One of the trifecta of Christmas presents this year.
These, like so many things, are SO much better homemade. They're soft and pillowy and deliciously melty in hot chocolate. They aren't really even difficult or messy! They don't keep long, but they're still nom nom in hot chocolate or other melty applications for a while. Great for gifts, people are super impressed.
This is another recipe that begs to be played with. Roll it in crushed peppermint sticks, dip it in chocolate, cover it in caramel. I may be repeating myself here... but NOM.
The Alton Brown basic.
Wrapped in caramel
Thursday, January 20, 2011
Truffles
Made these for Christmas presents this year--a big hit! I did them in groups of four, two coated in cocoa powder, one coated in dark chocolate with a few grains of sea salt on top, and one coated in white chocolate. The sea salt was by far my favorite, but the other two were also magnificent and the variety was good. Big hit with everyone.
White chocolate was tricky because it hardened up much faster than the dark, so I added a few drops of olive oil to it after research. That made it possible to coat the truffles, but the coating was thicker and didn't harden up completely afterwards. The dark chocolate coating was perfect, light and thin and crackly. The method in this recipe works really well--the gloves, and the five-station setup.
Make sure that the truffle insides are nice and cold before coating them--it'll go on smoother and thinner. As for the ganache, when piping, use a nice big tip/hole in the bag so that it goes on in one blob, not little poo spirals.
Now that I've mastered these basic ones, try some more interesting flavors! Links below.
The classic. Eat these.
White Chocolate Saffron Truffles
Goat Cheese and Red Wine bittersweet chocolate truffles... um YES PLEASE
Search Tastespotting for other flavoring combinations!
White chocolate was tricky because it hardened up much faster than the dark, so I added a few drops of olive oil to it after research. That made it possible to coat the truffles, but the coating was thicker and didn't harden up completely afterwards. The dark chocolate coating was perfect, light and thin and crackly. The method in this recipe works really well--the gloves, and the five-station setup.
Make sure that the truffle insides are nice and cold before coating them--it'll go on smoother and thinner. As for the ganache, when piping, use a nice big tip/hole in the bag so that it goes on in one blob, not little poo spirals.
Now that I've mastered these basic ones, try some more interesting flavors! Links below.
The classic. Eat these.
White Chocolate Saffron Truffles
Goat Cheese and Red Wine bittersweet chocolate truffles... um YES PLEASE
Search Tastespotting for other flavoring combinations!
Wednesday, January 19, 2011
Ricotta Cheese
My first cheesemaking adventure! This was quite a process and pretty much didn't go at all according to plan. I'm really not sure where I went wrong, but regardless, I got some delicious cheese out of it, which I then used in my Spinach and Mushroom Canelloni--see that post!
I used Version #1, with the lemon juice. According to other versions, more lemon juice is needed? I didn't use a thermometer, but I don't think that should make a difference. This ricotta did not drain AT ALL the way it was supposed to. Maybe I used too many layers of cheesecloth? Maybe I should have spooned in the curds rather than dumping the whole thing in? Maybe my curd was just weird? I don't know. All I do know is that it took a lot of work and a lot of mess and there really wasn't a whole lot of cheese at the end. I really liked the flavor and everything, and I would make it again if it were really as easy as it's supposed to be. Eat it warm with olive oil and salt, nom nom, or another way.
Next time I'd like to try Kenji's method--microwave that shit. Way less work and mess.
Version I used--hmm.
Food Lab version--tested and tried, and super easy!
UPDATE 2/11: Did the Food Lab version--pop some vinegar and salt in the milk, microwave, drain the whey. OMG do this if you're going to make ricotta, sooo much easier. I used white wine vinegar and the flavor was pretty strong, not sure if there's a less intense vinegar to be used but if so try it. Also two cups of milk makes a fairly substantial amount of cheese, and it really is best when eaten warm, so if making for a crowd that's fine but if it's just for myself I'd make less. Triumph!
I used Version #1, with the lemon juice. According to other versions, more lemon juice is needed? I didn't use a thermometer, but I don't think that should make a difference. This ricotta did not drain AT ALL the way it was supposed to. Maybe I used too many layers of cheesecloth? Maybe I should have spooned in the curds rather than dumping the whole thing in? Maybe my curd was just weird? I don't know. All I do know is that it took a lot of work and a lot of mess and there really wasn't a whole lot of cheese at the end. I really liked the flavor and everything, and I would make it again if it were really as easy as it's supposed to be. Eat it warm with olive oil and salt, nom nom, or another way.
