Standard Baking Co. Pastries by Alison Pray [free pdf ebooks]


  • Full Title : Standard Baking Co. Pastries
  • Autor: Alison Pray
  • Print Length: 176 pages
  • Publisher: Down East Books; 1 edition
  • Publication Date: October 16, 2012
  • Language: English
  • ISBN-10: 1608931846
  • ISBN-13: 978-1608931842
  • Download File Format: mobi

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Standard Baking Co. is Maine’s most well-known bakery. Located directly across from Portland’s harbor, the bakery is a daily hub for hundreds of people. From almond croissants to butter cookies to a pear frangipane tart, more than 60 coveted recipes comprise this cookbook tailor written for the home baker. Never before has Standard Baking co. divulged its sweet secrets — this cookbook is sure to become a baking bible for Standard fans and newcomers alike.

 

About the Author

Alison Pray opened Standard Baking Co. in 1995 with her husband, Matt James. Charmed by the neighborhood boulangeries and open-air markets of France, the two were inspired to bake their own artisanal breads and pastries, and recreate that same sense of community in Portland. Standard Baking Co. has been recognized in Bon Appétit, the New York Times, the Boston Globe, Travel & Leisure, and featured on National Public Radio.

Tara Smith is a graduate of the Culinary Institute of America in Hyde Park, New York. After graduation, she served as a teaching assistant at the school’s award winning Apple Pie Café. She now is head pastry chef at Standard Baking Co.

Illustrator: Photographer Sean Alonzo Harris works as a fine art, commercial, and editorial photographer based in Portland. He has been published in many magazines, including The Paris Review and Boston Magazine. He is a faculty member at the Maine Media Workshops.

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6. Now cut across those slices, still holding the onion together at the root end. Repeat with the other half.

HAIRY DIETERS’ TIPS

• Don’t skip breakfast. You’ll only be tempted to stuff yourself mid-morning.

• Eat slowly. Don’t gobble your food – chew it well, put your fork down between bites and take your time. Relish every mouthful.

• Before you eat something, ask yourself if you really are hungry. Try having a glass of water – sometimes you’re just thirsty, not hungry at all. When you fancy a treat, go sparkling.

• Carry a healthy snack with you when you’re out and about. That way you won’t be tempted to grab choc bars and crisps. And try taking a flask of soup or a box of home-made salad to work with you for lunch. That way you know exactly what you’re eating.

• Don’t go shopping for food when you’re hungry. You’ll be tempted to buy stuff you know you shouldn’t be eating.

• Drink water, not sweet fizzy drinks – they’re packed with calories. And even innocent-looking drinks like fresh juices and smoothies are high calorie and best avoided. Cut down on alcohol too.

• Use smaller plates and take smaller portions. We were always generous with our helpings before, but now we stick to sensible portions. Don’t guess – use your kitchen scales.

• Trim visible fat off meat, or buy leaner cuts. Loin means lean. Belly pork is great but not for your belly.

• If you do fancy some French bread, take out some of the stodge and just enjoy the crunchy crust. This goes for bread rolls too.

• When you feel like you want another helping, wait 20 minutes. It takes that long for the message that you’re full to get through to your brain and you’ll probably find you don’t need any more food after all.

• Look out for hidden sugar in foods such as ready meals and fruity yoghurts. It’s surprising how much there is and it ups the calorie count.

• Weigh yourself regularly but be prepared for little variations. Some people like to get on the scales every day, while others prefer once or twice a week, but the important thing is to keep a check on yourself.

• Don’t pick as you cook. Dave’s mam said, “Folks who are pickers need bigger knickers!”

FEEDING FRIENDS

When you’ve got friends and family coming round it’s tempting to have a night off the diet, but with our recipes there’s no need. You can make a delicious meal without breaking your calorie limits, allowing you to stick to your diet and do your guests’ waistlines a favour too. Don’t tell them that the food is low calorie. They’ll never guess and they’ll just think you’re an amazingly talented cook!

