Stop and Smell the Basil

Ricotta Pancakes with Apples

2009-01-15T14:50:00.004-05:00

Where shall I start? I sincerely apologize for such a delay in posts. It's been very cold and I've been unmotivated to share what I've been cooking with you all. I've spent loads of time in the kitchen, but I don't have much to show for it: no memorable meals and no great photography, either. The reason I've been in the kitchen so much is because of my 16 month old daughter and her blossoming palate. I make nearly all her foods and most of it has been vegetarian. I've tried a few bites of organic chicken here and there, but she's simply not interested. I don't blame her. I absolutely cannot make chicken taste edible. All of Gabby's favorite foods involve the pressure cooker which as you might know, turns food into mush, which is perfect for a baby, but not so nice from a photographic standpoint. I've been in a bit of a food rut, as well, because of all the dried beans and lentils I've been binging on. Since so much time goes into planning and preparing Gabby's meals, I am spent when it comes to deciding what David and I will eat. Naturally, we end up eating Gabby's food, just for convenience's sake. That's where I've been for the last two months and I'll let Erin explain away her absence to you in the near future.
So, out of frustration and tiredness of yet another meal of beans and brown rice, I turned here where I found this and set about making it. I already had the perfect topping, the cooked apples are Gabby's favorite. I mix it with her oatmeal in the mornings, and she can't get enough. Neither can I, to be honest.
These pancakes turned out beautifully, thanks to my trusty cast iron pan. I skipped the lemon curd part of the recipe, as it seemed fussy and for pancakes, this recipe already asked for the dirtying of 3 bowls plus a hand-mixer. I like the effects, though, because the beaten egg whites become fluffy which carries over those effects into the batter and the finished pancakes. Apple topping recipe after the jump.

Cooked Apples
makes 4 servings

2 apples (I always use Golden Delicious)
1/8 cup of water (I tend to just eyeball it, and it ends up being a splash of water)
cinnomon and brown sugar to taste

Instructions: Peel and core apples. Slice into thin, small dice. Put apple pieces into a heavy bottomed saucepan with the water. Cook with lid in place over medium heat. Cook until desired tenderness and keep an eye on the water level. If water cooks off before apples are soft enough, add another 1-2 tablespoons of water to keep apples from drying out. Once apples are soft enough to your tastes, then, use a potato masher to mash and add cinnamon and brown sugar to taste. Spoon over pancakes, into oatmeal, or whatever strikes you.

Tuesdays With Dorie: Kugelhopf

2008-11-11T09:01:00.001-05:00

This week's TWD selection, Kugelhopf, was chosen by Yolanda, of The All-Purpose Girl. . Dorie Greenspan's recipe can be found on pages 61-63 of Baking: From My Home to Yours and when I caught a glimpse of that beautiful photo, I couldn't wait to try this cake out. Her Kugelhopf nearly graces the sky with how tall its peaks are! The yeasted batter for my Kugelhopf rose as Ms. Greenspan said it would, until I chucked it in the fridge for an overnight rest, as recommended. I baked it the following morning and unfortunately for me, my poor kugelhopf remained shamefully flat, never achieving the glorious height that Kugelhopfs are renowned for. Although my Kugelhopf will never win over anyone other than those who enjoy yeasted raisin pancakes, I thought my Kugelhopf tasted pretty good, thanks to my addition of toasted almonds to the batter. For some successful Kugelhopf eye-candy, please visit the other TWD bakers. Thanks!

Tuesdays With Dorie: Chocolate Chocolate Cupcakes + Happy Birthday, Dear Gabby

2008-10-27T20:50:00.008-04:00

This week's TWD is Chocolate Chocolate Cupcakes, chosen by Clara of IHeartFoodForThought. I hope I am within the bounds of TWD rules by letting you know that I made this recipe in September, for my daughter's first birthday. Overall, these cupcakes were a success, mostly thanks to the awesome ganache frosting. The cake part was not the best ever, but not too bad, either. It would work just fine in a pinch, I guess you could say. Since I have a phobia about the potential for dry cakes, I always add a smidge more liquid (especially if it's buttermilk) and a bit less flour than called for. I guess you can say that I don't buy that whole baking as a precise science school of thought. It seems like this additional buttermilk and a touch less flour make for a more moist interior. As you can see, these cupcakes turned out to be a hit, as evidenced by Gabby's face-plant into her cupcake.

I intended to post about these chocolate chocolate cupcakes on Gabby's birthday, which is in September, but I'm so behind the eight-ball, what with this move and all. But we're getting settled in and with a little luck, I won't be 6 weeks behind in my posting in the future! Happy first birthday, my darling Gabriella. You've taught David and I so much in the short time you've been with us. We joyously look forward to seeing the person you grow into.

For the full recipe, please visit Clara's site or find it in "Baking: From My Home To Yours", by Dorie Greenspan. Please visit the TWD blogroll to check out all the beautiful cupcakes.

Tuesdays with Dorie: Pumpkin Muffins

2008-10-20T19:40:00.009-04:00

This week's TWD was chosen by Kelly, of Sounding My Barbaric Gulp; the recipe can be found either on her blog, or in Baking: From My Home To Yours, by Dorie Greenspan. These pumpkin muffins sound promising, but I do not really care much for pumpkin. Every Thanksgiving, I bypass the often soggy pumpkin pies in favor of the other pies, those lovingly dotted with pecans, chocolate, or apples. So, why did I make this recipe, then, you might be wondering? Truth be told, I stumbled over a can of pumpkin in the kitchen, which is still a disaster, now going on two weeks status post move to New Jersey. Our place is a wreck, littered with half opened moving boxes and takeout food containers. But I unpacked a long forgotten can of pumpkin and instantly realized this week's TWD was kismet. Unfortunately, these muffins confirmed all my suspicions about pumpkin. But perhaps it's not the recipe, which seemed to garner many upturned thumbs on the TWD message board. I doctored it, trying to make it more healthy. See, I'm on a health kick, because I started eating oatmeal every morning for breakfast. So, I swapped a half cup of the all purpose flour the recipe calls for with a half cup of whole wheat flour. I also added flax seeds to the mix and used a bit less sugar than called for, and all brown sugar, at that, too. Lastly, since I haven't unpacked any sunflower seeds, yet, I decided to crush up some pistachios instead for the topping, thinking it might be a nice touch of green to the tops. Given all my changes, I thought the muffins turned out mediocre. They are what they are is how my husband would put it. The pumpkin flavor is subtle, they aren't overly sweet, so it's a good choice for breakfast, and boy do those flax seeds pack an Omega 3 punch! My husband, on the other hand, loathed the muffins. In fact, here is our conversation:

Me: "Try one."
David: (with mouth full) "These are dense and flavorless."
Me: "HEY! I worked hard on those! Just because I didn't follow the recipe and they're not loaded with white sugar, you don't like them!"
David: "No, I don't like them because it looks like you crushed an avocado on top."
Me: "hmph! I'm happy that the Red Sox lost!"

Please visit the TWD blogroll to see the other members' creations. Next week: Chocolate Chocolate Cupcakes. Thanks!

TWD - Caramel Peanut Topped Brownie Cake

2008-10-07T20:23:00.005-04:00

It has been a long, long time since I lasted chatted with you all in the cyber world. Like Shirlie -- life has been unbelievably busy. Funny how we both ended up moving in the same month and both ended up in kitchens that are not our own. Shirlie is in the process of moving to her new place at the moment, and I am still here with my in-laws for a few more months while my new house is being built. Good news on that front -- they start framing the house tomorrow!

Shirlie has been picking up the slack for me lately, so I promised her I would be in charge of the Tuesday's with Dorie post this week. (Thanks to my friend Becca who let me take over her kitchen to make the cake!)

This week's TWD challenge, hosted by Tammy of Wee Treats by Tammy, was a Caramel Peanut Topped Brownie Cake. Brownies and peanuts! I had high hope for this dessert. Unfortunately, I was not impressed. I am sure part of it was my fault. Not sure exactly what I did wrong, but I did not think this cake was worth the calories. My cake baked up like a bowl -- the edges rose, but the middle didn't. And, it was dry. The caramel helped, and perhaps a scoop of ice cream would of helped more, but overall the cake tasted more like cake than brownie -- which is not what I was expecting.

So, no ringing endorsement for this cake here, but it looks like other TWD members had better luck, so please go check them out .

Tuesdays With Dorie: Creme Brulee

2008-09-30T07:57:00.003-04:00

Creme Brulee is one of my all-time favorite desserts, and since I haven't had it in so long, I was practically foaming at the mouth in anticipation for this week's TWD. I'd like to share with you my creme de la creme of creme brulee recipes: Ginger and Vanilla Bean Creme Brulee. It's from Bon Appetit and it has 200 reviews with a 97% "would make again" score (which is quite high!). The ginger adds a dimension to this dessert which is very special and also a bit unusual. I've stuck to this recipe for the last few years and have found that it's easy to leave out the ginger and equally as easy to sub in other flavors, just like Dorie mentions in her book, as well. I couldn't wait to see how Ms. Greenspan's Creme Brulee stacks up against my favorite. Unfortunately, the custard part of Dorie's Creme Brulee sat in the oven for ages, barely baking at a wee 200 degrees Fahrenheit. The recipe calls for a baking time of 50-60 minutes "or until set." At 80 minutes, I got nervous and took it out, even though it was still a bit jiggly. I figured it would set a bit more in the refrigerator, as it should chill for at least 3 hours, preferably longer. I really love Baking: From My Home To Yours, and, of course, I adore Dorie Greenspan but this recipe just fell short for me. It's cloyingly sweet, and the vanilla extract seems to cheapen the taste. I know that makes me sound like a snot-nosed home baker, but the vanilla bean in the Bon Appetit recipe gives it much greater depth, it seems. It might follow the whole argument regarding recipes with very few ingredients: use the best components you can. Furthermore, I had the issues of baking it for so long at such a low temperature and not feeling like it quite set like it should. I refrigerated the custards for 5 hours and then made the crackly topping and found that the custard was not quite set. Although it was delicious, the custard was too loose to do it's job, which is to support that awesome sugary topping. I refrigerated another custard to see if it fared better after a 24 hour rest in the refrigerator. The next day, the custard was really perfect and I was much happier with the texture. But the sugar! It's as though the sugar became concentrated overnight and became tooth-achingly sweet, which did not sit well with me. I compared Dorie's sugar specifications to my Ginger and Vanilla Bean Creme Brulee recipe and there's a bit more sugar in the Bon Appetit recipe, but also 2 extra egg yolks, which seems to dilute the sugar. Anyhow, the Bon Appetit recipe is still number one in my book. I'm glad I tried this week's TWD, though, and if you'd like to try too, check out Dorie Greenspan's book, Baking: From My Home To Yours. Also, please visit the other TWD bakers to see how their Creme Brulees turned out! And, Thanks for a great choice, to our hostess this week, Mari, of Mevrouw Cupcake.

TWD: Dimply Plum Cake

2008-09-22T20:43:00.009-04:00

It's been a while since I've participated in Tuesdays with Dorie. It's been so hectic for both Erin and me in the last month or so, which is why we had to take an unwanted hiatus. Way back in 2007, when we decided to start Smell The Basil jointly, we figured that if life got too busy for one of us, then, certainly the other would be available and capable of picking up the slack. Crazily enough, we both ended up moving at the exact same time and now, Erin's stuff is in storage, my stuff is in storage, and neither of us are able to cook or bake in the comforts of our own kitchens. It's frustrating to try to cook in other people's kitchen's, isn't it? I'm temporarily living at my parent's house, and I'm loathe to re-purchase any necessities since I know all my favorite pans, whisks, and fancy vanilla extract are patiently waiting for me in a cold, dark storage unit in Central Jersey.

Well, this week's recipe is so easy that I could participate in TWD even with my mom's bare-bones baking supplies. My mom hasn't touched a cookie sheet in years, but she does have a glass pyrex 8x8 dish and we lucked into loads of fresh prune-plums last week, everything needed to make this Dimply Plum Cake, chosen by Michelle of Bake-En. The batter was a cinch to put together and tasted pretty good, as well. It's the perfect breakfast treat, punctuated with a hint of cardomom and orange zest. The crumb is moist, but also firm and it sets up quite nicely.

The only downside is that the cake rose up and over the plums, mostly covering them, but they're in there, I promise! I'd make this again, for sure. For the full recipe, please check it out, either in Dorie Greenspan's book, "Baking, From My Home To Yours," or visit Michelle's site! Thanks!

Chocolate Hazelnut Mousse

2008-09-12T20:13:00.000-04:00

A while back, on another food blog, Bake or Break, I saw an outstanding chocolate dessert, a Chocolate-Glazed Hazelnut Mousse Cake. I spent days and nights thinking about this cake, but never had the courage to make it, mostly because the ingredient list and involved steps were intimidating. Um, so when I finally got a hold of the ingredients for this cake, I set to work and immediately fumbled. The shortbread base turned out overcooked and shrank so much, it didn't fit in the cake pan like it should. It was a mess and I'll spare you the details. But the mousse-- it was perfect. And no eggs, either, which is critical for me when making mousse. Something about raw eggs in many mousse recipes turns me off. This mousse had nary an egg, and big chocolate flavor with subtle nuances of hazelnut, thanks to Nutella. It was light and fluffy and impossible to keep my spoon out of. Full recipe after the jump.

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar

Preparation:
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling into ramekins, gently smoothing top, then chill, covered, at least 3 hours.

Daring Baker's August Challenge -- Chocolate Eclairs

2008-09-04T20:51:00.006-04:00

I am late. I know it. This post was suppose to go up days ago when the rest of the Daring Baker's membership unvieled their eclair baking experiences during the past month. What can I say... life is super crazy. But, I was determined to make these all month, no matter what. So, make them I did... in stages.

That's what was nice about this recipe. The pastry cream, chocolate glaze and eclair dough can all be made seperately and put together at a later date. I made everything on Sunday and put them together last night. I will agree with some other Daring Bakers that the dough was really eggy. But I am not eclair expert so they still tasted fine to me. In fact, these could have been the first eclairs I have ever eaten.

(Funny thing would have it, Eddie told me last night that he is actually a huge eclair fan. I had no idea! He told me that when ever his family vacationed with his grandparents, he and his grandfather would seek out eclairs whereever they went and then compare notes.)

Knowing that these would end up being eaten by my coworkers I decided to make mini elclairs. So, my eclairs were only about 3 inches long and rather skinny. Pretty cute if I do say so myself. And, perhaps you will think so too.

Please check out our hosts this week, Tony and Meeta for the recipe.

Dog Biscuits for Gabby's Pediatrician

2008-08-26T10:14:00.007-04:00

As we say adios to San Antonio, my husband, Gabby, and I look back fondly over the last year of memories we've made while being Texans. Our greatest souvenier is our daughter, who was born at Lackland Air Force Base in September of last year. The year flew by and when David announced he'd landed a job in New Jersey and he was getting out of the ARMY, our feelings were bittersweet. It's hard to establish roots in a town when you know you'll only be there a limited time, but, it seems that a sense of community began to develop at about the one year mark, at least for me. I've made some friends, found good restaurants, and also discovered the love of my life. I'll miss shopping there; do visit if you are in Texas, as they have locations in all the major cities.

Another one of my Texas favorites is Gabby's pediatrician. She's awesome and has been so patient with my many mnay questions. I'm a first time mom and I often begin jotting questions and notes down 2 weeks in advance of our appointments. By the time the appointment rolls around, I've got several pages of issues I need to discuss with her. And she's never once rushed me and she's always given spot on advice. She's terrific and we wanted to thank her but she's very careful about her diet. And I didn't want to make her something she couldn't enjoy so I made her dog biscuits, because I know how much she adores her dogs. My brother teased me that now I'm resorting to cooking for canines since I won't get negative feedback (I've had some duds lately, which I could be talked into sharing with you later) but my neighbor's dog gobbled these treats up and Gabby's pediatrician called to tell me how much her dogs loved them, as well. And Epicurious reviewers have scored this recipe a very positive 4 forks, with a 90% would make again rate. It doesn't get much better than that! If you have a special dog in your life, you could launch yourself into number 1 status by making these treats. I followed it as is, but I mixed bacon drippings into the batter before shaping the cookies because I've read that dogs love meat drippings. Full recipe after the jump.

Dog Biscuits
Gourmet, December 2005

ingredients:
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 1/4 cups cornmeal
1 1/4 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup packed light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
1 cup plus 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1 large egg
1/4 cup bacon drippings (optional, can use more or less to suit needs)
Special equipment: a pastry or bench scraper; a dog-biscuit cookie cutter

Preparation:
Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms.

Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets.

Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.

Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet.

Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.

Note:
Biscuits keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 month.

Grilled Tuna with Tomato-Cilantro Salsa

2008-08-24T11:12:00.004-04:00

Hello again! It has been awhile since I last posted a blog. It seems Eddie and I like to make life changing decisions with usually only a few days of consideration. Our latest decision... get a new house built, sell our current house and move in with our in-laws until the new house is finished. Yeah, we made this decision after discussing it for about... oh 2 days! So, needless to say the past month has been a little hectic. However, the new house is going to be awesome and despite a crappy housing market, we sold on house in 10 days! Now we are fantically packing up our house because we are moving a lot sooner than originally planned. Hence... I haven't had a lot of time to take pictures for the blog and, we have been eating a lot pizza.

However, last night I was determined to make something new and delicious for dinner. After thumbing through a few magainzes I found a great recipe in the September issue of Food & Wine that would use up two tuna steaks that were in the freezer (as part of the move I am trying to clean out the freezer).

I was able to throw this grilled tuna recipe together in the time it took to heat up the grill and cook the tuna ... no more than 15 minutes. And, it is a fantastic way to use up the tomatoes that are overflowing on my counter. I did make a few changes to the recipe, so the one below relects exactly what I did.

Eddie was a big fan too. He declared it a "definite make again" meal.

Please excuse the lousy picture. As Eddie likes to say "Babe, you are a wonderful cook but a horrible photographer."

Grilled Tuna with Tomato-Cilantro Salsa
Serves 2

1 pound tomatoes, quartered
3 scallions, chopped
1 cup lightly packed cilantro leaves
1/3 cup mint leaves
1 jalapeno pepper, halved (leave the seeds in for more heat)
1 tbs. fresh lemon juice
1 tbs. fresh lime juice
1 tbs. olive oil
Salt and Pepper
2 6-oz. tuna steaks

1. Heat the grill on high.
2. In the food processor, combine tomatoes, scallions, cilantro, mint, and jalapeno. Pulse for 15-30 seconds in 2 second intervals (2 seconds on, 2 seconds off). Process until you have a nice looking salsa. Do not purify.
3. Transfer salsa to a bowl. Stir in lemon juice, lime juice, and olive oil.
4. Season with salt and pepper. Set aside.

