Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Sunday, May 4, 2014
Today's Bread: 4-Hour Baguettes
I was suffering from a touch of jet lag this morning so decided to get up at 4:30am and try a new baguette recipe a friend sent to me recently (thx CP!). I was a little skeptical going in as baguettes usually take a whole lot longer than four hours to make but I gave it a try.
They came out great. A crunchy crust on the outside that gave way to a custardy and tasty interior.
This one is a keeper. The recipe is here.
Tuesday, December 31, 2013
Today's Bread: Hey, Whey
This past week I've been experimenting with cheese making (more on that later) and as a result I have a lot of whey leftover. A quick google of the net and I found a whole wheat bread recipe that calls for whey.
I still need to figure out something to do with the remaining two gallons.
Sunday, December 29, 2013
This Week's Ice Creams (and Cake)
Collaboration is a wonderful thing.
My brother-in-law, among others, is in town visiting for Christmas. We started off the celebratory week by turning a cocktail he's perfected into an ice cream: Black Pepper Ice Cream with Tequila Infused Pear and Fresh Ginger. Delicious!
Later in the week for a family and friends seafood gumbo gathering I churned up three ice creams:
Egg Nog with Rum Soaked Raisins - The brandy was replaced with bourbon and at the last minute I soaked some raisins in rum and added them to the mix.
Lemon and Dried Cherries - This one may be my favorite. It's super lemony and the late addition of dried cherries gives it an extra shot of chewy tanginess.
And at the request of a lovely young girl from Sweden, for Christmas a Strawberries and Cream Cheesecake found it's way from the mixer and to the table.
P.S. The pics aren't mine.
Tuesday, December 24, 2013
Chocolate Chip Cookie Quest
If a guy is going to bake 1,536 cookies in a attempt to create the best chocolate chip cookie recipe, I'm giving it a try.
The recipe is here.
Stay tuned.
The recipe is here.
Stay tuned.
From Serious Eats…
I'm sorry, what was that dear?
"I said, stop making cookies."
That's odd, I thought to myself. Why would she be saying that? Wouldn't any wife be pleased to be married to a husband who fills the house with the aroma of warm butter, caramelized sugar, and gooey chocolate? Indeed, wouldn't any human being in the right mind yearn to be constantly surrounded by sweet, crisp-and-chewy snacks?
Then, as I glanced around the apartment, wiping chocolate-specked hands against my apron, running a finger across the countertop and tracing a line into the dusting of white powder that coated every surface in the kitchen, eyeing the dozens of bags of failed experimental cookies that blocked the television, opening the refrigerator door to discover that more than half of its contents were batches of uncooked cookie dough in various stages of rest, I thought, maybe she does have a point.
Saturday, December 21, 2013
The Chemistry of Cookies
As you make Christmas cookies keep this video in mind.
From YouTube…
From YouTube…
I had no idea so much was going on in a cookie.
A commenter at Gizmodo nails the "real chemistry" though…
The real chemistry of baking cookies comes only when you are real young.....and its a cold chilly fall/winter day .....you just helped your mother or grandmother mix up a big batch of chocolate chip or oatmeal raisin.....you got to lick the spoon and maybe a little bit of the bowl....she opens the oven door and the kitchen is filled with a warmth that chases the cold from the room...and the fresh baked smell fills the air that teases you with the notion that the best is yet to come......Ahhhhh, I remember that experience like it was yesterday. Enjoy the holidays!
Sunday, May 26, 2013
Yesterday's Bread: Lachha Paratha
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The recipe is here and a detailed demo of the process is below...
Wednesday, January 2, 2013
This Week's Flavor: Matcha
For this week's flavor I returned to the past. Matcha, green tea powder, ice cream is one of the first flavors I made almost exactly three years ago when I bought my ice cream maker. Since then around 60 different flavors have come out of this gem of a kitchen gadget.
As the chicken slowly turned on the string, I made a half batch of black sesame shortbread cookies to go with the ice cream.
The dessert was supposed to follow the fireplace chicken but after a bit too much vino and a relaxing massage I was out like a light. So, we ate dessert for breakfast the following morning.
Sunday, September 9, 2012
Today's Bread
Well, not really bread but crackers -- same family I guess.
I decided to try making crackers for the first time to go with some smoked trout and smoked garlic we picked up yesterday during the grand opening of Union Market.
