tag:blogger.com,1999:blog-337535232024-03-13T08:06:05.278-07:00Meme'sWhat's coming out of my kitchen.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-33753523.post-54090241157367942192009-04-02T15:59:00.000-07:002009-04-02T16:09:53.061-07:00Coconut Cake- Happy Birthday to ME!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oXcgLAAUcDbd0kCI6OqIZaSx9v_rpiLRQmJXDwsN5kS1SGbNa359jPiPl3JwHoOxAIH2SPwA0IRKIQBKDOrVBDXxRXzRmfgqPHmRSEPsm2LZlNxeBbsZaCyP8ZQOTSgG_1fF8w/s1600-h/IMG_1072.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oXcgLAAUcDbd0kCI6OqIZaSx9v_rpiLRQmJXDwsN5kS1SGbNa359jPiPl3JwHoOxAIH2SPwA0IRKIQBKDOrVBDXxRXzRmfgqPHmRSEPsm2LZlNxeBbsZaCyP8ZQOTSgG_1fF8w/s320/IMG_1072.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5320233552474614610" /></a>I usually make the Chocolate Angel Food Cake for my birthday. I bought all the ingredients, and was ready to make it this morning, until I changed my mind, and made this Coconut Cake. We had a little party this afternoon and had some cake. Amazingly good. This is yet another Ina recipe. She says 10-12 servings, but this would easily serve 16. <div><br />Coconut Cake<br />10 to 12 servings<br /><br />Ingredients<br />3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans<br />2 cups sugar<br />5 extra-large eggs, at room temperature<br />1 1/2 teaspoons pure vanilla extract<br />1 1/2 teaspoons pure almond extract<br />3 cups all-purpose flour, plus more for dusting the pans<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />1 cup milk<br />4 ounces sweetened shredded coconut<br />For the frosting:<br /><br />1 pound cream cheese, at room temperature<br />1/2 pound (2 sticks) unsalted butter, at room temperature<br />3/4 teaspoon pure vanilla extract<br />1/4 teaspoon pure almond extract<br />1 pound confectioners' sugar, sifted<br />6 ounces sweetened shredded coconut<br />Directions<br />Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.<br /><br />In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.<br /><br />In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.<br /><br />Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.<br /><br />For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).<br /><br />To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.<br /><br /></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com2tag:blogger.com,1999:blog-33753523.post-72900477682769436042009-03-29T18:36:00.001-07:002009-03-29T18:52:04.482-07:00Broccoli and Bow Ties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWiorw2NRExNCOirwDF27kdpphvTTR2TWtWKf6QKZXPu5TUz-w5uRMi4Rr_qmPUau-yas8dQnGdOn3ZZXavam2fGK-LjDkbUF_QFSzFMEvy07YUGHJM3ZQKJ4pLOwzCiaGocdcA/s1600-h/IMG_1036.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWiorw2NRExNCOirwDF27kdpphvTTR2TWtWKf6QKZXPu5TUz-w5uRMi4Rr_qmPUau-yas8dQnGdOn3ZZXavam2fGK-LjDkbUF_QFSzFMEvy07YUGHJM3ZQKJ4pLOwzCiaGocdcA/s320/IMG_1036.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318789112486909074" /></a><br /><br />I like to get away with making only 2 dishes for dinner- one protein, and the other starch and veg. So this definitely fills the bill. I make this and barbecue some chicken thighs, (like I did tonight), or I'll bake chicken fingers in the oven. My kids both eat this-I think the bow ties help disguise the fact that there is broccoli in here- and there are no onions, ( a deal breaker in this house).<br />It comes from the ever wonderful Ina Garten, in her Barefoot Contessa Family Style cookbook. Another recipe from Ina that is fantastic and easy- always. <br />For those counting the points- divide by 8 servings- no cheese- each serving is 4 points. Add a chicken thigh-take off the skin!- and your whole meal is 7 points. <br /><br />Serves:<br />6 to 8 servings<br /><br />Ingredients<br />Kosher salt<br />8 cups broccoli florets (3-4 heads)<br />1/2 pound farfalle (bow tie) pasta<br />2 tablespoons unsalted butter<br />2 tablespoons good olive oil<br />1 teaspoon minced garlic<br />1 lemon, zested<br />1/2 teaspoon freshly ground black pepper<br />1 tablespoon freshly squeezed lemon juice<br />1/4 cup toasted pignoli (pine) nuts<br />Freshly grated Parmesan, optional<br /><br />Directions<br />Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.<br /><br />In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.<br /><br />Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.<br /><br />To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-23160820329154691972009-03-26T11:56:00.000-07:002009-03-26T12:23:41.509-07:00Rice Krispies Treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUAVjTO_1cwi8bq5aKrZVze0_AAciEpS14ACMo4wrnIMh9SMkfL5DO5RcTsVLdfyW9A2p9G0P-nKc_54lDQNHW6Kv2JJIfDDEcsYcrcot_vHldTZ1zMQh09FdoYB3JjvhSiv5xg/s1600-h/IMG_1035.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUAVjTO_1cwi8bq5aKrZVze0_AAciEpS14ACMo4wrnIMh9SMkfL5DO5RcTsVLdfyW9A2p9G0P-nKc_54lDQNHW6Kv2JJIfDDEcsYcrcot_vHldTZ1zMQh09FdoYB3JjvhSiv5xg/s320/IMG_1035.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5317576583237875154" /></a>Rice Krispies Treats! I usually have my cookie jar replenished once every week or so. But, it's getting close to swimsuit season again, so the cookie jar has remained empty. Abbie wanted some cookies, so I suggested Rice Krispies Treats instead. I've made a couple of small changes to the original recipe- but according to my calculations, each bar is worth only 1 Weight Watchers point. Yum!<div><br /></div><div>Rice Krispies Treats</div><div>1 tbs. unsalted butter</div><div>5 oz. regular marshmallows</div><div>3 cups Rice Krispies cereal</div><div><br /></div><div>Lightly grease, or spray a 9" X 9" cake pan. Put marshmallows into a microwave safe bowl with the unsalted butter. Microwave on high 2 minutes, stirring after 1 minute. Put Rice Krispies into a large bowl. Add the marshmallow mixture to the cereal and mix thoroughly. </div><div>Press into prepared pan. Allow to cool. (I usually put the pan in the fridge). Cut into 16 squares.</div><div><br /></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-75679554407268821172009-03-17T19:11:00.000-07:002009-03-26T11:55:22.310-07:00Tacos with Homemade Flour Tortillas- Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwfhG8iXKNBBjfdaDWG4SUM8seGUipZo1dRtG_adgnSOXCZ5FlHygTTrpiYUlCJlW1-Xorm9dcrGx5Vhu1dquvfc16MLryg-YTaJtceC38JlYNtV4WuLwdxnhu41W97MMnXrsQw/s1600-h/IMG_0966.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwfhG8iXKNBBjfdaDWG4SUM8seGUipZo1dRtG_adgnSOXCZ5FlHygTTrpiYUlCJlW1-Xorm9dcrGx5Vhu1dquvfc16MLryg-YTaJtceC38JlYNtV4WuLwdxnhu41W97MMnXrsQw/s320/IMG_0966.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5317569141704686114" /></a><div style="text-align: center;"><br /></div>This was inspired by a recipe I found in Gourmet. The recipe calls for bagged cole slaw mix from the grocery store, but the cole slaw from Bakesale Betty's restaurant in the Temescal neighborhood of Oakland is so much better than a plain bag-mix. This was my first attempt at making tortillas. I used some of my leaf lard from the freezer. I don't think I would say that these tortillas were much better than what I can buy at the store. Is that the fault of the recipe, or me? I don't know, but I think I'll try corn tortillas next. The flank steak rub was really good, and very easy. I've posted the entire recipe here as written in Gourmet, (including bag cole slaw mix and store-bought tortillas).<div><br />Tortillas<br />2 cups all-purpose flour<br />1 teaspoon salt<br />1/4 cup lard<br />1 tablespoon vegetable oil<br />1/2 cup warm water<br /><br />Special equipment: pastry blender, comal (Mexican griddle; optional), six- to ten-inch-long wooden dowel (found in hardware stores)<br /><br /></div><div>Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.<br />Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot. Cut dough into 12 equal pieces and form into balls.<br />When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.<br />Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.<br /><br />When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don't want excess flour coming off on the comal. Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on comal as you roll the next.<br />Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds. Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary. Transfer to a kitchen towel. Stack and cover tortillas as cooked. They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using.<br /><br />Carne Asada<br />Total Time: 15 min<br /><br />1 tablespoon ancho chile powder<br />2 teaspoons unsweetened cocoa powder<br />1/2 teaspoon cinnamon<br />1 (1-to 1 1/4-pounds) piece of flank steak<br />1 tablespoon vegetable oil<br />8 (7-to 8-inch) flour tortillas<br />3 cups packaged coleslaw mix (7 ounces)<br /><br />Accompaniments: sliced pickled jalapeños; sour cream; lime wedges<br /><br />Preheat oven to 350°F.<br />Stir together ancho powder, cocoa, and cinnamon.<br />Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.<br />While steak cooks, wrap tortillas in foil and warm in oven.<br />Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.<br />Serve steak with warm tortillas and coleslaw mix.<br /><br /><br /></div><div>Bakesale Betty's Cole Slaw<br /><br />The vinaigrette<br />1 tablespoon Dijon mustard<br />3 tablespoons red wine vinegar<br />1 teaspoon kosher salt<br />1/2 cup extra virgin olive oil<br /><br />The coleslaw<br />1 small red onion, very thinly sliced<br />1 cup red wine vinegar<br />2 jalapenos, seeded, cut in half and sliced crosswise<br />1/4 cup chopped parsley<br />1/2 green cabbage, core and outer leaves removed, and very thinly sliced<br />Kosher salt<br /><br />For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.<br /><br />For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.<br /></div><div>Note- I don't use nearly as much vinaigrette as called for here. I make a half recipe and use about 1/2- 3/4 of what I've made.