Bread

Commander's Palace Soufflé RecipePrepared in Jenn-Air OvenCommander’s Palace in New Orleans opened in 1880. It soon became a New Orleans institution and then an American one.In almost a century and a half, the generations of staff at Commander’s have developed, honed, and perfected many recipes. Want the best Bloody Mary in America? Go to Commander’s where you can enjoy that beverage in their gracious restaurant setting.After your meal, surely you must sample the best of their desserts, this magnificent bread pudding. Actually, you don’t have to go to New Orleans. You can make this opulent treat right at home.The preparation requires a double-dip in your oven: first baking a bread pudding, then combining it with meringue for a second quick but definitive round of heat.But what kind of heat? The perfect meringues you see were baked in our Jenn-Air® Steam and Convection Oven. For this dessert, you don’t want the steam feature for the meringue, but you do want that convection heat, driven by a powerful fan system, generating a grand meringue finale. A Parisian pastry chef could do no better. The combination of this recipe and the Jenn-Air® oven, with its powerful flow of uniform heat, is deliciously formidable.The recipe title and the recipe shown below mention a whiskey sauce. This dessert is rich enough that you can skip the sauce which is quite whiskey intense. A trait of New Orleans, I suppose. You can reduce the amount

Architecture Digest Show 2015BlueStar Chef Ryan Scott Wows the AudienceRyan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.Spring Pea Hummus with Rosemary and Sea Salt Crusted BreadBreadIngredients:1 kg Bread Flour625 ml lukewarm water30 g fresh yeast2 tablespoons sugar1 tablespoon sea salt plus more for crust2 sprigs of rosemaryflour for dustingProcedure:On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.Knead your dough for about 5 minutes until dough is smooth and elastic.Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.Release air from dough by smashing it and banging on surface.