Summer Archives - Chef Lindsey Farr

Brioche Hamburger Buns

July 19, 2020

These homemade brioche hamburger buns are soft and buttery! They are the perfect bun for any hamburger or sandwich and easier to make than you think!

Everybody focuses on the hamburger patty but the bun is just as, if not more, important as what is between them. Nothing can turn a regular burger into something extraordinary quite like an exceptional hamburger bun.

It is literally my day job to make sure that each component of every dish is perfectly balanced with the others. Each element needs to compliment but not outshine its companions on the plate. I like to call this “playing nicely together”. No one wants to hang out with the kid that tramples on your feelings or runs over your sandcastles with their bulldozer, and, in the same way, no one wants to eat a dish that is overpowered by one particular ingredient.

When you look at dishes in this way even the supporting actors have a main role. The humble hamburger bun is one such character. The easiest way to make restaurant quality hamburgers in your very own backyard (or tiny NYC kitchen, ahem) is to break out the yeast and make your own buns! I promise it is easier than you think!

I don’t eat hamburgers often but when I do I want a soft, buttery brioche bun that is going to sop up all the juices and compliment whatever I decide to stack on top of the meat. These brioche hamburger buns are exactly that. They taste exactly like they came out of a restaurant kitchen…because they did. 😉

Now I’m not going to mention any names, but we made these same brioche hamburger buns every single day at a certain NYC steakhouse. I started working there as a pastry intern while I was in culinary school. I used to sneak a bun off the tray in the grill station when mid-service hunger pangs hit! They were my guilty pleasure. Well, until my waistline told me to find a new, less guilty pleasure! Lol

Ever since I sneaked my first one off the tray, they have been my favorite hamburger bun. This is the bun to which I compare all other buns.

And I made a video to show you exactly how to make it. So stop dillydallying and get to baking!

Print Recipe

Brioche Hamburger Buns

Ingredients

285 g Milk warm, 1 Cup + 2 tablespoons
13 g Dry Active yeast 1 T + 1 teaspoon
34 g Sugar 2 Tablespoons, rounded
490 g AP 4 cups
70 g Butter 5 Tablespoons
12 g Salt 1 Tablespoon
Black & White Sesame Seeds

Instructions

In the bowl of a stand mixer combine yeast, milk and sugar. Allow to bloom and sit for about 10 minutes until bubbly.
Add flour, butter and salt. Mix with paddle attachment to combine. Switch to hook and mix on medium to develop gluten. Mix until smooth dough forms.
Finish kneading on the table (no flour) if necessary.
Place in oiled bowl, cover with plastic wrap and proof until double in size, 1 -1.5 hours
Divide into 110 – 115 g pieces, or just eye-ball eight pieces.
Shape into a round and place on parchment lined sheetpan.
Cover with plastic wrap sprayed with non-stick spray.
Proof until they feel light and airy when gently squeezed. They will be a bit more than doubled, approximately 30-45 minutes depending on the heat of your kitchen.
Brush the tops with egg wash or melted butter. Sprinkle with sesame seeds (optional)
Bake in preheated 350°F oven until golden brown, approximately 12-15 minutes.

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr

Lemon Berry Pavlova Cake

July 19, 2020

This easy recipe for a Lemon Berry Pavlova Cake is crispy on the outside and soft on the inside. It is the perfect balance of tart and sweet! A stunning and delicious dessert!

After people find out I am a pastry chef IRL, their next question usually is, “What is your favorite dessert?” as if I could choose a favorite amongst my children?! 🤫 Don’t tell the others, but pavlovas with lemon curd and macerated berries are my favorite! Bonus points for making a giant Lemon Berry Pavlova Cake!

At the restaurants I spend a not inconsiderable amount of time coming up with fresh, new pavlova shapes for plated desserts, because I love them so much.

They are my favorite because, when done right, pavlova desserts are the perfect balance. The pavlova is crunchy on the outside and soft and pillowy inside; the sweetness of the pavlova balances the tart lemon curd and lemon juice in the berries; the bright white pavlova shows of the beautiful berries and yellow lemon curd to perfection!

Pavlovas are simple desserts and, as with anything in pastry that seems simple, there are some tricks to ensure perfection. I have spent more hours than I can even count problem solving and teaching cooks how to make pavlovas, so I am here for you!

