hey friends, I am so sorry to leave you without a word for such a long time. I had shamelessly tagged OCT along on his interview trip to Seattle. And since we made a trip there, we decided to spend a couple more days in that wonderful city. You know, sipping lattes and eating as much as we could, especially croissant, which we are seriously deprived of, here in St Louis. Well I hope I would plucker up enough courage to tackle that recipe when the weather gets cooler. Anyone wants to do this together? It's one of my to do list, along with losing weights. What an irony. ha!
So, that explained part of the reason of my absense and lack of entry. Another part was because I was down with flu. I call it the full package covering each and every spectrum of flu symptoms. Certainly that includes fever, sore throat, runny nose, coughing and lethargy. I spent a week having a good time in Seattle and another week a dreadful time, mostly on bed. And with this, I hope you will forgive me for not being able to visit and leave comments on your blogs and response promptly on the comments you left here.
Although I have not fully recovered, I am happy to inform that I am 90% there. And by Wednesday, I expect a full recovery. I HAVE to. Because I am tagging along for ANOTHER interview trip. This time, we are going to Atlanta. Even though it's a short trip. Hopefully we get to see, or rather, EAT as many yummy local cuisine as possible.
But I digress. The purpose of this post is to share with you another variation of my favorite low fat marble cake. I marbled two of my favorite ingredients: matcha and cocoa to produce these green and brown cupcakes. The matcha powder that I used was potent, so a teaspoon for a cup of batter (see recipe below) produced my desired color and taste. It has a clean green tea flavor without overpowering, in perfect harmony with its chocolate marbled half.
I have bought another 2 tiny tins of matcha powder from Seattle, enough to experiment with more ideas I have in mind!
Chocolate Matcha Marble Cake/Cupcake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup dutch-process cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 Tablespoons unsalted butter
1 cup low fat yogurt
1 teaspoons vanilla extract
1.5 teaspoons matcha powder
Have all ingredients at room temp. Preheat oven to 350 degrees with rack in the lower third of the oven. Spray 8-10 cup tube pan with cooking spray.
Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside. Add matcha powder to the rest of the yogurt batter in the mixing bowl.
Use a large spoon to fill the bottom of the pan with about three quarters of the green batter placed in dollops. Cover the green batter with dollops of chocolate batter. Top the chocolate batter with small dollops of green batter spaced so that the chocolate batter shows through. Use a table knife to marble the batters together with a circular or zigzag motion; be careful not to blend them too much.
For cupcakes, scoop a heaping tablespoon of either green or brown batter into each paper liner, and cover it with the alternate batter. Marbling the batter with a knife is optional. If you do not marble the batter, you will get a two tone cake instead of a marble cake. Which I think looks equally elegant and appealing.
Bake for 45-50 minutes for cake, (20-25 minutes for cupcakes) or until the cake starts to pull away from the sides of the pan and a toothpick inserted in comes out clean.
Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing.
Monday, October 08, 2007
Where have I been?
Saturday, September 22, 2007
Thai Basil: A great herb to try
Ironically, the mystery is only solved after 5 years and a move to another continent later. I finally learn that part of the mystery flavor is imparted by Thai Basil. Ever since my first encounter with Thai Basil, I use it in every single Thai recipes. And it never fails to offer the flavor I love and miss from Thailand. Unlike the sweet basil which we use in Italian cooking, Thai Basil has a more assertive flavor. OCT think it's pungent. However, I find it hard to express in words its complexity. For some reason, it reminds me of fennel bulb. Other than that, Thai Basil is a highly compatible herb with Asian cuisine. I like to add it towards the end when cooking red/green curry. Sometime even in sweet and sour dish, which one could associate with Chinese/Thai cuisine.
Recently I find another use of this beloved herb in a recipe from July issue of Bon Appetit. A glance at the ingredient list, I know it would be perfect for our weekly vegetarian meal. The original recipe used egg noodle, but I swapped it with angel hair with no problem. Despite its simplicity, this dish is one which packs with lots of Oriental flavors. The use of three types of fragrant oil with ginger, garlic and vinegar is certainly a clever way to infuse lots of flavors without loading on fat. I further reduced the amount of oil by 1.5 tablespoons and increased 2 more cloves of garlic without missing much flavor. It was a perfect light Oriental meal for summer.Thai basil may seems unassuming, but adding it to any stirfry, or in this case pasta; would instantly enhance the flavor. If you haven't already tried cooking with Thai basil, I strongly urge to do so. It would certainly surprises you how simple it is to add a "Thai touch" to the standard stirfry.
I am submitting this dish which features Thai Basil as my first entry to Weekend Herb Blogging hosted by Myriam of Once upon a Tart this round, and be sure to check out more about Weekend Herb Blogging at Kalyn's Kitchen.
Spicy Sesame Noodle with Chopped Nuts and Thai Basil
adapted from July 2007 Bon Appetit
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced ( I used 4 gloves,because I love garlic!)
3 tablespoons Asian sesame oil (I used 1.5 Tbps)
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta ( I used dried angel hair)
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Makes 4 to 6 servings. Read more...
Friday, September 21, 2007
One chiffon cake, Two ways
As much as I love my trustworthy chocolate cake recipes, I decided it's time to try my hands at making chiffon cake last week.But which recipe should I entrust my first chiffon cake experiment? In the end, I decided to go with Espresso Chiffon Cake with Caramel Glaze from Carole Broom's Essential Baker. Surely I can't resist a recipe with name like this! And what would be a better breakfast item to bring on OCT's weekly lab meeting?
The final result was light and flavorful. But not too sweet. I like how the espresso aroma filled the room when the cake was out from the oven. The soft and airy texture was reminiscent of my childhood. This is the kind of cakes which I liked to buy from the Asian bakeries. Often filled with chocolate buttercream. I was instantly transformed back to my childhood.
Needless to say, I am ecstatic that I could replicate this familiar comfort food memory in my apartment kitchen. Never mind that I am zillion miles away from home. I cut a huge piece for myself after the cake was frosted with caramel glaze, and paired it with a cup of coffee. It was a great afternoon tea. The rest was packed and sent for the next day's breakfast meeting.Now that I have a taste of my childhood chiffon cake, I can't stop thinking about it. I decided to do something unprecedented in my short baking life. I baked the same chiffon cake again! This time, frosted with a bittersweet chocolate ganache for a dinner party.
The effect is not unlike a woman who takes off her serious working clothes and put on an elegant evening gown. The version of Espresso Chiffon Cake adorned with Bittersweet Ganache albeit simple, was sophisticated and elegant. Not to mention, delicious; with the accompaniment of ice cream.
