inspiration—palettes—method
Total Active Time: 4 hours and 30 minutes
Total Cook Time: 3 hours and 10 minutes
Total Rest Time: 33 hours
Prep Time: 1 hour and 20 minutes
Ingredients
Coffee Cranberry Walnut Crostini
Starter:
1 cup and 1/2 tbsp whole wheat flour
2 and 1/4 tsp active dry yeast
3/4 cup water (60 F)
Soaker:
2 tbsp ground coffee beans
1 cup water (60 F)
Dough:
1 and 1/2 cup cranberries
1 and 1/2 cup walnuts
1 cup and 1 tsp water (60 F)
1/2 cup coffee soaker
1 and 1/2 cup all-purpose white flour
1 cup light rye
1/2 cup and 1 and 1/2 tsp whole wheat flour
1/4 cup and 3 tbsp pumpernickel flour
2 and 1/2 tsp la baleine salt
2 and 1/4 tsp active dry yeast
Crostini:
2 tbsp olive oil
2 tsp kosher salt
+++
2-3 tbsp dusting flour = {*2 tbsp semolina/3 tbsp all-purpose flour*}
Pumpkin Pork Belly Stew
Dry Marination:
1/2 cup bourbon smoked sugar
3 tbsp instant espresso powder
1 tbsp and 1/2 tsp garam masala
1 tbsp clementine zest
2 tsp cinnamon
2 tsp kosher salt
Stew:
Spices—
1 and 1/4 cup Smoked Bay Leaf Mulled Port Wine
2 and 1/2 cup and 2 tbsp water
2 tbsp maple syrup
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
3 garlic cloves
2 tsp ginger
2 tsp ground cinnamon
1 and 1/2 tsp togarashi spice
1/4 tsp asafoetida (hing)
1 and 1/2 tsp black pepper
1 tsp kosher salt
*more to taste
Vegetables—
6 small yellow potatoes
3 heads of bok choy
3 carrots
3 celery sticks
2 cups sliced pumpkin
2 cortland apples
1 yellow onion
White and Dark Chocolate Truffles
[Makes 14-16 truffles]
Base:
2 cups semisweet mini chocolate chips
2 cups white mini chocolate chips
2 cups of heavy whipping cream
2 tbsp apple cider
2 tbsp Grand Marnier Orange Liqueur
Interior:
1 zest clementine
2 tbsp & 1/2 tsp Little Raspberry Jam
2 tbsp peanut butter
2 tsp espresso powder
1 tsp buckwheat honey
1 tsp chipotle flakes
3/4-1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp elderflower
1/4 tsp birch bark
3/4 tsp smoked black pepper
3/4 tsp vanilla extract
3-4 drops peppermint extract
Exterior:
1/2 cup walnuts
1/2 cup coconut flakes
1/4 cup sprinkles
1/4 cup Callebaut cocoa powder
1/4 cup Belgian white pearl sugar
1/4 tsp Pink Himalayan sea salt
Method
Prep:
Cranberry Walnut Crostini—
Starter & Soaker:
PrepHeat—
1. Bring one cup of water and two tablespoons of ground coffee to a healthy boil. Let cool. Transfer liquid into an airtight sealed container and allow to rest for fifteen to eighteen hours.
2. Prepare your palette board: measure the following ingredients and place them on a blank slab:
whole wheat flour
active dry yeast
water (60 F)
3. Pour the starter's dry ingredients into a small mixing bowl and toss lightly until incorporated. Add the water. Mix lightly with your fingers until reaching a thickened consistency like a paste. Cover and set aside for fifteen to eighteen hours.
Dough:
1. Prepare your palette board: measure the following ingredients and place them on a blank slab:
cranberries
walnuts
water
coffee soaker
all-purpose white flour
light rye
whole wheat flour
pumpernickel flour
la baleine salt
active dry yeast
2. In a large mixing bowl, add the dry ingredients. Add the soaker.
3. Next, pour three-fourths of the water into the bowl and the other fourth into the rested starter to loosen it from the sides of the container.
4. Add the loosened starter to the large mixing bowl and begin to incorporate all of the ingredients together until fully integrated and a sticky dough begins to take form.
5. Continue to knead the dough with your hands until the dough becomes smooth, adding additional flour as necessary.
6. Take one part of the dough into your hands and stretch it out of the bowl, allowing gravity to pull the remaining dough down into the floor of the bowl. Stretch the top of the dough back upon itself inside of the container. Repeat this motion until the dough has resched its maximum potential of elasticity.