Tools for Pavlova Success:

Egg Whites: Eggs separate easier when they are cold and the one thing that matters most here is that there aren’t any yolks in your whites. That little bit of fat can keep them from whipping up to their full potential. You don’t have to get all crazy and wipe down the bowl with vinegar or anything…it’s not that serious…but take the time to separate your whites carefully. I like to separate over three different bowls. The yolks go in one, the newly separated white in one and then I pour the new whites into a third bowl after several eggs. Trust me when I tell you that having a broken yolk drop into your quart of perfect whites is pure sadness.
Sugar: There is much debate about when to add the sugar to a meringue. I am in the earlier rather than later camp. It’s not the most popular camp but I live here now. I feel that adding the sugar after the whites have already whipped leads to the sugar crystals not dissolving into the egg whites and then the sugar has a tendency to overcook and pour out like lava.
Cream of Tartar: I like to stabilize my egg whites for meringue in general and pavlovas are no different especially if you are going to pipe them or do something fancy. The ratio of sugar to egg whites also adds stability.
Distilled White Vinegar: This is a sneaky addition but very important. The vinegar also adds a bit of stability but mainly it helps keep the meringue white while baking! Super-secret professional tip right there.
Cornstarch: Another pro-tip. Cornstarch helps the meringue dry out. You can think of it as extra insurance to get that crispy outside without having to overbake.
Baking: The perfectly baked pavlova needs the right balance of baking time with heat and the right amount of time just sitting in the oven that is still warm. Too much baking time and you will have all crisp and no chew, but too little and you will have all squishy pillow and no crunch. Both are a tragedy. There is some wiggle room so don’t stress too much! Each oven is different, so careful and delicate testing are necessary.
Whipping: The pavlovas need to be whipped to stiff peaks. This will take a little time especially if you start with cold egg whites. Don’t stress, don’t rush them, just wait patiently while they do their thing. If they still haven’t reached a nice volume or even soft peaks after 15 minutes, you might want to start separating more eggs. It looks like you have a sneeky bit of fat in your meringue that is keeping it from whipping. It really is important they hold a nice stiff peak or they won’t puff nicely in the oven and they might even spread out! If you overwhip the meringue then they also wont get as nice of a puff and they won’t have a nice smooth exterior. You’ll get this weird bumpy looking crust on the outside.
Be Nice to your Meringue: Meringues are a delicate affair. Think of all those little air bubbles trapped inside the meringues structure. Don’t go banging them around or slamming oven doors. Give them the love they need to grow in the oven!
Umm you said pavlovas were easy but that was a lot?! Pavlovas are easy but if you want perfection (and you know I do), then these tips will give you a leg up. The good news is that no matter how you mess up the pavlovas, short of them not whipping up at all, they are still going to taste good. No one else is going to know…well, unless they read this post and then you are SOL.

If you watched the video then you already know all these tips and you also know that I didn’t really measure my ingredients for the macerated berries and whipped cream. I am giving you the license to improvise! A rarity in pastry but it happens.

Berries very in their sweetness and some might need more or less sugar. I like to add a bit, taste and adjust as needed. I did the same with the whipped cream. Also some days I just want my desserts a bit more sweet. You do you and it will be glorious!

Print Recipe

Lemon Berry Pavlova Cake

Ingredients

For the Pavlova:

180 g Egg whites [From approximately 6 eggs]
¼ t Cream of tartar
260 g Sugar [2 cups + 2 tablespoons)
1 t Vinegar
1 T Vanilla
2 t Cornstarch

For the Whipped Cream:

2 c Heavy whipping cream cold
1 T Confectioner’s sugar more to taste
1 t Vanilla extract or any other extract that suits your fancy!

For the Macerated Berries:

5 c Mixed berries I used strawberries, blackberries and blueberries
½ c Granulated sugar more or less to taste (my berries weren’t very sweet)
¼ c Lemon juice more to taste

Instructions

For the Pavlova:

Prepare a baking sheet with parchment paper or a non-stick liner (like a silpat)
In the bowl of a stand mixer fitted with the whisk attachment, add your egg whites, vinager and cream of tartar. Begin whisking on medium-low to break up the whites. When they start foaming, begin adding your sugar slowly. This is a lot of sugar so you are going to need to add more than you think at a time. Stop and scrape down your bowl because there are usually chunks of sugar stuck to the side.
Once all the sugar has been added, turn the mixer up to high and allow it to whip until stiff peaks form. It will get very white and glossy.
Reduce speed and add the vanilla. Turn the speed up to high once more just until the vanilla in incorporated. You don’t want to overwhip at the point.
Stop the mixer, remove the bowl from the machine and tap the whisk gently against the side of the bowl to release the meringue trapped in the whisk. There is enough sugar to make this a very stable meringue but you still want to be moderately gently when tapping. Sif the cornstarch directly into the meringue. Fold in sifted cornstarch just until combined. You don’t want to over fold as every moment that passes and every time you agitate the meringue, it is falling. Not to sound too dramatic.
Bake in an oven preheated to 200°F (convection ideally) for 40 minutes to an hour. It is done when you can gently touch the outside and it is firm. If it is still squishy, gently close the oven door and continue baking. The time will vary by the size and shape that you chose to make your pavlova.
Turn off oven and let cool in oven for 1 hour. Remove and let it cool completely.

