Savory Brioche Pockets with Caramelized Onions and Goat Cheese

5.21.2013


These past weeks have been tiring, more emotionally than physically, but just for normal everyday reasons like work, family and life in general. 
The weather has gotten colder, a fact, and I can´t seem to get my house to be the right degree of warmth I like, personal issues about socks and gloves, which I already commentedaside, it´s too stuffy so I open a window, and before I realize it my kitchen is just too cold to let the brioche dough rise in the time frame that it should. You know,  normal crappy bouts of crankiness here and there, a normal week.



The sponge is cracked and the butter is soft

Brioche making is a pleasure for me, and a recipe that talks about it stuffed with caramelized onions and goat cheese gets me pumped. Or it should´ve. But I was not in my best attire this week and it was somewhat an effort to make yet another recipe with a deadline.
I should´ve skipped this recipe probably, but hey, it was nancy silverton and it was brioche, how could I say no?


Our recipe for Tuesdays with Dorie is brioche pockets by contributing baker Nancy Silverton. Now, let´s get something clear. She reigns supreme in my baking world. I am infatuated with everything nancy silverton, she does no wrong in my eyes. Well, that last part might be a bit too much, but she´s my favorite baker. Period. Just take a look at the recipes I have from her in this blog, homemade graham crackers, chocolate swirl pound cake, daisy cake, strawberry buttermilk scones, parmesan green onion scones, chocolate mint cookies, brownies with whiskey and raisins. I rest my case.




So into the kitchen I went, made my brioche, which I´ve made a million times, prepared my mashed potatoes with goat cheese, my caramelized onions (I used red), floured counter, cookie cutter (the biggest one I had), egg wash, poppy seeds and got to work.
I rolled the dough, cut it, filled it, covered the wonderful mound of onions, potatoes and cheese with more dough, made a nice fork pattern, or what I considered to be one, brushed them with egg wash, sprinkled with poppy seeds and let them puff up for the last time.

Between my visions of golden, gorgeous brioche and the great picture in the book, what I got was neither. They were dark golden, not so puffy and some had the nerve to open up like a clam. The horror, I know.



I ate one for dinner anyway. And it was good. But not great. They were not seasoned enough and had stayed in the oven a few more minutes than they should´ve. Which is my fault of course. 

So what´s the moral of this? Food, especially in the baking department, needs love, attention and enthusiasm. They really do, or they end up being subpar.
But I only used 1/3 of the brioche recipe, so I still have two thirds to lavish all my energies and care on next time. Because people, it´s stuffed brioche we´re talking about here, it has to be awesome.



Our host today is Carrie of Loaves and Stitches. You´ll find the whole recipe there.
My only substitution was more goat cheese for the asparagus, because I couldn´t find any. 
It´s cold here y´ know. 


33 comments:

  1. I think yours look lovely Paula. Mine are even more "rustic" - I had to use whole wheat flour since I was massively disorganized. I agree that baking needs love and attention and especially enthusiasm. Mine tasted good, not great, too.

    ReplyDelete
  2. Some of mine popped up too, but luckily the seal remained intact. I think they look great!

    ReplyDelete
  3. I've made these on many occasions stuffing them with all kinds of crazy stuff -Love them, and Nancy Silverton, but, I couldn't agree more; if you're heart isn't in it when you're baking or cooking, you usually end up with subpar results. I've been there so many times. Without the TLC, it's just fuel for the body! Regardless, I think yours look wonderful - I would devour them!

    ReplyDelete
  4. I was sold at "goat cheese", so for me, I don't really mind what they look like... Unless they open and the goat cheese falls out. Ha :) I totally agree, though. Great food needs a whole lot of TLC!
    xo

    ReplyDelete
  5. I love the goat cheese filling! They look perfect!

    ReplyDelete
  6. Oh Paula! I've had those days too. Baking something when you are just not 100% there. I know these would taste fantastic. I mean really, brioche with goat cheese and caramelized onions. Oh la la yummy!

    ReplyDelete
  7. Well they certainly look beautiful! I have the same expectations as you for this recipe. Wish me luck for I hope to attempt these later in the week.

    ReplyDelete
  8. These look divine! I love the combination of onions and goat cheese together and I bet these are to die for! Great post Paula!

    ReplyDelete
  9. These are gorgeous! And goat cheese and onions are two of my fave things so I know they taste as good as they look.

    ReplyDelete
  10. Adore your kitchen honestly Paula! We all have great days....and then those other days where nothing seems to come together. For me those are the days to remember to lavish kindness, especially on ourselves! BTW your Savory Brioche Pockets look charming!

    ReplyDelete
  11. This looks absolutely beautiful my friend, I love the recipe and the way you make it! It looks perfect!

