We've always admired Kimberly's meticulous approach to recipe development and her ability to seamlessly blend the art of cooking with the art of photography. She is deliberate and passionate in both realms, a quality that shines through in her final dishes. Her recipes are thoughtfully designed and refined. When it comes to documenting her results, Kimberly styles her dishes with a keen eye for detail, sensitivity to light, and an understanding of composition.
We were keen to delve into this process and are excited to witness Kimberly's focus on drawing inspiration from a single ingredient across different seasons. Watching her navigate through trial and error, crafting art every step of the way, fills us with anticipation. We hope her journey of exploration inspires your own.
Please enjoy this quarterly series by Kimberly Dennison of Eggs Flour Milk. In each installment, Kimberly will share her thought process behind the recipe and how she refines it through three different test cooks. Food photography on this page is ©Kimberly Dennison.
At a glance, the soup had a bland, taupe-like appearance that was only marginally improved by its taste. In my research, parsnips were often paired with lemon to offer balance and brightness, so I used chopped lemon peels for the brightness and mace to prevent the lemon peel from becoming too overpowering. My chosen herbs were thyme and sage for herbaceous complexity and a mild hint of citrus. For aromatics, I used onions and garlic for their earthy sweetness when roasted and chopped ginger for spicy warmth.
What saved this first attempt from failure was the smooth texture obtained by using the immersion blender, and the fresh, woodsy herbs of thyme and sage. However, the chopped lemon peels intensified the already bitter taste of the large parsnips, derailing the balance I was going for. The onion, garlic and ginger were too intense for the more delicate flavors of the apple and parsnips.
The soup had a smooth texture and a creamy mouthfeel without the use of heavy cream. Thyme and sage gave a subtle citrus note, which could complement the apples and parsnips.
Add ground turmeric to enhance the color without disrupting the intended balance. Omit the mace and lemon peel to eliminate the tangy aftertaste. Add nutmeg for added nuttiness to compliment the earthy parsnips and sweet apples. Switch to the milder shallot for nuance while keeping the sweetness unique to roasted alliums. Add dry white wine for an added layer of fruity complexity. Use ground ginger to tone down the sharpness caused by the chopped ginger.
To improve the balance of flavors, I will omit or reduce the amount of strong-tasting ingredients, such as lemon peels and chopped ginger, that dominated the initial test and substitute them with milder options. This will help maintain a balance of flavors without one ingredient overshadowing the others.
A surprising hit! The soup is flavorful and the embodiment of fall in a bowl. The bitterness is gone, which I attribute to the smaller parsnips. Omitting the lemon peel, replacing the mace, onion, and garlic with nutmeg and shallot, and adding turmeric brought everything into balance where no single ingredient was dominant. The color is much brighter and more appetizing than the initial attempt. Furthermore, dry white wine added depth and complexity that was missing from the first test round. While the soup captures the flavor I envisioned, the texture can be refined further.
The turmeric provided both an appealing color and mild earthiness. Using nutmeg added nostalgic warmth associated with fall. Roasting the shallot created a delicately earthy-sweet palate. The addition of dry white wine created the complexity I was after. Switching to ground ginger toned down the spice level without overpowering the other ingredients.
Create an even smoother mouthfeel by puréeing the soup in a stand blender. Introduce an additional layer of texture to help break up any potential monotony of a purely smooth soup.
Enhance the soup to a silky texture and add a complimentary crunch with homemade rosemary croutons, all while maintaining the balanced flavor achieved.
Making homemade rosemary croutons as a soup topping offered both a variety of textures and the addition of another herbal layer. he rosemary leaves in the croutons imparted an evergreen freshness that subtly enhanced the soup's flavor.
The ginger was accidentally left out in the final test, but it was a happy accident. I was pleasantly surprised to find that while ginger adds a mildly spicy heat, leaving it out allowed the turmeric to provide a gentler warmth. This discovery led me to make ginger an optional ingredient in the final recipe, allowing for flexibility based on personal preference. Ultimately, I achieved my goal of creating a flavorful soup that evokes nostalgia, warmth, and comfort, capturing the essence of autumn in every bowl.