I don't know what I've been thinking about the past few years, these things are incredibly easy to make. The best part is that by varying the toppings you can basically make any flavor your want.
The base I used is for an Olive Oil cracker. The flavors: Sea Salt and Pecorino Romano Cheese.
Friday, June 22, 2012
The 9 Nanas
A nice story to end the work week.
“One of the sisters suggested that we should all start doing our own laundry and put the money we saved to good use. I admit, I protested at first. There’s just something about laundering that I don’t like. But I was outnumbered! So among the nine of us, we’d put aside about $400 a month and our husbands never noticed a thing. Their shirts looked just fine.”
And then the women started listening. They’d eavesdrop -- all with good intentions, of course -- at the local beauty shop or when they were picking up groceries. And when they heard about a widow or a single mom who needed a little help, they’d step in and anonymously pay a utility bill or buy some new clothes for the children.
The Nanas would find out where the person lived and send a package with a note that simply said, “Somebody loves you” -- and they’d be sure to include one of MaMaw Ruth’s special pound cakes.
For three decades, the ladies’ good deeds went undetected...
Sunday, February 12, 2012
Today's Bread
Basically the same recipe as before but instead of 100% APF, I use equal parts APF, whole wheat, and bread flour. The add-ins this go round were fresh rosemary (courtesy of the garden), manchego and some other cheeses, and delicious Spanish chorizo that I muled over from London.
Saturday, January 21, 2012
This Week's Bread
It had been awhile since I made bread so on Monday, since it was a holiday, I decided to crank out a couple of loaves.
The plan was to make one a plain loaf as well as a raisin/walnut loaf but the walnuts had gone AWOL so it was audible time. Out came a dried cherry/pepita bread and a plain loaf (no problem with that one).
We kept one and the other went to a neighbor.
Tomorrow the walnut/raisin bread will at last make an appearance.
The recipe minus the audible
Friday, December 30, 2011
Thursday, December 29, 2011
Last Week's Flavors: Rum Raisin and Vanilla Bean
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The saga of the Christmas pie begins...
The Christmas dessert plan:
The Christmas dessert plan:
- Vanilla Bean ice cream to go with a Pecan Pie my nephew was making.
- Rum Raisin ice cream to go with a Spiced Apple and Pear Pie I was making.
- Rum Raisin ice cream to go with a Spiced Apple and Pear Pie I was making.
On Christmas Day, the ice creams were made, my nephew's pie looked great, and mine was ready to go into the oven just as we started dinner.
All was going according to plan.
Until...
I had the bright idea that while we opened cards and gifts, the piping hot Apple and Pear pie could cool down on the second story deck of my sister's house.
Mistake!
Some critter (or a tardy Santa) couldn't resist the scent of a freshly baked pie and helped themselves to mine.
C'est la vie. 'Tis the season for sharing anyway and fortunately we had my nephew's delicious Pecan Pie to eat.
Links to the recipes are below:
Spiced Apple-Pear Pie (base)
P.S. As usual, that's not my photo (other's are always much better) but it looked the same.
Thursday, December 22, 2011
A 21st Century Jean Valjean
When literature comes to life from the Telegraph (UK)...
Since December 9, the man has robbed five bakeries in the western suburbs of Paris, police said, each time using the same modus operandi.
After placing an order, the man holds up what appears to be a fake revolver, points it at the person behind the cash register and takes his pastries without paying.
No one has been injured in the robberies and in each case the value of the goods stolen has been low, at between eight and 20 euros.
Thursday, December 8, 2011
This Week's Flavor: Turkish Coffee
For dessert this past Sunday I was planning to make coffee ice cream but at the last minute decided to mix it up a bit and go with some kind of regionally flavored coffee.
Irish? Too much alcohol.
Vietnamese? Too sweet.
Turkish? Bingo!
The addition of cardamom and orange zest, which add a couple layers of complexity, is what makes this coffee ice cream Turkish. It's not my favorite mainly because the orange flavor is so strong -- a little zest goes a long way -- but others liked it and that's what counts.
We served the ice cream with financiers, a french almond cookie. These tasty cookies solved one of the problems of frequently making custard based ice cream: you wind up with a ton of leftover egg whites.
The ice cream recipe is here.
The financier recipe is here.
Irish? Too much alcohol.
Vietnamese? Too sweet.
Turkish? Bingo!
