2014/07/11 Chef Alain’s Weekly Recap – Week Four
July 11, 2014
2014/07/11 Chef Alain’s Weekly Recap – Week Four
Bonjour Y’all. I hope you had a great 4th of July. I sure did.
I was busy working on three articles for Hip4Kids: The Cost of Not Eating in Season – Part 1; Healthy Organic Woman: Are Your Pets Sick of GMOs? Part 1 and my first article for my GF friend Gigi @ the Food Solutions Magazine: Gluten Free Box Lunch from Home. All of them coming soon.
This weekend is Bastille Day celebration for all Frenchies like me all over the world. I will have my share of French food, wine and music in Austin. I hope you do too :-)
GMO 101 Book Progress
I’m still working on reorganizing my GM ingredients – a very long list (unfortunately) – to make some sense out of it. If all goes well, I will be done with this by the end of this week and send it to my editor, Becky.
Low Carb Paleo Show with Chef Alain and Mark Moxom
This week, Mark and I had on a very interested lady, Julie Urlaub with the Taiga Company, a company committed to sustainability in the workplace and the environment. More coming soon…
Chef Alain Radio or Webcast Interviews
Here’s the interview on the Slow Living Radio show I mentioned to you last week. I was invited by Sally James to talk about my experience as a French gluten-free and Paleo chef. I also talked about my anti-GMO crusade.
Chef Alain Posted Articles
One of my article, What is Food to You was posted on LinkedIn.
Chef Alain’s Books Reviews
Paleo French Cuisine received not one but two nice reviews on Amazon.com
1. Dr. Shauna Young says, “Simply Yumm…” >>> HERE
2. Tony Federico says, “Authentic French Cuisine with a Paleo Twist” >>> HERE
Check Out my New Postings on my Facebook page, Chef Alain Braux
Chef Alain’s Weekly Recipe
Brioche au Chocolat et à l’Orange
Chocolate and Orange Brioche
This is a variation on an old brioche recipe I used to make for the Hotel du Pilon in the Alps in my youth.
Yield: One 2 lb loaf in a French oven pot (also known as a Dutch oven) or 2 pounds bread pan
Oven Temp: 350F
This recipe is GFCF
INGREDIENTS
2 oz Water, warm
2 tsp Turbinado sugar
2 tsp Instant baker’s yeast
2 oz Rice milk, warm
2 oz Olive oil
8 oz Eggs (around 4)
1 lb 2 oz Brown rice flour
4 oz Turbinado sugar
½ tsp Sea salt
¼ tsp Xanthan gum
The zest of 2 oranges
4 oz Bittersweet chocolate chips
PROCEDURE
1. Place a small glass or ceramic bowl on top of an electronic scale. Weigh the warm water, sugar and yeast. Mix well with a hand whisk. Cover. Place in a warm place. Let sit for about 15 minutes until your yeast becomes active and starts foaming.
2. Weigh the wet ingredients in a large measuring cup: warm rice milk (or water), oil, and eggs. Mix together.
3. Weigh the dry ingredients in your mixer’s bowl: brown rice flour, sugar, gum, and orange zest. Start mixing with the paddle attachment at low speed. Pour in your wet ingredients and mix until your dough reaches the “ear lobe” consistency. Scrape the sides of your bowl. Add chocolate chips and mix on low speed for another minute. Do not overmix.
4. Line a 2 pounds baking pan with aluminum foil, folding the excess foil over the edges. Cut off the foil at a one inch overhang. Spray with olive oil.
5. Place dough gently into the pan. Cover with a clean towel and let rise in a warm area for about 45 minutes, or until it has risen about 50 percent.
6. Meanwhile, preheat your oven to 350F.
7. Bake on the middle rack for about 45-50 minutes or when a knife’s blade comes out clean. Cool for a few minutes. Take out of the pan. Allow cooling on a grid.
These recipes and more can be found in my book: Living Gluten and Dairy-Free with French Gourmet Food.
Comments?
I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
Chef Alain Braux
A Votre Sante – To Your Health
Note: If you like any of my books, can I ask you a favor? Can you post a review on Amazon.com?
Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Merci beaucoup. Chef Alain
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