tag:blogger.com,1999:blog-42682958712797815872024-02-18T18:51:46.639-08:00Breaking bread with LisaBaking, cooking, eating and drinking in New Orleans.Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-4268295871279781587.post-39113590809669414882011-01-13T09:36:00.000-08:002011-02-03T14:23:40.633-08:00Old fashion apple pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsgmL3dpujhMfnXbBYSY7OYZMQDAuQkTVyo9GN6zKjfh9dj7LCiuRajXIsM0xryfELLhwSa77N_Pp54FGApuQUoF40CoqYTqQApBAQhqFDiji4ictsFihoO6irb4EBU6pPQXASNnupp4/s1600/DSC01376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsgmL3dpujhMfnXbBYSY7OYZMQDAuQkTVyo9GN6zKjfh9dj7LCiuRajXIsM0xryfELLhwSa77N_Pp54FGApuQUoF40CoqYTqQApBAQhqFDiji4ictsFihoO6irb4EBU6pPQXASNnupp4/s400/DSC01376.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">It had been long time since I had made a pie. Why? I don't know. I love making them. There is some thing so nostalgic about baking a pie.</span><br />
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<span style="font-family: Verdana,sans-serif;">Not just the memories of childhood that the smell of pie in the oven can conjure, but also a rite of passage. Does that make sense? A feeling of connection to the past. As I baked this pie, I thought of how many women in the past had done just this. Unlike when I make a plated dessert for a restaurant menu, which I do enjoy, baking a pie makes me feel part of something. </span><br />
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<span style="font-family: Verdana,sans-serif;">OK, sorry about getting so touchy-feely about a pie. Lets move on, shall we.</span><br />
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<span style="font-family: Verdana,sans-serif;">Of course, every good pie starts with the Pie crust. Sometime when I see those pie judging contest on TV, and they go on and on about the method used in making the crust, I wonder if I should be more careful in making mine. </span><br />
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<span style="font-family: Verdana,sans-serif;">But, so far this method has worked for me. I do think it is very important to use very cold butter.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Basic Flaky Pie Crust </b></span><br />
<span style="font-family: Verdana,sans-serif;">(From the Pie Bible)</span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana,sans-serif;">7 ounces unsalted butter, frozen and cubed</span><br />
<span style="font-family: Verdana,sans-serif;">2 1/4 cup all purpose flour</span><br />
<span style="font-family: Verdana,sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana,sans-serif;">5 to 7 tablespoons ice water</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon cider vinegar</span><br />
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<span style="font-family: Verdana,sans-serif;">Filling:</span><br />
<span style="font-family: Verdana,sans-serif;">2/12 lbs of apples peeled, cored and sliced 1/8 inch thin.</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon lemon juice </span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup brown sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup granulated ugar</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon nutmeg</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 teaspoon cinnamon</span><br />
<span style="font-family: Verdana,sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 ounce ofunsalted butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon + 1 teaspoon cornstarch</span><br />
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<span style="font-family: Verdana,sans-serif;">Method: </span><br />
<span style="font-family: Verdana,sans-serif;">10 min before making the dough, place the cubed butter in the freezer. In the bowl of a food processor, fitted with the blade attachment, place the flour and the salt. Pulse a couple of times to combine. Add the butter, 1/2 at a time and pulse until the the mixture resembles course meal.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now add the vinegar and half the water. Pulse 5 or 6 times. Place some of the dough between you fingers, to see if it comes together. It it doesn't add the remaining water. Pulse again a couple of times. Check to see if it comes together. If it doesn't than add a little more water a teaspoon at a time until it does. Divide the dough in half and wrap in plastic wrap forming two small disks. Refrigerate for at least 1 hour but over night is better.</span><br />
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<span style="font-family: Verdana,sans-serif;">Making the pie:</span><br />
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<span style="font-family: Verdana,sans-serif;">You will need a 9inch pie pan.</span><br />
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<span style="font-family: Verdana,sans-serif;">Take one of the disks out of the refrigerator and let sit for 10 min. to soften a little for easier rolling.</span><br />
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<span style="font-family: Verdana,sans-serif;">While the dough is warming, place the apples, lemon juice, sugars, nutmeg, cinnamon and salt in a bowl and toss. Let sit at room temp. for at least 30 min.. This will allow the apples to release their juice. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJf-NOeHhroArDrPie7RCehVlXo6eQf70ec6RmR2cnQOFmocqnxHHPMntND_HdAsycDooRjTWVicHpWh3w9w3WbErdEn0yTv_aSvhplWxjS6TZLQyd4IkkvD5eXtiTUcz70PyUvTlndU/s1600/DSC01356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJf-NOeHhroArDrPie7RCehVlXo6eQf70ec6RmR2cnQOFmocqnxHHPMntND_HdAsycDooRjTWVicHpWh3w9w3WbErdEn0yTv_aSvhplWxjS6TZLQyd4IkkvD5eXtiTUcz70PyUvTlndU/s400/DSC01356.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Roll the dough out large enough to cut out a 12 inch circle 1/8 of an inch thick. Transfer to the pie tin. Trim the dough to meet the end of the pie pan. Place back in the refrigerator.</span><br />
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<span style="font-family: Verdana,sans-serif;">Next place the apples in a colander over a bowl to capture the juices. The apples should release at least a 1/2 cup of juice. Place the juice in a sauce pan with the butter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwF6B-lPA9xV0n7jgNRzJ0m04ccZdA10CYYqC88UUUFfRBVpSNvrDpcsTACNA6WtkMn5mauma6reerL3cO5Xnjdp9CVIdYkIeuFSrNBH1pLedvVox0bC-XsobenQ9Zg8rMBykonwoHC0/s1600/DSC01359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwF6B-lPA9xV0n7jgNRzJ0m04ccZdA10CYYqC88UUUFfRBVpSNvrDpcsTACNA6WtkMn5mauma6reerL3cO5Xnjdp9CVIdYkIeuFSrNBH1pLedvVox0bC-XsobenQ9Zg8rMBykonwoHC0/s400/DSC01359.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Over medium high heat, boil down this liquid to about 1/3 cup. If the apples produced more liquid, you will have a litter more. That's fine.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzibNvHk-rkts7Frj5vBTJyITmKkwKl_2hsDOKiBuh5yHLv8A4OILEeInyiHDj2dsdEqK8MxwSE_a2IS0ydq8TekJTZugAIEvKH1_SsJHDMkyxrz68Y_eNX9txTMxT8bWhskIpb7Fjkk/s1600/DSC01360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzibNvHk-rkts7Frj5vBTJyITmKkwKl_2hsDOKiBuh5yHLv8A4OILEeInyiHDj2dsdEqK8MxwSE_a2IS0ydq8TekJTZugAIEvKH1_SsJHDMkyxrz68Y_eNX9txTMxT8bWhskIpb7Fjkk/s400/DSC01360.JPG" width="400" /></a></div><br />
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<span style="font-family: Verdana,sans-serif;">Now, toss the apples with the cornstarch until all traces of cornstarch disappear. Add the reduced liquid with the apples. Take out the second disk of dough out and let sit for ten minutes.</span><br />
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<span style="font-family: Verdana,sans-serif;">Remove the bottom dough out of the refrigerator and place the apples in the pie tin.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlRj0KwLC3P6m8sQveBpQ9v27tOGs91Sn3Qzqog3O2nhUZbgrWEY-yqCk0OARor6VI6UyGWH5u3ht3oBH5RAlMUH9utEGEBZ0VClD93XkgZmE63QlIPxX8DmNFdUMsZucZzjG3GFzRjA/s1600/DSC01361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlRj0KwLC3P6m8sQveBpQ9v27tOGs91Sn3Qzqog3O2nhUZbgrWEY-yqCk0OARor6VI6UyGWH5u3ht3oBH5RAlMUH9utEGEBZ0VClD93XkgZmE63QlIPxX8DmNFdUMsZucZzjG3GFzRjA/s400/DSC01361.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Roll out the top dough, egg wash the edge of the bottom dough, place the top dough over the apples, tuck it under the bottom edge and crimp the edges.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrBGUqh7UUw4ec54pDZij_B5zga4kIBuPmjqnDYTvAA2GgOh16ktsz1jJLih0qf3uR-4DtrB4gzRfXowNvUsaSTiq7q-gVrpqKh065qbQQO9U096-3Oy2IJYnF3kO_RM_DTcUUjJc8HA/s1600/DSC01362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrBGUqh7UUw4ec54pDZij_B5zga4kIBuPmjqnDYTvAA2GgOh16ktsz1jJLih0qf3uR-4DtrB4gzRfXowNvUsaSTiq7q-gVrpqKh065qbQQO9U096-3Oy2IJYnF3kO_RM_DTcUUjJc8HA/s400/DSC01362.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Pre-heat your oven to 425 degrees.</span><br />
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<span style="font-family: Verdana,sans-serif;">Place the pie in the refrigerator for 10 min to rest and chill. This will help with shrinkage. </span><br />
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<span style="font-family: Verdana,sans-serif;">Remove from the refrigerator place on a sheet pan. Egg wash the pie and make slits on the top to release steam.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJisWZGoRDhGDh0X5e5n7DFw6B6dMnbaeqlMvfozWYdcZrZSW7Rl90970FfNcWGFx1lf8MSP58LCQn2PnjxFQuinXt9Uus5KoYUR8Mmg6WAPhs-kQi3E7JonMscI7naM4pcMeFa-ciKw/s1600/DSC01363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJisWZGoRDhGDh0X5e5n7DFw6B6dMnbaeqlMvfozWYdcZrZSW7Rl90970FfNcWGFx1lf8MSP58LCQn2PnjxFQuinXt9Uus5KoYUR8Mmg6WAPhs-kQi3E7JonMscI7naM4pcMeFa-ciKw/s400/DSC01363.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Place the pie in the oven and bake for 10 minutes. Reduce the oven temperature to 375 degrees and bake for another 30 minutes. </span><br />
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<span style="font-family: Verdana,sans-serif;">If the edges of the pie start to get too dark, cover with tin foil and continue to bake. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguStISvXBG7d4jCOCmNVYEKVxPQB4Q1i7BF0pbCdt-tkJJ9i8uHWBmE5NitTrjzi9Bid0LjxRiGzXGEHU-TotItm6XEjE0oe3bCFTC9ut5j13OWQemf_OdCwYcSRrTMcO8E_HVR0WkSMg/s1600/DSC01364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguStISvXBG7d4jCOCmNVYEKVxPQB4Q1i7BF0pbCdt-tkJJ9i8uHWBmE5NitTrjzi9Bid0LjxRiGzXGEHU-TotItm6XEjE0oe3bCFTC9ut5j13OWQemf_OdCwYcSRrTMcO8E_HVR0WkSMg/s400/DSC01364.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> After the pie has baked, I like to test it by sticking a paring knife through one of the slits to make sure the apples are tender enough for the knife to go through. But not too soft.</span><br />
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<span style="font-family: Verdana,sans-serif;">When done, remove from the oven and place on a wire rack to cool. Resist the temptation to cut right it. </span><br />
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<span style="font-family: Verdana,sans-serif;">Now I do not have any photos of it sliced because this was a special order from one of my customers, but according to her, It was to die for.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbRAsyIDPjd-ZI5VHxxMzzN5wAKoIqKmFaq4ovWXyavK4ZTUVuVtPRpjujgHLe2xlYNPtMciRUw_WaePIhc7WZBe2kahG-vTlcv952ez19jj70Rp69FjhU_LlXoY7GBd5lSAjSYn_NgA/s1600/DSC01376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbRAsyIDPjd-ZI5VHxxMzzN5wAKoIqKmFaq4ovWXyavK4ZTUVuVtPRpjujgHLe2xlYNPtMciRUw_WaePIhc7WZBe2kahG-vTlcv952ez19jj70Rp69FjhU_LlXoY7GBd5lSAjSYn_NgA/s400/DSC01376.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com18tag:blogger.com,1999:blog-4268295871279781587.post-43761935013118921762011-01-11T15:20:00.000-08:002011-02-03T14:27:08.421-08:00Croissants<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXavjg_fTk1WVDIlSAAnDoCzZIYeQHn9GCETM0g4zadffezSK13eCgWODQC8t0CU-RDWxYcxibvA9GbLiH2zOwqfbR8sSw3pgn7h2rsSvqJ9zAm7OrtkzXOjyb4zvaCQEa0ky0tpnltKs/s1600/house+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXavjg_fTk1WVDIlSAAnDoCzZIYeQHn9GCETM0g4zadffezSK13eCgWODQC8t0CU-RDWxYcxibvA9GbLiH2zOwqfbR8sSw3pgn7h2rsSvqJ9zAm7OrtkzXOjyb4zvaCQEa0ky0tpnltKs/s400/house+061.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">I know the thought of making croissants may seem daunting, but once you've had them, you will see that they are so worth the effort. </span><br />
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<span style="font-family: Verdana,sans-serif;">It always amazes me that you can put 3 to 4 ingredients together and what comes out can be so flaky, buttery, and delicious. Who was the first person to make a croissant? I don't know, but to that person, "Thank You" from the bottom of my heart, "Thank you"!</span><br />
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<span style="font-family: Verdana,sans-serif;">I started out just making a dozen or so croissants each week for the market (along with other things), now I make about 8 dozen and sell out every Saturday. that may not seem like a lot for most bakeries, but when you have a little table at a Farmers Market for 4 hours a week, it's pretty good!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzx6tKKcDD0Uje9ApOtLdLdcB7QXEjKHnZ8DH8TudajeMhkRW6dadwIEXJC0fIzNcWQGUvNRaXhHb7RwuTbE5ye_uL5oK5fRvTRsAja37Mq1-3uL1osBfjOG1Cbfiujh-p0YaKxorAaM/s1600/house+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzx6tKKcDD0Uje9ApOtLdLdcB7QXEjKHnZ8DH8TudajeMhkRW6dadwIEXJC0fIzNcWQGUvNRaXhHb7RwuTbE5ye_uL5oK5fRvTRsAja37Mq1-3uL1osBfjOG1Cbfiujh-p0YaKxorAaM/s400/house+063.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> </span><br />
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<span style="font-family: Verdana,sans-serif;">Croissant dough is a "Laminated" dough. Which means that it is created by rolling together alternating layers of butter and dough. These layers are what give puff pastry and croissant doughs their flakiness and crunch. It's a pastry staple. </span><br />
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<span style="font-family: Verdana,sans-serif;">Now this recipe makes between 12 and 14 croissants depending on how you cut them. </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingreditnts:</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup cold whole milk</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon active dry yeast</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup all purpose flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups bread flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1 pound unsalted butter, roomtemp. </span><br />
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Method:</span><br />
<span style="font-family: Verdana,sans-serif;">Make a base dough. I the bowl of an electric mixer, place the milk, and yeast, let proof for 5 minutes. Add the flours, salt, and 1/4 of the butter. Mix with the dough hook until the dough forms a ball. Do not mix to much as this might make the dough tough. Wrap in plastic wrap and place in the refrigerator for at least six hours to over night. </span><br />
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<span style="font-family: Verdana,sans-serif;">Form a block with the remaining 3/4 of the butter.(must be softened, but not too soft. you want it to be easy to roll.</span><br />
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<span style="font-family: Verdana,sans-serif;">Roll a the starter dough into a 6x6 square.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_PRUbGJjT5VevVoMS0NnwHEoGbocJuwRxLXpBsC1F0_yTb2hBIgl0ZadZ0nc4Ar6QUUOfIT3615IaanBsehpegPKbSI8O6VpnH82nsEc0_Q85ku3PRxe5hXwnOin6-Xp_i569oSRgA/s1600/foodblogphotos+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_PRUbGJjT5VevVoMS0NnwHEoGbocJuwRxLXpBsC1F0_yTb2hBIgl0ZadZ0nc4Ar6QUUOfIT3615IaanBsehpegPKbSI8O6VpnH82nsEc0_Q85ku3PRxe5hXwnOin6-Xp_i569oSRgA/s400/foodblogphotos+001.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Now, place the butter blocks in the center of the dough. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrF6h2X2w3JRNeCpZuxb0SLZwN9izdzRMzt4ujdAMVdmr8EB33RyM9tMU23nYjIEpCrJeAkjkYlOayEQ-DzbCTLDPyd6NX_AaalBW9-r2XujERSUKbTwa_GFRxppOkhKXBnCslKjPyT5Q/s1600/foodblogphotos+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrF6h2X2w3JRNeCpZuxb0SLZwN9izdzRMzt4ujdAMVdmr8EB33RyM9tMU23nYjIEpCrJeAkjkYlOayEQ-DzbCTLDPyd6NX_AaalBW9-r2XujERSUKbTwa_GFRxppOkhKXBnCslKjPyT5Q/s400/foodblogphotos+002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(this is a photo of a double recipe)</td></tr>
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<span style="font-family: Verdana,sans-serif;">Now fold the sides of the dough over the butter like an envelope. Dusting the excess flour off.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUt2_4o1SuWfmaeXUVidq_n_PVzBWOFZrfmrxk9iq2ulH4_paHLbKtOkcLiwfxxzQLoO6w3MAwIW3CwhT9cTUFplMYLOUQeSLTPqMJIquce5oxd9cCZh_Q8M-xC8zi3iRgGV81x9rnys/s1600/foodblogphotos+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUt2_4o1SuWfmaeXUVidq_n_PVzBWOFZrfmrxk9iq2ulH4_paHLbKtOkcLiwfxxzQLoO6w3MAwIW3CwhT9cTUFplMYLOUQeSLTPqMJIquce5oxd9cCZh_Q8M-xC8zi3iRgGV81x9rnys/s400/foodblogphotos+003.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Now roll the dough into a rectangle (6x18 inch)and fold the ends of the long side into the center. And then fold the sides in again to form a rectangle.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrIFFk1RbUhMwVbT6rdjCp4Lxk9buTOfX2DGg51_nWC7JJ0a6KcpoI0CgZB0v_tQdUugGlPtG5w-RAOYaKYzTeRQKdURM2_N1rB5iqWLq2I8hWkqJylLcHE_hLjwVeeye7d9gtLRXH6U/s1600/foodblogphotos+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrIFFk1RbUhMwVbT6rdjCp4Lxk9buTOfX2DGg51_nWC7JJ0a6KcpoI0CgZB0v_tQdUugGlPtG5w-RAOYaKYzTeRQKdURM2_N1rB5iqWLq2I8hWkqJylLcHE_hLjwVeeye7d9gtLRXH6U/s320/foodblogphotos+006.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1SUZTbTMNGkKZ9IXbIP-e3G3kpoxWZYh1_bpXA_ZwR7FcjRvWVfKLzBx5tVhkkKrRfXiOi1YdylBg7CPUIodncj6h4MD9CQp6iQzujCmsqJSLVxWkLYaAKqVp7-nibZCeJOVDxX7mJI/s1600/foodblogphotos+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1SUZTbTMNGkKZ9IXbIP-e3G3kpoxWZYh1_bpXA_ZwR7FcjRvWVfKLzBx5tVhkkKrRfXiOi1YdylBg7CPUIodncj6h4MD9CQp6iQzujCmsqJSLVxWkLYaAKqVp7-nibZCeJOVDxX7mJI/s400/foodblogphotos+007.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Brush off the excess flour and wrap in plastic wrap. Place in the refrigerator for 25 min. The timing on this is very important. If you leave it too long in the refrigerator, the butter will get too cold to roll. And if you don't leave it long enough, the dough will be to elastic. </span><br />
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<span style="font-family: Verdana,sans-serif;">After 25 minutes, remove from the refrigerator and roll into another triangle. Repeat the fold from above. Fold each end to the center from the long side and than in half again. Refrigerate for another 25 minutes.</span><br />
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<span style="font-family: Verdana,sans-serif;">Remove from refrigerator and repeat the fold one more time. Wrap well and refrigerate for at least 6 hours.</span><br />
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<span style="font-family: Verdana,sans-serif;">All this rolling is what gives the dough it's layers. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdloWgeJ6j_2KwIvUT7qZKOL-JaOp_-uapI4cOwChcWu5U1LGQ6BU8VcLkmC6APWuWTajx-9ld4GIftmCdVfF79DTZlZ6Z848_z9YV67D5qiZ9Evo22B0GVAtbryk9r6V__-CrLhy7ag/s1600/DSC00774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdloWgeJ6j_2KwIvUT7qZKOL-JaOp_-uapI4cOwChcWu5U1LGQ6BU8VcLkmC6APWuWTajx-9ld4GIftmCdVfF79DTZlZ6Z848_z9YV67D5qiZ9Evo22B0GVAtbryk9r6V__-CrLhy7ag/s400/DSC00774.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Now that you have made the dough, it's time to cut some croissants!</span><br />
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<span style="font-family: Verdana,sans-serif;">On a lightly floured table, roll the croissant dough into a 20x 18 inch rectangle, 1/4 inch thick. If the dough seems elastic and springs back when you roll it, let it rest 5 minutes. than roll again. </span><br />
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<span style="font-family: Verdana,sans-serif;">Using a ruler and a pastry wheel, cut the rectangle in half horizonally, making two smaller rectangles, one on top of the other. </span><br />
<span style="font-family: Verdana,sans-serif;">Using a ruler and a paring knife, make very thin score marks every 5 inches along the top ad bottom edges of the large rectangle.</span><br />
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<span style="font-family: Verdana,sans-serif;">Using the straight edge of the ruler, connect the bottom left corner of the large rectangle with the first top score mark. Cut a diagonally along this line. Next, move the straight edge one mark to the right and connect the first bottom score mark to the second top score mark and cut along this line. Repeat this diagonal cut from the second bottom score mark to the third top and the shird bottom to right top corner. When complete, you will have 6 perfect parallelograms and 4 partial ones.</span><br />