Next time I'd like to try Kenji's method--microwave that shit. Way less work and mess.
Version I used--hmm.
Food Lab version--tested and tried, and super easy!
UPDATE 2/11: Did the Food Lab version--pop some vinegar and salt in the milk, microwave, drain the whey. OMG do this if you're going to make ricotta, sooo much easier. I used white wine vinegar and the flavor was pretty strong, not sure if there's a less intense vinegar to be used but if so try it. Also two cups of milk makes a fairly substantial amount of cheese, and it really is best when eaten warm, so if making for a crowd that's fine but if it's just for myself I'd make less. Triumph!
Molten Chocolate Cakes
These little lovlies worked out perfectly! I made them in my french silicone flower mold and they came out beautifully; I also did some in a muffin tin and they were good but not quite as good. The bigger size ment a bigger, meltier center. Perfect warmed up in the microwave, there's no loss in quality when done this way, and don't forget to put a scoop of vanilla ice cream on top!
Notes: Don't overdo it, I did these for 13 minutes and they were perfect; overcooking means a significantly less marvelous dessert. One square is an ounce of chocolate.
Oh. Hi there, tasty friend.
Notes: Don't overdo it, I did these for 13 minutes and they were perfect; overcooking means a significantly less marvelous dessert. One square is an ounce of chocolate.
Oh. Hi there, tasty friend.
Lemon Loaf Cake
A variety of the Barefoot Contessa's lemon loaf cake. I was looking for a good recipe to use my Meyer lemons from the farmer's market and settled on this one. The verdict? A solid choice for a soft, delicious, lemony cake to eat at all times. Pretty tart, which I like, but I'd like to try it again with just Meyer lemons because I think it would be even better. It's a very pretty slice; I really like having the visible pieces of zest in there.
Notes: I didn't realize how little juice I would get from the Meyer lemons, so I used 8 small Meyer lemons (which was the right amount of zest), just over 1/4 cup juice, plus one regular lemon, which was about another 1/2 cup. So make sure to get enough Meyer lemons. Used whey from ricotta instead of buttermilk, and it had a lovely texture so that worked well. I'm not quite sure why, but it's a very moist cake, almost falling apart; I didn't need to poke the top before adding the lemon syrup, because it soaked it right up, but only went in about 1/2 an inch. The bottom is nice and firm, actually, and it's a nice contrast. The icing didn't sit on top, it sank right in too; either the cake is too porous or the icing is too thin, but I didn't want to add any more powdered sugar. Regardless, it was delicious.
This didn't store super well. It was best right out of the oven, still a little warm; as time went on it got kind of soggy. It was really good for the first day or so, but after that... eh. The sugary part of it became overwhelming, when really I wanted a texture and flavor that would go with tea in the afternoon.
To the cake!
Notes: I didn't realize how little juice I would get from the Meyer lemons, so I used 8 small Meyer lemons (which was the right amount of zest), just over 1/4 cup juice, plus one regular lemon, which was about another 1/2 cup. So make sure to get enough Meyer lemons. Used whey from ricotta instead of buttermilk, and it had a lovely texture so that worked well. I'm not quite sure why, but it's a very moist cake, almost falling apart; I didn't need to poke the top before adding the lemon syrup, because it soaked it right up, but only went in about 1/2 an inch. The bottom is nice and firm, actually, and it's a nice contrast. The icing didn't sit on top, it sank right in too; either the cake is too porous or the icing is too thin, but I didn't want to add any more powdered sugar. Regardless, it was delicious.
This didn't store super well. It was best right out of the oven, still a little warm; as time went on it got kind of soggy. It was really good for the first day or so, but after that... eh. The sugary part of it became overwhelming, when really I wanted a texture and flavor that would go with tea in the afternoon.
To the cake!
Monday, January 17, 2011
Michael's Challah
My first challah! Delish. Very dense. Eat warm, for sure; apparently dipping it in salt is what you do? and that's super good. Also really good with butter, and adding a little jam to the mix makes a wonderful breakfast.
Notes: It was tough to braid this; research how long it should rest to let the gluten relax, I think that may have been my problem. It was hard to get the strands to stay stretched out enough to braid them. I was also a little uncertain how long to knead, and they turned out just fine, but I may have overdone it; try using the mixer next time. UPDATE: Turns out the rolling of the strands is highly dependent on the moisture level of your hands/the table; it's apparently the surface that matters. Weird but true. Doesn't need a ton of kneading. But I'm still confused about the amount of flour that should be added; this time I added some but not as much, and it was still sticking to the sides of the mixer when I stopped.
