tag:blogger.com,1999:blog-80517695021176320082024-02-18T20:05:40.193-08:00Career in the OvenHow to go from home baker to bakery owner in ten years flat.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-8051769502117632008.post-15111825281023437712015-08-01T15:47:00.001-07:002015-08-01T15:47:03.913-07:00It's Business Time: Cadence Chocolates<div class="separator" style="clear: both; text-align: center;">
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After many years of claiming I never wanted to own my own business, I've started one. I kept avoiding it because all the racket that comes with a business - managing people, paperwork, marketing, storefronts, etc. - seemed like a horrible bunch of stuff that would take me farther away from the craft of it.<br />
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I have loved chocolates for quite some time. It has been a part of my side work since I started in restaurants and have always wished for more of that and less of the rest. After careful consideration, lots of question asking and answers gotten from people who have started their own chocolate businesses, and many test batches amongst friends and friends of friends, I have taken the plunge.<br />
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It's a lot less intimidating when people tell you they're doing it all by the seat of their pants. It makes you feel like you can do it, too, and all that hemming and hawing and planning and contemplating won't get you anywhere if you never take action.<br />
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So here it is, my chocolate company in San Francisco, CA. I wanted to take my chocolate skills out of fine dining restaurants and provide people with the beautiful treats without the three-hour meal. <a href="http://www.cadencechocolates.com/" target="_blank">Cadence Chocolates</a> will be available for your whatever you're celebrating. Weddings, new funding at your startup, quinciƱeras, birthday dinner parties, come at me. I can make (most of) them vegan, too. Take a look at the site and let me know what you think!<br />
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X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2tag:blogger.com,1999:blog-8051769502117632008.post-32029548435346814632015-03-03T21:53:00.000-08:002015-03-03T21:59:59.331-08:00What I Do On My Days Off<div class="separator" style="clear: both; text-align: center;">
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I do have hobbies. They just happen to look like work.</div>
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<i>Octopus cakes for my high school friend's baby shower.</i></div>
X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-85424126850643398312015-03-03T20:33:00.000-08:002015-03-03T22:00:40.955-08:00Like Sand Through the Hour Glass<div class="separator" style="clear: both; text-align: center;">
Well, it has certainly been a while. I do apologize for leaving you, though I have to admit, there were more pressing matters. Here's a glimpse at a few things that I have had a hand in the past three years here in San Francisco. It doesn't capture it all or very well, for that matter, but it is a sliver. In current news, I have been working with the wonderful people at <a href="http://crumbtown.com/welcome" target="_blank">Crumb</a> and I am ramping up my own little chocolate business, Cadence Chocolates. You can see more about that <a href="https://instagram.com/cadencechocolates/" target="_blank">here</a>.</div>
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<i>Valentine's Day at my best friend's place: Black sesame and negroni bonbons -- 2015</i></div>
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<i>Stone fruit tart at home, because I love my roommates -- 2012</i></div>
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<i>Coal toasted meringue with lime marshmallow sorbet hiding underneath, from way back in the day at Coi with pastry chef Matt Tinder -- 2012</i></div>
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<i>Brown sugar caraway pop tarts at Plum, when I had some time and freedom to experiment -- 2013</i></div>
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Peanut nutterfingers with black sesame, wrapped in nori at Commis, with pastry chef Joshua Meisman -- 2013</div>
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<i>My turn at Sunday dish at Commis, which found its way onto the menu: Pecan sorbet, lavender shortbread, fresh apricot -- 2014</i></div>
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<i>Chocolate bars for guests to take home on their anniversaries -- 2014</i></div>
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<i>Another turn at Sunday dish at Commis, which occasionally made it out to VIPs: Chocolate sorbet, Turkish tea cremeux, hazelnut cake -- 2014</i></div>
X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-80839249567046976272013-06-24T01:17:00.003-07:002013-06-24T01:17:31.238-07:00What Dance Recitals Must Feel Like for Proud Parents<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i>Pluot walnut tart, yogurt parfait, prune red wine puree, fresh pluot, coriander berries. Photo credit: Baby J.</i></td></tr>
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Oh, you dear sweet folks that are reading this... I know it's been a very long time, but like many folks with (likely) better maintained scribblings, I blame life. My move to San Francisco was not without its speed bumps, but it was also filled with things like the incredible joy of finally finding the people that make your home (thanks, Craigslist), knocking out five interviews and getting job offers from the places you care to work, and petting every dog regardless of what the attached human might be doing. Anyway, I just want to say thanks for giving a rip. You're wonderful and appreciated.<br />
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I've been working day time pastry prep at a nice casual (some people I love call it <i>bourgeois</i>) restaurant in Oakland for the last six months and it hasn't been inspiring. Long story short, the hours are better, but this is not my pastry chef's home base within the restaurant group, so it leaves me to my own devices as far as personal development.<br />
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Fear not, for I have found my silver lining: summer wine dinners. We're hosting different vintners or wineries once a month and I've been given free reign to play. Our first one just passed and in the words of <a href="http://youtu.be/g7AQ7No84Uc">Willow Smith</a>: "never been the one to toot my own horn," but! Our vintner didn't send over a dessert wine, so I could do just about anything I wanted as long as it tasted good and decided to do a plum tart. I wanted a cold, creamy texture with it, but didn't want an ice cream, blah blah blah... I could tell you all about how the gears of my mind went tumbling with ideas, but I think the photo above is much more eloquent. Beep beep.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Plating up my dessert. The puree in that piping bag is not true to color in this photo. Weird. Photo credit: Baby J.</i></td></tr>
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When you do day time pastry prep, you don't stay for dinner service, which means you typically pass whatever you've made on to someone else to plate up for patrons. The desserts at this restaurant are designed to be easy to execute and on normal days, it doesn't really bother me to place them in the hands of others. However, this dessert was <i>my </i>baby. So, I came in on my day off to plate up every single dessert for our big event.<br />
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It was weird being there at night, working within sneezing distance of diners, all very curious about what your doing and if that's what's coming to them next. Open kitchens have their advantages and not so great bits, too, but all of my experience had been in full view of customers before I moved back to the States, so once things got rolling, I felt just fine.<br />
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Folks told me all sorts of nice things about the dish and wouldn't you know it, that made me feel mighty good. The vintner even came up and complimented us on the (nearly last minute) syrah pairing. One of my old coworkers from our restaurant across the Bay was at the dinner and told me it was very grown up and the best dessert he's had in a while.<br />
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Enough horn tooting. For me, it was a great feeling to show folks that I know what I'm doing and that I can rise to the occasion. Doing day time pastry prep has felt a bit like hibernation; a long sleep in which I didn't have much of a choice.<br />
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This whole summer wine dinner series has really helped me shake the dust off and wake up. One thing that I didn't really appreciate much until now was the freedom I've had for the last few months to put desserts on the bar side of our establishment. The bar food is more casual than our restaurant side, so I can do things like this:<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Brown sugar caraway pop tarts. They're off the menu now because it was a whole lot more work than I could grant to the price point and popularity of it. For what it's worth, I paired it with vanilla milk.</i></td></tr>
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That brown sugar caraway pop tart was magic, but it wasn't selling (come <i>on</i> people!), so it was quietly taken off the menu. But! My chef had been asking about panna cotta for weeks before the wine dinner and finally ordered little cups for it, so I had to kinda actually do it. After a little hemming and hawing (have you witnessed the horror of a "panna cotta" Google image search, because I have and it hurts), it clicked: Thai tea panna cotta.<br />
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I ran spoon fulls of my test batch straight into the mouths of cooks with busy hands and was met with groans of taste bud delight. After a quick little consult (read: taste test standing in the bar) with our bar manager, he suggested pairing it with <a href="http://www.mekhong.com/">Mekhong</a>, and so came a thin layer of alcoholic jelly on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizd4LGQKEycdDCOZhn8CWhyphenhyphen9TSwfamWEOmBRjAnz_Gb_DxUeXphQ1mWvJ1-SeDl3wa1XJgy01fkjSXAMD9NQzAucbnQ0iyx-4UN-TDHyn02J-aQN6rk6udKSQaZlGnU4B9Nxr-vfOL6r2z/s1600/photo%252846%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizd4LGQKEycdDCOZhn8CWhyphenhyphen9TSwfamWEOmBRjAnz_Gb_DxUeXphQ1mWvJ1-SeDl3wa1XJgy01fkjSXAMD9NQzAucbnQ0iyx-4UN-TDHyn02J-aQN6rk6udKSQaZlGnU4B9Nxr-vfOL6r2z/s1600/photo%252846%2529.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Thai tea panna cotta with Mekhong jelly, to be served with wee little micro mint leaves.</i></td><td class="tr-caption" style="text-align: center;"><i><br /></i></td></tr>
</tbody></table>
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Anywho, this post is getting long and it's certainly past my bed time, so I'll leave you with that tasty thought. Thanks again for reading and I hope to share some more yums soon.<br />
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x MelissaX Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com1tag:blogger.com,1999:blog-8051769502117632008.post-66895128627593845092011-12-13T08:43:00.000-08:002011-12-13T08:43:35.438-08:00Leaving the Island and Capturing MemoriesI'm trading the safety and ease of this island nation for a return to the west coast (which is the best coast, <i>ahem</i>). The move is happening in T-minus two and a half months and I am putting my brand new sort of okay camera to use. Here are some of the things I've been seeing lately in my work life:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHua59zV-tnsUz8_uEpElIuHrLScTQvDa00lkP3gok3PsO7y-wPC0HbEkdWwb7SY44gpHDLhO47UokNA7znnJ4kdDkb2lGXijXZSRW1d3ExhrBDFtb3wnto-CTrLSeyZEG5DVlZ4amQdss/s1600/mise+en+place+12.11.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHua59zV-tnsUz8_uEpElIuHrLScTQvDa00lkP3gok3PsO7y-wPC0HbEkdWwb7SY44gpHDLhO47UokNA7znnJ4kdDkb2lGXijXZSRW1d3ExhrBDFtb3wnto-CTrLSeyZEG5DVlZ4amQdss/s320/mise+en+place+12.11.11.jpg" width="320" /></a></div><div style="text-align: center;"><i>Mise en place for a spice cake test.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_kMylXMf4Dx7aBINK-IPLQsOzv9in4WBBTPsPW3SdjN08wQ80HADTaSaMoGfQ-OPBXCPfhJQXqdqOvSBNhJ7xm55oFV5h3WLhqT1KNcpVpdUa0pGKe9LusrkT2qfzxQgZ4ZcDBBZJfr8/s1600/coffee+chocolate+caramel+caraway+13.12.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_kMylXMf4Dx7aBINK-IPLQsOzv9in4WBBTPsPW3SdjN08wQ80HADTaSaMoGfQ-OPBXCPfhJQXqdqOvSBNhJ7xm55oFV5h3WLhqT1KNcpVpdUa0pGKe9LusrkT2qfzxQgZ4ZcDBBZJfr8/s320/coffee+chocolate+caramel+caraway+13.12.11.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"></div><i>An old edition one of our newer lunch desserts topped with a potent and delicious coffee ice cream.</i><br />
<i> </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmYdPFQIj4bArBq5m-VEPEDLi-snof5Cur4tbnhpMkEbq1XG_8QPU_tHmPS0enKOBnohDRqMH21YMSnfwsqCp9err0cXcB_nXTXtqwGuPU_h0XupmPTLqerKXZceobVWOUuia5vwbc5ty/s1600/mango+citrus+sesame+13.12.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmYdPFQIj4bArBq5m-VEPEDLi-snof5Cur4tbnhpMkEbq1XG_8QPU_tHmPS0enKOBnohDRqMH21YMSnfwsqCp9err0cXcB_nXTXtqwGuPU_h0XupmPTLqerKXZceobVWOUuia5vwbc5ty/s320/mango+citrus+sesame+13.12.11.jpg" width="320" /></a></div><i> What came out of our pastry team think machine when I put a couple ideas in. If you've never worked on a dish before, you'd be surprised at how much flavors, textures, and even the base idea can evolve. This tumbled out of a craving for spicy mango and horchata.</i><br />
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<div style="text-align: left;">I'm going to miss my pastry team here incredibly. I can't be thankful enough for the experiences I've had and the things I've learned with them.</div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-61969368520360353832011-05-10T08:30:00.000-07:002011-05-10T08:30:25.396-07:00Did Someone Say Baguette?<span id="goog_1394502318"></span><span id="goog_1394502319"></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadbYNLZhXzrYIyzELzf70RL8_O2il5CE-7LR7hnzkVPdd7iuGDEKp7fe1bC8MV3C7x-Zg9_Ad483VhXyF2ST_G5Jq2kd0asb8qE28KxZ-NziJadUc_RGvCIEtlBYNox7MDj9NJqaAVr6p/s1600/CIMG0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadbYNLZhXzrYIyzELzf70RL8_O2il5CE-7LR7hnzkVPdd7iuGDEKp7fe1bC8MV3C7x-Zg9_Ad483VhXyF2ST_G5Jq2kd0asb8qE28KxZ-NziJadUc_RGvCIEtlBYNox7MDj9NJqaAVr6p/s320/CIMG0711.JPG" width="320" /></a></div><div style="text-align: center;"><i>My very first epi.</i></div><br />
I never knew what an epi was, let alone what one looked like, until I browsed the pages of the book <a href="http://www.amazon.com/Modern-Cafe-Francisco-J-Migoya/dp/047037134X">Modern Cafe</a>. The simple snips of scissors can transform a typical long and slender baguette into a beautiful wheat stalk shaped loaf known as an epi. Thank you, <a href="http://www.ciachef.edu/restaurants/apbc/migoya.asp">Francisco Migoya</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z1NYx0Nj7VNEhoRadiIlFzRXb2XuabaEcbDEC8cIcB8p0y-vh222Dd5wnOMZxRKH6sA8VIzS_MJ6flrrbirVkEkOQI59zEFVj_PKvoqwkDDsNP0f2ifoqw0Uu9KtsD7lKjDsSSisINtO/s1600/CIMG0716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z1NYx0Nj7VNEhoRadiIlFzRXb2XuabaEcbDEC8cIcB8p0y-vh222Dd5wnOMZxRKH6sA8VIzS_MJ6flrrbirVkEkOQI59zEFVj_PKvoqwkDDsNP0f2ifoqw0Uu9KtsD7lKjDsSSisINtO/s320/CIMG0716.JPG" width="320" /></a></div><div style="text-align: center;"><i>This was much more beautiful in person.</i></div><br />
I did my best not to tamper with the dough much after the initial mixing-kneading process, taking care not to add too much flour or handle it rougher than necessary. I certainly wanted those air pockets and I'll be the first to admit that I've definitely beaten the best out of a dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZR03JnuGrYmsPrInonMDWJ1P_7To2vptKkhdrxiFCOqKLiLIeabL68j_YUzzCLkTTn0fqMa7qBA16yng7vdfYiDjb7jVSRTeABugN5V5kULxZfcWvgxSjwmZg7uthr76qDWL-LsCvfo8/s1600/CIMG0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZR03JnuGrYmsPrInonMDWJ1P_7To2vptKkhdrxiFCOqKLiLIeabL68j_YUzzCLkTTn0fqMa7qBA16yng7vdfYiDjb7jVSRTeABugN5V5kULxZfcWvgxSjwmZg7uthr76qDWL-LsCvfo8/s320/CIMG0725.JPG" width="320" /></a></div><div style="text-align: center;"><i>Hole-riddled insides.</i></div><br />
I have to say I'm pretty proud of this bread.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com1tag:blogger.com,1999:blog-8051769502117632008.post-88333682779837176472011-05-06T09:19:00.000-07:002011-05-06T09:19:49.011-07:00Lookit What I Made: Brioche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhKZucBLng6JvSqu9pbxeF9-CArHXsVyY-5l7moVunX8Cd6haGQu2KTpuw0i2gwtsK52884VHvlZCdN7KL4zdcT3amoq66CIHbIPWEorAeRYOzXJz1-xa2dePoQmSHtyn-XG9uzzgcBb7/s1600/brioche+long+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhKZucBLng6JvSqu9pbxeF9-CArHXsVyY-5l7moVunX8Cd6haGQu2KTpuw0i2gwtsK52884VHvlZCdN7KL4zdcT3amoq66CIHbIPWEorAeRYOzXJz1-xa2dePoQmSHtyn-XG9uzzgcBb7/s320/brioche+long+-+Copy.JPG" width="320" /></a></div>I made brioche when I had an early off night and a late morning start back to back. Idle hands...<br />
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I have a follow up post to a previously failed cake coming up soon. Round two: K.O. In a good way.<br />
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Sorry for the brevity; perhaps it's best to give you shorter posts more often than longer posts that are even fewer and farther between. What do y'all think?<br />
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Off to maybe sleep now.<br />
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X MelissaX Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-55077267771370984742011-04-16T05:15:00.000-07:002011-04-16T05:15:24.452-07:00Admiration<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrimTZzJvlm6kWAQF_d8rXimlB2qIX1AoIXiDKzC0lPhOqJaVXEHZs7ArKpU8KJZVBvswqIN91s_-CEOqJzdh2kZkrU_AbnD8oUTLkJKkdtdO22aq0-vRo-_7g4QLUtZXHgi8tLOG06mU/s1600/crabby+crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrimTZzJvlm6kWAQF_d8rXimlB2qIX1AoIXiDKzC0lPhOqJaVXEHZs7ArKpU8KJZVBvswqIN91s_-CEOqJzdh2kZkrU_AbnD8oUTLkJKkdtdO22aq0-vRo-_7g4QLUtZXHgi8tLOG06mU/s320/crabby+crab.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <i>One of five live crabs I met this morning.</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">This isn't particularly about pastry or working in a kitchen, but I found this to be something I'd like to share.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I worked early this morning and on weekends, as it happens, I'm usually one of two or three people around. I appreciate mornings alone in the kitchen because of the quiet independence and self sufficiency it allows. The only downside is that it can take a considerably longer time to pick herbs when the door bell is going off every ten minutes and one must put down the tweezers and spritzer bottle to check, sign, and "chop" ("chop" is a noun or verb referring to the stamp or stamping of invoices in Singapore).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Amongst the morning deliveries were five live crabs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The crabs were all wrapped in twine like brown paper packages tied up in string that are occasionally sung about, the twine placed just so to both restrain and provide a handle for the crustaceans. This struck me as sad, but I understand not wanting to get a finger broken off when getting a crab from point A to point B.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Unlike some folks, I have a tender place in my heart for crabs. I studied biology in university and during my love affair with marine biology, I did a study on the predation of crabs on two mussel species in Puget Sound. During that time, I learned that crabs are... crabby. And they break things, especially when left alone over night in laboratories.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Grumpiness aside, crabs seem strong willed and will do just about anything to escape the clutches of captivity, and I have to say I admire that.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've met a few people lately that are incredibly talented and beautiful people, people that are confident in their skills and in their ability to take themselves anywhere they would like to go. I hope to continue to meet people like this and that some day, I too will have the skill level and confidence to know that I can constantly move forward with grace and dignity.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-53371014992231543342011-04-01T09:38:00.000-07:002011-04-01T09:38:06.297-07:00Mugaritz!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyN4Uoxr5r6DjmFGp9TKyI70DCaJMw7PeBneMhAaJ1eqSK8jkBCqEdtYApArCVQKmweTLyglOkDN-F-iFX05jDDTJkJDyaa0_FQiyFkyxlsL6IPJK0YOv4hX2TT3M8MzFRNnhCbuGnC9p/s1600/mugaritz+soap+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyN4Uoxr5r6DjmFGp9TKyI70DCaJMw7PeBneMhAaJ1eqSK8jkBCqEdtYApArCVQKmweTLyglOkDN-F-iFX05jDDTJkJDyaa0_FQiyFkyxlsL6IPJK0YOv4hX2TT3M8MzFRNnhCbuGnC9p/s320/mugaritz+soap+bars.jpg" width="320" /></a></div><div style="text-align: center;"><i>"Soap" bars made with cocoa butter.</i></div><br />
Do you remember the feeling you got when you were little and the cool kids asked you to play with them? That's pretty much how I felt every time I was asked to participate in the charity dinner hosted at my work. Chefs from <a href="http://mugaritz.com/">Mugaritz</a> visited and showed us some amazing things.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTqopDnGDgO3tVu_vgTVQLg5PtqHhFWkT5-rRKVtQBi8y3qsweAICfJTKCQMwVFb-nK-aK__g3sAfDpEuiyN3EvsAGXvcRsynR2GBXIQOAc8Cj_yZ8epoxqusiZSNOIE4ahe3OfTsNSYW/s1600/mugaritz+watermelon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTqopDnGDgO3tVu_vgTVQLg5PtqHhFWkT5-rRKVtQBi8y3qsweAICfJTKCQMwVFb-nK-aK__g3sAfDpEuiyN3EvsAGXvcRsynR2GBXIQOAc8Cj_yZ8epoxqusiZSNOIE4ahe3OfTsNSYW/s320/mugaritz+watermelon.jpg" width="320" /></a></div><div style="text-align: center;"><i>The opening dish, watermelon carpaccio.</i></div><br />
You think you know watermelon? Think again. Several days and severe conditions later, watermelon takes on the texture, color, and flavor of meat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglvLAim76s38VU1NZecrf4E0WvY08nJ3FQ2FcP4bQhjCK_PMGxOu-d62KtvFZRqwx1tHCskMLqcAKdj0fPQDks39eczzXNv8n11rH-_6kGOzFTnrzA2ZtVKz-k7tC6w9K_Dved_ZLnrLn/s1600/mugaritz+kaolin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiglvLAim76s38VU1NZecrf4E0WvY08nJ3FQ2FcP4bQhjCK_PMGxOu-d62KtvFZRqwx1tHCskMLqcAKdj0fPQDks39eczzXNv8n11rH-_6kGOzFTnrzA2ZtVKz-k7tC6w9K_Dved_ZLnrLn/s320/mugaritz+kaolin.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Edible clay from the Mugaritz team.</i></div><br />
The restaurant has its own line of kitchen products that are available to the public. Kaolin is a very fine, food grade clay which the chefs used in several of the dishes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk4Uui66kxmuSHdl4RpNX5ZSLSPjjjzGajbxt7fuZjgR47QNcBAA3Fhpn9Buh-D7a_SkA1cv0aJjkoSH8N2-2hyphenhyphensq2olY02T03oUdLA2o3HAJIRM6mbLSEoTo8H4CPMgYh37_EsADzYP0/s1600/mugaritz+walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk4Uui66kxmuSHdl4RpNX5ZSLSPjjjzGajbxt7fuZjgR47QNcBAA3Fhpn9Buh-D7a_SkA1cv0aJjkoSH8N2-2hyphenhyphensq2olY02T03oUdLA2o3HAJIRM6mbLSEoTo8H4CPMgYh37_EsADzYP0/s320/mugaritz+walnuts.jpg" width="320" /></a></div><br />
The most delightful item they made was walnut shells to go with the goat cheese ice cream dessert. Kaolin, chocolate, and a couple other secrets were mixed together and molded in ten unique silicon molds that Mugaritz had custom made. Ramon, their lovable mountain of a pastry chef, made all the walnut shells himself. You could tell he was incredibly passionate about pastry and that he enjoyed food and new tastes deeply.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30UTZURNqGv28yPtU1igu70_dHJ2hboYwMBuCbaSQwyHl5jw97EjvZWHQxmEuV1huqFGNj83xKxinnhSy1bRlwKFyNEMgVCjO5FLuDvxNlvjqd8Vc7BTrFdYEbLLZ01AUF9NvDQcxBhRM/s1600/mugaritz+walnut+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30UTZURNqGv28yPtU1igu70_dHJ2hboYwMBuCbaSQwyHl5jw97EjvZWHQxmEuV1huqFGNj83xKxinnhSy1bRlwKFyNEMgVCjO5FLuDvxNlvjqd8Vc7BTrFdYEbLLZ01AUF9NvDQcxBhRM/s320/mugaritz+walnut+filling.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Injecting the walnuts with jelly one by one.</i></div><br />
Each walnut shell was filled with a liquor jelly before service. The shells were so delicate that quick and gentle handling were required to avoid breaking or melting them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xSSjoF39gOm1FHfylJLXedaovsFWu09aU_OjevK3ymIRTqw-QTosrq0Dxad57V2l85qRVB21RNZ39B5yarPi8_ukrC1fB2Sz5ejqb0yUUR0IPrB_EHVJjSXvzWLjbovlmvU3hEPGMDIk/s1600/mugaritz+goat+cheese+icecream+demo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xSSjoF39gOm1FHfylJLXedaovsFWu09aU_OjevK3ymIRTqw-QTosrq0Dxad57V2l85qRVB21RNZ39B5yarPi8_ukrC1fB2Sz5ejqb0yUUR0IPrB_EHVJjSXvzWLjbovlmvU3hEPGMDIk/s320/mugaritz+goat+cheese+icecream+demo.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ramon mixing ice cream, walnuts, and goat cheese.</i></div><br />
