tag:blogger.com,1999:blog-84735482189654631332024-02-02T15:24:51.673-05:00ChubbBecause the only thing better than cooking is eating!Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-8473548218965463133.post-34550080775090854252014-07-29T23:45:00.001-04:002014-07-29T23:45:34.451-04:00DB: The Cutest Darn Cake You Ever SAW!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu7Ma34t3J6zit0xCtlO0DdBZTbET_q5DflLLBUeSCQ6I4aCp0Z0jMUv83hUp4G0Hw7JqLlhfvDyQCzS3p_Nm_Ib-t7BpCFUgOVs3VQIHru2DrhqNI1cvcL9I5rO3D16XH-qA2vTgY6bC/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvu7Ma34t3J6zit0xCtlO0DdBZTbET_q5DflLLBUeSCQ6I4aCp0Z0jMUv83hUp4G0Hw7JqLlhfvDyQCzS3p_Nm_Ib-t7BpCFUgOVs3VQIHru2DrhqNI1cvcL9I5rO3D16XH-qA2vTgY6bC/s1600/photo+2.JPG" height="320" width="240" /></a></div>
Seriously, so cute you want to pinch its cheeks. It is the most adorable cake... EVER! So cute you don't want to eat it, you just want to admire its super cuteness...OK that's a lie, you also want to scarf it down immediately. It's too cute NOT to taste! So its only been ehh....three years since my last post (teehee), but I'm back! My first blog post/daring bakers post in AGES.<br />
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<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;">For the July Daring Baker’s Challenge, Ruth from </span><a href="http://www.mommy-crafts.blogspot.com/" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;">The Crafts of Mommyhood</a><span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;"> challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!</span><br />
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Surprise the eyes we did! I used my go-to pound cake recipe, to make the batter. The basic premise of this kind of surprise inside cake is to make one whole pink cake. Cut slices one cookie cutter thick, then cut the heart shapes into the slices. Then you make the regular colored batter, put a little in the bottom of the loaf pan, then stand up the slices all together touching one another, and pour the batter around it, and then bake like normal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lIMH3gN5EVOAaNpt1pFgESWPr-pUxxMY0hqE5RELJaa9REwY1NXv1-etrE1S_FZV2AtFv39owNRrU1U3JQSYW-VXF1W2Hws8MpwH7WjkF_Vq4qyfdcdl7ZWHqarJolsxLKON86fwK_T4/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lIMH3gN5EVOAaNpt1pFgESWPr-pUxxMY0hqE5RELJaa9REwY1NXv1-etrE1S_FZV2AtFv39owNRrU1U3JQSYW-VXF1W2Hws8MpwH7WjkF_Vq4qyfdcdl7ZWHqarJolsxLKON86fwK_T4/s1600/photo+3.JPG" height="320" width="240" /></a></div>
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Pitfalls/Drawbacks for me:<br />
1. You have to make two whole cakes essentially, and then manipulate one.<br />
2. You end up with about 2/3 of a cake, in shreds....and its a weird color of cake...not so appetizing lol<br />
3. I overfilled the second cake with batter, so it overflowed. oops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdEREQ9mkAz9CSwZeHRqvAcruXJIz89GudXh6DvGbdL_b-4m88XeskfoBb_FL3GmrYdxOxY5rXe9cV60HBSkuJmW-NnukSTaRMmplDpYESY6nl8pLUZBGNyNOUOk3x9hcNXTVUEj_7O_f/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNdEREQ9mkAz9CSwZeHRqvAcruXJIz89GudXh6DvGbdL_b-4m88XeskfoBb_FL3GmrYdxOxY5rXe9cV60HBSkuJmW-NnukSTaRMmplDpYESY6nl8pLUZBGNyNOUOk3x9hcNXTVUEj_7O_f/s1600/photo+1.JPG" height="320" width="320" /></a></div>
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Overall, the cutest cake in the world will get made again, but only for a special occasion. It's a bit labor intensive for an everyday cake!</div>
Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-76568983591953525422009-12-27T23:34:00.004-05:002009-12-27T23:46:54.827-05:00DB: Gingerbread House<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_nnNZnHPU-SbHoLYlwxMN_4Fvr6AsjW0MahURt4-PA6hTjqWDoTgOBP33lBfGteUkM9QR0Wgnf3viA6x9vCnbrMMN6eJZUDyOnuyIPIf7eB5QQUQZNEzofAgeyqOvbHFs7z0YzxnwOzv/s1600-h/P1120167.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_nnNZnHPU-SbHoLYlwxMN_4Fvr6AsjW0MahURt4-PA6hTjqWDoTgOBP33lBfGteUkM9QR0Wgnf3viA6x9vCnbrMMN6eJZUDyOnuyIPIf7eB5QQUQZNEzofAgeyqOvbHFs7z0YzxnwOzv/s200/P1120167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5420141278903319698" /></a><br /><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;">The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.</span></span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:small;"><span class="Apple-style-span" style="font-size:medium;">This month's DB challenge was to make a Gingerbread house from scratch. I have to say, I gave up! The fourth wall fell to the floor and crashed, the roof didn't fit quite well, and I had TONS of extra accessories. I wasn't following directions exactly (first mistake), I didn't check to make sure they were all going to fit together when they were warm (second mistake) and I didn't guard my pieces. I did use a template (although unsuccessfully) and used all the recipes as written. The recipe was delicious, however, and I happily munched on my leftover cookies while I waited for Diana of <a href="http://www.thymetolime.blogspot.com">Thyme To Lime</a> to finish hers. She came over so we could decorate together... Christmas is the time for friends and togetherness. Check out her site to see what she cooked up, and be sure to check out all the Daring Bakers at <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a>.</span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:small;"><span class="Apple-style-span" style="font-size:medium;">Merry Christmas!!<br /></span></span></span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:100%;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:11px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large; line-height: 14px;"><span class="Apple-style-span" style="font-size: 11px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">2 1/2 cups (500g) packed dark brown sugar<br />1 1/2 cups (360mL) heavy cream or whipping cream<br />1 1/4 cups (425g) molasses<br />9 1/2 cups (1663g) all-purpose flour<br />2 tablespoon(s) baking soda<br />1 tablespoon(s) ground ginger</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Directions</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">6. Preheat oven to 300 degrees F (149C)</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><br /></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Royal Icing:</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">1 large egg white<br />3 cups (330g) powdered sugar<br />1 teaspoon white vinegar<br />1 teaspoon almond extract</p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; ">Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.</p><div><br /></div><p></p><p></p><p></p></span></span></span></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-80052742681224382652009-12-25T16:14:00.005-05:002009-12-25T16:26:35.102-05:00Merry Christmas 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1U8EIj7w-KzWFXM4BwZ5KsxzQjxMRX5szzKfYOb-kSrBay9q-a5OSb050ZRoNVvae_q01UuA9qQiGLeJlRGRNPKHJiluleASWi1zc_VjBBgWG_pPYl1Og-E5iSrp8p6kSXWSuk9Xj0Nw/s1600-h/22531_687897161426_1504350_41565362_1836177_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1U8EIj7w-KzWFXM4BwZ5KsxzQjxMRX5szzKfYOb-kSrBay9q-a5OSb050ZRoNVvae_q01UuA9qQiGLeJlRGRNPKHJiluleASWi1zc_VjBBgWG_pPYl1Og-E5iSrp8p6kSXWSuk9Xj0Nw/s200/22531_687897161426_1504350_41565362_1836177_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5419288153398852754" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div>Our Christmas tradition includes everyone squishing into one bed with the dogs, reading Christmas advent, The Crippled Lamb by Max Lucado, and of course, Twas the Night before Christmas. We all wear footie pajamas. This may not seem odd for those of you with small children but our stats are me- 26 yrs, 6 ft, my brother 24 years 6'5'', and my other brother 6'3'' and 16 years. Not the usual suspects to be running around the house in one piece footie pajamas! In the morning, the first one up runs around to the other two waking them up, and we all wait at the top of the stairs, chomping at the bit to run down while my parents get the video camera. After a few minutes of boxing out and shoving around, my parents say GO and we run down the stairs trying not to knock each other out completely. Then we all sit around the tree with the pups and open gifts. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_6BsP1DqBzG0/SzUtdTLYUMI/AAAAAAAAGDg/Gfa5OLkTxos/s1600-h/22531_688048248646_1504350_41569790_930066_n.jpg"><img src="http://1.bp.blogspot.com/_6BsP1DqBzG0/SzUtdTLYUMI/AAAAAAAAGDg/Gfa5OLkTxos/s200/22531_688048248646_1504350_41569790_930066_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5419287707997720770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></a></div><div>After gifts we make a fabulous breakfast, this time waffles with homemade blackberry jam, scrambled eggs and potato hash with ham and bacon. Delicious. I promply napped for a few hours after that, and now we are getting ready for Christmas dinner. We have Indian food from our favorite restaurant, as well as holiday favorites like corn pudding, pineapple souffle, chiltlins, beef roast, cabbage and asparagus. Quite the mix, but we're kinda crazy like that. Who needs a theme, just eat what tastes good! I need to get back to cooking, I have sweet potato creme brulees in the oven. I can't wait to use my new kitchen torch that Santa brought! Woohoo!!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MRx-SDH3dnUw5t8suG3wzd_0n8Uuc8Pb_GoJrUDH07ErX82jE7Sel2Ymh8016Q6-KJgCWZYbAUEvFfVW4eM4Y1qBuLXcQcejf7a5kzjgNNmAiwMkPSQOeUIYWCvibIV0nRXzdVr2Djuj/s200/22531_688046008136_1504350_41569704_4268470_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5419287706069872898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></span></div><div>Wishing everyone a very merry christmas, and happy holidays! </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_6BsP1DqBzG0/SzUtc2_UMvI/AAAAAAAAGDQ/DOB6eCc8OF0/s200/P1110976.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5419287700430926578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div>Lindsay with her prize winning gingerbread stadium. She did an AMAZING job! </div><div><br /></div><div><br /></div><div>**If youre in the mood for gingerbread, Nigella's gingerbread is the most fabulous, tasty moist gingerbread out there. My dad had two bites of it and insisted I get to work on a second batch immediately!! </div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-81448253835351282862009-12-18T14:47:00.004-05:002009-12-18T15:29:08.760-05:00DC: Salmon en Croute<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0Mrc6-Q1LxNmMfz5ZqKZ7LjM481QDPgAX_7HSXH4zOr8iPn2mBfG3WWfYyVk2tfClW6zpogU1ahhay8hFsGwuk9mmre4LUHdFxnssd5OUknw7HCoBVcPZhoZ6HFyc1aQatw1123Vkuy2/s1600-h/P1120026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0Mrc6-Q1LxNmMfz5ZqKZ7LjM481QDPgAX_7HSXH4zOr8iPn2mBfG3WWfYyVk2tfClW6zpogU1ahhay8hFsGwuk9mmre4LUHdFxnssd5OUknw7HCoBVcPZhoZ6HFyc1aQatw1123Vkuy2/s200/P1120026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416675524055504370" /></a><br /><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); font-style: italic; font-weight: bold; line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:11px;">The 2009 Daring Cooks challenge was hosted by Simone of <a href="http://junglefrog-cooking.com/" style="text-decoration: none; color: rgb(170, 0, 18); ">Junglefrog Cooking</a>. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from <a href="http://www.bbcgoodfood.com/" style="text-decoration: none; color: rgb(170, 0, 18); ">Good Food Online</a>.</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQZxHs0ISRSrIKnrUaLjm1_xzAgLpggOOWYfZxO5dWIkm_53ehCFiH7FfiL8LgYkRx8FfrJZ6jOZBGWdgp6U0a5Bzl_8oraUpWV3A7hA74wwTa6WVxdGRyLwMLpbzycUVzdOdxa4pYlNz/s200/P1120030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416675517191466242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><br /></div>This month's Daring Cook's challenge was to make the gourmet creation "Salmon en Croute" which loosely translates to fish wrapped in a dough package. I'll keep this short and sweet- this recipe was amazing! I cheated and used Pillsbury refrigerated pie crust (in a long skinny red box in the biscuit section) and it was a 3 step meal! You can jazz it up to look fancy for a dinner party, or just treat yourself to a fabulous meal any day of the week! <div><br /></div><div>As a side note: my apologies for the late post, I actually made this recipe before the deadline, then had a bunch of drama and got very distracted. Luckily, drama's over, and I'm liberated.<br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6jEprVEV1iykdn4l5YOgXbtRNZNzTKVMvF9rCQh-NZZaFhBbgEXZmD3Pe4oXfDNNGAeU4gyl4_dWlwmAX3WAyqqUP9Q4X0mM7rCY56JqnkMbJodhMoreoz0hcqucaJcyaSj5KEn7DYzK/s1600-h/P1120019.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6jEprVEV1iykdn4l5YOgXbtRNZNzTKVMvF9rCQh-NZZaFhBbgEXZmD3Pe4oXfDNNGAeU4gyl4_dWlwmAX3WAyqqUP9Q4X0mM7rCY56JqnkMbJodhMoreoz0hcqucaJcyaSj5KEn7DYzK/s200/P1120019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5416675533043638658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0Mrc6-Q1LxNmMfz5ZqKZ7LjM481QDPgAX_7HSXH4zOr8iPn2mBfG3WWfYyVk2tfClW6zpogU1ahhay8hFsGwuk9mmre4LUHdFxnssd5OUknw7HCoBVcPZhoZ6HFyc1aQatw1123Vkuy2/s1600-h/P1120026.JPG"></a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0Mrc6-Q1LxNmMfz5ZqKZ7LjM481QDPgAX_7HSXH4zOr8iPn2mBfG3WWfYyVk2tfClW6zpogU1ahhay8hFsGwuk9mmre4LUHdFxnssd5OUknw7HCoBVcPZhoZ6HFyc1aQatw1123Vkuy2/s1600-h/P1120026.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0Mrc6-Q1LxNmMfz5ZqKZ7LjM481QDPgAX_7HSXH4zOr8iPn2mBfG3WWfYyVk2tfClW6zpogU1ahhay8hFsGwuk9mmre4LUHdFxnssd5OUknw7HCoBVcPZhoZ6HFyc1aQatw1123Vkuy2/s1600-h/P1120026.JPG"></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Salmon en Croute:</span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:11px;"><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><strong><span class="Apple-style-span" style="color:#CC33CC;">Preparation time:</span></strong><span class="Apple-style-span" style="color:#CC33CC;"> Total prep time incl. cooking for the Salmon is 50 minutes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Total prep time for the Beef Wellington is 3 hours</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Shortcrust pastry : 50 minutes (optional)</span></div><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color:#CC33CC;">Equipment required:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">For the Salmon en croute</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">oven</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">foodprocessor</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">rolling pin</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">For the Beef Wellington</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Blender or food processor</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Frying pan</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">15 cm crepe pan or small frying pan or griddle</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">cling film</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">oven</span></div><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color:#CC33CC;">Salmon en croute:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Mascarpone or creamcheese 5.2 ounces/150 gr</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Watercress, rocket (arugula) and spinach - 0.6 cup/4.2 ounces/120 gr</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Shortcrust pastry - 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or... make your own!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Salmon fillet (skinless)- 17.6 ounce/500 gr</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">egg - 1 medium sized</span></div><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="color:#CC33CC;">Directions:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.</span></div><p></p></span></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-41257425755940487742009-12-06T03:11:00.000-05:002009-12-06T10:37:57.621-05:00Garden cake<div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLx92KvS7oCMdwSkLQ_c7eU3sNBTuBWXbTutHemMwGp3PB68bvICI0PJUT9rMBNpVInCfemKhFO6Sm47EiBt-QOt7dte8j8REU8m2nc5KIs1SYgMN45fBkyZVxDOWgOnjjMCq2qGBxcdv/s200/P1110027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410778692210429522" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3Tj_KrKiVvcz5WYokqdDettAYEiFQyUXiRVOIo7DoTLmOpApKKDt0WLodL8J2YtDsW75cfyp-_Imr7_ZdLy1p1puyMeor7omNyzZOrcLAjGP68OIHrcUYUIcdvFMda0NscRLH8eutn-P/s1600-h/P1110023.JPG"></a><div><br /></div><div>My friend Aisha's dad's birthday was coming up and she decided to help throw him a birthday party! I'm all about celebrations and celebrating people's birthdays in a special way, so I offered to make a cake. She one-upped me and wanted to help me make it. We were thinking of different designs for the cake and decided that he loved gardening so we picked the garden cupcakes from the "Hello Cupcake" book and adapted it to a 9x11 sheet cake. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3Tj_KrKiVvcz5WYokqdDettAYEiFQyUXiRVOIo7DoTLmOpApKKDt0WLodL8J2YtDsW75cfyp-_Imr7_ZdLy1p1puyMeor7omNyzZOrcLAjGP68OIHrcUYUIcdvFMda0NscRLH8eutn-P/s1600-h/P1110023.JPG" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 200px; height: 150px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3Tj_KrKiVvcz5WYokqdDettAYEiFQyUXiRVOIo7DoTLmOpApKKDt0WLodL8J2YtDsW75cfyp-_Imr7_ZdLy1p1puyMeor7omNyzZOrcLAjGP68OIHrcUYUIcdvFMda0NscRLH8eutn-P/s200/P1110023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410779868791731138" /></a>Everything on the cake is edible: Signs are graham crackers coated with white chocolate and icing for writing, the lettuce is green icing covered corn flakes, radishes and carrots are laffy taffy and starbursts, and peas are m &ms with laffy taffy. Of course there's chocolate graham cracker dirt!<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhd_YG-GxWKwmCGx56fXhugHo0kX5g3TI8eHxUlD4rOjrrW2qnssFCTQ-CsS7_iW9un4e_toqGBLmhfjzTUUHqhBGI107Qrp7AZd9Gd2wRFiteGrfwksaBow5TdRfqOxi-xBVPP4dH-YA/s1600-h/P1110021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhd_YG-GxWKwmCGx56fXhugHo0kX5g3TI8eHxUlD4rOjrrW2qnssFCTQ-CsS7_iW9un4e_toqGBLmhfjzTUUHqhBGI107Qrp7AZd9Gd2wRFiteGrfwksaBow5TdRfqOxi-xBVPP4dH-YA/s200/P1110021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410779862774335650" /></a><div style="text-align: center;"><div style="text-align: left;">I didn't quite have enough time to make really pretty pictures, we were making this thing up to the last minute! It took a long time to make each individual candy, and for that reason I'm not excited to make it again, but boy was it a showstopper! </div></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-D9FDwGGqVpLgtfX2nAjHIvouK00LkCrMkZ8x_dvOe1aYR0rPBdXHwk0PWzWh3O5rOU_75SxSer7VxJ1emVgQJ_CAHVUe0PagF1FI7138IQofDh82TzrV2SsTLKSRsfPWxKq1dPNA30Uw/s1600-h/P1110014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-D9FDwGGqVpLgtfX2nAjHIvouK00LkCrMkZ8x_dvOe1aYR0rPBdXHwk0PWzWh3O5rOU_75SxSer7VxJ1emVgQJ_CAHVUe0PagF1FI7138IQofDh82TzrV2SsTLKSRsfPWxKq1dPNA30Uw/s200/P1110014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5410778682671814722" />T</a>he cake turned out wonderfully, oh yeah, its just a basic chocolate cake (my favorite is on the back of the hershey's cocoa, substituting butter for oil) and the chocolate frosting (also on the can). </div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_6BsP1DqBzG0/SxbyjrEOqnI/AAAAAAAAF_Y/fzUqIUwS644/s200/P1110045.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5410778697002035826" /></div><div style="text-align: center;">Happy Birthday Aisha's Dad!</div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-60635091579024480772009-11-26T11:35:00.004-05:002009-11-26T12:12:26.902-05:00Happy Thanksgiving!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxaHt1A-H7TFgXvquYjoQa1rY8CHzXKDznDD1SBQXlOWDSXCs5GfM_FSWVbAffKwrzaSsVYLLEpI41R-lhNTDPcav7vdLwUTHckJPZ1sIQUYDVwD7S7t44jnPoDaq8aJfVTSVQi-z3Qpy/s1600/P1110843.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxaHt1A-H7TFgXvquYjoQa1rY8CHzXKDznDD1SBQXlOWDSXCs5GfM_FSWVbAffKwrzaSsVYLLEpI41R-lhNTDPcav7vdLwUTHckJPZ1sIQUYDVwD7S7t44jnPoDaq8aJfVTSVQi-z3Qpy/s200/P1110843.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408461299142687810" /></a><br />Happy Thanksgiving to all! I have SO MUCH to be thankful for! I am so blessed in so many ways, it would take hours to name them all. Enjoy the feast!Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-23203236766873920902009-11-25T13:03:00.006-05:002009-11-27T11:04:49.055-05:00MSC Sweet Potato Cupcakes<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ-nKvxJH5XADlRqMH7OAnSHe06KkFG6KTJJPtU0VacQq9cCXWsDZUaLCRBKCSgTyZQR7NpAt5S-qKB2PXwGAnTU5aS3DUTCI7MZ7Ds3dlkU-qZjqf-ux0bp4cJxAm-hA2COU-A5zji92/s1600/P1110827.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwoS5_0bUurPTTH_if0gs_g2ky4JbfbmxcRaqobK_VZl-7PJkmiKqU0xIvpVGtQTTMJiHDx2DKQ-0IoXRqzuTbJaUznmUOhGhEZWWmKU43CLwbCzeHvHPteIqu44BlPfQ8nAN8IYUUqMf/s1600/P1110824.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwoS5_0bUurPTTH_if0gs_g2ky4JbfbmxcRaqobK_VZl-7PJkmiKqU0xIvpVGtQTTMJiHDx2DKQ-0IoXRqzuTbJaUznmUOhGhEZWWmKU43CLwbCzeHvHPteIqu44BlPfQ8nAN8IYUUqMf/s200/P1110824.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408814319119370450" /></a><br /><div style="text-align: left;">First off, let me say that sweet potatoes are my favorite vegetable. I could eat sweet potato any way they are cooked; tempura in sushi, in fabulous creme brulee at Acacia, baked on the hot bar at the UVA cafeteria, or mashed with marshmallows in our family's holiday casserole. I L O V E sweet potato. Just thinking about it makes me salivate, so when I saw that this month's MS Cupcakes Club Challenge was her Sweet Potato Cupcakes. Let me cut to the chase, these cupcakes were fabulous!! My dad and brother both made it a point to independently tell me that these were the "BEST CUPCAKES I'VE EVER EATEN! IN MY LIFE!!" My dad emphatically told me how good they are and ate 4 on the spot. My dad has been subject to many successful and unsuccessful cupcake attempts over the years, and for him to say these are his favorite EVER is really making a statement. Even the BF had nothing but praise for these little babies and he doesn't even like CAKE!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsFTYjxBsADyXrTR94_DLSYrMVkvuBVlQUSt07f7WILnbASSqiOklkv0StYnbs-8yUCzV3DmTwy7GbyrZQsmicJllUZieWueHQg8BbGvaI6TYMdksL8cGjy7ulY471VjXmHIOm3mIvIhK/s200/P1110786.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408814315196560850" /><div><br /></div><div>Unfortunately the recipe is not on the Martha Stewart website so I can't post a link, but I feel like if you google it someone will have posted this fabulous recipe. My only altera</div><div>tion was not bothering to make the candied pecans and using one large marshmallow as topping instead of mounding mini marshmallows. PLEASE try these cupcakes! They are delicious, perfect for a holiday party, and so easy to make!!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQ-nKvxJH5XADlRqMH7OAnSHe06KkFG6KTJJPtU0VacQq9cCXWsDZUaLCRBKCSgTyZQR7NpAt5S-qKB2PXwGAnTU5aS3DUTCI7MZ7Ds3dlkU-qZjqf-ux0bp4cJxAm-hA2COU-A5zji92/s200/P1110827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5408814323110326210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-90182218809524567372009-11-24T17:10:00.002-05:002009-11-24T17:16:42.369-05:00Are you a Mexi-CAN or a Mexi-Can't?<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvpQdhXCeQzyvGhPFoIq8gOwLrINx8aKvmxkjogeGPi6IpY5QWY7Yz-Us-iVoo_VIDFrmz1lvhz2marJJa6yOM_pvf2MyrRlwfBxNNzv6bkRHVvekEq0Rk6OBOzXjHjQDxU9W3HT3_zj_/s1600/P1110574.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvpQdhXCeQzyvGhPFoIq8gOwLrINx8aKvmxkjogeGPi6IpY5QWY7Yz-Us-iVoo_VIDFrmz1lvhz2marJJa6yOM_pvf2MyrRlwfBxNNzv6bkRHVvekEq0Rk6OBOzXjHjQDxU9W3HT3_zj_/s200/P1110574.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407797467448362194" /></a><br />I just got back from Mexico a few days ago, and I just can't get over how awesome it was! We went to an all inclusive resort, the NH Riviera Cancun, located in Puerto Morales, about 20 min South of Cancun Airport. The food was overall very good, but by no means a culinary masterpiece! My favorite meal was lunch. It was a fillet of white fish (tilapia?) fried on the grill served with rice and steamed veggies. I took it up a notch by smothering the whole thing in guacamole and pico de gallo. YUM! It was absolutely divine, and I'd like to believe it was healthy since it was fish with veggie salsa and avocados. You can't beat guacamole from Mexico, for whatever reason its always better than when I make it. Oh well.... I'll keep trying until I go back!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUTasktys65-AMIZMpy8wJCey-usOaDtTFvU53RjANdB1Y7zp9YgoS2YV-QIgpR34xXRYO4OCrk3jfbYd1iHMAPR9D-uIsZaH6U1J1XPO9ifmWGEYOHARklVcumasG3C1H7ZhN-lMcRQ8/s200/Jesica_________0217.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407797476336438770" />Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-12551914484863765162009-11-23T19:59:00.004-05:002009-11-23T20:39:20.524-05:00Crab and Corn Bisque<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaiScC0s5UxJ5i_B0eQedgsHCAk66QUJ1rxTnYUdVTyLxgms8P41BnxM_rKFcwbRkSdkEomLS-NRqlN2wm15EDKKnXnM4WHId4wqfYaJF7mqQ2iscPXTyHZz39D6CrKXrdQ-bpG8iRPA2/s1600/P1110769.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaiScC0s5UxJ5i_B0eQedgsHCAk66QUJ1rxTnYUdVTyLxgms8P41BnxM_rKFcwbRkSdkEomLS-NRqlN2wm15EDKKnXnM4WHId4wqfYaJF7mqQ2iscPXTyHZz39D6CrKXrdQ-bpG8iRPA2/s200/P1110769.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407478538268904674" /></a><br />I went to Mexico for 6 days, it was AWESOME, and definitely contributed to my delinquency with this poor blog. I left sunny 85 degree weather and came back to the remnants of Ida, one nice day, and rain falling with the night. The cool rainy weather really makes me want to snuggle up with a soft velour blanket, some hot cocoa, my puppies, a good book and a bowl of hot soup. I guess being by the ocean made me crave some serious seafood, and I was reminiscing on some delicious she-crab soup so I decided on crab soup. I looked up she-crab soup on the internet, although I couldn't find a specific recipe for that, but this <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/corn-and-crab-bisque-recipe/index.html">Corn and Crab Bisque</a> from Emeril recipe came pretty close. I doubled the crab in it, my main gripe with restaurant soups is that you have to hunt for the crab! I thought I had milk at home but I didn't, so for half the milk volume I used cream, and the other half I used seafood stock. Otherwise I followed the recipe as is. Not sure my blond roux came out, but I cooked the death out of some flour and butter, and it thickened, so I guess it worked out fine... I'll have to work on this again for the next time, and there definitely will be a next time!!! This soup was absolutely delicious!! The BF said it was "the best soup I've ever had." Brother was also a huge fan. Almost the whole bath was devoured the same day. Tomorrow I'll be posting my better late than never MSC recipe of the month: Sweet Potato Cupcakes. Yum!!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KPDsxsGgh0ggR72pu127KvS1eYx0yYmuLn3IbJ9e4MKjnr3HwgBWZ-NJD_DzXtoZdFpBJFLqLrtF_l48uv3FYLMdp62P2ip_dMZ0oL9dllL3UUxyODqgwsZg71dWZjuuVsj2gn1ozUAc/s200/IMG_0016.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5407478547501864210" />Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-85274801114960033702009-11-14T16:08:00.005-05:002009-11-24T17:09:36.271-05:00DC: SUSHI!<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8nijMr6W02J22dzKgcNI27Rp-KxOxWDKKpkkxsCCFhu2D8VDGJ_rwJB-3sVVjnumQQLCWEPTqv2G7vwkkEE5AXvWrXUcxKayyArIAOFlByyYR3Vy8FcmKsnY7BkRXjotzfjhLuwLYP6h/s200/P1110462.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403460085062812690" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkv_0n5lQW1RKKkQBZ4whyphenhyphenhDN9GzC9NwU0fuR6e9VOFfx04seehAoQkzg02U0EovT_D7g97ZqYoighsCmRyMhLhrPLxVyqx41SaG-5ncPD86wZlrMEr4FVXJbsVguCFocDj-ERWNrjsm-3/s1600-h/P1110447.JPG"></a><div>I was SO excited to see SUSHI as this month's Daring Cook's Challenge! I made sushi often, so it wasn't too far outside of my comfort zone, so I tried to mix up the fillings a bit, and to make some really pretty looking rolls. The top roll there is a gorgeous and oh so easy to create salmon sushi roll.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkv_0n5lQW1RKKkQBZ4whyphenhyphenhDN9GzC9NwU0fuR6e9VOFfx04seehAoQkzg02U0EovT_D7g97ZqYoighsCmRyMhLhrPLxVyqx41SaG-5ncPD86wZlrMEr4FVXJbsVguCFocDj-ERWNrjsm-3/s1600-h/P1110447.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkv_0n5lQW1RKKkQBZ4whyphenhyphenhDN9GzC9NwU0fuR6e9VOFfx04seehAoQkzg02U0EovT_D7g97ZqYoighsCmRyMhLhrPLxVyqx41SaG-5ncPD86wZlrMEr4FVXJbsVguCFocDj-ERWNrjsm-3/s200/P1110447.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403460091635158850" /></a>I also made some salmon and tuna nigiri sushi...<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dh9yFWlOW1Wx8RDW8WWiNlas_Gr0X-2r2DNQjM_PqJppsEsBZBFNK5cdEfGV5y8NBNNtH339OJParaR7qJGzWE9Yg58hBotlcP9jCrh_dvn4FkRaKKbfhheruwHXmprW6IAwEYRFbtt5/s1600-h/P1110409.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dh9yFWlOW1Wx8RDW8WWiNlas_Gr0X-2r2DNQjM_PqJppsEsBZBFNK5cdEfGV5y8NBNNtH339OJParaR7qJGzWE9Yg58hBotlcP9jCrh_dvn4FkRaKKbfhheruwHXmprW6IAwEYRFbtt5/s200/P1110409.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403460086998302930" /></a><div style="text-align: center;">And my personal favorite, a steak and avocado topped spicy tuna with cucumber roll! Call is the Chubby roll. So delicious! </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNR0x_8lvxUug7ZEE8e3qKFm8zFu5IXVlAmTLd88gkNE4kJYeUTdG_67_YWvwhWPXWjmKACP1GevFRXCRBpCBTM0lucBFc5Bw7PoMuHP9aRDm1N4nUQ3DqaOmezWa0kn9q19BA5nxkxQ_/s1600-h/P1110400.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNR0x_8lvxUug7ZEE8e3qKFm8zFu5IXVlAmTLd88gkNE4kJYeUTdG_67_YWvwhWPXWjmKACP1GevFRXCRBpCBTM0lucBFc5Bw7PoMuHP9aRDm1N4nUQ3DqaOmezWa0kn9q19BA5nxkxQ_/s200/P1110400.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403460080926611122" /></a>I seared some steak and put it on top of a basic inside out roll with spicy tuna and cucumber strips inside. I love sushi!! The whole family came over, and we had a good old fashioned sushi throwdown! Yum!!! </div><div><br /></div><div>Tips for sushi:</div><div>For cucumbers, peel them, cut in half lengthwise, and then scoop out seeds with a spoon and cut the remaining flesh lengthwise into rectangles. </div><div><br /></div><div>Vegetables are best cut into long skinny rectangles, it works best to fill with.</div><div><br /></div><div>Spicy Tuna recipe: sashimi grade tuna, diced mixed with Real Mayo- Hot and Spicy variety, green onions diced finely, and tobiko or some other type of fish roe.</div><div><br /></div><div>When rolling, roll and pull the sushi roll toward you at the same time as to decrease the extra space and make the roll as tight as possible. If it is not tight it will fall apart when you try to cut it! </div><div><br /></div><div>ALWAYS use SASHIMI GRADE fish! If not you could get seriously ill. That's no fun for anyone!!</div><div><br /></div><div>The recipe for the gorgeous sushi rolls was found <a href="http://forfood.rezimo.com/?p=565">here</a>.</div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com3tag:blogger.com,1999:blog-8473548218965463133.post-40781336822495948252009-10-27T00:01:00.000-04:002009-10-27T07:30:17.555-04:00DB: Macarons- Parlez vous francais?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQvMDls2R2aSG_s3Jqb4SZ5vpBeSr1SH13gO9ehmy8k0AkyH4kxwRJkD6raU0oKaLT68hm3F69JnyPO_lU7vQJO25w7NfHGTteh-tLijIsVFubpJxUmpwh3-D8Th0yzImVNh8Igmp_aK0/s1600-h/P1110007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQvMDls2R2aSG_s3Jqb4SZ5vpBeSr1SH13gO9ehmy8k0AkyH4kxwRJkD6raU0oKaLT68hm3F69JnyPO_lU7vQJO25w7NfHGTteh-tLijIsVFubpJxUmpwh3-D8Th0yzImVNh8Igmp_aK0/s200/P1110007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397123385743538946" /></a>I was really excited to see macarons as the challenge for this month's Daring Baker's Challenge! When I first discovered the food blog world I saw the abundance of macarons out there in cyberspace, all colors and flavors, and I even tried to make them a couple times. I was expecting this a long time ago, and after a few months of being in Daring Baker's with no macarons I was beginning to think the challenge was never going to happen! Alas, finally, the macaron challenge! <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SuZtZhGvsUI/AAAAAAAAF0g/YZA7qYlQR-s/s200/P1100933.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397121488600936770" /><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); font-weight: bold; line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;">The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.</span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:-webkit-xxx-large;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';">For those who are not familiar: "In the United States, the term “macaroon” generally refers to a cookie made primarily of coconut. But European macaroons are based on either ground almonds or almond paste, combined with sugar and egg whites. The texture can run from chewy, crunchy or a combination of the two. Frequently, two macaroons are sandwiched together with ganache, buttercream or jam, which can cause the cookies to become more chewy. The flavor possibilities and combinations are nigh endless, allowing infinitely customizable permutations." Take a look and see- explore other</span></span><a href="http://thedaringkitchen.com/member-blogs"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> Daring Bakers</span></span></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> to see what they came up with!</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:100%;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:11px;"><b><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;color:#000000;"><span class="Apple-style-span" style=" font-weight: normal; line-height: normal;font-size:16px;"><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:100%;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:11px;"><b><br /></b></span></span></span></span></div></b></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6BsP1DqBzG0/SuZtZXP8KAI/AAAAAAAAF0Y/3TPByhwxErw/s1600-h/P1100951.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SuZtZXP8KAI/AAAAAAAAF0Y/3TPByhwxErw/s200/P1100951.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397121485955147778" /></a>So below is a picture of the macarons I made following the Gramercy Tavern Recipe. Strawberry and Chocolate, with a salted caramel filling or a chocolate ganache. Clearly these macarons were unsuccessful. No feet, didn't rise much, but boy did they look pretty! Many people in the forums commented on the ratio of nuts to whites to sugar, and apparently this recipe does not have the optimal foolproof ratio. To make them flavored I added dried strawberries to the food processor to make strawberry powder, and for the chocolate ones I substituted 2 tbsp cocoa powder for powdered sugar. I recommend using Tartelette's recipe or Veronica has the <a href="http://kitchenmusings.com/macaron-chronicles">Macaron Chronicles</a> detailing how to make macarons and the many steps. For the ganache I just used about equal parts heavy cream and chocolate chips and a touch of oil for shine. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjawBYpBicai4RMwtPamqVRpbJO8IdK_xopFreFe2wz2Ozve7HRf-bti8x6wd2jrn34tLPMsT4RAjX_IhKCpwlMdvQqRVB_Fa4RFkvSP75yQYRa4Nlwst0n9jZl7rLICFXS6FH9sAdc-V/s1600-h/P1100943.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjawBYpBicai4RMwtPamqVRpbJO8IdK_xopFreFe2wz2Ozve7HRf-bti8x6wd2jrn34tLPMsT4RAjX_IhKCpwlMdvQqRVB_Fa4RFkvSP75yQYRa4Nlwst0n9jZl7rLICFXS6FH9sAdc-V/s200/P1100943.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397121482045084210" /></a>After that try I gave up on that recipe and went back to <a href="http://www.blogger.com/www.mytartelette.com">Tartelette's</a> recipe that I've made successfully before, but I only had maybe 1/4 amount almonds, so I used that little bit of almonds and supplemented the remainder with hazelnuts. Tartelette recommends using at least half almonds, but mine worked perfectly even with far more hazelnut than almond. I used Veronica's Caramel <a href="http://kitchenmusings.com/2007/10/the-macaron-c-1.html#more-288">Fleur de Sel Recipe</a> (except just with Kosher salt!