New Post has been published on www.evsmanagement.ca/clients/evolution/2017/03/30/creative-cul

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/03/30/creative-culinary-cravings/Creative Culinary Cravings For some reason this time of year I get this springtime culinary craving to bake. I am definitely not a baker but I end up feeling the need to bake something and quite often if I make a few varieties of sweet and dense quick breads it helps. You know the ones, banana bread, zucchini bread, poppy seed loaf, lemon or citrus cake or any one of their immediate or extended family. There is no end to the number of kinds of quick breads that you can find if you spend a little time looking and while I have mentioned the most popular of them most of us have at least one family quick bread recipe that has been passed down from foodie to foodie for a few generations. There is just something special about these recipes. These dense, yet soft, moist and sponge like loaves deliver some serious Tastitude especially when you give them a light toasting and spread some whipped butter on top. The delicate crunch a light toasting delivers and the supple texture just below the surface that takes in all that slowly melting butter as it mingles with the simple flavours and the caramel notes that the crust provides are almost indescribable. Of course there will always be the big debate as to whether these are actually cakes or are they breads. Is it a sweet and savoury loaf or is it a dessert? What makes it so? Is it the shape or sweetness or perhaps it’s the fat content or the leavening agent that makes it one or the other by definition? Personally even as a chef I don’t have the answer to this ongoing debate and I don’t think it really matters. It kind of falls into that “Is a tomato a fruit or a vegetable?” culinary quandary. Personally I think when in doubt lean on tradition which in this case makes banana bread, poppy seed loaf and lemon cake exactly what they claim to be by virtue of title. In any case I think the important thing is not what’s on the recipe card but what my taste buds are experiencing as I enjoy it. I try to understand why I get the need to make something specific. Sometimes it’s those bananas that are about to turn or that zucchini I don’t know what else to do with that inspires me to make these easy recipes. Sometimes it’s the aromas of these easy to make wonders and the sense of warmth that permeates the whole house playing a role in my craving. Sometimes I’m sure it’s just a plain and simple desire to bake something unpretentious and uncomplicated. Whatever it is that ends up creating the want, the anticipation of the finished product when it comes to baked goods like these is almost as good as the first bite itself and definitely a great reason to make any one of these treats. So whatever it is that drives you in the kitchen maybe this week try a simple quick bread to satisfy that creative culinary craving. Worst case scenario at the end of it you haven’t scratched that culinary itch and have to move onto the next item but any way you slice it the end result is guaranteed to lead to some happy taste buds. Here’s a copy of my triple citrus bread recipe to get you started on the right track. Chef House Triple Citrus Bread ¾ cup butter, softened 1 cup sugar 3 large eggs 2 Tbsp each lemon, orange and lime juice 1 Tbsp each grated lemon, orange and lime peel 2 cups all-purpose flour 2 tsp baking powder 1/8 tsp salt ½ cup 2% milk Glaze: ½ cup confectioners’ sugar 2 each Tbsp each lemon and orange juice Preheat the oven to 350F Grease and flour a standard loaf pan and set aside. Sift together the dry ingredients into a mixer, add the butter, juice and zest and whisk until combined. While mixing slowly add the milk and then the eggs one at a time. Combine until smooth batter forms. Pour the batter into the loaf pan and tap the pan to level and remove air bubbles. Bake at 350F for approx 35 – 40 minutes or until a wood skewer comes out clean. Remove and allow to cool slightly before removing from loaf pan. Brush liberally with glaze and allow to cool to room temperature before cutting. Chef House Triple Citrus Bread Chef House #post- .CPlase_panel display:none; -- source link
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