Well, I did it. I am normally so careful and today I broke my own rule and had my coffee next to the computer which I never do, of course I promptly knocked it over onto the computer. The computer appears to be dead it is covered with uncooked rice, a suggestion by friends. Because of this I may not post anything for a while until either I can pull a Victor Frankenstein and re-animate or get a new one. Hoping all of my information is not lost. Using my iPad to post this we will see how that works. Hope you all had a great Memorial Day that celebrate the holiday and that you have a great week.
Made an ice cream cake for the holiday and as soon as I get used to using an iPad I will post the recipe.
I need to apologize to Mary Frances, she was kind enough to send me her beautiful spring box of goodies. I told her I would include on the blog and post a recipe for one of the items included in the box. Time, life, stuff got me busy and I am afraid I am late in posting.
Mary’s Secret Ingredient Spring Box
I have used just about every item in the box, and love how varied and versatile they all are. I always look forward to the kitchen gadget which is always included. The stainless steel soap bar is so cool. When you cut garlic the smell of the garlic is transferred to your fingers, I always knew that stainless steel removes the odor and pull out the nearest stainless steel utensil that I can find and rub my fingers on it using soapy water. It works every time but this handy gadget makes it easy, you fill with your favorite soap and rub away, it even comes with it’s own little caddy so no mess. Love it!
I really wondered what to make with the ingredients, I used the Get Dressed as a marinade for chicken, it was delicious but didn’t have good light and couldn’t take a photo. Honestly, I am not much of a mustard eater and don’t eat sandwiches so I still haven’t opened the mustard although I am certain it’s delicious. The whiskey infused chocolate truffles were so good I quickly downed them and, they were just fine on their own so why mess with perfection. That left the Soom chocolate tahini, I was a bit skeptical, I like tahini in hummus and halva is delicious but mixing with chocolate was something I never thought of. Tasting a spoonful of it, and then another I sort of became obsessed with the flavor, it’s delicious, not too sweet, you can definitely taste the tahini but it’s so well balanced with the chocolate I really liked it a lot.
I am on Instagram all the time and see these amazing smoothie bowls posted, every morning I have a smoothie or shake but never made a smoothie bowl. It came to me, use the chocolate tahini in a smoothie bowl, decorate with some fresh fruit and crunchy stuff and it would make an awesome breakfast. So that is exactly what I did. I always have frozen fruit on hand, for this smoothy I used frozen banana’s and strawberries, some coconut milk and the chocolate tahini. Blend it, pour it in a bowl, decorate. Simple and healthful and delicious.
Thank you again Mary Frances for the amazing box of goodies, I totally enjoyed it and apoligize again for the late posting. You all should give one of Mary’s boxes a try, visit Mary’s blog for amazing recipes and information about ordering her boxes, you will be introduced to some really great products, part of the proceeds goes to charity and I feel very strongly about always supporting small business. I believe the Spring Box may be sold out but you can order the box for Summer here. Hurray for Entrepreneurs!
I have a ritual that I do every time I cook, my kitchen must be thorougly cleaned, counters, floor, no dishes in the sink, every surface clean, for me it creates new energy and clears my kitchen. I also try to make sure everything I need is ready so I don’t have to go finding and grabbing with flour on my hands. So the ritual began early this morning in preparation for my puff pastry adventure. I had the butter in the freezer all night, the flour weighed and in the fridge as well. In retrospect I would not freeze the butter quite so hard because let me tell you it was hard work pounding that butter when it’s rock hard. In the video he makes it look easy, well not so much. I had it wrapped in plastic wrap which after a good pounding broke and I had to peel off the pieces from the butter. I decided to use a zip lock bag and sprinkled a little flour on the butter as per The Kitchn. It worked and I got the butter in a nice square and it was still pretty cold. The butter went back in the refrigerator while I rolled out the dough.
The dough comes together nicely in the food processor and forms a cohesive ball which I let rest for a few minutes under a damp tea towel. The hardest part of this recipe is pounding the butter initially, the rest goes very smoothly and if you have any frustration or feel the need to pound something try making puff pastry, it’s a stress reliever.