5. Coat tuna steaks with oil (Don't worry most will grill off)
6. Season tuna with salt and pepper on both sides. Be generous, a lot will stick to the grill.
7. Grill tuna on high heat about 2-3 minutes per side. Do not overcook! You want the tuna to be still pink in the middle.*
8. Remove tuna steaks from grill. Let rest 3 minutes.
9. Cut steaks onto 1/4 thick pieces.
10. To plate: Put a few tablespoons of salsa on a plate, fan out tuna slices on top of salsa. Top with a little more salsa.

* Personal Rant: Nothing is worse than overcooked tuna. Please, please only cook the tuna medium. There should be some pink left in the middle. If you like it cooked all the way through then don't waste your money on fresh tuna... you might as well eat the canned stuff... or eat chicken! Okay, peronsal rant finished.

Tuesdays with Dorie: Erin and Shirlie's versions of Blueberry Sour Cream Ice Cream

2008-08-11T20:46:00.008-04:00

First up: Erin's version of Dorie's Blueberry Sour Cream Ice Cream

Instead of blueberries I used frozen blackberries. I used about 1 1/2 cups to 2 cups of blackberry instead of the 1 cup it called for. I also put in the optional lime juice. Oh, and I used 2 % milk, not heavy cream. I didn't have heavy cream in the fridge and I am currently in an anti- "run to the grocery for just one ingredient" mode, so I used the milk I had in the fridge. This is also why I used blackberries because I had an open bag from Trader Joes in the freezer that have been there longer than I would like to admit.

This stuff is great. Not too much sugar, so it allowed some of the tartness to shine through. And, it was even healthier b/c I used milk not cream. So, this one was probably more like a sorbet, but I thought it was delicious. Even Eddie, my "dessert isn't dessert unless it involves chocolate" husband liked this one.

Shirlie's Version of Dorie's Blueberry Sour Cream Ice Cream

This week's TWD dessert was selected by Dolores, of Chronicles in Culinary Curiosity, blueberry sour cream ice cream. Minimal fuss, fast set up and delicious pay-off. I hemmed and hawed about the recipe for a number of reason. I figured since it involved fruit, my husband would only tolerate it, and not actually enjoy it. I, on the other hand, can get behind another fruit based dessert, especially since I'm a new fruit dessert convert, thanks to this run of summertime desserts at TWD. Secondly, I really need to lay low with the cooking and baking because of our move, which is now right around the corner. I mean, we're finally able to see some space in the freezer so I wasn't sure it would be a good idea to make a vat of ice cream. Well, fast forward to Monday afternoon, and after another self-satisfied gaze at the progress I've made using up stuff in the freezer, I realized there was an old bag of frozen blueberries which had been hidden for a very long time! Total fate, I tell you. The other ingredients are easily found on-hand as well: sour cream, lemon zest, heavy cream. Since I didn't have heavy cream, I subbed whole milk which didn't take away from the richness or creaminess. This ice cream was really good, despite not having an egg-based custard, which usually means a creamy, delicious ice cream, in my book. I also added a splash of vodka, which is a tip from "Perfect Scoop," by David Lebovitz, to keep the ice cream from freezing solid. I was really happy with this ice cream, especially given how easy it was to prepare. And much to my surprise, my husband approved of it, even though there was no chocolate involved. He deemed it "refreshing." My daughter, on the other hand, wasn't a fan, but perhaps her palate is not quite sophisticated enough!

Please visit the other TWD bloggers to see their lovely creations. Full recipe after the jump.

Blueberry Sour Cream Ice Cream
Dorie Greenspan, Baking, From My Home to Yours

1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
1/2 cup sugar, or more to taste (I used 1/4 cup and it was sweet enough)
grated zest and juice of 1/4 lemon(or lime, as you prefer), or more juice to taste
3/4 cup heavy cream (I used 1 cup whole milk)
3/4 cup sour cream (I cut back to 1/2 cup and compensated with an extra quarter cup of milk, totaling 1 cup whole milk)

1/2 teaspoon neutral flavored vodka*
*(this was my own addition, to ensure a creamier finish)

1) Put blueberries, sugar, salt and lemon zest and juice in a medium non-reactive saucepan and cook over medium heat, stirring, until the mixture boils and the berries pop and soften, about 3 minutes.

2) Turn the blueberries into a blender and whir until you have a fairly homogenous puree, about 1 minute. (it will not be completely smooth, and that's OK). Add the heavy cream and sour cream, and pulse just to blend. Taste and, if you'd like, add a squirt more lemon juice or a tiny bit more sugar.

3) Pour the custard into a bowl and refrigerate until it is chilled before churning it into ice cream.

4) Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Storage: Packed tightly in a covered container, the ice cream will keep in the freezer for about 2 weeks.
And here is the rest of it.

Deviled Chicken Drumsticks

2008-08-06T10:00:00.000-04:00

Upon first perusal of August's Gourmet Magazine, I bookmarked numerous recipes I wanted to try. But we're moving a three weeks and I can't fill up the pantry or fridge with a bunch of obscure ingredients which will only have one use for one dish. When I hit upon this recipe, deviled chicken drumsticks, I knew I had the sort of recipe of which all the ingredients, and there are only six total, were readily available in my kitchen. This recipe is ridiculously easy to throw together and the taste is unique: a hint of the Dijon with every bite alongside the crunch of panko and an occasional taste of salty Parmigiano-Reggiano. Instead of roasting the chicken in the oven, my husband grilled the drumsticks and we were very happy with the results. A glass of crisp Sauvignon Blanc and a side salad, and we had a perfect summer meal. Gourmet says this chicken is tasty cold, as most chicken is, and they're absolutely right. The leftovers made an easy snack the following day, no reheating required! Full recipe after the jump.

Deviled Chicken Drumsticks
Gourmet, August 2008

12 chicken drumsticks (2 1/2 to 3 lbs total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmagiano-Reggiano ( 1 1/2 oz)
3/4 tsp cayenne
3 Tbsp unsalted butter, melted

1) Preheat oven to 450 degrees Fahrenheit with rack in upper third.
2) Pat chicken dry, then toss with mustard until evenly coated.
3) Stir together panko, cheese, cayenne, and 1/2 tsp each salt and pepper. Drizzle with melted butter and toss.
4) Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4 sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
Note: Chicken can be roasted 1 day ahead and chilled.

Pesto, Pesto, and more Pesto!

2008-08-02T19:55:00.007-04:00

Some of you may have wondered where did we get the blog name "Stop and Smell the Basil." Well, when Shirlie and I were bouncing back and forth names we discussed our favorite herbs. Mine is basil. In fact, the reason mine is basil is because years ago I became addicted to pesto. I put it in everything! It is just such a great way to incorporate fresh herbs into all kinds of dishes.

Usually, I just make fresh pesto each week in the summer and then before the first frost of the fall I harvest all my basil to make pesto to freeze for use over the winter. However, then past week there was a deal at the farmer's market I just couldn't pass up... 3 bunches for $5. When I saw the sign I thought "oh sure, I'll pick up the bunches on my way out." When I was ready to leave the market I gave the vendor my $5, grabbed the first bunch of basil and was like "holly cow, this is the best deal of the day." The bunches of basil were enormous! This is what my three bunches looked like:

So, of course I drove home and promtly set out to make a ton of basil. Usually I just throw the ingredients together in the food processor and go. But this time I decided to write down the recipe to post here so it took me a little extra time to actually measure the ingredients.

At my house we put it in everything... spaghetti sauce, pizza sauce, over pasta, salad dressings, various appitizers. In fact, tonight I made phyllo trianges with a combination of pesto, goat cheese, and roasted cherry tomatoes... Delish. I make lots of pesto during the summer and save it in little Dixie cups like this...

Pop the little cups in the freezer and once frozen put them in a big freezer bag. Then, you have delicious homemade pesto all year round. Luckily for me, this deal on basil happened the very week that I used up my last pesto cup from last summer's harvest... I think it was meant to be!

Pesto

4 cups packed basil, washed and spun dry
2 garlic cloves
1/4 cup pine nuts
1 teas. salt
1/2 cup olive oil

1. Place basil, garlic, pine nuts and salt in food processor. Process for 15 seconds.
2. While the food processor is running, stream in the olive oil.
3. After you add on the oil, turn off machine and scape down sides.
4. Process for an additional 20 seconds.
5. Place in tupperware to keep in fridge, or put in dixie cups to freeze.

** Some people also freeze pesto in ice trays. That also works fine.. I just don't have ice trays so I use Dixie Cups.

** To use as a pasta sauce on pasta... 2 small dixie cups is enough for 1 pound of pasta. Combine with cooked pasta, toss in 2/3 cups grated parmesan cheese, and a ladle full of pasta cooking water. Add salt and pepper to taste.

Tuesdays with Dorie: Summer Fruit Galette

2008-07-28T22:42:00.005-04:00

This week's TWD challenge, Summer Fruit Galette, was selected by Michelle, of Michelle in Colorado Springs. I almost didn't make this, even though all the stars were in alignment for me to make this dish. My 10 month old daughter was sitting peacefully in her swing, watching me in the kitchen, and my peaches, nectarines, and plums had been ripening in a brown paper bag for the last few days. My college roommate, Whitney, taught me to ripen fruit in a brown paper bag. Her mother would bring her crates of peaches and plums and we would ripen them until they nearly burst; we would devour this fruit, often in lieu of actual meals, while standing over the kitchen sink, juice dripping off of our elbows, neither of us saying a word, as we would revel in our contentedness. This is one of my fondest memories of my old roommate and whenever I eat stone fruits, I think back to those summers.

Now that I've painted a picture of my idyllic youth, surrounded by fresh fruits and good friends, imagine my horror last summer when I was pregnant and suddenly developed some kind of strange allergy to stone fruit. And only stone fruit. My ears and throat would itch, and my throat felt like it was swollen upon consumption of even a single cherry. It became painful to eat cherries, plums, peaches, apricots, and nectarines. I tried to soldier on and just deal with the symptoms, but my reaction seemed to be getting progressively worse, the more pregnant I got. My doctor just told me it was an unlucky coincidence; it wasn't the baby's fault, and I would have just developed this allergy pregnant or not. I didn't believe my obstetrician one bit. I knew this had to do with being pregnant, and as much as the low energy, swollen feet, and shortness of breath bothered me, nothing made me more upset than my new inability to enjoy summer stone fruits. Anyhow, flash forward to this summer. I'm not pregnant any longer, and I can eat stone fruits again, without consequence! Apparently, my allergy to stone fruits was brought on by being pregnant! My doctor still thinks I'm a bit crazy, but those symptoms were real, I tell you. So, I gleefully made this galette, and was so happy with the results. Ms. Greenspan's galette recipe has a custard which you pour over the fruit for the last 15 minutes of baking. I cut the sugar from 1/3 of a cup to 1/5 of a cup, as I felt my fruit was sweet enough. I think this was perfect and her crust perfectly showcases lusciously ripe stone fruits. Please visit Michelle's blog for the full recipe and don't forget to check out what the other TWD'ers baked up this week! Thanks!

Corn and Tomato Salad with Honey-Lime Vinaigrette

2008-07-23T21:55:00.003-04:00

Another great week at the farmer's market. Corn was in abundance and there was an array of tomato varieties to choose from. I came home with a bunch of beautiful orange tomatoes and a few Cherokee Purple ones. This year I am growing Cherokee Purples in my garden but they aren't ready yet. So, I decided to a buy a few to learn what I have to look forward too next week when mine have ripened.

This is a quick corn and tomato salad that highlights the best of summer. The picture is a little dark but is was almost dusk before I got around to making the salad. The tomatoes had this beautiful purplish hue (Eddie says the tomatoes actually look like raw tuna in the pictures) and were divine. I can't wait until mine ripen.

The leftovers were great the next day for lunch!

Corn and Tomato Salad
Serves 3

3 ears of corn
1 tomato, diced (preferably an heirloom variety)
2 tbs. chopped chives

1 1/2 teas. honey
1 tbs. olive oil
2 tbs. fresh lime juice

Salt and pepper to taste.

1. Bring a pot of water to boil.
2. Cook corn cobs in boiling water for 2 minutes. Remove and let cool.
3. Cut kernels of the cob.
4. Combine corn kernels, diced tomato and chives
5. Whisk together honey, olive oil, and lime juice. Pour over corn and tomato mixture.
6. Season with salt and pepper.

TWD: Cherry Rhubarb Cobbler

2008-07-22T00:00:00.003-04:00

I wasn't sure what to make of this week's TWD challenge. Rhubarb is something I've never tried before, let alone purchased, prepped, and baked with. I was eager for the challenge, as my blogging partner, Erin, loves rhubarb. Every summer, I see this mysterious pale pink stalk-like vegetable, in bins next to the celery and eggplant and wonder if I can load up a dessert with enough sugar to tame the sour that rhubarb brings to the party. I say this because one of my favorite patients (I'm a physical therapist, I don't think I've mentioned that, yet) told me her husband only had eyes for her rhubarb pie, and her secret was a full 2 cups of sugar! Luckily, Ms. Greenspan's recipe cleverly uses the sweetness of cherries to its full advantage. I was ready to try this. I bought the rhubarb, brought it home, scrubbed it clean, trimmed it, and peeled a layer of it off, like celery, as instructed by Dorie. I pitted my cherries, using a paper clip contraption because I have yet to purchase a cherry pitter. One of these cherries was determined to cling to its pit and even after digging around in the bowl, I couldn't seem to locate this rogue cherry pit. So, I chalked it up to my imagination playing tricks on me and figured the pit never actually made it into my bowl of pitted cherries. I really should have been more careful, because I was serving this dish to 5 other people, 4 of whom are lawyers. Luckily my husband ended up with the cherry pit and luckily, he didn't break a tooth. Unfortunately, I have a birthday coming up and needless to say, he's told me that all I'm getting this year is a stupid cherry pitter.
I'm so glad I tried this recipe. I enjoyed the dichotomy of sour and sweet which melded together beautifully after 45 minutes in the oven. The topping is really unique, as it uses whole wheat flour and ginger as well. I tweaked it a little by adding 1/2 cup of cornmeal ala David Lebovitz who made a jam tart last week with cornmeal and whole wheat flour. I loved the texture and pleasant grit the cornmeal gave to the topping. And thank you, Steph, from A Whisk and a Spoon, and Jacque of Daisy Lane Cakes for your advice on rhubarb. I was ready to give up, so thank you for responding on the TWD help board! For the full recipe, please visit Amanda, our hostess for this week's challenge, at Like Sprinkles on a Cupcake. And do check out what all the other TWD bloggers have created by visiting TWD and clicking on each blogger. Thanks!

TWD - Chocolate Pudding

2008-07-17T12:50:00.006-04:00

Could it really be better then the boxed instant stuff? That's the first question that popped into my mind when I saw that this week's TWD recipe was chocolate pudding. When I was a little kid my mom used to make me chocolate pudding for dessert. Now she didn't use the complete instant stuff - she at least went for the cook and serve pudding. To me, it was great... only thing that needed to be measured was the milk and if you are like me and prefer pudding warm it could be ready in 5 minutes.

But, I promised Shirlie that I would be be in charge of the TWD blog this week and I was open to the notion that perhaps making pudding from scratch is worth the effort. Here's what I can report back ........ totally worth the effort! And it really didn't take that much effort. The pudding was so decadent. I used super high quality chocolate and it made such a difference. Instead of 5 minutes this may have taken me 15 minutes. The only change I made was to use a stand mixer instead of the food processor. I'm at the beach this week and while I brought many kitchen appliances (including my stand mixer), I somehow forgot the food processor. Still, it worked like a charm.

If you want the recipe, this week's host Melissa from Its Melissa's Kitchen has it posted. Please check out how the rest of my fellow TWD Bakers did here.

Balsamic-Marinated Red Onions

2008-07-14T10:16:00.004-04:00

Hello from Hilton Head! I am on vacation this week with my husband's family and in true "Erin style" I packed our car full of kitchen stuff to bring down here. That is the great thing about driving to a vacation destination... you can fill the car with all kinds of stuff that for some reason you need, but if you were flying you somehow wouldn't need it.

So, this week I loaded that car up with cake pans, my Kitchenaid mixer, bamboo steamer, spices, cookbooks and other random kitchen items that I deemed necessary. The night before we left Eddie said "sure, take whatever you want." Then, when he decided at 3:00 in morning on Saturday that he couldn't sleep anymore and we should go ahead and leave for the beach that I was crazy for bringing all this stuff. That's right... my husband got me up at 3:00 a.m. to drive to Hilton Head. Since I run a little slower at 3:00 a.m. he had to pack the car and then all of a sudden I was "packing everything but the kitchen sink." So, now my goal is to use every item I brought just to prove that they were necessary.

But I digress...

My first new recipe of the week is Balsamic-Marinated Red Onions. This came out of The Summer House Cookbook by Debra Ponzek and Geralyn Delaney Graham. We gilled up some steaks and fish for dinner last night and this was the perfect accompaniment. The balsamic viniger and orange juice marinade cuts the bite of the onions and the orange juice really shines through. Total prep time was about 5 minutes, I let them marinate for about 5 hours, then tossed them on the grill with the meat. Delish!

View recipe after the jump.

Balsamic-Marinated Red Onions
Adapted from The Summer House Cookbook by
Debra Ponzek and Geralyn Delaney Graham
Serves 4

2 red onions, cut into 1/4 inch thick slices
3/4 cup balsamic vinegar
2 tbs. sugar
Grated zest of 1 orange
Juice of 1 orange
Salt and Pepper

1. Combine all ingredients in a medium bowl. (I used a flat pan so that the slices could lay flat.)

2. Cover with plastic wrap and refrigerate for at least 3 hours.

3. On a medium-hot grill, cook onions for 5 minutes on each side, or until they are tender but still hold their shape.

4. Season with salt and pepper.

Serve warm or at room temperature.

*** These could also be a great appitizer: Cut them up and serve on toasted bread with a little bit of goat cheese.

TWD Blueberry Pie - Erin's take

2008-07-11T21:15:00.004-04:00

I know, I know. I am completely late in posting about the blueberry pie this week that was the Tuesday's with Dorie recipe. Normally I would have just left the Smell the Basil take completely to my on-time partner Shirlie who posted on Tuesday. But, I think the picture I took looked so good I just had to share.