7. Finally, allow the dough to rest inside of the large mixing bowl, fully covered, for sixty minutes.
8. Stretch & Fold Sequence 1: Carefully remove the dough from its nesting place and place it on a well-floured surface.
Gently stretch the dough into a large rectangle. Spread one-half cup of the walnuts and one-half cup of the cranberries upon the stretched out dough. Next, fold the dough horizontally (from left to right or right to left) followed by vertically (from top to bottom or bottom to top) in sets of threes. With the palm of your hands, rotate the dough in a clockwise motion around its central axis point until a tight ball forms. When tightened, firm and secure, replace the dough to its original nesting place, cover it and let it rest for another sixty minutes.
9. Stretch & Fold Sequence 2: Once again remove the dough from its resting place and put it on the well-floured surface.
Stretch the dough into a rectangle and spread one-half cup of the walnuts and one-half cup of the cranberries upon the stretched dough until the top is covered.
Once again fold the dough in threes from left to right or right to left followed by top to bottom or bottom to top.
Circle the dough upon its axis with the palms of your hands until the dough binds smoothly and tightly into a sphere. Now replace the dough to its resting place, cover it, and allow it to rest for another sixty minutes.
10. Stretch & Fold Sequence 3: Remove the rested dough from its contained nesting place for the third and final stretch & fold sequence and place it upon the floured surface.
Stretch the loaded dough into a large rectangle and pour the remaining one-half cup of walnuts and cranberries atop the dough. In a final sequence, fold the dough horizontally and then vertically upon itself in threes, rotating it once more upon its axis point, tightly binding it into a sphere with the palms of your hands, and then placing it once more back into its original nesting place for a final forty-five minute segment, covered by a cloth or top, at room temperature.
11. Shape the Dough: Gently remove the dough from its container and place it upon the floured surface. Using a bench scraper, slice the dough in half.
One at a time, carefully stretch each segment into two long rectangles. Starting from one side of one of the rectangles, begin to fold it upon itself continuously without pressing down each fold that you make in order to form a long cylindrical tube until reaching the opposite side of the dough from where you began. Firmly seal it by pressing the final fold into itself so that it remains in tact. Using your index fingers and thumbs gently twist each end of the tube and tuck them beneath themselves in order to firmly establish a long tube of dough. Repeat this with the second rectangle.
Remove the two tubes from the floured surface and place them upon a linen lined baking sheet seam-side up. Fold the excess linen over the two tubes in order to cover them and place the baking sheet into the refrigerator in order to slow-ferment them at a cooler temperature for twelve to eighteen hours.
Pork Belly Pumpkin Stew—
Dry Marination:
1. Prepare your palette board: grind, and measure the following ingredients and place them on a blank slab:
bourbon smoked sugar
espresso powder
garam masala
zest clementine
cinnamon
kosher salt
2. Toss the spices, zest and sugar together in a ceramic bowl until incorporated.
3. Place the pork belly on a cold hard surface. Measure out about two tablespoons of the spice rub for each side of the meat. Using your hands, cover both sides along with the edges of the meat in the spice rub.
4. Score the top of the meat.
5. Place the meat in plastic wrap and allow it to rest at a chilled temperature inside of the refrigerator for twelve to twenty-four hours. *[If resting the meat for twenty-four hours, do not score the meat until just before it is prepared to go into the stewpot].
Stew:
Spices—
1. Prepare your palette board: grind, chop and measure the following spices and place them on a blank slab:
SmokedBay Leaf Mulled Port Wine
water
maple syrup
fresh lemon juice
extra virgin olive oil
garlic cloves
ginger
ground cinnamon
togarashi spice
asafoetida (hing)
black pepper
kosher salt
Vegetables—
PrepHeat:
1. Roast the Pumpkin: Preheat the oven to 350 degrees F. Place the pumpkin in the middle of a baking sheet upon the center rack of the oven for forty-five minutes or until the exterior of the pumpkin is soft, malleable and able to be penetrated easily with a cutting utensil.
2. Gut the Pumpkin: Cut the pumpkin into two halves followed by four quarters.
Gut each of the quartered pumpkin slices of its seeds and interiors and peel away the skins.
3. Chop the remaining interior of the pumpkin into small pieces. Store in an air tight container at a cool temperature until ready to place inside of the stew.
4. Rinse the pumpkin seeds under warm water of all goop and place on a separate baking sheet to dry. Store them in a sealed air tight container at room temperature until future use.
