Backstage at The Chew

There is something about beaming lights, cameras from every direction, and a live audience. Being on a television stage and being able to share my passion for food is such an exhilarating experience!

On Wednesday, I went to The Chew and recorded a couple of segments with the talented hosts Carla Hall, Clinton Kelly and Michael Symon.  It was such a FUN experience!  I was a little nervous, and getting stuck in worrying about minor details. BUT, I told myself to pull it together and just go out there and have fun!  

The day started with my getting my makeup done by the talented Waltaya. I then went to The Chew studios, rehearsed, and had lunch in my greenroom.  (You can imagine that the food served on a food show is quite delicious!)  Cameras were rolling shortly thereafter, and I just hung out in my greenroom reapplying lipstick and adding layers of Spanx to go under my "snug-fitting" dress until it was my turn.  

The segment we filmed just felt fun--which is a theme of the show and a philosophy I try to ascribe to in life, generally.  We joked, laughed, danced, and I even managed to throw in a self-deprecating lawyer joke. (I think--or was that during commercial break?!) . We made beignet dough and fried them.  I can't tell you how many batches of beignets I fried last weekend. SO. MANY.  
 

The segment we filmed just felt fun--which is a theme of the show and a philosophy I try to ascribe to in life, generally.  We joked, laughed, danced, and I even managed to throw in a self-deprecating lawyer joke. (I think--or was that during commercial break?!) . We made beignet dough and fried them.  I can't tell you how many batches of beignets I fried last weekend. SO. MANY.  

It was such an honor to be on set for The Chew's second-to-last day of filming.  The cast and crew just found out three weeks ago that the show was being cancelled after seven successful seasons on air (and an Emmy nom this year!) . One thing I've learned about television production is that it's really more than a job--it's a family. It's also in many ways unpredictable, and you never know when (or why) a network will pull the plug on a show (this I learned alllll too well).

I'm feeling more inspired than ever to keep fighting and doing whatever it takes to put myself out there.  I can honestly say that anything I have done in the past six months is a direct result of HUSTLE.  I recently shared a quote on my Instagram that I have whole-heartedly embraced.  "If opportunity doesn't knock, Build a Door."

You can tune into ABC this Monday at 1pm EST/noon CST to watch.  The episode will also be available on abc.com.  

Pineapple Coconut Tart

This tropical tart is a feast for all of the senses.  It's my take on the classic "coconut cream tart"--but I've swapped the cream on top for roasted pineapple, and it is divine!  (Although I haven't gotten rid of the cream altogether.  It's folded into the coconut custard. Plus, you can always serve this with a large dollop of freshly-whipped cream or a scoop of vanilla ice cream.)

The mesmerizing arrangement of the sliced, roasted pineapple spears make for an impressive display with minimal artistic talent needed!  When I first made this tart, I left too much space between the pineapple tidbits because I didn't want to run out of pineapple. BUT, do yourself a favor and use a really large pineapple, or just roast 2 medium sized pineapples. You can always eat the leftover pineapple if you've got more pineapple than tart ;)

This tart is made in three steps: the crust, coconut filling, and pineapple topping.  Keeping with our tropical theme, the crust is a "press in" crust made with macadamia nuts.  The coconut custard filling is a pastry cream where coconut milk is swapped out for regular milk. And lastly, the topping is roasted pineapple that's sliced and arranged into a mesmerizing design. 

To make the crust, roast the macadamia nuts, then pulse them in a food processor until they are finely chopped.  Add the flour, sugar and butter to the food processor and pulse until the mixture resembles coarse meal. Add the egg yolks and blitz until the dough starts to come together.  Remove the dough from the food processor and press into the tart pan in an even layer.  Place the pan in the refrigerator to chill while the oven preheats.  Then, bake the tart crust until it is golden. Set it aside and let it cool. 

