Wednesday, July 11, 2007

bread baking 2

Announcing BBD #2: Bread with Fruit

If there’s one thing that’s in season all around the world right now, it’s fruit. Here in the Northern Hemisphere, we’re enjoying berries, peaches, and all of the goodness summer has to offer. Our friends in the Southern Hemisphere aren’t quite as lucky - since it is winter there, their fruit choices are more limited, and they’re enjoying winter fruits and preserved (frozen, canned, dried) fruit. In the grand scheme, though, everyone can access fruit in one form or another.

One thing that we all have in common is our passion for baking. And this month, I’d like you to include fruit in your bread recipes. It can be any kind of bread (yeast, quick, etc) and any kind or form of fruit (fresh, dried, preserves, etc). So the guidelines are simple. It has to be a bread and it has to have fruit in some form. Let your creativity guide you! Use your farmers markets for inspiration. Most of all, have fun and bake something delicious!

breadbakingday2

How to participate?
Bake a bread with fruit, take pictures (if possible) and blog about it between now and Sunday, 1st of August 2007. Please include a link to this announcement and eventually a link to the round-up. The round-up will be posted in a few days after the 1st of August.

Send an email to columbusfoodie(at)gmail(dot)com with the subject “BBD #2″ including
- your name
- your blog’s name and your blog’s URL
- the recipe name and the post’s URL
- your location
- for non-English posts, the language it is in
- if you’d like a pic included with your submission, please include it in the email. I can resize it.

I believe that Zorra is still looking for people to host, so if you would like to host one of the next breadbakingday, send me an e-mail to kochtopf (at) gmail (dot) com.

Also, please feel free to use the banner in your posts, which mgb was so kind to make. Just right click on it to save it.

SHF 33

Sugar High Friday 33

shf_tropical_lg


I'm proud to host the 33rd edition of Sugar High Friday "Tropical Paradise". Domestic Goddess Jennifer, the originator of Sugar High Friday, kicked off the food blogosphere's travelling sweet tooth extravaganza in October 2004. Since her inaugural white chocolate theme to her dessert cravings last month, we've seen all sorts of sugary goodness made from puff pastry to coffee to soy to flowers.

The rules are simple: Make it sweet and make it tropical. So whether you live in a tropical locale, are relaxed and tan from a recent tropical vacation, or just daydreaming of one, create something sweet and write about why it says "tropical" to you.

Please post your SHF #33 Tropical Paradise creation on your blog anytime between now and Monday July 23th. I will post the SHF round-up on Friday, July 27th.

Email your submission to me at
shf_cont
Please include the following information:
1. Your name and location
2. The name of your blog
3. The permalink to your SHF #33 post
4. 100x100 pixel image of your creation (photo is optional)

The deadline for emailing your submission to me is Tuesday, July 24th.

No blog? No problem. Just email me your name and location, the name of your tropical creation and, if you have one, a 100x100 image. I'll be happy to include your submission in my round-up.

Monday, July 2, 2007

mascarpone lasagna (once upon a tart)

mascarpone lasagne for the lazy cook


if you are an italian, you might wanna chop off both my hands and legs, if you read this recipe. this is a recipe for the lazy cook. a lasagne that is pulled together in about 15 minutes ("impossibile!", you might shout). let me mention, that it is - probably not italian - but really good and creamy. the parma ham and the porchinis add a wonderful spicy flavour and make this a wonderful comfort dish, that's done in a dash.
i do it all without a white sauce, but use mascarpone instead (easy, no cookin'!). even though it's not friday yet, it is my contribution for this weeks presto pasta night, hosted by the lovely ruth. girls - now do we like lazy lasagne nor not?