Funny thing about this challenge was that I made the pie a week before the challenge, not even knowing that the recipe for the week was going to be Blueberry Pie. I just stopped by a farm stand on my way home one day and the blueberries looked so good that I couldn't pass them up. So, pie it was!

I kind of combined Dorie's recipe for the blueberry filling, and a Martha Stewart recipe for pie dough that I use all the time. (Unlike Shirlie who has an aversion to fruit desserts, I would take a fruit pie over chocolate any day of the week, so I end up making a lot of pies in the summer.)

My secret to making pie dough is to replace 1 tablespoon of water with 1 tablesoon of apple cider vinegar. I can't even remember who told me to do this, or even the chemisty behind it... but it makes a great flaky pie dough every time. One day I will post my "official" pie dough recipe, but I leave for the beach in the morning so I need to pack.

Anyways, the blueberry pie was great. Problem was... Eddie doesn't like fruit desserts. He didn't even eat a bit of this pie! Oh well, more for me... And the friends and neighbors I ended up giving some to so that I wouldn't have to throw it away.

TWD: Double Crusted Blueberry Pie

2008-07-07T20:29:00.008-04:00

Double Crusted Blueberry Pie was this week's Tuesdays with Dorie selection, chosen by Amy of South in Your Mouth. I know I've recently told you that I'm not partial to fruit desserts, so when I heard this week's recipe was a fruit pie, I was fully determined to sit this one out. Didn't we just make a fruit cobbler, I thought? So, I let most of the week go by without much thought about pie. Towards the end of the week, I received the current edition of Cooking Light Magazine, which was lovingly gifted to me by my dear friend, S., and lo and behold, you'll never guess what was on the cover! It was the most beautiful lattice topped cherry pie I've ever seen, with step by step instructions for mastering this intricate maze of pastry dough. Lattice topped pies have forever intimidated me; I mean, pie crust alone is scary, let alone trying to piece together fragile strips of dough on top of your pie. I decided to own up to my insecurities and overcome my fear of lattice topped fruit pies.
And how did my endeavors go, you might be wondering? Well, let's just say that I have a new respect for those who can lattice top a pie. It took me forever; so long that I had to re-refrigerate my dough at least 4 times. I would cut a few strips and lay it out, then, try to get another strip of dough up from the wax paper, only to find it tearing into remnants because the dough had softened too much. I had to reshape it and re-cut strips and re-refrigerate it and attempt all over again. It was demoralizing, but I finally did it. And as you are my witness, I fully recant my earlier declarations that fruit desserts were not for me. I misspoke. I had yet to try Dorie's double crusted blueberry pie. I suppose trying this pie at the height of blueberry season also helped. I used 3 cups of sweet cherries and 2 cups of blueberries in this pie. It was unbelievable. And now that I've made a lattice topped pie, I don't think I'll ever go back to merely topping a pie with just a plain slab of dough.
If you have put off trying to top your pies with a lattice design, I urge you to give it a shot. I swear it might make the pie taste even better! So, to re-cap, not only was the lattice top conquered, but I also came to the realization that some fruit desserts can be freaking amazing. I'll definitely make this pie again; perhaps with a different berry combination, although cherries and blueberries were sublime. Please visit the other TWD bloggers to see everyone's lovely creations. For the recipe, check out Amy's blog, South in Your Mouth, or get your hands on Baking: From My Home To Yours. You won't regret this purchase!

Farmer's Market Succotash

2008-07-06T21:19:00.003-04:00

It is a great time of year for local produce. At the farmer’s market this morning there was plenty of corn, fava beans, green beans, blueberries, cherries, cucumbers, radishes, carrots, and I started to see the first of summer eggplant, peppers and more tomatoes than last week. (Have I mentioned that I am a die-hard farmer’s market shopper?)

This is a veggie side dish that I love to make this time of year. It is so fresh and incorporates the best that summer has to offer. I usually serve it with grilled fish, but would be equally delicious with any grilled meat. In this recipe I use fresh fava beans, but later in the summer fresh lima or butter beans would make a great substitute.

Here are a few tips if you have never worked with fava beans and get them still in the pod. You must remove the fava’s from the pod like any other bean. However, the bean is also surrounded by a thick shell that should be removed before cooking. I just make a small slit in the shell with a paring knife and then pull it back. Inside will be the bean. Fava’s should be cooked first in boiling water for 3-4 minutes before being added to any dish.

Hope this makes an appearance at your dinner table!

Recipe after the jump.

Farmer’s Market Succotash

1 ½ tbs. olive oil
1 garlic clove, minced
4 ears corns, kernel cut off. (Save the cob to make broth)
1 ½ cups fava beans, parboiled
½ cup diced red pepper
Salt and Pepper
¼ c. chopped basil

1. Heat oil in large skillet on medium heat.
2. Add garlic and sauté 1 minute.
3. Add corn kernals, fava beans and red pepper. Cook 5-6 minutes until corn is cooked.
4. Season with salt and pepper.
5. Toss in basil and serve.

Serves 4

Daring Bakers: Danish Braid with Apple Spice Filling

2008-07-02T13:00:00.001-04:00

I know, I'm late for Daring Bakers! I am sorry for the delay. We've had a lot going on. Big news: We're moving to New Jersey! We're leaving San Antonio in about 6 weeks or so. We're both really excited to get back to the East Coast because this central time zone thing is still something I can't get used to. I mean, who can remember to watch "How I Met Your Mother" at 7 pm? It's a great show, by the way, in case you've never caught it. Anyhow, we've been busy with planning and trying to sell off stuff (thank you, Craigslist) before our move. So, I hope you'll understand about my tardiness. I'll keep this short, since by now, you've probably seen more Danish Braids than you can handle. You should already know that this month's Daring Bakers Challenge was wisely chosen by Kelly of Sass and Veracity and Ben, of What's Cooking. The dough for these Danish braids is "laminated" which means layered, which was new to me. I was truly terrified when I looked at this recipe and all its many steps. Luckily, I read other Daring Bakers' comments stating this recipe, by Sherry Yard, could be stretched out over a few days. Which is exactly what I did and was rewarded 2 days later with an impossibly fragrant scent of vanilla, cardamom and orange filling my house. It's similar to puff pastry, in that it has numerous, light layers, but the dough creates more of a bread-like texture. This dough is rolled into thirds and refrigerated a total of 4 times, or "turns", as it's called. I don't know much about doughs and yeast, but I gathered that these "turns" are what makes the layers possible. Therefore, I completed 6 turns to ensure that I would have actual layers. As novice a baker as I am, I had no problems with this recipe and was gleefully counting layers in my finished braid. Although time consuming, the results are worth it. This was the sort of pastry that I thought could only be made in fancy bakeries by professionals. Thank you, Daring Bakers, for inspiring me to bake something I would normally have been frightened of! Please visit the other Daring Bakers to see their lovely creations! Erin, my wonderful blogging partner, has already posted the full recipe, please see her post here for detailed directions.

TWD: Apple Cheddar Scones

2008-07-01T07:00:00.003-04:00

This week's TWD, Apple Cheddar Scones, was selected by Karina, of The Floured Apron. This was a quick and painless recipe which produced a crumbly, yet still moist scone. I thought the combination of apples and cheddar seemed interesting; I'd heard of people eating apple pie with slices of cheddar on top, so I was determined to give this recipe a try. As soon as they came out of the oven, I tried a bit of one and was surprised at how good it was. The taste of apple was subtle, and the savory component of cheddar delivered an unexpected twist. My husband kept saying he didn't taste the bacon. I kept telling him that these were Apple Cheddar Scones, not Bacon Cheddar Scones. He seemed vaguely disappointed that Ms. Greenspan left out bacon in her Apple Cheddar Scones. I told him the book was written by Dorie Greenspan, and not Bob Evans! Please visit the TWD bloggers to view their creations. The full recipe can be found at The Floured Apron, or in Dorie Greenspan's book, "From My Home to Yours".

Daring Baker's June Challenge - Danish Braid

2008-06-29T12:20:00.009-04:00

This month the Daring Bakers challenge was a Danish Braid chosen by Kelly of Sass & Veracity and Ben of What's Cookin'?. Making pastry dough before always seemed so time consuming. But, being a member of The Daring Bakers is supposed to broaden my culinary skills and I think this recipe did just that.

Here’s some information about the dough:
* Danish dough is in the family of butter-laminated or layered dough’s with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.
* The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated dough’s in general.
* Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

What really excited me most about this challenge is that we were able to pick our own fillings. And, since it is the beginning of summer in these parts the fresh fruit filling options were endless.

In making this pastry I also incorporated another recipe: Pastry Cream. I made the pastry cream recipe out of the Baking with Dorie cookbook by Dorie Greenspan. The cream did not take that long to make, perhaps 10-15 minutes. But, you have to be dedicated to making only that cream for those 15 minutes because it requires a lot of whisking over the heat to make sure nothing burns. I made it a few days before I was ready to make the braids and kept it in the fridge.

I also made a fresh rhubarb filling and fresh cherry filling in the other. Didn’t really use a recipe here. Just put the fruit in a saucepan, added some sugar, a squirt of lemon juice and a touch of vanilla. Let the fruit come to a boil and then thicken. My cherry filling didn’t thicken as much as I liked, so in the end I mixed some cornstarch with water and poured that it. (Note: for the novice baker... never, ever put cornstarch straight into a sauce. You will never get the clumps of cornstarch to dissolve. Always dissolve it with a little water first.)

I made my dough on a Sunday and my filling the next Monday. Only problem was that the week I picked to bake this it was well over 100 degrees for five days straight! Not exactly when I want to be turning my oven on. But, the dough kept fine for a few days in the fridge until the temperature dropped a little bit.

I made two different braids: rhubarb and pastry cream, and cherries and pastry cream. I would definitely recommend dividing the dough and making two. Mine were quite long and I couldn’t imagine what size cookie sheet would be needed to cook one large braid. To make two: make the dough as described below. Cut the dough in half right before the instructions tell you to roll it out and put down the filling. Here's what one looked like halfway through the process:

I took these into work and they were gone in no time. They took a bit of work and definitely some planning, but I would most definitely make them again.

Please check back soon for Shirlie's take on Danish Bread.

Recipe follows after the jump.

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Erin's #1 Tomato Recipe - Bruschetta

2008-06-26T20:14:00.005-04:00

My absolute favorite appetizer during the summer is bruschetta. There is just nothing better than fresh tomatoes, garlic and basil on top of toasted bread. Actually, the bruschetta itself is great on top of any grilled meat or fish, in scrambled eggs for breakfast, or on top of a salad as a dressing. In fact, my garden consists mostly of tomato and basil plants so I can make as much bruschetta as I like without emptying my wallet on the store buying produce. My basil plants are doing great this year, but my tomatoes have about another 20-30 days before any fruit will be ready to pick.

So, I picked up a quart of tomatoes at the market and eagerly came home to throw this together. The recipe below is mine and the amounts are merely approximations. This is made so often at my house that I rarely measure it out. Which is great for everyone… If you like more garlic… put more in. If you don’t like vinegar… put in less. You get the idea.

One thing I never do it make this in the winter when the tomatoes in the store have been shipped thousands of miles and although they look nice, they are mealy and tasteless. Lucky for you I have posted this recipe at the start of tomato season, so you can make this many times for the months to come.

Bruschetta

3 tomatoes
2 garlic cloves, minced
¼ cup onion or shallot, minced
2 tbs. balsamic vinegar
1 tbs. olive oil
Sugar
Salt and Pepper
¼ cup basil, chiffonade or chopped

1 loaf good bread (French, ciabatta, etc.), sliced and toasted. (I usually toast my bread under the broiler or on the grill.)

1. Cut tomatoes in half, the gently squeeze them over the sink to get out most of the seeds and pulp. Cut tomatoes into a small dice. Should yield about 1 ½ cups. It is important to half a small dice because it will be easier to eat on top of the bread.

2. Toss tomatoes, garlic, onions, vinegar and oil in a bowl.

3. Sprinkle with about ½ teas sugar. (This helps cut the acid of the tomatoes.)

4. Season with salt and pepper. Mix in basil.

5. Serve over toasted bread.

TWD: Mixed Berry Cobbler

2008-06-24T09:07:00.002-04:00

This week's TWD recipe is Mixed Berry Cobbler, selected by Beth, of Our Sweet Life. This recipe is lightening fast to pull together and doesn't taste half bad, either. It's just not that special, unfortunately, which is a shame because Dorie's recipes are always spot on. But maybe it's me and not the recipe, because I've never been enamored with fruit desserts, though, which is a result of my upbringing. My parents are both big fruit eaters and every night after dinner, we'd share a big plate of whatever fruit was in season. It's so easy to put away fruit when it's been lovingly peeled, sliced, and diced by a mom, isn't it? I just learned to associate fruit with healthy, after-dinner snack. In my mind, if you're going to splurge calorically on dessert, might as well make it rich and sinful. Chocolate and cheesecake come to mind. Fruit desserts seem a bit too healthy to me. But don't get me wrong. I don't think I'm capable of turning up my nose at a single dessert out there. I like fruit desserts. It's just not a piece of chocolate cake, you know? I sense that I'm digging myself into a hole, so I'll just get on with my TWD outcome. Many TWD'ers posted that the topping is bland. I took their advice and tried to jazz it up, with the addition of 1 tsp vanilla extract, 1/4 teaspoon of cinnamon and swapped brown sugar for the suggested white sugar. I ended up with a topping which tasted pretty good, sort of like a buttery, flaky sugar cookie which complemented the berries beautifully. Since this recipe took 15 minutes to prep and only 25 minutes to bake, (I used 2 small ramekins & also quartered the recipe), I can't be too upset about the lack of wow!-factor with this dessert. It was a perfectly acceptable dessert and it's probably a good one to keep on hand if you're ever in a pinch and need to throw a dessert together quickly. Please visit Beth's blog, Our Sweet Life, for the full recipe. And, please visit TWD and click on the bloggers to see everyone's results! Thanks! Next week's TWD: Apple-Cheddar Scones

Guest Blogger from Malawi

2008-06-23T08:42:00.004-04:00

Smell the Basil would like to introduce a guest blogger that will post occasionally on the site. Alicia is my sister and she is currently a Peace Corps Volunteer in Malawi, Africa. She is a food lover just like me and is learning how to cook in Malawi will limited ingredients, cooking utensils and no refrigeration.

Alicia has her own site Chichewa Chit Chat where you can learn all about her experiences in Africa. However, she would love to include her food stories here on Smell the Basil. If you have any questions for her please put them in the comment section and I will be sure to ask her next time I talk to her. Enjoy the insight into cooking from the other side of the world!

Skillet Pita Bread

In my village there is no bread. I could bike a long way to get it, but it doesn’t really seem worth it for stale, white sandwich bread. So I decided to make bread in my skillet since I don’t have an oven. The recipe is your standard pita recipe, but cooked in a screaming hot skillet! Who knew you didn’t have to heat up an oven every time you want bread!
½ tsp yeast
1/3 cup warm water
½ tsp. salt
1 T. Honey
1 cup flour
Mix warm water, yeast, and honey. Let stand 5 minutes until bubbles form. Add salt, flour and knead for 10 minutes. Form into a ball, coat boat and dough in a little bit of oil. Allow to rise in a warm place (covered with a damp towel) for 1 ½ hours. Divide dough into 4 equal sections and knead each section for a few minutes. Roll into 6 inch pita rounds. Place in a very hot, dry skillet for 1 ½-2 minutes on each side.

Falafel Mix

In the village protein is hard to come by. Between powdered milk, peanuts, oatmeal, and beans I do just fine. But cooking beans everyday takes a lot of planning and a lot of fuel. So I developed a way that I could have beans on the fly, even when I forgot to soak them overnight or I’m not home during the day to watch the pot.
1 ½ cup dried chickpeas
2 T. sesame seeds or tahini
1 tsp. cumin
1 tsp. salt
1 small onion, diced
10 dried mustard leaves or 2 T. dried parsley
3 garlic cloves
1 egg
Flour or cornmeal
Soak chickpeas overnight. Bring chickpeas to a boil and cook until just soft, about 45 minutes. Mash peas, sesame seeds, cumin, salt, and dried mustard leaves in a mortar and pestle (mtunda in Chichewa) until it is an even consistency (if your are super special and have electricity you could use a food processor). Place in the sun until completely dry. At this point the mix can be stored in an airtight container. When you are ready to have Falafel burgers, for each ½ cup of mix soak in hot water until all the liquid has been absorbed. Start with ¼ cup and add water as necessary. Add diced onion, garlic, and beaten egg. Roll into golf ball sized balls/patties, coat in flour/cornmeal, and panfry until brown and crisp. Makes 6 golf ball sized patties for each ½ cup of mix. Serve on pita bread with sliced tomatoes, cucumbers, and yogurt sauce.

Mushroom & Shallot Quiche for Gabby's First Playdate

2008-06-17T20:46:00.005-04:00

My daughter, Gabby, is 9 months old now. She's ready for playdates, and I hosted my first playdate at home the other day. I had another mom over who has a son who is a few weeks younger than Gabby. It was such fun to watch them play together. I made my favorite quiche for my friend and it was perfect with a bit of salad alongside. This quiche is from Dorie Greenspan, featured in the October 2006's Bon Appetit. I love Ms. Greenspan's crust, but I've changed up the filling ingredients a bit. I've posted her recipe as seen in the magazine, and in parentheses are my changes. Quiche should be served warm or at room temperature, but I always love how the leftovers taste directly out of the fridge. Recipe follows after the jump.

Mushroom and Shallot Quiche
Dorie Greenspan, Bon Appetit, October 2006

Crust
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water

1 large egg white, lightly beaten

Filling
1 1/2 tablespoons unsalted butter
1/3 cup chopped shallots (about 2 medium)
1/2 pound mushrooms, cut into 1/4-inch slices (I use baby bellas or white button)
5 teaspoons chopped fresh thyme, divided (I usually omit this, as well)

3/4 cup whipping cream (I use 1 full cup of whole milk instead)
2 large eggs (I increase eggs to 3 large eggs)
Pinch of salt
Pinch of ground black pepper
2 green onions (white and pale green parts only), thinly sliced
2 tablespoons finely grated Gruyère cheese
(I also add 1/2 teaspoon of freshly grated nutmeg)

Preparation
For crust: Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead: Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour. (I've skipped this step on occasion & just put the crust directly into the oven, however... I've read that a super cold crust turns much flakier and tastier than a room temperature crust does in the oven).

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead: Can be baked 6 hours ahead. (I've left it overnight and it's been just fine). Let stand at room temperature.

