Date: Mon, 19 Apr 2010 01:48:57 GMT -------------- BEGIN bread-bakers.v110.n013 -------------- 001 - "Diane Purkiss" Subject: Paris foodie must-sees Date: Sun, 11 Apr 2010 11:51:44 +0100 Boulangerie: well, the most varied is Kayser in Rue Monge, but the best damn baguette is Philippe Martin on the Rue St Louis en l'Ile. An unassuming little shop, on the end of the Ile furthest from Notre Dame, but the bread is touched by God. Patisserie: Poshest is Pierre Herme (shd be an acute on that last e), in Rue Bonaparte - can be mistaken for a jewelry shop. Get your wasabi macaroons here. Of the less wacky, I like Gerard Mulot. Café. Whole point is to have one you pretend is your local, of which I like Le Pre aux Clercs (sp) and the Café St Louis En L'Ile, facing Notre Dame, with Berthillon glace. Coffee is v. expensive... but after forking over 5.50 euros, the table is tours for the day. Market. I like the Saturday Place Monge or Mutualite market. The St Germain one outside Paul is charming too. Restaurants. How rich are you? If very rich, L'Astrance. If not, a good bistro like Balzar (even though it's owned by the Flo chain) and maybe for real tourists Benoit, though the food is actually pretty good there, but better yet is Ze Kitchen Galerie, in Rue Grand Augustins, where I have yet to encounter any English speaker except myself. NB: This intel is from this time last year.... some of it may be past its sell-by. Have a wonderful visit. And remember to AVOID ANY resto which is either a. on a boulevard or b. posts a menu in English outside. Dxx --------------- MESSAGE bread-bakers.v110.n013.2 --------------- From: lobo Subject: Re: vinegar Date: Sun, 11 Apr 2010 12:59:06 -0600 I missed the beginning of this thread, but can tell you my pie crust recipe that has vinegar in it is absolutely the best! Lobo --------------- MESSAGE bread-bakers.v110.n013.3 --------------- From: debunix Subject: Paris foodie spots Date: Sun, 11 Apr 2010 13:35:36 -0700 I got lucky on my trip last year-- my hotel happened to be within walking distance of both Poilane's original bakery and one of Pierre Herme's fabulous shops. Those and the ice cream place on the isle de la cite--Berthollin--(hope I'm remembering that location right) are well worth seeking out. --------------- MESSAGE bread-bakers.v110.n013.4 --------------- From: Dan Haggarty Subject: Re: Paris must-see foodie spots? Date: Sun, 11 Apr 2010 17:06:05 -0400 One obvious answer is the original Poilâne bakery at 8 rue du Cherche-Midi, Paris 75006. It's sometimes possible to see the bake oven in the basement if you ask nicely. Their web site is www.poilane.fr Dan --------------- MESSAGE bread-bakers.v110.n013.5 --------------- From: Roel Wyman Subject: Re: Bread-ing in Paris Date: Sun, 11 Apr 2010 22:02:25 -0400 Bread-ing in Paris 3 years ago I took a Saturday course at a wonderful boulangerie in the 16th arondissement, but the sponsoring organization doesn't offer any courses at the moment. I really enjoyed it, so I spent a few minutes looking for alternatives for you. Have a look here for a half-day bread course that sounds great. Have fun and eat well! Roel PS - the *best* and most fun dinner we had was at Bistro Chez Janou - 70 Euros for two with wine - price not bad, and the food and ambiance were dynamite. Try to make a reservation, and get there early, or you'll wait quite a while. --------------- MESSAGE bread-bakers.v110.n013.6 --------------- From: "Kate Collins" Subject: Paris Finds Date: Mon, 12 Apr 2010 20:08:30 -0400 I've spent a lot of time in Paris around food. You'll want to check out the organic farmers market - biologique market on Rue du Raspail on Saturday morning. Delicious and delightful. And my favorite bistro restaurant is on the Left Bank is Restaurant L'epigramme, 9 rue de l"Eperon. Suggest reservation as it only has a few tables. 001.44.41.00.09. Affordable and exquisite real local food by chef owner. Only the locals know it is there...hard to find if you aren't looking. Enjoy. --------------- MESSAGE bread-bakers.v110.n013.7 --------------- From: Reggie Dwork Subject: Walnut Date Bread Date: Sun, 18 Apr 2010 17:46:18 -0700 * Exported from MasterCook * Walnut Date Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling-hot water 2 1/4 cups pitted dried dates -- coarsely chopped, to (10 oz) 1/2 stick unsalted butter -- cut into pieces 1 1/4 cups walnuts -- (4 1/2 oz) 1 large egg 1 teaspoon pure vanilla extract 2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt ACCOMPANIMENT: -- cream cheese SERVES 6 TO 8 ACTIVE TIME: 15 MIN START TO FINISH: 3 1/2 HR (INCLUDES COOLING) Pour boiling-hot water over dates and butter in a bowl and let stand until cool, about 30 minutes. Preheat oven to 325F with rack in middle. Lightly butter a 9 by 5" loaf pan. While date