I have to admit, I much prefer the second version. But I maybe bias, as I like anything with coffee and chocolate together.
Espresso Chiffon Cake with Caramel Glaze
adapted from Carol Bloom's Essential Baker
Ingredients for Espresso Chiffon Cake:
2 tablespoons instant espresso powder
2/3 cup water
1/2 cup unflavored vegetable oil (canola or safflower)
2 teaspoon pure vanilla extract or vanilla paste
2 1/4 cups cake flour (I used all purpose flour with no problem)
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups superfine sugar, separated
6 extra large eggs, at room temperature, separated
1/2 teaspoon cream of tartar
For Caramel Glaze:
2/3 cup firmly packed light brown sugar
2 ounces (4 tablespoons, 1/2 stick) unsalted butter, cut into small pieces
3 tablespoons heavy cream
1/4 cup confectioners' sugar, sifted
For Bittersweet Chocolate Ganache:
6 ounces bittersweet chocolate (I used 72% chocolate), finely chopped
3/4 cup heavy cream
1 to 2 tablespoons rum
1 tablespoon granulated sugar
Center a rack in the oven and preheat it to 325F.
Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.
In a large measuring cup or medium bowl, dissolve the espresso powder in the water, Add the oil,vanilla and eggyolks. Whisk until well combined.
Over a large piece of parchment paper or bowl sift together the flour and baking powder. Add 1 cup of sugar and salt and stir together.
Make a well in the center of the mixture by pushing the dry ingredients towards the side of the bowl. Add the espresso mixture. Using a rubber spatula, stir together until thoroughly combined.
Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar. Slowly sprinkle the remaining 1/2 cup of sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.
Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.
Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45-50 minutes).
Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hanf to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.
Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.
Making the Caramel Glaze:
Place the sugar, butter and cream in a saucepan over medium heat. Stir until the mixture is very smooth. Remove the pan from the heat and cool slightly. Stir in the confectioners' sugar until very smooth.
Place the cake on a rack over a lined baking sheet. Drizzle the glaze over the top of the cake and let it run down the sides. Let the glaze set for 10 minutes, then cut into serving pieces.
Making Chocolate Ganache Glaze:
Heat cream, sugar, rum in a saucepan over medium heat until it simmers and bubbles forming on the sides of saucepan. Remove from heat and pour cream over chopped chocolate. Using a rubber spatula, stir to melt chocolate with hot cream until the mixture turns glossy and smooth. Let the chocolate ganache cool to pouring consistency. Pour over the chiffon cake. The leftover is delicious to eat with a spoon or as spread on bread.
Serves 12 to 14.
Note on keeping:
The unglazed cake can be kept in room temperature for 3 days and up to 4 month in freezer, when tightly wrapped in plastic. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Once the cake is glazed, it can be kept, lightly covered with waxed paper and then tightly covered with plastic wrap, at room temperature for 1 day. (Mine was kept in refrigerator for 3 days with no problem)
Thursday, September 20, 2007
Yay, I won!
On top of its contribution as our dinner party dessert, this cake also won me the "Best in Edibility" category in DMBLGIT August 2007! It's my first time participating in this event, and I am honored that the judges selected mine out of so many drool-worthy pictures.Honestly, I think everybody did extremely well this round, and I am a bit embarassed to tell you I won.... (shhh....so we will keep it low-key, ok?)
Maybe this is what they call "beginner's luck"? Anyway, thanks to the kind people who like this pic and my friends (yes, YOU!) who frequent my blog and leave me encouraging comments. I won't have cared to style my food and decorate my baked goods if it wasn't for you.
I am a happy girl now. I wish I could share a piece of Lychee Cheesecake with you now. Oh, and you can see the roundup of DMBLGIT August 2007 here. Hmmm, I wonder which photo should I choose to participate in the September DMBLGIT? Would you tell me which one is your favorite! Read more...
Tuesday, September 18, 2007
When life hands you tomatoes.....
Anyway, I was thinking of trying out a new recipe I had bookmarked from the september issue of Cookinglight. The recipe that garnered the test kitchen's highest rating is a sure way to catch my attention.Chicken Breasts with Gorgonzola-Tomato Salsa is a simple dish that packs in lots of flavors. And I love its bright color.It instantly transformed the dull chicken breasts into a photo-worthy kind of dish. Since there's just two of us here, I cut down the amount of chicken used and paired it with way too much salsa. But nobody is complaining. Eating the juicy ripe tomatoes at their peaks is a real treat! Not to mention its many beneficial properties, of which "rich in antioxidant" is one of them.Because I didn't have red onion on hand, I simply omitted it and substituted with shallot. It still tasted pretty good. I think the recipe is fairly forgiving and one can certainly use more or less of the ingredients listed, to taste. Just remember to use the ripest tomatoes you can find!
I am submitting this anti-oxidant packed recipe to Sweetnick's weekly ARF 5-A-Day. Be sure to check out the roundup at her blog later tonight!
Chicken Breasts with Gorgonzola-Tomato Salsa
adapted from Cookinglight Sept 2007
Combine the ingredients for the salsa--except the cheese--up to a few hours before dinner, and store at room temperature; pound the chicken ahead of time, and keep chilled.
Ingredients
2 cups chopped tomato
1/3 cup minced red onion
1/3 cup finely chopped fresh basil
2 teaspoons extravirgin olive oil
1 teaspoon kosher salt, divided
6 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons crumbled Gorgonzola cheese
Preparation
Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.
Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.
Yield
6 servings Read more...
Thursday, September 13, 2007
Soba's what for dinner!
Another thing, that may or may not happen to you, is an impulsive change of menu for dinner. Yes, this happens a lot of time around here... You know, the menu I planned sounds great, and the necessary ingredient has been taken out to thaw. But thing changes in a matter of one click. Like the time when I see the entry about soba here and here."Isn't it great?" I told myself. "I have soba in the pantry which I bought for a recipe I read somewhere. But couldn't find it anymore after soba comes on board." A change of menu is inevitable, lest I forget where I see the recipe again. So much on food blogs overloaded.
Speaking of soba, I wish I could tell you more than it's noodle made of buckwheat flour and I have seen it made fresh from the Japanese restaurant display window. Other than that, I know very little about soba. If you are interested to know more, check out here.If you are only interested in eating (like me), skip the link, and drag the cursor down because I want to tell you about my first soba experience.
You know how sometime you have never tasted a new thing and don't know what to expect? That was my case with soba. Would it taste like the Italian's spaghetti or Asian's instant noodle? The answer is none of the above. In fact, I tasted a mild nutty flavor in Soba. Since I have not tasted anything made with buckwheat before, I wouldn't know if that's the typical "buckwheat taste".