Here are couple of ideas for menus from this book:

MENU 1

Wild mushroom soup

(74 calories per serving)

Fish Véronique

(231 calories per serving)

Raspberry and orange soufflés

(105 calories per serving)

Add some veg or salad and you have a three-course meal for around 500 calories

MENU 2

Spicy mussels

(160 calories per serving)

Pork and black bean stew

(380 calories per serving)

Instant sorbet

(87 calories per serving)

three really great courses for just over 600 calories

MENU 3

And if you feel like treating yourself to one of our more lavish puds, go for a low-cal main course first

Mediterranean fish soup

(220 calories per serving)

Quick rice pudding with marsala sauce

(341 calories per serving)

A FEW LITTLE NOTES FROM US

• We’ve given calorie counts for our dishes so follow the recipe carefully so you don’t change the count. Weigh ingredients and use proper spoons and a measuring jug. We always say how many people a recipe serves, so you don’t eat more than your share.

• We mention spray oil in quite a few recipes, as this is an easy way of reducing the amount of oil you use. Buy the most natural kind you can find and spritz it lightly. If you don’t want to use spray oil, just brush on a small amount of oil with a pastry brush.

• Peel onions, garlic and all other vegetables and fruit unless otherwise specified.

• Use free-range eggs and free-range chicken whenever possible. Whatever you’re cooking, it always pays to buy the best and freshest seasonal ingredients you can afford. We reckon that 95 per cent of good cooking is good shopping – great ingredients need less fussing with.

• If you’re really organised you might have some of your own home-made stock in your freezer. Otherwise, it’s fine to use the fresh stocks available in the supermarkets or buy cubes or the little stockpots. Many are pretty good these days.

BREAKFAST AND BRUNCH

BIKER BREAKFAST MUFFINS

MASALA OMELETTE

MENEMEN (TURKISH EGGS)

FRENCH TOAST

SMOOTHIES

BREAKFAST CRANACHAN

STOVE-TOP GRANOLA

CAULIFLOWER RICE KEDGEREE

CORNED BEEF HASH

BIKER BREAKFAST MUFFINS

We reinvented the doner kebab and now it’s the turn of the breakfast muffin – this is our guilty secret that isn’t a secret any more. Okay, they’re 500 calories but let’s call them brunch and enjoy. The sausages lose a lot of fat when they’re cooked in this way so that cuts the calories, or you could try making the chicken/turkey patties instead, which are definitely much lower cal. We love fried eggs and they’re quicker than poached so extra good when you’re in a rush .

500 calories per serving (fully loaded with cheese and muffin top and bottom)

444 calories per serving (as above, but with chicken or turkey patties)

SERVES 4

4 high-meat content sausages (about 65g each)

4 slices of reduced-fat cheese (optional)

low-cal oil spray

4 eggs

4 muffins

Chicken or turkey patties (optional)

250g lean turkey or chicken mince

1 rasher of smoked back bacon

1 tsp dried sage

1 tbsp tomato purée

flaked sea salt

freshly ground black pepper

Put a griddle pan over a high heat and leave it to get really hot – at least 5 minutes. If using sausages, remove the skins and shape each one into a very flat, round patty.

If you want to make the chicken or turkey patties instead of using sausages, put the mince in a bowl. Trim the bacon of fat and dice it as finely as you can, then add it to the bowl with the sage and the tomato purée. Season well with salt and lots of black pepper. Form the mixture into 4 patties.

When the griddle is too hot to hold your hand over, add whichever patties you’ve made. Grill them for 3 minutes on each side, adding a cheese slice, if using, to each for the last minute. If the griddle pan is hot enough, the patties will not stick.

Spray a large frying pan with low-cal oil. Break the eggs into the pan and cook them over a medium heat until the whites are just set.