</div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-60267984087297354912009-03-12T14:41:00.000-07:002009-03-14T14:17:22.190-07:00Leaf LardI have been looking for leaf lard for a while now. It is supposed to make the very best pie crust you will ever eat. I asked a butcher about it a couple of years ago. He told me he had a 50 pound bucket that I could buy. That was a little too ambitious for me. A couple of days ago, my brother and I were at the Ferry Building in San Francisco, and I remembered someone telling me that I could find leaf lard at the Golden Gate Meat Company. I talked to the butcher, and was carrying a bag with 2 lbs. of white fat in it minutes later. I found easy instructions on how to render the fat online. Some people do it in the microwave, or their crock-pot. I used my dutch oven- one of the most versatile pots I own, and my oven. The following directions are from the Flying Pigs Farm website.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNWIN5uunVS1sKhdFJgE2yPojVpv3WtjKbhaQFXP5If0rRsLVtHf8AsZA6j6bFbfuUhTlv_8NowwLM7BdcHMrBigdOcDprT7Dfu7tuh_xjgJWE_derX7oxt7UPQHcxq8jMBkNMA/s1600-h/IMG_0925.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNWIN5uunVS1sKhdFJgE2yPojVpv3WtjKbhaQFXP5If0rRsLVtHf8AsZA6j6bFbfuUhTlv_8NowwLM7BdcHMrBigdOcDprT7Dfu7tuh_xjgJWE_derX7oxt7UPQHcxq8jMBkNMA/s320/IMG_0925.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312422462643679186" /></a>My ground leaf lard ready to go into the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jluMBZ1M6zTq0Z_B-lDjqnd1CbqMWE_losFcT2URVgrkR430LAoBf4P9GfIvKDv68CqUTrbJRp2d7G7QWQcubOat0n6osuFPw0ZK3fH9nTizYfMBQbxizFlIhvHZ7WH1KaZAcQ/s1600-h/IMG_0927.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jluMBZ1M6zTq0Z_B-lDjqnd1CbqMWE_losFcT2URVgrkR430LAoBf4P9GfIvKDv68CqUTrbJRp2d7G7QWQcubOat0n6osuFPw0ZK3fH9nTizYfMBQbxizFlIhvHZ7WH1KaZAcQ/s320/IMG_0927.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312422479301536322" /></a>After 2 hours in the oven. Ready to strain.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfNKvhzGwf86HFt5FmOiklV-SX4C5zp_NTf-PdoJiyEfqPmywF8BYAD-l8ZbxuJDJ2T8L8R4be17WYrxdHyAj6qMBPw_natQsY68AergRpKFGaJ19NqpR6TBm482FOGq94j7Biw/s1600-h/IMG_0932.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfNKvhzGwf86HFt5FmOiklV-SX4C5zp_NTf-PdoJiyEfqPmywF8BYAD-l8ZbxuJDJ2T8L8R4be17WYrxdHyAj6qMBPw_natQsY68AergRpKFGaJ19NqpR6TBm482FOGq94j7Biw/s320/IMG_0932.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312422487999972178" /></a>Strained fat.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPilc51ODilNL6HxsMJkNPVwYLYwLItwTzl9mUlaUCe3bElx0Gg6BLHwg3A42ua2FEtAiSlCnkrHI2MdIi1OHIuJra8Nx6qiPUSznN0GOviFK09oHscy9Zd9CiBzxg7KYbh-9VA/s1600-h/IMG_0934.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPilc51ODilNL6HxsMJkNPVwYLYwLItwTzl9mUlaUCe3bElx0Gg6BLHwg3A42ua2FEtAiSlCnkrHI2MdIi1OHIuJra8Nx6qiPUSznN0GOviFK09oHscy9Zd9CiBzxg7KYbh-9VA/s320/IMG_0934.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312422493960895314" /></a>Approximately 6 ounces of fat in each tin.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKhK_40m6apxy-M5xZfdrXGyeczLdDukvhHyV9nVRfY7b6yvIaYOX9dIMbAjzCM2LfCSny40tyWp3duPd9S2aUDi1RoAWsnteCdI6WvEuRiNBk8M4gGz077DlFvZ-8npKYWFaxw/s1600-h/IMG_0938.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKhK_40m6apxy-M5xZfdrXGyeczLdDukvhHyV9nVRfY7b6yvIaYOX9dIMbAjzCM2LfCSny40tyWp3duPd9S2aUDi1RoAWsnteCdI6WvEuRiNBk8M4gGz077DlFvZ-8npKYWFaxw/s320/IMG_0938.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312422499606666418" /></a>Frozen blocks of lard.<br /><br />From the website-</div><div>The trick to rendering lard is to do it low and slow, so that the small amount of water in the lard can evaporate. But the lard must be pulled from the heat before it turns too dark or hot. It’s actually a very simple procedure: you heat the lard, strain it, and then cool it. But it takes several hours, so plan accordingly. The recommendations that follow are for rendering lard in the oven. Some people use a double boiler or a Crock Pot instead. In addition to some type of pan, you'll also need cheesecloth and a sieve or colander, an Instant Read thermometer, and storage containers. Expect a yield of approximately 70%. The slower the process, the higher the yield.<br /><br />Grind the lard in a meat grinder or cut it into small pieces.<br />Turn the oven on to 300 or 325º. Put the lard into a heavy wide pan, such as a roasting pan, and put it into the oven.<br />Some people pour a very small amount of water into the pan first—just enough to cover the bottom—to keep the lard from scorching in the beginning. Eventually this water will boil away, but it takes longer to do it this way. If you keep a close eye on the lard, it’s not necessary.<br />Stir the lard frequently. As the water evaporates the temperature will rise. Check temperature frequently with an Instant Read thermometer. Be forewarned that this will take a long time at low heat. As the lard renders, the cracklings (brown bits of crispy fried tissue that do not render) will float to the surface. When the lard is almost done and the cracklings have lost the rest of their moisture, they will sink to the bottom.<br />When the temperature reaches about 255º, remove the pan from the oven and allow the lard to settle and cool slightly. The lard will be a gold color, but it will turn white when it solidifies.<br />Carefully strain the lard through several layers of cheesecloth lining a sieve. Fill ice cube trays or muffin tins with the strained lard. This will allow you to easily take out a small portion when you need it. Cool quickly, and then freeze. After it’s frozen, store it in Ziploc bags. It will last in the freezer for a very long time, more than a year or two. It will last in the fridge for several months.<br /></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-43555144810777572932009-03-01T14:06:00.000-08:002009-03-01T14:22:11.866-08:00Chocolate Panna Cotta Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEk18tL15UysTIGPD0j-S-yaVtm8G_Ac1ScC4zNIwOBv1myOxnDSic5bMoEKsszuFKECBh2sWHUTabeiPTYD74j724GC1fMYmkaYLlvWm0EXCqaZBSQTeCZA8-hkQPsL5m1MQTQ/s1600-h/IMG_0893.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEk18tL15UysTIGPD0j-S-yaVtm8G_Ac1ScC4zNIwOBv1myOxnDSic5bMoEKsszuFKECBh2sWHUTabeiPTYD74j724GC1fMYmkaYLlvWm0EXCqaZBSQTeCZA8-hkQPsL5m1MQTQ/s320/IMG_0893.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5308346716832138802" /></a><br />Beautiful and delicious cake. I made this for a baby shower I'm throwing. I love the chocolate band. This is the same technique I used for my sister-in-law's birthday cake last year, with the white chocolate band. I don't have 2 spring-form pans, so I used a spring-form pan for one layer, and a regular cake pan for the other. Make the final cake in the spring- form pan, if you need to do the same. I also used 9 inch spring-form and cake pans- I don't own a 10 inch. It worked out fine, but I had a lot of panna cotta left over, and the cake is quite tall. I put the leftover panna cotta into ramekins, and let the kids eat it like chocolate pudding. <br /><br /><div>For the cake-<br />Nonstick vegetable oil spray<br />4 ounces bittersweet chocolate, chopped<br />3 tablespoons unsweetened cocoa powder<br />1/2 cup hot coffee<br />1/2 cup hot water<br />1 cup plus 1 tablespoon all purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/8 teaspoon salt<br />1/3 cup vegetable oil<br />1/2 cup sugar<br />1/2 cup (packed) golden brown sugar<br />3 large eggs<br />1/2 cup sour cream<br /><br /></div><div>Panna Cotta:<br />1/2 cup water<br />5 teaspoons unflavored gelatin<br />7 1/2 ounces bittersweet chocolate, chopped<br />5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped<br />2 1/2 cups heavy whipping cream<br />2 1/2 cups whole milk<br />1/2 cup plus 2 tablespoons sugar<br />1 1/4 teaspoons vanilla extract<br />1 1/4 vanilla beans, split lengthwise<br /><br /></div><div>Chocolate Band:<br />2 16x3-inch strips waxed paper<br />5 ounces bittersweet chocolate, chopped<br /><br />For cake:<br />Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray. Place chocolate and cocoa in medium bowl. Pour hot coffee and hot water over; whisk until smooth. Whisk flour, baking powder, baking soda, and salt in another medium bowl. Using electric mixer, beat oil and both sugars in large bowl 1 minute (mixture will be crumbly). Add eggs 1 at a time, beating to blend after each addition. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend (batter will be thin). Divide batter between pans (layers will be shallow).<br />Bake cakes until tester inserted into centers comes out clean, about 20 minutes. Cool in pans on rack.<br /><br />For panna cotta:<br />Place 1/2 cup water in small bowl. Sprinkle gelatin over; let soften 10 minutes. Place both chocolates in large metal bowl. Combine cream, milk, sugar, and vanilla extract in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to boil, stirring until sugar dissolves; remove from heat. Add gelatin mixture; whisk to dissolve. Pour cream mixture over chocolates in bowl; whisk until completely melted. Place bowl over a larger bowl of ice water. Stir often until mixture thickens like pudding, draining off water and adding more ice to larger bowl as needed, about 30 minutes. Remove from over water.<br />Pour 1/2 of panna cotta over cake in 1 pan (mixture may drip down sides of cake). Freeze 45 minutes. Keep remaining panna cotta at room temperature.<br />Remove pan sides from second cake. Using large metal spatula, carefully slide cake off of pan bottom and place a top panna cotta in cake pan. Pour remaining panna cotta over, filling pan completely. Chill overnight. DO AHEAD: Can be covered and frozen for 2 weeks. Defrost overnight in refrigerator before continuing.<br /><br />For chocolate band:<br />Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.<br />Cut around pan sides to release cake. Remove pan sides from cake. Using fingertips, lift 1 chocolate band from foil. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). Repeat with second band, arranging so ends just meet, pressing band onto uncovered side of cake. If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD: Can be made 1 day ahead. Chill.