Julia Child's Croissants

My most recent adventure in the kitchen was inspired by an episode of "The French Chef" with Julia Child. During this episode, Julia explained the "in's and out's"of croissant-making, in a way that made the long laborious process seem effortless and fun! There are many steps to the recipe, and in between each step, the dough has to rest for 1-2 hours. The resting periods make this recipe take up to an entire day! However, the end results make it all worth it. These croissants are the flakiest, richest, and most delicious croissants I ever had...and fresh from my oven! 

I followed Julia Child's recipe from "The French Chef" television episode step-by-step, so I do not take credit for this recipe. I hope you enjoy!

Ingredients:
(Makes 12 croissants)

Yeast mixture:
1/4 cup warm (not boiling!) water
1 package dry active yeast
1/2 tablespoon sugar
1/8 teaspoon salt

Dough:
2 cups flour (Julia uses a 2 part pastry flour to 1 part all-purpose flour mix; I only had all-purpose flour available and it turned out great)
4 teaspoons vegetable oil (2 teaspoons if using pastry flour)
1/2 cup tepid milk
1 tablespoon sugar
1 1/2 teaspoon salt
1 stick (4 oz.) cold butter (good quality makes a big difference!)

Egg wash:
1 egg
1 teaspoon water

The first step is to proof the yeast to make sure it is active before adding it to the dough. To do this, I mixed all of the ingredients listed above under "Yeast mixture" in a small cup and set that aside for 5 minutes. If after 5 minutes the mixture has begun to foam, the yeast is active. If not, you may want to check the expiration date or try making another mixture with a new packet of yeast.

Next, I made the dough by adding the flour, oil, milk, sugar, salt, and yeast mixture to a medium-sized mixing bowl. I stirred the ingredients together with a spatula, just to combine, and then turned it out onto the counter to knead it. The dough is sticky at first, but as you knead it, it becomes less sticky and more elastic. I kneaded the dough for about 3-4 minutes, until it was fairly smooth, and then placed it in a clean bowl. I then cut a cross shape on the top of the dough as shown below, and then covered the bowl with plastic wrap and set it to rise in a warm place for 1-2 hours.

Ready to rise!

Once the dough has doubled in size (timing may differ depending on the temperature), I punched the dough down (removing the air), removed it from the bowl, and wrapped it in wax paper to refrigerate for about 30 minutes.

Risen dough

The next step was incorporating the butter into the dough. I removed the butter from the refrigerator, placed it on a flat surface, and beat it with my rolling pin to make it pliable (yes, I know it sounds silly, but Julia did it!). The object is to make the butter smooth and pliable while keeping it cold.

Beating the butter

Next, I removed the dough from the fridge, rolled it into a small disc shape, and placed the butter on top of the center of the dough in a square shape.

I then brought up the four sides of the dough around the butter and pinched them together on top to form a square dough packet with the butter inside. I rolled the dough packet into a rectangle that was about 5" wide and 14" long. Be careful when rolling not to tear the dough. Use extra flour for dusting and pinch any openings that may appear!

The next step is to fold the dough into thirds, similar to how you would fold a letter. I brought the top edge down about 2/3 of the way, and then folded the bottom up. Then, I turned the dough 90 degrees so that I could begin rolling again. This is known as the first "turn."

First turn

I had to repeat the rolling out and folding process one more time for the second turn, and then took the folded dough, wrapped it in wax paper, and let it rest in the refrigerator for 2 hours. Resting allows the butter to stay cold and to rest the gluten, making it easier to roll.

After it had rested, I repeated the process again for another 2 turns (total of 4 turns), and set the folded dough in the refrigerator to rest for another 2 hours.

Finally, it was time to form the croissants! I buttered my baking sheet and set it aside, and then took the rested dough out of the refrigerator. I rolled the dough out into an even longer rectangle this time (about 20" long), and then cut it in half. I put one half back in the fridge to stay cold while I worked on one half.

I rolled one half of the dough out into a rectangle about 12" long, and then cut it into thirds.

I then rolled each third out a bit more, into a square, and then cut diagonally to make two triangles from each.

Using my hands, I then rolled each triangle up from the base of the triangle to the tip, forming the croissant shape. Be sure to keep the tip at the bottom so that the croissant doesn't open up while rising or baking.