Warm up with this velvety Apple and Parsnip Soup, where sweet apples and earthy parsnips are perfectly balanced with fragrant herbs and nostalgic spices. Topped with crunchy rosemary croutons, each spoonful captures the comforting essence of autumn in a bowl.
a soup recipe using:
by Kimberly Dennison
Upon initial inspection, the tart appeared to need some adjustments. However, after it cooled, I realized that the entire recipe required significant changes. The issues ranged from aesthetic to structural to technical. I used puff pastry for the crust, blind-baking it briefly for stability. I experimented with tarragon, rosemary, and sage for the almond cream to achieve the subtle herbaceous notes I desired. Lastly, I topped the herbed frangipane with sweet, thinly sliced Envy apples.
The blind-baked puff pastry lost its structure, affecting the tart's overall appearance. While the aroma suggested a well-balanced herb combination, the 2 1/2 tsp of herbs in the filling overpowered the delicate flavors and textures of the baked apples and almond flour, leaving little room for the addition of lavender. Additionally, the filling appeared oily and underbaked, likely due to a higher oven temperature and overmixing. The apples spread while baking, resulting in a sparse topping.
- The puff pastry was easy to use and shortened the prep time.
- Using a sweeter apple variety added floral sweetness to the overall taste.
- The aroma of the baking tart reassured me that the herbs had the key notes I was after.
- Switch to a sturdier pastry base that will keep its shape.
- Use an herb blend that has both herbaceous and floral notes.
- Change the mixing technique so the almond flour is not overmixed.
- Lower the oven temperature to prevent the almond oil from separating from the almond flour.
- Create tighter layers of apples to balance the ratio of filling and crust and to maintain the tart's
aesthetic.
Use more floral herbs and reduce the herbaceous notes by switching to Herbs de Provence, Provençal Florale blend. Additionally, I will use filo dough instead of puff pastry for a sturdier base and to incorporate lavender. I'll sift the almond flour and all-purpose flour together before folding them into the wet ingredients to avoid overmixing. I'll lower the baking temperature to prevent oil extraction. Moreover, I'll use more apple slices and pack the layers tightly to ensure the apple design remains intact.
The adjustments made in this round helped address some issues but also uncovered new obstacles. I used 2 tsp of Herbs de Provence, which brought out the floral notes I was aiming for. I brushed lavender-infused butter between each sheet of filo dough to enhance the floral flavor. Folding in the sifted flours likely improved the filling's texture, but reducing the oven temperature meant more time in the oven. Also, layering the apples closer together refined the overall appearance of the tart.
However, the dough was overcooked, and the ratio of filling-to-base was still too high, which made me question the size of the tart pan. The ratio and texture challenges are related to the tart pan size and the base, and the larger herbs in the blend may have roughened the texture of the filling.
- The Provençal Florale balanced well with the mild apple and almond flavors.
- Adding additional lavender to the base ensured a more floral-forward quality.
- Folding in the flours improved the texture.
- Layering the apples closer together made the tart more visually appealing.
- Use a press-in crust and a smaller tart pan.
- Decrease the herb blend, but add more lavender to the filling.
A more balanced filling, apple-to-crust ratio, and fluffier filling texture.
A triumphant result! By balancing the savory and floral notes, the tart's flavor profile is a harmonious blend of floral, herbaceous, and nutty. The use of Herbs de Provence, Provençal Florale, a press-in crust, and a smaller tart pan all contribute to the simplicity and quickness of this dessert, making it a perfect choice for the summer months. A dollop of sweetened whipped cream or a scoop of ice cream would elevate the complexity even further. Adding herbs to a classic recipe creates a unique dessert experience rich in flavor, without overwhelming the palate.
