You can find a boulangerie on every corner in Paris. And it's there where I first found Eric Kayser Boulangerie, all by chance. Just walking. Eric Kayser has built a world wide baking empire, most recently opening one here in New York City. Again, I happened to come upon it last October while wandering through the Upper East Side where its located. I decided to revisit it this past weekend. Here are some shots of what I found.
I love scones. And quite often my wife asks me to bake them. The store-bought scones are often dry. And they're actually easy and fun to prepare at home. Besides, topped with jam.... ha! They require basic ingredients; flour, butter, cream, baking powder and whatever your latest flavor quotient, whether dried fruits or orange zest etc.
Lord, knows you could find a recipe in any old book, but last weekend having time (due to nasty New York weather) I decided to try (and share here) a fabulous recipe from the great pastry chef, Dieter Schorner.
Dieter's are called "Savoy Scones," undoubtedly from his days working at the the famed London Hotel. In the past, I have also made the version from Michel Suas's Advanced Bread & Pastry book, delicious, too! Anyway, below I made some cherry rhubarb cream scones.
Shapes are always a choice from square to triangles and to the more common round. A good set of cutters are advisable, as using other implements will impede a proper rise if the scone is squished rather then cleanly cut.
Savoy scone with currants (Sourced from Dieter Schorner)
Savoy Scones (Dieter Schorner)
325g Bread flour
105g Butter (unsalted)
20g Baking powder
pinch of salt
Heavy cream is added to eggs to equal a total of 200ml combined
Egg for egg wash
350 F Pre-heated oven
Mix dry ingredients, cut in butter. Add cream to egg, yolk and mix. Add wet to dry, with currants till mixed. Don't over mix, be gentle. You could roll out sqaure and cut with a cookie cutter, or round and into triangles. Depending on the cutter size you'll get about a dozen or so scones. Place on a tray, prepared with parchement or silpat, brush with egg wash and bake about 20 minutes till golden brown.
This scone is light, delicious and worth doubling, as you'll find they run out quick!
In Ecuador breakfast options seem almost unlimited; the fruits, the cheeses, things from the sea, it's as if the bounty is endless. One of my favorite things to start when I just arrive is a ceviçhe - whether it's "mixto" (mixed), shrimp, or pulpo (octopus). If you're lucky you can get an oyster or even spondylus depending on the season.
Every province, town or city has its typical dish, each prepared or served with a unique twist. Like the unusual but flavorful and filled encebollado de albacora, an Ecuadorian fish recipe with ingredients supposedly introduced by the conquistadores, including onions and limes. In addition, you see local ingredients like chilies, tomatoes, yucca, and aji Peruano, which, incidentally, research says is actually not aji from Peru. Either way, it makes for a great marriage and a cure all for hangovers.
Most recently in Puerto Lopez I tried what we have on our breakfast menu, "desayuno Manabita." This can either consist of braised fish or beef, and cooked in a pot of
onions, peppers,tomatoes, and achiote. It's supposed to be served with some rice
and the show stopper, a bolon y (with) queso (cheese).
You can also ask for a helping of sal prieta or even mani (peanut butter) added into the bolon, but most often it's just mixed with cheese, though I like some cilantro in it too.
Then there are my other favorites from the Andean foothills. Take tigrillo, a specialty from the Provincia del Oro, the region of my wife's family. Made from boiled and mashed plantains, mixed with cooked red and green onions with an egg and cheese, it's mixed in the pan and cooked.
It's a cousin to lots of mashed plantain dishes, like mangu or mofongo. According to my brother-in-law, it comes from another area, specifically the city of Loja. He told me that Provincia del Oro and Loja share several dishes, including a very interesting soup made with young green banana's called repe and tamales tostados,(next photo, below) each province showing off their local variations.