tag:blogger.com,1999:blog-71196582024-03-04T22:58:18.849-05:00Baking JournalPumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7119658.post-10311880241890933472012-04-09T11:58:00.002-04:002012-05-11T20:45:02.008-04:00Grand Marnier Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt; line-height: 115%;">Grand Marnier Cupcakes<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Preparation<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Preheat oven to 350°F.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Line 2 cupcake baking pan (24 cupcakes) with paper baking cups.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Dry
Ingredients<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2 cups unbleached cake flour (e.g. King Arthur Flour)</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1 cup almond meal (e.g. Bob's Red Mill)</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1 cup cane sugar</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1 teaspoon kosher salt</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2 teaspoons baking powder</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1/2 teaspoon baking soda</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Combine all dry ingredients on large bowl.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Whisk by hand until thoroughly mixed.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="font-size: 14pt; line-height: 115%;">Moist
Ingredients</span></b><b><span style="font-size: 14pt; line-height: 115%;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1/2 cup milk</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1/2 cup sour cream</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">3 large eggs, slightly beaten</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1/4 cup orange liquor, such as Grand Marnier or Contreau</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1 cup unsalted butter, melted</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Whisk together milk and sour cream until well blended.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Add beaten eggs and whisk until combined.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">3. Add orange liquor and whisk until combined.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">4. Add melted butter and whisk until all liquid ingredients are
well blended.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/399164_10150673516029537_607604536_9643231_1772464270_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="202" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/399164_10150673516029537_607604536_9643231_1772464270_n.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cupcakes right out of the oven</span></td></tr>
</tbody></table>
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 14pt; line-height: 115%;">Finish</span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Pour moist ingredients
into dry ingredients.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Whisk by hand vigorously for about 2 minutes (120-200 whisks).</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">3. Pour with a large spoon into cupcake molds, filling to about
3/4 full. You should have enough batter for exactly 24 cupcakes.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">4. Bake in preheated oven for about 20 minutes, until a toothpick
inserted in the center comes out clean or the tops of the cakes spring back
when lightly touched.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">5. Let cool in baking pans on top of a wire rack.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="font-size: 16pt; line-height: 115%;">Chocolate
Ganache</span></b><b><span style="font-size: 16pt; line-height: 115%;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1 cup of heavy cream</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">8 oz high quality bittersweet chocolate</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Heat milk until it starts simmering. Pour into chocolate and
let rest until chocolate is melted.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Mix until combined and let rest until it cools to room
temperature.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">3. Whisk by hand until it lightens and is fluffy.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt; line-height: 115%;"><br /></span></b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/469744_10150675956499537_607604536_9653668_2066564818_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="240" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/469744_10150675956499537_607604536_9653668_2066564818_o.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">The End Result!</span></td></tr>
</tbody></table>
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt; line-height: 115%;"><br /></span></b><br />
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt; line-height: 115%;"><br /></span></b><br />
<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16pt; line-height: 115%;">Finish<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">1. Pipe or frost ganache into cupcake tops.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Decorate tops w/ anything you like to make it festive.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt; line-height: 115%;">2. Enjoy!</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Cambria, serif;"><span style="line-height: 18px;"><br /></span></span></div>
</div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com1tag:blogger.com,1999:blog-7119658.post-3508503445124101762011-11-21T08:27:00.001-05:002011-11-21T08:28:36.119-05:00Pâte Brisée<br />
<h3 class="post-title entry-title" style="color: #cc6600; font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; text-decoration: none;"><span class="Apple-style-span" style="font-family: verdana;">Pâte Brisée Recipe</span></a></span></h3>
<div class="post-header-line-1">
</div>
<div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="font-family: verdana;">Makes enough for an open-shell 9" tart or at least 24-36 mini muffin-sized tartlets. Double for a double-crust pie or for lattice work on top.<br /><br />1 1/4 cups flour<br />4 oz COLD unsalted butter (1 stick), cut in ~8 pieces<br />1/2 tsp KOSHER salt (or 1/4 tsp table salt)<br />1 tsp sugar<br />1/4-1/3 cup cold water<br /><br />Mix the flour, salt and sugar in a stainless steel bowl. Add the cold butter (cut into 1/2" blocks). Cut the butter into the flour mixture using a pastry cutter until it resembles coarse meal (the butter chunks are pea size). You can also use a food processor using the pulse feature to get the same effect. Do not overmix! The key here is to keep the butter and flour from blending or you'll end up with doughy, elastic crust.<br /><br />Add just enough cold water (and no more) and blend quickly with a few strokes using the pastry cutter. The key here is to get the flour mixture to just come together slightly. </span></span><span class="Apple-style-span" style="color: #333333; font-family: verdana; font-size: 13px;">The dough will seem like it doesn't come together but it will later, trust me!</span><span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="font-family: verdana;"><br /><br />Turn onto a large piece of plastic wrap, form into a ball and refrigerate for at least 1 hr or more. The colder the dough the easier it is to roll.<br /><br />Turn onto a floured table and roll out.<br /><br />Remember to work the dough the LEAST possible; the more you work the dough, the less flaky and more doughy the crust will be! </span></span></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com1tag:blogger.com,1999:blog-7119658.post-82979537121615127392011-03-10T08:18:00.001-05:002011-03-23T23:20:54.221-04:00Dulce de leche<div><p>The dulce de leche people know of in the US is either the pasty Argentinian version or simply caramel with a fancier name, most likely swirled in vanilla ice cream. There is nothing wrong with these, but what I grew up knowing by that name is something totally different. It might have the same ingredients, sugar and milk, but the addition of one key ingredient makes all the difference: rennet.</p>
<p>To make it, simply warm 2 gallons of whole milk (you can also add a few cups of heavy cream) and one rennet pill in a huge pot, very slowly until the cream separates from the water.This process was done at room temperature by my grandmother (which is about 85 degrees and 80% humidity in Puerto Rico, by the way) but I find using the stove a much quicker process. Strain most of the water out (at least half), reserving it just in case it dries out during cooking, add 5 lb bag of sugar, and cook on low medium heat without stirring much until you see what's on the picture. It takes several hours (4-6) to make so get a bottle of wine, a good movie, and relax.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIfzoCXhIrrb8GqwPzSweCQIVAdd6mQWUr9RJzc3QKTVUh_EGY4QGnkgrKIF0qM72JcXrVG4-KLBvEvnI0Bja4pBi46V2ZfZMwO9HnlApVVHxPctuy3W1paoxTtzuAkpIbfD9/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTGxqJ-VPxlVvAfQ-R55-Gli4uyDEAgHyVBKjDI-_TdqhROi_MEF_k83jgZDCgIGXFHwazoJyeWS4xS8qFw4d5QuFJ_i7iaU2syI6D9IbU31__azdjOe7E7X6DBl1YLppDOk6/' /></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-43263315472229055412010-04-26T22:28:00.002-04:002012-05-11T20:45:25.623-04:00Yet another great brownie recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhztjmNj-aaVSqWoeK_sBWndDUirNtW8sfcb8jECWqO9qU_6_4zgcOh1wtjyWxF5Lv9k8cFZ3TIozJXqZkof40d4GHsLK9DVWvhmOWrwCH4lWzWe2b6ycprz56SE3uLAiZeEn2fw/s1600/2011-02-06+19.10.35.jpg"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black; font-family: arial, helvetica, sans-serif; font-size: 13px;">8 oz (2 sticks) unsalted butter</span></a><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"></span><br />
<div>
