>> hi, everybody, and welcome to cooking with class. i'm emily fowler in the jccc foundation, and i'm also here in our kitchenin the culinary center of johnson county community college with a guest chef today. this is betsy bell. >> hi. >> hi, betsy. >> how are you?
>> betsy is the executive chef at nordstrom's cafe in overland park, and weare very glad that we can welcome her today. thanksfor coming out. >> it's a pleasure to be here. >> you bet. now, i understand you are going to make a mixed berry tart for us today, whichis your specialty. >> it is.
>> so shall we get started? >> yes. the most important thing when you do anything is have everything ready beforeyou start. so the first thing that you want todo is get your ingredients together, get them all measured, and then you won't make a mistake. the next thing we are going to do is prepare the pan. and all you need to do-- often recipes tell you that you want to havea
piece of parchment that fits your pan size. there's all kinds of tricks on how you canfold and do things, but the easiest way i havefound over the years, set your pan down, hold ontothe paper -- >> it looks like you have done this before. >> -- and you rip it, and then it's always right. there's all those tricks of foldingand cutting, and this always works when you can'tfind
your scissors. >> that sounds good. >> and it works. >> now, you've got a very special pan here. >> this is a 10-inch tart pan with a removable bottom. it will definitely makeyour life easier. so you start with that. and thenwe are going to make dough. i already have some dough made. we are going to make dough. it
starts with chilled butter that's cut intocubes. >> and how much have you got there? >> it is two sticks of butter -- >> okay. >> -- and two cups of flour, half a cup of powdered sugar, the zest of one orange, apinch of salt and a tablespoon of orange juice. >> very good. >> so you just mix that all together.
>> now, you use the zest of an orange and orange juice. >> yes. and you always want to zest before you cut it and juice it because it's very difficult to cut -- to zest a cut or juicedpiece of citrus fruit. >> i can imagine. >> so you zest it first. and the other thing about dough is, everybody always tellsyou
to make it the day before and put it in the refrigerator. i totally disagree with that.you can make it, put it in the refrigerator maybe20 minutes. otherwise, it's never the right degree of temperature. it's too cold, it's too hot,it gets hot from the outside in, the inside ishard, and then you have problems when you're rolling. >> so better to just make it and -- >> it's better to just make it and move on.
>> great. >> your life will be so much easier. the other thing, a very nice lady told me many,many years ago, you're in charge of the dough.the dough is not in charge of you. >> good to know. >> so if you're having problems, you be in charge of the dough, and you'll do fine. >> give it a good talking to.
>> yeah. >> that's great. >> you be in charge. so if you take some flour, you can clean your hands off. >> okay. and best to do it with your hands as opposed to using some sort of instrument? >> you can use a mixer or you can use a food processor. you can do it any way that youare most comfortable. whatever works for you isthe
easiest way to do it. you don't want to overmix and you don't want to mess around with it.just get on with it. you take a little bit of flour and put it on your table, and that's called bench flour. you put it down. start in a round.your life will be easier. go ahead and turn itover. >> and this is the flour that all of us have at home in our cabinets?
>> it is all purpose flour. you don't have to use bread flour or cake flour. just all purpose. put a little bit of flour on thepan. >> so you started out as a pastry chef at nordstrom i understand. >> i did. we opened a little over nine years ago, and it's just been a great opportunity for me and my family. >> and would you say you're famous for this
dish? >> i would say that we are definitely famous for soup and dessert. we sell more soup andmore dessert than just about anybody. >> so this is something people can come in and get any time when they come to nordstromfor lunch? >> yes. we might or might not have this tart. it's generally in the spring and thesummer
when berries are plentiful. i think that my dough is warm. let's see if it's going to -- this is a bench scraper. it's a great tool to have. you canuse it. it will lift up anything that's sticking.if it tears, just keep going. >> again, you're in charge of the dough. >> you're in charge of the dough. >> you've got to remember that.
>> so this is pretty soft, and it's kind of -- it's not exactly what it ought to be andit looks pretty ragged. just set it back in. >> i might mention to everybody out there that betsy is also a graduate of the culinary program here at johnson county community college. we were talking about how long ago that is,but we don't need to mention that on the air.
>> a few years. >> a few years ago. was this something that you did here in the program? >> i did. there was a baking class that i enjoyed very much. it was a little bit nerve-racking, but i enjoyed it. i've alwayshad a great love of food, so it was importantto me. i tried a few other careers, and i alwayscame back to food because it's the thing that ilove.
