tag:blogger.com,1999:blog-331839302024-02-06T21:47:39.467-08:00A Tasteful JourneyA journey of a thousand miles begins with a single step ... into the kitchen.Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-33183930.post-87109602540758808492010-02-08T07:22:00.000-08:002010-02-08T07:22:11.394-08:00Feeling Retro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoSNim4Oiqa6EiOGgigbzBOZxziNzfUBHY8mbcBHOcxbVc7lxMJydZkHvXCVjxYOI9dbsMlPIfQhV0mArRq6nwo6Lot8EhcUrF7Hqb0Oahup0ltfTIBwRt34YMY9E96cjB8kO/s1600-h/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoSNim4Oiqa6EiOGgigbzBOZxziNzfUBHY8mbcBHOcxbVc7lxMJydZkHvXCVjxYOI9dbsMlPIfQhV0mArRq6nwo6Lot8EhcUrF7Hqb0Oahup0ltfTIBwRt34YMY9E96cjB8kO/s400/DSC_0087.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Retro Radish and Fennel Salad</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div style="text-align: left;">I have an affinity for all things retro. There's something about the bold colors, organic shapes and funky patterned fabrics that just speaks to me. Or maybe it's the era that I'm drawn to. Some of the best things came out of the 50's, 60's and 70's: the <b>music </b>(oh, the music), civil rights, Eames chairs and deviled eggs to name but a few. Don't get the wrong idea though, I'm definitely not obsessed with recapturing that period in my own life. You won't find my house filled with egg chairs, lava lamps and shag rugs. And I don't practice free love. What you <i>will </i>find however, is that every so often, retro style will make an appearance on my dining table. Usually, it's unintentional.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I was introduced to a version of this simple salad years ago by a family friend. Raw fennel was thinly sliced, sprinkled with salt and pepper, then drizzled with fruity olive oil and lemon juice. It was probably the first time I had tasted raw fennel, and it changed my life. Ok, that's probably a bit dramatic. Let's just say that it introduced me to a wonderful new flavor-profile that up until then, had been missing from my life. So yeah, life-changing is fitting! When served raw, fennel is sweet and herbal, with a light anise note and a wonderful crunch. It pairs magnificently with fish, but also helps to cut through heavier meats and pastas too. Over the years I began to add thinly sliced radish to the mix, which I find adds the perfect peppery accent to the sweetness of the fennel, as well as a welcome dash of color. While this salad looks lovely tossed together in a bowl, I prefer the retro feel that's created when it's layered on a platter. I find there's something inescapably retro about radishes, especially when sliced. You may be wondering how something so simple could be so illuminating. I can only urge you to make it now. You never know, it may just change your life too. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><b>Retro Radish and Fennel Salad</b></div><div style="text-align: left;"></div><ul><li>1 medium fennel bulb, thinly sliced cross-wise (reserve the fennel fronds for garnish)</li>
<li>5-8 radishes, thinly sliced cross-wise</li>
<li>juice of 1 lemon</li>
<li>2-3 tbs good-quality olive oil</li>
<li>salt and freshly ground pepper to taste</li>
</ul>On a flat platter, place the fennel slices in an even layer. Season with salt and pepper, and drizzle with half of the lemon juice and olive oil. Next, place the radish slices on top of the fennel, creating any patter you desire. Season with salt and pepper and drizzle the remaining lemon juice and olive oil evenly over the top. Garnish with finely chopped fennel fronds and leave to rest at room temperature at least 15 minutes prior to serving.<br />
<div style="text-align: left;">Alternatively, toss all ingredients together in a bowl and season to taste.</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com1tag:blogger.com,1999:blog-33183930.post-4008350283698241632010-01-21T10:42:00.000-08:002010-01-21T10:42:23.209-08:00Loving Rick Bayless.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgzfs3an4NpCfdjKZPMXfPlIv_UstJt5B1DlIoSoE7Eh_SxPFS5jQ-NIRzLrwFtOEbsqzCURE3L76U9mEw1Ol51yyuwwccmqL0r9C3WLYSRWB-Ns6NINzA0BNB82TfrKH1hYa/s1600-h/pineapple+(57).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgzfs3an4NpCfdjKZPMXfPlIv_UstJt5B1DlIoSoE7Eh_SxPFS5jQ-NIRzLrwFtOEbsqzCURE3L76U9mEw1Ol51yyuwwccmqL0r9C3WLYSRWB-Ns6NINzA0BNB82TfrKH1hYa/s400/pineapple+(57).JPG" width="265" /></a><br />
</div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Pineapple Skillet Upside-Down Cake</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span></span></div><div style="text-align: left;">For a while now I've been in love with Rick Bayless. Well not in love with him personally, though he does seem genuinely sweet, passionate and humble. No, it's his food that does it for me. I have my sister to thank for turning me onto him. She'd seen his show on PBS and found his quirky personality charming and his food looked simply delicious. Lucky for me, my birthday was around the corner and she sent me his cookbook "<a href="http://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X">Mexican Everyday</a>" as a gift. I pored over the book, paper-clipping pages of recipes to try immediately. Recipes that seemed so simple, with such few ingredients and fuss, exploded with such complex flavors in your mouth. This is authentic Mexican at its best - not your run of the mill Tex-Mex. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I'm ashamed to say that I received this book just over 2 years ago now and it's taken me this long to write about this amazing chef and book. I can't stress enough how much I adore this book. I have made some of the most simple, flavorful and healthy dishes with Rick's brilliant guidance. The proof is in the pages - speckled with chile powder, splashed with adobo sauce and stained by pickled jalapeño juice. One of the best attributes of this book is that there are so many variations and substitute suggestions. I can't wait to share the magical recipes that have delighted our palates, such as the smoky Chipotle Meatballs and the tangy Slow-cooked Chicken with Tomatillos, Potatoes, Jalapeños and Herbs. I promise to not hold out on you for long. In the meantime, take comfort in a warm slice of juicy, caramelized pineapple atop a tender cake. You'll want to put a scoop of vanilla ice cream on top. Trust me. Wait for it to melt slightly from the warmth of the cake, slowly meandering like a river of vanilla sauce into all the nooks and crannies. It's heaven. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><b>Pineapple (or Other Fruit) Skillet Upside-Down Cake - </b><span class="Apple-style-span" style="font-size: x-small;">adapted from Rick Bayless</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">Serves 8</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div style="text-align: left;"><ul><li>3oz (6tbs) butter, unsalted</li>
<li>1/2 cup packed brown sugar (dark brown preferably)</li>
<li>3 cups 1/2-inch cubed, cleaned pinapple (about 3/4 of a medium pinapple) OR 3 cups (about 1 lb) fresh or frozen raspberries, blackberries, blueberries or pitted cherries OR 3 cups 1/2-inch cubed apple, pear, peaches, nectarines or mango</li>
<li>3/4 cup all-purpose flour</li>
<li>3/4 cup whole wheat flour (or additional AP flour)</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>3/4 cup white sugar</li>
<li>1 large egg</li>
<li>3/4 cup buttermilk or plain yogurt</li>
</ul><div>Preheat the oven to 375F and position the rack in the middle. Melt the butter in a large (10-inch) oven-proof skillet over medium heat. Swirl the butter in the skilllet until it turns nut-brown, then pour it into a medium bowl. Without wiping the skillet, sprinkle the brown sugar evenly over the bottom. Top with the fruit in an even layer.</div><div>In a large bowl, whisk together the flours, salt, soda and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then the buttermilk or yogurt. Pour the wet ingredients into the bowl with the dry ones. Whisk just until combined.</div><div>Pour the batter evenly over the fruit in the skillet. Slide the skillet into the oven and bake for 35 minutes, until the cake is golden brown and springy to the touch at the center. Remove and let cool for 10 minutes.</div><div>Invert a plate over the skillet, then, holding plate and skillet firmly together with pot holders, invert the two in one swift movement. Remove the skillet and the cake is ready to serve. It's best right out of the oven.</div></div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com1tag:blogger.com,1999:blog-33183930.post-36772181413171448502010-01-13T08:08:00.000-08:002010-01-13T08:08:32.806-08:00At the Casbah.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KK57iQb90eMYj_HoAihsWhlFHohOMQzgxEdFoxpX4o2k3gVO5wTc6KhjapiWb9GB9vRfZaF1bGPcG78V1PBwjWHNC406artuyIyWSDih6u4MY22a_Nt6NbcGkGzxLXF_AoD3/s1600-h/DSC_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KK57iQb90eMYj_HoAihsWhlFHohOMQzgxEdFoxpX4o2k3gVO5wTc6KhjapiWb9GB9vRfZaF1bGPcG78V1PBwjWHNC406artuyIyWSDih6u4MY22a_Nt6NbcGkGzxLXF_AoD3/s400/DSC_0550.JPG" /></a><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Moroccan Beef Meatball Tagine</span><br />
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</span><br />
</div><div style="text-align: left;">I am in love with Morocco. I love its cuisine; colorful, aromatic and intensely flavored. I love its architecture; intricately detailed, bold and seductive. I love its furnishings; bejeweled lamps, lavishly carved armoires and symmetrical mosaics. While Moroccan food has been in my repertoire for years, and Moroccan furnishings are scattered throughout my house, I have yet to visit this beautiful and exotic country. I yearn to wander through the mysterious bazaars, to purchase the <a href="http://www.johnnyjet.com/image/PicForNewsletterMoroccoDec2006MarrakechMarketSpices1.JPG">earthy spices piled impossibly high into perfect cones</a>. I know I will make it there one day. Until then, I satisfy my cravings at home, recreating the robust dishes of this land.<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Morocco was beckoned as I continued <a href="http://atastefuljourney.blogspot.com/2010/01/cloudy-with-chance-of-meatballs.html">my quest</a> to test all five meatball recipes in the January issue of <a href="http://www.bonappetit.com/">Bon Appetit</a>. The Moroccan meatball tagine was high on my to do list, and I was happy to roll up my sleeves and get to work. I have to say, my husband A. has been a very willing participant (i.e. taste-tester) in this unofficial Bon Appetit test kitchen experiment. Although it's not as if he suffered from boring or repetitive food before! What I love about Moroccan food is that it's often a one-pot meal, a tagine (stew), cooked slowly to release the maximum flavor from each component. This leads to an incredible depth of flavor, layered with complimentary spices and full-bodied vegetables and meats. While tagines are traditionally cooked in a <a href="http://en.wikipedia.org/wiki/Tajine">tagine</a>, a clay pot with a conical lid, you can easily achieve the same divine results using a dutch oven or any other heavy large ovenproof pot. Don't let the lengthy ingredient list intimidate you - this recipe comes together with relative ease, and can easily be done in stages. I made the more laborious meatballs in the morning before running out for errands, and in the afternoon the rest of the stew came together in minutes. This dish incorporates all components of Moroccan cuisine, it's aromatic, brightly colored, elaborately spiced and wonderfully hearty. I served the tagine with a traditional side of <a href="http://www.bonappetit.com/recipes/2010/01/couscous_with_fresh_cilantro_and_lemon_juice">couscous, brightened a hint of lemon and speckled with cilantro</a>. It was just what I needed to chase away the bizarre chill that crept into Florida. The meatballs are light and offer a kick of heat in contrast to the plump golden raisins which burst into a syrupy sweetness. As I closed my eyes and inhaled, I was transported to Morocco on a magic carpet of cinnamon air.<br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="text-decoration: underline;">Moroccan Beef Meatball Tagine</span></b> - <span class="Apple-style-span" style="font-size: x-small;">Bon Appetit, January 2010</span><br />
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</div><div style="text-align: left;">Meatballs:<br />
</div><div style="text-align: left;"><br />
</div><ul><li>1 1/2 pounds ground beef (20% fat)</li>
<li>1/3 cup coarsely grated onion (1 small onion)</li>
<li>1/3 cup panko breadcrumbs</li>
<li>1/4 cup chopped fresh cilantro</li>
<li>1 large egg, beaten to blend</li>
<li>2 garlic cloves, minced</li>
<li>1 tsp turmeric</li>
<li>1/2 tsp cayenne pepper</li>
<li>1/2 tsp ground cinnamon</li>
<li>1/2 tsp ground nutmeg (fresh if possible)</li>
<li>1/2 tsp freshly ground black pepper</li>
<li>1/2 tsp coarse kosher salt</li>
<li>1/4 tsp ground ginger</li>
</ul><div>Stew:</div><ul><li>1 tbs olive oil</li>
<li>3 1/2 cups chopped onions</li>
<li>4 garlic cloves, minced</li>
<li>2 cinnamon sticks</li>
<li>1 tsp turmeric</li>
<li>1/8 tsp saffron threads, crumbled</li>
<li>2 cups beef broth</li>
<li>1 14.5oz can diced tomatoes in juice</li>
<li>1/4 cup golden raisins</li>
<li>2 cups 1/2-inch thick carrot slices, cut on diagonal</li>
<li>1/4 cup chopped cilantro, plus additional for garnish</li>
<li>1 5oz package baby spinach leaves</li>
</ul><div>Meatballs:</div><div>Line large baking sheet with plastic wrap. Gently mix all ingredients in a large bowl. Using moistened hands and scant 2 tablespoons for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. Keep refrigerated, covered with plastic wrap until ready to use if making ahead.</div><div><br />
</div><div>Stew:</div><div>Heat oil in heavy large ovenproof pot over medium heat. Add onions; saute about 15 minutes. Add garlic, cinnamon, turmeric and saffron, stir 2 minutes. Add broth, tomatoes with juice and raisins. </div><div>Preheat oven to 350F. Bring stew to a simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper if necessary. </div><div>Spoon <a href="http://www.bonappetit.com/recipes/2010/01/couscous_with_fresh_cilantro_and_lemon_juice">couscous</a> into bowls; top with tagine. Garnish with cilantro and lemon wedges. </div><div><br />
</div><div><b>Grades:</b></div><div>Difficulty: Easy</div><div>Flavor: A</div><div><br />
</div><div> </div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com7tag:blogger.com,1999:blog-33183930.post-83150449318341915162010-01-08T06:11:00.000-08:002010-01-19T05:51:42.614-08:00A perfect pear.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXl7O8yDCJHZR82t8KV434ewTAa2qIlK8uAfEaWVyXCBTIhK0TOMsy-NDduqW3q6wb66nA-vHRs-BEz28l1fiv2qF1Pe1qzMEcH1jp6LcdbvwF6pffnPAQK0UWY5yTZB2fGs23/s1600-h/DSC_0525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXl7O8yDCJHZR82t8KV434ewTAa2qIlK8uAfEaWVyXCBTIhK0TOMsy-NDduqW3q6wb66nA-vHRs-BEz28l1fiv2qF1Pe1qzMEcH1jp6LcdbvwF6pffnPAQK0UWY5yTZB2fGs23/s400/DSC_0525.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Pork Tenderloin with Pears and Shallots</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: left;">Growing up, pork was never a regular guest on the dinner menu. It wasn't that we <i>wouldn't </i>eat it, we just didn't. Sure we'd eat ham and bacon every so often, and spare ribs too, but I can't recall my mom ever serving us pork chops or a roast loin. I guess pork just wasn't really her thing. I can understand why though. If overcooked it can be unbearably dry, like chewing on sawdust. For the longest time I was convinced I didn't like pork. I have to confess, I used to say I was kosher to get out of eating it at friends' houses. I got away with this for years. Oh the shame! And then came a day, just a few years back, that I ordered pork for the first time in a restaurant. The description of the dish was like autumn on a plate and I knew I had to try it: a bone-in double pork chop on a bed of sweet potato puree with an apple cider jus. It was a revelation - moist and succulent, tender and full of flavor.What had I been missing all these years?!<br />
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It took me many years of cooking before I finally turned my attention to the pig. I have to admit that I still don't cook with it often. But when I finally do, I always wonder why I don't experiment with it on a more regular basis. Pork can be deliciously moist and marries well with a myriad of flavors, especially autumnal ingredients in my opinion. It also happens to be very budget friendly and the lean cuts are even waistline friendly!<br />
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The January issue of <a href="http://www.bonappetit.com/">Bon Appetit</a> featured this recipe as a Quick Party Dish, seeing as it can be prepared and served within 35 minutes. The timing held true and dinner was on the table with ease. The pork is simply prepared - rubbed with olive oil, garlic, thyme. The pears and shallots get the same treatment, then they're pan seared while the pork roasts in the oven. The pan is then deglazed with some stock, butter, flour and pear nectar. The resulting jus is velvety with a whisper of sweetness from the pear, a perfect accompaniment to the woodiness of the thyme. My only caveat with the recipe is that they left out salt and pepper completely. I wasn't about to risk a bland meal by forgoing seasoning the loin. I also seasoned the shallots and pears with sprinkle of salt and pepper while they seared in the pan. I think this is a necessity that not only brings out the flavors of each component, but cuts through the sweetness of the pears. Another inexplicable direction is to use an ovenproof skillet when there is no indication of actually putting the skillet in the oven at any point! So no, your skillet does not need to be ovenproof! All in all, this was a simple and quick dish, full and balanced in flavor and definitely elegant enough for a dinner party.<br />
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Bon Appetit!<br />
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<b><a href="http://www.bonappetit.com/recipes/quick-recipes/2010/01/pork_tenderloin_with_pears_and_shallots">Pork Tenderloin with Pears and Shallots</a></b> - <span style="font-size: x-small;">adapted from Bon Appetit, January 2010 </span><br />
<ul><li>3 tbs olive oil</li>
<li>2 garlic cloves, finely chopped</li>
<li>1 tbs chopped fresh thyme plus fresh thyme sprigs for garnish</li>
<li>1 1/4 pound pork tenderloin</li>
<li>3 large shallots, each cut into 6 wedges through stem end, peeled</li>
<li>3 unpeeled small Bosc or Anjou pears, quartered, cored</li>
<li>4 tsp butter, room temperature</li>
<li>2 tsp all purpose flour</li>
<li>1 1/2 cups low-salt chicken broth</li>
<li>3/4 cup pear nectar</li>
</ul><div>Preheat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Season with salt and pepper. Heat large skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145F, about 10-15 minutes.<br />
</div><div>Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut sides, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet). <br />
</div><div><br />