The walnut shells were paired with real walnuts, milk ice cream, and goat cheese. It sounds strange, but you can bet that more than one bowl was passed around the kitchen for taste testing and re-testing with no other aim than to indulge ourselves in the wonderful flavor and texture combinations.<br />
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I'd love to post more for you to read, but I have to be up in less than seven hours to get back to the (happy) daily grind. Keep your fingers crossed for a continuation :)<br />
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X Melissa<br />
<br />
P.S. Also, please forgive any spelling or grammar slips... I'm sleepy and want to bring this to the masses (ha) ASAP!X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-5274671947306968892011-02-16T08:34:00.000-08:002011-02-16T08:34:17.734-08:00Off the Grid<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU78ah_L2yMbyxcBdopufCBFhdUP12Nr186yYz0LLovJ_aNXnDPYpOTiQ1RWdbuvIbbjlU2YjVWgDTqPE5e6UrBVjj5MxhbAVs59x9hoMinOfdRSZgIVw_MtYQ4twWUnDl0kR0XoBQctD_/s1600/CIMG9951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU78ah_L2yMbyxcBdopufCBFhdUP12Nr186yYz0LLovJ_aNXnDPYpOTiQ1RWdbuvIbbjlU2YjVWgDTqPE5e6UrBVjj5MxhbAVs59x9hoMinOfdRSZgIVw_MtYQ4twWUnDl0kR0XoBQctD_/s400/CIMG9951.JPG" width="400" /></a></div><div style="text-align: center;"><i>Orange jam and gingerbread buttercream bon bons, with one of the savory chefs milling around in the background.</i></div><br />
Sorry folks. I hate to admit this, but I've just plum run out of time to update this regularly. BUT! It's with good reason: I started working full time. I started working full time at an absolutely amazing place with wonderful people and the most equipped and spacious pastry are I've ever seen in a restaurant. So for the time being, please excuse me while I do things like make these orange jam and gingerbread buttercream bon bons for twelve hours a day :)<br />
<br />
I'll miss you.<br />
<br />
X M<br />
<br />
P.S. Those yellow swooshes? Those would be my chocolate finger painting skills. Yes, <i>chocolate finger painting</i>. I like my job.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-3965746502628417492010-12-19T18:23:00.000-08:002010-12-19T18:23:15.210-08:00Thanksgiving : A Six Pound Souvenir<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1T13rk9ixf0w5YeQVCf0gUy0yxOKD3pnIHm9uBsla3F2GckA0KoAw2vDRbrMb12Kz1TZJh31Z_FcHrZNtjLp1MVsIWN_royw4kNIQRDCo0iJ36N9bLyNptoqSEuoHSrCn8E74GMHsRGb/s1600/CIMG8714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1T13rk9ixf0w5YeQVCf0gUy0yxOKD3pnIHm9uBsla3F2GckA0KoAw2vDRbrMb12Kz1TZJh31Z_FcHrZNtjLp1MVsIWN_royw4kNIQRDCo0iJ36N9bLyNptoqSEuoHSrCn8E74GMHsRGb/s400/CIMG8714.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Gingerbread folk for my friend Nolan's sixth annual Rock Band party.</i></div><br />
My visit back home was fulfilling, with emphasis on the <i>filling</i> part. The spread at Thanksgiving alone would have been enough to make me cringe at returning to Singapore, where it's bikini season <i>all year long</i>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRjDe4Bxxvgpdqyp79WbTlC51Ep7UVZuC-s6MFDJUv_1m0K6UceCilZLa0c1QcokKtNvDsz3Bl631DhzzzMgX3cndeDObhCPyA-EGD7jqPfgkvQSU0vWvy3W-xQ_HUrGTMkuzh5hwtliZ/s1600/CIMG8673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlRjDe4Bxxvgpdqyp79WbTlC51Ep7UVZuC-s6MFDJUv_1m0K6UceCilZLa0c1QcokKtNvDsz3Bl631DhzzzMgX3cndeDObhCPyA-EGD7jqPfgkvQSU0vWvy3W-xQ_HUrGTMkuzh5hwtliZ/s400/CIMG8673.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Sifting the dry ingredients.</i></div><br />
I made <a href="http://careerintheoven.blogspot.com/2010/05/velvet-cupcakes-minus-red-plus-cream.html">velvet cake</a> for the three family birthdays in November, <a href="http://careerintheoven.blogspot.com/2010/11/coffee-cake-i-feel-like-huge-idiot-all.html">coffee cake</a>, <a href="http://www.altonbrown.com/">Alton Brown</a>'s <a href="http://www.foodnetwork.com/recipes/gingerbread-cookies-101-recipe/index.html">gingerbread folk</a>, and Cheryl Smith's <a href="http://www.foodnetwork.com/recipes/cheryl-smith/caramelized-onion-tart-recipe/index.html">onion tart</a>. The cakes are from previous entries, the onion tart is best saved for another day. Right now is the time for gingerbread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-i-_86tuzy-ZzELvo9Yq9zammX_t4cNtUJfgzo48rJ84qDU-6W-hFaJ-T9VLMST9ypqcKd2y31qTbovUiN8ws5mTVd7c5C_rBkKmVwKt5jtTdfYCEikeMm89oAlZ5s_l8mgreI67reAR/s1600/CIMG8675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-i-_86tuzy-ZzELvo9Yq9zammX_t4cNtUJfgzo48rJ84qDU-6W-hFaJ-T9VLMST9ypqcKd2y31qTbovUiN8ws5mTVd7c5C_rBkKmVwKt5jtTdfYCEikeMm89oAlZ5s_l8mgreI67reAR/s400/CIMG8675.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Shortening and butter making friends.</i></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTQeKNSqafWPDBOxvj-kAusWlJ2sjLE-krjY0LKFn-IMrZlLhkmvzMnlLblRolQAr4XQ8b_M22KztL7o_zyPpumyzXjZSwg7TS0w339S3aYQ9130N40GAwOgMrJ9N3PQ4948vuasGOjOY/s1600/CIMG8678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTQeKNSqafWPDBOxvj-kAusWlJ2sjLE-krjY0LKFn-IMrZlLhkmvzMnlLblRolQAr4XQ8b_M22KztL7o_zyPpumyzXjZSwg7TS0w339S3aYQ9130N40GAwOgMrJ9N3PQ4948vuasGOjOY/s400/CIMG8678.JPG" width="400" /></a></div><div style="text-align: center;"><i>Fats and sugars beaten to a grainy, fluffy finish.</i></div><br />
I made the gingerbread folk cookies not only for Thanksgiving, but for my oldest friend's sixth annual Rock Band party as well. Decorating them is tons of fun, until your hand starts cramping from squeezing all that royal icing out of a pastry bag or <a href="http://www.youtube.com/watch?v=45X8FnXBhPw">cornet</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0hsx1hTawiZiyRO9Mzn21wc-VDEbOaDZe44o7BSkKLorAXyF79GafUPeZRj28KO-P0lhUi0szlD12_ZM96qtYLq5-abI9Lfhjx7H-JFMdEm47AnxK1v2IpyhwpnPbeFoWBWFATg7si5/s1600/CIMG8680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1d0hsx1hTawiZiyRO9Mzn21wc-VDEbOaDZe44o7BSkKLorAXyF79GafUPeZRj28KO-P0lhUi0szlD12_ZM96qtYLq5-abI9Lfhjx7H-JFMdEm47AnxK1v2IpyhwpnPbeFoWBWFATg7si5/s400/CIMG8680.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Folding in the dry ingredients until just combined.</i></div><br />
<b>Gingerbread Folk Cookies</b><br />
<i>Adapted from Alton Brown's <a href="http://www.foodnetwork.com/recipes/gingerbread-cookies-101-recipe/index.html">Gingerbread Cookies 101</a> at <a href="http://www.foodnetwork.com/">The Food Network</a></i><br />
<i>Yields a whole mess of cookies, in the 100+ range if using a 1" cookie cutter</i><br />
<br />
3 1/4 C (325 g) all-purpose flour<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBmSzVukoUhuqEMicYr9H2XbUafv6YMIPy_HZeats4hkYaVOPZ6xLFVg4gB0ayqzIcTl02KARzg-6-EHApV8lBq02kHJdQTZ7d7Qwva55GC8G8EvgyAI7oJQJV45faHHAArkKaTzgpZ2F/s1600/CIMG8689.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBmSzVukoUhuqEMicYr9H2XbUafv6YMIPy_HZeats4hkYaVOPZ6xLFVg4gB0ayqzIcTl02KARzg-6-EHApV8lBq02kHJdQTZ7d7Qwva55GC8G8EvgyAI7oJQJV45faHHAArkKaTzgpZ2F/s200/CIMG8689.JPG" width="200" /></a></div>1 tsp baking powder<br />
1 1/2 tsp cinnamon<br />
1 1/2 tsp ginger<br />
1 tsp all spice<br />
1 tsp cloves<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegC4hujJsBfD12J9tkoJ5cvr7FByx7QFonSN1oGBjHxT9_ZDzHjwEXRPyOeyN_c6D6X_kszq0tL49IyF2dt-7AUNP__4TtQDxWeWtdHUSVMr3TYTeUAKfyTPw1wNVooc1ZDAnMSBPVrkR/s1600/CIMG8691.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegC4hujJsBfD12J9tkoJ5cvr7FByx7QFonSN1oGBjHxT9_ZDzHjwEXRPyOeyN_c6D6X_kszq0tL49IyF2dt-7AUNP__4TtQDxWeWtdHUSVMr3TYTeUAKfyTPw1wNVooc1ZDAnMSBPVrkR/s200/CIMG8691.JPG" width="200" /></a></div>1 stick (115 g) butter <br />
1/4 C (55 g) shortening<br />
1/2 C packed (110 g)<br />
<div style="text-align: left;"> brown sugar</div>2/3 C (230 g) molasses<br />
1 egg<br />
<br />
<br />
<i>All ingredients are at room temperature unless otherwise stated.</i> <br />
<i>Top right: Floured dough on parchment paper.</i><br />
<i>Bottom right: Rolled and cut dough. </i><br />
<ol><li>Combine all the dry ingredients and sift or whisk to combine and set aside.</li>
<li>In a separate bowl, cream together the shortening and butter until homogeneous.</li>
<li>Add the sugar to the fats and beat fluffy.</li>
<li>Add the molasses and egg and beat until combined.</li>
<li>Fold in the dry ingredients.</li>
<li>Wrap the dough in plastic wrap or place it in a gallon size seal-able bag and press flat to remove all air.</li>
<li>Refrigerate the dough over night.</li>
<li>The following day: Preheat the oven to 350F (177C). Work with half the dough at a time. Lay out parchment paper and lightly flour the surface, place the dough on top, flour again, and top with another layer of parchment.</li>
<li>Roll out the dough between the parchment to 1/8 to 1/4 inch (about 3 to 6 mm) thick, re-flouring to keep the dough from sticking to the parchment at necessary.</li>
<li>Dip your cutter in flour, tap it to remove the excess, and cut into the dough. Wiggle the cutter slightly before removing it from the rolled out dough to make cut-out removal extra easy.</li>
<li>Repeat step 10 until the rolled dough is completely cut, place cut-outs on a greased cookie sheet (it's okay to place them as close as 1/4 inch as they don't expand much).</li>
<li>Regroup the remaining dough and repeat steps 8 through 11.</li>
<li>Bake cookies 6-10 minutes, depending on the size, thickness, and desired firmness when cool.</li>
<li>Cool completely before decorating with royal icing.</li>
<li>Enjoy!</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm71JB-DGHtugMbycoKqgUhT4YZSQspdQqP_jWEG9Kz8b5ESKuHVjreWthmG1iZ1HMqT_bTEm5j9xyavnEb8hME_l7d1Hec3j5OLHE3tzMMSZ23b0ONwLa40RxbivSWH2GDp7MOZlJg5to/s1600/CIMG8695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm71JB-DGHtugMbycoKqgUhT4YZSQspdQqP_jWEG9Kz8b5ESKuHVjreWthmG1iZ1HMqT_bTEm5j9xyavnEb8hME_l7d1Hec3j5OLHE3tzMMSZ23b0ONwLa40RxbivSWH2GDp7MOZlJg5to/s400/CIMG8695.JPG" width="300" /></a></div><div style="text-align: center;"> <i>Gingerbread folk ready to be baked.</i></div><ol></ol><div><b>Gingerbread Folk Reflections</b></div><div>I baked my approximately 3/8" thick, 1" cut-outs for 6 minutes for a medium-firm cookie, and received praise for the texture, flavor, and cuteness of my veritable army of gingerbread folk.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MKY6AQoL_3yRioJW646wkMGeTQRUYpi7NEWKD10huWSgRWRr0mL7npkBlzxK0FXGBOZQAZFbJdXHNAhJA83EgEorf8_KHyJsaQcZtF3DFz2AdUwT0RbeU2jfnJW8r09O-LoAy7qgsR-q/s1600/CIMG8698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MKY6AQoL_3yRioJW646wkMGeTQRUYpi7NEWKD10huWSgRWRr0mL7npkBlzxK0FXGBOZQAZFbJdXHNAhJA83EgEorf8_KHyJsaQcZtF3DFz2AdUwT0RbeU2jfnJW8r09O-LoAy7qgsR-q/s400/CIMG8698.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><i>Mini rockers ready to be consumed by the masses.</i></div><br />
</div><div>I tried out two recipes for the royal icing: a <a href="http://www.foodnetwork.com/recipes/alton-brown/royal-icing-recipe/index.html">traditional icing with egg whites</a> and an <a href="http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6624129&sid=05a6c1a5b01ff5fca9e2bbc2dd13ed92">icing without raw egg</a> (I feared I might somehow make the three-years and under crowd ill at Thanksgiving, see JazzyCake's entry). I preferred the traditional royal icing; I found that I could get it to a much nicer consistency with less work and the end color was a much brighter white than the egg-less version. I did have issues with peaks once I lifted my piping bag away from the cookies, but that's easily remedied by beating the whites to a less firm peak in the future.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBhyphenhyphenRTneU0mscaX92bjjO5OBJfoKikWlD0IQf7Bu99suswxLvb3bE2uoyHrTLHXrQxx0Lwk9pAh_MI0e7cNol-CSuQ53IN0i7CG4d9NhUpNqYpSYvZV9Gyq4Y8UqCV-CRKQU_EcJKaTKg/s1600/CIMG8701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBhyphenhyphenRTneU0mscaX92bjjO5OBJfoKikWlD0IQf7Bu99suswxLvb3bE2uoyHrTLHXrQxx0Lwk9pAh_MI0e7cNol-CSuQ53IN0i7CG4d9NhUpNqYpSYvZV9Gyq4Y8UqCV-CRKQU_EcJKaTKg/s400/CIMG8701.JPG" width="400" /></a></div><div style="text-align: center;"><i>Guitars made of royal icing take practice. For cleaner looking gingerbread folk, be sure to brush away any excess flour before baking.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Gingerbread folk are fun to decorate, but I think I'll enlist the help of the wee little boys that ate the majority of the cookies at Thanksgiving for the next round. Another thing I'd like to keep in mind for next year is eating <i>reasonably</i> when I'm home to avoid packing a six pound souvenir from my short trip back to the States.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvuREGU_NbAAnCHdWE0NECCkJSZFR9UyRNVOqx_QhKAmNov2APU-SCtPN7UgCtJ1DWDP8uWdbmn62g9tn1M4bhDLj2T9j5RhwUyl7aFV_JdJE8BbYxhrYKIkp4hl20zWGEAg1NdmFOsRz/s1600/CIMG8942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvuREGU_NbAAnCHdWE0NECCkJSZFR9UyRNVOqx_QhKAmNov2APU-SCtPN7UgCtJ1DWDP8uWdbmn62g9tn1M4bhDLj2T9j5RhwUyl7aFV_JdJE8BbYxhrYKIkp4hl20zWGEAg1NdmFOsRz/s400/CIMG8942.JPG" width="300" /></a></div><div style="text-align: center;"><i>The only picture I got of the gingerbread folk made for Thanksgiving was at the end of the night. There were few survivors. Though a little more buttoned-up than the Rock Band crowd, these gingerbread folk held their own during the holiday.</i></div></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-91997133362990056932010-12-04T09:48:00.000-08:002010-12-04T22:20:48.165-08:00Back in Singapore Hi all! I've returned to Singapore and have plenty to post from my visit to the States. Expect some yummy photos and accompanying recipes next week!<br />