Be sure not to overcook it; try taking it out when it's just lightly golden brown on top, before the suggested time is up; took one out at about 32 minutes and it was good, try 30. Halved it and got three good-sized loaves, which froze beautifully until needed (after braiding, wrap them up in plastic wrap and freeze; let rise for 1.5-3 hours before baking). Make sure to egg wash the whole thing for that nice shiny crust.
Miriam’s Challah
5 lbs minus 2 cups bread flour (15 cups)
4 cups water, lukewarm
1 tbsp sugar
5 packets yeast
1 ½ cups oil
2 cups sugar
1 ½ tbsp salt
3 eggs + 1 for egg wash
In large bowl, combine flour, 2 cups sugar, and salt. Allow yeast to bloom in water with 1 tbsp sugar. Once bloomed, make a well in the center of the flour mixture and pour yeast, oil, and eggs. Mix well. Allow to rise at least 2 hours in a warm place.
Knead dough. Break off a piece and say the prayer. Braid loaves. Allow to rise another 45 minutes. Brush with beaten egg. Garnish with sesame or poppy seeds if desired. Coat in egg wash. Bake at 350 40 minutes or until golden. Makes 5-6 loaves.
Notes: It was tough to braid this; research how long it should rest to let the gluten relax, I think that may have been my problem. It was hard to get the strands to stay stretched out enough to braid them. I was also a little uncertain how long to knead, and they turned out just fine, but I may have overdone it; try using the mixer next time. UPDATE: Turns out the rolling of the strands is highly dependent on the moisture level of your hands/the table; it's apparently the surface that matters. Weird but true. Doesn't need a ton of kneading. But I'm still confused about the amount of flour that should be added; this time I added some but not as much, and it was still sticking to the sides of the mixer when I stopped.
Be sure not to overcook it; try taking it out when it's just lightly golden brown on top, before the suggested time is up; took one out at about 32 minutes and it was good, try 30. Halved it and got three good-sized loaves, which froze beautifully until needed (after braiding, wrap them up in plastic wrap and freeze; let rise for 1.5-3 hours before baking). Make sure to egg wash the whole thing for that nice shiny crust.
Miriam’s Challah
5 lbs minus 2 cups bread flour (15 cups)
4 cups water, lukewarm
1 tbsp sugar
5 packets yeast
1 ½ cups oil
2 cups sugar
1 ½ tbsp salt
3 eggs + 1 for egg wash
In large bowl, combine flour, 2 cups sugar, and salt. Allow yeast to bloom in water with 1 tbsp sugar. Once bloomed, make a well in the center of the flour mixture and pour yeast, oil, and eggs. Mix well. Allow to rise at least 2 hours in a warm place.
Knead dough. Break off a piece and say the prayer. Braid loaves. Allow to rise another 45 minutes. Brush with beaten egg. Garnish with sesame or poppy seeds if desired. Coat in egg wash. Bake at 350 40 minutes or until golden. Makes 5-6 loaves.
Baked Macaroni and Cheese
This is everything mac and cheese should be: creamy, cheesy, comforting. The little zing of mustard is a lovely addition.
Notes: you don't need nearly as much crumb topping as they say you do; eyeball it, but make sure the butter is at the right temperature (pretty soft but not melting) or it will clump weirdly. Bake it long enough that it toasts the crumbs on top. Pay careful attention to the roux and the cheese sauce in general, adding things at the right time; the first time I made this it was heavenly, the second time a bit dry and not quite right, I think because I overbrowned the roux/butter at the beginning. This is best when it first comes out of the oven but can easily be reheated.
Hello lover.
Notes: you don't need nearly as much crumb topping as they say you do; eyeball it, but make sure the butter is at the right temperature (pretty soft but not melting) or it will clump weirdly. Bake it long enough that it toasts the crumbs on top. Pay careful attention to the roux and the cheese sauce in general, adding things at the right time; the first time I made this it was heavenly, the second time a bit dry and not quite right, I think because I overbrowned the roux/butter at the beginning. This is best when it first comes out of the oven but can easily be reheated.
Hello lover.
Pan Seared Polenta and Pears with Gorgonzola Sauce
BAHHH I guess I am getting my favorites out of the way first. This is SO GOOD. I'm used to making fairly simple food, with ingredients that sort of go together instead of playing off each other. The contrast between the three elements of this dish is phenomenal. It blew my mind. EAT IT.
