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June 22, 2020 by Ron Wen 2 Comments

Cooking: Best Recipe for Detroit Style Pizza at Home!

Detroit style pizza in oven at 550 degrees - nctriangledining.com
Detroit style pizza in oven at 550 degrees – nctriangledining.com

Given the COVID-19 pandemic, I’m guessing that most of you are cooking at home a lot more! And while it stinks being stuck at home so much, there have been some cool recipes I’ve discovered. So here’s one I’d like to share for Detroit Style pizza from Serious Eats and J Kenji Lopez-Alt! Cooked in a deeper baking pan you end up with a thick, crusty pizza slab with lots of browned cheese on the edges, so good! Locally, the long-defunct Klausie’s food truck served up this style of pizza and Trophy Brewing is serving up Detroit-style pies on Mondays. But I had to try to cook it myself at home and I think this recipe gets you pretty close.

https://www.nctriangledining.com/wp-content/uploads/2020/06/DetroitStylePizza-SizzlingHot-Small.mp4

A couple of key items to note, they recommend an anodized (probably 13″ x 9″) pan which will get the crust more golden and help with cheese melt. You should also use a high-gluten bread flour, King Arthur is often recommended. And the perfect cheese is Wisconsin Brick cheese which is hard to find outside of the area. I have typically replaced it with white cheddar as an easy substitute and thrown in some provolone or mozzarella for good measure!

Other than that, give yourself 15 minutes (about 3 hours before dinner time) to get the dough kneaded and proofed, you then rest the dough for 2 hours. Once proofed and rested, you stretch it out into the pan, you can let it rest and proof again which is a good time to finish your sauce. The sauce is super basic, crushed tomatoes simmered and heavy on garlic. This recipe should feed about 3 people (6 thick slices) with a side or salad and of course you can go vegetarian. I’ve used hot sopressatta in my pictures as a protein. I’m going to continue to tinker with this recipe and will try a bit of sugar with the yeast to see if I can get a lighter crust but it’s very good as is, buon appetito!

Ingredients from Serious Eats recipe

For the Dough:
300g bread flour (10.5 ounces; about 2 generous cups)
5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed

For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
3 medium cloves garlic, minced
2 teaspoons (about 5g) dried oregano
Dash red pepper flakes
1 (28-ounce; 800g) can high-quality crushed tomatoes
1 teaspoon (about 6g) granulated garlic powder
1 teaspoon (about 6g) granulated onion powder
1 tablespoon (about 15g) sugar
Kosher salt, to taste

To Finish:
12 ounces (340g) Brick cheese, cut into 1/2-inch cubes (see note)
12 ounces (340g) high-quality natural-casing pepperoni, such as Boar’s Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)

Pictures of the Detroit Style Pizza under construction:

Dough in anodized pan, ready to relax - nctriangledining.com
Dough in anodized pan, ready to relax – nctriangledining.com
Dough with olive oil and salame in anodized pan - nctriangledining.com
Dough with olive oil and sopressatta in anodized pan – nctriangledining.com
White cheddar and provolone over dough in anodized pan - nctriangledining.com
White cheddar and provolone over dough in anodized pan – nctriangledining.com
Sauce added to pizza - nctriangledining.com
Sauce added to pizza – nctriangledining.com
Close-up of Detroit Style pizza, cooked - nctriangledining.com
Close-up of Detroit Style pizza, cooked – nctriangledining.com
Close-up of cheesy crust of Detroit Style pizza - nctriangledining.com
Close-up of cheesy crust of Detroit Style pizza – nctriangledining.com

Filed Under: Cooking-Recipes, NoRSS

October 23, 2016 by Ron Wen 2 Comments

Eleven Questions with Coronato Pizza’s Chef Teddy Diggs on Italian Food!

Baked lasagna bianca from Il Palio from Instagram - NC Triangle Dining
Baked lasagna bianca from Il Palio from Instagram – NC Triangle Dining

Note: Chef Teddy has left Il Palio and will be opening up Coronato Pizza in Carrboro. More details at the bottom of this post.

Now I like a good chicken parm sandwich as much as the next person but in my mind, I do know that Italian-American cuisine dominates the local Triangle dining scene. Usually we’re talking about a lot of red sauce, a lot of cheese, a lot of carbs and a lot of calories. But the reality is that real Italian food is far different from what is usually served up here. And that’s why Il Palio’s Chef Teddy Diggs does regular research trips to Italy to uncover the best culinary gems and styles to incorporate into his menu right here in Chapel Hill. I had the chance to attend a media dinner last year at Il Palio and was impressed at the delicious simplicity and quality of ingredients used during the dinner.

So I was excited to get a chance to do some Q&A with Chef Teddy after he returned from his culinary research trip to Italy in July. What he learned, what he loved and what his thoughts were about Italian and Italian-American cuisine in America. Here’s how it all went down, enjoy!

Chef Teddy Diggs excited over fresh produce at Il Palio on Instagram - NC Triangle Dining
Chef Teddy Diggs excited over fresh produce at Il Palio on Instagram – NC Triangle Dining

How long have you incorporated authentic Italian cooking in your menus and repertoire? And why do you have a passion for the cuisine?

Chef Teddy Diggs: I first began delving into Italian cooking at the Culinary Institute of America where I became fascinated with the elegant simplicity of regional Italian dishes. I expanded my experience during my time at Maestro in Washington D.C., a time when I was completely immersed in Italian culture and cuisine. Throughout my career I have always cooked to celebrate both my locale and it’s ingredients which I believe should be served as purely as possible with comfort and pride. This is a philosophy I learned from my Italian mentors, and one that is represented in all the food that I make.

Tell us briefly about your trip to Italy. Which areas did you visit and why did you choose those cities and particular restaurants?

Chef Teddy Diggs: This year I chose to tackle three regions specifically: Umbria, Marche and Lazio (Rome specifically). In Umbria I wanted to connect with the families that produce our olive oil and harvest our truffles. I also was interested in comparing Umbria to Tuscany as both use similar ingredients in their regional cooking. I chose the neighboring region of Le Marche because that is the home one of my culinary mentors, Fabio Trabocchi. I wanted to connect with his thought processes that inspired me as a young cook, and I did. I also wanted to see fishing towns on the Adriatic coast, as I had already experienced the Terrynian side of the Mediterranean. Lastly Lazio and Rome because of the significant importance that classical Roman dishes and philosophies have on America’s view of Italian cooking.

Chef Teddy Diggs (far right) getting ready for dinner in Italy on Instagram - NC Triangle Dining
Chef Teddy Diggs (far right) getting ready for dinner in Italy on Instagram – NC Triangle Dining

Roasting and smoking seems to be one of the styles you are taking on from research on your trip? Is that a common technique throughout Italy or more regional?

Chef Teddy Diggs: Regional Italian cooking, at its heart, is simple and rustic. And what is more rustic than cooking over an open flame? Wood-fire grilling has been a hallmark of Italian food across the country in various forms, from the hearths of Rome to the hillside of Tuscany. Smoke is a common technique because it is the traditional way of cooking food. When we use wood fire to cook in present day, it connects us with the soul of regional Italian cooking

You had the opportunity to visit and dine at restaurants that are over 200 years old while in Italy! How have those restaurants stayed relevant across two centuries and what struck you when you dined at these historical spots?

Chef Teddy Diggs: Simplicity, as it always has been. These restaurants do not try to be something that they are not. They cook honest food that is grown and harvested by friends and family close in proximity to the restaurant. They don’t manipulate the food; they honor it. I am reminded of a simple grilled rabbit that I had on my second night in Umbria. It was lightly seasoned with salt and fresh rosemary grilled slowly over smoldering embers and finished on the plate with a remarkably rustic extra virgin olive oil and a squeeze of fresh lemon. Tender rabbit that was kissed with smoke, acid and a creamy, nutty grassy sauce of local olive oil.

Potato pizza from Bonci Pane in Italy on Instagram - NC Triangle Dining
Potato pizza from Bonci Pane in Italy on Instagram – NC Triangle Dining

Looking back on your trip in Italy, what was the one meal that blew your mind and taste-buds and how did that come about?

Chef Teddy Diggs: They were all inspiring in their own right. But in Rome I ate at a wonderful Roman pizzeria called Bonci Pizzarium. They serve pizza al taglio, which is sold by the kilogram. I ordered a simple tomato and oregano and also their potato pizza. The potato pizza was mind blowing. The bread had a crunchy rich golden bottom that gave way to a light and airy interior – the fermentation of the dough lent spectacular texture and flavor. The gluten structure was incredible and created an amazing chew to the otherwise airy crust. The potatoes on top were drenched in olive oil but, again, light as air. The simple combination of potato and dough was a great snack.

What dishes will find their way into your menu based upon your recent research? Were there any specific techniques or ingredients you learned about on your trip that you’ll start using here?

Chef Teddy Diggs: The thought processes of the cooks in the rustic trattoria will impact my menu writing. I have found us using the wood fire at Il Palio more than even since my return from Italy. Honest ingredients treated with simplicity can create the most remarkable foods and I want to continue to explore that more here at home.

Spaghettioni benedetto cavalieri with smoked mussels in Italy on Instagram - NC Triangle Dining
Spaghettioni benedetto cavalieri with smoked mussels in Italy on Instagram – NC Triangle Dining

If you had to describe real Italian food in three words, what would they be?

Simple. Rustic. Comfortable.

I’m going to say two words, you say the first thing that comes to your mind: “Olive Garden”

No comment.  🙂

How did Italian-American food come about and evolve in the United States?

Chef Teddy Diggs: Italian immigrants brought the memories of their Italian childhoods with them, and they craved to keep a connection with their homeland. Over time the dishes of their homeland crossed with American idea of abundance, and wires were crossed. Italian American cooking certainly has its place in our world, but it is not what we do at Il Palio.

Do you have any guilty pleasures when it comes to Italian American food in your household?

Chef Teddy Diggs: Pasta and meatballs is a quintessential Italian American dish, and that certainly is on the menu at my house. My daughters love bringing them to school for lunch. And, on pizza night at home I am sure to always make a pepperoni pizza, something you wouldn’t find in Italy.

(Ron from NC Triangle Dining: I’m guessing Chef Teddy’s daughters are really popular at the school cafeteria when it comes to lunch swaps and trades!)

What’s the one thing you’d want the dining public to understand about real Italian food?

Chef Teddy Diggs: Despite one common perception, Italian food isn’t about heavy sauces or rich pastas; it’s about balance and simplicity. My goal as a chef is to find the purest ingredients and treat them simply. Certainly, Italian food has layers of overt and subtle flavors, but it’s approachable, accessible and often light.

Chef Teddy truffle hunting in Italy (on Instagram) - NC Triangle Dining
Chef Teddy truffle hunting in Italy (on Instagram) – NC Triangle Dining

So thank you to Chef Teddy for all his insights on Italian food and a thank you to Il Palio for raising the bar on authentic Italian food in the Triangle. Luckily, Italian food and dining options are getting MUCH better in the Triangle of late whether you’re talking about Il Palio in Chapel Hill or Gocciolina and Mothers & Sons in Durham so go explore a bit the next time you’re in the mood for good Italian eats!

Coronato Pizza in Chapel Hill - nctriangledining.com
Coronato Pizza in Chapel Hill – nctriangledining.com

And if you’re now excited and hungry for authentic regional Italian food, you might want to visit Chef Teddy’s upcoming Chapel Hill-Carrboro restaurant, Coronato Pizza opening in late August of 2019. Coronato Pizza will be serving a unique cracker-crust, Roman style pizza along with other delicious Italian specialties.

  • Coronato Pizza in Carrboro

  • Il Palio in Chapel Hill

  • Follow Chef Teddy Diggs from Il Palio on Instagram 

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Filed Under: Chapel Hill, Cooking-Recipes Tagged With: Italian Restaurants

December 13, 2015 by Ron Wen Leave a Comment

Cooking: Neapolitan Pizza Making at Home!

Home pizza oven searing green beans- NC Triangle Dining
Home pizza oven searing green beans- NC Triangle Dining

When it comes to pizza, I’m a bit of a pizzaholic. I just can’t get enough and while I like most forms of za, I love my traditional Neapolitan thin-crust. I’ve even considered taking pizzaiolo (Neapolitan pizza maker) lessons but they are so pricey and only given in large urban areas (over $2k in San Francisco). So of course I got a little bit excited when my friend Jeff (Chef Jeff who teaches at Whisk in Cary) invited me over for an impromptu and excellent pizza dinner at his place in Cary. If you’re a pizza lover, read on my friend!

Cheese and mushrooms for pizza- NC Triangle Dining
Cheese and mushrooms for pizza- NC Triangle Dining

As much as I love my pizza pies, Jeff takes things a bit further. With a background and career in food and the culinary arts, Jeff is such a huge fan of Neapolitan pizza, he has a serious clay pizza oven at his house which is a small but similar version to what professionals use. Domed and wood-fired, it takes two or three hours to get it up to temp before you can get your cooking started. And we are talking h-o-t, hot! Pizza ovens will run 800 degrees and up, allowing you to bake your pizza pie in like 3 or 4 minutes, crazy huh? And that’s why pizza in your oven at home can never compare.

Meat toppings for pizza- NC Triangle Dining
Meat toppings for pizza- NC Triangle Dining

When I show up at Jeff’s place, he’s got everything prepped and ready to go. With a group of friends of over 10 people, you have to be neat and orderly. The dough (type 00 flour) has been mixed and stored for more than 48 hours which allows it to rise and develop that great texture needed for Neapolitan pies.

Jeff making the pizza- NC Triangle Dining

Jeff has got the usual meat toppings along with roasted and mashed root veggies, fresh basil, fresh mozzarella, other assorted cheeses, olive oil and a pizza sauce made of imported Italian tomatoes. While he will be putting together the pies in the kitchen, my friend Tripp will be the official pizzaiolo, tending to the pies in the oven and making sure they are cooked properly.

Margherita pie ready for the oven- NC Triangle Dining
Margherita pie ready for the oven- NC Triangle Dining
Meat pie ready for the oven- NC Triangle Dining
Meat pie ready for the oven- NC Triangle Dining

Jeff spreads out the dough with his hands and sets up the base with some red sauce and sprinkles the cheese and basil on top. Tradition at Jeff’s house is to do a margherita to start the meal off, a basic but simply delicious red pie. Tripp gets the stainless steel peel out and the fresh, unbaked pizza goes on top, about 16″ across. At the oven, Tripp pushes the wood to the side and scrapes the base of the oven floor to minimize ash.

Wood-fired oven- NC Triangle Dining
Wood-fired oven- NC Triangle Dining

We’ve already prepped up a pan of seared green beans to start the meal but in goes the first pie. You have to watch that pie carefully, letting the dough set initially and then spinning it at regular intervals to make sure the crust bakes evenly. With the wood and heat coming off of the back of the oven, it’s the only way to ensure it cooks properly. And the pie bakes fast, once it’s just about done, Tripp “domes” the pie by raising it on the peel toward to the top part of the oven which is super-hot and finishes off the bake process. Inside he quickly slices it with a circular cutter and we are ready to mangia!

Cooked margherita pie from the oven- NC Triangle Dining
Cooked margherita pie from the oven- NC Triangle Dining

As a pizza freak, I know it’s all about the crust and Tripp has done a great job with the pie resulting in a black speckled char around the edge (or cornicione) of the pie. And it’s an amazing crust. Jeff has salted it a bit and the texture is perfect: stretchy, chewy and fresh. Balanced with a light red sauce, light muzz and fresh wilted basil, a margherita pie is the base version of a Neapolitan pie that you use to judge a pizzeria and Jeff and Tripp have knocked it out of the park.

Meat pie from the oven- NC Triangle Dining
Meat pie from the oven- NC Triangle Dining

As the evening goes on, the variations get more adventurous with prosciutto, salami, mushrooms, honey, gourmet cheese and more. And they are all excellent, I only wish we had a pizzeria like this one in Raleigh. The closest options in the Triangle would be Pizzeria Toro and Pompieri in Durham but we are currently lacking in the Raleigh-Cary area.

Nutella dessert pizza ready for the oven- NC Triangle Dining
Nutella dessert pizza ready for the oven- NC Triangle Dining

Jeff decides to finish things off with a dessert pizza of nutella, crushed graham cracker and marshmallow, a wonderful finish to the meal. I mean who can resist warm nutella over a delicious crust? So yes, it was a fun, delicious and educational evening. I got to eat some amazing Neapolitan pizza right here in the Triangle but unfortunately Grimmarelli’s is not open to the public. Yet. And maybe I’ll still get to those really expensive pizza lessons some day because my love for great za seems to be a life-long romance, pizza out!