The first two turns went pretty well, it was hard to make it a neat rectangle but I did the best I could. After a 30 minute rest in the refrigerator I took it out for 2 more turns and there was a marked difference in the dough, it’s very soft, tender and pliable. Rolling it out was a breeze and doing the second set of 2 turns was easy. With only 2 more to go I have to say puff pastry is not all that much work but the proof is in the pudding I guess you can say and I was nervous to see how it turns out when baked.
Final Analysis: AMAZING recipe, with the exception of trying to pound frozen butter it was so easy to make. Honestly, I will never buy puff pastry again. It’s tender, flaky, buttery, pretty much perfect. I have enough dough in the freezer for another large tart. This recipe is a keeper. Also note, I am convinced using a good European butter is key, I used Kerrygold unsalted butter and it really does make a difference.
ready for the 4th turn see the flecks of butter
6 turns and I’m done, smooth, supple and feels like a beautiful dough if you look closely you can still see pieces of butter
strawberries and rhubarb
3 stalks rhubarb, washed, ends removed and cut into approximately 1/4 inch pieces
1 punnet of strawberries, trimmed, hulled and cut into pieces (quartered or halved depending on size)
1/2 cup sugar
1/2 tsp orange zest
dash of salt
2 tsp cornstarch
Mix everything in a bowl and let sit until sugar has melted and fruit has given off juices. Drain but save the juice. After draining sprinkle the cornstarch on the fruit and mix with a spoon. Pour the saved juice into a sauce pan and cook on medium heat until thick and reduced slightly. When you remove the tart from the oven cool for about 15 minutes then drizzle the thickened syrup on top of the tart. It’s delicious.
docked and ready for the fruit
Making the tart
Cut your dough in half and freeze the other half. Roll into a rectangle, using a sharp paring knife make a slice not all the way through so cut gingerly, you want the slice about an inch from the edges. Roll the edges to the cut line, dock the inside of the dough well with a fork (this is so it doesn’t puff). Arrange fruit on the dough, brush the edges with egg white that has been beaten with a fork. Sprinkle some finishing sugar or turbinado sugar on the whole tart. Bake in a pre heated 400 degree oven until golden brown and bubbly this tart took about 35-40 minutes.
I have never made puff pastry, always buy it already made and that certainly is the easiest way to produce delicious tarts or baked goods with this wonderful dough. When buying already prepared puff pastry I like Dufour’s, it is consistently the best, buttery, flaky and delicious. In researching how to make puff pastry I first saw a post from The Kitchn, she gave a wonderful tutorial with photo’s each step of the way, it was quite involved and fussy but I was game. After reading the entire post and the comments I noticed someone mentioned this video with Julia Child and Richard Medrich, she said his method is simple and her puff pastry always turns out well. One never has to second guess anything from Julia and Mssr. Medrich is an expert. This is the recipe I chose to make. See the video below, he makes it look so easy. I HIGHLY recommend you watch the video, I tried to write directions but it’s difficult as the instructions for this pastry really makes sense when you watch. I am making this tomorrow, dividing this into two posts. Today at the farmers market I found some strawberries and rhubarb and decided I will go with full out spring flavors, using both in a tart made with my homemade puff pastry. Don’t know how it will turn out. I just put the butter in the freezer where it will sit all night, weighing my flour and refrigerating it as well. Julia mentions how important it is for everything to be very cold. I will place ice packs on my marble board so even it is cold.
I plan on starting bright and early in the morning. Does anyone want to make this with me? Who is game?
Puff Pastry
Julia Child and Richard Medrich
1 lb flour
1 lb unsalted butter frozen (you can freeze sticks of butter or cut into pieces)
1 1/4 cup ice water
1 1/2 tsp salt
Add the flour, salt and water to the food processor. Pulse until it becomes a cohesive dough. Remove and form into a disk, make slices in the dough first across then in a diamond pattern across again. Cover with a wet tea towel and remove the butter from the freezer. Pound the butter into a 4×4 square (approximately). Roll out your dough into a rectangle so that it is a bit thicker in the middle (see the video) you want the rectangle slightly larger than the 4×4 butter square. Place the cold pounded butter on the dough and fold so that the dough is completely covering the butter. Pound with rolling pin and roll sprinkling with flour so it doesn’t stick to the pin. You want it in a long rectangle. Fold like an envelope, then pound and roll again, fold again like an envelope. Mark twice with your finger imprint and wrap in a damp towel and refrigerate for 30 minutes. Repeat the turns as described above marking 2 more times for a total of 4 turns now, again wrap in a damp towel and refrigerate another 30 minutes. Roll out again 2 more turns (total is 6 turns) and your dough is ready. You can wrap it in plastic wrap and refrigerate or freeze until ready to use.
