My Year To Get Skinny - The Diary of a Fat Girl

Daring Bakers - October ~ Doughnuts!

2010-11-03T12:00:00.000-06:00

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I'm having some major blog troubles. Hopefully things should be back to normal in a bit.

Daring Bakers - September ~ Decorated Sugar Cookies

2010-09-27T21:28:00.004-06:00

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

Agnes and I decided to bust out the Star Wars cookie cutters. We had such a fun time making these together! The dough is absolutely perfect for detailed cookies because it doesn't spread or raise too much. I will use this recipe a lot!

Preparation Time
30 minutes: Making dough & rolling
1 hour min: Refrigeration
8-15 minutes: Baking per tray depending on size of cookies

Basic Sugar Cookies:
Makes Approximately 36x 10cm / 4" Cookies

200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean

Directions:
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming
creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid
flour flying everywhere.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
• Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.

Royal Icing

Ingredients:

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water
Makes: About 3 cups of icing.

Instructions:
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Daring Bakers - July ~ Swiss Swirl Ice Cream Cake

2010-07-26T20:43:00.012-06:00

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

This was a super fun challenge! It was a lot of work but the final bombe was the BOMB!! I used marionberry ice cream, vanilla ice cream, and huckleberry ice cream to fill the bombe. YUM!!

Swiss Roll Ice Cream Cake

Ingredients:
6 medium sized eggs
1 C caster sugar
8 oz + extra for rolling
6 TBS. a pinch over 1.5 oz of all purpose (plain) flour
5 TBS. a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 TBS. boiling water a little oil for brushing the pans For the filling:
2 C whipping cream
1 vanilla pod, cut into small pieces of about 1⁄2 cm (or 1 tsp vanilla extract)
5 TBS. caster sugar

Directions:
1. Pre-heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans (11 inches by 9 inches) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9. Repeat the same for the next cake as well.
10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1⁄2 an inch should be fine).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Vanilla Ice Cream

Ingredients:

2 and 1⁄2 C whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
1⁄2 C granulated sugar

I added some marionberries and huckleberries. Delish!!

Directions:
1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly

1. Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

Soften the ice cream. Take the bowl out of the freezer, remove the cling film cover
and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour)
4. Soften the other ice cream and spread it over the top. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
5. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
6. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Bugaboo Bakery

2010-07-05T15:28:00.002-06:00

Bugaboo Bakery is officially open for business! Bugaboo Bakery offers custom cakes, cheesecakes, cupcakes, and other sweet treats!

Check out the website! We are also on Facebook, Twitter, and Tumblr.

Cheesecake of the Month is always announced early on http://www.facebook.com/BugabooBakery so come on over and become a fan.

Daring Bakers - May ~ Piece Montée or Croquembouche

2010-05-28T12:11:00.006-06:00

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

I had such high hopes for this challenge. But my dreams were not to come true! I have been making cream puffs for years so I am not sure what happened. Since my puffs weren't exactly how I liked them I decided to dip the whole things in chocolate. Good, right? Well, sure but then I couldn't get them to stack up properly so my photos look like a plate of little chocolate doughnuts. LOL I like to call it THE LEANING TOWER OF LITTLE CHOCOLATE DOUGHNUTS!

Ingredients:

For the Vanilla Crème Patissiere (Half Batch)
1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Use one of these to top your choux and assemble your piece montée.

Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).

When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!

Oh well. It was a really fun challenge and now we have a plateful of little chocolate cream puffs to munch on! I'm not sure I would attempt to make a Croquembouche again but I sure would like to eat one!

Daring Bakers - February ~ Tiramisu

2010-02-28T13:11:00.013-07:00

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

This recipe was labor intensive! It took a few days to get everything put together. I am not sure I would ever make the WHOLE thing again but there are definitely a few components that will be made again. The homemade Mascarpone cheese is one the best things I have ever eaten in my entire life. It is easy enough to make that I don't think I will ever buy the stuff from the store. The pastry cream was divine that Sean and I were licking bowl!

There were a couple of problems for me. My tiramisu didn't look very pretty. It was super soft and kind of slid around a bit after I took it out of the pan. I think I may have dipped the ladyfingers too long in the coffee. This problem is one reason I don't know if I would do the whole recipe again. The other reason is it was really lemony. If I were to make it again I would definitely leave the lemon out.

On to the recipe....

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits
2 tablespoons/30gms unsweetened cocoa powder

Zabaglione:

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

MASCARPONE CHEESE

(Source: Vera’s Recipe for Homemade Mascarpone Cheese)

Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.

Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

Heaven in a bowl!!

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,

Method:

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

The Super Bowl Sunday tiramisu!!

WHEW!! A long blog entry for a long recipe! This was a really fun challenge to do. If you have the time and patience I really recommend trying it out! If you don't have time to do the whole thing at least make the Mascarpone cheese. It is seriously heaven in a bowl!!

Daring Bakers - January ~ Nanimo Bars

2010-01-28T22:53:00.010-07:00

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

This challenge was fun and ever so tasty. The gluten free graham wafers were easy enough to make but I am not sure I would go through the process again unless someone needed them to be gluten free.

My favorite part of this challenge was locating Bird's Vanilla Custard Powder. I wasn't sure I would be able to find it here in Portland so I had my international friends queueing up just in case. But I found some at a local grocery store that has an entire British shelf!

Heaven in a can!!

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

These were absolutely amazing! Very, very rich so you could only have little bits at a time. Hmmm...I can't wait to make these again sometime soon. They are Canadian and the Olympics are in Canada in a few weeks...guess what I will be snacking on during the opening ceremonies!!

Daring Bakers - December ~ Gingerbread House

2009-12-24T11:12:00.012-07:00

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I used the Scandinavian recipe. The recipe worked really well. We made a huge batch because not only were we going to build a house but Sean wanted a gingerbread outhouse too!

I also added some melted sugar windows to the house. I put a strand of Christmas lights under the house so the windows light up and it looks like there is a fire inside! I am really proud of my windows! :)

Y's Recipe:
Scandinavian Gingerbread (pepparkakAstuga)
from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

5 tablespoons meringue powder
1/3 cup water
1 pound confectioner's sugar (about 3 3/4 to 4 cups)

Combine all of the ingredients in a mixing bowl. Use a paddle attachment and beat SLOWLY until stiff peaks form. When ready, the icing turns pure white, not fluffy and slaps against the bowl. Should NOT be shiny. Don't overbeat. If you do, it gets spongy. If it sits for awhile, it becomes spongy, so stir before using it every time. Don't rebeat because it will break icing down. If it dries and flakes, it's too dry. Add a few drops water. If you don't use the icing immediately, cover with a damp cloth over the bowl.

Here is how we put it all together ~

Miss Agnes helped cut out the pieces with the templates we made.

THE GINGERBREAD OUTHOUSE!

We definitely have a new holiday tradition! I can't wait to make another one next year!!

Daring Bakers - October ~ French Macaroons

2009-10-27T16:29:00.008-06:00

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

I have found my baking nemesis. The French macaroon. It is a cruel torture. All I wanted to see were little feet and instead I had flat cookies. I will master these one day....OH YES I WILL!!

Here are a couple of links to what they should look like -
Famed purveyors of the French macaroon include the legendary Ladurée and Pierre Hermé.

French macaroons are notorious for being difficult to master. Type in “macaroon,” “French macaroon” or “macaron” in your search engine of choice, and you will be inundated not only with bakeries offering these tasty little cookies, but scores and even hundreds of blogs all attempting to find the perfect recipe, the perfect technique. Which one is right? Which captures the perfect essence of macaroons? The answer is all of them and none of them. Macaroons are highly subjective, the subject of passionate, almost Talmudic study and debate. Chewy? Crisp? Age your egg whites? Ground the nuts or use nut meal or nut flour? Cooked sugar syrup, or confectioners’ sugar? In the words of a therapist, what do you think is the ideal macaroon? The answer lies within you.

Macaroon making is somewhat labor intensive, yet simultaneously less difficult than you think it will be. One thing you must do is have your egg whites at room temperature. This ensures they beat up properly, as texture is an integral component to macaroons. You will be piping the batter onto parchment paper or nonstick liners, and some home bakers use stencils to make sure their macaroons are uniform in size. It’s your choice.

Be aware that you are beating your egg whites first to soft peaks. Soft peaks means that the peaks of the meringue curl over when you lift up the beaters. After you add the granulated sugar to the soft peak meringue, you will beat the mixture to stiff peaks, which, true to their name, stand straight up. Be careful not to overbeat your eggs.

You will also be folding the nut flour into the meringue. As with most recipes when you combine something with beaten egg whites, be gentle in your mixing to keep the egg whites light.

Some recipes call for drying the piped macaroons on the counter prior to baking for 30 minutes to an hour. This recipe stipulates that you bake the macaroons at a low temperature for 5 minutes, then take them out of the oven, raising the temperature, and baking them for an additional 7 to 8 minutes. Drying is necessary to get the trademark “feet” on your macaroons. Experiment to find the best technique for you.

If you plan on using parchment paper rather than nonstick pan liners, be careful when removing the macaroons from the paper, as they can stick and are very delicate. Some recipes suggest lifting up a corner of the paper and letting a drop of water fall onto the hot baking sheet, thus producing steam, which helps the macaroons release.

Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature (I left my egg whites out overnight), the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.

Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.

Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

They looked so pretty. I was so hopeful...
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

My lumpy, flat, no-footed macaroons. I feel like a macaroon LOSER!! How many times will it take me to get this right? I don't know and I don't care...All I know is one day I will have smooth, lovely, macaroons with feet!!

P.S. I made two flavors. The blue are filled with Nutella and the orange (well, they are suppose to be orange) are filled with a pumpkin butter/mascarpone cheese blend. They may have been ugly but they sure did taste good!

Daring Bakers - September ~ Vols-au-Vent

2009-09-27T00:57:00.010-06:00

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I made three different fillings-

Grilled beet salad with goat cheese and walnuts in a honey balsamic vinaigrette

Curried chicken salad with fresh tarragon from our garden

Mascarpone cheese with freshly picked huckleberries* topped with brown sugar and cinnamon

Prep Times:
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)
-about 1.5 hours to shape, chill and bake the vols-au-vent after your puff pastry dough is complete

Forming and Baking the Vols-au-Vent

Yield: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent

-well-chilled puff pastry dough (recipe below)
-egg wash (1 egg or yolk beaten with a small amount of water)
-your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d'oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to "glue"). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

Michel Richard’s Puff Pastry Dough

From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough

Steph’s note: This recipe makes more than you will need for the quantity of vols-au-vent stated above. While I encourage you to make the full recipe of puff pastry, as extra dough freezes well, you can halve it successfully if you’d rather not have much leftover.

There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). They do seem to give slightly different ingredient measurements verbally than the ones in the book…I listed the recipe as it appears printed in the book. http://video.pbs.org/video/1174110297/search/Pastry

Ingredients:
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter

plus extra flour for dusting work surface

Mixing the Dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporating the Butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the Turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

This challenge was awesome!! I don't know if I will ever buy pastry puff again. It was so much fun to make and the possibilities of fillings are endless!!

Grilled beet salad with goat cheese and walnuts in a honey balsamic vinaigrette

Curried chicken salad with fresh tarragon from our garden

Mascarpone cheese with freshly picked huckleberries topped with brown sugar and cinnamon

I had a few of the little puff "lids" left over so I made Sean some wee little sammies with the leftover filling. So cute and so delish!

*I just have to mention that huckleberries are the most amazing berry on the face of the planet. I wish I could eat them everyday. They are my new addiction.

Daring Bakers - August ~ Dobos Torte

2009-08-27T19:18:00.008-06:00

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.

Equipment

2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional
Prep times

Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts
Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

A cake before baking

Cakes cooling

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Chocolate buttercream chilling
Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

The caramel wedges. YUM!

I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

I LOVED this cake. I ended up making 8 layers (including the caramel cake on top). It was so easy to make and the flavors are fantastic!

Check out This Mama Cooks! She is having a contest!

2009-08-21T23:51:00.003-06:00

Worried about high fructose corn syrup? I freaking hate the stuff with a passion. I don't have one item in my fridge, freezer, or pantry that contains it. I truly think it is the downfall of the American diet. I am willing to pay a few pennies more for items that don't have it. It is in everything. You need to check label carefully. Next time you buy something like bread crumbs check out the label...HFCS is in there!

The good thing is companies are starting to listen to consumer concerns and Pepsi is one of those companies. They have come up with Pepsi Natural. A soda with all natural ingredients. Sounds good to me!

If you would like to try for free and get a yoga mat head over to This Mama Cooks! for her contest. She will pick one lucky winner to receive a 4 pack of the soda, a yoga mat tote, and a yoga mat!!

GOOD LUCK!

Daring Bakers - July ~ Milan Cookies

2009-07-26T23:24:00.007-06:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Since we aren't big marshmallow fans I only made the Milan cookies. I have included the marshmallow cookie recipe at the end of this entry in case you want to try them .

The Milan cookies are amazing! OMG! They were so good. I will be making these again. I need to tweak the batter a bit so I can get them crispier. I made two kinds. I made milk chocolate and butterscotch. The butterscotch ones were to die for! I LOVE butterscotch so very, very much!!

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.

5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.

6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Miss Agnes and I enjoyed them with tea. That is her little tea set in the background.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

* You can either do both recipes or just choose one.

Woo-hoo...Look at me guest blogging!!

2009-07-22T22:47:00.001-06:00

I was asked by the fabulous girls of Where's My Damn Answer to write a guest blog entry. I love their blog so I was totally blown away they would want me!!!

Anyhoo, stop by their blog sometime. They absolutely ROCK!!

Holy Cow!!

2009-07-11T23:10:00.003-06:00

It has been almost a month since I last posted. Life has a strange way of keeping me busy! The classes I am teaching having really been picking up, I go swimming almost everyday, we went to Colorado for a few days, I have been busy making 350 gumpaste daisies, and I just got done making a baby shower cake. I am suppose to be working on a guest blog entry for the gals over at Where's My Damn Answer but I think it can wait until tomorrow. I think for now I am going to kick my feet up, watch Mythbusters, and lounge.

Here are some pictures of the baby shower cake. I am absolutely thrilled with how it turned out. I love the surprise under the bow!!

Do you ever...

2009-06-12T21:26:00.003-06:00

Do you ever wonder where time goes? I have been so busy the past couple of months that I haven't been able to keep up with my blog. It makes me sad. I have made some great friends through the many blogs I read, contribute to, and lurk. Hopefully in July I will be able to play more. I really miss participating in My Kitchen, My World. I can't wait to start cooking with them again!

Do you ever just feel left out? A few things have happened that I wasn't included in and a few things are going to happen, which I won't be included. You would think by the time you hit 38 things like this wouldn't bother me anymore...but they do. These things have a way of making me feel depressed and blue. Sometimes it is just easier to ignore these disappointments than have to deal with them but I guess life doesn't let you just run away.

Do you ever...

Daring Bakers - May ~ Apple Strudel

2009-05-27T13:41:00.003-06:00

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I took pictures through the entire process of making it but...when I went to take the memory card out of my camera guess what...NO MEMORY CARD!! I feel like a fool!

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

It was good but I am not sure I would make strudel again. For me it is one of those pastries that should be left to the professionals! LOL

Agnes' 4th birthday cake and cupcakes.

2009-05-02T21:11:00.004-06:00

This is the cake I made for Agne's 4th birthday. She wanted a Backyardigans- The Tale of a Mighty Knight cake. She had to have a red dragon on it too. Her imaginary friend is a red dragon named Dough Dragon. :) I have more photos of all the figures. If anyone wants to see them let me know and I can post them too. :)

She took the cupcakes to school to share with all her friends. I airbrushed them with purple and sprinkled them with edible glitter.

Four Years Ago Today

2009-04-24T01:35:00.003-06:00

The most perfect little girl was born. I can't believe it has been four years since Agnes arrived in my life. It has been the best four years of my entire life. She is the most amazing, smart, funny, sympathetic, beautiful, loving, and wonderful little girl in the world. I am honored to be her mommy.

Every year I repost my birth story. I have a friend who doesn't understand birth stories but she will in October when she has her first baby. She will love her story and it will bring her so much joy when she thinks of it. I love my birth story. It is my story. It is Sean's story. And, most importantly it is Agnes' story.

This was first posted on April 28, 2005 at 9:38 p.m. She was 4 days old.

______________________________________________________________________________________

Hi everyone,

Wow, I never knew how in love I could be with someone. Miss Agnes is the most wonderful gorgeous little girl I have ever been around.

Okay, on with the birth story. It is a long one. Friday we went for our OB appt. and they did an ultrasound. My amniotic fluid was low so the OB said “You are going to be induced today!” We headed over to Labor & Delivery and we were EXCITED! We got into our room and they gave me something called Mizo (?) to get my cervix softened. By Saturday morning I was still at 2 cm. I was a bit bummed, so they gave me Pitocin and said I would have the baby that afternoon. I called Laura (my birth assistant) and she came down to the hospital to help Sean with the hypnobirthing affirmations and massage. Well, about 3 hours later they had the Pitocin so high, the nurses and doctors were a little freaked out that my surges weren’t killing me. So, I was having loads of contractions but I just wouldn’t dilate. That night they gave me Progesteglandin (SP, excuse my spelling of this stuff my mind is mush LOL) to get my cervix going. They checked Sunday morning I was still only 2 cm. At this point I was so tired I was convinced I was never even pregnant. The doctor on call gave me 3 options at this point. 1. Go home (don’t think so), 2. Have a C-section, or 3. Break my waters. I opted for number 2 because I was extremely exhausted and just wanted my baby out, but then the doctor said they don’t really like to perform them unless they are absolutely necessary. Fine, but why did they offer it? The broke my water and hooked me up to Pitocin and away we went. In 3 hours I was 6 1/2 cm dilated and we were excited! It was at about this time I decided to have an epidural. The hypnobirthing completely worked, I was not in any pain. The reason I took one is because my body was tired and not really responding what I was telling it, I don’t know if that makes any sense at all. Got the epidural and 3 hours later I was at 9 1/2 cm!! Woo-hoo!! Our families came flying down to the hospital, nurses and family members were taking bets on when she would come out, and all was good. It was around this time the epidural ran out Sean and Laura worked with me and we continued with massage, music, and hypnobirthing affirmations. It was absolutely amazing how well it worked. I was completely relaxed and ready to accept whatever turn my birthing took. However, I was not expecting what happened. I was stuck at 9 1/2 cm for 3-4 hours. The doctors told me I had to have a c-section (hmmm, wouldn’t this had been easier 9 hours earlier??). Anyhoo, they wheel me into the OR and my only request was everyone be laughing when we brought into the world. I have always thought it would be the best way to be born. At 8:30 p.m. they pulled her out, we were all laughing, and she was just PERFECT! Then all hell started. My anesthesia wore off. I could feel the doctors moving my insides, pulling things, and I could tell them how many hands were in my stomach. At one point I just lost it and started screaming bloody murder. It took them 10 minutes to call the anesthesiology back into the OR so he could help me. He finally got back and knocked me out completely. It was the scariest thing that has ever happened to me or Sean. Surgery without anesthesia! Can you even believe it? There is much more to the story like hospital admin. people trying to find out what Sean and I are going to do about it. We haven’t really made up our minds but we think they should have to pay for therapy to get over the trauma and of course a million dollars wouldn’t hurt either. We are so pissed off about the whole thing. Although, it was horrifying, scary, at least two things happened on my birth plan; Agnes came into the world with laughter and she came into to the world to me and Sean.

We love her so very much. I can’t even imagine life without her. Our life before her has faded and she is everything to us.
___________________________________________________________________________

The last line explains how we still feel about her. Happy Birthday Bug. May the next year bring you much joy and happiness.

I love you,
Mommy

Super yummy, Super, easy, Super soup

2009-04-17T19:49:00.001-06:00

I made this for dinner last night and we ate it for leftovers tonight. It is really, really good. Sean is not a big fan of soup and he had two big bowls last night. This is a definite keeper.

Meatball Minestrone ~

1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 (15 oz) can cannellini beans**, undrained
1 (32 oz) container of chicken or vegetable broth (I used chicken)
1 (1.4 oz) package of dry vegetable soup mix (Knorr makes a good one)**
1 (16 oz) package of frozen meatballs (I used Trader Joes mini-meatballs)
2 (14.5 oz) cans of Italian diced tomatoes**, undrained
1/2 teaspoon crushed red pepper - optional
1 cup ditalini pasta**, uncooked
1 (10 oz) package of fresh baby spinach

1. In a large pot over medium heat, cook onion and garlic in olive oil until they are tender. About 5 minutes
2. Stir in the beans and chicken broth, bring to a boil.
3. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper (if using), and return to a boil.
4. Add ditalini and cook, stirring often for 15 minutes until ditalini are tender. If the soup seems too thick add water until it is to the consistency you like.
5. Add the spinach and stir until it is wilted, about minute.

If there are any leftovers, you may wish to enjoy the thickened results as a stew, or reconstitute the soup with addition broth or water (that is what I used) to your desired consistency. We even had leftovers from tonight so I put it in a ziplock and put it in the freezer.

**Cannelli beans are white kidney beans.
**I am fortunate to have a grocery store that sells a lot of bulk food. I used their dry veggie soup mix but the Knorr one would work just as well.
**Ditalini pasta are little short tubes. If you google the image to see a pic. You could also use elbow macaroni.

April Fool's!

2009-04-01T19:37:00.005-06:00

Agnes wanted to fool her daddy today so we made meaty cupcakes. We had so much fun piping the mashed potatoes on like icing. Little did Sean know that when he bit into them they were meat-loaf iced with mashed potatoes! Agnes could barely stop laughing to ask him "How are your cupcakes? They aren't cupcakes! They're meat!!" She is just so awesome!

Petition for Better Food Regulations

2009-03-30T20:01:00.004-06:00

Hi everyone!

My friend Alex just launched an online petition to defeat House Bill HR875. I want all my friends to sign it! Go to http://www.LeaveMyFoodAlone.org to learn more and sign the petition. House Bill HR875 will change our food laws to hinder the local farmer and make it harder to produce and buy organic foods and buy fresh, local produce at farmers markets.

Here is a link to his blog for more information - http://blog.alextiller.com/

Please let your friends know about this House Bill and pass this petition on!! This is such an important issue so please post the petition in your blogs.

Thanks!

Wow. Just wow!

2009-03-29T19:34:00.007-06:00

I was reading Cooking with Rosie when I came across a recipe that made me drool. It is a recipe for Capellini con Prosciutto e Mascarpone. I knew I had to make it for dinner this week. Well, I couldn't wait until later this week...I made it tonight. Oh. My. God. It was a bowl of perfection. Sean gave it a 4 out of 4 stars. Miss Agnes ate a HUGE bowl full.

The recipe includes on a few simple ingredients but the outcome is perfection. I added a couple of things to the recipe. I threw in about 1/2 clove minced garlic and a couple handfuls of fresh spring peas. YUM!!

Capellini con Prosciutto e Mascarpone
160 g capellini or angel hair pasta (about 4 bunches)
3.5 tbsp butter
1 small or medium onion, finely chopped
100 g prosciutto cotto or cooked ham, finely chopped
250 g (2 3/4 cup) mascarpone

salt to taste

1. Bring to boil a medium pot of salted water but don't add the capellini yet (they cook quickly).
2. In another medium saucepan, melt butter over medium-low heat and add the chopped prosciutto and onion. Let gently simmer for 10 minutes, stirring occasionally.

3. Place a medium heat-proof bowl over the cooking prosciutto-onion mixture and add the mascarpone. Using a spoon, gently stir the cheese until it is melted. (I put my bowl over a separate small pot of simmering water).

4. The mascarpone will take a few minutes to melt, but it will still be cool to touch. Don't be tempted to heat in the microwave because it will be heated through once the hot, drained pasta is added.
5. Once the mascarpone has melted, cook the capellini pasta for a few minutes and then drain well. I threw the peas in with the pasta.
Miss Agnes stirring the peas. She loves to help me cook!
6. Add the pasta and prosciutto-onion mixture to the mascarpone and stir until well blended.
7. SERVE IMMEDIATELY before it starts to cool down. Garnish with parmesan (if desired) and fresh chopped herbs.

Thanks Rosie!

Daring Bakers - March ~ Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

2009-03-26T20:51:00.010-06:00

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I followed the recipe for the pasta and Béchamel sauce. We were given the option to use whatever fillings we wanted so I made an artichoke & sausage lasagna that my family loves. I don't make it very often so I thought this was the perfect time! Plus, as you can see in the pasta pictures it was a cold and rainy Pacific NW day, which is perfect for lasagna.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches. Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick. The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Dry the pasta at room temperature and store in a sealed container or bag.

