Ricotta & Zucchini Blossom Sourdough Pizza π
One of this week's dinners at work was a wood-fired pizza night, and this was one of my favourite pizzas of the evening. It's a simple pizza bianca topped with garlic, olive oil, zucchini, buffalo mozzarella, a little low-moisture mozzarella for extra melt, ricotta stuffed zucchini blossoms, and a final sprinkle of flaky salt just before serving.
One of the things I love most about serving pizza this way is how interactive it becomes. I set up beside the oven, guests gather around the counter, and as each pizza comes out, I tell everyone what's on it before sliding the next one into the oven. Everyone gets to try a little bit of everything, and dinner becomes as much about the experience as the food.
The sourdough pizza dough is the same recipe you'll find in Bread, Etc. If you've been looking for a reason to fire up your pizza oven or even just make pizza at home this weekend, this recipe is a great place to start.
Brioche French Toast π
Whenever we have overnight guests staying at work, I like to make breakfast feel like something worth getting out of bed for. This week, that meant baking a few loaves of brioche using a recipe I learned from MOF baker Alexandre Laumain. One loaf was destined for French toast, while a few others went into the freezerβbecause having brioche on hand is never a bad idea.
French toast is actually better with brioche that's had a little time to stale. A loaf that's been refrigerated, or frozen and thawed, soaks up the custard beautifully without falling apart, giving you that rich, creamy centre and crisp golden edges.
Brioche French Toast
For one full loaf of brioche, whisk together:
- 8 large eggs
- ΒΎ cup whole milk
- 1 tbsp vanilla extract
- 2β3 tsp ground cinnamon (I always lean toward 3)
- A generous pinch of salt
Slice the brioche about 1 inch thick and soak each slice in the custard for 2β3 minutes, turning once so both sides absorb the mixture.
Heat a large skillet over medium heat with a knob of butter and a splash of olive oil. The olive oil helps keep the butter from browning too quickly, although a little nutty brown butter is always welcome. Cook until both sides are deeply golden and the centre is just set.
Serve with fresh berries, whipped cream, and plenty of maple syrup.
Speaking of brioche, I have some exciting news. Alexandre is coming back to Toronto this November, and we'll be teaching together again. I had the chance to bake alongside him in France this past June, and it was one of the highlights of my trip. While we weren't making brioche in France, every time I bake this recipe I'm reminded of his incredible attention to detail and technique. If you've ever wanted to learn enriched doughs from one of the world's best bakers, this is your chance. Last year, all three workshops sold out in less than an hour, so be sure to join the waitlist below if you'd like first access when registration opens.
Sourdough Discard Brownies π«
One of the desserts we served this week in Muskoka (on the dock at that) was these warm sourdough discard brownies with a scoop of vanilla ice cream. Rich, fudgy, and just warm enough to start melting the ice cream before they hit the table, they're the kind of dessert everyone quietly hopes there's an extra piece of.
I almost always have a jar of sourdough discard in the fridge, and recipes like this are exactly why I never throw it away. A little rye flour adds depth, the discard brings a subtle tang, and good-quality dark chocolate does the rest.
If you're looking for an easy dessert to finish off a summer barbecue or dinner on the patio, I'd highly recommend giving these a try.
Summer Berry Sourdough Galette ππ«
After our pizza party at work, we wanted a dessert that felt just as relaxed as the meal itself. Rather than making individual desserts, we baked two large rustic sourdough galettes to share around the table, one filled with fresh strawberries, the other with blueberries and mulberries picked at their peak. Both were a huge hit and disappeared almost as quickly as the pizza.
One of the reasons I love serving galettes is how relaxed they are. There's no pie plate, no fancy lattice work, and no pressure to make them look perfect. Roll out the dough, pile on whatever fruit is in season, fold the edges over, and let the oven do the rest. Somehow, they always look beautiful.
I actually keep a few discs of this sourdough pie dough in the freezer at work. As a private chef, surprise guests aren't uncommon, and having dough ready to go means I can pull together a seasonal dessert with whatever fruit is on hand in very little time. It's one of those simple little habits that's saved me more than once.
If you're hosting friends this summer, I can't think of a better dessert. While everyone finishes the last slices of pizza, the galette bakes away in the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you've got a dessert that feels special without creating much extra work.
I've already shared my complete Sourdough Pie Crust recipe, along with everything you need to make a rustic galette, on the website. If you've got fresh berries on hand this weekend, I'd encourage you to give it a try.
This week in the micro bakery πΊDock Party Fried Chicken π
One thing I've heard over and over lately is, "Can we get more savoury recipes?" As much as I love talking about bread, I'm cooking lunch and dinner almost every day as a private chef, so I thought I'd start sharing more of what we're making here in Muskoka.
Last week, we hosted a dock party, and one of the dishes on the menu was buttermilk fried chicken. It's one of those recipes I never seem to get tired of making. The funny part? No matter how many times I make it, I always end up eating a piece (or three) standing beside the fryer before it ever makes it to the table.
I loosely started with a classic Southern fried chicken recipe but made it my own. The marinade gets a little Dijon for tang, smoked paprika for warmth, a touch of cumin, just a hint of maple syrup, and plenty of salt and black pepper. The result is juicy chicken with just enough seasoning to keep you reaching for another piece.
A quick note: I'm usually cooking for a crowd, so this recipe makes enough for a large group. If you're cooking for your family, simply cut everything in half.
Buttermilk Marinade
- 1 litre buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 2 tbsp onion powder
- 1 tbsp garlic powder (optional)
- 1β2 tsp cayenne pepper
- 2 tbsp maple syrup
Whisk everything together, add the chicken, and marinate for at least 4 hours, but overnight is even better.
Seasoned Dredge
- 6 cups all-purpose flour
- 3 tbsp baking powder
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 2 tbsp onion powder
- 1 tbsp garlic powder (optional)
- 1β2 tsp cayenne pepper
Remove the chicken from the marinade and don't worry about letting too much of it drip off. I actually like leaving a little extra buttermilk clinging to the chicken before dredging it in the seasoned flour. Those little clumps of flour and buttermilk fry up into the crispy, craggy bits that everyone reaches for first.
Once coated, place the chicken on a wire rack and let it rest for about 20 minutes before frying. This helps the coating adhere and gives you an even crispier crust.
Frying Tips
For this party, I used boneless chicken thighs, cut in half. They cook evenly, stay incredibly juicy, and are perfect for serving family style.
Heat your oil to 325β330Β°F and fry until the chicken is deeply golden and the internal temperature reaches 165Β°F (74Β°C). I prefer frying a little lower and slower, it gives the crust time to become beautifully crisp while keeping the chicken tender and juicy.
Drain on a wire rack, sprinkle with flaky salt while it's still hot, and try not to eat too many pieces before your guests arrive. I never seem to manage that part.
P.S. We also made this slow-braised lamb shoulder earlier in the week, and it might have been my favourite meal of the summer so far. If you'd like that recipe in next week's newsletter, hit reply and let me know. I read every email, and if enough of you are interested, I'd be happy to share it.
|
|
|
Happy Baking,
MJD
|
Want to learn more from me? Check out my online video resources π
|
β
βUnsubscribe Β· Preferencesβ
β