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<span style="font-family: Verdana,sans-serif;">Net reverse the diagonal cut pattern from the top left corner to the first bottom score mark. Repeat the lines, moving across from left to right. This step cut the parallelograms in half, leaving 14 triangles.</span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>CONFUSED YET???</b></u> Just look at the pic below.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-pdgAOy8J7IKwOdsxw8NAqJTelwJzTB1H08AFqmP87u5Piu86HXW5wYSW3wJvhfaEhrlSivz8IqCotmm7w5GtRcl507Ple8DNVW24wRys-CkdhQEfAVotgupFg5pPgo6nmnoSv6FK38/s1600/DSC01255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-pdgAOy8J7IKwOdsxw8NAqJTelwJzTB1H08AFqmP87u5Piu86HXW5wYSW3wJvhfaEhrlSivz8IqCotmm7w5GtRcl507Ple8DNVW24wRys-CkdhQEfAVotgupFg5pPgo6nmnoSv6FK38/s400/DSC01255.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Now line two baking sheets with parchment. To form each croissant, take a triangle of the dough and make a short slit in the middle of the short side. Strech that short side a bit than begin to roll the triangle up toward the point. Be sure the dip is tucked under. Place on the prepared pan and repeat. Leave about 2 inches between each croissant.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj081JKFHTE20plnMbQZUKy9jJFk4aJabh0E4stzAuuLFCMgv5p0JvqAB46-u0Azpo6wD6CU7hChOIZBhHa5s6RwwnSuDLxxKqIzI1UUQiJ63RSsjLBC3MsDMPjdcuqjEOMqU-mTTA_fhw/s1600/DSC01261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj081JKFHTE20plnMbQZUKy9jJFk4aJabh0E4stzAuuLFCMgv5p0JvqAB46-u0Azpo6wD6CU7hChOIZBhHa5s6RwwnSuDLxxKqIzI1UUQiJ63RSsjLBC3MsDMPjdcuqjEOMqU-mTTA_fhw/s400/DSC01261.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXodP29BSr8KBVLzulPP7oB1bRIuVWE3o1erDV1MqWDP8UqS_AVMijh6f9in4vtNQXBue71Z4SiJdmH0MxHR1NjskdW1zmdWs31g7iaxdVnySYYnBoWx697nnnoaP4QEBbk-3Qa9DfBno/s1600/DSC01259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXodP29BSr8KBVLzulPP7oB1bRIuVWE3o1erDV1MqWDP8UqS_AVMijh6f9in4vtNQXBue71Z4SiJdmH0MxHR1NjskdW1zmdWs31g7iaxdVnySYYnBoWx697nnnoaP4QEBbk-3Qa9DfBno/s400/DSC01259.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">If you are making chocolate or almond croissants. Place chocolate or almond paste on the end of the croissant before you start to roll.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now cover with oiled plastic wrap. Proof for 1 1/2 hours is fresh or 2 1/2 if out of the refrigerator. You can also freeze at this point. And just defrost slowly in the refrigerator when you want to use them.</span><br />
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<span style="font-family: Verdana,sans-serif;">Toward the end of the proofing time, preheat the oven to 400 degrees. Brush the croissants with egg wash and bake for 12 minutes or until golden brown and crispy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXavjg_fTk1WVDIlSAAnDoCzZIYeQHn9GCETM0g4zadffezSK13eCgWODQC8t0CU-RDWxYcxibvA9GbLiH2zOwqfbR8sSw3pgn7h2rsSvqJ9zAm7OrtkzXOjyb4zvaCQEa0ky0tpnltKs/s1600/house+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXavjg_fTk1WVDIlSAAnDoCzZIYeQHn9GCETM0g4zadffezSK13eCgWODQC8t0CU-RDWxYcxibvA9GbLiH2zOwqfbR8sSw3pgn7h2rsSvqJ9zAm7OrtkzXOjyb4zvaCQEa0ky0tpnltKs/s400/house+061.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">ENJOY!</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com14tag:blogger.com,1999:blog-4268295871279781587.post-38146414998866736632011-01-09T20:19:00.000-08:002011-02-03T14:31:00.255-08:00"Petite" galette des rois<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Qr031avCbc9OpS3Twci7w-7ORLxfWZ1dm4JZ6GK6LkH5ZD4AKV7o2IGfWSdfw0P_2UUj8p6pl6aQ4WEVpAF1Mj6eTNpUdoHMI08NqaHtWANmRH3qHdal4S0u0lcrvYhZhZ7ZZbQzRRI/s1600/noladailyphotos+145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Qr031avCbc9OpS3Twci7w-7ORLxfWZ1dm4JZ6GK6LkH5ZD4AKV7o2IGfWSdfw0P_2UUj8p6pl6aQ4WEVpAF1Mj6eTNpUdoHMI08NqaHtWANmRH3qHdal4S0u0lcrvYhZhZ7ZZbQzRRI/s400/noladailyphotos+145.jpg" width="300" /></a></div><span style="font-family: Verdana,sans-serif;">Every year along with the Traditional New Orleans style king cakes I make these beautiful French king cakes, or galettes. </span><br />
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<span style="font-family: Verdana,sans-serif;">They are so decadent. Creamy almond filling, sandwiched between two disks of buttery puff pastry. Hello, does it get much better than that?</span><br />
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<span style="font-family: Verdana,sans-serif;">Around this time of year, Carnival season, I have a love hate relationship with these. On one hand they are so beautiful and tasty, and I can count on one hand with, with three fingers, how many bakeries in New Orleans make them. So my customers at the Farmer Market are always so happy to see them on my table. </span><br />
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<span style="font-family: Verdana,sans-serif;">And on the other had, I make my own Puff Pastry so the labor involved is quite time consuming. But non the less, I am dedicated to making them.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbh0VdayNl-VTEOfH1dveecl8c6WGHkRGRJT9n-noqdLoTQCXihcC1GZdH6YxSIBCJwKB7QK75_XWDXNcEe8zPvnNAo9JC6sQp7PmXw7oO14MHT1472EeLiW15Z2r3eKHZBvzatiCJyM/s1600/noladailyphotos+139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbh0VdayNl-VTEOfH1dveecl8c6WGHkRGRJT9n-noqdLoTQCXihcC1GZdH6YxSIBCJwKB7QK75_XWDXNcEe8zPvnNAo9JC6sQp7PmXw7oO14MHT1472EeLiW15Z2r3eKHZBvzatiCJyM/s400/noladailyphotos+139.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And these little piggies went to the Market.....</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><span style="font-family: Verdana,sans-serif;">Now it is not necessary to make your own puff pastry, I do because I make these to sell, and there really is a big difference between store bought and hand made laminated doughs. ( I do have plans to post on laminated doughs.) </span><br />
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But please do not let this stop you from trying these. They will still be very good. </span><br />
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<span style="font-family: Verdana,sans-serif;">Traditionally, the filling consists of almond cream mixed with pastry cream. In my version, I use only the almond cream.</span><br />
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<u><b>Almond cream </b></u></span><br />
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(This makes about 3 cups of almond cream. You can use the extra to fill a tart shell and top with poached pears, fill croissants,or freeze it.)</span><br />
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<span style="font-family: Verdana,sans-serif;">3 cups sliced, blanched almonds</span><br />
<span style="font-family: Verdana,sans-serif;">3 tablespoons all purpose flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 cups softened, unsalted butter</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 cups granulated sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">3 tablespoons almond extract</span><br />
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<span style="font-family: Verdana,sans-serif;">Place the almonds and flour in the bowl of the food processor. Pulse until it resembles flour. Add the sugar and the butter. Mix until combined. Add the rest of the ingredient and mix until completely combined. Chill until needed.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdv4snhVpTBxgcZ5R4yTM5jNHBm0Eg5FYpM3q_p7ecM89KFeMKcQCcp_xTy6eHPIUXnpbrTR21NmlNBGrwb5gGDOjIRe-qlWVnPgn7Ll6YQICLq7TKj7OFFAeyeCocM0XfFhxz9k-85Lk/s1600/noladailyphotos+129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdv4snhVpTBxgcZ5R4yTM5jNHBm0Eg5FYpM3q_p7ecM89KFeMKcQCcp_xTy6eHPIUXnpbrTR21NmlNBGrwb5gGDOjIRe-qlWVnPgn7Ll6YQICLq7TKj7OFFAeyeCocM0XfFhxz9k-85Lk/s400/noladailyphotos+129.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Now prepare you puff pastry. Roll out the puff pastry to 1/8 inch thickness. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Using a round cookie cutter of your choice, cut out even number of disks.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0jK-gDOvpCvB1U2bh03FtPjgCQQqPYKtS_6QX5BicEsgeRFYLxB5SodEc-s98iJclUhetuG5AMV3lrIc9blmnAumLI3-_sc0tjesPXS9aQyOVJHFg2Bi-JCXeI_rljtfSFuuTgkqpyM/s1600/noladailyphotos+119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0jK-gDOvpCvB1U2bh03FtPjgCQQqPYKtS_6QX5BicEsgeRFYLxB5SodEc-s98iJclUhetuG5AMV3lrIc9blmnAumLI3-_sc0tjesPXS9aQyOVJHFg2Bi-JCXeI_rljtfSFuuTgkqpyM/s400/noladailyphotos+119.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> If you are making large cakes, use a template of you choice. I used a mixing bowl.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCTv_fq2UmY4Oq3n8Mc9HD3o2eOgV7kfZUtGcrsvRAKWWzEHER7XNnT1a0hku08aAs9Mo7eALIEK7dp5TONrTdfwfdIZYPYH57Va6aPTAbc_at3G7gbUqTu9zd3L1WH2xCfrjcoYu60g/s1600/noladailyphotos+117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCTv_fq2UmY4Oq3n8Mc9HD3o2eOgV7kfZUtGcrsvRAKWWzEHER7XNnT1a0hku08aAs9Mo7eALIEK7dp5TONrTdfwfdIZYPYH57Va6aPTAbc_at3G7gbUqTu9zd3L1WH2xCfrjcoYu60g/s400/noladailyphotos+117.jpg" width="300" /></a></div><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> Place the rounds on a parchment lined sheet pan, cover with plastic wrap and let rest in the refrigerator for at least 20 min. This will help with shrinkage and will result in a flakier pastry.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Once it is rested, line half of the rounds on a sheet pan. Brush each with egg wash. Using a small scoop, place a ball of almond cream in the center of each round.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmrcRrkB-G5oUNvT-b1T6pTltdYxexoSbMapHhE0l3nfydE_sXK3pi1RmOmwR_bdt2xz59syWcGgdrb04ghWc11Fcnai4c8kt1ZXkwuI1E9GJgWFbTVs4b3TbOwPrpgMFeUslrf0HD9E/s1600/noladailyphotos+130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinmrcRrkB-G5oUNvT-b1T6pTltdYxexoSbMapHhE0l3nfydE_sXK3pi1RmOmwR_bdt2xz59syWcGgdrb04ghWc11Fcnai4c8kt1ZXkwuI1E9GJgWFbTVs4b3TbOwPrpgMFeUslrf0HD9E/s400/noladailyphotos+130.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> If you are making a large cake, spread an 1/8 inch layer of the almond cream in the center on one round, keeping an one inch border around the perimeter.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Now, top with the other half of the circles. Pressing around the edges to make sure they are sealed all around. Refrigerate for another 5 minutes. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Pre-heat your oven to 400 degrees.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA8bAtVjPa40v8cf8eILEpspky-LOOomyBSsvTSO_K3mFimoDY7lKxFpO1NGKVWf-iHF6S41sHPf37A5zmfRrquH0BgIxKak7xCzYK9YTaCn8lcSG7JBxHYYKno3-LpAH-2mO-SMpv0Q/s1600/noladailyphotos+131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA8bAtVjPa40v8cf8eILEpspky-LOOomyBSsvTSO_K3mFimoDY7lKxFpO1NGKVWf-iHF6S41sHPf37A5zmfRrquH0BgIxKak7xCzYK9YTaCn8lcSG7JBxHYYKno3-LpAH-2mO-SMpv0Q/s400/noladailyphotos+131.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"> </span>Using a paring knife, mark the tops of the cakes in a pinwheel pattern. Brush the top with egg wash and sprinkle with granulated sugar.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA8bAtVjPa40v8cf8eILEpspky-LOOomyBSsvTSO_K3mFimoDY7lKxFpO1NGKVWf-iHF6S41sHPf37A5zmfRrquH0BgIxKak7xCzYK9YTaCn8lcSG7JBxHYYKno3-LpAH-2mO-SMpv0Q/s1600/noladailyphotos+131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA8bAtVjPa40v8cf8eILEpspky-LOOomyBSsvTSO_K3mFimoDY7lKxFpO1NGKVWf-iHF6S41sHPf37A5zmfRrquH0BgIxKak7xCzYK9YTaCn8lcSG7JBxHYYKno3-LpAH-2mO-SMpv0Q/s320/noladailyphotos+131.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyq2XlbwTERgG4rvjl7X9shTL6NdG1SB0snDo5pF3Xn-x5iKdo1UyeduCAzAyaEP1TEy40uR_ipgIYUbKQNm_xeIhCcKY2iHtXuJwkHzQ3i6EtdFUVArB22SXP3Eoy2ZxoB3J8U9arZw/s1600/noladailyphotos+132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyq2XlbwTERgG4rvjl7X9shTL6NdG1SB0snDo5pF3Xn-x5iKdo1UyeduCAzAyaEP1TEy40uR_ipgIYUbKQNm_xeIhCcKY2iHtXuJwkHzQ3i6EtdFUVArB22SXP3Eoy2ZxoB3J8U9arZw/s320/noladailyphotos+132.jpg" width="320" /></a></div><span style="font-family: Verdana,sans-serif;">As you can see, I cut a hole in the top of the large one to vent steam.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now place in the oven and bake for 20 -25 minutes. Until puffed and golden. Time may vary with each oven, just keep a close eye on them.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyq2XlbwTERgG4rvjl7X9shTL6NdG1SB0snDo5pF3Xn-x5iKdo1UyeduCAzAyaEP1TEy40uR_ipgIYUbKQNm_xeIhCcKY2iHtXuJwkHzQ3i6EtdFUVArB22SXP3Eoy2ZxoB3J8U9arZw/s1600/noladailyphotos+132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyq2XlbwTERgG4rvjl7X9shTL6NdG1SB0snDo5pF3Xn-x5iKdo1UyeduCAzAyaEP1TEy40uR_ipgIYUbKQNm_xeIhCcKY2iHtXuJwkHzQ3i6EtdFUVArB22SXP3Eoy2ZxoB3J8U9arZw/s320/noladailyphotos+132.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F8vhxC9u85dWJcnmxXCycuwC_dbRUTqYTS7hgCKw0ESDNH4XyG0hcV0eJSUbzsnaCp0xSI83WQSE9bs1cNqyiwumZGXBFmb7nTiQR3BFGH-k65lPY0y7DNNEZNJTWZLgojFIQNNBC3Q/s1600/noladailyphotos+136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F8vhxC9u85dWJcnmxXCycuwC_dbRUTqYTS7hgCKw0ESDNH4XyG0hcV0eJSUbzsnaCp0xSI83WQSE9bs1cNqyiwumZGXBFmb7nTiQR3BFGH-k65lPY0y7DNNEZNJTWZLgojFIQNNBC3Q/s400/noladailyphotos+136.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4urfMEaJS5vj-azY5SCehJlEYZthfy47nXogKWGrUuZD62Ptz90GYY8Dg6l_2eQ0Ll9cxFQ-mijwX4kubsTWSZ1RoiGhOt92N7xpxy73Jxsh3LkaQDObacBHwrpJh9-vxRiKNf4rKzs4/s1600/noladailyphotos+135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4urfMEaJS5vj-azY5SCehJlEYZthfy47nXogKWGrUuZD62Ptz90GYY8Dg6l_2eQ0Ll9cxFQ-mijwX4kubsTWSZ1RoiGhOt92N7xpxy73Jxsh3LkaQDObacBHwrpJh9-vxRiKNf4rKzs4/s400/noladailyphotos+135.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Enjoy!!!</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com2tag:blogger.com,1999:blog-4268295871279781587.post-47955346992096780162011-01-09T14:29:00.000-08:002011-02-03T14:28:30.012-08:00New Orleans style King Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96aIS_CZWW9ojG8eGHL2NwMtbXgknvB00L3a-ngYjoMo-3B4y98qThIW6BrZYUuoSTQyO0F6P6nq3gzRUXdJbRB0p2U9kodpOhnqUBJU_WYu7RPyX_jeQDcarEIkSZ_obe6s2-JwLZ9I/s1600/DSC01521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96aIS_CZWW9ojG8eGHL2NwMtbXgknvB00L3a-ngYjoMo-3B4y98qThIW6BrZYUuoSTQyO0F6P6nq3gzRUXdJbRB0p2U9kodpOhnqUBJU_WYu7RPyX_jeQDcarEIkSZ_obe6s2-JwLZ9I/s400/DSC01521.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Here in New Orleans we too have a the tradition of the "King Cake" Which was brought to us by colonist from France and Spain. It takes it's name from the Biblical story of the "Three Kings" , the Catholics believe that it took the Three Kings 12 days for them to arrive in Bethlehem to honor the birth of the Baby Jesus. The day known as the Epiphany.</span><br />
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<span style="font-family: Verdana,sans-serif;">In New Orleans it is the end of the Christmas holiday, but also important, it is the beginning of Carnival Season! Better known as Mardi Gras!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G1KNTv70uQYVvybf3gfRXEvCwJUGFLyWrPiMOFnA-ZuqoCl7D1fmyTOlgO0Y6GxL7Zns5FyIM2Cx4jpl_bM_Lt8A6JTbQnYDAhf2gNAJONWL2c3BwXb57HQBVtGp9roxcMH944xu7oE/s1600/Random+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G1KNTv70uQYVvybf3gfRXEvCwJUGFLyWrPiMOFnA-ZuqoCl7D1fmyTOlgO0Y6GxL7Zns5FyIM2Cx4jpl_bM_Lt8A6JTbQnYDAhf2gNAJONWL2c3BwXb57HQBVtGp9roxcMH944xu7oE/s400/Random+020.jpg" width="300" /></a></div><span style="font-family: Verdana,sans-serif;">We celebrate here with the Street car ride of the "Phunny Phorty Phellows"</span> <span style="font-family: Verdana,sans-serif;">A riding group that parades down the street car line, dressed in their Mardi Gras costumes throwing beads to by-standers. And everyone buys there first King cake of the season.</span><br />
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<span style="font-family: Verdana,sans-serif;">So, as you can see, our King Cake are nothing like the French "Galette des rosi" The traditional New Orleans style king cake is more like a large cinnamon roll that is rolled up into a ring, sometimes braided. It is then finished off with some icing and sprinkled with colored sugar, purple, green and gold to be exact.</span><br />
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<span style="font-family: Verdana,sans-serif;">Purple, green and gold are the colors of Mardi Gras. One belief is that they represent justice, peace and Power. Another is in keeping with the history of the the three kings. The three kings brought gifts of Frankincense, Gold, and Myrrh. </span><br />
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<span style="font-family: Verdana,sans-serif;">So purple is representative of Myrrh, which is a reddish brown (purple) resin from the Commiphora tree. </span><br />
<span style="font-family: Verdana,sans-serif;">Green is representative of Frankincense which is a light green resin from the Boswellia tree.</span><br />
<span style="font-family: Verdana,sans-serif;">Gold is for gold.</span><br />
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<span style="font-family: Verdana,sans-serif;">We place a plastic baby in the cake, and the person who gets the piece with the baby (baby Jesus) is the King or Queen of the party and has to bring the a King Cake to the next party or gathering.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Now that you know the history of the King cake, as much as I know about it, lets make one!</span><br />
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<span style="font-family: Verdana,sans-serif;">To Start, we need to make brioche dough.</span><br />
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<span style="font-family: Verdana,sans-serif;">(Yeilds 3 medium cakes)</span><br />
<span style="font-family: Verdana,sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup of slightly warm milk</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup of sugar</span><br />
<span style="font-family: Verdana,sans-serif;">5 teaspoons of dry active yeast</span><br />
<span style="font-family: Verdana,sans-serif;">8 whole eggs</span><br />
<span style="font-family: Verdana,sans-serif;">6 cups bread flour</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoons salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 pound unsalted butter, room temp, cubed</span><br />
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<span style="font-family: Verdana,sans-serif;">Method:</span><br />
<span style="font-family: Verdana,sans-serif;">Place the milk, sugar, and yeast in the bowl of an electric mixer. Stir and let proof. About 5 min. Add the eggs, bread flour and salt. With the dough hook, kneed for 5 min on medium speed. Next add the butter, a little at a time, and mix until it is incorporated. Scrapping every so often. Place the finished dough in to a container at least twice the size of the dough, cover with lid or plastic wrap. Let it sit in the refrigerator over night. Or at least 8 hours.</span><br />
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<span style="font-family: Verdana,sans-serif;">Once the dough is chilled, turn it out on to a floured surface. Divide the dough into three equal parts. just a note, if you do not want to make three king cakes, you can freeze the rest of the dough or bake it off and make rolls or brioche loafs.</span><br />
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<span style="font-family: Verdana,sans-serif;">Roll each piece in to a rectangle, about 12x6 inches.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6efnNfF3FNSEmFRRirZR66IDFITVoo1UA3mwHNXKYpWA_22UUCxcWzN_dD329bwkRVCcBdHqAWemOnp3FGB1hUov-biySLubLHeedIWPR8RsYp7RqmHrXqmhW5SvcJpU9OodB6TpNm_4/s1600/DSC01477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6efnNfF3FNSEmFRRirZR66IDFITVoo1UA3mwHNXKYpWA_22UUCxcWzN_dD329bwkRVCcBdHqAWemOnp3FGB1hUov-biySLubLHeedIWPR8RsYp7RqmHrXqmhW5SvcJpU9OodB6TpNm_4/s400/DSC01477.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Egg wash the top, sprinkle with about 1/2 cup brown sugar,and than sprinkle the whole surface with cinnamon, and dot with 3 ounces of butter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVEtAM95B9kB4mFneb-QBcMZduaxoabNlx-Pj7kkYqP9X6qLPYuBNE6nrJZu9JzW0MIf8qVyTtIz5Ez-OHDkDYTElzDhmcNwBooB0fGLMPzFtZGAqGv6tUQyxdbc2X0zrMx3u1bKyPt0/s1600/DSC01478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVEtAM95B9kB4mFneb-QBcMZduaxoabNlx-Pj7kkYqP9X6qLPYuBNE6nrJZu9JzW0MIf8qVyTtIz5Ez-OHDkDYTElzDhmcNwBooB0fGLMPzFtZGAqGv6tUQyxdbc2X0zrMx3u1bKyPt0/s400/DSC01478.JPG" width="400" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">Now roll up into a long. (does it seem like your making cinnamon rolls? :))</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYS4iSGLG1UlO1iWzf6pDgIdj9QD5G03Pv2g5oqkJOPfpS2mj_4Gff-UEEQKQ5jKALlsWslauZmRcOyEcKteZj2fb1csPdH1ojpTs4HnZF34avHVSMKicplbh9zYR8NJh6u4EdA7OD2o/s1600/DSC01479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYS4iSGLG1UlO1iWzf6pDgIdj9QD5G03Pv2g5oqkJOPfpS2mj_4Gff-UEEQKQ5jKALlsWslauZmRcOyEcKteZj2fb1csPdH1ojpTs4HnZF34avHVSMKicplbh9zYR8NJh6u4EdA7OD2o/s400/DSC01479.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Now, shape the log into a ring. Place on a parchment lined sheet pan, brush with egg wash, and lightly cover with plastic. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMo3MDI7RpAm1DMYQ0IxWZuY-UMaOtlCRRH2YkIfSNxqi36eS7zyoj-ij5-te75WDtXIXnC4FAHPM1loNN2RCDfROK9X8ElBogRbTNrpfFwbvTUWqw_rtfJ2WnRckjx4_KXwMJ1akHwPI/s1600/DSC01481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMo3MDI7RpAm1DMYQ0IxWZuY-UMaOtlCRRH2YkIfSNxqi36eS7zyoj-ij5-te75WDtXIXnC4FAHPM1loNN2RCDfROK9X8ElBogRbTNrpfFwbvTUWqw_rtfJ2WnRckjx4_KXwMJ1akHwPI/s400/DSC01481.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;"> Let prof until doubled. Preheat your oven to 350 degrees. </span><br />
