Pastry and Baking is done, and now we get to explore international cuisines. We are covering food from the Middle East and Northern Africa to India and Southeast Asia. Living in a global world, it is essential for culinary professionals to have an understanding of international techniques and food combinations. We have a terrific Chef Instructor, Chef Jorge Luis Castaneda, who immigrated to the US from Cuba.
Lectures cover information about different seasonings, grains, pastas, noodles and spices used around the world. Salt was discussed on day one.
Salt is probably one of the first seasonings used in food, and also one of the most important ones used in cooking. Early trade routes between the Middle East and North Africa were called the “salt route.” Salt is used for seasoning and preserving food; it helps as a binder, is a texture aid, helps with color development and can be used for fermentation control.
Some of my personal favorites are Hawaiian Sea Salt, Himalayan Salt, and Fleur de Sel. Fleur de Sel, which means “flower of salt” is used as a finishing salt or garnish on food prior to serving.
I really enjoy using salt with sweet ingredients to help augment flavors. We made ice cream in our Pastry and Baking class. My creation, a salted, habanero infused, chocolate ice cream – it was delicious. I used Hawaiian sea salt in the ice cream.
This is a super simple brownie recipe that we made in my Pastry and Baking class. I sprinkled Hawaiian sea salt on top of the batter prior to baking. Be careful not to use too much salt if you decide to try this, you want the salt to enhance, not dominate the chocolate flavor.
Brownies
Ingredients
4 oz. unsweetened chocolate
6 oz. unsalted butter
6 oz. eggs
12 oz. of sugar
1.4 tsp. of salt
1 tsp. vanilla
4 oz. of bread flour
4 oz. chopped nuts (optional)
Hawaiian sea salt (optional) or another salt of your choice
Mixing
Melt the chocolate and butter together in a double boiler. Let the mixture cool to room temperature.
Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy brownie.
Blend in the chocolate mixture.
Sift the flour and fold in.
Fold in the nuts if using.
Panning
Butter a 8” round cake pan and line with parchment paper and pour in batter. If desired, after panning, sprinkle batter with salt, or add an additional 2 oz. of chopped nuts.
Baking
325° Fahrenheit for 45 – 60 minutes or until a wooden skewer comes out clean when inserted into the center of the brownies.
If you would like a gluten free brownie, try The World’s Greatest Gluten Free Brownies, courtesy of my good friend Catherine Ebeling from www.simplesmartnutrition.com.
World’s Greatest Gluten Free Brownies
Ingredients
1 80% cacao chocolate bar or 1 cup Ghiradelli semi sweet chocolate chips
1/3 cup organic grass fed butter
2/3 c. brown rice flour
1/2 tsp. sea salt
1/2 cup raw sugar
2 eggs, beaten
1 tsp. real vanilla
1/2 tsp baking powder
1/2 pecan, walnuts, or macadamia nuts, chopped coarsely
Directions
Melt chocolate and butter over low heat till melted.
Cool a bit. Remove and beat in sugar, eggs, and dry ingredients.
Pour into 8" x 8" glass dish and let stand for about 20-30 minutes.
Bake at 350 degrees for 20-22 minutes. Cool before cutting, If desired, dust with confectioner's sugar.
Bon Appetit