<br /><br /><br /></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-81852232419840848592009-02-27T13:11:00.000-08:002009-03-14T15:15:26.019-07:00Birthday Cake- Golden Chiffon Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRJgBFluYChhRVA79z1AMkASC9KCKtEUr6xHRr6wyIgCnQGbDeJX7X3J5EvD9etnc9iQOuxm8u-1T2TmprJSVaFhC6TNIcZJHHOkTo_3r4lLmixPfWakjfOvzowFsVEAnXlHqYw/s1600-h/IMG_0872.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRJgBFluYChhRVA79z1AMkASC9KCKtEUr6xHRr6wyIgCnQGbDeJX7X3J5EvD9etnc9iQOuxm8u-1T2TmprJSVaFhC6TNIcZJHHOkTo_3r4lLmixPfWakjfOvzowFsVEAnXlHqYw/s320/IMG_0872.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5306111644940066802" /></a>Aundra's birthday cake this year. Not as fancy as last year's, but still very good. I made a chiffon cake for this. We were going to be at 6000 feet, and I didn't want to mess around with baking. I also knew that I had to freeze this cake, and didn't want it to dry out. It stayed really moist. Chiffon cake is very similar to angel food, I think. It's frosted with a nice french buttercream, flavored with strawberry sauce.<div><br /></div><div>Chiffon Cake- makes 2 8-inch layers</div><div>224 g. cake flour</div><div>7 g. baking powder</div><div>194 g. sugar #1</div><div>zest from 1/2 lemon</div><div>113 g. vegetable oil</div><div>112 g. egg yolks</div><div>128 g. water</div><div>6 g. vanilla</div><div>226 g. egg whites</div><div>96 g. sugar #2</div><div>1 g. cream of tartar</div><div><br /></div><div>Sift together the flour, baking powder, first sugar; add the lemon zest.</div><div>In a separate bowl, whisk the liquid ingredients; add the dry ingredients slowly to make a smooth batter.</div><div>Whip the egg whites, sugar #2 and cream of tartar to medium peaks.</div><div>Fold the meringue into the batter in three stages until there are no streaks.</div><div>Pour into ungreased, papered pans- 550 g. per pan.</div><div>Bake at 335 degrees convection for about 30 minutes or until done.</div><div>Remove from pans when cooled.</div><div><br /></div><div><br /><div><br /></div></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-34906825891431965332009-02-23T13:06:00.000-08:002009-03-14T14:57:56.499-07:00Buttermilk Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QdQfOBRLJ0BFrR8SJiLJA5JytkzAmOGrxdzRhvHBMc422__N3SyUcAjMC0-bghgUND5vq7G4EVqHGrpdCkcZO6AoUsZe7dB6UuzHQUjECpQMrgA2CzBy6y3Nq085GSz5skzGNA/s1600-h/IMG_0869.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QdQfOBRLJ0BFrR8SJiLJA5JytkzAmOGrxdzRhvHBMc422__N3SyUcAjMC0-bghgUND5vq7G4EVqHGrpdCkcZO6AoUsZe7dB6UuzHQUjECpQMrgA2CzBy6y3Nq085GSz5skzGNA/s320/IMG_0869.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5306103255340529026" /></a>I volunteered to provide breakfast for the teachers at Abbie's school on conference day in February. I made two scones- bacon and cheddar, and cherry-corn. I also made one of Ina's breakfast recipes, orange yogurt with fruit. Add a little Peet's coffee, and you have some happy teachers!<div>This recipe is from pastry school so all the ingredients are listed in grams. This makes 2 8-inch rounds, 16 scones. </div><div>For the bacon and cheddar scones, I cooked the bacon in the oven, then chopped it up letting it cool. I have grated cheddar cheese for this recipe, and also diced it, which I like better. I also add a little pepper, and some fresh rosemary.</div><div>If you want to make cherry-corn scones, chop the cherries a bit, add 50 g. cornmeal to the dry ingredients.</div><div><br /><div>Buttermilk Scones</div><div>892.5 g. a/p flour</div><div>22 g. baking powder</div><div>6.5 g. baking soda</div><div>62.5 g. sugar</div><div>12.5 g. salt</div><div>280 g. unsalted butter, cold, cut into pieces (about 2 sticks)</div><div>125 g. eggs</div><div>612.5 g. buttermilk</div><div>2 cups of inclusions ( 1 cup of bacon and 1 cup of cheddar cheese, or 1 1/2 -2 cups dried cherries)</div><div>egg wash (I use the leftover egg and a little milk)</div><div><br /></div><div>Combine dry ingredients into a big bowl.</div><div>Combine wet ingredients into a pitcher, or large measuring cup.</div><div>Add butter to the dry ingredients, mixing with your hands. Break up the butter into the flour until it is in pea-sized or slightly larger chunks. Add inclusions.</div><div>Pour in the liquid, and continue to mix with hands or a large spatula, until combined.</div><div>Spray or grease and flour 2 8-inch cake pans. Press equal amounts of dough into each pan. Unmold the dough onto a floured cutting board, and cut the dough into 8 pie-slices. Arrange the slices on a parchment lined baking sheet and brush with egg wash. Sprinkle sugar on sweet scones, and cheese on savory. Bake at 400 degrees convection (or 425 regular oven), 15 minutes.</div><div>You can also freeze them and bake from the freezer 400 degrees for 25 minutes.</div><div><br /></div><div>My little buffet-</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75yLcbwSDW_9n7Po5d3ju-cch97Lf4Aqhi7NEn0eLkZkCdUGMdUSdV99y7bKQ-A-sRTH7SKtVLtex4Nov9eEuFUBOgKTcBpblzeVyC2LukRXZNyfzkUmJIvlHgZGOHfOVDD5HhQ/s1600-h/IMG_0868.jpg"><img style="display:block; margin:0px auto 10px; text-align:right;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75yLcbwSDW_9n7Po5d3ju-cch97Lf4Aqhi7NEn0eLkZkCdUGMdUSdV99y7bKQ-A-sRTH7SKtVLtex4Nov9eEuFUBOgKTcBpblzeVyC2LukRXZNyfzkUmJIvlHgZGOHfOVDD5HhQ/s320/IMG_0868.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5306103252611524402" /></a><br /></div></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-1554906644800616432009-02-12T18:35:00.000-08:002009-03-14T14:33:50.088-07:00Pastry School- Pate Choux, Gougeres, Choquettes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG71wa-vgYxbqLVg94iGI4l5483zck54Lq7jldPSAMM4nPlsXafcb092NK9K9S5jmc0zgMmsKvFcHS37aQDxRan3E8-KMv19yXVCgVEySMopE-VIb7vK6KxP5jr8fNjDTZq5wn4w/s1600-h/IMG_0784.jpg"><br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG71wa-vgYxbqLVg94iGI4l5483zck54Lq7jldPSAMM4nPlsXafcb092NK9K9S5jmc0zgMmsKvFcHS37aQDxRan3E8-KMv19yXVCgVEySMopE-VIb7vK6KxP5jr8fNjDTZq5wn4w/s320/IMG_0784.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302106736837694738" /></a>This is the last of the pastry school posts. The photo above shows the proper consistency of Pate a Choux (cabbage).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaxOnehsbhXicNZWzgSbhzsnv9ohbbNdp_8kBl1ZxskWAp06UuXSglFTmTPA9GIysEMOA2HRsH4azFmpVrNpT5F39stl0nmgdqSQEug30nAXOAsTvcdd5pO0FuYAoWjzuu0ioGw/s1600-h/IMG_0786.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQaxOnehsbhXicNZWzgSbhzsnv9ohbbNdp_8kBl1ZxskWAp06UuXSglFTmTPA9GIysEMOA2HRsH4azFmpVrNpT5F39stl0nmgdqSQEug30nAXOAsTvcdd5pO0FuYAoWjzuu0ioGw/s320/IMG_0786.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302106741177360546" /></a>How to hold a pastry bag.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61EQ2wMF3hyphenhyphenLJqnM4a8Hwbt9GOUvfXWYvug0br7OA85zrDfYIV0Hx3zqcVWLVthudzuLVTFyijYMgYulrwEm-b1LYWTG4qCxe3v0oO8XAAkqd856Xh8_w-_QcR2M90QFkWF71cA/s1600-h/IMG_0790.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61EQ2wMF3hyphenhyphenLJqnM4a8Hwbt9GOUvfXWYvug0br7OA85zrDfYIV0Hx3zqcVWLVthudzuLVTFyijYMgYulrwEm-b1LYWTG4qCxe3v0oO8XAAkqd856Xh8_w-_QcR2M90QFkWF71cA/s320/IMG_0790.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302106740702521362" /></a>My piping skills. Lovely, eh?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3VLQbOd_WZrEj8o_5uW2PqqnJc5-btPMnfrU2Qa5SxTGqHaNY7SGLZfKTLK5VIRGLC4rNTrA3zNZhKlOV82GgbphilyCh7tGAe-gzA34MzMlnuj8D8cKC3WUEUxGXeyS8UGF_Q/s1600-h/IMG_0793.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3VLQbOd_WZrEj8o_5uW2PqqnJc5-btPMnfrU2Qa5SxTGqHaNY7SGLZfKTLK5VIRGLC4rNTrA3zNZhKlOV82GgbphilyCh7tGAe-gzA34MzMlnuj8D8cKC3WUEUxGXeyS8UGF_Q/s320/IMG_0793.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302106745426921506" /></a>This was so cool, and yet it terrified me. The instructor is showing us how to sprinkle sugar onto the pate a choux to make Chouquettes. She dumped a bunch of the sugar on the sheet pan closest to her, then lifted the tray perpendicular to the table, letting the pearl sugar fall over the dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_mUBoYZu5L7EjBdCtIegE1e85p4dB3uyp7iDwyG7X5BzU1kRxEoP-O8yBriXPyPg5Qle8Vm4up3f2LlzqfPgYC_kQEQYI9E4f0x_diTcwlVJcMcoWJEbSvpDiKxp5t9q1zLEWQ/s1600-h/IMG_0795.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_mUBoYZu5L7EjBdCtIegE1e85p4dB3uyp7iDwyG7X5BzU1kRxEoP-O8yBriXPyPg5Qle8Vm4up3f2LlzqfPgYC_kQEQYI9E4f0x_diTcwlVJcMcoWJEbSvpDiKxp5t9q1zLEWQ/s320/IMG_0795.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302106749738625282" /></a>I was afraid they would all slide off the sheet.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYgKRhzhCEfz7EAObAkyfwOEW304YX3QC9zIsa1-yG-WVl_59zfe8NKb76b6JWFl9gY656ZqbBkbSdP0a25r0zyUfIC9L6lFRat86eytAvAnznO5SpbnBMh8e4FmCMld0MFoWmQ/s1600-h/IMG_0808.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYgKRhzhCEfz7EAObAkyfwOEW304YX3QC9zIsa1-yG-WVl_59zfe8NKb76b6JWFl9gY656ZqbBkbSdP0a25r0zyUfIC9L6lFRat86eytAvAnznO5SpbnBMh8e4FmCMld0MFoWmQ/s320/IMG_0808.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302107990157524370" /></a>Gougeres- baked pate a choux. You can fill with savory or sweet fillings using a piping bag, or make profiteroles with these- add ice cream and chocolate sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V5b8Tz61Qu2-tZ7-vdlY0sF1LgPKQhMprGM7y57y30xmwfXqCPZN7tjo6T8IUOBJHTFTFyZ-TIvsFi4O0z-jxGMjvYMD_JV5fwwujKm3ZOKVEDTKQCT63W3igKKoXaGIoPBydA/s1600-h/IMG_0806.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4V5b8Tz61Qu2-tZ7-vdlY0sF1LgPKQhMprGM7y57y30xmwfXqCPZN7tjo6T8IUOBJHTFTFyZ-TIvsFi4O0z-jxGMjvYMD_JV5fwwujKm3ZOKVEDTKQCT63W3igKKoXaGIoPBydA/s320/IMG_0806.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302107989278312722" /></a>These are the baked Chouquettes, with the pearl sugar.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPCDxdHjvjUYfPAWefczGHOeX7DIdobRhzWMjfbMtrVaUAYYjqLSImFo2zGrFDI0ywz2ojo_iG7it_aFi51I7p1b5hVl5hQBzaF6c-fZrsOcl3BnHBV7HRA5r4vV2CrE-sKsT4w/s1600-h/IMG_0809.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPPCDxdHjvjUYfPAWefczGHOeX7DIdobRhzWMjfbMtrVaUAYYjqLSImFo2zGrFDI0ywz2ojo_iG7it_aFi51I7p1b5hVl5hQBzaF6c-fZrsOcl3BnHBV7HRA5r4vV2CrE-sKsT4w/s320/IMG_0809.