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CaliPoutine

"Baking With Julia" by Julia Child (2005 - )

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I'm going to single-handedly keep this thread alive! :)

I've made a few things from Baking with Julia lately, though I only have pictures of the latest. . .

I've made the Danish Pastries twice.

I've made the bagels.

I've made the Pizza Rustica.

and last night I made the Eastern Mediterranean Pizzas (on homemade pita) and they were sooo good! (I added feta)

<img src="http://baking.ericablu.com/wp-content/medpizza.jpg">

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I've made a few things from Baking with Julia lately, though I only have pictures of the latest. . .

My problem in Baking With Julia is that the beautiful photos inspire and intimidate at the same time! :shock:

Some day I hope to make the "Sunny Side Up Apricot Pastry" (pic p 177) and the "Rugelach" (pic p 325).

I have made the (Blue)"Berry Galette" (pic pp 348-9) several times and it looked as pretty as the picture. :smile:

SB (and tasted great too) :raz:

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I'm going to single-handedly keep this thread alive! :)

I'll try to help! I made the white loaf bread last night for the second time (first time was a few years ago). So good I ate 4 slices hot from the oven at 11pm. Too piggy to take pix!

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I have made many items from this cookbook; it's one of my favorites! Chocolate Ruffle Cake: exquisite; Pecan Sticky Buns: wonderful!

Pecan Sticky Buns

gallery_35656_2316_66164.jpg

Surprisingly, this was a big hit in France when I was at cooking school. The chefs seemed really curious about it (I made it for 'International Bread Day') and they enjoyed it a lot.

Let's see, what else have I made: Vanilla Pound Cake. Delicious by itself and very versatile if you want add some stewed fruits on the side. Ooo, almost forgot one of my favorites: Raspberry-Fig Crostata. That sesame-almond crust is just incredible and very impressive for a party.

Blueberry-Nectarine Pie, X-Cookies, Croissants, Flaky Pie Dough is a standard, Baguettes, etc.

I recommend this book, along with Baking with Julia, whenever anyone asks.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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I just stumbled upon this thread today and it made me realize, I haven't baked anything out of that book for a very long time.

I was lucky enough to a copy from the company that supplied the paper for it before it was actually available and i started baking right away.

I attempted the white bread first, then bagels, bialys, potato bread, cinnamon rolls, and my absolute favorite recipe was for the Bocca Negro. There were other things that I made too, but I think it's been about 7 years since I've used it that I can't remember everything. Now that I have a Kitchenaid (I did all of this baking by hand, I didn't even have a hand mixer at the time :shock: ) I must get baking and I will definitely contribute to this thread. Much to my upstairs neighbors delight.

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I would like to make the mixed starter bread in the next few days. Would foccacia dough work as the old dough? Thanks!


-Becca

www.porterhouse.typepad.com

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I have got to say that I LOVE this book. I have made so far:

White bread- It was very good. The best recipe out of a million that I have tried.

Mixed starter baguettes and Epis- Wonderful. I can't wait to make them again.

Walnut bread- Okay this is change your life bread. Absolutely fantastic. It was beautiful, it had a great crumb, and the taste..... Nutty and filling. I made it to make chocolate paninis, but actually preferred it plain.

Brownies- Really good. I didn't have the problem of them not setting. They were perfect.

Sticky buns- Very buttery. Rich with great texture.

Pizza with onion confit- I enjoyed it, we could only finish one.

Croissants!- This is what I am the most excited about. I finished the last turn a little while ago. I will form and bake tomorrow. I am hoping to make plain, almond and chocolate filled. This forming went perfectly. I had read upthread the revised instructions about folding the dough around the butter packet. I had no problems. I made the first turn immediatly. I made the other two after two-hour rests. They never warmed up at all. I was able to get the proper dimensions after a few minutes of rolling.

I will try to take pictures tomorrow of the shaping and finished product to post. I do not have a digital camera yet, so it may be a while before I get them up.

Anyone still baking from this?


-Becca

www.porterhouse.typepad.com

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Anyone still baking from this?

Julia has never let me down. Plus, with Dorie Greenspan's involvement in this book, how could you ever go wrong? In direct answer to your question, I have had this book for so long, and used it so much (the binding is broken), that I often don't even think about the source of some of my regular creations that came from here. On the other hand, when I'm thinking about doing something new or different, it's one of the first things I grab.


So long and thanks for all the fish.

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Anyone still baking from this?

It's still one of my favorite books. I try and make something from it every month or two.

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Anyone still baking from this?

I love this book, Becca! When I know that I need a surefire hit, I turn to this book. Everything I've made from it has been wonderful. And I love that she tells you what you can do ahead of time - very useful. Photography is wonderful, as well.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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Anyone still baking from this?

Well, I am just ready to start baking from it. My mom sent me her copy recently and everything looks so wonderful. Finding this thread pushed me over the edge. I hate that I found it so late. I think i'm going to start with the semolina bread.

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Shaloop, let me know if you make anything. Perhaps we can resurrect this thread.


-Becca

www.porterhouse.typepad.com

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Shaloop, let me know if you make anything. Perhaps we can resurrect this thread.