>> and it's so much easier to go to work if you love doing what you're doing. >> that's right. not everybody can say that. >> so after you get your dough in, you want to put it in the oven in a preheated 350 oven,and we are going to bake it for 25 minutes. >> i will wipe off my hands. and i'm going to bake this for 25 minutes. you can eitherbake
it on a sheet tray or off. you just want to remember, don't pick it up from the bottombecause it's a collapsible bottom and it will push through, so you just want to hold on fromthe sides when you put it in the oven. >> so you can put that on a sheet -- >> yes. >> -- if you would like to have a little bit easier way to take it in or out?
>> if you're uncomfortable, you can put it on that sheet, and then you want to bake thatfor 25 minutes until it's golden brown. >> okay. so, then, after it comes out of the oven, you're going to prepare a filling,and the filling is made with mascarpone cheese,heavy cream, orange juice and sugar. >> oh, that sounds wonderful. >> it's very good. if you go ahead and use
the same ingredients as you go along, yourdish will make more sense. >> um-hum. >> my hands are still a little bit messy. thank you. >> you've got your helper here. i'm in the way. >> yes, this is summer. she's my assistant in real life as well.
>> so for a filling, we use mascarpone cheese, and it is one pound of mascarpone. >> okay. and you can find that where here? >> pretty much any grocery store these days. if you can't, there is a few specialty food stores, italian food stores in town, thatcarry it, but it's really not tough to find. it'san italian cream cheese, similar to cream cheese. if for some reason you couldn't
find it, you could use cream cheese. thisjust makes a more flavorful -- it's a little bitsofter and i think it has a better flavor. >> than regular cream cheese. >> and then this gets granulated sugar. >> and that looks to be about a cup? >> yes, one cup. and you want to mix it, the mascarpone, with the granulated sugarfirst before you add your other ingredients, makeit
nice and smooth. >> are you ever tempted to taste it at every stage? >> because this looks great. it looks really good. >> and you can do this, also, with a hand mixer or stand mixer. >> it will go faster if you do it with a mixer.
>> now, remember, out there, if you need to see the recipe betsy is using when you makeyour mixed berry tart at home, you can go to thejccc website. that address is www.jccc.edu. search for culinary, or go to the hospitality management culinary website, and you will be able tosee the recipes online. you can print them off anduse them. you can also watch this program at video.jccc.edu. so if you want to see a replay
and see betsy's technique again, you willbe able to see that online as well. >> so the next thing we are going to add is the zest of one orange. >> and half a cup of fresh squeezed orange juice. >> so this is what you are saying about the same ingredients. >> right. we are continuing on with the
orange. if you wanted to go lemon, you cando lemon. i think the orange is really nice withthe berries. >> we had somebody one day say, we wish we had smell-o-vision because this smells verygood. >> this does smell good. it's the zest. >> um-hum. you can smell the orange. >> and then we are going to add to this two cups of heavy cream.
>> i'm glad we are not going low fat because that would just be -- >> no, there is no substitute. >> two cups of heavy cream. i love it. >> and i'm just going to get this started-- >> -- a little bit here. i'm forced to switch to the whisk. and you probably wouldwant to do this with a mixer. otherwise, you'rearm is going to get tired. i'm going to switch tothe
whisk. >> and you want to whisk this until it's smooth and fluffy. >> looking good. now, what other varieties of tarts do you make other than the mixedberry. >> we do all strawberry tarts often, particularly in early spring. and then, of course, key lime, lemon tarts are very popular. but we also make -- we have a full range ofbaked
goods that we do from muffins and scones,a huge variety of cookies, bars, carrot cake, cheesecakes, mousse cakes. >> and can people book your space for special parties? >> they can. we have room available. if you have a gathering that you would like private space, or if you just want to book a tablein the dining room, you can do that, too. and anyof
these items, if you want, you can call aheadand make sure that we are carrying it at that particular time. >> and if we don't have the thing that you're really looking for, maybe we have something else that's seasonal. >> um-hum. so you could get calls when these programs are airing. >> people will say, i saw you on tv. i want
to come and get some of that tart. >> so, see, this is nice and smooth and it's thick. >> very creamy. >> and we are going to pour this into our baked shell that takes 25 minutes. so whenthe shell is baked, we are going to put this filling into it. but we can set this aside while wewait for that and we can make the glaze.
>> and the glaze is equal parts of seedless raspberry jam, orange juice and apricot jam. >> oh, i see. okay. >> now, we use an apricot jam that's already seedless, that's just clear. if you have trouble finding that, you can just buy apricot preserves, heat it up in a pan, and then when it getshot, strain it, and then you just have the solids. >> so take the solids out of that --
>> yes, i'm sorry. >> -- to make it clear. >> so that it's just clear, or you could use apple jelly, also. >> and you mix it with the orange juice. and you want to do this over heat so thatit's completely combined. >> so that it gets pretty melty and everything combines together in a smooth form.
