Vanilla Table

Vanilla Table

“The Essence of Exquisite Cooking from the World’s Best Chef’s”

Natasha MacAller

                 

Vanilla Bean Biscotti, Two Ways

Rochelle Huppin

pages 192 – 194

Almond/Apricot/Vanilla Bean Biscotti (#1 Way)

Ingredients – Makes approximately 5 Dozen Biscotti

plain flour: 3 ¾ cup, 380 g, 13 ½ oz

fine sea salt: ½ tsp

baking soda/bicarb of soda: 1 ½ tsp

white sugar: 1 ¹⁄³ cups, 280 g, 10 oz

eggs large: 3

egg whites, large: 16, 480 m;, 16 fl oz

Heilala pure vanilla extract: 2 tsp, 10 ml

Heilala vanilla pod, split and scraped: 1

unsalted butter, melted: 1/3 fl cup, 80 ml, 2 ½ fl oz

lightly toasted almond slices: 2 cups, 180 g, 6 ½ oz

dried apricots, chopped into small pieces: 2 ½ cups, 250 g, 9 oz

crystal sugar* or white sugar for sprinkling: 1/3 cup, 70 g, 2 1/2 oz

*[ Large-grained sugar, called crystal sugar, sanding sugar or German white rock sugar, adds sparkle and crunch. It’s available at gourmet shops or online

Directions:

Preheat oven to 350 degrees fahrenheit/ 180 degrees celsius

Butter two jelly-roll pans (10 ½ x 15 ½ in/ 25 x 40cm) and set aside.

In a stand-mixer bowl with paddle attachment, or by hand with a large bowl and a wooden spoon, combine the flour, sea salt, baking soda and sugar on the lowest speed for 1 minute.

In a separate bowl, combine eggs, egg whites, vanilla extract, scraped seeds from the vanilla pod and melted butter. Add the wet ingredients all at once to the dry ingredients and mix on low speed for about two minutes or until well combined.

Stir in almonds and apricots.

Divide batter equally into the two prepared pans and spread evenly. Lightly sprinkle the entire top with crystal or granulated sugar. Bake for approximately 25 minutes or until set and baked through. The edges will pull away slightly from the sides of the baking sheet and a toothpick inserted in the center will come out clean.

Remove biscotti from oven. Turn oven down to 300 degrees fahrenheit while the biscotti cool.

Carefully slide biscotti out onto a cutting board. Slice very thinly with a long serrated knife. You may slice lengthwise or widthwise. Bake biscotti on wire racks placed on top of cookie baking sheets for approximately 10 minutes, and then turn over and bake another 10 minutes until dry and golden.

“Who doesn’t love vanilla? Oftentimes I have thought that my life has been one grand pursuit of the perfect chocolate chip cookie, so I have definitely had my experience with vanilla extract. However, one vanilla incident stands out amongst the rest. The year was 1987 I had just graduated from The Culinary Institute of America in Hyde Park, New York, and I was most fortunate that my first job out of culinary school was as a pastry apprentice for the legendary talented Michael Richard. He had just opened Citrus, his wildly popular restaurant on Melrose Avenue in West Hollywood. The stars were obviously lined up perfectly because he took me under his wing and shared his great knowledge of pastry with me. One of the biggest sellers on the dessert menu was crème brûlée. To make this dessert I had the enchanting experience of working with plump, moist Tahitian vanilla beans for the first time. I was spellbound with the ethereal fragrance… and the delicate teeny tiny crunch of the seeds against the supremely creamy custard was euphoric. My love for this miraculous fruit of the vanilla orchid will never wane.” – Rochelle Huppin, Vanilla Table

Chocolate Cherry Pecan Biscotti (#2 Way)

Ingredients: Makes approximately 5 Dozen Biscotti

plain flour: 3 cups, 360 g, 12 ¾ oz

coca powder: ¾ cup, 70 g, 2 ½ oz

fine sea salt: ½ tsp

white sugar: 2 ¾ cups, 500 g, 18 oz

eggs large: 3

egg whites, large: 16, 480 ml, 16 fl oz

Heilala pure vanilla extract: 1 tsp

Heilala vanilla bean paste: 1 tsp

unsalted butter, melted: ¹⁄³ fl cup, 80 ml, 2 ½ fl oz

pecan halves, lightly toasted: 2 cups, 170 g, 6 oz

dark chocolate, semi sweet, chopped: 1 ½, 250 g, 9 oz

dried sour cherries: 1 ½ cups, 170 g, 6 oz

crystal sugar or white sugar for sprinkling: ¹⁄³ cup, 70 g, 2 ½ oz

Directions:

Preheat oven to 350 degrees fahrenheit / 180 degrees celsius

Butter two jelly-roll pans (10 ½ x 15 ½ in / 25 x 40 cm) and set aside.