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302107982820884978" /></a>My take for the day- chouquettes, brownies, financiers and madeleines.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-84143475433208852222009-02-12T08:59:00.000-08:002009-02-23T13:04:59.807-08:00Linzer Kranzel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNioNZnK1SVJ86BigCTiar-4SnV4W88dtL0yJGu9w8OCD2EmrFeyLgQOOhzw4D220GxAjTZCjBSyZDbm0Xs4Lq0VPSfeMIKszJxpJj3UwbWh2kRCOTsnAy4huB_BxkpVHmFk_9Q/s1600-h/IMG_0837.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNioNZnK1SVJ86BigCTiar-4SnV4W88dtL0yJGu9w8OCD2EmrFeyLgQOOhzw4D220GxAjTZCjBSyZDbm0Xs4Lq0VPSfeMIKszJxpJj3UwbWh2kRCOTsnAy4huB_BxkpVHmFk_9Q/s320/IMG_0837.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301957545553909298" /></a>This is another recipe from Uta, who gave me the recipe for the Rosquillos de Vino- Wine Ring Cookies. She's been translating recipes from her German cookbook for me. These are really good- vanilla flavor is nice, and I like the nuts and sugar on the outside. But the strange thing about these cookies is the first ingredient- 4 HARD BOILED EGG YOLKS. You push them through a sieve. Here is photo of egg yolks pushed through a sieve. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5hLUXONAAp6YncVD7BtnMn4OFVPNSxkFLylFEAP5yQ78v2_H6VNUM6nnOf_FujEKGN3NpWN0MSyovAcyRspGC436NU3KTnM2FYhx5vR6lquYMfocctD0Ybtf4UmlgZtHz4E14Q/s1600-h/IMG_0834.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5hLUXONAAp6YncVD7BtnMn4OFVPNSxkFLylFEAP5yQ78v2_H6VNUM6nnOf_FujEKGN3NpWN0MSyovAcyRspGC436NU3KTnM2FYhx5vR6lquYMfocctD0Ybtf4UmlgZtHz4E14Q/s320/IMG_0834.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301957537304914626" /></a>One ingredient that may be a little hard to find is vanilla sugar. This product is made from dextrose, (sugar) and vanilla flavor. I found it at Andronico's, a local grocery store, but I think you can find it at Cost Plus, and certainly on-line. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj_Lw74gmQr-aKYDdxItjFc6vcXHKJmh-qrGY84PcfuUB6KLIAiKVXitc3g7E_ySZBfispw4X3InopvT4dm-eU5LGQ8u4EbbYpbBgdKEgTaxSMUgo0bkxyaC9i__wxH0TSyB7FQ/s1600-h/IMG_0840.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj_Lw74gmQr-aKYDdxItjFc6vcXHKJmh-qrGY84PcfuUB6KLIAiKVXitc3g7E_ySZBfispw4X3InopvT4dm-eU5LGQ8u4EbbYpbBgdKEgTaxSMUgo0bkxyaC9i__wxH0TSyB7FQ/s320/IMG_0840.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301963458062070178" /></a><br />I made my cookies a little on the thick side- so my sandwiches are a mouthful. I had homemade cherry and strawberry jam in my fridge- no currant jelly- so I did half cherry, half strawberry. I put about a 1/4 cup of each in a small saucepan over low heat, and cooked it down to a syrup. Then I pressed it through a small sieve to take out the solid chunks of fruit.<br /><br />Linzer Kranzel<div><br />4 hard boiled eggs, yolks only<br />120 g powder sugar 4.2 oz<br />200 g butter 7 oz<br />2 packages vanilla sugar<br />1 dash of salt<br />300 g flour sifted 10.6 oz<br />----------------<br />120 g almonds coarsely chopped 4.2 oz<br />100 g sugar 3.5 oz<br />2 raw egg yolks<br />½ cup currant jelly or currant jam<br /><br />Hard boil eggs and put egg yolks through fine sieve. Stir in 80 g (2.8 oz) powder sugar and butter till creamy. Add vanilla sugar, salt and flour and kneed into dough. Wrap in plastic wrap and let rest for 2 hours in refrigerator.<br />Preheat oven to 200 C. – 390 F<br />Meanwhile mix sugar and chopped almonds. Beat raw egg yolks.<br />Roll out dough to 4mm and cut our rings or round cookies. Brush on one side with egg mixture, press into almond and sugar mixture and bake top up for ca. 10 to 15 minutes. Carefully remove cookies and let cool. Brush underside with warmed and stirred currant jelly or jam and put two rings together. Dust with remaining powder sugar.<br /><div><br /></div><div><br /></div></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-59922184557930633892009-02-11T14:27:00.000-08:002009-02-23T13:02:15.762-08:00Pastry School- Pie Dough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmf4V337P3reI1SuaJL48Yz7_Dc_RdgekMOImVhBRtzvS1aTfJP8VISL_DPq7kUlsZYTO4fgGQRItKu3ZFjHavOveeo2b6ODWn32IaxWk0j4mDuPSt06X9wo89VIc9rsJvF1TKg/s1600-h/IMG_0744.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmf4V337P3reI1SuaJL48Yz7_Dc_RdgekMOImVhBRtzvS1aTfJP8VISL_DPq7kUlsZYTO4fgGQRItKu3ZFjHavOveeo2b6ODWn32IaxWk0j4mDuPSt06X9wo89VIc9rsJvF1TKg/s320/IMG_0744.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301673833441722434" /></a>This was my favorite project at pastry school. I've made a lot of pies, and although I understand the basic principles of making a flaky pie crust, I am not able to do it with consistent results. We used the big 20 quart mixers to make a batch of 9 pie shells- 3 for each group member. The photo above shows the dry ingredients and butter. Notice the huge piece of butter in the pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKtwC8p4otEG9FfcJNLma95xnIo2SprCZ5PsVDE0YWpeK2ht87_6NHjQVQlgNKVFhTi1ouYE3QmgAH2XKEPsQQWYDoDnR3Jfr_K_olo2NzLLJ7P0DOSDBY3tw5rMw72NcoxQAbg/s1600-h/IMG_0745.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKtwC8p4otEG9FfcJNLma95xnIo2SprCZ5PsVDE0YWpeK2ht87_6NHjQVQlgNKVFhTi1ouYE3QmgAH2XKEPsQQWYDoDnR3Jfr_K_olo2NzLLJ7P0DOSDBY3tw5rMw72NcoxQAbg/s320/IMG_0745.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301673830807856818" /></a>The butter is being worked into the flour. There are now smaller pieces of butter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ-2DSt8ABhBqm9YQlDLTjxsniyp3yE3n9nNijwk3wdj_8HBtcUJ43p0vfZ6axoMEbbLpmhHImaVmMxBuv4ft-DiDLbJqB3XkMmL1XdVjkRYbx-_abnFdBEuEXa7_XBWa3YOvhg/s1600-h/IMG_0747.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ-2DSt8ABhBqm9YQlDLTjxsniyp3yE3n9nNijwk3wdj_8HBtcUJ43p0vfZ6axoMEbbLpmhHImaVmMxBuv4ft-DiDLbJqB3XkMmL1XdVjkRYbx-_abnFdBEuEXa7_XBWa3YOvhg/s320/IMG_0747.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301673826972395970" /></a>Turning out the dough, now with added ice water, onto the table top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbRUAgFRFRx-UIjCmoYcSL5gnlgvJn_44RUrwAD9-qorQc7xLjE4-ncvsWdNAAY5xk-eTs4IkpAsRMKbaZqP-xTmSOG2bog8rjKDeSEpjNJre8ufwiGfMNQPDffgxE6gkrpzHCA/s1600-h/IMG_0749.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbRUAgFRFRx-UIjCmoYcSL5gnlgvJn_44RUrwAD9-qorQc7xLjE4-ncvsWdNAAY5xk-eTs4IkpAsRMKbaZqP-xTmSOG2bog8rjKDeSEpjNJre8ufwiGfMNQPDffgxE6gkrpzHCA/s320/IMG_0749.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301673817744753730" /></a>Our group's pie dough. Notice the huge smears of butter. The sad face on the little one is to show that it is smaller than the others.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnajaI4NmiCcW2jmrVSCMLNa2imMjNv1XnU25mKpW-MnwOV0jT_VrA_MUmuFMYZjfLixlP6jcO-30h-M1LGKTQLK__QcTLbAyQES6Jd6lBukMLIXXTRBr7-f94J26Utx6jNrIUQ/s1600-h/IMG_0762.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnajaI4NmiCcW2jmrVSCMLNa2imMjNv1XnU25mKpW-MnwOV0jT_VrA_MUmuFMYZjfLixlP6jcO-30h-M1LGKTQLK__QcTLbAyQES6Jd6lBukMLIXXTRBr7-f94J26Utx6jNrIUQ/s320/IMG_0762.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302329505936431938" /></a>Apples waiting to go in the pies. I peeled, cored and sliced 2 1/2 flats of apples for the pies. We did one communal filling recipe. I was constantly impressed with the large volumes of ingredients during my week there. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRstbRskpdGmiUGdBVMdod8fC7XmkMoGKKGpcqVIH4InsJ8fthJVJBZX7h5TnLwZPw0c-iiguXKzUgde_IFdXV0CJpALR8Wn3L0RYjIKSSKW8Nma8kpq4uMsfihkPvBSOOgE79gQ/s1600-h/IMG_0763.jpg"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRstbRskpdGmiUGdBVMdod8fC7XmkMoGKKGpcqVIH4InsJ8fthJVJBZX7h5TnLwZPw0c-iiguXKzUgde_IFdXV0CJpALR8Wn3L0RYjIKSSKW8Nma8kpq4uMsfihkPvBSOOgE79gQ/s320/IMG_0763.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5302329501715933458" /></a> My crusts ready for filling.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6_gEGfCJQskMic4M1XFVu_x_VKL1oJW_CBXRryk7KYlk-dcOrC1DbkgZ1zvk4sJxw5ZikFpxlhJrY4Gl2afYuan_ZxbO9CbagQrzhNT9VkrEVUx90PTqtB0hsXwKTlBQJjzotg/s1600-h/IMG_0762.jpg"><br /><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6_gEGfCJQskMic4M1XFVu_x_VKL1oJW_CBXRryk7KYlk-dcOrC1DbkgZ1zvk4sJxw5ZikFpxlhJrY4Gl2afYuan_ZxbO9CbagQrzhNT9VkrEVUx90PTqtB0hsXwKTlBQJjzotg/s1600-h/IMG_0762.jpg"><br /></a><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ZQr0As_iQUKpV4_1P8TcR7207ZuQxB98GhhGwrEB5qz0UD3FpTv5L4CrFoIjeiywKwUv2bDwguA-TiJj5wtnxhHIWP5jsI-kt4xDxZPLyvMf1QyuyhZVf0evH6KUwCKMkb7Hw/s1600-h/IMG_0765.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9ZQr0As_iQUKpV4_1P8TcR7207ZuQxB98GhhGwrEB5qz0UD3FpTv5L4CrFoIjeiywKwUv2bDwguA-TiJj5wtnxhHIWP5jsI-kt4xDxZPLyvMf1QyuyhZVf0evH6KUwCKMkb7Hw/s320/IMG_0765.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301671956715101554" /></a>We did a lattice crust for the apple pie. Not traditional, but I was happy to be able to try this.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXgVRqqLHra2ygbb3glNq0Kc8INsubloGHGowYxBRRQu2yr1GohLyd-k6CWdMfQef7IZ9VzWi3xfEngw-eq9fKkTEkgVfuIUdr0aLvpOyQ1cia0hrsln9LabsIzSF3q9GdwEXRg/s1600-h/IMG_0766.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXgVRqqLHra2ygbb3glNq0Kc8INsubloGHGowYxBRRQu2yr1GohLyd-k6CWdMfQef7IZ9VzWi3xfEngw-eq9fKkTEkgVfuIUdr0aLvpOyQ1cia0hrsln9LabsIzSF3q9GdwEXRg/s320/IMG_0766.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301671954712461570" /></a>My pecan pie ready to go into the oven. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox5AYSrjAkrYGk5jr_dPZ6Piu3xGVW2_w65YEa8hrDWY76vYPZwvOywDJlm8f8QdEfiWv6jBhg2JIGSUcCBGrlJPLG_w1Tl4Wvpx_qH3XM1NVTXqafBDHrO6SUFJS3-Rrhhh4Ew/s1600-h/IMG_0770.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhox5AYSrjAkrYGk5jr_dPZ6Piu3xGVW2_w65YEa8hrDWY76vYPZwvOywDJlm8f8QdEfiWv6jBhg2JIGSUcCBGrlJPLG_w1Tl4Wvpx_qH3XM1NVTXqafBDHrO6SUFJS3-Rrhhh4Ew/s320/IMG_0770.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301671952588601122" /></a>My baked apple pie. I was a little disappointed with the apple pie. The apples weren't cooked enough, and the filling had cornstarch, instead of flour as a thickener. The crust came out great, though.