tag:blogger.com,1999:blog-46206300131938711212024-03-13T06:54:28.081-04:00cookbookhabitI feel a bake coming on.Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.comBlogger335125tag:blogger.com,1999:blog-4620630013193871121.post-69729815254166739662012-08-06T17:44:00.000-04:002012-08-06T17:44:22.996-04:00Resurfacing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Ux5AIS90dM4/UCA6CkGyD-I/AAAAAAAAA8o/uYTFNrkB87Q/s1600/003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Ux5AIS90dM4/UCA6CkGyD-I/AAAAAAAAA8o/uYTFNrkB87Q/s320/003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Down the docks...their favorite place to be</td></tr>
</tbody></table>
Has it really been nearly four months since I posted? Indeed.<br />
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Since there might be one or two of you out there who have wondered what happened to me, here I am, alive and well.<br />
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No, I was not run over by a truck. No, I did not adopt a sugar or wheat free diet. I just took a little break that turned into a longer break and, the law of inertia being what it is, I am still happily <i>not</i> blogging. Cooking, baking, farmer's marketing, swimming, traveling, but not blogging for the time being. I feel guilty for abandoning <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>, but it just wasn't fitting into my week anymore.<br />
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I don't expect that this break will last forever, though. In a short 21 days (but who's counting?) school will start again, and I'll have some free time. Plus, we'll be that much closer to my favorite season, fall, and everything good that comes with it: apples, <a href="http://pinterest.com/cookbookhabit/all-pumpkin-all-the-time/" target="_blank">pumpkins</a>, and sweater weather. So, bear with me...I'll be back!<br />
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<br />Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com2tag:blogger.com,1999:blog-4620630013193871121.post-12656537273370726252012-04-17T16:26:00.001-04:002012-05-09T07:41:24.476-04:00TWD: Lemon Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WvlyfTS_2Pg/T43P9zlBlhI/AAAAAAAAA8A/GHzkfmtUDSA/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-WvlyfTS_2Pg/T43P9zlBlhI/AAAAAAAAA8A/GHzkfmtUDSA/s320/002.JPG" width="231" /></a></div>
This go-round of <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie/Baking with Julia</a>, we've got <b>Lemon Loaf Cake</b>, hosted by Truc of <a href="http://www.treats-sf.com/">Treats</a> and Michelle of <a href="http://www.ladystiles.blogspot.com/">The Beauty of Life</a>. The recipe (from contributing baker Norman Love) can be found on their blogs.<br />
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We also have the Worst! Picture! Ever!<br />
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It was taken with my iPhone on the front seat of my car on our way to an Easter egg hunt, to which I was bringing the little triangular lemon loaves. (I use my silicone miniature scone pan for all kinds of non-scone projects.) I tossed some of my <a href="http://www.kingarthurflour.com/shop/items/lemon-bits-8-oz" target="_blank">King Arthur Flour lemon bits</a> on top, for extra lemon flair.<br />
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I didn't love this recipe - too dense and dry, and not lemony enough - but I think I know why. Because after the aforementioned Easter egg hunt, I came home, opened my fridge, and saw...the container of heavy cream still sitting there, unopened. Oops! Well, the Easter egg hunt moms liked them fine, so there.<br />
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<b>Next time: </b><b><b>H</b>ungarian Shortbread</b> on page 327<br />
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<b>Last time: <a href="http://cookbookhabit.blogspot.com/2012/04/twd-extra-lateedition-pizza-rustica.html" target="_blank">Pizza Rustica </a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com9tag:blogger.com,1999:blog-4620630013193871121.post-24226942766964167742012-04-14T17:11:00.000-04:002012-04-14T17:11:52.328-04:00TWD (Extra-Late Edition): Pizza Rustica<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sy2jxIhZvBs/T4nPwb1Pj4I/AAAAAAAAA7w/o-TVjmzyHlg/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-sy2jxIhZvBs/T4nPwb1Pj4I/AAAAAAAAA7w/o-TVjmzyHlg/s320/003.JPG" width="239" /></a></div>
Can you believe I actually made the <b>Pizza Rustica</b> prior to the posting day...and then flaked out on posting it? Yes, I made Nick Malgieri's Italian ricotta-prosciutto pie from <i>Baking with Julia</i> for <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>. Emily of <a href="http://capitalregiondiningblog.blogspot.com/">Capitol Region Dining</a> and Raelynn of <a href="http://tptch.com/">The Place They Call Home</a> hosted this week, and you can find the recipe on their blogs.<br />
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I'd never had anything similar to this pie, which, despite its name, does not resemble what we in the United States call pizza. Having lived in the New Haven, Connecticut area for quite a few years, I'd heard the local Italian-Americans mention something similar, called <a href="http://www.food.com/recipe/pizza-gain-aka-pizzagaina-pizza-rustica-italian-easter-ham-pie-293899" target="_blank"><i>pizza 'gain</i></a>, around Eastertime, but I never got around to trying it. Here was my chance.<br />
