Tuesday, May 10, 2011

Princess Peach

Peach Pie
Beer and Baked Goods Saturday featured peach pie.  Fruit pies are very simple but with this peach pie what was most important was the fruit to crust ratio.  The filling involves peaches and a little sugar, flour, and salt.  Peaches are not in season yet so I used canned peaches (and people could tell the difference).  I chose a lattice double crust in an attempt to try something new!  The pie looked nice and tasted great.

When making the pie I was concerned about the fruit letting out juices during the baking so I sprinkled a thin layer of bread crumbs on the pie crust before filling the pie.  The bread crumbs are pretty much flavorless but would absorb any extra juices of the peaches.  I had an issue with the fruit juices when I made blueberry pie so I tried to fix this problem.  It most certainly worked, my pie held together when I cut and served it and as always it was a success at Emitt's (even when served with a bottle of Miller Lite).

Friday, May 6, 2011


Pie is not only intended for dessert but also can be made into a delicious meal, i.e. quiche!  Quiche is basically an oven-baked, egg based pie.  You can add a handful of ingredients (vegetables, meats, cheeses) to a simple egg and milk filling.
My interest in baking quiche started like most other things I try to make; I had ordered quiche at a cafe and as I indulged in it, decided that it really can't be too difficult to make.  And this was surprisingly true.
I chose to make a tomato basil quiche.  I started out making the crust.  I used the same dough recipe as I do for dessert pies.  Then a sautéed onions and tomatoes in a basil, garlic, olive oil mixture.  I layered the bottom of the unbaked pie shell with cheese and added the sautéed vegetables on top.  I then beat eggs and poured over the cheese and vegetables thinking my quiche was ready to bake.  This is of course where I made a classic mistake.  

Classic Le Petit Baker

I had beaten four eggs and thought I was done, however I forgotten to add milk to the eggs.  Adding milk to the eggs will ensure a fluffy, less dense quiche, so I decided that I had to somehow add the milk.  I got a little rustic and poured whole milk into the tart pan that already had all the fillings.  I simply used a fork to milk all the ingredients together in the tart pan.  I'm sure some of you may be questioning this technique but I have read about making cream pies this way.  I've read that the Amish prefer to mix all the pie filling ingredients, not in a bowl but in the pie shell.  Well, either way it worked!  My quiche came out looking beautiful and was fluffy and the perfect lunch dish.

Do It Yourself

Making this quiche reminded me about how I get most of my baking ideas.  I generally I'm out and about, see something I like, and then decompose it and figure out how I can do it myself.  I've gotten a lot of my ideas from exploring cafes and bakeries around Chicago and seeing what other people are doing.  I've indulged in many slices of quiche but never took the time to try it on my own.  I finally did and it was successful.  
Maybe my method of design is not the most unique and individual.  Perhaps you think that I'm merely stealing other people's ideas or recipes but let me leave you with a quote by a man who offers me inspiration...
          "The secret to creativity is knowing how to hide your 
                    - Albert Einstein

Tuesday, May 3, 2011


Unfortunately I decided to cancel Le Petit Baker's debut at the Empty Bottle Farmer's Market.  I feel that there was a slight miscommunication between the organizer of the event and who exactly Le Petit Baker is.  I'm not sure they really understood that as legitimate as I like to come off, I'm merely a struggling baker.

However, no worries!  Le Petit Baker will still continue her baking adventures! Perhaps I'll find a better suited market to make my debut at! 

Upcoming treats include; tomato basil quiche, peach cobbler, and madeleines.