-aka salted caramel). It is good enough to eat with a spoon. It is sweet and salty and not too rich. It is the perfect combo of flavors, and the consistency is smooth and thick. Delicious. It tasted great with the macarons. My only complaint is that they are so sweet! I measure everything out by weight, so I'm not sure if it's something I'm doing or if they're just super sweet by nature, but it's borderline too much! I think I'd enjoy them more with a bit more nut flavor and less sweetness. I want to try more flavors, because I liked the taste of the strawberry and chocolate ones, even though they did not work out well. For a beginner baker they may be intimidating, there are a lot of steps that require a certain amount of precision. I believe weighing the ingredients makes it more accurate and turns out a better recipe. Also good ideas are baking them in low humidity, because higher humidity increases failure rates according to what I've seen. As for the aged egg white question: I used both aged and microwaved in my attempts. I didn't see a lot of difference, but I would recommend one or the other instead of using fresh whites. If pressed for time, just pop them in the microwave for 5 seconds, twice.</div><div><br /></div><div>Great Challenge Ami!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknCUUmaf17jHm5JTSBlyzwjVc_pA-ihUrKeR7ehgsPeAMHLQTQMwsXpL8NtbWfTTIPoMaAsyFvf-PQ9i3bJEiFkV_uWgZFMrtrG9I2Tty-J5NBCW_f2DFXX72nSwkNLrWuabpU5WEueUK/s1600-h/P1100925.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknCUUmaf17jHm5JTSBlyzwjVc_pA-ihUrKeR7ehgsPeAMHLQTQMwsXpL8NtbWfTTIPoMaAsyFvf-PQ9i3bJEiFkV_uWgZFMrtrG9I2Tty-J5NBCW_f2DFXX72nSwkNLrWuabpU5WEueUK/s200/P1100925.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397121478674168866" /></a><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Basic Macaron Recipe:</span></span></span></i></div></div><div><span class="Apple-style-span" style="line-height: 14px; "><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Preparation time:</span></span></span></i></strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;"> Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.</span></span></span></i></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Actual baking time:</span></span></span></i></strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;"> 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.</span></span></span></i></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Equipment required:</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Electric mixer, preferably a stand mixer with a whisk attachment</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Rubber spatula</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Baking sheets</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Parchment paper or nonstick liners</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Pastry bag (can be disposable)</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Plain half-inch pastry bag tip</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Sifter or sieve</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Oven</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Cooling rack</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Thin-bladed spatula for removing the macaroons from the baking sheets</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">• Food processor or nut grinder, if grinding your own nuts (ouch!)</span></span></span></i></div><p></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Ingredients</span></span></span></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Almond flour: 2 cups (190 g, 6.7 oz.)</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Granulated sugar: 2 tablespoons (25 g , .88 oz.)</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Egg whites: 5 (Have at room temperature)</span></span></span></i></div><p></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Directions:</span></span></span></i></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.</span></span></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">7. Cool on a rack before filling.</span></span></span></i></div><p></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Yield: 10 dozen. </span></span></span></i><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.</span></span></span></i></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Additional Information:</span></span></span></i></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">David Lebovitz breaks it down:</span></span></span></i><a href="http://www.davidlebovitz.com/archives/2008/09/making_french_macarons.html" title="http://www.davidlebovitz.com/archives/2008/09/making_french_macarons.html" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.davidlebovitz.com/archives/2008/09/making_french_macarons.htm...</span></span></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">More macaroon 411: </span></span></span></i><a href="http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html" title="http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html</span></span></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Get inspired by our own Tartlette!: </span></span></span></i><a href="http://www.mytartelette.com/search/label/macarons" title="http://www.mytartelette.com/search/label/macarons" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.mytartelette.com/search/label/macarons</span></span></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Go behind the scenes of Paulette: </span></span></span></i><a href="http://www.youtube.com/watch?v=qXIvX0-CEu0" title="http://www.youtube.com/watch?v=qXIvX0-CEu0" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.youtube.com/watch?v=qXIvX0-CEu0</span></span></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Watch a pro pipe macaroons: </span></span></span></i><a href="http://www.youtube.com/watch?v=t_RfiFoWZKQ&feature=related" title="http://www.youtube.com/watch?v=t_RfiFoWZKQ&feature=related" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.youtube.com/watch?v=t_RfiFoWZKQ&feature=related</span></span></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">Beating egg whites: </span></span></span></i><a href="http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-beat-egg-whites/" title="http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-beat-egg-whites/" style="text-decoration: none; "><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-b..</span></span></span></i></a><a href="http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-beat-egg-whites/" title="http://www.glutenfreecookingschool.com/archives/egg-series-no-1-how-to-beat-egg-whites/" style="text-decoration: none; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="color:#CC33CC;">.</span></span></span></a></div><p></p></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46HP4d1lDwaVKjua6nWYLCBb4CTEV5GU3iKTf3nvrp21qq-t8ZbiD3oz6yCmJWl7vytCMigDJ3x_rBvWsCt39UVLMPG8fnYg1PKjecJdFUgoRL_U8A817lm6N9jsnfNeZhY0gMaSldNOW/s1600-h/P1100920.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46HP4d1lDwaVKjua6nWYLCBb4CTEV5GU3iKTf3nvrp21qq-t8ZbiD3oz6yCmJWl7vytCMigDJ3x_rBvWsCt39UVLMPG8fnYg1PKjecJdFUgoRL_U8A817lm6N9jsnfNeZhY0gMaSldNOW/s200/P1100920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5397121472634979570" /></a><br /></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-66401579719906220262009-10-21T23:25:00.005-04:002009-10-22T00:20:30.428-04:00MSC- Pumpkin Patch Cupcakes<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByASqPzNXF_F9B5Gao72fPXLe8945Amhz9LnUDy8ruwrFHGONVjI-g9R3YdTvNAIrwOiEmQuFa-4eydZ0uZT9-lcIqk4doiSkIAmil6sD9d21K1bBhkqIUPNZKairDMjEHZ_VnuOej2zN/s1600-h/P1110076.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByASqPzNXF_F9B5Gao72fPXLe8945Amhz9LnUDy8ruwrFHGONVjI-g9R3YdTvNAIrwOiEmQuFa-4eydZ0uZT9-lcIqk4doiSkIAmil6sD9d21K1bBhkqIUPNZKairDMjEHZ_VnuOej2zN/s200/P1110076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395261861267198402" /></a><div>This month's <a href="http://mscclub.blogspot.com/">MS Cupcakes Club</a> recipe featured the Pumpkin Patch Cupcakes, in perfect time for Halloween. In the cookbook they have a super cute marzipan cupcake on each cake. Unfortunately I just spent 4 hours working on a garden themed cake with vegetables made of starbursts and laffy taffies and I was just not in the mood to take the time to make a bunch of tiny pumpkins. <br /><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRiW6xGM8UassvaWuVPjHUWTH-e7v18heQmgF46zqTRU49dNRKr1x1fyUJ54FqD1qCj8eYZsAlDSse7Owo99c7NeoFUQsc5VsiNncO7s5FBu3neDIqZjQY-fZqEIspC5W8DofTrgx5qTa/s200/P1110066.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395261851184426466" /><br /></div><div><div style="text-align: center;">Overall, this recipe is a grand slam! The cupcakes are not too overpoweringly pumpkin, they are very light and just the right moistness level. They are not dense and thick like pumpkin bread, and lighter and a bit sweeter than a muffin, they truly live up to a cake consistency. The flavor is amazing. My family doesn't usually like pumpkin flavored things, we're more sweet potato people, but these cupcakes definitely make me rethink that. They're delicious!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEIhYzBqy_evRniT_vbcJrKUMBC-IdSWDSX_6mi4v0UwnfjOrubjLvsYtnNfG3T17mfMJ97AwO1L56xcFcupgV1jH1wt940X-6DKwLaajEHdpRfom7hzxwht-9LyZlZH6jV1XzHw88w9D/s200/P1110084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395261864266633778" /><div style="text-align: center;">We started eating them without frosting because I made them late night, and the universal feeling was that they don't really need frosting at all because they are so delicious naked. </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6BsP1DqBzG0/St_SEpxjylI/AAAAAAAAFzk/isYT4JUDI7c/s1600-h/P1110071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_6BsP1DqBzG0/St_SEpxjylI/AAAAAAAAFzk/isYT4JUDI7c/s200/P1110071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395261855988173394" /></a>These cupcakes are a perfect way to welcome in fall and pumpkin season, and a cinch to make! I had all the ingredients already at home except for the canned pumpkin. I halved the recipe and still got 18+ cupcakes! For whatever reason Martha's recipes always turn out way more than the predicted amount. Overall this recipe was fantastic, and I will definitely be making it again!<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-79661653974918669762009-10-21T09:52:00.002-04:002009-10-21T09:55:30.369-04:00Broken ComputerSo guys, my computer screen has been out of commission, and after an hour long stay at the apple store, they took it in to get it fixed. Interestingly, the screen started to work as I was trying to back up my time machine in the store! AH! Now I'm waiting to pick it up. It's 9:52 and they dont open until 10:00 so I figured Id just give you the heads up that new posts are coming! The first one will be Martha Stewart's pumpkin patch cupcakes! Theyre the latest recipe for the MS Cupcake Club. I have been cooking in the meantime, just unable to post online! Worst part is, all of that, and they can't find anything wrong with it. Just my luck. I guess its better than needing to keep it for weeks to fix it!Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-10580027746077905212009-10-13T22:40:00.007-04:002009-10-14T08:59:17.417-04:00DC: Pho:n Food!<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YFq51DQYU6jgWyDvGCJiVjrjzO_ZHasQDd9-p8TBAfPI1IjmEN0tXuz2lqoyoZDgdO0wPEVsTLHU9_05lmDoCYPCMoYbtndNN35jB6fpY9p67UPKD8HvlXWUiXEPwAEGCpyUvK6fV8iW/s1600-h/P1100871.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YFq51DQYU6jgWyDvGCJiVjrjzO_ZHasQDd9-p8TBAfPI1IjmEN0tXuz2lqoyoZDgdO0wPEVsTLHU9_05lmDoCYPCMoYbtndNN35jB6fpY9p67UPKD8HvlXWUiXEPwAEGCpyUvK6fV8iW/s200/P1100871.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392287132313334274" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span" style="font-size:medium;">I love Pho (pronounced fuh), especially on a cold winter day, or when I think I might be coming down with something. The savory hot broth and added extra spice clears sinuses and satiates an empty stomach. This is why I was really excited to see that Jaden (food blog celebrity of S</span><a href="http://steamykitchen.com/"><span class="Apple-style-span" style="font-size:medium;">teamy Kitchen</span></a><span class="Apple-style-span" style="font-size:medium;">) was hosting Daring Cooks and chose Pho for our challenge. We are using her shorthand version, but an extended version can be found on her site here, and in her new Cookbook, due out this month! </span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 17px;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(68, 34, 0); font-style: italic; line-height: 17px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:medium;">The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, </span><a href="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288/ref=sr_1_1?ie=UTF8&s=books&qid=1255489292&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">The Steamy Kitchen Cookbook.</span></a></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style=" color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-size:16px;"><img src="http://3.bp.blogspot.com/_6BsP1DqBzG0/StXJ9nF9MFI/AAAAAAAAFyo/p8qbgN9vYeM/s200/P1100894.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392438189149204562" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span><span class="Apple-style-span" style=" ;font-size:medium;"></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">If you're not familiar with Pho, here's what </span><a href="http://en.wikipedia.org/wiki/Pho"><span class="Apple-style-span" style="font-size:medium;">wikipedia</span></a><span class="Apple-style-span" style="font-size:medium;"> has to say:" </span></div><div><span class="Apple-style-span" style=" line-height: 19px; font-family:sans-serif;"><i><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">Phở</span></span></b></i><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> (</span></span><small><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">Vietnamese pronunciation: </span></span></small><span title="Pronunciation in IPA" class="IPA" style="font-family:inherit;"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Vietnamese" title="Wikipedia:IPA for Vietnamese" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">[fə̃ː]</span></span></a></span><small><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> </span></span><span style="white-space: nowrap; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">(</span></span><a href="http://en.wikipedia.org/wiki/Media:Pho.ogg" title="Media:Pho.ogg" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"><img alt="Speaker Icon.svg" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Speaker_Icon.svg/13px-Speaker_Icon.svg.png" width="13" height="13" style="border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; vertical-align: middle; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; " /></span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> </span></span><a href="http://upload.wikimedia.org/wikipedia/commons/5/59/Pho.ogg" class="internal" title="Pho.ogg" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">listen</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">)</span></span></span></small><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">; in English, written </span></span><b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">pho</span></span></b><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> and typically pronounced </span></span><span title="Pronunciation in the International Phonetic Alphabet (IPA)" class="IPA" style="font-family:inherit;"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">/ˈfʌ/</span></span></a></span><sup id="cite_ref-0" class="reference" style="line-height: 1em; font-weight: normal; font-style: normal; "><a href="http://en.wikipedia.org/wiki/Pho#cite_note-0" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; white-space: nowrap; "><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">[</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">1</span></span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">]</span></span></span></a></sup><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">) is a </span></span><a href="http://en.wikipedia.org/wiki/Vietnamese_cuisine" title="Vietnamese cuisine" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">Vietnamese</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">beef and </span></span><a href="http://en.wikipedia.org/wiki/Noodle_soup" title="Noodle soup" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">noodle soup</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> from </span></span><a href="http://en.wikipedia.org/wiki/North_Vietnam" title="North Vietnam" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">North Vietnam</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">.</span></span><sup id="cite_ref-town_1-0" class="reference" style="line-height: 1em; font-weight: normal; font-style: normal; "><a href="http://en.wikipedia.org/wiki/Pho#cite_note-town-1" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; white-space: nowrap; "><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">[</span></span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">2</span></span><span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">]</span></span></span></a></sup><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> The soup includes noodles made from </span></span><a href="http://en.wikipedia.org/wiki/Rice" title="Rice" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">rice</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> and is often served with </span></span><a href="http://en.wikipedia.org/wiki/Basil" title="Basil" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">basil</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">,</span></span><a href="http://en.wikipedia.org/wiki/Lime_(fruit)" title="Lime (fruit)" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">lime</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">, </span></span><a href="http://en.wikipedia.org/wiki/Bean_sprouts" title="Bean sprouts" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">bean sprouts</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> and </span></span><a href="http://en.wikipedia.org/wiki/Peppers" title="Peppers" class="mw-redirect" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;">peppers</span></span></a><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#33CC00;"> that are added to the soup by the customer.</span><span class="Apple-style-span" style="color:#33CC00;">"</span> </span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><span class="Apple-style-span" style="font-size:medium;">In other words- Pho is basically a jazzed up noodle soup with a delicious spiced broth and other mix ins that make it customizable to each diner's individual taste. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">My experience making the Pho was overall a good one. My main problem came when adding the broth. Somewhere in my freezer is a block of homemade chicken stock. I pulled out what I thought was that stock, went along with the recipe, but was shocked to see shrimp when I began to strain the broth before serving. The block I used was not the chicken broth, but a Thai soup I had made and frozen. Perfect Pho broth tainted with thai soup filled with shrimp, lemongrass, coconut milk, garlic and lime zest. Oh well. Luckily it was probably equal parts thai soup and chicken stock, so it was diluted a bit. I could taste that the broth did not have the clear and pure flavors, but it did not taste bad. The main thing I noticed was that the soup made the broth cloudy and not crystal clear like a good pho is. Overall it is delicious, but not as delicious as my local Pho joint, so I think for now I'll continue to hit up there for my Pho cravings! </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size: 16px;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><span class="Apple-style-span" style="font-size: 16px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1KtFx3kXiF0C1LFbENQyGaesAZWtvelSbuXLpuASzYg6_n5nf_VoP-4yHPhZqunkogUOJ374OVeaVe0q7hdDYwfkV60gcDUoR6DluNXRKoW7xIirPPh04vqleYNUVO2ypRKY0vol0vd_/s200/P1100876.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392439186946991698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">On to the goods: the recipe!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(68, 34, 0); line-height: 17px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><b><span class="Apple-style-span" style="font-size: small;">Pho Ga</span></b></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Equipment:</span></span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">• Frying pan</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">• Large stockpot</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">• Tongs</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">• Strainer, sieve or colander</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">• Bowls for serving</span></span></div><p></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions</span></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Servings: Makes 4 servings</span></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">For the Chicken Pho Broth:</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">2 tbsp. whole coriander seeds</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">4 whole cloves</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">2 whole star anise</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">1 whole chicken breast (bone in or boneless)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">½ onion</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">1 to 2 tbsps. sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">1 to 2 tbsps. fish sauce</span></span></div><p></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)</span></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><b><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">The Spices:</span></span></span><span class="Apple-style-span" style="font-size: small;"> </span></b></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><b><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-weight: normal; line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDalSSy8mdr_8skmyofT-iosg9Fr8eSJSefw3fKzbOBcyQmsTjI6kwLq9dqPGSIhyphenhyphenznIiWdGj2vVP-uQO1mBNpPwyYwvpPy8Fbk0PwCptEU9NPU3Rnx4AV1hzH2ylwKeYyUGcs7nIFTqt3/s200/P1100807.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392287123038011858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></b></span></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Accompaniments:</span></span></strong></p><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "></p><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Fresh cilantro (coriander) tops (leaves and tender stems)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">½ cup (50 grams/approx. 2 ounces) shaved red onions</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">½ lime, cut into 4 wedges</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Sriracha chili sauce</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Hoisin sauce</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Sliced fresh chili peppers of your choice</span></span></div><p></p><p style="text-align: center;margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Prepare the noodles as per directions on the package.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.</span></span></li><li style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: small;">Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.</span></span></li></ol></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-size:16px;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_6BsP1DqBzG0/StVAmJKiSYI/AAAAAAAAFyc/67TlePBFy8U/s1600-h/P1100887.JPG"><img src="http://2.bp.blogspot.com/_6BsP1DqBzG0/StVAmJKiSYI/AAAAAAAAFyc/67TlePBFy8U/s200/P1100887.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5392287152885352834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><span class="Apple-style-span" style=" ;font-size:medium;"></span></span></span></div><div><span class="Apple-style-span" style="font-size:medium;">Extended Pho Ga recipe: http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html</span></div></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com2tag:blogger.com,1999:blog-8473548218965463133.post-35245786471439859772009-09-29T17:58:00.004-04:002009-09-30T23:30:09.495-04:00DB: Vols Au Vent<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBaiUFOD0hef0sc7XYxLwKA13c3vdGr9em7jK_b45lbD1Wver2RM7XGFaQviT2uihLHdjfuOPGyUdzj8qFMSSI6_2wnirmj4zcGhoOR2EYndKHeUvx8YiiSct6znYvSLsQ3jnLITDTspN/s1600-h/P1100640.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBaiUFOD0hef0sc7XYxLwKA13c3vdGr9em7jK_b45lbD1Wver2RM7XGFaQviT2uihLHdjfuOPGyUdzj8qFMSSI6_2wnirmj4zcGhoOR2EYndKHeUvx8YiiSct6znYvSLsQ3jnLITDTspN/s200/P1100640.JPG" alt="" id="BLOGGER_PHOTO_ID_5387460395677379954" border="0" /></a>Every month I find myself saying how the challenge leaves me excited and slightly intimidated...it's actually a nice feeling! The recipe included a lot of French words that I can't even begin to translate (although I do know a wee bit of French from high school).<br /><h3>The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZXiIyqGqtOHjwPlNfsTEIjZcBqetL1q-hCaSICobw7_loq6XmMRgffImLqI2B6oMNeHbcNBCQluJOTVlgvWjqPY33lo5hdVs43yPrj-53AxoPEOfmFBGrTXHWBOYOkNz2xuO0IFBq6cN/s1600-h/P1100600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZXiIyqGqtOHjwPlNfsTEIjZcBqetL1q-hCaSICobw7_loq6XmMRgffImLqI2B6oMNeHbcNBCQluJOTVlgvWjqPY33lo5hdVs43yPrj-53AxoPEOfmFBGrTXHWBOYOkNz2xuO0IFBq6cN/s200/P1100600.JPG" alt="" id="BLOGGER_PHOTO_ID_5387109959944783506" border="0" /></a></h3>Yep, vols-au-vent made with pate feuillette. For all you non-French speakers- loosely translated as buttery bread bowls made with homemade puff pastry. This challenge was really great! I totally feel like a real pastry chef! I made my own Puff Pastry!! I didn't even know you could make your own! I just thought it was one of those things you buy premade from the grocery store. Needless to say, I'll definitely be making my own puff pastry again!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCkipzgeGjZzPVXcHTCl74NM2oXNdR1R6_GIOObW8d2hLZu6UvWK07YwZOTxo5DzRY-_rI0K6nqaiezAjjdzdLTZOF7ewQxLITifD2fOpIZ6od__D6xqBQg9yk2wJz5PK7HwSlHQAV_Fg/s1600-h/P1100647.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCkipzgeGjZzPVXcHTCl74NM2oXNdR1R6_GIOObW8d2hLZu6UvWK07YwZOTxo5DzRY-_rI0K6nqaiezAjjdzdLTZOF7ewQxLITifD2fOpIZ6od__D6xqBQg9yk2wJz5PK7HwSlHQAV_Fg/s200/P1100647.JPG" alt="" id="BLOGGER_PHOTO_ID_5387460390767363090" border="0" /></a><br /><br />The recipe's a bit long to post, but I will post this video that I found really informative and has a recipe in it. Julia Child Video: <a href="http://video.pbs.org/video/1174110297/search/Pastry" title="http://video.pbs.org/video/1174110297/search/Pastry">http://video.pbs.org/video/1174110297/search/Pastry</a>. After we made the puff pastry we cut rings and stacked them together to make the vols au vent. Then I made a pastry cream from the "Mastering French Cooking" cookbook by Julia Child. Delicious. Addictively, ridiculously delicious and easy to make. For some I filled with strawberry, others I topped with figs, and others I put homemade pear jam or apple sauce on. Yum. The dough was delicious, light and fluffy and buttery. Definitely best the day of baking, leftovers were not very good I thought later. The dough tasted great with the cream and fruit. I do think the dough alone was a little bit bland. I don't know if adding sugar would mess up the integrity of the recipe, but I wish there was a hint of sweetness to the cough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2daRHJTsHsO8Tz7NfNlm4xC1pnHF6J1UZIpyw_jPeCB6m7R9p9GBJonTyk7AkkCoTpthMxhKvaiNe4awT4u_bTPBmOmtXZaUE9lsCQtz_uyqOEzWXJjBm4t6d5yB6K3NyZQFhUoGHGI1/s1600-h/P1100600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2daRHJTsHsO8Tz7NfNlm4xC1pnHF6J1UZIpyw_jPeCB6m7R9p9GBJonTyk7AkkCoTpthMxhKvaiNe4awT4u_bTPBmOmtXZaUE9lsCQtz_uyqOEzWXJjBm4t6d5yB6K3NyZQFhUoGHGI1/s200/P1100600.JPG" alt="" id="BLOGGER_PHOTO_ID_5387109934638896194" border="0" /></a><br />And, the newest member of my family, Mr. Norman Tumnis. We were just going to call him Mr. Tumnis (or just Tummy), but we like the idea of him having a first name. So cute! He's a Muggin! (Min Pin Pug mix)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAGJ7ur-5lQ3GDsjJdxIt-ln3Ftj79MTWjuAWisYpBwrxyDF1WvbhDkVpbVJGyAoX49rEEQNa21N0paO0OYFtrbgtkGG23FD3vdINthVCma4JIu54Zwdlqne1hwT7zZiIafSMeujIuNjZ/s1600-h/P1100628.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAGJ7ur-5lQ3GDsjJdxIt-ln3Ftj79MTWjuAWisYpBwrxyDF1WvbhDkVpbVJGyAoX49rEEQNa21N0paO0OYFtrbgtkGG23FD3vdINthVCma4JIu54Zwdlqne1hwT7zZiIafSMeujIuNjZ/s200/P1100628.jpg" alt="" id="BLOGGER_PHOTO_ID_5387109952190798738" border="0" /></a>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-74619363666801179762009-09-17T17:03:00.005-04:002009-09-18T00:24:51.725-04:00DC: Vegan Indian Dosas<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWlDPqGr64_1PWxu8td1WUWbYJm7x3GY9gpb7SyQgnOp9Q2EYe5FuSWHvlILyKDquMo25pjfdMUoWECmHMwwQHIfLTLWBnVpDaFik4xmNVUHMRcgaOEsOBdVG9Ji6egnykXkvKtxpr3nVk/s200/P1100513.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382656789235682082" /><div style="text-align: left;">When I first read our challenge for September I was a little bit shocked and confused. Indian dosas sounded delicious, but then I read the part where it all had to be Vegan. I am a 100% omnivore. Vegan food for me is a side item to a nice hunk of MEAT! Most vegan food to me is bland, not filling, and boring, but I have to say... this Vegan food is AMAZING!! Its delicious and filling, and definitely something I could eat alone, not as a side item. I made an Indian spiced yogurt chicken to go with it, but I don't even need to eat it. The dosa alone is enough. Needless to say, this recipe is great. It does take a bit of time and prep, but overall it is well worth it. Much thanks to <a href="http://www.healthyvegankitchen.com/">Deby</a>i for choosing this delicious adventure! I can't wait to eat more of this tomorrow for lunch during my 30 hr shift. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SrMJ2EPc3dI/AAAAAAAAFwY/9KFBh9bqHA0/s200/P1100532.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382656804094008786" /><div><div style="text-align: center;"><br /></div></div><div>I did make a few changes: </div><div>*I used whole wheat flour instead of spelt flour (I honestly didn't want to buy something I would likely only use once and then leave to clutter my pantry). The whole wheat flour required a bunch more liquid to reach the appropriate consistency for the pancakes.</div><div>*I added spicy garlic chile sauce (I buy from Asian store) to bean filling and sauce. I like my food spicy. I also added a bit more of all of the spices. I like my food to be spicy and strong. </div><div>*I only used one can coconut milk in the sauce, it seemed adequately coconutty with just the one. </div><div>*I added some tomato paste to the sauce as well, and less whole tomato. Tomato makes my brother vomit on contact with his mouth... (He once ate a piece of sushi at the restaurant at the <a href="http://www.thehomestead.com/">Homestead Resort</a> in Hot Springs, Va thinking it was tuna, but really it was a slice of tomato, and gagged and wretched at the table and didn't eat anything for like 48 hours from the trauma.)</div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwoDjlxNHjHEckpxIjOntc0mcRDQVqqHCgfMRk9VmVKmUu_bj1E6wyKnK1_tv8QMY6zIxkkUAy2jE2vdz3GUdON8K4zT_hW9pDNWl0hNv-t06O8vl7VCgsFVVZiIuI52PPM_vr12W4ULK/s200/P1100481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382656771442809074" /><div><span class="Apple-style-span" style="font-size: medium; "><br /></span></div><div><!--StartFragment--> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Indian Dosas</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium; "> This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn't start making the rice until everything was ready, oops).</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Serves 4</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SrMJ1uMyi4I/AAAAAAAAFwQ/3e_3zSiFXno/s200/P1100533.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382656798177266562" /> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium; ">Equipment needed: large bowl, whisk , griddle or skillet, ladle (or large spoon), spatula , vegetable peeler &/or knife, large saucepan, food processor or bean masher</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Dosa Pancakes:</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> ½ tsp (2½ gm) salt </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">½ tsp (2½ gm) baking powder</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> ½ tsp (2½ gm) curry powder </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">½ cup (125ml/4oz) almond milk (or soy, or rice, etc.) </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">¾ cup (175ml/6oz) water </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">cooking spray, if needed</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Dosa Filling: 1 batch Curried Garbanzo Filling (see below), heated</span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Dosa Toppings: 1 batch Coconut Curry Sauce (see below), heated </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">¼ cup (125gm) grated coconut , ¼ cucumber, sliced</span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Dosa Pancakes</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth. </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed. </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Makes 8 pancakes.</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Curried Garbanzo Filling </span></span></span></p><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIfZe76DXIAbLHqz5fe8ktNuJSnCLuObKFYgYfn2ohIPGLKh2mlZVjyloHxI1Sw7RBn7J9VPu4UsRK38zYLGLoBIKz1_u-samYmwyRzbYa3kdGOMe-ATTGW_At_IQ_QuMrkCaCNYGINja/s200/P1100482.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5382656779200495538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></div><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">5 cloves garlic </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">1 onion, peeled and finely diced</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1 carrot, peeled and finely diced </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">1 green pepper, finely diced (red, yellow or orange are fine too) </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">2 medium hot banana chilies, minced</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 2 TBSP (16gm) cumin, ground</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1 TBSP (8gm) oregano</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1 TBSP (8gm) sea salt (coarse)</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 1 TBSP (8gm) turmeric </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> ½ cup (125gm/4oz) tomato paste</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally. </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Coconut Curry Sauce </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">1 onion, peeled and chopped </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">2 cloves garlic </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">½ (2½ gm) tsp cumin, ground </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">¾ (3¾ gm) tsp sea salt (coarse)</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"> 3 TBSP (30gm) curry powder </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">3 TBSP (30gm) spelt flour (or all-purpose GF flour) </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">3 cups (750ml/24oz) vegetable broth </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">2 cups (500ml/24oz) coconut milk </span></span></span></p><p class="MsoNormal" style="text-align: center;margin-top: 0in; margin-right: 10pt; margin-bottom: 11pt; margin-left: 0in; line-height: 14pt; "><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">3 large tomatoes, diced</span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;"><span style="font-family:Tahoma;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft. 2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute. 3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally. 4.Let it simmer for half an hour. Happy eating!