5. Prepare your palette board: chop the following vegetables and place them on a blank slab:
small yellow potatoes
bok choy
carrots
celery sticks
sliced pumpkin
cortland apples
yellow onion
White and Dark Chocolate Truffles
Base:
1. Prepare your palette board: chop and measure the following ingredients and place them on a blank slab:
semisweet mini chocolate chips
white mini chocolate chips
heavy whipping cream
apple cider
Grand Marnier Orange Liqueur
Interior:
1. Prepare your palette board: chop, grind and measure the following ingredients and place them on a blank slab:
zest clementine
raspberry jam
peanut butter
espresso powder
buckwheat honey
chipotle flakes
ground cinnamon
ground cloves
elderflower
birch bark
smoked black pepper
vanilla extract
peppermint extract
Exterior:
1. Prepare your palette board: chop, grind and measure the following ingredients and place them on a blank slab:
walnuts
coconut flakes
sprinkles
Callebaut cocoa powder
Belgian white pearl sugar
Pink Himalayan sea salt
2. Place each of the ingredients in a small bowl, cover, and set aside until ready to coat the chocolate.
Heat—
Coffee Cranberry Walnut Crostini
Bread:
1. Preheat the oven to 500 degrees F for sixty minutes. Remove the dough tubes from the refrigerator and let rest at room temperature while the oven heats. Place a cast iron skillet filled with ice on the lowest rack of the oven.
2. Flour and Score the Dough: turn the dough over seam-side down. Using the dusting flour, lightly toss a small amount atop the two tubes. With a sharp cutting utensil or bread scorer, score the top of the dough to your fancy..
3. Remove the linen liner from beneath the dough, and replace it with a piece of parchment paper. Flour it with the dusting flour. Replace the scored dough atop the floured baking sheet.
4. Transfer the tubes to the center rack of the oven and let bake for thirty minutes at the lowered temperature of 465 degrees. *If water levels are low in the cast iron skillet, please add ice cubes until sufficiently filled. 5. Turn the baking sheet one hundred and eighty degrees and raise the oven temperature ten degrees. Continue to cook for twenty minutes at a heightened temperature of 475 degrees F, checking at the halfway point and three-quarter point to ensure that the dough is not burned.
6. Remove from heat.
Turn each bread over and gently knock upon the bottoms of the loafs ensuring hollowness is evident. *(In the event that it is not, replace back into the oven for additional three to five minutes). Heat off. Let the bread cool on a metal cooling rack for at least four hours before serving.
Crostini:
1. Preheat the oven to 450 degrees F.
After the bread is rested for at least twenty-four hours, thinly slice it. Spread the slices out on a baking sheet in one layer.
Measuring about two tablespoons of extra virgin olive oil per slice, pour one tablespoon of extra virgin olive oil on the bottom and the top of each slice. Finish the preparation by adding a pinch of Pink Himalayan salt to the tops of each.
2. Place the bread in the oven on the center rack and heat for seven minutes or until well toasted. Remove from heat and let cool until ready to serve.
Pork Belly and Pumpkin Stew
1. Preheat the oven to 325 degrees F. Remove the meat from the refrigerator and place it on a blank slab. Release it from the plastic wrap.
2. Place a dutch oven on stove top. Pour olive oil and set heat to medium-high. Warm until it sizzles. Using tongs, place the meat face down into the oil for two to three minutes or until golden brown. Flip, and sear the bottom-side as well. Two to three minutes. Now, place the pork belly on its side, smothering it in oil for fifteen seconds per side. Remove the pork from heat and set aside.
3. Next, add the garlic, ginger, asafoetida-hing powder, togarashi, pepper, one-half the portion of cinnamon, one-half teaspoon of salt and the onion. Sweat the spices and onion for two to three minutes.
4. Then, add the carrots, celery, potatoes, apples and pumpkin.
Pour in the mulled wine and using a hingeable utensil, scrape the bottom of the pan to release the burned bits from the fat of the meat that is stuck to the bottom. Stir with a rubber spatula.
5. Replace the meat into the pot.
Add the maple syrup, the remainder of cinnamon and then the water. Stir.
6. Slice half of a small lemon into smaller portions and squeeze each portion of its juices directly into the heated pot. Toss them inside. Again, stir. Heat off.