>> that's great. when you were in the program here, is there anything you learnedthat you still use today as a chef? >> maybe more than one thing. >> there are a lot of things. probably the most important thing that i learned was tobe prepared for whatever comes your way. lifecomes at you very fast, particularly in a kitchen.and if you're prepared, then the things that comeat
you don't seem quite so overwhelming. so ifyou just always -- if you have done your partto get ready for that day or that week or that month, then those things that come up are going toseem a whole lot less so. and all of the instructors here, as well as just learning -- conversations with other students, you learn how to benefitfrom other people's mistakes. >> and being prepared is probably the most
important thing that i know about in life. >> that sounds great. that's good advice for life, not just in the kitchen. >> whatever comes your way, be prepared. so when your glaze is all mixed up, it is a lovely smooth mixture that looks -- letme just put this -- that looks like that. >> so it's well combined. >> and this is going to be drizzled over the
top. >> and that you drizzle over the top of the tart when it's finished. >> i'm sure the shell is not quite ready,so i have one that's already -- >> betsy came prepared. as she said, be prepared for anything as it comes at you.she's using what she was trained to do here at the college.
>> i have a shell that's already baked. it has some filling that's already in it. >> and one of the things that you might love to know about, that you might not, is cardboard circles. you can buy them from any bake shop. there is a couple in town. and if you can'tfind a bake shop, you can go to probably any grocery store that sells cakes and ask them for some circles. and any time you are going to bakea
cake or make a tart, if you ask them for some circles, they will be happy to give you acircle. >> so if you go visit the bakery and you say, i need the circles -- >> i need a cardboard circle. >> -- they know exactly what you are asking for? >> they will know exactly what you're asking for.
so you can jackson pollock it and throw the berries on any way that you like.i particularly like to start with a bit of a pattern, but there is a method to the madness.if you start with the blackberries and make yourself a dam going around -- >> -- then the other berries tend to not fall off. >> which is a good thing.
>> right. because, otherwise, they just fall all over your plate. so if you go aroundthe outside, it also looks nicer if you put thestem end in so you don't see it. when you washyour berries, you want to wash them prior to usage, very prior; otherwise, they will get soggy.and we've just got these here on a dry clean towelto absorb the water. >> because berries are too expensive and
they bleed, and you want to see the specific colors on all of them. >> so that keeps the color of the berry from seeping into your filling. >> i see. >> okay. so we've gone all around, and just a few, since they are bigger and heavier,as the base. and then i like to do the same thingwith the blueberries, to just start -- the raspberries
are so fragile, you really want to be carefulwith them, you want to be gentle, because theywill just crush and bleed. >> and you're using a lot of berries here. >> it is a lot of berries. >> the more the merrier, ha? >> it is. you'd think, perhaps, i had stock in a california berry company. >> the berry industry.
>> it's dessert, and we are using heavy cream and mascarpone, so we don't want tobe stingy. >> there you go. because, folks, if you are going to eat dessert, you might as well justeat dessert. >> just eat it. >> and enjoy it. >> don't feel guilty. have an apple
tomorrow. >> and a salad. >> and that's all. >> and just a few more. and it's kind of hard to know when to stop. >> just keep going. this is great. kind of just fill in all your spaces and -- >> yes. i think that it looks nice to seea little bit of the filling. i think that thecolor
showing through looks nice, but that could potentially be enough. >> oh, that looks great. >> so then you just want to take your glaze that is warm, not hot, but warm, and thenyou just want to drizzle it. and we're not -- do you remember those kind of scary strawberry piesthat they used to sell in the grocery store a longtime ago that were --
>> with that kind of jelly stuff in them? >> yeah. that's not the idea. we just want -- this is just enough glaze, and it'sjust kind of insurance to keep the berries frommoving around too much. >> okay. so this really is just to kind of complement the flavor -- >> -- not to just cement it all together. >> no. we are not covering up all the
berries by any stretch of the imagination.just a little bit of insurance, and it keeps themall in one place. >> that's beautiful. >> and if you wanted to add anything -- >> you've got some mint leaves there? >> -- you could put some mint. >> those are absolutely beautiful. and there you have it.
>> there you go. >> the mixed berry tart is beautiful. >> and you're done. that's it. >> thank you, betsy bell. >> you're welcome. >> we really appreciate you being here today -- >> my pleasure. >> -- sharing your mixed berry tart with us.
>> thanks. >> and, again, if you would like to watch this program again or order a dvd copy thatyou can watch any time you want at home, go tothe website, www.jccc.edu, and search for culinaryand you'll find the information on our website. so for emily fowler and betsy bell, thanks for watching cooking with class. seeyou next time.
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