<br />
X Melissa <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvPBx847HuZZe01QjyfxzISJdKWuFLRM26llF32I-4Yf7ZqmtalHUkXHTlcpNskf1d8_uMi1atqe5DKGFWBcnwD5lSzZuH1nMp4uozucdAr8QZ7I8BBoVMffj3zbEHbDXn796tX0UN1tg/s1600/CITO+home+v+sing+backyard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvPBx847HuZZe01QjyfxzISJdKWuFLRM26llF32I-4Yf7ZqmtalHUkXHTlcpNskf1d8_uMi1atqe5DKGFWBcnwD5lSzZuH1nMp4uozucdAr8QZ7I8BBoVMffj3zbEHbDXn796tX0UN1tg/s400/CITO+home+v+sing+backyard.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-style: italic;">My two backyards. Left: My parents' place days before Thanksgiving in the States. Right: The sky from my bedroom in Singapore this morning.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H5xoRr4DbRjRRSE1Vl0Ku6hyzS6RfzZOKn6RYS0WbbYFAiG_tuLLD8j6zz5795UrXffLbOTE_jxY5FtvQuI9mfqv2sKe_rkOGS3ilAusb34ok72Z_7Clihq2B8zs6c8LDz3ckOfWG7pV/s1600/gingerfolk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H5xoRr4DbRjRRSE1Vl0Ku6hyzS6RfzZOKn6RYS0WbbYFAiG_tuLLD8j6zz5795UrXffLbOTE_jxY5FtvQuI9mfqv2sKe_rkOGS3ilAusb34ok72Z_7Clihq2B8zs6c8LDz3ckOfWG7pV/s400/gingerfolk.jpg" width="400" /></a></div><div style="text-align: center;"> <i>Ginger folk for my oldest friend's sixth annual Rock Band party.</i></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-82307126142677406952010-11-22T23:13:00.000-08:002010-11-22T23:13:44.867-08:00Coffee Cake: "I feel like a huge idiot! All these years Iāve never tried coffee cake because I donāt like coffee. I didnāt know it didnāt have coffee in it."<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK59SNIyQaT8oP9waY1D37bQntTnn9HwRKaUJy3SwxWS5YT2Owxnna_9NwQqaARdUBDrVd-j8rtImZUR4ez2dKOH9fcZDf6AOPmRXUY_ScruA0v3WV5Ky6Wrvu43tvk6ioKJsGZC1JfbRQ/s1600/coffee+cake+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK59SNIyQaT8oP9waY1D37bQntTnn9HwRKaUJy3SwxWS5YT2Owxnna_9NwQqaARdUBDrVd-j8rtImZUR4ez2dKOH9fcZDf6AOPmRXUY_ScruA0v3WV5Ky6Wrvu43tvk6ioKJsGZC1JfbRQ/s400/coffee+cake+cupcakes.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><i>Coffee cake cupcakes having a moment in the sun before a taste test with friends.</i> </div><br />
Often, I read the reviews and comments of the recipes I intend on trying out myself. Usually this is informative, but sometimes it's a little amusing. I don't think it's an uncommon assumption that coffee cake has coffee in it. Let's go along with the idea that it is referred to as coffee cake because it's great with a nice, hot <a href="http://dictionary.reference.com/browse/cuppa">cuppa</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH85MxrgEcU_BqXS7iu9-4tTzmc8yZxLnzTLaSq5C4bhHd-Yv4NI0Pro0n2E1NnaMByovgfl6Xi0Yhazwm7q7bA9_UeIKdFQap4s4r3cbH8Q3dSee9NdM8N5YZXelMMtPJnCGnIjLI2QmM/s1600/coffee+cake+crumble+blending.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH85MxrgEcU_BqXS7iu9-4tTzmc8yZxLnzTLaSq5C4bhHd-Yv4NI0Pro0n2E1NnaMByovgfl6Xi0Yhazwm7q7bA9_UeIKdFQap4s4r3cbH8Q3dSee9NdM8N5YZXelMMtPJnCGnIjLI2QmM/s400/coffee+cake+crumble+blending.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Blending the brown sugar and cinnamon topping with my favorite tool, the pastry blender.</i></div><br />
If this cake were to be named for something that's in it, I'd go with <i>butter</i>. Sure, there's a generous amount of sugar, both brown and white, but who is ever shocked at the amount of sugar in a dessert? Certainly not me. This cake (now is the time you might want to look away if you've already had a slice) contains three sticks of butter. That's around 350g, for the metric folk out there. Before you start crying, I reduced my version down to 250g, or a bit over two sticks of butter. Not really out of fear of cardiac arrest, but rather out of necessity; I only had one brick in the fridge.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_5AXq45zGYOV_ChxwgPJ_WoeouP2EZABS0l0C6eWSir4EWWin5GMXfqDd92kRlICm_VhzGAah6XQgjrItvgvGUpfoPIiERgr5pEyF2iV_bKFF5uLxx4anT93esxjM4RgUxZiydSteGec/s1600/coffee+cake+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_5AXq45zGYOV_ChxwgPJ_WoeouP2EZABS0l0C6eWSir4EWWin5GMXfqDd92kRlICm_VhzGAah6XQgjrItvgvGUpfoPIiERgr5pEyF2iV_bKFF5uLxx4anT93esxjM4RgUxZiydSteGec/s400/coffee+cake+batter.JPG" width="400" /></a></div><div style="text-align: center;"><i>The cake batter is thick; be sure to have a rubber scraper on hand because even hard whacking against the counter won't settle your batter evenly in the pan.</i></div><br />
If you can get past the outrageous amount of butter, you can begin to appreciate this cake for being remarkably delicious and <a href="http://thepioneerwoman.com/about/">Ree Drummond</a> at <a href="http://thepioneerwoman.com/">Pioneer Woman</a> for wrangling this out of her mother's recipe binder.<br />
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<b>Coffee Cake</b><br />
<b> </b><i>Adapted from <a href="http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/">Ree at Pioneer Woman</a></i><br />
<i>Yields one 9"x13" sheet cake and nine cupcakes</i><br />
<i> </i><br />
<u>Cake</u><br />
1 tsp salt<br />
3 egg whites<br />
1 1/2 sticks (3/4 C or 172g) unsalted butter, soft<br />
2 scant C (345g) sugar<br />
1 T Kahlua or vanilla, optional* <br />
3 C (298g) all-purpose flour<br />
4 tsp baking powder<br />
1 C milk*<br />
1/4 C plain yogurt*<br />
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<u>Topping</u><br />
5 T (75g) unsalted butter, cold*<br />
3/4 C (75g) all-purpose flour<br />
1 1/2 C (302g) brown sugar (not packed down)<br />
2 T cinnamon<br />
1 C (130g) pecans<br />
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*<i>These are deviations from the original recipe. These are the original ingredients and amounts: No Kahlua or vanilla, 1 1/4 C whole milk, no yogurt, 1 1/2 sticks (172g) softened butter for the topping.</i><br />
<ol><li>Preheat the oven to 350F (177C) and grease the cake pan and line the cupcake tins. </li>
<li>Combine the egg whites and salt and beat until stiff; set aside.</li>
<li>Sift together the flour and baking powder; set aside. </li>
<li>Cream together the butter and sugar and then mix in the Kahlua and yogurt.</li>
<li>Alternately mix in the flour-baking-powder and the milk; do not over mix.</li>
<li>Fold in the whites.</li>
<li>Combine all the topping ingredients and cut together with a pastry blender.</li>
<li>Fill the cake pan and cupcake tins about 2/3 to 3/4 full and sprinkle topping on.</li>
<li>Bake the cake 40-45 minutes and the cupcakes 20-25 minutes or until an inserted toothpick comes out clean.</li>
<li>Cool to a temperature that won't burn your mouth (room temp is always a safe bet) and enjoy!</li>
</ol><b>Coffee Cake Reflections</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2RmxsR-sxdwqTOA6dVNR2keqpmsHP9Xe5hf7A3pk1bC7NthsTM3xKQFvOJg6ewWnO_Q2ebE3IU7owFyQ6ER0HA3-Gix2wEofWIOkYOGiz7uRqARhX9L28_l1r6mmvsNPbgRDB5QdPHLw/s1600/coffee+cake+9x13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2RmxsR-sxdwqTOA6dVNR2keqpmsHP9Xe5hf7A3pk1bC7NthsTM3xKQFvOJg6ewWnO_Q2ebE3IU7owFyQ6ER0HA3-Gix2wEofWIOkYOGiz7uRqARhX9L28_l1r6mmvsNPbgRDB5QdPHLw/s400/coffee+cake+9x13.JPG" width="400" /></a></div><div style="text-align: center;"><b> </b><i>The cake didn't bake up around the topping as much in the sheet pan compared with the cupcakes, but it was just as yummy.</i></div><br />
I caught the cupcakes right at the point where the batter goes from goopy to solid, affording me the softest cake I've had in my life. The topping was crisp and a bit crunchy, a very nice contrast to the delicate sponge. This magic is a combination of the right recipe, not over mixing, and pulling the cupcakes from the oven at just the right moment.<br />
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The recipe made what I'd consider to be way too much topping for the portions I made. Perhaps if it was all done in a deeper pan or one with more surface area, the amount would have been just right. The topping recipe above is how I did it, so feel free to halve that (reduced butter) or the original recipe.<br />
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Something not so magical: My butter had been in the freezer up until I needed it. Sooo it wasn't exactly softened when I went to go cream it. I also, rather mysteriously, threw the sugar in with the other dry ingredients to be sifted. Awesome job, brain. Way to get those synapses firing at full speed at 10:30 in the morning. Despite my rough start, everything came together. The textures and flavors in this cake are pretty perfect. I think it has something to do with all that butter.<br />
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The cake made its official debut at a housewarming hosted by my friends at <a href="http://mingandmilo.typepad.com/blog/">Ming and Milo</a>. It became a part of the <a href="http://mingandmilo.typepad.com/blog/2010/11/kungfu-girl-velvet-devil.html">wine tasting</a> later in the evening, which featured wines from my home state! If you happen to be in Singapore and are scouring the island nation for the best pairings, they are your guys.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-41989173618595769182010-11-14T10:57:00.000-08:002010-11-14T10:57:19.089-08:00Next Post: Thank Ree @ Pioneer Woman<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7KCGHpNP_L8d0MfE2SiruSXKmzK0VpdhZeuK8b5Wf2dUy8CKxHTQzgASCoiLuv3x1D4VDaKvVImcd_dElMEMAuT5snxEuuYDIksdfVPW_ilFjDAM5_UmxVpYcinfQepAE6EbVNmoP310/s1600/CIMG8629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7KCGHpNP_L8d0MfE2SiruSXKmzK0VpdhZeuK8b5Wf2dUy8CKxHTQzgASCoiLuv3x1D4VDaKvVImcd_dElMEMAuT5snxEuuYDIksdfVPW_ilFjDAM5_UmxVpYcinfQepAE6EbVNmoP310/s400/CIMG8629.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"> <i>Crumble topping with cinnamon, brown sugar, and pecans.</i></div><br />
I have found another blog to sing the praises of: <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>. <a href="http://thepioneerwoman.com/about/">Ree Drummond</a> writes about food, photography, life on the ranch, and more. She has a wonderful writing voice and takes beautiful pictures. And she is <i>not</i> afraid of butter. Ree Drummond, I applaud you.<br />
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Stand-in taste testers, Sunday evening's dinner party guests, and you readers have her to thank for the next butter-sugar-dairy rich post.<br />
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I'll be off the grid over the next three days due to frantic packing, flying from Singapore to Seattle via Tokyo, and face planting into my childhood bed. Maybe add a few more days onto that for my oldest friend's sixth annual <a href="http://en.wikipedia.org/wiki/Rock_Band_%28video_game%29">Rock Band</a> party, another friend's studio opening, additional face planting, and the pursuit back home food favorites like <a href="http://cavemankitchen.com/">Cave Man Kitchen</a>. Until then, you can drool over the crumble topping above.<br />
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Keep Baking, <br />