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1JjRjavaL9mTR6Uhqd4xFDNt9npei-B1KPW_7M7-pLvyjqYSA34jeCzqhYckHSlmYPamVN4Dnsvv6bZjUcsruKEVV58iL3PP1YH_XxQHs94nl_4cqR_wLRaCH6GSICcDWcG3NQ/s1600-h/IMG_0776.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1JjRjavaL9mTR6Uhqd4xFDNt9npei-B1KPW_7M7-pLvyjqYSA34jeCzqhYckHSlmYPamVN4Dnsvv6bZjUcsruKEVV58iL3PP1YH_XxQHs94nl_4cqR_wLRaCH6GSICcDWcG3NQ/s320/IMG_0776.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301671949376527986" /></a>Pecan pie ready to go home. These were really good!</div></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-70126098675771816362009-02-10T20:35:00.000-08:002009-02-11T14:26:30.098-08:00Pastry School- Madelines and Financiers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnM_acuD53xHl5w2q2yxZld4bY3nMZnJ6f4tBEvlSn32qVTORQihghvFwf44J78lDpUKxIDZ1sbTL6on3k-P2KNfQ63wV_FUDGEXl9rtKFGyQLQ8lXbeiToF_C_AY4qc6RDgnCg/s1600-h/IMG_0757.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXnM_acuD53xHl5w2q2yxZld4bY3nMZnJ6f4tBEvlSn32qVTORQihghvFwf44J78lDpUKxIDZ1sbTL6on3k-P2KNfQ63wV_FUDGEXl9rtKFGyQLQ8lXbeiToF_C_AY4qc6RDgnCg/s320/IMG_0757.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301664241749795842" /></a>Madelines are these nice little cookie/cakes that are usually in the shape of a shell. My girls love them. I see them at Starbucks and in the grocery store in little packages. They cost a fortune, and really aren't that good. If you have one that's made fresh, however, they are much better. I think the shelf life for a Madeline is maybe 24 hours. The photo above shows one of my groupmates piping dough into a Madeline mold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIw73IVgMsctuj9sEbawKueK7aoKqqfKu2odDlrXPzXMMmeelwMNSq2yDFBvUNJOz9PeBd1mKSOpqhAorLrz2XySjahcgHBvpwcTTi7gapkYXCQCIbCTTnsXUViVcbtWjN2sR5tA/s1600-h/IMG_0758.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIw73IVgMsctuj9sEbawKueK7aoKqqfKu2odDlrXPzXMMmeelwMNSq2yDFBvUNJOz9PeBd1mKSOpqhAorLrz2XySjahcgHBvpwcTTi7gapkYXCQCIbCTTnsXUViVcbtWjN2sR5tA/s320/IMG_0758.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301664237138237218" /></a>Using a knife to release some of the air bubbles.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjkj_PA4Be4DPHxKF_b_AgvrGjGSIDvLK2F7meQaumEX1d4VpCAsJwdUowb6otbCPHH3bMGxzTFrs8lF36EZKLjjuDDRK7cVQc02YUUMCQjNv3QX-RpxYL_M_sWXpDUEwz0POwg/s1600-h/IMG_0771.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjkj_PA4Be4DPHxKF_b_AgvrGjGSIDvLK2F7meQaumEX1d4VpCAsJwdUowb6otbCPHH3bMGxzTFrs8lF36EZKLjjuDDRK7cVQc02YUUMCQjNv3QX-RpxYL_M_sWXpDUEwz0POwg/s320/IMG_0771.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301395733188239986" /></a> Madelines out of the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxWlCYPlRldzkqHdAOFa4Gnmlc0QE7_VUpV7RVzfFjPgZ984Adl1vqGSQuikT2YbzmCptv3aa7R4pY7ZO8NLMnlU57cz4CEhS23pSw8QMoUgEDRPSIt9PPd6zhQ2gCz1kFwcNYw/s1600-h/IMG_0779.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxWlCYPlRldzkqHdAOFa4Gnmlc0QE7_VUpV7RVzfFjPgZ984Adl1vqGSQuikT2YbzmCptv3aa7R4pY7ZO8NLMnlU57cz4CEhS23pSw8QMoUgEDRPSIt9PPd6zhQ2gCz1kFwcNYw/s320/IMG_0779.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301395727423357410" /></a>This is a photo of our instructor piping Financier batter into molds. Financiers are little gold cakes, like Madelines, but they are made with brown butter. They are traditionally piped into molds to make them look like gold bars. I liked the Financiers better than the Madelines. The girls did not.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5Q3rVzy8ZT41xE0mrEFYPs5p2nFcIYkceD2IhBiUBgvgZukDs8FB0KT6r8cStha5nT-2PLZqh2c_JeAQeh70cBEg2uX8KH8do1dqn5VxYCQhn37rYY72xjAhCAFf19jwhtGoWA/s1600-h/IMG_0781.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT5Q3rVzy8ZT41xE0mrEFYPs5p2nFcIYkceD2IhBiUBgvgZukDs8FB0KT6r8cStha5nT-2PLZqh2c_JeAQeh70cBEg2uX8KH8do1dqn5VxYCQhn37rYY72xjAhCAFf19jwhtGoWA/s320/IMG_0781.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301395719372999282" /></a>Madeline and Financier molds. The instructor shows how to hold a piping bag so that the bag is wrapped around your hand, and the tail end doesn't drop into your work.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ7Go7ZWtEdmyBhai_1Et0BrZrGJhHyLDjJ6DZ9gkBlFA5gYvNwE7Z5UjF5dFrPOYoj0UJcg0c9ytV8RxzzZ4nCQDsPoy9BJELJuBuZS2u7X4JUR6P-arzoKMoHiW7b2XENdhmg/s1600-h/IMG_0782.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ7Go7ZWtEdmyBhai_1Et0BrZrGJhHyLDjJ6DZ9gkBlFA5gYvNwE7Z5UjF5dFrPOYoj0UJcg0c9ytV8RxzzZ4nCQDsPoy9BJELJuBuZS2u7X4JUR6P-arzoKMoHiW7b2XENdhmg/s320/IMG_0782.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301395713818530242" /></a>My piped Financiers- in the first row.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8InY5R1skEn4YIe2aaV4be9QmJHB7psVwIxiiOzBmdn-0oUJZdFAIXB6drsSSIRBhZdv2ob6u8w90_DkVjGlwaM2Yj3I5KPo7kD0tR6NdKgYh53CM8V8xjHyacS2vS5QzIXOTg/s1600-h/IMG_0807.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8InY5R1skEn4YIe2aaV4be9QmJHB7psVwIxiiOzBmdn-0oUJZdFAIXB6drsSSIRBhZdv2ob6u8w90_DkVjGlwaM2Yj3I5KPo7kD0tR6NdKgYh53CM8V8xjHyacS2vS5QzIXOTg/s320/IMG_0807.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301395711679044498" /></a>Finished Financiers with almonds, (there's almond meal in the recipe), and blackberries.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-39892957768890135962009-02-10T20:08:00.001-08:002009-02-10T20:32:21.086-08:00Pastry School- Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM48k9yGJspigfMYnALWICZ8gnwYTVDKImhT3iF-rMKd98zxl5ThNwBznw8ZSj3WwZDXce-uNYvpMnZD6z-iy54UVkO0YsMnsQfbOIDLL8Abn4dBJ_pvV3HkZukf5uEbLw4EKKsQ/s1600-h/IMG_0728.jpg"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM48k9yGJspigfMYnALWICZ8gnwYTVDKImhT3iF-rMKd98zxl5ThNwBznw8ZSj3WwZDXce-uNYvpMnZD6z-iy54UVkO0YsMnsQfbOIDLL8Abn4dBJ_pvV3HkZukf5uEbLw4EKKsQ/s320/IMG_0728.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301388474448722722" /></a>So on some level I feel like, "Banana bread? Chocolate chip cookies? Is this what I paid for?" Yes, it is. You have to imagine the scale of this kitchen. It was huge. If you forgot to pick up a spatula before you started mixing, you had to walk way across the room to pick one up, before you could finish the task at hand. So when we began making these "simple" formulas, it was never considered easy. We had huge amounts of ingredients, new equipment to master, we were working in groups- enough said there- and were trying to perform all these mixing methods properly. It was challenging, and as the week went on, the time crunch became more and more of an obstacle. <div>So this is Day 2, and we made Banana Bread, Coffee Cake, and Scones, I think. The photo above shows the mashed banana mixed with buttermilk.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMSt6b62UvgIo4SkdvwJQ3R_aQUDOmEIN4yir4uR8pw4TsLqfIZQZ_HyMQQ0on2YXE6T3Glbkh7hhxVLYMOKJOlbsIvuMwF03QhUCvtEoRijXVrdPsDHGRZf_BV5boH0cSmVUIA/s1600-h/IMG_0729.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMSt6b62UvgIo4SkdvwJQ3R_aQUDOmEIN4yir4uR8pw4TsLqfIZQZ_HyMQQ0on2YXE6T3Glbkh7hhxVLYMOKJOlbsIvuMwF03QhUCvtEoRijXVrdPsDHGRZf_BV5boH0cSmVUIA/s320/IMG_0729.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301388469223030802" /></a>Group 1's Banana Bread, ready for the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qGkaHmaIFFkazbavMqGQ0dVCoZj16n6s5wekD9gchN9lV7lKtVg6xDKl3GqjTZcSCQUOYgCQHL5jtBjy6iWPqtnqK7fePC-z3IIazdh-gQnMJK1V6RyASGcI7iYQXpAE0citIA/s1600-h/IMG_0732.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qGkaHmaIFFkazbavMqGQ0dVCoZj16n6s5wekD9gchN9lV7lKtVg6xDKl3GqjTZcSCQUOYgCQHL5jtBjy6iWPqtnqK7fePC-z3IIazdh-gQnMJK1V6RyASGcI7iYQXpAE0citIA/s320/IMG_0732.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301388463355751138" /></a>WOW!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVVTDwgv4lLtKwzXAP_gpKqhU-eSjP16kx_GW8Cbe8wOqme2L0hb6cOllKiOXKrVekY2s1yCaupIz5e3xbP4lq0BM1Su5Sf1H8_5ufQLIzZCXzQeDmU_asBnyFsTnwsjxGJi4TQ/s1600-h/IMG_0736.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVVTDwgv4lLtKwzXAP_gpKqhU-eSjP16kx_GW8Cbe8wOqme2L0hb6cOllKiOXKrVekY2s1yCaupIz5e3xbP4lq0BM1Su5Sf1H8_5ufQLIzZCXzQeDmU_asBnyFsTnwsjxGJi4TQ/s320/IMG_0736.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301388460959596194" /></a>So here are all the groups' breads cooling on the racks. I have to say, I tasted it in class, but put my loaf in the freezer once I got home. Every day we brought home more food. I had to freeze some of it, or it would just go to waste.</div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-72655701012501059712009-02-10T19:47:00.001-08:002009-02-10T20:04:37.023-08:00Pastry School- CookiesHow was pastry school? It was GREAT! I can't wait to go back again. It was a VERY hard week on the family, but Husband handled everything like a pro. I learned a lot about the science of baking- how ingredients function in a recipe, methods of mixing, how to fix mistakes. I was really kind of sad to not go back on Monday morning.<div>Day 1 was mostly lecture. We went over the ingredients and their functions, as well as mixing processes. We made Oatmeal Raisin and Chocolate Chip cookies that first day. Here are photos of our hunks of dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTOae0JKvp6xJqWhDNVkK81ZN6p9WiWwfp-gRw_KlCUZ4SjJN5cwTMjw-MD3_ZtO3EHg6sOYZCcT7CoLMEj-wEMb3kuOxhl1LgzTkRhgEe8rppOLAb7-cS8HdDgxDylrst0Cm1A/s1600-h/IMG_0759.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTOae0JKvp6xJqWhDNVkK81ZN6p9WiWwfp-gRw_KlCUZ4SjJN5cwTMjw-MD3_ZtO3EHg6sOYZCcT7CoLMEj-wEMb3kuOxhl1LgzTkRhgEe8rppOLAb7-cS8HdDgxDylrst0Cm1A/s320/IMG_0759.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301382719199083442" /></a>The cookies we made.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfId-O6Wq49WQ2CW9mUhWHT7_VoRWT8U65GDZ_1UwgxEBF9cRAHtWMXVmytQ4jnh5FuZ1X2Tmi_2qcQv2pSC5MEWil6DVuMETHMxA5UnFnnNoy5tzeNYqg07xjz24yVthBjW8Ww/s1600-h/IMG_0727.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigfId-O6Wq49WQ2CW9mUhWHT7_VoRWT8U65GDZ_1UwgxEBF9cRAHtWMXVmytQ4jnh5FuZ1X2Tmi_2qcQv2pSC5MEWil6DVuMETHMxA5UnFnnNoy5tzeNYqg07xjz24yVthBjW8Ww/s320/IMG_0727.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301382714020978210" /></a>The photo below shows a great way to store cookie dough in the freezer. You form the dough into a log, label it, then slice and bake what you need.