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At long last, here it is...and in the interest of keeping things short and sweet (and savory), I'll tell you that I enjoyed making the pizza rustica, and wish that I had enjoyed eating it. I'm a little touchy when it comes to mixing sweet and savory (salted caramel, yes; kettle corn, no), and this just didn't do it for me. The prosciutto-studded filling in a savory crust would have been outstanding, though. And I loved the sweet <i>pasta frolla</i> crust - I just didn't quite love it in this pie. Oh, how I wish I had loved it, because it was fairly simple to make, and deceptively impressive with the lattice top. Also, I love pretty much anything Nick Malgieri makes, so I know this my issue and nothing to do with his recipe. Onward!<br />
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<b>Next time: Lemon Loaf Cake </b><br />
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<b>Last time: Irish Soda Bread</b> (which I did not make this go-round)Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com2tag:blogger.com,1999:blog-4620630013193871121.post-89367615122306679152012-03-11T03:11:00.000-04:002012-03-11T09:55:26.713-04:00Di's Winter Citrus Blog-Along: Pink Grapefruit Curd<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PeA_u3G4rm0/T1yueCeuo5I/AAAAAAAAA7k/OvFE2KQ-Woc/s1600/grapefruitcurd.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://4.bp.blogspot.com/-PeA_u3G4rm0/T1yueCeuo5I/AAAAAAAAA7k/OvFE2KQ-Woc/s320/grapefruitcurd.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">giant egg...or grapefruit curd?</td></tr>
</tbody></table>
To celebrate the <i>almost</i> end of winter, this weekend you might see a few blogs celebrating citrus with Di of <a href="http://diskitchennotebook.blogspot.com/" target="_blank">Di's Kitchen Notebook</a>. And because I'm an unabashed fan of all things tart, zesty, and vibrantly colored, I had to make something. Cue <b>Pink (but not really pink) Grapefuit Curd</b>.<br />
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Back in January, I had one of those days where the contents of my pantry, my own food cravings, and another blogger's post all converged perfectly. I had just returned from Costco with a giant box of Meyer lemons, and <a href="http://traceysculinaryadventures.blogspot.com/" target="_blank">Tracey</a> just so happened to post a recipe for <a href="http://traceysculinaryadventures.blogspot.com/2012/01/meyer-lemon-curd.html" target="_blank"><b>Meyer Lemon Curd</b></a>. The recipe won me over instantly, not just because I had a bunch of lemons I needed to use. Instead of separating a bunch of eggs, with the egg whites consigned to freezer obscurity (I know, I know, there are tons of things I could make with them, but I <i>never</i> do), the recipe uses two whole eggs. And suddenly I had a jar of perfect lemon curd, just like that.<br />
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When it came time to pick something citrusy for Di's roundup, I could have turned to my own obsessively-curated, <a href="http://pinterest.com/cookbookhabit/la-la-lemon/" target="_blank">all-things-lemon Pinterest board</a>, but I decided to replicate the curd using a ruby red grapefruit. Pink! How cute!<br />
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As you can see, the dreams of pink curd ended when the ingredients combined. I got an orangey-yellow. That's okay, though. The curd tastes delicately of grapefruit - not punchily, but delicately. I'd add a tablespoon or two of lemon juice to tart it up a bit next time.<br />
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Check out <a href="http://diskitchennotebook.blogspot.com/" target="_blank">Di's blog</a> for a roundup of citrus delights - and thanks, Di, for putting it all together!Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com8tag:blogger.com,1999:blog-4620630013193871121.post-26198316438239799082012-03-06T01:44:00.000-05:002012-03-06T01:44:00.604-05:00TWD(BWJ): Rugelach<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-Juu8GfLGAPs/T1JXzjg5jNI/AAAAAAAAA7c/Z4Ckf3ky4Sk/s1600/juliarugelach.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="http://2.bp.blogspot.com/-Juu8GfLGAPs/T1JXzjg5jNI/AAAAAAAAA7c/Z4Ckf3ky4Sk/s320/juliarugelach.jpg" width="320" /></a></div>
You can see from my picture that something didn't <i>quite</i> work out as planned in the making of my <b>Rugelach</b>, this week's selection for <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie/Baking with Julia</a>. You can find the recipe on <a href="http://www.theurban-hiker.com/">Margaret</a> and <a href="http://mybakingheart.com/">Jessica</a>'s blogs, as they are our hosts this week.<br />
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In fact, as I pulled them from the oven, I dubbed them rugelUGH.<br />
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Only minutes later, having tasted one, I was seriously thinking of stuffing them all in my pockets and driving away, laughing maniacally, so I could EAT THEM ALL.<br />
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So taste beat looks with this one. I used the food processor to make the dough, having had great success with that method back when we made <a href="http://cookbookhabit.blogspot.com/2008/11/tuesdays-with-dorie-apricot-chocolate.html" target="_blank">Dorie Greenspan's much simpler and just as delicious rugelach</a>. See, for proof that I'm not a total incompetent, I'll post a picture from that experiment:<br />