</div><div>Mix butter and flour to a paste in a small cup. Add broth, pear nectar and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes. Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.<br />
</div><div><br />
</div><div><b>Grades:</b><br />
</div><div>Difficulty: Easy<br />
</div><div>Flavor: A-<br />
</div><div><br />
</div><div><b><br />
</b><br />
</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-40189252531192565862010-01-01T16:04:00.000-08:002010-01-07T16:35:57.607-08:00Cloudy, with a chance of meatballs.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17kXCVo3ByomVLdhQFl6ifpWlUvgEGpS4gzOyRF5fgWx29YyMIra6UX2j-7ev6dLnZBYjj21aku-JGVdbQc-KrBiQBrGZcX9hRaYJLSu5-Dh6AtBuKUsx_qviE32eFNVCKjnL/s1600-h/DSC_0471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17kXCVo3ByomVLdhQFl6ifpWlUvgEGpS4gzOyRF5fgWx29YyMIra6UX2j-7ev6dLnZBYjj21aku-JGVdbQc-KrBiQBrGZcX9hRaYJLSu5-Dh6AtBuKUsx_qviE32eFNVCKjnL/s400/DSC_0471.jpg" /></span></span></span></a><br />
</div><div style="text-align: center;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Poblano Albóndigas with Ancho Chile Soup</span></span></span><br />
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</span> </span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">There is something to be said about a meatball. They're akin to the nice boy that you gently let down, saying you'd prefer to stay friends. Then after you've carried on and had your fill of exotic and wild 'dishes', you realize that the meatball really does have it all. Meatballs aren't complicated, they're not pretentious and they don't flaunt themselves about. They're humble, unassuming, abashed even. And yet they are so inherently satisfying and comforting. There is no limit to the possibilities and versatility of a meatball. They've been around for centuries and are featured in every culture around the world. But not all meatballs are created equal. The ideal meatball is tender and moist, full of intense and layered flavor. And while a meatball really is one of the simplest dishes to prepare, it requires a delicate hand and a little dose of patience. </span></span></span><br />
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</span> </span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">This month, </span></span><a href="http://www.bonappetit.com/"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">Bon Appetit</span></span></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> named meatballs their "Dish of the Year". I'm sure the recession had a hand in the resurrection of the meatball on restaurant menus and in many home kitchens this year. Affordable, delicious and homey - what more could you ask for? Though I intend to make all five featured recipes, their Mexican inspired </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><a href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" mce_href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" style="text-decoration: underline;" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><span style="font-size: small;">Poblano Albóndigas with Ancho Chile Soup</span></span></span></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> immediately called out to me. I am infatuated with Mexican soups, with their heady aromas, earthly spice and kiss of heat from chile's. So on a particularly cold Floridian day I set out to make this soup, certain that it would knock the chill right out of me. Within an hour and a half the soup was on the table and I eagerly tucked in. The chile flavor was strong up front with a background hint of lime, but to my disappointment the flavors didn't linger on the palate. I was surprised to find that the soup didn't really pack a punch - something that you'd expect from several tablespoons of ancho chile powder, cumin and Mexican oregano. The meatballs were succulent and tender, with a much more balanced flavor and saved the soup from being a bland failure. The crisp tortilla strips provided a nice contrast in texture even as they softened. I reluctantly graded this recipe a B as I had wanted it to be so much more. After a night in the fridge, I warmed up the soup for lunch the next day and was delighted to find the soup I was expecting in the first place. The flavors were balanced as they'd had a chance to meld and develop overnight, which in my opinion is where this recipe went wrong. The ingredients and method are all there, but the timing is off. The recipe says the soup is ready in about 20 minutes once you add the meatballs to the broth and they are cooked through. While the soup is "ready" in 20 minutes, you're doing yourself a disservice to ladle it up right away. I would recommend leaving the soup on low heat for at least another hour, preferably more, in order to allow the flavors to meld. The meatballs will have time to flavor the broth and the chile and spices will mellow and become one with the soup. If given time, this is a soup to add to your regular rotation.</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Bon Appetit!</span></span><br />
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</span> </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsQvanz5e82aXYBpuvNwLhFyN6Anw3b68HiE3JV9jq4bDMZkiMl-F0kWjZE8hsHzZw4aOJfS6lH9jMXlLus-gfxRZWbnSvA2djGr1WMrO7sQ_hIpNzRs0OHqYbIP_XBCiGYT2/s1600-h/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsQvanz5e82aXYBpuvNwLhFyN6Anw3b68HiE3JV9jq4bDMZkiMl-F0kWjZE8hsHzZw4aOJfS6lH9jMXlLus-gfxRZWbnSvA2djGr1WMrO7sQ_hIpNzRs0OHqYbIP_XBCiGYT2/s320/DSC_0389.JPG" /></span></a><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="line-height: 19px;"></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="line-height: 19px;"><a href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" mce_href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" style="text-decoration: underline;" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"><b>Poblano Albóndigas with Ancho Chile Soup</b></span></span></a><span style="font-family: Arial, Helvetica, sans-serif;"> - <span style="font-size: x-small;">Bon Appetit, January 2010</span></span></span><br />
<div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br />
</span> </span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Meatballs:</span></span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-size: small;"><span style="line-height: 14px;"></span></span></span><br />
</div><div class="ingredient-sets" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="ingredient-set" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: left; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul><li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">large fresh poblano chiles (9 to 10 ounces total)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">pound</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">ground beef (15% fat)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">coarsely grated zucchini</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">finely grated onion</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">panko (Japanese breadcrumbs)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">large egg, beaten to blend</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">garlic cloves, pressed</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">tablespoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">ground cumin</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">teaspoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">dried oregano (preferably Mexican), crumbled</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">teaspoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">coarse kosher salt</span></span></li>
</ul></div><div class="ingredient-set" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: left; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: normal; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; text-transform: uppercase;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br />
</span> </span></h3><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: normal; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; text-transform: uppercase;"><span style="text-transform: none;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Soup:</span></span></span></h3><div><ul><li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">tablespoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">olive oil</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">small onion, coarsely grated</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">garlic cloves, minced</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">3</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">tablespoons</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">9</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cups</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">low-salt beef broth</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">teaspoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">dried oregano (preferably Mexican)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">coarsely grated zucchini</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">long-grain white rice</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/4</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">cup</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">chopped fresh cilantro</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">tablespoon</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">(or more) fresh lime juice</span></span></li>
</ul><span style="text-transform: uppercase;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br />
</span> </span></span><br />
</div><div><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Toppings:</span></span><br />
</div><div><ul><li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">3 </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">tablespoons</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">(or more) vegetable oil</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">4</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">corn tortillas, cut into 1/4-inch-wide strips</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Chopped fresh cilantro</span></span></li>
</ul></div></div></div><ul class="appurtenances" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="appurtenance" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span style="font-size: small;"><br />
</span> <span style="font-family: Arial, Helvetica, sans-serif;">Make Meatballs:</span><br />
<span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).</span></span><br />
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</span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 24px;">Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.</span></span></span><br />
</li>
</ul><div class="preparation" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-position: inside; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Make Soup:</span></span><br />
</li>
</ul></div><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: normal; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; text-transform: uppercase;"><span style="line-height: 18px; text-transform: none;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.</span></span></span></h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-position: inside; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;">Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.</span><br />
</span><span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Toppings: </span></span><br />
</li>
</ul></div><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: normal; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; text-transform: uppercase;"><span style="line-height: 18px; text-transform: none;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.</span></span></span></h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-position: inside; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 24px;">Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.</span><br />
</span><span style="font-size: small;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: bold;">Grades:</span></span><br />
</li>
</ul></div></div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Difficulty - Easy</span></span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Flavor - B as written, A if given more time for flavors to meld.</span></span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br />
</span> </span></span><br />
</div><div style="text-align: left;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: small;">Notes:</span></b></span></span><br />
</div><ul><li><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">After tasting the recipe as written, I did end up adding about 1 more tablespoon of lime juice as I found it was lost otherwise.</span></span></span></li>
<li><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">This soup would also be delicious with some diced avocado added when served. </span></span></span></li>
</ul><span style="font-size: small;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif;"><span style="line-height: 19px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span><br />
</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-52429527549885260042009-12-31T19:31:00.000-08:002010-01-01T13:57:04.200-08:00A New Year, a new project.<div style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: white; background-image: initial; background-position: initial initial; background-repeat: initial; font: normal normal normal 13px/19px Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.6em; padding-left: 0.6em; padding-right: 0.6em; padding-top: 0.6em;"><a href="http://atastefuljourney.wordpress.com/files/2009/12/cover_bonap_190.jpg" mce_href="http://atastefuljourney.wordpress.com/files/2009/12/cover_bonap_190.jpg"><br />
<img alt="" class="aligncenter size-full wp-image-306" height="400" mce_src="http://atastefuljourney.wordpress.com/files/2009/12/cover_bonap_190.jpg" src="http://atastefuljourney.wordpress.com/files/2009/12/cover_bonap_190.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; display: block; margin-left: auto; margin-right: auto;" title="cover_bonap_190" width="292" /></a><br />
<div mce_style="text-align: center;" style="text-align: center;"><span style="font-size: x-small;">Bon Appetit - January 2010</span><br />
</div><div mce_style="text-align: center;" style="text-align: center;"><span style="font-size: x-small;"><br />
</span><br />
</div>Stop procrastinating. That's what I tell myself, day in and day out. Sure, life can get in the way, sometimes you're too busy, sometimes you just don't feel like it. But enough is enough. If you don't start now, then when? A New Year's resolution this isn't. It's just Kismet that a new year is beginning at the same time that I finally got inspired to dust off my long forsaken blog. You know how when you move and begin to sort through your belongings, you always find something you had long forgotten about? And you are overcome by a sense of nostalgia as you reminisce about it? That's how I feel right now, re-discovering my blog. A sense of comfort, as though it were just yesterday that I was last here, not over a year ago.<br />
<br />
I recently received my first issue of <a href="http://www.bonappetit.com/" mce_href="http://www.bonappetit.com" target="_blank">Bon Appetit</a> magazine in place of <a href="http://www.gourmet.com/" mce_href="http://www.gourmet.com/" target="_blank">Gourmet</a>. I must admit that at first sight I felt another pang of sadness at the loss of <a href="http://www.gourmet.com/" mce_href="http://www.gourmet.com/" target="_blank">Gourmet</a>. I almost resented <a href="http://www.bonappetit.com/" mce_href="http://www.bonappetit.com" target="_blank">Bon Appetit</a> for still being around. Not because I had anything against the magazine itself, it's just that I had always been loyal to <a href="http://www.gourmet.com/" mce_href="http://www.gourmet.com/" target="_blank">Gourmet</a>. Yet as I opened the plastic covering and pulled the magazine out, I was filled with an overwhelming sense of hope and excitement. The birth of a new relationship. I have to admit, I really enjoyed this issue. And I hope I continue to enjoy future issues. As I was making the <a href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" mce_href="http://www.bonappetit.com/recipes/2010/01/poblano_albondigas_with_ancho_chile_soup" target="_blank">Poblano Albóndigas with Ancho Chile Soup</a> from this issue of <a href="http://www.bonappetit.com/" mce_href="http://www.bonappetit.com" target="_blank">Bon Appetit</a>, it occurred to me that while I often review <a href="http://www.gourmet.com/" mce_href="http://www.gourmet.com/" target="_blank">Gourmet</a> and <a href="http://www.bonappetit.com/" mce_href="http://www.bonappetit.com" target="_blank">Bon Appetit</a> recipes on <a href="http://www.epicurious.com/" mce_href="http://www.epicurious.com/" target="_blank">Epicurious.com</a>, I've never done so here. So with renewed inspiration, I plan to document my budding relationship with <a href="http://www.bonappetit.com/" mce_href="http://www.bonappetit.com" target="_blank">Bon Appetit</a> and review its recipes here. It'll be like an unofficial Bon Appetit Test Kitchen for the at-home cook. I plan to follow the recipe exactly as written and review it as such. Then if need be, I will experiment and add my own suggestions. I expect a wild ride and a tasteful journey, and I hope that you'll come along for the ride.<br />
<br />
Bon Appetit!<br />
</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-8967785855731075422009-10-08T13:21:00.000-07:002010-01-01T13:53:25.316-08:00A sad farewell to Gourmet.<span style="font-family: Arial; font-size: small;"><span style="font-size: 13px;"><span style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"></span></span></span><br />
<span style="font-family: Arial; font-size: small;"><span style="font-size: 13px;"><span style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 19px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDLt44cxQ2aVQUxKTM6ZupdGBcrGqj8hrcetEHMja0_pDapP4Hqr_PYp7lEaUnUIyBiYrc5K90-nadVKdD-bkWeW-0ZRML2fhQ1ehGAr-IqeZZbfmKn8GHmKtvDCLobD0nD9t/s1600-h/gourmet-thanksgiving.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDLt44cxQ2aVQUxKTM6ZupdGBcrGqj8hrcetEHMja0_pDapP4Hqr_PYp7lEaUnUIyBiYrc5K90-nadVKdD-bkWeW-0ZRML2fhQ1ehGAr-IqeZZbfmKn8GHmKtvDCLobD0nD9t/s1600-h/gourmet-thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDLt44cxQ2aVQUxKTM6ZupdGBcrGqj8hrcetEHMja0_pDapP4Hqr_PYp7lEaUnUIyBiYrc5K90-nadVKdD-bkWeW-0ZRML2fhQ1ehGAr-IqeZZbfmKn8GHmKtvDCLobD0nD9t/s320/gourmet-thanksgiving.jpg" /></a><br />
</div><div mce_style="text-align: center;" style="text-align: center;"><span style="font-size: x-small;">Gourmet Magazine</span><br />
</div><div mce_style="text-align: center;" style="text-align: left;"><span style="font-size: x-small;"><br />
</span><br />