mixture cools, toast walnuts in oven until a shade darker, about 10 minutes. Leave oven on. Coarsely chop nuts. Stir egg and vanilla into date mixture until combined. Stir together flour, sugar, baking powder, baking soda, and salt. Stir in date mixture and nuts until just combined. Spread evenly in loaf pan and bake until a wooden pick inserted into center comes out clean, about 1 1/2 hours. Cool bread in pan on a rack 15 minutes, then turn out onto rack and cool completely. COOKS' NOTE: Bread keeps, wrapped well, at room temperature 1 week. Source: "Gourmet Nov 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 504 Calories; 18g Fat (30.5% calories from fat); 10g Protein; 82g Carbohydrate; 6g Dietary Fiber; 42mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n013.8 --------------- From: Reggie Dwork Subject: Southern Biscuits Date: Sun, 18 Apr 2010 18:00:01 -0700 * Exported from MasterCook * Southern Biscuits Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces all-purpose flour -- (about 2 cups), plus 1/2 cup flour -- for dusting 4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 1 teaspoon unsalted butter -- unsalted butter, , chilled 2 ounces vegetable shortening -- (1/4 c), chilled 1 cup low-fat buttermilk Makes: 10 to 12 biscuits Prep: 10 minutes Bake: 20 minutes 1. Heat the oven to 400F 2. Whisk together all the dry, powdery stuff (except the flour for dusting, of course) in a large mixing bowl. 3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. 4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up. 5. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds or until the dough is soft and smooth. 6. Press the dough into a 3/4" thick round. Using a 3" round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to punch out the biscuit. Make your cuts as close together as possible to limit waste. 7. Place the biscuits on an aluminum sheet pan so that they just barely touch. Reroll scraps and punch out as many biscuits as possible. 8. Use your thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before buttering and devouring. Source: "familycircle.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 7g Fat (28.7% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 394mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n013.9 --------------- From: Reggie Dwork Subject: Soft Rolls Date: Sun, 18 Apr 2010 18:11:40 -0700 * Exported from MasterCook * Soft Rolls Recipe By :The Culinary Institute of America Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups 2% reduced fat milk -- room temperature 4 1/2 cups bread flour 1/2 ounce active dry yeast 2 3/4 teaspoons salt 4 tablespoons sugar 1/2 cup unsalted butter 2 eggs 1 egg -- beaten 1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes). 2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour. 3. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Braid into a knot. Place on baking sheet. 4. Let rolls rise 30 to 45 minutes. Preheat oven to 350F. 5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown. Makes about 24. Per serving: 130 calories, 5g fat, 5g prot., 18g carbs., 1g fiber, 280mg sodium. Description: "These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the braid." Source: "Relish Baking, "The Wonder of Bread, October 2007" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 5g Fat (30.8% calories from fat); 5g Protein; 22g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 263mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n013.10 --------------- From: Reggie Dwork Subject: Sour Cream and Onion Rolls Date: Sun, 18 Apr 2010 18:20:10 -0700 * Exported from MasterCook * Sour Cream and Onion Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 1 tablespoon butter 3 1/2 cups all-purpose flour 1 package rapid-rise yeast -- (1/4 oz) 1 tablespoon sugar 1 tablespoon salt 1 cup warm milk 1/2 cup sour cream 2 tablespoons butter -- melted 1. In small skillet, cook onion in butter over medium-high heat for 3 to 4 minutes or until tender; set aside. 2. In large mixing bowl, combine 2 cups flour, yeast, sugar, and salt. Stir warm milk into flour mixture; add sour cream. Beat on high 2 minutes. Stir in 1/2 cup onions. Stir in enough remaining flour to make a soft dough. With greased hands, shape dough into 12 balls, smoothing tops. Place into greased 10" pie plate. Cover and let rise in warm place 20 minutes. 3. Preheat oven to 400F. Brush tops with melted butter and sprinkle with remaining onions. Bake on lower rack in oven 25 to 30 minutes or until lightly browned. Makes 1 dozen rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 6g Fat (26.9% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 578mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v110.n013 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved