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Baker Guy Profile
General Information
Name:
Baker Guy
Gender:
male
Country:
United States
Joined:
Dec 7th, 2010
About Me:
I'm a guy that bakes
Member
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Submitted Recipes
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Almond Flour Sponge Cake
Posted on:
Apr 19th, 2011
This cake contains whole eggs plus additional egg whites. The whole eggs are required to provide body-the cake contains very little flour and needs something to hold it together-while the whites add airiness. The steps for making the cake are also somewhat unusual because the flour is mixed with the ..
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Almond Paste Sponge Cake
Posted on:
Apr 19th, 2011
Almond paste sponge cake is similar to almond flour sponge cake, but has an even more intense almond flavor. The techniques used to make it are straightforward: Almond paste is beaten with egg yolks and sugar, and then the mixture is folded with beaten egg whites. Because the cake is somewhat dense, ..
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Angel Food Cake
Posted on:
Apr 19th, 2011
Angel food cake, which is sponge cake made only with egg whites (no yolks), must be baked in an ungreased tube pan. It can be made with a handheld mixer, but a stand mixer
makes it easier.
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Artichokes with Oregano and Salt
Posted on:
Oct 28th, 2010
Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? ..
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Babas and Savarins
Posted on:
Apr 20th, 2011
If you like the flavor of spirits, babas and savarins are the perfect way to make the most of hard spirits such as rum (the most traditional), whiskey Cognac, kirsch, or other fruit brandies such as eau de vie de framboise (dry raspberry brandy). Technically yeast cakes are breads, but babas and ..
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Baked Whole Fish
Posted on:
Jan 4th, 2011
One of the easiest ways to come up with a special meal is to bake whole fish in a hot oven. The effect is most dramatic if everyone gets their own fish, but you can also roast a much larger fish, bring it to the table, and fillet it before your guests. It is sometimes hard to find a variety of whole ..
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Basic French Sponge Cake (Genoise)
Posted on:
Apr 19th, 2011
This is a purist’s cake because it contains no leavening-it's lightened with air alone-and has a delicate egg flavor and a light texture that make it seem to fall apart in the mouth. To make this classic French sponge cake, you need to beat whole eggs with sugar until they become very pale ..
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Butter-Enriched Sponge Cake
Posted on:
Apr 19th, 2011
This cake is sometimes used instead of hot milk sponge cake to make rolled cakes because it has a rich buttery flavor and a finer crumb. It’s also flexible and rolls easily. The oven temperature is higher for sheet cakes than it is for layer cakes, because a higher temperature ensures that the ..
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Carrot Cake
Posted on:
Apr 20th, 2011
Carrot cake is especially moist because it is made with oil. Oil, unlike butter, remains liquid at room temperature, so the cake stays moist even when cool. This recipe contains walnuts, which give the cake a delightful crunch, and pineapple, which adds flavor and contrast.
The carrots are best ..
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Cheesecake
Posted on:
Apr 20th, 2011
Very little can go seriously wrong with a cheesecake, and even when struck with that most common of woes-cracking-a cheesecake is still perfectly edible. The secret to preventing cracking is to make sure the cream cheese, eggs, and sour cream are at room temperature and to bake the cheesecake in a ..
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Chiffon Cake
Posted on:
Apr 20th, 2011
Basic chiffon cakes are made by beating together egg yolks, oil, and water or other liquid (orange juice is used here) before they are combined with beaten egg whites and the dry ingredients. The combination of oil, beaten egg whites, and flour makes a cake much like angel food but even moister. You ..
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Chocolate Meringue Logs
Posted on:
Apr 20th, 2011
In addition to being flavored with nuts, meringue can also be flavored with cocoa and used in the same way-as layers in a cake-as plain meringue. Here, chocolate meringue is piped into logs for decorating the sides of a cake. It can be baked at a slightly higher temperature than plain meringue since ..
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Chocolate Soufflé Cakes
Posted on:
Apr 19th, 2011
These cakes are cakelike on the outside and hot and creamy on the inside-eating one is like eating warm cake with hot melting mousse on top. The soufflé cakes are made in the same way as genoise, except that melted chocolate and butter are folded with the beaten eggs while the flour is being folded ..
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Chocolate Sponge Cake
Posted on:
Apr 19th, 2011
In most recipes for chocolate sponge cake, some of the flour is simply replaced with cocoa powder. The result is rather tame and a bit dry. The method shown here is similar, but the resulting cake is moister than a classic genoise and has a deep chocolate flavor. Bittersweet chocolate is melted with ..
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Classic French Apple Tart
Posted on:
Dec 9th, 2010
For this tart, same af the apples are cooked dawn into a thick chunky apple sauce, which is spread over the raw tart shell. The remaining apples are then sliced thin (see note) and arranged over the applesauce. Slice the apples as thin as you can so they'll be flexible when yau fan them in the ..
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Cream and Butter Sheet Cake
Posted on:
Apr 20th, 2011
Because it has a delicate texture and buttery flavor, don’t use too much frosting or too strongly flavored a frosting on this cake, or its flavor may not come through. Consider frosting this cake with a delicate buttercream flavored with kirsch, raspberry brandy (eau de vie de framboise), Cognac, ..
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Creamy Chocolate Frosting (Creme d’Or)
Posted on:
Apr 20th, 2011
Except for a little vanilla, this frosting contains the same ingredients (chocolate and cream) in the same proportions as ganache, but it is prepared differently-the chocolate is melted by itself and then folded with whipped cream. Because creme d'or is made with whipped cream, it should be ..
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Dark Chocolate Ganache
Posted on:
Apr 20th, 2011
When it’s hot, ganache has the consistency of rich chocolate sauce; when cold, it sets into a firm glaze. For this reason, ganache can be used both as a sauce and as a glaze for cakes. Recipes vary-the ratio of cream to chocolate differs-and some include butter so the ganache sets up more firmly ..
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Devil's Food Cake
Posted on:
Apr 20th, 2011
This rich, deeply flavored cake can be frosted with chocolate frosting, such as buttercream or whipped ganache, to reinforce the chocolate effect, or a contrasting frosting, such as a kirsch-flavored buttercream, white chocolate mousse, white chocolate whipped ganache, or mousseline, to balance the ..
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Fluffy Light Butter Cake
Posted on:
Apr 19th, 2011
This yellow cake has the same ingredients as pound cake but is lighter because it contains milk and baking powder. Because of its lightness, it is the perfect foil for a rich frosting
such as you might use for a sponge cake like a genoise.
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Foie Gras au Torchon
Posted on:
Dec 20th, 2010
A torchon is French for a rag or kitchen towel, which is exactly what you need for poaching this foie gras. The raw livers are deveined, pressed into shape by being rolled in parchment paper, and then rolled up like a sausage in a kitchen towel. They are then poached for only 4 minutes,
the towel ..
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Foie Gras Terrine
Posted on:
Dec 20th, 2010
This luxurious terrine can be made with one very large foie gras or two small foie gras and can be lined with fatback, lardo, or, as shown here, prosciutto.
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French Meringue Layer Cake
Posted on:
Apr 20th, 2011
Meringue’s fragile, brittle, and instant melt-in-the-mouth texture makes up for its lack of flavor. Meringue is never served alone but is juxtaposed with cakes, frostings, ice cream, or other mixtures to provide a bit of crunch. French meringue is made by beating sugar with egg whites until the ..
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Gazpacho
Posted on:
Dec 22nd, 2010
Most gazpachos encountered in restaurants are sad affairs, pureed in some machine, with a few diced cucumbers floating around for effect. For a gazpacho to be at its best, the ingredients must be chopped by hand or very carefully in a food processor—small amounts, short pulses—or they will lose ..
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German Chocolate Cake
Posted on:
Apr 19th, 2011
Some American versions of this cake contain coconut and walnuts, but this version is so rich and chocolaty that these additions aren’t really needed. This cake is traditionally served with a coconut and pecan filling; I suggest instead chocolate or vanilla buttercream. While the finished cake is ..
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Golden Grilled or Sautéed Cheese
Posted on:
Nov 9th, 2010
Halloumi is the cheese you can grill—it says so right on the package—-and you can sauté it too. You can also sauté queso blanco, a mild Mexican cheese that’s delicious with salsa of roasted tomatoes and garlic. Both cheeses turn soft, color beautifully, and hold their shape. The Halloumi is ..
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Hazelnut Meringue (Dacquoise)
Posted on:
Apr 20th, 2011
While rounds of French meringue make wonderful layers in cakes, meringue is brittle and doesn't have a lot of flavor. For a meringue with an intriguing nutty flavor, fold a mixture of sugar, ground hazelnuts or almonds, and a small amount of flour with uncooked French meringue. Pipe this ..
