blog 18...... recipe 15

So I had the birthday, and as hoped for a camera was wrapped up in a bow. It was a lovely birthday, nothing too over the top, a just right kind of day. "What did I have for dinner?" Well, thank you for asking. A new Peruvian place opened up not too far away, and I've been interested in trying it. So we go and they were still without power 5 days after the hurricane. (side note....I had called the day prior and they were up and running, so something went wrong in a 24 hour period) No problem, there is a local bar/restaurant along  the way so we'll just go there. Lo and behold it was a 40 minute wait. ( picture in your mind the dinkiest place around your neighborhood with a 40 minute wait...hot and sweaty too, and you've got the picture) Ok...I say let's hit that Chinese place that I've been interested in going to. Noooo, the sign on the door says "Opening on Thursday". Hey, let's go to the diner.  So a burger and a glass of wine was the Bday meal. I was with Dear family so all in all it was a swell night.

Dear friend gave me a subscription to food network magazine. http://www.foodnetwork.com/food-network-magazine/package/index.html  The pictures are so inviting. This was the first time that I had ever flipped through it, and I was really glad I did. So this is not a cookbook, but it is a resource. The July/August issue (page 175), has a beautiful photo of  Emiril Lagasse's Strawberry Crumb Pie. I decided to check it out.

For the crust:

1 stick cold unsalted butter

3 ounces cold cream cheese

1 1/4 cups all purpose flour, plus more for dusting ( I didn't need any extra, it rolled out fine)

pinch of salt

For the crumb topping:

3/4 cup rolled oatmeal

1/2 cup all purpose flour

1/3 cup sugar

4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled

For the filling:

2 pounds hulled quartered strawberries (I would think mixed berries or stone fruits would be nice as well)

1/2 cup sugar

 2 teaspoons fresh lemon juice

 2/1/2 tablespoons cornstarch

1/4 teaspoon grated orange zest (forgot to pick the orange up so I just poured a shot of carton OJ)

1. Make the crust. Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least an hour.

2. Meanwhile, prepare the crumb topping: combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

3. Preheat oven to 350 degrees. Working on  a floured surface, roll out dough to 1/8 inch thick and fit into a 9-10 inch tart pan with a removable bottom (you can use a springboard pan) (I used a pie plate as my springboard had sprung, Dear husband fixed it though!!) Trim the excess dough. Return the pie crust to the fridge for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove foil and weights and let crust cool on wire rack. Increase the oven temperature to 375.

4. Making the filling: toss the strawberries, sugar, lemon juice, cornstarch, and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. transfer to a rack to cool to room temperature before serving.

Blog the 16th ...recipe the 13th

It's been awhile since I've put fingers to keypad, but I have been cooking, reading, eating and thinking. Last month I visited Washington DC with dear family. We had a wonderful time visiting monuments and familiar sites galore. The National Museum of American History http://americanhistory.si.edu/index.cfm  is a must visit. It houses many interesting artifacts ranging from a sleeve with Abe Lincoln's blood stain to Dorothy's ruby red slippers (dear daughter's highlight of the vaca). My personal favorite was Julia Child's kitchen.  Her own cookbooks are seen here. I loved her gadgets, photos,magnets on the fridge...really all of it. It was a glimpse into culinary genius. However I could envision sitting and gossipping over a cup of coffee and a slice of cake.

Dear daughter's birthday rolled around again this year as it always seems to do. I can't believe my babe is nine!! My family gets to choose their meal and cake for the birthday. Daughter chose a local pub for dinner and a chocolate cake for dessert. We decided to let Julia guide us using Mastering the Art of French Cooking Vol.1. Here are before and after shots of the cake.

We all enjoyed her cake very much....yet it was better the next day served at room temperature, as it should be stored in the fridge. In the words of the immortal Julia Child "Bon Appetit." 

Le Marquis (Chocolate Spongecake)

For an 8 inch cake serving 6 to 8 people

A round cake pan 8 inches in diameter and 1 1/2 inches deep
3 1/2 ounces of semi sweet baking chocolate
2 tablespoons strong coffee
A small covered pan
a pan of simmering water
a wooden spoon
3 1/2 tablespoons softened butter
a wire whip or electric beater
3 egg yolks
a 3 quart mixing bowl
1/2 cup granulated sugar
3 egg whites
pinch of salt
1 tablespoon granulated sugar
a rubber spatula
1/3 cup cake flour (scooped and leveled, turned into a sifter)
a cake rack

Preheat oven to 350 degrees.
Butter and flour the cake pan. Measure out the ingredients.
place the chocolate and coffee in the small pan, cover, and set in the larger pan of simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so while you proceed with the recipe. then beat in the butter.
Beat the egg yolks in the mixing bowl, gradually adding the sugar, until mixture is thick, pale yellow and forms the ribbon.
Beat the egg whites and slat together in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
Fold the tepid chocolate and butter into the batter, then fold in one fourth of the egg whites. When partially blended, sift on one fourth of the flour and continue folding, alternating rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Immediately turn batter into prepared pan and run it up to the rim all around. Bake in middle level of preheated oven for 25 minutes, or until cake has puffed 1/4 inch above rim and top is cracked. A skewer or straw should come out clean when plunged 1 1/2 inches from edge, but should be slightly oily with a few specks of chocolate clinging when plunged into the middle are.
Let cool 10 minutes; cake will sink slightly. Run a knife around inside of pan, and reverse onto a rack. Let cool 2 hours before icing.