Meanwhile, split and toast the muffins. Add a patty to 4 of the muffin halves. If you have time, trim the eggs for neatness and place an egg on top of each patty. Top with the remaining muffin halves and serve immediately. If you want to reduce the calorie count a little, leave off the top muffin.

MASALA OMELETTE

If you’re the sort of person who often craves a curry, try this indulgent breakfast. It’s a perfect example of our mantra – there are no calories in flavour. This is a great spicy kick-start of a dish and once you’ve got the spices out of the cupboard it’s ready in no time .

190 calories per serving

SERVES 2

1 tsp coconut or vegetable oil

1 small onion, finely chopped

1 chilli, finely chopped

1 garlic clove, finely chopped

5g fresh root ginger, grated

½ tsp nigella seeds (optional)

1 tsp ground cumin

½ tsp ground turmeric

pinch of cinnamon

4 eggs, beaten

a few coriander leaves

flaked sea salt

freshly ground black pepper

Heat the oil in a large frying pan. Add the onion and cook it over a medium heat for about 5 minutes until it’s just starting to colour. It’s nice if the onion has a bit of bite to it so don’t worry if it’s not really soft.

Add the chilli (deseeded if you want), garlic, grated ginger and nigella seeds, if using. Sprinkle in the spices, then stir for a couple more minutes.

Season the eggs with salt and pepper. Pour the eggs into the frying pan and swirl the mixture around to make sure it covers the base of the pan evenly. Cook for a few minutes until the eggs are just set. Sprinkle with coriander leaves, roll the omelette up or cut it in half and divide it between 2 plates.

MENEMEN (TURKISH EGGS)

You get some fab breakfasts in Turkey and this is one of our favourites. It’s so good you might find you like it better than a full English and the bonus is it’s low in calories. We like to crumble in some feta when serving but it does add a few cals – up to you .

231 calories per serving

264 calories per serving with feta

SERVES 4

1 tbsp olive oil

1 small red onion, finely chopped

1 red pepper, deseeded and diced

1 green pepper, finely diced

1 tsp hot smoked paprika or chilli powder

1 tsp dried oregano

1 tbsp tomato purée

4 medium tomatoes, diced or 200g canned chopped tomatoes

8 eggs, beaten

flaked sea salt

freshly ground black pepper

To serve

50g feta, crumbled (optional)

parsley or mint leaves, finely chopped

Heat the olive oil in a large frying pan that has a lid. Add the onion and peppers and cook them over a medium heat for about 10 minutes, covered, stirring regularly. They should still have some texture – you don’t want them to be very soft.

Sprinkle over the paprika or chilli powder and the oregano. Add the tomato purée and cook for a further couple of minutes, then add the tomatoes and simmer for 5 minutes.

Season the eggs with salt and black pepper. Add them to the tomatoes and cook, stirring constantly, uncovered, until the eggs have completely combined with the tomato mixture and are just cooked through – the consistency should be soft. Serve immediately, sprinkled with feta, if using, and parsley or mint leaves.

Biker tip: If you’re vegetarian, make sure the feta cheese you use is suitable and doesn’t contain animal rennet.

FRENCH TOAST

We both love French toast for a really indulgent breakfast treat – but it doesn’t love our waistlines. So we’ve come up with a clever new version that cuts the fat right back and adds sweetness with a lovely apple compote. You could pop a few blackberries into the compote if you like or just scatter some on the plate. Lip-smackingly good .

281 calories per serving

SERVES 4

2 large eggs

200ml whole milk

1 tsp sugar

½ tsp cinnamon

low-cal oil spray

4 fairly thick slices of bread

Apple compote

2 large Bramley apples (about 300g peeled weight), peeled and diced

squeeze of lemon juice

½ tsp cinnamon

2 tbsp maple syrup

To serve

blackberries (optional)

low-fat Greek yoghurt or crème fraiche

First make the compote. Put the diced apples in a saucepan, squeeze the lemon juice over them and add 100ml of water. Simmer the apples over a low heat until they have softened and broken down – this only takes 5 minutes or so. Sprinkle in the cinnamon and pour over the maple syrup, then stir to combine. It’s fine for the compote to be quite lumpy.