</div><div>I just made a batch of chocolate chip today. I scooped out the dough in portions onto a piece of parchment, and froze the portions. I'll put them in a ziplock bag- should do that soon!- and take out as many as I need, and bake them off. In this class, we talked a lot about how fast things go stale, how long you can safely keep batter or finished products in the fridge, and how long in the freezer. A chocolate chip cookie a couple hours out of the oven is WAY better than one that's 3 days old. So I like the idea of having a stash of dough in the freezer for cookie emergencies- a common occurrence around here.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamx5ykRoXVXDsNhrR4flxtcISskMRsGMzIA82MtmaD0mostRxNUWxHZqNzYRpPFtlbXiemdo4wsw935bnb5CGjgnBMd6GzvfaUlNr8x-Xafv4B0gbp8liFeieAEiWr6sDBoYReQ/s1600-h/IMG_0760.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamx5ykRoXVXDsNhrR4flxtcISskMRsGMzIA82MtmaD0mostRxNUWxHZqNzYRpPFtlbXiemdo4wsw935bnb5CGjgnBMd6GzvfaUlNr8x-Xafv4B0gbp8liFeieAEiWr6sDBoYReQ/s320/IMG_0760.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5301382724118260738" /></a></div>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-92101393594380554832009-01-29T14:07:00.000-08:002009-01-29T14:37:24.244-08:00Coffee Cake Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1Fa0GBq1YPn7HVSP1BWcOhZUoZSEv52WGnql6VWEeDelm5hn2hdy-Ncwe50f4kvP4OPlGFvgvjgbqRNbqC3uZv9vu22GLiIYpj4vs3uflihUI76BhoFLDuhtdtj3Kp5wg2px4g/s1600-h/IMG_0712.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1Fa0GBq1YPn7HVSP1BWcOhZUoZSEv52WGnql6VWEeDelm5hn2hdy-Ncwe50f4kvP4OPlGFvgvjgbqRNbqC3uZv9vu22GLiIYpj4vs3uflihUI76BhoFLDuhtdtj3Kp5wg2px4g/s320/IMG_0712.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296847252145245090" /></a><br />I make very few things from my Better Homes and Gardens New Cookbook. I use the cornbread recipe, and occasionally I'll look for something else. I use it for good, basic recipes. Not too many ingredients, simple to find, easy to execute. I use the Weights and Measures in the front cover all the time. Tomorrow is Abbie's turn to bring snack for school. When asked what she wanted to bring she replied, "Broccoli, carrots, and Coffee Cake Muffins". I feel a little guilty when I send Coffee Cake Muffins. Like most muffins, they aren't really anything far from cake, or a cupcake without frosting. Coffee Cake Muffins make up for the fact that they don't have frosting with little crumbly brown sugar topping. It's like giving each of Abbie's classmates a teaspoon of sugar, then sending them into the classroom. But, that's what she wanted. So this afternoon, I pulled out my Better Homes and Gardens New Cookbook, and turned to the Coffee Cake Muffins page. They are really very good. I make little mini-muffins, so I don't feel too badly about them. Let's put it this way- I never get any leftovers back at the end of the day.<br />A few notes- <br />I only make half the crumbly topping. You really don't need the whole recipe. Below is the recipe as it is written.<br />I never add the nuts. My kids don't like them in baked goods, and the school has a "no nut" policy.<br />I never have buttermilk at home. Here's what you do- Add 1 1/2 teaspoons of white vinegar to a measuring cup. Fill the measuring cup with whole milk to the 1/2 cup line. You'll have buttermilk for this recipe.<br />Please don't use margarine. Ever.<br /><br />Coffee Cake Muffins<br />3 Tbsp. all-purpose flour<br />3 Tbsp. brown sugar<br />1/4 tsp. ground cinnamon<br />2 Tbsp. unsalted butter or margarine <br />3 Tbsp. walnuts or pecans, chopped <br />1 1/2 cups all-purpose flour<br />1/2 cup granulated sugar<br />1 1/4 tsp. baking powder<br />1/2 tsp. ground cinnamon<br />1/4 tsp. ginger<br />1/4 tsp. baking soda<br />1/4 tsp. salt<br />1/4 cup unsalted butter or margarine <br />1 egg, beaten<br />1/2 cup buttermilk <br />Preheat oven to 400 F.<br />Grease twelve 2 1/2-inch muffin cups (or 30 mini-muffin cups) or line with paper bake cups; set aside.<br />For topping, in a small bowl, stir together the 3 tablespoons flour, brown sugar, and the 1/4 teaspoon cinnamon.<br />Cut in the 2 tablespoons butter until mixture resembles coarse crumbs; stir in nuts; set topping aside.<br />In a medium bowl, stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt; cut in the 1/4 cup butter until mixture resembles coarse crumbs.<br />In another bowl, combine egg and buttermilk; Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy).<br />Spoon half of the batter into the prepared muffin cups, filling each one-third full.<br />Top with half of the topping, the remaining batter, and the remaining topping.<br />Bake for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean.<br />Cool in muffin cups on a wire rack for 5 minutes.<br />Remove from muffin cups.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com1tag:blogger.com,1999:blog-33753523.post-14645241403226359622009-01-28T13:44:00.000-08:002009-01-28T13:56:24.815-08:00Another favorite from the archives...Birthday Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsU8IR4i7kBbd0eE9y4gpBg_mHsL5T2eT6ccg93PNzmVj7Pv6PoDgBlzS4dFNtd9OO3pzKevl4q3ATHm5Yl1JP0fNGvJeMszlvCb14aKeM0M_FbxUYBaiy9oyvFNtL7fcACPp1g/s1600-h/IMG_1251.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsU8IR4i7kBbd0eE9y4gpBg_mHsL5T2eT6ccg93PNzmVj7Pv6PoDgBlzS4dFNtd9OO3pzKevl4q3ATHm5Yl1JP0fNGvJeMszlvCb14aKeM0M_FbxUYBaiy9oyvFNtL7fcACPp1g/s320/IMG_1251.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296466629512684914" /></a><br /><br />I made this cake for my sister-in-law's birthday a year ago. It is one of my favorite projects, and one I'd like to try again. The cake is frosted with a strawberry buttercream, then I made a white chocolate ribbon for the sides. I filled the top with fresh strawberries. Because it was a birthday cake, I needed to have some writing. So I piped the "Happy Birthday" in white chocolate onto parchment and let it harden in the fridge. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6w4OJk2g4C-3hnao-puEbxMMjH2s8k8psN7cl86soSKpEr3xHRHqbVPZ9a_PQQBiHyak22MkqiLANtOBMPOjbo4WvXUXY_dUdMvxZ7SXQqaFzCXCLgXIvBK6KBcI1hf3STEh4Q/s1600-h/IMG_1250.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6w4OJk2g4C-3hnao-puEbxMMjH2s8k8psN7cl86soSKpEr3xHRHqbVPZ9a_PQQBiHyak22MkqiLANtOBMPOjbo4WvXUXY_dUdMvxZ7SXQqaFzCXCLgXIvBK6KBcI1hf3STEh4Q/s320/IMG_1250.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296465446316347810" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GiD-Zp494Dr-A-FXra7vpYnKC0p-nTFXGBOBGlr1_SMHlB6qcAmwXoAM1xFekp2T-qw_QSgNE2LBZGKUs2Hij6W9kj-CTZMCC9yn7Z1jJEIFyMPy64cDxuPhN4V5HpWTqKosKQ/s1600-h/IMG_1252.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GiD-Zp494Dr-A-FXra7vpYnKC0p-nTFXGBOBGlr1_SMHlB6qcAmwXoAM1xFekp2T-qw_QSgNE2LBZGKUs2Hij6W9kj-CTZMCC9yn7Z1jJEIFyMPy64cDxuPhN4V5HpWTqKosKQ/s320/IMG_1252.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296465442182150722" /></a>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com1tag:blogger.com,1999:blog-33753523.post-41082039829464521922009-01-27T18:18:00.000-08:002009-01-28T13:41:34.025-08:00The Strangest Cookie Recipe Ever-Rosquillos de Vino - Wine Ring Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44wJwaEL85L7LP-3dTNfwfv1C0JsBLKi74Dy9h7foSWQkPDZy9W7hMUzLWKIQcqr14HRYAIPc2OUM2sOf9Uj5DGraN-qnku2ihNZ6lY78dUGf01K1tre2rlzamainRMOBnN38mw/s1600-h/IMG_0708.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44wJwaEL85L7LP-3dTNfwfv1C0JsBLKi74Dy9h7foSWQkPDZy9W7hMUzLWKIQcqr14HRYAIPc2OUM2sOf9Uj5DGraN-qnku2ihNZ6lY78dUGf01K1tre2rlzamainRMOBnN38mw/s320/IMG_0708.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296163844318205458" /></a<br /><br />I found this to be the strangest cookie recipe I've ever tried. It was given to me by my ex-boyfriend's mother, (we're talking high school here). She made them for a Spanish theme dinner. The cookies are good, although they don't taste as strong as you would expect considering they have 2 tablespoons of anise extract in them. The addition of the wine is interesting. It burns off in the oven- leaving the cookies light and crumbly. I was tempted to use powdered sugar or a larger grained sanding sugar to coat them, but regular sugar works best. The yield is supposed to be 2-3 dozen. But if you make your rope 1/3" thick as suggested, you're going to end up with more. <br /><br /><br />1 cup white wine<br />1 cup sugar<br />1 cup vegetable oil<br />1 cup vegetable shortening<br />3 tsp baking powder<br />2 tbsp anise extract<br />6 cups flour<br />granulated sugar for topping<br /><br />This recipe yields 2-3 dozen small rings.<br /><br />Pre-heat oven to 325 degrees.<br /><br />Using a hand mixer, combine sugar, vegetable oil, vegetable shortening and baking powder together in a large mixing bowl. Add white wine and anise extract and mix well. Add flour a cup at a time. Mixture will seem dry or crumbly. You may want to use your hand to mix together the dough as you add the last 2 cups of flour.<br /><br />Take out a small amount of dough and roll into a rope about 1/3” thick on an un-floured cutting board. Cut into pieces about 4 inches long and join the two ends to form a doughnut shape or ring.<br /><br />Carefully place on an ungreased cookie sheet and bake 15-18 minutes or until they become a golden color. Be careful not to burn the bottoms!<br /><br />Let cool about 10 minutes, so the cookies do not fall apart as you lift them off with a spatula. While still warm, place in sugar to coat the tops.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com2tag:blogger.com,1999:blog-33753523.post-11698325840440067452009-01-26T14:35:00.000-08:002009-01-26T14:40:29.649-08:00My Favorite Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9OIJ_uqdfFOOfm1NzCRrvJzJnJDXewQKstg9R0aiG39NagPSkyCYkoHH6T-JRELCvnGZNi5SKZfP3lDUNVHE9Ras1EBGErAmJaGg_bCOMA8Sbt9jRumhjH2bBF6u8pQdSAc-Ag/s1600-h/IMG_0018.