Next, prepare the coconut cream filling.  Bloom powdered gelatin by sprinkling it over the rum.  As the gelatin blooms, whisk together the egg yolks, granulated sugar, and quarter teaspoon of salt.  Set the egg yolk mixture aside.  In a medium-sized pot, bring the coconut milk to a boil. Once it just begins to boil, remove it from the heat.  While continuously whisking the egg yolks, slowly pour half of the hot cream, while whisking, into the yolk mixture to temper it.  Pour the yolk mixture back into the pot of hot cream while whisking continuously.  Set the pot back on the heat over medium-low or medium heat and whisk constantly until it thickens and an instant-read thermometer registers 170 F.  Remove from the heat and whisk in the gelatin-rum mixture.  Pour the custard into a bowl and place a piece of plastic on top.  Press the plastic down so that it touches the custard (this will prevent a skin from forming on top).  Refrigerate the custard for 30 minutes. (You don't want it to set completely, but it should be cool enough so that it doesn't completely melt the whipped cream).  Beat the cream with the whisk attachment of a stand mixer, or a hand mixer, until soft peaks form.  Fold the cream into the cooled custard.  Pour the filling into the crust and let it set in the refrigerator for at least four hours.

Meanwhile, roast the pineapple spears. Once roasted, allow to cool before slicing and arranging in concentric circles on top of the chilled tart custard. Store in the refrigerator and remove just before serving. Serve within two days.

Pineapple Coconut Tart

Crust:

2/3 cup macadamia nuts (3.5 ounces)
1 stick cold, unsalted butter cut into one-inch pieces (113 grams)
1 and 1/2 cups all purpose flour ( 190 grams)
1/4 cup granulated sugar (50 grams)
2 large egg yolks

Filling:

1 and 1/2 teaspoons unflavored gelatin
2 tablespoons dark rum (30 grams)
8 large egg yolks
1/2 cup and 2 tablespoons granulated sugar (115 grams)
2 cups unsweetened coconut milk (16 ounces)
1 cup cold heavy cream (8 ounces)

Pineapple Topping:

1 large pineapple OR 2 medium pineapples
1 lemon
1/4 cup granulated sugar (50 grams)

Equipment needed: Food Processor; Tart Pan with removable bottom (10" or 11"); Thermometer

Prepare the crust.

Preheat the oven to 350 F.  Arrange the nuts in a single layer on a baking sheet. Bake for until just starting to brown, about 10 minutes (be careful not to burn the nuts).  Remove the nuts from the oven and let them cool before transferring to a food processor. 

Using a food processor, pulse the macadamia nuts until they are finely chopped. Once they are finely chopped, add the butter, flour and sugar and pulse until the mixture resembles coarse meal.  Add the egg yolks and process until the mixture comes together.  Remove the mixture and press into a 10 or 11-inch tart pan with a removable bottom.  Press the dough into an even layer.  Chill in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 375 F.

Bake the crust until it is golden brown (about 25 minutes).  Remove the crust from the oven and place it on a cooling rack. Allow it to cool at room temperature.

Prepare the filling.

In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.

Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.

Prepare the topping.

Preheat the oven to 450 F. Line a baking sheet with parchment paper.  Slice pineapple into spears and place in a single layer on the baking sheet. Squeeze lemon juice over pineapple slices. Coat each pineapple spear on all sides with sugar and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes. Remove from the oven and let cool completely.

Thinly spice the spears to form "tidbits" that are 1/4- 1/2 inch thick.  Once the custard is completely cool and set, place the chilled pineapple tidbits in tight, slightly overlapping rings.  Store in the refrigerator and serve chilled. The tart is best if eaten within two days.

Recipe adapted from Gourmet via Epicurious.

Rustic Berry Tart

After the longest winter ever here in NYC, it's finally summer!  It's time to rock maxi dresses at day parties on Brooklyn rooftops, walk through the filthy streets of Manhattan in open-toed sandals... and most of all, it's time for berries!  Strawberries, blueberries, blackberries, raspberries-- all of the berries! 

I admit that I'm spoiled when it comes to fresh berries. Where I grew up in South Louisiana, there was an abundance of these juicy, sweet, and sometimes tart little treats. We had blackberries growing wild behind our house. We would pick blueberries on blistering hot June days. And of course, there was no shortage of fresh-off-the-vine strawberries. 

Place the berries in the center of the dough. Leave a few inches space from the edge of the dough.

Fold the edges over the filling. Chill the tart. Brush the edges with egg wash and sprinkle with sugar just before baking.

I may not find any wild blackberries growing behind my rented studio apartment of a Harlem brownstone, but we city dwellers and suburban folk alike can partake in summer's berry bounty.  Berries are both ripe and affordable right now.