Anyhow, I sort of incorporated these two recipes into one, because I don't have some of the ingredients in the respective recipes.ha! The thing with cooking (at least Asian's cooking) is, it is very forgiving. You can safely incorportate more of certain condiments to suit your taste, or leave it altogether.(With some exceptions of course, but that's not the case here, at least)
While I am sure both recipes taste marvellous, I am happy to report that my modified version was pretty good too. With an auspicious beginning with soba, I have since optimistically bought a few more packs of soba (with different brands)from my local Asian's grocery store. They are now sitting neatly with their Italian and Chinese counterparts!
Does any food blog make you try something new lately?
Spicy Soba Noodles with Tofu, Shiitake mushroom and Red Pepper
Makes 4 servings
For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”)
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 dried shiitake mushrooms, soaked in water to soften, stemmed and thinly sliced
1 block (12oz) of firm tofu, cubed.
6 scallions, thinly sliced
8 to 9 ounces soba
1 red pepper, cored and thinly sliced
Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat oil in skillet over medium-high heat until it shimmers,add tofu and cook, stirring occasionally, until all sides are browned. Remove from skillet. In the same skillet,sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and red bell pepper and sauté, stirring frequently, until tender, about 4 minutes. Reduce heat to medium,return tofu to the skillet and add most of scallions (reserve about a tablespoon for garnish. Add sauce and simmer 2 minutes.
While the tofu mixture is cooking, cook soba in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and tofu mixture. Serve sprinkled with reserved scallions.
If you aren’t able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup.
Read more...
Tuesday, September 11, 2007
Matcha Again?!
Hmmm... Yeah. Sorry, I am really obsessed with Matcha lately. I am sure you will see more Matcha related recipes on my blog until I finally finish using my tiny tin of Matcha powder. I will try to spread them out over the weeks, so Green will not be the only color you see in this blog.As you may recall,I have blogged about the Matcha Brownie and mini matcha cheese tarts here not too long ago. But the first recipe I tried after I acquired the Matcha powder was indeed these Matcha Cookies, which Kelli from Lovescool had so kindly shared on her blog.
Now you probably have seen it on Fanny, Veronica,Mae and some other beautiful blogs before(sorry I am sure I have seen a lot more bloggers' entries on this sweet but I can't remember where!), and I don't have to sound like a broken record telling you just how amazing these cookies are. I simply love its melt in your mouth texture and distinct matcha flavor. Eating the cookie is almost like drinking the matcha tea itself. However, if Matcha is not your cup of tea, then maybe you would find it a bit grassy.OCT for one, finds the cookies too "green/grassy". I nodded to his comment, and secretly happy that I could have the cookies all to myself! Well, I guess we can say:"one man's meat is another man's poison?" Like how I adore chocolate of high cocoa percentage, but OCT finds it too bitter.Just my 2 cents anyway.
But I am urging you, green tea lovers out there to give this a try, and remember: Don't waste it on your tea-hating friends. They may not enjoy it, so save the precious morsels for yourself!Like how I baked a batch, offered OCT a tiny bite and kept the rest all to myself!
In Kelli's version, she rolls the cookies in sugar. I followed the method in my first batch but decided to play around with the subsequent batch. Since I always have some sweet tart dough in the freezer, I defrosted some, rolled it thin and glued to the Matcha cookie dough.
After the dough firmed up, the dough was sliced and baked in the oven. I think I like the second version better. The outer ring of sweet tart dough added a nice buttery flavor to the cookies and I prefer the cookies without the crunch from granulated sugar.
Thank you Kelli, for your generosity in sharing your award winning Matcha Cookies recipe! Your recipe nudged me to get my first tin of Matcha powder, and ignited my obsession with Matcha ever since.
Have you made these cookies yet?
Friday, September 07, 2007
Something sweet for the weekend
Have you made any plans for the weekend? I am not sure about others, but I like to pack my weekends with lots of activities. Most of the time, ambitious plans which I ended up not achieving much.
Ideally, our weekend should begin with a hearthy homemade breakfast with coffee/orange juice. After which, we would take a 45 minutes walk to the park near our apartment and take in some fresh air. Then, we will make a trip to the farmer's market where we will be considered the early birds, and will get to pick the freshest, prettiest produce first without joustling with the rest of the customers.Lunch will either be a picnic at the park, or a sandwich at our favorite spot in the Italian neighborhood. Then we would stroll around the neighborhood with freshly made cannoli on hand. Maybe we would catch an afternoon movie after that? It would be dinner time after the show.
Then I would leave OCT alone to play computer game, while I bake something in the kitchen.....
This, as I have mentioned, is my over-ambitious weekend plan.
A typical weekend usually begin when we wake up after we have slept to our hearts' content. I won't tell you the time, let's just say it would be too hot for a leisure walk to the park and the farmer's market will already be packed with people.
Then we will debate on whether we should go directly for lunch or make a detour home to put down our loot. On summer, it's generally too hot to do anything, so we normally head straight home and stay in the comfort of indoor air-conditioner.
And stay indoor for the rest of the day.
Boring, I know. This weekend, I make the same ambitious plan, and let's see how much I can accomplish.
Nutella Tart
adapted from Pierre Herme's Chocolate Desserts
The crust:
1 fully baked 8 3/4 inch (22cm) tart shell made from Sweet Tart Dough, cooled to room temperature
Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.( The crust can be made up to 8 hours ahead and kept at room temperature.)
The Filling:
2/3 cup (200g) Nutella
4 3/4 ounces (140g) bittersweet chocolate, preferably Valrhona Noir Gastronomie, finely chopped
7 tbsps (3 1/2 ounces, 200g) unsalted butter
1 large egg, at room temperature, stired with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp sugar
1 cup (140g) hazelnuts toasted,skinned and cut into large pieces
Center a rack in the ove and preheat the oven to 375F (190C).
Spread Nutella evenly over the bottom of the crust and set it aside while you make the ganache.
Melt the chocolate and butter in separate bowls either over-not touching-simmering water or in a microwave oven. Allow them to cool until they feel only just warm to the touch [104F (40C)], as measured on an instant read thermometer, is perfect).
Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever widening circles and taking care not to agitate the mixture- you don't want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the Nutella in the tart shell. Scatter the toasted hazelnus over the top.
Bake the tart for 11 minutes- that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled- that's just what it's supposed to do. Remove the tart from the oven and slide it onto a rack. Allow the tart to cool for at least 20 minutes, or until it reaches room temperature- the best temperature at which to serve it.
Makes 6 to 8 servings .