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie9OIJ_uqdfFOOfm1NzCRrvJzJnJDXewQKstg9R0aiG39NagPSkyCYkoHH6T-JRELCvnGZNi5SKZfP3lDUNVHE9Ras1EBGErAmJaGg_bCOMA8Sbt9jRumhjH2bBF6u8pQdSAc-Ag/s320/IMG_0018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295735950319624290" /></a><br />I made this cake for Abbie's 4th Birthday Party. The theme was "bees". I'm very proud of this creation, although, of course, I learned quite a bit from this experience.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-38346137707742572032009-01-26T14:08:00.000-08:002009-01-26T14:31:02.698-08:00Tomato Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCfCpvR1_Bb3KoIOXK5WIs2zIgmYJK1CjpM46_QKwblxVUgmzrEexg3dl2PnlIvn6vBz2GO6tB-fZq7s40QtnQVN-qtNacJfC2ozi219IBX7UWHj-CqlE7HP8nfg-qyYyQkFdwQ/s1600-h/IMG_0674.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCfCpvR1_Bb3KoIOXK5WIs2zIgmYJK1CjpM46_QKwblxVUgmzrEexg3dl2PnlIvn6vBz2GO6tB-fZq7s40QtnQVN-qtNacJfC2ozi219IBX7UWHj-CqlE7HP8nfg-qyYyQkFdwQ/s320/IMG_0674.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295729564975470674" /></a><br /><br />This recipe comes from "On Top of Spaghetti", by Johanne Killeen and George Germon, with a few of my own changes. I remember Ina mentioning their restaurant, Al Forno, in Providence, RI, once on her show. Husband made this sauce when he was making dinner one night. It was a hit with the both us and the kids. Although it's not hard to make, you can easily freeze this sauce and have it for later. I haven't tried making great batches of it, but I'd like to try. It's fantastic over any pasta. And I like how the kids are eating the vegetables hidden in the sauce.<br /><br />Tomato Sauce<br /><br />1/4 cup olive oil<br />3/4 cup finely chopped onion (about 1/2 a large onion)<br />2 sprigs flat-leafed parsley, leaves only. finely chopped<br />1/2 cup peeled and finely chopped carrot (1 carrot)<br />1/2 cup finely chopped celery (2 stalks)<br />1 large garlic clove, peeled and finely chopped<br />1/4 teaspoon crushed red pepper flakes (I only put in 1/8 tsp. because I don't want it too spicy for the 4 year old.)<br />1 teaspoon sea salt<br />1/2 cup dry white wine (I've used red also when I didn't have white)<br />3 1/2 cups chopped canned tomato pulp and juice (1 28 ounce can)<br /><br />Heat the olive oil in a heavy-bottomed saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes and 1/2 tsp salt. Saute' over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_u52xvfa8u1KhwGx8J6LrciAitQyGBsH2vC7_s14jxskyowkXtKCzljvrZ47IxAR1a1r05KaU_LPzBc_1ZJDhbmS7xbb9YhwreCxkz0EYem1D2dav8EmEQEdNu3HQv4baNSf6-g/s1600-h/IMG_0672.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_u52xvfa8u1KhwGx8J6LrciAitQyGBsH2vC7_s14jxskyowkXtKCzljvrZ47IxAR1a1r05KaU_LPzBc_1ZJDhbmS7xbb9YhwreCxkz0EYem1D2dav8EmEQEdNu3HQv4baNSf6-g/s320/IMG_0672.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295729557081617714" /></a><br />Add the wine, raise the heat, and allow the wine to all but evaporate, stirring often. Add the tomatoes and 1 cup of water. Cover, bring to a boil, then lower heat to maintain a gentle simmer. Cook for 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3P6VQHlyhcPjZZ0FG9MJ6FPeA7in9xRQtmOWCeKvlU74aU-SW339cWXOcmTuO6SFouXz_HlCq-AFuwjDj20ertMVfkzkuOiNh0ZZ8H8FLGTc_5F7wAFHwkF7qHVPWo28B64nOw/s1600-h/IMG_0673.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3P6VQHlyhcPjZZ0FG9MJ6FPeA7in9xRQtmOWCeKvlU74aU-SW339cWXOcmTuO6SFouXz_HlCq-AFuwjDj20ertMVfkzkuOiNh0ZZ8H8FLGTc_5F7wAFHwkF7qHVPWo28B64nOw/s320/IMG_0673.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295729547864431586" /></a><br />Puree' the sauce with an immersion blender. You may use the sauce right away, or cool to room temperature, cover, and refrigerate for up to 3 days or freeze.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-29886830049095435802009-01-14T19:40:00.001-08:002009-01-14T20:11:06.239-08:00Dried PearsI got a food dehydrator for Christmas. This opens up a whole dried food world to me. I've been experimenting with canning, and trying to preserve local produce when it's in season. My mother in law has several fruit trees on her property, and has made dried pears for my daughters. They taste like candy, and the kids eat them up. <br />I bought 4 pounds of pears today at Berkeley Bowl. They were .79 cents a pound- not great, but certainly good for January. I prepped them by peeling, coring, and pulling out the woody stem. I use a melon-baller to core the pears, works really well. I sliced them length-wise into 3/8 in slices, then tossed them with the juice from 1 lemon. Then I laid them on the racks of my machine. Here they are all ready to go.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrKNaqtNiSri3yTG-G8nVm0enBVvS7cKV9RuOyw6ttBFJqFSm1zVq_R0fFfo3gqm9IDHr9sn-lpUnwtYcVmZu6ppCf2fdnkvXj_Zh1ynK-scwle746XoUN-3RfKREgbXFipUb7g/s1600-h/IMG_0662.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrKNaqtNiSri3yTG-G8nVm0enBVvS7cKV9RuOyw6ttBFJqFSm1zVq_R0fFfo3gqm9IDHr9sn-lpUnwtYcVmZu6ppCf2fdnkvXj_Zh1ynK-scwle746XoUN-3RfKREgbXFipUb7g/s320/IMG_0662.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5291361503840380562" /></a><br />I set them at a temp. of 135 degrees, then ran the machine for 5 1/2 hours. After about 2 hours, we decided to set up the machine in the laundry room, because it's kind of loud. Here they are all done.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqjcH8l7LcAuTSNnXDvzH4GlnxaiSJFB-CeQWBZ-53uENBac9s8yQxtMu-TvupoNphaUCSZYVwB33pDOUoEhb12G7Rj3sghK424xaArgSwwqmpeqfX8w9SuzFjX9v47sZZMlPEg/s1600-h/IMG_0667.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqjcH8l7LcAuTSNnXDvzH4GlnxaiSJFB-CeQWBZ-53uENBac9s8yQxtMu-TvupoNphaUCSZYVwB33pDOUoEhb12G7Rj3sghK424xaArgSwwqmpeqfX8w9SuzFjX9v47sZZMlPEg/s320/IMG_0667.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5291361509108042338" /></a><br />I let them cool a little, then put them into little ziplock bags, then into the freezer. This will help them keep longer. It wasn't until they were done that I thought I should consult my preserved food bible, "Putting Food By", by Greene, Hertzberg, and Vaughn. They advised changing the temperature during the drying process. I'll have to try that next time. I went by the manufacturer's instruction this time. The recommended drying time was "6-16 hours". I think I can do a little better than that. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioobWVk2p4a-rLDEWXE1SJzBPG4VsthrGKM-FnH6_R1Ye-snWpeT7YAw1Sa0IIcwf0I8hZCDly8hMP5VuAA9fabtbH_GtdPKQuUHIH3BjUVcQiJX4LMZVhX8Hwktf23dUtjHZXAQ/s1600-h/IMG_0670.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioobWVk2p4a-rLDEWXE1SJzBPG4VsthrGKM-FnH6_R1Ye-snWpeT7YAw1Sa0IIcwf0I8hZCDly8hMP5VuAA9fabtbH_GtdPKQuUHIH3BjUVcQiJX4LMZVhX8Hwktf23dUtjHZXAQ/s320/IMG_0670.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5291361515896560290" /></a>Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-43595750153208900012009-01-01T13:57:00.000-08:002009-01-14T14:14:02.206-08:00Christmas 2008<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDcbcwKkMLZp5NRFGkPQM8AXffztApmOmjAvroUlAmUvRJFf03pk6IZTbLK2n-ItR7Aty_PLFNaaWbTuC90FVzZSE3LEa_13ggiE3G4BDMdM7bbktjLjboME-huPQB3m1WFt4Gg/s1600-h/IMG_0503.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDcbcwKkMLZp5NRFGkPQM8AXffztApmOmjAvroUlAmUvRJFf03pk6IZTbLK2n-ItR7Aty_PLFNaaWbTuC90FVzZSE3LEa_13ggiE3G4BDMdM7bbktjLjboME-huPQB3m1WFt4Gg/s320/IMG_0503.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5291274650994447666" /></a><br /><br />Merry Christmas! Here are the decorated sugar cookies from this year.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgAOGunexXayjaZCiwV2nG2G5-heEtmjtXLaWwV6rKY3enovjNEvE34eRW_JCPXBoGk9X3uiAdNfGka-eyjg_53luKSCxr4zkdABX-HTXYPs4r7ZxKl8Sxqe9wbO2cXj291rdrw/s1600-h/IMG_0583.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgAOGunexXayjaZCiwV2nG2G5-heEtmjtXLaWwV6rKY3enovjNEvE34eRW_JCPXBoGk9X3uiAdNfGka-eyjg_53luKSCxr4zkdABX-HTXYPs4r7ZxKl8Sxqe9wbO2cXj291rdrw/s320/IMG_0583.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5291274653132359170" /></a><br /><br />My mother in law's Beef Wellington. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmrk8jBsV4kpbRIbGh4limscHO5FywIP03E59HucOIGgPHR3G-hwLbEIeOFx2aYY3KGq8zx4yh6dJjXsstFLEH88YM90xag-rXvtPDNImlPbC1AdbT9fkK5kyfSxaBi3bXS5Cyg/s1600-h/IMG_0606.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmrk8jBsV4kpbRIbGh4limscHO5FywIP03E59HucOIGgPHR3G-hwLbEIeOFx2aYY3KGq8zx4yh6dJjXsstFLEH88YM90xag-rXvtPDNImlPbC1AdbT9fkK5kyfSxaBi3bXS5Cyg/s320/IMG_0606.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5291274662172263506" /></a><br /><br />The Buche de Noel. This one was much better than last time. I made the traditional chocolate cake with the hazelnut mousse from Ian's birthday cake. It was great.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-44151345117276661442008-10-20T15:21:00.000-07:002009-01-28T13:34:33.751-08:00Peanut Butter Sandwich Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PBIYt_S_2so4L6B8EY8zVPwJyUDkOf67srmS43lArYc_V1eBgYbEjveL0PoGU9vtkil_RdqcN2ZRcPw9b8rqyU7WQSJalBRrd4NfiGBkJkVXC04mA415A9zHdN9kt2GIYkj5VA/s1600-h/IMG_0193.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PBIYt_S_2so4L6B8EY8zVPwJyUDkOf67srmS43lArYc_V1eBgYbEjveL0PoGU9vtkil_RdqcN2ZRcPw9b8rqyU7WQSJalBRrd4NfiGBkJkVXC04mA415A9zHdN9kt2GIYkj5VA/s320/IMG_0193.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295751026547059826" /></a><br />These are very good. They remind me if the girls scout cookies with the oatmeal cookie and peanut butter filling. I made the cookies thinner than suggested here and had more cookies. I think the suggested thickness would have been too big.<br /><br />Makes 12 sandwich cookies<br />1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature<br />1 cup old-fashioned oatmeal<br />1 cup plus 2 tablespoons all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1/3 cup granulated sugar<br />1/2 cup packed dark-brown sugar<br />1/2 cup peanut butter<br />Turbanado sugar, for sprinkling<br />Peanut Butter Filling<br /><br />Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.<br />Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.<br />In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.<br />Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, between parchment, to 1/4 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.