</div><div mce_style="text-align: left;" style="text-align: left;">To say that I was shocked to hear of the demise of Gourmet Magazine is an understatement. To me, a world in which Gourmet ceased to exist was unimaginable. Gourmet has played an integral part not just in the home cooks life, but also in the lives of chefs, farmers and restaurateurs. Of course I would understand had all magazines suddenly gone out of business, but for Condé Nast to intentionally give the axe to Gourmet over some of its other publications is mind boggling. You would think its 70 year history would count for something more than a poor year of ad sales. Gourmet is not just a magazine, it's an institute, a lifestyle, a breath of delicious fresh air. While subscribers will now receive Bon Apetit for the remainder of their subscription, it's little consolation to the blow dealt by Gourmet folding.<br />
</div><div mce_style="text-align: left;" style="text-align: left;"><br />
</div><div mce_style="text-align: left;" style="text-align: left;">Gourmet's last issue will be their November issue, famous for its inviting and creative Thanksgiving spreads. Ironically, November is the issue that I always look most forward to, and have the longest history with. While growing up in the Netherlands, my mother and I would eagerly await the arrival of a package every few months from her best friend in the States. In this package we would find a few issues of Gourmet Magazine, as well as several NY Times crossword puzzles. I used to love sitting at the kitchen table, thumbing through our growing collection of Gourmet, picking out new recipes to try. The Thanksgiving issue was always my favorite. Perhaps it's because it represented America, a place where I had left one foot behind. We had kept up the tradition of celebrating Thanksgiving in Holland, along with some fellow expat friends. It was the meal I most looked forward to out of any other, and today, little has changed. So this year it is with the same excitement, simultaneously tinged with sadness, that I look forward to the November issue. Rest in peace Gourmet, you will be sorely missed.<br />
</div></span></span></span><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial; font-size: small;"><span style="font-size: 13px;"><br />
</span></span><br />
</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-82262788739192695792008-08-31T18:04:00.000-07:002010-01-01T14:06:50.466-08:00Bonne nuit mon petit Éclair.<div align="center"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5240853268231176482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrPy4iWMn9Zn0E_WAGHG3hkn3I69XXl1tt9exnLAyfNob4VfoX6YdNifhi1MkCMEAnKGVYO7rRY0NXIfRYy0pi3gwvt2Vtbv5jabIUcoDcl-WbvLjp0C_RzfnO97mDovqhk5y/s320/DSC_0536.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /> <span style="font-size: 78%;">Chocolate and Vanilla Eclairs</span><br />
<br />
</div><div align="left">I am exhausted and hot. My right arm is sore and my hands are pruned. Before you jump to all sorts of wild conclusions, I'll come right out and tell you. It's all thanks to the <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's</a>. These Daring Baker's sure know how to make you sweat, especially in the height of summer on a particularly steamy day in August. That day would be today. Yes, today - meaning I left this challenge to the last possible day, the same day I had to post it. The challenge? Chocolate <span id="SPELLING_ERROR_0"><span id="SPELLING_ERROR_0">Éclairs</span></span> by none other than the god of pastry himself - Pierre <span id="SPELLING_ERROR_1"><span id="SPELLING_ERROR_1">Hermé</span></span> - chosen by Tony <span id="SPELLING_ERROR_2"><span id="SPELLING_ERROR_2">Tahhan</span></span> of <a href="http://www.antoniotahhan.com/blog/">Olive Juice </a>and <span id="SPELLING_ERROR_3"><span id="SPELLING_ERROR_3">MeetaK</span></span> of <a href="http://whatsforlunchhoney.blogspot.com/">What's for Lunch Honey</a>? This challenge involved copious amounts of vigorous stirring and whisking which led to a very sore right arm. It also left me with a heap of dirty dishes to wash, leaving me with the kind of pruned fingers you'd get after an hour long bath.<br />
<br />
</div><div align="left"></div><div align="left">Once again I have to admit I wasn't altogether too thrilled with the choice of challenge this month. It isn't the first time I have made <a href="http://atastefuljourney.blogspot.com/2008/01/ringing-in-new-year.html"><span id="SPELLING_ERROR_4"><span id="SPELLING_ERROR_4">choux</span></span> pastry </a>or <a href="http://atastefuljourney.blogspot.com/2007/10/save-ta-tas.html"><span id="SPELLING_ERROR_5"><span id="SPELLING_ERROR_5">éclairs</span></span> </a>for that matter, so I felt pretty confident in what would result. And it's not that I don't like chocolate. It's simply that at this time of year, I crave fruit. Summery, juicy stone fruit. Anyways, I got over my slight disappoint, which lasted all of 5 seconds. I was thrilled to finally try a Pierre <span id="SPELLING_ERROR_6"><span id="SPELLING_ERROR_6">Hermé</span></span> original recipe, and I decided to keep it pretty much by the book this time since I have already played around with these before. I split his recipe for pastry cream in two and added vanilla beans to one and melted chocolate to the other. I definitely prefer the lighter vanilla pastry cream to a thin chocolate glaze then chocolate on chocolate but I wanted to give it a try. Everything came together quite easily, other than the physical effort required to whisk! Since I only just finished tonight, I haven't tried them yet - so I will be back to report on the taste test. Photos are also uninspired due to no <span id="SPELLING_ERROR_7">natural</span> light left so I plan to shoot some more tomorrow.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjJnKlEPx1RQ096K6LIdlamI7oO2a2Ivc3UemASqa8ss317IRMlO_ZGah4_6r_AFALIz6kdoboisgESEwngsPRhJmiudgOowX5uvbIlyACG69CTc_AHhxQkJZQrbX0_ypTX0q/s1600-h/DSC_0579.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5241510078311647138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjJnKlEPx1RQ096K6LIdlamI7oO2a2Ivc3UemASqa8ss317IRMlO_ZGah4_6r_AFALIz6kdoboisgESEwngsPRhJmiudgOowX5uvbIlyACG69CTc_AHhxQkJZQrbX0_ypTX0q/s320/DSC_0579.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Update: I finally got around to tasting these delicious morsels. As I suspected, the clear winner was the vanilla pastry cream filled eclair. It's a matter of personal taste, but to me something as airy and ethereal as choux pastry pairs best with equally light and angelic flavours. The chocolate pastry cream, while delicious, bore more resemblance to a ganache in my opinion, which weighed down an otherwise featherlight dessert.<br />
<br />
<br />
</div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="font-size: 85%;"><strong><u>Pierre <span id="SPELLING_ERROR_8"><span id="SPELLING_ERROR_7">Hermé</span></span>’s Cream Puff Dough</u></strong> - all recipes below from Chocolate Desserts by Pierre <span id="SPELLING_ERROR_9"><span id="SPELLING_ERROR_8">Hermé</span></span></span><br />
</div><div align="left"><span style="font-size: 85%;">(makes 20-24 eclairs)</span><br />
</div><ul><li><span style="font-size: 14px;">½ cup (125g) whole milk</span></li>
<li><span style="font-size: 14px;">½ cup (125g) water</span></li>
<li><span style="font-size: 14px;">1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces</span><br />
</li>
<li><span style="font-size: 14px;">¼ teaspoon sugar</span><br />
</li>
<li><span style="font-size: 14px;">¼ teaspoon salt1 cup (140g) all-purpose flour</span><br />
</li>
<li><span style="font-size: 14px;">5 large eggs, at room temperature</span><br />
</li>
</ul><div align="left"><span style="font-size: 85%;">In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to <span id="SPELLING_ERROR_10">the boil</span>.Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to <span id="SPELLING_ERROR_11">medium and</span> start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your <span id="SPELLING_ERROR_12">hand mixer</span> or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time <span id="SPELLING_ERROR_13">you have</span> added the third egg. In the end the dough should be thick and shiny and when lifted <span id="SPELLING_ERROR_14">it should</span> fall back into the bowl in a ribbon.The dough should be still warm. It is now ready to be used for the <span id="SPELLING_ERROR_15"><span id="SPELLING_ERROR_9">éclairs</span></span> as directed above.</span><br />
</div><div align="left"><span style="font-size: 85%;">Notes: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined <span id="SPELLING_ERROR_16">baking sheets</span> and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.</span><br />
<span style="font-size: medium;"><span style="font-size: 14px;"><br />
</span></span><br />
</div><div align="left"><strong><u><span style="font-size: 85%;">Chocolate Pastry Cream</span></u></strong><br />
</div><ul><li><span style="font-size: 14px;">2 cups (500g) whole milk</span></li>
<li><span style="font-size: 14px;">4 large egg yolks6 tbsp (75g) sugar</span></li>
<li><span style="font-size: 14px;">3 tablespoons cornstarch, sifted</span></li>
<li><span style="font-size: 14px;">7 oz (200g) bittersweet chocolate, preferably <span id="SPELLING_ERROR_17"><span id="SPELLING_ERROR_10">Valrhona</span></span> <span id="SPELLING_ERROR_18"><span id="SPELLING_ERROR_11">Guanaja</span></span>, melted</span><br />
</li>
<li><span style="font-size: 14px;">2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature</span><br />
</li>
</ul><div align="left"><span style="font-size: 85%;">In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy-bottomed saucepan. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stopping) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). Stir in the melted chocolate and then remove the pan from the heat. Scrape the pastry cream into a small bowl and set it in an ice-water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth. Once the cream has reached a temperature of 140 F remove from the ice-water bath and stir in the butter in three or four installments. Return the cream to the ice-water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.</span><br />
</div><div align="left"><span style="font-size: 85%;">Notes: The pastry cream can be made 2-3 days in advance and stored in the refrigerator. In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.</span><br />
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</div><div align="left"><span style="font-size: 85%;"><strong><u>Chocolate Glaze</u></strong> (makes 1 cup or 300g)</span><br />
</div><ul><li><span style="font-size: 14px;">1/3 cup (80g) heavy cream</span></li>
<li><span style="font-size: 14px;">3½ oz (100g) bittersweet chocolate, finely chopped</span></li>
<li><span style="font-size: 14px;">4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature</span><br />
</li>
<li><span style="font-size: 14px;">7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature</span><br />
</li>
</ul><div align="left"><span style="font-size: 85%;">In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.</span><br />
</div><div align="left"><span style="font-size: 85%;">Notes: If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.</span><br />
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</div><div align="left"><span style="font-size: 85%;"><strong><u>Chocolate Sauce</u></strong> (makes 1½ cups or 525 g)</span><br />
</div><ul><li><span style="font-size: 14px;">4½ oz (130 g) bittersweet chocolate, finely chopped</span></li>
<li><span style="font-size: 14px;">1 cup (250 g) water</span></li>
<li><span style="font-size: 14px;">½ cup (125 g) <span id="SPELLING_ERROR_19"><span id="SPELLING_ERROR_12">crème</span></span> <span id="SPELLING_ERROR_20"><span id="SPELLING_ERROR_13">fraîche</span></span>, or heavy cream</span></li>
<li><span style="font-size: 14px;">1/3 cup (70 g) sugar</span><br />
</li>
</ul><div align="left"><span style="font-size: 85%;">Place all the ingredients into a heavy-bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens. It may take 10-15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.</span><br />
</div><div align="left"><span style="font-size: 85%;">Notes: You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using. This sauce is also great for cakes, ice-cream and tarts.</span><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5cRgYRIMZ86nstQJrMzvioU84qq2FjD-f8l2LwyapxYdqDeRT-MIs2f8nt0YCJTHKwcZvxm6mjacrDPttYzhm5bkeJslH_PaQR72fViGei-0YHwqyDJglcZVjo0lPFFXFkw5/s1600-h/DSC_0543.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5240853492549165938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV5cRgYRIMZ86nstQJrMzvioU84qq2FjD-f8l2LwyapxYdqDeRT-MIs2f8nt0YCJTHKwcZvxm6mjacrDPttYzhm5bkeJslH_PaQR72fViGei-0YHwqyDJglcZVjo0lPFFXFkw5/s320/DSC_0543.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com7tag:blogger.com,1999:blog-33183930.post-90349988806197098742008-08-08T11:40:00.000-07:002010-01-01T13:46:17.107-08:00Panna Cotta Dreams<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh019kTZnBa06LyvJ-DvLKYB6BLqFWXsyU0H_yV6EVQtlyFFX-TqFmcpDuq1BW1gBTgrFDy39RjqzuhqQc9DUt8zMrmN4sQ4n3Vr2yrAhMTUgPXLfPydy3YFbVIWA_vhaX_beO5/s1600-h/DSC_0048.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5232219178837245794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh019kTZnBa06LyvJ-DvLKYB6BLqFWXsyU0H_yV6EVQtlyFFX-TqFmcpDuq1BW1gBTgrFDy39RjqzuhqQc9DUt8zMrmN4sQ4n3Vr2yrAhMTUgPXLfPydy3YFbVIWA_vhaX_beO5/s320/DSC_0048.JPG" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-size: 78%;"> Clockwise from left: Honey-Almond <span id="SPELLING_ERROR_0">Panna</span> <span id="SPELLING_ERROR_1">Cotta</span> with Macerated Peaches, Vanilla Bean <span id="SPELLING_ERROR_2">Panna</span> <span id="SPELLING_ERROR_3">Cotta</span> with Strawberry Coulis and Cappuccino <span id="SPELLING_ERROR_4">Panna</span> <span id="SPELLING_ERROR_5">Cotta</span> with Cocoa Whipped Cream </span><br />
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</div>I always look forward to throwing dinner parties. There's something magical about gathering around a table with great friends, enjoying delicious food and fine wines together as the hours slowly pass. Before you know it, it's midnight and your guests reluctantly start to leave because it'll be an early start to get to work in the morning. You linger at the door saying good-bye for another half hour before anyone actually leaves. You shut the door still smiling, because of course all the fun has blocked your memory of the dishes waiting to be done. <br />
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On this particular occasion, there were plenty of dishes to do after a dinner party of 10 guests with 3 courses. The dessert alone created 40 dirty dishes! All I can say is thank god I have a dishwasher. Of course, I had to take the opportunity to try out some new recipes. We started with a <a href="http://www.epicurious.com/recipes/food/views/TOMATO-GOAT-CHEESE-AND-ONION-TART-106898">Tomato, Goat Cheese and Onion Tart</a>. I served each slice of tart with some spring greens tossed in <span id="SPELLING_ERROR_6">dijon</span> vinaigrette and a balsamic syrup drizzle on the plate. The tart was surprisingly simple to make and proved to be a hit. The fresh tomatoes helped cut through the richer flavours of caramelised onions and goat cheese. The main was an <a href="http://www.epicurious.com/recipes/food/views/HERBED-FILLET-OF-BEEF-WITH-TOMATO-MADEIRA-CONFIT-240981"><span id="SPELLING_ERROR_7">Herbed</span> Roast Beef with Tomato Madeira <span id="SPELLING_ERROR_8">Confit</span></a>. The original recipe calls for a fillet or beef but I had made this once before and used an eye-round of roast beef with spectacular results. The thinly sliced medium rare beef is brought to new heights with the <span id="SPELLING_ERROR_9">unctuous</span> <span id="SPELLING_ERROR_10">tomato</span> <span id="SPELLING_ERROR_11">confit</span>. For dessert, I decided to experiment with a trio of lush <span id="SPELLING_ERROR_12">Panna</span> <span id="SPELLING_ERROR_13">Cottas</span>. I love the idea of having a few small tastings of desserts so that you can get some variety without being to weighed down at the end of a large meal. My new issue of Gourmet had arrived with a stunning recipe for Honey-Almond <span id="SPELLING_ERROR_14">Panna</span> <span id="SPELLING_ERROR_15">Cotta</span> with Lemon-Thyme Peaches. I knew I had to make it so with that recipe decided, I chose to make two others - a simple Vanilla Bean <span id="SPELLING_ERROR_16">Panna</span> <span id="SPELLING_ERROR_17">Cotta</span> with Strawberry Coulis as well as a Cappuccino <span id="SPELLING_ERROR_18">Panna</span> <span id="SPELLING_ERROR_19">Cotta</span> with Cocoa Whipped Cream. <br />
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Unfortunately as I was too busy serving, I didn't get any pictures of the starter or main. Not to mention that the pictures of the desserts are sorely lacking any <span id="SPELLING_ERROR_20">style</span>, but I had to at least get an image of these beauties before they disappeared. And disappear they did! Each little serving was devoid of any lingering smears, cream or sauce. A definite success that I look forward to repeating. The Honey-Almond <span id="SPELLING_ERROR_21">Panna</span> <span id="SPELLING_ERROR_22">Cotta</span> was my personal favourite, even though I am partial to both vanilla and coffee. All three were outrageously tasty, but the combination of honey, almond and peaches was stellar! I urge you all to make it immediately. Seriously, I'll wait here. Let me know what you think.<br />
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<u><strong><span style="font-size: 85%;">Honey-Almond <span id="SPELLING_ERROR_23">Panna</span> <span id="SPELLING_ERROR_24">Cotta</span> with Lemon-Thyme Peaches</span></strong></u> -<span style="font-size: 78%;"> <a href="http://www.epicurious.com/recipes/food/views/PANNA-COTTA-WITH-LEMON-THYME-PEACHES-242849">adapted from Gourmet, July 2008</a></span><a href="http://www.epicurious.com/recipes/food/views/PANNA-COTTA-WITH-LEMON-THYME-PEACHES-242849"> </a><br />
<span style="font-size: 85%;">For <span id="SPELLING_ERROR_25">panna</span> <span id="SPELLING_ERROR_26">cotta</span>:</span><br />
<ul><li><span style="font-size: 85%;">1 1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)</span></li>
<li><span style="font-size: 85%;">2 tablespoon water</span></li>
<li><span style="font-size: 85%;">1 1/4 cups heavy cream</span></li>
<li><span style="font-size: 85%;">1 cup plain low-fat yogurt (I used full fat Greek yogurt)</span></li>
<li><span style="font-size: 85%;">1/4 cup mild honey</span></li>
<li><span style="font-size: 85%;">1/8 teaspoon pure almond extract</span></li>
</ul><span style="font-size: 85%;">For peaches:</span><br />
<ul><li><span style="font-size: 85%;">1 1/2 tablespoon fresh lemon-thyme leaves (I used regular thyme and added a squeeze of lemon juice) </span></li>
<li><span style="font-size: 85%;">1 tablespoon sugar </span></li>
<li><span style="font-size: 85%;">3 peaches, peeled if desired, pitted, and thinly sliced (I used a small dice for the peaches)</span></li>
</ul><span style="font-size: 85%;">Make <span id="SPELLING_ERROR_27">panna</span> <span id="SPELLING_ERROR_28">cotta</span>: </span><br />