Once I formed the croissants, I placed them on the buttered baking sheet, and set to work on the other half of the dough I had in the refrigerator. The croissants were then placed in a warm place to rise, uncovered again for another 45 minutes.

Ready to rise

At this point, I set my oven to preheat at 475F. Once the croissants had doubled in size (again, timing may vary, but be sure they have doubled before moving on!), I made the egg wash by whisking the egg together with the water in a small bowl. I then brushed the tops of the croissants with the egg wash.

I then placed the croissants in the oven to bake for 10-12 minutes, until the tops were beautifully golden brown.

Once they were out of the oven, I placed them on a wire rack to cool for about 10 minutes. This part felt like the longest! The apartment smelled like heaven!

Julia suggested eating the croissants with a bit of jam and a warm cup of cafe au lait, so that's just what I did! Bon appetit!

Roasted Pork Tenderloin with a Potato and Spinach Hash

This dish is another fall-favorite; hearty and comforting which is for the colder weather! Pork tenderloin is a tender and delicious cut of pork when it is prepared well, and the mix of sweet potatoes and Yukon gold potatoes in the hash is the perfect pairing! I chose to prepare this pork and potatoes very simply because they were farm-fresh from right here in Pennsylvania. Preparing them simply allows the natural flavors to shine, and this was a very delicious meal!

Ingredients:

Roasted Pork Tenderloin:
1 pork tenderloin
2 tablespoons dry spice rub (I used a hickory-flavored spice rub, but any spice rub you like would be good)
2 tablespoons vegetable oil

Potato and Spinach Hash:
2 Yukon Gold potatoes
2 yams or sweet potatoes
Handful of fresh spinach (you may use frozen spinach, if you prefer)
1/2 onion, chopped finely
1 garlic clove, minced
1 tablespoon olive oil
salt and pepper, to taste

To prepare the pork tenderloin:

Preheat the oven to 400F.

Trim any excess fat or connective tissue off of the tenderloin. I like to cut the tenderloin in half to make two smaller pieces, as it is easier to handle that way. However, you may also cook it whole if you prefer. Wash the meat, and add it to a bowl to season. Drizzle one tablespoon of vegetable oil to coat the tenderloin.

Sprinkle the dry rub seasoning over the meat, and rub it over the meat to coat all sides. You may let the meat marinate overnight, or cook it right away. I haven't found much of a difference between the two ways.

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon vegetable oil to coat the bottom of the pan. Once the pan is hot, add the tenderloin to it. Do NOT move the tenderloin around once you have set it into the pan, as this will interfere with the browning process. After about 3-4 minutes, check to see if the meat is browned on that one side. If the meat sticks to the pan, it is not ready to be turned yet.

Once the meat has browned on one side, turn it to another side and allow it to sear the same way. Repeat until all sides are brown.

Once the tenderloin has been properly seared, place the pan in the oven to allow the tenderloin to cook through. If you have a pan that is not oven-safe, simply transfer the tenderloin to a baking pan. The time to bake may vary depending on the thickness of your tenderloin. I like my meat well done, so I cook the pork until it reached 160F on a meat thermometer. If you prefer a little pink, cook until about 155F.

When the tenderloin has reached the desired temperature, remove from the oven. Place the tenderloin in a plate and pour the pan juices over it. Cover loosely with foil and let the meat rest for at least 10 minutes before cutting into it. This will allow the juices to redistribute, and is important for preventing your meat from becoming dry.

To prepare the potato and spinach hash:

Wash, peel and cut the potatoes into 1/2-inch cubes. Heat the olive oil in a medium-sized pan over medium-high heat. Once the oil is hot, add the potato cubes.

Allow the potatoes to fry for a while until they are browned on one side, them stir to allow them to brown on the other sides. Once the potatoes are browned, add the chopped onion and garlic. Fry for another 2-3 minutes, and season with a little salt and pepper.

Stir the potatoes, then reduce the heat to medium and cover the pot. Stir and check the potatoes every minute or so, and cook covered until the potatoes are fork-tender.Once the potatoes have cooked, gently stir in the spinach, and cook until the spinach has wilted. You may add more salt and pepper at this point, but be sure to taste first.

Remove from heat and serve. Enjoy!