RECIPE

2 tablespoons of olive oil
2 shallots, finely diced
1 garlic clove, finely chopped
a hand full of dried porchinis, soaked in hot water
about 800g of canned plum tomatoes
a pinch of sugar
salt and freshly ground pepper
a hand full of fresh basil, roughly chopped
250g fresh pasta sheets
5 slices of parma ham
250g mascarpone
about 300g mozzarella, torn in pieces
some parmesan cheese, for "dusting"
fresh basil, to garnish

heat the oven to 190 c°.

heat the olive oil in a pan and cook shallots and garlic until soft, add porchinis and cook for about 2 minutes. then add the plum tomatoes, season with sugar, salt and pepper and simmer for about 15 minutes, then add the chopped basil.
lightly oil a large dish, then add a layer of tomato sauce, then add some of the mozzarella, cover generously with mascarpone and grate some parmesan cheese on top. add layer of parma ham, then cover with fresh pasta sheets. continue - finishing with a layer of tomato sauce, then add some mascarpone & mozzarella. generously season with freshly ground pepper.

bake for about 40 minutes until everything is melted and fragrant. dust with some more parmesan before serving and garnish with fresh basil.

rhubarb brulee tarts (a whisk and a spoon)

Rhubarb Brûlée Tartlettes with Ginger - makes 6 servings
adapted from Regan Daley’s In the Sweet Kitchen

6 (4 1/2 -inch) pâte brisée tartlette shells, pre-baked, cooled and left in their forms
1 1/2 T redcurrant or plum jelly
2 scant T finely chopped crystallized ginger
1/2 cup turbinado sugar for brûlée

for the rhubarb:
3/4 pound rhubarb stalks, washed, trimmed and cut into 3-inch lengths
1/4 cup plus 1 T packed light brown sugar

for the custard:
2 cups heavy cream
1/2 vanilla bean, split and scraped
4 egg yolks
1/4 cup plus 1 T granulated sugar
1 T unsalted butter, cut into bits
pinch of salt

- For the rhubarb: Place the cut rhubarb and light brown sugar into a pot over low heat. Cover and cook (gently stirring a few times) for 5 to 10 minutes until the rhubarb is tender, but still holds shape. Drain and cool the rhubarb to room temperature before using, or refrigerate if making ahead. Either discard the juice from the drained rhubarb, or reduce it to syrup consistency if desired for plating.

- For the custard: Set up a water bath by bringing about two inches of water to a simmer in a large pot and setting a heatproof bowl on top. Pour cream into a separate small saucepan and add the pinch of salt and the seeds and pod from the vanilla bean. Pot the pot on medium heat to scald the cream. Put the yolks and sugar in the bowl set over the gently simmering water bath. While cream is heating, constantly whisk the yolk mixture over the water bath. When cream is scalded and the yolk mixture is thick and pale, temper the cream into the yolks. Leave the mixture over the water bath, stirring constantly with a spoon until it thickly coats the back. This will take 5 to 7 minutes. Strain the custard through a fine sieve and stir in the butter until melted and incorporated. Press plastic onto the surface to avoid a skin and refrigerate until cool.

- Assembling the tartlettes: Preheat the oven to 325°F/170°C. Place the tartlette shells on a flat baking sheet. Gently melt the jelly and brush the bottoms of the shells with a thin layer. Spoon a couple of tablespoons of cooked rhubarb into the shells and smooth out. Divide the chopped ginger among the shells and spoon custard on top. If desired, place a few nicely shaped pieces of rhubarb across the top. Bake for 25 to 30 minutes. The filling should be a little jiggly in the center, but slightly set around the edges. Cool the tarts on a rack (the custard will further set). Place in the refrigerator if not eating within two hours (although you should not prepare them more than five hours in advance, according to Daley).

- To serve: Remove the tartlettes from their shells and sprinkle on the turbinado sugar. Using a kitchen torch, melt and caramelize the sugar. If you have placed some rhubarb on top of the tarts like I did, sprinkle sugar and brûlée AROUND the exposed pieces. They will burn if you torch them. Serve immediately with the rhubarb syrup, if using.