<span style="font-size: 85%;">Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 teaspoon salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.<br />
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.<br />
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.</span><br />
<span style="font-size: 85%;">Prepare peaches: </span><br />
<span style="font-size: 85%;">Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let <span id="SPELLING_ERROR_29">panna</span> <span id="SPELLING_ERROR_30">cotta</span> stand at room temperature.<br />
To serve: Top bowls of <span id="SPELLING_ERROR_31">panna</span> <span id="SPELLING_ERROR_32">cotta</span> with peaches and their juice. Drizzle with additional honey if desired.<br />
Cooks' note: <span id="SPELLING_ERROR_33">Panna</span> <span id="SPELLING_ERROR_34">cotta</span> can be chilled up to 3 days. </span><br />
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<span style="font-size: 85%;"><strong><u><span id="SPELLING_ERROR_35">Cappuccino</span> <span id="SPELLING_ERROR_36">Panna</span> <span id="SPELLING_ERROR_37">Cotta</span></u></strong> - </span><span style="font-size: 78%;"><a href="http://www.foodnetwork.com/recipes/tyler-florence/espresso-panna-cotta-with-cocoa-whipped-cream-recipe/index.html">adapted from Tyler Florence</a></span><br />
<span style="font-size: 85%;">Cocoa Whipped Cream: </span><br />
<ul><li><span style="font-size: 85%;">1 cup heavy cream </span></li>
<li><span style="font-size: 85%;">1 tablespoon cocoa powder </span></li>
<li><span style="font-size: 85%;">2 tablespoons confectioners' sugar </span></li>
</ul><span style="font-size: 85%;">Espresso <span id="SPELLING_ERROR_38">Panna</span> <span id="SPELLING_ERROR_39">Cotta</span>: </span><br />
<ul><li><span style="font-size: 85%;">1 1/2 cups heavy cream</span></li>
<li><span style="font-size: 85%;">1 tablespoon espresso beans, roughly ground </span></li>
<li><span style="font-size: 85%;">3 tablespoons sugar </span></li>
<li><span style="font-size: 85%;">1 teaspoon powdered gelatin </span></li>
<li><span style="font-size: 85%;">1/2 a vanilla bean</span></li>
</ul><span style="font-size: 85%;">First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour. </span><br />
<span style="font-size: 85%;">Begin preparing the espresso <span id="SPELLING_ERROR_40">panna</span> <span id="SPELLING_ERROR_41">cotta</span> by placing the heavy cream, ground espresso beans, sugar in a small saucepan over medium-low heat. Scrape the seeds out of the vanilla bean and add these along with the bean to the pan. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes. Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the vanilla bean and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour. </span><br />
<span style="font-size: 85%;">Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the <span id="SPELLING_ERROR_42">panna</span> <span id="SPELLING_ERROR_43">cotta</span>). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the <span id="SPELLING_ERROR_44">panna</span> <span id="SPELLING_ERROR_45">cotta</span> servings. Top with a raspberry.</span><br />
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<span style="font-size: 85%;"><strong><u>Vanilla Bean <span id="SPELLING_ERROR_46">Panna</span> <span id="SPELLING_ERROR_47">Cotta</span></u></strong> - <span style="font-size: 78%;"><a href="http://www.foodnetwork.com/recipes/gale-gand/vanilla-panna-cotta-recipe/index.html">adapted from Gale <span id="SPELLING_ERROR_48">Gand</span></a></span> </span><br />
<span style="font-size: 85%;">For <span id="SPELLING_ERROR_49">Panna</span> <span id="SPELLING_ERROR_50">Cotta</span>:</span><br />
<ul><li><span style="font-size: 85%;">3 tablespoons water </span></li>
<li><span style="font-size: 85%;">1 tablespoon powdered gelatin </span></li>
<li><span style="font-size: 85%;">4 cups heavy cream</span></li>
<li><span style="font-size: 85%;">1/2 vanilla bean, split lengthwise</span></li>
<li><span style="font-size: 85%;">1/2 cup sugar </span></li>
</ul><span style="font-size: 85%;">In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours. </span><br />
<span style="font-size: 85%;">Serve with <a href="http://www.epicurious.com/recipes/food/views/WHITE-CHOCOLATE-TARTLETS-WITH-STRAWBERRY-COULIS-5841">Strawberry Coulis</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xY7EMXIE8JWdH7dxKGlIapfb5TXyAxkh3JUtpATdwBuX7vALMgwHao8Zq5yvyecze7AvsPkBZfYjA8rEkgz4Up5W8mFXWN_R3Rb49BHYAzgnK5VvJc7FBWE2MrqRwGBTQTNH/s1600-h/DSC_0044.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5232219373220795826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xY7EMXIE8JWdH7dxKGlIapfb5TXyAxkh3JUtpATdwBuX7vALMgwHao8Zq5yvyecze7AvsPkBZfYjA8rEkgz4Up5W8mFXWN_R3Rb49BHYAzgnK5VvJc7FBWE2MrqRwGBTQTNH/s320/DSC_0044.JPG" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xY7EMXIE8JWdH7dxKGlIapfb5TXyAxkh3JUtpATdwBuX7vALMgwHao8Zq5yvyecze7AvsPkBZfYjA8rEkgz4Up5W8mFXWN_R3Rb49BHYAzgnK5VvJc7FBWE2MrqRwGBTQTNH/s1600-h/DSC_0044.JPG"></a><br />
<div align="center"><span style="font-size: 78%;">Ready to serve</span><br />
</div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com4tag:blogger.com,1999:blog-33183930.post-16388751390068252622008-08-05T13:34:00.001-07:002008-11-13T16:44:22.207-08:00Holla!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRauvkPX5E5fDh64Ew9gB-or3oPc3kBFiYDnkT7HTebWnUipsFyghdgAGkMr6uMUkiRhrdc6bW1jrlqdUkf4OYccqrckugRgtNapSheSNkvU89dRH2cxivBQKedoyixseYwoD/s1600-h/challah+(29).JPG"><img id="BLOGGER_PHOTO_ID_5231136888296500530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRauvkPX5E5fDh64Ew9gB-or3oPc3kBFiYDnkT7HTebWnUipsFyghdgAGkMr6uMUkiRhrdc6bW1jrlqdUkf4OYccqrckugRgtNapSheSNkvU89dRH2cxivBQKedoyixseYwoD/s320/challah+(29).JPG" border="0" /></a> <span style="font-size:78%;">Challah Bread</span></div><br /><div align="center"><span style="font-size:78%;"></span></div><div align="left"><span style="font-size:78%;"></span></div><div align="left">Last week on Project Runway, Blane managed to get the ever-poised and articulate Tim Gunn broaden his near perfect vocabulary. "Holla! Holla at yo boy!" To hear Tim struggle to drop his R's and sound 'urban' was absolutely hysterical. Once I wiped the tears of laughter away I started to think about how bizarre it must seem to someone so utterly correct. "What does it mean?" he asked. No one could explain, they just kept repeating "Holla, you know? Holla at yo boy?!"<br /><br /><script src="http://widgets.bravotv.com/o/4657041ec2a2cf53/4898ca0e72283e44/48976e61630302fe/84741c8/widget.js" type="text/javascript"></script><br /><br />According to the <a href="http://www.urbandictionary.com/">Urban Dictionary</a>:</div><br /><div align="left"></div><br /><div align="left">Holla<br />1. A word used to acknowledge the presence of a fellow companion </div><div align="left">2. For a man to express interest in a particularly impressive female specimen </div><div align="left">3. To contact via telephone </div><br /><div align="left">Eg.<br />1. Is that mah boy ova there? HOLLAAAAA! </div><div align="left">2. Watch out, I'm bout to holla at this fine bitch. </div><div align="left">3. Boy, it was absolutely magnificent to see you again. Holla at me this evening, we can have tea and crumpets. </div><br /><div align="left"></div><div align="left">It's amusing to me how these words become such a part of our culture yet no one truly asks why. Then they are eventually instated in the dictionary. Bling-bling can now be found in Webster's Dictionary as of 1999. Will Holla be next? Will Tim replace "Make it work" with "Holla"?</div><br /><div align="left"></div><div align="left">All this talk of Holla got me thinking about Challah. I grew up eating this traditional Jewish bread every Friday at Synagogue and to this day it reminds me of my childhood. My dad would always tear off an enormous chunk and hand it to me to nibble on and wash down with lemonade from the punch bowl. The toasted crust contrasted the sweet and fluffy custard yellow innards. Sometimes they'd have raisin Challah too, but I've never been a fan of raisins in bread. I like my Challah plain, I find it's sweetend eggy flavour perfectly satisfying without any additions.</div><br /><div align="left">Last week I happened upon a lovely Challah post on <a href="http://www.tastespotting.com/">Tastespotting </a>from <a href="http://dineanddish.net/2008/07/baby-fever/">Dine and Dish</a>. Just the sight of the Challah made me salivate and I could almost smell the fragrant honeyed scent. The recipe was for a bread-machine Challah dough and I knew I had to immediately pull my abandoned bread machine out of retirement to give this a try. I mean, how could I resist attempting to make Challah with minimal effort? The bread machine would do all the hard work of making the dough, and I would get to do the fun part of forming the braid! </div><br /><div align="left"></div><div align="left">The results were far superior to what I could have ever wished for. The scent of freshly baked Challah filled the house, much to my husband's delight upon his return from a hard day at work. The crust transformed into a perfectly shiny, golden brown speckled with poppy seeds. The innards were light and airy, the colour of custard and just sweet enough. I think this was the best Challah I have ever eaten and I am delighted to have found such an easy recipe to bring a bit of my childhood into my home as often as I please. The leftovers made the most delicious french toast the next morning, just one more reason to bring the bread machine permanently out of retirement!</div><br /><div align="left"><u></u></div><br /><div align="left"><u>Braided Challah Bread (Bread Machine) - <span style="font-size:78%;">from Recipezaar</span></u></div><br /><div align="left"><u><span style="font-size:78%;"></span></u></div><div align="left">Dough:</div><br /><ul><li><div align="left">1 1/2 teaspoons active dry yeast</div></li><li><div align="left">2 1/2 cups bread flour</div></li><li><div align="left">1/4 cup sugar</div></li><li><div align="left">1/2 teaspoon salt</div></li><li><div align="left">7 teaspoons <a modo="false">vegetable oil</a> </div></li><li><div align="left">2 egg yolks </div></li><li><div align="left">2/3 cup water<br /></div></li></ul><p align="left">Egg wash:</p><ul><li>1 egg yolk</li><li>1 tbs water</li></ul><p align="left">Place ingredients into bread machine according to manufacturers directions.<br />Set on dough cycle and run until end of cycle. </p><p align="left">Place dough onto a lightly floured board and divide into three equal parts. Stretch or roll each part into 9″ ropes and braid. Place on greased cookie sheet, cover and let rise for about 30 minutes. </p><p align="left">Preheat oven to 350°.<br />Mix together egg yolk and water and brush evenly over bread, then sprinkle with sesame or poppy seeds, if desired. Bake for 30 to 40 minutes or until golden brown.<br />Cool on wire rack. </p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FTDTmEmZ0ZcY6AIeLH8mhHtVV3sAOTKvo4iG-f8XK7W7hhlGJd1ooMRNuTG5ZH9YAWE5mcGQbXOE2hiR0hvEpXumq577Fe06Vq9kzqzbIfh66oQTIjxIGJLDjQQstgENQmQ7/s1600-h/challah+(17).JPG"><img id="BLOGGER_PHOTO_ID_5231149361511035218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_FTDTmEmZ0ZcY6AIeLH8mhHtVV3sAOTKvo4iG-f8XK7W7hhlGJd1ooMRNuTG5ZH9YAWE5mcGQbXOE2hiR0hvEpXumq577Fe06Vq9kzqzbIfh66oQTIjxIGJLDjQQstgENQmQ7/s320/challah+(17).JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com5tag:blogger.com,1999:blog-33183930.post-70277175026836388002008-07-30T12:03:00.000-07:002008-11-13T16:44:22.812-08:00I dare you not to like this.<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbiLj0eB8cqU_JWYExd6Q2j0YRW43C-nQFzkh8ALEcJLATdvlqHlMb7uk35vqlSPxK23ZJa8eu8pwFkLQ2bkb8_QpfZkLUf3Q5D6neHItQT1WS-VsRQd0LuTxr6L_Rorxw3DS/s1600-h/DSC_0261.JPG"><img id="BLOGGER_PHOTO_ID_5228885111532947650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbiLj0eB8cqU_JWYExd6Q2j0YRW43C-nQFzkh8ALEcJLATdvlqHlMb7uk35vqlSPxK23ZJa8eu8pwFkLQ2bkb8_QpfZkLUf3Q5D6neHItQT1WS-VsRQd0LuTxr6L_Rorxw3DS/s320/DSC_0261.JPG" border="0" /></a> <span style="font-size:78%;">Almond Gateau with Praline Buttercream</span></div><div align="center"></div><div align="left">Hello? Is anybody there? It's me - Merav. I know I haven't been here for a while. I am trying to change that. With the backlog of food I have to blog about, it really shouldn't be too difficult to start. So please have a little more patience - perhaps this chocolate covered gateau will keep your attention for a while longer?</div><div align="left"> </div><div align="left"></div><div align="left">Once again, the Daring Baker's have dragged my ass out of seclusion and dirtied my kitchen with yet another multi-pot/utensil recipe. Not that I'm complaining - when the end result looks like this it somehow erases the memory of a sink full of dishes. This month's challenge comes courtesy of Chris from <a href="http://melecotte.blogspot.com/">Mele Cotte </a>who chose a Filbert Gateau with Praline Buttercream from "Great Cakes" by Carol Walter. Upon first sight of the challenge, I was both excited about the decorating potential but also a little disappointed that in the height of summer (90+ degree days here) we would be creating an intensely rich cake and not utilising the bounty of fresh fruits available. I got over it pretty quickly though and eventually set out to make the cake.</div><div align="left"> </div><div align="left"></div><div align="left">We were permitted to replace Hazelnuts with any other nut if we preferred. Since my food processor died and I have yet to replace it, I knew there would be no way to grind the hazelnuts smooth enough by hand. I went ahead and used the pre-ground almond meal I had on hand. To be honest, almond is my favourite nut so I probably would have chosen it over hazelnut regardless of my food processor predicament. I also decided to halve the recipe and make mini-cakes, as I knew that one large layer cake would sit uneaten in my fridge for weeks. The recipe also called for a Swiss buttercream but I could just not be bothered this time to stand over a bain-marie whisking away in this heat. I decided to use a cream cheese based buttercream, which I also much prefer flavour-wise. I used sliced almonds in my praline. Once cooled, I broke it into pieces, smashed it up in a bag with a rolling pin as much as I could, and then ground it further in a mortar and pestle. This step was a royal pain! Obviously I couldn't grind it enough to become a smooth paste but I mixed the powder into the buttercream with delicious results! For the soaking syrup, I used Amaretto liqueur which helped to bring out the delicate almond flavour. I stuck with the apricot glaze as I love apricots and believe they pair beautifully with almond. In the end, I omitted the whipped cream layer because I just felt it wasn't necessary.</div><div align="left"> </div><div align="left"></div><div align="left"></div><div align="left"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZXorAWSXnykMbOUCPukRezBuDvMhqbYwxUsHvYWIk5oYenq4rf-5PwwhTWeqd6ug3qrQt3Tuq3XDq_Ey8W88Ut5UGaq1hI9kfke6yWvb4ez0yPoRNRyZROl8-4rG0lyCW9v3/s1600-h/DSC_0182.JPG"><img id="BLOGGER_PHOTO_ID_5228885481437424690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZXorAWSXnykMbOUCPukRezBuDvMhqbYwxUsHvYWIk5oYenq4rf-5PwwhTWeqd6ug3qrQt3Tuq3XDq_Ey8W88Ut5UGaq1hI9kfke6yWvb4ez0yPoRNRyZROl8-4rG0lyCW9v3/s320/DSC_0182.JPG" border="0" /></a><br />In conclusion - though this cake took 3 days to make - the results were divine! The cake was moist, delicate and had a slight chew to the texture thanks to the almonds. The buttercream had a hint of caramelly praline but wasn't cloyingly sweet, in part thanks to me leaving out 3 cups of the sugar it asked for! All in all, I still think this cake is suited better to colder days and climates, but it was a joy to bake and those who ate it licked their plates! Check out all the other <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's</a> creations for more jaw dropping gorgeousness.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfxeE3r6W1rCaLubPMDX1SnxzFg8MdHtELU1ixCofT7ByjN40Y9POnx6BwRIyboK7VSNw_tgrn6cFIpF4K3ec4LioVrvyxEClmFnt1f8HT64JgzOVpjQ3C4ZCMVuE1YOcpSwf/s1600-h/DSC_0199.JPG"><img id="BLOGGER_PHOTO_ID_5228885876796657970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfxeE3r6W1rCaLubPMDX1SnxzFg8MdHtELU1ixCofT7ByjN40Y9POnx6BwRIyboK7VSNw_tgrn6cFIpF4K3ec4LioVrvyxEClmFnt1f8HT64JgzOVpjQ3C4ZCMVuE1YOcpSwf/s320/DSC_0199.JPG" border="0" /></a><br /><span style="font-size:85%;"><u>Filbert Gateau with Praline Buttercream - From Great Cakes by Carol Walter:</u></span><br /><span style="font-size:85%;"><a href="http://melecotte.blogspot.com/2008/07/filbert-gateau-with-praline-buttercream.html">Click here to see the Original recipe</a></span><br /><p><span style="font-size:85%;"><u>Genoise:</u></span></p><p><span style="font-size:85%;">Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.</span></p><ul><li><span style="font-size:85%;">1 cup ground almond meal</span></li><li><span style="font-size:85%;">1 t</span><span style="font-size:85%;">bs cornstarch</span></li><li><span style="font-size:85%;">4 large egg yolks</span></li><li><span style="font-size:85%;">1/2 cup sugar, divided ¼ & ¼ </span></li><li><span style="font-size:85%;">1/2 tsp vanilla extract</span></li><li><span style="font-size:85%;">¼ tsp grated lemon rind</span></li><li><span style="font-size:85%;">3 large egg whites</span></li><li><span style="font-size:85%;">1/8 cup warm, melted butter (100 – 110 degrees)</span></li></ul><p><span style="font-size:85%;">Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 9-inch round cake pan and line the bottom with greased parchment paper. </span></p><p><span style="font-size:85%;">Whisk together the almond meal and cornstarch. Set aside. </span><span style="font-size:85%;">Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add 1/4 cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another 30 seconds. Add the yolk mixture to the whites and whisk for 1 minute. Working quickly, sprinkle the nut meal in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 tbsp of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 20-25 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely. If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months. </span></p><p><span style="font-size:85%;"><u>Sugar Syrup:</u></span></p><ul><li><span style="font-size:85%;">1/2 cup water</span></li><li><span style="font-size:85%;">1/8 cup sugar</span></li><li><span style="font-size:85%;">1 tbs Amaretto or dark rum or any other flavored liqueur </span></li></ul><p><span style="font-size:85%;">In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. Can be made in advance.</span></p><p><span style="font-size:85%;"><u>Praline Paste:</u></span></p><ul><li><span style="font-size:85%;">1 cup sliced almonds</span></li><li><span style="font-size:85%;">2/3 cup sugar</span></li></ul><p><span style="font-size:85%;">Line a jelly roll pan with parchment and lightly butter. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. Remember – extremely hot mixture. Then pour onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cool dry place. Do not refrigerate.