1. Baking Films presents a collaboration between Anna Stypko (camera), and Marie C (directing/styling/editing) for episode #4 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC.
    mylifeinsourdough.com
    recipe below!

    Cinematography Anna Stypko
    Assistant editing Nick Calabrese
    Directing, editing styling Marie c.
    Music Wake up by Mozambo soundcloud.com/mozambo

    Chilled heirloom tomato soup
    serves two

    5 heirloom tomatoes
    a small bunch of spring onions
    thyme
    olive oil
    1 teaspoon of sugar
    salt and pepper to taste

    Slice 4 tomatoes, put them on a tray lined with parchment paper (reserve one for later). Cut the spring onions in half, add the white part to the tray and reserve the green part. Drizzle some olive oil and sprinkle the teaspoon of sugar (this will counter balance the acidity of the tomatoes). Roast at 300°F/ 150°C for about 30 minutes until the tomatoes come out golden.

    Use a hand held mixer to mix the tomatoes into a soup, adding some water to thin the consistency of the soup. Put in the refrigerator to cool (about 2 hours)

    Cut the remaining tomato in small squares, and slice the green part of the spring onions. Decorate with the fresh tomato and the fresh and roasted spring onions;

    # vimeo.com/140140108 Uploaded 2,505 Plays 4 Comments
  2. Baking Films presents a collaboration between Anna Stypko (camera), and Marie C (directing/styling/editing) for episode #3 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC.

    mylifeinsourdough.com

    recipe below!

    Cinematography Anna Stypko
    Assistant editing Nick Calabrese
    Directing, editing styling Marie c.
    Music Gangina by Octave soundcloud.com/octave-official

    Strawberry mess
    Makes a mess for 2 - or more

    This is my go-to summer dessert because it's delicious and requires no baking - and practically no effort. This dessert is the perfect fiel for improvising (you could replace the strawberries by bluberries or currants for instance)
    Make sure you pick the best ingredients you can.

    a large handful of strawberries - small and flavorful
    a handful of sugar snap peas - fresh and raw
    a handful of meringues - (the ones in the video have bits of almonds and hazelnuts in them)
    100 ml of cream
    1 tablespoon of sugar
    4 teaspoons of strawberry jam
    4 basil leaves

    Wash and dry the strawberries - save the tops on a few of them just for the look! don't discard the other tops, you can make strawberry water with them: just add them to a big jug of water, refrigerate, and drink a few hours later, all the strawberry tops will sink to the top.

    Whip the cream with a mixer or w whisk, add a tablespoon of sugar.

    Break the meringue in pieces, add the cut strawberries, a tablespoon of whipped cream, a few peas, more meringue, more strawberries, more whipped cream, a little bit of strawberry jam, repeat.

    Make a mess of it all with a spoon, tear some basil leaves on top.

    Eat immediately.

    # vimeo.com/132252085 Uploaded 1,236 Plays 0 Comments
  3. Baking Films presents a collaboration between Colleen Kwok (camera), and Marie C (styling/editing) for episode #2 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC.
    mylifeinsourdough.com
    Music The Temptations - Papa was a rolling stone (Mozambo remix) Mozambo soundcloud.com/mozambo
    Recipe below!

    Cinematography Colleen Kwok
    Editing , food & prop styling Marie c.
    Assistant stylist Giuliana Pinheiro
    Mason Jars from food52.com

    ---
    Pickled radishes

    Makes 10 jars.
    This recipe works with radishes - but you could also use carrots, cucumber, or romanesco.

    2 bunches of radishes
    1 bunch of dill - or dill flowers
    2 lemon
    1 red onion
    coarse grey salt
    a handful of bay leaves
    a handful of black pepper corns
    a handful of juniper berries
    a handful of mustard seeds

    1 liter / 4 cups of apple cider
    250 ml / 1 cup of white vinegar
    250 ml / 1 cup of water
    1 tablespoon of sugar

    Sterilize your jars: wash them lightly, let them dry and put them in your oven at 350 for about 15 minutes. Gently wash the lids in soap water and let them dry on a tea towel. Meanwhile, make the brine : bring the vinegars, water and sugar to a gentle boil for about 5 minutes. Set aside.

    Prep your vegetables: wash and dry the radishes, keep them whole or slice them thinly with a mandoline - I do both. Slice the lemon and the onion. Cut the dill.

    Prep the spices: using a mortar, squash the pepper corns, juniper berries and mustard seeds. Add the zest of a lemon, and some coarse grey salt.

    Fill the jars with the radishes, lemon slices, onions, and dill. Add the spices. Fill up the jars with the vinegars.
    Close the lids tightly.

    Wait for a few days before trying your pickles.
    The jars will keep for 1 to 2 months.
    Keep refrigerated from the moment you open a jar.

