Bake with Anna Olson
| Bake with Anna Olson | |
|---|---|
|
The show's logobox. | |
| Genre | Cooking show |
| Created by |
Anna Olson Shanna Albert |
| Directed by |
Marc Simard Jennifer Fraser |
| Presented by | Anna Olson |
| Theme music composer |
Asher Lenz Stephen Skratt |
| Country of origin | Canada |
| Original language(s) | English |
| No. of seasons | 1[1] |
| No. of episodes | 40 |
| Production | |
| Executive producer(s) | Les Tomlin |
| Editor(s) | Ryan Monteith |
| Cinematography | Andrew Baxter |
| Camera setup | Multi-camera |
| Running time | 30 minutes (including commercials) |
| Production company(s) | Peace Point Entertainment Group |
| Broadcast | |
| Original channel | Food Network Canada |
| Picture format | HDTV 1080i |
| Audio format | Stereo |
| Original run | April 12, 2012 – present |
| Chronology | |
| Preceded by | Fresh with Anna Olson |
| Related shows | Sugar |
| External links | |
| Official Website | |
| Production website | |
Bake with Anna Olson is a cooking show which focuses on baking, hosted by Canadian pastry chef Anna Olson broadcast by Food Network Canada.
Synopsis
Each episode acts as a lesson for a specific baking technique, and is divided into four parts. Olson first focuses on the foundation, teaching viewers a simple key recipe using the baking skill at a beginner's level. Next, a more complex recipe is demonstrated building on the foundation skill. Then, a showcase recipe is demonstrated featuring an elaborate, restaurant-quality dessert or savoury baked good. Finally, the episode concludes by creating a new mini-recipe using elements of the first three recipes demonstrated.[2][3] This includes the instructions on making puff pastry, pies and chocolate cake with classic recipes for chocolate mousse cake, pecan pie, as well as new items such as savoury hor d'oeuvres.[4] Also included are basic baking instructions such as using a whisk to fold egg whites or double-checking measuring spoons and cups for accuracy, to ensure each baking step is done properly.[5]
Episode list
Season one
| Episode # | Episode Title | Director | Original airdate |
|---|---|---|---|
| 1 | "Chocolate Cake" | Marc Simard | April 12, 2012 |
| Olson demonstrates three classic chocolate cake recipes from the simple Devil's Food Cake to Red Velvet Cake and a Rich Chocolate Mousse Cake. | |||
| 2 | "Pie Dough" | Marc Simard | April 12, 2012 |
| Olson demonstrates how to make the perfect pie dough. Then, using that pie dough, she makes Pecan Butter Tarts, Pumpkin Pie, Coconut Cream Pie and Apple Cinnamon Galettes. | |||
| 3 | "Chiffon Cake" | Marc Simard | April 19, 2012 |
| Olson makes three light and airy chiffon cakes: the classic Angel Food Cake, Mini Lemon Chiffon Cakes with Lemon Glaze and Warm Maple Almond Chiffon Cakes served with four different garnishes reflecting the four seasons. | |||
| 4 | "Pastry Cream" | Marc Simard | April 19, 2012 |
| Olson shows viewers how to make the pastry staple pastry cream and highlight it in Strawberry Cream Tarts, a Classic Vanilla Birthday Cake with Caramel Pastry Cream, Apricot Orange Soufflés and Mini Cannolis. | |||
| 5 | "Cupcakes" | Marc Simard | April 26, 2012 |
| Olson makes three types of the pop culture phenomenon that is cupcakes. Starting with the basic Fluffy Vanilla Cupcakes, then Chocolate Spice Cupcake with Chocolate Swirl Frosting and finally Dulce de Leche Ice Cream Cone Cupcakes, that are served inside an ice cream cone, instead of the traditional paper cup. | |||
| 6 | "Puff Pastry" | Marc Simard | April 26, 2012 |
| Olson demonstrates how to make homemade puff pastry. She takes her puff pastry dough and makes three individual Puff Pastry Tarts: Apricot Vol au Vent, Salted Caramel Pear Tart and S’Mores Tart. She then makes an elaborate Chocolate Hazelnut Napoleon, and finally she takes the leftover puff pastry scraps and makes three savoury hor d'oeuvres: Pesto Palmiers, Sesame Cheese Straws and One Bite Tapenade Pockets. | |||
| 7 | "Cheesecake" | Marc Simard | May 3, 2012 |
| Olson shows viewers how to make three different types of cheesecakes, including the Classic New York Cheesecake, Individual Chocolate Swirl Cheesecakes, and a Key Lime Cheesecake. Finally, Olson takes the New York cheesecake and make mini Cheesecake Pops. | |||
| 8 | "French Meringue" | Marc Simard | May 3, 2012 |
| Olson shares her secrets on making the perfect meringue. She takes the meringue and highlights it in Birds' Nest, a Classic Passionfruit Pavlova and an elegant Hazelnut Dacquoise Torte. Finally, she makes little Meringue Mushrooms. | |||
