Amelie’s Famous Plum Cake (Prune Kouign Amann)

prune-kouign-amann

In a sweetly heartbreaking scene, Amelie begins sad-baking her famous plum cake. I never really knew what her plum cake was supposed to be, only that it was a yeast cake which seemed interesting and unusual. This time I dug into it a little and was introduced to kouign amann, a cake from Brittany, that is made with a yeast dough, and then folded and rolled into layers of butter and sugar, then baked until it is nice caramelized. With all the folding and layering, there’s opportunity for fillings, such as chocolate, cinnamon, jam, or fresh fruit.

For my first try, this wasn’t bad. Lessons to take away:

  • It was a little dense, so next time I might try my pizza dough method, which is to add the flour gradually until it juuuuuust makes a dough, rather than add it all at once.
  • Also, as you can see, caramelization is good, but there’s always too much of a good thing – I’ve complained before about my oven running hot (and yet, forgot to check how things were going along the way), so my cake got veeeery caramelized, and even a little burnt in spots. Next time I’ll lower the heat a bit and babysit it a little better.
  • Finally, as plums are not in season I used plum preserves, which was definitely tasty, but a little messy as it leaked out of the dough, onto my counters, and into the oven as well (I had to slide a sheet pan underneath to catch the drips). While this is still a legit version, I’m excited to try it with fresh fruit, so that’s the plan come July or August.

Amelie’s Famous Plum Cake (Prune Kouign Amann)

Rather than transcribe the entire recipe, I’m just going to link to David Leibovitz’s as I pretty much did that exactly, and he has very detailed instructions as well as pictures along the way (the folding pattern can get a little confusing without a visual).

The only thing I did differently was replacing one of the 1/4 cups of sugar with several tablespoons of plum preserves. Again, just a note, that you may have to adjust temperature and cooking time to your oven.

Recipe for Kouign Amann

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Amelie

Amelie-Nico-Shot-3

Diana and Carrie discuss the 2001 French film in which times are hard for dreamers, but things work out ok. Plus, cherry earrings, cracking crème brûlée, plum cake, endives, and scribbles for nibbles.

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “La Valse d’ Amelie” composed by Yann Tiersen. Available for purchase here.
Outro music clip: “La Valse d’Amelie (orchestra version)” composed by Yann Tiersen. Available for purchase here.

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Blade Runner Tough Guy Future Noodles

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As we learned during the podcast, the future has heavy Asian undertones, food is nonperishable, and tough guys eat noodles.

This was really an excuse to try out Momofuku Ginger Scallion Sauce which I’ve had my eye on for awhile – and it did not disappoint! – so I made a bowl of ramen to be tossed with that and other goodies.

Blade Runner chewing noodles

Blade Runner Tough Guy Future Noodles

For the ginger scallion sauce

  • 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed oil
  • 1 1/2 teaspoons soy sauce
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste

Toss all ingredients together, let sit 15 minutes.

For the carrot kinpiri
Recipe from Just Bento

  • 2 large carrots, peeled and cut into matchsticks
  • 1 tablespoon toasted sesame oil
  • pinch red pepper flakes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds

Heat oil, and saute carrots until soft, about 8 minutes. Add red pepper flakes and soy sauce, cook another few minutes until liquid evaporates. Toss with sesame seeds.

For the mushrooms
Clean and slice 8oz cremini mushrooms. Heat a tablespoon oil and 1 grate clove garlic, then saute mushrooms until liquid evaporates, add a 1 tablespoon splash soy sauce, cook another minute or two.

For the cucumbers
Peel and slice two large cucumbers, toss with 2 teaspoons sugar and 1 teaspoon sea salt (or to taste) and let sit 10-15 minutes.

For the boiled eggs
Put 6 eggs in a saucepan and just cover with cold water. Bring to a boil, remove from heat, and sit, covered for 7 minutes (10 for fully hard eggs). Dunk eggs in an ice bath, peel and slice.

For the noodle bowl
Boil and drain 9oz ramen, toss with other goodies!

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