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| Not my photo...but close. |
The addition of cardamom and orange zest, which add a couple layers of complexity, is what makes this coffee ice cream Turkish. It's not my favorite mainly because the orange flavor is so strong -- a little zest goes a long way -- but others liked it and that's what counts.
We served the ice cream with financiers, a french almond cookie. These tasty cookies solved one of the problems of frequently making custard based ice cream: you wind up with a ton of leftover egg whites.
The ice cream recipe is here.
The financier recipe is here.
Monday, November 28, 2011
This Week's Flavor: Dulce de Leche
Thanksgiving this year, as is the case every year, was a wonderful day. After a delicious dinner, we closed it out with a couple of sweets.
This year, I decided to try something different and prepared a Pumpkin Pecan Bread Pudding. It was supposed to be accompanied by Dulce de Leche ice cream but I had a memory fail the night before (or was it too much wine?) and forgot to pre-freeze the ice cream maker. All worked out fine thanks to Häagen-Dazs -- we had the homemade version last night with some friends.
Orange-cardamom chocolate truffles coated in cocoa, chopped pecans, and shredded coconut capped off dessert for the evenng.
The recipes are here:
Pumpkin Pecan Bread Pudding (I used the mods in the comments to the recipe by foodlover07)
Dulce de Leche Ice Cream (skipped the optional pecans)
Dulce de Leche (I substituted goat's milk so technically I think it's cajeta.)
Orange-Cardamom Chocolate Truffles (very easy to make but messy, if rolling by hand run your hands under cold water and dry every few minutes to chill them down)
P.S. Full disclosure: those aren't my photos but close.
Monday, November 21, 2011
This Week's Flavor: Earl Grey Tea Ice Cream
My mother-in-law's birthday (a significant one) was this past Friday and I wanted to make sure that the dessert for her birthday dinner was special one. After considering many options and calling a few last minute audibles, we decided on a lemon poppy seed cake with raspberry curd and lemon buttercream icing. I churned up a batch of Earl Grey Tea ice cream to go with it.
The ice cream had a nice and smooth flavor of Earl Grey tea and will definitely gain a spot in the rotation. The cake was good as well but a bit tricky to make -- whipping the egg yolks and sugar more than the recipe calls for is the key. It also helped that at the last second I decided to make a double decker (one would have been too thin) and added the strawberry curd and lemon buttercream icing to the mix.
For the cake, a few recipes were cobbled together which are in the links below:
Lemon poppy seed cake
Raspberry curd and lemon buttercream icing
Earl Grey ice cream (One mod: rather than steeping the tea in the cream for an hour I let it steep overnight which boosted the flavor)
P.S. That's not a photo of the cake, mine had a lot more poppy seeds, but the idea is the same.
Tuesday, October 25, 2011
This Week's Flavor: Pineapple Granita
A few thousand miles away isn't a good enough reason to not make a tasty frozen treat, especially for family.
When inRome Hawaii...
Pineapple (locally grown) Granita with Macadamia Nut Milk Chocolate Shortbread cookies. I dialed back the sugar in the granita (the pineapple was super sweet) and added the juice from 1/2 lime. For the cookies I cut back on the salt, used unsalted mac nuts, and cut the rolled out dough into squares prior to baking.
Both have entered the "must make again" file.
The recipes are here and here.
When in
Pineapple (locally grown) Granita with Macadamia Nut Milk Chocolate Shortbread cookies. I dialed back the sugar in the granita (the pineapple was super sweet) and added the juice from 1/2 lime. For the cookies I cut back on the salt, used unsalted mac nuts, and cut the rolled out dough into squares prior to baking.
Both have entered the "must make again" file.
The recipes are here and here.
Tuesday, August 23, 2011
This Week's Flavor: Toasted Coconut
I had made toasted coconut ice cream once a couple of years ago and decided to revisit it to take to our friends curry dinner marking Cook and Share a Pot of Curry Day in Singapore. This time around I substituted a cup of coconut milk for one cup of the heavy cream. Surprisingly it came out even creamier than I expected.
To top it off the culinary magician in the house pulled another trick out of her sleeve and created homemade ice cream cones with black sesame seeds.Everything was delicious, especially the curries.
The recipe is here.
Wednesday, June 1, 2011
Today's Bread: Cheddar Walnut


Same recipe, different mix-ins.
I was going to make Walnut Raisin but since my better half isn't a fan of sweet things for breakfast I substituted the raisins with Irish White Cheddar.
Tasty.
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