“The Everyday Baker: Recipes & Techniques for Foolproof Baking” By Abigail Dodge Cookbook Review
This is Abby Dodge’s 10th Cookbook, yes 10th! For those of you who are not familiar with her work, Abby is an award winning baking expert and pastry chef. She also has a fantastic blog with the most scrumptious recipes that I frequently retweet. (http://www.abbydodge.com) Flipping through this wonderful cookbook, I recognized some of the recipes right away. I am a huge fan of the Fine Cooking Magazine and Abby is a long time contributer to this awesome magazine. (go figure I like it so much!)
I was delighted to get my hands on her latest book, “The Everyday Baker: Recipes and Techniques for Foolproof Baking”. This book is gigantic and filled with tons of recipes! The first chapter takes us to everyday baking basics discussing everyday baking ingredients and what you should have in your pantry, equipment and tools (with pictures of each tool), as well as some important points to assist with your baking experience. I know many of you skip this section but ever since I started to review cookbooks, I have been reading these sections in each book I review. Despite being an avid baker myself, I have learned a bunch! Don’t skip these valuable sections!
The recipes are divided into the following chapters:
- Morning Food
- Quick to Make
- Pies & Tarts
- Puddings & Custards
- Yeast Breads
- Fruit Desserts
Included are a variety of sweet and savory recipes. Some recipes include step by step instructions with pictures as well as occasional essential techniques (with pictures) throughout the book. Plenty of pictures of the recipes are included in the book. They aren’t anything fancy but they are still great! Recipe pictures are grouped together in each chapter as opposed to accompanying the corresponding recipe. With each recipe, there are little boxes to the side discussing things you can make ahead, twists on the recipe and other valuable information. Ingredients are listed in order of use and directions are simple enough to follow for the beginner baker. Most ingredients are also easily assessable at your local supermarket. Your favourite recipe is super easy to locate in the index at the back of the book as they are cross-referenced.
Some of my favourites that I have all tabbed up: White & Chocolate Mousse Cake, Salted Caramel-Toffee Icebox Cake, Rustic Country Bread, Double Tomato-Basil Open-Faced Tart, Sweet Potato Bread, Ciabatta Bread, Espresso-Hazlenut Meringue Cake with Espresso Buttercream & Milk Chocolate Ganache..and many more!
I am familiar with a handful of the recipes in this book, as I mentioned previously Abby is a contributer to Fine Cooking magazine and I am a huge fan. During the review of this book, I managed to recreate the Double Tomato-Basil Open-Faced Tart and it was absolutely scrumptious! Find the full recipe and pictures below.
Double Tomato-Basil Open-Faced Tart
For the filling:
- ¼ cup (2 oz/57g) sun-dried tomato paste. (* I used sun-dried tomato pesto)
- 1 garlic clove, minced
- 2 ripe tomatoes (1 lb./454 g total) (multicolored is pretty but not mandatory)
- 1 large egg at room temperature
- 1 tsp water
- Store bought puff pastry, thawed if frozen (* She gives the option for homemade puff pastry with the full recipe as well but being a busy mom, I opted for store bought and therefore will give the directions for store bought puff pastry)
- Unbleached all-purpose flour, for rolling
- Table salt and freshly ground black pepper
- 2 Tbs. ground Parmigiano Reggiano cheese
- 2 Tbs. finely sliced basil leaves
Make the filling:
Put the sun-dried tomato paste and garlic in a small bowl and mix until well blended. Core the tomatoes and cut crosswise into thin slices. Arrange on several layers of paper towels and let drain while the pastry is being prepared.
Assemble and Bake:
- Position a rack in the center of the oven and heat the oven to 400 F (200 C/gas 6). Line a cookie sheet with parchment or a nonstick liner. Put the egg and water in a small bowl and, using a fork, mix until well blended.
- Unfold store bought puff pastry. Using a sharp chef’s knife and a ruler, trim the edges using short crisp cuts (dragging the blade will pinch the pastry layers together) (*I used two separate puff pastry dough packs that once unrolled were already quite neat and did not need trimming) to get a neat 12-inch (30.5 cm) square. Using your hands or a rolling pin, move the pastry to the prepared pan so that one side is facing you.
- Using the back or dull side of the knife, mark a 1-inch (2.5 cm) border around the inside of the square, beginning 1 inch from the the top right corner and ending 1 inch from the bottom left corner, and cut through the dough. (*I used a pizza cutter) This will release the bottom right corner. Repeat with the other two sides of the square, beginning 1 inch from the bottom left and ending 1 inch from the top right. Both the bottom right and top left corners will be released but the 1 inch pastry border will still be attached at the top right and bottom left.
- Brush a little of the egg wash around the edge of the center square, being careful not to let any drip off the edge as this will seal the pastry layers. Holding the outer pastry border at the top left corner, lift the border over the centre square and line it up with the bottom right corner of the centre square, making sure the right and bottom edges are also lined up. Repeat with the outer border at the bottom right corner and line it up with the top left corner of the centre square. The two corners (top right and bottom left) will still be attached and overlap each other. Using the tines of the fork, prick (or dock) the centre square all over.
- Scrape the tomato paste mixture onto the centre square and spread evenly. Arrange the tomato slices over the paste in one layer, slightly overlapping them. Sprinkle with salt, black pepper, the Parmigiano. Brush the top of the raised border with the egg wash (be careful not to let the egg dribble over the edge or the pastry won’t puff).
- Bake until the pastry is puffed and deep golden brown and the tomatoes are tender, 39 to 43 minutes. Move the sheet to a rack and let cool for 10 minutes. Using two offset spatulas, carefully move the tart to a cutting board or flat serving plate and sprinkle the basil over the tomatoes. The tart is best when served the same day and can be warmed slightly in a 300 F (150 C/gas 2) oven if desired.
Instead of the sun-dried tomato paste, use one of the following: ¼ cup olive tapenade or ¼ cup basil pesto and omit garlic.
Instead of adding the Parmigiano, after baking, top the tart with one of the following: ¼ cup crumbled feta, ¼ cup crumbled goat cheese or crumbled blue cheese.
Instead of adding the basil, top the tart with one or two of the following: 1 tsp fresh thyme, rosemary, fresh oregano, or 1-2 Tbs, reduced balsamic vinegar.
The dough can be prepared, covered, and refridgerated for up to 2 days or frozen up to 1 month.
The dough can be shaped, pricked, covered with plastic, and stored flat in the fridge for up to 1 day or frozen for up to 1 month. To finish and bake, thaw the pastry, if frozen, spread the filling, and top with the tomatoes.
Overall, I loved this cookbook! Although it will take me a century to get through it entirely (yes it is THAT big and I love it!) It will definitely be used regularly in my family kitchen and become dog-eared over the years! For more information on this cookbook and where to purchase, please see below.
Happy Baking! XO
I received this cookbook from the most generous Taunton Press to give an honest review. All opinions and thoughts in this blog post are 100% my own. For more information on this cookbook and to purchase The Everyday Baker head over to The Taunton Press online store http://www.tauntonstore.com/the-everyday-baker-071473.html
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