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">8 oz bittersweet chocolate, chopped</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">2 cups brown sugar</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">2 teaspoons real vanilla extract</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">4 eggs</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">1 cup flour</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">1/4 teaspoon baking powder</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">3-5 oz (~1 cup) chopped walnuts</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">3-5 oz (~1 cup) chopped pecans</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Preheat oven to 350F. Cut a piece of parchment paper (NOT wax) on the bottom of a 9-13" pan (use straight edged aluminum or glass, not those nonstick ones which will burn the brownies).</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhztjmNj-aaVSqWoeK_sBWndDUirNtW8sfcb8jECWqO9qU_6_4zgcOh1wtjyWxF5Lv9k8cFZ3TIozJXqZkof40d4GHsLK9DVWvhmOWrwCH4lWzWe2b6ycprz56SE3uLAiZeEn2fw/s1600/2011-02-06+19.10.35.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582496224959349746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhztjmNj-aaVSqWoeK_sBWndDUirNtW8sfcb8jECWqO9qU_6_4zgcOh1wtjyWxF5Lv9k8cFZ3TIozJXqZkof40d4GHsLK9DVWvhmOWrwCH4lWzWe2b6ycprz56SE3uLAiZeEn2fw/s200/2011-02-06+19.10.35.jpg" style="cursor: pointer; float: left; height: 150px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 200px;" /></a></span></span></div>
<div>
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Melt butter on stove top or microwave. Once melted, remove from heat and add chopped chocolate. Let it rest off the heat until the chocolate is melted, around 10 minutes. If it doesn't melt, heat on low or microwave at 50% power until it does watching VERY carefully NOT to overcook or the chocolate will burn! Add sugar and vanilla and mix with spatula until blended. Whisk/mix in 4 eggs until thoroughly combined.</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Mix dry ingredients together (flour, salt, baking powder) then mix/fold into chocolate mixture. Fold in nuts.</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Bake in preheated oven for 30 minutes.</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;">Let cool. To cut, chill in refrigerator overnight or freeze and they will be easier to cut.</span></div>
<div style="font-family: arial, helvetica, sans-serif; font-size: 10pt;">
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
</div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-36182727902085226102010-03-13T11:04:00.000-05:002010-03-13T11:44:51.418-05:00Chocolate Chestnut Cake<b><span class="Apple-style-span" style="font-size:small;"><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></b></div><div><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 dark rum (3 star Ron del Barrilito is a great choice)</span></span></span></div></b></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup simple syrup (recipe follows)</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 8" chocolate genoise cake (recipe follows)</span></span></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 recipe chestnut buttercream (</span></span><b><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">recipe follows)</span></span></span></div></b></span></b></span></div><div><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 recipe chocolate glaze (</span></span><b><span class="Apple-style-span" style="font-weight: normal; "><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">recipe follows</span></span><b><div style="display: inline !important; "><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">)</span></span></span></div></b></span></div></b></span></b></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Simple Syrup</span></span></span></b><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup water</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">pinch cream of tartar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix in saucepan, bring to a simmer, then cover and simmer for 2 minutes. Remove from heat and let cool.</span></span></div><div><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate Genoise Cake</span></span></b></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 tablespoon melted unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract (real)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup (2 oz) sifted cake flour </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/3 cup ( 1.5 oz) unsweetened cocoa powder (I use Ghirardelli's)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">4 eggs</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2/3 cups sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 350F.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Butter and flour an 8-9" straight edged (2" height) cake pan and line with parchment paper (NOT wax paper).</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix vanilla and butter and keep hot.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Sift flour and cocoa powder together and set aside.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Heat eggs and sugar in a large mixing bowl over a water bath whisking constantly with a hand-held whisk until eggs are hot to the touch and the sugar dissolves into the egg. Be careful NOT to cook/scramble the eggs! Immediate transfer the eggs to a mixer and beat at medium=-high speed until eggs double to triple in volume and are cool/room temperature (10 minutes?). </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fold flour mixture into eggs using a large spatula.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Fold hot butter mix.</span></span></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake on prepared pan for ~25 minutes.</span></span></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chestnut Buttercream</span></span></b></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/4 cup water</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 pinches cream of tartar</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 large egg</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">6 oz unsalted butter, room temperature.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2 canned sweetened chestnut puree</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cook sugar, water and cream of tartar in saucepan until temperature reaches 242F. Meanwhile, in mixer, beat eggs at medium speed until frothy. When syrup reaches temperature, poor onto eggs while mixer is on. Make sure you poor through the side so you don't hit the beaters to avoid splashing. Continue mixing until the egg mixture has cooled to room temperature and doubled in volume. Add butter in 1-tablespoon lumps while mixing until incorporated and the buttercream looks smooth and spreadable. Mix the chestnut puree.</span></span></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chocolate Glaze</span></span></b></span></b></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Prepare AFTER the cake is assembled and is chilling.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 oz bittersweet chocolate</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">6 oz unsalted butter</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon corn syrup</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Melt on microwave (50% power) 1-3 minutes (one minute batches). Be careful NOT to burn it. Cool until temperature reaches 88-90F.</span></span></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Assembly</span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Slice cake horizontally into 3 layers.</span></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Mix simple syrup and rum together.</span></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Place top layer upside down and brush with syrup. Spread 1/2 cup of chestnut buttercream. Brush second layer with syrup and then place, moist side down, on top of the buttercream of the first layer. Bursh dry side with more syrup. Repeat with last layer until you have three moist layers of cake with 2 buttercream layer in between. </span></span><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Make sure the layers are symmetrical and even.</span></span></span></b></span></b></span></b></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></b></span></b><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Spread remaining buttercream smoothly over the top and sides of teh cake. Don't worry about crumbs sicne you are going to glaze the cake.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Chill the cake for AT LEAST 1 hour before glazing.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Prepare glaze and glaze cake by slowly and evenly pouring and carefully spreading glaze on top and sides. See the following video for glazing cakes. It is difficult but practice makes perfect:</span></span></div><div><a href="http://www.youtube.com/watch?v=UNEScRQePDA"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">http://www.youtube.com/watch?v=UNEScRQePDA</span></span></a></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Credit: Alice Medrich</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-71827775697247528332009-11-25T07:59:00.000-05:002011-11-21T08:27:31.161-05:00Pecan Tarts/Tartlets<span class="Apple-style-span" style="color: #333333; font-size: 13px;"></span><br />
<h3 class="post-title entry-title" style="color: #cc6600; font-size: 18px; font-weight: normal; line-height: 1.4em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0.25em; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="font-family: verdana;">Pâte Brisée Recipe</span></a></span></h3>
<div class="post-header-line-1">
</div>
<div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="font-family: verdana;">Makes enough for an open-shell 9" tart or at least 24-36 mini muffin-sized tartlets. Double for a double-crust pie or for lattice work on top.<br /><br />1 1/4 cups flour<br />4 oz COLD unsalted butter (1 stick), cut in ~8 pieces<br />1/2 tsp KOSHER salt (or 1/4 tsp table salt)<br />1 tsp sugar<br />1/4-1/3 cup cold water<br /><br />Mix the flour, salt and sugar in a stainless steel bowl. Add the cold butter (cut into 1/2" blocks). Cut the butter into the flour mixture using a pastry cutter until it resembles coarse meal (the butter chunks are pea size). You can also use a food processor using the pulse feature to get the same effect. Do not overmix! The key here is to keep the butter and flour from blending or you'll end up with doughy, elastic crust.<br /><br />Add just enough cold water (and no more) and blend quickly with a few strokes using the pastry cutter. The key here is to get the flour mixture to just come together slightly. </span></span><span class="Apple-style-span" style="color: #333333; font-family: verdana; font-size: 13px;">The dough will seem like it doesn't come together but it will later, trust me!</span><span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="font-family: verdana;"><br /><br />Turn onto a large piece of plastic wrap, form into a ball and refrigerate for at least 1 hr or more. The colder the dough the easier it is to roll.<br /><br />Turn onto a floured table and roll out.<br /><br />Remember to work the dough the LEAST possible; the more you work the dough, the less flaky and more doughy the crust will be! </span></span></div>
