I made the poor man’s brioche from The Bread Baker’s Apprentice (BBA Challenge). I served it on Shabbos as challah along with the BBA challah. The side by side taste comparison was interesting. (more…)
Pioneer Woman made some tasty looking eggs the other day. She calls them Huevos Ree-os because they are not authentic Mexican fare at all. But, man, are they good!
All you do is fry up some eggs, pour over some spicy tomato stuff (she used picante sauce) and then let cheese melt on top. I made my eggs with some shredded cheddar/mozzarella mix and diced tomatoes. Instead of chopped cilantro, I went with chopped scallion.
After the cheese melts, the whole thing get put with a tortilla. I served my huevos with a low-carb whole wheat tortilla.
So easy, so delicious.
In an ongoing quest for the best chocolate cake, I made Dan Lepard’s recipe for chocolate custard muffins. Lepard promises they are the “best chocolate muffin you’ll ever eat.”
Hmmmm. That’s pretty hard to resist. Plus the prep method is intruiging. Basically, you made chocolate pudding and then add eggs and flour. (more…)
I had been thinking about making something with beans and the tortillas in my fridge. Then I saw Elise’s post about Quesadilla Pie. Yum! Healthy, quick, and so easy that you don’t even need a real recipe.
Elise just gives general directions and ingredient suggestions. The basic idea is that you line a buttered pie plate with a flour tortilla, then add a layer of filling, then a tortilla, then filling, another tortilla, more filling, and then a final tortilla. Brush with more butter and then bake.
I actually didn’t have a pie plate handy, so I ended up making quesadilla stacks. I made one stack with whole wheat flour tortillas and another stack with corn tortillas. Inside I layered shredded cheese, black olives, corn, red beans, refried black beans, just a little bit of cream cheese, and diced tomatoes.
So good. . . .
My son wanted to make cake that was vanilla and chocolate. Since we had just made vanilla yogurt cake, and since I had just seen David Leibovitz’s chocolate cupcake version of yogurt cake on Steamy Kitchen, I thought: Why not make vanilla batter and chocolate batter and marbelize them? Why not vanilla-chocolate swirl cupcakes?
I asked my husband for his vote and he wanted dairy-free, so I substituted soy milk for the yogurt.
Because I only had 6 ounces of trans-fat free margarine, I made 1/2 of the recipe. It was enough to frost a single 8″ round cake, cut in three layers (baked in a 3″ deep pan, with a half recipe of Zoe’s Devil’s Food Cake batter, using 2 eggs instead of 1 1/2 eggs).
Even though I was short a couple of ounces of margarine for the half recipe (and even though I was using margarine instead of butter), the recipe came out great. I added the margarine very very slowly, in little dabs, and the frosting never broke. It never looked “soupy or curdled.” I was smooth from beginning to end. I used a large egg and a large yolk and it was completely fine.
This is really easy and fabulous. This is an adaption of a recipe from Good Housekeeping that is in turn a tweaked version of a famous (or infamous) cake from the River Cafe in London. For some reason, the recipe is not posted on the magazine’s website, so you need to go to Frazzled Dad or Jewish Food List for this recipe.
I have made this many, many times and have worked out my own touches. First of all, I scale it down and bake in a 8″x3″ round pan. A springform pan will work, too, provided that you wrap the bottom with foil before baking it in the water bath. The batter will also just fit in a regular 8″ round pan.
Here is the ingredient list:
12 ounces bittersweet chocolate (I like 4 ounces 60/40 Callebaut and 8 ounces of 813 Callebaut), chopped (5 ounces Alprose 50% and 7 ounces 60% Passover chocolate works, too, as does a mix of Shmerling 72 % and 50% chocolate)
6 ounces margarine or butter
6 Tbl. water
3/4 cup sugar (divided: half is for the eggs and half is for the syrup)
5 eggs, room temperature
Here is what you do: boil the 6 Tbl. water with 6 Tbl. of the sugar. I let this boil for 5 minutes based on a tip I found somewhere regarding this cake. Remove from heat. Add the margarine (or butter) and chopped chocolate and stir to thoroughly melt everything into a smooth mixture. Let this melted chocolate mixture cool for about a half hour.
Meanwhile, beat the room temperature eggs with sugar until the mixture has dramatically increased in volume and lightened in color. It should be a very pale yellow and be very, very thick. This should take 5-10 minutes.
Now you need to fold the chocolate and eggs together. You can just dump the melted chocolate into the eggs and then use a whisk to lift up the chocolate from the bottom of the bowl (where it will immediately sink) and combine it with the eggs. I sometimes take some of the eggs and stir them into the chocolate to lighten the chocolate mixture before adding it to the eggs. I also whisk for just a short amount of time and then switch to a spatula to finish folding. Sometimes, I just use a spatula to fold everything together.
Try to be as gentle as possible to avoid losing too much volume.
Pour the mixture into a 8″ round pan lined with parchment (you can use a deep foil casserole pan as well as a regular cake pan). For easiest release, line the bottom with TWO parchment circles and line the sides with a double layer of parchment as well. Grease the pan before adding the parchment, and then spray the inside of the parchment lined pan before adding the batter.
Place the cake pan in a roasting pan filled with water. How much water? Enough so that when you put the cake pan in the roasting pan the water comes up about halfway the sides of the pan. You can add the cake pan to the roasting pan and then add the water, but be careful not to spill water on the cake.
Bake the cake at 325 degrees for 30 to 35 minutes. The top of the cake should be set (although I have taken it out when the very center of the top looked a bit wet and it was okay). It won’t look done. It will slosh a bit if you gently shake it. Let it cool and refrigerate overnight before attempting to unmold. I have been able to unmold this after a couple of hours in the fridge, but this is a slightly risky thing to try. The chocolate needs to set up in the fridge to facilitate easy unmolding.
Note: You can also bake this at a slightly higher temperature for slightly longer. Raising the temperature to 350 for the last ten minutes gives a firm crust.
Try to let the cake sit out at room temperature for about an hour before serving for optimal taste.
Note: I had a problem once with the chocolate breaking down when I was melting it. I added it to the sugar syrup before the margarine and I think the chocolate overheated. Generally, I add the margarine first and then the chocolate. Regardless, I had a mess on my hands–the chocolate had separated into solids and melted fat. I added a couple of Tbl. of boiling water and then took an immersion blender to the mixture. It became extremely smooth. Later, I found this post on Sweet Napa which confirmed that the immersion blender is a good way to go. This Sweet Napa post has very good tips for dealing with ganache.
I made the Indian Spiced Yellow Split Pea Soup from Martha Stewart’s new cookbook. My husband gave it a B. I thought it was quite nice.
Here is the idea of the recipe: instead of using the usual aromatics (celery, onion, carrots, garlic), you use garlic, scallions, ginger, onion, hot pepper, with some turmeric added in. At the end, you add in some toasted cumin seeds and mustard seeds, lime juice, and some chopped cilantro. The turmeric gives it a lovely color and the flecks of green are a wonderful contrast. I think that the green part of the scallions would be nicer added in when the cilantro is added in. It turns kind of dark and unattractive from cooking the whole time.
I made the carrot cake at Zoe Bakes (from Carole Bloom’s The Essential Baker). I was a little perplexed when I put the batter in the 3″ deep 8″ round pan. The batter came almost to the very top. I was worried about overflow, but the cake rose just to the rim and no more. Which is odd, because, I made more or less the same amount of carrot cake batter using the recipe from The Frog Commissary Cookbook and that filled a 10″ tube pan. Hmmm. (more…)