New BAKER’S PASSPORT COOKBOOK Tells An international Story

(Gerry Furth-Sides) Sharing a meal is the best way to become acquainted with a new culture.  Anthony Bourdain made this popular idea visible to an entire new generation by way of his tv show.  And baked goods being everyone’s favorite all over the world strengthens this idea even more.  Think delicate French crepes or South Indian masala dosas, which are only two of the versions of one famous  dessert with versions all over the world.

In her new cookbook, A Baker’s Passport (Amazon/2019), Susie shares over 200 technique-driven recipes culled from her global travels and her award-winning blog, Food Market Gypsy, designed to inspire home cooks as well as experienced chefs.

“Susie” is the name used in movies Acclaimed food writer, pastry chef and educator, Susie Norris, adds to the “baked” concept  “everything that comes out of the oven: soufflés, meat and poultry, cakes, sweet and savory pies, breads, and of course cookies.”  This translates into home-baked meals and mood-lifting sweets from around the world.

Toward her goal in A Baker’s Passport of “bringing the joy of regional baking home,” Chef Norris tries to  teach techniques for each classic baked dish,  and introduce the cook to unique heirloom recipes, and the context of their origins.  A Baker’s Passport presents recipes with easy-to-follow steps and measurements.  This is

Beef Wellington, Black Forrest Cake , Cranberry Loaf, Gourgeres, Macarons, New England Turkey Dinner, Oyster Stuffing, Popovers, Prime Rib Roast, Shaker Lemon Pie, Speculoos, Sticky Toffee Pudding with Whiskey Sauce, Sweet Potatoes with Agave & Pecan Crust and  Yule Log (Boche de Noel) are a few of the highlights 

“I’m a lifelong, culinary road-tripper,” explains Norris. “This book visits beautiful countries with artisan baking traditions.  By exploring recipes in their regions, we help keep those traditions alive and relevant.” For example, Grissini (bread sticks) ,” the little sticks of Turin” in A Baker’s Passport were so much a favorite of Napoleon that he championed construction of a railway line from the base of the Italian Alps to Paris. There is an introductory note that it takes a little longer for this dough to rise, and a serving note that they can be wrapped with prosciutto and served with melon.

A Baker’s Passport Party Menu  By Susie Norris 

• Rice Balls (Arancini)
• Breadsticks (Grissini)
• Potato Crisps with Dill Sauce
• Vegetable Quiche
• Chicken Blanc with Chardonnay

 Coconut Caramel Girl Scout Cookies 

Yule Log Cake (Buche de Noel)    

 Cranberry Pecan Loaf 

One wonderful recipe that represents Susie Norris is her French Chocolate Pots de Crème

Chocolate Pots de Crème FROM Chantilly, FRANCE

Yield: 4–6 servings

Level: Medium

This is the quintessence of the simple and important French dessert. As chocolate slowly swept through the European aristocracy in the 1700s, elegant pots of cream—some for drinking, some for holding little dessert custards —became a feature of a well-laid table, along with English silver and thin Chinese plates. Today, you can find antique sets of these lidded vessels in vintage shops or from fine porcelain purveyors. The favorite filling, a dark chocolate baked custard, became part of classic French cuisine. Today, chefs serve it in individual ramekins for dessert. Who doesn’t become child-like and content at the sight of your very own little dish of smooth, chilled, dark chocolate custard? It’s topped with a dollop of Chantilly Cream, created in the aristocratic town of Chantilly.

Equipment: medium bowl, small saucepan, ramekins or 1 (9-inch) cake pan, deep baking dish

Time: 1 hour (plus 2 hours for chilling)

For the Pots de Crème:

Ingredients

• 4 ounces dark chocolate, melted
• 1 egg
• 2 egg yolks
• ¼ cup (2 ounces) granulated sugar
• 1 cup (8 ounces) whole milk
• ½ cup (4 ounces) heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon salt

For the Chantilly Cream:

Ingredients

• 1 cup (8 ounces) heavy cream
• 3 tablespoons powdered sugar, sifted
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• Preheat the oven to 300°F.

Place the melted chocolate in a medium bowl, then add the egg, egg yolks, and sugar and whisk together; set aside.

In a small saucepan, heat the milk, cream, vanilla, and salt together over medium heat and bring to a simmer (also known as “scalding”) with bubbles along the edges of the liquid. Pour a small amount (about ½ cup) into the chocolate mixture and stir. Continue to add the milk mixture slowly to the chocolate mixture, stirring constantly until all of the milk mixture is incorporated.

Using a ladle or large spoon, divide the batter into 4–6 (3-inch-wide) ramekins. Place the ramekins in a deep baking dish filled with 2 inches of water. Bake for about 30–35 minutes until the sides of the custard are firm and the interiors are slightly fluid in the center.

Remove the ramekins from the water bath and cool completely. Refrigerate at least 2 hours.

Meanwhile, prepare the Chantilly Cream. Combine the cream, powdered sugar, vanilla extract, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat to full volume, about 2–3 minutes.

Top the custards with Chantilly Cream. Serve on a plate with cookies and berries.