My Mama taught me not to waste food, I had to clean my plate and sit at the table until either the food was gone or one of us, both stubborn by nature gave in. One day my Mom made liver and onions, bleh, hate it still do. I refused to eat it and literally sat at the table all night long with the food in front of me and still wouldn’t touch it. To this day I have not eaten liver and onions and won’t make it.
Honoring my wonderful Mother on this day I decided instead of baking something new I decided to repurpose leftovers and make this bread pudding. Here is what I had:
2 challah rolls (more than a day old but still good)
4 egg yolks (left over from my dacquoise)
peaches from the peach ice cream
1/2 container of blueberries
creme fraiche
With those ingredients I made bread pudding. Bread pudding is simple rustic down home fare. I remember Mom made bread pudding often and it was one of my favorite desserts. She was frugal and never wasted anything and would save bread that wasn’t eaten to make this pudding. This is not her recipe it’s mine but it’s equally as good as hers. Mom is a great cook, intuitive, creative and accomplished. I learned so much from her and wish that I were with her this Mothers Day!
Bread Pudding With Peaches and Blueberries
2 large challah rolls day old or older is best, brioche is also good
4 egg yolks plus 1 whole egg
1 cup whole milk
1 1/4 cup heavy cream
1/3 cup creme fraiche
1/2 cup sugar
1 1/2 tsp vanilla extract
dash of salt
Peaches (optional) chopped or crushed or even a peach jam or preserve
fresh blueberries (you decide how much to add)
Heat oven to 350 degree’s. Whisk the egg yolks and whole egg with the sugar in a mixing bowl. Add the milk, cream and creme fraiche and continue whisking until combined. Add a dash of salt and the vanilla and whisk just until mixed.
Add the torn bread and stir until the bread is completely immersed in the custard base, add the blueberries and fold them in.
Butter your ramekins or baking dishes, spread some peaches on the bottom and spoon the bread pudding mixture, dividing into 3 large or 6 small baking dishes.
Place the baking dishes in a large roasting pan or baking dish place into the oven and then add enough hot water so that it comes halfway up the sides of your dishes. Bake for 30-40 minutes or until set.
I served it with some creme fraiche gently sweetened with brown sugar. It’s fantastic and adding the peaches and blueberries make this dessert so good!
Happy Mothers Day to all of you whether you have children, fur babies, a classroom of children, do volunteer work with kids or just love them it’s a day to celebrate women and Mothers and caregivers. I hope you all have a wonderful day.
The other day I got an email from Saveur and there were 43 vegetarian recipes that celebrate Spring vegetables. Browsing through the recipes I was inspired to try 3 of them immediately, they were all so many appetizing and delicious it was hard to pick which ones to make but I decided on 3 for now. The first recipe is Turkish Stuffed Eggplant, Imam Bayildi. It’s so simple to make and chock full of wonderful vegetables it makes a great meal or side, you decide how you would like to serve it, for me with some greens and greek yogurt with dried mint.
Choose small eggplants, I found some beautiful grafitti eggplant, small and slender, I knew they would be tender and cook quickly. The recipe calls for green pepper, cauliflower, leeks, garlic and tomato as the stuffing. Because I like to add my own spin on a recipe and frankly I am a bit tired of cauliflower (yes I finally had my fill) I chose zucchini and tri color mini peppers. They say to grate the tomatoes, ummm I don’t think so, I envisioned parts of my finger mixed with the tomatoes as all I had were small (cherry) tomatoes. I did a fine chop and drained them of their juices in a sieve. The eggplant is cut in half and roasted cut side down in the oven until soft and slightly caramelized. This is so easy to make it’s almost ridiculous and the results are delicious. The recipe calls for Aleppo or Marash pepper but I didn’t have, you can use that if happen to have it on hand instead of the sumac.
I am bringing these little gems with me to Fiesta Friday #171, egad, sweet Angie has been hosting 171 parties. She is amazing folks. Happy Mothers Day Angie!!