For the macerated Berries:

At least an hour before you plan to serve the pavlova, mix all the ingredients for the berries in a large bowl. You can also do this the night before, but just know that the longer the berries sit in the sugar, the more juice you will have. It’s not right or wrong, just something to know.

For the Whipped Cream:

In a large bowl, combine all the ingredients and whip the cream with a whisk until medium peaks. Stiff is fine too. Honestly, do whatever you want. This can also be done ahead of time.

Notes

Notes:
This makes 1 large, 10 inch pavlova or 8-10 smaller ones.
Pavlovas are best within 4 days of when they are made. Wrap it very well and keep it at room temperature in the least humid part of your house.

Wait! What do I do with the yolks?!

You make ice cream….

This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.

And you put some in that lemon curd you are making for this dessert!

Or homemade mayonnaise if you feel so inclined. I never do 😉

Did you make this or a version of this Lemon Berry Pavlova Cake? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr

Puff Pastry Fruit Tart

April 30, 2020

This Puff Pastry Fruit Tart is an easy, yet stunning dessert! Make the base with store-bought or homemade puff pastry, fill it with pastry cream and top it with an array of your favorite fresh fruits!

This Puff Pastry Fruit Tart is an easy stunning dessert! The base is puff pastry, filled with pastry cream and topped with your favorite fresh fruits!

And just when you had lost faith that I would ever do anything with that puff pastry! 😉
It all comes together. In the form of a puff pastry fruit tart!

This simply stunning dessert will be an excellent grand finale for any dinner! All you need is a bit of puff pastry (bonus points for homemade!) and pastry cream! I added a bit of Bourbon to my pastry cream filling but 🤷🏼‍♀️ I am who I am.

Top with your favorite fruits and, voilà, dessert is ready!

The assembly of this tart hinges on creating those little puff pastry walls. Those walls create a boat for your pastry cream filling to contain all that goodness! The key to adhering two pieces of puff pastry together?

EGG WASH!

Print Recipe

5 from 1 vote

Puff Pastry Fruit Tart

Ingredients

1 Sheet Puff Pastry homemade or store-bought
½ cup Pastry Cream
2 t Bourbon optional
Fresh Fruits

Instructions

Assemble the Base:

Preheat oven to 375F convection.
If your puff pastry is frozen, allow it to warm up just enough to lay flat and be pliable. It should still be cold. Always keep your puff cold while you are working with it to preserve the layers!
Cut your Puff: It really isn’t important what size you make it. You could make tiny, bite-sized ones, or individual tartlettes, but I made mine 4-inches by 6-inches. Using a ruler and a pizza cutter, cut your base. Then cut the strips to place on top to create a little puff pastry boat to hold the filling. I cut 4 individual strips about 2cm wide, one for each side. Adhere the strips with egg wash (1 beaten egg) to the top of the base like a border.
Dock the Dough: With a fork poke holes in the puff pastry base so that it rises evenly.
Chill the dough completely – at least 45 minutes.
Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar.
Chill again if necessary.
Spray a baking sheet with pam spray or likewise and place a piece of parchment on top. Place puff pastry on top of prepared baking sheet and bake in preheated oven 12-20 minutes depending on size of tart.
Let the tart cool completely.

Assemble the Tart:

Refresh the pastry cream by beating it in the bowl of a stand mixer fitted with the paddle attachment until smooth and more easily spreadable or you can do the same thing in a bowl with a rubber spatula. Mix in Bourbon to taste if desired.
Dollop some of the pastry cream into the baked tart shell. Spread the cream out until it covers the whole tart and comes just below the top of the sides. You don’t want to overfill it or when you add the fruit, the cream will squish out.
Cut and arrange the fruit however you like! I chose to arrange it more daintily but a towering pile of mixed berries and fruit would also be beautiful.
Refrigerate before serving. It is best served the day it is assembled, but the tart shell can be baked a day in advance. The pastry cream can be made seven days in advance.