| 9 | "Chocolate Ganache" | Marc Simard | May 10, 2012 |
| Ganache is used as a base for truffles and fillings for tarts, cookies and cakes. Olson starts with a simple ganache and makes Individual Ganache Tarts, followed by Molten Centre Chocolate Cakes, a fancy Opera Torte, and finally, Olson makes Chocolate Truffles. | |||
| 10 | "Croissant Dough" | Marc Simard | May 10, 2012 |
| Olson demonstrates the techniques behind making the French pastry by first creating the croissant dough and then making it into Classic Croissants, and three different Filled Croissants: Cheese, Almond and Chocoate (Pain au chocolat). Then she uses the croissants in a Chocolate Croissant Bread Pudding. Finally, she makes three types of mini croissants filled with Peanut Butter & Banana, Ham & Guyere, and Salted Toffee Pecan. | |||
| 11 | "Crème Brûlée" | Marc Simard | May 17, 2012 |
| Olson demonstrates the classic dessert of crème brûlée by making four types: Classic Vanilla Bean Crème Brûlée, Fresh Berry Crème Brûlée, Baked Apple Crème Brûlée and an egg-free Icewine Crème Brûlée. | |||
| 12 | "Pâte Sablé" | Marc Simard | May 17, 2012 |
| In this episode, Olson shows viewers the basics on working with a tender cookie and tart dough, more commonly referred to in the baking world as pâte sablé. With that, she makes Empire Cookies, Pumpkin Crème Brûlée Tarts, a Peach Raspberry Custard Tart, and three types of Icebox Cookies: Lemon Icebox Rounds, Earl Grey Squares and Chocolate Pinwheels. | |||
| 13 | "Jelly Roll Cake" | Marc Simard | May 24, 2012 |
| Olson makes different types of this sponge cake-based dessert known as jelly roll with the Classical Raspberry Jelly Roll, a heart-shaped Tart Lemon Roulade, and Flourless Black Forest Roulade. She also uses the Raspberry Jelly Roll to make a Charlotte Royale with a bavarian cream centre. | |||
| 14 | "Choux Paste" | Marc Simard | May 24, 2012 |
| Olson creates classic pastries with homemade choux paste dough including Crullers, Profiteroles, and Éclairs. Then using those profiteroles and transforming it into Gâteau St. Honoré and a cream puff tower known as Croquembouche. | |||
| 15 | "Squares" | Marc Simard | May 31, 2012 |
| Olson shares her secrets on how to make her favourite squares, which includes Fudge Brownies, Pumpkin Swirl Cheescake Squares, Lemon Meringue Squares and Rocky Road Cinema Tortes. | |||
| 16 | "Strudel" | Marc Simard | May 31, 2012 |
| In this episode, Olson demonstrates different types of strudels. She starts with Caramel Apple Jalousie, then individual Cabernet Pear and Walnut Strudels, and finally a Classic Cherry Strudel. | |||
| 17 | "Sandwich Cookies" | Marc Simard | June 7, 2012 |
| Olson prepares three different types of sandwich cookies: Chocolate Vanilla Sandwich Cookies, Almond Linzer Cookies, and French Macarons. With the macarons, Olson makes a Macaron Tower to showcase them. | |||
| 18 | "Nut Cakes" | Marc Simard | June 7, 2012 |
| In this episode, Olson demonstrates cakes where nuts feature prominently in the recipe, including Financiers, Italian Pine Nut Cake, and a Mont Blanc Torte with a Nut Brittle as a garnish. | |||
| 19 | "Shortcake" | Marc Simard | June 14, 2012 |
| Olson makes three variations of the classic dessert strawberry shortcake: the American version of Classic Farmhouse Strawberry Shortcake, the British style Strawberries and Cream Sponge Cake, and the French Fraisier Torte. With the American version, she also makes a Strawberry Shortcake Trifles. | |||
| 20 | "Chocolate Pastry" | Marc Simard | June 14, 2012 |
| Olson teaches viewers how to make basic chocolate pastry dough and turns it into three desserts including Chocolate Slice Cookies, Tarte au Chocolat, and Warm Chocolate Orange Tarts. | |||
| 21 | "Brioche" | Marc Simard | June 21, 2012 |
| In this episode, Olson demonstrates how to make brioche dough and creates desserts and hors d'oeuvres with it. She starts by creating a Classic Brioche, then a Tarte Tropézienne filled with vanilla custard, followed by the decadent Chocolate Hazelnut Brioche Cake and finally a variety of Brioche Tea Sandwiches. | |||
| 22 | "Flourless Pies & Tarts" | Marc Simard | June 21, 2012 |
| Olson makes several desserts that are gluten-free. First a Raspberry Clafoutis that replaces flour with ground almonds, then a Flourless Pear and Cranberry Pie and Flourless French Apple Tart, both with flourless crusts. With the crust, Olson makes Cheddar Biscuits with Preserves. | |||
| 23 | "Lady Fingers" | Marc Simard | June 28, 2012 |
