, storing and of course eating.I was particularly surprised by therole steam plays in one of the last phases,the baking. At Dogwood, there is a gardentypehose with a spray attachment next tothe oven opening which Keri occasionallyuses to spray steam onto the bread bakinginside. As the temperature of the breadrises, the surface of the dough dries andbegins to form a crust. The sprayed steamdelays the formation of the crust so thedough can expand to its fullest capacity.The steam also condenses on the dough,breaking down carbohydrates into sugarsthat allow the crust to brown better. Nexttime you taste a good loaf of artisan bread,think of those many stages.The problem and the wonder of breadbakingis there are so many variables. Breadis like our lives – impossible to control andimpossible not to love.In the next article we will look at theimportance of good flour, the rise ofheritage grains and visit another greatbread baker.32 Strictly Food for Thought | February 2013
ChefyDuke’s A KINGCall for take out’s CornerSIZEDBy Chris Duquette TREAT!DinerFREE DELIVERYCALL (518) 563-51348 Tom Miller RoadPlattsburgh, NY 12901Hours: Mon-Fri: 7am - 2pm • Sat-Sun: 8am - 2pmTo all the future chefs of the North Country, it’s that great time of year forsports fans with the tail end of football season and the start of NHL Hockeyseason and while college and NBA basketball are in full swing. Whether you’rehaving a weekend sports fiesta at home or a family and friends fun event, this simplerecipe will delight even the toughest crowd.Using simple, inexpensive ingredients,we can create some of the most delectabledishes. We can all agree bacon makesmost things taste better! This month’srecipe is no exception. Smooth, creamy,smoky, with a little kick—this Bacon-Jalapeno Dip will be your winning score!Until next month, Bon Appétit!ChefyLet us cater your event!Bacon-Jalapeno DipIngredients8 oz cream cheese2 cups shredded cheddar cheese½ cup sour cream¼ cup milk4 slices cooked bacon1 Tbsp bacon drippings1 tsp white wine vinegar2 thinly sliced jalapenos½ cup bread crumbsDirections Mix all ingredients (except breadcrumbs) in a bowl. Spread in a 8 or 9” baking dish Top with bread crumbs Bake at 350 degrees until golden brownand bubbly, approximately 30 minutes.February 2013 | strictlyfoodforthought.com 33
Page 1 and 2: North Country Food by North Country
Page 3 and 4: contents6 In My KitchenWith Tim Dur
Page 5 and 6: KEEPIN THE SPIRITOF THINGSPublisher
Page 7: aking, but as he grew into his ownp
Page 12 and 13: Cotton CandyMartinisIngredients1 ½
Page 14 and 15: On the TownDeer’s Head InnBy Amy
Page 16: On The TownCrab CakesServes 2Ingred
Page 22 and 23: “Always fresh, always delicious a
Page 25 and 26: SoupsMaximizeYour Return -Rely on a
Page 27 and 28: North Country Soupssquash are good
Page 29 and 30: Give the gift of relaxation this Va
Page 31: The Perfect Loaf of Breadwas so col
Page 35 and 36: Amore MenuDinner for 2Call aheadfor

In My Kitchen - Strictly Food for Thought

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