<div class="post-body entry-content" style="line-height: 1.6em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="font-family: verdana;">Chocolate Filling</span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: verdana;">Adapted from a recipe from Martha Stewart's Pies and Tarts Book</span></span></i></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">4 oz bittersweet chocolate, chopped</span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">4 oz unsalted butter (1 stick), cut in ~8 pieces</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 cup granulated sugar</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 cup light corn syrup</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">4 eggs</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 teaspoon vanilla</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 cup chopped pecans</span></span></span></a><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"></span></span></span></span></span></span></span><br />
<ol>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">Melt the butter in the microwave (2 minutes @50% power). Add chocolate to the melted butter and let sit for 10-15 minutes undisturbed until chocolate is melted. If the chocolate doesn't completely melt, finish in microwave for 30-60 seconds @50% power.</span></span></span></span></span></span></span></span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">In a medium-size saucepan, combine sugar and corn syrup and stir to dissolve the sugar. Bring the mixture to a boil over high heat, then reduce heat and simmer for 2 minutes, stirring constantly. Remove from heat.</span></span></span></span></span></span></span></span></span></li>
<li><span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">In a large bowl, whisk eggs. Stir in the chocolate-butter mixture until blended. Then whisk in the syrup until well blended. Stir in vanilla and chopped pecans and set aside to cool.</span></span></span></span></span></span></span></span></span></li>
</ol>
<span class="Apple-style-span" style="color: #333333; font-size: 13px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"></span></span></span></a><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: inline !important; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="font-family: verdana;">Regular Filling</span></a></span></span><span class="Apple-style-span" style="color: #333333; font-size: 100%;"></span><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-size: x-small;"><i></i></span></span></span></span></span></span></a><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="color: #333333;"><i><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="font-family: verdana;">Adapted from</span></a><a href="http://www.karosyrup.com/recipe_details.asp?id=1589"><span class="Apple-style-span" style="font-family: verdana;"> Karo Syrup's Classic Pecan Pie Recipe</span></a></i></span><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 cup granulated sugar</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 cup light corn syrup</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">3 eggs</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">2 tablespoons unsalted butter, melted</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 teaspoon vanilla</span></span></span></a><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="font-family: verdana;">1 1/2 cups chopped pecans</span></span></span></a><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><ol>
<li><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">Whisk together sugar, syrup and eggs until well blended. </span></span></li>
<li><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">Whisk in melted butter. </span></span></li>
<li><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">Whisk in vanilla and chopped pecans.</span></span></li>
</ol>
<span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="font-family: verdana;">Finishing</span></span></span></span></span></span></span></span></span><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html" style="color: #cc6600; display: block; font-weight: normal; text-decoration: none;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #cc6600; font-size: 18px; line-height: 25px;"><span class="Apple-style-span" style="color: #333333; font-size: 100%;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><ol>
<li><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: verdana;">Preheat oven to 350°F.</span></span></li>
<li><span class="Apple-style-span" style="color: black; font-family: verdana;">Roll out pie dough (pâte brisée) onto tart pan, pie plate. If doing mini tartlets, use a mini-muffin pan and use a round cookie cutter (~2-2.5") to cut dough into small round shells you can put in each mini-muffin hole.</span></li>
<li><span class="Apple-style-span" style="color: black; font-family: verdana;">Fill pie(s)/tart(s) with desired filling to near top and bake for ~60 minutes or until filling is set for regular pie or tart (9-11" diameter). For mini-muffin sized, bake for 18-20 minutes. </span></li>
</ol>
</span></span></span></span></span></span></span></span></a></span></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-20394732754166137652009-06-22T18:04:00.000-04:002009-06-27T17:54:43.434-04:00Peach Amaretto Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMxhH1vu3anEE1E5zzg7V6kdydX1ox0FWnJ39xA8noBDr1FiWGI2Qwx7BMumMrXLFSWWUKcF4dijBs1p46LEd4crFXSbqeSaefOASG88yIL3KKFM2s9lrhvSRL_cjt18zntg_MQ/s1600-h/n607604536_2130677_7483066.jpg"></a><span class="Apple-style-span" style="font-size:small;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTZle7xv_Map_ZWVZMDRlYCjIgmxrtU_2UBJLmEt4_cWjSSK27YHcI-Gdd0uCd1zbABELjQHTbhVVbPFAFtDjQ-8eLdf6tM6wvFfD6Grn6-xQNzaYaJl-kIRSv_WCZI0Oh99asw/s1600-h/peachtart.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTZle7xv_Map_ZWVZMDRlYCjIgmxrtU_2UBJLmEt4_cWjSSK27YHcI-Gdd0uCd1zbABELjQHTbhVVbPFAFtDjQ-8eLdf6tM6wvFfD6Grn6-xQNzaYaJl-kIRSv_WCZI0Oh99asw/s200/peachtart.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5350277671342989858" /></a><div><span class="Apple-style-span" style="font-family: verdana; ">I made this tart for myself on fathers day because I was craving pie with vanilla ice cream. Since southern peaches are starting to creep up to the northeast I figure I make a peach tart.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">To keep the crust from getting soggy, I baked the crust by itself and cooked the peaches on a 12" frying pan. I then assembled the tart before service after everything is cool.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Make sure to read the recipes before using them and have all of your ingredients measured and ready to go before starting.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><i><span class="Apple-style-span" style="font-size:small;">To Make the Sweet Tart Crust</span></i></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 1/4 cups of all purpose unbleached flour</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 1/2 tablespoons sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon cinnamon</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon freshly grated nutmeg (cut to 1/4 if using already grated, which is, IMO, not worth using)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup (1 stick) unsalted butter, very cold</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1 egg yolk</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/4 cup very cold water</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Put the flour, salt, sugar, and spices in a Cuisinart food processor and pulse until combined. Cut the butter into tablespoon sizes (into 8 pieces) and add to the flour. Pulse 15-18 times until the mixture resembles very coarse meal (don't overdo it). Whisk the yolk into the water and add through the food processor shoot while pulsing until the dough comes together slightly.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Put the mixture in a gallon sized plastic bag and briefly press together with your hands from the outside. Refrigerate for at least one hour.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Remember that you want to work the dough the least possible. The more you work the dough, the less flaky and more doughy it will be. This is because as you knead, you promote the formation of gluten strands. This is why you want to do the opposite when making bread (you WANT to knead your bread dough).</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-family:Georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMxhH1vu3anEE1E5zzg7V6kdydX1ox0FWnJ39xA8noBDr1FiWGI2Qwx7BMumMrXLFSWWUKcF4dijBs1p46LEd4crFXSbqeSaefOASG88yIL3KKFM2s9lrhvSRL_cjt18zntg_MQ/s1600-h/n607604536_2130677_7483066.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMxhH1vu3anEE1E5zzg7V6kdydX1ox0FWnJ39xA8noBDr1FiWGI2Qwx7BMumMrXLFSWWUKcF4dijBs1p46LEd4crFXSbqeSaefOASG88yIL3KKFM2s9lrhvSRL_cjt18zntg_MQ/s200/n607604536_2130677_7483066.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352128040177654338" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">When the dough is cold, roll to 1/8" inch and put in a french tart pan (removable bottom). Put a piece of foil on top and pie weights (or beans) and bake in a preheated 350F oven for 40 minutes. Remove the pie weights and foil, pierce the bottom with a fork a few times (to allow bottom steam to come out and not create bubbles) and bake an additional 10-20 minutes until slightly brown. Watch out, don't burn it! </span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Cool on wire rack and remove from tart pan when cool.