<span style="font-family: Verdana,sans-serif;">Bake the finished cakes for 25 to 30 minutes. </span><br />
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<span style="font-family: Verdana,sans-serif;">Remove from the oven and let cool completely.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7bKwsabVtIqSy9_jZ9GGX7FPBF88jPYEMaav6Q4gi3Htxm45YBbReMzp4OH5f_cWm3yF5oq5C8KDnysu6DPD3XGf76e1KMTYPakmq6UIeVJVvJayZHmZHANUm2iK4y3VKv3H2fCTTSQ/s1600/DSC01496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7bKwsabVtIqSy9_jZ9GGX7FPBF88jPYEMaav6Q4gi3Htxm45YBbReMzp4OH5f_cWm3yF5oq5C8KDnysu6DPD3XGf76e1KMTYPakmq6UIeVJVvJayZHmZHANUm2iK4y3VKv3H2fCTTSQ/s400/DSC01496.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;"> Once the cakes have cooled. Glaze them with a mixture of powder sugar and half and half. You want the glaze consistency of honey. You want it to be thin enough to run down the sides but thick enough to stick to the cake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBxEc7gTd6vjT9EQuai8L_k3hrsY2Mno19hh0V0ynb9aHmuEwN98zNu05tEt5diiqIyp3osRSpy2OPAHA3K6kTJ-kDm7RpfgF36MXmvTiM6a8t77n2Soh8S0ivX_sT86WRts3x7XEJJM/s1600/DSC01498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBxEc7gTd6vjT9EQuai8L_k3hrsY2Mno19hh0V0ynb9aHmuEwN98zNu05tEt5diiqIyp3osRSpy2OPAHA3K6kTJ-kDm7RpfgF36MXmvTiM6a8t77n2Soh8S0ivX_sT86WRts3x7XEJJM/s400/DSC01498.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> And sprinkle with purple, green, and gold colored sugar.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenjsJkRjcvAceuw_mhWzZmxhsAPgT_Ztmc_s2jrqEVBIuEeljRICzJcUkDCMnDCmcwey9QvvjuFbk5MwjvAng6KBQESEDevvoeRWEEyS1XFYje5XiHAw0KNSmbKzbxvRgRI3pPgVuuK8/s1600/DSC01503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenjsJkRjcvAceuw_mhWzZmxhsAPgT_Ztmc_s2jrqEVBIuEeljRICzJcUkDCMnDCmcwey9QvvjuFbk5MwjvAng6KBQESEDevvoeRWEEyS1XFYje5XiHAw0KNSmbKzbxvRgRI3pPgVuuK8/s400/DSC01503.JPG" width="400" /></a></div><br />
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<span style="font-family: Verdana,sans-serif;">Enjoy! </span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com18tag:blogger.com,1999:blog-4268295871279781587.post-54951212755973022152011-01-03T21:13:00.000-08:002011-02-03T14:28:53.492-08:00Gateau Saint-Honore<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght26opighLlJ0qsALl-o_Z5H86feW9eS5tb2PODW8Dg7_NQa0c2ZzACLccuYvmjg0qo0dOp5aH9JkWEmwkb6Mq4X20MMToWXX5fpgYnqmfVdaLwPZ5ClmRs8LPtZCzgBYf1xsVYnHSYg/s1600/DSC01422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght26opighLlJ0qsALl-o_Z5H86feW9eS5tb2PODW8Dg7_NQa0c2ZzACLccuYvmjg0qo0dOp5aH9JkWEmwkb6Mq4X20MMToWXX5fpgYnqmfVdaLwPZ5ClmRs8LPtZCzgBYf1xsVYnHSYg/s400/DSC01422.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">This classic French Cake is named after Saint Honorius, the Bishop of Amiens in the sixth century, and the French Patron Saint of Pastry Cooks.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Gateau Saint-Honore is one of those classic deserts that when you eat it you say to yourself, "Now that's perfection". There are a few things that I make that really make me feel like I have made something special, a beautiful pie, an airy, chewy, loaf of bread and now this.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">You use a lot of the basic skills that every pastry chef must master. The three "P's"...Puff Pastry, Pate a Choux, and Pastry cream.</span> <span style="font-family: Verdana,sans-serif;">And this is a cake that must be eaten the day it is made or the puff pastry and the pate a choux will get soggy.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Don't be put off by the amount of steps. It really is worth it. And talk about a crowd pleaser! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">So here we go... </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">(this makes two, but you can half the recipe, or you can make two and give one to a friend)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Pastry Cream:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">(I would make this a day in advance, because it must be completely chilled and set before making the Bavarian Cream.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 cup whole milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/4 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/4 vanilla bean, split lengthwise, seeds scraped or 1/4 teaspoon good vanilla extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 egg yolks</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/8 cup cornstarch</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 tablespoon unsalted butter, cut into small pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">In a medium saucepan, combine the milk, half of the sugar, vanilla, and salt. Cook over medium heat until mixture comes to a simmer.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">In a medium bowl, whisk together the egg yolks, cornstarch, and remaining sugar, until pale. Whisking constantly slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, continue to add a little at a time until it has been incorporated. Pour mixture back into the saucepan, and cook over medium high heat, whisking constantly, until it thickens and registers 160 degrees on an instant read thermometer, about 2 minutes, Remove from heat, discard the vanilla bean if used.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Transfer to a bowl and mix in the butter. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Puff pastry:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">I made my own, but you can use store bought. Roll two 12inch rounds out of the puff pastry about 1/8 inch thick. Place on a sheet pan on parchment cover and put in the refrigerator to chill and rest. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">While the puff is resting, make your Pate a choux.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 stick unsalted butter, cut into pieces</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 tablespoon sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 cup water </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/2 teaspoon salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 1/4 cups all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">4 large eggs </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">In a medium sauce pan place the butter, water, salt and sugar. bring to a boil over medium high heat, and immediately remove from the heat. Using a wooden spoon and quickly stir in the flour until combined. Return the pan to the heat and cook. stirring constantly, until the mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Increase the speed to medium and add the eggs, one at a time, beating until each is incorporated before adding the next. Test the batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, the batter needs more egg. If you have added all the eggs add a fifth egg. Place in a pastry bag with a medium sized plain tip.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Pull the puff pastry rounds out of the fridge. Pipe four concentric rings of Pate a Choux on the circles. Do not pipe them too thick, you will be surprised how much the Pate a choux will puff. Pipe 16 Pate a Choux profiterole the size of Bing cherries onto a parchment lined sheet pan.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Bake the Puff Pastry circles and the profiteroles at 400 degrees until the Pate a Choux has puffed, about 10 minutes. Reduce the heat to 375 degrees and bake until everything is dry enough to hold it shape. about 35 minutes longer for the cake and about 10 minutes for the profiteroles.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNX9fF2dfYR-Ymefk9SruNqA-TxLKt_heSJYdPC7K6WZMEtNaf4a5BelXOQisrlDOMpuiv-_BOEZJjdMkTmGlK427dCXD9-nYfk0LeKEJdEWFaINZap9Gx06C8o6_euwMFla7PM87LvQ/s1600/DSC01403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNX9fF2dfYR-Ymefk9SruNqA-TxLKt_heSJYdPC7K6WZMEtNaf4a5BelXOQisrlDOMpuiv-_BOEZJjdMkTmGlK427dCXD9-nYfk0LeKEJdEWFaINZap9Gx06C8o6_euwMFla7PM87LvQ/s400/DSC01403.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Bavarian Rum Cream:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">4 teaspoons unflavored gelatin powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/3 cup light rum</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 cups heavy cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">2 teaspoons vanilla extract </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">The pastry cream from above</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Italian Meringue (below)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Italian Meringue</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1 cup egg whites</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">6 oz granulated sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/4 cup light corn syrup</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">1/4 cup water</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Place the egg whites in a mixing bowl so you will be ready to start whipping them when the sugar syrup is ready.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Boil the sugar, corn syrup and water. When the syrup reaches 230 degrees, start whipping the egg whites on high speed. Continue boiling the syrup until it reaches 240 degrees. Soft ball stage. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Remove the syrup from the heat and lower the mixer speed to medium. Pour the syrup into the egg whites in a thin, steady stream between the whip and the side of the bowl. Turn the mixer back to high speed and continue to whip the meringue until it has cooled completely and has formed stiff peaks. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
Sprinkle the gelatin powder over the rum. Set aside to soften. Whip the heavy cream and the vanilla to stiff peaks. Fold the hipped cream into the Pastry Cream. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Next fold in the Italian Meringue.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsnTCtQOx1NNjIzWtaIn9y4x9EkyLI4wfvgaSEXghccCIuMIDo_R9Lr4Mw2N2L1oHBcafGjYAZbGIZHeOeRixJJS25-olNxFMbSWzcNzbLe6b29K3lzh0eUnIOG-uOaU707TVM7bGZgI/s1600/DSC01401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsnTCtQOx1NNjIzWtaIn9y4x9EkyLI4wfvgaSEXghccCIuMIDo_R9Lr4Mw2N2L1oHBcafGjYAZbGIZHeOeRixJJS25-olNxFMbSWzcNzbLe6b29K3lzh0eUnIOG-uOaU707TVM7bGZgI/s400/DSC01401.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Try to keep as much air in the mixture as possible. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Place the softened gelatin mixture over a bain-marie and heat to dissolve. Do not overheat. Place one-third of the cream mixture in a separate bowl and rapidly stir in the dissolved gelatin. Still working quickly, mix this into the reamaining cream mixture.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Now place some of the Bavarian rum cream into a pastry bag fitted with a plain tip. Use the pastry bag tip or the tip of a paring knife to make a small hole in the bottom of each profiterole. Pipe the cream into the profiteroles to fill them. Refrigerate the filled profiteroles.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Divide the remaining filling evenly between the two cake spreading it into a dome shape. Refrigerate the cakes for at least 2 hours to set the cream.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Caramelize one cup of sugar in a heavy bottom sauce pan. This just means to heat it until it is a nice amber color. Adding a couple drops of lemon juice to the sugar before heating it helps to keep it from crystallizing. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Dip the filled profiteroles into the hot caramel, using two forks to avoid burning your fingers. Place them on a sheet pan. The caramel must be hot enough to go on in a thin layer. Reheat if necessary as you are dipping, stirring constantly to avoid darkening the caramel any more than necessary. Also avoid getting any of the Bavarian Cream mixed in with the caramel while dipping as the cream can cause the sugare to recrystallize.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">OK, lets put this thing together! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Whip 1 cup heavy cream and 1/4 cup powder sugar to stiff peaks. Place the whipped cram in a pastry bag with a lager star tip. Place the cooled profiteroles evenly spaced around the top edge of the cake. Pipe the whip cream in between the profiteroles. It looks best if the are about the same size. Using a peeler, shave chocolate over the center of the cakes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Now all that is left is to wow your guest!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;">Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><span id="goog_1968504912"><span id="goog_2008454202"></span><span id="goog_2008454203"></span></span><span id="goog_1968504913"></span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com2tag:blogger.com,1999:blog-4268295871279781587.post-46357967137486127702010-12-20T08:11:00.000-08:002011-02-03T14:29:18.423-08:00Bagels, Bagels, Bagels!<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZehdIcxH42Wb9-1spOSxn1kvPufAnNf8SWWI7Unkfhk6FlYpsj42ESi6qrQUxI4oJ3MOIj5Dhk8CzQGsA1Q0G-IYkhyphenhyphenP0fi9vAtSzNZR3RXI6FUIGL_qBbKhyphenhyphenqMmpZvQwQoavXjeGUg/s1600/DSC00779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZehdIcxH42Wb9-1spOSxn1kvPufAnNf8SWWI7Unkfhk6FlYpsj42ESi6qrQUxI4oJ3MOIj5Dhk8CzQGsA1Q0G-IYkhyphenhyphenP0fi9vAtSzNZR3RXI6FUIGL_qBbKhyphenhyphenqMmpZvQwQoavXjeGUg/s400/DSC00779.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana,sans-serif;">If you are a fan of Bagels, and don't live in a town that is known for them, than you need to try and make your own. There is nothing better than a bagel that is crunchy on the outside and chewy on the inside.</span><br />
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<span style="font-family: Verdana,sans-serif;">Making bagels is so easy and the results are delicious.</span><br />
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<span style="font-family: Verdana,sans-serif;">This recipe makes 16 bagels which you may think is too many, but you can share with friends or put in the freezer for later. They freeze great.</span><br />
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<span style="font-family: Verdana,sans-serif;">So pull out you Mixer and lets get started.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">For the dough:</span></b></u><br />
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<span style="font-family: Verdana,sans-serif;">3 1/3 cup lukewarm water</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tablespoons sugar</span><br />
<span style="font-family: Verdana,sans-serif;">2 Tablespoons Malt Syrup. (if you can not find you can sub sugar)</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 teaspoons dry active yeast</span><br />
<span style="font-family: Verdana,sans-serif;">9 cups bread flour</span><br />
<span style="font-family: Verdana,sans-serif;">1 Tablespoon salt</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Method:</span></b></u><br />
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<span style="font-family: Verdana,sans-serif;">In the bowl of an electric mixer, place the water, sugar, malt syrup, and yeast.</span><br />
<span style="font-family: Verdana,sans-serif;">Proof the yeast, it should take about 5 minutes for the yeast to start to bubble. </span><br />
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<span style="font-family: Verdana,sans-serif;">Add the flour first than the salt. You just want to keep the salt from coming in touch with the yeast. </span><br />
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<span style="font-family: Verdana,sans-serif;">With a dough hook mix on low speed to incorporate and than beat on medium high speed for about 3 minutes. the dough should form a smooth ball.</span><br />
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<span style="font-family: Verdana,sans-serif;">Place in a oiled container with a lid and let rise until double. </span><br />
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<span style="font-family: Verdana,sans-serif;">Turn the dough out onto a floured surface. With a bench scraper or a knife, divide the dough into 16 equal pieces. (don't worry if they are not all the same, they are home made)</span><br />
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<span style="font-family: Verdana,sans-serif;">Form balls with the dough and place on a floured surface covered in plastic wrap to rise. Let rest until double in size.</span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>Now to shape the bagels:</b></u></span><br />
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<span style="font-family: Verdana,sans-serif;">Line 4 sheet pans with non stick paper and lightly oil.</span><br />
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<span style="font-family: Verdana,sans-serif;">Take a ball of dough in your hands, with your thumbs and pointer fingers work a hole in the center of the ball. And stretch. Place the dough on the prepared sheet trays.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QzXl8RctJlU3hMhn74sR0b21SLbJWSS_uYLgI2X1mTS05cmSakeQpXS-32sjEDtqEJ-EOBtp7dqkPuc3kqOlp5ZbPTyRaOo-fL34uKR3kWp5KCU8ritICaFueoALTSuWn46yNtS8Hhw/s1600/DSC00775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7QzXl8RctJlU3hMhn74sR0b21SLbJWSS_uYLgI2X1mTS05cmSakeQpXS-32sjEDtqEJ-EOBtp7dqkPuc3kqOlp5ZbPTyRaOo-fL34uKR3kWp5KCU8ritICaFueoALTSuWn46yNtS8Hhw/s400/DSC00775.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Again, cover with plastic wrap and let rest and rise for about ten minutes.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Now to cook the bagels:</span></b></u><br />
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<span style="font-family: Verdana,sans-serif;">Preheat your oven to 400 degrees. First you boil the bagels, this gives them their texture. Place the bagels in simmering water for 3 minutes on each side. Return the poached bagels to the oiled sheet trays.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYbMI8jNwS7qi4TBtIJO59wEQ3TNugYW8cbOyz-Xja8Hb9vAgxQTZqvzMQki7UzGebn5t-C3CAtgQGD_qyRI1bAMKfwALPrKiWWsTx8qlZW_V9fHhCYMNRvsY7rYVmE1-3qbVk_HdI10/s1600/DSC00776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpYbMI8jNwS7qi4TBtIJO59wEQ3TNugYW8cbOyz-Xja8Hb9vAgxQTZqvzMQki7UzGebn5t-C3CAtgQGD_qyRI1bAMKfwALPrKiWWsTx8qlZW_V9fHhCYMNRvsY7rYVmE1-3qbVk_HdI10/s400/DSC00776.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Now to season, You could just egg wash ( 1 egg plus 1 Tablespoon water) the bagels and bake or you can egg wash and add your favorite bagel topping. Sesame seeds, poppy seeds, onion, garlic, salt. What ever you like.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomW_xL6pyzj_7T6khozrc_ywuFbp47kQLw7JyjlRK9JJgMUJEdewXQ6svpfuWxFKpcjUslfgTOjnvcl7Er5vc8-pMGJle6S-LYDuRGNJevO5e40iNI2m9apqjmIHrmg9gBRqW5ihyphenhyphenmt0/s1600/DSC00778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomW_xL6pyzj_7T6khozrc_ywuFbp47kQLw7JyjlRK9JJgMUJEdewXQ6svpfuWxFKpcjUslfgTOjnvcl7Er5vc8-pMGJle6S-LYDuRGNJevO5e40iNI2m9apqjmIHrmg9gBRqW5ihyphenhyphenmt0/s400/DSC00778.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Bake the bagels for 10 to 15 minutes depending on your oven. Bake them until they are golden brown. let cool for 5 or 10 minutes if you can keep your self from digging into one. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZehdIcxH42Wb9-1spOSxn1kvPufAnNf8SWWI7Unkfhk6FlYpsj42ESi6qrQUxI4oJ3MOIj5Dhk8CzQGsA1Q0G-IYkhyphenhyphenP0fi9vAtSzNZR3RXI6FUIGL_qBbKhyphenhyphenqMmpZvQwQoavXjeGUg/s1600/DSC00779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZehdIcxH42Wb9-1spOSxn1kvPufAnNf8SWWI7Unkfhk6FlYpsj42ESi6qrQUxI4oJ3MOIj5Dhk8CzQGsA1Q0G-IYkhyphenhyphenP0fi9vAtSzNZR3RXI6FUIGL_qBbKhyphenhyphenqMmpZvQwQoavXjeGUg/s320/DSC00779.JPG" width="320" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Now enjoy!</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com2tag:blogger.com,1999:blog-4268295871279781587.post-9272436225897037072010-12-16T07:44:00.000-08:002011-02-03T14:31:22.045-08:00Pint sized Panettone<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEIz-12nLoTvz35Fc_eHtAoIOV8cWv3JjWjK10IIobRPg65wWoewe1ks9hhshg-8HSH80vBUB3kLxYf1b9XLMkZft_rl-9z-Qi5cHHGhyphenhyphenlWW5S08KH8TheOyOPwf8W5WpCRXXX2mxtPU/s1600/DSC01288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEIz-12nLoTvz35Fc_eHtAoIOV8cWv3JjWjK10IIobRPg65wWoewe1ks9hhshg-8HSH80vBUB3kLxYf1b9XLMkZft_rl-9z-Qi5cHHGhyphenhyphenlWW5S08KH8TheOyOPwf8W5WpCRXXX2mxtPU/s400/DSC01288.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">I make these little beauties every week for the Farmers Market. I know they are traditionally "Italian Holiday Bread", but my customers love them. I do however make the traditional size at Christmas.</span><br />