It was SO hard but I am really glad I made the pasta. I'm not sure I would do it again but it was really fun!

Béchamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

My lasagna recipe I used.

Lasagne coi Carciofi
(Lasagne with Artichokes and Béchamel Sauce)

1-pound whole milk mozzarella cheese (preferably fresh) or 4 cups pre-shredded mozzarella cheese
Fresh spinach pasta sheets
1-pound sweet Italian sausage, casings removed
2 tablespoons olive oil
2 cups stemmed and sliced white mushrooms
1 cup chopped yellow onion
3 cloves garlic, minced
1 jar (12 ounces) roasted red peppers, well drained, and cut into 1/2-inch pieces
1 can (13 ¾ ounces) artichoke bottom or heats, drained and cut into ½ inch pieces.
¼ cup chopped fresh basil
Salt and freshly ground pepper
1 recipe béchamel sauce
1 cup freshly grated Parmigiano-Reggiano
¼ cup chopped fresh Italian parsley

Preheat oven to 350°

1. In a large skillet, crumble the sausage and cook over medium-high heat, for about 8 minutes, until browned. Drain well. Transfer the sausage to a double layer of paper towels and press out the excess fat. Wipe out the skillet.
2. In the same skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook for about 5 minutes, or until the vegetables are tender. Stir in the roasted peppers, artichokes, sausage, and basil; season with salt and pepper. Remover from the heat. Transfer the mixture to a colander and drain off all the excess liquid. Cover and set aside.
3. Prepare the béchamel sauce.
4. Lightly oil a 13x9x2 inch rectangular baking dish.
5. Spread ½ cup of the béchamel sauce over the bottom of the dish. Arrange one-third of the noodles over the sauce, spreading evenly to cover. Top with half the sausage and vegetable mixture; sprinkle with 1 cup of the mozzarella and 1/3 cup of the Parmigiano-Reggiano. Arrange another layer of noodles over the cheese, and then top with the remaining sausage mixture, 1-cup mozzarella, and 1/3 cup of the Parmigiano-Reggiano. Arrange remaining noodles on top. Spread with the remaining béchamel sauce. Sprinkle the remaining 2 cups mozzarella and 1/3 Parmigiano-Reggiano evenly over the top. Sprinkle with parsley.
6. Place baking dish on a sturdy rimmed baking sheet to catch any drips. Back for 45-50 minutes, until the top is browned and the filling is bubbly.
7. To serve, let the lasagne rest, covered (I loosely put foil over it so the top doesn’t get soggy), for 5 minutes before cutting.

Serves 9-12

This lasagna is so freaking good. The artichokes, Béchamel, sausage...it all works so well together! YUM!!

My Kitchen, My World - Ireland

2009-03-20T20:58:00.007-06:00

Happy St. Patrick's Day! Well, it is a few days late but better late than never! Guess what we had for dinner? That's right we had corned beef and cabbage. Now, let me stop you before you say "But corned beef and cabbage isn't even Irish!". Guess What? You're wrong! It is an Irish dish. It may not be a very popular dish in Ireland but it is most certainly an Irish dish. I did some research on this because I was tired of people informing me it wasn't Irish. I figured the tradition had to start somewhere so I decided to find out the answer. I found a great article written by Megan O. Steintrager. The entire article can be found at Epicurious.

Here are some highlights from her article~

Americans still think we live on corned beef and cabbage over here," says Irish cookbook author and teacher Darina Allen.

In fact, the dish that's synonymous with St. Patrick's Day and all things Irish in the U.S. is so rarely eaten in Ireland—for the holiday or otherwise—that some people wonder if it's actually Irish. In Irish Country Cooking, Malachi McCormick says he likes corned beef, but then adds: "But our national dish? No, it's a New World dish!" Furthermore, thanks to the many awful versions served in bars in the U.S.—and washed down with plastic cups of green beer—this one-pot meal is often reviled by Irish Americans and Irish-for-a-Day Americans or, at the very least, relegated to a sloshy once-a-year tradition.

So let's set a few things straight: First, corned beef and cabbage is most definitely Irish. Second, when properly made it's "delicious," says Allen Third, with the current multicontinent trend of chefs looking to the past for inspiration coupled with a craze among food-lovers for all things cured, this briny classic is poised for a comeback.
Although corned beef is "almost a forgotten flavor in Ireland," according to Allen it was once an extremely popular and important food for all classes. To "corn" something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing). In the days before refrigeration, corning was essential for storing meat, especially from large animals like cows. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter.

Corned beef has always been associated with Cork City, because, Allen explains, "that was the provisioning port for boats before they crossed the Atlantic." In fact, between the 1680s and 1825, corning beef was Cork City's most important industry. The meat was exported to Britain, continental Europe, and as far away as Newfoundland and the West Indies.

These days in Ireland, corned beef is still most associated with County Cork, where Allen's Ballymaloe Cookery School and the Ballymaloe House and restaurant started by Allen's mother-in-law, Myrtle Allen, are based. Corned beef is sold at the English Market, a huge covered market in Cork City, and is also available at the Farmgate Café within the market—Allen says Ballymaloe House also serves it occasionally for lunch. "So there are people who eat it all the time."

But even in Cork, Allen says, corned beef "seems to be a flavor that a lot of older people enjoy more than younger people." Why, then, has corned beef dwindled in popularity? "The Irish economy is very, very strong, and with that comes changes in people's diets," she says. Yet for Irish immigrants, many of whom fled their famine-stricken homeland during the heyday of corned beef, the dish remained important. "The immigrants brought it with them and it became sort of like a cult food," says Allen. "I think what happens sometimes when people immigrate is life stands still. Their memories of a country, and of the traditions, stay as it was when they left."

But with so many chefs looking to the past for inspiration, corned beef could be poised for a comeback in its country of origin. "[Irish] chefs are serving a lot of peasant foods and highlighting them again," says Allen. D.I.Y. fever could also play a role in corned beef's return to the Irish table. "Over here, just as over on your side [of the Atlantic], a lot of younger people are getting involved in curing their own bacons and hams and things again, making sausages and salamis," says Allen, who runs a series of "forgotten skills" courses at Ballymaloe Cookery School, teaching students how to keep chickens, make homemade sausages, build a smokehouse, and so forth.

So there you have it. If you are Irish, Irish-America, or just wish you were Irish enjoy your corned beef and cabbage! Here is our St. Patrick's Day dinner!

Now, if I could only go to Ballymaloe Cooking School!

“Life is what happens to you while you're busy making other plans” ~ John Lennon

2009-03-18T11:47:00.003-06:00

I have been so busy the past couple of months I haven't been able to post a proper entry. When I am this swamped it really feels like life is just passing me by and I don't get to enjoy it. I need to learn how to slow down.

In the past couple of months I have been diagnosed with lumbar spinal canal stenosis with scoliosis (my best friend has promised me a blnged out Hoveround should I need one), I accepted a job as a cake decorating instructor, I have been having cake demos to get people signed up for my classes, I have made a bunch of cakes for clients, I have been worrying about the different baking and cooking groups I belong to, and then Monday was told I have strep! Nice.

My doctor told me on Monday that I need to take it easy this week. She wants me lounging on the couch, watching bad tv, and taking naps. Sounds perfect except I haven't been able to do it. I just can't relax. It's like if I relax and take a nap I may miss something. I don't know what I would miss but I don't want to miss it...okay!

I am on some serious pain meds right now because of my back (and the strep throat. OUCH!) so I am not sure if this post is going to make much sense. I hope I don't come back to read it and I am discussing all of my deepest, darkest secrets...or worse I am discussing all of my friends deepest. darkest secrets! ***insert evil laugh***

What are your favorite ways to relax and take it easy? Do you have a way of slowing things down?

P.S. If you live in the Portland metro area and want to learn cake decorating let me know. I would love to give you all the info for the classes.

P.S.S. See P.S. above. I can't even write a blog post without working! ☺

Daring Bakers - February ~ Chocolate Valentino & Vanilla Ice Cream

2009-03-01T09:48:00.010-07:00

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This months challenge was really a challenge! We had decided to go to the coast for St. Valentine's Day to stay at a friends groovy beach house so I decided to bake the cake there. It is always harder to bake in a kitchen you aren't used to but this was just silly! The oven cooked at a much higher temperature, I couldn't find an electric mixer, and there was a storm moving in...yep, I using the weather as an excuse! But even with all my excuses this was a yummy dessert. At one point Agnes was licking her plate!

We love this beach house so much. We would be there every weekend if we could. Here are a couple shots of the cute little kitchen ~

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

My cake was more like a giant brownie but that is okay with me. I LOVE brownies. I served it with the vanilla ice cream and a homemade raspberry hot fudge sauce.

Even though I had a few troubles with putting this cake together I would bake in this kitchen everyday if I could! The beach house is a truly magical place

Daring Bakers - January ~ Tuiles

2009-01-28T20:40:00.006-07:00

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles ~

Recipe:
Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

This was a super easy challenge considering what we had to make last month! These were very simple little cookies that were a blast to decorate. I might make them again but if you are going to all the trouble to make cookies I think they should have chocolate or peanut butter in them. ☺

YES WE DID!!

2009-01-19T20:51:00.003-07:00

I am so excited about Obama's inauguration tomorrow. I decided to celebrate by making 70 cookies for Sean's office and Agnes' school.

Obama cookies!!!

My Kitchen, My World - Cuba

2009-01-17T16:58:00.002-07:00

I am so happy that My Kitchen, My World is back after a holiday hiatus. This week we travelled to Cuba. I have always wanted to go to Cuba. It is definitely on my list of places to go before I die. My friend Holly and I even started planning a trip there but with our crazy lives it didn't happen...yet!

Those of you who know me well know my love of a good sandwich. I love sammies so very much. So much so I made a Cuban sandwich. Loads of pork, pickles, and freshly baked Cuban rolls.

Cuban Rolls ~

Ingredients
4 cups unbleached all-purpose flour (17 ounces)
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons yeast (instant or active dry)
4 tablespoons butter (can substitute 3 tablespoons fresh lard, cut into small pieces)
1 1/4 cups water

Directions

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes.

Divide the dough into six pieces and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.

Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack.

Sandwich Cubano ~

Cuban bread
Butter, softened
1 pound ham sliced
1 pound lechón asado (roasted Cuban pork) (recipe below)
1/2 pound Swiss cheese, sliced
Sliced dill pickles

Preheat a pancake griddle or large fry pan. I cheated and used our George Foreman grill.

Cut bread in half. Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous! Spread butter on the top of the roll.

Place the sandwich on the hot griddle (fry pan) sprayed with a little "Pam" or lightly greased. Place a heavy iron skillet or bacon press on top of the sandwich to flatten. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) I pressed down on our grill really hard to flatten them.

Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Slice the sandwich in half diagonally and serve.

Roast Pork

(1) 2 to 4-pound pork shoulder roast OR pork loin roast (NOTE: You'll only need about 1 pound of the cooked meat for the Cuban sandwich recipe above.)
1 head garlic -- about 10 to 15 cloves
1 teaspoon salt
1 teaspoon black peppercorns
1 cup sour orange juice (If you can't get sour oranges in your area, use two parts fresh orange to one part fresh lemon and one part fresh lime)
1 cup minced onion
2 teaspoons oregano
1/2 cup Spanish olive oil

Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes.

Heat the olive oil in a 2-quart saucepan until hot, but NOT deep frying hot! We’re looking for something in the neighborhood of 220 degrees F. Remove the oil from heat and quickly whisk in the garlic-orange juice mixture until well blended. Let cool before using as a marinade!

Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for basting while roasting) over pork, cover and let sit in refrigerator for two to three hours.

Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle some juice onto the pork when you put it in the sandwich.

Yum!!! I can't wait to make them again!!

You're not trying to Dot the I ~ Sean Dargen

2009-01-12T14:15:00.007-07:00

A few months ago I joined a support group for fat girls who are honestly working on losing weight. These women have been so supportive and have really helped me stay on course. I am still 43 pounds down. I have hit a bit of a plateau with loss but at least I am still losing inches!