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<a href="http://2.bp.blogspot.com/-u-WNGyA_XBM/T0-a1ykws0I/AAAAAAAAA7U/miUP2sfSNyE/s1600/DSC01345.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-u-WNGyA_XBM/T0-a1ykws0I/AAAAAAAAA7U/miUP2sfSNyE/s320/DSC01345.JPG" width="320" /></a></div>
<br />
See? See?<br />
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I made a third of the recipe, because I really didn't need 40 of these whoppers. I ended up with an even dozen. For the filling, I was all set to make apricot lekvar. Then I saw the jar of almost-finished pumpkin butter in the fridge. I used that along with some pecans and chopped crystallized ginger. The combination was tasty, but the pumpkin butter oozed all over my sheet pan.<br />
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From the moment I started cutting these hulkish lumps apart, I knew they weren't going to win any awards in the looks department. But they made want to abscond with them, and that must count for something, right?<br />
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<b>Next time: Irish Soda Bread</b><br />
<b><br />Last time: <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Chocolate Truffle Tart</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com12tag:blogger.com,1999:blog-4620630013193871121.post-66531192599896491132012-02-21T01:02:00.000-05:002012-02-21T01:02:00.074-05:00TWD(BWJ): Chocolate Truffle Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y6P0QhOerCc/T0KeKhVe2SI/AAAAAAAAA60/09DV07C3-gs/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Y6P0QhOerCc/T0KeKhVe2SI/AAAAAAAAA60/09DV07C3-gs/s320/001.JPG" width="320" /></a></div>
We're on recipe number two for <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie/Baking with Julia</a>, and who gets to host? <a href="http://awhiskandaspoon.com/" target="_blank">Steph</a>, <a href="http://spikebakes.tumblr.com/" target="_blank">Spike</a>, <a href="http://www.goodeatsblog.com/" target="_blank">Jaime</a>, and me! With the incredible response we've had to the baking group (over 300 blogs registered), I think it's pretty safe to say that this is my last shot at hosting. So did I feel pressure to make my <b>Chocolate Truffle Tart</b> spectacular? Well, a little bit. Mostly I had to remind myself to photograph the thing before we ate it.<br />
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The recipe (from contributing baker <a href="http://www.chef-opedia.com/David_Ogonowski/profile" target="_blank">David Ogonowski</a>) calls for six miniature tartlet pans, which I do not have. I should have made it over to HomeGoods, where I've had remarkable success finding miniature pans of all kinds, but I didn't. I decided to go with what I have, which is either a 10" fluted tart pan (too big!), an 8" fluted tart pan (just right?) or my 13x5" rectangular tart pan, which I love and always end up using anyway. Rectangular tart it is!<br />
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I made a full recipe of <b>Chocolate Dough</b> (recipe below), but my fuzzy mental math determined that a half-recipe of filling would do the trick for my pan. I realize that all this futzing and estimating is not good role modeling for our newest TWD bakers, but that's just how things go in my kitchen. (By the way, Kate who emailed me about converting the recipe to other size pans - let me know how it worked for you!)<br />
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After pressing the chocolate tart dough - remarkably similar to the one in Baking, and just as user-friendly - into the tart pan, I poured in my filling. I used roughly chopped amaretti cookies, which basically dissolved into the finished product. As you can see, the white chocolate chunks did not. The end result was a much like a long, thin, super-intense brownie - and a small piece was enough. I was actually crying uncle after a few bites. If you have a hardcore chocoholic in your life, this is what to make for them. If you're like me, wrap up half for the freezer and another day.<br />
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Thanks for baking along with us this week, and for joining me on the reboot of <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>. March will bring us <b>Rugelach</b> and <b>Irish Soda Bread</b>, so stay tuned.<br />
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<b>Chocolate Truffle Tartlets</b><br />
Recipe by David Ogonowski, from <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570/ref=sr_1_1?s=books&ie=UTF8&qid=1329767024&sr=1-1" target="_blank">Baking with Julia</a> by Dorie Greenspan<br />
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<i>Makes 6 individual tartlets</i><br />
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1 recipe <b>Chocolate Dough</b> [see below], well chilled<br />
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5 tablespoons unsalted butter, cut into 10 pieces<br />
6 ounces bittersweet chocolate, finely chopped<br />
8 large egg yolks<br />
1 teaspoon pure vanilla extract<br />
1/4 cup sugar<br />
2 ounces white chocolate, cut into small dice<br />
2 ounces milk chocolate, cut into small dice<br />
4 biscotti, homemade or store-bought (you can use amaretti di Saronno), chopped<br />
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Line a jelly-roll pan with parchment paper and keep at hand. Remove the bottoms from six 4 1/2-inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.<br />