</span></span></span></p> <!--EndFragment--> </div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com2tag:blogger.com,1999:blog-8473548218965463133.post-53918788204029428692009-09-14T23:34:00.007-04:002009-09-18T00:35:18.862-04:00MSC-Zucchini Spice Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycT9vKLP0XcvfOQmBpnr7pioth12Lcxu32Dh1tRBzbOYfaIyXb6DCbZy1IUPxgcwnQgLNKynwXhedYMB78zxVwurKmXr9neZOme3Ts9w99jgLRSiTvouCaRucbtTxHrUbQ3W4YRJAPFhy/s1600-h/P1100503.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycT9vKLP0XcvfOQmBpnr7pioth12Lcxu32Dh1tRBzbOYfaIyXb6DCbZy1IUPxgcwnQgLNKynwXhedYMB78zxVwurKmXr9neZOme3Ts9w99jgLRSiTvouCaRucbtTxHrUbQ3W4YRJAPFhy/s200/P1100503.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5382659610430312258" /></a><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/Sq8NcPYkHbI/AAAAAAAAFvU/eCiB44OHyyY/s200/P1100463.JPG" alt="" id="BLOGGER_PHOTO_ID_5381534858548092338" border="0" /><br /><div><div style="text-align: center;">I joined Martha's Cupcake Club this week, where we make a Martha Stewart Cupcake cookbook recipe every month. This month was Zucchini Spice Cupcakes. These cupcakes are essentially like carrot cupcakes, except with zucchini instead. I can't really taste the Zucchini too much, but they are delicious nonetheless. </div><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReKUrMIVP3HuMi0xXBbMm72pf3M2bsUBsq3lC-FJ2HG7yI2-96ND1UA0tbnkQ_fjaYZzPYIlQtFi99Z0Z7TLTzBPBQ1_aqnApkAZDiWsrVns42zcSbrxZ5OukYaA3YUii3bmeizOnz1-U/s200/P1100466.jpg" alt="" id="BLOGGER_PHOTO_ID_5381534865340521042" border="0" /><div style="text-align: center;">I also made the cream cheese frosting suggested with the cakes in the book. The frosting is really good, very cream cheesy. I did think it was a bit too sweet to eat a lot of it with the cakes. Next time I'll only add a portion of the sugar. I added a little lemon zest, I love it in just about everything, it makes it a bit more fresh and lively. </div><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8FZlOJ4G8YbyQ5ouJJv8lJO1S7GgpVNsNsF6PaabikP7AANfMBzpZ9YX1n3SXyUaR24lXqOzRM907EY7HwRhCt16CDF1cbudTqT4Z80V3J8rO2H7cjsA988mqsRA4UXrYiTtz9MEP38Z/s200/P1100473.JPG" alt="" id="BLOGGER_PHOTO_ID_5381534875836377442" border="0" /></div><div>Can you see the little green specks in the cake from the zucchini? I can't, and the pictures a little blurry. <span class="Apple-style-span" style="color:#00000000;"><span class="Apple-style-span" style="background-color: transparent;">I took some new pictures, but unfortunately they're not so great either. I don't have an external flash and it was a bit overcast, and I didn't have a good specimen to photograph, since all the good ones were scarfed up by hungry residents.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0BgwspdTGHpTE7SEqm1nCOKCOFdjVkIMwb6o4ntf5lNZcrBZ2G_jjxZK4ntPV6shhrlsOw15F1npDoGspB-0AQq-jSN3KYi3bbEKSc8ND4hazt_vqtX8qRs2VXYOm9olx9YPVh5QUHcU/s1600-h/P1100479.JPG" style="text-decoration: none;"><img style="text-align: left;margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; display: block; cursor: pointer; width: 200px; height: 150px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0BgwspdTGHpTE7SEqm1nCOKCOFdjVkIMwb6o4ntf5lNZcrBZ2G_jjxZK4ntPV6shhrlsOw15F1npDoGspB-0AQq-jSN3KYi3bbEKSc8ND4hazt_vqtX8qRs2VXYOm9olx9YPVh5QUHcU/s200/P1100479.JPG" alt="" id="BLOGGER_PHOTO_ID_5381534883042299282" border="0" /></a>My team at the hospital will love digging into these tomorrow morning! Yum!!<br /><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MBO69l_1VeBEinyH6LooQjsu3Sud-R2b3EpqBAdK7jmbO3t4eYqPcqss6zFg3kKBrTodUGJgIXfdw3EWwBpILtDlqaqpQWxLt0oq6jiWaNUvl2II8nuA_UexSgstZdNFEog2pXT2cWco/s200/P1100510.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5382659607404504482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></span><div style="text-align: center;">***So I updated the post a bit. These cupcakes were AWESOME! I'd like to believe that they're "healthy" since they're made with zucchini right?? Not to mention the whole cream cheese and butter frosting part! *wink*wink* I'd like to eat a whole batch by myself, but I'm trying to quit ;)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com11tag:blogger.com,1999:blog-8473548218965463133.post-80485628432421869432009-09-04T11:27:00.007-04:002009-09-10T20:07:45.498-04:00Limequat, the alien fruit!<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihT8rz-q-my74rMQignQT6w3sZ3k6-N-8OzFbvxoLPj3B2CWfAFpBldR6gQwQlURyZ407uKBMPyGyaDvn7Ybq3-DKxczlaWxSrDyGgBbQmXtxCSYUOR7aKZo-fINnDz6TgqACv0n8Cy7Z/s200/P1090615.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377638709298185954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " />My dear friend and chef blogger extraordinare <a href="http://www.blogger.com/www.thymetolime.blogspot.com">Diana</a> mentioned to me the appearance of Limequats at the grocery store and I was immediately enthrallled. A limequat? Kumquat is my favorite flavor of Bubble Tea, and I think the little fruits are quite tasty, so I figured limequat could bring a similar appeal. Limequats, according to <a href="http://en.wikipedia.org/wiki/Limequat">Wikipedia,</a> are <span class="Apple-style-span" style="color:#CC33CC;">"</span><span class="Apple-style-span" style=" line-height: 19px; font-family:sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">a </span></span><a href="http://en.wikipedia.org/wiki/Citrus" title="Citrus" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">citrus tree</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;"> and the result of a cross between the </span></span><a href="http://en.wikipedia.org/wiki/Lime_(fruit)" title="Lime (fruit)" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">lime</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;"> and the </span></span><a href="http://en.wikipedia.org/wiki/Kumquat" title="Kumquat" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">kumquat</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">. It is a member of </span></span><a href="http://en.wikipedia.org/wiki/Citrofortunella" title="Citrofortunella" style="text-decoration: none; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">citrofortunella</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">.</span></span></span><span class="Apple-style-span" style=" line-height: 19px; font-family:sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#CC33CC;">"</span></span></span> They are cute little baby lime looking things, only slightly bigger than my thumb. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfD0djp2_gA6oQBSIX5nsom1qDQxtNcVxlLXreXAwV-HwFIsC4WeRvQnh6MIyZB5ISCKeFh_r-3y7AAA-GAX3Have5oObNu0ZNZF7FLAAmTh4rzyqlWu9bSMQkQDXIA6pu-tseyihUs7Z/s200/P1090695.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377637821090531538" />Further online research showed that they are used many times in the same contexts as kumquats, eaten raw, in jams or marmelades, and for a citrusy kick in sauces.<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SqE1HSB93_I/AAAAAAAAFhI/RKdhWvNkqWo/s200/P1090672.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377637829272526834" /> So, naively I popped a whole limequat in my mouth. The explosion of citrus was overwhelming. Trying to play it cool in front of my brother I said "mmm, good," meanwhile my puckered face told the true story. A few more unsuccessful chomps and I spit it out into the trashcan. Very citrusy, sour, tasty, but so much bitter pith! I couldn't handle it. So I tried to figure out what I could do with it. I tried to make a sorbet of it in my post "<a href="http://chubbkitchen.blogspot.com/2009/08/adventures-in-simple-sugar.html">Adventures in Simple Syrup</a>", but unfortunately I put the whole fruit in the processor, and yes, the pith was overwhelming. I guess I should have guessed that, but oh well. <img src="http://2.bp.blogspot.com/_6BsP1DqBzG0/SqE17FvKKUI/AAAAAAAAFhw/lhvWo-opI6E/s200/P1090652.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377638719325612354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /><div style="text-align: center;">I was certainly intrigued with this petite burst of flavor, and I wanted to try some other way to highlight it in a recipe. Unfortunately, this all happened a couple weeks ago when it was hot outside and I'm just a delinquent blogger. It was so hot that the idea of a cool treat was appealing, so I tried again with the sorbet and made a kiwi limequat sorbet, using just the juice of the limequats. It's wonderfully sweet and sour, cool and refreshing. It's amazingly delicious. Best of all, its so easy, and doesn't require many dishes! If you want a cool treat, you should definitely try this one. It was all i could do not to eat the whole batch right then and there, but I ended up hoarding it for a couple weeks because I didn't want to eat it too fast. Although I don't love them as much as kumquats, I have to say, limequats are all right with me!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_6BsP1DqBzG0/SqE16EPM29I/AAAAAAAAFhg/pUweswSgOpw/s200/P1090624.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377638701743266770" /><div style="text-align: center;">Aren't they cute?</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOq4Ud7TwH8GLJKE5EFYs7cU7kkxHjDbYHgFIRxWVhd6d1vqPEL6MZkx4wqlyjX7N7cVMFouNqZ9w-c90GPU1DRt7mrVQ8sger2ygJT_gzYFi_to0YG6631LveAgzoecubmjSNddVLwhPq/s200/P1100020.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5379990708452982786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="color:#CC33CC;">Kiwi-Limequat Sorbet</span></div><div style="text-align: center; ">Adapted from t<a href="http://www.thedeliciouslife.com/2009/04/kiwi-sorbet-as-green-as-i-get-because-im-not-really-eco-conscious-im-just-cheap/">his recipe.</a></div></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Put 9x11 inch glass pan into freezer. Make a simple sugar with 1 c sugar and 1 c water, let cool.</span><span class="Apple-style-span" style="color:#CC33CC;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsRzZcsGLxPeqiz2dx1TB1UrFlBHMuY0c_0468Xo_YxBo7ugdXFD44EL1dLZtVVl2hCvG48Cv2IDPZvLjACAzRF1WbxXuqA30wvEIZrbAfaWhWR5ESSyeIOg3BJqgld99eU0MDvMHPQyr/s1600-h/P1100005.JPG"></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Peel and puree 6 kiwis in food processor. Stir puree and juice of 10 limequats into simple syrup. Take frozen dish out of freezer and pour mixture in. Put in freezer. Check on it every 45 min- 1 hr, stirring frozen edges back toward middle, to get it al frozen equally. After about 3 hours, it should be frozen to a scoopable consistency. Serve and enjoy!</span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsRzZcsGLxPeqiz2dx1TB1UrFlBHMuY0c_0468Xo_YxBo7ugdXFD44EL1dLZtVVl2hCvG48Cv2IDPZvLjACAzRF1WbxXuqA30wvEIZrbAfaWhWR5ESSyeIOg3BJqgld99eU0MDvMHPQyr/s1600-h/P1100005.JPG" style="text-decoration: none;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsRzZcsGLxPeqiz2dx1TB1UrFlBHMuY0c_0468Xo_YxBo7ugdXFD44EL1dLZtVVl2hCvG48Cv2IDPZvLjACAzRF1WbxXuqA30wvEIZrbAfaWhWR5ESSyeIOg3BJqgld99eU0MDvMHPQyr/s200/P1100005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5379990716829449202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 150px; height: 200px; " /></a><br /><br /><br /></div><div style="text-align: center;">And some more pictures of the limequats...I took SO many, I thought they were sooo cute!</div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghH4_U6_O1X9NqUTnFS_31L2UVIHTb0N5N7kTDTzzSq63hFzXKH_qIXE36LE-EOQqixoNHss7WU3sugYU-ozYxtxRHbV3xfEfKSh6F-r-fBMJ5kViJea2L3fNQ2Maswj1haEjSf-794EQ3/s200/P1090621.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377638694058038946" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3rAeR94daJOCtDje02vsIaPy92jUYOJYheFKEd65UHJnqS-5RFav9-AyYUKDzFf7brVJzzFNWyujJToZvyvz7JdxVZB24XpYNnJ4Qw6OH8tXBlr1QWTfw-_ugHh5pchykdVrNvjTDWaK/s200/P1090666.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377637834709719746" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkg1eG_ztmY_bdXfbBMFod8n5ltVRJ7HmXMCTqaU42FGLkD8RTpgU6j18cpvQazQmmt81yJ6EG82yLd4f6Nmqkf7PzJVrN357QQQuiMI6Uvc538IjSXm1WU8uOgkvrUTnr8AoEWp18-Bz/s200/P1090615.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377637814776761058" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmaYdvJkH_j_mrnggHGOH29FDNM1F5k3SlBAcaeOWXn0otYbNsKtrRPN8H3fRMEDA6Xz0jx-7U-OhbH4-WKDgyGovgLJ8Oyg5V5DZ7rsGhEcfI-4EpWrcBhxWDb0N82NRHUTbb7DLDVtu/s200/P1090599.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377637803112826818" />Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-36058805503853909002009-08-27T23:08:00.006-04:002009-08-30T23:37:55.401-04:00DB: Dobos Torta<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y8YFTfxUxDXevY0gcvdUY1t-lNTy1q1ZksejFSHdvLSWpVsVKYs5IPKTZkH3pz_qKhfSPOqKu-_4sI-yBoyVBcq_DpanDeFD3aAsIQ7Ht9U0Ky5VTlO7ctqevFX-3Jrps2sxTlHiOxfF/s1600-h/P1100103.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y8YFTfxUxDXevY0gcvdUY1t-lNTy1q1ZksejFSHdvLSWpVsVKYs5IPKTZkH3pz_qKhfSPOqKu-_4sI-yBoyVBcq_DpanDeFD3aAsIQ7Ht9U0Ky5VTlO7ctqevFX-3Jrps2sxTlHiOxfF/s200/P1100103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375964191600827586" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI86hV-A2Sy0hLmbXTawvda5gROfjazeghtxFhmZP9RHq14b0rBNH4lHUMh0_CP61uH8Gl5oZ4Q-KD4QzSlsRCvQB-T3rcOyiKhyphenhyphenFYLlSKF-Qw90DXzOQ9kUrswf3hdV87ZYsANAm06Fms/s1600-h/P1100078.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI86hV-A2Sy0hLmbXTawvda5gROfjazeghtxFhmZP9RHq14b0rBNH4lHUMh0_CP61uH8Gl5oZ4Q-KD4QzSlsRCvQB-T3rcOyiKhyphenhyphenFYLlSKF-Qw90DXzOQ9kUrswf3hdV87ZYsANAm06Fms/s200/P1100078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374868185889166162" /></a><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="font-size:small;">The August 2009 Daring Bakers' challenge was hosted </span><a href="http://www.aspoonfulofsugar.net/wp/"><span class="Apple-style-span" style="font-size:small;">by Angela of A Spoonful<br />of Sugar</span></a><span class="Apple-style-span" style="font-size:small;"> and </span><a href="http://www.notquitenigella.com/"><span class="Apple-style-span" style="font-size:small;">Lorraine of Not Quite Nigella</span></a><span class="Apple-style-span" style="font-size:small;">. They chose the spectacular Dobos<br />Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite<br />Desserts from the Classic Caffés of Vienna, Budapest, and Prague.</span></span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; line-height: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-rOkvKRcMmR8gwrHnwUushdiPkH_RJCZBqp3b9ShnmFLty8OV8rY9yiFR9TPWoUyRMKxPpuJ1xn1413AQQlMXmGJ-Q1LTXoI8XNprHGUcVrQ_0iTE9b83oX6SSh-iTWCb6r2SNDdUraD/s200/P1100148.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375966953320246034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;">I have to confess: Time caught up with me again. This time I have a really good reason though: My mom's surprise birthday party is Saturday. I'm making 3 cakes for it, as my dad invited like 40+ people to a restaurant to celebrate. So I made a little baby cake out of the cuttings of the big cakes to photograph, but the real shots will come Saturday when I put it all together for the party. Until then you have to consider the little haystacks for what they are: scraps put together to mimic the ultimate concept, although not nearly as cute as it will be. I would put it together tomorrow to photograph and get it ready ahead of time, but alas, I'm overnight in the ICU, attempting to save lives. Hopefully my night is quiet and I get some sleep, but you never know. </span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;color:#0000EE;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, fantasy;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6v8Vkii7TskviB3wp3P_k0-iqfQ72KVPwRorJprEITOZyocm2Qh6ZCVRlRzUsLI4eaoHszMI2zz0MWTvbGWQq_gLBaNEA77JnmX-W-AEhWaOJ05aGkZylqm5PiyHBG9L5Iwb6NqbWS4F/s200/P1100072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374868178045058834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="color:#CC33CC;">UPDATE: So I finished the cake just in the nick of time for my mom's party! I actually did have a nice night in the ICU! Got some sleep, planned my day of baking, and got a little bit more sleep. Virtually unheard of in the world of ICUs! Anyways, turns out I didn't plan my day well, my brother ate all the eggs, so it threw me for a loop, and I ended up super pressed for time! I was literally finishing these cakes at 7:05, and I had to still get ready and drive to the restaurant, but I definitely made it by like 7:20! Well before my parents came at 7:40! I made three cakes for the party, heads up for another future post. These cakes are the best ones I have made in a while. The cake was fabulous, each had a different type of buttercream that was to die for, and they were all pretty easy to make and put together. Awesomeness. Anyways, check back soon, hopefully I'll have that info up Tues or Wed, as I'm overnight in the hospital again tomorrow, and gmail is blocked so I can't log in!! Eek! For now enjoy this sneak peek...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia, serif;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y8YFTfxUxDXevY0gcvdUY1t-lNTy1q1ZksejFSHdvLSWpVsVKYs5IPKTZkH3pz_qKhfSPOqKu-_4sI-yBoyVBcq_DpanDeFD3aAsIQ7Ht9U0Ky5VTlO7ctqevFX-3Jrps2sxTlHiOxfF/s1600-h/P1100103.