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<span style="font-family: Verdana,sans-serif;">So here is my version of Panatonne.... </span><br />
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<u><span style="font-family: Verdana,sans-serif;">Day one:</span></u><br />
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<span style="font-family: Verdana,sans-serif;">Soak <b>1 cup dried cranberries, 1 cup yellow raisins, the zest of 2 oranges and the zest of one lemon in with 1/2 cup orange liqueur, and one cup warm water</b>. Soak until fruit is plump at least 2 hours to over night.</span><br />
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<span style="font-family: Verdana,sans-serif;">Make the Sponge: </span><br />
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<span style="font-family: Verdana,sans-serif;">In a container with a lid mix together <b></b>yeast,</span><span style="font-family: Verdana,sans-serif;"><b>1/2 cup room temperature milk, 1 tsp dry active yeast, </b></span><span style="font-family: Verdana,sans-serif;"><b> 1/4 cup sugar and 1/2 cup bread flour</b>. Cover and let sit for 8 hours or over night.</span><br />
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<span style="font-family: Verdana,sans-serif;">This is optional, but I like to add roasted hazelnuts. <b>1 cup hazelnuts</b> Just place on a sheet pan and toast in a 350 degree oven until golden. If they still have the skin on, do the same but after you toast them place the hot nuts in a dish towel and rub to remove the skin. let cool and chop. Not all will come off but that's OK.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXgEx_jkG9RxEqK8LZziPP9-BBmnsMkgu61uX52f7DHKKNG6qZdUn1AtE3Fe7kpRh7a470JJukDMQil89LKsAtQtYQHZPJKa3Cw7Pr8WLCkDo0ESM-3sMPd8HdpUorjz6yy0lXWGPjCM/s1600/DSC01274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXgEx_jkG9RxEqK8LZziPP9-BBmnsMkgu61uX52f7DHKKNG6qZdUn1AtE3Fe7kpRh7a470JJukDMQil89LKsAtQtYQHZPJKa3Cw7Pr8WLCkDo0ESM-3sMPd8HdpUorjz6yy0lXWGPjCM/s320/DSC01274.JPG" width="320" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<u><span style="font-family: Verdana,sans-serif;">Day two:</span></u><br />
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<span style="font-family: Verdana,sans-serif;">In the bowl of an electric mixer, Add <b>1/2 cup room temperature milk, 3/4 cup light brown sugar, 4 teaspoons dry active yeast, and any liquid from the soaking</b> <b>fruit</b>. Proof for about 5 minutes until it starts to foam. Add the sponge from the day before, <b>4 whole large eggs, 8 egg yolks, and 6 1/2 cups bread flour</b> and <b>1 tablespoon of salt</b>. Fit with the dough hook and run on medium speed until combined. Raise the speed to high and kneed for 5 minutes to build gluten structure.</span><br />
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<span style="font-family: Verdana,sans-serif;">Reduce the speed and add <b>1 1/4 lbs of room temperature butter</b>, one ounce at a time. Mix until incorporated, scrape sides to insure butter is evenly distributed. (the butter has to be soft to the touch but not too soft.)</span><br />
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<span style="font-family: Verdana,sans-serif;">Next add the soaked fruit and the hazelnuts if used.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwUT9NgQwYGSi4A1Z3ni8Rr1z-lUQDrFWIRXiNqBvHPzM0k6WPHl4N4DyF8Mgr0wtFoeDylQVEWNjs0rKf7YCTIiwDcStECVwSJwC9GE-gwPAFLJN84NHI_l5c7A4JUJ7oTT_qwZD4b0/s1600/DSC01273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwUT9NgQwYGSi4A1Z3ni8Rr1z-lUQDrFWIRXiNqBvHPzM0k6WPHl4N4DyF8Mgr0wtFoeDylQVEWNjs0rKf7YCTIiwDcStECVwSJwC9GE-gwPAFLJN84NHI_l5c7A4JUJ7oTT_qwZD4b0/s400/DSC01273.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">The dough might seem a little sticky and you must fight the urge to add more flour. Brioche is a soft dough. </span><br />
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<span style="font-family: Verdana,sans-serif;">Place the dough in an oiled container with a lid. The container must be at least twice the size of the dough so that it has room to proof. Place in the refrigerator for 8 hours to over night. This is called a slow proof.</span><br />
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<u><span style="font-family: Verdana,sans-serif;">Day 3:</span></u><br />
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<span style="font-family: Verdana,sans-serif;">Remove the dough from the refrigerator and place on a floured surface. Kneed the dough a couple of times and divided into 9 equal portions.</span><br />
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<span style="font-family: Verdana,sans-serif;">I like to use brown paper bags to bake the Panattone in. These are what they call "2" lb bags. Small lunch bag. I take the bag and cut it about 3 inches from the bottom.</span><br />
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<span style="font-family: Verdana,sans-serif;">Place the dough portions in the bags. No need to oil the bags.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXrZlamXGnfxqsgMvwq868i89UMM3cF__7-X2Z-gEA-S2iuKLrzRnyjw0C8_p5WNdUZs7L14M0Ijph9KVQ3X1JK8bMBlxmXd5nOELF8BDuumF-c9UdxweTju_7kjk7oqTE8KsfDA6qTI/s1600/DSC01281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXrZlamXGnfxqsgMvwq868i89UMM3cF__7-X2Z-gEA-S2iuKLrzRnyjw0C8_p5WNdUZs7L14M0Ijph9KVQ3X1JK8bMBlxmXd5nOELF8BDuumF-c9UdxweTju_7kjk7oqTE8KsfDA6qTI/s400/DSC01281.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Now let proof until double in size. Depending on the temperature of your house this could take anywhere from 1 1/2 to 2 hours.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhERkaHpovjdBhR0gNvKt8FUl-WrZptL5kjDspYz3VYwg6oDkxFZIw51nS4leVWevZpe-6gjUwYUQdTpsDJWMLx2YMWzhRrkHSCaviIxIp591ve_YYgc1mnBGADAEhriT2LquTY_I5Hk/s1600/DSC01284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhERkaHpovjdBhR0gNvKt8FUl-WrZptL5kjDspYz3VYwg6oDkxFZIw51nS4leVWevZpe-6gjUwYUQdTpsDJWMLx2YMWzhRrkHSCaviIxIp591ve_YYgc1mnBGADAEhriT2LquTY_I5Hk/s400/DSC01284.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 degrees, give these little beauties an egg wash (1 egg beaten with 1 tsp water) and bake for 25 to 30 minutes. A way to tell if they are done is to tap the bottom of one of the loafs. If it sounds hollow it should be done.</span><br />
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<span style="font-family: Verdana,sans-serif;">Add ribbon and you have a great little gift for the Holidays!</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB6Ea_u8ki1Nqg2VaRHk2W4g1lupwh6qwyRdOssOG5G8IDh8sPZLkN4anzROE77byk2eo5XhpG3xbSGtatZOFtzCfV4864h23aHT7elORLZJ_jvZ4AW8qqEFcILG26anPmAEqq6ztEjE/s1600/DSC01296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNB6Ea_u8ki1Nqg2VaRHk2W4g1lupwh6qwyRdOssOG5G8IDh8sPZLkN4anzROE77byk2eo5XhpG3xbSGtatZOFtzCfV4864h23aHT7elORLZJ_jvZ4AW8qqEFcILG26anPmAEqq6ztEjE/s400/DSC01296.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> </span><br />
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<span style="font-family: Verdana,sans-serif;"> and as always....</span> <span style="font-family: Verdana,sans-serif;">Enjoy!</span><br />
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</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com3tag:blogger.com,1999:blog-4268295871279781587.post-78556980193789552372010-09-14T13:37:00.000-07:002011-02-03T14:30:32.580-08:00Ciabatta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ywhNEK5ZgrDf2SOmmVoSMHIM33zwiYlbMXqeqkZvp1-aIVoZ460fkxrraoFF19iNwfKksKiSYxVgsCFRFuAdiWUj5DYedJ1XIq91W-7k2NzIxsri9PVkde8TTga-I1rvNbl4CkHqAqU/s1600/DSC00765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ywhNEK5ZgrDf2SOmmVoSMHIM33zwiYlbMXqeqkZvp1-aIVoZ460fkxrraoFF19iNwfKksKiSYxVgsCFRFuAdiWUj5DYedJ1XIq91W-7k2NzIxsri9PVkde8TTga-I1rvNbl4CkHqAqU/s400/DSC00765.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Ciabatta is easily my first choice in bread. I find it to be perfect in every way. </span><br />
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<span style="font-family: Verdana,sans-serif;">Good crust...check, chewy center...check, full of flavor... check!</span><br />
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<span style="font-family: Verdana,sans-serif;">And it can be used for anything, sandwich bread, grilled bread, crustini bread, or just for slopping up the juice from a bowl of mussels.</span><br />
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<span style="font-family: Verdana,sans-serif;">Like anything else in life worth having, ciabatta is worth the wait when making. This is a recipe from "The Bread Bible" by Levy Beranbaun</span><br />
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<span style="font-family: Verdana,sans-serif;">So here we go!</span><br />
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<span style="font-family: Verdana,sans-serif;">Day one...</span><br />
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<span style="font-family: Verdana,sans-serif;">Dough Starter (biga)</span><br />
<span style="font-family: Verdana,sans-serif;">(make six hours to 3 days ahead)</span><br />
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<span style="font-family: Verdana,sans-serif;">1/2 cup plus 1/2 tablespoon unbleached all purpose flour</span><br />
<span style="font-family: Verdana,sans-serif;">1/16 teaspoon instant yeast</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 liquid cups room temp water</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">place all ingredients in a small bowl and mix with a wooden spoon until smooth. It will be sticky to the touch. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhwb6yUxv0AzR1lKXG4SDYQdTtQ9Mx43-WqB6Kj37RLaZZWjqIXwcwUcKbBYDx5WUdhLr00jTBraJSjGY2u432X448YTWimKcrv1cmpL5Jbr9yaHSO821JAE5174JH4zR5JduNz6Rd2Y/s1600/DSC00749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhwb6yUxv0AzR1lKXG4SDYQdTtQ9Mx43-WqB6Kj37RLaZZWjqIXwcwUcKbBYDx5WUdhLr00jTBraJSjGY2u432X448YTWimKcrv1cmpL5Jbr9yaHSO821JAE5174JH4zR5JduNz6Rd2Y/s400/DSC00749.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Cover and set aside at room temp. until it triples and is full of bubbles.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAubFxxuxlYGN6m83yotequdgLJhH6Q8g-6HVqhTUVjlX1sKXlZ04Bsxz1dwyd1qhPoyNzKguoAa-Pk2MuTmDtnbzCSEYdP7ZY7DkkiwK0TFn3zsyjbE3m-mAwFAS8U4OCiFFJ2FK0p4/s1600/DSC00756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnAubFxxuxlYGN6m83yotequdgLJhH6Q8g-6HVqhTUVjlX1sKXlZ04Bsxz1dwyd1qhPoyNzKguoAa-Pk2MuTmDtnbzCSEYdP7ZY7DkkiwK0TFn3zsyjbE3m-mAwFAS8U4OCiFFJ2FK0p4/s400/DSC00756.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">This will take about six hours. I usually do this before I go to bed. So that when I wake up it will be ready to go. Or you can do it in the morning before you go to work so that it will be ready when you get home. If you are not going to use right away, you can refrigerate it for up to 3 days. Just make sure to bring it to room temp. before you bake with it.</span><br />
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<span style="font-family: Verdana,sans-serif;">Day two..</span><br />
<span style="font-family: Verdana,sans-serif;">The dough</span><br />
<span style="font-family: Verdana,sans-serif;">1cup unbleached all purpose flour (plus some for shaping)</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon instant yeast</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 liquid cup of room temp water</span><br />
<span style="font-family: Verdana,sans-serif;">the biga from above</span><br />
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<span style="font-family: Verdana,sans-serif;">In the mixer bowl, whisk in the flour and the yeast. Than mix in the salt. (This keeps the yeast from coming in contact with the salt) Add the water and the biga. Using the paddle attachment, mix on low speed just until the flour is moistened. Raise the speed to medium-high and beat for 3 minutes. At first the dough will be very soft and soupy. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGvBW_hsuTX5485sPMxPRgXi9T85q-ky2XcOIQpvpxfJUVL8Z-lOvkgv-s2umQ0LT2xjtMM_C0tXE7St9Vut0EvPkNIrn_AgwEx25ijmWWUXQPS7VLNh8cafAnJm6Hzn9wJKe2SZH5S0/s1600/DSC00757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGvBW_hsuTX5485sPMxPRgXi9T85q-ky2XcOIQpvpxfJUVL8Z-lOvkgv-s2umQ0LT2xjtMM_C0tXE7St9Vut0EvPkNIrn_AgwEx25ijmWWUXQPS7VLNh8cafAnJm6Hzn9wJKe2SZH5S0/s400/DSC00757.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;"> Gradually it will start to develop strands of gluten. Lower the speed to medium and continue to beat for another 2 minutes. It the dough hasn't pulled away from the bowl after the first 3 minutes, scrape down the sides of the bowl and beat on medium-high for another 3 minutes. If it still does not pull away, add a little flour, a teaspoon at a time until it does. The dough should cling to your fingers if touched.</span><br />
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<span style="font-family: Verdana,sans-serif;">Let the dough rise...</span><br />
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<span style="font-family: Verdana,sans-serif;">Using an oiled spatula or dough scarper, scrape the dough into a 1 quart container, lightly greased with cooking spray or oil, and cover. Let rise until at least double. About 1 to 1/2 hours.</span><br />
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<span style="font-family: Verdana,sans-serif;">Shape the dough and let rise...</span><br />
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<span style="font-family: Verdana,sans-serif;">Sift a generous amount of flour onto a counter. With an oiled spatula, gently scrape the dough onto the flour, and sift more flour on top.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXeXQhMt38cVBr99uGkPf8WRQ0sge0OMf-E1jV3GMe4WXLxXhT4EFWUi0vf-PC9X0bZZ9rwkZPMb4Yxpo0XnMJecDBkN9B4Qu9hTN85wGQzyu7rtzZmLHA0TFha89SDzAaf6xJWwUpc8/s1600/DSC00760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXeXQhMt38cVBr99uGkPf8WRQ0sge0OMf-E1jV3GMe4WXLxXhT4EFWUi0vf-PC9X0bZZ9rwkZPMb4Yxpo0XnMJecDBkN9B4Qu9hTN85wGQzyu7rtzZmLHA0TFha89SDzAaf6xJWwUpc8/s400/DSC00760.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Handle the dough gently at all times to maintain as much air in it as possible. Using the palm of your hands against the sides of the dough, push it together slightly. Using your fingertips, make large deep dimples in the dough about 1 inch apart. Using your palms again, push the sides together slightly. This causes wrinkles on the bottom which will become the top when inverted and creates the classic lines in the crust.</span><br />
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<span style="font-family: Verdana,sans-serif;">Carefully lift the dough and invert it onto the prepared baking sheet. It will be 10 to 11 inches long. Push in the sides again so that the dough is 4 1/2 inches wide. It will be between 1/2 to 1 inch high. Sift flour over the top and cover loosely with plastic wrap. Allow to rise in a warm spot until 1 to 1 1/2 inches high, about an hour and half.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaZupaufOu-qQIW4v_SyoZzgc9DORx42vCFHc8lNlipHnKt4CSg7utvQpYjHxrGQBrrKWloC7HP9LFvBtjQY71sUKRQ6npb8C9oXeduytcs-lW6K2xNgav6xwaEY947XJgr250y6RS1I/s1600/DSC00763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaZupaufOu-qQIW4v_SyoZzgc9DORx42vCFHc8lNlipHnKt4CSg7utvQpYjHxrGQBrrKWloC7HP9LFvBtjQY71sUKRQ6npb8C9oXeduytcs-lW6K2xNgav6xwaEY947XJgr250y6RS1I/s400/DSC00763.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Preheat the oven to 475 degrees 1 hour before baking. Have an oven shelf at the lowest level. If you have a pizza stone use it if not do not worry. Place a small cast iron pan in to heat up.</span><br />
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<span style="font-family: Verdana,sans-serif;">Bake the bread...</span><br />
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<span style="font-family: Verdana,sans-serif;">Remove the plastic wrap and quickly but gently set the baking sheet in the oven (on the stone if you have one) Toss 1/2 cup of ice cubes in the hot pan and immediately shut the oven door. Bake for 5 minutes and lower the oven to 450 degrees and continue to bake for 20 minutes until the bread is a light golden brown. Halfwa through baking, turn the pan around for even baking. </span><br />
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<span style="font-family: Verdana,sans-serif;">Cool the bread...</span><br />
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<span style="font-family: Verdana,sans-serif;">Remove the bread from the oven and transfer it to a wire rack to cool completely. Brush off the extra flour from the surface.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now just enjoy the fruit of your labor...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIJiJprugEzm7NVy3aYB-6dbOrpEjeOZS9L5U3cMULUDn9w_fvtEfg7QtEqhq34UFlnkRO6i63DdCiajA1QJSQkjKdw3JTC6pG4kLHRMI66ci2DnGCW0d2OeZXEJozmfUZqRxjvbjPoA/s1600/DSC00770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNIJiJprugEzm7NVy3aYB-6dbOrpEjeOZS9L5U3cMULUDn9w_fvtEfg7QtEqhq34UFlnkRO6i63DdCiajA1QJSQkjKdw3JTC6pG4kLHRMI66ci2DnGCW0d2OeZXEJozmfUZqRxjvbjPoA/s400/DSC00770.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com1tag:blogger.com,1999:blog-4268295871279781587.post-61414753020267795402010-09-05T17:20:00.000-07:002011-02-03T14:31:48.708-08:00Fig and goat cheese salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-ysheisUnlyy1-r0IUgn6GJWecH3dgul04BCxcDSZrM6a_IT0cTfaX4Z_u24sGpeHa_lx4uEGQaS42j38VDcKmgXO3XH5bm2M5I_jIUXUinK21BxIc_yWrK4AElKWFLmHlvzHvA90Gw/s1600/DSC00958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-ysheisUnlyy1-r0IUgn6GJWecH3dgul04BCxcDSZrM6a_IT0cTfaX4Z_u24sGpeHa_lx4uEGQaS42j38VDcKmgXO3XH5bm2M5I_jIUXUinK21BxIc_yWrK4AElKWFLmHlvzHvA90Gw/s400/DSC00958.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">I love figs! I love them right out of the pint container, off the tree, in a tart, or like this, wrapped in prosciutto.</span><br />
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<span style="font-family: Verdana,sans-serif;">These are figs that I purchased from Sunshine orchards,at the farmers market before I left on vacation to Seattle. The season for them is so short and I did not want to miss out. </span><br />
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<span style="font-family: Verdana,sans-serif;">Except for the dressing, I am not going to put exact amount and measurements here. This can be made for one or for a hundred. Just prepare what you'll eat. </span><br />
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<span style="font-family: Verdana,sans-serif;"> First start with the dressing. </span><br />
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<span style="font-family: Verdana,sans-serif;"> I put a cup of good balsamic vinegar in a small sauce pan with a tablespoon of sugar, and reduced it to about a quarter of a cup. This creates a thick, shinny syrup, that coats the back of a spoon.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Next I roll each fig in a thin strip of prosciutto.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCevgkP5THWX90V3QO3p-6EF7TDmJoU6z3ndS1OJtjawiMzlntjLcPQDSF98S5668DFFAMJmcfd9hbCK6HjKlTQus58uv8ZTK8gt3KmqOAiGfjSNPE8GWPhoJIC7kgiIj4aoZCbPlfJOU/s1600/DSC00942.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCevgkP5THWX90V3QO3p-6EF7TDmJoU6z3ndS1OJtjawiMzlntjLcPQDSF98S5668DFFAMJmcfd9hbCK6HjKlTQus58uv8ZTK8gt3KmqOAiGfjSNPE8GWPhoJIC7kgiIj4aoZCbPlfJOU/s400/DSC00942.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">You may have to cut each piece of prosciutto in half length wise.</span><br />