Turkish Stuffed Eggplant- Imam Bayildi
Recipe from Saveur (adapted by me)
2 small eggplant, cut in half with stems on
6 small tri color bell peppers or 1 medium bell pepper cleaned, seeds and veins removed and chopped
1 small zucchini chopped
1 leek, light and white parts only cleaned very well and cut in thin rounds
3 cloves garlic minced
1 cup chopped (or grated if you are brave) tomato drained of juices
salt and pepper
dried oregano (just a little)
Sumac small amount to garnish or if you have Aleppo or Marash pepper
crumbled feta (as much as you like)
olive oil
Heat oven to 375 degree’s put the eggplant cut side down on a sheet pan lined with parchment and brushed with olive oil, rub some olive oil on each eggplant half as well. Roast for approximately 25 minutes or until soft and the cut side is slightly caramelized. Remove from oven and set aside.
Add a few tbs of olive oil to your sauté pan and cook the leeks until softened. Add the bell pepper, garlic and zucchini and sauté until tender and cooked through. Remove from heat and add the tomato, season with salt and pepper to taste.
Turn the eggplant over cut side up and spoon some of the filling on top about 1/2 cup for each half. Sprinkle a little dried oregano on top, drizzle with olive oil and put back in the oven for about 15 minutes until hot.
To serve, add the crumbled feta, sprinkle a little sumac and drizzle with a little olive oil.
I am becoming more involved again at Food52, testing recipes and entering contests. This is all part and parcel of my need to challenge myself. I signed up to test a recipe for Fresh Peach Ice Cream by Chef June, it is on the list for a community pick, which is step one of the contest protocol. Chef June is an amazing cook/chef and has been a community member for a long time and her recipes are always spot on. What intrigued me about this recipe is that it has a custard base but the custard is uncooked. You should use the freshest eggs you can get your hands on and if you have compromised health or are very young or very old you may want to cook your custard. Since I don’t fall into any of those categories I gave this a go, have to be honest I hate standing over the pot cooking the custard, constantly stirring it and stressing about whether I’ve cooked it too little or too much (scrambled eggs). I was happy that step was eliminated. Fresh peaches are not in season yet so I had to use frozen and although they were ok they were not the same so the peachy flavor was a little absent. I can’t wait for peaches to hit the market so I can make this again as it’s a wonderful recipe.
I had some profiteroles left from my post a few weeks ago which I froze, and I thought that this would make a lovely dessert. One of my favorite pies is peach and blackberries so the blackberries were macerated in sugar and cassis and served on the side. It’s delicious and simple, yes profiteroles are really easy to make and I can attest to the fact that they freeze well. I thawed them in the oven on 200 degree’s for about 15 minutes, they were just like freshly made. When making this I again I would make the following changes, instead of 2 cups whole milk I would add 1 cup whole milk, 1 cup half and half and 1 cup heavy cream, reduce the nutmeg to 1/4 tsp/.
Fresh Peach Ice Cream
Recipe by Chef June on Food52
2 cups peaches (approximately 8 peaches) peeled and chopped, broken up retaining their juices
1 cup sugar
1/2 tsp nutmeg
Juice of half a lemon
2 extra large eggs (I used 3 large eggs)
1/8 tsp fine sea salt
1/2 tsp vanilla extract
2 cups whole milk
1 cup heavy cream
Peel the peaches, Chef June suggests blanching first by dipping the peach for 30 seconds in boiling water,(like tomatoes) the skin will come off very easily. Slice into a bowl and break the peaches up with your hands, add 1/4 cup sugar, the lemon juice and nutmeg and stir to combine. Refrigerate for about 2 hours covered stirring every so often.
After the peaches are cold drain them retaining the juices and put the peaches back in the refrigerator, also refrigerate the retained peach juice.
Meanwhile in a mixing bowl whisk or beat with hand held mixer the eggs, the remaining 3/4 cup of sugar, salt and vanilla until thick and creamy and lighter in color.
Add the milk, heavy cream and peach juice and stir to combine. Process in your ice cream maker following manufacturers directions. About 2 minutes before the ice cream is done add the peaches. Spoon into your freezer container and let sit in the freezer until it’s scoopable.