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y8YFTfxUxDXevY0gcvdUY1t-lNTy1q1ZksejFSHdvLSWpVsVKYs5IPKTZkH3pz_qKhfSPOqKu-_4sI-yBoyVBcq_DpanDeFD3aAsIQ7Ht9U0Ky5VTlO7ctqevFX-3Jrps2sxTlHiOxfF/s200/P1100103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375964191600827586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></span></span></div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;">As for the making of the cake. I was a bit intimidated at first. Folding in egg whites, making a stencil on parchment, 5 minute baking times, double boiler action, etc. Lots of techniques that I usually shy away from because there are lots of opportunities for them to go wrong. Amazingly though, this cake was super easy to put together. The cakes were easy to make and easy to spread. The only trouble for me was doling out the batter. I actually measured the first 3 with a measuring cup to 3/4 c. The last three ended up being much thicker though because there was so much leftover batter. </span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); line-height: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, fantasy;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NBnctMdD9vPmbftSoYakYBFko03UZkKDw9ElUylDNjVh-dTHThiOdq_i8HZKrzULsTtnZm07nsDb9YqG7gxqJ8lHL49lBx36wgKV6nsi7AK0dyqPg4D3SZdakWeUu2KuR5bDX-cwwH3F/s200/P1100068.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374868170122740018" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, -webkit-fantasy;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;">As for the chocolate buttercream: WOW! Oh my goodness! New favorite icing! I added a bit of cinnamon to the recipe to make it a little different from the base recipe. I love the sweet hint of burn it provides. It was amazing in a way I don't think I can describe adequately. The texture light and silky, the flavor deep and chocolatey. It seems so light you forget that it's got 2+ sticks of butter in it. I could eat it with a spoon... mmmmmmmmm.....</span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyXBFNSj-B-4A8nJbkwKGRr8MUiEvKF8QxqRZ-Xbdg1r2JcCiur69exlcX-NHMxGnDTYvMM5eqCowsvKg0u70sKW-ai172eLTqd_HdKL7LGbux2Bx5nP2E_jpqVYBjsblapjq5JdEkWtm/s200/P1100071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5374868163148428898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;"><span class="Apple-style-span" style="font-size:small;">I ate my little haystack, and it was delicious! The cake is light and airy, the chocolate deep and rich. I put a little caramel from the caramel cake for mom's birthday on top, and dusted it with hazelnuts. The hazelnuts added a crunch and nutty flavor, the cakes light, spongy and a vanilla element, and that buttercream, smooth and rich. All in all, I can't WAIT to put it all together for the party on Saturday... its going to be a show stopper!!</span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style="line-height: 14px;">Check back Sunday for the REAL results, and not my little haystack version!! Also, check my friend and Daring Domesticated Goddess Diana, of <a href="http://www.thymetolime.blogspot.com/">Thyme to Lyme,</a> to see what she came up with! </span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; font-family:Georgia, fantasy;"><span class="Apple-style-span" style="color:#CC33CC;">UPDATE: So clearly I finished up the cake, it was delicious. I would definitely make this again, with more flavors of buttercream. I think the hazelnuts definitely made the cake! Yum!! Hooray for another fantastic Daring bakers challenge!!</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFh9ikwWlS9-YxyspWszoVYDY8OKIX8wkQHblIy4SegBaH0RBXGfcZ_w2aLX0A8CwJhb418RfuFPe3-0ahZik0n6h9ltHO8Vlo5qDggeQjW6nEXINC27UGrtkUlg1QKIt10WK-5MIu_k6/s200/P1100093.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375964182320087154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ba86QZdJpFTKNn9933ms2kHZfspjPZpnhftQrR72q-O5VAS3hygL7sf3ix_FsQbfKQ6jreiVHAo92rMRKNcwEaGMzV0Pmw-bIx1e7HMvL-oOM_4yTx2UFj0io-TtBR2hl45xPHFV-CV2/s1600-h/P1100154.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ba86QZdJpFTKNn9933ms2kHZfspjPZpnhftQrR72q-O5VAS3hygL7sf3ix_FsQbfKQ6jreiVHAo92rMRKNcwEaGMzV0Pmw-bIx1e7HMvL-oOM_4yTx2UFj0io-TtBR2hl45xPHFV-CV2/s200/P1100154.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5375966626412605794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Dobos Torte</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;color:#442200;"><span class="Apple-style-span" style=" line-height: 14px;font-size:small;"><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Equipment </span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2 baking sheets </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">9” (23cm) springform tin and 8” cake tin, for templates </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">mixing bowls (1 medium, 1 large) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a sieve </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> over the top of the pan) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a small saucepan </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> stand mixer will make life much easier) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">metal offset spatula </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">sharp knife </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">piping bag and tip, optional </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Prep times</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> minutes after this to beat and divide. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Caramel layer: 10-15 minutes. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Assembly of whole cake: 20 minutes </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Sponge cake layers</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">6 large eggs, separated, at room temperature </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 1/3 cups (162g) confectioner's (icing) sugar, divided </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 teaspoon (5ml) vanilla extract </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> cornflour (cornstarch) sifted together) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">pinch of salt </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Chocolate Buttercream</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">4 large eggs, at room temperature </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 cup (200g) caster sugar </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Caramel topping</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 cup (200g) caster sugar </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">12 tablespoons (180 ml) water </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">8 teaspoons (40 ml) lemon juice </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Finishing touches</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a 7” cardboard round </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">12 whole hazelnuts, peeled and toasted </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span style="font: 10.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">½ cup (50g) peeled and finely chopped hazelnuts </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"><br /></span></span></b></p><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Directions for the sponge layers:</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">NB. The sponge layers can be prepared in advance and stored interleaved with parchment and </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">well-wrapped in the fridge overnight. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Position the racks in the top and centre thirds of the oven and heat to 400F (200C). </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">(23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">the papers, and turn them over (the circle should be visible from the other side, so that </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">the graphite or ink doesn't touch the cake batter.) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">3.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">medium bowl with a mixer on high speed until the mixture is thick, pale yellow and </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">minutes. (You can do this step with a balloon whisk if you don't have a mixer.) </span></span></p><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Calibri, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span></span></div><div><span class="Apple-style-span" style="font-family:Calibri, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:130%;"><span class="Apple-style-span" style=" line-height: normal;font-size:14px;"><p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">4.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">In another bowl, using clean beaters, beat the egg whites until soft peaks form. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">repeat with the remaining flour. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">5.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">spread about 3/4cup of the batter in an even layer, filling in the traced circle on one </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">pressed gently in the centre and the edges are lightly browned. While this cake bakes, </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">repeat the process on the other baking sheet, placing it on the centre rack. When the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">first cake is done, move the second cake to the top rack. Invert the first cake onto a flat </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">surface and carefully peel off the paper. Slide the cake layer back onto the paper and let </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">stand until cool. Rinse the baking sheet under cold running water to cool, and dry it </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">before lining with another parchment. Continue with the remaining papers and batter </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">to make a total of six layers. Completely cool the layers. Using an 8" springform pan </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">bottom or plate as a template, trim each cake layer into a neat round. (A small serrated </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">knife is best for this task.) </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Directions for the chocolate buttercream:</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">NB. This can be prepared in advance and kept chilled until required. </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">boil. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Meanwhile, whisk the eggs with the sugar until pale and thickened, about five </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">minutes. You can use a balloon whisk or electric hand mixer for this. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">3.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Fit bowl over the boiling water in the saucepan (water should not touch bowl) and </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">chocolate and cook, stirring, for a further 2-3 minutes. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">4.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Scrape the chocolate mixture into a medium bowl and leave to cool to room </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">temperature. It should be quite thick and sticky in consistency. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">5.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">time. An electric hand mixer is great here, but it is possible to beat the butter in </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">with a spatula if it is soft enough. You should end up with a thick, velvety </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">chocolate buttercream. Chill while you make the caramel topping. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Lorraine's note: If you're in Winter just now your butter might not soften enough at room </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">very soft texture I.e. running a knife through it will provide little resistance, before you try to </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">hot you'll end up with more of a ganache than a buttercream!</span></span></i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span><span class="Apple-style-span" style="font-weight: normal; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Directions for the caramel topping:</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Choose the best-looking cake layer for the caramel top. To make the caramel </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">topping: Line a jellyroll pan with parchment paper and butter the paper. Place the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a thin, sharp knife and an offset metal spatula. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">syrup, turn the heat up to high and boil without stirring, swirling the pan by the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">handle occasionally and washing down any sugar crystals on the sides of the pan </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">with a wet brush until the syrup has turned into an amber-coloured caramel. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">3.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">The top layer is perhaps the hardest part of the whole cake so make sure you </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">just been taken out of the refrigerator. I made mine ahead of time and the cake </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">layer was cold and the toffee set very, very quickly—too quickly for me to spread </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">it. Immediately pour all of the hot caramel over the cake layer. You will have some </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">leftover most probably but more is better than less and you can always make nice </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">toffee pattern using the extra to decorate. Using the offset spatula, quickly spread </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">the caramel evenly to the edge of the cake layer. Let cool until beginning to set, </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">pastry brush between cutting), cut through the scored marks to divide the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">caramel layer into 12 equal wedges. Cool another minute or so, then use the edge </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">of the knife to completely cut and separate the wedges using one firm slice </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">movement (rather than rocking back and forth which may produce toffee </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">strands). Cool completely. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">covering in caramel (reform them into a round). If you have an 8” silicon round form, then I </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">highly recommend placing the wedges in that for easy removal later and it also ensures that </span></span></i></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.</span></span></i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Assembling the Dobos</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">1.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Divide the buttercream into six equal parts. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">2.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">and top with one cake layer. Spread the layer with one part of the chocolate icing. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Repeat with 4 more cake layers. Spread the remaining icing on the sides of the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">cake. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">3.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Optional: press the finely chopped hazelnuts onto the sides of the cake. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">4.</span></span><span style="font: 14.0px Arial"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></span><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Propping a hazelnut under each wedge so that it sits at an angle, arrange the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">wedges on top of the cake in a spoke pattern. If you have any leftover </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">buttercream, you can pipe rosettes under each hazelnut or a large rosette in the </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">centre of the cake. Refrigerate the cake under a cake dome until the icing is set, </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">about 2 hours. Let slices come to room temperature for the best possible flavor. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Storage</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">I (Angela) am quite happy to store this cake at room temperature under a glass dome, but </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">your mileage may vary. If you do decide to chill it, then I would advise also using a glass dome </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">if you have done. I should also note that the cake will cut more cleanly when chilled. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Variations</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Shape:</span></span></i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> The traditional shape of a Dobos Torta is a circular cake, but you can vary the shape </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">and size if you want. Sherry Yard in Desserts By The Yard makes a skyscraper Dobos by cutting </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">a full-size cake into four wedges and stacking them to create a tall, sail-shaped cake. Mini </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Dobos would be very cute, and you could perch a little disc of caramel on top. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Flavor: </span></span></i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">While we both love the dark chocolate buttercream and this is traditional, we think it </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">would be fun to see what fun buttercreams you all come up with! So, go wild! Or, you could </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">brush each layer with a flavored syrup if you just want a hint of a second flavor. Cointreau </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">syrup would be divine! </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Nuts:</span></span></i><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> These are optional for decoration, so no worries if you're allergic to them. If you don't </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">like hazelnuts, then substitute for another variety that you like. </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">Egg concerns</span></span></b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">The cooking process for the buttercream will produce lightly cooked eggs. If you fall into a </span></span></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; "><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;">vulnerable health group then you may wish to use an egg-less buttercream. </span></span></p><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"><br /></span></span></div> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p> <p style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 14px/normal Calibri; min-height: 17px; "><b><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:x-small;"> </span></span></b></p><div style="text-align: center;"><b><br /></b></div></span></span></div></span></span></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-19306724183937459112009-08-22T15:48:00.012-04:002009-08-24T22:50:53.664-04:00Adventures in Simple Syrup<div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRL-ndGOMzGbz8wgketO-2HSbjIQFr6GVm1TCEcTgMKiIJq5_sV10NmEioMOFU3XSOPOQ5i1Jm_-6W0JEy5jEkel6EI9xv-NiX3D8Gbyl4f65tSqvkD4VQwUZbbkTm4vVqqonglxsXS_2/s200/P1090734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373009814565100914" /></div><div style="text-align: left;">I recently stopped my subscription to Cooking Light Magazine, and found myself perusing the latest issue while at work during some down time on Night shift. Of course this issue is amazing, and I realized almost immediately that I wanted to buy it. There were articles on sweet tea and low salt cooking, which I have started paying attention to since my brother became hypertensive at the age of 23. It's ridiculous, he's in tip top shape, but for whatever reason his blood pressure is high- so since he lives with me we have been trying to cut the salt. Anyways, that's beside the point. Important factor here: Sweet Tea. I am a born and bred Virginia girl, sweet tea runs in my veins. I crave sweet tea more than any other beverage. This article on tea was great though, because it has recipes for varieties on sweet tea, like peach tea, mint lime sweet tea, lavender and cucumber-ginger simple syrups. Yum! My mom made the peach tea, and I decided to make mango sweet tea.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Online recently I'd been seeing a lot of recipes for sorbet on Tastespotting. I figured since I was going to be making simple syrup I may as well try out that as well. Another contributing factor is the fact that I picked up a bunch of limequats from the store, and wanted to use them in something. More on the limequats to come in future posts. <span class="Apple-style-span" style=" border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:arial, sans-serif;"><span class="Apple-style-span" style="font-size:medium;">I won't even go into detail about the limequat sorbet because it was G-ROSS, and tragically I know exactly why. The reason for the grossness is detailed in this awesomely fantabulous picture: </span></span></div><span class="Apple-style-span" style=" border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:arial, sans-serif;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7olgf7LcvVGaSGgV_HJsfaRdaGBSs5Xr9IUywF7Yo8YFSOkoUD017bbJR2hYlR3rEW-Yry2PSqVVHmyr3erd2UrhW2QIxbThP4907v79y1a2mgOh4kxk3lEdbmYZ6LgUvbqAHuhlQT8gb/s200/P1090719.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373010004327365922" /><span class="Apple-style-span" style="font-size:medium;">Clearly by awesomely fantabulous I mean highly mediocre, but oh well. According to my random online limequat sources you can eat them whole like kumquats. Thus, I put the whole fruit in the processor, and blitzed them all to smithereens. I put this in with the equal parts sugar and water simple syrup, steeped it, and froze it. A few hours later I tasted it, and it was so bitter it was completely inedible! If I made it again I would definitely just use the juice from the limequats, although that would take forever to squeeze all those little teeny fruits! Alas, at least the tea turned out well.</span></span><div><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#CC33CC;"><b><span class="Apple-style-span" style="font-size:medium;">Mango Sweet Tea (adapted from Cooking Light)</span></b></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:medium;">2 mangos, chopped and mashed</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:medium;">Simple Syrup (1/4 C water and 3/4 C sugar brought to boil until sugar dissolves)</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size:medium;">Add hot syrup to mango, cover, let stand 30 min. Strain through a sieve, discard solids. Add to brewed tea.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-size:medium;">The beautiful brown of tea</span></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_6BsP1DqBzG0/SpDD8DdyCBI/AAAAAAAAFds/wMaIUagW11k/s200/P1090711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373009791942789138" /><div style="text-align: center;">Steep on, steep on.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_6BsP1DqBzG0/SpDD7XUY0bI/AAAAAAAAFdk/sSifeKL0s2k/s200/P1090709.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373009780092228018" /><div style="text-align: center;">Mango Syrup</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpni_HxSy3Gb2xav4zDfsdf5226iN-1v5R7joqHBUhLJrTg5mthvg77_IeW9byTCP4INVQGrbn6gHqPLk3hWKrahs26yuPnt06vv7ZD8QDVpe66JLbQxumdbhGxtQX7Mxof39JZy3VAnF/s200/P1090717.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373009795404863362" /><div style="text-align: center;">Finished Product. Delicious mango tea. Perfect summery treat, so refreshing! The tea is sweet, and FULL of mango flavor! My mom made a batch of the peach tea- also to DIE for!! I could drink Sweet Tea by the gallon, and these flavored teas take my cravings up a notch!! DELICIOUS! I could drink the whole batch in one sitting. The mango especially is a truly refreshing and satisfying beverage, with food, or alone for a treat!<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYc_IuLmP43VulNGFTn7J9oPnwaFwhAdM6ojiEQP14qA4RuzDqvXWKDb7x04NqPOQVEkOsO4D_MSqzDIw-C_r-X3ruJHNFCnj0xKjNtlSD4WZK8XPn-xws-Y5GL27e4JeP2qJ4Z8fiwuD/s200/P1090724.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5373009806342813698" />Check back soon for my adventures with limequat- the alien citrus!</div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-65477345736748342382009-08-17T23:24:00.005-04:002009-08-17T23:58:55.765-04:00Brain Confusion: Meatless Hamburger Cupcakes<div style="text-align: center;">Brain Confusion: Hamburger Cupcakes and Sugar Cookie Fries</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2q3zScmxz2cfrfy0Qk48G47qfM7zOoieVlWnKazZCY8uB2L25Gs4pDEblm7ZnnvHYnGqOskd2uRckK8WcwfkaCaOTs0xdyfltnylnYWu8b1GHHL1k4AsKSeYvXp0qj2C3B86nobGWL_F/s200/P1090917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371140897696836978" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_6BsP1DqBzG0/SoogtxKzMVI/AAAAAAAAFdE/yst_7Hal9N8/s1600-h/P1090773.JPG"></a><div>My friend Lindsay and I decided to make cake for our Vegetarian friend's birthdays. We thought about making a fondant cake that looks like Cheese because one of them LOVES cheese, but instead settled on making Fast Food Dessert made famous by Bakerella and her <a href="http://bakerella.blogspot.com/2009/06/fast-food-fun.html">Fast Food Fun</a> post. Please refer to her post for recipe and complete instructions. These slider-cakes were awesomely easy and provided a real wow factor for all involved. We were really happy with the way they turned out, and our vegetarian friends were stunned with the finished product. I mean really, look at this, how conflicted is your brain? Looks like a super cute burger oozing with condiments, but realistically its a thousand grams of sugar waiting to send you into stark hyperactivity followed by a deep dark sugar coma.<div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjB_g11ryRTXYoiaLw9a8a1TEdhQ5rVQok-RKsQBw-V8Z8fyaOK5uD4nCSSrCaNS5MjEdvSYhnopGbc4OFgvL1nF0G4yhMGbOV5IBu0-kufmJ-oxMRT9APwRLRXXmT9dJM-IHt3ppR2Md/s200/P1090759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371140855049378418" /></div><div style="text-align: center;">These cupcakes were insanely easy to make, and lots of fun!! It's all prepared ingredients, so it only takes a little more time than it ordinarily would to make a box of cupcakes and a box of brownies. Decorating them uses food coloring, a can of icing and ziploc baggies, so its easy and cheap to decorate. No fancy equipment here. </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmlzhr5lSbHPioZJY008B3RQFqoC50jmbFRfWXixbIZ5UG6NQ6LyB1oYQH3xWgnt_S2qL4cHCRmwcjNScQX_rIzRLL6-7-pxe8BKLkU-Q4YLFifJGghdy9WrKpRf22d7iTTC2UhxwH5wi/s200/P1090926.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371141464056986338" /><div style="text-align: center;">One of the most labor intensive parts was actually putting the burgers and fries in the containers. We got containers from a local bagel shop. Lindsay bought them for $2. We made the fry holder using a print out from Bakerella's site. We also bought some of the little ketchup holders at Party City (for $1) and Lindsay made a "ketchup" out of strawberry jam. </div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXqb-xfjOKlXwEUH-PuEE4usysJ0R6H-qoMldGelM4TAN8VyFNgcgjkWIucZUIqf19KUl925QObuQp1PEQ-Augivkc-j9RCdIb7gVTD-QBiJGKN5ukctS3dpM4xj445FCNT9LEd3dxym4/s200/P1090923.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371141457788512338" /><br /></div><div><div style="text-align: center;">Ready for the onslaught of burger-hungry vegetarians!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu3kQWLWOxaIUHNiiQkVQ_57p0JmuR60kYjdWjOh1mkeegzwet6TKLL6NfVSQjZVe1NKnet1YpVrpktO-radQwMRwP__jhE_GYFEatry9uNx-zdrsCEVFTue8DBzmAF9OnGZi8h9d_4j_/s200/P1090915.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371140884456113202" /><div style="text-align: center;">So cute!!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_6BsP1DqBzG0/SoogtxKzMVI/AAAAAAAAFdE/yst_7Hal9N8/s200/P1090773.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371141476257575250" /><div style="text-align: center;">Here's how we did the icing... we used green coconut for lettuce on most, but made a couple with just green icing as lettuce for the few people that don't like coconut. We used sugar cookies like Bakerella for the french fries.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduXdwwbggPymCTtEqMjfge4IV4Q6O1Oz61-uXopguZFhrRhWXEKmBMLfT7voHF3_ULydOdeJB01Rf4JgPsO1MMD7v4Uo0bWvY1g7XAZK5jNf5zZfGL6oJXnsoaw-l3EkFXhssdlv9ZKf6/s1600-h/P1090776.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduXdwwbggPymCTtEqMjfge4IV4Q6O1Oz61-uXopguZFhrRhWXEKmBMLfT7voHF3_ULydOdeJB01Rf4JgPsO1MMD7v4Uo0bWvY1g7XAZK5jNf5zZfGL6oJXnsoaw-l3EkFXhssdlv9ZKf6/s200/P1090776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371140878185796114" /></a>Yumm!! I think they turned out really well overall. Eating them is well...diabetes inducing. Total sugarfest. They are a bit sweet, but I LOVE sweets, so they were ok with me. Still though, I'd serve them with a nice cold glass of milk to cut the super sweetness of basically a cupcake brownie sandwich with extra frosting. Just looking at these pictures makes me crave hamburgers and cupcakes at the same time... confusing for my brain, but makes my belly happy.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZLMxXpKYYa-yp5sqnxpgAFCwEY1HJ9usD28J60qYmgp05Xx-iFNavAuKPlwJiGmSyNtQD3nC2p84VIhp5wgtd5W118y3mbvzZSIIowDkvp6yF1f0pZyhSX7VvfdRWuZJB2waO9UEqy4C/s1600-h/P1090763.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZLMxXpKYYa-yp5sqnxpgAFCwEY1HJ9usD28J60qYmgp05Xx-iFNavAuKPlwJiGmSyNtQD3nC2p84VIhp5wgtd5W118y3mbvzZSIIowDkvp6yF1f0pZyhSX7VvfdRWuZJB2waO9UEqy4C/s200/P1090763.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371140868041241842" /></a>yum......salty or sweet? you won't know till you bite it!<br /><div style="text-align: center;"><br /></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com1tag:blogger.com,1999:blog-8473548218965463133.post-46552114160654841832009-08-13T19:29:00.004-04:002009-08-14T00:30:21.877-04:00DC: Rice with Cod, Artichoke and Mushroom<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU_-EZ4_cDtuam1SAOc4hrebiHKNz2xsdDuWkB1MjzV13YHy16kvGX_6-Xu5XMeU1cLaoclFny76xpnNut-Qrmp7VHXFVXUoe-hlHM_sg-RhsoiwcmfuNv4KT1EJKvnz1R_Q11EgwML7_/s1600-h/P1090517.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU_-EZ4_cDtuam1SAOc4hrebiHKNz2xsdDuWkB1MjzV13YHy16kvGX_6-Xu5XMeU1cLaoclFny76xpnNut-Qrmp7VHXFVXUoe-hlHM_sg-RhsoiwcmfuNv4KT1EJKvnz1R_Q11EgwML7_/s200/P1090517.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5369598741503083202" /></a><br />This month's challenge was <span class="Apple-style-span" style="color:#CC33CC;">Rice with Cuttlefish, Artichoke and Mushroo</span><span class="Apple-style-span" style="color:#CC33CC;">m</span> from Olga of<a href="http://lascosasdeolga.blogspot.com/"> Las Cosas de Olga </a>and Olga's Recipes. The recipe is a Spanish dish by Jose Andres. Olga's version of the recipe looked smiply fabulous, but I feel like mine definitely did not add up!! I tried, but oh well. I was a little rushed, and honestly not really into it, but I had to make it then or else I wouldn't get around to it in time!! I didn't feel like looking for cuttlefish or cooking squid, so I went with Cod. Nice firm fleshy fish. I used canned artichokes, sushi rice, and a mixture of white button and shiitake mushrooms. I also bought some steak on impulse at the grocery store b/c it was like half off or something, but that means I had to cook it that day for fear of spoilage. Yumm. Cod and Rice and Artichokes and STEAK! <div>Overall it was really good. I think if I'd spent more time on it, put a little more love in it, it would have tasted better. It didn't taste bad, for sure. Don't get me wrong. I liked it, the BF loved it, but I thought it could have been better. I would definitely consider trying it again, and I would definitely recommend it to a friend!! Don't forget to check out the other <a href="http://www.thedaringkitchen.com">Daring Cooks</a>' creations, as well as my kitchen cohort Diana of <a href="http://www.thymetolime.blogspot.com">Thyme to Lime</a>. <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo2US0191Urv05NyGUawJ3l-6WDA_nPLOX-B8q2xiYXQDessUnt8_rznu1F-gh2sENht9-WNHJdZDmcGjXYSD_Bi4p-DoO19yfs9VMpQc6vm9IY8mx-KXJrLXoEiyvr6v3pLwXNx6rArD/s200/P1090516.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5369598749913280658" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Rice with Cod, Artichoke and Mushroom</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; font-weight: bold; line-height: 14px; "><span class="Apple-style-span" style="color:#CC33CC;">Cooking time: 45 minutes</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; font-weight: bold; line-height: 14px; "><span class="Apple-style-span" style="color:#CC33CC;">Equipment:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; color: rgb(68, 34, 0); line-height: 14px; "><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 Chopping Board</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 knife</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 medium saucepan</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 Saucepan</span></li></ul><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#000000;">Ingredients (serves 4):</span></strong></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">4 Artichokes (you can use jarred or freezed if fresh are not available)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">12 Mushrooms (button or Portobello)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 or 2 Bay leaves (optional but highly recommended)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">1 glass of white wine</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">“Sofregit” (see recipe below)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read </span><a href="http://www.tienda.com/reference/paellarice.html" style="text-decoration: none; "><span class="Apple-style-span" style="color:#000000;">this</span></a><span class="Apple-style-span" style="color:#000000;"> for more info on suitable rices.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><a href="http://www.tienda.com/reference/saffron.html" style="text-decoration: none; "><span class="Apple-style-span" style="color:#000000;">Saffron threads </span></a><span class="Apple-style-span" style="color:#000000;">(if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong><span class="Apple-style-span" style="color:#000000;">Directions:<br /></span></strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Cut the cuttlefish in little strips.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Clean the mushrooms and cut them in fourths.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Sauté until we get a golden color in the artichokes.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add all the liquid and bring it to boil.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add all the rice. Let boil for about 5 minutes in heavy heat.