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<div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AHY0y-iSDPfkZSve33YcaL5_Dcbl_luvZAhKgN7ZM2duuo-mHg14vOsoh85YE3naZ210zvHNOTLzSCtrQsg9QBco1XCJoydUIFlaDIyzTf26UweXh9dAGLF0YcwMsP61FpNp3NJvFWU/s1600/DSC00943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AHY0y-iSDPfkZSve33YcaL5_Dcbl_luvZAhKgN7ZM2duuo-mHg14vOsoh85YE3naZ210zvHNOTLzSCtrQsg9QBco1XCJoydUIFlaDIyzTf26UweXh9dAGLF0YcwMsP61FpNp3NJvFWU/s400/DSC00943.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HhNowADtRvUa9fnOSW77JjK2YpiAPRCcsKof-XbJ1PEPg8Wl0Nkw5FCMQFdRj4VIBT4nS-1fdoDfid511Bi8xPjdZ9zniUixDpi7qIglp7haCOa5UdXOV9MrI3sUm51j_MtSTfhA-N0/s1600/DSC00941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HhNowADtRvUa9fnOSW77JjK2YpiAPRCcsKof-XbJ1PEPg8Wl0Nkw5FCMQFdRj4VIBT4nS-1fdoDfid511Bi8xPjdZ9zniUixDpi7qIglp7haCOa5UdXOV9MrI3sUm51j_MtSTfhA-N0/s400/DSC00941.JPG" width="400" /></a></div><span style="font-family: Verdana,sans-serif;">Next sear them in a skillet so that the prosciutto gets crispy and the fig warms up but doesn't really get too cooked. </span><br />
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<span style="font-family: Verdana,sans-serif;">Just add a little olive oil to a non stick pan over medium heat. Cook all around to that the prosciutto get crispy all over.<br />
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<span style="font-family: Verdana,sans-serif;">Now that the figs are warm. You can assemble the salad. I used arugula for this salad. The bitterness really compliments the sweetness of the figs and balsamic syrup.</span><br />
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<span style="font-family: Verdana,sans-serif;">Add some goat cheese (I love the goat cheese from Ryals goat dairy). Drizzle the balsamic syrup over the top, add salt and pepper to taste. And gently toss with your fingers. I like to place the wrapped figs on top so they stay crunchy as long as possible. And viola! Perfection on a plate.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRz1_LryltgmGGJbExlfv40JelHk_btyQ0UxQyI0W9lXSfriXhgVwR652CYSBJCSeDD7Q3Emc3ndpkL8KtYx_tfMhtWHU3dOx7dBqFrweNRwVsq_xirxaYxAYiVrTGfZDPdUi7TJwb2w/s1600/DSC00959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRz1_LryltgmGGJbExlfv40JelHk_btyQ0UxQyI0W9lXSfriXhgVwR652CYSBJCSeDD7Q3Emc3ndpkL8KtYx_tfMhtWHU3dOx7dBqFrweNRwVsq_xirxaYxAYiVrTGfZDPdUi7TJwb2w/s400/DSC00959.JPG" width="400" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;">Enjoy!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;"> Oh, far warning... you might want to make extra wrapped figs. They seem to disappear quickly!</span>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-27649456702831028742010-04-26T13:07:00.000-07:002011-02-03T14:32:28.200-08:00Orecchiette with chorizo, goat cheese and mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUUk4q18cn8tWtN49v7Fm0pqU5TqcAeH6sQSq3XgZ53pE-ZyD0ujLUdMDS6MzVWyH5TRlTrFi0wxCMd6jTFh8_qaGm_BhBVcPEfo8ERsn7anjGaLFJvSD_l-cA4-dWeLuy_c9HqM33QM/s1600/DSC00714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUUk4q18cn8tWtN49v7Fm0pqU5TqcAeH6sQSq3XgZ53pE-ZyD0ujLUdMDS6MzVWyH5TRlTrFi0wxCMd6jTFh8_qaGm_BhBVcPEfo8ERsn7anjGaLFJvSD_l-cA4-dWeLuy_c9HqM33QM/s400/DSC00714.JPG" width="400" /></a></div><br />
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<span style="font-family: Verdana,sans-serif;">This weeks market meal is inspired by the wonderful chorizo that Isabel Mendez, who sells those great tamales at the market, is selling. I love chorizo, so smoky and spicy. And to counter act the spice of the chorizo I purchased some </span> <span style="font-family: Verdana,sans-serif;">shiitake mushrooms from Mississippi Natural products and to balance out the low tones of the chorizo and the mushrooms I used some goat cheese form the Royals. The goat cheese gives it a little kick.</span><br />
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<span style="font-family: Verdana,sans-serif;">I used orechiette because they sort of mimic the shapes of the mushroom caps and the sliced chrizo. I also like it because the sauce gets in the little scoops. </span><br />
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<span style="font-family: Verdana,sans-serif;">So here we go....</span><br />
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<div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1 pound chriozo, sliced</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>2 pints shiitake mushrooms</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1 pk goat cheese</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">3/4 cup olive oil</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1/2 pound orecchiette</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Method:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">In a large skillet, saute the chrizo in the olive oil until nicely caramelized </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>add the mushrooms. While this is cooking boil your pasta. Follow directions on pkg. Just remember to really season the water with salt and not to over cook it. You want a nice texture to the pasta you don't want it to turn to mush. </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmeSjFkTkP78J05FIWCiy5YMVL-ijJ6tdI4NxBHstM55_Msr6ANlKAkbAgfaoRTyt9fGKk6SccT-ax7q3JbTHZciUSvFJOIH3XlZF2iWN0aIxRMNtZkR5cgLwk3JskM7E4rnrxZ5p5ds/s1600/DSC00709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmeSjFkTkP78J05FIWCiy5YMVL-ijJ6tdI4NxBHstM55_Msr6ANlKAkbAgfaoRTyt9fGKk6SccT-ax7q3JbTHZciUSvFJOIH3XlZF2iWN0aIxRMNtZkR5cgLwk3JskM7E4rnrxZ5p5ds/s400/DSC00709.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Add the cooked pasta to the skillet with the chorizo and mushrooms. Add a little pasta water also, this helps create a sauce. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7c0nFI195Eco88-v0fDltVvdAKj95CDNcYdgbfFHA9bC2-VH8yS0numqQkUCwfXKaSIxLAnqCpr8SmIbvuV1PZKx3xDqojDLr9ue5d2vM5cG817xtoZW_9dt4lTiuQkrUBSNSWaEpd20/s1600/DSC00710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7c0nFI195Eco88-v0fDltVvdAKj95CDNcYdgbfFHA9bC2-VH8yS0numqQkUCwfXKaSIxLAnqCpr8SmIbvuV1PZKx3xDqojDLr9ue5d2vM5cG817xtoZW_9dt4lTiuQkrUBSNSWaEpd20/s400/DSC00710.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">And to finish it all off, break up the goat cheese into chunks. The goat cheese will melt and coat the pasta with creamy yummy-ness. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Enjoy!</span></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com2tag:blogger.com,1999:blog-4268295871279781587.post-65103449249098638722010-04-22T22:11:00.000-07:002011-02-03T14:32:52.806-08:00Honey whole wheat bread<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas2G7c-_Ga2NWABH_e3B2VJPzH0U1GfF0_vrwgYSxAbNbnnMRmV7aaa0hR2j63KJuI4cY-OwbL4eLQPtt5eZTNARJwq_xoan_do2RjMOcIfxRKBrEgv1VQIEM04KUV2ujzE1Xcq0nH5w/s1600/DSC00669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas2G7c-_Ga2NWABH_e3B2VJPzH0U1GfF0_vrwgYSxAbNbnnMRmV7aaa0hR2j63KJuI4cY-OwbL4eLQPtt5eZTNARJwq_xoan_do2RjMOcIfxRKBrEgv1VQIEM04KUV2ujzE1Xcq0nH5w/s320/DSC00669.JPG" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">I love this recipe. It's simple and delish. I sell these at the Farmers Market and I always hope that I will have one left over to bring home but it never happens so I decided that I would just make a couple of loaves for the house.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">This is not a 100 percent whole wheat. It is half whole wheat and half bread flour. I have not mastered the art of making a 100 percent bread that has a texture that I am happy with. If anyone out there has a recipe they like please share because I would love one.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>(yields 2 9x5 loaves)</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">3 cups warm water</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">5 teaspoons dry active yeast</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1/4 cup honey</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">5 cups whole wheat flour</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">5 cups bread flour</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1 tablespoon salt</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Method:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">In the bowl of an electric mixer, mix together the water, yeast and honey. Let set for five minutes to develop the yeast. Add the flours and the salt to the bowl and with the dough hook attachment, need the dough for five minutes until a smooth dough forms.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Place the dough in an oiled container and cover with plastic wrap. Let rise until doubled in size. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">After the first rise, turn the dough out onto a lightly floured counter and pat out to form a rectangle. Cut in half into two smaller rectangles. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Roll each half like a jelly roll. Place each into a oiled 9x5 loaf pan, seam side down. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">let rise until double in size. Meanwhile, pre-heat the oven to 400 degrees. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Once the dough has doubled, brush it with egg wash (one egg beaten with a teaspoon of water) and with a sharp knife, slash the bread down the middle about 1/2 inch deep.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Bake for about 40 minutes or until the bread sounds hallow when tapped on the bottom.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Remove form the pans and place on a wire rack to cool.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF4ayV9HANRGtHvbICppCed4agmmiIvEMSRmKSdwsLQsUbtl0eqrKS2kmT4dd4gP94lzaNHmC6EM3nihqyXEYzh6CxNdr1cMGfWtYizOIrJqneFn3dXR1fZu1CjJ4nn8cMhR6UAmBVE4/s1600/DSC00704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdF4ayV9HANRGtHvbICppCed4agmmiIvEMSRmKSdwsLQsUbtl0eqrKS2kmT4dd4gP94lzaNHmC6EM3nihqyXEYzh6CxNdr1cMGfWtYizOIrJqneFn3dXR1fZu1CjJ4nn8cMhR6UAmBVE4/s400/DSC00704.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span><span style="font-family: Verdana,sans-serif;">Enjoy!</span></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com4tag:blogger.com,1999:blog-4268295871279781587.post-87035241635697860792010-04-14T16:44:00.000-07:002011-02-03T14:34:18.690-08:00Strawberry "Sue"<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJtxOPn-oC30FXFZuZzIcO5JbHFoy7k37gNc1gHqYbAN06IPXCRyxdYajNFJZ6IcwJwa_t631xipzNQnzz9M4WAZaQSOP8vPiUvw66-znjhNSF63szelRFdRZLuNSqVfLENvIA5Wlago/s1600/DSC00590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJtxOPn-oC30FXFZuZzIcO5JbHFoy7k37gNc1gHqYbAN06IPXCRyxdYajNFJZ6IcwJwa_t631xipzNQnzz9M4WAZaQSOP8vPiUvw66-znjhNSF63szelRFdRZLuNSqVfLENvIA5Wlago/s400/DSC00590.JPG" width="300" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">I call this "Strawberry Sue" because it is inspired by the Italian dessert, Tiramisu. I used to make this as a cake when I was pastry chef at Mr B's but on the day I made this I thought I would make it into a trifle. A little simpler and a little more</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> "Martha Stewart-ish" </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Here in Louisiana, we are in full strawberry swing, and this is the perfect spring dessert. Hope you try it because I know you will enjoy it.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">First you will need to get all the components together for easy assembly. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Verdana,sans-serif;">"The cake layer"</span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">I used the <i>White velvet butter cake</i> recipe from the <a href="https://www.discountbooksale.com/store/productView.aspx?idProduct=13129&ec=1&ProdId=112&AWTrck=1037189115&utm_source=google&utm_medium=cpc&utm_term=cake%20bible%20beranbaum&utm_campaign=acc002-0029&b=GGL_DBS_112_acc002_0029_13129_00_*GeoUSCA*__cake%20bible%20beranbaum">The Cake bible</a>. I love this cake because it is buttery, light and so tender. I use it for a lot of cakes and it is a great partner for fruit. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">4 oz egg whites</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">1 cup milk</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">2 1/4 teaspoons vanilla</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">3 cups sifted cake flour</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">1 1/2 cups sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">1 TBS plus 1 tsp baking powder</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">3/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">6 oz softened butter</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Verdana,sans-serif;">Method: </span></b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to 350 degrees. Grease two 9-inch by 1 1/2 inch cake pans, bottoms lined with parchment paper and then greased again and floured.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">In a medium bowl lightly combine the egg whites, 1/4 cup of the milk and vanilla. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">In a large mixing bowl with a whisk attachment, combine the dry ingredients and mix on a low speed for 30 seconds to b</span><span style="font-family: Verdana,sans-serif;">lend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches. Scrape down the sides after each addition. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake for 25 to 30 minutes or until a tester inserted near the center comes out clean and the cake springs ack when pressed lightly in the center.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">let the cakes cool in the pans on a rack for 10 minutes. Loosen the side with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool. When cool, cut each layer in half.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">While the cakes are in the oven I like to get the syrup, I use to moisten the cakes with, going. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"Strawberry Syrup"</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>I like to add a little orange liqueur to the syrup. It adds a nice orange kick, but you can by pass this and just add a little orange extract.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>2 cups sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">2 cups water</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">3/4 cup orange liqueur</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">2 pints strawberries</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Method:</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Place the sugar and water in a medium pot and mix so that the sugar is evenly moist. Place on the stove over medium heat and heat until it just comes to a simmer and all the sugar is melted. Remove from heat and let cool. Place the strawberries in a food processor or a blender and puree until liquid. Strain through a fine strainer to remove all the seeds and pulp. When the syrup is cool add the strawberry liquid and the orange liqueur. Set aside. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"The filling"</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Now here you could use the traditional </span><span style="font-family: Verdana,sans-serif;">Tiramisu filling of sweetened marscapone which would work great if making this as a trifle, but if you are inclined to make this as a cake you will want a more stable filling. I also like the addition of cream cheese in this recipe. It gives the filling a little bite that acts great against the syrup.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"Ingredients: </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">16 oz marscarpone, room temperature</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">12 oz cream cheese, roomtemperature</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">12 oz butter, roomtemperature</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">2 tablespoons heavy cream</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"Method"</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">In the bowl of a mixer, fitted with a paddle attachment, Beat the cream cheese and the butter together. Remove the bowl and fold the marscapone cheese into the mix. Then the heavy cream. Use Immediately because it will set up if placed in refrigeration.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"Strawberries"</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Clean and halve two pints of strawberries. Set aside.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>"The finally" </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Now all that is left is to take all of our </span><span style="font-family: Verdana,sans-serif;">components and layer them.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Place a small amount of of the strawberry liquid on the bottom of the trifle dish. Place on of the cake halves down cut side up. Take a pastry brush and moisten the cake layer with the strawberry syrup. Nice and saturated.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipj8sb4awm4uMIqqbbdchzVpgRhllGjeLRZRoF1nt4-4bRrQphcM1Ct_Xv3T2A-uH8fivPUgBUKK3XLk3RFYWh6yhwtEIpY2KNoqE41O7QoZyvuhP2Y_khe8bgL3eYKHI5sxWh93x8bhk/s1600/DSC00572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipj8sb4awm4uMIqqbbdchzVpgRhllGjeLRZRoF1nt4-4bRrQphcM1Ct_Xv3T2A-uH8fivPUgBUKK3XLk3RFYWh6yhwtEIpY2KNoqE41O7QoZyvuhP2Y_khe8bgL3eYKHI5sxWh93x8bhk/s400/DSC00572.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Now take 1/4 of the filling and layer on top of the cake with a spatula to smooth it out. Place a layer of the halved strawberries on the filling.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span><span style="font-family: Verdana,sans-serif;"><b> </b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq5tE2l6oIOt9oUpykV5zfZKN1dD0nWS06bYoMbSMoIVXRj4V0UYsla-ojfkSVwwSEWMsyW9cOOBq82T2yk8ddqZAwVsokdhzuZt-lxASACtTmqzn51_1enf1H3oA9QXAvIsNuOTe88Y/s1600/DSC00573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSq5tE2l6oIOt9oUpykV5zfZKN1dD0nWS06bYoMbSMoIVXRj4V0UYsla-ojfkSVwwSEWMsyW9cOOBq82T2yk8ddqZAwVsokdhzuZt-lxASACtTmqzn51_1enf1H3oA9QXAvIsNuOTe88Y/s320/DSC00573.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Now repeat this with the remaining ingredients. Top the final layer with whole strawberries. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">If you are making this ahead, which you can, cover before topping with whole strawberries. Let set out for one hour before you plan to serve. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> Now all that is left is to .....</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8BvFpKHxbW5rzFOVeNOeOauey69NamiArQ7c6KeSrsLEPoWhRHp1_ogdw6yoqYBX98rJ6gHqL57vzFt-4wlZ7eLTHjtCp31wK-QvIskJXz5rS2M9IwfwqVnzAuFWDT_iMkpwbH6J0Lg/s1600/DSC00589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8BvFpKHxbW5rzFOVeNOeOauey69NamiArQ7c6KeSrsLEPoWhRHp1_ogdw6yoqYBX98rJ6gHqL57vzFt-4wlZ7eLTHjtCp31wK-QvIskJXz5rS2M9IwfwqVnzAuFWDT_iMkpwbH6J0Lg/s400/DSC00589.JPG" width="300" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: Verdana,sans-serif;"> </span></b></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com8tag:blogger.com,1999:blog-4268295871279781587.post-1523525587780215772010-03-16T20:54:00.000-07:002010-03-16T21:05:08.960-07:00Sunday night dinner with friends<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsITRy7weMSyUaRpZWY_TZmv6Xq-zA6cxU48-Oe7U5e_uJirsQA1k25S0K2HadjzqyqWeZce-DARbxN6GYuEVrHP-t2TfMw1ON83dq9kfXuZpfY7l6BqN4fxSBUZGG6VTCmQlafujSDA/s1600-h/DSC00614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfsITRy7weMSyUaRpZWY_TZmv6Xq-zA6cxU48-Oe7U5e_uJirsQA1k25S0K2HadjzqyqWeZce-DARbxN6GYuEVrHP-t2TfMw1ON83dq9kfXuZpfY7l6BqN4fxSBUZGG6VTCmQlafujSDA/s400/DSC00614.JPG" width="300" /></a></div><br />
<br />
I am lucky enough to have good friends that are great chefs. And at work they cook innovated, food all week long and so when we get together at our house, I like to cook good home style food.<br />
<br />
When I asked my husband if he was in the mood to have some friends over for Sunday dinner he said, "We'll talk about it." And when he came to see me at the market that Saturday I asked again if he wanted to have friends over and he looked at my baskets full of Market veggies I purchased there and said, "I guess we are having dinner."<br />
<br />
I just couldn't help myself. There were so many beautiful vegetables at the Market. Brussel sprouts from Mr. Jim, beautiful baby carrots from the Monicas, greens from Lucy...It all just dictated to me what supper would be.<br />
<br />
Of course there are many vegetarians who would stop there but we are a group of meat eaters. So we picked up a large beef tender loin and some charcoal and headed home.<br />
<br />
You can choose any meat you would like so here are the recipes for the vegetables since they were the star to the meal. And I have left out amounts because the amounts are not important it is the methods that you'll want to follow. <br />
<br />