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

Cherry Preserves Ricotta Toast

August 19, 2018

These Cherry Preserves are quick and easy! There is just one simple addition that makes them tower over all the rest! Stock up on Summer’s bounty and enjoy all year! I spread mine on black pepper honey ricotta toast for an easy snack or breakfast.

I can’t eat cherry preserves with a spoon. That guilty pleasure is reserved for Nutella, peanut butter, and pasta sauce. (Oh, so that last one is weird?! Judgy)

So what to do with all the cherry preserves? Spoon a generous amount over black pepper honey ricotta on sourdough toast! Obviously.

You could use regular ricotta…but I’m Extra and I mixed mine up with some fresh cracked black pepper and a dollop of local honey. I keep a pre-sliced loaf of homemade sourdough in my freezer for just these moments. This particular batch was Smoked Paprika Sourdough. Imagine all those flavors marrying in your mouth…yup a little bit of heaven.

Pickled Cherries

August 13, 2018

Pickled Cherries are an easy way to preserve tart or sweet cherries for the months to come! They make a zippy addition to any salad, chicken, pork, duck, or beef dish! And as an easy, delicious topping for tacos!

You didn’t think I would leave you hanging without a recipe for the Pickled Cherries in my Stone Fruit Caprese Panzanella Salad did you? Never.

Stone Fruit Caprese Panzanella Salad

August 11, 2018

There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stone Fruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!

I live here now.

But actually! Lol. Summer hits the NYC farmer’s markets and I just can’t stop.

All the berries, all the heirloom tomatoes, all the peaches, nectarines and cherries!

Cherry Burrata Millet Grain Bowl

July 31, 2018

This Cherry Burrata Millet Grain Bowl has nutty millet, grilled red onions, charred shallots, spicy corn, grilled chicken, fresh cherries, creamy Burrata and a bright cherry vinaigrette! It’s the summer bowl to eat on repeat!

Tired of quinoa? Ha! Never!

But today I introduce to you a new ancient whole grain: millet.

Mill-eh what?

Bourbon Cherry Caramel Ice Cream

July 19, 2018

This Bourbon Cherry Caramel Ice Cream is a smooth, rich caramel ice cream with a homemade cherry jam swirl and Bourbon soaked cherries! The ice cream tastes like Werther’s Caramel candies and is creamy perfection!

Two ice cream posts in one week!? Lindsey, show some restraint!

Can’t stop. Won’t stop!

Double Chocolate Caramel Ice Cream {VIDEO}

July 15, 2018

This Double Chocolate Caramel Ice Cream is deeply chocolatey, sinfully rich and 100% decadent. There is caramel sauce in the ice cream and swirled throughout like a silky caramel river with little bits of chopped chocolate taking it to the next level.

To me summer is ice cream. Ice cream is summer.

Ice cream on cobbler, ice cream on pie, ice cream on shortcake, ice cream mounded up and topped with ALL THE THINGS!

No Bake Whiskey Smores Pie

July 30, 2016

This No Bake Whiskey Smores Pie is a slice of Summer Heaven! There are layers of dark chocolate whisky ganache, milk chocolate mousse and fluffy toasted marshmallow in the perfect graham cracker crust. Go ahead…help yourself to another slice.

I should have called this pie “You’ve Got What I Need.” It is my everything right now. I brought it to work, not because I wanted to share, but because if I didn’t, I would have eaten it ALL.

ALL the PIE.

The usual suspects are all present and accounted for: graham crackers, chocolate and toasted marshmallow.
“Yeah, yeah, yeah,” I can hear you saying now.
But it is how all the layers of flavors work together that will make your eyes roll back in your head and have you saying a different sort of “yeah”.

Yeah, I went there. It’s that good.

Let me break this down for you. Just try to tell me that you aren’t running for your kitchen at lightening speed by the end…mmmkay?

I started with a thick graham cracker crust because nobody wants a little, wimpy crust.

It is the textural and slightly salty contrast in this summer symphony.

Then I layered on an easy, but tipsy, whisky dark chocolate ganache. So smooth, so silky, so delightfully boozy!

The dark chocolate here is a must because it balances the sweetness of the milk chocolate and marshmallow. Trust peeps. Trust.

Next there is a fluffy, milk chocolate cream cheese mousse. Oh no she didn’t.
Oh. Yes. I. did. It is the milk chocolate for your complete s’more experience, but the cream cheese adds just a hint of tang.

And to top it off there is a thick, luscious layer of toasted, homemade marshmallow fluff. Even straight from the fridge it’s like a pillow of marshmallowy goodness. A pillow I tell you.

You get all of that in every bite.

Dreams do come true.