</span></p><p><span style="font-size:85%;"><u>Praline Buttercream: </u></span><span style="font-size:78%;"><a href="http://www.epicurious.com/recipes/food/views/ORANGE-LAYER-CAKE-WITH-BUTTERCREAM-FROSTING-AND-BERRIES-235137">adapted from Bon Apetit, June 2006</a></span></p><ul><li><span style="font-size:85%;">8 ounces cream cheese, room temperature</span></li><li><span style="font-size:85%;">1 stick unsalted butter, room temperature</span></li><li><span style="font-size:85%;">2 cups powdered sugar, sifted</span></li></ul><p><span style="font-size:85%;">Using an electric mixer, beat the cream cheese and butter in large bowl until smooth. Add the powdered sugar 1/4 cup at a time, beating well until smooth. Mix in 1/3 cup of the Praline paste.</span></p><p><span style="font-size:85%;"><u>Apricot Glaze:</u></span></p><ul><li><span style="font-size:85%;">1/3 cup thick apricot preserves</span></li><li><span style="font-size:85%;">1/2 tbs water</span></li></ul><p><span style="font-size:85%;">In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake. If the glaze is too thick, thin to a preferred consistency with drops of water.</span></p><p><span style="font-size:85%;"><u>Ganache Glaze:</u></span></p><ul><li><span style="font-size:85%;">6 oz. (good) semisweet or bittersweet chocolate, like Lindt</span></li><li><span style="font-size:85%;">¾ cup heavy cream</span></li><li><span style="font-size:85%;">1 tbsp light corn syrup</span></li><li><span style="font-size:85%;">1 tbs Amaretto, or dark Jamaican rum (optional)</span></li><li><span style="font-size:85%;">¾ tsp vanilla</span></li><li><span style="font-size:85%;">½ - 1 tsp hot water, if needed</span></li></ul><p><span style="font-size:85%;">Blend vanilla and liqueur together and set aside. Break the chocolate into 1-inch pieces and place in the bowl of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside. Heat the cream and corn syrup in a saucepan, on low, until it reaches a gentle boil. Immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!</span></p><p><span style="font-size:85%;"><u>Assembling Cake:</u></span></p><p><span style="font-size:85%;">Divide the cake into 2 layers and cut out as many circles as possible using a round cookie cutter. Using a pastry brush, moisten the layers with the warm sugar syrup. Spread the bottom layer with a ¼-inch thickness of the buttercream. Place the middle layer over the first, brush with sugar syrup, spread with buttercream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache. Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing. To garnish the cake, fit a 12 – 14-inch pastry bag with a tip. Fill the bag with the reserved praline cream and or ganache. Decorate as you please. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving. Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77eXDofBHnFsRJq7vJqcCwe9EQrm1eldQ4vaIAfVGFb5zO4IECwxnyb0Sb1baDrqJKbOjD96DjxYHwc1Yr3LlXcveuUnaWiG-sEKFoedCMOsLtu7bFK9vmhH439zpeACFQb6F/s1600-h/DSC_0293.JPG"><img id="BLOGGER_PHOTO_ID_5228886291548332930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77eXDofBHnFsRJq7vJqcCwe9EQrm1eldQ4vaIAfVGFb5zO4IECwxnyb0Sb1baDrqJKbOjD96DjxYHwc1Yr3LlXcveuUnaWiG-sEKFoedCMOsLtu7bFK9vmhH439zpeACFQb6F/s320/DSC_0293.JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com10tag:blogger.com,1999:blog-33183930.post-156080537201563112008-06-30T13:12:00.000-07:002008-11-13T16:44:23.481-08:00Better late than never...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Lk_FcmBtBfV2W6taM3iIzhaO0uATwH3tZz0BkP8iSiiogumSvTieb42Z4usueFEMDXm37KcrjSyTAd5KncDTju6tvMMDAjeQVjm9V0BVqCICbRXlCi6mcsfeF_-Lm69Ahccj/s1600-h/DSC_0017.JPG"><img id="BLOGGER_PHOTO_ID_5217772582241388882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Lk_FcmBtBfV2W6taM3iIzhaO0uATwH3tZz0BkP8iSiiogumSvTieb42Z4usueFEMDXm37KcrjSyTAd5KncDTju6tvMMDAjeQVjm9V0BVqCICbRXlCi6mcsfeF_-Lm69Ahccj/s320/DSC_0017.JPG" border="0" /></a> <span style="font-size:78%;">Danish Braid filled with Cream Cheese, Nectarine and Blueberry</span></div><br /><p><span style="font-size:78%;"></span></p><br /><p>Hellooooo? Helloooo? Is there anybody out there? I know I have been missing for a while now but I am determined to blow the dust off my keyboard and get back to work! My poor, desolate and deserted blog is not happy with me at all however. At long last I was finally ready to make my way back into the world of blogging and take on the June Daring Bakers challenge. I had finally completed the challenge on time but once again - Blogger was down and would not let me post on time! Excuses, excuses, I know. But like they say, better late than never, right? And it would truly be a shame not to share this delectable pastry with you. </p><p>Thanks to <a href="http://sassandveracity.typepad.com/">Kelly</a> and <a href="http://whatscooking.us/">Ben</a>'s wonderful choice, I was truly challenged this month to make Danish Pastry and a Danish Braid. Though the task seemed daunting at first, it came together in a breeze and truly made me look like a pro to my husband and friends! The dough was supple and soft, extremely easy to work with. Speckled with orange zest, cardamom seeds and vanilla beans - the flavour and aroma were to die for! I decided to fill my braid with a homemade fruit filling and cream cheese. I made a delicious 'jam' of nectarines, blueberries, vanilla bean, cinnamon and sugar which I spread atop a layer of cream cheese whipped with sugar and an egg. After braiding the dough, I realised I made an incredibly stupid mistake - I forgot to assemble it on top of a piece of parchment paper for easy transportation to the baking sheet! It took me a while to pick up the long, delicate braid from the counter andplace it on the baking sheet but I somehow managed with minimal damage. Once proofed, I brushed the braid with an egg wash and baked it until golden brown. The scent in the air was irrisistable! We devoured the braid with copious cappuccino's and espresso's - the perfect accompaniement if you ask me! Make sure you check out the other <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's </a>braids for a myriad of fillings and shapes!</p><p><strong><u>Danish Braid - </u></strong> <span style="font-size:78%;">inspired by Sherry Yard, The Secrets of Baking</span></p><p>For the dough (Detrempe - Makes 2-1/2 pounds dough):</p><ul><li>1 ounce fresh yeast or 1 tablespoon active dry yeast</li><li>1/2 cup whole milk</li><li>1/3 cup sugar</li><li>Zest of 1 orange, finely grated</li><li>3/4 teaspoon ground cardamom</li><li>1-1/2 teaspoons vanilla extract</li><li>1/2 vanilla bean, split and scraped</li><li>2 large eggs, chilled</li><li>1/4 cup fresh orange juice</li><li>3-1/4 cups all-purpose flour</li><li>1 teaspoon salt</li></ul><p>For the butter block (Beurrage):</p><ul><li>1/2 pound (2 sticks) cold unsalted butter</li><li>1/4 cup all-purpose flour</li></ul><p>Dough: Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.</p><p>Butter block: Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.</p><p>After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes. - Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.</p><p>Danish Braid: Makes enough for 2 large braids</p><ul><li>1 recipe Danish Dough</li><li>Filling of your choice</li></ul><p>Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.- Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.</p><p>Proofing and Baking - Spray cooking oil onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.<br /><br /></p><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJk9FNbVEPw7y9hdWwkjNmVWFg53RWJlFZ9pLkiFJnUhd0IpIsKJKkCa543W2ZkyxKpROnzWjp2aqCmC8Snu30CJaO1jLFF28TiGBMI7IOnLOrInQm9t9zTpmTiYFTCQjv2Dd/s1600-h/DSC_0033.JPG"><img id="BLOGGER_PHOTO_ID_5217780694272227458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJk9FNbVEPw7y9hdWwkjNmVWFg53RWJlFZ9pLkiFJnUhd0IpIsKJKkCa543W2ZkyxKpROnzWjp2aqCmC8Snu30CJaO1jLFF28TiGBMI7IOnLOrInQm9t9zTpmTiYFTCQjv2Dd/s320/DSC_0033.JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com7tag:blogger.com,1999:blog-33183930.post-24056140466540072732008-05-28T07:39:00.000-07:002008-05-28T07:48:39.200-07:00The curtain never came up for this Opera!Ugh, I'm such a loser! Once again life has been too hectic for me to complete the challenge this month and as you can see - I haven't even had a chance to blog the past 2 months! I was so looking forward to attempting this Opera Cake challenge but will have to feast with my eyes instead on the amazing creations all the Daring Bakers have made. Check them out at the <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers Blogroll.</a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com1tag:blogger.com,1999:blog-33183930.post-63950493002918002742008-04-29T06:57:00.000-07:002008-04-29T07:05:12.388-07:00Daring BakersI'm so sorry to report that this month I have not been able to complete the Daring Baker's challenge. Between passover, guests and a wedding in New Orleans this weekend, I have not had a moment to spare. To see all the beautiful creations the DBers came up with, check out the <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's blogroll</a>.Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com1tag:blogger.com,1999:blog-33183930.post-23957019033878914622008-03-30T09:35:00.000-07:002008-11-13T16:44:24.732-08:00It's time to Party!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaujxBjBF-OqxTnCig6CvQspzFttwcnsER1qBP8OcdEeW6oNbjlaEnWWPra9pD2Pk65p_ZhpFCq9ObfvNBf1lV5VWIgf1su2jCOzUndNBGH33L3dM9n8hgJXOPAvNUvE9AFZPq/s1600-h/DSC_0464.JPG"><img id="BLOGGER_PHOTO_ID_5183600393631249250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaujxBjBF-OqxTnCig6CvQspzFttwcnsER1qBP8OcdEeW6oNbjlaEnWWPra9pD2Pk65p_ZhpFCq9ObfvNBf1lV5VWIgf1su2jCOzUndNBGH33L3dM9n8hgJXOPAvNUvE9AFZPq/s320/DSC_0464.JPG" border="0" /></a> The Perfect Party Cake</div><p> </p><p>The first thing I thought of upon seeing this month's <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers </a>challenge was that it could not have come at a more opportune time. Morven, of <a href="http://foodartandrandomthoughts.blogspot.com/">Food Art and Random Thoughts</a> chose <a href="http://www.doriegreenspan.com/">Dorie Greenspan's </a>Perfect Party Cake and as luck would have it, I was about to throw a Birthday party for my best friend who had just flown in from Holland. You see, she had already ordered me to make her favourite Chili con Carne and <a href="http://atastefuljourney.blogspot.com/2007/11/way-to-mans-heart-featuring-todays.html">Patacones </a>and we were still debating over the dessert when I discovered our new challenge. We both agreed this was <strong>it</strong> (and well, I <em>had</em> to make it anyways). How much more fun can you have than a day spent in the kitchen with your best friend, swapping stories, drinking wine and licking buttercream off of the spatula?</p><p>Dorie's cake is scented with lemon zest and the buttercream is brightened with a splash of the juice. Though we were allowed to play around with the flavourings, we both adore lemon and decided to stick to the original recipe for both the cakes and buttercream. Both the cakes and the buttercream were a breeze to whip up - no curdling involved! Though Dorie uses raspberry preserves for her filling, I knew I wanted to make the most of the gloriously ripe Florida strawberries I had on hand. After slicing the cakes in half I began to assemble the masterpiece. I spread a thin layer of strawberry preserves on the bottom layer, followed by the buttercream and slices of fresh strawberries. This was continued until the last layer was set on top and the entire cake was enrobed in the snowy white, glossy buttercream. We then liberally pressed on shredded coconut, stepped back and admired our work. It was done - a masterpiece of a cake stood before us basking in its perfection. But even though she was a sight to behold, being beautiful on the inside is what really matters. So when at last it was time for dessert, we lit the candles and sang the tune and my friend made her wish and blew out the candles.</p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHMReog5WUbIJ1iDleMhNBSnltK5WbqLQe-m5SVY7pyChdwYIjbjnPd6tvqjzPGNbJeGUYfQo8iJFpmT8IQ6QIeh42Mjse7vw15WmsQWtDXTFvYYtMAB40Lz-OjL-kgUudycS/s1600-h/DSC_0477.JPG"><img id="BLOGGER_PHOTO_ID_5183600634149417842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaHMReog5WUbIJ1iDleMhNBSnltK5WbqLQe-m5SVY7pyChdwYIjbjnPd6tvqjzPGNbJeGUYfQo8iJFpmT8IQ6QIeh42Mjse7vw15WmsQWtDXTFvYYtMAB40Lz-OjL-kgUudycS/s320/DSC_0477.JPG" border="0" /></a></div><p align="center">Coconut debris</p><p>She also blew off a good amount of coconut! Hmm...we hadn't really considered that being an issue but hey, we all had a good chuckle!<br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jsMGmFqffodx9jFKRmvkq_KATz-eIDqVceAacq7L8g8HcWLhhoPra_X6O0ACe4-9DDixyMqRDHIjwBlNESdbHnf1NkPlQ42sPrxtrgrXoIK0c31n3SAq0sgwsFPrf_9N_vzY/s1600-h/DSC_0500.JPG"><img id="BLOGGER_PHOTO_ID_5183601282689479554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jsMGmFqffodx9jFKRmvkq_KATz-eIDqVceAacq7L8g8HcWLhhoPra_X6O0ACe4-9DDixyMqRDHIjwBlNESdbHnf1NkPlQ42sPrxtrgrXoIK0c31n3SAq0sgwsFPrf_9N_vzY/s320/DSC_0500.JPG" border="0" /></a> The perfect slice<br /></p><p align="left">But boy was she beautiful on the inside! The cakes were moist yet fluffy, with the most delicate a crumb - almost dissolving on your tongue. The scent of lemon worked beautifully with the strawberries, balancing their sweetness with a hint of tart. The coconut added a note of the tropics and a slight chew to the texture. It was unanimous - everyone agreed it was indeed the Perfect Party Cake! It is such a versatile recipe that you really can have fun with the flavour pairings. Be sure to check out the <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers blogroll </a>to see the creativity in action.</p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDubluWBbKSzuCmSrMbth8BZwCsbTkPD83aKqrZJXUoCvOAJJVR3Y-ST8GrAXUmtAFHNBFyfSBxu6z435b7obEqrksxeqq-60JxE8wKiE_HHyuYhnlYVYt6n1PfNXcMleQnYIT/s1600-h/DSC_0509.JPG"><img id="BLOGGER_PHOTO_ID_5183601905459737490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDubluWBbKSzuCmSrMbth8BZwCsbTkPD83aKqrZJXUoCvOAJJVR3Y-ST8GrAXUmtAFHNBFyfSBxu6z435b7obEqrksxeqq-60JxE8wKiE_HHyuYhnlYVYt6n1PfNXcMleQnYIT/s320/DSC_0509.JPG" border="0" /></p><p align="center"></a>Demolished cross-section<br /></p><br /><br /><strong><u>Perfect Party Cake - </u></strong>adapted from Dorie Greenspan's Baking: From My Home to Yours (makes 12 to 14 servings)<br /><br />Cake:<br /></span><ul><li>2 1/4 cups cake flour </li><li>1 tablespoon baking powder</li><li>½ teaspoon salt</li><li>1 ¼ cups whole buttermilk</li><li>4 large egg whites</li><li>1 ½ cups sugar</li><li>2 teaspoons grated lemon zest</li><li>1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature</li><li>½ teaspoon pure lemon extract</li></ul><p>For the Buttercream:</p><ul><li>1 cup sugar</li><li>4 large egg whites</li><li>3 sticks (12 ounces) unsalted butter, at room temperature</li><li>¼ cup fresh lemon juice</li></ul><p>For Finishing:</p><ul><li>1/2 cup seedless strawberry preserves stirred vigorously or warmed gently until spreadable </li><li>sliced strawberries</li><li>1 1/2 cups sweetened shredded coconut</li></ul><p>Centre a rack in the oven and preheat the oven to 350F. Butter 2 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. </p><p>Sift together the flour, baking powder and salt. Whisk together the buttermilk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up.</p><p>To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.</p><p>To Assemble the Cake: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with a layer of buttercream. Layer the sliced strawberries in concentric circles. Top with another layer, spread with preserves and buttercream and strawberries and then do the same with a third layer. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut shreds into the frosting, patting it gently. </p><p>Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.</p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com23tag:blogger.com,1999:blog-33183930.post-16272165527385587282008-03-21T08:14:00.001-07:002008-11-13T16:44:25.754-08:00Banana-fana-fo-fana<div align="center"><span style="font-size:78%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgZ2EmE-rV2GIcTCHxIDTanv-Sa58inc3ypL5XXFHEktl2K-cqOWMGEAsof1JVGoyr_f55ak_k7OB_ukAYOZXPs2JubWTvl3-9SESPiLi5kkZomt2EKwFCkx3N_Gg2xlODSaT/s1600-h/na.JPG"><img id="BLOGGER_PHOTO_ID_5180213927882470210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgZ2EmE-rV2GIcTCHxIDTanv-Sa58inc3ypL5XXFHEktl2K-cqOWMGEAsof1JVGoyr_f55ak_k7OB_ukAYOZXPs2JubWTvl3-9SESPiLi5kkZomt2EKwFCkx3N_Gg2xlODSaT/s320/na.JPG" border="0" /></a><span style="font-size:78%;"> Banana Bread</span></div><br /><p><span style="font-size:78%;"></span></p><br /><p><span style="font-size:78%;"></p><p></span>I love a fresh banana, truly I do. There is something so satisfying about peeling back the thick, crisp skin only to reveal a pale flesh with a delightgfully creamy texture and natural sweetness. Why is it then, that whenever I succumb to buying a beautiful bunch, they simply while away the time in my fruitbowl? Their perfect complexion slowly deteriorates until the dreaded signs of aging begin to show - brown spots. And it doesn't stop there. Soon enough, the spots join forces until the entire skin is covered in blackened patches. The once firm, smooth and flawless skin is rendered saggy, wrinkled and blemished. Does this mean that they should be tossed aside for a new bunch of fresh-faced bananas? Most certainly not! Whilst they might not look as pretty as their younger counterparts, their honeyed flesh more than makes up for their sad appearance. The luscious, ripened bananas are destined for glory - in the form of baked goods.</p><p>Though I often experiment with other banana-based baked goods, I can always count on my tried and trusted Banana Bread recipe to hit all the right notes. The candied banana flavour pairs exceptionally well with the aromatic cinnamon. Walnuts add a unctuous crunch to an otherwise, moist, delicately crumbed loaf. </p><p><strong><u>Banana Bread</u></strong></p><ul><li><span style="font-size:85%;">2 cups flour</span></li><li><span style="font-size:85%;">1 tsp baking soda</span></li><li><span style="font-size:85%;">1 tsp baking powder</span></li><li><span style="font-size:85%;">1 tsp salt</span></li><li><span style="font-size:85%;">2 eggs</span></li><li><span style="font-size:85%;">3/4 cup sugar</span></li><li><span style="font-size:85%;">4 very ripe bananas</span></li><li><span style="font-size:85%;">1 tsp vanilla</span></li><li><span style="font-size:85%;">1/2 cup vegetable oil</span></li><li><span style="font-size:85%;">1 tsp cinnamon</span></li><li><span style="font-size:85%;">1/2 cup chopped walnuts plus 5 halves reserved for the top</span></li></ul><p>Preheat the oven to 350F and grease a loaf pan.