Lets start with the baby carrots...<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Rqsejp-X-Ub99P-mYcnQDXD9EN1yJetwFsk6jxiG1taP2yPm9nMLrinIyikZM1Fo3Ig8fSOQH8ifMNOQNTg8XzfqX3Qlhyphenhyphens4GB45LNeJ84xhG9ZuBrKTZbpadr8P-wZYtBlmEt0DMTQ/s1600-h/DSC00597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Rqsejp-X-Ub99P-mYcnQDXD9EN1yJetwFsk6jxiG1taP2yPm9nMLrinIyikZM1Fo3Ig8fSOQH8ifMNOQNTg8XzfqX3Qlhyphenhyphens4GB45LNeJ84xhG9ZuBrKTZbpadr8P-wZYtBlmEt0DMTQ/s200/DSC00597.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VxbPGqSsP_O9GZHjoDa9S0nDByFq89dXHLx9uf6kP6t7AWfFB-j6FgKA_O-xCFjlo046elwngcdUKMQNYCGOfRexIX2_lCaXdIyHmuiBKTkDiFnn9mxXdSN0DVx94sWpQc6i38eXWN4/s1600-h/DSC00607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VxbPGqSsP_O9GZHjoDa9S0nDByFq89dXHLx9uf6kP6t7AWfFB-j6FgKA_O-xCFjlo046elwngcdUKMQNYCGOfRexIX2_lCaXdIyHmuiBKTkDiFnn9mxXdSN0DVx94sWpQc6i38eXWN4/s200/DSC00607.JPG" width="200" /></a></div><br />
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Oh so simple... First you'll need to clean the carrots, just remove the green leafs. You can leave a little of the stems. Next get a ice bath ready. Blanch the carrots for about 2 to 3 minutes in salted water until they are slightly flexible. Remove from the water and right into the ice bath. What is great is that you can blanch them ahead of time and finish them off before dinner. To finish them just place them on a sheet pan and toss them in olive oil and honey, salt and pepper and roast in an oven heated to 350 degrees for 10 to 15 minutes.<br />
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Next the tomatoes...Again so simple.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2ipaVMI09HlWndS7FJa0go22Ncs-vHMqzvK2Cp9JMzxpDN9H50zt750xqmF6Zq_UuqgLyiJtrijL6jjx_O5iwBp951BNFRE-Lnp6e0XvhD37uV23vAMrcLQwWBEQF4S9hP4TK24hYdA/s1600-h/DSC00606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2ipaVMI09HlWndS7FJa0go22Ncs-vHMqzvK2Cp9JMzxpDN9H50zt750xqmF6Zq_UuqgLyiJtrijL6jjx_O5iwBp951BNFRE-Lnp6e0XvhD37uV23vAMrcLQwWBEQF4S9hP4TK24hYdA/s400/DSC00606.JPG" width="400" /></a></div><br />
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I love, love, love roasted tomatoes. And these cherry tomatoes were wonderful. Sometimes they are called Capri tomatoes. I love the look of them still on the vine...there is just something beautiful about it. And like the carrots I just place them on a sheet tray. sprinkle them with olive oil, salt and pepper and roast them in a 350 degree oven for 20 to 25 minutes until they just start to shrink and burst. Serve warm or at room temp.<br />
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Now the brussel sprouts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeJaIa8xhUn0lH2qFMV1nibuZq80eicWGaB0O88VNKcaMo8ZuUKAV3j8vKeq9hnHmvknikmlcuJoHzEe7DfplAazyPcdnSG8PuNQ0SfO06l6ms0gLkB0n6d-uAIP7tAEKWZMg-TBc9BE/s1600-h/DSC00600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeJaIa8xhUn0lH2qFMV1nibuZq80eicWGaB0O88VNKcaMo8ZuUKAV3j8vKeq9hnHmvknikmlcuJoHzEe7DfplAazyPcdnSG8PuNQ0SfO06l6ms0gLkB0n6d-uAIP7tAEKWZMg-TBc9BE/s200/DSC00600.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3d8LSH4DC9qqJABGOEmtILSHLWO48eUzJAR5R25vIqR-zYXOtf97cKxmFZGEJHGt1NjQ02sGUjTprRRmpmbmnfzMWQYcVOd8_VScVX5MCPZLHPF6tjT4eLB_bItySl7xWFz-3r1AFPE/s1600-h/DSC00609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3d8LSH4DC9qqJABGOEmtILSHLWO48eUzJAR5R25vIqR-zYXOtf97cKxmFZGEJHGt1NjQ02sGUjTprRRmpmbmnfzMWQYcVOd8_VScVX5MCPZLHPF6tjT4eLB_bItySl7xWFz-3r1AFPE/s200/DSC00609.JPG" width="200" /></a></div><br />
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Once more....blanch trimmed sprouts in salted, boiling water until knife tender. Place in ice bath to stop cooking. In a large saute pan saute sliced pancetta in a little olive oil. Once the pancetta starts to get a little crispy add the blanched brussel sprouts, salt and pepper. Go light on the salt because sometimes pancetta can be salty. Taste for saltiness. Saute for a couple minutes. Add some julienned mint and plate.<br />
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And for dessert I made a beautiful Triffle that I like to call, "Strawberry Sue" Here is a photo of it I will post the recipe in a later blog.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVzMLEvTOiHLKlwl7HoJ1ZDcmtGbUwG1XIymyfIZdyZCtkn3QeGl3CNcSPG3cpx7oZR7ADfow0CHhHPdst1FCVGU4a3LnOKJ3Gd7-845LXjlmi7KVbaVTCKO9z5GxKrjiGLCPtxPSPrk/s1600-h/DSC00595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVzMLEvTOiHLKlwl7HoJ1ZDcmtGbUwG1XIymyfIZdyZCtkn3QeGl3CNcSPG3cpx7oZR7ADfow0CHhHPdst1FCVGU4a3LnOKJ3Gd7-845LXjlmi7KVbaVTCKO9z5GxKrjiGLCPtxPSPrk/s400/DSC00595.JPG" width="400" /></a></div><br />
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<div style="text-align: center;">Enjoy!</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com1tag:blogger.com,1999:blog-4268295871279781587.post-79240645193718152132010-03-09T21:18:00.000-08:002010-03-09T21:19:54.481-08:00Churros<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZT81pT273fmY4P6oxkdVz4-77lzxo9pasWCIhtBKRJFPC7aEBbjZYRa1AJc_8574ZtBCoZ1nL64Ca3kDtPu1sato_ScW7BwoN8VSHiw0tQREp-DW6B0VR1ZISZzUkMJXzyWc0CvzYgg/s1600-h/foodblogphotos+214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZT81pT273fmY4P6oxkdVz4-77lzxo9pasWCIhtBKRJFPC7aEBbjZYRa1AJc_8574ZtBCoZ1nL64Ca3kDtPu1sato_ScW7BwoN8VSHiw0tQREp-DW6B0VR1ZISZzUkMJXzyWc0CvzYgg/s400/foodblogphotos+214.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana,sans-serif;">Growing up, we spent a lot of time in Mexico. My family had a cotton ranch in Sonora Mexico. And one of my favorite memories is being in line at the border coming back into the states, and the men with churros carts, weaving in and out of the lined up cars. And my parents always obliged our pleas for a bag of Churros. </span><br />
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<span style="font-family: Verdana,sans-serif;">And they did come in a bag. A bag stained with grease and filled with warm, crispy on the outside and chewy on the inside, cinnamon sugar covered heaven. I know I am going a little overboard, but I am just channeling my former child self, and I remember how much I loved them. I still remember that they were 10 for a $1. </span><br />
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<span style="font-family: Verdana,sans-serif;">A few nights ago I decided to make a batch. And my husband and I watched the last season of the Sopranos and ate Churros. And it was great. </span><br />
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<div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">(Pate a Choux)</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>1 cup bread flour or all purpose flour</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1 teaspoon sugar</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1/4 teaspoon salt</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1/2 cup water</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">1/2 cup whole milk</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">6 tablespoons (3/4 stick) unsalted butter</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">4-5 eggs</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b>Method:</b></span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><b> </b>Sift together the dry ingredients and set aside. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Bring the water, milk and butter to a boil in a large sauce pan over medium heat. When it comes to a boil, remove the pan from the heat and ad the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Return the mixture to the heat and stir constantly. Cook for at least 4 minutes or until the dough becomes smooth. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8hP-_zXDzaDmrDbcA5KS52vXvGpRdrtx47-19VQ6T3MuioXEvKO6dU9ULvMc-Ko5omX2rdYSoZR-xCZYs8hdT-_b4VZUHGiJZkD0KEbVrSOX9jyUCR1_JuVlenzo6VWwf7mFaXGJGik/s1600-h/foodblogphotos+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8hP-_zXDzaDmrDbcA5KS52vXvGpRdrtx47-19VQ6T3MuioXEvKO6dU9ULvMc-Ko5omX2rdYSoZR-xCZYs8hdT-_b4VZUHGiJZkD0KEbVrSOX9jyUCR1_JuVlenzo6VWwf7mFaXGJGik/s400/foodblogphotos+015.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Transfer the hot mixture to a mixing bowl fitted with a paddle attachment or use a hand mixer. Mix on low speed for a minute to cool the dough down to 180 degrees or until the steam evaporates. Add the eggs one at a time mixing after each so the dough has time to absorb the eggs. Scrap down the bowl after each before adding the next. Before you add the last egg you have to test for consistency. Pinch off a little of the dough and with your thumb and index finger, then pull your fingers apart. The dough should stretch and not break. If it breaks add the 5th egg. The dough should be shinny. </span><br />
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<span style="font-family: Verdana,sans-serif;">Place the dough in a piping bag fitted with a large star tip. Heat canola oil to 350 degrees. Pipe strips of dough into the hot oil. Use a knife to cut the dough off at the tip.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4u4sVitYNpfhvlESd3xrdrzFmGklDOoA0RTIyoIH1Z1Yn_Q99EvUTlsS23zRLfqnlSd2tVFwXmNxS3NzCIArQVLT7vVVcjkorFmr5FWAxrHrFtgMI4LYLWOlEK8zv_BW7Z8oAljAg0I/s1600-h/foodblogphotos+218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4u4sVitYNpfhvlESd3xrdrzFmGklDOoA0RTIyoIH1Z1Yn_Q99EvUTlsS23zRLfqnlSd2tVFwXmNxS3NzCIArQVLT7vVVcjkorFmr5FWAxrHrFtgMI4LYLWOlEK8zv_BW7Z8oAljAg0I/s400/foodblogphotos+218.jpg" width="400" /></a></div><span style="font-family: Verdana,sans-serif;"><br />
</span></div><span style="font-family: Verdana,sans-serif;">Once they are golden brown, remove them from the heat onto a paper towel.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagWG1L-rZqlGYLJ9f8pUaI5VyLAmvZbuC47pX2J4VHsqtvSwO9K_lQJAwrUxaeaB2xMa84380HkoAG-dJv1SLj9Xv8NdSvSLZuCVK8vwqgYoj7zISL2shyphenhyphenn1CEwcubDE7uIaJu5rQwhU/s1600-h/foodblogphotos+219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagWG1L-rZqlGYLJ9f8pUaI5VyLAmvZbuC47pX2J4VHsqtvSwO9K_lQJAwrUxaeaB2xMa84380HkoAG-dJv1SLj9Xv8NdSvSLZuCVK8vwqgYoj7zISL2shyphenhyphenn1CEwcubDE7uIaJu5rQwhU/s400/foodblogphotos+219.jpg" width="400" /><span style="font-family: Verdana,sans-serif;">N</span></a></div><span style="font-family: Verdana,sans-serif;">Now the finishing touch. Toss the hot Churros in cinnamon sugar. (1 cup sugar, 1teaspoon cinnamon) </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2d-HFSfS3Wm5G0kNDeocTTMiVxfkytd-Crg_jxavrXCmsLHyXp3vp7eXQE0PDq0AW7OEOC28S_UJeW9senQyXYFVOxQAl4ui5znCzX3TxfFqUcrJhcwh9BEBmS4YIdECG4sgLp3R360/s1600-h/foodblogphotos+220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2d-HFSfS3Wm5G0kNDeocTTMiVxfkytd-Crg_jxavrXCmsLHyXp3vp7eXQE0PDq0AW7OEOC28S_UJeW9senQyXYFVOxQAl4ui5znCzX3TxfFqUcrJhcwh9BEBmS4YIdECG4sgLp3R360/s400/foodblogphotos+220.jpg" width="400" /></a></div><br />
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<span style="font-family: Verdana,sans-serif;">Now all that is left is to eat them. FYI they don't last over night. They get soft and soggy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJduERLszT80RUaUmAEr047Fca1PsIzgfoGvJvzjM3BYTprXchcZHj36ROz7CHsLc2uiML5hPMU2nzEd6cjfWqPDnimr5KU30KUv4ud_GvvRdFFRpXinhnqGDX5JUXznxXkAb-PnAtON4/s1600-h/foodblogphotos+215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJduERLszT80RUaUmAEr047Fca1PsIzgfoGvJvzjM3BYTprXchcZHj36ROz7CHsLc2uiML5hPMU2nzEd6cjfWqPDnimr5KU30KUv4ud_GvvRdFFRpXinhnqGDX5JUXznxXkAb-PnAtON4/s400/foodblogphotos+215.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Enjoy!</span></span></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-1465036528366323072010-03-06T14:42:00.000-08:002011-02-03T14:34:57.901-08:00Chocolate chip cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tCs3NJkrFOzAk9I4CHJVpYBIG3XupFzLxiXtipy4ClGa4abwdfB0Dqfy42Q5gFjWTUWriZbNslLbsffya5rBa1YGJj-vBEzfk-QuwfgFScsIskGl2pUlE3GveqTHemGdqxWR9wI5CY/s1600-h/noladailyphotos+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-tCs3NJkrFOzAk9I4CHJVpYBIG3XupFzLxiXtipy4ClGa4abwdfB0Dqfy42Q5gFjWTUWriZbNslLbsffya5rBa1YGJj-vBEzfk-QuwfgFScsIskGl2pUlE3GveqTHemGdqxWR9wI5CY/s400/noladailyphotos+023.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">The age old question when it comes to Chocolate chip cookies, "Thin and crispy or big and chewy?" Well my preference is the first. Thin and crispy. And when I started to bake them for the farmers market, I soon learned that there are a lot of people out there that would agree with me.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">Don't get me wrong, I always have room for a chewy chocolate chip cookie. But what I like about a thinner, crisper one, is the lovely buttery flavor and the slightly nutty caramelized crunch you get. So if you can't already taste it in your mouth here is the recipe so you can whip some up for yourself. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Ingredients:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;">2 cups of all purpose flour</div><div style="font-family: Verdana,sans-serif; text-align: center;">2 teaspoons baking soda</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 teaspoon salt</div><div style="font-family: Verdana,sans-serif; text-align: center;">2 teaspoons cinnamon</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/8 teaspoon ground nutmeg</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/2 pound (2 sticks) roomtemp butter</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 cup sugar</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/2 cup brown sugar</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 whole egg plus 1 egg white</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 teaspoon vanilla extract</div><div style="font-family: Verdana,sans-serif; text-align: center;">12 oz bittersweet chocolate chips</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Method:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;">In a bowl combine the dry ingredients. In the bowl of a mixer fit with the paddle attachment cream the butter and sugars until light and fluffy. Add the egg, egg white and vanilla. Mix until combined. Add the dry ingredients again, mix on low until combined. Add the chocolate chips.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b> </b></div><div style="font-family: Verdana,sans-serif; text-align: center;">Pre-heat the oven to 350 degrees. Using a small ice cream scoop, scoop small balls on to parchment lined cookie sheets. About an inch apart. Bake for 15 to 20 minutes rotating once. bake until golden brown on the edges.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">If you don't want to bake off all the dough you can make rolls with parchment paper and keep in the freezer and slice rounds when needed.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWRnJW0LfRfHJMqdOf1bBhZjvdwUrd_gkc2KQ2tWF9r_KYKXEi85pHU-KCdhFtJe0Yk9A-SX8ul0hsq5JyoxiX6dJsE-PFxNeIgDJbfKjtRmdGDda9u8AO7c6HFcH7GYcwJrWMOlNgfY/s1600-h/noladailyphotos+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWRnJW0LfRfHJMqdOf1bBhZjvdwUrd_gkc2KQ2tWF9r_KYKXEi85pHU-KCdhFtJe0Yk9A-SX8ul0hsq5JyoxiX6dJsE-PFxNeIgDJbfKjtRmdGDda9u8AO7c6HFcH7GYcwJrWMOlNgfY/s320/noladailyphotos+027.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Enjoy!</span> </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
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</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-80488347018800204362010-03-04T10:29:00.000-08:002011-02-03T14:33:54.881-08:00Baked Drum with Caponata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkzt86Uc1ZydW7pVGoRmD0K0E_KMZ1ByvuDM1C87ptHMzQLjLvllbGyQShfPZsovuhD5RVfhF9o85AULkjdejqFIZqLelDPRUUyOOC_sEtuwFmHZRyHwufv8JRtUZrPVY6UDXuHU_3YU/s1600-h/DSC00408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkzt86Uc1ZydW7pVGoRmD0K0E_KMZ1ByvuDM1C87ptHMzQLjLvllbGyQShfPZsovuhD5RVfhF9o85AULkjdejqFIZqLelDPRUUyOOC_sEtuwFmHZRyHwufv8JRtUZrPVY6UDXuHU_3YU/s400/DSC00408.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif; text-align: left;">I know I say it all the time but I am a lucky, lucky girl. I have fresh seafood available to me at the Farmers market every Saturday. Of course the great vendors are at the market every Tuesday, Thursday, and Saturday.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I am a big fan of Caponata. It's a Mediterranean dish consisting of mostly eggplant. There are many combos of vegetables you can use. Well this week I had my taste bud set on Fennel, which I thought would really liven up the caponata. And it did. </div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: left;">I had guest coming for dinner at 7:30 and had an Italian group meeting at 6:00 so I started the prep early and was able to get dinner on the table with time to spare. This is a very user friendly dish that can be started ahead of time.</div><div style="font-family: Verdana,sans-serif; text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Verdana,sans-serif;">I used Drum because Clara, from the farmers market, had some beautiful fresh sides. You could use any white fish. Sea bass would be yummy and hold up great to the flavors. You could also substitute chicken for the fish. You would just have to precook the chicken a little before topping with the caponata.</span> </div><div style="text-align: left;"><br />
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</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Ingredients:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;"><b> </b><i>(Caponata)</i></div><div style="font-family: Verdana,sans-serif; text-align: center;">2 medium eggplants, diced</div><div style="font-family: Verdana,sans-serif; text-align: center;">2 fennel bulbs, jullienned</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 medium red onion, jullienned</div><div style="font-family: Verdana,sans-serif; text-align: center;">4 garlic cloves, diced</div><div style="font-family: Verdana,sans-serif; text-align: center;">2 cups mixed olives</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 16 oz can good quality diced tomatoes</div><div style="font-family: Verdana,sans-serif; text-align: center;">Salt and pepper to taste</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/2 cup olive oil</div><div style="font-family: Verdana,sans-serif; text-align: center;">1 bunch jullienned basil </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Method:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;">In a large skillet, heat the olive oil and saute the fennel, garlic, and onion until softened and slightly translucent. Salt and pepper to taste. Add the eggplant and cook until softened Salt and pepper again to taste. Next add the olives and tomatoes.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1_B-PvmIM_7oQ54uD6k19eID8Q9CHPv9eP9WCDbup8K-hJ_u5hD5ZC2zKJAxXNsNIGAk3hdCxmEpFoISW91ztch_VSFL_TEpjGoEcyKR7tZjgDwJlzsM-YjHM9-3RQbJskWf_9fGAaw/s1600-h/DSC00402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1_B-PvmIM_7oQ54uD6k19eID8Q9CHPv9eP9WCDbup8K-hJ_u5hD5ZC2zKJAxXNsNIGAk3hdCxmEpFoISW91ztch_VSFL_TEpjGoEcyKR7tZjgDwJlzsM-YjHM9-3RQbJskWf_9fGAaw/s400/DSC00402.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">Finish off with basil.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTp2ciaY7SutTes12deYIHQSMBvDMXag8iBETQcwmdajkgh0kTNKcq_rkqRc_rC34FRWP79gSj33oxVIh1cOEziqVaNMIPPHCiXmggt7_cCQevOxeHuwZTG-C0WpmbsSxXZ3gHhrmLq5Q/s1600-h/DSC00403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTp2ciaY7SutTes12deYIHQSMBvDMXag8iBETQcwmdajkgh0kTNKcq_rkqRc_rC34FRWP79gSj33oxVIh1cOEziqVaNMIPPHCiXmggt7_cCQevOxeHuwZTG-C0WpmbsSxXZ3gHhrmLq5Q/s400/DSC00403.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><i> </i><b> </b></div><div style="font-family: Verdana,sans-serif; text-align: center;">At this point you can refrigerate until you need it. But we are going to get started on our fish. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">In a baking dish, place your fish and toss with olive oil and salt and pepper on each side. Lay side by side. Top with the finished caponata and place in a 400 degree oven for about 1/2 hour or until the fish is flaky and cook through. </div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj__L2qHSmXoGZC09SH0EeNjyq2mucidxcyzzA8bw64kQYw2_D6GK7THF8LjpC-zdYnvJxGOCLvIzTnt8HFqJbjMCDtbbRmXC0aBTuL6beRQDe9L2Pv1JEBwJqo0zkcozzYN63XnEnuQ/s1600-h/DSC00406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj__L2qHSmXoGZC09SH0EeNjyq2mucidxcyzzA8bw64kQYw2_D6GK7THF8LjpC-zdYnvJxGOCLvIzTnt8HFqJbjMCDtbbRmXC0aBTuL6beRQDe9L2Pv1JEBwJqo0zkcozzYN63XnEnuQ/s400/DSC00406.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;">I Served the fish with a potato pancake. This is what my mom calls a "Hash Brown" and it works as a great balance to the acid in the caponata.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Ingredients:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;"><i>(Potato pancake)</i></div><div style="font-family: Verdana,sans-serif; text-align: center;">2 large Idaho potatoes, shredded and squeezed </div><div style="font-family: Verdana,sans-serif; text-align: center;">Salt and Pepper to taste</div><div style="font-family: Verdana,sans-serif; text-align: center;">1/2 cup canola oil</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Method:</b></div><div style="font-family: Verdana,sans-serif; text-align: center;">Place the shredded potatoes in a bowl and toss with Salt and pepper.</div><div style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBsbsdcblBAkXISmFUYGthL7fwGfyoIxitTmuhypDUYtDx8qd7lktwYuj84sl4mrx-jK3tdUXZ9eOFkoLl3otQQlyuqI79g1aaIyd38pFW7Od1f8g5NiniJuNVGDH87Ux_KEdXaitKs0/s1600-h/DSC00398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBsbsdcblBAkXISmFUYGthL7fwGfyoIxitTmuhypDUYtDx8qd7lktwYuj84sl4mrx-jK3tdUXZ9eOFkoLl3otQQlyuqI79g1aaIyd38pFW7Od1f8g5NiniJuNVGDH87Ux_KEdXaitKs0/s400/DSC00398.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Heat the canola oil in a large non stick skillet. Add the potatoes and spread over the bottom of the skillet. Press to form a compact cake. Cook on medium low heat until golden brown. Flip and cook the other side until it is also golden brown. Remove from pan and cut into wedges.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KYaVJ1goaLObPUdP4-ah6sLesYQGRlNXl6IOqS5YJB-8AD4jpj1YbeNGjPY-NT-LTu_Bqd-xbK3KbV0dISeXbEZ2S2gR8_HBNCt_IaNEdu1Pr7QSeGAXtN9tN1X41U-xaeMiZgvtXq4/s1600-h/DSC00400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KYaVJ1goaLObPUdP4-ah6sLesYQGRlNXl6IOqS5YJB-8AD4jpj1YbeNGjPY-NT-LTu_Bqd-xbK3KbV0dISeXbEZ2S2gR8_HBNCt_IaNEdu1Pr7QSeGAXtN9tN1X41U-xaeMiZgvtXq4/s400/DSC00400.JPG" width="400" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdnEppgQUeRo6glCgOh2eakhGsF3WWMcm5XnEUMbs1huxia52m_wKJGdO2j_EelvjA_ILGB372P8nYGteDbB7NVjTF0_nY7RGRbN0Dc4P4GA-8jMWKL8fJID02JOGOixSZDg3_PgRlQs/s1600-h/DSC00410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdnEppgQUeRo6glCgOh2eakhGsF3WWMcm5XnEUMbs1huxia52m_wKJGdO2j_EelvjA_ILGB372P8nYGteDbB7NVjTF0_nY7RGRbN0Dc4P4GA-8jMWKL8fJID02JOGOixSZDg3_PgRlQs/s400/DSC00410.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><b> </b> Enjoy!<span style="background-color: white;"></span></div><div style="text-align: left;"><br />