7. Place the lid atop the pot and transfer to the center rack of the oven to cook for two hours, or until the meat reaches an internal temperature of at least 165 degrees F and at most 200 degrees. Remove from the heat and place it directly on top of the turned off stove. Release the lid. {*Check that the meat consists of a golden brown and well-seared exterior with an interior that ranges from light pink to white.*}
8. Using tongs, carefully remove the meat from the dutch oven to a cleaned counter top and let the meat rest and cool for five minutes.
Then, with a sharp knife, slice it into thick chunks. Transfer back to stew. Stir.
9. Add the bok choy. Slice the remaining lemon into its smaller counterparts, squeeze the remainder of juices into the dutch oven and throw the portioned lemon chunks in followed by the remainder of salt, pepper—to taste.*
10. Preserve the stew with covered lid until ready to consume.
White and Dark Chocolate Truffles
Base and Interior:
1. Place a fianancier pan and a muffin pan side by side on a clean hard surface.
2. Bring a small pot with two inches of water to a healthy boil and then lower to a simmer. Place a saucepan over the bottom pot's rim to create a double-boiler.
2. Load the saucepan one at a time with the truffle base and interior of choice from the list included in Step 6.
3. Gently stir until the ingredients are fully incorporated and the chocolate has sufficiently melted.
4. Place the mixture in one of the molds of either one of the pans. Make note of the time you place the mixture into the mold, and then transfer the entire pan to the refrigerator. Chill for forty-five to sixty minutes if the base calls for semisweet chocolate chips and thirty minutes if it calls for white chocolate chips.
5. *Note: If you are creating more than one mixture in one time-frame, rest the entire pan in the refrigerator after pouring the first mix into one of the molds. Precede by pouring the succeeding mixes into the remaining available molds one at a time after melting each of them in the pan. Keep note of the times you add each one to the molds and remove each to form the exterior based upon the limitations set in Step 4.
6. Below is a list of mixes:
Mix 1: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 1/4 tsp cinnamon, 1/8 tsp cloves, drop of vanilla extract
Mix 2: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 2 and 1/2 tsp raspberry jam, pinch of cloves
Mix 3: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 2 tsp espresso powder
Mix 4: 2-3 tbsp white chocolate chips, 1 tbsp heavy whipping cream
Mix 5: 2-3 tbsp white chocolate chips, 1 tbsp heavy whipping cream, 3-4 drops of peppermint extract
Mix 6: 2-3 tbsp white chocolate chips, 1/2 tbsp heavy whipping cream, 2- 3 tbsp Grand Marnier Orange Liqueur
Mix 7: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream
Mix 8: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 1/2 tsp cinnamon, 1/2 zest clementine, pinch of clove
Mix 9: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 1/2 tsp chipotle flakes, 1/4 tsp smoked black pepper, 1/4 tsp birch bark
Mix 10: 1 and 1/2 tbsp semisweet chocolate chips, 1 and 1/2 tbsp white chocolate chips, 1 tbsp heavy whipping cream, 2 tsp raspberry jam, 1/2 tsp chipotle flakes, 1/8 tsp smoked black pepper, 1/2 zest clementine
Mix 11: 2-3 tbsp semisweet chocolate chips, 1 tbsp heavy whipping cream, 1 tbsp peanut butter, 1/2 tbsp buckwheat honey
Mix 12: 2-3 tbsp semisweet chocolate chips, 1 tbsp apple cider, 1 tbsp peanut butter, 1/2 tbsp buckwheat honey, 1/4 tsp elderflower,
Mix 13: 2-3 tbsp white chocolate chips, 1 tbsp apple cider, 1 tbsp raspberry jam, 1 tbsp peanut butter
PostHeat—
Exterior:
1. After chilling the molds in the refrigerator within the proper time models from Step 4, remove each mix from the pans, one at a time and place them on a clean surface. *Each should be malleable as play-dough is.*
2. If removing a mold from the muffin pan: roll it between the palms of your hands until a round spherical mass is formed. Place the new-formed interior ball into one of the bowls containing an exterior ingredient and gently roll it around the bowl until the interior is fully covered in the exterior ingredient and consists of an external shell. Do this for each of the mixes until all of them from the muffin pan are complete.
3. If removing a mold from the financier pan: remove each one by one and submerge it in the bowl containing the exterior ingredient of choice until all interiors are with an exterior shell.
4. Place both the shelled molds from the muffin pan and the finished molds from the financier pan upon a separate baking sheet and chill them in the refrigerator for at least three hours before eating.
Taste & Enjoy!
Color to the Method—
Music to the Method—
R. Schumann/Kreisler: Romance in A major, Op. 94, No
Comments