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" style="color:#000000;">Put the pan away from heat and let the rice stand a couple of minutes.</span></li></ol><div><span class="Apple-style-span" style="color:#CC33CC;"><span class="Apple-style-span" style="font-size: medium;">Sofregeit</span></span></div><div><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Cooking time: aprox. 1 hour<br />Ingredients:</strong></p><ul style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: disc; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 tablespoons of olive oil</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">5 big red ripe tomatoes, chopped</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">2 small onions, chopped</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 green pepper, chopped (optional)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">4 or 5 garlic cloves, chopped</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 cup of button or Portobello mushrooms, chopped (optional)</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">1 Bay leaf</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Salt</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Touch of ground cumin</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Touch of dried oregano</li></ul><p style="margin-top: 1em; margin-right: 10px; margin-bottom: 1em; margin-left: 0px; "><strong>Directions:</strong></p><ol style="margin-top: 1em; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; padding-left: 2em; list-style-type: decimal; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">Taste and salt if necessary (maybe it’s not!)</li><div><br /></div></ol></div></li></ul></span></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com4tag:blogger.com,1999:blog-8473548218965463133.post-63511697673656773902009-08-01T12:32:00.008-04:002009-08-03T08:09:45.974-04:00DB: Mallows<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFs2rlOmNv1bnue6gQWsIuJLiov9sxxjsqkblpK4fOVkD0WZasJKdh_-sudPI04N69vggWFcd1vgTGwbVnEcOQmsGq_efhr0ahWXDxP25FvWZI0KHvsHiKNl_DXzo_LZJ_GcPo8fi024N-/s1600-h/P1090531.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFs2rlOmNv1bnue6gQWsIuJLiov9sxxjsqkblpK4fOVkD0WZasJKdh_-sudPI04N69vggWFcd1vgTGwbVnEcOQmsGq_efhr0ahWXDxP25FvWZI0KHvsHiKNl_DXzo_LZJ_GcPo8fi024N-/s200/P1090531.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365707525669706146" /></a><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman', -webkit-fantasy;"><b><i><div style="text-align: left;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br /></span></span></div></i></b></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="TEXT-DECORATION: none" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckJpuJPmkM38nIZxJSq0_WsTKhvQVmrvmjmWd4Q3BMElhlBXYA763VM5CK3CddQk5eQHWXG0_diBEoi9HWc4QkECVLFYcaWEbi9-lyQTSdPRSzbXaELoBT88TG1kiGQ241C4iZFvlZCAF/s1600-h/photo-1.jpg"><img id="BLOGGER_PHOTO_ID_5365036407426644162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckJpuJPmkM38nIZxJSq0_WsTKhvQVmrvmjmWd4Q3BMElhlBXYA763VM5CK3CddQk5eQHWXG0_diBEoi9HWc4QkECVLFYcaWEbi9-lyQTSdPRSzbXaELoBT88TG1kiGQ241C4iZFvlZCAF/s200/photo-1.jpg" border="0" /></a><span class="Apple-style-span" style="LINE-HEIGHT: 14px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';">The July Daring Bakers' challenge was hosted by Nicole at </span></span><a style="TEXT-DECORATION: none" href="http://sweetendingz.blogspot.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';">Sweet Tooth</span></span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';">. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the </span></span><a title="The Food Network" style="TEXT-DECORATION: none" href="http://www.foodnetwork.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';">Food Network</span></span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';">.</span></span></span> <span class="Apple-style-span" style="LINE-HEIGHT: 14px;font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, fantasy;"><span class="Apple-style-span" style="line-height: normal;"><br /></span></span></div></span></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqymaSzXpLT_j-6ebIvnqB64Akw4VObHpsy-pybMX4QrsU_0ff5twrHS-DeuUqXTE1jynaKbw-6hClT_EVxipdgwoPKtdNXzBgkIQTptOQ9NPKH7_kye5312hGdzeMHdxebfzlgu4_sPr/s200/P1090530.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365707526357929890" /><span class="Apple-style-span" style="LINE-HEIGHT: 14px;font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';"><i><b><span class="Apple-style-span" style="FONT-STYLE: normal"><span class="Apple-style-span" style="FONT-WEIGHT: normal">I was really late starting this challenge, so here are some prelim results. So far, the cookies are yummy and easy to make. I do have a small qualm with the recipe.It takes longer than the recipe says. Five min for prep, ten for active time and ten for baking?? Not here. I gues if you have all the ingredients out and measured you can bang it out like that, but theoretically that should be part of the prep time. Dunking the cookies in chocolate alone takes more than 10 minutes! Also I had tons of cookie bottoms, not enough marshmallow and not enough chocolate to cover them. Sigh. Running out of chocolate is a real downer! Overall though, they are delicious, and fun to make! I love piping the marshmallow. I made my marshmallow blue... just for fun! no real reason. More pictures to come!!</span></span> be sure to check out my partner in kitchen crime Diana at <a href="http://www.pashunfroot.blogspot.com/">pashfunfroot</a></b></i></span></span><div><span class="Apple-style-span" style="font-family:Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif;font-size:100%;color:#442200;"><span class="Apple-style-span" style="LINE-HEIGHT: 14px;font-size:11;"><b><i><span class="Apple-style-span" style="FONT-WEIGHT: normal; FONT-STYLE: normal"><img id="BLOGGER_PHOTO_ID_5365036408682487538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_OAkwZz6T506xX6VjSLwQoeYv3soxuas8uCfMI4s5IXRnRPPFF1rhj0WdGhJlmmYmyON5Wv92xi_IV6KyYLqAQEkJOCpmbXSZJgXIviEgIiPQ3DCeod3_x6BApSgninT4AsMBI6RALZOG/s200/photo-2.jpg" border="0" /> <p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;">Mallows(Chocolate Covered Marshmallow Cookies)<br />Recipe courtesy Gale Gand, from Food Network website</span><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzTWEUDGXr7s8NAmNLDBf8lCbzSt5wWvCKUADi1YVkmMhmQPybsUH2gI2NZJeunT8oNKDR48XLnUi7tyyPhGiQo2b1G3qjTkabkiy83CDsJglWkRl6vPbTX_t8hPAeZPTGInz3UPoRhOJY/s200/P1090524.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365707517236215602" /><span class="Apple-style-span" style="font-size:medium;">Prep Time: 10 min</span></span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;">Inactive Prep Time: 5 min</span></span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:medium;">Cook Time: 10 min<br />Serves: about 2 dozen cookies</span></span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">• 3 cups (375grams/13.23oz) all purpose flour<br />• 1/2 cup (112.5grams/3.97oz) white sugar<br />• 1/2 teaspoon salt<br />• 3/4 teaspoon baking powder<br />• 3/8 teaspoon baking soda<br />• 1/2 teaspoon ground cinnamon<br />• 12 tablespoons (170grams/ 6 oz) unsalted butter<br />• 3 eggs, whisked together<br />• Homemade marshmallows, recipe follows<br />• Chocolate glaze, recipe follows</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1. In a mixer with the paddle attachment, blend the dry ingredients.<br />2. On low speed, add the butter and mix until sandy.<br />3. Add the eggs and mix until combine.<br />4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.<br />5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.<br />6. Preheat the oven to 375 degrees F.<br />7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.<br />8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.<br />9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.<br />10. Line a cookie sheet with parchment or silicon mat.<br />11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.<br />12. Lift out with a fork and let excess chocolate drip back into the bowl.<br />13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Homemade marshmallows:<br />• 1/4 cup water<br />• 1/4 cup light corn syrup<br />• 3/4 cup (168.76 grams/5.95oz) sugar<br />• 1 tablespoon powdered gelatin<br />• 2 tablespoons cold water<br />• 2 egg whites , room temperature<br />• 1/4 teaspoon pure vanilla extract</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.<br />2. Sprinkle the gelatin over the cold water and let dissolve.<br />3. Remove the syrup from the heat, add the gelatin, and mix.<br />4. Whip the whites until soft peaks form and pour the syrup into the whites.<br />5. Add the vanilla and continue whipping until stiff.<br />6. Transfer to a pastry bag.</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Chocolate glaze:<br />• 12 ounces semisweet chocolate<br />• 2 ounces cocoa butter or vegetable oil</span></span></span></p><p style="MARGIN: 1em 10px 1em 0px"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.</span></span></span></p></span></i></b></span></span></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com2tag:blogger.com,1999:blog-8473548218965463133.post-12554474619094102962009-06-28T23:05:00.005-04:002009-06-28T23:29:04.704-04:00Whole Fish = Whole lotta good food!<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6jbQ7IHTRHMuUkwuf_TOYtZZL4Bspj4w8qz461B6dCX0LA_hS0TU1aSQ8zbPE3b_W6ScQdhKRBbPIyySD-34uAYp1uggC_MOeah9p6yokoDrrxzVL2B0iuPlhEk6bvbkccF87MdFfYfS/s200/P1090176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352581749759182674" />For Father's day dinner I wanted to do something extra special. Since I just got back from Greece I had the Greek food I ate on the brain, including Greek salads and these really fresh grilled fish we had. I was so inspired that I ventured over to Tan-A for some shopping. They have some of the freshest fish I've seen. The tilapia is literally swimming in the tank. I wasn't sure the exact procedure to be had, but I saw the Red Snapper they had and knew that was the fish for me. I love snapper! If you've never been to an Asian grocery, you should find one and go, just for the experience. They have all kinds of meat cuts, short ribs, duck legs, and even more chicken feet than I've ever seen in one place at once. Stumped on the fish ordering protocol, I picked a couple out, and put them in the provided bag. Do I take them to the front as is? Do I need some sort of sticker and bar code? I don't know!! I was dismayed because they had the scales on and the last thing I wanted to be doing was scaling fish in my backyard. Scaling is hard work, and you get really gross in the process. Scales fly everywhere, you stink of fish and you get covered in slime. It's pretty gross. Anyways, eventually the minimally English speaking men behind the counter got to me, and I handed them my bag. They took it, weighed it, printed a label and asked me if I wanted it scaled. With elation I said yes, and he went to work de-scaling my fish for me. Success!!<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpEbsg2vvCApp5ibe0wtIl63imF8EN1P4vxngfFDcG03RVdNSRbnbF0_0p6yuyOjBILL9Xa-FTyxCcdds_nttxEhyphenhyphenTU6DkWkF-ofYRY5WeyoGwcV41kssh-MF41U9JgNF8VweKwH-eoda/s200/P1090175.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352581749626536466" /></div><div>Once at home, I took notes from the <a href="http://theleftoverfoodie.typepad.com/the_leftover_foodie/2009/04/the-one-post-that-almost-got-away-or-i-like-parentheses-part-two-a-dead-fish-tails-no-tails.html">Leftover Foodie</a> on how to prepare raw fish. I followed his lead and made two diagonal slits on each fish side, stuffed them and the cavity with garlic cloves, salt, cilantro and lime, and drizzled each one with olive oil and some more salt on the skin. Here are the stuffed fishes, ready for cooking! They're on my big jelly roll pan... those fish are HUGE!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_6BsP1DqBzG0/SkgwvFCJi-I/AAAAAAAAEjk/1ArfRZjPEP4/s200/P1090173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352581742493010914" /><div>Popped those babies on the grill for 8 minutes or so per side and VOILA! Unbelievable restaurant quality dinner, nice enough to make whoever is eating it feel super special. I served the fish with Greek salad (tomato, red onion, green pepper, olives, lettuce, feta, olive oil and vinegar), Corn (cut fresh off the cob, sauteed with butter, sugar, salt and pepper), roasted fresh garden veggies, a pumpkin and flax bread and a lemon caper chicken that my brothers love.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsTTSos08BKCzUhdVomvR2b9gJ06W-2pVu_wLo_AUfxqm63gTQWZI8BSdsQp5cD_uaVPRN8c5axKoL4EFlQY-Xgc2T31mFZzoEx3tibIo5hYu__4lo_L_Cx9jV_NcGOvCWPs6vwHrCFEV/s1600-h/P1090177.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsTTSos08BKCzUhdVomvR2b9gJ06W-2pVu_wLo_AUfxqm63gTQWZI8BSdsQp5cD_uaVPRN8c5axKoL4EFlQY-Xgc2T31mFZzoEx3tibIo5hYu__4lo_L_Cx9jV_NcGOvCWPs6vwHrCFEV/s200/P1090177.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352585075233115298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a></div><div style="text-align: center;">Overall, it was really good, and really special. A perfect tribute to the greatest dad on the planet, mine. </div><div style="text-align: center;">Pops, little bro and me, circa 1990</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyI718hkNKzhPcJxizeUGOjhKMnV2mVVtLt5AiHfZ4xfWCf7n7ZNkA4Yz5SAZVGFQFsaAD-a7ERV3FtgyoJCL4T1qm0hnMqbWFa3cvH8sMqa6otTl4-CWzKZ9Q-yvkgAT2gBY4KX5D8hq/s1600-h/sc008b4d77.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyI718hkNKzhPcJxizeUGOjhKMnV2mVVtLt5AiHfZ4xfWCf7n7ZNkA4Yz5SAZVGFQFsaAD-a7ERV3FtgyoJCL4T1qm0hnMqbWFa3cvH8sMqa6otTl4-CWzKZ9Q-yvkgAT2gBY4KX5D8hq/s200/sc008b4d77.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352586051613315522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 134px; " /></a></div></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0tag:blogger.com,1999:blog-8473548218965463133.post-60206935344694905872009-06-27T20:36:00.005-04:002009-06-28T00:19:37.208-04:00DB: Bakewell Tarts<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4az996omRKr5WTX-NeuuHWryau5xzVmV-ETFGPDDoAAk-N4UAJmubc1Y8PihhY__sCSnxyevNMoBAUCwFalb4m6AzBTH88ACuEA_FVpc6A1gHCATLiS1mKOwzQRV69XS-BlGXEQasmYu/s1600-h/P1090179.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4az996omRKr5WTX-NeuuHWryau5xzVmV-ETFGPDDoAAk-N4UAJmubc1Y8PihhY__sCSnxyevNMoBAUCwFalb4m6AzBTH88ACuEA_FVpc6A1gHCATLiS1mKOwzQRV69XS-BlGXEQasmYu/s200/P1090179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352217882845240194" /></a><br />Ahh, the Bakewell Tart. A delicious combo of shortbread crust, sweet filling, and a light almondy cake (frangipane) on top. The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. If you're not sure what a Bakewell Tart is, check it out on <a href="http://en.wikipedia.org/wiki/Bakewell_tart">Wikipedia</a>, the all knowing resource.<div><span class="Apple-tab-span" style="white-space:pre"> </span>The recipe is pretty simple- a shortbread crust, jam, and frangipane. I made mine with kumquat jam I made, strawberry jam, blackberry jam and a couple of both kumquat and strawberry mixed for fillings. I also made tartlets in a muffin pan. They turned out pretty well. I have to say I don't love to eat them, but it was alright. As you can see from my pictures I overbaked the frangipane a bit, but the flavor was still good. Either way, the kumquat jam is amazing, so I'll give my rough estimation of the recipe. It was really a delicious experiment. If you haven't had kumquats you should try them. You can eat them whole, each one is little, the size of the end of my thumb about. They are bursting with citrusy goodness. The flavor is like combining lemon and orange together, but sweeter and more sour. Its hard to explain, but its amazing. Buy a container from the store sometime, you'll be happy you did!</div><div><br /></div><div>Overall, a decent dessert, but I'm not itching to try it again. After reading Diana's reviews then maybe my problem was in the overbaking of the frangipane and I should try it again, but if mine came out how it was supposed to taste then I probably won't make it again. She's singing its praises majorly, so I may have to give it another go.</div><div>Check out all my fellow Daring Bakers <a href="http://www.blogger.com/www.thedaringkitchen.com">here</a>, and see their interpretation! Special shout out to my partner in kitchen crime, Diana of T<a href="http://thymetolime.blogspot.com/">hyme to Lime</a>, and her Bakewell Tart interpretation!<br /><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAONx5LyeOQSVw0ayeEOZQSbi0A5b1UiP8htnZD-5WrRSTVLIVjZhqvv_Au0F0WhL9PiOGA2roYm_ffHwqH-XL2k2oTFCXQY9nHju1wqOAlPfmoi4K-r8sYlTbnJXYGNP2gflAe9Lz8nY7/s200/P1090187.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352217890598108994" /><br /></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Kumquat Jam</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">**all measurements are approximations, use your best judgement!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">2 containers kumquats, sliced or roughly chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">3/4 cup sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">3/4 cup water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#CC33CC;">Put sugar, kumquats and water in a saucepan, bring to a boil and let simmer for 10 minutes. Let cool, put in airtight jar, let cool. Enjoy!</span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeswvekaf07dUUPJT-Kf8lnzIa2Cu88nGm126hV9liy2UiBOEY9cgouFBSBc0hULveprHDSBxrDveGTExPcJqUUrJnFhAY6acn12N_zH89Foig1hlQxjrFdd8_eW-vJsc7kg6yT8sKniLY/s200/P1090185.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352217885431143538" /></div><div style="text-align: center;">So sad: Michael Jackson, hopefully he is finally at peace.</div><div style="text-align: center;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><img src="webkit-fake-url://D700D409-5ADF-419C-A983-4E5D0AFE83C7/Michael_jackson_bad_cd_cover_1987_cdda.jpg" alt="Michael_jackson_bad_cd_cover_1987_cdda.jpg" /></p><p></p></div>Jesshttp://www.blogger.com/profile/07983539536195439655noreply@blogger.com0