CHEF ROSE DENEEN

Author Talk & Book Signing
ROSE DENEEN 
Monday, September 30
7:00 p.m. 
Books & Company

 

Join us for a tasty event with Cordon Bleu pastry chef and cooking instructor Rose Deneen for her cookbook Baking With Vegetables: From the Garden to the Oven! She will be talking about her recipes and her life as a pastry chef and culinary arts professor at a community college outside of Chicago.  Deneen, a celebrated Chicago pastry chef for over 30 years and associate professor in Culinary Arts at Moraine Valley Community College near Chicago, will talk about what inspires her to create outstanding desserts that count on vegetables to make the outcome a sweet success.

Deneen will share samples of tasty desserts which include extraordinarily successful secret ingredients, otherwise known as vegetables. She will be demonstrating 1-2 recipes from her book and will provide a reciple handout for attendees. 

“Many people make desserts with vegetables,” says Deneen, “but most bakers don’t include cauliflower in brownies and other vegetables that give a wide array of desserts an extra ‘pop’ A frozen chocolate mousse that includes beet juice is one such example –it’s a delicious pairing of flavors unlike anything else.” Deneen’s cookbook is a collection of her favorite dessert recipes plus gorgeous photos of the show-stoppers. The cookbook was created for cooks of all levels of baking expertise. Beets, Pumpkins, Cauliflower, Zucchini,  and other vegetables quietly star in Rose Deneen’s delicious and easy baking recipes. Baking With Vegetables: From the Garden to the Oven! includes more than 50 delicious recipes that turn fresh garden vegetables into tasty baked goods. 

 

 

Rose Deneen is a graduate of Le Cordon Bleu and has been a pastry chef for more than 20 years, Chef Rose Deneen has baked a variety of desserts at many restaurants and caterers in the Chicago area. She is an Assistant Professor at Moraine Valley Community College in Palos Hills, IL and teaches Baking/Pastry courses. This is her first cookbook.

 

These are the recipes Chef Deneed will be demoing: 

Caramelized Cauliflower Chocolate Brownies

Yes, believe it or not, caramelized cauliflower pairs well with chocolate. This pairing is a result of the Maillard reaction, which caramelizes the natural sugars in the vegetable. I got this idea for this brownie after referencing one of my favorite books, The Flavor Bible. 

8 ounces (2 sticks) butter
4 ounces semisweet chocolate, chopped
3 tbsp. unsweetened cocoa powder
1 cup granulated sugar
3 eggs
1 tsp. vanilla extract
½ cup caramelized riced cauliflower, at room temperature
½ cup all-purpose flour
½ tsp. salt

 

Preheat oven to 325°F. Spray a 9” square pan with nonstick spray. For easier removal of baked brownies, line pan with pieces of parchment paper that extend over the top of pan to create handles. Lightly spray parchment paper; set aside.

Melt butter in medium glass bowl in microwave. Add chocolate and cocoa powder; whisk until chocolate melts. Let cool slightly. Whisk in sugar, then whisk in eggs and vanilla. Stir in cauliflower, flour and salt. Pour batter into prepared pan and bake 30 to 34 minutes or until toothpick inserted into center comes out fairly clean.

Cool brownies in pan, lift up parchment paper handles to remove from pan. Store brownies in airtight container at room temperature for up to 5 days or freeze for longer storage.

Makes 12 servings


 

Caramelized Cauliflower

1 pkg. (12 ounce) frozen, riced cauliflower
2 tbsp. butter
1 tbsp. olive oil
Pinch salt

 

Remove cauliflower from freezer to thaw slightly, about 20 minutes. Heat butter and oil in medium sauté pan over medium heat. When hot, add cauliflower and salt. Stir and cook until cauliflower begins to brown well, about 6 to 8 minutes. Transfer to plate to cool.

 

 

Beet Walnut Ginger Bread

1 cup all-purpose flour
½ cup whole wheat flour
½ cup granulated sugar
½ cup light brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. ground ginger
½ cup chopped walnuts
3 eggs
1 pkg. (8.8 ounce) peeled and steamed baby beets, pureed with 1 tbsp. water (measures 1 cup puree)
1 container (5.3 ounce) plain Greek yogurt
½ cup light olive oil
1 tsp. vanilla extract
2 cups confectioners’ sugar
¼ cup beet juice or orange juice

Preheat oven to 350°F. Spray a 9x5” loaf pan with nonstick spray and line bottom with parchment paper.

Stir together both flours, both sugars, baking powder, baking soda, salt, ginger and walnuts in medium bowl; set aside.

Whisk together the eggs in large bowl. Whisk in beet puree, yogurt, oil and vanilla. Stir in flour mixture just until combined; do not overmix. Pour batter into prepared pan and bake 50 to 55 minutes or until toothpick inserted into center comes out clean. 

Cool bread in pan 10 minutes, loosen bread from pan and invert onto cooling rack. Whisk together confectioners’ sugar and juice and drizzle over warm bread. Let cool completely before serving. Keep bread covered in an airtight container for up to 5 days.

Makes 1 loaf

 

 

Event date: 
Monday, September 30, 2019 - 7:00pm
Event address: 
1039 Summit Ave
Oconomowoc, WI 53066-4457
Baking with Vegetables: From the Garden to the Oven Cover Image
$18.95
ISBN: 9781595986702
Availability: On Our Shelves Now
Published: Henschelhaus Publishing, Inc. - September 1st, 2018