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X MelissaX Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-8712980782614209672010-11-13T08:59:00.000-08:002010-11-13T09:00:30.538-08:00French Apple Tart: Is It Still French If I Add Cinnamon?<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD2kjUxNiCANqjBBLGjmbKlst43ik7YvVf6Rt7dwU5a6VEdUSVhQCeuUZAGCJrUa0IvGFuJngYLR3vXNExoRdQmDzdkJifM4_ig1FuBcBCAG-mixIDcv-dxqYxtkzjCUO00ahQOtd4YY4/s1600/CIMG8608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD2kjUxNiCANqjBBLGjmbKlst43ik7YvVf6Rt7dwU5a6VEdUSVhQCeuUZAGCJrUa0IvGFuJngYLR3vXNExoRdQmDzdkJifM4_ig1FuBcBCAG-mixIDcv-dxqYxtkzjCUO00ahQOtd4YY4/s400/CIMG8608.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><i>The apple tart on the road to my friends at the dessert bar. Who better to share with and get feedback from?</i> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This is going to sound incredibly cheesy, but bear with me. Do you ever wake up in the morning and just feel inspired? That instant I've-just-got-to-<i>do</i> feeling and you're not even quite sure what it is that you've got that feeling about yet, but you know something is coming?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV_yHvD64wkNmL0D8PotR4JKXo79J8sjrdDrANoNVfTSkagtuPGycdfz89yY_j7jhvOdPt5KES1P39KbRfSgqSAsETFxTdPqPAfmi7sdqhJNvZ-kAcAgx5iKnGTkUTMuDOy-KKkp1Ffjs/s1600/CIMG8578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV_yHvD64wkNmL0D8PotR4JKXo79J8sjrdDrANoNVfTSkagtuPGycdfz89yY_j7jhvOdPt5KES1P39KbRfSgqSAsETFxTdPqPAfmi7sdqhJNvZ-kAcAgx5iKnGTkUTMuDOy-KKkp1Ffjs/s400/CIMG8578.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <i>I had these apples in the kitchen to have with yogurt and granola for breakfast, but I think they were dedicated to a far greater cause.</i></div><br />
That's how I felt Friday. I was itching to bake. It's not as if I was going through withdrawals; I'd made two different batches of cookies, a crepe cake, and a lemon cake the week before. Still, I <i>itched</i>. I knew I didn't want to make more cookies or cakes. Then I thought about fruit and what was in the kitchen. Grapes... Dried cherries... Grapefruit... Apples... Bright green apples... <i>Granny Smith apples</i>. <i>DING DING DING!</i> It was time to make a tart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP-bA9x1moZl1XmLTpg6jDvKx4_LXMqINUuAO3hYgJcehFyeRh8GhtGou3r47A5k3zk3M4_P7M0UB9q9zBLhwHvyue-uR7hsHOU0W5Iz6i3Kdil-eymA36SOcBG2tf8mErC7_iWthHn_m/s1600/CIMG8559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDP-bA9x1moZl1XmLTpg6jDvKx4_LXMqINUuAO3hYgJcehFyeRh8GhtGou3r47A5k3zk3M4_P7M0UB9q9zBLhwHvyue-uR7hsHOU0W5Iz6i3Kdil-eymA36SOcBG2tf8mErC7_iWthHn_m/s400/CIMG8559.JPG" width="400" /></a></div><div style="text-align: center;"> <i>One of my favorite tools in the kitchen: The humble pastry blender. It is used to cut solid fats into dry ingredients, which plays a major roll in achieving the lightest, flakiest pie and tart crusts you can imagine. I hope there are other people that wax poetic about you, pastry blender, because you deserve it.</i></div><br />
Google, that brilliant, mildly creepy creature that knows way more than a magic eight ball, gifted <a href="http://www.foodnetwork.com/chefs/ina-garten/index.html">Ina Garten</a>'s <a href="http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html">French apple tart recipe</a> to me. Not one to be ignored, the search engine put the <a href="http://www.foodnetwork.com/barefoot-contessa/index.html">Barefoot Contessa</a>'s recipe at the top of the list.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6ucWeXaTJLOrUyUsaIYE2L9Lv_byb7Ib8w9H-Aa-nbGI6Nr6AkDbngeOWFAqbuKuwdMbRg2V7Nou_JgiDa6p8kDy5toYUmEsASWSGJwkCnNgh7ng2kimG_l0VXgVEz6BqG1D5RUYlH-j/s1600/CIMG8550_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6ucWeXaTJLOrUyUsaIYE2L9Lv_byb7Ib8w9H-Aa-nbGI6Nr6AkDbngeOWFAqbuKuwdMbRg2V7Nou_JgiDa6p8kDy5toYUmEsASWSGJwkCnNgh7ng2kimG_l0VXgVEz6BqG1D5RUYlH-j/s400/CIMG8550_2.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><i>Measuring out the flour, sugar, salt, and butter for the crust.</i> </div><br />
<b>French Apple Tart</b><br />
<i>Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html">Ina Garten at The Food Network</a> </i><br />
<i>Halved from the original recipe, makes one 8" round tart</i><b></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uyCu1Dnp3-1GBAtDS9oikMOq1lzaIuZAIOw-JLPz0IGoOCtAjfxupD_9Mbc4uH6tLB7jbUth0uk60dJr7foIvIYhD9-GowQao2TJpGKRldfig7pP1GQUL6JQhTs8gFn8bmAwB_eDIhlw/s1600/CIMG8561_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uyCu1Dnp3-1GBAtDS9oikMOq1lzaIuZAIOw-JLPz0IGoOCtAjfxupD_9Mbc4uH6tLB7jbUth0uk60dJr7foIvIYhD9-GowQao2TJpGKRldfig7pP1GQUL6JQhTs8gFn8bmAwB_eDIhlw/s400/CIMG8561_1.jpg" width="400" /></a></div><div style="text-align: center;"><i>Left: The pastry blender at work. Top right: After using the pastry blender, the dough resembles coarse bread crumbs. Bottom right: The crust pressed into the pie pan and pricked with a fork.</i></div><br />
<u>Crust</u><b> </b><br />
1 C (100g) all-purpose flour<br />
1/4 tsp salt<br />
1/2 T sugar<br />
6 T (86g) unsalted butter, cold and cubed<br />
1/4 C ice water<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMahiHTr9A1PN6wvU6Pk1fXBfA7J9DXKZd4V3APmnLzfCXim9xdRXjt7lSjpHKDvwa97Oy_jDrBBmZ52gN40QM1luStHzH6WdVOlrGO0NKIYMmfuPYwBO5xyl45hGJUchhgL0pMpke-63/s1600/CIMG8581_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMahiHTr9A1PN6wvU6Pk1fXBfA7J9DXKZd4V3APmnLzfCXim9xdRXjt7lSjpHKDvwa97Oy_jDrBBmZ52gN40QM1luStHzH6WdVOlrGO0NKIYMmfuPYwBO5xyl45hGJUchhgL0pMpke-63/s400/CIMG8581_1.jpg" width="400" /></a></div><div style="text-align: center;"><i>Quarter inch apple slices.</i></div><br />
<u>Apples</u><br />
2 Granny Smith apples<br />
1 T sugar*<br />
1 tsp cinnamon (optional)*<br />
2 T unsalted butter, cold and diced (softened is fine)<br />
2 T peach jam*<br />
1/2 T water*<br />
<br />
*<i>All of these are deviations from the original recipe. These are the original ingredients and amounts: 1/4 C sugar, no cinnamon, 1/4 C apricot jelly or sieved jam, 1 T water, Calvados, or rum.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsww3_q1NBAk2wbf0jrzIll2VPiHRWg3abveqy350A8SaYDv2igilUEWS9oEFfVnGOenL2M7JLbwyQ7SlscrpSW9zZMvTDHeuKJ-4PGJJEPMOAzuwrD3moP4Q2yl-Qu8cCPt_r3e5IRBR6/s1600/CIMG8558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsww3_q1NBAk2wbf0jrzIll2VPiHRWg3abveqy350A8SaYDv2igilUEWS9oEFfVnGOenL2M7JLbwyQ7SlscrpSW9zZMvTDHeuKJ-4PGJJEPMOAzuwrD3moP4Q2yl-Qu8cCPt_r3e5IRBR6/s400/CIMG8558.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><i> Butter makes the world go round.</i></div><ol><li>Combine the dry crust ingredients (flour, salt, and sugar) and cut the butter in until the mixture resembles coarse crumbles.</li>
<li>Add the ice water tablespoon by tablespoon, tossing with a fork after each addition, until the dough just holds together (you don't want it too wet; I only used 2 T).</li>
<li>Quickly knead the dough together (just a few turns), wrap, and refrigerate at least an hour <i>or</i> pat it down to about 1/2" thick and keep it in the freezer for 30 minutes.</li>
<li>Preheat the oven to 204C (400F).</li>
<li>If the dough is in the freezer, remove it and let it sit on the counter while working with the apples. If it's in the fridge, leave it there. Now peel, halve, core, and slice the apples into 1/4" slices. You can toss the finished slices in a little lemon juice if you work slowly and are worried about browning.</li>
<li>Roll the dough out to fit your tart or pie tin and press it in. Prick the dough with a fork to prevent warping while baking. (Ina says to line the bottom of the pan with parchment, which I did, but I don't think it's necessary.)</li>
<li>Overlap the apple slices in concentric circles on the crust or do whatever looks nice to you.</li>
<li>Mix the cinnamon (optional) and sugar, sprinkle it over the apples, and dot with butter.</li>
<li>Bake the tart 45-60 minutes, until the crust is brown and the apples have begun to brown.</li>
<li>Warm (maybe 10-20 seconds in the microwave) the jam and water, mix, then brush it over the tart.</li>
<li>Serve at room temperature or warm.</li>
<li>Enjoy!</li>
</ol><b>French Apple Tart Reflections</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_jW_6O7bEwuSURG7lJMle0jY1j0KC5GxlwWIqHbCDDzXib0_2Aasdb45Yz4xKpd3pe54u0MnZnmEPe16m1j3jKQkCrLUecK6lNXVIV0zfzlCjwo8rBuPgVj0CPBRfbUoqFV8w_zqCwp4/s1600/CIMG8610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_jW_6O7bEwuSURG7lJMle0jY1j0KC5GxlwWIqHbCDDzXib0_2Aasdb45Yz4xKpd3pe54u0MnZnmEPe16m1j3jKQkCrLUecK6lNXVIV0zfzlCjwo8rBuPgVj0CPBRfbUoqFV8w_zqCwp4/s400/CIMG8610.JPG" width="400" /></a></div><div style="text-align: center;"><b> </b><i>It's funny that the light in the cab was better than the light in my apartment, though I'm not surprised.</i></div><br />
<b> </b> This tart is amazing. It's the kind of tart that makes my stand-in big brother at the dessert bar exclaim, "Oh my god. Spectacular." At first, I thought it was a little too tart, but as I ate my way towards the edge of the crust, I realized it was the triple layer of apples at the center that was a bit strong. I placed little slices of apple in the center to support the second ring of slices and then topped the center with a few more slices. Next time, I'll sprinkle a little cinnamon-sugar between the layers.<br />
<br />
Also, I sort of cut the sugar topping down by 75% on accident. But what a happy accident that was! I knew sugar was going on top, but I read the crust sugar content again and sprinkled away. This is the way my not-professionally-diagnosed-mild-dyslexia manifests itself. Deliciously. I think the original amount would have cut the tart, Granny Smith flavor way too much. I mean, what's the point of using a sour apple if you smother the defining factor?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT7vnqQIaJUICnNVI4KNyHMp37GOqkx65vs1eqli0MIpBLuC1IbJEATv867eA_dNC6nN5WBQKtiVtAcJ75e-axGWrREog6GcDtFgWVfeHEpnsk78gg9eZKba8VkbUJmHvzGpmngMhGH59/s1600/CIMG8611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqT7vnqQIaJUICnNVI4KNyHMp37GOqkx65vs1eqli0MIpBLuC1IbJEATv867eA_dNC6nN5WBQKtiVtAcJ75e-axGWrREog6GcDtFgWVfeHEpnsk78gg9eZKba8VkbUJmHvzGpmngMhGH59/s400/CIMG8611.JPG" width="400" /></a></div><div style="text-align: center;"> <i>This almost ended up on the cab windshield after some hard breaking. Luckily, I had it clutched in my hands because I didn't want my apple slices to slide around as it cooled. Pie-psychic. Uh, tart-psychic, technically, but pie-psychic sounds sooo much better.</i></div><br />
Can I get an electronic hand clap for the cinnamon and jam please? The cinnamon is a throw-back to all my apple pie experiences in the States. I don't know how the French feel about cinnamon on apple tarts, but I think it's mighty fine. Also, I used <a href="http://careerintheoven.blogspot.com/2010/05/best-jam-of-my-life-and-other-farmers.html">my favorite peach jam</a> from <a href="http://organichimalaya.tumblr.com/">Organic Himalaya</a>. I, um, didn't sieve it and sure, it was on the aesthetically lumpy side, but my taste buds could care less. I used about half of what the original recipe recommended, and I'd say this was the right choice, since more jam just would have distracted from those awesomely tart apples.<br />
<br />
Finally, that<i> </i>crust. Man oh man, that <i>crust</i>! I think I got hung up on the pie crust recipe from my mom's late 1970's/early 1980's edition of <u>The Good Housekeeping Cook Book</u> and never bothered to try anything else, but it had slipped my mind this time and thank goodness for my brain's gentle reminders that I am no spring chicken. The crust is something that would make a person with the munchies' mind spin. Light, softly sweet, flaky beauty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbkSGDh24Y0CRU_INSdwoTrZ1a788td1lUKwjam4XQBUKQzcAzlTvTzHiyp3DRw8mpDMaQqpjjFL7E8i2q5klMcbJflf4KakbaT7TO2BETb__TyzIap24jokhzssgwA5_lDoZ7iRPk0vt/s1600/CIMG8613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbkSGDh24Y0CRU_INSdwoTrZ1a788td1lUKwjam4XQBUKQzcAzlTvTzHiyp3DRw8mpDMaQqpjjFL7E8i2q5klMcbJflf4KakbaT7TO2BETb__TyzIap24jokhzssgwA5_lDoZ7iRPk0vt/s400/CIMG8613.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Taking the first slice at the dessert bar.</i></div><br />
