{"id":5092,"date":"2015-11-16T13:04:18","date_gmt":"2015-11-16T13:04:18","guid":{"rendered":"http:\/\/happychildcsa.com\/froghollowCSA\/?p=5092"},"modified":"2016-04-07T13:05:51","modified_gmt":"2016-04-07T13:05:51","slug":"a-note-from-chef-becky-november-16th","status":"publish","type":"post","link":"https:\/\/happychildcsa.com\/froghollowCSA\/a-note-from-chef-becky-november-16th\/","title":{"rendered":"A note from chef Becky: November 16th"},"content":{"rendered":"Dear CSA Members,\r\n\r\nThe weather has turned cold and the leaves are starting to turn yellow, red and orange. We\u2019ve gotten\u00a0some good chill about, 43 hours so far. That\u2019s way ahead of the two previous years. It\u2019s shaping up to be a good\u00a0winter. The olives have been picked and pressed into oil, the apples and pears are picked and are ready to be\u00a0made into galettes and pastries. I am so excited; it\u2019s really feeling like the holidays!\r\n\r\nRight now in the kitchen it\u2019s primarily about pastry. Hortencia is making lots of crunch dough to get ready\u00a0for all the holiday galette orders from the shop and our mail order customers. Our crunch dough is a pastry dough\u00a0that I learned many years ago while interning at Chez Panisse. It is called a \u201crough puff\u201d because the dough is not\u00a0made like a classic puff pastry. Classic puff pastry is made by first making a d\u00e9trempe, a block of dough consisting\u00a0of flour, water and salt, that is wrapped around a butter block. The dough is then \u201claminated\u201d or rolled, turned and\u00a0folded several times; 6 to be exact. In this method the butter is distributed\u00a0in layers, created the layered or puff\u00a0affect when baked. The crunch dough is made with the same ratio of butter to flour; (almost half and half) but they\u00a0are incorporated together at the beginning as a traditional pie or tart dough would be and then turned only 3\u00a0times. The dough is rough looking at first. You leave the butter in bigger chunks when incorporating it with the\u00a0flour than you would say a pie dough. Getting the dough to come together is challenging, and you think it won\u2019t\u00a0work. That first turn is crumbly and patchy with large chunks of butter but by the third turn, it is smooth and\u00a0cooperative. When I first learned to make this dough, it was not turned and rolled as puff dough: that it optional.\u00a0When not turned, it still comes out beautifully, sturdy, yet not tough, and with good mouth feel. But, I love the\u00a0flakiness that the laminating gives it.\r\n\r\nThe rough puff is the pastry we use for all the free form galettes and tartlettes and the turnovers. This\u00a0time of year we feature Pear Frangipane Galettes, Apple Galettes, and Holiday Crostadas. The Pear Frangipane is\u00a0made with a frangipane base, (almond paste, butter, sugar a little flour and eggs) with poached warren pears on\u00a0top. It is rustic and beautiful to look at as well as delicious to eat. I also love that this galette freezes well and\u00a0reheating nicely. It is one of my favorites.\r\n\r\nWe make our apple galettes by first making an apple sauce with vanilla and a little sugar which is spread\u00a0on the bottom of the tart shell. Then sliced apples are arranged over the top. I love the combo of apple and vanilla.\u00a0It always reminds me of the bakeries in Paris that I visited when I first started baking. (It\u2019s even better with brandy\u00a0soaked plums!) If you\u2019d like the traditional \u201capple pie\u201d flavor with cinnamon, try our apple turnovers.\r\n\r\nThe Holiday Crostada is equal parts apple and pear, with a little candied orange peel, currants and vanilla bean. It\u00a0has the distinction of being a double-crusted. It looks like a free from pie. It is a perfect end to a holiday meal.\r\n\r\nThe Pear Ginger Cake is something I picked up at Oliveto many years ago. It has morphed in to a fresh ginger cake\u00a0as opposed to a \u201cspice cake\u201d as it was originally. It is made with poaches pears, fresh ginger and cinnamon and\u00a0clove. The tang of the buttermilk offsets the sweetness of the pear and the fruit gives it its moist quality. This we\u00a0serve with a cream cheese frosting. Only on the top, as we don\u2019t want to overpower the flavor of the fruit.\r\n\r\nRemember these are all available to you, they can be delivered with your CSA box. They will come to you unbaked\u00a0and frozen with baking instructions. (Except the cake of course.)This way, you can bake them off at home before\u00a0your party, dinner or event.\r\n\r\nI hope you enjoy this season as much as I do!\r\n\r\nBon Appetite!\r\n\r\nChef Becky","protected":false},"excerpt":{"rendered":"<p>Dear CSA Members, The weather has turned cold and the leaves are starting to turn yellow, red and orange. We\u2019ve gotten\u00a0some good chill about, 43 hours so far. That\u2019s way ahead of the two previous years. It\u2019s shaping up to be a good\u00a0winter. The olives have been picked and pressed into oil, the apples and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[32],"tags":[],"class_list":["post-5092","post","type-post","status-publish","format-standard","hentry","category-note-from-farmer-al"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5HwAU-1k8","_links":{"self":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/comments?post=5092"}],"version-history":[{"count":1,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5092\/revisions"}],"predecessor-version":[{"id":5093,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/posts\/5092\/revisions\/5093"}],"wp:attachment":[{"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/media?parent=5092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/categories?post=5092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/happychildcsa.com\/froghollowCSA\/wp-json\/wp\/v2\/tags?post=5092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}