Wednesday, September 17, 2014

Crater Lake.

Adventure to Crater Lake with my two best girls.

Sunday, September 14, 2014

Peach Galette with Cream Cheese Ice Cream.


Tracing thumb
round, smooth, fuzz.

Breaking crust
crisp, cracking, flake.

Sinking spoon
cold, creamy, scoop.

And juice spills, 
ice melts,
crumbs follow.


Peach Galette

time one hour preparation, 45 minutes baking
yields one 26cm galette

280g flour
2 Tbsp. sugar
3/4 tsp. himalayan salt
200g butter
100ml ice water

Whisk flour, sugar and salt together. 
Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. 
Add ice water and continue to stir with fork until mixture comes together to form a mass. 
Add more ice water if necessary, one tablespoon at a time. 
Gently form mass into a ball and divide into two equal pieces. 
Shape each piece into a ball, wrap in plastic wrap and chill until ready to use.

100g marzipan
50g sugar
60g butter
1 Tbsp. rum
1 egg
750g peaches, cut into thick slices
1 Tbsp. butter
1 Tbsp. sugar

cream cheese ice cream for serving

Make the frangipane: 
In the bowl of a stand mixer or food processor, combine almond paste, sugar and room-temperature butter. 
Beat until combined, then add rum and egg and beat until smooth, or until only small lumps remain. 
Set aside. 
Assemble the tart: On a lightly floured work surface, roll one disk of dough out approximately into an 28cm circle, using flour as needed to prevent sticking. 
Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment paper. 
Transfer dough to parchment paper and chill for 10 minutes in the refrigerator. 
Spoon the frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around. 
Arrange the fruit in concentric circles over the frangipane. 
Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping to make a folded-over border. 
Chill tart again in the refrigerator for 10 minutes. 
Brush dough with butter and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. 
Let cool for five minutes on tray then slide parchment paper and tart onto a cooling rack. 
Let cool another 20 minutes before slicing. 
Serve with cream cheese ice cream.

Cream Cheese Ice Cream

time 20 minutes preparation, 20-30 minutes freezing
yields around 500ml

50g egg yolks
40g sugar
200ml cream
160g milk
50g sugar
140g cream cheese
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
In a heavy saucepan, stir together the cream, milk, and sugar.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain over the cream cheese, mix and refrigerate.
Once cooled, add lemon juice and vanilla.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.

Sunday, September 7, 2014

Garlic, Chives & Smoked Gouda Brioche.


dashed green lines,
cream cubes, 
scattered salt.

tender fingers working
pillowed dough,
with love and laughter.

tear the crisp,
spread butter,
take a bite.


Savory Brioche Braid

time 20 minutes dough prep, 2 x 2 hours proofing, around 40 minutes baking
yields one large round braid, around 26cm in diameter

1 Tbsp. chopped chives
1 clove garlic, minced
150g unsalted butter, melted
75ml lukewarm milk or water
30g active yeast
2 large eggs, lightly beaten, plus 1 more for egg wash
2 Tbsp. honey
1/2 tsp. kosher salt
270g unbleached all-purpose flour

2 Tbsp. butter
2-3 Tbsp. chives, finely chopped (more for increased flavor)
100g smoked gouda, shredded, or more to taste

Melt the butter, chives, and garlic together in a small skillet over medium-low heat.
Let the chives and garlic brown for a few minutes to let the flavor infuse.
Set aside and let cool.
Warm the milk to just lukewarm (comfortable to the touch but not hot).
In a large bowl, whisk together the yeast and milk mixture, eggs, and honey.
Strain out the chives and garlic from the melted butter, add the butter, and whisk again. (Alternatively, for a stronger garlic-chive flavor, leave it in.)
In a stand mixer, weigh the flour and salt together.
Add the wet ingredients and beat at medium speed for 3 minutes.
Cover with a damp towel and allow to sit at room temperature for an hour for its first rise, punch the dough together and let rise for another hour.
When ready to bake, melt the butter with the chopped chives in a small saucepan over medium-low heat until it bubbles and is just slightly browned, then turn off the heat.
Roll the dough out on a floured surface (the dough will be sticky, so make sure to flour first) to about an 8x11 inch rectangle, or about the size of a piece of paper.
Brush the butter mixture over the bread, then sprinkle shredded cheese evenly across it, as much as you like.
Next, you braid the dough.
Roll the dough lengthwise.
Half the roll with a sharp knife.
Lay down both strands parallel to each other and fold one under the other into a braid.
Shape into a circle, making both ends overlap.
Transfer to a cast-iron pan, a silicon mat or parchment paper
Cover again with a damp towel and let rise in a warm place for 1.5 to 2 hours, or until doubled. Preheat the oven to 175 degrees Celsius.
Whisk together an egg and a splash of water or milk.
Brush the egg wash over the loaf, then bake for about 30-40 minutes, or until a skewer inserted in the middle comes out clean.

Wednesday, September 3, 2014

Moodboard No. 7.

from upper left to right:
(1) my new thrift purse from Artifact Creative Recycle 3630 SE Division St Portland, OR 97202 (2) mason jar to be used as a vase (3) old silverware thrifted from Goodwill's Bins (4) saucer from the same, to be used as photography prop (5) DIY wood slab necklace hanger with my jewelry (6) a book to give some thought to from a dear friend 'Der unsichtbare Apfel' written by Robert Gwisdek (7) postcard from Crater Lake (this adventure will soon be published in photos) (8) majestic lion art (9) see the foot of the stool? Totally got it for free off Portland's streets!

Sunday, August 31, 2014



Enclosed in gooey cave, 
dark and light cacao 
with nuts to spare.

Cracked crust is browned, 
different textures meet
in delish squares.



time 30 minutes preparation, 25 minutes baking
yields one 30x20cm baking tray

50g pecans
75g all-purpose flour
20g whole-wheat flour
½ tsp. baking powder
½ tsp. Himalayan salt
150g butter
150g light brown sugar
1 large egg
2 tsp. vanilla extract
80g chocolate chips, whatever type you prefer

Preheat oven to 175 degrees Celsius.
Spread nuts on a baking sheet and bake until toasted, 10-12 minutes.
Transfer nuts to a cutting board to cool, chop coarsely and set aside.
While the nuts toast, line your baking pan with foil, leaving some to overlap so you can lift out the blondies post baking.
Grease with butter.
Whisk flour, baking powder and salt together in a bowl.
Whisk melted butter and brown sugar together in another bowl until combined.
Add eggs and vanilla and mix well.
Using a spatula, fold dry ingredients into egg mix until just combined, do not overmix.
Fold in chocolate and nuts and pour batter into prepared pan, smoothing the top.
Bake until the top is shiny, cracked and light golden brown, 22-25 minutes.
Cool on wire rack, remove from pan and cut into squares.