While the apples are cooking, get everything ready for the French toast. Break the eggs into a large bowl and add the milk, sugar and cinnamon. Whisk thoroughly until the eggs are completely broken up and combined with the other ingredients.

Heat a large frying pan and grease it with low-cal oil spray. Lightly wipe the pan over with kitchen towel to make sure the spray covers the base evenly. Press each slice of bread into the milk and egg mixture until it has just soaked through – don’t let the bread become saturated or it will be in danger of falling apart. Shake off any excess and immediately drop the bread on to the frying pan and repeat with the other slices. Cook for a couple of minutes on each side until heated through and well browned on both sides.

Serve the French toast with the apple compote, a few blackberries, if you like, and a dollop of low-fat Greek yoghurt or crème fraiche.

SMOOTHIES

You can’t say us Bikers don’t move with the times – we’re well up with smoothies. These make a proper get-up-and-go breakfast and you can take them to work with you if you like .

APPLE AND OAT SMOOTHIE

275 calories per serving

SERVES 2

2 eating apples, cored and roughly chopped

squeeze of lemon juice

2 tbsp porridge oats

200ml fat-free yoghurt

300ml semi-skimmed milk

½ tsp cinnamon

1 tsp honey

Put the chopped apples in a blender and squeeze the lemon juice over them. Add all the remaining ingredients and blitz until the mixture is as smooth as you can get it. Divide it between 2 glasses and serve at once.

AVOCADO, GRAPE AND SPINACH SMOOTHIE

244 calories per serving

SERVES 2

1 avocado

1 pear, roughly chopped

150g green grapes

handful of spinach

juice of 1 lime

handful of ice cubes

Peel the avocado and remove the stone. Put the avocado flesh in a blender with the rest of the ingredients and blitz until beautifully smooth. If the smoothie is too thick for your taste, add a little water to make the consistency you like. Divide between 2 glasses and serve at once.

BREAKFAST CRANACHAN

Breakfast doesn’t get easier than this. Oats are a staple for us in the morning and this is a good twist on a bowl of porridge. Great for breakfast but can also be enjoyed of an evening with a tot of whisky if you want to treat yourself .

134 calories per serving

SERVES 4

40g porridge oats

200g raspberries and/or blueberries

400g low-fat or 0%-fat yoghurt

4 tsp honey

Put the porridge oats in a frying pan. Toast them over a high heat, stirring or shaking them regularly, until they smell nutty and have started to turn a light golden brown. Remove the pan from the heat, tip the oats on to a plate and leave them to cool for a couple of minutes.

Layer the berries, yoghurt and oats in individual glasses and drizzle a teaspoon of honey over each. Gently stir the mixture to get a nice ripple effect, then serve immediately before the oats go soft.

STOVE-TOP GRANOLA

When we first started dieting it was a real shock to find out that what we thought was a healthy granola breakfast actually had twice the calories of a fry-up. Best thing is to make your own granola and this version is cooked in a frying pan and takes minutes to put together. We think jumbo oats work best, as they give a chunkier texture .

213 calories per serving (without milk or yoghurt)

SERVES 6

2 tbsp maple syrup

20g butter or coconut oil

150g jumbo oats

pinch of salt

1 tbsp sunflower seeds

2 tbsp flaked almonds

50g dried fruit

Put the maple syrup and the butter or coconut oil in a large, preferably non-stick, frying pan and melt them together over a low heat.

Add the jumbo oats with a pinch of salt. Stir until the oats are completely coated with the melted syrup and butter, then turn up the heat to medium. Spread the oats evenly over the base of the pan, leave them for about 20 seconds, then stir and repeat. Keep doing this until all the oats have turned a golden brown and smell nutty – this will take about 5 minutes.

