LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Sunday, July 31, 2005
#4 Les Pâtes de Cuisine - Pissaladeiére - Cannelloni
Starting 3 days of "cooking pastries": a "pizza" in the Provence style & Cannellonis today
It's pastry - weigh things - accurately/perfectly; don't work with volume measurements
sift the flour - pretty much always
start with dry, make a well, add wet ingredients
Pissaladiére: Pissala is a fish paste from anchovies
killer site about pissaladiere (french)
Leave a (2cm) border (to puff up); wet the edge with a drop of H2O (brush)
Crimp the edge; e.g. By folding over your finger tip; press down & stick it each time
no border on large square ones
Be neat when dressing the pissal
Finish w/ a drizzle of oil
post dressing let it proof (rise/wait) a little
Post baking finish w/ a drizzle of oil
Cannelloni aux Épinards et Sauce Tomatos: has a filling & 2 sauces
Cannelloni with Spinach & Tomato Sauce
Using a pasta machine.
Semolia is better at absorbing water and gives a more al-dente pasta
This is a pretty dry dough
When saving, if kept too long it will go brown/black
Tomato Sauce:
reduce starting ingredients by 1/3
Pasta: while machining them - if dough is too soft sprinkle w/ flour, fold in 1/2 (1/4) (end 2 end) and roll again
Cannellonis are squares
Cook: drop in 1 by 1 - cook in batches
until just done
then into ice/cold/chilled water
hold in water
to use: drain, place on towels
Filling goes on 1/3
Fold over/roll - use a palet or back of knife
The spinach: was cooked/wilted by plunging briefly into lightly salted boiling water; then chilled/cold.
Cook ham with a little pesto
Mornay Sauce: is Bechemal & add cream and egg yolks
It's pastry - weigh things - accurately/perfectly; don't work with volume measurements
sift the flour - pretty much always
start with dry, make a well, add wet ingredients
Pissaladiére: Pissala is a fish paste from anchovies
killer site about pissaladiere (french)
- for onions of pissal: remove rooty bits (like the stem of a tomato) and slice fine & vertically. the strips must separate. must not brown the onions
- Cook until just done; just before then brown at all (but this is longer than you think); bottom of the pan might be brown though
- Chopped capers go into the onions at the end
- and remove the garlic
- oil from drained anchoas goes into the tinned olives (which have limitied flavor on their own)
- peeling tomato: de-crown; cross in bottom; 5 secs boiling (max; not longer); then into ice water; should now peel just fine - if this doesn't work - - repeat
- after cutting tomatoes save with a little oil to prevent drying out
- Tomato is not traditional in pissaladiere
- Dough is a regular pizza/bread dough & with egg
- round or square / good hot or cold
Leave a (2cm) border (to puff up); wet the edge with a drop of H2O (brush)
Crimp the edge; e.g. By folding over your finger tip; press down & stick it each time
no border on large square ones
Be neat when dressing the pissal
Finish w/ a drizzle of oil
post dressing let it proof (rise/wait) a little
Post baking finish w/ a drizzle of oil
Cannelloni aux Épinards et Sauce Tomatos: has a filling & 2 sauces
Cannelloni with Spinach & Tomato Sauce
Using a pasta machine.
Semolia is better at absorbing water and gives a more al-dente pasta
This is a pretty dry dough
When saving, if kept too long it will go brown/black
Tomato Sauce:
reduce starting ingredients by 1/3
Pasta: while machining them - if dough is too soft sprinkle w/ flour, fold in 1/2 (1/4) (end 2 end) and roll again
Cannellonis are squares
Cook: drop in 1 by 1 - cook in batches
until just done
then into ice/cold/chilled water
hold in water
to use: drain, place on towels
Filling goes on 1/3
Fold over/roll - use a palet or back of knife
The spinach: was cooked/wilted by plunging briefly into lightly salted boiling water; then chilled/cold.
Cook ham with a little pesto
Mornay Sauce: is Bechemal & add cream and egg yolks
posted by willson @ 11:05 
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