For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

Spinach and Onion Dip

2008-06-13T18:52:00.002-04:00

Eddie and I love to entertain – especially in the summer. So, I am always looking for quick and easy appetizers that I can put together for an unexpected dinner party. Flipping through a recent issue of Martha Stewart I can across a creamy spinach and onion dip. It looked delicious, but called for a few things that I rarely have in my kitchen – watercress and avocado. However, I liked the concept –a little cooking on the stovetop, the puree everything in the blender. So, I decided to create my own dip using ingredients that I normally have. It turned out really well. It is super nutritious – full of fresh spinach and yogurt. I used plain low-fat yogurt that was in my fridge. In the future I would prefer to use plain Greek yogurt to make the dip a little thicker. This is sure to make an appearance many times this summer when something refreshing is needed to combat the summer heat. Enjoy!

Spinach and Onion Dip

2 tbs. olive oil
1 medium onion, sliced
2 garlic cloves, minced
10 oz. fresh spinach (Add more if you like)
1 c. plain yogurt
1 tbs. lemon zest
2 teas. fresh lemon juice
Salt and pepper

1. Heat olive oil in large skillet.
2. Sauté onions until translucent (6-8 minutes).
3. Add garlic and continue to cook for 1 minute.
4. Add spinach to skillet and cook until spinach is wilted and most of the water that is released has evaporated.
5. Dump spinach mix into food processor. Add yogurt, lemon zest and lemon juice. Process until smooth.
6. Season with salt and pepper.
7. Place in refrigerator for at least one hour to set up.
8. Serve with veggies, pita chips of crackers.

TWD: La Palette Strawberry Tart

2008-06-09T21:51:00.007-04:00

Marie of A Year From Oak Cottage has selected La Palette Strawberry Tart, page 374, From My Home to Yours, by Dorie Greenspan for this week's TWD recipe. After making this recipe, I realized something about Ms. Greenspan's sweet tart dough. It can do no wrong. I could fill it with brussel sprouts and lingonberry jam from IKEA and I could still put a few slices away, no problem. I know I shouldn't knock IKEA, after all, IKEA's "as-is" room has furnished many an apartment in my past. I guess it's just the fact that a furniture & household goods store would sell perishables such as preserves and meatballs which cause me a certain amount of cognitive dissonance. But I'm working through that, because the last time I visited IKEA, I couldn't stop drooling over the beautiful granite countertops. Anyhow, this recipe involves fully baking her sweet tart dough and then filling the cooled crust with strawberry preserves and fresh strawberries. A twist of ground black pepper and creme fraiche, and voila! A simple and rustic dessert is yours. I halved the recipe and made 2 small tartlets, and used balsamic vinegar-doused strawberries in one and kiwi and blueberry with blueberry preserves for the second tart. Verdict: The strawberry tart was good, nothing to write home about, though, unfortunately, but it did have one saving grace. The real star was the buttery, just sweet enough crust. The blueberry-kiwi tart, on the other hand, was outstanding. The sweetness of the berries and the tartness of the kiwi was evenly matched by Dorie's delicious crust. I would definitely make this recipe again, using blueberries and kiwi.

The full recipe can be found in Dorie Greenspan's book, "From My Home To Yours." Please visit the other TWD bakers to see their lovely creations. Thanks, Marie, for choosing a terrific recipe!

My Mother's Day Cake: Jaime's Coconut Cake

2008-06-08T23:55:00.006-04:00

I know we nearly have Father's Day upon us and I'm just now getting around to telling you about my mother's day surprise cake, painstakingly made by my husband. David toiled away, carefully following Jaime's Coconut Cake recipe and ended up with this beautiful, coconut covered cake. I kept pestering my husband about his recipe choice. Paula Deen's son? Was he a closet fan of the Deen Family, right under my unsuspecting nose? Even though David covets her kitchen (who doesn't?), he frequently makes fun of Paula Deen, mostly utilizing predictable jokes about her penchant for butter and sour cream. I just couldn't comprehend why he selected a Deen family favorite to bake me for mother's day this year. He says he typed in "cake" on the foodtv search function and randomly selected a cake on the second page of entries. Whatever. This cake was really good, actually. It was a lot of effort, (he tells me) but it was beautiful and delicious, as well. It was a bit dense, but the vanilla based crumb pairs nicely with the sugary frosting. It tasted even better the next day, after a night's rest in the refrigerator. The frosting got nice and crunchy, which is my favorite. Thanks, David, for making my first mother's day one to remember. Full recipe after the jump.

Coconut Cake
Courtesy of Paula Deen

For Cake:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked sweetened coconut

7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 to 3 cups flaked sweetened coconut
Artificial holly, optional garnish

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.And here is the rest of it.

TWD- French Chocolate Brownies - Shirlie's Take

2008-06-02T23:31:00.007-04:00

This week’s TWD recipe is French Chocolate Brownies. Holy cow, the ease of which these came together belies the decadence! I had it in my mind that there are two basic types of brownies. Those that come from a box, and Ina Garten’s. All other recipes I’ve tried fall squarely into the former camp, i.e. they taste similar to box brownies, maybe a notch or two above. I know I might be speaking sacrilege here, but hear me out. One afternoon, my husband and I caught the Barefoot Contessa’s Outrgeous Brownie episode. We quickly got to work duplicating her recipe and these became our very favorite and most treasured brownie recipe. But the work involved! We like to joke that only Ina can pull it off because she gets to hang out in her gourmet kitchen all day, entertaining her florist and/or her architect. Anyhow, I’ve tried other brownie recipes over the years, but thus far, I’ve always acknowledged that Ina sets the bar with her Outrageous Brownie Recipe. Fast forward to this week’s TWD. Di of Di’s Kitchen Notebook selected Dorie’s French Chocolate Brownies. This recipe is really easy, the only odd thing about it is the flambéed raisins, which soak up some nice, dark rum. I like raisins OK, but not as much as I love prunes! So, I plumped up the prunes in water, and soaked them in dark rum, ignited it all, and used those prune pieces in the brownie recipe. These French Chocolate Brownies were awesome. Dark chocolate (70% bittersweet), fudgy and with a crackly top, these were the perfect foil to vanilla ice cream. Sometimes I wonder if I just use baked goods as my vehicle so I can shovel ice cream into my mouth, but those thoughts should probably be saved for another post. At any rate, my family tried them and really enjoyed these brownies, remarking that the prunes gave the brownie an unusual tartness in occasional bites. I proclaimed these brownies perfect and would like to state for the record that Ina Garten’s Outrageous Brownies should look out because there’s a new brownie in town.

French Chocolate Brownies
- makes 16 brownies -
Adapted from Baking From My Home to Yours.

Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

TWD - French Chocolate Brownies -- Erin's Take

2008-06-02T22:11:00.005-04:00

BROWNIES! I do not have a sweet tooth… except when it comes to brownies. My favorite dessert is a brownie sundae. If fact, at my wedding I requested brownie sundae’s in addition to the wedding cake. (And, by the way, they were a huge hit.) Brownies just bring back some wonderful memories. Growing up my friends used to come over all the time to play board games and watch movies. My parents, being as wonderful as they are, always welcomed everyone into our house, never minded how late they stayed, and never came downstairs to tell us to quite down when we were involved in a very competitive game of monopoly.

(As a side note, I am an extremely competitive board game player. In fact, over one game of monopoly my best friend Jenn and I got into an argument and didn’t talk to each other for over a week. For the life of me I can’t imagine what in the heck what monopoly move would cause us to not talk for a week. Although as I type this I think it might have involved her colluding with our friend Matt on how to screw me over some property).

Anyways… usually sometime during those long nights of board games my mom would always make a batch of fresh brownies for us to munch on … and always sprinkled with confectioner’s sugar. I am almost 30 years old and my friends and I still reminisce over board game nights with my mom’s brownies. When I have kids I imagine doing the same thing for them and their friends hoping that they will carry the same memories with them as they grow up.

As I was saying… this week’s Tuesday’s with Dorie’s recipe was French Chocolate Brownies. So of course, given my love of brownies, I had to make these. I made a few changes to suit my preferences. First, some fellow bakers mentioned that beating the eggs and sugar together for a long time will give the brownies a cake-like consistency. As far as I am concerned, cake-like brownies should be a federal offense. There is just no excuse for ruining such a wonderful combination of sugar, eggs, and chocolate by making it into a cake. So, instead of beating the eggs and sugar together for 2 minutes as the recipe called for I reduced it to 1 minute. Next, I do not like raisins. They are gross. So, I left them out, as well as the rum. Last, I didn’t have bittersweet chocolate so I substituted 4 ounces of semi-sweet and 2 ounces of unsweetened chocolate.

The brownies baked for exactly 55 minutes, and then cool completely in the pan.

The result was pure heaven. Chocolaty, fudging awesomeness! Often people ask me if it is worth making brownies from scratch when a box mix can be put together in a fraction of the time. After this recipe the answer is a resounding yes. In fact, I may have to keep a steady supply of chocolate in the pantry so I can make them whenever the urge presents itself.

I took the batch to a friend’s house for dessert. Served them with vanilla ice cream and a fresh rhubarb sauce. In fact, I have been eating these for three days straight with the remaining brownies 

Please check out how my fellow TWD Baker’s succeeded with their brownies quest.

French Chocolate Brownies
- makes 16 brownies – (I cut mine into 9 large brownies)
Adapted from Baking From My Home to Yours.

Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden (I left this out)
1 1/2 tablespoons water (Left this out)
1 1/2 tablespoons dark rum (Left this out too)
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

The Daring Bakers Challenge - Opera Cake

2008-05-29T18:50:00.002-04:00

This month’s Daring Baker’s challenge was an Opera Cake, selected by the founders of The Daring Bakers: Lis of La Mia Cucina , Ivonne of Cream Puffs in Venice , Fran of Apples Peaches Pumpkin Pie and Shea of Whiskful. Here’s how they described an Opera Cake… “an extremely elegant and polished French dessert that is believed to have been created around the beginning of the 1900s. Many people credit a gentleman by the name of Louis Clichy with inventing the cake and that's why it's sometimes referred to as Clichy Cake.”

So what exactly is an Opéra Cake?

It is a cake that is made of five components: a joconde (a cake layer), a syrup (to wet the joconde), a buttercream (to fill some of the layers), a ganache or mousse (to top the final cake layer) and a glaze (to cover the final layer of cake or the ganache/mousse).

I first put the instructions in Microsoft Word to print them out… Seven pages! To say I was a little intimidated was an understatement. But, I just had to make this dessert, it’s French! And, I’m French. Problem with big desserts like this is that there is no possible way for Eddie and I to eat it all before it goes bad. But this month I was in luck. My sister is graduating from high school and my mom was throwing her a graduation open house. Perfect.

I decided to make the cake at my mom’s house the day before the party so I wouldn’t have to transport a finished cake. Despite some minor setbacks (the oven wouldn’t heat up properly so there was a mad dash to find a neighbor who was home where I could bake the joconde), the cake turned out great. I took me a while to make all the components and put it together, but that was probably because I was multitasking to get other food made for the party at the same time. I ground almonds in the food processor to make the meal, used brandy to flavor the syrup, and almond extract to flavor the buttercream. The amount of white chocolate called for in the glaze was too much. I had a more than enough to cover the top of the cake and still drip down the sides.

The cake looked great when you cut into it and saw all the layers. Everyone raved about it and it was the first dessert to go. I like the nutty texture of the cake that was a result of grinding the almonds myself instead of using store bought ground almonds. Personally, I thought it was too sweet, and I’m not a fan of white chocolate. So, next time I make this I might go for a dark chocolate and coffee flavoring – like tiramisu.

The amount of time needed to make this cake definitely makes it one for special occasions. All in all – I had fun putting this together, it was definitely the most involved dessert I have every made. Hope you have fun if you decide to try!

** Notes**
* The recipe is long, but don’t let that intimidate you. The individual steps are very easy.
* Sorry for the terrible picture, but I took it during the party when there was 50 people around wanting to try the cake. So I didn’t have time to be creative. Besides, Eddie thinks the paper plate adds class.

A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Fettuccine with Creamy Red Pepper-Feta Sauce

2008-05-21T19:51:00.005-04:00

Ever have one of those days… You go to work, contemplate what to have for dinner. You finally figure it out, assure yourself that you have all the ingredients in the pantry and don’t worry about it again until its time to make dinner.

Well, that was me last week. I had taken cod out of the freezer for dinner. Went to work and decided I was going to make a Thai Cod in Coconut Curry Broth. It was a recipe I saw Ellie Krieger make on Food Network a few weeks ago with halibut. I just knew I had all the ingredients at home, even bought a big bunch of cilantro at Safeway over the weekend. So, I went home that night, went on a run, showered and moseyed on down to the kitchen around 7:00. Opened up the pantry door…… NO COCONUT MILK! I have no idea what I had used the last can in, but obviously I used it in something. So, now what I was going to make? Going to the store was just not an option.

Conveniently, I had also watched Ellie make a Roasted Red Pepper Pasta and I had all the ingredients. So, pan fry up the cod to serve along with the pasta and that was going to be dinner. Hopefully a good one.

Well, Ellie did not disappoint. The pasta was fast, easy, and delicious. If you have jarred roasted red peppers then the amount of cooking is minimal. Just have to boil the pasta and sauté the garlic, onions and peppers in a skillet. I didn’t have jarred peppers, but did have two fresh ones. So, I popped them under the broiler until they were blackened (about 8-10 minutes), removed the skinned and diced them up. There. Fresh roasted red peppers… even better than jarred. I tossed them in the skilled for a minute with the garlic and onions, and added a handful of cherry tomatoes that I wasn’t sure would last one more day. Dumped all of it in the food processor, added some vegetable stock and feta cheese and walla! Dinner.

This was super easy and really tasty. A great deviation from the normal pasta with tomato sauce. I served this with pan-fried cod and sauted spinach. This is sure to be a staple meal in this house.

Fettuccine with Creamy Red Pepper-Feta Sauce adapted from Ellie Krieger

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1 cup cherry tomatoes
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

1. Heat the oil in a heavy skillet over medium-high heat.

2. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and cherry tomatoes, and saute until heated through. Remove from heat and let cool slightly.

3. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.

4. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.

5. Season with salt and pepper, to taste.

6. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

TWD- Traditional Madeleines

2008-05-20T08:54:00.004-04:00

This week’s TWD challenge, Traditional Madeleines, was selected by Tara of Smells Like Home. I have a serious crush on these cookies, but never thought to make them myself, because I believed the task to be far too daunting, given that a special pan is needed for those precious seashell shapes. Once I sprung for the metal pan at Williams Sonoma, the rest is easy. I believe I overfilled the shells of my pan, because there is very little definition so they just look like blobs. There is no "hump", to speak of, which is the defining feature of the madeleine. They still taste great, though. The possibilities are endless; I have seen so many variations, like this, or this, or this on the blogosphere, that I am so looking forward to getting my money’s worth from this pan! The traditional variety is flavored with lemon zest and vanilla extract. They are the perfect accompaniment to tea, especially once dusted with powdered sugar. Now that I know how easy they are to make, I won’t be buying the stale ones from Starbucks anymore, just to get my fix! Thanks, Tara, for a great selection! Please visit the other TWD bakers to view their creations!

Traditional Madeleines

Source: Dorie Greenspan, Baking: From My Home to Yours

2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
GETTING READY TO BAKE:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners’ sugar.
Makes 12 large or 36 mini cookies

Serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they’ll keep for up to 2 months.

Madhur Jaffrey's Sweet and Sour Okra

2008-05-15T10:56:00.002-04:00

I grew up eating Indian food for nearly every meal while I lived under my parent's roof. As I've told you before, this did not please my burgeoning tastebuds. I only craved what I could not have, i.e. processed junk. I did not learn to appreciate Indian food's complexities and layers of flavor until I went away to college and could finally have all the processed junk I had been denied thus far. Needless to say, I quickly tired of how bland and uninspiring this food can be. Whenever I visited home during semester breaks, I pestered my mother to share her recipes. My mother is an excellent cook, but she does not rely on recipes. It's all off the top of her head. Indian food lends itself very well to this, because it has the same basic formula which can be altered depending on what is on hand. One unfortunate by-product of cooking without recipes is that consistency is lost; that is, subtle differences exist between two supposedly identical dishes. When pressed, my mother frequently will say "oh, you know, just a bit of tumeric" or "I just eyeball it" (when referring to exact quantities of a certain spice). It's quite frustrating to have this fantastic resource, a bona fide arsenal of Indian recipes, yet be unable to access it! So, I've turned to the internet for finding exact measurements and recipes for Indian food. And I struck gold with Madhur Jaffrey's Sweet and Sour Okra. Fresh lemon juice makes it tangy and a combination of whole cumin and ground cumin give it a classic spicy/smoky flavor. The proportions of spices are perfect, so much that I've altered here and there, with the addition of tomatoes and once, the addition of potatoes, and every single time, it's been a showstopper.

Madhur Jaffrey's Sweet and Sour Okra

1 1/2 lbs fresh okra, defrosted or 2 (10 ounce) packages frozen okra, defrosted
2 tablespoons garlic, finely chopped
1/2 teaspoon red pepper flakes
7 tablespoons water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 cup peanut oil or vegetable oil
1 teaspoon whole cumin seed
salt
1 teaspoon sugar
4 teaspoons fresh lemon juice

Instructions:
1) If fresh okra is used, trim off any tough stems.
2) If frozen okra is used, defrost and drain.
3) Cut each pod into 3/4 inch lengths.
4) Put the garlic, pepper flakes and three tablespoons of water in the blender and blend as thoroughly as possible.
5) Empty the mixture into a small bowl and add the ground cumin, coriander and turmeric and blend well.
6) Heat the oil over medium high heat in a nine inch skillet and add the whole cumin seeds.
7) Cook briefly until the seeds start to sizzle and add the spice paste.
8) Cook, stirring, about one minute.
9) Add the okra, salt, sugar and lemon juice and the remaining four tablespoons of water.
10)Stir to blend.
11)Bring to a simmer, cover closely and cook over very low heat about ten minutes.
12)Serve with basmati rice or naan.