Gemelli with Spicy Sausage, Roasted Butternut Squash, and Spinach

This recipe was inspired by autumn! Colorful leaves, crisp air, pumpkin spice-everything! One of my favorite fall vegetables is butternut squash. Butternut squash is in season now through winter, and it has a wonderful rich sweet and nutty flavor. Roasting the butternut squash really brings out the sweetness, which is balanced in this dish by the salty, spicy Italian sausage. Hearty, warm comfort foods are just what I need on cold fall days in Philadelphia like today, and this pasta is just that. It's a delicious and filling meal that really "hits the spot!"

Ingredients:
12 oz. pasta (I used Gemelli, but any shape will do)
1 pound hot Italian sausage
1 cup roasted butternut squash (see below)
6 oz. baby spinach, washed and dried
1/2 onion, chopped finely
3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper, to taste
Parmesan cheese, grated (optional)

Roasted Butternut Squash:
1 butternut squash, peeled, cored, and cut into cubes
2 tablespoons olive oil
pinch of nutmeg
salt and black pepper, to taste

To roast the butternut squash:
Preheat the oven to 400F.

Drizzle the olive oil over the butternut squash cubes. Sprinkle the nutmeg, salt, and black pepper over the squash and toss to combine.

Place the squash on a greased baking pan, and bake for about 25 minutes, turning once about halfway through.

Once slightly browned and tender, remove from oven and set aside to cool.

To prepare the pasta:
Heat the olive oil and one tablespoon of butter in a pot over medium heat. Add the chopped onions and garlic, and fry for about a minute or so. Remove the casings from the Italian sausages and add them to the onions and garlic. Break the meat up with your cooking spoon and cook until the sausage has browned. You may add a touch of salt and black pepper at this point, if you like.

Cook the pasta in a pot of salted boiling water, according to the package directions. Drain, but reserve a half cup of the pasta water.



Add the spinach to the browned sausage, and continue cooking until the sausage has begun to wilt. Add the pasta and reserved pasta water. Cook until the water has reduced by about half, and then add the remaining 1 tablespoon of butter.

Stir to combine, and then add the roasted butternut squash. Toss gently to combine, and remove from heat.

Top with grated Parmesan cheese, if desired. Serve immediately.

Enjoy!

Here's a little on the nutritional aspects of this meal:

Butternut squash is rich in Vitamins A and C, as well as potassium. The spinach adds an extra healthy punch with Vitamins A, C, K, and folic acid. Adding vegetables to any pasta meal adds extra nutrition and is a wonderful way to get more out of every meal! Another way to increase the nutrition in any pasta meal is to use whole grain pasta instead of the regular pasta. This increases the amount of dietary fiber.

Classic Mashed Potatoes

There are many interesting versions of mashed potatoes out there, but I usually stick to the classic mashed potato recipe...especially if I am pairing it with a flavorful main dish. The best potatoes for mashed potatoes are Yukon Gold potatoes, in my opinion, as they are creamy and have a subtle sweet and rich flavor. However, Idahos or Russets may be used instead (I only had some Idaho potatoes available when I was making it this time.)

Ingredients:
     3 potatoes
     2 tablespoons of butter
     1/4 cup of milk or cream (you may use more if you prefer your potatoes more creamy)
     salt, to taste

Wash and peel the potatoes. Cut them into uniformly-sized cubed for even cooking.

Place the potatoes in a pot and add enough cold water to cover the potatoes.

Place the pot over a medium-high flame, and bring to a boil. Once the water begins to boil, add about 1 teaspoon of salt to the water. Boil the potatoes until they break apart when pierced with a fork.

Strain the potatoes and add them back to the hot pot. This will eliminate any excess moisture from the potatoes.

Immediately add the butter and salt, to taste, and start mashing the potatoes right there in the pot.

In a small saucepan, heat the milk or cream slightly, until it is just about to boil. Add the warm milk to the mashed potatoes and stir well.

Place the mashed potatoes in a serving bowl and enjoy!

Steakhouse Steak

I've always had a thing for meat and potatoes, so my special occasions are spent mostly at steakhouses :) I usually opt for a filet mignon, as it is the tenderest cut of beef (I like my meat well-done...I know, I know...so the filet is the only cut that will stay tender well-done). I've learned this method from watching a few steakhouse recipe videos, and I have to say it is perfect for a simple, but very flavorful steak! 
(Note: You can apply this method to almost any cut of steak you like, and cook to your desired temperature.)