Well, a few weeks ago someone brought up the idea we should all start running. WHAT? I don't run! Even if someone was going to kill me I wouldn't run. I would tell them to just kill me because there is no point in them chasing me because I don't run! But since others are going to suffer with me I decided to give it a go.

Supposedly you can learn how to run a 5K in 2-3 months. I am thinking it is going to take me 6 months because I don't know how to run. I swear to god! I haven't run since I was in college. If you can call sprinting with high heels in hand to the Billabong to do shots before the bar closes running. Anyhoo, I started running toe to heel and Sean told me that was wrong. He said I need to really try to run heel to toe. Well, I look like the worlds biggest idiot. I was trying to run heel to toe and some how started swinging my arms up in front of me while leaning backwards and kind of kicking my legs. Sean got freaking hysterical and informed me "Michelle, you aren't trying to dot the I!!" He then went back to laughing so hard he couldn't breathe. "Dotting the I" is a tradition with The Ohio State Marching Band where a 4th-5th year sousaphone player marches out to dot the i of the word Ohio. Now for those of you who don't know what "dotting the i" means here is a quick video. The dotting starts at 1:42

I am a huge dork.

I love my daughter

2009-01-11T20:43:00.003-07:00

Daring Bakers - December ~ French Yule Log

2008-12-26T19:39:00.012-07:00

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand

This was such a fun challenge. I have to admit I almost didn't participate when I saw the 18 page recipe!! Holy cow! But once I sat down to read through it I knew I could make this delicious dessert.

Here are some of the instructions we Daring Bakers given:

So, to the business of our Yule log:
#1 DO NOT PANIC when you see that this document is 18 pages long. The actual recipe is not 12 pages long, it’s more on the order of 3-4 pages once you choose your flavors. Marion and I believe in Culinary Freedom and wanted to make this as fun and accessible as possible for everyone around the world.
#2 THE CHALLENGE RULE is that you MUST MAKE ALL 6 of these elements for the log:
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing
The assembly will essentially be a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish.

I broke the recipe down into three days. The first day I made the creme brulee, mousse, and praline crisp. The praline crisp is really, really good. It's like super fancy rice krispie treats.

Agnes ate almost all the leftovers!

On day two I made the dacquoise biscuit, ganache insert, and icing. Since I don't own a yule log mold I used a standard size loaf pan. It worked perfectly.

Here the whole thing is ready to go into the freezer for 24 hours. The bottom layer in the picture is the chocolate mousee right before I put the chocolate ganache insert and biscuit on.

The Log taken out of the mold. The yellow is the creme brulee. That was my favorite layer. YUM!!

This was taken right after I put the icing on. The icing is super easy to make but I should have made a double batch. It would have gone on smoother and more evenly.

After icing The Log I put it back into the freezer until we were ready to eat it.

And, finally THE LOG!

While it was a daunting recipe The Log will be made again. Done in steps it is a really easy dessert to make. The Log has become a new holiday tradition for my family. When the berries come in this year I will be making a new log. It would be delicious with a berry mousse, creme brulee (because you have to have this layer!!), and drizzled with white chocolate icing.

If anyone would like the recipe let me know and I will email it to you. It is too long to post here.

Please visit this month's hosts blogs.
Saffron and Blueberry
Il en Faut Peu Pour Etre Heureux

Baby, it's cold outside!

2008-12-18T13:27:00.002-07:00

I have never seen so many people freak out about snow. Portland is so completely different than Denver. This city has been pretty much shut down and in a panic since Sunday. Chains were required for driving in the city!! In all my years of living in Colorado I have never used chains. Not driving through the mountains and most definitely not in the city limits. It has been an amusing day of watching ARCTIC BLAST 2008 on my local news all day. It makes for some good tv viewing.

Now, I am not saying the roads haven't been bad but it is the complete panic that makes me giggle. Here is a video that will give you an idea of how bad some of the roads are. This was taken from a condo down on the waterfront about two blocks from my doctor's office. I was suppose to have an appt. yesterday but I cancelled. Thank goodness or I could have been one of these cars!

Avoid any diet that discourages the use of hot fudge. ~ Don Kardong

2008-12-11T22:31:00.008-07:00

It has been awhile since I have chatted about my weight loss adventure. I was getting frustrated for while and decided not to worry about it so much. Then I discovered...This may actually BE my year to get skinny. I have lost a wee bit over 40 pounds the last few months!!

I haven't really been watching what I eat. I am a cook, a baker, and a mommy so personalized green salads aren't happening everyday. :) I still enjoy deliciously, bad for you food but one thing has changed. I have been swimming. I try to go 3-4 times a week for at least an hour. I found a great pool that isn't very crowded so I can do my chubby girl laps. Yeah, there won't be any gold medals for this mama anytime soon. Perhaps swimming is what my body needs right now.

It is weird losing weight. I haven't really been able to see it. When I look in the mirror I notice my face is a bit thinner but my body looks the same. But today at physical therapy while I was doing strength training I saw it. I actually stopped what I was doing to stare at my body. Wow. It was amazing. My legs look thinner, my hips look thinner I couldn't believe it. So, I turned to look at myself sideways. My stomach looks thinner!!! Now, I am still a chubby mama with a long way to go but this has given me some serious incentive.

Speaking of incentives, I have decided when I lose 10 more pounds I can buy some new pants. All of my pants can be slipped on and off without having to unbutton or unzip them. Including the pair I used to refer to as my "skinny jeans"!! Now, that is a good feeling!! I showed this trick to Sean and offered up his ski suspenders! :)

Just to give you an idea of how far I have come here are a few pictures from when I was my heaviest to now. Not too bad! I think I am doing a pretty good job!

This was taken in Tulum, Mexico 2006 - It is strange to think I had gotten so big. Sure, It hadn't even been a year since I had had Agnes but come on! Never again will this happen to me. It makes me sad.

These were taken at a tree farm down the road from our house.

I think I look like a completely different person. I look so much happier.

Well, that is my fat girl update. Pretty exciting wouldn't you say?!?!

My Kitchen, My World - Thanksgiving

2008-11-29T14:24:00.003-07:00

This week for My Kitchen, My World we are celebrating Thanksgiving. Each member is posting their favorite Thanksgiving recipe.

My favorite recipe is Curried Cauliflower. My mom and aunt have been making this since I was a kid. This is the holiday dish in my family. Now, don't get too excited. It isn't fancy, gourmet, or Indian. It has cream of mushroom soup in it. It can't be the holidays without one cream of mushroom soup dish!

Curried Cauliflower

2 big heads of cauliflower
2 can cream of mushroom soup 10.5 ounce can
2/3 cup mayo
2 cup shredded cheddar cheese
2 tbsp curry powder (I always put way more in because I love curry powder)

cook cauliflower for 10 minutes, boiling, drain.
combine rest of ingredients and then pour on top cauliflower
Bake for 30 minutes at 350.

It is very simple, definitely not fancy, but extremely delish!!

Daring Bakers - November ~ Caramel Cake with Caramel Butter Frosting

2008-11-28T19:56:00.015-07:00

This months Daring Bakers challenge was a Caramel Cake with Caramelized Butter Frosting by Shuna Fish Lydon of Eggbeater. Hosted by Delores of Culinary Curiosity co-hosts this month are co-hosts - Alex of blondieandbrownie, Jenny of Foray into Food. And Natalie of Gluten-a-Go-Go).

Although the cake, icing, and caramels were easy to make I don't think I would make the cake again unless it was for a client. It is way too sweet for my liking. I loved the caramels! I couldn't stop eating so they ended up going to work with Sean and the cake.

I wanted to make a layer cake so I made two batches of frosting.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)

I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)

(Optional) GOLDEN VANILLA BEAN CARAMELS
- makes eighty-one 1-inch caramels -

Ingredients
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened

Equipment
A 9-inch square baking pan
Candy thermometer

Procedure

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.

Variations

Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.

Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.

Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.

Caramel Sauce: Stop cooking any caramel recipe or variation when it reaches 225°F or, for a sauce that thickens like hot fudge over ice cream, 228°F. Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.
(recipe from Alice Medrich's Pure Dessert)

I am thinking of making a few batches of the caramels to give as holiday gifts. They are truly divine.

My Kitchen, My World - Iran

2008-11-21T22:52:00.003-07:00

This week for My Kitchen, My World we traveled to Iran courtesy of Elra of Elra's Cooking.

We have been eating seafood all week (Agnes LOVES seafood) so I made a Persian bistro shrimp dish. It was heavenly. Sean asked if we could have this every couple of weeks.

I served it over saffron rice. Delish!

Ginger-Apricot Shrimp

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 cup (or more) low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon mango chutney, large pieces chopped
2 teaspoons tamarind concentrate*
1 teaspoon sugar
1 1/4 teaspoons ground cumin
1 1/4 teaspoons curry powder
1 1/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves, minced
1 teaspoon chopped peeled fresh ginger
1/2 cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

Preparation

Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.

Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.

Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve

I've been tagged!

2008-11-21T22:10:00.003-07:00

Jody over at Where's My Damn Answer tagged me to list 6 random things about myself. So, here ya go!

1. I hate plain raw tomatoes. I hate them with every ounce of my soul. I hate when people tell me I can pick them off things. Yeah, you can pick them off but there is still residual tomato left. Here comes the weird part, I love salsa, pico de gallo, any kind of tomato based sauce, I will eat them in Nasi Goreng, but I will not eat plain raw. Seriously, just nasty.

2. Cheeseburgers are my most favorite food on the face of the planet. When I travel internationally I have to try the local cheeseburger. I'm not talking about McDonalds or fast food but a real cheeseburger at a real restaurant. The best cheeseburger outside of the U.S is at Poppies in Bali, Indonesia. It almost like a meatloaf patty. Jody and I had a couple of these with many Bintang! The worst cheeseburger outside of the U.S. was in Paris, France at some hamburger joint. It was horrible. You would think the French could cook anything, um, NO! The cucumbers on top were all wilty and I remember thinking "Why, couldn't they just make a pickle?"

3. I prefer to drive other peoples cars. It doesn't matter if they are nicer than my car or not. I get a thrill out it.

4. When I was a baby I didn't start to walk until I was 2 1/2. My parents took me to the doctor because they thought something was wrong with me. The doctor asked if they carried me every where. They said yes. The doctor told them to stop carrying me and I would start to walk. I started walking within 4 days of the appointment.

5. My dad died 3 weeks before my 4th birthday. Not that him dying is weird it is what happened afterward. When I was 4 years old I was almost kidnapped. My mom had taken my sister to her Girl's Scout meeting and I was staying with a babysitter. A man came to the door and said he was there to pick up the baby for Mrs. Marks. She thought this was really odd and told him no. He pushed his way into the house and tried to grab me. A neighbor heard what was going on and called the police. The suspect said he had read my dad's obituary and figured since he worked for Shell Oil we were rich. He figured he could get a lot of money for ransom. The other weird thing that happened to me after my dad died is that NO ONE can sing Happy Birthday to me. NO ONE! Every since my 4th birthday (yes, my mom still had my birthday. She was trying to keep things as normal as possible) it will bring me to tears. I guess when my family tried to sing at my 4th bday I kept yelling "we have to wait for daddy!!". Jody and Sean have always known this. Jody has stopped people from singing to me more times than I can count (wait, I'm not that old!). Thanks Maggs!

6. I collect perfume from a company called Black Phoenix Alchemy Lab. I am addicted to their perfume. It is the most amazing perfume ever! It is pure perfume oil. No alcohol or additives. Every time they have a new update I must buy a few bottles or imps. I have been collecting from them for about 4 1/2 years. My two favorite blends are called Selkie - The chill waters of the Orkney coast, tea-leaved willow, honey-touched Grass-of-Parnassus, sea aster, and Scottish Primrose. I have 4 bottles of it. I am hoarding it because it is longer offered by the company can only be found on auction sites. Anactoria - Golden amber, white honey, red currant, daemonorops, kush, and Arabian musk. It is heavenly! Check out their website. You will spend hours looking at all the descriptions.

This has rules, too:

1. Link to the person who tagged you.
2. Post the rules on your blog.
3. Write six random things about yourself.
4. Tag a few people at the end of your post and link to them.
5. Let each person know they’ve been tagged and leave a comment on their blog.
6. Let the tagger know when your entry is up.