TWD - Florida Pie

2008-05-12T22:07:00.005-04:00

This week’s TWD selection is Florida Pie chosen by Dianne of Dianne’s Dishes. I can’t tell you how much I love citrus desserts, especially lime. Unfortunately for me, Eddie does not. So, usually lime desserts don’t get made in my house because I am not about to eat the entire thing. Well, I could eat the entire thing, but by thighs wouldn’t thank me in the morning.
This weekend was Mother’s Day… a perfect reason to make Florida Pie and share it with the rest of my family.
This recipe was super easy and I would recommend it to any pie novice or expert. It took a little while to make, but most of that time was freezing the pie for various steps. The one interesting aspect of this pie is that in making the meringue the egg whites and sugar were heated on the stove before whipping them with a mixer. As usual, Dorie was spot on. The meringue was light and delicious, and the addition of coconut gave it great texture.
Needless to say, the pie was a huge hit. I had to beat off my family to get a few pictures for the blog before it was devoured. The coconut cream was divine and the lime filling was so fresh and light. I couldn’t find key limes. It took about 4 regular limes to get the half cup of lime juice necessary. Again, for any novice citrus users… ONLY USE FRESH LIME JUICE. When I first began to really learn to cook I always kept those little plastic bottles of lime and lemon juice in the fridge. I mean come on, how different can the fresh stuff be? Plenty different. The taste just cannot compare. So, if you find yourself making this pie only to realize you don’t have enough lime juice, the trip to the grocery store for fresh limes is worth it.
Okay, enough preaching. Just go out and make this pie. And please go check out the results from my fellow TWD bakers.

Florida Pie

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Potatoes and Feta au Gratin

2008-05-05T21:17:00.004-04:00

Potatoes and cheese. I mean really, can life get any better. There is just something about the humble potato cooked in a creamy cheesy sauce that screams comfort. Many people have a hard time making augratin potatoes from scratch and resort to that box stuff in the store. In fact, a friend of mine called me up the other day wondering what went wrong with hers. Somehow she ended up with a liquidy mess and despite being in the over for well over an hour, the potatoes weren’t cooked through.

I usually make the Julia Childs recipe from the Art of French Cooking with great success. The key to her recipe is to cut the potatoes very thinly, but not to wash them off before layering them. It is the starch in the potato that she relies on to thicken the milk while cooking. Then, the augratin is cooked for a long time in the oven, first covered to allow the potatoes to cook, then uncovered do the milk can thicken up and the top brown over.

When I saw a recipe for Potatoes and Feta au Gratin by Peter at Kalofagas I knew I just had to make it. I always buy have a big slab of Feta from Costco in the fridge. Usually I use about half of it, then it takes me months of contemplation of figuring out how to use the rest. As much as Eddie and I love feta, there are only two of us in the house and this is a lot of cheese to eat. So, this recipe was the perfect way to consume what I had in the fridge. The recipe itself is really simple. Peter calls for par boiling the potatoes first, then slicing and layering them in the casserole dish. This does two things: 1) reducing the total cooking time because the potatoes are half cooked before going in the oven; 2) requires you to make a béchamel sauce because the starch from the potato cannot be relied on to thicken the milk. I actually like this method. It is good for a work night when you don’t have 2 hours before dinner to put this together and get it in the oven. I was able to assemble this dish (including par boiling the potatoes) and get it into the oven in 20 minutes. Forty minutes later and it was ready.

I did adapt Peter’s recipe slightly and think it still turned out great. Since there was so much flavor in the cheese sauce I thought simplicity was better for the rest of the meal. Eddie grilled up some fish and fresh local asparagus I had picked up from the farmer’s market and we had one heck of a meal. I thought the salty sharpness from the Feta would be a prominent flavor, but it really wasn’t. The creamy béchamel sauce mellowed out its pungency. And, the incorporation of rosemary and olives really rounded out the dish. This was so good, that I ate it for breakfast the next day. And the next day.

Potatoes and Feta au Gratin, adapted from Kalofagas
(for 4)

4 large potatoes (I used 6 red-skinned potatoes)
3 tbs. unsalted butter
1 large onion, sliced
1 bay leaf
2 cloves of garlic, smashed
1/4 cup flour
2 cups of milk
1 sprig of rosemary, plus 2 teas. finely chopped
2 cups of crumbled feta
1/3 cup chopped greek olives (*see note)
salt and pepper to taste

Pre-heated 400F oven

1. Bring a pot of water to boil. Add a good amount of salt and potatoes and boil for 12-15 minutes. Drain. Bring the temperature of the potatoes down by placing in an ice bath until they are safe to handle.

2. Slice the potatoes into thin slices and reserve. I used red potatoes and there was no need to skin them.

While potatoes are cooking:
3. In a medium saucepan, add your butter over medium-high heat and then add your onions, garlic, bay leaf, half of your rosemary sprig and saute for 5 minutes until your onions have softened. (Just put the rosemary spring in whole, you will remove it later.)

4. Add your flour and stir to cook the flour for a couple of minutes. Add the milk over medium heat and stir until the Bechamel has thickened.

5. Remove your bay leaf, rosemary and garlic.

6. Add half (1 cup) of your crumbled feta. Stir until incorporated, adjust seasoning with salt and pepper. Keep warm and reserve.

7. Grease an approx. 9" X 13" baking dish and line the bottom with a coat of Bechamel. (I actually used a smaller pan so that the end product was thicker.)

8. Divide sliced potatoes in half. Lay down one half of the sliced potatoes in rows, overlapping each other. Keeping making rows until you use up half the potatoes.

9. Spread about 1 cup of the Bechamel over the potatoes.

10. Lay down the other half of potatoes on top.

11. Spread the rest of the Bechamel over the potatoes, scatter the remaining crumbled feta on top, followed by the chopped olives and 2 teas. chopped rosemary.
Crack some fresh black pepper over the top and bake in the middle rack of your oven for 30-40 minutes or until the top is golden brown.

Note: I had a jar of chopped olive bruscetta from Trader Joe’s in my fridge and used this instead. Key here is to use really good olives. No canned black or green olives in water. Spring for the good olives packed in oil. It will make a huge difference in the flavor.

Meyer Lemon and Cherry Scones

2008-05-02T13:25:00.004-04:00

I finally get what all the fuss is about regarding Meyer Lemons. I saw a bin at our local gourmet grocery store and having never tried one, I was instantly intrigued. Would I make meyer lemon bars? Meyer lemon pudding? Meyer Lemon aioli? There have been hundreds of meyer lemon recipes on various food blogs recently so I figured now was the time to experiment with this exalted hybrid of humble orange and lemon. But could I really pay $1.49 cents for ONE lemon? My father diligently taught me to bargain shop, to clip coupons, and to never become emotionally attached to any object, because emotional attachment forces any rational decision making to be thrown completely out the window. Well, I've failed in all three tenets of his tutelege. My first dereliction was browsing in a gourmet grocery store. Naturally, he equates "gourmet" with "overpriced." Secondly, nary a coupon was in my possession. Thirdly, I sniffed the Meyer lemon, and an instanteous emotional attachment was born.

Anyhow, what to do with this gorgeous specimen? I wanted my new acquisition to manifest in something not overly tart (so my husband would enjoy it) and not overly sweet, (I've been eating entirely too much sugar lately). Since I love scones with jam and a cup of tea or coffee, I decided to try incorporating my prized lemon's juice and zest into scones. I also added dried sour cherries. These scones were adapted from here, and they were perfect. This recipe is nice because the base is flexible to allow for infinite possibilities: any other dried fruit, chocolate, nuts, brown sugar, vanilla bean, and so on. Topped with jam and alongside a cup of tea; I can't think of a better way to spend my afternoon. I'll just skip the part about paying $1.49 for one lemon when I tell my father how good these scones were.

Meyer Lemon and Cherry Scones
Bon Appetit, December 2001

2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated Meyer lemon peel
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried sour cherries
1/4 cup crème fraîche or sour cream
3 tablespoons fresh Meyer lemon juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar

Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cherries.
Whisk crème fraîche or sour cream, lemon juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.

Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)

Tuesdays with Dorie: Fluted Polenta and Ricotta Cake

2008-04-29T09:38:00.007-04:00

This week's TWD challenge was selected by Caitlin, of Engineer Baker. I love ricotta cheese, especially on pizza and in lasagna. I wasn't sure about using ricotta cheese in a sweet dish, but I know using ricotta is common in Italian desserts, such as cheesecake and in cannolis. This recipe is ridiculously easy. Well, except the part about finding figs. I couldn't track any figs down, so I subbed prunes in. I have a new appreciation for dried plums or prunes after hearing David Lebovitz present Parisian Desserts at Central Market here in San Antonio a few weeks back. David Lebowitz quickly turned my aversion to prunes into adoration with his chocolate prune aramagnac cake, which he effortlessly whipped together in minutes during the class. I plan to post about in the future, and will compare his version to Dorie's. Well, I decided I would bake more with prunes after his class so I thought this cake would be the perfect opportunity to test drive this new infatuation of mine. And it was. Like I mentioned earlier, this cake was easy to put together, with minimal dishes to clean up (ease of dessert is always directly proportional to the number of dishes dirtied, in my book). The crumb was nice, too, sort of crumbly like cornbread, but at the same time moist from the ricotta and prunes. I decided to quarter the recipe and it was perfect for one 4 inch tartlette, just because I feel like I've been on a sugar high these past few weeks. Thanks, Caitlin, for choosing this cake; it's one I think I would have bypassed but I'm so glad I tried it. Don't forget to check out the other TWD'ers for their creations.

Fluted Polenta and Ricotta Cake
(From Dorie Greenspan’s Baking from My Home to Yours)

About 16 moist, plump dried Mission or Kadota figs, stemmed
1 c. medium-grain polenta or yellow cornmeal
½ c. all-purpose flour
1 tsp baking powder
1 c. ricotta
1/3 c. tepid water
¾ c. sugar
¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
Grated zest of 1 lemon
2 large eggs

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.

Whisk the polenta, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.

Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

Daring Bakers, Cheesecake Pops

2008-04-28T06:10:00.004-04:00

April's Daring Bakers Challenge was Cheesecake Pops. I'm running a little late in posting about my pops. Sometimes when I'm running late for something, my husband will take on an exasperated tone of voice with me. To this, I tell him that it's better to be running a little late than to be 24 hours early! 24 hours early refers to an evening 4 years ago. His co-worker invited us over for dinner on a Saturday night. Somehow, David mixed up the dates and was absolutely certain her invite was for Friday night. So, Friday evening rolls around and we frantically fight Friday afternoon rush hour in the DC area, as David is anxious to not be late, since he doesn't know this co-worker all that well. We ring the doorbell, his co-worker answers the door, a very puzzled look on her face. I believe her exact words were, "David, I thought you and your wife were coming over tomorrow night!" It was at this moment where I truly grasped what true mortification felt like. We both apologized profusely and told her we'd leave, go home, tail between our legs and that she'd never have to worry about feeding us again, as we were completely and totally unworthy. She wouldn't hear of it. Our hostess, bless her heart, welcomed us into her home a full 24 hours early and graciouly divided her and her husband's dinner onto our plates. It truly was a lesson in adaptability and making near strangers feel at home. So, now, four years later, my embarrassment has dimmed slightly and I am able to tease my husband about how he showed up 24 hours early to a dinner party, hosted by someone he did not know all that well, and he brought along his unsuspecting wife to boot. So you can see how I much prefer to be a little late than being early! Anyhow, back to April's Daring Bakers Challenge.

The very best part of this challenge was, hands down, the decorating of the pops. I had so much fun swirling the pops in chocolate, caramel, nuts, coconut and sprinkles. The cheesecake itself is fairly straightforward and it's baked sans crust, so it can all be scooped out to make the pops. Personally, I didn't care much for the cheesecake flavor solo, but once the pops were coated in chocolate and all the other flavors, look out! Once decorated, I really enjoyed this little treat. Some problems I had: the cheesecake's consistency was very soft, so it was difficult to scoop out the pops. I ended up freezing the cheesecake overnight to firm it up for scooping. Also, the baking time mentioned, 35-45 minutes, is not long enough. I had to bake the cheesecake roughly 60 minutes and even then, I felt like the interior was a bit too soft. So the very center of the cheesecake went un-scooped. Other than those few issues, this was a lot of fun to make and decorate and I bet young kids would like this sort of dessert. Don't forget to check out the other Daring Bakers' creations here. Also, a big thank you to April's hosts, Deborah from Taste and Tell and Elle from Feeding My Enthusiasms for their terrific choice of Cheesecake Pops from Sticky, Chewy, Messy, Gooey by Jill O’Connor.
Cheesecake Pops
adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream

Thirty to forty 8-inch lollipop sticks
1 pound chocolate, chopped or in chips
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. (My baking time was more like 60 minutes).
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 to 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paperlined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.

Cheesecake Pops - Daring Bakers April Challenge

2008-04-27T21:49:00.004-04:00

This was my first month as a member of the Daring Bakers and April’s challenge certainly challenged me! This month Deborah of Taste & Tell and Elle of Feeding My Enthusiasms selected Cheesecake Pops. I think that in all my cooking I have made cheesecake once in my life, so this is still something that I have yet to master.

All month I contemplated as to when exactly I would get around to making these. I purchased the ingredients a few weeks earlier, but time got the better of me and it was just yesterday when I finally buckled down to business. (Perhaps the fact that I was supposed to be writing a paper had something to do with it.)

The pops turned out great – but how can you beat cheesecake covered in chocolate. I decided to coat my pops with graham cracker crumbs and crushed pecans, yummy!
In hindsight, I probably should have cut the recipe in half because now I have about 40 pops which should not be eaten by only two people. So, looks like Eddie’s work will benefit from my mistake.

Hope you can get around to making them soon. If you want to learn more about Daring Bakers, or check out how the cheesecake pops turned out for my fellow bakers, please go here.

Cheesecake Pops: Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)
2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined.
Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose its shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

Erin's Take on Bill's Carrot Cake

2008-04-23T20:30:00.006-04:00

Sorry, I am a little late in posting on this week's TWD Carrot Cake. What can I say... life gets hectic. In general, I am not a cake fan. I would take pie over cake any day. Except for carrot cake. I just have a weakness for carrot cake, or perhaps the cream cheese icing that is always used.

I took the cake over to a party at a friends house on Tuesday and invited constructive critisim to be included in this post. Here's what we came up with:
1. The taste of the cake was great - really hearty and spiced well.
2. The cranberries were a perfect replacement for the much detested raisins.
3. My cake was little bit dry. I kept in the oven for 47 minutes, so next time I take 5 minutes off the cooking time.
4. We all loved not having icing on the sides. This eliminated the common problem of way too much icing on a slice of cake. (I know to some people this is never a problem.)

This cake is definitly worth keeping on the make again list. Thought next time I am going to substitute half of the oil for the same amount of applesauce and see how it turns out.

Here's how the cake looked after we finished with it last night.

TWD: Bill's Big Carrot Cake

2008-04-22T05:41:00.006-04:00

This week's TWD challenge is from Amanda, of Slow Like Honey, who selected Bill's Big Carrot Cake, pages 254-255. Of course, I wondered who Bill is, and it turns out that he's Dorie Greenspan's late jeweler friend, Bill Bartholomew, who enjoyed her carrot cake which she makes using her 30 year old recipe. Talk about tried and true! He must have enjoyed his carrot cake hearty! And now that I've tried Dorie's recipe, I think I prefer my carrot cake hearty, as well. This cake has it all. Texture, crumb, flavor, and that irresistable, cream-cheese frosting.

I prepared her carrot cake batter with crushed walnuts made super-fine by way of a mortar and pestle, and added shredded coconut. Instead of a big party cake, I made cupcakes. I omitted raisins because David has strong feelings about raisins; he can't stand them and will stomp his feet and throw a tantrum if he finds one sneaked into a baked item. Well, he doesn't really have a tantrum. I'm just having some good old fashioned fun at my husband's expense. It's OK, he stopped reading Smell The Basil, anyhow, so he'll never find out about me exposing his secret disdain of the harmless raisin. Anyhow, my point is that this cake takes well to subsitutions and additions. Dorie Greenspan mentions that dried cranberries are a current favorite addition to this cake. I'll try that next time.
Please check Smell The Basil tomorrow, because my blogging partner, Erin, will post about her take on Bill's Big Carrot Cake. Thanks!
My cupcakes sank a little during the baking process, which could be due to the heavy batter, but this cosmetic flaw was easily repaired with an extra dab of frosting. Please check out the other TWD bakers to see their creations! Also, thank you to Amanda, for selecting a great recipe!

Bill's Big Carrot Cake

Baking: From My Home to Yours by Dorie Greenspan

Yields 10 servings

Ingredients:

For the cake:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut (sweetened or unsweetened)

½ cup moist, plump raisins (dark or golden) or dried cranberries

2 cups sugar

1 cup canola oil

4 large eggs

For the frosting:

8 ounces cream cheese, room temperature

1 stick ( 8 tablespoons) unsalted butter, at room temperature

1 pound or 3 and ¾ cups confectioners' sugar, sifted

1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

½ cup shredded coconut (optional)

Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

Eddie's Not-So-Weekly Wine Column

2008-04-17T08:07:00.003-04:00

I have received complaints from some of you over the past several weeks concerning the infrequency of my “weekly” wine column. Some of you have even argued that I should write my weekly wine column once a week. But genius doesn’t work on a time-table. Did Einstein work on his theory of relativity once a week? Doubt it. Did Beethoven write a symphony once a week? I don’t think so. So why are you holding me to a different standard? Because my genius is greater than that of Einstein’s and Beethoven’s put together? Good argument. And perhaps you are correct, but I sincerely hope that you, my fans, understand that the mind of a genius works on its own time-table.

So let me tell you all you need to know about the Baltimore Wine and Food Expo held several weeks ago at the historic Tremont Hotel in downtown B-more. If you weren’t there, you missed an amazing time. For the entrance fee of $50, there was great food, great wine, and a little something extra I like to call the “wow factor.” I say “wow” because this wine festival understands what other wine festivals sometimes do not. Humans are affected by the intoxicating affects of alcohol. Recent studies have concluded that alcohol can impair one’s ability to drive, and even more surprisingly, it can impair one’s judgment and decision-making ability.

Spanish researchers reached similar findings more than 100 years ago, and they developed a treatment to sort of “doll” the affects of alcohol: tapas. Tapas are essentially little snacks provided to you when you order an alcoholic drink in any bar in Spain.

At many wine festivals I’ve been to in the past, the “food” portion was usually limited to tasteless crackers or other items that patrons had to pay extra for. What was so great about the Baltimore Wine and Food Expo is that great food was provided to everyone, throughout the expo, free of charge. Dozens of Baltimore area restaurants, ranging from everything like P.F. Changs (and other big chains) to Sotto Sopra and The Brass Elephant (smaller, more family-owned establishments), provided samples of their signature dishes. And I found that you could “sample” the same dish more than once. That Groucho Marx mustache sure did come in handy . . .

