It's been many months since I've paid attention to my poor little blog. Unfortunately, I have experienced some personal circumstances recently that have left me unable to cook or bake, and therefore blog. It looks like things are settling down now and I am happy to be back, and ready to give my blog some TLC.
If you've been patiently waiting, I thank you. If you are new to my blog, stay tuned. I'm no master chef, but I have been told that I am one wicked home cook... I'll take that.
February 6, 2009
Back in the Saddle Again
Posted by Sweet and Savory Eats 31 comments
October 5, 2008
Dare to Eclair!
I was out of commission for the past month—and subsequently out of the kitchen—because I tore some ligaments in my foot at the very beginning of September. It's a very stupid story, so let's just pretend I fell while skiing in Vail or something exciting like that.
With time and some physical therapy under my belt, I'm on the mend now. That's all fine and good, but I've barely been in the kitchen this month and really only out of necessity to keep my family fed. (Shhhh, don't tell, but we ordered more than our share of take-out pizza this past month.) Not only have I not been in the kitchen, my poor little blog has bore the brunt of my injuries and has been postless for too long.
So, I am playing a little catch-up with the Daring Bakers, who baked some gorgeous eclairs back at the end of August. I actually baked mine back then too, but wasn't able to post on time and then had my spill, and well ... you know. So, better late than never, here are the fruits of my eclair labor.
First, a big thank you (albeit very belated) to Meeta K of What's for Lunch, Honey? and Tony from Olive Juice for hosting the August challenge. The very premise of Daring Bakers is to challenge yourself to try something new and out of your comfort zone. I definitely would not have tried to make eclairs had it not been for their selection, so I was pleased to try something new.
Eclairs consist of three elements:
- Pâte à choux, also known as choux pastry or cream puff dough
- Pastry cream
- Chocolate glaze
Posted by Sweet and Savory Eats 2 comments
Labels: blogging event, chocolate, Daring Bakers, dessert, peanut butter, sweet
August 1, 2008
Fennel Gets its Due
One vegetable that all to often gets the proverbial diss is fennel.
People are always asking me what they can possibly do with it and how they can mask the strong taste.
If you're unfamiliar with fennel, it is a type of plant with an edible bulb, which resembles pale celery—only shorter and fatter. The taste is similar to a very mild black licorice. Rich in fiber and antioxidants, fennel is a versatile addition to cooking often found in soups and salads.
As a fan of fennel, I prefer to make it the star of a dish, rather than try to cover it up with other flavors. With just a handful of ingrendients, most of which I have onhand at any given time, I threw together some quick pan-fried fennel a la Martha Stewart. I had saved a recipe for Green Garlic Dip a while ago and have been trying to figure out how I could include it in or with a dish.
The two went together great and made a perfect summer appetizer. Everyone tried some and I didn't get one complaint (and my group doesn't mince words). The fennel had a nice crunch that paired nicely with the bread crumb coating and the fresh, subtle flavor of the green garlic.
Pan-Fried Fennel
from Martha Stewart
2 medium fennel bulbs
1 cup all-purpose flour, for dredging
1 1/2 cups fresh bread crumbs, for dredging
2 teaspoons coarse salt, plus more for seasoning
3/4 teaspoon freshly ground pepper, plus more for seasoning
3 large eggs
1 1/2 cups vegetable oil, just enough to yield about 1/4 inch in the pan2 lemons, cut into wedges One recipe Green Garlic Dip
Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot with Green Garlic Dip (recipe follows).
Green Garlic Dip
from Daniel Patterson, chef and owner of Coi in San Francisco
¾ cup minced green garlic, white and light green parts only
1 egg
2 teaspoons sherry vinegar
1 tablespoon plus 1 teaspoon red-wine vinegar
6 tablespoons fruity extra-virgin olive oil
½ cup pure olive oil
Salt
In a blender, purée the egg, vinegars and cooled green garlic on medium-high. With the blender running, add the oils in a slow, steady stream to emulsify. Season with salt.
Posted by Sweet and Savory Eats 6 comments
Labels: appetizer, fennel, garlic, Martha Stewart
July 30, 2008
Praline Dreams
Hang on to your knickers! Today is posting day for the month of July for the Daring Bakers.
Get ready for some serious sinful eating with more Filbert Gateau with Praline Buttercream than your mouth can handle.
Chris from Mele Cotte, selected this month's challenge. At first blush, this one seemed like it would be time-consuming than challenging. Oh, how naive of this particular Daring Baker. For the most part, things went well. But, that was short-lived when it came time to glaze with the chocolate. I knew the layers had to be pretty even in order to create a smooth finished product. I thought I would even out my slightly uneven layers by smoothing some leftover buttercream into the seams on the sides. "How clever am I?" I thought. What I didn't take into consideration is that hot chocolate glaze poured over buttercream would melt the buttercream. Duh!? It seems so obvious now, but I had to act quickly and patch up my mess. For the most part, I was able to save the cake, but there were some obvious patches of tan where the buttercream and chocolate melted together. Not too big of a disaster, but a lesson learned on my part.
Daring Baker challenge turned birthday cake
The recipe calls for a large amount of skinned and toasted hazelnuts. All I could find were hazelnuts in the skin, so I wondered how the heck I was going to skin all these little buggers. Neha from The Literate and Liberal Foodie came across this great tip for removing hazelnut skins and shared it with the rest of the group. If you follow the tip, make sure you use a very large stock pot. I used my smaller one at first and the baking soda bubbled up and over the sides all over my stove. I quickly poured everything into my big-daddy stock pot and had a heck of a mess on my stove to clean after.
For the most part, I followed the recipe as written. However, I did make a few minor modifications just to use up some ingredients I happened to already have in the house:
- Chambord (black raspberry liqueur) everywhere the recipe called for rum or Grand Marnier
- Raspberry preserves in the glaze instead of apricot
And I did overlook accidentally the requirement that said we had to use buttercream as part of the garnish. I thought it was optional and I like drama, so made these candied hazelnuts instead.
From Great Cakes by Carol Walter
1 Filbert Genoise
1 recipe sugar syrup, flavored with dark rum
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Apricot Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons filberts, toasted and coarsely chopped
For the Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)
Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.
Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla and grated lemon rind. Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute. Add the yolk mixture to the whites and whisk for 1 minute.
Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.
Makes 1 cup, good for one 10-inch cake – split into 3 layers
Posted by Sweet and Savory Eats 21 comments
Labels: blogging event, cake, chocolate, Daring Bakers, dessert, hazelnuts, sweet, time-consuming
What's-in-the-box Wednesday 7/30/08
I'm back with my weekly update on what's in my CSA box. I skipped a couple weeks because a few weeks ago, my box went missing and last week, I totally spaced on taking pictures before the week got away from me. This week's harvest box is probably my favorite so far this season, as I love everything in it. It's probably not too ambitious to say that I think most of it will be gone by the weekend.
- Chard
- Bell peppers
- Tomatoes
- Yukon Gold potatoes
- Cucumbers
- Red onions
- Sweet corn
Now, I know you're not supposed to play with your food, but I was fooling around with all the produce and this just made me laugh. It's my own personal produce man.
Posted by Sweet and Savory Eats 1 comments
Labels: CSA, What's in the box?