Dale of mole, Elra of Elra's Cooking, Natashya of Living in the Kitchen with Puppies, Anne-Marie of A Mama's Rant

Our Tradition

2008-11-19T18:18:00.004-07:00

Ever since Agnes' first Christmas in 2005 I have taken her to see Santa. I like to take her by myself. Just my daughter and me. I always take her as soon as Santa is at the mall. Neither of us like standing in line and it gives her more time to chat with him.

Since she is in pre-preschool everyday I miss hanging out with her so she took today off to see Santa. She was so excited to talk with him. Last night she was practicing what she would say to him. She didn't want to forget what she wanted him to bring her.

When we got to the mall she was practically running to Santa Land. We were the only ones their so the staff really took their time and let her hang-out for a bit. She sat and chatted with Santa for about 15 minutes. She had to explain every single thing (drum kit, dinosaurs, volcano, gummi bears, care bears, rocketships, big girl bed, piano, princess presents, it was a never ending list!) she wants from him. By the time we left Santa was trying his hardest not to start laughing at loud. All the elves were losing it. She is definitely a girl who knows what she wants! Afterward we went to the Nordstrom cafe for coffee (hot chocolate for Miss Thing) and cookies.

Each year our Santa day gets better. I am already looking forward to Santa day next year!

I'm on a seafood diet. I see food and eat it. HA!

2008-11-15T23:04:00.005-07:00

Agnes wanted to have fish for dinner tonight. She loves fish. I am not talking about breaded fish sticks (well, who doesn't like those) but really fish. She will eat halibut, salmon, tilapia, cod, basa, and all sorts of other seafood. The other night she ate a plate of squid and razor clams. She is such a cool kid!!

Our Safeway here is having a sale on fresh tilapia for 3.99 a pound. Yeah, it doesn't get any cheaper than that. In Denver we were lucky to get it for 10.00 or so. The seafood here is so CHEAP! So, Agnes and I decided to make:

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

Thyme mashed potatoes
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme

Balsamic butter sauce
1/2 cup balsamic vinegar
2 garlic cloves, minced

2 cups sugar snap peas, strings removed

2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets

1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 3/4 cup butter 1 piece at a time.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

I put the mashers on the plate, a piece of tilapia on top, drizzled the sauce on top and served the sugar snap peas on the side .

OMG! It was so good. The sauce is freaking awesome! I wanted to lick my plate clean. Agnes cleaned her plate. She kept moaning "mmmmm, fish good, mmmm".

The masher took the most time. If you grabbed some premade mashers from your deli or even the ones in the refrigerator cases at your grocery store this meal would take 10 minutes from start to finish. I sprinkled our sugar snap peas with some sea salt and tossed them in a Ziploc zip & steam bags (I can't live without these things) for about 3 minutes and they were perfect.

You must try this dinner!

My Kitchen, My World - Puerto Rico

2008-11-14T21:15:00.005-07:00

This week we travel to Puerto Rico for My Kitchen, My World. Agnes decided we were having fish for dinner. So we made Grilled Fish with Sofrito Sauce and Plátanos Asados.It was extremely easy and quick to put together. This will definitely go into our dinner rotation.

Grilled Fish with Sofrito Sauce and Plátanos Asados

Olive oil-flavored cooking spray
1 underripe plantain
1/8 teaspoon salt, divided
2 (6-ounce) grouper fillets (about 1/2 inch thick) (I couldn't find grouper anywhere here in Portland so I used halibut instead)
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
½ cup Sofrito Sauce
2 tablespoons reduced-fat sour cream
Chopped cilantro (optional)
1 green plantain

Sofrito Sauce
3 tablespoons olive oil
½ cup diced onion
½ cup seeded & diced green bell pepper
7 cloves garlic
1 teaspoon salt, ¼ teaspoon pepper
½ teaspoon dried oregano
Blend everything in a blender or food processors.

Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.

Drizzle fish with lime juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish and plantains with sofrito sauce and sour cream, and serve with plantain pieces. Garnish with chopped cilantro.

**I had to borrow a picture from http://www.elboricua.com/. I took pictures of dinner tonight but when I went to download them I realized I hadn't put the memory card back in the camera. Whoops! It was still sitting in memory card reader from when I downloaded pictures of my Dachshund cupcakes. LOL

Pink, Girlie Cupcakes

2008-11-14T15:30:00.004-07:00

Here are some pink, girlie cupcakes. The customers only request was there be pink and purple Dachshunds. They are Devil's Food cake with cream cheese icing. The decorations are made from fondant that has been brushed with luster dust. The cuppies have been sprinkled with loads of purple (you can see purple specs) and white glitter but you can hardly see it in the pics. They are so sparkly!

My Kitchen, My World - Ireland

2008-11-08T10:19:00.007-07:00

I was so excited to be chosen to pick our country this week for My Kitchen, My World. With the weather getting cold and rainy here in the Pacific Northwest I wanted comfort food so I chose Ireland.

Sean and I traveled through Ireland a few years ago. It was a fantastic holiday! We met new friends, ran into some old friends, saw some amazing history, had some horrible food (does everything have to be fried lol), and had one of the best meals of my life.

We were fortunate to stay at Ballynahinch Castle for one night. We had a beautiful suite that faced the river. I never wanted to leave. I felt like a princess. The night we had dinner in the restaurants is one of my favorite travel memories. The food was spectacular. The service perfect. I had always wanted to drink champagne in a castle so Sean made sure there was a bottle for us. Yeah, he is a good guy.

Not far from the castle is Kylemore Abbey This beautiful castle has been the home to an order of Benedictine nuns since the 1920's.

In honor of Sister Ita who was in her 90's when she died I have made her sultana scone recipe. Can you say yum? Agnes has eating almost 4 of them! Smear them with some double cream, black currant jam, and a cuppa. It is the perfect way to start the day.

SISTER ITA'S SULTANA SCONES
4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp butter
4 tbsp sugar
2/3 cup sultanas
1/2 oz mixed candied citrus peel (optional)
2 eggs
1 1/4 cups milk

Sieve the flour, baking soda, and the salt into a bowl, and rub in the butter. Add the sugar, fruit, and peel, if using. Mix well. Beat the eggs and mix with the milk, reserving a little to brush over the scones. Make a well in the centre of the flour, add the eggs and milk and mix to a soft dough. Turn out on to a floured board and roll out to about 1 inch thick. Cut into rounds, using a 2 1/2 inch fluted cutter. Brush over with some beaten egg. Put on to a greased baking sheet and bake in a preheated hot oven (400°F) for 15-20 minutes. Turn out on to a wire tray to cool.

Here are a few words about Sister Ita from the Kylemore Abbey cookbook~ From the days of the Abbey Guest House of the 1950's to the tour buses of the 1990's and right up to her retirement a few years ago at the age of 90, Sister Ita's scones were legendary in Connemara. She is sadly missed by visitors, drivers, and guides who fondly recall her friendship and warm hospitality.

For dinner last night I made a family favorite Shepherd's Pie. This recipe comes from my favorite pub back The Wynkoop. The Wynkoop holds a very special place in my heart. I met Sean the for the first time 17 years ago at the Wynkoop! I loved working at the pub. I am still friends with people I worked with so long ago and since moving to Vancouver I crave the food. I had a friend get in touch with the original chef to get the recipe for me. The first bite brought back so many memories. Now, if I could only get a pint of Railyard!

Wynkoop Brewing Company's Shepherd's Pie

For the pie crust:
3/4 cup plus 2 tablespoons vegetable shortening (or lard)
2 1/2 cups flour, sifted
1/4 teaspoon salt
1/3 cup ice cold water

For the vegetables:
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper, ground
1 teaspoon paprika (sweet is best)

For the lamb and sauce:
1/4 cup canola oil
2 pounds lamb stew meat (use good-quality lamb for best flavor)
1 tablespoon salt
2 teaspoons black pepper
1/2 cup flour
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1/2 cup dry red wine
1 1/2 quarts beef stock or bouillon
1/2 cup tomato paste
2 tablespoons fresh rosemary, minced
4 bay leaves

For shepherd's pie:
1 cup Parmesan cheese, shredded
1 bunch green onions, chopped
4 to 6 cups mashed potatoes (recipe of your choice)

To make pie crust: In a medium-sized mixing bowl, cut the shortening into the sifted flour with a pastry cutter or by using two butter knives. Add the salt and cold water and mix with your hands until mixture comes together. If too dry, add a bit more cold water. Do not over mix. Wrap dough in plastic and refrigerate for 1/2 hour or until you are ready to use it.

For the vegetables: In a large heavy skillet or saut?© pan, melt butter over medium heat. Add vegetables and spices and cook until vegetables just turn tender, about 10 minutes. They should still have some "bite" to them. Place in bowl and set aside.

Prepare mashed potatoes, using your own recipe; set aside.

For the lamb and sauce: Heat oil in a large, heavy-bottomed Dutch oven or saucepan until hot.

Season meat with salt and pepper, and then carefully add lamb to oil in pan and brown meat on all sides. Do not crowd meat in pan. Cook in batches if necessary.

When meat is browned, return all meat to pan, reduce heat to medium and add shallots and garlic.

Sprinkle flour slowly over meat while stirring continually to avoid lumps. Once flour is incorporated, cook for 5 minutes, stirring continually and scraping the bottom of the pan to avoid burning.

Slowly add red wine, then stock, stirring and scraping pan sides and bottom. Add tomato paste, rosemary and bay leaves and turn up the heat to bring mixture to a boil. Lower heat, cover and simmer for 45 minutes to one hour or until meat is tender.

Strain meat from sauce and set meat aside to cool. Remove bay leaves. Pour the sauce in a medium saucepan and cover; set aside on a low burner to keep warm. Stir occasionally to keep skin from forming.

To assemble the pie: Spray a 9-by-13-by-2 glass or metal casserole dish with nonstick spray. Spread pastry dough over bottom of dish and up the sides, pressing to make the dough thin and even. Cut off any excess dough at top of dish.

Spread 2 cups of the mashed potatoes evenly across the pie crust. Place half of the lamb meat on top of the potatoes.

Top the lamb meat with all of the vegetable mixture and then add the remaining lamb meat.

Cover the dish with enough mashed potatoes to fill the casserole.

Bake at 325 degrees for 1 1/2 hours or until casserole has an internal temperature of 165 degrees.

When cooked, remove pie from oven and top with Parmesan cheese and return to oven until cheese is lightly browned.

To serve: Ladle hot lamb sauce into a wide serving bowl and place a serving of pie on top, or place pie on a plate and spoon sauce on top.

Garnish with some chopped green onions, if desired.

This recipe makes a huge amount of food. We will be having Shepherd's Pie for a few nights!!

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”~ Jim Davis

2008-11-05T14:27:00.009-07:00

Last week so cake crazy! I made a birthday cake for Sean, birthday cupcakes for him to take to work, a birthday cake for my adorable niece Elly, and a batch of vegan cupcakes for Sean's birthday party. I have never made so much chocolate cake in my entire life. The batter was flying! LOL

Sean's birthday is on Halloween so we had a small cocktail party after trick or treating. It was a blast. We have made some great friends here.

Sean's birthday cake. Agnes designed the cake. She wanted her daddy to have a spooky cake!

Sugar skull cupcakes for Sean's work & his birthday cake. Agnes designed the cake. She wanted her daddy to have a spooky cake!

TRICK OR TREAT! AHOY MATEY!

We also made sugar skulls for our Dia de los Muertos ofrenda. I made a sugar Virgin de Guadalupe. She turned out so beautiful. It was so much fun making these with Agnes. It was her first year to decorate some all by herself. The one thing that sucks about making these is every year I have to make at least one more. This year we had to make one for Sean's dad Jim. I think it was really good for Sean to make it.

Agnes decorating her sugar skull.

Virgin de Guadalupe. She turned out so cool.

Our oferenda

Here is the cake I made for Elly. I was so happy with how it turned out. Elly loved it!

Daring Bakers - October ~ Pizza!

2008-10-29T15:51:00.006-06:00

This months challenge was awesome. I actually learned how to toss pizza dough! Sure, I made a mess but it was fun.

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Pepperoni goodness!

Vino Formaggio Sausage

White sauce, Chicken, and Spinach

Whoops!

2008-10-22T16:06:00.005-06:00

You would think with spending 150K on new clothes she would have picked out the right scarf!

Source

My Kitchen, My World - Argentina

2008-10-18T18:41:00.005-06:00

This week Teresa of I'm Running to Eat chose Argentina. I was so tempted to grill a steak and make some chimichurri but I wanted to make something I had never had. After some research I decided on Carbonada en Zapallo (pumpkin stuffed with beef and vegetable stew). It was so much fun to make. I have never roasted an entire pumpkin! And, I have never served anything out of a big, giant pumpkin. Agnes loved it!