This "Rustic Berry Tart" (or "Berry Galette" if you wanna be fancy) is one of the easiest, tastiest summertime treats I know.  I whipped this up in about 10 minutes, then baked it for about 25 or 30. That's it!  I cheated and use an already-made round of pie crust (the ones you buy rolled up, two in a box-- not pressed into a pie pan). Of course, you can use a single portion of homemade pie dough (and homemade pie dough is always a good thing!

To make this tart, I put 16 ounces of berries in a bowl.  I used a combination of blueberries, blackberries, and raspberries. Mine were fresh, but it's ok to use frozen- just make sure you thaw and drain them first.  Put the mixed berries in a medium sized bowl (any combination of berries you like!); then added 1/3 cup packed brown sugar, 2 tablespoons cornstarch, 2 tablespoons melted butter, zest and juice from half of a lemon, and a teaspoon of vanilla extract.  Use a large spoon (or your fingertips) to mix well. Set the berries aside and preheat the oven to 400 F.

Place a piece of parchment paper on your work surface and lightly sprinkle flour onto the parchment paper.  Unroll the pie dough round onto the lightly floured parchment paper (or roll out the rested pie dough if you're using homemade pie dough) into a 12-inch round on parchment paper.  I like to take my rolling pin and roll it to expand the diameter just a couple of more inches, but this step is optional!  Next, add the berries to the center of the dough round. Don't put any berries in the last 2-3 inches around the edge of the circle of dough. Smooth the berries out so they form an even layer.  Next, carefully fold the edges of pastry over the filling, pleating it every few inches.  Slide the parchment paper onto a baking sheet and let it chill in the fridge for 15 minutes.

Remove the galette from the fridge, and brush egg wash on the edges, and then generously sprinkle with demerara sugar (or just regular granulated sugar works fine too!)  Place the tart in the oven and bake it until the berry filling is starting to bubble, and the crust is golden brown. It took about 30 minutes in my oven.

Perfectly-baked Rustic Berry Tart

Remove from the oven and slide the parchment paper onto a cooling rack.  Let the tart cool for about 10 minutes, and slice it and serve.  Definitely add a scoop of ice cream on top of each piece (not a serving suggestion--it's a serving requirement).

Rustic Berry Tart (serves 8)

One round of pre-packaged pie crust (or homemade pie crust for a single tart)
16 ounces mixed berries, fresh or frozen (455 grams)
1/3 cup packed brown sugar, light or dark brown sugar is ok
2 tablespoons cornstarch*
2 tablespoons melted unsalted butter
zest from 1/2 small lemon
1 teaspoon vanilla or almond extract
1 egg, beaten well (for egg wash)
all-purpose flour, for sprinkling
demerara sugar, for sprinkling*

*You may substitute with granulated sugar

In a medium sized bowl, combine the berries, brown sugar, cornstarch, melted butter, lemon zest, and vanilla extract. (If using frozen berries, allow them to thaw and drain them prior to using.) Set the bowl aside and preheat the oven to 400 F. 

Cut a square of parchment paper that's the size of a baking sheet.  Place the parchment paper on the work surface and lightly sprinkle it with flour.  Place the round of dough on the parchment paper.  If desired, use a rolling pin to carefully the roll the dough out so that it stretches a couple of inches.  Be careful to maintain the dough's round shape.  

Place the mixed berry mixture in the center of the dough.  Spread it in an even layer, but leave two to three inches around the edges free from any berries. Fold the edges of pastry over the filling, pleating it every few inches.  Slide the parchment paper onto a baking sheet and let it chill in the fridge for 15 minutes.  Meanwhile, take a single egg and thoroughly beat it.  Once the tart has chilled, remove it from the refrigerator. With a pastry brush (or even a paper towel if you don't have a pastry brush), brush (or pat) the egg wash along the edge of the pastry. Next, generously sprinkle demerara sugar along the edges of the tart where the beaten egg is exposed.

Bake for 25-30 minutes, until the berry filling is bubbling over and the edges are golden-brown.  Remove from the oven and slide the parchment paper onto a cooling rack.  Let cool about 10 minutes before slicing.  Be sure to serve with a scoop of ice cream.

Let rest for about 10 minutes after baking so that the filling can firm up. Be sure to serve with ice cream!

FOMO Cookies + Podcast

There’s a trend on social media about FOMO cookies.  For those of you who don’t know, FOMO = the “Fear of Missing Out.”  Alison Roman’s Salted Chocolate Chunk Shortbread Cookies pretty much broke the internet.  Everyone was making them, which caused even more people to make them.  No one wanted to miss out on an awesome cookie!  —and not just food people—non-food people too.  These cookies have legit reached pop culture status. 