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</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com1tag:blogger.com,1999:blog-4268295871279781587.post-74392828738841030262010-03-03T11:48:00.000-08:002011-02-03T14:37:31.210-08:00Yellow cupcake with Chocolate ganache<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SqjiTxsH_4XjDGqkiC7aZ32E-vjcWI0QBKmU9pT9d3fC8puDvwPGq11q4_FS1Rdo-M67ZgctS_UkD_WNTHWjLawGacI0aSscnHK93a_KqbZUaQpxZMQ1FxlS5t1r-svpCzBWBws3H3w/s1600-h/DSC00373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SqjiTxsH_4XjDGqkiC7aZ32E-vjcWI0QBKmU9pT9d3fC8puDvwPGq11q4_FS1Rdo-M67ZgctS_UkD_WNTHWjLawGacI0aSscnHK93a_KqbZUaQpxZMQ1FxlS5t1r-svpCzBWBws3H3w/s400/DSC00373.JPG" width="300" /></a></div>Sometimes I wounder if it is a good thing that I always have on hand, what it takes to make a treat when ever I want. But last week, when I was really craving a cup cake, I was very glad that I just had to open the pantry and start baking to satisfy my craving.<br />
<br />
So I enlisted the help of my Godson, K. and went to work. And let me tell you that they were indeed exactly what I wanted. I really like the old combination of yellow cake and chocolate frosting. Here I made a dark chocolate ganache frosting. <br />
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<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><i>(Chocolate ganache)</i></div><div style="text-align: center;"><i> </i>12 oz bittersweet chocolate</div><div style="text-align: center;">1 2/3 cups heavy cream </div><div style="text-align: center;">2 oz unsalted butter, softened</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Method:</b></div><div style="text-align: center;">Break the chocolate into pieces and process in a food processor until very fine.<b> </b></div><div style="text-align: center;">Heat the cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process for a few seconds until smooth. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo0E8QYfR6kfgW6YXJ8h-rwP7q7O85-iCoyo4T27KVTsl0ivl-3Atylp5Nn5TtgtxxgR9SM8MDU758lQt1LouaqJlP02z7YipnuJkp1yg9n0PnSInpp_o1KEldIZU04lnNDcsCYdDLvI/s1600-h/DSC00350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo0E8QYfR6kfgW6YXJ8h-rwP7q7O85-iCoyo4T27KVTsl0ivl-3Atylp5Nn5TtgtxxgR9SM8MDU758lQt1LouaqJlP02z7YipnuJkp1yg9n0PnSInpp_o1KEldIZU04lnNDcsCYdDLvI/s400/DSC00350.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_ZeKg2dHK5IPRlY0OoDI9UrfrLb8umxLYPARNiM8M5K7OR5346YnZS3cse9eyozKWBvZd4gPMl9LlpBF8U0zIoygtULN7IV-Ev8Pk2Morey8QEzwyayJ3BXB07BIAwQWtDCCrNxQrAQ/s1600-h/DSC00352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_ZeKg2dHK5IPRlY0OoDI9UrfrLb8umxLYPARNiM8M5K7OR5346YnZS3cse9eyozKWBvZd4gPMl9LlpBF8U0zIoygtULN7IV-Ev8Pk2Morey8QEzwyayJ3BXB07BIAwQWtDCCrNxQrAQ/s400/DSC00352.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Transfer to a bowl and stir in the butter, Allow to cool for several hours until it is frosting consistency.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b>Ingredient:</b></div><div style="text-align: center;"><i>(Yellow cupcakes from the Cake Bible)</i></div><div style="text-align: center;">6 large egg yolks <i> </i><b> </b></div><div style="text-align: center;">1 cup milk</div><div style="text-align: center;">2 1/4 teaspoons vanilla</div><div style="text-align: center;">3 cups cake flour, sifted</div><div style="text-align: center;">1 1/2 cups sugar</div><div style="text-align: center;">1 tablespoon plus 1 teaspoon baking powder</div><div style="text-align: center;">3/4 teaspoon salt</div><div style="text-align: center;">6 oz unsalted butter, softened</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Method:</b></div><div style="text-align: center;">Preheat the oven to 350 degrees. Line cupcake pans with cupcake wrappers.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a medium bowl lightly combine the yolks, 1/4 cup milk, and the vanilla. In a large mixing bowl combine the dry ingredient and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened.<b> </b> Increase to medium speed and beat for </div><div style="text-align: center;">1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredient and strengthen the structure. Scrape down the sides. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Fill the cupcake wrappers 3/4 the way full</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvGmi1ok0-VVLLgdVi5ssp6CrOmcZdawmG12QhIw9IqGkb1ChXE6kliEma7nW1NH7FYk0Q0sBXBnnqYpjw60AWxQJHLJkmVPixLwK36Rb3juj4xIcNAdJz2sdpsdUv3ANkGZWJ_Wa1ws/s1600-h/DSC00344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvGmi1ok0-VVLLgdVi5ssp6CrOmcZdawmG12QhIw9IqGkb1ChXE6kliEma7nW1NH7FYk0Q0sBXBnnqYpjw60AWxQJHLJkmVPixLwK36Rb3juj4xIcNAdJz2sdpsdUv3ANkGZWJ_Wa1ws/s400/DSC00344.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i> </i><b> </b>Bake for 20 to 25 minutes until they spring back when touched. Remove and let cool on a rack. Once cooled you can frost them.</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjac21_ugicqZ-AHsZXU88C3G7Kd6VXgkAFtizfonDtQkqjx7P6I-zkbePC5V4zT_FgqA_KEFMyMVR0aMY6GkeA2Ejj-SZs1xXTqFtqs_Fp5ddXwZclJSVzN5WsYibu46HXw7CGHNbbL8/s1600-h/DSC00360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjac21_ugicqZ-AHsZXU88C3G7Kd6VXgkAFtizfonDtQkqjx7P6I-zkbePC5V4zT_FgqA_KEFMyMVR0aMY6GkeA2Ejj-SZs1xXTqFtqs_Fp5ddXwZclJSVzN5WsYibu46HXw7CGHNbbL8/s400/DSC00360.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy! </div><div style="text-align: center;"><br />
</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com1tag:blogger.com,1999:blog-4268295871279781587.post-13079993148484376932010-02-27T14:22:00.000-08:002010-02-27T14:22:47.013-08:00Mushroom quiche with arugula salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmzTH90Rtp_7q53Y8Q2Bh-2C1dZbXszTVV1Oer3jmxl4l5udjMpsOZNbxVHgsaEDibFlAxkPuMNnR6WkvT1B1rTK6JQruBKqrtVr4LE_M48ZxA-hWyV-spMdU13uFsSoykIlUm_R_u_0/s1600-h/noladailyphotos+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmzTH90Rtp_7q53Y8Q2Bh-2C1dZbXszTVV1Oer3jmxl4l5udjMpsOZNbxVHgsaEDibFlAxkPuMNnR6WkvT1B1rTK6JQruBKqrtVr4LE_M48ZxA-hWyV-spMdU13uFsSoykIlUm_R_u_0/s400/noladailyphotos+035.jpg" width="400" /></a></div>I was baking Friday for the Farmers Market and I was getting hungry. And with it being Lent, I had to whip up something "senza" meat. (without) Being a baker and working at the Farmers market I always have the ingredients to whip up a great treat. <br />
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This is a wonderful little quiche. The custard is extremely light and paired with the earthy mushrooms and buttery crust is a combo made in heaven. Lucy, one of our great market vendors, has beautiful arugula and I try to buy some every week to insure I always have some handy.<br />
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You can make this in any small tart pans you have. You can also make it in a large tart pan. <br />
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<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><i>(Herb pie crust)</i></div><div style="text-align: center;">2 1/2 cups all purpose flour</div><div style="text-align: center;">1 teaspoon salt</div><div style="text-align: center;">1 teaspoon thyme</div><div style="text-align: center;">8 oz cold butter</div><div style="text-align: center;">1/2 cup unsalted butter, cold and cut into 1 inch pieces</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Method:</b></div><div style="text-align: center;">Place the flour, salt, and thyme in a food processor. Pulse to combine. Add the<b> </b>the butter and pulse until pea sized balls are formed. Add the water and pulse again until the mixture starts to come together. Shape into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Oil 8 mini spring form pans. After refrigerating, cut the dough into 8 equal pieces and roll each into a circle and line each pan with the dough. All the way up to the top. Refrigerate until ready to use.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><i>(Mushrooms)</i></div><div style="text-align: center;">2 pints baby portabella mushrooms, sliced</div><div style="text-align: center;">1/4 cup olive oil</div><div style="text-align: center;">Salt and pepper, a good pinch of each</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large non-stick skillet, heat the olive oil and add the mushrooms, salt and pepper. Saute the mushroom over medium heat until caramelized. I like a little crispness in the mushrooms. Set aside to cool.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><i>Custard filling</i></div><div style="text-align: center;">6 eggs</div><div style="text-align: center;">1 cup heavy cream</div><div style="text-align: center;">2 cups milk</div><div style="text-align: center;">2 teaspoons salt</div><div style="text-align: center;">1/2 teaspoon pepper</div><div style="text-align: center;"><b> </b></div><div style="text-align: center;"><b> </b>In a medium bowl, whisk all the ingredient together until smooth.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Assembly:</b></div><div style="text-align: center;">Pre-heat oven to 400 degrees F. Divide the mushroom between all the tart shell. Fill each shell to 3/4 full.</div><div style="text-align: center;">Bake tarts for 40 to 50 min. The filling will <b> </b>form a dome, which will deflate when cooled. When the tart is domed and the crust is golden, remove from oven to cool.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl346XJpkI5FAw_AS3IeE1tGQzkgFyA_ms5c4WipqQhYfCw3JIsuRkpXwkeI5uNhmAZ4OiYOjlCPe_i6rjzYrJ3pIhAEgsYJSgP5412EPsSrrMfctGJjA1O2k-zJqa4A6C1uw0LaIeV7c/s1600-h/noladailyphotos+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl346XJpkI5FAw_AS3IeE1tGQzkgFyA_ms5c4WipqQhYfCw3JIsuRkpXwkeI5uNhmAZ4OiYOjlCPe_i6rjzYrJ3pIhAEgsYJSgP5412EPsSrrMfctGJjA1O2k-zJqa4A6C1uw0LaIeV7c/s400/noladailyphotos+031.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The quiche can be eaten as is or with a salad. I like to top them with a simple arugula salad tossed in a basic vinaigrette. 1 part vinaigrette, 3 parts olive oil, salt and pepper to taste.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmzTH90Rtp_7q53Y8Q2Bh-2C1dZbXszTVV1Oer3jmxl4l5udjMpsOZNbxVHgsaEDibFlAxkPuMNnR6WkvT1B1rTK6JQruBKqrtVr4LE_M48ZxA-hWyV-spMdU13uFsSoykIlUm_R_u_0/s1600-h/noladailyphotos+035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmzTH90Rtp_7q53Y8Q2Bh-2C1dZbXszTVV1Oer3jmxl4l5udjMpsOZNbxVHgsaEDibFlAxkPuMNnR6WkvT1B1rTK6JQruBKqrtVr4LE_M48ZxA-hWyV-spMdU13uFsSoykIlUm_R_u_0/s400/noladailyphotos+035.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy! </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><i> </i><b> </b></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-24869931111815527762010-02-24T19:03:00.000-08:002011-02-03T14:33:19.293-08:00Albondigas - Mexican meatball soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ-I2al_zKW03Vu0rgw-b0hr0siQEOQoAxLcNyKaDU8lv6szuUfuhAV2e583aJKPzZbu5iiEMlu6d_oc1py55mHsbSB5X18xATLIF2TBmKnQSifmz5T-NfFpbZBgz7hJ1jwQyvDYehlU/s1600-h/DSC00423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZ-I2al_zKW03Vu0rgw-b0hr0siQEOQoAxLcNyKaDU8lv6szuUfuhAV2e583aJKPzZbu5iiEMlu6d_oc1py55mHsbSB5X18xATLIF2TBmKnQSifmz5T-NfFpbZBgz7hJ1jwQyvDYehlU/s400/DSC00423.JPG" width="400" /></a></div><br />
This morning I woke up a little stuffed up with what I hoped was just some seasonal allergies. But as it turns out it, it's more like the start of a cold. When I was young my mom was the best at making my brother and I feel better. If it was a cold, rainy, Seattle day, we would try to get as wet as possible because we knew our mother would be there to greet us with hot coco full of marshmallows. And when we were sick she would always make us soup. This is one of the soups she would just whip up. It's light and hardy all at the same time. And it makes you feel like you've just been hugged.<br />
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<div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 1/2 lbs of lean ground beef (you could use turkey or chicken)</div><div style="text-align: center;"><b> </b>1/3 cup short grain rice</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1/4 cup olive oil </div><div style="text-align: center;">2 stalks of celery, diced</div><div style="text-align: center;">2 carrot, diced</div><div style="text-align: center;">1 med. yellow onion, diced</div><div style="text-align: center;">1 med. Idaho potato, diced</div><div style="text-align: center;">1 28oz can of good diced tomatoes, drained </div><div style="text-align: center;">A couple pinches of dried oregano</div><div style="text-align: center;">Salt and pepper</div><div style="text-align: center;">1 qrt beef stock</div><div style="text-align: center;">3 qrts water</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Method:</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">First make the meatballs. Place the ground beef, egg, rice and a good pinch of salt and pepper in a medium bowl and mix all together. Form small balls with your hands and place on a sheet tray. You can use a small ice cream scoop to help make uniform sizes</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMEOpMsNMEav1sMyci695PF5W_Voa6UPImRUylLxrF3Oo74FNcTJ4fMn3eB79J2RiEHRPOFA0IHMUc6H6sPnTngxV1D2YuBZGxLFazijLIlt9l_Fzr96TfFY7Zlgu_jWAq0XfT5L1EUQ/s1600-h/DSC00417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMEOpMsNMEav1sMyci695PF5W_Voa6UPImRUylLxrF3Oo74FNcTJ4fMn3eB79J2RiEHRPOFA0IHMUc6H6sPnTngxV1D2YuBZGxLFazijLIlt9l_Fzr96TfFY7Zlgu_jWAq0XfT5L1EUQ/s400/DSC00417.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> Place the celery, onion, carrots, and oregano in a large pot with the olive oil, and sweat the vegetables with a good pinch of salt and pepper. Add the diced tomatoes and the diced potato. mix to incorporate. Add the beef stock and the water. My mom only used water but I like to add just a little stock for a layer of flavor. Bring to a simmer on low to med. heat. Gently add the meatballs.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIw4h4ZveKjzNbZ30KczDe7PrpM2URwGhGYyeu6WkDfFasrYNbUQjVoxJFekNlpjsrfXZxZpmG7mafqqz-Qr_9eOWlooZ7w_WbdnwO2lFOEeoi13_lOKFOdwHhmbbwZUA2c7I3T11gIE/s1600-h/DSC00421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIw4h4ZveKjzNbZ30KczDe7PrpM2URwGhGYyeu6WkDfFasrYNbUQjVoxJFekNlpjsrfXZxZpmG7mafqqz-Qr_9eOWlooZ7w_WbdnwO2lFOEeoi13_lOKFOdwHhmbbwZUA2c7I3T11gIE/s400/DSC00421.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Skim any impurities that may float to the top. Check for seasoning. You will most likely want to add some more salt and pepper at this point. Let simmer not boil for about 30 to 40 minutes until the rice in the meatballs is completely cooked.</div><div style="text-align: center;">I like to serve it with fresh cilantro on top.</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-vKlGioXoNhq0HpGKT8ngvHugTJSxOxlrA5BAPFPXCLWoGiw7jTvJmEztn8qlxR4fsEPnXJP1eegaBji3e8EQW5cAUYx4z4D5yfbu4CXLjgW4RF69wJFCGiwgVeNMFZbgjCTNNkYbx0/s1600-h/DSC00427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-vKlGioXoNhq0HpGKT8ngvHugTJSxOxlrA5BAPFPXCLWoGiw7jTvJmEztn8qlxR4fsEPnXJP1eegaBji3e8EQW5cAUYx4z4D5yfbu4CXLjgW4RF69wJFCGiwgVeNMFZbgjCTNNkYbx0/s400/DSC00427.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy! </div><div style="text-align: center;"><br />
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</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-43230596551963082842010-02-22T07:52:00.000-08:002010-02-22T07:52:50.647-08:00Buttermillk Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vQtjtQYwJHRb0I_Fm3aOCtcbJV551ag4P8yXvzzbZaj6gAL91chLFOozhaFiplBwW-_2L_zlIxPu_i-wBFUEQdhQ9AiuGUPEfgnSASs15XirgnA-R0TLVD9nmry0RdXWBaYQAUe4sQo/s1600-h/DSC00245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vQtjtQYwJHRb0I_Fm3aOCtcbJV551ag4P8yXvzzbZaj6gAL91chLFOozhaFiplBwW-_2L_zlIxPu_i-wBFUEQdhQ9AiuGUPEfgnSASs15XirgnA-R0TLVD9nmry0RdXWBaYQAUe4sQo/s400/DSC00245.JPG" width="300" /></a> </div><div class="separator" style="clear: both; text-align: left;">There is something decadent about having a stack of pancakes on a cool Sunday morning. Maybe it is all the years of working during Sunday brunch in my past. But when I have the the chance to stay in my pajamas, sip coffee and make pancakes, I get the sense that all is right with the world. Add a little Van Morisson and I am giddy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Two weeks ago, before the Saturday Mardi Gras parades, I made some pancakes for my God son and his friend, who were astonished that you could make pancakes that did not come out of a box. "You know how to make pancake mix?", they questioned with doubt in their 7 year old eyes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know I seem to be getting a little serious about pancakes, but these are so fluffy, so good, and so warming.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;">2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: center;"><b> </b>2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">3 tablespoons sugar</div><div class="separator" style="clear: both; text-align: center;">2 large eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: center;">4 tablespoons melted butter, plus more for pan</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cup buttermilk</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Method:</b></div><div class="separator" style="clear: both; text-align: center;">Mix all the dry ingredients in a medium bowl. Add the wet<b> </b>ingredients and mix until combined. You may have some small lumps, don't be alarmed.</div><div class="separator" style="clear: both; text-align: center;"><br />
Heat a griddle over medium heat. Brush the pan with melted butter. Ladle the batter on to the griddle. The amount depends on the size of the pancake you prefer. Cook on one side until the top is covered in tiny little holes. Flip and finish cooking on the reverse side. This is quick.</div><div class="separator" style="clear: both; text-align: center;">Butter and top with Real maple syrup and you are in for a treat.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeereJ62Ix8tnnrBuapXB1Miq9jVw0MmFRulVKgFdWwtJid61QUKb56Wpbw7acmD0MHQB9mPLiXQ-sOYCSSVHvh7iXIp7hcDXurR1EMXiitF-IfqvRwumjKZc3hAroqB4Nier631y9Zmg/s1600-h/DSC00246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeereJ62Ix8tnnrBuapXB1Miq9jVw0MmFRulVKgFdWwtJid61QUKb56Wpbw7acmD0MHQB9mPLiXQ-sOYCSSVHvh7iXIp7hcDXurR1EMXiitF-IfqvRwumjKZc3hAroqB4Nier631y9Zmg/s400/DSC00246.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy! </div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-69428022277600010102010-02-20T15:37:00.000-08:002010-02-20T15:37:41.590-08:00Oven dried tomato and mozzarella bruchetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tOqKn83S74Y8T0k-wbyzTYcyRVSlq0HhbkqCY1U9Em0mgiA-21Ga-_1bJlC_3pNS6EhqkAsTZQn4MF281PLD37ZgvtKCyOU9lqCmjcY2JXegSZJxO-EDVJRRYgjSMyydISNAa9_NnrM/s1600-h/house+050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tOqKn83S74Y8T0k-wbyzTYcyRVSlq0HhbkqCY1U9Em0mgiA-21Ga-_1bJlC_3pNS6EhqkAsTZQn4MF281PLD37ZgvtKCyOU9lqCmjcY2JXegSZJxO-EDVJRRYgjSMyydISNAa9_NnrM/s400/house+050.jpg" width="400" /></a></div><div style="text-align: center;">I love the beautiful tomatoes the summer brings. I am lucky enough to work with talented farmers at the Farmers market. The abundance of heirloom tomatoes is heaven. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">But in the winter when local tomatoes are out of season I turn to oven drying tomatoes. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This is a lovely little appetizer that is as easy as it is delicious. All the components can be made ahead of time for easy entertaining. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The amounts on the tomato, bread and mozzarella all can be changed to your needs. If you need more just make more.</div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Ingredients:</b></div><div style="text-align: center;">1 baguette sliced into 1 inch slices</div><div style="text-align: center;">1/2 cup olive oil</div><div style="text-align: center;">10 baby mozzarella balls</div><div style="text-align: center;">5 Roma tomatoes</div><div style="text-align: center;">1 cup good balsalmic vinegar </div><div style="text-align: center;">1 table spoon of sugar</div><div style="text-align: center;">4 bunches of basil leaves</div><div style="text-align: center;">1/4 cup toasted pine nuts</div><div style="text-align: center;">1/4 grated parmesan cheese</div><div style="text-align: center;">1 garlic clove </div><div style="text-align: center;">another 1/4 to 1/2 cup olive oil</div><div style="text-align: center;">Salt and pepper</div><br />