What's inside the pumpkin?

Pumpkin Stuffed with Beef and Vegetable Stew

1 medium pumpkin

6 tablespoons salted butter, melted

2 lbs. stew beef, cut into 1 1/2″ cubes

2 large red onions, sliced thin

2 red bell peppers, cored, seeded, sliced

5 garlic cloves, chopped

3 dried red chillies, snapped in half

1 tablespoon coriander seeds, crushed or 1 teaspoon ground

1 1/2 tablespoons cumin seeds, crushed or 1 1/2 teaspoons ground

2 large yams, cubed

6 to 10 new potatoes, quartered

1 15 oz. can diced tomatoes

1 cup red lentils

3/4 cup dried peaches or dried pears, halved

4 cobs of corn, quartered

1/2 bunch cilantro, chopped

6 cups water, more if needed

corn or olive oil

salt and pepper to taste

1. Heat oven to 350 degrees, F. Cut a lid off the top of the pumpkin and scoop out the insides.

2. Brush the pumpkin, inside and out, with butter and place on a baking sheet. Bake for 50 to 70 minutes. The pumpkin should be cooked through but not collapsing on itself.

1. Place a large heavy bottomed pot over medium high heat, pour in two tablespoons of oil and when it shimmers, add the beef. Brown on all sides, about 8 minutes. Remove beef from pot.

3. Add onions, peppers and garlic to pot and saute until onion is translucent. Add spices and saute for 3 minutes. Add chilies and saute for half a minute. Add meat, yams, new potatoes, lentils, tomatoes, dried fruit, salt, pepper and water to pot. Bring to a boil and simmer for about half an hour until the potatoes are tender. Add more water if needed.

4. Add corn and cook for another 4 minutes. Stir half the cilantro into stew. Pour stew into pumpkin, top with remaining cilantro and bring to the table. Serve.

I will definitely be making the stew again. While the pumpkin was really fun to make I would only make again if we had company.

Disgusted

2008-10-17T15:52:00.004-06:00

I am a huge fan of hypnotherapy. I truly believe that it helps people. It helped me accept and deal with the loss of our first child. It helped me get through 48 hours of labor with laughter instead of pain killers. So why am I disgusted? I am disgusted with how hypnosis is portrayed on tv and other media.

I first really noticed this when we were on our cruise last year. There was a hypnotist who had a nightly show. It was fun watching people we know make complete asses of themselves on a stage. Sean and I laughed because we knew it was all an act but it pissed me off. The hypnotist had them clucking like a chickens, dancing like idiots, etc. This is not how hypnosis works. It CAN'T make you do any of these things. Two of the people I talked with after the show told me they didn't remember anything they had done. BULLSHIT!

Then last night on CSI there was a hypnotherapist who could rob banks and the sound of her voice made a woman accidently kill herself. OH. MY. GOD. It was the dumbest thing ever. I think it was dumber than the moron on the cruise.

It makes me sad this is how people look at hypnotherapy. It is such a wonderful tool that can help many people. It can be utilized for grief, weight-loss, stop smoking, stress, and a myriad of other things.

Hypnotherapy may not be for everyone but it would be nice if people knew that clucking like a chicken isn't the only thing it is good for.

Chocolate Fixation ~ October Challenge

2008-10-17T11:38:00.003-06:00

This months Chocolate Fixation Challenge was hosted by...ME! I chose one of my favorite brownie recipes by David Lebovitz. I love this man. He has some absolutely amazing recipes.

Dulce de Leche Brownies
12 brownies

8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta)
Preheat the oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Nothing tastes as good as skinny feels

2008-10-15T11:44:00.003-06:00

I am so excited. I wanted to lose 20 before the end of the year and I am down 23 pounds! I can't wait to weigh myself on New Years Eve to see how much I lost total. My plan is working. I have finally found my weight loss path. YAY!! I think it just took awhile to get settled into my new life here in the Pacific NW. All my pants are starting to get baggy. It is such a great feeling!

Saturday we are decorating sugar skulls for Dia de los Muertos. Agnes is having a little friend over to decorate with her. I am decorating skulls for all of my family and friends that are gone for our home altar. I am also making a sugar Our Lady of Guadalupe. I think she is going to turn out really cool. After I finish those I am decorating 24 mini sugar skulls to put on top of the cupcakes that I am sending to work with Sean on his birthday. His birthday is on Halloween so I thought they would make really cool cupcake toppers.

Tomorrow night Sean and I get to go out for happy hour. We haven't been out without Agnes since April. It is definitely time. We are meeting up with a bunch of people at OBA. Their menu looks tasty. The prawn ceviche sounds divine. That will definitely be ordered. How about roasted butternut squash enchiladas with creamy toasted walnut sauce and quinoa salad? Um, YUM!! My stomach is growling now. I just need to remember while I am there "Nothing tastes as good as skinny feels!"

My Kitchen, My World - Morocco

2008-10-11T09:30:00.002-06:00

This week in My Kitchen, My World, Judy of Judy's Gross Eats chose Morocco.
What a fun challenge. There are so many spice combinations with Moroccan cooking. Too bad I couldn't get Sean to do a belly dance for me before dinner!!

I didn't get a chance to take photos but we had Fish Tagine with Peppers and Olives served with couscous.

Moroccan Fish Tagine With Peppers And Olives

Serves 4.

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F.
Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
Drain marinade from fish; reserve marinade.
Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F.
and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F.
and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

I am in love!!!

2008-10-05T11:32:00.003-06:00

So, we all know that I am old. OLD! I am also kind of stuck in my New Wave/Alternative 80's ways. But as I was watching SNL last night I fell in love. I fell in love with a band called The Killers. OMG. There is something very 80's and very Echo & The Bunnymen (my favorite band of ALL time) about them. Plus, it doesn't hurt that the lead singer is H.O.T. hot!!

My Kitchen, My World - Equador

2008-10-03T21:37:00.004-06:00

I'm back! Well, kind of. I made a couple of really easy things this week. Hopefully I should be back to myself next week and can cook something more challenging.

This week for My Kitchen, My World Shelby of The Life and Loves of Grumpy's Honeybunch chose the country of Ecuador. I thought I knew what to expect but I was so wrong. I couldn't believe some of the amazing recipes I came upon. Since I am still recovery from my surgery I decided to make soup and something to go with it. This is what I found!

I made Locro (potato soup) and Pristinos (pumpkin fritters). Can you say YUM?!?! This menu reminded me a lot of my Grandma. When it is cold outside she will make potato soup and grebel. Grebel are a Germans from Russisa (Volga German) doughnut. They are one of then most favorite things my Grandma cooks.

I made this Ecuadorian dinner in honor of my Grandma. :)

Locro ~ Potato Soup

INGREDIENTS:
4 tablespoons (1/4 cup) butter
1 teaspoon sweet paprika (Use the best you can find. I use Penzey's Hungarian Sweet. It was perfect)
1 medium onion, finely chopped
4 pounds potatoes, peeled and sliced
1 cup each milk and light cream
1/2 pound Munster cheese, grated
salt

In a large, heavy saucepan heat the butter and stir in the paprika. Add the onion and saute over moderate heat until the onion is softened. Pour in 4 cups water, bring to a boil, and the potatoes, and simmer over low heat, uncovered, stirring occasionally. When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate. Stir the cheese into the potatoes, season to taste with salt, and serve immediately. Avocado slices are sometimes served with the Locro, on separate plates but to be eaten at the same time.

Truly delish. I love that there are so few ingredients. It is the best potato soup I have ever had. Be sure and sprinkle paprika on top before serving. It just adds to the depth of flavors. I doubled the recipe so I could freeze the leftovers.

Pristinos ~ Pumpkin Fritters

INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons grated Parmesan cheese
1/4 pound (1/2 cup) butter, softened at room temperature
1 cup cooked, mashed West Indian pumpkin (calabaza)
oil or lard for deep frying

CINNAMON SYRUP:
2 cups dark brown sugar, firmly packed
1-inch piece of stick cinnamon

Sift the flour, baking powder, and salt into a bowl. Add the cheese. Work the butter into the mixture with your fingers, then the pumpkin with a fork. The pumpkin should supply enough moisture to make a soft but not sticky dough. Turn the dough onto a floured board and roll out to a 1/2-inch thickness. Cut it into strips 1 inch wide and 6 inches long. Form each strip into a ring, pinching the ends lightly together. Deep fry in hot oil or lard (350 F to 365 F.) until golden brown on all sides. Drain on paper towels and serve with cinnamon syrup.
CINNAMON SYRUP: In a saucepan combine the sugar with 1 cup water and the cinnamon stick. Stir the mixture to dissolve the sugar and simmer over moderate heat for 5 minutes. Discard the cinnamon stick.

I McGyvered the pristinos. I wanted something kind of sweet so I substituted the cheese with sugar, cinnamon, and nutmeg. When I brought them out of the oil I sprinkled them with a cinnamon/sugar mix. So good. I can't wait to have more with brekkie tomorrow.

It is rainy and cold here today. We ate in the living room tonight in front of the fire place. What a perfect Autumn dinner.

Daring Bakers - September ~ Lavash Crackers & Toppings

2008-09-29T16:20:00.007-06:00

I am late posting my Daring Bakers challenge. I swear I have a good excuse. I had surgery last Weds. and I am just now feeling up to being on the computer. Anyhoo, on to the goodness...

This months challenge was vegan lavash crackers & toppings hosted by Natalie from Gluten A Go Go. Agnes and I had a blast making these.

Agnes helped roll out the crackers and used cookie cutters to make the crackers.

Some of the shapes look better than others. But considering I had a broken arm (it has been a rough month lol) and a she has two little 3 year old ones I think we did pretty good.

We sprinkled the crackers with cinnamon and sugar. Instead of a dip (my arm was killing me so I just couldn't cook anything else) I made a glaze out of the leftover cinnamon and sugar. Agnes now has iced vegan animal crackers. YUM!

Lavash Crackers ~ the recipe includes instructions for a gluten-free version

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

I am throwing a birthday party for Sean at the end of October and I will be making the crackers to serve. Only I will probably sprinkle with granulated garlic and onion to serve with hummus.

I just have to say being a Daring Baker is so cool. I love all the new recipes and techniques I am learning!

Thanks Natalie! These crackers are so easy and delish!

My Kitchen, My World - Have to skip this week

2008-09-20T16:15:00.002-06:00

I would like to apologize to Andrea of http://nummykitchen.blogspot.com/ for having to miss this week.

I was so excited to see Lithuania picked for our country this week. I had a lot of fun researching the culture and food.

But after I found out I am having surgery on Wednesday I didn't have time to get stuff together well trying to prepare for Weds.

All I know is when I recover I am making some grybas cepilinai! Yum!

My Kitchen, My World - Indonesia

2008-09-05T22:27:00.012-06:00

I was honored to be chosen to host this week over at My Kitchen, My World. The country I chose is Indonesia. I have been to Indonesia a couple of times. Once with my best friend Jody and the other with Sean on our honeymoon. Indonesia is made up of over 17,000 island so it saddens me I have seen so little of the county.

Jody and I went in 2000 to Bali. The day after we arrived we thought it would be great if we rented a Jeep and toured the island on our own. That day is one of the best days of my life. I don't think Jody and I will ever laugh that hard again. One of our first stops was the monkey sanctuary in Ubud. When we were getting out of the car I told Jody don't lock the keys in the car. Guess what? OMG. I think the entire village of Ubud tried to open our car with every tool available. Nothing was working. Then a very, very old man walked up, stuck his car key in the door, and unlocked our car door!!! I wish I had a picture of him but as soon as he unlocked the car, he turned, and walked away.

A few of our saviors.

There are so many beautiful things to see in Bali. The scenery is absolutely breathtaking.

This kind of scenery wasn't too bad to look at either! Oh, how I love those little blond surfer boys!

We did all the touristy things. Here we are at Ulu Watu. Seriously, so beautiful.

Jody and Michelle - 2000

Sean and Michelle - 2001

We went to a Kecak dance that totally blew us away. It was one of the most amazing things I have ever seen. It puts you into a complete trance. But of all the things Jody and I and Sean and I did we ate good food. I mean really, really, really good food.