</p><p>In a medium bowl, combine the flour, baking powder, baking soda and salt and mix well to combine. In another bowl, cream together the eggs and sugar. Mash the bananas and stir into the egg mixture along with the oil, vanilla and cinnamon. Whisk well to combine. Stir the flour into the egg mixture in thirds, incorporating it well, then mix in the walnuts. Pour the batter into the prepared pan and press the walnut halves in a line into the top. Bake in the center of the oven for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-f9nz9G4Q393CHWslsvRsJ2DivFTcWBNSL8RcYLI7Gfvpvh6bGc1y0UKJAYi-3Nm-EEa96Rg7Nwt9_II7EkB0dlAhywIv_ExAYNfBpKCgnKOao33EO_ewl-7gZUiDTgj_EL7l/s1600-h/bannnna.JPG"><img id="BLOGGER_PHOTO_ID_5180214176990573394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-f9nz9G4Q393CHWslsvRsJ2DivFTcWBNSL8RcYLI7Gfvpvh6bGc1y0UKJAYi-3Nm-EEa96Rg7Nwt9_II7EkB0dlAhywIv_ExAYNfBpKCgnKOao33EO_ewl-7gZUiDTgj_EL7l/s320/bannnna.JPG" border="0" /></a><br /></p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-58842199535094085522008-03-06T08:36:00.000-08:002008-11-13T16:44:26.230-08:00South of the border.<div style="TEXT-ALIGN: center" align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERMflyFAolE00jR4rG8IMKhpFRYlGZqK2BeHgfpAWETcS5eShGlOShyEKh4t-baRnaHxWa9_DQv6d6Z81qcriXHOQbub8swyRbku-2ht6QKMQAGO-WE7OKhJhRF1CKcMXvBwk/s1600-h/DSC_0178.JPG"><img id="BLOGGER_PHOTO_ID_5174669525242471074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERMflyFAolE00jR4rG8IMKhpFRYlGZqK2BeHgfpAWETcS5eShGlOShyEKh4t-baRnaHxWa9_DQv6d6Z81qcriXHOQbub8swyRbku-2ht6QKMQAGO-WE7OKhJhRF1CKcMXvBwk/s320/DSC_0178.JPG" border="0" /></a><span style="font-size:78%;">Salmon Tacos<br /></span><br /><br /><div style="TEXT-ALIGN: left"></div><br /><div style="TEXT-ALIGN: left">The latest slew of guests have left me now with a heap of laundry and and empty fridge - and of course fond memories of the time we shared. They have also left me with a smattering of dishes just dying to be featured and it is my solemn duty to fulfill their desires. They will naturally have to wait their turn as it's not polite to cut in line. The archives are starting to get uncomfortably tight and tensions are rising. I fear that if I give some of these new dishes special treatment with an early post (bail) all hell will break loose. These fiesty Salmon Tacos are not happy about the delay in their release date and have been giving me the stink eye all week. So without further ado, I am releasing them into greater society in the hopes that they will behave and reach their full potential of pleasing mass palates.</div></div><br /><p align="left">La Sirena Grille in Laguna Beach, CA serves as the inspiration for these tacos. This tiny take-out shack with only a handful of tables serves up an impressive array high quality and made-to-order Mexican specialties. Their fish tacos and burritos are among my favourites and set the standard for what a top-notch, flavourful and fresh fish taco should be. I must give credit to my brother here for he is the genius who suggested to make fish tacos with my leftovers from Delia Smith's Salmon with Black Bean Salsa. Let me tell you - these tacos did not compare to La Sirena's - they were incredibly superior! Over the years I've perfected the dish and have come up with my own 'secret sauce'. Though I prefer the flavour of corn tortillas, my husband swears by flour so we usually have both! Sometimes rather than tacos we'll make giant, deliciously stuffed burritos. The flavour of these tacos continues to evolve as you chew - earthy, sharp, green, citrusy, bright. The earthiness of cumin, cinnamon and chili powder are elevated by the cilantro, ginger and lime juice. Though there are many strong flavours in this dish they come together in perfect harmony. I guarantee - after just one bite you'll be south of the border sipping your cerveza.</p><br /><p align="left"><strong><u>Salmon Tacos</u></strong> - <span style="font-size:78%;">Adapted from Delia Smith's Winter Collection</span></p><p align="left"><span style="font-size:85%;"><strong>For the Salmon:</strong></span></p><ul><li><div align="left"><span style="font-size:85%;">4 salmon fillets</span></div></li><li><div align="left"><span style="font-size:85%;">3 fat cloves garlic</span></div></li><li><div align="left"><span style="font-size:85%;">2 level teaspoons sea salt</span></div></li><li><div align="left"><span style="font-size:85%;">1 1/2 inch piece of ginger root, peeled and finely grated</span></div></li><li><div align="left"><span style="font-size:85%;">grated zest of 2 limes, reserve the juice for the salsa and guacamole</span></div></li><li><div align="left"><span style="font-size:85%;">a generous pinch of ground cumin</span></div></li><li><div align="left"><span style="font-size:85%;">a generous pinch of ground cinnamon</span></div></li><li><div align="left"><span style="font-size:85%;">2 tbs chopped cilantro leaves</span></div></li><li><div align="left"><span style="font-size:85%;">1 tbs olive oil</span></div></li><li><div align="left"><span style="font-size:85%;">freshly cracked black pepper</span></div></li></ul><p align="left">With a mortar and pestle, crush the garlic and salt together to form a paste. Add the ginger, lime zest, cinnamon and cumin and mix well. Next add the olive oil, cilantro and a good grind of black pepper. Mix everything together well and spread evenly over each of the fillets. Cover with cling film and allow to marinate for at least half an hour. When ready to cook, preheat the oven to 400F. Bake the salmon on a sheet until just barely cooked through, about 15 to 20 minutes. Flake all of the salmon using a fork and mix together. </p><p align="left"><span style="font-size:85%;"><strong>For the Black Bean Salsa:</strong></span></p><ul><li><span style="font-size:85%;">1 can black beans, drained and rinsed</span></li><li><span style="font-size:85%;">2 to 3 ripe but firm tomatoes, seeded and finely chopped</span></li><li><span style="font-size:85%;">1 red chilli, seeded and finely chopped</span></li><li><span style="font-size:85%;">a handful of cilantro leaves, finely chopped</span></li><li><span style="font-size:85%;">half of a medium red onion, finely chopped</span></li><li><span style="font-size:85%;">1 tbs extra virgin olive oil</span></li><li><span style="font-size:85%;">juice of 1 lime (reserved from salmon)</span></li><li><span style="font-size:85%;">1/2 tsp salt</span></li><li><span style="font-size:85%;">a good grind of black pepper</span></li></ul><p>Mix together all of the above ingredients and adjust seasoning if necessary.</p><p><span style="font-size:85%;"><strong>For the Guacamole:</strong></span></p><ul><li><span style="font-size:85%;">2 ripe avocados</span></li><li><span style="font-size:85%;">a handful of cilantro leaves, finely chopped</span></li><li><span style="font-size:85%;">half of a medium red onion, finely chopped</span></li><li><span style="font-size:85%;">juice of 1 lime (reserved from salmon)</span></li><li><span style="font-size:85%;">1 small garlic clove, minced</span></li><li><span style="font-size:85%;">2 ripe but firm tomatoes, seeded and finely chopped</span></li><li><span style="font-size:85%;">hot sauce</span></li><li><span style="font-size:85%;">salt and pepper</span></li></ul><p>Scrape the avocado into a medium bowl and mash with the back of a spoon until it is partly pureed but still retains some chunks. Season with salt and pepper, and add the lime juice and garlic. Mix well. Add the tomatoes, onions and cilantro and a couple dashes of hot sauce. Taste and adjust seasoning as necessary.</p><p><strong><span style="font-size:85%;">For the Special Sauce:</span></strong></p><ul><li><span style="font-size:85%;">1/2 cup mayonnaise</span></li><li><span style="font-size:85%;">juice of 1/2 a lime</span></li><li><span style="font-size:85%;">1/2 tbs chilli powder</span></li><li><span style="font-size:85%;">pinch of salt</span></li></ul><p>Mix all of the ingredients in a small bowl and add more lime juice to adjust consistency. It should drizzle off of the spoon.</p><p><span style="font-size:85%;"><strong>To Assemble:</strong></span></p><ul><li><span style="font-size:85%;">Corn or flour tortillas</span></li><li><span style="font-size:85%;">shredded cabbage (undressed coleslaw)</span></li></ul><p>Take a tortilla and spread on a thin layer of guacamole. Next layer on some salmon and top with a spoonful of black bean salsa. Top with cabbage and drizzle with special sauce. Fold it and enjoy with a nice cold beer!</p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtipueU7IRGkCki_v3Cuxy-LwNprD3hYOX3HSDuAYkidEOa28wASzRRc72ALhehmT8hzMV8G5DEsnYQCegNUrs7dRAPQrfdXF0IUk3FaB54-nRLEl5T3bJBhobPmj9CGWzoU6/s1600-h/DSC_0188.JPG"><img id="BLOGGER_PHOTO_ID_5177346406543564642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtipueU7IRGkCki_v3Cuxy-LwNprD3hYOX3HSDuAYkidEOa28wASzRRc72ALhehmT8hzMV8G5DEsnYQCegNUrs7dRAPQrfdXF0IUk3FaB54-nRLEl5T3bJBhobPmj9CGWzoU6/s320/DSC_0188.JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com3tag:blogger.com,1999:blog-33183930.post-71990044688832003572008-02-29T07:01:00.000-08:002008-11-13T16:44:27.104-08:00Dare to dream.<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpMUfG9nC8CC6efghzx33i00vOMauXo_DNEkxk5wc0oDwBiNurNBMW5doZNVuvyJ8u2S2PoALuR0u8uieCyQKDBSdW7-Z1bz5H3XsNUeSgmeGAXJ30pqplfDzcaRYZ-Z1BIvS/s1600-h/batard.JPG"><img id="BLOGGER_PHOTO_ID_5172458380923420002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpMUfG9nC8CC6efghzx33i00vOMauXo_DNEkxk5wc0oDwBiNurNBMW5doZNVuvyJ8u2S2PoALuR0u8uieCyQKDBSdW7-Z1bz5H3XsNUeSgmeGAXJ30pqplfDzcaRYZ-Z1BIvS/s320/batard.JPG" border="0" /></a> <span style="font-size:78%;">Le batard</span> </div><div align="center"><br /><br /><p align="left">I tend to dream of the South of France. Rolling hills decorated with neat rows of grape vines, the scent of lavender in the air, the cerulean blue skies with faint puffs of white cotton clouds and the warm touch of the Mediterranean sun upon my skin. And the food…oh how I dream of the food. The array of pungent, oozy cheeses, the peppery salamis and country style pates are all perfect accompaniment to the most outstanding baguettes you can lay your hands on. A crisp yet chewy crust gives way to light innards with scattered pockets of air throughout. I have yet to find such a baguette here in the US. They are often doughy and dense with a crumbly crust, a far cry from their French counterparts. So though I dream of walking to the local bakery and picking up a few fresh baguettes for the day in Plan de la Tour, it never occurred to me to attempt to make them at home. It did occur however to Breadchick Mary of <a href="http://breadchick.com/">The Sour Dough </a>and Sara of <a href="http://iliketocook.blogspot.com/">I Like to Cook</a>, the hostesses of this months <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers </a>challenge (be sure to check out the other entries <a href="http://daringbakersblogroll.blogspot.com/">here</a>). And for that, I owe them many thanks! </p><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYW_Da4F2sEIXBAgKu20vz_UaILiE9ZRHUNkVap-6bcq3rI4U-CgugYOSA4hFzy2vOuCs0HLWtyI_wrYFQfjBqHQw4vZanClZrmH2ouOAmv2LjvqdQr05hI6h15ubfPsBIP4N/s1600-h/orange.jpg"><img id="BLOGGER_PHOTO_ID_5172457599239372114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOYW_Da4F2sEIXBAgKu20vz_UaILiE9ZRHUNkVap-6bcq3rI4U-CgugYOSA4hFzy2vOuCs0HLWtyI_wrYFQfjBqHQw4vZanClZrmH2ouOAmv2LjvqdQr05hI6h15ubfPsBIP4N/s200/orange.jpg" border="0" /></a> Upon seeing this months challenge, <a href="http://breadchick.com/?p=336">Julia Child’s French Bread</a>, I took a sharp inhale of breath and held it for what felt like eternity. Countless doubts flitted about in my mind. Would it be possible to succeed in this challenge? A 17 page recipe?! Three rises? A simulated bakers oven? As I slowly let out the air, an immense sense of hope replaced the doubt as I imagined what joys would await me if this challenge would actually produce a bonafide, French baguette.<br /><br />Though the recipe itself was not difficult, it was extremely time consuming – about a 10-hour process from start to finish. The dough came together in a breeze - soft, round and springy like a baby’s bottom. The time whiled away between the first and second rise. When it came to shaping, I chose to make batards, a slightly shorter cousin of the baguette. I set them in their linen hammocks and allowed them a final rise. I pre-heated the oven with tile stones to bake the bread on. My first snafu came in the slashing of the baguettes – I used a sharp chefs knife, which did not cut through clean, and I think I made the slashes too long rather than three shorter ones. As I placed the baguette in the oven, I didn’t shove it in far enough for there to be space for the others. I didn’t want to risk messing with it so I decided to bake it on its own and then try to bake the other two together – my second snafu. I brushed the dough with water every few minutes and anxiously waited until the timer went off. I opened the oven door and to my delight, there was a gorgeously tanned batard on the other side! It didn’t have the perfect slashes but it looked good enough to me for a first attempt. My next slashing attempt was worse than the first – jagged slits that deflated the batard! I attribute this to the fact that perhaps it was left out too long, and would not have occurred had I baked all batards at once. My second batard closely resembled an alligator’s snout. The third batard I turned into an epi, and to my utter glee, it was perfection! The hardest part then came in the waiting game, a 2-hour stretch of time that dragged on like a high school exam. By the time I was finally able to break bread, it was 10 in the evening! We sliced open the ‘alligator’ batard and served it with a cheese plate. Though the shape was not ideal, the innards were soft and airy, the crust perfectly crisp and chewy and the flavour - it was enough to transport us back to the South of France. I could not believe that here, in my own home, a batard worthy of Plan de la Tour was born!<br /><br />The recipe can be found <a href="http://breadchick.com/?p=336">here</a>, courtesy of <a href="http://breadchick.com/">Breadchick Mary</a>! </p><br /><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUC7Aduba3phtsB_ch-BOLqb7xivWTIL_OcZsW2w-gBoW8iO8qINV7dOlBRDu4J4-sj9efC48D2TqxAR5Sl5RRrXN8vkF0DEJkarmxjXngxzbVhQ2_ODqqDTBpPBX6kNuyP79/s1600-h/finis.JPG"><img id="BLOGGER_PHOTO_ID_5172455907022257442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEUC7Aduba3phtsB_ch-BOLqb7xivWTIL_OcZsW2w-gBoW8iO8qINV7dOlBRDu4J4-sj9efC48D2TqxAR5Sl5RRrXN8vkF0DEJkarmxjXngxzbVhQ2_ODqqDTBpPBX6kNuyP79/s320/finis.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcoYEy_WZXtq_9C3npq4VaHqhkn3w5mVjzKJj_1rhFSk4aZppi6mdLnL4PnjxOsfdtw5-80iUdiZVgG12SpEimQESUWE5smMQWdupOiXd9m4n3QeKZ8MoaPm1OaIzHLw4GJKk/s1600-h/collage2.jpg"><img id="BLOGGER_PHOTO_ID_5172459566334393746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcoYEy_WZXtq_9C3npq4VaHqhkn3w5mVjzKJj_1rhFSk4aZppi6mdLnL4PnjxOsfdtw5-80iUdiZVgG12SpEimQESUWE5smMQWdupOiXd9m4n3QeKZ8MoaPm1OaIzHLw4GJKk/s320/collage2.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1qiLJJ_iWu1eC1QMyf5EqLfdxposgNQjzSS0JVltVEO6SW6oasF43HiCEYKWzWMoTsME5pM614pyHf7rfS9DQo6GDyVvel7DA83sW8ApGLALaJlZJv0WnPLQtnaoKganzqf2/s1600-h/slice.JPG"><img id="BLOGGER_PHOTO_ID_5172459961471384994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1qiLJJ_iWu1eC1QMyf5EqLfdxposgNQjzSS0JVltVEO6SW6oasF43HiCEYKWzWMoTsME5pM614pyHf7rfS9DQo6GDyVvel7DA83sW8ApGLALaJlZJv0WnPLQtnaoKganzqf2/s320/slice.JPG" border="0" /></a><br /></p></div>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com20tag:blogger.com,1999:blog-33183930.post-60348928124985191982008-02-15T09:40:00.000-08:002008-11-13T16:44:27.928-08:00Flax lyrical.<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO39HrnVUyTuYfOH3tomzm6jSnYsyQHgga7EORKhCURLhl3yZrgBc3hoPFk43afWzaTfGUFjEETPoDL81s9_M2EPy1KYyAYgJeeo6nBsEGQLN8gCdu5Brrn9e_3z2M7iq3kky2/s1600-h/DSC_0096.JPG"><img id="BLOGGER_PHOTO_ID_5167264016812074818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO39HrnVUyTuYfOH3tomzm6jSnYsyQHgga7EORKhCURLhl3yZrgBc3hoPFk43afWzaTfGUFjEETPoDL81s9_M2EPy1KYyAYgJeeo6nBsEGQLN8gCdu5Brrn9e_3z2M7iq3kky2/s320/DSC_0096.JPG" border="0" /></a> <span style="font-size:78%;">Bran and Flax Seed Muffin</span></div><br /><p><span style="font-size:78%;"></span></p><br /><p>Not a month goes by without the appearance of a guest or two (or six) at our home. Take this February for example, we have been booked solid! At this point we have had to turn down requests and reschedule them for March, April and beyond. We seem to have become a bonafide Bed 'n Breakfast - plus lunch and dinner too. It's flattering really, to know that our hospitatlity and company is so highly regarded. As an added bonus, I have more mouths to feed and therefore more taste-testers! Never one to miss an opportunity to experiment in the kitchen, my stove, oven and mixer have been working overtime to keep up with the demand. </p><p>Breakfast during the week is usually a free-for-all since I go to work, but every now and again I like to throw in an element of surprise. This week, my in-laws happily arose to the smell of coffee and freshly baked Bran muffins. My worries that a dozen muffins would be too much were soon eased when only four were left by noon! I adapted this recipe from Gourmet magazine to include the uber-healthy Omega-3 benefits of flax seeds and walnuts. Moist, crunchy and just slightly sweet, these muffins are a delectable and healthy breakfast treat. I find they are best eaten when fresh from the oven - still steaming and aromatic and topped with a tiny dab of salted butter. </p><div align="left"><strong><u>Bran and Flax Seed Muffins</u></strong> - <span style="font-size:78%;">adapted from Gourmet Magazine, October 1991</span></div><br /><div align="left"><span style="font-size:78%;"></span></div><ul><li><div align="left"><span style="font-size:85%;">1 stick (1/2 cup) unsalted butter, softened</span></div></li><li><div align="left"><span style="font-size:85%;">1/4 cup firmly packed light brown sugar</span></div></li><li><div align="left"><span style="font-size:85%;">1 large egg, beaten lightly</span></div></li><li><div align="left"><span style="font-size:85%;">1 cup Greek yogurt</span></div></li><li><div align="left"><span style="font-size:85%;">1/4 cup dark molasses</span></div></li><li><div align="left"><span style="font-size:85%;">1/4 cup raisins</span></div></li><li><div align="left"><span style="font-size:85%;">1 cup all-purpose flour</span></div></li><li><div align="left"><span style="font-size:85%;">1 teaspoon baking soda</span></div></li><li><div align="left"><span style="font-size:85%;">1/4 teaspoon salt</span></div></li><li><div align="left"><span style="font-size:85%;">1 cup bran </span></div></li><li><div align="left"><span style="font-size:85%;">1/4 cup flax seeds</span></div></li><li><div align="left"><span style="font-size:85%;">1/2 cup chopped walnuts</span></div></li><li><div align="left"><span style="font-size:85%;">2 tps poppy seeds<br /></span></div></li></ul><div align="left">Preheat the oven to 400°F. </div><div align="left">In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy. Next, beat in the egg, the Greek yogurt, and the molasses. Stir in the raisins, flax seeds, poppy seeds and walnuts. </div><br /><div align="left">In a bowl whisk together the flour, the baking soda, the salt, and the bran, then add the mixture to the yogurt mixture and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins (I used non-greased silicone muffin tins) and bake the muffins in the middle of the oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa0uKVL15MOXr2YfkdIIOqp0CbszJvyu4UPLpor5eJoMjWtKfXMIV-5Rsdo8JWV2mE3ki4VNYpVJuiWVFydfTMxEVEvDNIePKBFZMWvR5fdRv2laxAnwfKQydWBg26sEV4pyY/s1600-h/DSC_0116.JPG"><img id="BLOGGER_PHOTO_ID_5167276631131023186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa0uKVL15MOXr2YfkdIIOqp0CbszJvyu4UPLpor5eJoMjWtKfXMIV-5Rsdo8JWV2mE3ki4VNYpVJuiWVFydfTMxEVEvDNIePKBFZMWvR5fdRv2laxAnwfKQydWBg26sEV4pyY/s320/DSC_0116.JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com2tag:blogger.com,1999:blog-33183930.post-15168089503299038402008-02-12T13:06:00.000-08:002008-11-13T16:44:28.562-08:00A party in the mouth!