It's also very rich to eat as a meal, which I did, but it's an awful lot of fuss and timing for an appetizer. I guess you could get the sauce done ahead of time, polenta all chilled and cut, and pears cut up as a last thing; then saute the pears and polenta at the same time (if you have confidence you can keep track--scary!) while heating up the sauce. But it's risky. But so good! Maybe eat just a little bit of this with a nice green salad or something. Yeah. That'll happen.
The polenta by itself is unbelievably good. Make extra and eat a bowl of it before putting the rest in the fridge to chill.
Notes: I cut the polenta into squares several inches; it was also fairly thin, less than half an inch, so I only seared the top and bottom, not the sides. It was delish this way but I imagine that a bigger, creamier center in cube form would be marvelous.
I also used plain ol' bleu cheese because I had it on hand and was dying to make this, and it was marvelous. I imagine gorgonzola would be wonderful too! Subbed veggie stock for chicken and can't imagine there was a difference. Add the cream first; I added the stock, and since I halved the recipe and there was so little of it, it did something strange with the roux and I think the texture was a little off as a result.
Try to get the top of the polenta as smooth as you can when putting it in the pan to chill; it will make for a crisper, more beautiful seared piece later on.
To the food!
It's also very rich to eat as a meal, which I did, but it's an awful lot of fuss and timing for an appetizer. I guess you could get the sauce done ahead of time, polenta all chilled and cut, and pears cut up as a last thing; then saute the pears and polenta at the same time (if you have confidence you can keep track--scary!) while heating up the sauce. But it's risky. But so good! Maybe eat just a little bit of this with a nice green salad or something. Yeah. That'll happen.
The polenta by itself is unbelievably good. Make extra and eat a bowl of it before putting the rest in the fridge to chill.
Notes: I cut the polenta into squares several inches; it was also fairly thin, less than half an inch, so I only seared the top and bottom, not the sides. It was delish this way but I imagine that a bigger, creamier center in cube form would be marvelous.
I also used plain ol' bleu cheese because I had it on hand and was dying to make this, and it was marvelous. I imagine gorgonzola would be wonderful too! Subbed veggie stock for chicken and can't imagine there was a difference. Add the cream first; I added the stock, and since I halved the recipe and there was so little of it, it did something strange with the roux and I think the texture was a little off as a result.
Try to get the top of the polenta as smooth as you can when putting it in the pan to chill; it will make for a crisper, more beautiful seared piece later on.
To the food!
World Peace Cookies
These cookies... are good. I'm not exactly sure why, but they are not quite what I was envisioning. They flatten out a bit more when baked than the pictures at either of these blogs suggest they will. And the contrast, to me, is not that strong. But they were good enough, and they intrigue me enough, that I want to make them again. And they are actually very good warm out of the oven! Plus these are the first cookies I've made that I actually froze half the dough to put in the freezer. THIS IS A GREAT IDEA. I bake and eat two of them at a time. YES. Next time try using the other version, those photos look better anyways.
Notes: I used Ghiradelli baking bars for the chocolate chunks. Also, I did use the Penzey's cocoa powder, which is not unsweetened, so maybe that has something do to with it. I also used the chunky sea salt, and it gave a noticeable uneven saltiness to the cookies, so do try to find fine salt. Don't overmix, calm down. Cut the chocolate chunks down to a reasonable size, don't try to make them big; it makes it difficult to slice even cookies out of the log. And make sure to cut nice thick cookies, don't try to stretch the yield by skimping. They are much better thick.
UPDATE 2/20: These are still in my freezer in a log and every once in a while I'll pull it out, slice off two, and bake them. This is so great. And when you eat them straight from the pan, while they're warm, they're really just what you need when craving chocolate. They've grown on me, I'll say that.
First-Found Version
Version I Used
Notes: I used Ghiradelli baking bars for the chocolate chunks. Also, I did use the Penzey's cocoa powder, which is not unsweetened, so maybe that has something do to with it. I also used the chunky sea salt, and it gave a noticeable uneven saltiness to the cookies, so do try to find fine salt. Don't overmix, calm down. Cut the chocolate chunks down to a reasonable size, don't try to make them big; it makes it difficult to slice even cookies out of the log. And make sure to cut nice thick cookies, don't try to stretch the yield by skimping. They are much better thick.
UPDATE 2/20: These are still in my freezer in a log and every once in a while I'll pull it out, slice off two, and bake them. This is so great. And when you eat them straight from the pan, while they're warm, they're really just what you need when craving chocolate. They've grown on me, I'll say that.