The places I preferred to eat at were the small family run warungs that you can find while wandering down a gang (alley). I crave the food I ate in Indonesia. The smell of the spice market, the beauty of the open kitchens, the smiling faces of the proprietors.

The owner of my favorite warung putting giving an offering. This woman made killer Nasi Goreng. I can't even think about it without drooling.

Tonight I made my dinner in honor of all of those fantastic meals I have eaten and all the wonderful people I have met on my travels in Indonesia.

We were lucky enough to be able to get a few of the ingredients out of our backyard.

We made Lumpia, Udang Goreng, Sambal Udang, Mie Goreng, and Chicken Satay with peanut sauce**. Since I have a broken arm Sean helped me out a lot!

Lumpia Semarang and Udang Goreng (Indonesian spring roll and fried shrimp)-

Sambal Udang (Prawns in chili sauce) -

Mie Goreng - (Fried Noodles)

Chicken Satay and peanut sauce -

The only things missing were some ice cold Bintangs and the sound of the ocean crashing to the shore. Dinner made me so happy tonight. It made me almost as happy as this...almost.

**I didn't post recipes this week because it was hard enough getting this all typed up with my arm. If there is a recipe you would like I would be more than happy to send it to you.

Something to think about

2008-09-04T13:37:00.004-06:00

It is no secret that I am a huge Obama supporter. I have donated time, money, and cupcakes to his campaign. That said, I am not going to have a political debate with anyone. I believe everyone has the right to vote for whomever they think is the best candidate. I am only posting this as "Something to think about".

My friend Matt posted this in his journal and I think more people need to see it. Here is just a bit of what Matt had to say:

(Note: I'm not saying vote for Obama, just that Republicans have become the stain of the shit that was nixon. If McCain had the balls to call these festering canker sores out for their douchebagery, he might even earn my vote.)

Thinking about it, perhaps that's what Fox news means about Fair and Balanced. They talk out both sides of their asses when it suits their needs.

Here is the video:

I love the Daily Show.

Daring Bakers - August ~ Éclairs

2008-08-31T11:56:00.001-06:00

This months challenge was selected by Meeta K of http://whatsforlunchhoney.blogspot.com and Tony Tahhan of http://www.antoniotahhan.com.

I had made cream puffs with my Grandma when I was a little girl so I had kind of an idea of what I was doing. It is a very easy dough to make. I will be keeping that recipe but I am not sure if I will make the chocolate cream again. It seemed runny to me. I got about 28 éclairs. Half were filled with chocolate cream and half were filled with Bavarian cream. YUM!

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand.

Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

Cream Puff Dough fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by Pierre Hermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.

2) This sauce is also great for cakes, ice-cream and tarts.

The final product ~

I will definitely make these again.

My Kitchen, My World - England

2008-08-30T21:11:00.006-06:00

I had a really nice entry I wanted to type up for this week but I broke my freaking arm!! I was vacuuming our stairs today and managed to fall down them backwards bringing the vacuum with me. OMG. I am in so much pain. This royally sucks! I have a bunch of baking to get done tomorrow for our Labor Day party. Sean has said he will be my baking assistant tomorrow. I am SO lucky to have him!

This week Megan of My Baking Adventures picked England for our country. I knew immediately what I wanted to make. Curry! I love pub curry. The couple of times I have been to England and when I went to Ireland I lived on pub curry. Served with rice or chips I didn't care as long as I had a good pint to go with it.

We hit our local farm to pick up the veggies. We bought broccoli, fresh picked baby carrots, onion, and some goegeous purple cauliflower. Agnes fell in love with the cauliflower. Since she can eat a little bit of spicy I steamed some cauliflower separately for her. She ate almost a cup of it!! I think we have a new favorite veggie at Casa Dargen.

This most likely not the correct way to make pub curry but this is how I do it. :)

First - poach the chicken. When it is cooked I chop it up.

Second - throw all the chopped up veggies into water and boil until just tender.

Third - drop in the curry mix.I used my favorite curry mix by S & B. This stuff is the bomb. But as you can tell I don't follow the instructions at all.

Let the curry melt into the water. When it is all mixed in add the chicken. Let it simmer for about an hour. The longer it cooks the better the flavor. This stuff is SO good the next day.

Serve in a bowl with rice or chips.

I went with chips this time and a Bridgeport Ropewalk amber beer.

I was just like being at the pub except no ciggie smoke and no room at the bar!!

***With the broken arm and the pain killers I am not responsible for any grammatical errors.

My Kitchen, My World - Jamaica

2008-08-23T20:22:00.005-06:00

This week Laura of One Happy Hubbard picked the lovely country of Jamaica for our My Kitchen, My World weekly menu. I was so excited about cooking a Jamaican menu this week but things just didn't go as planned. Things have been crazy here at Casa Dargen so I had to improvise for a Jamaican dinner tonight.

I made a very simple Jerk Chicken salad. We hit up our local farm to pick up the lettuce, red onion, and mango. I sprinkled the chicken breast with a bit of veggie oil and then rubbed them down with jerk seasonings. After grilling the chicken breasts I chopped them up and tossed them with fresh lettuce, mangos, and some diced red onion. I gave the salad a little squirt of lime juice and served it with a balsamic vinaigrette.

What a simple, delicious, and refreshing meal for a warm summer night. Mmm...

My Kitchen, My World ~ United States of America

2008-08-15T22:26:00.017-06:00

This week for the My Kitchen, My World challenge we are celebrating the Olympics by choosing the country where we are from. Since I am a proud American I decided to make what I think is the All-American meal.

I don't think it gets any more American than grilled cheeseburgers, potato salad, slow-cooked beans, fresh squeezed lemonade, and lemon bars for dessert.

The Hamburgers ~ made with local beef, topped with a local bacon, a couple slices of Tillamook Cheddar, and served on a locally made potato bread bun. Delish!

Ruby Kaye's Baked Beans - Ruby Kaye is my mom!

1 pound navy or pea beans
1 large onion, chopped
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt, or to taste
1. Discard any discolored beans. In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.

2. Drain the beans. In a large pot, combine the beans and enough water to cover them by 1 inch. Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short). Drain the beans and set aside the cooking liquid.

3. Set the oven at 325 degrees. In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt. Add enough of the cooking liquid to just cover the beans. Stir to blend them.

4. Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don't dry. Add more cooking liquid if necessary.

5. When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.

6. My mom makes hers in a crockpot. I do the same thing. It is a lot easier.

Simple Potato Salad -

Ingredients:

2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
2 ribs celery, diced
1/2 cup diced red onion
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh dill
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation:

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.

My Agave Nectar Lemonade ~

4 lemons
Light Agave Nectar
1 1/2 quarts water

Juice lemons. Put fresh lemon juice in pitcher. Add water (you may need to add more or less depending on how much juice you have). Sweeten with Agave Nectar to taste. Serve over ice or chill.

It is extra tasty with a couple dashes of vodka. :)

Agave Nectar is one of my most favorite foods on the planet. I almost like it better than honey.

Pucker You Up Lemon bars ~

INGREDIENTS:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced
DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. At this time I top mine with riwwel.**
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

**Riwwel is a Germans from Russia crumb topping that is used for cakes, pastries, and even some soups! I am very proud of my Germans from Russia heritage (I am 1/2 Irish too) and love to cook the recieps my Grandma has passed down to me. I look forward to sharing them with Agnes.

Riwwel (Crumb Topping) Recipe:

In a bowl, mix 1 c. sugar and 2 c. flour. Add 1/2 c. melted butter and stir with a fork until crumbly. For a crunchy topping, mix 2 tsp. water into the crumb mixture.

It's a good thing we don't eat like this often or I would be as big as a house. The giant burger in the photo was Sean's. Agnes and I had smaller versions. :)

I can't wait until next weeks challenge. I am still trying to figure out what to make!

"Rocky Mountain High" ~ John Denver

2008-08-14T00:02:00.005-06:00

We went back to Denver this weekend for Sean's family reunion. It was nice seeing everyone but it was a hectic, fast paced weekend.

We flew in Friday morning, went out to lunch with Sean's mom, went to happy hour with friends, got back to the hotel at midnight.

Saturday- we got up early drove 2.5 hours to Lily Lake for a reunion picnic, drove home, got ready, drove to a reunion dinner, got back to the hotel around 11 pm.

Sunday- Agnes and I got up early and went to my moms house. I wanted to be able to spend the whole day with my Grandma. I miss her so much! While we were sitting in my moms backyard visiting with my family I was attacked and stung by a wasp!! OMG! It hurt so bad when it stung me. I had no idea it would hurt that bad. My left hand is still totally swollen and black & blue. Will the throbbing ever end? LOL After my exciting day at Casa Ruby we met Sean and went to the last family get together. We got back to the hotel around 8 and all 3 of us crashed.

Monday - Checked out of the hotel, went by our old house to see all the home improvements that have been done (It looks okay, but it sure is small. I don't remember it being so small), went to El Tejado for lunch so I could get my green chile fix, went to the new Tattered Cover bookstore, drove around Denver, went to the airport, and finally got home around 11. Whew! What a weekend.

Here is Agnes at the airport. She was insistent that she be allowed to wear her pirate outfit. Who am I to say no? She was a dream on both flights. She is a born traveler.

Miss Agnes looking adorable at Lily Lake.

The Family on the dock at Lily Lake. I love this picture! It was such a gorgeous day. I am thinking of making this into an 8 x 10 to hang in our hallway.

My Grandma does not allow people to take pictures of her. Ever. I think it has something to do with cameras stealing your soul or something. Anyhoo, she was excited to have her picture taken with Agnes and me. Agnes and I haven't had our picture taken with my Grandma since Agnes was 2 weeks old. I love my Grandma so much. She absolutely rocks!

My Kitchen, My World ~ Mexico

2008-08-02T00:19:00.003-06:00

I was so excited when I found out Natashya of Living in the Kitchen with Puppies chose Mexico as our culinary adventure for My Kitchen, My World. I love Mexican food. It is my favorite food on the face of planet. I could eat it every single day. There is something so wonderful about the cuisine of Mexico. From the simple taco to the complexity and depth of a Oaxacan Molé.

I was torn on what to make. Since moving to the Pacific Northwest from Colorado I have not been able to find good, authentic Mexican food. It makes me so sad. I have been craving a bowl of green chile. All I want is a bowl of freakin' green chile!! I thought I could make green chile but seemed boring and too easy. Then I thought I would make my mole recipe that can take up to 2 days to complete. But decided I wanted to make something I had never made before. I decided on tamales.

Rick Bayless is a personal hero of mine. I would love to travel to all the small towns he goes to in Mexico. When Agnes is old enough I plan on taking her on a Mexican culinary adventure based on his and Diane Kennedy's writings. Anyhoo, his recipes have always worked perfectly for me so I thought I would use his Green Chile Chicken Tamale recipe.

I had never made tamales by myself. I've been in the same room as someone making tamales but I wasn't much help. I just wanted them to hurry up and finish so I could eat them. LOL I wanted to complete this task all by myself. I was surprised to learn that tamales are a time consuming task but an easy one. Let me tell you it is worth the time.

I made the batter and the filling the night before. I think this is absolutely necessary task. It helped make my tamale day go quickly.

Tamales de Pollo con Chile Verde - Green Chile Chicken Tamales ~ Rick Bayless
MAKES ABOUT 24 TAMALES

Ingredients
1 8-ounce package dried cornhusks
Procedure
Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
For forming the tamales, separate out 24 of the largest and most pliable husks—ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can’t find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.

For the filling:
Ingredients
1 pound (10 to 12 medium) tomatillos, husked and rinsed
fresh hot green chiles to taste (roughly 4 to 6 serranos or 2 to 3 jalapeños), stemmed
4 large garlic cloves, peeled
1½ tablespoons vegetable or olive oil
3 to 3½ cups chicken broth
Salt
4 cups (about 1 pound) coarsely shredded, cooked chicken, preferably grilled, roasted or rotisserie chicken
2/3 cup roughly chopped fresh cilantro
Preparing the filling. On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they’ll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes. Add 2 cups of the broth and simmer over medium heat until thick enough to coat a spoon quite heavily, about 10 minutes. Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.

For the batter:
Ingredients
10 ounces (1 1/3 cups) rich-tasting pork lard (or vegetable shortening if you wish), slightly softened but not at all runny
1½ teaspoons baking powder
2 pounds (4 cups) fresh coarse-ground corn masa for tamales OR 3 ½ cups dried masa harina for tamales mixed with 2¼ cups hot water. (I used the dried masa)

Procedure
With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.