Filed Under: Cooking-Recipes, Opinions Tagged With: Neapolitan Pizza

August 3, 2014 by Ron Wen Leave a Comment

Media Event: Cooking It Up at Whisk in Cary with Chef Jeff!

Front of Whisk in Cary, NC Triangle Dining
Front of Whisk in Cary, NC Triangle Dining

As much as I like to eat, I nearly like to cook just as much.  I’ve done cooking classes at Southern Season, La Farm Bakery, and more over the years.  So of course, I couldn’t resist when I got an invite from Whisk out in Cary to attend one of their cooking classes.  Whisk is a newer kitchen goods store out in Waverly Place and with a very nice demo kitchen in back, they’ve put together an excellent series of cooking classes over the past six months. Peering through the very long list of classes I spotted one being given by my friend, Chef Jeff.  Tuscan Trattoria meal?  Sounds good to me so I emailed Whisk and I’m scheduled for their July 25th class.

Demo kitchen area at Whisk in Cary, NC Triangle Dining
Demo kitchen area at Whisk in Cary, NC Triangle Dining

Heading over to Waverly Place, it’s remarkable how much this plaza has changed over the past two years.  Outside of Whole Foods, there wasn’t a whole lot of reason to visit this place.  But in the hands of a new developer, it’s slowly turning into an upscale destination for local Cary families.  And with a CineBistro (movie theater/restaurant) scheduled for construction, I’m expecting bigger and better here. But going back to Whisk, it’s got a nice storefront on the western (far) side of the plaza.  Inside, the space is jam-packed with everything imaginable for the kitchen including an impressive display of kitchen steel.  Head on to the back if you’re doing a cooking class.

Owner Dan and Chef Jeff at Whisk in Cary, NC Triangle Dining
Owner Dan and Chef Jeff at Whisk in Cary, NC Triangle Dining

The cooking demo area is already getting busy.  With 18 seats in two levels, everyone is pretty close to the action.  Chef Jeff is finishing up his prep work so we say hi and let him get back to business.  He’s got two assistants with him to help with the class prep and meal service.  And there’s a high-def panel to the right showing an overhead view of the kitchen action.  The menu tonight is pretty vegetarian friendly outside of the bistecca but it definitely feels Italian and healthy.  We all get a printed recipe list if we choose to re-create tonight’s meal.  Some wine and beer is served to get the class started and Chef Jeff has some delicious focaccia prepared to tide us over!

Summer salad for Tuscan cooking class at Whisk in Cary, NC Triangle Dining
Summer salad for Tuscan cooking class at Whisk in Cary, NC Triangle Dining

Over the course of the next two hours, we’re prepared a very nice and colorful summer salad, some grilled flatbread with lemon ricotta and basil oil.  Two very colorful and fresh looking summer dishes that are perfect for the summer.  Chef Jeff provides some tips on making vinaigrette (adding mustard to help with emulsification), making dough wet to create steam and the desired bubbles in pizza crust along his favorite knives (Shun).  He definitely cooks with more professional techniques than most home cooks would use so it’s nice to see them demonstrated.  We get a short 10-minute break to poke around the store and of course my friend Amanda comes back with a kitchen goods purchase.

Tomato, ricotta flatbread for Tuscan cooking class at Whisk in Cary, NC Triangle Dining
Tomato, ricotta flatbread for Tuscan cooking class at Whisk in Cary, NC Triangle Dining 
Grilled flank steak for Tuscan cooking class at Whisk in Cary, NC Triangle Dining
Grilled flank steak for Tuscan cooking class at Whisk in Cary, NC Triangle Dining

As we’re eating our salad and flat bread, Dan the owner has gone to the side to prepare our steak.  Chef Jeff is going with flank steak, cut against the grain and Dan returns with a large plate of medium beef with nice sear marks!  The steak is paired with a garlic, parsley oil and some light salt and pepper and of course, it’s my favorite dish for the evening.  The meat is perfectly medium with a tender chew and plenty of flavor.  Like the two previous dishes, there’s a very light touch to this Italian cooking which is par for the course.  Chef Jeff reminds us that the overuse of garlic in Italian food is largely an American trait and not likely to happen over in Italy, touche!