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Reference: </span><span class="Apple-style-span" style="font-family:Georgia;"><a href="http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html"><span class="Apple-style-span" style="font-size:small;">http://bakingjournal.blogspot.com/2004/08/pte-brise-recipe.html</span></a></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style=" font-style: italic; font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">To Make the Peaches</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">3 lb ripe but firm peaches (make sure the stem area does not have a green tinge)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon cinnamon</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">1/2 cup Amaretto liqueor (Disaronno)</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Peel and slice the peaches into wedges. Mix with sugar and cinnamon and cook on 12" frying pan on medium heat. When peach wedges are soft (but not falling apart), strain from the cooking syrup. Add the Amaretto liqueor and continue cooking the syrup until thickens. This might take 20 more minutes. It might bubble so watch it. Also, you don't want it to cook over 240F or it will burn quickly. You don't need a thermometer, just watch it.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Let the peaches and teh syrup cool to room temperature separately.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><i><span class="Apple-style-span" style="font-size:small;">To Assemble the Tart</span></i></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Arrange each peach wedge in whatever fashion you like on the tart and the pour (or brush) some of the syrup on top. You migth have to warm the syrup a little if it is too thick to pour or brush. Enjoy with vanilla ice cream.</span></span></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-76136891320760636922009-06-10T22:05:00.000-04:002009-11-04T13:19:42.703-05:00Best Brownies<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; ">Adapted from a Cooks Illustrated brownie recipe.<br /><br />1 and 1/2 sticks unsalted butter (6 oz)<br />6 ounces unsweetened chocolate (I used 100% Unsweetened Guirardelli, black label) (Don't go cheap here, this is the main ingredient!)<br />2 and 1/4 cups sugar<br />4 large eggs<br />1 tablespoon vanilla extract<br /><br />1 and 1/4 cup all-purpose flour (NOT the self rising kind)<br />3/4 teaspoons baking powder<br />1/2 teaspoon kosher salt<br /><br />1 cup chopped walnuts<br /><br />9"x13" pan (I used a straight edged aluminum commercial brand)<br />parchment paper (NOT waxed paper, that melts)<br /><ol><li>Preheat oven to 325F.</li><li>Cut a piece of parchment paper 9"x13" and place in bottom of the pan. This will help take the brownies out.</li><li>Optional: Roast the walnuts in the oven for 5 minutes if already chopped, 10 minutes if whole.</li><li>Chop walnuts after they cool off if not chopped already.<br /></li><li>If you have time, melt butter in a medium saucepan on the stove at low heat. Or, carefully, melt butter on microwave. 2-3 minutes at power 50% will probably do. Make sure you chop the butter in small cubes because butter tends to explode in the microwave when heated.</li><li>Chop chocolate and put in the <span class="yshortcuts" id="lw_1212663997_2" style="border-bottom-width: 1px; border-bottom-style: dashed; border-bottom-color: rgb(0, 102, 204); cursor: pointer; ">melted butter</span>. Let it rest for 5-10 minutes until it is all melted. Mix w/ a spatula. If there are still unmelted chucks, melt on microwave at 30% power using 30 second intervals and mixing in between until all is melted. Do not overheat or the chocolate will burn. It should look nice and smooth and shiny. If it gets gritty you burnt it and it's over.</li><li>Mix sugar w/ the melted chocolate and butter using a spatula. It will look sort of grainy.</li><li>Whisk eggs into the mix, one at a time w/ a hand whisk (or even the same spatual will do, it's just harder).</li><li>Whisk in the vanilla.</li><li>Sift together the flour, baking powder and salt into the chocolate mixture and mix together w/ the spatula until all of the dry ingredients are incorporated. Do not overmix.</li><li>Place mix into prepared pan, leveling w/ spatula.</li><li>Sprinkle chopped nuts evenly over the chocolate mix. You can use the bottom of a measuring cup and lightly press the nuts into the mix, but not too much so that they don't get buried into the mix.</li><li>Bake for 25-30 minutes at 325F. 25 minutes will yield <span class="yshortcuts" id="lw_1212663997_3" style="border-bottom-width: 1px; border-bottom-style: dashed; border-bottom-color: rgb(0, 102, 204); cursor: pointer; ">fudgy brownies</span>, 30 minutes will be more cakey. Over 30 can yield overdone and dry so watch out!</li><li>Let cool before removing from pan and cutting.</li><li>Enjoy by themselves or with vanilla or coffee ice cream.</li></ol></div></span>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-88779678673213826452009-04-19T12:56:00.000-04:002009-06-27T17:57:10.827-04:00Versatile "sofrito"<div>In Puerto Rico, we call a pepper/onion/cilantro (or recao) mixture "sofrito" and it is used as a base for almost everything from soups to rice and beans. This one does not use the usual aji dulce pepper. Instead, I opted for cubanelles and spiced it up w/ some chipotle chili powder and cumin.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Spiced Sofrito</span></div><div><br /></div>1 cubanelle pepper<div>1 medium yellow onion</div><div>6 cloves garlic</div><div>bunch fresh cilantro (~1/2 cup, loose, chopped)</div><div>1 lime</div><div>2 tablespoons olive oil</div><div>2-3 tablespoons Diamond Crystal kosher salt (1 to 1 1/2 tablespoons if using Morton, has double the sodium)</div><div>1 tablespoon freshly ground black pepper</div><div>2 teaspoons chipotle chili powder</div><div>2 teaspoons ground cumin</div><div>1 teaspoon ground coriander seeds</div><div><br /></div><div>Blend all ingredients in the low-chop setting of your blender or process until smooth in your food processor.</div><div><br /></div><div>Yields about 1 1/2 cups.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Tortillas/Quesadilla Dip </span></div><div><br /></div><div>Mix 1 cup of regular sour cream with 2-3 tablespoons of the sofrito. Let sit in the fridge for a few hours to set. Use for dipping anything from veggies to chips or quesadillas.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Grilled Whole Chicken</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>Wash and pat dry a whole chicken. Cut through the middle of the sternum bone to split both breasts and flatten the chicken for faster grilling. Season generously with the sofrito through cavities and underneath the skin.</div><div><br /></div><div>Preheat your grill and grill at 350F for 45-50 minutes (about 25 minutes each side). Start w/ the back side first.</div><div><br /></div><div><br /></div><div><br /></div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-60504127121083569442008-06-05T07:14:00.001-04:002009-06-27T17:58:17.999-04:00Hazelnut Coffee BrowniesAdapted from a Cooks Illustrated brownie recipe.<br /><br />1 1/2 sticks unsalted butter (6 oz)<br />6 ounces unsweetened chocolate (I used 100% Guirardelli, black label)<br />2 1/4 cups sugar<br />1/4 cup finely ground coffee beans (I used a Starbucks whole bean blend, Pike Place, and ground it myself)<br />4 large eggs<br />1 tablespoon vanilla extract<br /><br />1 cup all-purpose flour (NOT the self rising kind)<br />3/4 teaspoons baking powder<br />1/2 teaspoon salt<br /><br />1 cup chopped hazelnuts<br /><br />9"x13" pan (I used a straight edged aluminum commercial brand)<br />parchment paper (NOT waxed paper, that melts)<br /><br /><ol><li>Preheat oven to 350F. </li><li>Cut a piece of parchment paper 9"x13" and place in bottom of the pan. This will help take the brownies out. </li><li>Roast the hazelnuts in the oven for 5 minutes if already chopped, 10 minutes if whole. Chop after they cool off if not chopped already.<br /> </li><li>Melt butter on microwave. 2-3 minutes at power 50% will probably do. </li><li>Chop chocolate and put in the <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1212663997_2">melted butter</span>. Let it rest for 5-10 minutes until it is all melted. Mix w/ a spatula. If there are still unmelted chucks, melt on microwave at 30% power using 30 second intervals and mixing in between until all is melted. Do not overheat or the chocolate will burn. It should look nice and smooth and shiny. </li><li>Mix sugar and ground coffee w/ the melted chocolate and butter using a spatula. It will look sort of grainy. </li><li>Whisk eggs into the mix, one at a time w/ a hand whisk (or even the same spatual will do, it's just harder). </li><li>Whisk in the vanilla. </li><li>Sift together the flour, baking powder and salt into the chocolate mixture and mix together w/ the spatula until all of the dry ingredients are incorporated. </li><li>Place mix into prepared pan, leveling w/ spatula. </li><li>Sprinkle chopped nuts evenly over the chocolate mix. You can use the bottom of a measuring cup and lightly press the nuts into the mix, but not too much so that they don't get buried into the mix. </li><li>Bake for 25-30 minutes. 25 will yield very <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1212663997_3">fudgy brownies</span>, 30 will be cakey.</li></ol>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com1tag:blogger.com,1999:blog-7119658.post-1163816647108809452007-11-21T09:00:00.000-05:002007-11-21T06:53:13.752-05:00Two Great Holidays, Two Great Biscottis<span style="font-family: verdana;">Holidays are a great time for sharing those recipes cherished by our families. Here are two recipes that are great for Thanksgiving and Christmas. One combines the crunchiness of cornmeal with spiced warm flavors of baked pumpkin pie. The other brightens your holiday morning with tangy sweet cranberries. Enjoy!