First-Found Version
Version I Used
Chocolate Layer Cake
This cake is for an occasion--a big one. I made it for Allie's wedding shower in both cake and cupcake form; it was lovely both ways but I think better as cake, as the ratio of frosting to cake was right and it didn't dry out as much. I also made it for Mom's birthday in the summer, and for Greta's graduation party. Dust it with powdered sugar (cut a design out of paper as a stencil--so fancy, oh my!) and put raspberries on top; I also accompanied it with raspberry coulis, straining out the seeds so it's just a delish sauce to drizzle on it once it's cut. Seriously, so good. Also UNBELIEVABLY DELICIOUS chilled in the fridge (was leftovers, incredibly, but I'd do a whole one this way), cut into thin slices, and drizzled with olive oil and sea salt. OMFG.
In conclusion: MAKE THIS CAKE.
Notes: I'm pretty sure I used Ghiradelli and it worked out fine. Use the coffee and make sure it's hot; it adds an delicious dark undertone without tasting at all of coffee. And make sure to use big enough pans! It puffs up considerably, and WILL overflow if the pans aren't tall enough/you use 9" pans instead. I don't think I had to chill the frosting before using it, but I can't remember--the point is, this takes a serious amount of time and effort, so don't try to leave it to the last minute.
okay MAKE THIS CAKE.
CAKE.
In conclusion: MAKE THIS CAKE.
Notes: I'm pretty sure I used Ghiradelli and it worked out fine. Use the coffee and make sure it's hot; it adds an delicious dark undertone without tasting at all of coffee. And make sure to use big enough pans! It puffs up considerably, and WILL overflow if the pans aren't tall enough/you use 9" pans instead. I don't think I had to chill the frosting before using it, but I can't remember--the point is, this takes a serious amount of time and effort, so don't try to leave it to the last minute.
okay MAKE THIS CAKE.
CAKE.
Skillet Carrots
The other recipe I made recently from Orangette.
Notes: THIS. IS. SO. GOOD.
I used a red onion which was good; I don't think it's a big deal either way. Don't be quite so cautious with the vinegar next time. Don't be careless with the oil, use just enough to coat everything but not too much; and turn the heat down a bit more, just under medium, when the carrots are added so they don't scorch. I used dried thyme which I still loved, but try fresh if you can! And PLEASE eat this dish hot, with a fried egg on top and some crusty bread to mop up juices... OM NOM NOM NOM NOM. I want to eat this every day. French Ladies! Are The Shit!
Notes: THIS. IS. SO. GOOD.
I used a red onion which was good; I don't think it's a big deal either way. Don't be quite so cautious with the vinegar next time. Don't be careless with the oil, use just enough to coat everything but not too much; and turn the heat down a bit more, just under medium, when the carrots are added so they don't scorch. I used dried thyme which I still loved, but try fresh if you can! And PLEASE eat this dish hot, with a fried egg on top and some crusty bread to mop up juices... OM NOM NOM NOM NOM. I want to eat this every day. French Ladies! Are The Shit!
Leeks Vinaigrette
Made these tonight and was inspired to start this blog, which I've been thinking about for a while, so I don't lose track of it.
Recipe notes: DELICIOUS. Make sure to emulsify the dressing enough, and don't add nearly six tablespoons of olive oil, more like 50/50 on the vinegar/oil. Salt the water more than you think you should, and try to get leeks that are all the same size so they cook at the same rate. You can make the dressing while the leeks are boiling. Use a thick dishtowel to dry the leeks and don't delay in getting the vinaigrette on them. Use LOTS of dressing. And the egg on top is heavenly!
From Orangette, who has lots and lots and lots of delicious-looking things on her site.
Nom nom.
Recipe notes: DELICIOUS. Make sure to emulsify the dressing enough, and don't add nearly six tablespoons of olive oil, more like 50/50 on the vinegar/oil. Salt the water more than you think you should, and try to get leeks that are all the same size so they cook at the same rate. You can make the dressing while the leeks are boiling. Use a thick dishtowel to dry the leeks and don't delay in getting the vinaigrette on them. Use LOTS of dressing. And the egg on top is heavenly!
From Orangette, who has lots and lots and lots of delicious-looking things on her site.
Nom nom.
Food I Have Loved!
This blog is just for me, to keep track of recipes I've made and thoroughly enjoyed, especially since I make so much food from recipes online these days.
Let's go!
Let's go!
Subscribe to:
Comments (Atom)