I will definitely be making this again. This tart lands a pretty solid spot on my potential future bakery cafe list. Still, if that bakery cafe never happens, you can rest assured that the tart is easily made at home.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-33406785691275434682010-11-03T20:12:00.000-07:002010-11-03T20:12:21.260-07:00Pictures of Baked Goodies Past<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Remember a long time ago when I just showed you slivers of what my friend Ari and I had made? Well, I never found the recipes that we actually used, so you'll just have to drool unfulfilled. We made apple pie with tart green apples and a crumbly cinnamon-sugar top, and yellow cake cupcakes with chocolate cream cheese frosting. We did play with sugar paste, trying out flowers and such, but only the snail survived. Have a looksie and don't forget to wipe your chin before you go anywhere.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yDQ7rB1-NB1t6-xHmc7WwjLFBRaAWhsDI-8WV-CYQ-h-_-RsofIKRcX1Sw9XC6Ck_7AMEbQHCTy4HYQ4s5sLRBMs9u0D7LS2T4DaM_-vRy2mavvb0ivdS2H3bDYZ3K09ZR1nrACzDPlp/s320/P1011451.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLqlgMK-nSF55lRM0RmAnKWUzW558abRyX3zg8SNLnAGvroZIcMebILFvD1d3CdCM9tIlLs4IN4vhU96LpK_swtPSkiKZxREZhFLruxp8Jp0WPizFgM1lxKmVu7xJRNFIUkaHNLM-iG0I/s1600/P1011458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLqlgMK-nSF55lRM0RmAnKWUzW558abRyX3zg8SNLnAGvroZIcMebILFvD1d3CdCM9tIlLs4IN4vhU96LpK_swtPSkiKZxREZhFLruxp8Jp0WPizFgM1lxKmVu7xJRNFIUkaHNLM-iG0I/s320/P1011458.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPzp3zZgWQ3E-cRreJUahIQ2ikJpne9tKFQsXXUik4fPot_mWrIIm3vYO9bc8LBMXwe3RnZNjJhHHzU70uhpSOLPMB0kOQZ96HyJVnKhoF0bAfrthWF1fv9TKFdEm4jdXiX8BsjfQgkbR/s1600/P1011460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPzp3zZgWQ3E-cRreJUahIQ2ikJpne9tKFQsXXUik4fPot_mWrIIm3vYO9bc8LBMXwe3RnZNjJhHHzU70uhpSOLPMB0kOQZ96HyJVnKhoF0bAfrthWF1fv9TKFdEm4jdXiX8BsjfQgkbR/s320/P1011460.JPG" width="320" /></a></div> Oh, the <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">yellow cake recipe</a> is from <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, which I've <a href="http://careerintheoven.blogspot.com/2010/04/chocolate-chip-yellow-cake-cupcakes.html">blogged before</a>, just with chocolate chips thrown in. It really is a wonderful recipe. The photos are courtesy of my friend Ari and her lovely photographic skills.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-55056275347323534562010-10-27T05:36:00.000-07:002010-10-27T05:44:57.599-07:00The Day After McDelivery: Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ykaoDMQE0s3ZoNd0mlD_IR4kYeiOetgi9WbAwHUInrFlgtcKtXFgDn3IvAecWwAEW19x47Bb7jMI9cyJErhj432NM2aUEkVYYTPGYqh1gj-_M_wgnnOnnuXNPN69v0FeNg-LZTzMUjVe/s1600/CIMG8455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ykaoDMQE0s3ZoNd0mlD_IR4kYeiOetgi9WbAwHUInrFlgtcKtXFgDn3IvAecWwAEW19x47Bb7jMI9cyJErhj432NM2aUEkVYYTPGYqh1gj-_M_wgnnOnnuXNPN69v0FeNg-LZTzMUjVe/s400/CIMG8455.jpg" width="400" /></a> </div><div style="text-align: center;"><i>Spinach, zucchini, feta, and garlic pizza, my cure for pasta boredom.</i></div><br />
The Resident Taste Tester is <i>still</i> in Deutschland, leaving me to fend for myself in the kitchen. Now, I don't want you to get the wrong idea (I can cook more than a mean quesadilla), it's just that it is far less enjoyable to cook for one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7Rn6RbzzCxnrx1bTwEZXFFUMpNXYkMVxQHKk6p2yYrbTazicfO6QJMJrub1hF-tpX6KjbcaQq_0FnlxkH8SeI09iebG4pgm5r_7Otyvqj7eAyrAEK2g46ukHABk5K_4FaGpnCSy1wJ-w/s1600/Cafe+Karl+Schneller.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7Rn6RbzzCxnrx1bTwEZXFFUMpNXYkMVxQHKk6p2yYrbTazicfO6QJMJrub1hF-tpX6KjbcaQq_0FnlxkH8SeI09iebG4pgm5r_7Otyvqj7eAyrAEK2g46ukHABk5K_4FaGpnCSy1wJ-w/s400/Cafe+Karl+Schneller.jpg" width="400" /></a></div><div style="text-align: center;"> <i>Cafe Karl Schneller on Amelienstrasse 59 in Munich. They had, hands down, the best cake I ate in Germany, and I ate A LOT of cake ("Kuchen" in German). Do practice your Deutsche ahead of time because the bilingual college kids are not always serving.</i></div><br />
Last night, after several dinners of variations on a vegetarian pasta, I did something a little out of character... I ordered McDelivery. For one. Not only is that sad, it's a sure sign of RTT withdrawal.<br />
<br />
Today, I fought back with home made pizza. <i>Healthy</i> home made pizza, the sort with spinach, zucchini, a bit of feta cheese, a dousing of olive oil, plenty of garlic, and a fifty percent whole wheat crust.<br />
<br />
<a href="http://smittenkitchen.com/">Smitten Kitchen</a> has my go-to <a href="http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/">easy pizza crust recipe</a>. I did the optional whole wheat flour substitute and followed the recipe pretty much as is.<br />
<br />
Now, with a belly full of pizza, it's time to get back to my Halloween costume and adventures in sewing without a sewing machine!<br />
<br />
<b>Pizza Crust</b><br />
<i>Adapted from <a href="http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/">Smitten Kitchen</a></i><br />
<br />
<i>Yields one thin pizza crust, approximately 12" in diameter</i><br />
<br />
3/4 C (75g) bread flour<br />
<i> </i>3/4 C (100g) whole wheat flour<br />
1 tsp salt (I use sea salt)<br />
3/4 tsp yeast<br />
1/2 C + 1-2T warm water<br />
1 T olive oil<br />
<ol><li>Dissolve the yeast in 1/2 C warm water and set aside.</li>
<li>Combine the flours and salt in a medium bowl.</li>
<li>Add the yeast solution and oil to the dry ingredients and stir, adding 1-2 tablespoons of warm water if needed.</li>
<li>Knead the dough on a lightly floured surface for 1-2 minutes, then transfer to a lightly oiled bowl and cover.</li>
<li>Let the dough double in volume (about 1-2 hours), then punch it down, cover, and rest for 20 minutes.</li>
<li>Preheat the oven to the highest temperature and roll out the dough into a thin circle.</li>
<li>Top with anything you like, just keep the slices thin and don't pile the toppings too high (otherwise your dough might not do so well).</li>
<li>Bake approximately 10 minutes, until the edges of the dough are crispy and brown.</li>
<li>Enjoy!</li>
</ol><b>Pizza Crust Reflections</b><br />
<br />
My dough didn't rise a whole lot; it could be because the yeast wasn't completely dissolved. Also, dough was on the dry side; even though this didn't really affect the end quality, it would have made kneading easier. The only thing I would change if I did it again would be to add another tablespoon or two of warm water and dissolve the yeast in it first (as the recipe is written above).<br />
<br />
The RTT is gone for another week and a half; any hot ideas on cooking for one?X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2tag:blogger.com,1999:blog-8051769502117632008.post-78390056193259218282010-09-28T22:36:00.000-07:002010-09-28T22:36:13.844-07:00Hallo DeutschlandHi all!<br />
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I'll be on my way to Germany to visit the Resident Taste Tester in one day. Don't worry, I'll be back in late October. Until then, I'll be eating a lot of Brot, wishing us away to Paris for a weekend, and I might even wear a Drindl.<br />
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Hang tight and keep baking.<br />
<br />
X MelissaX Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-8629116567423812602010-09-21T05:10:00.000-07:002010-09-21T05:10:11.959-07:00Ladyfingers: Paving the Road to Tiramisu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ecu6s-W3fvzYoYP7fIVggZ9rZIS43SHUDPXFI3suZfDXdETrMgrjGo8At8REDMmCrw66xIMA2kfuYpiwJ2Gv0fxM6qSOkIfx3gCXfyf29b1hIdC0aNOC412LnMBTF-OytEYXxfByRJR7/s1600/CIMG7539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ecu6s-W3fvzYoYP7fIVggZ9rZIS43SHUDPXFI3suZfDXdETrMgrjGo8At8REDMmCrw66xIMA2kfuYpiwJ2Gv0fxM6qSOkIfx3gCXfyf29b1hIdC0aNOC412LnMBTF-OytEYXxfByRJR7/s400/CIMG7539.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Ladyfingers piled into a tin shortly before being soaked in cold espresso.</i></div><br />
I've done mis en place for tiramisu many, many times. I've even assembled these parts into a visually appealing (well, more or less given my fear of high speed plating) dessert on occasion. However, I've never made one of the very basic parts that arguably comprises a good two-thirds of the finished cake volume: Ladyfingers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQx7Q_WsW0pjXjnz1cnDpvz2C2P2Sr4gr-ga_JHAl-nQUfxsi-PAiWH35Hi9I7YoXN_yMFPPW0S21VIn1DqNy6iLKvyhnI03I-mCV5YihMLYErtAmndeWaQVQ6pUc2RYTe7c48l8v8v_b/s1600/CIMG7520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQx7Q_WsW0pjXjnz1cnDpvz2C2P2Sr4gr-ga_JHAl-nQUfxsi-PAiWH35Hi9I7YoXN_yMFPPW0S21VIn1DqNy6iLKvyhnI03I-mCV5YihMLYErtAmndeWaQVQ6pUc2RYTe7c48l8v8v_b/s400/CIMG7520.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Egg whites and sugar beat to stiff peaks.</i></div><br />
Why on earth would you <i>make</i> the ladyfingers when you can buy them at the store and save yourself some time? I understand that at home, making tiramisu might seem like a lengthy process and the prospect of making each and every one of those little cookies (some of which break or dissolve to mush during the espresso soaking) sounds daunting, but I just can't help myself.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrSpc2BYbuyBqTQ96jDyJ4ZCvwBp05hUacdKqPDgpkH3Xocx82mgnTDmBWRDMlTM_KomV9FfCOG7G0c2Nt57QWJzhRrtHh0mctxR362eHil_Po8uyagZYZcrOS9v9v7Y0yeXwVvJwAeD2/s1600/CIMG7522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrSpc2BYbuyBqTQ96jDyJ4ZCvwBp05hUacdKqPDgpkH3Xocx82mgnTDmBWRDMlTM_KomV9FfCOG7G0c2Nt57QWJzhRrtHh0mctxR362eHil_Po8uyagZYZcrOS9v9v7Y0yeXwVvJwAeD2/s400/CIMG7522.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Flour being folded into beaten egg yolks and sugar.</i></div><br />
I <i>need</i> to know how things are made. I've come a long way from mixing flour, water, and food dye and "baking" it in the sun (I was a kid!), but the curiosity remains.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LXF5IcvxNk_jSDDM0jJ1IfX1wF4qB4cE5dOkDYcYRbh-rim_JDodBfTDP8rdaFLnV-nRF0xRM89HSna7WP2x3yt0lSbis0HXf84WwoEgZj6Xr2ofsZu0lHjQVG3rvyw6iVQnxvINKZvd/s1600/CIMG7529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LXF5IcvxNk_jSDDM0jJ1IfX1wF4qB4cE5dOkDYcYRbh-rim_JDodBfTDP8rdaFLnV-nRF0xRM89HSna7WP2x3yt0lSbis0HXf84WwoEgZj6Xr2ofsZu0lHjQVG3rvyw6iVQnxvINKZvd/s400/CIMG7529.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Vaguely neat rows of piped batter.</i></div><br />
Like I said, I've made tiramisu before, so that's part of the reason I won't go over the recipe (the other being it's not mine to share - oooh secret recipes). This, my friends, is about the humble ladyfinger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp_1229JCRIPm_cQCrlgLcLxXO4vUi2BkeyFDlplDHt_SGffvPeQX-gbscZotawHuNL3OxU6Be_0Ld1g0XapJB6s9Wj_QMl5kRb4saPEwH1CqedhViMghiWfML0y9Dr0wZVMLLeqlWMqz/s1600/CIMG7540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp_1229JCRIPm_cQCrlgLcLxXO4vUi2BkeyFDlplDHt_SGffvPeQX-gbscZotawHuNL3OxU6Be_0Ld1g0XapJB6s9Wj_QMl5kRb4saPEwH1CqedhViMghiWfML0y9Dr0wZVMLLeqlWMqz/s400/CIMG7540.JPG" width="400" /></a></div><div style="text-align: center;"> <i>What I was aiming for.</i></div><br />
<b>Ladyfingers</b><br />
<i>Adapted from <a href="http://www.deliciousdays.com/archives/2010/07/15/homemade-ladyfingers-when-all-i-wanted-was-tiramisu/">Delicious Days</a></i><br />
<br />
<i>Yields 25+ ladyfingers (these lovely approximations pop up when I start pinching cookies before the counting is done)</i><br />
<br />
3 eggs, divided<br />
90g sugar*<br />
1 tsp vanilla<br />
60g flour<br />
powdered sugar<br />
<ol><li> Preheat the oven to 200C (390F) and line two trays with silpats or parchment paper.</li>
<li>Combine the yolks and about half the sugar in a bowl and beat to around <u>ribbon stage</u> (pale yellow, thick, and leaves a trail when dribbled on the surface of the mixture).</li>
<li>Stir in vanilla.</li>
<li>In a separate bowl, combine the egg whites and the remaining sugar and beat until stiff peaks form.</li>
<li>Sieve the flour into the yolk mixture and fold <u>to clear</u> (no flour remains visible).</li>
<li>Add about one-third of the beaten whites and mix to lighten the batter; gently fold in the remaining whites.</li>
<li>Fill a piping bag with the batter, snip the tip off (to about half or three-quarters of an inch in diameter), and pipe the batter in lines about 4" long, 1" apart.</li>
<li>Dust the piped batter with powdered sugar (be liberal with it!) and bake about 13 minutes until light golden brown.</li>
<li>Immediately remove the ladyfingers from the parchment or silpat and place them directly on the oven rack.</li>
<li>Crack the oven door an inch or two and allow the ladyfingers to cool inside.</li>
<li>Enjoy immediately or store in an airtight container.</li>
</ol><b>Ladyfinger Reflections</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI_PCNv9qH54xC05omguxPgHfQ5Hjc6ar270QfnHCpT89e3L2jl_si5x24LByR8PUkc6kyoIXJlO0_eSfQen4jrs9PoQHjeI1AzfDqcbgWquQnMGgjc8SjbIZoTW8aqOUC4ParWo9SqWC/s1600/CIMG7543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyI_PCNv9qH54xC05omguxPgHfQ5Hjc6ar270QfnHCpT89e3L2jl_si5x24LByR8PUkc6kyoIXJlO0_eSfQen4jrs9PoQHjeI1AzfDqcbgWquQnMGgjc8SjbIZoTW8aqOUC4ParWo9SqWC/s400/CIMG7543.JPG" width="400" /></a></div><div style="text-align: center;"><b> </b><i>Unique ladyfingers (like snowflakes, no two are exactly alike, at least not piped at my hands) placed in the tray to test for fit, pre-espresso soaking.</i></div><br />