<br />Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with turbinado sugar.<br />Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.<br />When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.<br /><br />Filling:<br />Makes enough for 12 sandwich cookies<br />4 tablespoons unsalted butter<br />3/4 cup peanut butter<br />1/4 cup confectioners' sugar<br />1/2 teaspoon salt<br /><br />Mix all ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-6899360933493160942008-07-09T12:46:00.001-07:002009-01-14T13:56:20.207-08:00Graham Crackers #2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsyLdbmGDsR6ixfMKEnbTdMCVOqbJZPrq4k-n7e54nKtonms7K5DsUXPpC26aWUJraaGGyk6i0wFov7iciIdZEeWhkNhp7Kz0PTuRuOxzdXxH5rb71XfursCYMDSMstKUzP8fDg/s1600-h/IMG_1948.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsyLdbmGDsR6ixfMKEnbTdMCVOqbJZPrq4k-n7e54nKtonms7K5DsUXPpC26aWUJraaGGyk6i0wFov7iciIdZEeWhkNhp7Kz0PTuRuOxzdXxH5rb71XfursCYMDSMstKUzP8fDg/s320/IMG_1948.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5221103657268288754" /></a><br /><br /><br />I've made graham crackers before, and am still on the lookout for the end all, beat all graham cracker recipe. These were really good, and I think I'm getting closer. These taste very much like honey- there's a lot of honey in them. I tried on a later batch to add some molasses and it helped- I think I did 50/50. I just love making my own s'mores- from graham cracker to marshmallow. I've stopped just short of making my own chocolate.<br /><br />Graham Crackers <br />(from Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000) reprinted from 101cookbooks.<br />Yield: 24 smaller crackers <br />2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour<br />1 cup dark brown sugar, lightly packed<br />1 teaspoon baking soda<br />3/4 teaspoon kosher salt<br />7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen<br />1/3 cup mild-flavored honey, such as clover (CC note: this is an important element: use high-quality honey)or 50/50 honey/molasses<br />5 tablespoons whole milk<br />2 tablespoons pure vanilla extract<br /><br />For the topping:<br /><br />3 tablespoons granulated sugar<br />1 teaspoon ground cinnamon<br /><br />In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.<br /><br />In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.<br /><br />Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.<br /><br />Chill cookie sheets with silpats.<br /><br />To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.<br /><br />Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 3 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 3 inches to make crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.<br /><br />Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.<br /><br />Gather the scraps together into a ball, chill until firm, and re-roll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.<br /><br />Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.<br /><br />Bake for 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-46684740831099431142008-07-05T15:33:00.001-07:002009-01-14T13:46:47.657-08:00Strawberry Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6XvxAKiA3qTC8ScpULBEeeKgvwmNVIId-tVD2Amvw0Jq4rfUyLceENouQlB8o3M4JPgM0GaUYyP3eLBGJAca-xJj2jws_fUQR2uelWkSofIYSj1vjuPIoZDplRRQ8g1wKKs_3Q/s1600-h/IMG_1941.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6XvxAKiA3qTC8ScpULBEeeKgvwmNVIId-tVD2Amvw0Jq4rfUyLceENouQlB8o3M4JPgM0GaUYyP3eLBGJAca-xJj2jws_fUQR2uelWkSofIYSj1vjuPIoZDplRRQ8g1wKKs_3Q/s320/IMG_1941.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5221104542801591218" /></a><br /><br />So I know this doesn't look too appetizing. But it tastes very good! To get that pink color, some people add some food coloring, or you could add some raspberry sauce. I actually have some in the freezer. This was made using the vanilla ice cream base from Lindsey Shere (Chez Panisse), and adding Rose Levy Beranbaum's Strawberry Sauce.<br /><br />Vanilla Ice Cream<br /><br />4 inch piece of a vanilla bean (or 1 tsp. good vanilla)<br />1 cup half and half<br />2 cups whipping cream<br />2/3 cup sugar<br />6 egg yolks (at room temperature)<br /><br />If using a vanilla bean-Split the vanilla bean in half lengthwise and scrape the fine black seeds into a saucepan. Add the vanilla bean pod, half and half, cream, and sugar, and warm the mixture, stirring occasionally, until the sugar has dissolved. <br /><br />If using good vanilla- Combine good vanilla, half and half, cream, and sugar in a saucepan. Warm the mixture stirring occasionally, until the sugar is dissolved.<br /><br />Whisk the egg yolks just enough to mix them and whisk in some of the hot misture. Return to the pan and cook over low heat, stirring constantly, until the custard coats the back of the spoon. (Drag your finger down the back of your wooden spoon. It should leave a clear trail.)<br /><br />If using a vanilla bean-Strain through a medium-fine strainer to remove any lumps that may have formed, scraping as much of the vanilla through the strainer as you can. Return the bean pod to the mixture, put in a container, seal and store in the refrigerator until completely chilled.<br /><br />If using good vanilla-Strain through a medium-fine strainer to remove any lumps that may have formed. Add fruit sauce. Put in a container, seal and store in the refrigerator until completely chilled.<br /><br />Freeze according to instructions on your ice cream maker, (removing vanilla bean first). Store the ice cream in a plastic container.<br /><br />Strawberry Sauce<br /><br />20 ounces fresh strawberries<br />2 tsp. lemon juice<br />1/4 cup sugar<br /><br />Freeze the berries. Thaw them in a collander or strainer suspended over a bowl. (This could take several hours.) Pres them to force out their juice. There shoould be close to 1 1/4 cups of juice.<br />In a small saucepan, boil the juice until reduced to 1/4 cup. Pour it into a glass measuring cup.<br />In a food precessor, puree the strawberries. You should have 1 full liquid cup of puree. Stir in the strawberry syrup and lemon juice. Add the sugar and stir until dissolved.<br />(I added 1/4 cup of this to the base mixture.)Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0tag:blogger.com,1999:blog-33753523.post-79079697206221683922008-07-05T15:01:00.000-07:002008-12-10T15:36:00.373-08:00S'more Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCcZHhLRgu91G4pAniHtQF1saZg5p_h4y3CFFoGa3mAP0kZqp1WCY0hjgCqcZCHSNo_s6qV4zAZlFnTpC81Hp2rT0EilUK-URNl790Eg9dvwj4VNxSCllJgAdzbW_76RhwUCiXw/s1600-h/IMG_1939.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiCcZHhLRgu91G4pAniHtQF1saZg5p_h4y3CFFoGa3mAP0kZqp1WCY0hjgCqcZCHSNo_s6qV4zAZlFnTpC81Hp2rT0EilUK-URNl790Eg9dvwj4VNxSCllJgAdzbW_76RhwUCiXw/s320/IMG_1939.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5219658840302792194" /></a><br />We weren't going to do anything on the 4th of July this year. It was too close to coming back from our trip to Connecticut, and we didn't want to go through the hassle of trying to keep the kids up to watch fireworks. Until- husband called me on Thursday- July 3rd- and said, "Hey, the B's aren't doing anything tomorrow either. Do you want to have them over?" I said, "Sure. I know just what I'll make for dessert!". I've been holding on to this recipe for a couple of years. It appeared in the November 2006 issue of Gourmet. I thought it was a really strange thing to make for Thanksgiving, although the reviews indicate that many people had it for their Thanksgiving dessert. So how was it? It was good. Sweet, very sweet. Be careful with browning the top. It can go from yummy brown goodness to black disaster in a heartbeat. I used semisweet chocolate instead of the bittersweet it calls for. <br /><br />S'more Pie<br /><br />Active time: 45 min <br />Start to finish: 7 hr (includes making crust and chilling pie)<br />Servings: Makes 8 servings.<br /><br />For crust<br />1 graham cracker crumb crust, baked and cooled completely (recipe below)<br /><br />For chocolate cream filling<br />7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped<br />1 cup heavy cream<br />1 large egg, at room temperature for 30 minutes<br /><br />For marshmallow topping<br />1 teaspoon unflavored gelatin (from a 1/4-oz package) <br />1/2 cup cold water<br />3/4 cup sugar<br />1/4 cup light corn syrup<br />1/2 teaspoon vanilla<br />Vegetable oil for greasing<br /><br />Special equipment: a candy thermometer.<br /><br />Preparation:<br /><br />Make graham cracker crumb crust and reserve.<br /><br />Make chocolate cream filling:<br />Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).<br /><br />Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. <br /><br />Make marshmallow topping:<br />Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.<br /><br />Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.<br /><br />Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. <br /><br />Brown topping:<br />Preheat broiler. <br />Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice. <br /><br />Cooks' notes:<br />• To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently.<br />• Pie (before browning topping) can be chilled up to 1 day.<br /><br /><br />Graham Cracker Crust<br /><br />Active time: 10 min<br />Start to finish: 1 1/4 hr<br /><br />Servings: Makes enough for a 9- to 9 1/2-inch pie.<br /><br />ingredients<br /><br />5 tablespoons unsalted butter, melted, plus additional for greasing<br />1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)<br />2 tablespoons sugar<br />1/8 teaspoon salt<br /><br />Special equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)<br />preparation<br /><br />Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.<br /><br />Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.<br /><br />Cook's notes: <br />• To make cookie crumbs, break up crackers or cookies into small pieces, then pulse in a food processor until finely ground.Amy Urbanhttp://www.blogger.com/profile/06375831338750612565noreply@blogger.com0