    # vimeo.com/126207636 Uploaded 1,927 Plays 0 Comments
  4. Baking Films presents a collaboration between Anna Stypko (camera), and Marie C (styling/editing) for episode #1 of season 2 of My Life in Sourdough, a mini-series about food & love in NYC.
    recipe below! mylifeinsourdough.com

    Cinematography Anna Stypko
    Directing, food & prop styling, editing Marie c.
    Assistant editing Nick Calabrese
    Music anga by mozambo soundcloud.com/mozambo

    Lemon poppyseed sourdough pancakes

    Makes pancakes for 2

    The night before, make the ‘Sponge’:

    1/2 cup of the starving (not fed) starter
    1 cup of rice milk - almond milk or cow's milk
    1 cup of flour
    1 tablespoons of vanilla sugar (I used my homemade vanilla sugar - old vanilla pods hanging out in the middle of caster sugar, you can also use vanilla extract - see this video to learn how to make your own vimeo.com/68732628)

    Combine all the above in a very large bowl until smooth, cover and allow to sit on the counter overnight (12 hours)

    On the morning of Pancake Day, make the pancake batter:

    2 tablespoons of melted butter
    1 large eggs (beaten with a fork)
    1/4 teaspoon of salt
    1/2 teaspoon of baking soda
    the zest of 1 lemon
    1 tablespoon of poppy seeds
    1 tablespoon of flaxseeds

    Add all the above to the Sponge and stir until combined. A few lumps won’t hurt – on the contrary. Your sourdough batter will be elastic and bubbly (and will continue to grow if you keep it in the fridge for another 12 hours). Heat up your pan with a dab of butter and start cooking your pancakes for a few minutes on each side. Serve with plenty of maple syrup.

    # vimeo.com/124989654 Uploaded 4,324 Plays 2 Comments
  5. Baking Films presents a collaboration between Anna Stypko (camera), Jeanne Blayau (prop styling) and Marie C (foodstyling/editing) for episode #5 of My Life in Sourdough, a mini-series about food & love in NYC.

    Music This is not my apartment by Octave soundcloud.com/thereckonersparis

    Recipe below!!

    A few notes before you begin baking your cheesecake.

    Cheesecake is an adventure, your first time probably won't be perfect not because you suck but because all ovens are different and baking a cheesecake is actually a tricky process. Before you make the cheesecake, take all your ingredients out of the fridge a few hours before, this will soften the cheese, otherwise it's going to be a battle with your mixer. I usually cut the cream cheese with sour cream for a lighter, more airy cheesecake. You can experiment with the fruit topping: when rhubarb comes around, I caramelize rhubarb in the oven with a little bit of sugar and use that as a topping. Just under the fruits, I usually make a fruit coulis (here, it's a few strawberries blended with sugar) : you can make it with blueberries too. A springform pan is important as you can easily remove your cheesecake once it's cool. I usually make this over two days. Day one, I make the crust and bake the cheesecake. Day two, I make the strawberry coulis and decorate the cheesecake.

    Red berries cheesecake - the recipe

    No-sugar graham cracker crust

    7 ounces/ 200g graham crackers
    1 stick/ 113 g of unsalted butter, soft and cut in dice.
    1/4 teaspoon salt

    Use your hands or a food processor to grind the crackers. Add the diced butter and use your hands (or a food processor) to mix it all into a paste. Press onto the bottom of the springform pan until it's evenly distributed and flat like a crust. Chill in the freezer to set while you make the filling.

    Vanilla cream cheese filling

    4 packages of cream cheese (a package of cream cheese is usually 225g, so x 4 it's 880g: that's a lot of cream cheese!)
    8 ounces/ 225g of sour cream
    1 1/4 cups / 250g of sugar
    3 tablespoons/ 50g of flour
    4 large eggs
    1 teaspoon vanilla extract
    the seeds of one vanilla bean.
    (optional: the zest of one lemon)

    Preheat your oven at 450°F/ 200°C.

    Using a hand held mixer on medium speed (or better a stand in mixer if you have one) mix together the cream cheese and the sour cream with the sugar until it comes together. Add the eggs one by one and keep mixing between each addition on a lower speed. Add the vanilla bean, the vanilla extract and the lemon zest if using any. Do not over mix but mix long enough so that the filling is soft and lump free. Take your springform pan out of the freezer and add you filling. Spread the top evenly.

    To the oven! Place your springform pan onto a baking tray to avoid dripping (or line with aluminium paper) - this step is important as even new solid springform tend to leak a little and at 450°F, any butter leak will start burning.
    Bake at 450°F for about 15/20 minutes or until puffed - stay close to your oven as the top can start browning very fast. Once it's nicely puffed, turn down the temperature to 300°F / 150°C and bake for another hour until set - it's ok if the center is still a little wobbly. Try to resist opening the oven while it's baking, as this will create cracks in your cheesecake. Take out of the oven, let cool on the counter top and then chill in the fridge for 8 hours (or overnight).

    Strawberry coulis

    1 cup/ 200g strawberries (you can use frozen ones)
    1/2 cup of sugar

    Blend the strawberries and the sugar together. Heat up over medium heat and let simmer for 5 minutes to reduce it. Once it's cooled, spread the coulis on the chilled cheesecake.

    Fruits on top

    1 cup of blueberries
    1 cup of raspberries
    Confectioners sugar

    Line the top of the cheesecake with the berries and gently sprinkle some confectioners sugar over it (using a small sieve).

    The cheesecake will keep for a few days in the fridge.

    # vimeo.com/92853501 Uploaded 7,651 Plays 3 Comments

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