The icing of choice was also from Mastering the Art of French cooking Vol.1.

Glacage Au Chocolat ( Chocolate Icing)

2 ounces (2 squares) semi  sweet baking chocolate
2 tablespoons rum or coffee
a small covered pan
a larger pan of almost simmering water
5 or 6 tablespoons unsalted butter
a wooden spoon
 a bowl with a tray of ice cubes and water to cover them
a small flexible-blade metal spatula or a table knife

Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency, At once spread it over your cake with spatula or knife.

Blog the 12th....recipe the ninth

http://thisbookmakesmecook.blogspot.com/ is the book club that propelled me in the right direction for my blog. I've been loving the books! The current read is The Language of  Baklava by Diana Abu-Jaber, a food memoir of the author's Jordanian-American family. The family lives vacillate between their American life and their Jordanian roots. They live in upstate New York. If anyone is unfamiliar with the upper regions of New York let's take a moment together. I feel that full disclosure here may be necessary, as I must confess that I am not a big fan. Now don't get me wrong the land is beautiful, peaceful and filled with serenity, yet many of the towns are quite rundown, almost forgotten. I've often driven around and wondered how and why the towns get this way. Is it lack of industry...wanning farms...state aid issues....or some combination of the above. Not all of upstate is like this, however there is a percentage in the land that time forgot.
     I apologize for the digression from the book, but I feel it is important to understand that two completely contrasting worlds have converged into this family. There is quite a bit of cultural conflict occurring especially for Bud, Diana's father, who is Jordanian. Diana's story is the tale of her relationship with her family and food. Her father's semi-erratic behavior had a profound effect on her. Her dad is a man who loves food and it's mystique for people. The stuffed cabbage chapter (which I plan on trying at a later date) was particularly moving. In thinking about the last three books...Ruth Reichel was heavily influenced by her unbalance mother(whose food knowledge was highly questionably), while Molly Wizenberg's dad was a strong positive influence and fabulous cook. They all had their catalyst.
      On a side note...I made the Tabbouleh salad and was very disappointed with the results. I followed the recipe to the letter! I really enjoy tabbouleh salad and was wondering if anyone had a sure fire recipe.
     Dear family loves cream puffs so I was hoping for success here...and it happened....they enjoyed them.

Mona Lisa Cream Puffs
Filling:
2 cups heavy cream
1/2 package instant vanilla pudding

Choux Pastry:
1 cup water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
4 large eggs
2 tablespoons confectioner's sugar

Topping
1 dark chocolate bar

Preheat oven to 350 degrees. Stir together the filling ingredients and put aside to set.
Bring the water to a boil in a saucepan. Add the butter and boil until melted.Add the flour and salt all at once and stir until it forms a dough, then scrape into a mixing bowl. Add the eggs one by one and beat in with a wooden spoon until smooth.
Scoop heaping tablespoonfuls onto a cookie sheet. Bake 20 minutes, until lightly brown. Let cool, then split open each pastry into equal halves.
Spoon the filling onto the bottom half of each pastry, shave the chocolate over the filling, then top with the other half of the pastry. You can also conserve some of the chocolate bar, melt it, and pourthis over the top of the cream puff, for those who like the crowning touch.
Makes 8 to 10 cream puffs.

Blog the sixth---recipe the third

I usually enjoy the Moosewood Series cookbooks. I enjoy the healthy vibe that Mollie Katzen radiates through her pages. Just reading it one feels a bit more earthy, slightly more crunchy, a tad more organic. However, for blog the sixth-recipe the third I was quite underwhelmed by one of her cookies recipes. I won't go into detail regarding which cookbook or which cookie, but suffice to say that dear children were quite dear and gentle. Dear husband on the other hand was honest. I was grateful too because on one level I couldn't believe that a Katzen recipe failed me, yet on the actually eating level...yikes...I was failed.

I felt the need to try another Katzen untried recipe and was headstrong that it be another cookie recipe. I went to Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table, and came up with a winner. It was Valentines Day and I made a great dinner for dear family. Dessert was Butterscotch Icebox Cookies. The only caveat was that they seem to "melt" on the cookie sheet while cooking. Perhaps the cookie sheet was warm when I put them on...that's the only thing I could think of for the "melting". They tasted great, and we all agreed.  http://moosewoodrestaurant.com/

Butterscotch Icebox Cookies

1 cup butter, at room temperature

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

3 cups unbleached white flour

For crispier cookies, add 3/4 teaspoon baking soda with the flour. For puffier cookies, add 1 Tablespoon baking powder with the flour.

In a mixing bowl, cream the butter and brown sugar with an eletric mixer until fluffy. Beat in the eggs, vanilla, and salt. Mix in the flour until well blended.

Divide the dough into 3 parts. Shape each third into a log about 1 1/2 inches in diameter. Wrap the logs in waxed paper or plastic wrap and place in the dreezer until firm, at least 1 hour. (If dough will be stored more than a day, place the wrapped logs in a sealed freezer bag, label, and date.

When you are ready to bake, preheat the oven to 375 degrees. With a sharp knife, slice the logs into rounds about 1/4 inch thick. Place 1 inch apart on an ungreased baking sheet. Bake for 8-12 minutes, until the cookies retain a slight indentation when lightly touched in the center and are golden brown on the bottom. Remove the cookies form the baking sheet when still warm.