</span><br /><br /><span style="font-weight: bold; font-family: verdana;">Cornmeal-Pumpkin Biscotti<br /><br /></span><span style="font-family: verdana;">2 cups all-purpose unbleached flour</span><br /><span style="font-family: verdana;">1 1/2 cups stoneground cornmeal</span><br /><span style="font-family: verdana;">1 cup firmly packed dark brown sugar</span><br /><span style="font-family: verdana;">2 teaspoons baking powder</span><br /><span style="font-family: verdana;">1/2 teaspoon kosher salt</span><br /><span style="font-family: verdana;">2 teaspoons cinnamon</span><br /><span style="font-family: verdana;">1/2 teaspoon fresh ground nutmeg</span><br /><span style="font-family: verdana;">1/2 teaspoon ground ginger</span><br /><span style="font-family: verdana;">1/4 teaspoon ground cloves</span><br /><span style="font-family: verdana;">1 cup chopped walnuts</span><br /><span style="font-family: verdana;">1/2 cup chopped raisins</span><br /><br /><span style="font-family: verdana;">1 cup canned pumpkin</span><br /><span style="font-family: verdana;">2 large eggs</span><br /><span style="font-family: verdana;">2 teaspoons vanilla extract</span><br /><span style="font-family: verdana;">4 tablespoons unsalted butter, melted</span><br /><ul style="font-family: verdana;"><li>Line a cookie sheet with parchment paper.<br /></li><li>Preheat oven to 350 degrees F.<br /></li><li>Combine the first 9 ingredients (flour to raisins).</li><li>Stir untilwell blended</li><li>Melt the butter and whisk with pumpkin and vanilla extract.</li><li>Whisk eggs into pumpkin mixture.</li><li>Add pumpkin mixture to dry ingredients, stirring until moistened.</li><li>Knead dough into 2 loaves, 14-18" long.</li><li>Place, separated, on cookie sheet and bake for 25 minutes.</li><li>Let cool.</li><li>Cut loaves into 1/2" slices (biscotti shaped).</li><li>Place slices back in pan and bake again in a 300 degrees F oven for 15 minutes.<br /></li></ul><span style="font-weight: bold; font-family: verdana;">Cranberry Biscotti<br /><br /></span><span style="font-family: verdana;">1 1/3 cup</span><span style="font-family: verdana;">s </span><span style="font-family: verdana;">all-purpose unbleached flour</span><br /><span style="font-family: verdana;">1 1/3 cups stoneground cornmeal</span><br /><span style="font-family: verdana;">1/2 cup sugar</span><br /><span style="font-family: verdana;">1/4 teaspoon kosher salt</span><br /><span style="font-family: verdana;">1 teaspoon baking powder</span><br /><span style="font-family: verdana;">10 tablespoons unsalted butter</span><br /><span style="font-family: verdana;">1 cup dried cranberries, rinsed, drained and then chopped</span><br /><span style="font-family: verdana;">2 eggs</span><br /><span style="font-family: verdana;">1 teaspoon vanilla extract</span><br /><span style="font-family: verdana;">zest of 1 lemon</span>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com1tag:blogger.com,1999:blog-7119658.post-73437217147152169712007-09-13T21:17:00.000-04:002011-11-07T11:39:09.311-05:00Strawberry Daiquiri Cake<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg47Y4lQgqkLQ9CMsO8wiP8lyi76SSM1EzeRnj_Dhv6TKs7Jn2LmDQmTCVUKFitDPS17_Fr2OYacW3G3W0DWV9Jyf9Q72EoDWVAeGpiq_vGlWhYO9VbZj7UWxz2XqZxt4PvN8e3A/s1600-h/IMG_0668.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5114460934181903378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg47Y4lQgqkLQ9CMsO8wiP8lyi76SSM1EzeRnj_Dhv6TKs7Jn2LmDQmTCVUKFitDPS17_Fr2OYacW3G3W0DWV9Jyf9Q72EoDWVAeGpiq_vGlWhYO9VbZj7UWxz2XqZxt4PvN8e3A/s200/IMG_0668.JPG" style="cursor: pointer; float: left; margin: 0pt 10px 10px 0pt;" /></a>This cake has four basic recipes: the cake, simple syrup, filling and frosting. The recipe uses a European sponge cake called <a href="http://en.wikipedia.org/wiki/Genoise">Genoise</a>, which, unlike American sponge cake, contains less sugar and the addition of butter, which gives the cake a crumblier grain for better texture and more moisture. It is also extremely versatile for a light cake as it lends itself to be sliced or cut into shapes without falling apart. The simple syrup, an important ingredient for moistening sponge cakes, adds moisture and sweetness to the cake. The addition of rum and lime to the syrup introduces Daiquiri-like flavors. The filling is a <a href="http://en.wikipedia.org/wiki/Bavarian_cream">bavarian cream</a> (a cream that uses gelatin for thickening and stabilization) whose flavor, in this case, happens to be strawberry. Finally, the frosting is buttercream made with REAL butter, eggs and sugar. All these put together become a sweet, moist and delicate cake with flavors reminiscent of that famous <a href="http://en.wikipedia.org/wiki/Daiquiri">strawberry daiquiri</a> cocktail.</span><br />
<div>
<div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Once you read this recipe you might think this cake is difficult to make. It really isn't if you follow these four rules of baking:</span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Read the instructions several times before you start. You should be able to recite them. Seriously, read them at least once!</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Do each part in separate steps over the course of a few days. Believe me, it is impossible to whip this in one day.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put all of your ingredients in front of you before you start doing anything. This means measured and at the right temperature. The French call this <a href="http://en.wikipedia.org/wiki/Mise_en_place">mise en place</a> (you might not agree with French politics but you certainly can't argue their mastering of culinary techniques).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Do not, I repeat, do not substitute ingredients. There are many reasons for this, from flavor to chemistry, so just don't listen to Betty Crocker when she tells you that margarine is a good substitute for butter. She's full of crock. Worried about the extra calories? Then do like I do: eat a small piece and quickly put the rest away for another time. Then go running.</span></li>
</ol>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipes for this cake are adapted and/or inspired from many sources. Two standout as my favorites: <a href="http://www.amazon.com/Cocolat-Extraordinary-Chocolate-Alice-Medrich/dp/0446514195">Alice Medrich's Cocolat</a> (a personal favorite) and <a href="http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=pd_bbs_sr_1/105-0717973-4543607?ie=UTF8&s=books&qid=1189733159&sr=1-1">Rose Levy's The Cake Bible</a> (a must have just for its arsenal of "building block" recipes and the detailed, scientific explanations behind each).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: bold;"><span style="font-weight: bold;">The Genoise Cake</span></span> </span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you have a Kitchen Aid mixer, this cake will be a breeze to make. If not, you are on your own ;).<br /><br />Preheat oven to 350 degrees F.<br /><br />2 9"x2" round cake pans with straight edge (e.g. wilton)</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">To prepare, cut a piece of parchment paper (NOT waxed paper, it will melt!) using the shape of the pan. Then grease (w/ unsalted butter please) and flour the pan. Finally, place the piece of parchment paper inside, on the bottom (yes, over the floured pan).</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />6 tablespoons of clarified unsalted butter (I use Land O'Lakes unsalted which is arguably the best supermarket bought butter around here)</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">To clarify, heat butter at low heat. Once melted the butter will separate. There will be yellowy foam on top and some milk solids on bottom. Skim off foam and then, with a tablespoon, transfer as much of the oil as you can to a small bowl (this oil IS the clarified butter), leaving the solid on the bottom. Discard the solids. This will yield approximately 6 tablespoons of clarified butter.<br /><br />Add 2 teaspoons of vanilla extract and keep warm.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />8 large eggs<br />1 1/3 cup sugar</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Using the mixer's whisk with your hand, combine the eggs and the sugar. Heat over a water bath at low heat, whisking constantly to prevent the eggs from cooking (you don't want scramble eggs here!). You want to get the eggs and sugar really warm to the touch. They will start to foam (that's when you know it's hot enough). If you are lazy, you can do this over the stove directly (skipping the water bath) but if you've never done this I don't recommend it. Once warm, transfer to mixer and mix on high speed until the eggs triple in volume, are very light and are cool. This will take time, 5-10 minutes of mixing, at least.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />2 cups triple sifted cake flour (I use Softasilk brand, the only available at our supermarkets)</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">With a large rubber spatula, fold about 1/3 of the flour into the egg. The key here is to not leave flour clumps but also doing quick and gently to prevent the egg from collapsing. Remember that the egg is the only leaving agent in this cake. If it drops you are hosed. Repeat until all flour is folded into the egg.<br /><br />Finally, take the warmed butter/vanilla extract and fold into the flour/egg mixture.<br /><br />Divide into both prepared pans and bake in preheated oven (remember that preheated instruction!) for 25 minutes, or until the tops are nicely light golden color and slightly raised.<br /><br />Let cool on racks. Once cool you can remove them from the pan by sliding a knife around the edges (to separate them from the pan) and reverting onto a plate or rack. Peel off the parchment paper from the bottom of the cake which will actually become the top of the cake. Yes, you have two cakes. One will be the top. The other cake you will only use half of it for the middle layer of the cake once you assemble it.<br /><br />The cakes can be wrapped in plastic and stored in the refrigerator.</span></div>
</div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><span style="font-weight: bold;"><span style="font-weight: bold;">The Simple Syrup</span></span></span><br />
<div style="margin-left: 40px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup sugar<br />3/4 cup water<br />pinch cream of tartar<br />A few strands lime rind<br />1/2 cup rum</span><br />
<div style="margin-left: 40px;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients except the rum in a saucepan. Bring to a boil at high heat. Cover and boil for 2 minutes. Remove from heat. Add rum, cover and let cool. This yields about 2 cups of syrup. You will only need 1 1/2 cups.<br /><br />You can store this in a sealed container in the refrigerator. Make sure that the container is very clean and seals so that outside odors don't get into the syrup.</span></div>
