GBBO Technical Challenge Styled Bakewell Tart

On Saturday, a handful of us (Paul, Allison, Cameron, Leah, Avani) decided to go on a tart adventure! Inspired by the technical challenges of Great British Bakeoff, we wanted to try baking something from the show that would challenge our baking skills without being impossible. We landed on the classic Bakewell Tart! This tart was the technical challenge in episode 5 of Season 7 (on Netflix as collection 4, hella confusing I know). It includes a short crust pastry, raspberry jam, frangipane, and layer offeathered almond icing. Our tart adventure was not lacking in excitement; we had missed steps, last minute substitutions, an oven filled with smoke, some excellent icing, a lot of ‘tasting’ our ingredients, and some guest appearances (Jess and Amy stopped by). I think its fair to say we had a blast. It was so nice to bake with friends, be able to see how others did things or just know that you aren’t the only one whose tart did weird things in the oven (like spew hot butter all over it). Having lovingly dubbed ourselves the “Loaf Island,” we invite anyone to join us for our baking shenanigans or just stop by to say Hi. We’re thinking something savory next!

Here is the recipe we used, courtesy of Mary Berry herself:

And here are some pictures of our triumphant tarts!

Leah’s Tart
Paul’s Tart
Cameron’s Tart
Avani’s Tart
Allison’s Tart

Recipe Plea (Submitted by Cameron)

I have decided I want to make a quarantine cook book. Instead of being separated by appetizers, breakfast, lunch, dinner, and dessert- it will be separated as follows : denial, anger,  bargaining, depression, and acceptance. If you have anything you have been loving to cook, meaning to try, invented in a dream please send it on over for submission! The more the quicker I can finalize this project! Thank you! Love you!

Recommended Recipe (Submitted by Amy)

It’s Mexican dump casserole and it’s delicious!

The original is on Food Networks insta page but I made some tweaks with what I had at home: 

1 can of diced tomatoes chilis (any will do)

1 cup chicken broth (more if you want it moister)

1 teaspoons cumin 

1 teaspoons chili powder

1 teaspoon garlic power** I always wing it with spices… I probably added more than this. 

1/2 teaspoon salt (more to taste)

1 can black beans (I used kidney beans)

1 can corn (I substituted frozen chopped green peppers)

6-8 small corn tortillas cut in quarters 

Shredded chicken 

2 cups Monterey Jack cheese (I used slices of pepper jack I had that I chopped up)

1/2 cup Chopped red onions

Sour cream/Greek yogurt 

Fresh Cilantro 

1. Preheat oven to 375.  Dump the tomatoes, chicken broth, spices, salt in a large mixing bowl and stir well
2. Add beans, corn, other veggies, tortillas, shredded chicken, cheese into bowl and stir well. 
3. Oil a 13×9 inch baking dish and dump casserole ingredients. 
4.  Cover with foil and bake at 375 for 25 minutes. 
5. Add some cheese to the top and bake at 410 for another 8-10 min uncovered until melted. 
6. Serve with chopped onions, sour cream and cilantro on top. 

Updates from Francisco Street (Submitted by Matt D.)

three albums i hadn’t heard before this week that i then listened to for several hours on repeat without getting bored or antic or depressed:

natural child – okey dokey – 2016

did everybody know about this?  i loved their album from 2014 and apparently just missed this entirely.  they were very dirty to start with and loud and every song was about how totally ripped they were getting all the time, and this is much more restrained tonally and verbally but focused, but fun, weird, head-bobby.  for daytime!

music from the penguin cafe – 1976

this feels to me like if lou reed and john cale and brian eno all made an album but had lori anderson be in charge and is very unpredictable and could be a soundtrack to a sci fi movie?  a lost sequel to cat people with david bowie and mia farrow on a spaceship?  but this is all in the seventies and all these people i think are classically trained musicians being weird together, this is i guess a classic i had also overlooked and there’s a lot on it to read, it was especially good during the thunderstorm.