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvFsv6dSU_IXGC5lARRFs5FjUYcrhLuItvzg5_HaZrQW2mTFhsfivBRSRp0HW7sX6Nh0rtQ65kno5vJBaDawLgphfoybq7ybPNSO15PNXvyN7xr9uj98bO4Qs8BBikZOJoEkY/s1600-h/steak+salad.JPG"><img id="BLOGGER_PHOTO_ID_5166203533552116178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvFsv6dSU_IXGC5lARRFs5FjUYcrhLuItvzg5_HaZrQW2mTFhsfivBRSRp0HW7sX6Nh0rtQ65kno5vJBaDawLgphfoybq7ybPNSO15PNXvyN7xr9uj98bO4Qs8BBikZOJoEkY/s320/steak+salad.JPG" border="0" /></a> <span style="font-size:78%;">Thai Steak Salad and Japanese Style Cucumber-Seaweed Salad</span></div><p><span style="font-size:78%;"></span></p><p>My introduction to Thai cuisine took place when I was growing up in the Netherlands. My mouth starts to water just thinking about the first sip I took of Tom Kha Gai soup. It was a full on assualt on my tastebuds - salty, sour and sweet all hit different notes but played together in perfect harmony. Creamy coconut, spicy chili, citrusy lemon grass and green kaffir lime leaves brought the symphony to its climax. I was thoroughly disappointed when my spoon hit the bottom of the empty bowl. My disappoinment was short-lived as they soon brought out an array of dishes - Laab Moo, Green Curry, Massaman Curry and Pad Thai. It was a sensory overload - the smells, colours and flavours were as amazing to me then as they still are today. I get hit with massive cravings for the bright, intensely fresh flavours of Thai food more often than I should admit. Luckily it's easy to create these flavour combinations at home - otherwise we'd have a hefty take-out bill on our hands!<br /></p><p>Though I am an avid supporter of Thai curries, I often reach for my Thai salad recipes when the cravings strike. This steak salad is a regular around these parts. Seared steak gets bathed in a fragrant dressing of fresh lime juice, robust fish sauce, fiery chilis and garlic. Tossed together with crunchy sliced onions, chives and cilantro - this salad is one party in the mouth. I like to serve this with some steamed basmati rice and a simple cucumber-seaweed salad to soothe the spicy bite.</p><p><u><strong>Thai Steak Salad </strong></u></p><ul><li><span style="font-size:85%;">1 lb steak (flank works well)</span></li><li><span style="font-size:85%;">1-2 red chilis</span></li><li><span style="font-size:85%;">3 cloves garlic</span></li><li><span style="font-size:85%;">1 tbs sugar</span></li><li><span style="font-size:85%;">4 tbs fish sauce</span></li><li><span style="font-size:85%;">4 tbs lime juice</span></li><li><span style="font-size:85%;">2 medium onions, thinly sliced </span></li><li><span style="font-size:85%;">1 package (about 30g) chives, snipped into 1 inch lengths</span></li><li><span style="font-size:85%;">a handful of cilantro, roughly chopped</span></li></ul><p>Sear the steak until browned well on both sides, and cook to medium rare or desired doneness. Allow the steak to rest while you prepare the other ingredients. </p><p>In a mortar and pestle, mash together the garlic and chilis to create a paste. Scrape the paste into a large bowl, and add the lime juice, fish sauce and sugar. Mix well to dissolve the sugar. Add the thinly sliced onions, chives and cilantro and toss well to combine. Next, slice the steak into thin, even slices and add to the salad. Mix again thoroughly and allow to marinate for at least 30 minutes for the flavours to meld.</p><p><strong><u>Japanese Style Cucumber-Seaweed Salad</u></strong></p><ul><li><span style="font-size:85%;">1 english cucumber, washed</span></li><li><span style="font-size:85%;">a handful of dried or salted seaweed, washed and reconstituted in cold water (experiment with different seaweeds - wakame, arame etc.)</span></li><li><span style="font-size:85%;">4 tbs seasoned rice wine vinegar</span></li><li><span style="font-size:85%;">4 tsp soy sauce</span></li><li><span style="font-size:85%;">2 tsp toasted sesame oil</span></li><li><span style="font-size:85%;">toasted and black sesame seeds</span></li></ul><p>Thinly slice the cucumber using a mandoline or knife into a large bowl. Drain and squeeze the seaweed of all water and add to the bowl. Add the vinegar, soy sauce and sesame oil and toss well to combine. Add a liberal sprinkling of both toasted and black sesame seeds and toss again. Allow flavours to meld for at least 15 minutes before serving.</p><p></p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com0tag:blogger.com,1999:blog-33183930.post-55316133772538620312008-02-04T07:57:00.000-08:002008-11-13T16:44:28.691-08:00Lalala - Lasagne<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OZex5gOX7Fh-DuBMzE8JITdB7RCK1no45VwgGvauiLgFq-Z_kv4bJkSjjPaEfDDH3hPWgaYGH8-gN_XHFfDg9ABpgsn8bR0HV32R8KmvkCVGh7XC8n4EnAhYN0MV7r-pufH-/s1600-h/la.JPG"><img id="BLOGGER_PHOTO_ID_5163155381826041698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OZex5gOX7Fh-DuBMzE8JITdB7RCK1no45VwgGvauiLgFq-Z_kv4bJkSjjPaEfDDH3hPWgaYGH8-gN_XHFfDg9ABpgsn8bR0HV32R8KmvkCVGh7XC8n4EnAhYN0MV7r-pufH-/s320/la.JPG" border="0" /></a><span style="font-size:85%;"> <span style="font-size:78%;">Turkey and Sausage Lasagne</span><br /></span></div><br /><br /><div align="left">Lasagne, though a dish that I adore, is not a constant in my repertoire. Now that I think about it, I prefer it that way. I am delightfully surprised each time I take the first bite at how it draws me in and comforts me - like a warm, cozy blanket. There are no complex flavour combinations, no costly ingredients, just a simple tomato and meat sauce enhanced with the subtle flavours of the medditeranean. Paired with a slice of home-made garlic bread and a fresh green salad - this dish is a true crowd pleaser. I often forget this fact however, when hosting dinner parties. For some reason I tend to shy away from one dish wonders - a habit I will no doubt have to break. </div><br /><div align="left"></div><br /><div align="left">This particular lasagne I adapted from the <a href="http://www.amazon.com/Gourmet-Cookbook-More-Than-Recipes/dp/0618374086">Gourmet Cookbook</a>. It's uncomplicated and therefore imperative that the ingredients you use are the best you can get your hands on. Their version, made with beef, veal and sweet Italian sausage is meaty, yet remains light and exceptionally juicy. While they advise not to cut calories by substituting leaner meat, that is exactly what I did in this case. My motive was not to cut calories however, it was simply that I had ground turkey on hand and decided to put it to the test. I'll be the first to admit that turkey does not provide the same deeply savoury flavour as beef but on the flip side, it allows for an even lighter dish where the tomato sauce has a chance to sing center stage. The layers of ricotta are airy and fluffy, somehow lifting each noodle to new heights. I often like to spread fresh spinach in between a few layers to add a hint of green and a dose of iron to boot. The final layer is liberally spread with shredded milky mozzarella and parmesan and then baked to a bubbly, crisp golden brown. I don't know about you but I make sure to serve myself a corner slice - crisp and caramelised and oh so satisfying.</div><br /><div align="center"></div><br /><div align="left"></div><div align="left"><strong><u>Turkey and Sausage Lasagne</u></strong> - adapted from <a href="http://www.amazon.com/Gourmet-Cookbook-More-Than-Recipes/dp/0618374086">The Gourmet Cookbook</a> </div><br /><div align="left"></div><div align="left">For the sauce:</div><br /><ul><li><div align="left">2 tbs olive oil</div></li><li><div align="left">1 medium onion, finely chopped</div></li><li><div align="left">3 garlic cloves, minced</div></li><li><div align="left">1 lb sweet Italian sausage, casings removed</div></li><li><div align="left">1 lb ground turkey, dark meat</div></li><li><div align="left">2 (28oz) cans fire roasted tomatoes, diced</div></li><li><div align="left">2 tsp freshly chopped rosemary</div></li><li><div align="left">2 tsp freshly chopped thyme</div></li><li><div align="left">1 tsp oregano</div></li><li><div align="left">1 bay leaf</div></li><li><div align="left">1 tbs tomato paste</div></li><li><div align="left">1 tsp salt</div></li><li><div align="left">1/2 tsp pepper</div></li><li><div align="left">1 tsp sugar</div></li></ul><p align="left">For the filling:</p><ul><li><div align="left">2 lbs ricotta</div></li><li><div align="left">2 large eggs, lightly beaten</div></li><li><div align="left">1 cup finely grated parmesan</div></li><li><div align="left">1/2 cup finely chopped parsley</div></li><li><div align="left">1/2 tsp salt</div></li><li><div align="left">1/2 tsp pepper</div></li><li><div align="left">pinch of freshly grated nutmeg</div></li></ul><p align="left">For assembling:</p><ul><li><div align="left">16 oven-ready (no boil) lasagne noodles</div></li><li><div align="left">1/4 cup finely grated parmesan</div></li><li><div align="left">1/2 pound fresh mozzarella, coarsely grated</div></li></ul><p align="left">Make the sauce: Heat the oil in a large, heavy pot over medium high heat. Add the onion and cook, stirring until golden. Add the garlic and cook, stirring, for 1 minute. Stir in the sausage and turkey and cook, stirring and breaking up the larger pieces, until no longer pink. Add the tomato paste and mix thoroughly, then add the herbs, tomatoes and salt, pepper and sugar. Bring to a simmer and simmer, stirring occasionally, until sauce is thickened, about 30 mimnutes. Taste and adjust seasoning if necessary. Remove the bay leaf.</p><p align="left">Make the filling: Stir together the ricotta, eggs, parmesan, parsley, salt, pepper and nutmeg in a bowl until combined. Preheat the oven to 375F.</p><p align="left">To assemble: Spread an even layer of sauce in the bottom of greased 13-by-9-inch baking dish. Arrange 4 lasagne noodles, slightly overlapping, over sauce. Spread an even layer of the ricotta mixture over the noodles and sprinkle about 2 tbs of parmesan evenly on top. This is where I like to add fresh spinach leaves on occasion. Spread another layer of the sauce over the ricotta and then another 4 noodles. Spread another layer of ricotta, spinkled with parmesan. Repeat the process until all ingredients have been used, finishing with a layer of sauce. Spread the mozzarella evenly over the top and sprinkle with more parmesan. Cover the lasagne with buttered foil and bake for 40 minutes. Remove the foil and bake until top is bubbling and lightly browned, 10 to 15 minutes more. Let stand to set up for 15 minutes before serving.</p><p align="left"></p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com1tag:blogger.com,1999:blog-33183930.post-58341966312366030422008-01-28T12:40:00.000-08:002008-11-13T16:44:29.956-08:00Tart 'n Tiny<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YS36V8fORKL_tI7Cga_V05nUX79SoYtz10MpU9FG3aDuwrO0r9WuUYroeqDuRfbQHL1DIYiLojJvZxbRefoDHWtRy_hTQTyNaZoZ0TI6iFguyyhLUju6XHGvst89M-fZL5BD/s1600-h/love.JPG"><img id="BLOGGER_PHOTO_ID_5160644913311987506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YS36V8fORKL_tI7Cga_V05nUX79SoYtz10MpU9FG3aDuwrO0r9WuUYroeqDuRfbQHL1DIYiLojJvZxbRefoDHWtRy_hTQTyNaZoZ0TI6iFguyyhLUju6XHGvst89M-fZL5BD/s320/love.JPG" border="0" /></a><span style="font-size:78%;">Lemon Meringue Tarts</span> </div><br /><br />So my resolution to 'write more frequently' failed miserably. As you can tell, that was my very last post - on January 4th! So what is that finally lured me back into the blogosphere? It's that time of the month again. <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers</a>! I figured, eh, when life gives you lemons - make this months challenge - Lemon Meringue Pie! Jen from <a href="http://canadianbaker.blogspot.com/">The Canadian Baker </a>picked this challenge for us and once again it put me to the test. Not only did I wait until today (yes TODAY!) to make the tarts, I am hugely inexperienced in the pie-making department.<br /><br />Since my food processor died on me a few months ago, I was left with no other choice but to opt for the pastry cutter process for the dough. This was my first attempt at <em>any</em> pie dough, not to mention the fact I have never used a pastry cutter before. To my relief, the dough came together in a jiffy and it was chilling in the fridge without a single drop of sweat. Once chilled, I rolled it out, used my circle cutters and lined the dough into my mini muffin pan. With the leftover dough I made three larger free-form tart shells. After a quick blind bake, they were itching to be filled.<br /><br />The curd was next on the list and though the process itself was a cinch, the sweat broke loose on this one! After adding the cornstarch and sugar to the water it was only a matter of seconds before it thickened to an opaque glue. I whisked and whipped with all my strength and once the eggs were tempered and added, it felt as though my right arm had doubled in size! I am going to have to learn how to whisk with my left now just to even things out. I spooned the curd into the mini tart shells, covered them with cling film and left them to set for a while.<br /><br />Meringue has to be one of the easiest and yet most gratifying recipes in the pastry world. It's versatility is endless and it's just plain pretty. With the help of some extra horse power (by way of Kitchen Aid), my meringue was shiny and fluffy before I could fit the tip on my pastry bag. A few dollops of meringue later, the pasty tarts were off for a tan. The crust is lovely - flaky and buttery yet not too sweet. The curd bursts with lemon flavour and is delightfully silky. The meringue, pillowy and light as air.<br /><br />Et voila! There you have it, tart 'n tiny lemon meringue pies - made with love. If I didn't know better, I'd say they were too cute to eat!<br /><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOey5kfVowRDwWMQGwCfYTyxtkP7L_vDT-vWIJKkRIejrTrOxFwKXzjCgiYxH7ibnAG52GPC6qGy2oU_iI4W7P_gQZm-sgxgTs7UFrjj2bZJMDw7_r57rDf7sf_U7zfFGYgJCk/s1600-h/tiny.JPG"><img id="BLOGGER_PHOTO_ID_5160645394348324674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOey5kfVowRDwWMQGwCfYTyxtkP7L_vDT-vWIJKkRIejrTrOxFwKXzjCgiYxH7ibnAG52GPC6qGy2oU_iI4W7P_gQZm-sgxgTs7UFrjj2bZJMDw7_r57rDf7sf_U7zfFGYgJCk/s320/tiny.JPG" border="0" /></a><strong><u>Lemon Meringue Pie</u></strong> - <span style="font-size:78%;">from "Wanda's Pie in the Sky" by Wanda Beaver</span></p><p><span style="font-size:85%;">Makes one 10-inch (25 cm) pie. </span></p><p><span style="font-size:85%;">For the Crust:</span></p><ul><li><span style="font-size:85%;">3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces</span></li><li><span style="font-size:85%;">2 cups (475 mL) all-purpose flour</span></li><li><span style="font-size:85%;">1/4 cup (60 mL) granulated sugar</span></li><li><span style="font-size:85%;">1/4 tsp (1.2 mL) salt</span></li><li><span style="font-size:85%;">1/3 cup (80 mL) ice water</span></li></ul><p><span style="font-size:85%;">For the Filling:</span></p><ul><li><span style="font-size:85%;">2 cups (475 mL) water</span></li><li><span style="font-size:85%;">1 cup (240 mL) granulated sugar</span></li><li><span style="font-size:85%;">1/2 cup (120 mL) cornstarch</span></li><li><span style="font-size:85%;">5 egg yolks, beaten</span></li><li><span style="font-size:85%;">1/4 cup (60 mL) butter</span></li><li><span style="font-size:85%;">3/4 cup (180 mL) fresh lemon juice</span></li><li><span style="font-size:85%;">1 tbsp (15 mL) lemon zest</span></li><li><span style="font-size:85%;">1 tsp (5 mL) vanilla extract</span></li></ul><p><span style="font-size:85%;">For the Meringue:</span></p><ul><li><span style="font-size:85%;">5 egg whites, room temperature</span></li><li><span style="font-size:85%;">1/2 tsp (2.5 mL) cream of tartar</span></li><li><span style="font-size:85%;">1/4 tsp (1.2 mL) salt</span></li><li><span style="font-size:85%;">1/2 tsp (2.5 mL) vanilla extract</span></li><li><span style="font-size:85%;">3/4 cup (180 mL) granulated sugar</span></li></ul><p><span style="font-size:85%;">To Make the Crust:</span></p><p><span style="font-size:85%;">Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.</span></p><p><span style="font-size:85%;">Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or counter top) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.</span></p><p><span style="font-size:85%;">Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.</span></p><p><span style="font-size:85%;">To Make the Filling:</span></p><p><span style="font-size:85%;">Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 ml) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.</span></p><p><span style="font-size:85%;">To Make the Meringue:</span></p><p><span style="font-size:85%;">Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust. </span></p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9doSCUzEwk7C7k_KBD8Cwdg15du63BwGqo-s7tNTXWVjaBEM77GKQqMCeM37w40oDrvxpKTvO0HnHHM7QkcUHQSbKety4afFTL5hpOBpVPCjSJozGGQ-9pbObwftQmWX3onIT/s1600-h/lmp.JPG"><img id="BLOGGER_PHOTO_ID_5160646322061260626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9doSCUzEwk7C7k_KBD8Cwdg15du63BwGqo-s7tNTXWVjaBEM77GKQqMCeM37w40oDrvxpKTvO0HnHHM7QkcUHQSbKety4afFTL5hpOBpVPCjSJozGGQ-9pbObwftQmWX3onIT/s320/lmp.JPG" border="0" /></a><br /></p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com38tag:blogger.com,1999:blog-33183930.post-80390938933567220042008-01-04T19:29:00.000-08:002008-11-13T16:44:31.322-08:00Ringing in the New Year.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8qNpFYhkKV1La-OT3LJXzLAQfv8Fb9OhSdormBOMhDt8EC-k9PW2ICbZRHbf8ztofdYTDs2wVFmgFL9N8rH87jqC_GmbUE7JmfZndaTXimcZp1b34MmPTXJPYvPulVY_5LwX/s1600-h/collage1.jpg"><img id="BLOGGER_PHOTO_ID_5153132785730322690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8qNpFYhkKV1La-OT3LJXzLAQfv8Fb9OhSdormBOMhDt8EC-k9PW2ICbZRHbf8ztofdYTDs2wVFmgFL9N8rH87jqC_GmbUE7JmfZndaTXimcZp1b34MmPTXJPYvPulVY_5LwX/s320/collage1.jpg" border="0" /></a><br /><p>Happy New Year! I wish you all an amazing year filled with love, peace, happiness, prosperity and laughter. I cannot believe how much time has elapsed since my last post. It's embarrassing really. Yes I have been bogged down with guests, work and household chores - but it's no excuse! New Years resolutions are not usually my shtick. This year however, I did resolve to write more and consistently. You shall all be the judge of my success to uphold that promise or of my looming downfall!