Sliced flank steak for Tuscan cooking class at Whisk in Cary, NC Triangle Dining
Sliced flank steak for Tuscan cooking class at Whisk in Cary, NC Triangle Dining

And finally we move on to dessert, we’ve got a zabaglione (custard) flavored with marsala and poured over berries.  This rich brown custard is spiked with some alcohol flavor and pairs nicely with the fruit.  Some crushed cookies on top give it a bit more crunch and sweetness to really make it a dessert, nice!  It’s a very simple preparation but very nicely done and different from what you’ll find in most Italian restaurants in the area.

Marsala zabaglione over fruit for Tuscan cooking class at Whisk in Cary, NC Triangle Dining
Marsala zabaglione over fruit for Tuscan cooking class at Whisk in Cary, NC Triangle Dining

As the class finishes up, we say thanks to Chef Jeff and head on into the night with full tummies.  The class was interesting and similar to what you might find at Southern Season but in a much more intimate setting.  Whisk is really doing a nice job trying to bring higher end cooking classes to Cary and I’m sure if you’re a foodie in the hood, you’d be interested in checking them out!  So mangia and buon appetito, thanks for having us for dinner Whisk!

Chef Jeff Grimm, Tuscan Trattoria – Dinner and Date Night Abundant summer salad with fresh mozzarella and sugar snap peas Grilled flatbread with heirloom tomatoes and basil oil Bistecca Tagliata: grilled steak with garlic and parsley Marsala zabaglione with seasonal fruit

 

Whisk Carolina

316 Colonades Way #214

Cary, NC 27518

919.322.2458

 

Location on Google maps

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Filed Under: Activities, Cooking-Recipes, Food, Media Tagged With: Cooking Class

July 28, 2013 by Ron Wen 4 Comments

The Beauty of a Rustic Pastry Lesson at La Farm Bakery, Cary

Apron from La Farm Bakery pastry class in Cary, NC Triangle Dining
Apron from La Farm Bakery pastry class in Cary, NC Triangle Dining

As a long-time fan of La Farm Bakery in Cary I had designs to figure out what the secret is to their delicious goods.  So if you hadn’t heard, La Farm does baking classes from time to time.  And while they aren’t cheap ($75), they give you access and advice to their Master Baker, Lionel Vatinet over the course of a 2.5 hour lesson.  And I don’t know about you but I’ve always found baking to be a bit of a black art.  While I can cook pretty decently in the kitchen, mixing flour, water, eggs, butter and more doesn’t leave you a lot of lee-way to fix up any mistakes.  So it was finally time to take La Farm’s Rustic Pastries class and see what their secret is!

Starting the La Farm Bakery pastry class in Cary, NC Triangle Dining
Starting the La Farm Bakery pastry class in Cary, NC Triangle Dining

La Farm’s classes start pretty early (5:30pm) so I had to rush a bit after work.  Check in at the counter and then hang out in the dining room to wait for class to start.  Thankfully things have slowed down in this very popular and busy cafe, I sip on a glass of vino in anticipation.  Eventually Lionel does pop his head out and starts directing people to the back room, kitchen and bakery.  We all wash our hands and then pull on spiffy, white La Farm Bakery aprons, we are now sort of official!  The class is a mixed group of young and old but perdominantly female.  Lionel gets things going with an introduction and he is definitely French given his accent.  We do some quick intro’s around the room and it’s time to start baking!

Lionel at the La Farm Bakery pastry class in Cary, NC Triangle Dining
Lionel at the La Farm Bakery pastry class in Cary, NC Triangle Dining

The classes at La Farm are a nice mix of demonstration and hands-on.  On the schedule for tonight is a fruit tart, crepes, profiteroles and chocolate mousse, yum!  In some cases the recipes we’re making tonight (chocolate mousse, chilled pastry dough) would take more time than what we have allotted for the entire class. So we start the recipe and then Lionel already has the mostly finished version in back for us to enjoy. He’s definitely a passionate and engaging guy, I make the mistake of telling him I’m a food blogger so yes, I’m going to get some needling!  We start with the crepe batter and it’s always interesting to hear how these basic ingredients (flour, egg, butter, milk, water) can be used in so many different ways.  First tip, the batter must have the right consistency so cut in some alcohol to thin it out if necessary.  The batter goes in the fridge while we move on the to the next recipe.