Ingredients:
     1 12 oz. filet mignon (or whatever cut of steak you like)
     2 sprigs of fresh thyme (you can also add fresh rosemary and/or sage if you like)
     1 clove of garlic, peeled and crushed
     1 tablespoon of butter
     salt and black pepper, to taste
     1 teaspoon oil (I used olive oil)

Preheat your oven to 475F (if cooking beyond medium-rare).

To prepare the steaks, pat them dry with a paper towel. I decided to slice my filet in two to make it cook faster, but if you are cooking to medium rare, that is not necessary.

Add salt and black pepper liberally to both sides of the steak (it will look like a lot, but this layer of seasoning will form a tasty crust on the outside of the steak). (Tip: do not salt the steak ahead of time...this will cause the juices to leak out and the steak to become dry even before you cook it. Always season the steaks just before you put them in the pan.)

Heat a cast iron skillet (does not have to be a grill pan) over high heat and brush the pan with the oil.

When the pan starts to smoke, add the steak. It should immediately begin to sizzle. Wait about 2 minutes, then turn the steak a quarter-turn to create the cross-hatch grill marks (if you are using a grill pan).

Allow the steak to cook for about 2-3 minutes on the first side, and then flip it. Add the butter, herbs (I just used thyme), and garlic to the pan. Tilt the pan to one side once the butter is melted. Use a spoon to baste the flavored butter over the steak as it cooks on the second side.

Cook for a total of 2-3 minutes on the second side (turning it a quarter-turn after 2 minutes if using a grill pan). (I cooked it for about 4-5 minutes per side for well-done.) If you are having the steak medium-rare, it is probably finished here. If you are cooking the steak longer, take the entire cast iron skillet with the steak in it and place it into the oven.

Bake until your desired temperature has been reached:
Medium - about 135-140 F (pink at the center)
Medium-well - about 150-155 F (mostly done, but slightly pink at the center)
Well - about 160-165 F (no pink)
(Note: you may want to take your steak out 3-5 degrees before your desired temperature has been reached, as the steak will continue to cook a little after you take it out)

Allow the steak to rest for 2-3 minutes before slicing to allow the juices to redistribute in the steak.

Enjoy!

Perfect Beef Burgers

One of the foods I've been craving a lot recently is good, hearty, beef burger. I know they don't have a good reputation when it comes to being healthy, so I consider my burgers to be a splurge when I need some good comfort food. I recently walked through my local supermarket and found a nice fresh package of organic ground beef (grass-fed, antibiotic-free, and hormone-free, of course), so I decided that maybe I can make a delicious burger that I won't feel so guilty about! 

Ingredients:
     1 pound of ground beef (I used 85% / 15% fat, but 80% / 20% would be fine as well)
     1 tablespoon burger seasoning (includes salt, black pepper, dried onion, dried garlic, and dried bell           peppers)
     salt and pepper, to taste
     1 teaspoon oil (optional, to grease pan or grill)

My wonderful "healthier" ingredients:

First, let me say this: yes, the grass-fed organic meat is much more expensive. However, if you are like me and eat red meat only once in a while, it is definitely worth it! Besides the health benefits of less total fat and higher Omega-3 content, it tastes so much better! I didn't think that I would be able to taste the difference, but I really could.

Place the ground beef in a medium-sized mixing bowl. Sprinkle the burger seasoning and combine well, but do not overwork the meat.

Next, divide the meat into 4 portions. Form and flatten each ball of meat into a patty. Make sure to press into the middle to form a dimple...burgers tend to swell up in the center during the cooking process, so doing this allows them to be uniform at the end.

Heat a cast iron pan (or grill) on high heat. Rub a bit of oil in the pan, if using.

Sprinkle each side of the burgers with salt and black pepper. Once the oil is smoking, add burgers to the pan (I could only fit about 2 at a time). Cook for about 3-4 minutes on the first side, and then flip the burgers and cook for about the same time on the second. You may want to adjust the cooking time depending on how well done you would like your burger. I eat my meat well done, so I added on about another 1-2 minutes per side. Resist the urge to press down on your burger patties, as this will make some of the juices leak out. Also, try to just flip it that one time (after it has cooked fully on the first side), as that is another secret to a juicy burger.

Once the burgers are cooked, remove them from the pan and place them on a plate to rest for 2-3 minutes. This allows the juices to be reabsorbed into the meat.

Serve on a toasted bun with desired toppings. I used some local butterhead lettuce (grown in Brooklyn, go New York City!) and some sliced red onion. Enjoy!