It is time to FINALLY get started on this whole CIA homeschooling. Just in case you didn't see my announcement on the first about this, I am going to be working my way through The Culinary Institute of America's "Baking and Pastry: Mastering the Art and Craft" textbook/cookbook. I would love to go to culinary school one day, but right now I want to be home with my kids. I figured this would be a way for me to work on my craft while being home.
A few notes about this project: I won't be working in order, I won't be making every recipe (the book is 833 pages long!), and I won't be posting the recipes. At the end of this post will be a list of the recipes I have chosen to make from the book. There are quite a few and it will definately be challenging to get them all made but I am ready for it! I am also open to requests, so if there is anything on the list that catches your fancy, let me know and I will try to work it into my menu!
One of the most difficult parts of this challenge is going to be scaling all the recipes. Since this is for the Culinary Institute, every recipe feeds an army. Literally. We are talking 12 dozen cookies, 8 pounds of bread dough, and wedding cakes. It looks like math class is finally going to do something for me. :)
I started with one of the easier recipes and made soft dinner rolls. I chose to make two different shapes; Parker House and knot rolls. The dough was easy to work with and the rolls were quite simple to shape. In the future, I think I would make the knot rolls over the Parker House rolls because they are prettier. Ahhhh... looks. It's sad that now rolls are judged by that, too.
One bit of information on the Parker House rolls. They were first created at the Parker House hotel in Boston. When I was explaining this to Anya, she took the information in and then asked where knot rolls were created. I told her I didn't know and she sat quietly for a minute. Then she said matter-of-factly, "Mom, I am pretty sure knot rolls were made in Michigan.". There you go.....
List of recipes to be made from the CIA book:
Boule (White Wheat Lean Dough)
Split Loaf (Lean Dough with Pate Fermente)
Batard (Whole Wheat Lean Dough)
Baguette (Lean Dough with Poolish)
Grissini
Bagels
Ciabatta
Stollen
Pannetone
Brioche a Tete
Craquelin
Challah (6 Braid)
Coffee Cake (Twisted)
Pita Bread
Apple Fritters
Berliners (Jelly Doughnuts)
Yeast Raised Doughnuts
Yeast Doughs (Not listed above)
Prosciutto and Provolone Dough
Tomato Dough
Roasted Potato Dough
Apple and Walnut Sourdough
Quick Breads and Cakes
Ginger Cake
Buttermilk Biscuits
Bran Muffins
Lemon Buttermilk Cake
Polenta Cake
Devil’s Food Cake
Chocolate XS
Carrot Cake
Roulade
Chocolate Souffle Cake
Patterned Jaconde Sponge
Walnut Cheesecake
Cookies
Mudslide Cookies
Sand Cookies
Orange Coconut Macaroons
Fudge Brownies
Pecan Diamonds (Short Dough)
Mirror Cookies (1-2-3 Cookie Dough)
Citrus Crisps
Zedern Brot
Vanilla Kipferl
Checkerboard Cookies
Madeleines
Springerle
Vanilla Pretzels
Ladyfingers
Langues-de-Chat Sandwiches
Frangipane Cake (Made into Petit Fours)
Custards, Creams, Mousses, and Souffles
Crème Brulee
Pots de Crème
Vanilla Pudding
Lemon Curd
Chocolate Mousse
Bavarian Cream
Raspberry Souffle
Frozen Desserts
Chocolate Swirl Ice Cream
Lemon Frozen Yogurt
Orange Sorbet
Vanilla Bean Sherbet
Fresh Ginger Granita
Praline Parfait
Frozen Lemon Savarin
Pies, Tarts, and Fruit Desserts
Blueberry Pie
Warm Apple Charlottes
Lemon Fantasy Tart
Zesty Lime Tart
Cheese Tart
Clafoutis
Cranberry Pecan Tart
Apple Strudel
Filled and Assembled Cakes and Tortes
Bavarian Cream Torte
Charlotte Russe
Black Forest Cake
Opera Torte
Orange Mousseline Torte
Individual Pastries
Lemon Curd Tartlets
Pecan Cranberry Tartlets
Strip Tartlets
Pecan Passions
Classic Napoleons
Chocolate Peanut Butter Bombes
White and Dark Chocolate Mousse in Glasses
Trifles
Chocolate Eclairs
Bear Claws
Plated Desserts
Blueberry and Cream Cheese Crepes
Brown Sugar Roasted Pear
Funnel Cake with Maple Syrup and Summer Fruit Sauces
Chocolates and Confections
Milk Chocolate Truffles
Fujiyamas
Rochers
Candied Orange Peel
Soft Caramels
Hard Candies
Fudge
Nuss Bonbon
Marshmallows
FINAL PROJECT
TBD (Trying to pick a cake with gumpaste, modeling chocolate, and possibly pulled sugar)
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11 comments:
Holy cow you are determined!!! That is quite the list! Those rolls look yummy though. Probably quite a bit more work that the easy dinner biscuits huh?? :) Good luck!
This is quite an ambitious project. I bet it will be fun and you certainly are going to be accomplished.
This is awesome. If you need help making a recipe or two send them my way. I would love to help. Keep on cookin girl.
Wow! Awesome project. Great list of recipes too. Good luck!
Good luck! You can do it:)
this is an amazing project you're taking on! i'll be cheering you on all the way!
Great project. Your are awesome! Can't wait to watch you work!
The biscuits and rolls look amazing! I miss your cooking so much! :) good luck with the recipes ahead. I have made eclairs before and it turned out wonderfully.
what an awesome project! can't wait to read more about your adventure.
Yum, yum, yum. Will happy come here and feast my eyes.
Kudos for taking on such an intensive challenge! I can't wait to see all that you bake up.
The knots are prettier. Thanks Anya for the Michigan info. Not only is she a cutie but she's smart, too!
Good luck Crisine!
~ingrid
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