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Italian Meringue Buttercream
Posted on:
Apr 20th, 2011
Egg white-based buttercream, made by beating butter into Italian meringue, is made in almost the exact same way as egg yolk-based buttercream, except that soft ball-stage sugar syrup is poured into beaten egg whites instead of beaten egg yolks. Most professional chefs prefer buttercream made with ..
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Moist Sponge Cake
Posted on:
Apr 19th, 2011
This sponge cake has all the flavor and texture of genoise, but none of the dryness that genoise so often has. It is made just like a classic genoise, except that hot milk or cream and melted butter are folded into the beaten eggs at the same time as the flour, imparting extra moistness that makes ..
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Nouvelle Lobster a l'Americaine
Posted on:
Jan 6th, 2011
This version is easier to eat than the traditional recipe, because the lobster is taken out of the shell. Most of the hard work can be done earlier the same day.
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Pound Cake
Posted on:
Apr 19th, 2011
Traditional pound cake is made by combining equal parts by weight of butter, eggs, sugar, and flour; it contains no leavening such as baking powder and, as a result, can be rather dense, but in a satisfying, buttery kind of way. Any airiness that traditional pound cakes do have is a result of ..
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Professional-Style Buttercream
Posted on:
Apr 20th, 2011
To make professional-style buttercream, based on egg yolks, whisk hot sugar syrup, cooked to the softball stage, into the beaten egg yolks. Continue beating this mixture-called a "bombe" mixture-until cool and then beat in the cold butter.
A stand mixer works best for egg yolk-based ..
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Pulpo a la feria (fairground octopus)
Posted on:
Jan 7th, 2011
At fairs, small pieces of cooked octopus tentacles are snipped with scissors straight onto plates and sprinkled with paprika and salt. We’ve served the octopus chilled, but you can also serve it warm.
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Quick and Easy Orange Buttercream
Posted on:
Apr 20th, 2011
Professional-style buttercreams, made with a bombe (hot sugar syrup beaten into egg yolks) or Italian meringue (hot sugar syrup beaten into egg whites), have the advantage of being satiny smooth. But because both of these require using soft ball-stage sugar, a step many of us don’t want to fuss ..
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Rouille
Posted on:
Jan 7th, 2011
Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers. It is served as a garnish with fish, fish soup and, notably, bouillabaisse. Rouille is most often used in the cuisine of Provence.
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Sardines with bread salad
Posted on:
Dec 15th, 2010
Panzanella is a very old Tuscan tradition — a salad made with leftover
bread, which would be unsalted, in the local style. It is a summer dish,
which you would make when tomatoes and basil were good and plentiful. If you want to make it the day before you eat it, the flavors will have
longer to ..
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Sauteed red mullet with parsley, garlic, and spaghettini
Posted on:
Dec 21st, 2010
I’ve chosen to use red mullet, but lots of other white fish suit the light oriental flavours in this recipe - try gilthead bream or line-caught sea bass.
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Skillet Blueberry Cobbler
Posted on:
Oct 29th, 2010
Serve this delicious cobbler warm with ice cream for a wonderful summer treat. This is a great dessert to take to a cookout or summer gathering.
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Sour Cream Sponge Cake
Posted on:
Apr 19th, 2011
When a cake is made of very fine layers and iced, the effect is striking because the texture of fine delicate cake and rich smooth filling merge together into a very specific combination of light silkiness. This delicate Austrian cake is best known as a layer in the classic torte dobos. This cake ..
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Summer Potatoes stewed with eggplant, peppers, and olives
Posted on:
Nov 9th, 2010
This is one of those accommodating dishes that can be timed to fit your schedule. The potatoes can be tender in 25 minutes, or you can cook the stew much longer. I once left the house thinking the stove was off, and when I returned to my slow-simmering stew 4 hours later I found that the flavors ..
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Tuna salad with borlotti beans and red onion
Posted on:
Nov 26th, 2010
This is good when fresh borlotti beans are in season, from June to September, otherwise use dried ones. Just remember to soak these in water for 24 hours, without putting them in the fridge, and change the water as close to every 5 or 6 hours as you can. You can cook the beans well in advance. They ..
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Vanilla Butter Cake
Posted on:
Apr 20th, 2011
This rich buttery cake is an example of a dump cake in that it contains a high ratio of sugar to flour. It's best frosted with something relatively light such as stabilized whipped cream or white chocolate ganache.
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