I’m not that keen on following trends. But, I was featured in a new podcast on Heritage Radio Network, Meat + 3.  You can listen to the premiere episode “Hitting a Snag” here.  It’s a jam-packed 15-minute episode, and I was featured alongside the author of this cookie recipe. There’s nothing I love more than a recipe with a personal connection, so I finally made these cookies this past weekend. 

Making these eggless, buttery cookies is certainly something any of us can do. But, it was a little more challenging that I thought it would be!  The forming the dough was pretty simple, but these cookies are rolled.  Not rolled with a rolling pin and cut into shapes, but rolled into a log.  You really gotta get in there and roll that dough into a log! And not a long, skinny one, which was tempting. Just a regular ole log whose thickness will dictate the diameter of the cookies.

Once I got the rolling done, I let them set in the refrigerator. I thought it would be smooth sailing after that. But, the next challenge came when it was time to slice the cookies. You slice the cookie dough from the log just like the Toll House tubes of cookie dough I’d buy growing up. The slicing proved challenging because of the big chunks of chocolate (It can be challenging to saw through chocolate). Also, as much as I love chocolate, I prefer a higher cookie to chocolate recipe than most. So, next time I’ll just use chocolate chips to avoid the issue of cutting through chocolate chunks.

And one note about baking: you probably want to under bake these cookies.  I baked them until they were lightly golden, and they lost that shortbread quality, and inched more into the butter cookie quality. (You know, those crispy little buttery cookies that came in tins at Christmastime back in the day.) But by under baking, they will have that nice, short crumbly texture that’s the hallmark of shortbread cookies.  Plus, the edges will be crispy due to the egg wash and demerara sugar.

These cookies were good, and were certainly different.  I realize I’m more of a chewy chocolate chip cookie kinda girl. I’m sure our chocolate chip cookie preferences vary as much as anything, but i'm glad I finally made them. There’s another FOMO cookie making its way around Instagram.. so stay tuned. I just have to make those too!

Here's  what makes these cookies different: They are made with salted butter, and there are flakes of sea salt on top.  (This makes that perfect salty-sweet combo.)  They are rolled into a log, brushed with egg wash, rolled in demerara sugar, and then sliced.  (This makes the edges super crispy.) 

Salted Chocolate Chunk Shortbread Cookies

2 and 1/4 sticks salted butter (255g), cold, cut into 1/2 inch chunks
1/2 cup granulated sugar (100g)
1/4 cup packed light brown sugar (55g)
1 teaspoon vanilla extract
2 and 1/2 cups all purpose flour (320g)
6 ounces dark chocolate, cut into chunks (I used less)
1 egg beaten
demerara sugar
flaky sea salt

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, both sugars, and vanilla on medium-high until light and fluffy, 3-5 minutes. With the mixer on low, slowly add the flour.  Then, add the chocolate chunks and mix until just combined.  

Remove the dough from the bowl and divide it into two equal parts.  Use your hands if needed to incorporate all of the flour by lightly kneading.  Place each half in a large piece of plastic wrap.  Fold the plastic over the dough so the dough is completely encased in the plastic wrap. Then, use your hands to roll the dough into a 6-inch log.  The diameter should be about 2 inches.  Chill until firm, about 2 hours in the refrigerator or 30 minutes in the freezer.

Preheat the oven to 350 F.  Remove the two logs and remove the plastic wrap.  Brush the outside of the logs with the beaten egg and roll them in the demerara sugar.  Use a serrated knife to slice each log into half inch thick rounds. If the cookies break, just mold them back together.  Place each slice on a parchment-paper lined baking sheet. (These, like most shortbread cookies, don't spread.)   Sprinkle with flaky salt. Bake until the edges just start to brown.  Remove from the oven and let cool on a wire rack. Enjoy!

Recipe adapted from NYTCooking

James Beard Awards "I Rise."