I just retrieved my copy and notice I had bookmarked the Rustic Potato Loaves (pp 138..39, pic p 65).

I have several bread recipes that use mashed potatos, but this recipe is half potato/half flour, a far greater percentage of potato than anything I've made. I'll see if I can try the recipe this weekend.

SB always :wub: 'd Julia

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Shaloop, let me know if you make anything. Perhaps we can resurrect this thread.

I would love to. I made the semolina bread today. I made more of a long loaf (like french bread) but I thought it came out well.

gallery_32488_2640_588542.jpg

A tad salty for my tastes, but otherwise good and very easy. I need to finish reading this entire thread so that I can pick out where to begin and see everyone's feedback on their baking. As this was my first thing to make from the book, starting anywhere you'd like would be fine with me.

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I have been wanting to try the Rustic potato loaves too. I have a problem though, I really read through the Pies and Tarts section and the Pastry section, and now I have 4 things that I absolutely have to make this week. They are the: Cardinal Slice, Espresso Profiteroles, French Apple Tart, and the Cocoa Nests with Caramel Mousse. I am going to have to invite people over just to eat all this stuff :laugh: .

I wanted to add my croissant review with pictures but I haven't got them yet. They were incredible. They baked up big and beautiful, deep golden brown. Noone could decide which kind they liked best. However, for future reference it is not a good idea to eat nothing but croissants until dinnertime. I made myself literally sick. I had to lay down for a couple hours to recover. Then get some real food in my stomach :rolleyes: . I can't wait to show all the pictures.

Shaloop, your bread is beautiful. I am going to have to track down some more semolina.


-Becca

www.porterhouse.typepad.com

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I have been wanting to try the Rustic potato loaves too. I have a problem though, I really read through the Pies and Tarts section and the Pastry section, and now I have 4 things that I absolutely have to make this week. They are the: Cardinal Slice, Espresso Profiteroles, French Apple Tart, and the Cocoa Nests with Caramel Mousse. I am going to have to invite people over just to eat all this stuff :laugh: .

I wanted to add my croissant review with pictures but I haven't got them yet. They were incredible. They baked up big and beautiful, deep golden brown. Noone could decide which kind they liked best. However, for future reference it is not a good idea to eat nothing but croissants until dinnertime. I made myself literally sick. I had to lay down for a couple hours to recover. Then get some real food in my stomach :rolleyes: . I can't wait to show all the pictures.

Shaloop, your bread is beautiful. I am going to have to track down some more semolina.

I like the texture of the King Arthur Flour semolina. It imparts a nice "bite" to breads, and is great for pizza crust.

Semolina is not really a specific flour, but a variety of Duram. King Arthur's version is a coarse grind, or "meal". Wheatina, which we think of as a hot cereal, is actually another semolina grind, and it can be also used in bread recipes.

SB (would love to OD on Julia's croissants!) :biggrin:


Edited by srhcb (log)

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Only thing I've made from this book so far is the brioche and it was excellent. In fact, I've got some in the freezer that I need to pull out for french toast.

Jean B.

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It's such fun to see this thread active again.

I've been posting on the thread about my new book, Baking, From My Home to Yours, but now that I know you Julia-ites are baking again, I'll check in often.

As always, the pictures look fabulous and it's so great to see what you've made -- greater to see how closely what you've made matches the pix in the book!

About the croissants -- I think it is an extraordinary recipe! Esther McManus is a great teacher and so conscientious. She came to my apartment before we worked at Julia's to show me exactly how the dough should be prepared and what it should look like at the various stages. And, she brought finished croissants -- a treat my husband made short work of. After she left, I was so inspired I made croissants five days in a row! (My neighbors and everyone who works in my apartment adored me that week.)

When Esther got to Cambridge and made the croissants for Julia, Julia loved them. They brought back wonderful memories of her time in France -- they tasted that authentic, even with American flour and butter!

I'm really, really happy that you've tackled the recipe -- it's not hard, but it does take time and patience, but I think it's really worth it.

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I'm really, really happy that you've tackled the recipe -- it's not hard, but it does take time and patience, but I think it's really worth it.

I'll second that -- I am a merely home baker (though an ambitious one) and as a croissant first-timer, I found the BWJ recipe to be very rewarding.

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I'm really, really happy that you've tackled the recipe -- it's not hard, but it does take time and patience, but I think it's really worth it.

I'll second that -- I am a merely home baker (though an ambitious one) and as a croissant first-timer, I found the BWJ recipe to be very rewarding.

Check out the "Breakfast - the most important meal of the day" thread...Pg 51.

I made the croissants - Top of page.

Then keep scrolling down for Ling's picture.

There were only a few items that I adapted from the Roux Recipe.

They were fantastic! Ask Ling!

Continue Baking!

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I've had this book for almost a year. I bought it specifically to make the Brioche Tart with Creme Fraiche Sauce covered with caramel poached fruits. It was the perfect dessert for my daughter's birthday party.

I would love to get on board with you guys and bake, especially now that the heat of summer is gone (Yay!).

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