The wines were similarly diverse. The best wines were found in the V.I.P. room – which was not just a room for V.I.P.s like myself – V.I.P. is the distributer for many small, high quality vineyards in California. The best in show were several of the wines from Bink Vineyards. Bink is a small mom and pop style vineyard located in Mendicino, California, and they have everything from a Cabernet Sauvignon that will knock your socks off to a Pinot Noir that will slap you in the taste buds. Delicious. If you ever find a Bink wine at a restaurant or wine shop (and yes, many Baltimore restaurants carry this label), do yourself a favor and buy a bottle (and me one too, please.)

As I always do, I’ll conclude this column with what I know you’re all desiring. No, sorry, I don’t have any pictures of me in that leopard-print thong. I’m talking about a wine recommendation. This week, I give you two. Why two? Because this time of year, we get those cold evenings, where all you want to do is snuggle up to a rich bottle of red wine, and we also get those warmer evenings, where you want to be seduced and zinged by a bottle of crisp white wine.

For the red, try the 2006 Marquis Phillips Shiraz from South-Eastern Australia. It retails for about $12-15 and is even sexier than my leopard-print thong – well, I suppose that’s debatable. It’s full-bodied, yet not obnoxious. It’s silky smooth, yet not wimpy. It’s the gentle lover with a five o’clock shadow I know you’ve been looking for.

For the white, try the 2007 Brancott Sauvignon Blanc from Marlborough, New Zealand. It retails for about $10-14, and is everything a good SB should have: crisp front, citrus tones, and a clean finish. The only downside to this wine is that each bottle only has 750 ml. O, and don’t let the screw cap fool you – all New Zealand wineries have switched to screw caps because studies have shown that the spoilage rate of wines from screw caps is about 100 times less than from traditional cork. Take that France.

So sit back, relax, and enjoy these great Spring wine picks. My next column will address what wines go great with that first Springtime Bar-B-Q or grill. And don’t rush me on it. Again, nobody rushed Picasso to produce his famous La Vie painting during his Blue Period.

TWD: Part I. Homemade Marshmallows: A Lesson in Failures; Part II. Salvation found in the form of Rocky Road Ice Cream

2008-04-15T10:33:00.011-04:00

Judy of Judy's Gross Eats selected Marshmallows, pg: 404-405, for this week’s TWD challenge. I must confess that I was tempted to sit this one out. In fact, I still have serious reservations not only about this recipe, but the entire point of making marshmallows from scratch. I just don’t see the allure. My reasons are simple: 1) I can buy a 1 lb bag of marshmallows at the grocery for less than 2 dollars 2) I think gelatin is really gross and should not be knowingly consumed 3) what on earth could I possibly do with a batch of marshmallows?! I mean, come on! Do you eat them with tea? I read Ms. Greenspan’s description of how she decided to include them in her spoon desserts section. Here’s where she and I part ways. If I were serving a spoon dessert to company, I would not feel comfortable serving marshmallows, even if they are lovingly made by hand. I would select homemade ice cream, crème brulee, mousse, or any of those sorts of spoon desserts. I don’t mean to quibble; I just think marshmallows are a component of s’mores and Rocky Road Ice Cream, and will never be the main attraction in my book. So, I decided to compose my email to the wonderful leader of TWD, Laurie, explaining my beliefs when I looked up and saw my hero, the Barefoot Contessa, Ina Garten, in her immaculate kitchen, making, what else, but MARSHMALLOWS! Did any of you catch that episode last week? She made toasted coconut marshmallows and her lovably snooty description sold me and I decided to take it as an omen that I should attempt this week’s TWD. The outcome? I crashed and burned. I should have just hit “send” to that email to Laurie and called it a day. My marshmallows ended up .000000025 mm thick, that’s 2.5x10-8 mm for you mathmatics majors. (don’t laugh! I’ll troll all the unsuspecting math blogs out there trying to get them to link to our food blog!). In any case, have a look for yourself.

(If you are wondering why they are a shade of unappetizing tan, it's because I followed Ina Garten's advice and toasted some coconut for the marshmallows.

My marshmallows suck. I honestly don’t see much difference between these and store bought, other than the store bought taste really chalky. But it’s a difference so slight that I’m unwilling to bother with making marshmallows again. After I realized that these marshmallows were content to sink unabashedly to the depths of my pan, thumbing their collective noses at me, I wondered what I could do with these. I asked my husband if he wanted to go camping (so we could make s’mores) and he said no and that he had to do our income taxes. I could have made rice krispy treats but I don’t have rice cereal in the house. So, I decided to make Rocky Road Ice Cream, which I alluded to above. And there you have it. Toasted nuts, chocolate, eggs, cream, milk, and those miserably thin, unsatisfying marshmallows.

Oh, and these super thin ‘mallows totally disappeared in the ice cream. The only remaining sign of those cursed marshmallows is that delicate, pleasant chew they lend to classic rocky road ice cream. See, marshmallows are best when they assume the role of quiet workhorse, behind the scenes, so the chocolate and toasted nuts can take center stage.

Please visit the other TWD bakers to enjoy their successful marshmallow experiences!

Marshmallows
From Baking: My Home to Yours by Dorie Greenspan
Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water, divided
1 tablespoon pure vanilla extract
1 1/4 cups plus 1 tablespoon sugar

GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.
Syrup: Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)
Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them and have them go dull.
As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.
Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups). Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more. Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.
Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl. When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

Rocky Road Ice Cream
Adapted from “The Perfect Scoop” by David Lebowitz
8 ounces milk chocolate, at least 30% cocoa solids, finely chopped
1 (1/2) cup heavy cream
1 (1/2) cup whole milk
¾ cup sugar
Pinch kosher salt
4 large egg yolks
1 teaspoon vodka, neutral flavor
¾ cup marshmallows, cut in ¼ inch pieces, or use miniature
¾ cup toasted almonds
1) Combine milk chocolate and cream in large, heatproof bowl set over a saucepan of simmering water. Stir until chocolate is melted, then remove bowl from saucepan. Set it aside with a mesh strainer over the top.
2) Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together egg yolks. Slowly pour the warm milk mixture into the egg yolks, WHISKING CONSTANTLY, then scrape the warmed egg yolks back into the saucepan.
3) Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. See Eggbeater for a good description of making the crème anglaise.
4) Pour the custard through the mesh strainer into the milk chocolate mixture. Add the vodka and mix together. Stir until cool over an ice bath.
5) Chill the mixture overnight in the refrigerator. Freeze it in your ice cream maker according to the manufacturer’s instructions. During the last five minutes of churning, add the toasted almonds and marshmallows.

Apple Almond Yogurt Cake

2008-04-11T13:29:00.006-04:00

Earlier this week, Deb of Smitten Kitchen posted about Ina Garten's famed lemon yogurt cake. This is a cake I've been meaning to try because I'm curious about the addition of yogurt to the batter, which promises a moist crumb. Wow, does this cake deliver. It's possibly the wettest cake I've ever tried, just shy of soggy and perfect with afternoon tea. As Deb mentions, the possibilities are endless, and she advises using Ina Garten's recipe as a guide. I decided to try apples and almonds because who doesn't love alliteration?

Apple Almond Yogurt Cake
Adapted from Ina Garten's Lemon Yogurt Cake

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
1 teaspoon grated lemon zest (approximately 1 lemons)
1/2 teaspoon pure vanilla extract
1/3 cup olive or canola oil (canola is more milder tasting)
1 1/2 cups peeled, diced apples (I used granny smith, but any sort which will retain is shape during the baking process should be equally delicious)
1/2 cup sliced almonds (I wish I'd thought to toast them first, next time!)
1/3 cup apple juice
squeeze of lemon juice, fresh, from 1/2 lemon (more if you prefer tarter flavor)

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the apples with the remaining tablespoon of flour, and fold apples and almonds very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup apple juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Add a squeeze of fresh lemon juice. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the apple/lemon-sugar mixture over the cake and allow it to soak in. Many reviewers suggested using a toothpick to prick tiny holes into the cake which would allow the syrup to seep inside.

Tuesdays with Dorie: The Most Extraordinary French Lemon Cream Tart

2008-04-08T10:38:00.005-04:00

Mary of Starting From Scratch selected The Most Extraordinary French Lemon Cream Tart for this week’s Tuesdays with Dorie Challenge. This is a dessert that was at the top of my “to make” list ever since I read about how Dorie Greenspan acquired the recipe for lemon cream, which is the filling in this recipe. As it goes, Ms. Greenspan and the famed pastry chef, Pierre Herme were working on their first book together, when he quietly let her in on his creative genius in the form of lemon, egg yolks and butter. Rather than creating a traditional lemon curd, which gently cooks together butter, egg yolks, sugar, lemon zest and juice, producing an intense lemon flavored spread; Chef Herme’s lemon cream heats egg yolks with lemon zest, juice, and sugar, which is cooled and then blended with butter, producing an emulsion, which, as we know, is what happens when two liquids which ordinarily do not mix well, are merged together. An emulsion can be defined as a suspension of tiny droplets of one liquid in a second liquid. At any rate, this process of making lemon cream somehow takes it to a wholly luscious new level. It tastes like velvet in your mouth and you won’t ever want to go back to eating plain old lemon curd after this. Paired with Dorie Greenspan’s perfect, never-fail sweet tart dough, I can’t think of a better combination of flavors.
Erin also created this dessert as part of the TWD challenge. Here is what she had to say about her experience: This has been a hectic week and I thought I would not have time to make the tart this week. However, with a few modifications I made it last night. The first problem was that my grocery store had no lemons on Sunday night! Can you believe that, I couldn't find a lemon in site, not even in the organic section. Haven't checked to see is some type of lemon shortage here in Maryland, but I found this rather disturbing. I really love citrus desserts and wanted to try this out, so thought I would create a lime tart. I used the zests of 4 limes, and needed the juice of 5 limes to get the 3/4 cup necessary. I was nervous when making the dough. It just seemed like a fine powder for such a long time. Eventually the dough did come together, but it took longer than I expected. I realized that I only have a 11 inch tart pan (the recipe called for a 9 inch pan), so I had to be careful pressing out the dough so it would cover the entire pan.

Well, I am happy to report that the lack of lemons in Maryland did not make this challenge a failure. The lime cream is heavenly. I would have eaten a lot more of it last night if I didn't know how much butter was in it. Since my crust didn't come out of the oven until 10:30 last night I didn't have time to put the dessert together. I'm looking forward to doing that tonight.
Please visit TWD to vicariously enjoy all the other Extraordinary French Lemon Cream Tarts out there!

The Most Extraordinary French Lemon Cream Tart
"From My Home to Yours", By Dorie Greenspan
1 cup sugar
grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature

(1) 9-inch tart shell made with sweet tart dough, or sweet tart dough with nuts, or spiced tart dough; fully baked and cooled

Getting Ready: have an instant read thermometer, a strainer, and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.

Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk - you must whisk constantly to keep the eggs from scrambling- you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point--the tracks mean the cream is almost ready. Don't stop whisking or checking the temperature, and have patience -depending on how much heat you're giving the cream, getting the temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender or food processor; discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

Turn the blender or food processor on high and with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed to incorporate the butter. Once the butter is in, keep the machine going, to get the perfect light, airy texture of lemon cream dreams, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1 minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. The cream will keep in the fridge for 4 days or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.

When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.

Sweet Tart Dough
"From My Home To Yours", by Dorie Greenspan
1 1/2 cups all purpose flour
1/2 cups confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 total tablespoons) very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk

Preparation: In the bowl of your food processor, pulse flour, confectioner's sugar, and salt to combine. Scatter pieces of butter over dry ingredients and pulse until butter is coarsely cut in (some pieces will be the size of oatmeal and some will be the size of peas). Stir the yolk to break it up and add it little by little, pulsing after each addition. When the egg is in, process in long pulses, around 10 seconds each, until the dough forms clumps and curds. Alternatively, you can cut the mixture in a large bowl with a pastry blender until you have clumps and curds. Turn the dough out onto a work surface and knead dough very lightly to incorporate any dry ingredients that escaped mixing.
Prepare your tart pan by buttering all inside surfaces. Press the dough evenly over the bottom and up the sides of the pan. Press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer prior to baking.

To Bake Crust: Center a rack in the oven and preheat oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. The crust can be baked without pie weights since you froze it prior. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Remove foil. Inspect your crust and press down any puffed up parts with the back of a spoon. Bake an additional 10 minutes until it is firm and golden brown. Transfer tart pan to a cooling rack and cool crust to room temperature prior to filling.

Pizza Dough from Above

2008-04-06T13:14:00.005-04:00

My husband and I often make pizza. He finds joy in creating the dough so that's his responsibility. Now that I think of it, I do very little when it comes to our pizza. Not by choice, mind you. I've been forever relieved of any dough-making responsibilities because I've killed yeast one too many times. So, now, my sole contribution to our pizza nights are preparing toppings only. Our favorite crust up until a week ago was Mario Batali's famed crust, the one with honey and white wine. This crust is pretty great, but seemed finicky. It wasn't consistently delicious, and occasionally dense which makes for a heavy, chewy crust. After reading about Peter Reinhart's extraordinary crust, we decided to give this one a go, even though it is quite intimidating. It's an involved crust, using cold water and cold flour to slowly coax the yeast into action. And then it rests overnight in the refridgerator, taking up all kinds of room because the dough requires flat, prime real estate to do it's thing. But after tasting this magical pizza dough, I'll cough up space in the fridge anytime. This crust had it all; it was thin, light, crisp in all the right places, yet it had flavorful chew where it needed to. You know the kind of pizza I'm talking 'bout. This dough is worth trying. It's worth the trouble, it really is.
Peter Reinhart's Napoletana Pizza Dough
By way of 101Cookbooks
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)(David used oil both times we've made this dough and it seemed to make it more supple)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.
5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift a piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. One the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also ty using a rolling pin, though this isn't as effective as the toss method.
7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. A "kitchen sink" approach will weigh down your dough and could make the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.
Makes six 6-ounce pizza crusts.
from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press) -

Tuesdays with Dorie: Gooey Chocolate Cakes

2008-04-01T10:39:00.015-04:00

Leigh of Lemon Tartlet chose Gooey Chocolate Cakes for us Tuesdays with Dorie bakers to indulge ourselves in this week. Since Smell The Basil is written by both Erin and myself, I'm going to post our individual takes on this this week's TWD challenge in a single post.

First Up: Erin's Take
So, these little cakes turned out really good, but not exactly what I expected. For some reason I had it in my head that the cakes would be almost molten in the middle. I thought that when you would start eating them that chocolate would ooze out from the middle. However, that's not what happened. Even though there is only 1/3 cup of flour in the entire recipe, my cakes still set up like cakes all the way through. Don't get me wrong, they were full of moist chocolatey deliciousness, but not what I expected. I cooked them in muffin tins like Dorie suggests, just sprayed them when cooking spray and they slide out perfectly. Oh, the recipe called for finely chopping the final ounce of chocolate and sprinkling it on top of the batter before they went into the oven. I used a

microplane to grate the chocolate and ended up with almost a fine powder. Perhaps next time if I actually chop the chocolate this will make the centers more gooey. I cooked them for exactly 13 minutes, but perhaps next time I'll cook them a few minutes less to see what happens. Regardless, this is a wonderful chocolate dessert that is not sickingly sweet. And the best part, use of the muffin tins create the perfect portion size. Enjoy!

Now, My Take:
One of my favorite aspects of special dishes is the way that making them again can bring back memories of past times you've enjoyed them. Whether it's the smell, the taste, or whichever sense stirs the memory, I'm amazed at its ability to transport me back to that time or place. It's almost as though the memory becomes part of the dish, like an ingredient would. This cake holds a special place in my heart as it reminds me of the night my husband, David, asked me to marry him. We were in New York, and he insisted on a stop-off at the Empire State Building prior to dinner because he was meeting his friends there (so he said). This story was beyond implausible, but I didn't bother questioning because I was cold, tired, hungry, wearing unsensible shoes, and I was ready to go eat already. Did I mention how hungry I was? At any rate, by the time he slipped that ring onto my frigid finger, I was shocked and speechless. Though he was a broke law student, he'd made reservations at Tavern on the Green, and we went on to enjoy one of the most special meals of our lives. The best part of our meal was sharing a molten chocolate cake with my sweetheart. I've subsequently made cakes such as this one for special occasions. It's a very indulgent treat for someone special. This time, however, I added a teaspoon of espresso powder to the chocolate/butter mix as well as a teaspoon of Frangelico liqueur to the final batter for a twist on the recipe. I think both were nice additions to the molten decadence. My husband and I enjoyed reminiscing about our momentous engagement day in New York while we polished off these cakes. Finally, please visit the blogs of other Tuesdays with Dorie participants to see everyone's results.

Gooey Chocolate Cakes
From "Baking: From My Home to Yours" by Dorie Greenspan
Ingredients:
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 ounces bittersweet chocolate, 4 ounces coarsely chopped, 1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons sugar
Preparations:
Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray - it's easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.Sift the flour, cocoa and salt together.Set a heat proof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don't beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.) Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatual to lift the cakes onto dessert plates.

* Note: My cakes were very molten in the middle. I cooked them for 12 minutes, not 13, and because of how gooey they were, I had to unmold them directly onto the dessert plates rather than a piece of wax paper as Dorie instructs in her book.

Chicken Pot Pie

2008-03-27T19:58:00.007-04:00

My husband was out of town last week so I used the opportunity to look into the depths of our freezer and use up food that has been in there for quite awhile. I happen to come across two frozen chicken thighs. After much pondering, and taking into account the cold rainy weather, I decided that those thighs were destined for chicken pot pie.

I have never actually made chicken pot pie before, so I glanced over a few recipes online to get an idea of how to put it together, and came home that evening ready to embark on creating it totally from scratch.

Normally this would be a good meal to use leftover already cooked chicken, but my chicken was not cooked. So, I poached the thighs in chicken broth and saved the broth to use in the sauce. I used a combination of veggies that were in my fridge: lima beans, green beans, corn, peas. A bag of mixed frozen veggies would be the easiest way to go, but I absolutely hate cooked carrots, so I buy veggies individually. I added pesto to the filling and it was all the herb flavoring needed to make this delicious.

I also made a homemade pie crust for the top. Some people swear that pie crusts are extremely hard to make, but for some reason I have always had really good luck. You just have to remember to keep everything cold and to work quickly. I make my pie crusts in the food processor. When done properly I think they can be put together much faster and kept cooler than trying to do it by hand. It is important to make the crust dough before the filling so that it can be put back into the fridge to chill before going on top of the pot pie.