Dacquoise is a layered cake comprised of layers of meringue and ground nuts (like a macaron) filled with buttercream. I usually try to keep my posts consise, short, but this one requires a lot of explanation so in advance let me apologize. This was quite an ordeal, the cake did not turn out exactly like I wanted, there were a few bumps in the road, as a matter of fact I had to keep changing things as I went along. The fillings were a disaster, I originally had the idea to use a Mocha Mousse as one of the fillings which sounds good in theory, but in practice not so much. When I put the mousse on the bottom layer and placed another layer on top of it and gently pressed down it oozed out all over the sides, it was not firm enough. The meringue layers although they feel firm in reality are fragile, very fragile. The French Buttercream was a disaster. I beat the egg yolks until tripled in volume and were thick and light in color. I brought the sugar syrup to 265 which is really past the hard ball stage on the thermometer, with the mixer running drizzled the hot syrup down the side of the bowl as directed, two problems with this 1. the sugar syrup when it hits the side of the bowl hardens so I moved it away from the side of the bowl and 2. the beater flung hardened sugar strands everywhere. OMG, it was a mess. I managed to make it adding the butter in pieces until combined. I had sugar candy stuck on the side of the bowl and sugar strands wound around the whisk from when the syrup hit it. Because the syrup was hard ball stage the buttercream was very stiff, which I guess is a good thing because it stays put unlike the mousse. Last minute I also made a buttercream recipe I saw on Food52 from Merrill Stubbs. It is a quick and easy version of a French buttercream using egg yolks, butter, powdered sugar and flavoring of your choice. It takes about 10 minutes to make is silky and thick and really a great frosting or filling. This went in as a filling, it wasn’t quite enough for a thick layer of filling but at this point it was ok. To cover up all the imperfections I frosted with the Chantilly but used my recipe for stabilized whipped cream frosting.
I tried the recipe from Saveur for the meringue layer and failed pretty badly, not exactly sure what happened. The batter was runny, the layers were like thin crisp mishapen sugar cookies. I know there is supposed to be a crispness but this was more cookie like. IMHO I think there is too much sugar in the recipe. It’s also possible I over processed the almonds and sugar. The batter spread and didn’t look anything like the photo’s (sorry no photo’s) and video’s I’ve seen of how to make a meringue for dacquoise and certainly didn’t look like the one in the Saveur video (the video is included in the link above). Humph… I decided to search for another recipe and found one from Fine Cooking that looked good. It seemed pretty simple, the proportion of the ingredients sounded right and loved that it used hazelnuts and almonds (love hazelnuts).
misshapen, flat and really crisp first attempt
Second attempt, instead of rounds I made a rectanglar cake. The recipe from Fine Cooking is wonderful, the batter is perfect, holds it’s shape when piped onto the baking sheet, I feel like this will be a success. The batter is super easy, and quick to put together. I have actually become quite good now at the dacquoise. Because one of the layers bit the dust, I quickly made a half a recipe which I can now make without even looking at the recipe and put it on top.
Final Analysis:
Perfect batter, ready for the long bake
The Meringue
From Fine Cooking
1/2 cup toasted hazelnuts
1/2 cup toasted almonds
1 1/3 cup powdered sugar
1/8 tsp kosher salt
6 egg whites
1/3 cup granulated sugar
French Buttercream
7 large egg yolks (about 1/2 cup)
12 oz- 3 sticks usalted butter softenend
2/3 cup strong coffee
1 cup (7 1/2 oz) sugar
Chantilly
2 cups heavy cream divided
2 1/2 tsp cornstarch
1/4 cup confectioners sugar
1 1/2 tsp vanilla extract
Buttercream
Recipe on Food52 by Merrill Stubbs
6 oz soft unsalted butter
2 egg yolks
2/3 cup confectioners or powdered sugar
1 tbs vanilla extract
Put all the ingredients in the bowl of the stand mixer fitted with the whisk attachment and beat until thick, silky and spreadable. Thats it, so easy!!
Instructions
making meringue
Pre heat oven to 225 degree’s and position a rack in the middle of the oven. Draw three 10×3 rectangles onto parchment paper, turn over and place on sheet pan spray with cooking spray, butter or oil and set aside.
Add the hazelnuts to food processor and pulse just until it is a fine powder, no longer otherwise it will turn to paste. Next pulse the almonds the same way. Place the nut flour in mixing bowl and sift the powdered sugar over and add the salt. Stir with rubber spatula to combine.