When these first came out of the oven, they were pretty soft cookies; a far cry from the stiff, boiling hot coffee resistant store bought breed I'd dealt with before. I decided to treat them like baguettes or any bread that I want a crisper crust on, hence steps 9 and 10. When they came out of the oven, they were a sturdier version of themselves, but still not nearly as tolerant of physical abuse as the pre-packaged variety, which was just fine by me.<br />
<br />
The cookies are plain and pleasant enough on their own, very light and mildly sweet, the vanilla peaking through. Okay, pleasant enough that the Resident Taste Tester and I gobbled down a good handful without blinking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BFaYaKyzf5RhYkhiCpNykXUVj92d1K2Wixvj5qsp8mGFr-1nHlbZCmxO_4TeOZJqipkrd1MKcWJYtndklHEvNjMurhss5F5J09PO6CzCmUI2NTGeSIpKbf_owRDsJVfJcCfVEOMK0PlK/s1600/CIMG7560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BFaYaKyzf5RhYkhiCpNykXUVj92d1K2Wixvj5qsp8mGFr-1nHlbZCmxO_4TeOZJqipkrd1MKcWJYtndklHEvNjMurhss5F5J09PO6CzCmUI2NTGeSIpKbf_owRDsJVfJcCfVEOMK0PlK/s400/CIMG7560.JPG" width="400" /></a></div><div style="text-align: center;"> <i>Home made tiramisu.</i></div><br />
They did a lovely job in the tiramisu. I gave them a double turn in cold espresso and didn't have any of the problems of packaged ladyfingers (namely burning my hands trying to get the espresso all the way through without complete mushification). The RTT and I ate the cake straight away, and were both daunted by the task of finishing one piece each (these packed a triple layer of soaked ladyfingers and mascarpone, mind you); so rich and there seemed to be slightly too much mascarpone. But! After one night in the fridge, the cake had settled and found its stride; the textures and flavors and pieces all came together to make us swoon before lunch time.<br />
<br />
Ladyfingers are not created equal. Rather, some are squiggly, some shorter or longer than 4", and some look, um, suggestive. None of this matters (at least, not to me personally). What does is that you took the time to make something from scratch just because, and it tastes mighty fine.<br />
<br />
*<i>I use <a href="http://onlineconversion.com/weight_volume_cooking.htm">this website</a> for converting baking masses to and from volumes</i>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2tag:blogger.com,1999:blog-8051769502117632008.post-56136278854472959322010-09-17T03:03:00.000-07:002010-09-17T03:03:17.176-07:00Banana Zucchini Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRFRMBPbHEk3CVGDMn5ItNYNkGwiYPx5-YSlgQCnh4zYA-gbtFSW51_IDMQNAf-_73I8u2uCHWzBUeVIi6eVkAEIyFaxkH2F6paPuJYt31OjA-5dFBfAcV6XtpwakFRnqV7brAgpsMhhn/s1600/4+z+loaf+in+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRFRMBPbHEk3CVGDMn5ItNYNkGwiYPx5-YSlgQCnh4zYA-gbtFSW51_IDMQNAf-_73I8u2uCHWzBUeVIi6eVkAEIyFaxkH2F6paPuJYt31OjA-5dFBfAcV6XtpwakFRnqV7brAgpsMhhn/s400/4+z+loaf+in+pan.JPG" width="400" /></a></div><div style="text-align: center;"><i>Banana zucchini bread, fresh from the oven and cooling on the stove top burner grates.</i> </div><br />
When I was a kid, we had a small vegetable garden. Nothing elaborate, just some tomatoes, erratically growing sunflowers (with seeds we never ate), and most memorably, zucchini.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6TBmw_-bElUIE_W1bBkyVrosdEZ1rPAuRJS5nVuvm-cOVu8XhqtKrGpI0_yDXSbm-r_T1jGXhSZbU69GBiGVGheUloBLZu8Wd9dDUFt840tNufQzqXqBhHgCN3-5Am2X3QD-kSp1zdxb/s1600/1+grated+zucchini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6TBmw_-bElUIE_W1bBkyVrosdEZ1rPAuRJS5nVuvm-cOVu8XhqtKrGpI0_yDXSbm-r_T1jGXhSZbU69GBiGVGheUloBLZu8Wd9dDUFt840tNufQzqXqBhHgCN3-5Am2X3QD-kSp1zdxb/s400/1+grated+zucchini.JPG" width="400" /></a></div><div style="text-align: center;"> <i>One average sized grocery store zucchini yields about 1 cup when grated.</i></div><br />
The zucchini would go unharvested until the squash dramatically presented itself, overshadowing and crushing the leafy vines from whence it came. These deep green behemoths would be piled on the worn surface of the kitchen table, only to be grated down into a soggy pile and integrated into a batter that would become zucchini bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eQ8VZKlO6NlODyIQuKN0lsH6Ua6H-FMRXTujCdwji6PIPl4FfjuisDQbTTYmpAEKpBGlnG4GJAnCI869DCnvSRrNmET0MA9VIYVoFF22GLmjq5RZOMfHlfKv5ozYnf2BqU7ZSzO4kiai/s1600/3+flour,+oats,+flax.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eQ8VZKlO6NlODyIQuKN0lsH6Ua6H-FMRXTujCdwji6PIPl4FfjuisDQbTTYmpAEKpBGlnG4GJAnCI869DCnvSRrNmET0MA9VIYVoFF22GLmjq5RZOMfHlfKv5ozYnf2BqU7ZSzO4kiai/s400/3+flour,+oats,+flax.JPG" width="400" /></a></div><div style="text-align: center;"><i>All-purpose flour, oats, and ground flax seed.</i><i><br />
</i></div><br />
I had no idea of what else people did with zucchini well into my teens. It certainly didn't show up in savory dishes at home, but during those summer days when my mom could be found buttering slices of zucchini bread any time between sunrise and sunset, I couldn't have cared less.<br />
<br />
<b>Banana Zucchini Bread</b><br />
<i>Adapted from <a href="http://www.blogger.com/goog_1300604231">Heather Duncan at allrecipes.com</a></i><br />
<br />
<i>Yields one loaf</i><br />
<br />
1 whole egg<br />
1 egg white<br />
<br />
1 T olive oil<br />
1/4 C plain yogurt<br />
1/2 C packed brown sugar<br />
1 C grated zucchini<br />
1 banana, mashed<br />
1 tsp vanilla<br />
<br />
1 1/4 C all purpose flour<br />
1/4 C oats<br />
2 T ground flax seed<br />
1/2 T ground cinnamon<br />
1/4 tsp ground ginger<br />
1/4 tsp ground nutmeg<br />
1/2 tsp salt <br />
3/4 tsp baking powder<br />
1/2 tsp baking soda<br />
<br />
1/2 C walnuts<br />
<ol><li>Preheat the oven to 325F (165C) and grease and flour a loaf tin.</li>
<li>Beat egg and egg white to break up the membranes.</li>
<li>Add the oil, yogurt, sugar, zucchini, banana, and vanilla and mix until homogenous.</li>
<li>Add the flour, oats, flax seed, spices, and leavening agents and mix until homogenous.</li>
<li>Fold in the walnuts.</li>
<li>Pour the batter into the prepared loaf tin and bake about 60 minutes (most recipes call for 40-60 minutes, mine took about 75 minutes, so do the toothpick test, though this isn't entirely reliable here).</li>
<li>Cool 45 minutes in the pan on a rack before unmolding and slicing.</li>
<li>Enjoy!</li>
</ol><b>Banana Zucchini Bread Reflections</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQ8hiLnFiaNA0eRmF4blc28wjX9UXmpJ3tnVp6yXdw1AGYaAmTrhpOLT_BAnQ4cqYYzKbhbqNAHW1tIVx53m3K4njJU-M0V8Y8jriDne1cc5j5edS86FN9AEP0HNJJQNulXPeN7_5elF4/s1600/5+z+bread+sliced.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQ8hiLnFiaNA0eRmF4blc28wjX9UXmpJ3tnVp6yXdw1AGYaAmTrhpOLT_BAnQ4cqYYzKbhbqNAHW1tIVx53m3K4njJU-M0V8Y8jriDne1cc5j5edS86FN9AEP0HNJJQNulXPeN7_5elF4/s400/5+z+bread+sliced.JPG" width="400" /></a></div><div style="text-align: center;"><b> </b><i>Slicing the banana zucchini bread reveals walnuts, stark white oats, and traces of green zucchini skin.</i></div><br />
I played around with this recipe <i>a lot</i> and I would be lying if I said it was absolutely perfect. I could kick myself every time I go to bake and I don't have any whole wheat flour on hand. I added oats and ground flax seed to boost the fiber, reduced the sugar and oil, added yogurt to keep it moist, doubled the walnuts, and added more spices. All things considered, this is definitely a healthier version of the original.<br />
<br />
The bread was oddly moist coming out of the oven at 75 minutes. I figured I'd let it rest the 20 suggested minutes and then try to slice it, but a pre-cooling test (which burned my fingers... oooh patience) hinted at the bread <i>still </i>not being cooked through all the way.<br />
<br />
A good hour later (the bread still retaining some heat), I sliced it with my trusty bread knife. Zucchini bread is a mighty soft thing, and I'm sure sans nuts it could be tackled with a butter knife, but a sturdy, serrated knife was required in its thoroughly walnutted state.<br />
<br />
Surprise! It was actually baked through. Another surprise: It was a tiny bit chewy, like over-done oatmeal (I like mine half-cooked with a splash of cold milk). And another surprise: Mildly sweet and not overbearing as the batter tasting suggested. No surprise: It's nothing like my mom's.<br />
<br />
In the future, I would forgo the oatmeal and go straight for the all-purpose and wheat flours mix. I might add a tiny bit more sugar if I wanted something closer to home. All in all, it was a decent effort with decent results and something I'm not ashamed of. Still, I'll have to remember to ask my mom for that recipe soon and turn a blind eye to the amount of oil and sugar that pour on in because I just can't beat those summer memories.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com4tag:blogger.com,1999:blog-8051769502117632008.post-49133718566159894352010-09-15T23:36:00.000-07:002010-09-15T23:36:39.163-07:00If I Knew You Were Coming, I'd Have Baked a CakeI ran into this Sesame Street clip during my food blog wanderings (thanks <a href="http://www.deliciousdays.com/archives/2007/02/21/canned-cakes-baked-with-love/">Delicious Days</a> for the reference and <a href="http://www.youtube.com/user/NantoVision1">Nanto</a> for posting on YouTube). I know I've been an incredible, bright-eyed procrastinator and have promised many-a-posts to you. With that said, I'm going to bake some zucchini bread (or maybe banana bread, if there's not enough zucchini) and post it tomorrow before the day is done.<br /><br />I hope that making good on my promise will elicit renewed faith and readership. If I knew you were coming, I would have baked a cake.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/QF-yJqAMm2c?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/QF-yJqAMm2c?fs=1&hl=en_US" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash" width="425" height="344"></embed></object><br /><br />Seriously, I would.X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2tag:blogger.com,1999:blog-8051769502117632008.post-60857307345702065702010-09-05T20:18:00.000-07:002010-09-05T20:18:44.380-07:00Teaser: Cupcakes and Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1IF-JRCoEWj3yGep5EfyTsdHyzRduOZq5wJP0Ahx4YfRIIXW4wi0vhpCCNMcXSwuptt-zGYnZOk6hkUfw9uEpVuaf3-gy0Di9mynnZmNAWIkbSXuVwHJyC6Grbkk6TxacVj4NsR22qbe/s1600/extra+cropped+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1IF-JRCoEWj3yGep5EfyTsdHyzRduOZq5wJP0Ahx4YfRIIXW4wi0vhpCCNMcXSwuptt-zGYnZOk6hkUfw9uEpVuaf3-gy0Di9mynnZmNAWIkbSXuVwHJyC6Grbkk6TxacVj4NsR22qbe/s320/extra+cropped+pie.jpg" /></a></div>There goes another month. Sorry!<br />
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Just a heads up: I'll be traveling here and there over the next few months, so updates may be severely jet-lagged and not just absent due to flat out negligence.<br />
<br />
Here's a teaser on the next legit post: My friend A came to visit and we baked pie and cupcakes! Yay! You'll get the full post just as soon as I, um, find the recipes we used. Heh.<br />
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Happy baking everybody!<br />
<br />
X M<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEibs6vMyi7W3Da4I_4uEiD6xOTXXJ6t0UorMrYZvVQmocVf83_l7TqL2aetniwMuy_VZRMbApK3QVqIPUPw8hnKZPcxqaLZ4ASqlXeBJvMjPcdBLV25BZ0qYxMzc6MBYJ2TQtSSbX17-/s1600/P1011460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEibs6vMyi7W3Da4I_4uEiD6xOTXXJ6t0UorMrYZvVQmocVf83_l7TqL2aetniwMuy_VZRMbApK3QVqIPUPw8hnKZPcxqaLZ4ASqlXeBJvMjPcdBLV25BZ0qYxMzc6MBYJ2TQtSSbX17-/s320/P1011460.JPG" /></a></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-74200352469748260822010-08-07T04:21:00.000-07:002010-08-07T04:21:11.257-07:00LG Farmers' Market: The SpreadEvery time I go to the Loewen Gardens Farmers' Market, I spend about two to three times as much as I would in a normal, productive grocery store trip, and half of the spoils could be considered frivolous delights. But it only happens once a month, right?<br />
<br />
I arrived via the chariot of the proletariats, the train and bus, with an assortment of tote bags at my side. Surveying the spread and the crowd, I lamented my inability to make it to the farmers' market pre-noon. There was a good crowd, which meant certain favorites would already be sold out.<br />