This recipe does take a little time, but it is well worth the effort. If you can plan ahead, say make the pie crust the night before then it will be that much quicker. I was able to put the whole thing together in about 45 minutes and it took another 45 minutes or so to cook in the oven. This is enough filling for a 10 x 7 inch pan which made about 4 servings.

Hope you give this one a try.

Pie Crust
1 ¼ cup flour
1 teas. salt
5 tbs. cold butter, diced
3 tbs. vegetable shortening
1 tbs. vinegar
3 tbs. cold water, more if needed

1. Place four, salt, butter and vegetable shortening in food processor. Pulse the processor on a few times to chop up the butter. The mixture should look like coarse meal.
2. With the motor running, stream in vinegar and water until just incorporated (about 10 seconds). The dough is finished if when you squeeze a handful of dough it stays together. Add more water by the teaspoon full if needed and pulse again. The dough will not be formed together in one cohesive ball at this time.
3. Dump dough onto a floured board and press together to combine. The dough will be a little crumbly, but that’s okay.
4. Form the dough into the relative shape of whatever pan you plan to make the pot pie in. I used a rectangle pan, so I formed by dough into a rectangle. You will roll the dough out later into the proper size.
5. Wrap dough in plastic wrap and chill for 30 minutes.
Note: If you don’t have vegetable shortening then you can use 8 tbs. cold butter.

Chicken Pot Pie

3 tbs. oil
1 ½ cups potatoes, peeled and diced small
½ cup diced shallots or onions
3 garlic cloves, minced
4 cups frozen vegetables (any combination you like)
2 cups chopped cooked chicken
4 ½ tbs. flour
3 cups stock (I used a combination of chicken and vegetable, but use whatever you have on hand)
2 tbs. pesto
½ cup milk
1 egg, beaten

1. Heat a medium sized pot on medium heat. Add oil. Add shallots and garlic. Sauté until translucent, about 4 minutes.
2. Stir in potatoes, cook another 7 minutes. Stir often so potatoes don’t stick.
3. Stir in mixed vegetables and chicken. Cook 1 minute.
4. Add flour, stir well to combine and cook 1 minute.
5. Pour in stock. stir well to get rid of any lumps of flour. Bring this mixture up to a simmer. It should begin to thicken. Add a little more stock if it gets to thick.
6. Stir in pesto and milk.
7. Pour mixture into a 10x7 inch pan.
8. Roll out pie crust large enough to cover pan with a little overhang.
9. Brush edge of pan with the beaten egg then place the crust on top. Push the crust down around the edges to seal. Cut off any extra crust. I you want to get fancy you can pinch the crust edge like you would for a pie.
10. Brush top of crust with the beaten egg. Sprinkle top with a little salt.
11. Cut a few vent holes in the crust to let the steam escape.
12. Place on a cooking sheet and cook about 45 minutes in a 350 degree oven.
13. The pot pie is done when the crust is brown and the filling is bubbly.

Enjoy!

Tuesdays with Dorie: Caramel Topped Flan

2008-03-24T13:01:00.002-04:00

Flan is a simple dessert to prepare with a big "wow!" factor. I'm still shocked by how easily the flan slithered out of the cake pan and how elegant it looked surrounded by the pool of just-shy-of-burnt caramel. I still don't understand how the caramel remains a liquid in spite of 4 hours in the refridgerator. I was expecting the caramel to adhere the flan to the pan (ha!) but if there's one lesson to be learned by this recipe, it's that you must always have faith in Dorie Greenspan. Although this dessert isn't for me, (I found it tasted a bit eggy), my husband enjoyed this delicate caramel-bathed custard.

Caramel-Topped Flan-

Adapted from Dorie Greenspan’s Baking: From My Home to Yours
makes one 8″x2″ flan

Note: You can make individual servings by using six 6-oz or seven or eight 4-oz ramekins or containers instead of the larger cake pan.

For the caramel:

1/3 cup sugar

3 tablespoons water

squirt of fresh lemon juice

For the flan:

1 1/2 cups heavy cream

1 1/4 cups whole milk

3 large eggs

2 large egg yolks

1/2 cup sugar

1 teaspoon pure vanilla extract

Getting ready:-Center a rack in the oven and preheat the oven to 350ºF. Line a roasting pan or 9″x13″ baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
-Put a metal 8″x2″ round cake pan– not a nonstick one– in the oven to heat while you prepare the caramel. (If you are using individual molds or ramekins, then skip this step.)

To Make the Caramel:-Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
-Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
To Make the Flan:-Bring the milk and heavy cream just to a boil.
-Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.
-Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean. (Small, individual molds will take less time– start checking for doneness around the 25-minute mark).
-Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
-When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan–the flan will shimmy out and the caramel sauce will coat the custard.
Storing: Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days. However, once unmolded, its best to enjoy it the same day.
Serving: Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.

What happens when you add homemade ice cream to the exalted World Peace Cookie

2008-03-21T13:56:00.004-04:00

I just had an ice cream sandwich for lunch. I couldn't help myself. They were supposed to be for tonight's dessert, as we are having some of David's co-workers over for dinner. Dorie Greenspan's World Peace Cookies (aptly christened by her neighbor who believes one of these a day are enough to bring about peace) are perfect on their own. Indeed, these cookies have set the bar high for me when it comes to the characteristics I admire in a cookie. Their crumbly texture is still tender, and the chunks of top quality chocolate take center stage amongst the other few ingredients. I'm guess I'm channeling my inner Ina Garten by encouraging you to use "the best chocolate you can get your hands on." And, to top these cookies with homemade vanilla bean ice cream-- my, I think I now know what nirvana should taste like!

Vanilla Bean Ice Cream

Adapted from Bon Appetit, June 1999

2 cups half and half

1 vanilla bean, split lengthwise

3/4 cup sugar

6 large egg yolks

1 cup chilled whipping cream

1 tablespoon vanilla extract

To prepare custard: Place 1 cup of chilled whipping cream into a large bowl and place a mesh strainer over bowl. Set aside. Pour half and half into heavy medium saucepan. Add sugar. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to ensure sugar has dissolved. Remove from heat; steep 30 minutes. Whisk egg yolks in medium bowl to blend well. Gradually whisk warmed half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Pour into mesh strainer so the entire mixture is in the same bowl as the chilled whipping cream. Add vanilla extract. Remove vanilla bean, rinse it and save for another use. *Note: I keep the used vanilla beans in a large canister of sugar to make vanilla sugar, which I then use for subsequent batches of vanilla ice cream. Refrigerate the custard thoroughly, overnght is preferable.Using ice cream maker, process custard until firm, following manufacturer's instructions. Your ice cream should have doubled in volume. Transfer to container; cover and freeze.

Dorie Greenspan's World Peace Cookies

"From My Home To Yours"

1¼ cups all-purpose flour

1/3 cup unsweetened cocoa powder

½ teaspoon baking soda

1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature

2/3 cup (packed) light brown sugar

¼ cup sugar

½ teaspoon fleur de sel or ¼ teaspoon fine sea salt

1 teaspoon vanilla extract

5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store-bought mini chocolate chips

Makes about 36 cookies

Sift the flour, cocoa and baking soda together.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

To make Ice Cream Sandwiches: Do I really even need to tell you?! Grab a cookie, top with a huge scoop of ice cream and place a second cookie on top, creating a sandwich. Smush the top cookie down into the scoop of ice cream and allow yourself to be transported to a time when you clamored down the street after the ice cream truck.

Pear Caramel Almond Tart

2008-03-14T12:42:00.005-04:00

Ever since last Thanksgiving, I can't face apples. I had a crowd of family and expectations were high. I feverishly scoured the internets for the perfect apple pie recipe. You see, my mother in law was part of the group I needed to please. She has discerning tastes and my goal was to make her swoon with joy at the first bite. Apple pies are notoriously tricky, just read any holiday edition of Cook's Illustrated. I finally found the perfect recipe; but since I shouldn't point out deficiencies, well, we can just assume user error on this one. My apple pie for Thanksgiving was a total failure. This apple pie was characterized by a limp, soggy crust and a giant black hole of space between the top of the crust and the uppermost layer of mush i.e. lemon flavored apples. I mean, who needs lemon in apple pie? That's all I could taste and I swear I followed the recipe exactly. That's the reason for my apple phobia now. Pears, though, you see, are a different animal. I can boil a pear like a champ. And nothing goes better with pears than caramel; this lesson I learned from David Lebovitz' ice cream book. And everyone knows how nicely pears and almonds go together; isn't a Pear Frangipane Tart a quintessential French dessert? I urge you to make this. It is made in several steps, over several days if you wish or all at once.

Caramel, Pear and Almond Tart
adapted from Bon Appetit, February 2005

Step 1:
Sweet Tart Dough
adapted from "From My Home To Yours", by Dorie Greenspan
1 1/2 cups all purpose flour
1/2 cups confectioner's sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 total tablespoons) very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk

Preparation: In the bowl of your food processor, pulse flour, confectioner's sugar, and salt to combine. Scatter pieces of butter over dry ingredients and pulse until butter is coarsely cut in (some pieces will be the size of oatmeal and some will be the size of peas). Stir the yolk to break it up and add it little by little, pulsing after each addition. When the egg is in, process in long pulses, around 10 seconds each, until the dough forms clumps and curds. Alternatively, you can cut the mixture in a large bowl with a pastry blender until you have clumps and curds. Turn the dough out onto a work surface and knead dough very lightly to incorporate any dry ingredients that escaped mixing.
Prepare your tart pan by buttering all inside surfaces. Press the dough evenly over the bottom and up the sides of the pan. Press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer prior to baking.

To Bake Crust: Center a rack in the oven and preheat oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. The crust can be baked without pie weights since you froze it prior. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Remove foil. Inspect your crust and press down any puffed up parts with the back of a spoon. Bake an additional 10 minutes until it is firm and golden brown. Transfer tart pan to a cooling rack and cool crust to room temperature prior to filling.

Step 2:
Prepare Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon pure almond extract

Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg and almond extract. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)

Step 3:
Prepare Pears
4 cups water
1 cup sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)

Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
Step 4:
Make Caramel Sauce:
Adapted from The Pie and Pastry Bible by Rose Levy Beranbaum
1 cup sugar
1 tablespoon light corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated in microwave for 1 minute
2 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract

In a heavy saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber*. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
To Store: Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice. If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.
* I cooked the caramel on medium-low heat and it took about 18 minutes to turn the deep amber I was striving for. Read David Lebovitz's post on creating the perfect caramel.

Step 5:
To assemble tart:
Position oven rack in center of oven and preheat oven to 350 degrees F. Spread almond filling evenly in cooled, baked crust. Pour 3/4 of the warm caramel over almond filling. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, and/or reserved caramel sauce, if desired, and serve.

A Touch of Spring!

2008-03-07T21:29:00.002-05:00

I just can’t take this horrible winter much longer. Really, I don’t mind the cold weather, but if there is going to be cold weather then some significant amount of snow needs to be included in the package. This year in Maryland the winter weather has been terrible. Cold and rainy. That’s it. Maybe we have gotten 5 inches of snow this year total. We had some ice, but who likes ice. Right now, cold and rainy. Tomorrow, cold and rainy. Day after that, cold and windy!

Needless to say, I am dying for some spring. So, when I saw a beautiful package of blueberries at Trader Joe’s the other day I just had to buy them. I know, I know… they came from Chili, carbon footprint, etc. But I just couldn’t take the cold weather anymore. I needed to create some form of spring in the house and blueberries fit that bill.

The recipe for Lemon-Lime Blueberry Squares has been in my pile of “recipes to make” for awhile now. In the past I rarely have lemon and limes in the house at the same time. But this week I was in business.

The recipe is pretty straight forward. Make and blind bake the crust first (Blind bake means to bake a crust without filling). Then pour in the filling and bake until set. Top with blueberries, bake a few more minutes, then cool in the fridge. It all worked at great, except that when I put the blueberries on top of the filling they didn’t stay on top as I would have liked. The filling was already set, so the berries just kind of rolled around. Next time I will put the blueberries on top earlier so that they can be pressed into the filling. The appropriate adjustments have been made to the recipe below, so you shouldn’t have the same problem.

So, did these squares give me hope that spring is around the corner? Sure did! They were great. Reminded me of lemon squares, not quite as tart, with the nice sweetness of blueberries on top. The key to making these great is fresh citrus. Yes, those little plastic containers of lemon and lime juice are easy to keep in the fridge, but if you don’t use freshly squeezed lemon and lime juice then I don’t guarantee the results. It truly makes all the difference.

Lemon-Lime Blueberry Squares, adapted from Gourmet Magazine

Crust
½ cup flour
¾ cup yellow cornmeal
6 tbs. confectioners’ sugar
½ teas. salt
1 stick cold unsalted butter, cut into pieces

Filling
3 large eggs
½ cup sugar
1 ½ tbs. all-purpose flour
½ teas. finely grated lemon zest
½ teas. finely grated lime zest
1 tbs. fresh lemon juice
1 tbs. fresh lime juice
2 tbs. milk
Pinch salt
2 cups blueberries
3 tbs. apricot jam, warmed

Preheat over to 375 degrees

Crust:
1. Line 8-inch square pan with 2 sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
2. In food processor, pulse together flour, cornmeal, confectioners’ sugar, salt and butter until mixture resembles coarse meal.
3. Press onto bottom of baking dish and 1-inch up sides.
4. Bake about 20 minutes, until golden brown.

While the Crust Bakes Make the Filling:
5. Whisk together eggs, sugar, flour and zests.
6. Whisk in juices, milk and a pinch of salt.

7. When crust has baked, pour in filling and bake 15 minutes.
8. Toss blueberries and apricot jam
9. Gently spoon berries over top of filling and bake an additional 4 minutes.
10. Transfer to baking rack and cool for about one hour.
11. Chill, covered for about 6 hours.

When ready to eat, lift dessert out of dish and cut into squares. Squares can be kept in the fridge for up to 5 days.

Seafood Soup

2008-03-05T18:03:00.005-05:00

Many a rotten day can quickly be turned around after feasting upon food which brings us comfort. These foods are generally carbohydrate and/or sugar laden, but boy do they please. And even though many soups are healthy, it can still be the sort of comfort food which powerfully transforms our moods, ranking right up there with mac & cheese, mashed potatoes, and ice cream. This seafood stew can be assembled in less than 45 minutes and you will be rewarded with a lively, flavorful broth which will please your senses. I've loosely adapted this recipe from The Gourmet Cookbook; it's a lot less fussy and far quicker to prepare than the original version. Frozen fish is a staple in my freezer, especially those bags of talapia or mahi-mahi from Costco. The convenience of this dish allows you to simply pull fish from the freezer and throw it into the simmering, fragrant broth.

Seafood Soup

Adapted from The Gourmet Cookbook

Ingredients:

1 large yellow onion, coarsely chopped

1 large carrot, diced

2 ribs celery, diced

3 cloves garlic, minced

5 tablespoons olive oil

1/4 teaspoon saffron threads

2 bay leaves

1 teaspoon red pepper flakes (optional)

1/2 cup mushrooms, sliced

Salt to taste

1 pound plum tomatoes, chopped

1 cup dry white wine

8 oz clam juice

4 cups plain water, or seafood stock, or vegetable stock, or chicken stock

1/2 cup frozen corn

3/4 pound shrimp, peeled, deveined

4-6 fish fillets (I have had success with talapia, mahi-mahi, and snapper)

Method:

1.) Make broth: heat oil in large, heavy pot over moderate heat until hot but not smoking. Add onion, celery and carrots; cook, stirring, for approximately 5 minutes, until vegetables begin to soften. Add garlic and mushrooms, continue to cook additional 3-5 minutes. Add saffron, bay leaves, crushed red pepper (optional), salt (I generally use approximately 3/4 teaspoon of Kosher salt); cook another 3-5 minutes. Add plum tomatoes and continue cooking, stirring occasionally for another 3-5 minutes. Add wine, clam juice, and water or stock; lower heat to medium-low and continue simmering until liquid is reduced to your preferred thickness.

2.) Add corn and seafood. Put lid on pot, and allow steam to cook seafood through, approximately 8-10 additional minutes. Discard bay leaf. Ladle into bowls and enjoy.

Oh English Muffins, how I love thee!

2008-03-02T09:58:00.011-05:00

I am a rather odd being when it comes to breakfast. During the work week I usually eat yogurt every day. Only vanilla. With fresh fruit mixed in if I have some. However on the weekend, I enjoy some type of hot breakfast. Even then I will only make myself two things: Cream of Wheat (with milk) or English Muffins. And, I will only eat my English muffins one of two ways: with peanut butter and jelly, or as an egg and cheese mcMuffin (like my mom taught me… with a little ketchup or grape jelly). I will eat other stuff on occasion, but these are my go to meals. Like I said, I am an odd being.

Previously I have always found Thomas’ English Muffins acceptable. They were usually pretty soft, and I could keep them in the freezer and take them out when needed. Months ago I stumbled upon a recipe for homemade English muffins. This I found intriguing. But, life gets in the way and I set the recipe aside. However, this past weekend something was calling out to me to make these.

The recipe is really easy, although I did find a way to try and screw it up. The dough requires about 2 hours of resting time. They can be started the same day you want to eat them, or the night before. So, Friday night after my husband fell asleep at 8:30 watching TV I decided to give it a whirl. You must be wondering, “Erin, how did you screw it up?” Well, I read the recipe too fast and instead of putting in 1 cup of water, I only added ½ cup. It wasn’t until I was kneading the dough did I reread the recipe. It said the dough should be very soft. Umm, mine was definitely not soft. At this point, it was 11:00 at night, I had used my last little bit of milk in these muffins and I was not about to run out to the store to buy more.

So, what the hell I thought. I put the dough back in the bowl, added the other ½ cup of water and attempted to remake this mess into something that resembled bread dough. At first, the mixture reminded me of the paste you make for paper Mache. But, eventually it came back together and made a soft pliable dough.

After the dough rested overnight I formed it into a log, cut it into pieces and cooked away. These are cooked on a cast iron grill pan. I only have a cast iron skillet and it worked fine. The smell of yeasty bread filled the entire house.

And I must of said “Babe, I can see the nooks and crannies” about 20 times before they were done. Needless to say they were fabulous. Saturday I had one with peanut butter and jelly, Sunday it was egg and cheese mcMuffins. I will never again buy Thomas’ English muffins.

English Muffins, adapted from the blog The Mighty Appetite

2 teaspoons active dry yeast
½ teaspoon sugar
1 cup warm water
½ cup warm milk
2 1/3 cups bread flour
2/3 cups all-purpose flour
1 teas salt

1. In a small bowl combine yeast, sugar and ½ cup water. Whisk until yeast is dissolved. Let rest for at least 5 minutes. The mixture should start to foam. Add the remaining water and milk and let rest another 5 minutes.