In stand mixer fitted with whisk attachement beat the egg whites for 3-4 minutes until there are soft peaks. Add the granulated sugar in 3 additions beating well after each addition and the egg whites are thick and glossy and hold a stiff peak.
Sprinkle the nut mixture on top and gently fold into the meringue until combined. The consistency will be thick and gooey. You can either use a piping bag with a 1/2 inch plain tip or spread the batter in the rectangles 3 inches apart as they will expand. Place in the oven and bake for approximately 2- 3 hours or until they are firm to the touch. Turn off the oven and let them sit with oven door closed for 6 or more hours. NOTE:Although the recipe does not say to, I rotated the pans every now and then to ensure even baking. I used 2 sheet pans because I was afraid they would run (they didn’t) and the pan on the lower rack browned more quickly.Also the dacquoise were done at just slightly over 2 hours, so I turned off the oven and let them sit for about 6 hours. After turning off the oven I waited about 20 minutes and then gently loosed them. Believe me, it helped greasing the parchment they gave way easily and there was no sticking.
French Buttercream
In a high sided saucepan over medium heat, add the coffee and sugar, set a candy or deep fry thermometer in the pan and cook until it reaches 265 degrees.
Meanwhile in the clean bowl of a stand mixer whip the egg yolks until tripled in volume and the color has lightened significantly, approximately 8 minutes.
Once the syrup has reached the temperature, remove and slowly pour the mixture into the yolks, whisking on medium low speed. Continue to run the mixer for 20-30 minutes, letting it cool completely. Once fully cooled, add the butter one tbs at a time, whisking until fully incorporated after each addition. The buttercream will thicken noticeably when all the butter has been fully incorporated.
Chantilly
To a small saucepan add 1/2 cup cream, whisk in the confectioners sugar and corn starch. Cook on medium heat until the mixture thickens. Immediately remove from the heat, scrape into a bowl and set aside, stirring frequently until cooled completely.
Place 1 1/2 cup cold heavy cream in mixing bowl and start beating using either whisk attachment on your stand mixer or hand held is fine also, add the cream cornstarch mixture and flavoring of your choice, continue to beat until thick and stiff peaks form. Cover and refrigerate until ready to assemble the cake.
Assembly
The layers were not even at all, some were smaller, some larger, there was some overhang and the layer that had the failed mousse attempt was cracked and broken. The meringue is very fragile so handle with care, it does well when filled, covered and refrigerated overnight or longer. Because the layers were uneven in size I trimmed them with kitchen shears as a knife just doesn’t cut it. The pieces and crumbs I pressed into the bottom layer that had some canyon size gaps, mixing with a little of buttercream from the sides of the cake. Talk about kitchen hacks, this cake was hacked every step of the way.
Anaylysis:
Will I ever make this again, maybe. The perfectionist in me wants to keep making it until I get it right but it literally was hours and days of work. The meringue I have down pat and it’s really not hard. I don’t think I will ever make the French buttercream again, it’s just not worth the effort and the results did not knock my socks off. I really like Merrill’s shortcut version of a French Buttercream, it tastes almost exactly like it, it’s fool proof, quick and easy. All in all I actually loved the challenge, it didn’t matter that it was a partial fail, I learned a lot and made something with a fair degree of difficulty and it was edible, I learned what to do and what not to do, what works and what doesn’t. Because of that I view this as a success for the simple fact that I did it! Tasting it though, it did kind of knock my socks off, the cake is delicious, the meringue retained its crunch kind of a melt in your mouth crunch and I am really glad I used hazelnuts. Ok maybe I will make it again.
The Winners
Selected by feeding everyone’s names into Random.org the winners of the cookbooks are and Annie@Give me meatloaf and Teagan@Teagans Books. Congratulations to you both. Watch for an email, I will need your mailing address so we can get those books out to you asap.
Well, I did it. I am normally so careful and today I broke my own rule and had my coffee next to the computer which I never do, of course I promptly knocked it over onto the computer. The computer appears to be dead it is covered with uncooked rice, a suggestion by friends. Because of this I may not post anything for a while until either I can pull a Victor Frankenstein and re-animate or get a new one. Hoping all of my information is not lost. Using my iPad to post this we will see how that works. Hope you all had a great Memorial Day that celebrate the holiday and that you have a great week.
apuginthekitchen 