    Cheers
    Choc Chip Uru

    ReplyDelete
  12. Dearest Paula, golden dark or light brown, biroche is beautiful (as stated above.) And your lovely pockets really do look delicious - I might have eaten 2 for dinner!

    P.s. Please be gentle with yourself...You and (others in Buenos Aries) have been through a big meeting with Mother Nature =)

    ReplyDelete
  13. P.s. 2. You've influenced me to look at more Nancy Silverton recipes =)

    ReplyDelete
  14. Some days it is hard to get the rhythm right. Been there, too. But now you have lots of good brioche dough. I think giant cinnamon rolls would mke good use of it and ust mybe set the world right!

    ReplyDelete
  15. These are beautiful, Paula! And I like their mahogany color - very elegant! And I really feel for you - when the cold weather sets in, I become a basket case! Glad we are in summer now - I won't be complaint about the heat! (Promise!) ~ David

    ReplyDelete
  16. Paula, they look beautiful! The golden brown colour is lovely, and the filling sounds so delicious, mmm! I feel your pain in terms of the frustration that comes with waiting for bread to rise on a cold day. It's winter here at the moment and my sourdough starter has been shocked to death, literally!! Hope that you feel back to your happy baking self soon. Sending you a hug, and wishing I could eat one of your gorgeous brioche pockets! xx

    ReplyDelete
  17. oh, i totally understand those days where it feels like everything you touch turns to dust. hang in there, my friend.

    Your rolls look just fine - no need to stress or apologize :-)

    ReplyDelete
  18. I never would have thought these weren't perfect if I hadn't read your post! But I've been in your shoes...and am my own worst critic. I'm sure the next creation from your kitchen will be magnificent. xo

    ReplyDelete
  19. What gorgeous looking savory pockets!

    ReplyDelete
  20. Hi Paula, I know what you mean by these deadlines. Don't beat yourself up. Yours look fabulous. Just grind a bunch of pepper onto a plate and dip them in that to take away some of the blandness. =) I am with you on Nancy Silverton!!! My idol. (and you are allowed normal bouts of crankiness my dear)

    ReplyDelete
  21. Your pockets look wonderful. Great pics! But I know what you mean about being in the right frame of mind when baking. Sometimes for me, baking is what helps to get me right (mind wise). And sometimes that means baking a lot....every day.
    Glad you saved the rest of the dough. I did the same and am looking forward to creating something else.

    ReplyDelete
  22. Wow Paula, these are absolutely gorgeous! They would disappear lickety split in this house, I know it.

    ReplyDelete
  23. Hi Paula!
    I know what you mean about tiring. . these last few weeks have been busy and very tiring. . I've been doing too much. . which, most of the time, I enjoy. . but maybe it's time for me to take it easy or go to bed earlier. :P Because of YOU and your love for Nancy, I am making something Nancy Silverton next week. .
    I love what you said about baking . . that it needs love, attention and enthusiasm." I love this! So true! When your heart's not in it, it makes a difference. . I'd say we can say the same thing about life. Our lives need love, attention and enthusiasm. Word up, Paula! :)
    take care my friend!

    ReplyDelete
  24. "Crappy bouts of crankiness" isn't that just the way life goes sometimes? Regardless, the brioche look great and at least you have more dough to make something great with.

    ReplyDelete
  25. Oh Paula...I hate those days when I'm in a funk in the kitchen. I agree with you....you have to have your whole heart in! But these look really amazing, honestly! I can't imagine them turning out any better. You've given me the itch to do some savory baking now! : )

    ReplyDelete
  26. I moistened the edges of the dough, which seemed to help them stick together (habit from won ton making and moistening the wrappers). Your pockets look delicious, though!

    ReplyDelete
  27. I can relate to losing the gumption to do a project as well as you'd like. But, it makes those times when I'm in the zone that much more special. I'm sure you'll put the rest of that dough to good use.

    ReplyDelete
  28. I've had that experience too. When I'm just not in the mood to cook (or bake) and make myself do it anyway I'm rarely happy with the outcome. Don't be too hard on yourself, though. Your pockets look very pretty to me....I hope you enjoy the rest of the dough better!

    ReplyDelete
  29. hope things are looking up soon!

    ReplyDelete
  30. Paula, never doubt yourself, or beat yourself up! You are an amazing person, who has been through so much! xox These are LOVELY brioche pockets!!!

    ReplyDelete
  31. Some days are diamonds, some days are stones ... http://praycookblog.com/2013/05/20/the-brioche-that-killed-my-kitchen-aid/

    I am surprised my brioche was edible at all! Fear not though -- we will persevere with with Savarin! Have a blessed weekend, Catherine

    ReplyDelete

Your comments make my day! Thanks for taking the time to leave a note.

>
Vintage Kitchen Notes. All rights reserved. © Adorable Design.