Into the Fire Blog

For those who burn to learn

25

Jul 2016

Buckle Up for Blueberry Cake

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

Recently, I served this blueberry buckle to my students who arrived in the morning for a long Neapolitan Pizza Making Intensive. They loved this coffee cake so much that they devoured it for breakfast and, after making and eating several pizzas for lunch, the pizzaiolos pleaded for another slice for dessert. Even my Republican and Democratic friends, who do not see eye to eye on election issues or candidates, can agree wholeheartedly on one thing: this summery delight is a winner.

Like most “buckles” this coffeecake is loaded with fruit that is just held together with cake dough. The dough is scented with lemon rind and tenderized with buttermilk. Then the streusel topping is scattered over the whole thing and when the cake has baked in the oven for awhile, you can see the crisp crust start to buckle (hence the name). The last thing you do to this dessert, after you remove it from the oven, is drizzle the top with warm lemon syrup. I wish I was the genius who came up with this idea, but alas, I must give credit for this recipe to Cory Schreiber and Julie Richardson and to David Leibovitz for his adaptation. The syrup does not make the cake too sweet, in my opinion. It does add moisture and it really brighten the taste of the blueberries. I prefer to use the large Maine blueberries for this dish. They tend not to crush as easily as the small ones and they were in abundance at the farmer’s market this past week-end.

Just a few tips: Try to use organic lemons as you will be grating the rind into your sugar. Make sure all your cake dough ingredients are at room temperature before you begin. If you don’t have fresh blueberries you can substitute frozen ones. Just don’t thaw the blueberries before you add them to the mix. The cake is best served the day you make it, but you can leave the cake out at room temperature for two days and, though the top will not be as crisp, the cake will still be delicious.

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20

Jul 2016

Jillyanna Interviewed on Life Simplified Radio on WMPG

Posted by / in Into the Fire Blog, Press & News /

Woodfired Cooking with Jill Strauss

From episode 228

Jill was recently featured on Life Simplified Radio, speaking about woodfired cooking and going back to the basics.

Summertime and the Living is Easy on Life Simplified Radio and today we explore cooking outside with culinary expert Jill Strauss from Jillyanna’s Woodfired Cooking School. Jill shares her passion for cooking, her enthusiasm for cooking outside, and samples of a few of her recipes. I wish you were here to have a taste. Whether you have a small hibachi or an elaborate outside kitchen you will hear more than enough ideas to get your creative cooking juices flowing. Hey…! Light a fire under your next meal. Be Safe! Buon appetito!

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01

Jun 2016

Crispy Salmon in Fraiche Sauce with Spinach

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

I love the flesh color, the high oil content, the delicate taste and texture of Alaskan King Salmon. The cost of the wild fish is high right now since the season has just begun. Two weeks ago this fantastic salmon cost a whopping $29.99 per pound at Sanders Fish Market in Portsmouth, New Hampshire. Then I noticed that Harbor Fish in Portland, Maine offered the Copper River King as a Memorial Day Week-end special at $20.00 per pound. Not a bad price, relatively speaking, so I splurged and prepared a special spring dinner: crispy salmon with a sauce made of butter, white wine, lemon and creme fraiche.

The sauce was inspired by a Pierre Troisgros classic that includes fish fumet, but the sauce is delicious and much faster to prepare without the splash of fish stock. Troisgros also used sorrel in his sauce. This lemony green is lovely with salmon, but if, like me, your sorrel supplier is nowhere in site, you can substitute baby spinach. Spinach is everywhere.

Valerie, my darling guinea pig, is not enamored with the smell of sizzling salmon and she had never eaten crisped salmon skin before I presented it to her–so to see her lapping up the sauce and enjoying the crackling skin gave me a thrill. The recipe I present to you does not require that you use Alaskan King Salmon. A responsibly raised, antibiotic free Scottish Salmon will do. In fact, some people prefer the taste of farmed salmon. Here are a few important tips to remember when making this dish:

1. Crispy skin is easy to create if you have an extemely sharp knife and are willing to score the skin of your fish. Remember to create parrallel and superficial slashes in your skin. Then your seasoning will really penetrate your fish and the fish skin will not curl. Be very careful not to cut too deeply into the delicate flesh!

2 .Make sure you use a lightly oiled nonstick pan and get the pan smoking hot before you add your fish, skin side-down. Once the fish is in the pan, turn the heat down to medium and don’t touch the fish until three-quarters of the fish has turned white. Then gently flip the fish onto the fleshy side and let it cook for another minute or so. Refrain from overcooking your fish.

3. While the fish is resting, create your sauce. If you let most of the wine evaporate and allow the sauce to thicken slightly it will be luxurious.

4. Creme fraiche is richer, fatter, more buttery tasting than sour cream. It also will not curdle when you raise the heat.

5. Most experts agree that a refreshing Sancerre is the perfect wine for salmon. Use some in the sauce and then serve it with your meal. 

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