dorothy ashby – the rubaiyat of dorothy ashby – 1970

cheating a little cause i heard this on youtube last year but it just recently showed up on spotify finally, it is a heady orchestral choosy retelling of the rubaiyat of omar khayaam from the middle east which celebrates like, pleasure and wine and the time of pleasurably drinking your wine and gives maxims about it and is like an ur-text of romanticism?  she picks some of it to speak or sing out loud but for the rest builds big imaginative songs with all these different atypical instruments, the zithern and ocarinas and the harp of course (her other stuff is usually just her on the harp).  it’s great and works best in order on full repeat but works on shuffle too which actually helps the already well paced variety to sometimes even surprise itself.  early evening when the lights are coming on, with a whiskey drink or wine while cooking and waiting for things to glaze or deglaze.  a hip shaker!  five stars!

regarding cooking my first major discovery was tostadasssss – prepared in the amount that is normal (serving size: 1 family) this allows a solo mio to for over a week ! create tiny mexican pizzas on command.
second discovery: carbonara – because i got bored with breakfast and had slept into the afternoon, and wanted something that seemed like both!  the secret to not ending up with scrambled egg pasta (not the worst but not the point) is WHISKING which i did and retained a lil bit of pasta water to get everything to combine.  also it said to make the bacon (typical) separately but i was using diced andouille sausage so i browned it in the saucepan with onions before adding the eggs and cheese and then stirred in the linguine on top till it was a very Adult Tasteful mac and cheese full of egg richness and toasty andouille spice!  nice.  

if we’re keeping score i have yes seen all of tiger king and am hesitantly looking forward to the follow up episode next week – my fav new show i found is on amazon and is called tales from the loop and is like if that great season of black mirror in 2016 had 8 episodes all separate but set within a frame structure of a town with a big crazy sci fi science operation running underneath it.  could not stop!  i gasped, i cried.  the only episode that i thought got long and boring was i realized about the character i identified with the least (the dad) and after i thought about it more i realized i liked it just as much.  beautiful, slow, tender, thoughtful, scary, soft, gorgeous.
and designing women is on hulu!

Pickling Ideas for Overbought Produce (Submitted by Oriana)

So you panic-bought your produce and now that pound of asparagus that looked beautiful last week is starting to droop (based on a true story). What to do? The answer is QUICK PICKLES.

Almost any vegetable can be given the pickling treatment, which preserves it and adds a delicious tang. The pickle itself can be eaten as a side dish, snack, or incorporated into other recipes. All you need is a hardy, fibrous vegetable + vinegar + water + salt + sugar  + optional spices & herbs.

Here’s the general method: Wash your produce well, peel as needed, trim any questionable looking bits off. Slice into manageable sticks or chunks and pack into a jar (or any sealable container, really). If you have any flavor add-ins like garlic you can layer them with your main veg. Create a 50:50 vinegar + water brine with 1 Tbsp salt and 1 tsp sugar per cup of liquid, bring this to a simmer and stir to get everything nice and dissolved. You should have enough liquid to cover all the veggies which are tightly packed into your container. Taste and adjust according to vegetable — stronger tasting vegetables can handle a higher vinegar: water ratio. 

It will last at least a week in the fridge, and probably much longer — use your nose & good judgement. Here are some ideas to get you started:

asparagus + white wine vinegar + black peppercorn + garlic + coriander seeds

cabbage + carrot + onion + white or cider vinegar + bay leaf + oregano + jalapeño (inspired by Salvadorean curtido)

red onion + distilled white vinegar + allspice + thyme (fresh if you can, dried is fine) 

cucumber sliced in thin rounds + rice wine vinegar + splash of soy sauce + sesame seeds (inspired by Japanese sunomono)

broccoli + rice wine vinegar + sesame oil + chili paste (or flakes) + garlic

mushrooms (cleaned and boiled for ~10 mins) + white wine vinegar + shallots + oregano + thyme + black peppercorns + olive oil 

tomato + jalapeños + distilled white vinegar + scallions +garlic + cumin (seeds if possible) + peppercorns + olive oil

If you’re looking to take your vegetable processing to the next level, consider fermentation. Sauerkraut is a good place to start — all you need is cabbage, salt, and time!