In a stand-mixer bowl with paddle attachment, or by hand with a large bowl and a wooden spoon, combine the flour, cocoa, salt, baking soda and sugar on lowest speed for 1 minute.

In a separate bowl, combine eggs, egg whites, vanilla extract, paste and melted butter. Add the wet ingredients to the dry ingredients all at once and mix on low speed for about 2 minutes or until well combined.

Stir in pecans, chocolate and cherries.

Divide batter equally into the two prepared pans and spread evenly. Lightly sprinkle the entire top with granulated or crystal sugar. Bake for 20-25 minutes or until set and baked through. The edges will pull away slightly from the sides of the baking sheet and the center will lightly spring back when touched in the middle.

Remove biscotti from the oven. Turn oven down to 300 degrees fahrenheit/ 150 degrees celsius while the biscotti cool.

Carefully slide biscotti out onto a cutting board. Slice very thinly with a long serrated knife. You may slice lengthwise or widthwise. Bake biscotti on wire racks placed on top of cookie baking sheets for approximately 10 minutes and then turn over and bake another 10 minutes, or until dry.

A little bite of biscotti

 

Although I am no longer a working pastry chef, my love for baking has not left me even for a moment. To begin celebrating the holidays I made my favorite biscotti, chocolate w/ cherries. Unlike your traditional biscotti which is thick and sometimes hard to bite into, this technique makes them thin and light and so easy to bite into!

 

Chefwear…The Look that Cooks

Rochelle retired from the professional kitchen in 1990 to dedicate all of her time to Chefwear. Since the company’s inception she has served as the President and Gary Fleck as the Chief Executive Officer. In the spring of 2009, Chefwear moved to a new and larger facility in Addison, Illinois as it need more space for growth and expansion.

Chefwear now offers a full line of culinary apparel designed to meet the needs of the restaurant and hospitality industry, as well as the avid recreational cook. In addition to expertly designed pants and jackets, Chefwear’s innovative products include shirts, shorts, aprons, shoes, hats, Pint Size Duds and a variety of accessories.

Not only is Chefwear recognized as an innovative provider of culinary apparel, but also for its active role in giving back to the community and sharing its success by creating products with a purpose. Over the years several custom patterns have been developed to benefit a diverse selection of charities with a portion of their sales. Some of them included Share Our Strength pattern ,the 9/11 Relief Fund  pattern and the Tribal Spirit pattern. The Awareness line, was  created to benefit the Lauder Breast Cancer Research Foundation.

The most recent additions to Chefwear’s product included the eco-friendly product line added to the line in 2008 and this spring of 2010 Barwear by Chefwear was launched.  And this year to our products with a purpose line we are adding a pant pattern to benefit Alex’s Lemonade Stand. As we celebrate our past 20 years we look back and know that it is customers that have always helped us by contributing to the “fabric of our success” through the years.

Chefwear has evolved into a thriving business by continually meeting the apparel demands of the restaurant and hospitality industry. Chefwear’s headquarters and retail outlet store are located at 2300 Windsor Court – STE C in Addison, IL and offers customers knowledgeable and friendly service along with the best in culinary outfitting. As long as there is a need for innovative and quality chef apparel, Chefwear will lead the industry and expand its product lines to support the ever-changing culinary community.

www.chefwear.com

Rochelle speaks at the 2010 Culinary Institute of America commencement ceremony

Hyde Park, NY, September 20, 2010 – When Rochelle Huppin enrolled at The Culinary Institute of America (CIA) in 1985, she was not comfortable in the polyester student-issue chef’s uniforms of the day. With a doctor’s note saying she was allergic to synthetic fabrics, she was allowed to wear a pair of handmade all-cotton houndstooth print pants.

Twenty-five years later, Huppin returned to the scene of her discomfort to inspire a new class of CIA alumni. She delivered the commencement address to 63 recipients of CIA associate degrees in culinary arts and baking and pastry arts on Friday, September 10, 2010.

While cooking for Wolfgang Puck after graduating from the CIA, Huppin began designing and making more comfortable chefs pants for friends, then friends of friends, in the industry. This led to the creation, in 1990, of Chefwear, Inc., a company that specializes in clothing and accessories for chefs. She has outfitted celebrity chefs such as David Burke ’82, George Morrone ’83, and Jonathan Waxman.

In addition to her successful catalog and Web business, Huppin is still a working chef. She is the executive pastry chef and founding partner of Beacon, an Asian-inspired café in the Culver City neighborhood of Los Angeles.

Original article here ; (Photo credit: CIA/Keith Ferris)