<br />
I checked with Organic Himalaya and there was Cynthia, chatting away with someone about ginger jam and doling out samples. I came for my usual peach jam, and walked away with their new version (with cointreau), peach classic, and plum jam. If you're a regular reader, you know I <i>love</i> their peach jam, but why the plum? Well, the Resident Taste Tester is very much into plum jam and our recent supermarket purchase just didn't satisfy, so I went to our most reliable (and arguably most environmentally friendly) source, OH.<br />
<br />
So after I spent two-thirds of my allotted market money on jam (<i>ahem</i>), I went in search of fresh rosemary. OH was out (though Cynthia said to just send her a message next time and she'll set some aside for me), but The Pantry guy had a nice fat bunch of hydroponically grown rosemary that made me swoon at the scent. Still in a daze from the herb bouquet, I bought over a kilo of Brussels sprouts, nodding in agreement that they probably would make fantastic soup. I wandered through to the back end of the market and sampled some cured ham from the people with the paella (does it really hang around to dry for two years after curing?) and bought organic asparagus from another vendor. My last purchase was half an Australian variety of Japanese pumpkin (yeah, I was a little curious when the nice lady told me that too, but think on it a while) from a stall near the front of the market, which will be roasted if I'm feeling mildly ambitious, or steamed if I can't be bothered.<br />
<br />
If you made it to the end of this post, good for you! I sort of can't believe you actually read my recount of Saturday farmers' market shopping in its entirety. For your charitable reading, you are thus rewarded with preview photos of up-coming posts of things I meant to tell you about ages ago:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyx0y8yu3merrHqsPP4H5cF3lUU0xLu5QgjI0xHO4rCXdJW7rbJ0lhXjxY08SuajrJDuqqMsR-fWFk2CCmWpacOTFiY2SeS3PhJetjeG4ttoaL_qvHYnU0Mooay4O5yiFdomyAPjCqoKQR/s1600/brioche+slices" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyx0y8yu3merrHqsPP4H5cF3lUU0xLu5QgjI0xHO4rCXdJW7rbJ0lhXjxY08SuajrJDuqqMsR-fWFk2CCmWpacOTFiY2SeS3PhJetjeG4ttoaL_qvHYnU0Mooay4O5yiFdomyAPjCqoKQR/s400/brioche+slices" width="400" /></a></div><div style="text-align: center;"><i>Yes, it's <b>that</b> welcome back brioche.</i></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjReXW8hLw_1u8EQdmn7b_1LoUqBKcOQWa3K6rnC9cwDwv_108YV9-UPRvRPb8jIpNdII8BBbIfAGeY2YOyY6aQZdcIcC6ihv2MEO-4_1pMSoEHo12BOtqbWojDg_flSXXuCkeIAUUJp0y/s1600/lemon+cake+seeds" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjReXW8hLw_1u8EQdmn7b_1LoUqBKcOQWa3K6rnC9cwDwv_108YV9-UPRvRPb8jIpNdII8BBbIfAGeY2YOyY6aQZdcIcC6ihv2MEO-4_1pMSoEHo12BOtqbWojDg_flSXXuCkeIAUUJp0y/s400/lemon+cake+seeds" width="400" /></a></div><div style="text-align: center;"><i>Lemon seeds strained out of lemon juice with a tea steeping cup for outrageous lemon cake (RTT birthday cake one of two).</i></div><div style="text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Az8B2RfoZKCCmyCbSXJTpIVn62ZLu9gk8CSDC-XWZYl7F_fG6hW1fcfWKudToy9auZRHF2D7bJwndZt-PxmxZmImP4YY-DaFOiTg_7k2tMbpURsInzf0TX1M2fF-b4cDtqp0MQMzzmUZ/s1600/baked+pavlova+swirl+CU" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Az8B2RfoZKCCmyCbSXJTpIVn62ZLu9gk8CSDC-XWZYl7F_fG6hW1fcfWKudToy9auZRHF2D7bJwndZt-PxmxZmImP4YY-DaFOiTg_7k2tMbpURsInzf0TX1M2fF-b4cDtqp0MQMzzmUZ/s400/baked+pavlova+swirl+CU" width="400" /></a></div><div style="text-align: center;"><i>The taste-testing batch of meringue (or pavlova, if you will) for Z's birthday.</i><br />
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<div style="text-align: left;">By the way, after I drafted this post, I made dinner. I made the <a href="http://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/">pizza dough</a> from <a href="http://SmittenKitchen.com/">SmittenKitchen.com</a> and rolled it out really thin, then brushed it with olive oil and scattered thin slices of garlic and crumbled feta on it before baking. Now, before I baked <i>that</i>, I roasted pumpkin slices and halved Brussels sprouts (wow, I've been slurring those words together for my entire life without realizing there was an "S" at the end of the first) with rosemary. Then I piled as much of the vegetables on top of my baked pizza crust and ate it while pumpkin loaf cake finished baking. Score.</div></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2tag:blogger.com,1999:blog-8051769502117632008.post-71933349990603697562010-08-05T18:39:00.000-07:002010-08-06T14:57:33.506-07:00Farmers' Market Tomorrow, Saturday 7 AugustI borrowed the flyer below from the folks at Organic Himalaya; I'm on their mailing list and they always give a heads up when there's a sale coming (in addition to updates on the varied political situation that sometimes holds up their shipments). Anyway, I love their peach jam and I'm going tomorrow to replenish my stock, so I hope to see some of you folks there.<br />
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As I've said before, it's not rife with fresh local produce, but it's a mash-up of homemade cakes, cheeses, imported specialty olive oils, wine (you might even catch my "big brother" there giving a wine talk), stir fry, sun-dried tomatoes, quality fruit and vegetables, and more.<br />
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Loewen Gardens is right by Dempsey, so wander the market and then walk ten minutes to have a lovely brunch (if you haven't already gorged yourself on samples).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWTWW_kdNIjExNDqUBka4Omak22kFRwvMN1_fpyTvoa7N84VlkPo7f5uWzLJnug4_b43aYafzkB80O-PSg3qTTamFXhAlc8cDHyBX8d9SolURvTtI2rtP60mAYWN6fHCeHXRM1lARqnQy/s1600/unknown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWTWW_kdNIjExNDqUBka4Omak22kFRwvMN1_fpyTvoa7N84VlkPo7f5uWzLJnug4_b43aYafzkB80O-PSg3qTTamFXhAlc8cDHyBX8d9SolURvTtI2rtP60mAYWN6fHCeHXRM1lARqnQy/s640/unknown.jpg" width="488" /></a></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com0tag:blogger.com,1999:blog-8051769502117632008.post-28952887252883969292010-07-31T23:27:00.000-07:002010-07-31T23:27:31.250-07:00Hollandaise Sauce: I Can Whisk Up the Devil and So Can You!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWPlHZZxHzfQrInF3lgwYSQZRLWpupNwI-ZhVx_X5v-skUl1BmY09qqm8BJXSw-Lre3lkBwOEec6R2xux5NuHF6jAfCy5_swbRv8Fl3JRBO8FkarYN_JdMZ0mVUOc7vIFYkoWryQ2WZyW/s1600/oh+no...+the+polizei" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDWPlHZZxHzfQrInF3lgwYSQZRLWpupNwI-ZhVx_X5v-skUl1BmY09qqm8BJXSw-Lre3lkBwOEec6R2xux5NuHF6jAfCy5_swbRv8Fl3JRBO8FkarYN_JdMZ0mVUOc7vIFYkoWryQ2WZyW/s400/oh+no...+the+polizei" width="400" /></a></div><div style="text-align: center;"><i>A Lego display I saw in a mall here recently. I don't know about you, but I typically wouldn't be smiling in that situation.</i></div><br />
Two notes:<br />
<ol><li>There are no sauce-related pictures for this post because, well, I just didn't think about it during the process (or before it was all consumed). Your reward for visiting (in addition to all this lovely text): random photos from Singapore!</li>
<li>In celebration of my <a href="http://careerintheoven.blogspot.com/2010/07/brace-yourself-thanks-latte-ice-cream.html">last post</a>, I just left a semi-embarrassing "you're my hero" comment on <a href="http://www.davidlebovitz.com/">David Lebovitz</a>'s post on <a href="http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html">how to make ice cream without a machine</a>. He initially wrote the post over three years ago and is still dutifully replying to people that leave questions today.</li>
<li>Okay, maybe three notes. This sauce is wonderful with savory things, which I will go over in the Reflections section.</li>
</ol><div>Why do I refer to Hollandaise sauce as the devil? It's simply because I find it hard to believe that something comprised of that much cholesterol and fat and deliciousness is not the handy work of Lucifer himself. I'm not a religious person, but something spooky is going on here, along the same twisty-whisky path as <a href="http://www.marthastewart.com/recipe/favorite-homemade-mayonnaise">mayonnaise</a>.</div><div><br />
</div><div><b>Hollandaise Sauce</b></div><div><i>Adapted from the <a href="http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html">FoodNetwork.com</a></i></div><div><i><br />
</i></div><div><i>Yields maybe 1/2 C or so, I'd guess (I didn't measure it, I ate it)</i></div><div><br />
</div><div>2 yolks</div><div>1/2 T lemon juice</div><div>1/4 C (55 g or so) unsalted butter, melted</div><div>pinch of salt</div><div>the following <i>to taste</i>:</div><div>whipping cream</div><div>cayenne</div><div>black pepper</div><div>cumin</div><div>paprika</div><div><ol><li>Combine the yolks and lemon juice in a heat-resistant bowl and whisk until the volume is doubled.</li>
<li>Simmer a few inches of water in a pot and place the bowl over it; whisk vigorously until the mixture is slightly thickened, removing and replacing the bowl over the pot to keep the mixture from scrambling.</li>
<li>Stream in the butter while continuing to whisk until the mixture is doubled in volume and thickened.*</li>
<li>Remove the mixture from heat and whisk in the "to taste" ingredients as you please.</li>
<li>Serve with savory things to add richness and sauciness and sinfulness and enjoy.</li>
</ol><div>*<i>Alternatively, since this impromptu double boiler can be steamy and precarious, you can remove the bowl from the heat, drizzle in some butter, whisk whisk whisk, return to heat, and repeat. There, that wasn't so scary, right?</i></div><div><i><br />
</i></div><div><b>Hollandaise Sauce Reflections</b></div><div><i><br />
</i></div><div><i><span class="Apple-style-span" style="font-style: normal;">I tempered the lemon flavor and slightly overly thickened mixture with whipping cream, then added a generous amount of red chili powder (the cheap and therefore less potent substitute for cayenne from my nearby grocer), then a few dashes of the rest of the "to taste" ingredients to add body. I suppose these additions veer from the more traditional recipe I started with, but all the flavors made sense to me. Cooking shouldn't be about hard and fast rules, it should be about what feels and tastes right; that will bring you the most satisfaction in your meals.</span></i></div><div><br />
</div><div>The idea for making Hollandaise sauce sprung from excess egg yolks, memories of a brunch weeks past at <a href="http://www.dempseyhouse.com/">House</a>, and the prospect of <a href="http://www.urbandictionary.com/define.php?term=brinner">brinner</a>. We <i>love</i> brinner. Last Friday evening, The Resident Taste Tester and I feasted on <a href="http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html">eggs Benedict</a> with grilled asparagus and pear cider (and sampled the latte ice cream that was still in the process of freezing). The following Saturday, we dined on T-bone steaks with grilled zucchini and microwave "baked" potatoes, with <i>finally</i> set latte ice cream for dessert. Eggs Benedict and steak are lovely ways of consuming Hollandaise sauce, but feel free to have it with salmon, steamed vegetables (it is <i>mighty</i> good with asparagus), and whatever else pleases your palette.</div><div><br />
</div><div>I've read and heard a couple times that Hollandaise sauce is difficult to make, but, um, I didn't have any issues in the grand <i>one</i> time I made it. This is not bragging, believe me, this is simply something that came out fine the first time. So don't be weary of the process, cooking is about eating and learning, but rather the potential cardiac arrest that's in store.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMomzluanvqYcwcWWFAy0QQZL1BwbTJMBuEQ3T7Br3GOQBGWdDHr64ryIhR5Bv1ipmHMgSwHZZLr2Q1L-mxHk6zWlnmYbvbJa0VKeK513jpx0wSyqJNJul51T5Bl-L8sMc5fgxjLiseJFH/s1600/arab+quarter+kitty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMomzluanvqYcwcWWFAy0QQZL1BwbTJMBuEQ3T7Br3GOQBGWdDHr64ryIhR5Bv1ipmHMgSwHZZLr2Q1L-mxHk6zWlnmYbvbJa0VKeK513jpx0wSyqJNJul51T5Bl-L8sMc5fgxjLiseJFH/s400/arab+quarter+kitty.jpg" width="400" /></a></div><div style="text-align: center;"><i>A picture of one of many, many comfy looking kitties that are no doubt being fed left overs around town. This specimen is specific to Arab quarter. I hope this makes up for the lack of goopy sauce photos.</i></div></div></div>X Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.com2