Thursday, June 28, 2007

chocolate cherry cafloutis - la tartine gourmande

Chocolate and Cherry Clafoutis
(For 4 individual clafoutis)

You need:

  • 14 oz cherries
  • 2 large eggs
  • 3/8 cup whole milk
  • 1.5 Tbsp cornstarch
  • 2 Tbsp all-purpose flour
  • 2 oz dark chocolate at 65 or 70 % cocoa, as you prefer
  • 4 Tbsp butter
  • 2.5 Tbsp cane sugar
  • Confectioner’s sugar, to sprinkle

Steps:

  • In a bowl, mix 1 egg with 1 Tbsp sugar and add the milk. Add 1 Tbsp sifted flour and keep on the side.
  • Melt the butter and chocolate in a double-boiler.
  • Beat 1 egg with the rest of the sugar until pale in color.
  • Add the rest of flour and cornstarch. Mix well.
  • Add the butter/chocolate and mix well. At this point, you will mix the two preparations together.
  • Preheat your oven at 350 F.
  • Take 4 individual baking molds and grease them.
  • Wash the cherries and remove the stalks (or not) and arrange them at the bottom of the molds.
  • Divide the cream between them and place in the oven for 20 min remove and let cool slightly.
  • When ready to serve, sprinkle with confectioner’s sugar.

Thursday, June 21, 2007

cherry upside-down cake (cook and eat)

Cherry Upside Down Cake
makes one 5 inch cake

2 cups fresh cherries, pitted
1 t dried orange zest
1 t sugar
a sprinkling of cardamom
Génoise cake batter, 1/2 recipe
powdered sugar to dust, if desired

Preheat oven to 350F.

Line a 5 inch round or 5 x 4 inch rectangular baking pan with the pitted cherries. Sprinkle with the orange zest, sugar and cardamom. Set aside.

Prepare the cake batter. Once folded all together, pour about 1 cup over the cherries, and give them a little stir to prevent air pockets from forming. Top with the remaining batter.

Bake for 30 minutes, or until the cake bounces back when lightly touched. Let it cool on a wire rack.

Use a knife to cut around the edge of the cake to release it from the pan. You may need to use a flexible spatula to loosen the bottom some to help remove it. Place the serving plate on top of the baking pan, and then flip the whole thing over.

To improve this cakes appearance for serving, trim off the edges of the cake, exposing the golden-yellow sponge and the piece of cherry. Dust with the powdered sugar if desired.

Out of a Packing Box, Not Stuff, but Souls

June 21, 2007
Close to Home


I WAS initiated young into the cult of clutter. Opening a drawer in my childhood kitchen meant finding birthday cards sticky from a leaking pen, a recipe for moussaka never made, bits of yarn and a Hot Wheels car missing a door. Occasionally, my mother attempted organization by topic (Vacation Ideas, Children’s Vaccinations, Restaurants to Try), but she never got hanging files, so the folders slipped and slid over one another. Dad had a secretary at work to organize his papers, and at home he directed seasonal weekend purges that inevitably threw Barbies out with the bath water.

Years later, my mother continued to reprimand him for discarding my Malibu Skipper and Francie. She didn’t care about the potential “fortune he’d thrown away,” as she put it; it was the principle of the matter. How could he have tossed his daughter’s dolls? After all, she had kept her favorite, circa 1934: a porcelain creature with patches of scratchy woolen hair and hinged joints that made her heavy limbs flop creepily against my skin when I picked her up.

I’d be different, I vowed. And I was. Once I was living on my own, I favored a streamlined Scandinavian aesthetic, relegating clutter to the past, to my childhood bedroom with its Charlie the Tuna lamp and dusty seashells. And yet my vow was based — however unconsciously — on the knowledge that those items would stay with Mom and Dad, who would always be there.

And then, a year ago, I bought my first home. On moving day I stood at the top of the stairs to direct the flow of boxes and furniture, most of which I’d acquired during 20 years of apartment living but much of which I’d inherited from my parents, who had both died during the past few years. By 4 p.m. I was toasting the view of San Francisco Bay with a glass of wine and fantasizing about which object would go where. I imagined unpacking and arranging as the most intentional and pleasing of tasks, in which I would lovingly place each treasure in just the right spot. Finally, after two decades of rentals, I had a place that was all mine, to do with as I pleased.