</div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: bold;"><span style="font-weight: bold;">The Frosting</span></span> </span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is one of my most favorite frostings because it is very silky and sweet and can stay firm after piping as long as it isn't too hot. You won't find yucky powder sugar nor shortening on this puppy.<br /><br />2 large eggs<br />2 egg yolks</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine eggs in your mixer bowl and, with the whisk attachment, mix at medium high speed until light and fluffy. Stop the mixer and leave the egg mixture there. You'll be puring syrup in it soon enough.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br />1 1/3 cups sugar<br />2/3 cups water<br />1/4 teaspoon cream of tartar</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine sugar, water and tartar in a saucepan and heat on high heat until a candy thermometer registers 242 degrees F. This is crucial. You don't want it a few degrees lower/higher than that or it will ruin the recipe.</span></div>
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">When the syrup is ready, start the mixer at medium speed and VERY CAREFULLY pour the syrup into the egg while the mixer is on. Make sure to pour through the side so that the whisk does not splatter the syrup all over the place. The mixing prevents the eggs from getting cooked by the syrup. Once done, mix until the egg doubles/triples in volume and is cool to the touch.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">4 sticks of unsalted butter (1 lb) AT ROOM TEMPERATURE</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Do NOT use salted butter. It will make a very salty nasty frosting, trust me! I did that by mistake once. As I said before I use Land O'Lakes Unsalted butter because I have found it to be the sweetest, grassiest and creamiest of all. DO NOT, I repeat, DO NOT use Price Chopper's brand. It is the most oily and has a nasty, rancid taste. I don't have anything against them (I shop there all the time), but their butter just plain sucks.<br /><br />When the syrup is cool, lower the mixer slightly and add the butter, one tablespoon at a time, mixing well after each, until all of the butter is incorporated into the syrup. If the mixture looks curdled, just keep mixing, it will all come together at the end.</span></div>
</div>
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Optional: 1 tablespoon vanilla or rum</span></div>
<div style="margin-left: 40px;">
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br />While mixing, add this at the end to impart a slight flavor to the frosting.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">The frosting can be stored in the refrigerator in a sealed bowl or a plastic zipper bag. Make sure to take it out and let warm to room temperature. You might have to rewhip it a little to bring it to spreading consistency.</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /><span style="font-weight: bold;"><span style="font-weight: bold;">The Strawberry Bavarian Cream</span></span></span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">You can make the strawberry puree in advance and store in the refrigerator. However, I recommend that the rest of the bavarian cream is done when you are ready to assemble the cake so that the gelatin sets after it is IN the cake.<br /><br />To make an unsweetened strawberry puree:</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 20 oz bag frozen strawberries (yes, frozen). If you use fresh, make sure they are extremely sun ripened. Then freeze them (you'll need them frozen so that their cell membranes break down and their juices run out of them). Like I said, just stick to the bagged frozen ones.<br />2 teaspoons of lime juice</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a colander suspended over a deep bowl, let strawberries thaw. Once thawed, press them to extract as much juice from them as you can. You should have over a cup of juice. Transfer the berries to a food processor and the juice to a saucepan. Boil the juice until reduced to about 1/4-1/3 cup. Puree the strawberries in the food processor and add the reduced juice and the lime juice and process until incorporated. This should yield about 1 to 1 1/2 cups of puree.</span></div>
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"> Now for the rest of the bavarian cream:</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 package of unflavored gelatin (2.5 teaspoons)<br />1/2 cup sugar<br />2 cups of heavy cream</span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix about 1/4 cup of strawberry puree w/ gelatin. Let sit for 5 minutes or so. Then microwave for a few seconds, stir, microwave, stir, etc. until the gelatin is complete incorporated into the puree. Stir this into the rest of the puree. Stir in the sugar. The resulting mixture should be cool to the touch (or wait until it cools).<br /><br />Now whip the heavy cream in a mixer until soft, stiff peaks form. Fold in the puree until incorporated.</span></div>
</div>
</div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br />Assembly</span></span> </span><br />
<div style="margin-left: 40px;">
<span style="font-family: Arial, Helvetica, sans-serif;">You've made it this far! Now the fun starts.<br /><br />Cut the excess round tops of each cake so that both the top and bottoms are straight and not raised. Then cut each cake horizontally into 2 layers. Discard the worst looking layer (that means eat it separately or save it for later). Use the lone layer for between the upper and lower layers of the other cake. This will make a tall 3-layered cake. 4 layers would be too much and might collapse. Remember that the top of the cake will be your bottom. The bottom (where you peeled off the parchment paper from) will be the top of the cake. This is because it is easiest to spread buttercream on that side of the cake.<br /><br />Take the bottom layer and brush simple syrup, about 1/4 cup on each side of the layer. Place this layer centered on a 9 1/2 - 10" circular cardboard (they can be bought from Michaels). The extra edge can be used as a guide when spreading the frosting. Spread enough strawberry cream on top of the layer to a height of 1/2". Take the middle cake layer, moisten it with simple syrup as you did before and then place it on top of the cream. Press slightly so that the height is even on all sides. Use a spatula to spread the overfilled cream evenly on the side (fill any holes or push in any cream that has come out between the layers). Repeat again, adding cream to the middle layer, moistening the top layer and placing it on top of the cream. The inside of your cake is now assembled. Refrigerate for several hours or overnight to let the gelatin set.<br /><br />Take the cake out and frost with a thin layer of buttercream. Place back in the refrigerator for at least 1/2 hour to let this layer set. This is called the <a href="http://www.wisegeek.com/what-is-a-crumb-coat.htm">crumb coat</a> and seals the cake to prevent crumbs from making the frosting impossible to spread. Some of the bavarian cream might mix in on the sides of the cake while spreading this crumb coat. That's ok. It will get covered once you put the final coat of frosting.<br /><br />Ok, take the cake back out and spread the final coat of frosting on the cake. Use an <a href="http://www.amazon.com/Ateco-Stainless-Steel-Offset-Spatula/dp/B0000DE120/ref=sr_1_71/105-0717973-4543607?ie=UTF8&s=home-garden&qid=1189732239&sr=1-71">offset spatula</a> to spread the frosting on the top first, then the sides. Finish spreading by using a <a href="http://www.amazon.com/s/ref=nb_ss_hg/105-0717973-4543607?initialSearch=1&url=search-alias%3Dgarden&field-keywords=pastry+scraper&amp;amp;amp;amp;amp;Go.x=0&Go.y=0&Go=Go">pastry scraper</a> to smooth out the frosting surface. You start with the sides, then spread in the excess on the top back into the center.<br /><br />Use strawberry halves and piped frosting decorations to finish the cake.<br /><br />You're done!</span><span style="font-family: verdana, helvetica, sans-serif; font-size: 85%; font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></div>
</div>
</div>
</div>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-23789862933978808042007-02-05T15:26:00.000-05:002007-02-11T10:19:46.959-05:00Walnut "Marzipan"I came up with this recipe to cloak the following football shaped flourless chocolate cake filled with bittersweet chocolate ganache.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCesEOON0B6NGD1Ohcu5bjJ9mLJBSi_kBKKiGsGpB43FhYImPNXHzWHK0IWzk00kum345hA42UzZSNsTwD2dYXcTr7iMD9krLQKtkiOfq_6Bvc3Osu5wkyf8A5xS4uo6VpLBk_oQ/s1600-h/Football.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 217px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCesEOON0B6NGD1Ohcu5bjJ9mLJBSi_kBKKiGsGpB43FhYImPNXHzWHK0IWzk00kum345hA42UzZSNsTwD2dYXcTr7iMD9krLQKtkiOfq_6Bvc3Osu5wkyf8A5xS4uo6VpLBk_oQ/s320/Football.JPG" alt="" id="BLOGGER_PHOTO_ID_5030296570477667618" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /><br />1 cup walnuts<br />1 cup powder sugar, sifted<br />1 tablespoon light corn syrup<br />1 tablespoon walnut oil<br />water and additional powder sugar (optional, to make dough pliable if too dry or crumbly)<br /><br /><br /><span style="font-weight: bold;">Procedure</span><br /><br />Preheat oven to 350F and roast walnuts for 5-10 minutes to release their oil/flavors.<br />Cool walnuts and then process in food processor (for 5 minutes) until pasty.<br />Add powder sugar, corn syrup and walnut oil and process until smooth.<br />Turn onto table and knead until smooth and pliable. Use water and/or additional power sugar to achieve this if necessary. You should end up w/ a dough that can be shaped and/or rolled.Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1165456071205790002006-12-06T20:41:00.000-05:002006-12-06T21:06:22.543-05:00Fruitcake2 pounds of nuts and dried fruit (4 oz each):<br /><ul><li> pitted dates</li><li>dried figs</li><li>candied orange peel (use high quality), rinsed<br /></li><li>candied/dried sweet pineapple, rinsed<br /></li><li>golden raisins</li><li>regular raisins or currants</li><li>walnut halves</li><li>whole almonds</li></ul>Dark rum (use high quality oak-aged rum, I use Ron El Barrilito Puerto Rican Rum)<br />1 1/4 cups of all-purpose flour<br />1 teaspoon cinnamon (I use Penzeys Extra Fancy Vietnamese Cassia)<br />1/2 teaspoon freshly grated nutmeg (don't use the already ground crap)<br />1/4 teaspoon ground cloves<br />1/2 teaspoon salt<br />1/2 teaspoon baking powder<br />1/4 teaspoon baking soda<br />8 tablespoons unsalted butter, softened (I use Land O'Lakes)<br />1/2 cup firmly packed dark brown sugar<br />2 large eggs<br /><br />Fruit prep:<br /><ul><li>Chop figs and dates to 1/2 inch pieces.</li><li>Chop peel and pineapple to 1/4-1/2 inch pieces.</li><li>Combine all dried fruit and nuts in a plastic bowl w/ cover and add 1/4-1/2 cup of rum (or more).</li><li>Let fruit macerate in rum overnight.<br /></li></ul>Cake:<br /><ul><li>Have ALL of your ingredients measured and ready (your mise en place).<br /></li><li>Butter a 9x13x2 inch pan and line with buttered parchment paper.</li><li>Preheat oven to 300 F.</li><li>Measure flour into a bowl and add spices, salt, baking power and baking soda. Stir to combine and set aside. This is the dry ingredients.<br /></li><li>In the bowl of an electric mixer (I use a Kitchen Aid) combine butter and dark brown sugar and beat at medium speed (#4-5) with paddle attachment until light (3 minutes).</li><li>Beat in eggs, one at a time, beating smooth and stopping to scrape the sides after each egg.</li><li>Lower the speed and beat in the dry ingredients.</li><li>Drain fruit from room into a large bowl.<br /></li><li>Using a rubber spatula, scrape out all of the batter into the drained fruit and fold until the fruit is covered by the batter. At first it will look like there isn't enough batter. Don't worry, eventually all of the fruit will be mixed in.</li><li>Scrape into prepared pan, spread evenly with spatula.</li><li>Bake in preheated oven for 1 hour.</li><li>After baked, cool on wire rack.</li><li>Once the cake is cooled, carefully remove from pan, moist w/ rum (~1/4-1/2 cup), and wrap in plastic and then foil. Store in cool place for a few weeks to several months.<br /></li><li>To serve, I use a trick for easy cutting. Freeze cake overnight and then cut w/ a very sharp serrated knife. By freezing this prevents the cake from crumbling while cutting. Let thaw after cutting and then serve on platter.<br /></li></ul>Enjoy!<br /><br />Recipe Credit: Nick MalgieriPumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1159361556689859832006-09-27T08:43:00.000-04:002006-09-27T08:52:36.746-04:00Braised Short Ribs<span style="font-weight: bold;">Meat</span><br />2-3 tablespoons of canola oil<br />6-8 lb short ribs (beef), fat trimmed off<br />generous amount of kosher salt & fresh ground pepper (for meat)<br /><br /><span style="font-weight: bold;">Mirepoix</span><br />1 medium onion, chopped<br />1 medium carrot, chopped<br />1 celery rib, chopped<br /><br /><span style="font-weight: bold;">Aromatics and Liquid<br /><br /></span>3-6 garlic cloves, minced (don't use a garlic crusher, chop them w/ a knife)<br />1 tablespoon tomato paste (e.g. Contadina, whatever)<br /><br />1 bottle (750ml) red wine (something thick and fruity, like Zin or Syrah; I used a homemade Petite Syrah)<br /><br />4 cups of chicken stock (I use Kitchen Basics or any low sodium stock will do)<br /><br />1 teaspoon whole white peppercorns (you can use black too)<br />2 sprigs thyme<br />2 sprigs rosemary<br />1 dried bay leaf (medium size)<br /><br /><span style="font-weight: bold;">Finishing</span><br />5 tablespoons unsalted butter<br />Kosher salt and fresh ground pepper to taste<br /><ul><li>Reheat oven to 300F.</li><li>Trim off fat from the ribs and season generously with salt and pepper.Heat oil in a large braising pan (that can go in oven) in medium heat and sear ribs on all sides (about 8 minutes total). Do them in batches (do not overcrowd) and put them aside when done in a bowl or large dish that can hold the drippings.<br /></li><li>Remove all of the leftover fat but 2-3 tablespoons and fry the mirepoix (onion, carrot and celery) for 8-10 minutes on medium heat until nicely browned.</li><li>Add garlic and tomato paste and brown for 1 minute or so.</li><li>Add wine, increase heat and reduce in half (about 8-10 minutes).<br /></li><li>Add next five ingredients (stock, whole peppercorns, thyme, rosemary and bay leaf) and bring to a boil.</li><li>Add the seared ribs and drippings back to the pan, make sure it is boiling and placed, covered, in the oven.</li><li>Braise for 2- 2 1/2 hours until meat is very tender and pulls off the bone.<br /></li><li>When done, remove the ribs and place in a bowl, covered, to prevent drying. Remove herb sticks from sauce let sauce rest. Skim fat off the top.<br /></li><li>You can choose to strain the sauce or keep the mirepoix in it.<br /></li><li>Reheat to reduce until thickened. Whisk in butter and remove off the heat. Season w/ salt and pepper if needed (might not need any at all).</li><li>Place each rib(s) on serving plate and pour sauce on top<br /></li></ul>Since I served the dish a day later, I put the sauce and ribs in the fridge. The fat floats to the top and hardens. I then removed it and reheated the meat w/ the sauce. When meat was hot, removed meat again and then finished the sauce. This worked well for me and I was able to do only what I needed.Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1140368157763741292006-02-19T11:43:00.000-05:002006-02-20T09:24:03.610-05:00Mushroom SoupFrom Bourdain's Les Halles book. You must try this recipe. It is incredibly simple to make yet it is extremely flavorful.<br /><br />Prep:<br /><br />2 tablespoons unsalted butter<br />1 yellow onion, thinly sliced<br />4 tablespoons unsalted butter<br />12-14 ounces button mushrooms (I used 10 oz baby portabella and 4 oz shiitake 'cause that's what I happen to have at hand), whole (stems removed if using shiitake)<br />4 cups light chicken stock (I used Kitchen Basics Chicken Stock; light sodium chicken broth will probably work but don't tell Bourdain or he'll chase you down!)<br />1 sprig parsley<br />salt and pepper<br />2 ounces of Sherry (the real deal not the crappy salted junk from the market) (I used tawny port because that's what I had, seemed to work well enough for me)<br /><br />In a medium saucepan, melt 2 tablespoons of butter over medium heat and add the onion. Cook until translucent (a few minutes).<br /><br />Add the 4 tablespoons of butter and mushrooms and cook for 8 minutes or so, until the mushrooms are sweating. Make sure that the onions do not brown.<br /><br />Stir in chicken stock and parsley. Bring to a boil and then lower the heat. Simmer for 1 hour or so. The recipe didn't state whether to cover or not, I left it slightly covered. Just make sure it is simmering slowly.<br /><br />After an hour, remove parsley and blend on high speed IN BATCHES. Make sure that you hold down the cover of the blender VERY FIRMLY or you will be splashed and burned by the mushroom soup. Believe me, it almost happened to me.<br /><br />Return blended soup to the pot, season w/ salt and peper and bring to a simmer again. Add the sherry and mix well.<br /><br />Serve immediately or reheat for the next day.<br /><br />Enjoy!Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1140052085160947702006-02-15T19:58:00.000-05:002006-02-15T20:08:05.160-05:00Lemon Mousse - The Real DealThis is another recipe from Alice Medrich from her Cocolat book:<br /><br />1 3/4-2 1/4 teaspoons unflavored gelatin (use higher amount when using a mold)<br />1/2 cup fresh lemon juice<br />Grated zest of 1 lemon<br />1 cup of sugar<br />4 large eggs, separated<br />1 teaspoon vanilla extract<br />1/4 teaspoon cream of tartar<br />1 cup heavy cream<br /><br />Sprinkle gelatin over 3 teasponns of cold water in small container. Set aside for 5 minutes without stirring.<br /><br />Bring lemon juice, zest and 1/2 cup sugar to a simmer over a nonreactive pan.<br /><br />PLace egg yolks in small bowl and pour hot lemon mixture over them, whisking constantly to prevent scoarching. Return mixture to pan and cook over low heat stirring constantly to prevent sticking and scoarching. Cook until it begins to simmer and remove from heat. Pour through a strainer into a clean bowl. Whisk in softened gelatin and vanilla. Let cool to room temperature.<br /><br />In a clean dry mixing bowl whisk egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar while mixing. Beat at high speed until stiff but not dry.<br /><br />Fold 1/4 beaten egg white into lemon mixture to lighten.<br /><br />Immediately beat cream in same bowl as egg whites until soft peaks form. DO NOT OVERBEAT or mousse will be grainy. Fold beaten cream and the rest of egg whites into lightened lemon mixture.<br /><br />Turn mousse immediately into a mold or serving glasses. Cover and refrigerate for at least 4 hours.<br /><br />Copyright (c) 1990 Alice MedrichPumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com1tag:blogger.com,1999:blog-7119658.post-1140031871798500812006-02-15T14:30:00.000-05:002006-02-15T19:58:42.153-05:00Lemon Mousse - "Low Fat"<p>The Lemon Mousse portion of the Lemon Mousse Cake recipe from <em>Chocolate and the Art of Low-fat Desserts</em> by Alice Medrich, 1994</p><ul><li>1 1/2 tsp gelatin </li><li>grated zest of one lemon </li><li>1/2 cup lemon juice, strained </li><li>3/4 cup sugar(divided) </li><li>1 large egg </li><li>1 large egg yolk </li><li>3/4 tsp vanilla </li><li>4 large egg whites </li><li>1/4 tsp cream of tartar </li><li>1/3 cup heavy cream</li></ul><p>Sprinkle the gelatin over 3 tablespoons cold water in a small bowl or cup. Set aside to soften, without stirring, for at least 5 minutes. Set a strainer over a large bowl.</p><p>Combine the lemon zest, juice, and 1/4 cup of the sugar in a medium saucepan and bring to a simmer. Beat the whole egg and egg yolk in a small bowl until light. Beat some of the hot lemon mixture into the eggs. Scrape back into the saucepan. Cook and stir constantly, reaching all over the bottom and sides of the pan to prevent burning, until barely starting to simmer around the edges. Pour the mixture through the strainer set over a bowl. Stir in the softened gelatin and vanilla. Set the bowl in a larger bowl of ice water. Stir and scrape the sides from time to time until the mixture is cool and beginning to thicken. If it begins to set before needed, remove from the ice bath, whisk, and set aside. If it actually sets, place in a bowl of hot water and stir until softened again.