2. In a large bowl, combine flours and salt. Pour in yeast mixtures. Mix with a rubber spatula until a just barely combined. Pour onto a floured work surface and knead for 8 minutes. Dough should be very soft.

3. Place dough into lightly oiled bowl and cover with plastic wrap. All to double in size, at least 90 minutes or rest overnight. I kept mine on the counter, but on a particularly cold night you could put it in the fridge.

4. After the dough has risen, turn it out on a floured work surface. Gently form the dough into a log, it should at least a couple inches thick. Cut the log into 10 pieces.

5. Roll each piece into a ball and roll them in cornmeal. Place each piece on a cookie sheet. Once all pieces are on the cookie sheet place another sheet on top so that the weight of the cookie sheet slightly flattens the balls of dough.

6. Let dough rest with cookie sheet on top for 20 minutes.

7. Heat griddle pan of cast iron skillet on medium low. Allow pan to preheat for about 5 minutes.

8. Spray skillet with cooking spray and place dough in the skillet. I was able to cook 4-5 English muffins at one time.

9 Let the muffins cook about 10 minutes on each side. They will begin to puff up and the side being cooked will get turn golden brown. Keep an eye on them. If they brown to quickly turn the heat down. Tongs are the easiest and most controlled way to flip the muffins.

10. When both sides are golden brown they are done and ready to eat. Enjoy!

Cake!

2008-02-28T18:22:00.007-05:00

When I was a kid, my favorite books were of the Harriet the Spy series. I devoured those books and I adored how Harriet had a live-in cook, aptly named "Cook." Well, as the story goes, Harriet would finish up a busy day of school with a little detective work sprinkled in throughout her day and arrive at home to enjoy a fresh slice of homemade cake accompanied by a big, tall glass of milk. My fictional hero, Harriet, had the life, didn't she?! Anyhow, back to the matter at hand. It's time for a recipe. I've posted about a cake, one which I think Harriet would have rather enjoyed. I found this recipe here. It's called dulce de leche cake. I certainly don't mean to quibble, but it seems to me that this is more of a tres leche cake with dulce de leche frosting. I followed the recipe as is for the cake, but decided to change it up for the frosting. I cooked a can of sweetened condensed milk in the manner described by David Lebovitz here, then, blended the dulce de leche with butter to make a faux buttercream frosting. But back to the cake. I had serious doubts about this cake because it seemed like a soggy mess after I drenched it with the three milk concoction. But, after the requisite 4 hour chill time, the cake had a texture unlike any I'd tasted before. It was dense, yet delicate (I think the whipped egg whites are responsible for the lightness). It was very moist with a tender crumb. I think it was a success, except for one part: the frosting. I must have undercooked my sweetened condensed milk for the frosting. The websites's beautiful picture shows a deep, dark caramel frosting, and mine turned out more the color of very lightly toasted bread. So next time, I'll cook the sweetened condensed milk longer and perhaps I'll be rewarded with that gorgeous caramel colored frosting. You should try this cake, too; it's fairly easy to make and it tastes even better the next day.

Dulce de Leche Cake
Saveur Magazine, Issue #108

Makes one 9x13 cake

Ingredients:

2 cups flour

2 tsp. baking powder

1 1⁄2 tsp. fine salt6 eggs, at room temperature, separated

1 1⁄4 cups sugar

1⁄2 cup whole milk

1 1⁄2 tbsp. dark rum

1 tbsp. vanilla extract

1 14-oz. can sweetened condensed milk

1 12-oz. can evaporated milk

1 cup heavy cream

Preparation:

1. Put the oven rack in the center of the oven. Heat the oven to 350°. Generously butter and flour a 9" × 13" baking pan. Set dish aside.
2. Sift flour, baking powder, and salt into a bowl and set aside. Put the egg whites into the bowl of a standing mixer and beat with the wire whisk on medium speed until soft peaks form. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours.

For Frosting:

I made dulce de leche following the method described by David Lebovitz. After the dulce de leche cooled, I mixed approximately 1/2 of it with 2 sticks of butter in a standing mixer using the paddle attachment. It took a very long time to come together, but it eventually did and I used this to frost my cake. The original recipe calls for spreading jarred dulce de leche on top of your finished cake.

Hummus

2008-02-24T14:36:00.003-05:00

I finally did it! That’s right, I finally took the time to write down my hummus recipe.
This is probably the most requested recipe I get from friends and family. It is so quick and easy that I make it for almost every get-together I host or go to. If you have only eaten hummus that was bought at the grocery store then you have never really experienced how truly delicious hummus can be. I have converted many hummus haters into lovers with this recipe.

Hummus is a dip made by grinding up chickpeas with a few additional ingredients. It is great served with pita bread, crackers, or veggies. I usually have hummus in the refrigerator at all times in case I need a quick healthy snack.

A lot of hummus recipes have olive oil as the only liquid ingredient to thin out the dip. I found that this not only made the dip extremely high in calories, but the olive oil flavor was overwhelming. So, I substitute water or the liquid from the chickpea can for most of the oil. This significantly reduces the total calories and, in my humble opinion, makes for a better tasting hummus.

A food processor is a necessity here. If you don’t have one, I would advocate buying one. They can be rather expensive, but what a time saver. Mine gets used a least 2-3 times a week. With the food processor you can make this dip in less than 5 minutes.

HUMMUS

1 (15 oz.) can chickpeas, drained and rinsed
¼ cup tahini
1 garlic clove
¾ teas. cumin
1/8 cup water
2 tbs. salt
3 tbs. olive oil

1. Place chickpeas, tahini, garlic, cumin, water and salt in food processor.
2. Blend for 30 – 45 seconds.
3. With processor running, stream in olive oil.
4. Let processor blend for another minute.
5. If the dip seems little think, add another tablespoon of water and processes for

15 additional seconds.
6. Enjoy with pita bread, carrots, crackers, or whatever you have on hand.

Notes:
1. Tahini is a sesame seed paste. It can be found in the kosher section of your grocery store. Usually it comes in either a small metal can or a glass screw top container. Glass containers can be stored in the fridge for a long time. Tahini that comes in a metal can needs to be put in a plastic container before being stored in the fridge.
2. Make sure you let the dip blend for awhile in the food processor. Even when you think you have blended long enough, blend for another 30 seconds. This is the only way to ensure a wonderfully luscious creamy dip.
3. You may like more or less lemon juice, cumin, salt, whatever. Play with the recipe and come up with you preferred version.
4. Hummus will keep in the fridge for at least a week. I prefer to eat mine room temperature, my husband likes his cold, straight out of the fridge. Try both and see which way you prefer.

Eddie's Weekly Wine Column

2008-02-22T11:31:00.002-05:00

When Erin and Shirlie first approached my agent with the idea of having me submit a weekly wine column for their website, I was excited. Wine is certainly one of the literally thousands of topics that I have so much knowledge to share. This column will finally provide the world an opportunity to read about the vast and virtually boundless insights my palate has to offer.

So while I was eager to jump at the idea, my agent informed me of one catch: no pay. “What?” I simply did not understand. I would bless this website and the world with my whimsical musings and creative observations on wine, and receive no payment. No seven-figure salary. No stock options. Why should I agree to this, I wondered? So I went on strike. With the Hollywood Writers’ Strike over, surely talk of a Bloggers’ Strike would garner loads of media attention.

But after a few weeks of picketing out in front of SmelltheBasil’s headquarters, it hit me. By refusing to contribute my columns, I was not just destroying SmelltheBasil, I was also harming the world by withholding this gift. Thus, I struck an interim agreement with SmelltheBasil’s owners, reserving the right to revisit my compensation package at a later date.

So what exactly will my column be about? Holding on. Because each week my column will rock your senses, poke holes in your world-view, and possibly cause sleepless leg syndrome if consumed with certain over-the-counter medicines. Yes ladies and gentlemen, I’d consult a physician before making a habit of reading this column each week because side affects will vary.

My column next week will discuss the wines I taste at the February 23, 2008 Culinary Expo in downtown Baltimore, Maryland. I just hope that I’ll be able to enjoy the food and wine without being constantly hounded by my fans for autographs and pictures. Next week I hope to share with you some new bargain wines I discover at the expo. What do I consider a bargain wine? Basically any bottle under $16. How did I come up with $16 being the threshold? Basically, I pulled that number straight out of my ass. (And you will notice in future columns, that’s a resource I’ll have to tap from time to time.)

So what should you drink to tide you over until next week’s column? Try a bottle of the 2005 Columbia Crest Grand Estates Merlot, widely available around $11. This selection combines the no-nonsense signature of the merlot grape with a smooth finish so fine it will leave you longing for the days when wearing silk underwear wasn’t just for women. This wine will go well with all meats, but I’d keep it away from spicy foods. And at $11, it’s one of the best widely available bargain wines out there. Thank me later.

Cheers, Eddie

The Kitchen Sink Banana Muffin

2008-02-21T22:16:00.003-05:00

What does one do with three past-their-prime, flaccid, and mealy bananas? These poor bananas came home from the grocery with youth and vigor and how did I reward them? By neglect! I shunned the bananas in favor of the peaches and apricots which are just starting to populate the stores in south Texas. I am, however, plagued with guilt. I scoured the internet for a recipe for a banana nut type of muffin. One which smacks of healthy, given how much chocolate I indulged in last week. I found something promising on epicurious.com and then, promptly added the kitchen sink to the recipe. This recipe is enormously forgiving. Don't have flax seed? No problem; leave it out. Want chocolate chips? Yum, these will only taste better. No sour cream? That's ok, maybe add an extra splash of milk to keep the muffins moist.

Banana Nut & Oat Muffins

Adapted from Bon Appetit, January 1991

makes 18 large muffins

3/4 cup whole wheat flour

1/2 cup all purpose flour

1 tablespoon ground flax seed

3/4 cup oats

1/3 cup light brown sugar (packed)

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup milk

1 & (1/2) tablespoons sour cream

2 whole eggs

1 teaspoon vanilla extract

1/2 stick butter (melted)

3 ripe bananas, peeled, mashed

1 cup of nuts (any combination should work. I used hazlenuts and pecans)

To make:

Preheat oven to 400°F. Grease muffin cups or line with paper muffin cups. Combine dry ingredients in large bowl: flours, flax, oats, brown sugar, salt, cinnamon. Whisk milk, sour cream, butter, eggs, and vanilla to blend in medium bowl. Add milk mixture to dry ingredients, stirring until just combined. Stir in bananas and nuts. Divide batter among prepared muffin cups. Bake until toothpick inserted into centers of muffins comes out clean, about 20 minutes. Transfer to rack to cool. Serve warm or at room temperature.

Lamb Biriyani

2008-02-15T13:20:00.005-05:00

Growing up in an Indian household, I hated Indian food. All I wanted to eat was mac & cheese (out of a box, with loads of the powdered, flourescent orange "cheese") and hotdogs; you know, the kind of food I envisioned my American counterparts eating at every meal. I guess eating boxed, processed foods was my idea of assimilation. It took going away to college where I ate 3 bland, flavorless meals a day at the cafeteria for me to develop an appreciation for the complexities of spices and taste involved in Indian cooking. This dish I'm sharing with you is a traditional Indian meal that both my parents continue to make on special occasions. Biriyani is a layered casserole-style dish of rice, meat, (I've used lamb, but chicken is also very popular), and vegetables. I've tweaked this recipe over the years, and I hope that I took the best from both my parent's recipes. Indian food, initially, is time consuming, with the chopping of garlic, onions, ginger, serrano peppers, etc, but once it goes in the cooking pot, you can forget about it while it simmers itself into a cohesive bounty of deliciousness. Please don't let my lack of photography skills deter you from making this great dish!

Lamb Biriyani

serves 6

Step 1: Make marinade for lamb

2 pounds lamb shoulder, cut into chunks, excess fat cut away

Marinade (directions follow):

1 cup plain yogurt

2 tsp cayenne pepper

2 tsp ground coriander

1 tsp ground tumeric

In a large bowl, combine lamb with marinade ingredients. Stir well to coat lamb with marinade. Refrigerate anywhere from 3 to 24 hours.

Step 2: Make Biriyani

2 tablespoons butter

1 tablespoon olive oil

2 medium onions, diced

6 cloves garlic, minced

2 inch ginger knob, minced

2 serrano chili peppers, sliced very thin (optional)

Salt to taste

8 oz crimini mushrooms, sliced

1 cup frozen peas

1 tsp garam masala * see note below

1/2 cup whole milk

pinch saffron

2 cups rice, preferably basmati rice, nearly cooked (see step 2 for clarification)

Garnish: cilantro, cashews or sliced almonds

To prepare Biriyani:

1. In a large, heavy pan, over low heat, melt butter and olive oil. Add onion and fry until golden brown, about 10 minutes. Add ginger, garlic, and serrano peppers and fry an additional 5 minutes. Add lamb and marinade to onion-garlic-ginger mixture. Add salt (I used approx 2 tsp). Reduce heat to low and simmer until lamb is tender, approx 45 minutes. If liquid level gets too low during cooking, add water to pot in 1/2 cup amounts.

2. Prepare rice, using whatever method you favor. I use the microwave for fool-proof rice: 2 cups of basmati rice(rinsed), 3 cups of water, a large pinch of salt, a splash of olive oil into a covered dish x 12 minutes. For the biriyani, aim for nearly cooked rice because the rice will finish off in the pot with the lamb mixture.

3. Add 1/2 cup of water to lamb mix, add mushrooms, mostly cooked rice, and frozen peas.

4. In a coffee mug, heat up 1/2 cup whole milk to boiling in microwave. Add pinch saffron. Steep x 15 minutes. Add this hot milk mixture to lamb (I poured it through a sieve because of the "skin" which formed after heating the milk). Add garam masala.

5. Stir everything together, and simmer for approx 15 additional minutes. Make sure the rice, peas, and mushrooms are soft. Garnish with nuts, cilantro.

**store bought garam masala is fine to use. However, if you are feeling adventurous, you can make your own mixture. The garam masala I've used is made from The Gourmet Cookbook, edited by Ruth Reichl.

In a spice grinder, grind into a powder:

1 tablespoon Cardamom seeds (I use less, approx 1.5 tsp)

1 (2 inch) piece cimmamon stick, broken into pieces

1 tsp whole cumin seeds

1 tsp whole cloves

3/4 tsp black peppercorns

1/4 nutmeg

Spinach and Cauliflower Gratin

2008-02-13T20:51:00.004-05:00

My husband doesn’t eat meat. Seafood, but no meat. Since most one pot meals are then off the table, I am always looking for new ways of getting veggies to the table. A friend at work came into my office recently and told me about a fabulous gratin she had the night before at a dinner party. As far as I’m concerned, anything with cream on top gets an extra 5 points in my book. So, did some investigating and found this Spinach and Cauliflower Gratin in Julia Childs The Way to Cook. The steps in the recipe spanned at least three pages, so I was thinking this would take forever to prepare. But really, there are four simple steps and by tweaking the recipe you can have it put together and into the oven in less than 20 minutes. That’s my type of cooking. When the gratin came out of the oven bubbling with creamy goodness, I knew this was a winner. It was absolutly delicious. Even my husband said he would like to see this come across the dinner table again. It was so good that I ate it for breakfast and lunch the next day.

The recipe feeds 4-6. Can definitely be made ahead of time, even the day before, just adjust the cooking time if the gratin goes into the oven straight from the fridge.

Spinach and Cauliflower Gratin
1 head cauliflower

2 tbs. olive oil
5 cups chopped spinach.
½ c. chopped shallots (or white onion)
Salt/pepper
Ground nutmeg

2 ½ tbs. unsalted butter
3 ½ tbs. flour
2 cups hot milk
Salt and pepper
¾ cup grated swiss or gruyere cheese

1. Cut cauliflower head into smallish florets. Steam in a bamboo basket or steamer for 3-5 minutes. Do not overcook! Remember the cauliflower will continue to cook in the oven. Set aside
2. Melt olive oil in medium skillet. Sauté onion till translucent (7-9 minutes). Toss in spinach and cook till spinach has wilted. Remove from heat. Season with salt, pepper, and a pinch of nutmeg. Set Aside.
3. Melt butter in medium saucepan over medium heat. Whisk in flour. Cook for 2-3 minutes while continuously stirring. Pour in ½ c. hot milk. Whisk vigorously to make get rid of any lumps. Pour in remaining milk and bring mixture to a simmer. Let simmer for 1 minute. Remove from heat, stir in cheese. Season with salt and pepper.
4. In a 6 x 8 baking pan, combine spinach mixture and 3 tbs. of cheese sauce. Stir together and smooth into an even layer on bottom on pan. Arrange cauliflower on top of spinach. Pour remaining cheese sauce on top.
Bake 15 to 20 minutes in a 425 degree oven. Remove when cheese sauce is bubbly and top has lightly browned.
Enjoy!

About Us

2007-01-01T01:57:00.000-05:00

Good day! My name is Erin. I live near Baltimore, Maryland, with my husband Eddie. Cooking quickly became a passion when I graduated from college and finally returned to a home with a real live kitchen. Friends and family are always telling me I should go to cooking school and pursue my passion. But giving up my evenings and weekends to cook in a restaurant is not the type of cooking I enjoy. I love experimenting with recipes in my kitchen and have recently found the joy of shopping locally and trying to create meals from in season produce from the farmers market. So, when I am not at work, or in one of my graduate school classes, I can either be found in the kitchen or surrounded by cook books in my family room trying to decide what new dish to try.

Hello! I'm Shirlie and I live in San Antonio, Texas. Erin and I became friends after our husbands began studying together in law school. We soon realized that not only did we both enjoy cooking and eating, we both loved to use fresh and local ingredients whenever possible. I have loads of time to cook, now, because I stay at home with my infant daughter. So, in between Gabby's naps, I can be found in the kitchen. I hope you will enjoy reading about Erin and my culinary adventures!

Since we both love food and our emails usually revolve around what new dish we made that particular day we thought “hey, we should start a food blog.” And, since we aren’t busy enough we decided to each juggle one more hat: blogger!

So, we created this site to share our favorite recipes with primarily ourselves, and whoever happens to wander in from the vast world of the internet. While life is busy for the both of us, we thought this venture would be too much fun for us to pass up. People always say when life get busy you should take time to stop and smell the roses. We think that when life gets hectic, you should never forget to take time to stop and Smell the Basil! Happy Cooking!