<div style="text-align: center;"><b>Method:</b></div><div style="text-align: center;"><i>(Oven dried tomatoes)</i><b> </b></div><div style="text-align: center;">Cut the Roma tomatoes in half length wise and place, cut side up, on a parchment lined baking sheet.</div><div style="text-align: center;">Sat and pepper and place in a 250 degree oven for 2-3 hours until most of the moisture has cooked out. You don't want them completely dried out. Let cool.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>(Balsamic syrup)</i></div><div style="text-align: center;">While the tomatoes are in the oven, place the balsamic vinegar and the sugar in a small pot and place on the stove over medium heat. Reduce the vinegar until it is thick enough to coat the back of a spoon. Run your finger though it and it should leave a clear trail where you finger was. Set aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <i>(Basil pesto)</i></div><div style="text-align: center;">Place the basil, garlic clove, pine nuts, parmesan cheese, and a pinch of salt and pepper in a food processor or blender and pulse until well combined. While the processor is on drizzle with olive oil until the pesto is smooth.</div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;">(<i>Croutons)</i></div><div style="text-align: center;">After the tomatoes are out of the oven, raise the temperature to 350 degrees. With a pastry brush, brush each side of the baguette slices with olive oil. lay on a sheet pan. Salt and pepper lightly.</div><div style="text-align: center;">Bake in the over for about 8-10 minutes until lightly golden on the edges. Remove from the oven and turn each slice over. Return to the oven and bake for another 5 min. or until golden on this side. Remove from oven and cool.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Assembly:</b></div><div style="text-align: center;"><b> </b>Place the toasted bread slices on a platter. top with a small dollop of basil pesto, top that with a tomato slice, cut side up. Place a baby mozzarella ball on each. To finish, drizzle the reduced balsamic syrup over the platter.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Enjoy!</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-56271552012743806712010-02-18T08:03:00.000-08:002010-02-18T08:04:32.624-08:00Vegan Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ooxjN9W9eS1EdllCFG82tKwevw9g70PWmlyli247DknimHvhybkIW_BkPUemobh2Lp6KFQYYMtEkJuP_v1PnWjgvKjcwdSOn2ks1I8GvbAhRyyV8QzTU90g_6Ell5N5IiVRoXIDd4A4/s1600-h/DSC00236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ooxjN9W9eS1EdllCFG82tKwevw9g70PWmlyli247DknimHvhybkIW_BkPUemobh2Lp6KFQYYMtEkJuP_v1PnWjgvKjcwdSOn2ks1I8GvbAhRyyV8QzTU90g_6Ell5N5IiVRoXIDd4A4/s400/DSC00236.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This Banana Bread is so good and moist you would never know that it contains NO animal product.</div><div class="separator" style="clear: both; text-align: center;">I have had quite a few customers at the farmers market ask me for vegan baked goods and I have resisted this request because the perfectionist in me can not serve anything I wouldn't want to eat. And no offense to any Vegans out there, but I really have not liked most vegan baked goods. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Well I was so excited when I purchased the cook book from Babycakes . Babycakes is a vegan bakery in New York city. Although the recipes are good, they still had that slight after taste that I find with a lot of vegan baked goods. So I used the animal substitutions (coconut oil for butter...) and incorporated it into other recipes I have.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So try it for yourself and I am sure you will be pleasantly surprised. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(I adapted this recipe from Babycakes cook book and from the Bread Bible cook book)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 cups AP flour</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons Baking powder</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons baking soda</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">2 teaspoons ground cinnamon</div><div class="separator" style="clear: both; text-align: center;">1 tsp ground ginger</div><div class="separator" style="clear: both; text-align: center;">1/2 coconut oil </div><div class="separator" style="clear: both; text-align: center;">2/3 cup Agave nectar</div><div class="separator" style="clear: both; text-align: center;">2/3 cup rice milk</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: center;">3 bananas, mashed</div><div class="separator" style="clear: both; text-align: center;">1/4 cup dried cranberries</div><div class="separator" style="clear: both; text-align: center;">1 cup toasted walnuts, chopped.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 325 degrees. Lightly grease a 7 by 4 by 3 inch loaf pan with canola oil.</div><div class="separator" style="clear: both; text-align: center;">In a large bowl, whisk together all the dry ingredients. Add the coconut oil, agave nectar, rice milk and vanilla. Mix until smooth. Add the mashed bananas and mix again until incorporated. Add the dried cranberries and toasted walnuts and mix until they are evenly distributed. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Place the mixture into the prepared pan and bake for about 30 to 40 minutes, rotating once, until golden brown and a tooth pick comes out clean when inserted. Let rest for 20 minutes and remove from pan to cool. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A few tips that I learned from Babycakes. Melt the coconut oil before measuring it. And the use of coconut oil is a great substitution because of its high level of omega -3 fatty acids. It is stored in your body as energy and not fat. And the Agave nectar is a natural sweetener and it takes longer to absorb into the blood stream, so it doesn't shoot your blood sugar up the way refined sugars do.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Try this, and you will become a convert.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirznB8p47d750Mn8ZmRb6BbjfV16EyBcDFg99YYczOr4iGDm23anoGtP3MeqtYyg9FFbZVaAtXiMe2ZrXt5U6ou6Hq-sFDwrmWd8yGhmQaGgTv0j9Wm5sxl6dOONvYAPNJkkpDFP4Mf8/s1600-h/DSC00239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirznB8p47d750Mn8ZmRb6BbjfV16EyBcDFg99YYczOr4iGDm23anoGtP3MeqtYyg9FFbZVaAtXiMe2ZrXt5U6ou6Hq-sFDwrmWd8yGhmQaGgTv0j9Wm5sxl6dOONvYAPNJkkpDFP4Mf8/s400/DSC00239.JPG" width="400" /></a><br />
<div style="text-align: center;">Enjoy!</div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-84302808380710957392010-02-11T14:39:00.000-08:002010-02-11T14:39:50.946-08:00Roasted Chicken - Tucan Style<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhzoCgGiHtPv-S_8tFTQzPksWnv05R2b8yalno9bXeF9Om5_u8vM4XlgVS8W5VwoZCbiSrJANbVg5sNnVBbNLzMAHTIqhGBfzmGDSM9jXLB-aYAcuW2sOSvVAefK6udHKEQc5I_E0w08/s1600-h/house+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhzoCgGiHtPv-S_8tFTQzPksWnv05R2b8yalno9bXeF9Om5_u8vM4XlgVS8W5VwoZCbiSrJANbVg5sNnVBbNLzMAHTIqhGBfzmGDSM9jXLB-aYAcuW2sOSvVAefK6udHKEQc5I_E0w08/s400/house+052.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: center;">This is the easiest, most beautiful, roasted chicken you can make. I won't even take the time to list amounts of the ingredients because it all depends on you and how many guest you are cooking for. </div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">The ingredients are:</div><div class="" style="clear: both; text-align: center;">1 or more 5-6 pound roasting chickens</div><div class="" style="clear: both; text-align: center;">lemons</div><div class="" style="clear: both; text-align: center;">Yukon gold potatoes</div><div class="" style="clear: both; text-align: center;">Chipollini onions</div><div class="" style="clear: both; text-align: center;">whole heads of garlic, cut in half</div><div class="" style="clear: both; text-align: center;">Olives</div><div class="" style="clear: both; text-align: center;">Rosemary</div><div class="" style="clear: both; text-align: center;">Thyme</div><div class="" style="clear: both; text-align: center;">Salt and pepper</div><div class="" style="clear: both; text-align: center;">Butter</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="instructions" style="text-align: center;"> Preheat the oven to 425 degrees F.</div><div> </div><div class="instructions" style="text-align: center;">Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with rosemary and thyme, reserving enough rosemary and thyme to garnish the outside of the chicken , 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.</div><div class="instructions" style="text-align: center;"><br />
</div><div class="instructions" style="text-align: center;"> Place yukon potatoes or any small potato you may have like new potatoes or fingerlings, your favorite olives (I like to use a mix of olives), garlic heads(cut in half to expose the cloves), and chipollini onions in a bowl and toss with olive oil, salt and pepper. Place this mixture around the chicken in the pan. Lay the extra rosemary and thyme around the chicken.</div><div class="instructions" style="text-align: center;"><br />
</div><div style="text-align: center;"> </div><div class="instructions" style="text-align: center;">Roast the chicken for 1 to 1 1/2 hours , or until the juices run clear when you cut between a leg and thigh. </div><div class="instructions" style="text-align: center;"><br />
</div><div class="instructions" style="text-align: center;">If you baked the chicken in an attractive pan just serve as is. If not transfer the chicken to a nice serving platter with all the garnishes.</div><div class="instructions" style="text-align: center;"><br />
</div><div class="instructions" style="text-align: center;">Enjoy!</div><div class="instructions" style="text-align: center;"><br />
</div><div class="instructions" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl6Hx6SwclWAgsjcF4Jr6p4TmayQ9NmpgDyVphdDCFG7IJysNWG6MzYwM3a9tgJCxt37MD2zR3zNPYHWh4Rrlce9qVXRf_83eP8qDWxPek054qDAyVsCeAm9xZzkaeK50OmCNnrHKY2o/s1600-h/house+051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl6Hx6SwclWAgsjcF4Jr6p4TmayQ9NmpgDyVphdDCFG7IJysNWG6MzYwM3a9tgJCxt37MD2zR3zNPYHWh4Rrlce9qVXRf_83eP8qDWxPek054qDAyVsCeAm9xZzkaeK50OmCNnrHKY2o/s400/house+051.jpg" width="400" /></a></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-82043444938687017842010-02-08T18:07:00.000-08:002010-02-08T18:07:23.081-08:00Moon Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowx88m8wzHZy0qW-nIcozyFZGwD_BTWOvXmecI7cth7Aa27TzPU-SyO7k3qrx9yM33K4xeXILgeA8uPea3BH3k2E9vtWuWMgLXC-Nhddd4vSVI4ql9KJt0FVeHqhPO_vaykwpgIspG54/s1600-h/DSC00187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowx88m8wzHZy0qW-nIcozyFZGwD_BTWOvXmecI7cth7Aa27TzPU-SyO7k3qrx9yM33K4xeXILgeA8uPea3BH3k2E9vtWuWMgLXC-Nhddd4vSVI4ql9KJt0FVeHqhPO_vaykwpgIspG54/s400/DSC00187.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">These are not your average, thrown off a Mardi Gras parade float, moon pies. These are little pillows of chocolate cake filled with a lovely marshmallow cream. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Instead of bringing yet another King cake to your next Mardi Gras get together, bring these little sweets and be the king of party. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>For the cookie/cake</b></div><div class="separator" style="clear: both; text-align: center;">1/2 cup butter, room temp.</div><div class="separator" style="clear: both; text-align: center;">1 cup sugar</div><div class="separator" style="clear: both; text-align: center;">1 egg</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon vanilla extract </div><div class="separator" style="clear: both; text-align: center;">1 cup evaporated milk</div><div class="separator" style="clear: both; text-align: center;">2 cups AP flour</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: center;">1/2 cup unsweetened cocoa powder</div><div class="separator" style="clear: both; text-align: center;">1 1/2 teaspoons baking soda</div><div class="separator" style="clear: both; text-align: center;">1/2 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>For the filling</b></div><div class="separator" style="clear: both; text-align: center;">1 cup (2 sticks) unsalted butter, room temp.</div><div class="separator" style="clear: both; text-align: center;">1 cup confectioners sugar</div><div class="separator" style="clear: both; text-align: center;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: center;">2 cups marshmallow creme</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Method</b></div><ol><li>Preheat oven to 400 degrees F (200 degree C) lightly grease 3 cookie sheets.</li>
<li>To make the cookies: In a large mixing bowl, cream together the butter and sugar. Add the egg and the vanilla, mix until incorporated. Add the evaporated milk. Mix well. In a separate bowl, mix the dry ingredients. Add the flour mixture slowly to the butter mixture. Mix until all the ingredients are combined.</li>
<li>Use an ice cream scoop to drop the dough onto the greased cookie sheets. The size of the scoop will determine the size of the finished moon pie. I use an one ounce scoop. But if you prefer a larger scoop, go for it. Leave at least 3 inches in between each one, the dough will spread as it bakes.</li>
<li>Bake for 7 to 10 min. or until they are firm to the touch. Allow to cool before filling.</li>
</ol>To make the filling. In the bowl of a mixer, blend together the butter, confectioners sugar, and the extract. Add the marshmallow creme and mix until smooth. To assemble the pies place 1 to 2 tablespoons of the filling on the flat side of a cookie and then cover the filling with the flat side of another cookie. <br />
<br />
And then all that is left to do is to enjoy them and catch some beads!<br />
<div class="separator" style="clear: both; text-align: center;"><b> </b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0tag:blogger.com,1999:blog-4268295871279781587.post-56891344724570902932010-02-03T10:50:00.001-08:002010-02-03T11:53:48.196-08:00Paneed parmesan chicken<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv_1vyGYJyegexH5Xf4BXC2J8tH-SiHRy9MI_DxcoWxuCKnbh44Pstqz9ucR1_yHg0CWgQB0SUTTGEruyeLYn7oU_Pz8DL0Ld-jmiUbOu39EZsrlmfQr_9Ng14nljQuuwXOVp2MR-rDY/s1600-h/foodblogphotos+286.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv_1vyGYJyegexH5Xf4BXC2J8tH-SiHRy9MI_DxcoWxuCKnbh44Pstqz9ucR1_yHg0CWgQB0SUTTGEruyeLYn7oU_Pz8DL0Ld-jmiUbOu39EZsrlmfQr_9Ng14nljQuuwXOVp2MR-rDY/s400/foodblogphotos+286.jpg" alt="" id="BLOGGER_PHOTO_ID_5434096343113439458" border="0" /></a><br /><br /><br />I was thinking that I should have a link of recipes for one. My Husband works nights (all day to be exact) and I am left on my own most the time.<br /><br />The majority of the time I eat popcorn for dinner. Last night after my Italian conversation group, I decided to put an end to popcorn and cook myself a meal.<br /><br />This paneed chicken is super easy and paired with a simple arugula salad it is both beautiful and satisfying.<br /><br />The term "Paneed" means pan fried.<br /><br />First get the "mis en place" ready. A bowl of egg wash(one egg whipped) and a plate with a cup of bread crumbs and 1/2 cup grated Parmesan. I used Panko bread crumbs only because I had them on hand but seasoned Italian bread crumbs would be great.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-jrgShOdjBFkJ8YxzpxtIvJCztBL6iTHLQhjx996n5ocp5m6ZjeYedpHUDQfRiYjWvpN4K6XC6B3fkALRs9MVjmRLy0PekcEdWmd1-HJm7Yw24HaholMjxm4p7aOtB8-tw3VQYFZfe4/s1600-h/foodblogphotos+281.jpg"><img style="cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-jrgShOdjBFkJ8YxzpxtIvJCztBL6iTHLQhjx996n5ocp5m6ZjeYedpHUDQfRiYjWvpN4K6XC6B3fkALRs9MVjmRLy0PekcEdWmd1-HJm7Yw24HaholMjxm4p7aOtB8-tw3VQYFZfe4/s200/foodblogphotos+281.jpg" alt="" id="BLOGGER_PHOTO_ID_5434099602219256434" border="0" /></a><br /><br /><br />Next you want to pound the chicken.<br /><br />Cover the counter with plastic wrap. Place the skinless, boneless chicken breast on the plastic wrap and cover with another piece.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqtEVHTknoRrVVGRdr2DMxZto_xh_D1msX7D2zrUDPtV9ak6Vgpb12iQc0ySE7hlFrY-0SbCme_Sn5ArWt_6LQcIKUa1wvzuZ5vSKel-dkix0xNt5gaSun1RIQGrCJxqHgP9OvpHPtEE/s1600-h/foodblogphotos+279.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqtEVHTknoRrVVGRdr2DMxZto_xh_D1msX7D2zrUDPtV9ak6Vgpb12iQc0ySE7hlFrY-0SbCme_Sn5ArWt_6LQcIKUa1wvzuZ5vSKel-dkix0xNt5gaSun1RIQGrCJxqHgP9OvpHPtEE/s200/foodblogphotos+279.jpg" alt="" id="BLOGGER_PHOTO_ID_5434098204137086930" border="0" /></a><br /><br />Now take a mallet or a heavy bottom pan and pound the breast until they are a uniform thickness. This will ensure even and quick cooking.<br /><br /><br /></div><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxT8bBgRugKFR92wK_lt-mnyY6FX-CF9vRWKaEQ09Z87azcjG_ABFosHyH4ko3UpCtdOBzWCDZ2l83VR8KqXC14tlq9qfpKbxrV3lBtCtrGxQ6ugMFBz1WProd7rs0ROVm0lpXPyasmE/s1600-h/foodblogphotos+280.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxT8bBgRugKFR92wK_lt-mnyY6FX-CF9vRWKaEQ09Z87azcjG_ABFosHyH4ko3UpCtdOBzWCDZ2l83VR8KqXC14tlq9qfpKbxrV3lBtCtrGxQ6ugMFBz1WProd7rs0ROVm0lpXPyasmE/s200/foodblogphotos+280.jpg" alt="" id="BLOGGER_PHOTO_ID_5434098217091111282" border="0" /></a></div><br /><br /><br />Now salt and pepper the the breast on each side. Dredge them in the egg wash and cover them with the bread crumb mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93hzYKlZA-Yw0DukQYWCikig7nr0oq2b6l9knEUXxrXp8jyXtISKrQBs2bPOH7FH-wCVuHrbZWbPCc-KM99MMzNCSReN-oSk37NkOk2Dhl_rYeKZ05cfi2jLlhUeLZrdG0D2U3ineZZQ/s1600-h/foodblogphotos+282.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93hzYKlZA-Yw0DukQYWCikig7nr0oq2b6l9knEUXxrXp8jyXtISKrQBs2bPOH7FH-wCVuHrbZWbPCc-KM99MMzNCSReN-oSk37NkOk2Dhl_rYeKZ05cfi2jLlhUeLZrdG0D2U3ineZZQ/s200/foodblogphotos+282.jpg" alt="" id="BLOGGER_PHOTO_ID_5434105347740218386" border="0" /></a><br /><br /><br />In a large non stick pan, heat a pat of butter and about 1/4 cup olive oil. Place the chicken breast in the pan and saute until golden brown and cooked through. This should take about 7 to 8 minutes on each side, over medium high heat. Make sure to watch the heat. You don't want the crust to burn and the chicken to be under cooked.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggo3FCtseSt-_rOG-Z7f66X2W0XYC5dwk1BIqD0cgRIBRy-E92w98x7Wl6PoDoAIAmQNGKTq1M28Io-U7TcB1A2DOL-O-CbYtGajHGh_k1JmbpGRsQOLaOFTJif2jwJgBdjoXGxTE7ijc/s1600-h/foodblogphotos+283.jpg"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggo3FCtseSt-_rOG-Z7f66X2W0XYC5dwk1BIqD0cgRIBRy-E92w98x7Wl6PoDoAIAmQNGKTq1M28Io-U7TcB1A2DOL-O-CbYtGajHGh_k1JmbpGRsQOLaOFTJif2jwJgBdjoXGxTE7ijc/s200/foodblogphotos+283.jpg" alt="" id="BLOGGER_PHOTO_ID_5434099622062888258" border="0" /></a><br /><br /><br />Pair with a simple salad of Arugula, almonds, and Parmesan with a lemon vinaigrette.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv_1vyGYJyegexH5Xf4BXC2J8tH-SiHRy9MI_DxcoWxuCKnbh44Pstqz9ucR1_yHg0CWgQB0SUTTGEruyeLYn7oU_Pz8DL0Ld-jmiUbOu39EZsrlmfQr_9Ng14nljQuuwXOVp2MR-rDY/s1600-h/foodblogphotos+286.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSv_1vyGYJyegexH5Xf4BXC2J8tH-SiHRy9MI_DxcoWxuCKnbh44Pstqz9ucR1_yHg0CWgQB0SUTTGEruyeLYn7oU_Pz8DL0Ld-jmiUbOu39EZsrlmfQr_9Ng14nljQuuwXOVp2MR-rDY/s400/foodblogphotos+286.jpg" alt="" id="BLOGGER_PHOTO_ID_5434096343113439458" border="0" /></a><br /><br />Enjoy.<br /><br /><br /><br /></div>Lisahttp://www.blogger.com/profile/15400971206137077250noreply@blogger.com0