Profiterole making at the La Farm Bakery pastry class in Cary, NC Triangle Dining
Profiterole making at the La Farm Bakery pastry class in Cary, NC Triangle Dining

The profiteroles are next, Lionel mixes the batter, puts it into the pastry bags and the class goes about, squirting it on the aluminum trays for baking.  We add some rock sugar on top and it goes into the oven.  During all these demos, we learn a bit about Lionel’s childhood.  While his mother wasn’t a professional cook or baker, she encouraged their activity in the kitchen which resulted in one son becoming a chef, the other a baker.  And oh yes, a pinch of salt is 235 grains (inside joke).

Fruit tart from the La Farm Bakery pastry class in Cary, NC Triangle Dining
Fruit tart from the La Farm Bakery pastry class in Cary, NC Triangle Dining

We move on to pastry dough which is flour, sugar and COLD butter.  Lionel demonstrates first but it’s a lot of manual labor.  Squeezing and “sanding” the butter into the flour so it’s blended into a soft, yellowish dough.  Our versions get wrapped up and placed in the fridge and then we have some pre-made chilled dough chunks brought out.  We roll them out, add some raspberries and blackberries and voila, fruit tart!  It’s funny to see all the different, odd shapes created by the students, mine looks some place in the middle.  Lionel calls these creations “rustic tarts” which allows for the various imperfections and uniquities of our tarts.  Into the oven they go and we move on to the mousse.

Snacking at the La Farm Bakery pastry class in Cary, NC Triangle Dining
Snacking at the La Farm Bakery pastry class in Cary, NC Triangle Dining

Lionel pretty much demo’s the mousse on his own but it looks so simple.  Melted chocolate from a double boiler, butter, sugar and eggs.  He whips it into a lovely frothy mix and the chocolate bowl goes around so everyone gets a taste.  I’m not a huge sweets fan but I’m looking forward to this dessert!  About 2/3 of the way in, a basket of La Farm breads with some delicious spreads are brought out for us to munch on since it’s a long class.  We get some drinks and coffee and then continue on.

Crepe-making at the La Farm Bakery pastry class in Cary, NC Triangle Dining
Crepe-making at the La Farm Bakery pastry class in Cary, NC Triangle Dining

The next step for our class is to take a hand at crepe making.  I’ve tried to do this at home and it’s always a mess for me.  We go into the kitchen by the stove and Lionel demo’s a couple for us.  Spoonful of batter swirled around, wait about a minute and then flip!  Brown the other side and out of the pan.  It all looks so simple but maybe he has some magical crepe pans!?  We all take a shot at it and mine comes out decently.  It’s tricky getting a nice even pan of crepe batter and the flip takes a bit of a skill but it mostly works for me.  We grab the plate of student-made crepes and it’s back to the prep area.

Dessert at the La Farm Bakery pastry class in Cary, NC Triangle Dining
Dessert at the La Farm Bakery pastry class in Cary, NC Triangle Dining

At the table, Lionel has the profiteroles, ice cream, chocolate sauce and almonds.  It’s now time to eat our hard-earned snacks!  We nosh family-style, I do a profiterole with ice cream and drizzled with chocolate sauce, dee-licious!  The pastry has some slight sweetness and airiness like an eclair.  A scoop of rich chocolate mousse and I’m done for the evening.  While I’m a little bit lactose intolerant, these sweets will be worth any future discomfort!  As things wrap up, Lionel passes around some cards for his upcoming book on bread-baking, we grab our baked fruit tarts, the chilled pastry dough and a mystery loaf of bread.  And on the way out, it’s bizarre to see the always-busy La Farm bakery empty and quiet.

Dining room after the La Farm Bakery pastry class in Cary, NC Triangle Dining
Dining room after the La Farm Bakery pastry class in Cary, NC Triangle Dining

All-in-all a fun and educational food experience!  And now that I’ve taken a class here, I can see why people come back for re-visits.  Baking is truly an art and requires a lot of repetition and experience.  So much of what makes good pastries awesome are minute details and the ability to see and feel when what you’re making is ready to go.  And that’s where somebody with the amazing amount of experience that Lionel has can be a huge help.   While I’ll probably never be a master baker like him, hopefully I’ll be just a little bit better after my class at La Farm Bakery, bon appetit!

 

La Farm Bakery- Baking Classes

4248 Northwest Cary Parkway

Cary, NC 27513

919.657.0657

 

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Filed Under: Cooking-Recipes, Food Tagged With: Cooking Class, Pastries

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