| Olson makes desserts that feature ladyfinger. She starts by making the basic ladyfinger recipe and dip the biscuits into chocolate for Chocolate Dipped Ladyfingers. Next, she creates the classic Italian dessert Tiramisu as well as a Raspberry Lemon Torte. Finally, she changes up the ladyfinger batter and creates Coconut Almond Madeleines. | |||
| 24 | "Upside Down Cake" | Marc Simard | June 28, 2012 |
| Olson showcases different versions of the upside-down cake including the classic Pineapple Upside-Down Cake, Lemon Berry Saucing Cakes, and Brown Butter Cranberry Gingerbread Cakes with Brown Butter Caramel Sauce. As a twist, she adds a meringue topping and an accompanying sauce to transform the Lemon Berry Saucing Cakes into Lemon Berry Meringue Cakes with Bumbleberry Sauce. | |||
| 25 | "Steamed Puddings" | Marc Simard | July 5, 2012 |
| Olson demonstrates popular steamed puddings recipes. She starts by making English Sticky Toffee Pudding, then the Asian-inspired Steamed Lemon Soufflé Cakes, and the traditional Grand Plum Pudding, otherwise known as Christmas Pudding in the UK. | |||
| 26 | "Pound Cake" | Marc Simard | July 5, 2012 |
| In this episode, Olson demonstrates several pound cake recipes starting with the Classic Lemon Pound Cake, and then with Individual Marble Bundt Cakes with Ganache Glaze. With the Lemon Pound Cake recipe, she makes an elegant Fondant Covered Heart Cake. | |||
| 27 | "Fruit Pies" | Marc Simard | July 12, 2012 |
| Olson makes several pies with fruit fillings. She starts things off with her Blue Ribbon Apple Pie, then she makes a Mincemeat Pie, as a showstopper piece, a Bluberry Lattice Top Pie, and finally, individual Frosted Raspberry Hand Pies. | |||
| 28 | "Veggie Cakes" | Jennifer Fraser | July 12, 2012 |
| Olson makes cakes and loafs with vegetables as a key ingredient, including Classic Zucchini Loaf with Orange, Carrot Cake with Cream Cheese Frosting, Rich Beet Chocolate Cake with a fudgy frosting, and Potato Chocolate Mini Cupcakes topped with chocolate ganache. | |||
| 29 | "Chocolate Mousse" | Jennifer Fraser | July 19, 2012 |
| Olson makes three chocolate mousse recipes using dark, milk, and white chocolate. First, a Classic Dark Chocolate Mousse, then a semi-frozen Minted Milk Chocolate Semifreddo, and finally a White Chocolate Cranberry Mousse Tart. | |||
| 30 | "Scones & Biscuits" | Marc Simard | July 19, 2012 |
| Olson demonstrates how to make the British scone and its American cousin, the biscuit. She first makes Basic Buttermilk Biscuits, followed by Classic Lemon Cranberry Scones with Lemon Glaze, and Berry Tarts with Honey Biscuit. Finally, using the basic biscuit recipe, she make two Savoury Spiral Scones, one filled with garlic cream cheese and one with bacon and cheddar cheese. | |||
| 31 | "Drop Cookies" | Jennifer Fraser | July 26, 2012 |
| In theis episode, Olson creates a variety of drop cookies and drop cookie-inspired desserts including Classic Chocolate Chip Cookies, Oatmeal Raisin Sandwich Cookies, and Warm Peanut Butter Cookie Cakes. She also makes Anna Olson's Ice Cream Sandwiches with a homemade chocolate ice cream filling. | |||
| 32 | "Rolls & Buns" | Jennifer Fraser | July 26, 2012 |
| Olson demonstrates recipes for rolls and buns starting with the Classic Parker House Roll, then fancy Braided Egg Buns, and the sweet Anna Olson's Hot Cross Buns. She also teaches viewers how to make Homemade Butter to go as an accompaniment to the rolls and buns. | |||
| 33 | "Doughnuts" | August 2, 2012 | |
| Olson makes different types of doughnuts including Apple Fritters, Raspberry Jelly Doughnuts, Truffle Centred Beignets, as well as a cake that is inspired by a Boston cream doughnut, Anna Olson's Boston Cream Pie. | |||
| 34 | "Lemon Curd" | August 2, 2012 | |
| In this episode, Olson makes different desserts that showcase lemon curd. First, a British-style Lemon Curd Whip with Berries. Then, she makes the French bistro dessert, Anna Olson's Tarte au Citron. Also, Olson makes the North American classic Anna Olson's Lemon Meringue Pie. Finally, Olson spirals the lemon curd into an ice cream to make Lemon Ripple Ice Cream. | |||
References
- ↑ Complete Episode List Food Network Canada official website. Retrieved 2012-04-11.
- ↑ Demontis, Rita (2012-04-12). "A is for Anna". Toronto Sun. Retrieved 2012-04-12.
- ↑ "Peace Point Entertainment Announces Start of Production of Bake with Anna Olson". Peace Point Entertainment Group. 2011-10-12. Retrieved 2012-04-12.
- ↑ Ryan, Andrew (2012-04-12). "TV: Five shows worth watching tonight". The Globe and Mail. Retrieved 2012-04-11.
- ↑ MacPherson, Delia (2012-04-10). "Anna Olson makes sweet endings a little bit sweeter". Metro News. Retrieved 2012-04-11.