</p><p>Make a safe meringue: (If you have safe egg whites, you can avoid all the to-do of heating them to 160 degrees.) Bring 1 inch of water to a simmer in a large skillet. Combine the cream of tartar and 4 teaspoons of water in a 6- to 8-cup stainless steel bowl. Whisk in the egg whites and the remaining sugar(1/2 cup). Place a thermometer near the stove in a mug of very hot water. Set the stainless bowl in the skillet. Stir briskly and constantly with a rubber spatula, scraping the sides and bottom often to avoid scrambling the whites. After 1 1/2 minutes, remove bowl from the skillet. Quickly insert thermometer, tilting bowl to cover the stem by at least 2 inches. If less than 160 degrees, rinse thermometer in skillet water and return it to the mug. Replace bowl in skillet. Stir as before until temperature reaches 160 degrees when bowl is removed. Beat on high speed until cool and stiff. Set aside.</p><p>Beat cream until it holds its shape but is not too stiff. Set aside.</p><p>Fold 1/2 of lemon mixture it the beaten egg whites. Scrape back on top of the remaining lemon mixture. Scrape whipped cream on top. Fold all together. (Can be refrigerated for up to one day).<br /><br /></p>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1138474897700158682006-01-28T13:58:00.000-05:002006-02-15T14:36:48.913-05:00Grilled Chicken Breasts stuffed with Chevre and Figs<span style="font-size:85%;">I came up with this simple recipe for grilled chicken breasts stuffed with chevre and figs. There are, however, countless variations on the web. Here it is anyway:<br /><br /></span><span style="font-weight: bold;font-size:85%;" >To make the fig stuffing</span><br /><br /><span style="font-size:85%;">1 tablespoon extra virgin olive oil<br />4 medium shallots, finely chopped<br />10-12 dried Calimyrna figs, finely chopped<br />1/2 cup pecans, roasted (optional) and coarsely chopped<br />1 T chopped fresh rosemary leaves<br />1/2 teaspoon kosher salt<br />1/2 teaspoon black pepper (fresh, coarsely ground)<br />1/2 cup ruby port<br /></span><ol><li><span style="font-size:85%;">Heat a 7" stainless steel sautee or frying pan.</span></li> <li><span style="font-size:85%;">Add olive oil and heat briefly. Add shallots and cook for 3-4 minutes, stirring frequently to prevent burning.</span></li> <li><span style="font-size:85%;">Add figs and pecans. Cook for 5 minutes or so until the figs and shallots start caramelizing a little bit.<br /> </span></li> <li><span style="font-size:85%;">Add the rosemary, salt and pepper and cook for 1 minute or so.</span></li> <li><span style="font-size:85%;">Add the port. Heat until the port has reduced by half.<br /></span></li> <li><span style="font-size:85%;">Place the fig mixture in a bowl and set aside to cool.</span></li> </ol><span style="font-size:85%;">You should have between 1 1/2-2 cups of fig stuffing.<br /></span><br /><span style="font-size:85%;"><span style="font-weight: bold;">To make the stuffed chicken breasts</span><br /></span><span style="font-size:85%;"><br />4 boneless skinless chicken breasts, fat and tenderloins removed<br />kosher salt and fresh ground black pepper to taste<br /></span><span style="font-size:85%;">4 ounces Chevre (fresh goat) cheese, cut into 4-1 ounce slices<br /></span><span style="font-size:85%;">8 large toothpicks</span><br /><ol> <li>Heat gas or charcoal grill to medium heat (around 400F). Or preheat oven at 350-400F.<br /></li> <li><span style="font-size:85%;">Trim the fat and tenderloin part of each chicken breast. Using a meat pounder and plastic bag, pound the meat down to 1/4" thick and even size. Sprinkle both sides with salt and pepper.</span></li> <li><span style="font-size:85%;">Spread 1 ounce of chevre cheese over one of the chicken breasts. Add about 1/3 cup of the fig mixture. The exact amount depends on the size of the chicken breast. You want it to actually close. Close and secure with 1 -2 wooden toothpicks.</span></li> <li><span style="font-size:85%;">Repeat with the rest of the chicken breasts.</span></li> <li><span style="font-size:85%;">Bake or grill for 15-20 minutes or until done.<br /> </span></li> </ol> <span style="font-size:85%;">You can serve these puppies with roasted veggies, roasted shallots, baked or grilled yams, roasted potatoes, whatever...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4552/422/1600/Jonsey.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/4552/422/320/Jonsey.jpg" alt="" border="0" /></a></span><span style="font-size:85%;"><span style="font-weight: bold;">Note: </span>I used Trevor Jones Jonsey Tawny Port NV which really is more ruby than tawny in fruit flavor, it's cheap but tastes good and comes in a screwcap bottle.<br /></span><span style="font-size:85%;"><br /><br /></span>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1135880182824020692005-12-29T13:16:00.000-05:002005-12-29T13:16:22.876-05:00Recipe 34179 --- Brandade De Morue: Main Dish Fish Ocean Salted Codhttp://fooddownunder.com/cgi-bin/recipe.cgi?r=34179Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1135874158822753082005-12-29T11:35:00.000-05:002005-12-29T11:35:58.866-05:00Telegraph | Wine | Readers' recipes: late suppersPheasant braised with port and celery
<br />
<br />This comes from Toby Gritten and Jake Platt, who are chefs at the relaxed Albion Public House and Dining Rooms in Clifton, Bristol (0117 973 3522; www.thealbionclifton.co.uk). It's great for low-stress autumn dinner parties, as well as late suppers.
<br />
<br />Pheasants are just back in season and while a whole bottle of port might seem a little extravagant, you can pick up a bottle from the supermarket or off-licence for a fiver. Port adds a heady flavour to the copious juices, and even if you want to double the quantities, there's no need to increase the amount of port, or the stock, thyme and cream.
<br />
<br />Serve with lots of mashed potato (made ahead and reheated) and watercress. (Serves four)
<br />
<br /> # 1 tbsp olive oil
<br /> # 1 pheasant, jointed into eight (get the butcher to do this)
<br /> # 2 tbsp flour
<br /> # 1 bottle of port
<br /> # 1 three-quarter pints/1litre chicken stock
<br /> # 4oz/100g pancetta or streaky bacon, diced
<br /> # 2 large shallots, finely sliced
<br /> # 4 cloves of garlic, finely chopped
<br /> # 1 small bunch of thyme, leaves only
<br /> # 1 head of celery, cut into matchsticks
<br /> # 1lb/450g chestnuts, peeled (optional)
<br /> # 5floz/150ml double cream
<br />
<br />Preheat the oven to 130C/250F/gas mark 4. Heat the oil in a large casserole dish. Dust the pheasant pieces with flour, and cook on both sides until well-browned - you may need to do this in two or three batches.
<br />
<br />Put the pheasant to one side and pour the port into the hot pan, stirring and scraping the base. Bring to the boil and reduce the port by a third, then add the stock and reduce again by a third. You should have nearly 2 pints/1 litre of liquid left.
<br />
<br />In a separate pan, fry the pancetta until it releases its fat, then add the shallots, garlic, thyme and celery. Cook until soft then add to the casserole dish, along with the pheasant pieces.
<br />
<br />Place in the oven and braise uncovered for just over one hour. Take out the pheasant and heat the liquid on top of the stove until it has reduced by half, then return the pheasant to the pan and cool.
<br />
<br />To re-heat, add the chestnuts and bring to a simmer. Stir in the cream (you may not need it all: add it a bit at a time, tasting as you go) and check the seasoning before serving.Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1135864801997993012005-12-29T09:00:00.000-05:002005-12-29T09:00:02.030-05:00Banana-Rum Macadamia Flambe With Brown Sugar Ice Creamhttp://www.mingspantry.com/shopmingsway/banmacflamwi.htmlPumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1134489655472191402005-12-13T11:00:00.000-05:002005-12-13T21:43:18.926-05:00Pot Roast<a href="http://www.cooksillustrated.com/article.asp?articleid=98">http://www.cooksillustrated.com/article.asp?articleid=98</a>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1123072416894221262005-08-03T08:33:00.000-04:002005-08-03T08:33:36.900-04:00From the Burgundy Wine Company<b>FOR YOUR PLEASURE</b> <br /><br /><b>Relief and Reds</b><br /><br />After weeks of relentless heat and humidity, we are finally seeing the days of summer that we dreamed of last winter. At last we can venture outdoors for picnics and barbecues! As much as I enjoy the crisp and refreshing whites that the heat demanded, I am always delighted to return to reds. <br /><br />The next time you fire up the grill, try this marinated leg of lamb. Although winter preparations usually call for big, lusty reds, taking it outside will bring a different slant. Serve it with a Mercurey to enhance the "herbes de provence" nuances, with a Givry whose lively acidity will play against the richness of the lamb, or a Côtes du Rhône to accent the earthy quality of the rosemary and thyme.<br /><br />Slice some tomatoes and goat cheese, toss some white beans with chopped red onion, celery, parsley, olive oil and vinegar, add some roasted peppers and marinated artichokes and you'll have the perfect menu to celebrate easy summer living! <br /><br /><b>Marinated Leg of Lamb</b><br /><br />From your butcher, get a boned and butterflied leg of lamb.<br /><br />Immerse it in a marinade of red wine, chopped fresh rosemary, the leaves of several sprigs of thyme, several crushed cloves of garlic, salt, crushed black pepper and some olive oil.<br /><br />Marinate 4 hours or overnight. <br /><br />Cook on a hot grill, turning often, for maximum crustiness and a medium rare temperature.Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0tag:blogger.com,1999:blog-7119658.post-1121872585287458182005-07-20T11:16:00.000-04:002005-07-20T11:16:25.286-04:00Emulsion - Wikipedia, the free encyclopedia<a href="http://en.wikipedia.org/wiki/Emulsion">Emulsion - Wikipedia, the free encyclopedia</a>Pumped Up Foodiehttp://www.blogger.com/profile/02960847637588626554noreply@blogger.com0