Add the sunflower seeds, nuts and fruit and stir for a couple of minutes longer. Tip the granola on to a plate and let it cool for 5 minutes – the oats will crisp up more. Serve at once with milk or yoghurt and store any leftovers in an airtight container for another day.

CAULIFLOWER RICE KEDGEREE

We’re huge fans of cauli rice and cauliflower goes well with curry. Put them together and you’ve got kedgeree, which has always been a favourite of ours. Clever eh? This makes a cracking supper dish as well as a good way to start the day .

312 calories per serving

SERVES 4

4 eggs

500g cauliflower

500g smoked haddock, skinned

250ml whole milk

1 tsp coconut oil or vegetable oil

small bunch of spring onions, finely sliced into rounds

1 garlic clove, crushed

5g fresh root ginger, finely chopped

1 tbsp mild curry powder

150g frozen peas

small bunch of coriander (optional)

Boil a full kettle of water. Pour some just-boiled water into a small saucepan and bring it back to the boil. Add the eggs and boil them for 6 minutes. Remove the pan from the heat and run the eggs under cold water to cool them down.

While the eggs are cooking, divide the cauliflower into florets and put them, stalks and all, into a food processor. Blitz them to the texture of fine breadcrumbs.

Place the haddock in a shallow pan that has a lid and pour over the milk, then place the pan over a medium heat. Top up with just-boiled water from the kettle so the haddock is just covered, then bring the liquid back to the boil. Put a lid on the pan, remove it from the heat and leave it to stand for 10 minutes.

Melt the oil in a large frying pan over a gentle heat and add the spring onions. Cook them for a couple of minutes, then add the garlic, ginger and curry powder. Cook for a further minute.

Add the cauliflower to the frying pan and about 100ml of the haddock poaching liquid. Cook, stirring regularly, for about 5 minutes until the water has been absorbed and the cauliflower looks dry and fluffy.

Put the peas in the small saucepan and pour over some just-boiled water. Place the pan over the heat, bring the water back the boil and cook the peas for a couple of minutes. Drain and add the peas to the cauliflower.

Remove the haddock from its poaching liquid and break it up into small chunks, discarding any bones you may find. Peel the eggs and cut them into quarters.

Gently stir the haddock into the cauliflower rice, then top with the eggs and some coriander leaves if you like.

CORNED BEEF HASH

This is a proper feast of a breakfast and by using carrot and celeriac instead of potato, you cut calories and add flavour. We usually make this with a can of corned beef, which is good stuff, but we’ve also tried it with leftover home-made corned beef and it’s even better. There’s a recipe in our Meat Feasts book if you want to try it. It’s not as fatty as the tinned beef either .

248 calories per serving

SERVES 4

200g celeriac, finely diced

200g carrots, finely diced

1 tsp dripping or fat scraped from the corned beef

1 onion, finely chopped

1 tbsp tomato purée

1 tsp Dijon mustard

200g can of corned beef or equivalent, diced

100ml beef stock

1 tsp Worcestershire sauce low-cal oil spray

4 eggs

Bring a kettle of water to the boil while you prepare the celeriac and carrots. Put the veg in a saucepan and pour over just-boiled water to cover. Bring the water back to the boil, cover the pan and cook the vegetables for 7 minutes. They should be just cooked through. Drain thoroughly.

Meanwhile, heat the fat in a large frying pan. Add the onion and cook it over a medium heat until it’s starting to soften. As soon as the vegetables are ready, add them to the frying pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.

Put the tomato purée and mustard into a small bowl or jug with the beef stock and Worcestershire sauce and whisk well. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 10 minutes, stirring every so often, until there are plenty of crusty brown bits interspersed through the mix.

While the hash finishes cooking, heat another frying pan and spray it with oil. Add the eggs and fry them until the whites have just set. Serve the hash with the eggs on top.

SOUPS AND STARTERS

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