Forming the tamales

Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger).

Spoon about 1 ½ tablespoons of the filling down the center of the batter.

Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed “bottom” leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal.

As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.

Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.

Steaming and serving the tamales. When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don’t take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

The Finished Tamales ~ Fresh out of the steamer ~

I served them with Crème Mexicana and a few bits of torn cilantro. They turned out so delicious. I can’t wait to make them again. I have so many different things I want to fill them with. I think my next tamales will definitely be a sweet version made with strawberries.

Delicioso!!!

"We're goin' to the zoo, zoo, zoo" ~ Peter, Paul, and Mary

2008-07-30T21:55:00.004-06:00

A picture of Miss Agnes on the zoo train today. I am playing around with picture sizes so I can figure out this blog layout. I am so technically savvy. LOL

“If you wake up at a different time, in a different place, could you wake up as a different person?” ~ Chuck Palahniuk

2008-07-30T21:08:00.005-06:00

Wow, this blog of mine has changed over the past few months. I originally started this blog as a diary about me trying to lose weight. While I am still really struggling with my weight (see this post for proof). I tend to get bored sticking with the same subject. There is so much more out there in the world that I am interested in besides my big butt.

It looks like this blog is slowly turning into a food blog but I am pretty sure in a few months it will take another new turn. It's just that I have found three interesting, fun, and brilliant food groups that I am proud to say I am a member of.

Here they are:

Daring Bakers - This is the first group I joined. I found them while reading The Hungry Housewife's blog. Every month we are given a new baking challenge and at the end of each month we all post our challenges on the same day. I have met some really great people so far! They are a great group of bakers!

My Kitchen, My World - I found out about this group while reading Xplicit Sweetness. I saw a comment left by Susan (founder of My Kitchen, My World) and sent her a message right away. I knew this was a group for me. Every week we cook a meal from a different country and post our recipes on Saturdays. I am extremely excited to post this Saturday!! I can't wait to share what I made.

Operation Baking GALS - Of the three groups this is the one I feel the most honored to be apart of. It all started when Susan of She's Becoming Doughmesstic sent out an email asking for some friends to make cookies to send to her cousin and his troop in Iraq. Can you think of a better reason to bake? I can't! I think it is an absolutely brilliant idea. Agnes and I shipped off 6 dozen (well, a few short. Miss Agnes had to taste a few LOL) cookies on Monday. I am keeping my fingers crossed they arrive almost in one piece.

I think this blog needs a new look. I think the next few days I am going to be tweaking with layouts, fonts, and colors. I stink at HTML so I can tell you it won't be fancy.

Anyhoo, I will still chat about my weight struggles I think it is time to focus on some the more positive aspects my life. I definitely think it is time to be different.

Filbert Gateau with Praline Buttercream  -July Daring Bakers - My First Challenge

2008-07-30T10:10:00.007-06:00

This was my first Daring Bakers challenge. Boy, was it a challenge!! Chris of Mele Cotte was our hostess this month, and she chose a Filbert Gateau with Praline Buttercream. Who knew a cake recipe could be so long? The first time I printed it out it was about 7 pages! It took me about 8 hours to finish the whole thing. It probably would have gone quicker if I had a good way to skin hazelnuts and a 3 year old daughter who doesn't like cake.

The recipe is below with pictures and comments for some of the steps.

Filbert Gateau with Praline Buttercream 
From Great Cakes by Carol Walter  

1 Filbert Genoise  
1 recipe sugar syrup, flavored with dark rum 
1 recipe Praline Buttercream 
½ cup heavy cream, whipped to soft peaks 
1 recipe Apricot Glaze 
1 recipe Ganache Glaze, prepared just before using 
3 tablespoons filberts, toasted and coarsely chopped  

Filbert Genoise  

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.  

Hazelnuts before the scraping. The skinning of the hazelnuts was horrible! After 2 hours of scraping the skins off I gave up. Some of them still had skink bits left on.

1 ½ cups hazelnuts, toasted/skinned 
2/3 cup cake flour, unsifted 
2 Tbsp. cornstarch 
7 large egg yolks 
1 cup sugar, divided ¼ & ¾ cups 
1 tsp. vanilla extract 
½ tsp. grated lemon rind 
5 lg. egg whites 
¼ cup warm, clarified butter (100 – 110 degrees)  

Position rack in the lower 3rd of the oven and preheat to 350 degrees.

Grease and flour a 10” X 2” inch round cake pan.   

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.   

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.  

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.  Add the yolk mixture to the whites and whisk for 1 minute.   

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.   

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.  

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cook the cake completely.  

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.  

I was so proud when I pulled my cake out of the oven. Then I was even more excited when it just fell out of the pan. No sticking what so ever. It was so pretty…until…Agnes the Horrid came along. I was busy making another part of the recipe so I wasn’t really pay attention to what she was doing. BIG MISTAKE! When I turned around she had taken huge bites out of one side of the cake. LOL She just looked up at me and said “Good.” Then walked out of the kitchen licking her lips. I guess this is why it called Daring Bakers!!

Sugar Syrup 
Makes 1 cup, good for one 10-inch cake – split into 3 layers  

1 cup water 
¼ cup sugar 
2 Tbsp. dark rum or orange flavored liqueur   

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.  

We don’t like GM very much and I didn’t want to buy a wee bottle so I used Kahlua. It was divine!

Praline Buttercream 
1 recipe Swiss Buttercream  
1/3 cup praline paste 
1 ½ - 2 Tbsp. Jamaican rum (optional)  

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in rum.  

I didn’t add the additional Kahlua. I didn’t think it needed it for flavor. It was already delish!!

Swiss Buttercream 
4 lg. egg whites 
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm 
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice 
1 tsp. vanilla  

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows. 

I used my immersion blender. It seemed to help get it to the “marshmallow” stage quickly.

Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.   

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*  

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.  

Refrigerate 10-15 minutes before using.  

Wait! My buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.   

Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time. 

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.  

I was lucky my buttercream worked like a dream. This is the best icing I have ever tasted. Oh my. It is so rich and decadent! I can’t wait to use this on another cake. It is so light and easy to decorate with. It tastes so grown up and fancy.

Praline Paste 
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless 
2/3 cup Sugar 
Line a jelly roll pan with parchment and lightly butter.   

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.  

This was the only part that gave me some trouble. I had to make two batches of the brittle. My first batch was a wee bit burnt. This stuff is so good. I am surprised there was any left after I taste-tested it over and over. I didn’t grind mine all the way into a paste. I wanted to be able to sprinkle it on stuff. I have used to decorate this cake, in the buttercream, and I have also used it to top a new cookie bar recipe.

Apricot Glaze 
Good for one 10-inch cake  
2/3 cup thick apricot preserves 
1 Tbsp. water  

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.  

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.  

Ganache Glaze 
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake   

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.  

6 oz. (good) semisweet or bittersweet chocolate, like Lindt 
6 oz. (¾ cup heavy cream 
1 tbsp. light corn syrup 
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional) 
¾ tsp. vanilla 
½ - 1 tsp. hot water, if needed  

Blend vanilla and liqueur/rum together and set aside.   

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.   

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!  

All I am going to say is YUM!!

Assembling Cake  

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.  

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.  

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.   

Here you can see the damage Miss Agnes did to my beautiful cake! ☺

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.  

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.  

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.   

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.  

I didn’t follow the decoration suggestions. I figured since my cake was lopsided and lumpy from “the incident” that I would just do a simple decoration and try to hide some of it with a border and drop flowers. I sprinkled praline crumbles onto the little drop flowers.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Sean, Agnes (very small piece), and I each had a piece the same day I finished it. We couldn’t wait for it to set for a few hours. The next day I sliced a piece for myself and sent the rest to Sean’s office with him. It was a thousand times better the next day. Everyone at Sean’s office absolutely loved it.

I would definitely make this cake again. It was worth the 2 hours of peeling hazelnuts, Agnes destroying my cake, and discovering the most wonderful icing on the face of the earth. However, it is an extremely decadent cake. This recipe is only coming out for a special occasion and then only if it is requested.

I wonder what next months challenge is going to be!

My Kitchen, My World - Greece

2008-07-26T11:04:00.002-06:00

I joined a group of cooking bloggers called My Kitchen, My World started by Susan at She’s Becoming Doughmesstic . Every week a new destination is chosen. We all pick a recipe from that country, cook it, and post our pictures and blog on Saturdays. This was my very first week and I am so excited! This weeks country is Greece.

Now, I didn't cook a very tradition Greek dinner. I went for the Greek diner experience. There is a coffee shop in Denver called Pete's Kitchen. The place is an institution. They have been on the corner of Colfax and Race since 1942. I have spent many a tipsy evening eating gyros or breakfast burritos after a night out at the bars or many a still wearing my sunglasses hung-over mornings eating breakfast burritos at Pete's. If you live in downtown this is where you go when the bars close. Saturday and Sunday mornings the place is so packed you can wait up to an hour for a table. But it is so worth it. They have this gyro breakfast burrito smothered in greasy green chile that will cure any hang-over.

I miss Pete's. I miss the greasy food and I miss the experience of hanging out there. This is my tribute to Pete!

Gyro sandwiches on whole wheat Greek pitas (made locally at Alexis Restaurant) with homemade hummus, tzatziki sauce, locally grown lettuce, and locally grown Walla Walla onions. Seved with hand-cut fries. YUM!

I purchased the meat and pitas but made the rest. For the recipe source click on the links.

Hummus ~

Prep Time: 20 minutes

Ingredients:

2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water
parsley and olive oil to garnish
Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.

Pour into a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)

Drizzle of olive oil over the top and add a garnish of parsley before serving. Serve with pita wedges or slices of whole grain breads.

Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.

Tzatziki Sauce -

Prep Time: 15 minutes

Ingredients:

16 ounces (2 cups) of thick Greek yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (Kirby or "English")
1 tablespoon of olive oil
2 teaspoons of lemon juice
Preparation:

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Yield: about 2 1/2 cups

Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Shopping Tip:

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt.

Preparation Tips:

Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.
After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.
Storage:

Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

The whole thing put together ~

My Year To Get Skinny - The Diary of a Fat Girl

Daring Bakers - October ~ Doughnuts!

Daring Bakers - September ~ Decorated Sugar Cookies

Daring Bakers - July ~ Swiss Swirl Ice Cream Cake

Bugaboo Bakery

Daring Bakers - May ~ Piece Montée or Croquembouche

Daring Bakers - February ~ Tiramisu

Daring Bakers - January ~ Nanimo Bars

Daring Bakers - December ~ Gingerbread House

Daring Bakers - October ~ French Macaroons

Daring Bakers - September ~ Vols-au-Vent

Daring Bakers - August ~ Dobos Torte

Check out This Mama Cooks! She is having a contest!

Daring Bakers - July ~ Milan Cookies

Woo-hoo...Look at me guest blogging!!

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Do you ever...

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Super yummy, Super, easy, Super soup

April Fool's!

Petition for Better Food Regulations

Wow. Just wow!

Daring Bakers - March ~ Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

My Kitchen, My World - Ireland

“Life is what happens to you while you're busy making other plans” ~ John Lennon

Daring Bakers - February ~ Chocolate Valentino & Vanilla Ice Cream

Daring Bakers - January ~ Tuiles

YES WE DID!!

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You're not trying to Dot the I ~ Sean Dargen

I love my daughter

Daring Bakers - December ~ French Yule Log

Baby, it's cold outside!

Avoid any diet that discourages the use of hot fudge. ~ Don Kardong

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Daring Bakers - November ~ Caramel Cake with Caramel Butter Frosting

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I've been tagged!

Our Tradition

I'm on a seafood diet. I see food and eat it. HA!

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My Kitchen, My World - Ireland

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”~ Jim Davis

Daring Bakers - October ~ Pizza!

Whoops!

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"Rocky Mountain High" ~ John Denver

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"We're goin' to the zoo, zoo, zoo" ~ Peter, Paul, and Mary

“If you wake up at a different time, in a different place, could you wake up as a different person?” ~ Chuck Palahniuk

Filbert Gateau with Praline Buttercream -July Daring Bakers - My First Challenge

My Kitchen, My World - Greece

Filbert Gateau with Praline Buttercream  -July Daring Bakers - My First Challenge