I had the honor of presenting the “Outstanding Baker” award at this year’s James Beard Awards at the Chicago Lyric Opera House to B.Patisserie in San Francisco.  The theme was “I rise.”  I wanted to honor this Maya Angelou-inspired theme the best way I knew how—with the words I used in my presentation.  In order to create the script for the event, I was asked what I rise for. In my response, this is what I said:

"I rise for the countless, unrecognized black women who have come before me. 
The black women who have nourished bodies and pleased palates.  
The black women who have used stoves and ovens to create delicious magic.  
The black women who have inspired us all with lovingly prepared food.
The black women, like my grandmothers Leona and Willie Mae, who always served others before serving themselves, often cooking for others before feeding their own families.
The women who cooked collard greens before they were trendy, made elegant layered cakes, and hearty rustic pies bursting with freshly-gathered fruit.   
I rise for them, and I stand on their shoulders.

Anything is possible with passion and determination. I was a full-time practicing attorney when I fulfilled my baking dreams and won the Great American Baking Show.  And while there a few things more important to me than a really flaky puff pastry, one is ensuring that diversity in our food community is represented in the media.

I want the next generation of
Curly-Haired
Melanin-Rich
Thick-Accented
Queer and Straight
Immigrant
Little girls—and boys--
To see that there’s a place for them at the table, too."

*Note: The May 7th remarks were abridged, and the first paragraph was omitted.

Ganache-Filled Corks

My mother loves tea cakes. She was always searching for a recipe that would replicate the tea cakes that her grandmother made for her. I'm not sure if she ever found that exact recipe, but she has come across many tea cake recipes she's loved over the years. One that I can specifically remember was from "Ms. Debroah."  She loved the texture of the tea cakes--something between a cookie and a muffin.

When I went to France in 2010 during my i-just-finished-law-school self-imposed sabbatical, I discovered the tea cakes that France has to offer.  Sophie, a teacher at the school I was working at as a language assistant invited me to her home for tea. She knew I loved to bake, and her father was a pastry chef, so there were plenty of "tea cakes" or petit gateaux  as the French like to call them.  She made madeleines, cake marbre, and financiers.  Financiers are squarely in the "tea cake" category--they're made with almond flour and the melted butter gives a crispy exterior.  

And you know what's better than a tea cake?  A tea cake filled with chocolate.  So, when Guittard asked me to help celebrate their 150th anniversary, I knew exactly what I wanted to make. I have long been impressed by Guittard. They are the American standard bearer for what the highest quality of chocolate is. And when you're putting so much time, energy and love into making something, it's only natural to want to use the best ingredients.  

In the meantime, you can check out my recipe for these tea cakes filled with chocolate ganache! Oh, and I came across this lovely cork-shaped bundt pan, and I knew the cavities were perfect for holding the ganache, but you can use a regular mini-bundt pan, and even a cupcake pan.  

Ganache-Filled Corks, adapted from Cyril Lignac's Tigres

Makes 12

Ganache: 
125 grams heavy cream
125 grams Guittard 66% semi-sweet chocolate, finely chopped

Mini Cakes:
65 grams finely ground almonds (almond flour)
195 grams confectioner’s sugar
75 grams all-purpose flour
3 grams (3/4 teaspoon) baking powder
2 grams salt
200 grams egg whites
105 grams (7 ½ tablespoons) unsalted butter, melted and cooled
165 grams Guittard semi-sweet chocolate chips
flaky sea salt, to garnish

Preheat oven to 350 F. Prepare molds, such as a 12-capacity mini bundt pan, by generously coating each mold with softened butter.  Add flour to each mold and turn the pan over to tap out any excess flour.

Prepare the ganache. In a small saucepan, heat the cream over low heat.  Remove the cream from the heat as soon as bubbles form around the surface. Place the finely chopped chocolate in the top of a double boiler and gently melt. Remove the chocolate from the heat.  Add 1/3 of the cream to the chocolate and stir to combine. Add remaining cream in thirds and stir until a smooth ganache is formed. Set the ganache aside.

Sift the almond flour, confectioner’s sugar, all-purpose flour, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment.   With the mixer running on low, slowly add the egg whites, then melted butter. Mix until smooth.  Fold in the chocolate chips. Scoop the batter into the prepare molds.  Bake at 350 F for 15-20 minutes, until lightly golden.

Remove the pan from the oven and allow to cool on a cooling rack for ten minutes.  Once the ten minutes have gone by, remove the cakes from the pan by inverting the pan on the cooling rack and lightly tapping the cakes until they come out. Allow the cakes to cool completely before assembling.

To assemble, fill the center of the cakes with the ganache (depending on the design of your pan, you may need to cut the center out of the cakes. Once filled with ganache, garnish with flaky sea salt.  Serve the same day.