This is a mash-up of a couple of recipes and my own imagination. My husband loves the sesame garlic green beans that you can get at kosher take-out places. This is my approximation, with the secret (to my husband) addition of some ginger and lemon to kick it up a bit. (more…)
Archive for May, 2010
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
Changes I made to the recipe: oil instead of butter for the pate a choux and coconut milk for the milk in the pastry cream. Otherwise, I followed the recipe as it was written.
What I had wanted to do was to make this for Shavout, decorating the base with marzipan flowers. The croquembouche reminded me of my son’s school project of making Har Sinai (Mt. Sinai) with paper flowers at the base. Flowers, Har Sinai, dairy . . . all Shavuot themes. But, I was worried that the croquembouche wouldn’t keep very well. I ended up making this the friday after Shavuot (and I made it pareve rather than dairy). Actually, it does keep nicely. So maybe this will be a Shavuot dessert for next year!
Here is what I made for Shavuoth:
For an appetizer, homemade cheese blintzes with strawberry compote and sour cream
The rest of the meal consisted of oven poached salmon, asparagus with lemon dressing (Judy Zeidler, The Gourmet Jewish Cook), quinoa with mint and tomato, cucumber salad, leaf salad (Salad with a Crunch), and penne with smoked mozzarella and basil for one meal and macaroni and cheese for another meal.
Dessert was cheesecake, of course.
Oh, and for another meal, I served lentil soup and a quiche made from farmers cheese, jack cheese, and sauteed mushrooms and shallots. The lentil soup was from Judy Zeidler’s book, and the quiche was also (but I swapped out the scallions called for in the original recipe with the mushrooms and shallots because that is what I had in the fridge).
I just made the coconut red lentil soup from 101 Cookbooks. Fantastic. Huge hit. Other observations: this gets better and better the longer it cooks. The recipe says 20 minutes, but it still tasted raw to me at that point. I let it simmer for a couple of hours, at least. This would be a good crockpot recipe.
In my ongoing quest for the ultimate chocolate cake, I gave a whirl to this Bon Appetit recipe from Matt Lewis and Renato Poliafito. I’m sorry I don’t have any pictures of the inside, but the cake was a rich, moist, dark triple layer cake.
Verdict? The cake was quite nice, and so was the frosting, but not better than Black Magic Cake. (more…)