Tuesday, September 04, 2007
My first taste of cherry clafoutis
So, I took this as a sign that it's my time to make clafoutis. You see, I have been hesitant for a long time, because I am not really into custardy desserts. But seeing it popped up on lovely Bea's blog a couple of times, it made me suddenly craved for one! And this was how I finally decided to charter into the clafoutis land.
Being a timid and undecisive baker/blogger that I am, I did a bit of blog-hopping before I settled on a fool-proof clafoutis recipe. It's not one from Bea's though, because at 10p.m, I realised I had ran out of heavy cream, an ingredient required in her recipe. So, I settled for another great recipe. One that this blogger said it's a good clafoutis recipe and another blogger made it with stunning result too, that gave me enough assurance to dive right in!
Surprisingly the making of clafoutis was pretty easy. I beat everything by hand (without breaking a sweat), and within 30 minutes, they were sent into the oven. I was apphensive about the outcome, so with the little waiting time I had, I went to bake something else. You know, in case the cherry clafoutis turned out "not my cup of tea" I will have something comforting as backup.
I settled for plum galettes. Mainly because I had seen it not long ago on Martha Stewart's website and I had some gorgeous plums. Well, to tell you the truth, I have debated with myself on whether to bake the plum galettes. They are so sweet and perfect to be eaten on its own. What if there isn't anymore plums in the farmer's market when we return the next week? I asked OCT for his opinion, and even told him the pros and cons of baking up a batch of plum galettes. I don't remember whether he gave his seal of approval, but evidently a batch of galettes was made nonetheless.
Since there's a batch of pate brisee in the fridge, all I had to do was to slice the plums into pieces, mixed them with some sugar and cornstarch, and "tried" to arrange them decoratively on the pate brisee. The galettes were baked in the same temperature as the clafoutis which was great. They could keep one another company and discuss their fates once they were out of the oven. But they didn't stay together for long, as the time for the cherry clafoutis was up.
It gave me great joy to see the clafoutis rose to such heights even before I tasted one. They reminded me of souffle (even though I have never made one, but one can imagine right?)I asked OCT to check out the "fake souffles" too. They were quite stunning but I wasn't sure if that's how clafoutis should behave. At least I don't remember seeing them so puffed up on Bea's blog. I could have overwhipped the milk mixture or baked them slightly too long. But my worry was unfounded because the clafoutis collapsed once they cooled down.
Time for verdict! I tentatively took a small bite, and then another, and before I knew it, I almost finished one clafoutis by myself. OCT was summoned in for tasting and it was love at first bite for him too! However he complained about the trouble of having to spit out the cherry pits. "It imparts an almond flavor to the clafoutis!" I pretended to be knowledgable and knew what I was doing, while in fact I obtained the information from other fellow bloggers. Sometime I love to pretend I know more than OCT when it comes to food.ha!
The plum galettes however, turned out to be on the sourish side. I tried to sweetened them up with some powdered sugar, but the attempt was futile. After sitting forlornly in front of the sour plum galettes for about half an hour, a light bulb moment came. The idea was to make a sweetened apricot glaze and smothered on top of the galettes! This certainly worked and I was relieved that there won't be any sour plum galettes to haunt me in my dream!
The next morning, I packed a few galettes and a few clafoutis for our friends. The intended recipients however were not at church, so we passed them to another family. Little did I know that such simple act of giving would bring so much joy to that family! Their daughter was so excited when presented the box of clafoutis and asked if they were cookies. (She didn't see the content of the box initially)
I won't forget the smile and excitement on her face, as if it's her Christmas present on Christmas morning. I haven't felt so appreciated in a long time and almost forget how good it feels. It's totally worth the effort to make something for people who would appreciate what you have done, don't you think?
Plum Galettes
1 recipe Pate Brisee (see recipe below)
1 tablespoon turbinado sugar, plus more for sprinkling
1 tablespoon all-purpose flour, plus more for work surface
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 cups pitted plums, sliced 1/4-inch thick (about 5 medium)
1/2 teaspoon lemon zest
1 tablespoon unsalted butter, cut into small pieces
1 large egg
apricot glaze
Line a baking sheet with parchment paper or a nonstick baking mat.
Preheat oven to 375 degrees.
Sprinkle a lightly floured work surface with 1 tablespoon turbinado sugar. Roll out dough into several 5-inch rounds, about 1/4-inch thick.
In a small bowl, mix together 1 tablespoon flour, granulated sugar, cinnamon, and nutmeg. In a large bowl gently toss together plums and zest. Sprinkle the flour mixture over plums; gently toss until evenly coated. carefully place a few pieces of plum on top of dough, leaving a 1-inch border all the way around. Fold border over plum mixture, overlapping where necessary and gently pressing to adhere the folds.Repeat with the rest of the dough rounds.
In a small bowl, beat together egg with 1 teaspoon water. Brush edges of dough with egg mixture, and sprinkle with turbinado sugar. Bake until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature.
Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon sugar
1 cup chilled unsalted butter (2 sticks), cut into small pieces
1/4 to 1/2 cup ice water
Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.
Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.
Note: I used a pastry cutter to make the dough with no problem.
Cherry Clafoutis
adapted from Ceres and Bacchus
3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup all purpose flour
1 cup milk
1/2 tsp. vanilla
2 cups of cherries
some chopped pistachios (optional)
Preheat the oven to 400 F. With a mixing bowl, beat the sugar and eggs with a wire whisk until they turn lighter in color. Gradually add in the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is a homogeneous mixture.
Slowly pour in the milk and vanilla,whisking to combine. The batter should be very smooth and shiny.
Distribute the cherries in 7 disposable aluminium dishes,(or you can also use a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet, as the original recipe suggests). Pour the batter over the fruit. Bake for approximately 20-30 minutes (longer if you can using a bigger pan), until slightly browned and almost completely set in the middle. Serve warm, at room temperature or cold. (I baked them at night, had one before sleep and another one for breakfast the next morning.)
Top some chopped pistachio on the clafoutis before serving.
Make 7 individual size clafoutis for weekend breakfast.
Friday, August 31, 2007
Happy Birthday M&M!
Coincidentally, my birthday falls in the same month as Malaysia's Independence day. And my name starts with the letter "M" too! So, for our birthdays, I made a cake that starts with "M" too. Mango cheesecake, that is!
OCT was really sweet and offered to bake me a cake. After making so many birthday cakes for others, I felt rather pampered having someone made me one for my special day. We decided on something simple, yet special. What would be better than cheesecake right? That way, OCT doesn't have to worry about all the "beating, mixing, folding, icing, confusing" instructions an elaborate cake entails. I wanted a mango cake, because that reminds me of home. In the place I grow up, every household has at least one mango tree! Mango is such an indiscrimating fruit that it practically grows anywhere you throw the seed. Alright, I may be wrong on the second part. Or perhaps even the first part about every household having at least one mango tree. But for Sabahans, we are bound to have friends/relatives who have mango trees. And the mango from A's garden might taste different from B's garden. I beg not to pretend as an expert in this aspect, I can only assure you that I was a happy girl when a ripe, peeled, carefully cut mango landed on my lap.
So mango always conjure up happy memory. And it is fitting for a birthday celebration. After some research on potential recipes, we settled on a basic baked lemon cheesecake from Bon Appetit with pureed mango as topping. The initial plan of incorporating mango in the cheesecake batter was thwarted after many negative feedbacks on the changed texture and taste of mango after baking.
A mango mousse would be nice, but the cream added might dilute the mango flavor. Besides I wanted the mango flavor to be intense and unadulterated. In order to achieve this, I decided to do as little to the juicy sweet mango flesh as possible.
Maybe a mango mirror, I thought. With nothing more than a little gelatine powder, lots of mango pureed and sugar to taste. As little luck as I had with gelatin before, this actually worked! The mango mirror was firm when we cut the cake on my birthday!
Unlike other birthday cakes I made in the past, we left this cake unadorned. We didn't even bother to pipe "Happy Birthday" on top and the resulting cake, as you can see turned out to look pretty simple and unassuming.
The resulting cake, is a low fat tangy lemon cheesecake with a sweet mango topping. I like it for many reasons. One being it's a mango cake, and of course the fact that OCT was very involved in the whole baking process. He crushed the crumb manually and even attempted to beat the cream cheese by hand! The later was aborted after we found that task to be insurmountable. Why should we while we have the trustworthy Kitchen Aid by our side?
So here's a mango cheesecake for Mandy and Malaysia's birthday. Selamat Hari Merdeka to my fellow Malaysians.
Note: Oh, and my friend Adeline and Sean were so sweet to give me a surprise just before we cut my birthday cake. Guess what they brought? A huge and most delicious (also the first) ice cream birthday cake for me!
I was genuinely surprised when they turned up at our apartment. OCT did a great job by acting normal the whole night! I initially thought it would be a quiet night with simple dinner for my birthday like we always do on birthdays!
Thanks Adeline and Sean for giving me my first ice-cream birthday cake and spending my last "20-something" birthday with me!
Tuesday, August 28, 2007
Give me something cold for dinner
I saw this simple recipe from the Southern Living magazine, and it immediately captured my attention. I have been wondering what to do with the fresh tomatoes I got from the farmer's market the past weekend. Normally, they would inevitably end up in pasta,my usual and not-so-creative salad or sandwiches. I mean, what else can you expect a humble tomato to do in spite of its many supportive roles in various cuisines.
Perhaps everyone deserves to be put under the spotlight once in awhile. And for the same reason, tomato was put on the spot, at the center of our dining table not many nights ago.The vines that bear all these tomatoes would be proud,if only they could see how pretty the bright, succulent tomatoes was, basking in the equally delicious peach and basil vinaigrette. And the smile and satisfaction they brought to their eaters' lips. It was a new taste to our palate, but a welcoming one. We ate simply that night, with only this salad and some sliced sourdough. The bread was the perfect vehicle to soak up all the remaining juice on the plate. Do we miss the meat? Not me. But I guess OCT probably thinks that another meat dish won't hurt...
I am submitting this anti-oxidant packed recipe to Cate's weekly ARF 5-A-Day. Be sure to check out the roundup later tonight!
Tomatoes with Fresh Peach and Basil Vinaigrette
adapted from Southernliving
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 large peach, chopped
1 1/2 tablespoons chopped fresh basil
Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.
Yield
Makes about 1 1/4 cups (serving size: 1 tbsp.)
Read more...
A very rough guide for making scones
Even since I learned how to make scones last year, I always keep an extra batch of scone dough in the freezer. It's something handy to have, especially for Saturday morning when we don't feel like eating pancakes (our weekend breakfast ritual).All we have to do, is simply to heat the oven to 425F and transfer the scone dough from freezer straight to the oven. It's our sort of "fast food".
This recipe which I adopted from Bon Appetit made the scones baking process even faster and simpler than my favorite standby recipe. I like to make a batch of the dough and bake it fresh whenever the scone craving hits.
While scone isn't exactly the hardest pastry to make, please allow me to share with you my experience in making scones, on what works for me, for the benefit of others who haven't chartered into the scones territory. Yes friends,I am talking about you!
Oh, one more good news to get you started: you don't need a mixer or even a food processor to make scones! All you need is a mixer bowl and a pastry cutter. IF you are not willing to invest $3 for that, you can use 2 forks to stand in for the cutter too.
Here goes my very rough guide of scone making:
Rule 1:
Start with everything COLD. You want to be able to cut the butter into the flour, to the size of coarsemeal.So that when they bake, all the butter will melt and form multiple pockets in the scones, and give them the flaky texture.
Rule 2:
Handle the dough with TLC and as little as possible. Obviously you want your scones to be tender and crumbly and not rock-like. So, minimum handling helps to do just that.
Rule 3:
Freeze the dough for at least half an hour before baking. Remember the dough is handled minimally? It will tend to crumble and fall apart if you attempt to bake it immediately. What works for me, is to freezer the dough after I formed it into a circle. After it firms up, I will simply cut them into equal parts of triangle. Of course you can cut it with round cookie cutter, but I am too lazy to wash one more item.
In this batch of scones, I used dried cranberries,raspberries chocolate chips and lemon zest. The original recipe used meyer lemon zest and dried blueberries. I figured this recipe is so flexible that you can use any citrus zests and other dried fruits with great result. If dried fruit is not your cup of tea, replace it with chocolate chips. A trick which works for the finicky eater in my household.
Because this recipe makes a lot of scones for just the two of us, I always halve the recipe.
Lemon and Dried Cranberries Scones with Raspberry Chocolate Chips
adapted from Dec 2006 Bon Appetit
3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup dried cranberries
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated lemon peel
1/2 cup raspberry chocolate chips ( or semisweet/bittersweet chocolate chips)
Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using pastry cutter or 2 forks (or use your fingers) to cut the chilled butter until pieces are size of small peas. Add dried cranberries and raspbeey chocolate chips and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Freeze the dough for at least half and hour or up to a month.
When ready to bake, preheat the oven to 425F and like baking sheet with parchment paper. Take the dough out from freezer and each disk into 6 wedges.
Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
Makes 12 servings.
Note: Before I succumbed to the temptation of buying self rising flour, (which I don't use very often other than making these scones) I used all purpose flour to make half of the recipe. In place of 1.5 cups of self-rising flour,I used 1.5 cup of all purpose flour+ 2 tsp baking powder + approximately 1/2tsp baking soda + 1/4tsp salt.
Friday, August 24, 2007
Recycling Idea
Remember I told you about the leftover cream cheese from my last batch of Matcha Brownie? After the brownie was baked, I decided to use the cream cheese mixture to make some mini tarts. Even though it was left with only a bit of leftover, I found myself getting 7 mini cheesecake tarts out of it. Wasn't too bad right?
Such is the beauty of recycling. Oh, and I must also mention that the tart dough was the leftover from another tart I made months ago. You can find its recipe here. I can't remember exactly when the tart dough was made, nor its initial purpose for existence. Anyway, I am certainly thankful that it's there at my disposal.
As far as I could recall, the tart dough had been used for a chocolate raspberry tart, a Nutella tart (which I wanted to blog, but keep forgetting)and now, in some mini matcha cream cheese tarts! Despite of making multiple appearances, there is still some remnant in the freezer which is enough for more than one tart shell!
Later this week, I used some for a little cookie project, which I shall keep the detail for another post. Because I am obsessed with everything green lately, please embrace yourself for some green posts ahead.
Now on these gems made from recycled stuff. They are pretty great on their own. The filling was tangy with a little hint of matcha. Not overly grassy, because I used very little matcha. I love the fact that it suffices the craving for a piece of cheesecake, without the guilt of ingesting 1000 calories.However, it took all my mental strength for not reaching out for seconds, even when no one was watching.
Most of the Matcha Cheese Tarts were given away, which made me sad, now that I think of it....I should have kept them all to myself. Well,I am not one who will deprive myself, so I made something else to fill up the void quite promptly. It certainly lifted my spirit.
Because the cream cheese batter were in two separate ziplock bags, I had fun piping them out in different patterns. It was quite therapeutic and made me forget about the August heat, well, for a short while. But as you can see, I wasn't exactly creative in the piping department. The patterns are all pretty boring. Maybe I should make another batch of these matcha cheese tarts, and endeavor to make some funky and creative tarts? Alright, I confess I only want an excuse to make another batch soon.
Wednesday, August 22, 2007
Korean Enoki Pancakes
This is a recipe I chanced upon on a chinese blog. Not only is she talented in baking and cooking, this blogger has also stayed at some interesting foodie capitals like Paris, Seoul and Taiwan. As much as I enjoyed drooling at her delicious-looking creations, I never attempted any recipe from her blog.
This Korean Enoki Pancake is indeed the first recipe I made from her beautiful blog. Because I absolutely adore mushrooms of all kinds, I figure I would give this interesting pancake a try. The moment I took a bite of the addictive appetizer, I was sold. It is unfathomable on why the simple combination of enoki mushroom, minced carrot, green onion, egg and flour can be so tasty. And more importantly, why didn't I think of this myself? Although the recipe makes 4-6 serving, I almost finished eating the whole plate on my own! Because certain ingredients that she used are not readily available in US, I took the liberty to make some adjustments.
Over the weekend, I have bought a packet of enoki mushroom from the Asian grocery store again, and there will be no doubt of where it will end up.
Korean Enoki Pancakes
1 pack enoki mushroom
1-2 tbsp minced carrot
1 large egg, slightly beaten
2tbsps finely chopped green onion (or more)
2 tbsps all purpose flour
salt and pepper, to taste
Remove enoki mushroom from its packaging and cut off the root. Rinse under water and pat dry. Cut the mushroom into half, lengthwidth.
Add carrot and green onion to enoki mushroom in a wide, shallow bowl, and sprinkle flour on top of all ingredients. Pour in egg and season with salt and pepper.
Heat a non-stick pan and add one tablespoon of olive oil. Divide the batter into 6 parts, and pour one part into the pan. Spread it out, like a fan until it's as thin as a piece of paper. Fry till one side become golden yellow, then turn and fry the other side to the same color. Do the same with the rest of the batter.
Serve immediately with asian chilli sauce. Or tartar sauce. (I haven't tried this out yet but figure it should taste lovely).
makes 6 portions.
Read more...
Friday, August 17, 2007
In the name of browniebabe
There are many events in the food blog world that I truly enjoy. Especially those that are desserts related. The reasons are obvious : beautiful, drool-worthy pictures, fantastic recipes for bookmarking, and simply put, a feast for the eyes! Ironically, I keep missing on two events that mesmerized me for months. Maybe it's my lack of confidence, or just my procastination, or quite possibly a mixture of both!Since this is my birthday month, I feel invincible and decided to tackle both. One at a time, of course.
One of the food blog event that I enjoy immensely is no other that Myriam's Browniebabe of the month! It's simply mind-boggling to see how creative other bakers are when it comes to something as humbly as brownie. You will know what I mean seeing these two past browniebabes'creations here and here.
Seeing what they have made, it made me feel impossible for anyone to make something that can surpass their achievements. But then we are talking about dozens of talented bakers out there, and you have to see the roundup at Myriam's Once Upon a Tart to believe that nothing is insurmountable for these fearlessly creative people. In fact, I have seen a few favorites from my daily blog-hopping.
So what's the point of submitting yours if you don't think you stand a chance to be the next browniebabe, you ask. That's a good question. For a start, it's my birthday month and hence I am wishful that lady luck is on my side. Secondly, I need to use up some of the best cocoa I bought before we move.(lame excuse)Third and most importantly, it's one good brownie that I believe will make the first brownie baker (whoever that is) smile and nod for approval in her grave.
Without further ado, I present to you, my first ever browniebabe entry- The best Matcha Cocoa Brownie.
The recipe is adapted from none other than the chocolate queen Alice Medrich. I was very sceptical when I first saw the recipe a year ago. A brownie with no REAL chocolate? Are you kidding? The last brownie I made used almost a pound of chocolate, and here she is telling me that some cocoa powder will do the same wonder as those with a pound of chocolate, if not better. Of course I must admit I was pretty ignorance back then,haven't had my first taste of bakes from the best cocoa powder yet.
Here I am a year later, with more experience and faith with what wonder good cocoa powder can do. Hence I am ready to give Alice's Best Cocoa Brownie a try. No wonder people say, "a year older, a year wiser". I can certainly attest to that. Now, before we proceed, I must stress on the important of using the best cocoa powder you can get. For I am sure, disappointment would ensue had I used the same inferior stuff I used one year ago. SO, USE PREMIUM QUALITY COCOA POWDER in this brownie recipe. Period.
One thing I observed/learned from the past browniebabes is to be creative and come out with unusual but solidly great brownies/blondies. As good as Alice's recipe, I know it needs something more. I love marbled brownie, but there are lots of great versions out there, one being shared by Myriam .
A bite of the brownie reminds me of the fudgy toffee candy from childhood. I wasn't sure where the toffee candy were made of though. But the fudgy and chewy texture of this brownie reminds me of that. And the cocoa powder does a great job in packing lots of chocolate flavor in the brownie. It tastes almost as if I have melted a pound of real chocolate in the batter. Because the matcha cream cheese is not marbled in the brownie batter, it is seen prominently on top of the brownie. Inspite of its vivid color, the matcha flavor here is mild. And can only be tasted if you leave it on the tip of your tongue. Don't ask me why.(because we have sensory nerves for different taste at different parts of our tougue. see here). A good way to introduce matcha to the uninitiated, I figured.
The amount of matcha cream cheese batter is too much for the brownie, so I used it to make some cheese tarts. But that will be for another entry.
With this, I leave you the recipe for my first entry for Browniebabe of the month, and may the best brownie wins!
Best Matcha Cocoa Brownie
adapted from Alice Medrich's Bittersweet
For brownie batter:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan
For Matcha cream cheese batter:
1 block (225g) cream cheese, room temperature
3/4 tsp matcha powder
1/4 cup granulated sugar
1/4 tsp lemon zest
1 egg yolk (at room temperature)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
For brownie:
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
For cream cheese batter:
Beat cream cheese with granulated sugar until light and creamy.Add in the eggyolk and beat until well mixed. Scoop out about 1/2 cup of cream cheese into a small bowl and stir in matcha powder. Pour the matcha cream cheese mixture into a small ziplock bag. Add the lemon zest into the remaining cream cheese, and pour into another small ziplock bag.
Using a scissor, cut a small hole on the edge of the ziplock bags and pipe out whatever pattern that strike your fancy on top of the brownie dough.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.
p/s: I just realized that the best cocoa brownie recipe is also available on epicurious.com and it garnered 123 solid reviews from those who have baked it. :) Read more...
Thursday, August 09, 2007
Addicted to Salami
Yesterday,OCT's colleague dropped me an email requesting for a birthday cake tomorrow. Even though I have been volunteering cakes for friends' birthdays for some time now, having someone think of me as far as cake is concerned, is the first time. And you can imagine how flattered I am .
Of course, I graciously accept the honor. Even it's 100F out there, it's totally worth to turn on the oven. Well, I am not here to talk about the cake actually, since it's still in the making process.
Let's talk about dinner. Because I am going to put in 100% effort to make the brithday cake, we are going to have something simple for dinner. Yet something tasty to reward myself after the work. Giada De Laurentiis's Antipasto Salad comes to mind. We had it for dinner last week but OCT and I like it enough to bring it back to the dining table again. Besides, it will be in time to join Ruth's Presto Pasta Nights! One stones kills three birds, or rather one pasta satisfied many needs.
Whatever. These are only excuses for me to eat more salami. Besides butter, cream cheese and eggs, I now declare salami (or other form of cured meat) to be one of the "must have item" in our fridge. Well, I guess I am addicted to salami after eating some really good Genova Salami from the Italian neighborhood for the first time a few weeks back. Since then, I couldn't stop thinking about it, and week after week, we go back every Saturday to eat the shop's sandwich and salad. In which, there's a generous dose of salami involved.
When I first saw Giada's recipe, I know I am going to make it. And I tweaked it slightly by including some smoked salmon and omitting the green olive. A light and satisfying dinner for a hot summer night. This will be my contribution for Presto Pasta Nights .
Antipasto Salad
adapted from Giada De Laurentiis's "Everyday Italian"
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
Read more...
Wednesday, August 08, 2007
For the love of lavender
I can't believe that it's August already. It wasn't too long ago when I welcomed the nasty hot and humid July with sweaty arms! Maybe I was too busy consuming the luscious summer berries, which we lugged back from the farmer's market every week. Or being distracted by the countless recipes I have bookmarked to try with the abundant fruits, but keep putting off by the heat.
Either way, 0707 has passed, and I am glad that I have read the 7th and the last book of Harry Potter too. Not that it is any form of achievement, but nonetheless, I am relieved to know the ending of the story.
Anyhow, I digress. Instead of keep complaining about the hot weather that nobody needs reminding, let's talk about what is to love about July. Perhaps the fleeting season of cherry? The first peach, nectarine and plum that hit the market? And the most charming, blooming lavender?
Yes, lavender is one of the reasons that makes July heat slightly bearable. I simply love the sight of lavender and its scent when rubbed between fingers. There are studies that supported the many beneficial properties of its essential oil. And for that reason, lots of products incorporated lavender into their ingredient list.
Unfortunately, I am no fan of such products, but I am guilty of being partial to any baked goods with lavender in it. So imagine how excited I am, when seeing a lavender sable recipe from this blog.
It is love at first sight, and I make it as soon as the temperature dropped a bit. As with the rest of the sables I made in the past, these lavender sables have a buttery and tender texture. If I were Hermione (my favorite character in Harry Potter books), I would gladly put a scent charm into this post, so that you get to smell the lavender sables when they first come out from the oven. The scent though heavenly, is difficult to put in words. I guess you have to bake some while I work on the scent charm.
I bake a few pieces to nibble with a cup of tea in the afternoon and freeze the rest of the dough. It proves to be a useful strategy. For one afternoon when OCT invites friends over at the last minutes, I effortlessly pull out the dough, slice it and bake under a 350F oven for less than 15 minutes. Not only that friends get to eat fresh from the oven lavender sables, our apartment is filled with the scent of lavender that lingers for quite a while.
Lavender Sable
Adapted from this blogandthis blog
1.5 cups and 1.5 tablespoons all purpose flour
3 tablespoons cornstarch
1 tablespoon dried lavender
7 oz (14 tablespoons)unsalted butter, softened at room temperature
3/4 cup confectioner sugar
pinch of salt
1 egg yolk
zest from 1 lemon
In the bowl of a stand mixer, beat butter on medium speed until smooth, add the confectioners' sugar and beat until well blended. Beat in the egg yolk, followed by salt, dried lavender and lemon zest.
On low speed, add the flour and cornstarch and mix just until flour is incorporated.
Turn dough out onto a counter, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator.
Form each piece of dough into a log that is about 1 to 1 1/4 inches in diameter. Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator. (Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month.)
When ready to bake, preheat the oven to 350F.
Once the oven is ready, slice the log into 1/4-inch thick and place on a lined baking sheet with 1/2 inch interval.
Bake for 12- 14 minutes, or until the sables are set but not brown. Tranfer and cool the sables on the rack. Read more...