Experience the epitome of summer with this Provençal Apple Almond Tart. By merging sweet Envy apples, a Provençal herb blend, and a delicate almond filling in a floral press-in crust, this recipe revitalizes a fall classic into a delightful warm-weather treat, perfect for sharing with loved ones.
a sweet treat recipe using:
by Kimberly Dennison
My first test, in all honesty, was mainly a bust. If we eat with our eyes, then this filling will leave us starving! For the ingredients, I used a full pound (454g) of ground chicken, garlic, and onion. To accomplish the herbal/smokey flavor I was going for, I used whole fennel, whole nigella seed, chipotle chile pepper, salt, and black pepper. I chose a dry white wine to add a bit more complexity. It was all carried by a simple shortcrust typically used in pies.
The appearance of the filling was lackluster and relatively homogenous. It definitely needed more color and, in turn, more substance.
The apple was lost entirely, overpowered by the garlic, onion, and the entire pound of chicken. The whole fennel was unevenly dispersed throughout the filling, producing potent spice pockets.
- Despite the appearance the filling was delicious, just not for this application.
- The pastry was sturdy, flakey, and light. A wonderful compliment to the heavy filling.
- The aromatics dominated the filling and need to be replaced.
- The spices also contributed to covering up the apples and need to be adjusted.
- Use ground fennel for an even distribution.
- The apples were overpowered, so a different variety could be an improvement.
- There was too much filling leftover, so the amount of chicken used would need to decrease.
- Although the pastry was fantastic, it added too much prep time to the recipe. So, a store-bought pastry is a better option.
I'm still going for sweet and slightly smokey, and I want the apples to shine through a bit more. By leaving out the nigella and paprika, changing the fennel from whole to ground, using a milder aromatic, and adding Hungarian paprika and thyme, I aim to enhance the apple instead of covering it up. Also, add in diced carrot and chopped fresh parsley to add more color.
This time, the failure was changing the apple variety to Granny Smith. For this round, I chose a variety of spices closer to yielding the results I was after; ground fennel, thyme, and Hungarian paprika. I chose diced rotisserie chicken instead of raw, ground chicken to reduce cooking time and decrease the filling amount. I used one shallot instead of the garlic and onion to create more harmony in the filling.
After cooking, the apples and other ingredients were well-balanced. However, the Granny Smith apples became sour and overpowered the filling after baking. I'm happy with the change in spices, and using the premade pastry made the overall prep time faster.
- This blend of spices is precisely what I’d envisioned.
- Faster assembly by using a premade pastry dough.
- Less filling by using diced rotisserie chicken breast.
- The addition of carrots and parsley made the filling more colorful and appetizing.
- Return to a sweeter apple variety.
- Add chipotle chile powder for more smokiness.
I'm still going for sweet and slightly smokey, and I want the apples to shine through a bit more. By leaving out the nigella and paprika, changing the fennel from whole to ground, using a milder aromatic, and adding Hungarian paprika and thyme, I aim to enhance the apple instead of covering it up. Also, add in diced carrot and chopped fresh parsley to add more color.
Success! There's a sweet and smokey balance that comes from the Envy apple and Hungarian paprika. The fennel here is reminiscent of a chicken and apple sausage, but accompanied by the paprika and thyme, prevents the hand pie from being too on-the-nose. I'm happy to say it has its own flavor profile. I skipped the chipotle in the final test, but adding the spice will land this hand pie firmly in the smokey realm. Smoked paprika would be a great, less spicy alternative. Overall, I'm satisfied with how the recipe turned out, and I can't wait for you to try this as an appetizer, lunch, or dinner.
Enjoy this unique take on the classic chicken and apple sausage. Tender chicken, sweet apples, and fragrant fennel, thyme, and paprika create a delicious filling encased in a flaky pastry. Enjoy on its own, or pair it with soup or salad. Every bite will be a comforting and satisfying experience.
a lunch recipe using:
by Kimberly Dennison