</p><p>We spent New Years surrounded by friends and fine food - what more could you ask for? We hosted an hors d'oeuvres party here at our house before heading to downtown to dance in the New Year. I decided early on that I wanted a "mini" food theme. While the food itself was bite sized, there was nothing mini about the flavours. Each and every hors d'oeuvres packed a punch - from the spiced red curry and coconut wings to the smoky mini mac and cheeses. As usual, I went over board and cooked up (what I thought was) a feast for 30 people. I was absolutely sure that we would have copious amounts of food to pick at for days to come. Oh was I ever wrong. All that was left was polished off by the hungry hordes that crawled back in from the club at 4am. There's nothing better than curing the munchies in the wee hours of the morning with your best friends and husband!</p><p><strong><u>The Menu:</u></strong></p><ul><li><span style="font-size:85%;"><a href="http://www.foodandwine.com/recipes/three-cheese-mini-macs">Three Cheese Mini Macs</a> </span></li><li><span style="font-size:85%;"><a href="http://www.foodandwine.com/recipes/alain-ducasses-gougeres">Gruyere Gougeres</a></span></li><li><span style="font-size:85%;"><a href="http://www.foodandwine.com/recipes/red-curry-buffalo-wings">Red Curry Chicken Wings</a></span></li><li><span style="font-size:85%;">Spinach and Feta Burekas - </span><span style="font-size:78%;">see recipe below</span></li><li><span style="font-size:85%;"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18205,00.html">Mini Pulled Pork Sandwiches</a></span></li><li><span style="font-size:85%;"><a href="http://www.foodandwine.com/recipes/bagel-chips-with-ricotta-chive-puree-and-prosciutto">Crostini with Ricotta, Prosciutto and Chive Pesto</a></span></li><li><span style="font-size:85%;"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27378,00.html">Lemon-scented Turkey Meatballs</a></span></li><li><span style="font-size:85%;"><a href="http://www.oprah.com/foodhome/food/recipes/200605/food_20060512_stick.jhtml">Caprese on a Stick</a></span></li><li><span style="font-size:85%;">Cheese Platter with <a href="http://www.marthastewart.com/recipe/cheese-balls-three-ways-by-martha?autonomy_kw=cheese%20balls&rsc=header_1">Goat Cheese Log</a> - </span><span style="font-size:78%;">we just made one Parsley and Scallion log</span></li><li><span style="font-size:85%;">Salamis and Olives</span></li><li><span style="font-size:85%;"><a href="http://www.epicurious.com/recipes/food/views/231118">Profiteroles</a> with <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24872,00.html">Vanilla Pastry Cream </a>with <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11984,00.html">Chocolate Sauce</a></span></li><li><span style="font-size:85%;">Chocolate Covered Strawberries</span></li></ul><span style="font-size:78%;"><p></span></p><span style="font-size:100%;"><strong><u>Spinach and Feta Burekas</u></strong>:</span><ul><li><span style="font-size:85%;">1 package frozen puff pastry, thawed</span></li><li><span style="font-size:85%;">1 10 oz package of frozen spinach, thawed and thoroughly drained of all liquid</span></li><li><span style="font-size:85%;">4 scallions, thinly sliced</span></li><li><span style="font-size:85%;">4 sprigs of fresh dill, finely chopped </span></li><li><span style="font-size:85%;">8 oz of Feta, crumbled</span></li><li><span style="font-size:85%;">3 eggs</span></li><li><span style="font-size:85%;">salt and pepper</span></li><li><span style="font-size:85%;">sesame seeds</span></li></ul><p><span style="font-size:85%;">Preheat the oven to 400F. In a large bowl, thoroughly mix the spinach, scallions, dill, feta and 2 eggs together until combined. Season with salt and pepper, mix again and set aside.</span></p><p><span style="font-size:85%;">Beat the remaining egg with 1 tbs water to make an egg wash. Roll out the puff pastry into a thin, 12 inch square. Cut the square with a sharp knife into 16 (3") squares. Place 1 tbsp of the spinach mixture into the center of the square and brush the edges with the egg wash. Fold the pastry over to form a triangle and seal the edges by crimping with a fork. Brush the triangle with more egg wash and sprinkle with sesame seeds. Place on a baking tray and repeat with the remaining squares. </span></p><p><span style="font-size:85%;">Bake the triangles for 20 minutes, or until puffed and golden. </span></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzScADV3bwsfn3mRNaqrsMY_Sf665AHoqp_kt0mzd9rmRP071-GlEPej5gqOeLTqw9bW6J_pnlHtlLOo-FrZssbVKiUhhkTFH1yasfWvWxzQWNdOIJx6UCQKdNf-4eZnMugPBH/s1600-h/collage.jpg"><img id="BLOGGER_PHOTO_ID_5153132592456794354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzScADV3bwsfn3mRNaqrsMY_Sf665AHoqp_kt0mzd9rmRP071-GlEPej5gqOeLTqw9bW6J_pnlHtlLOo-FrZssbVKiUhhkTFH1yasfWvWxzQWNdOIJx6UCQKdNf-4eZnMugPBH/s320/collage.jpg" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com2tag:blogger.com,1999:blog-33183930.post-22997026512590360342007-12-24T09:44:00.000-08:002008-11-13T16:44:31.816-08:00Shake your pom pom's.<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_s0ww-yb8oaPs-BwsWFO38eNGuWbWamRCNnczD8GUzn0g2upAYq5pZmLPiGz8ssdW-pAsx9mR7EzwUQXXI80ABUBydgpPl8DCOIHo4W2VanqzjB3Q6BQxgSo4fql5wbcuLDZ/s1600-h/DSC05051.JPG"><img id="BLOGGER_PHOTO_ID_5147597143333298626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_s0ww-yb8oaPs-BwsWFO38eNGuWbWamRCNnczD8GUzn0g2upAYq5pZmLPiGz8ssdW-pAsx9mR7EzwUQXXI80ABUBydgpPl8DCOIHo4W2VanqzjB3Q6BQxgSo4fql5wbcuLDZ/s320/DSC05051.JPG" border="0" /></a><span style="font-size:78%;"> Pomegranate-marinated Lamb Steaks with Coriander Tabbouleh</span></div><br /><br /><p></p><p>Lamb is usually my go-to meat when planning a menu for a dinner party. It never fails to please a crowd and its versatility knows no end. Whether it's a succulent leg of lamb, spiced ground lamb kabobs, tender to the bone shanks or juicy steaks - I find lamb in every form delicious and spectacularly easy to prepare. Lamb is best prepared medium rare to medium as overcooking it can lead to a dry, pungent dish.</p><p>The other day when my best friend came to town, I made sure to have a nice home-cooked meal waiting to welcome her. Lamb and pomegranate have such a natural affiliation - the tart and sweet undertones meld with the subtly gamy meat. The coriander tabbouleh is a refreshing take on the classic. I like to add the seeds of a pomegranate for a surprising pop of flavour. The hollowed out halves of pomegranates make for stunning bowls.</p><p><strong><u><span style="font-size:85%;">Pomegranate-marinated Lamb Steaks with Coriander Tabbouleh</span></u></strong> - <span style="font-size:78%;">adapted from <a href="http://www.amazon.com/Diva-Cooking-Unashamedly-Glamorous-Party/dp/1552853713/ref=pd_bbs_2?ie=UTF8&s=books&qid=1198685747&sr=8-2">Diva Cooking</a></span></p><p><span style="font-size:85%;">Marinade:</span></p><ul><li><span style="font-size:85%;">1 1/2 tbs pomegranate molasses</span></li><li><span style="font-size:85%;">1/2 tbs olive oil</span></li><li><span style="font-size:85%;">1 garlic clove, chopped</span></li><li><span style="font-size:85%;">grated zest of half a lemon</span></li><li><span style="font-size:85%;">salt and pepper</span></li><li><span style="font-size:85%;">4 lamb steaks or 12 lamb cutlets, trimmed</span></li></ul><p><span style="font-size:85%;">Pomegranate Dressing:</span></p><ul><li><span style="font-size:85%;">1/4 cup olive oil</span></li><li><span style="font-size:85%;">4 tbs pomegranate molasses</span></li><li><span style="font-size:85%;">juice of half a lemon</span></li><li><span style="font-size:85%;">1 garlic clove</span></li><li><span style="font-size:85%;">1 tbs clear honey</span></li><li><span style="font-size:85%;">1 tbs mint, finely chopped</span></li></ul><p><span style="font-size:85%;">Coriander Tabbouleh:</span></p><ul><li><span style="font-size:85%;">150 g (5 oz) cracked Bulgar wheat</span></li><li><span style="font-size:85%;">1/2 tsp coriander seeds, toasted and ground</span></li><li><span style="font-size:85%;">1/4 tsp each cumin and fennel seeds, toasted and ground</span></li><li><span style="font-size:85%;">half a red onion, finely chopped</span></li><li><span style="font-size:85%;">1/2 tsp salt</span></li><li><span style="font-size:85%;">1/2 cucumber, seeded and diced</span></li><li><span style="font-size:85%;">2 tomatoes, seeded and diced</span></li><li><span style="font-size:85%;">a handful each of parsley and cilantro (coriander), finely chopped</span></li><li><span style="font-size:85%;">1/2 cup pomegranate seeds </span></li><li><span style="font-size:85%;">2 scallions, finely chopped</span></li><li><span style="font-size:85%;">juice and grated zest of half a lemon</span></li><li><span style="font-size:85%;">cayenne pepper</span></li><li><span style="font-size:85%;">2 tbs olive oil</span></li></ul><p>Mix together the marinade ingredients and rub into the lamb. Place in a Ziploc bag and leave in the fridge for at least 2 hours, preferably overnight.</p><p>For the pomegranate dressing, place all the ingredients into a blender and puree until well combined. Check for seasoning and set aside.</p><p>To make the tabbouleh, wash the Bulgar wheat in several changes of water and drain. Place the wheat in a large bowl, cover with an inch of cold water and soak for an hour. Drain the wheat, pressing down hard to extract as much water as possible. Mix with the remaining ingredients and toss well. Taste and adjust the seasoning if necessary.</p><p>Grill the steaks or cutlets under a hot grill or on a barbecue, brushing with the marinade and turning to make sure both sides are cooked and glazed until medium rare to medium. Serve with the tabbouleh piled into pomegranate halves and drizzled with the pomegranate dressing.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIunKw2Lp2k7yO5IFFu0qolfrkMx0EWJcxYRCSjyqa7TDJdysxq4URHEruoqdPliaML5OU6NexM22fDEe7_4weh9eTRXT4SrmyVK7nQmLlls3C2bv2cSSGMHwaBqYKZhqk93_/s1600-h/DSC05044.JPG"><img id="BLOGGER_PHOTO_ID_5147600789760532946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIunKw2Lp2k7yO5IFFu0qolfrkMx0EWJcxYRCSjyqa7TDJdysxq4URHEruoqdPliaML5OU6NexM22fDEe7_4weh9eTRXT4SrmyVK7nQmLlls3C2bv2cSSGMHwaBqYKZhqk93_/s320/DSC05044.JPG" border="0" /></a> </p>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com2tag:blogger.com,1999:blog-33183930.post-43120183851172161452007-12-23T07:57:00.000-08:002008-11-13T16:44:32.383-08:00Timber!<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJQkBFnG6vgenPGT5XAQItGfN_MaddfF7sq-ioUyo-LlB4EM0vMBJBz33LrWnmRegV99V2y04-4RvTPC1SbJ7QddD3Rp_X1Zj6qeVvQbo_l_DNsXg1M9WRsJQmty5gvjEXadH/s1600-h/blue_sil.jpg"><img id="BLOGGER_PHOTO_ID_5147222931422732690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJQkBFnG6vgenPGT5XAQItGfN_MaddfF7sq-ioUyo-LlB4EM0vMBJBz33LrWnmRegV99V2y04-4RvTPC1SbJ7QddD3Rp_X1Zj6qeVvQbo_l_DNsXg1M9WRsJQmty5gvjEXadH/s200/blue_sil.jpg" border="0" /></a><br />If a tree falls in a forest and no one is around to hear it, does it make a sound? That was my first thought when I discovered that this months <a href="http://daringbakersblogroll.blogspot.com/">Daring Bakers </a>challenge was a Yule Log (or Bûche de Noël) thought up by <a href="http://llcskitchen.blogspot.com/">Lisa </a>and <a href="http://www.creampuffsinvenice.ca/">Ivonne</a> - co founders of the Daring Bakers. My second thought? "What's the story behind the Yule Log?!" Enter Wikipedia: A Yule Log is a large log which is burned in the hearth as part of traditional Christmas celebrations in some cultures. In the late 18th century, those crafty French turned the idea into - what else - a dessert! </div><br /><div align="center"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTD_9sfx767f3p5OsfVFoRcEd2E26suLdBLVZUvzgMS89a1DrRSqNC8ks5Ds-3yi_3LMydThsEljfVqsXWAScLqwmCvO91acvVS8gV3mJDvGZEn7BQV-Z29r7d6w4JNdDoO8Z/s1600-h/DSC_0124.JPG"><img id="BLOGGER_PHOTO_ID_5147223476883579298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTD_9sfx767f3p5OsfVFoRcEd2E26suLdBLVZUvzgMS89a1DrRSqNC8ks5Ds-3yi_3LMydThsEljfVqsXWAScLqwmCvO91acvVS8gV3mJDvGZEn7BQV-Z29r7d6w4JNdDoO8Z/s320/DSC_0124.JPG" border="0" /> <p align="center"></a></p><p align="center">Yule Log<br /><br /><br /></p><p align="left">This challenge consisted of three different components; a genoise cake, coffee buttercream frosting and edible meringue (or marzipan) mushrooms. I decided to make the meringue mushrooms rather than marzipan simply because I am not a fan of the almond confection. Huh, it just hit me how strange that considering I LOVE all things almond. Anyhow, I digress. I began this challenge with the mushrooms and was so pleased with the results. Sure they took some time and are a bit finicky - but they look amazingly realistic and taste like heaven! I then took on the genoise cake - my first ever - which we were allowed to flavour as we wished. It was at this point - and knowing that the buttercream was up next - that my nerves began to make an appearance. I had read so many reviews from other daring bakers that their genoise had cracked or their buttercream had curdled and I just knew the same would most likely happen to me. Being the perfectionist and over achiever that I am, this did not sit well with me. So what did I do? I cracked open a Corona to help calm my nerves and I proceeded with the genoise. I didn't actually flavour the batter but decided to douse it in liquor after baking. I baked it on the short end of the time given as I didn't want to risk overbaking it. </p>Which brings me to the foreboding buttercream. I kept all the tips from the other bakers in mind and set forth on my mission. After whisking the egg whites over the heat, I made sure to continue to whip them until cool before adding the butter - the moment of truth. To my utter delight, the buttercream whipped up to a smooth frosting with no curdling in sight! I literally jumped for joy in my kitchen, so relieved and ecstatic that I had conquered buttercream! Did I mention how delicious it tasted? Like coffee ice cream.<br /><br />Once the cake had cooled, I brushed it with a generous amount of Starbucks Coffee Liqueur, spread a thin layer of the coffee buttercream and sprinkled it with mini chocolate chips. With baited breath, I rolled the cake and let out another yelp of glee when I was met with success! I wrapped the roll up and refrigerated it overnight. As I slept that night, visions of logs and fungi permeated my dreams! The next day I took the buttercream out of the fridge to come to room temperature so I could finish the job. This is where my impatience came in and brought my worst fear to fruition. I mixed the buttercream in the hopes it would soften faster and lo and behold - it separated and curdled! I nearly cried - my gorgeously smooth buttercream was ruined! I quickly leapt into survival mode and put the bowl over simmering water and stirred until the butter began to soften. I stuck it back in the mixer and whipped like crazy until that gloriously smooth frosting reappeared. I wiped the sweat off my brow and settled in for the fun part - decorating!<br /><br />This challenge was like a roller coaster ride of highs and lows. I enjoyed it immensely and along the way have conquered a few techniques I was afraid to try. I have yet to eat the log so I'll have to write back in with a flavour update, but the end result is a gorgeous little log that makes for a festive center piece! Thanks again Daring Bakers!<br /><br /><strong><u>Yule Log -<br /></u></strong><span style="font-size:85%;">The genoise and the buttercream for the Yule Log is from Nick Malgieri’s </span><a href="http://www.amazon.com/Perfect-Cakes-Nick-Malgieri/dp/0060198796/ref=pd_bbs_sr_4?ie=UTF8&s=books&qid=1196526217&sr=8-4"><span style="font-size:85%;">Perfect Cakes</span></a><span style="font-size:85%;">.<br />The meringue mushrooms are from </span><a href="http://www.amazon.com/Williams-Sonoma-Collection-Abigail-Johnson-Dodge/dp/0743226437/ref=sr_1_2?ie=UTF8&s=books&qid=1196526257&sr=1-2"><span style="font-size:85%;">The Williams-Sonoma Collection: Dessert</span></a><span style="font-size:85%;">.</span><br /><br /><br /><strong><u>Plain Genoise:</u></strong><br /><strong><u><br /><ul><li></u></strong>3 large eggs </li><li>3 large egg yolks</li><li>pinch of salt</li><li>¾ cup of sugar</li><li>½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)</li><li>¼ cup cornstarch</li><li>one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again</li></ul><p>1. Set a rack in the middle of the oven and preheat to 400 degrees F.<br />2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.<br />3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).<br />4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.<br />5. While the eggs are whipping, stir together the flour and cornstarch.<br />6. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.<br />7. Scrape the batter into the prepared pan and smooth the top.<br />8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.<br />9. While the cake is baking, begin making the buttercream.<br />10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.<br /></p><br /><p><strong><u>Coffee Buttercream:</u></strong></p><ul><li>4 large egg whites</li><li>1 cup sugar</li><li>24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened</li><li>2 tablespoons instant espresso powder</li><li>2 tablespoons rum or brandy</li></ul><p>1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.<br />2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.</p><p><strong><u>Meringue Mushrooms:</u></strong></p><ul><li>3 large egg whites, at room temperature</li><li>¼ teaspoon cream of tartar</li><li>½ cup (3-1/2 ounces/105 g.) granulated sugar</li><li>1/3 cup (1-1/3 ounces/40 g.) icing sugar</li><li>Unsweetened cocoa powder for dusting</li></ul><p>1. Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.<br />2. Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.<br />3. Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.</p><p><strong><u>Assembling the Yule Log:</u></strong><br />1. Run a sharp knife around the edges of the genoise to loosen it from the pan.<br />2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.<br />3. Carefully invert your genoise onto a fresh piece of parchment paper.<br />4. Spread with half the coffee buttercream (or whatever filling you’re using).<br />5. Use the parchment paper to help you roll the cake into a tight cylinder.<br />6. Transfer back to the baking sheet and refrigerate for several hours.<br />7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.<br />8. Position the larger cut piece on each log about 2/3 across the top.<br />9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.<br />10. Streak the buttercream with a fork or decorating comb to resemble bark.<br />11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.</p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCn9ej9uhvxDprXcH2afJotkBt0xoievuzwM-DeB-WD3zpMF2JBvz-xW6fZ8igftVyUn-sq9y7berr_mNQ-ELRBRUxLekQaIn8aweMa2c2VUYvfUb6Tz9R8nQkDtlXSjQ1XrV/s1600-h/DSC_0120.JPG"><img id="BLOGGER_PHOTO_ID_5147224168373313970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCn9ej9uhvxDprXcH2afJotkBt0xoievuzwM-DeB-WD3zpMF2JBvz-xW6fZ8igftVyUn-sq9y7berr_mNQ-ELRBRUxLekQaIn8aweMa2c2VUYvfUb6Tz9R8nQkDtlXSjQ1XrV/s320/DSC_0120.JPG" border="0" /></a>Meravhttp://www.blogger.com/profile/06363740826944643963noreply@blogger.com26