Sunday, August 05, 2007
Opposite Attraction
Remembering important dates has never been my forte. OCT used to tease me that his birthday is sometime between mid November to December because that's when he received his birthday presents and cards. Most of the time, it would be more than one month past the actual date.
After we were married, the situation improved tremendously. But that's probably because I can simply whisper "Happy Birthday Darling" without waiting for the postman to send my "overdue" well wishes across the pacific ocean. But I am still as bad at remembering date as I was. For instance, I didn't manage to send out a package of homemade biscottis in time for my best friend's birthday. Even though I have reminded myself countless time in the beginning of the month, that I must not forget the date (again!!). Thanks to Internet, I got to greet her a "wonderful birthday" before it's too late while the biscottis struggled its way to London.
And on another recent occasion, I forgot about our wedding anniversary until the day itself. Knowing what a sweet husband OCT is, I was almost sure he would have something special for me on this special day. That made me felt terribly guilty. What last minute trick could I pull off to camouflage my forgetfulness?
With time ticking away. there wasn't much time for deliberation. So I took a deep breath and decided to do what I do best. I would bake him a cake, preferably a healthy one too, because he wouldn't want to share his anniversary present with others (trust me, I know my husband!) With that in mind, I got my act together and made one of the low fat cakes I know we won't mind eating over and over again.
It is a recipe from Alice Medrich, from her out of print book- "Chocolate and The Art of Low Fat Desserts". The original recipe makes a beautiful marble cake. But I decided to make a constrasting black and white cake. Of which I think it symbolizes our union. We are two very different individuals whom when put together completed each other. Just like vanilla and chocolate. They just go well together.
Unlike some of the low fat recipes that are cloyingly sweet and suffer from rubbery texture, this cake has a moist texture with soft, fine crumbs. I especially like the chocolate layer, where instant espresso powder is added to the Dutch-processed cocoa powder to enhance its flavor.
A simple yet delicious cake to commemorate our second anniversary. And true enough, OCT kept the cake all to himself!
Black and White Chocolate Cake /Low Fat Chocolate Marbled Cake
Modified and adapted from Alice Medrich's "Chocolate and The Art of Low Fat Desserts"
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup Dutch-processed cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 tablespoons unsalted butter
1 cup nonfat yogurt
2 teaspoons vanilla extract
Have all ingredients at room temperature. Preheat oven to 350 degrees with rack in the lower third of the oven. Arrange 10 heart shape silicon cupcake molds on a baking tray.
Use a whisk to combine four, baking powder, baking soda, and salt. Sift together. Set aside. In a small bowl combine the espresso powder, cocoa and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Dribble eggs in slowly, about 1 T at a time, beating constantly for about 2 minutes. On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour.
Measure out 1 1/2 cups of yogurt batter and mix into the cocoa mixture. Set aside.
Scoop a heaping tablespoon of vanilla/ chocolate batter into each mold, and fill the molds up to 3/4 full with the rest of the other batter. Bake for 20- 25 minutes or until the cake starts to pull away from the sides of the molds and a toothpick inserted in comes out clean.
Cool for 10-15 minutes on a rack. Unmold the cake. Cool completely before serving or storing. Read more...
Tuesday, July 31, 2007
Meet Tiramisu's Cousin
Before this dessert went totally buried from others that keep streaming out from the oven, I better share it with you now. It is in a way similar to the Tiramisu I made not long ago, but alcohol free. And with an extra dose of caffeine thrown into the cake.
I first saw the recipe of Coffee Walnut Cake with Coffee Mascarpone Cream in Jan 2007 issue of Bon Appetite magazine, and had bookmarked it since I know I would love this cake, simply judging from the list of its ingredients.
After holding the recipe on for so long, I am happy to report that my intuition was right.The reason that it wasn't made immediately was because of the lack of photograph on the magazine ( yes, I am a visual person) and several negative comments left on its website, which kept my enthusiasm at bay. Also I must confess that I was lured into making other desserts, mostly ones with stunning pictures that whet my appetite. Anyhow, I finally pluck up enough courage to make this cake after a recent success with its alcoholic cousin - Tiramisu. Both cakes are very similar in ingredients and preparations, so I guess it couldn't be as bad as other reviewers had rated.
Moreover, It's Dorie Greenspan's recipe. Having tried a few recipes with great success from her amazing book- Baking From My Home to Yours, I feel pretty positive about baking this cake. Truth be told, I have one tub of Mascarpone cheese waiting to be used before it get expires in the imminent future. So, with a sense of urgency, I started making the cake.
True to its name, this cake is full of walnut flavor. Part of the toasted walnut was grounded and added into the cake batter. A tablespoon of instant espresso powder is also added to the batter to impart a coffee flavor. As a result, I got a tender, fine crumb, nutty cake with great coffee aroma.
After making the coffee mascarpone cream, which is a coffee lover dream come true,I decided to add some finely chopped 72% chocolate on top of the cream. A trick that I learned from the Tiramisu which I believe will taste nice here too. And it did!
After frosting the cake, I cut a generous slice for myself and enjoyed it over a cup of coffee in the afternoon. The rest was passed to OCT's lab for the Friday lab meeting.
Although this is the kind of cake OCT and I like, I believe it may not be something that kids would enjoy. Neither would people who don't drink coffee nor dislike walnut. But if I ever ran a cafe one day, this will surely be on the menu!
hey, I am allowed to dream right?
Coffee Walnut Cake with Coffee Mascarpone Cream
Adapted from Jan 2007 Bon Appetite
1 cup walnuts (about 4 ounces), toasted, chopped, divided
1 cup sugar, divided
1 tablespoon instant espresso powder
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup buttermilk
Coffee-mascarpone cream
4 1/2 teaspoons instant espresso powder
1 tablespoon water
1 cup chilled heavy whipping cream
1/2 cup (4 ounces) mascarpone cheese*
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup finely chopped bittersweet chocolate (my addition, optionally)
3/4 cup (about 3 ounces) walnuts, toasted, chopped
1/4 teaspoon ground cinnamon
Pinch of salt
*Italian cream cheese; sold at many supermarkets and at Italian markets. preparation
For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground. Whisk flour, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Gradually add remaining sugar (1 cup minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend. Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in remaining 1/2 cup walnuts. Divide batter evenly between prepared pans.
Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
For coffee-mascarpone cream:
Stir espresso and 1 tablespoon water in large bowl until coffee dissolves. Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
Place 1 cake layer on platter, flat side up. Spread half of filling over cake. Sprinkle the chopped chocolate on top of filling. Place second layer, flat side down, on filling. Spread remaining filling over top. Mix walnuts, cinnamon, and salt. Sprinkle over top of cake. Cover with cake dome. Chill at least 1 hour and up to 1 day.
Serves 10-12
Read more...