But first, I had a deadline for a book. The boxes would have to wait. I cleared enough space for a laptop and a cup of coffee and a pathway to the bed, shower and stove, and got to work.

For two months, I lived in the present, happily, productively, eight to nine hours a day. The boxes served as background, neither impediment nor distraction, just something I’d turn to in time. I made my deadline and went away for a few weeks.

When I returned, the boxes were still there. But now they gave off the stink of Sisyphean obligation. Waking in the morning to the prospect of unpacking, I’d feel torpor drape over me like a lead apron. I’d lift an item — a teacup, a needlepoint pillow reading “This Mess Is a Place” — and aimlessly wander the room before placing it back in the box. In my parents’ cupboards, three generations of teacups had felt earned, necessary, part of the past I wanted to keep. But now they felt like more than I knew what to do with.

One day I turned to Photos & Stuff, six boxes labeled in my father’s chicken scratch. I reached for the box cutter, but the cardboard was so soft that the flaps almost fell apart in my hands as I started sneezing from the dust. These were old boxes, the contents in no particular order.

The year of my birth seemed as good an organizational device as any, so I made two piles, Before 1961 and After 1961, and draped a Hefty bag over a chair for trash. Most decisions came easily. I didn’t need two pictures of blurry pink bougainvillea against a whitewashed wall, or 10 shots of my nephew with his chubby fist in his first birthday cake. But the accumulated glimpses — Mom’s smile, Dad’s eyes crinkled in laughter — added up and, after 10 minutes, I was worn out.

I was halfway through a roll from a trip my parents had taken to Grand Teton National Park in 1995, flinging scenic vista after scenic vista into the Hefty bag, when my hand stopped. A shot of a wooden chapel on the edge of a field glorious with lupine. I recognized the scene from a moment of family lore: in 1970 my brother, then 3, had walked into that empty chapel to recite the Lord’s Prayer without prompt. He’d died in 1994, the year before Mom returned to the spot and took the photo.

I wasn’t just the person deciding which pile it went into; I was the only person alive who understood why it had been taken in the first place. If I threw it away, I was throwing away layers of emotion and association and identity. And if I kept it, well what then? The clutter of my childhood had never gone away; it had just been packed up to land smack-dab in my present, where I had to deal with it alone. Sure, I’d bought the place and chosen the paint colors and the fabric to reupholster dad’s favorite chairs, but suddenly, untenably, my space no longer felt all mine. I threw the Hefty bag in the trash and shoved the Photos & Stuff back in the hall closet.

A week later my friend Eva came over, and we pulled everything out of the hall closet, including Photos & Stuff (as well as a television remote I’d given up for gone and 40 years of Christmas ornaments and the backpack found in my brother’s car after he died). With Eva at my side, I opened a box with curiosity more than dread and handed her my brother’s obituary, my parents’ wedding invitation.

“Your brother was so handsome,” she said. I reached in again, lifting out a manila folder on which Mom had written my name; in it, she’d kept every clipping from every reading I’d ever given. And then my fingers brushed something furry: the needlepoint pillow reading “This Mess Is a Place.” I must have stashed it here that day I found it. Now I recalled it hanging from a cabinet door in my childhood kitchen. I held it up, making a face.

Eva met my eyes. She too had lost both parents. She too was the only surviving child.

“I have my father’s polyester pajamas,” she said. “I can’t bear to throw them out, but what are you supposed to do with blue polyester pajamas? They were the last thing he wore before he went to the hospital.”

I looked around the room as if for the first time. Not the way I saw it when the real estate broker showed it to me, but with the boxes finally cleared away. My mother would never see how good her farm table looked on my new rug, but there it sat. My father had never climbed the stairs to exclaim, “This is wonderful, honey,” although I’d heard his voice say that many times. My brother would never stand by my side on the deck, pointing at the north tower of the Golden Gate Bridge and explaining just how he made it to the top.

“Come to Colorado next summer,” Eva said. She and her husband had recently bought an adobe farmhouse in the mountains. “Bring your photos. I’ve got my mother’s. We’ll go through them. We’ll tell each other the stories.”