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Cut the dough into 6 even pieces. Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin. Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick. As you roll, lift the dough with the help of a dough scraper to keep it from sticking. If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going - it will be fine once it's baked. Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan. Again, patch as you go. Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.<br />
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<i>Chilling the crusts:</i> When all of the shells are rolled out, chill them for at least 20 minutes.<br />
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<i>Baking the crusts: </i>Center a rack in the oven and preheat the oven to 350 degrees F.<br />
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Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm. Transfer the baking pan to a rack so that the crusts can cool while you make the filling. Reduce the oven temperature to 300 degrees F.<br />
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<i>Making the filling: </i>Bring an inch of water to the simmer in a saucepan. Put the butter and bittersweet chocolate in a large metal bowl and place the bowl over the saucepan - don't let the bottom of the bowl touch the water. Allow the butter and chocolate to melt slowly, stirring from time to time, as you work on the rest of the filling. Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.<br />
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Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment or in a large mixing bowl. Using the whisk or a hand-held mixer, start beating the yolks at medium speed and then, when they are broken up, reduce the speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.<br />
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Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula. Don't worry about being too thorough. Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended. Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.<br />
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<i>Baking the tartlets: </i>Using an ice cream scoop or 1/4-cup measure, divide the filling evenly among the cooled shells. Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts. Bake the tarts for 10 to 12 minutes, until the tops look dry and the filling is just set. Remove to a rack to cool for about 20 minutes before serving.<br />
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<i>Storing:</i> Best the day they're made, these are still terrific after they've been refrigerated - they lose their textural finesse, but the taste is still very much there. For longer keeping, wrap the tartlets airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature.<br />
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<b>Chocolate Dough Recipe</b><br />
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<i>Makes enough for six 5-inch tartlets or one 10-inch tart</i><br />
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1 1/4 cups all-purpose flour<br />
1/4 cup unsweetened cocoa powder, preferably Dutch-processed<br />
1/4 cup sugar<br />
1/4 teaspoon salt<br />
1 stick (4 ounces) cold unsalted butter, cut into small pieces<br />
1 large egg yolk<br />
1 tablespoon ice water<br />
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<i>To make the crust by hand,</i> put the flour, cocoa, sugar, and salt on a smooth work surface, preferably a cool surface such as marble. Toss the ingredients together lightly with your fingertips, then scatter the butter pieces across the dry ingredients. Use your fingertips to work the butter into the flour mixture until it forms pieces the size of small peas. Then use a combination of techniques to work the butter further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat edge of a plastic or metal dough scraper.<br />
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Gather the mixture into a mound, make a volcanolike well in the center, and pour in the yolk and ice water. Use your fingers to break up the yolk and start moistening the dry ingredients, then, just as you did with the flour and butter, toss the ingredients with your fingers and use the dough scraper to chop and blend it. The dough will be crumbly and not really cohesive. Bring it together by smearing small portions of it across the work surface with the heel of your hand.<br />
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<i>Chilling the dough: </i>Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes.<br />
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<i>To make the dough in a food processor fitted with the metal blade,</i> put the flour, cocoa, sugar, and salt in the work bowl and pulse just to blend. Add the butter and pulse 8 to 10 times, until the pieces are about the size of small peas. With the machine running, add the yolk and ice water and process, in bursts, just until crumbly - don't overwork it. Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.<br />
<br />
<i>Chilling the dough: </i>Gather the dough together and shape it
into a rough square. Pat it down to compress it slightly, and wrap it in
plastic. Chill until firm, at least 30 minutes.<br />
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<i>Storing:</i> The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com38tag:blogger.com,1999:blog-4620630013193871121.post-34814607474351272062012-02-07T02:33:00.000-05:002012-02-07T02:33:00.045-05:00TWD(BWJ): White Loaves<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-u8cvUMvj5qw/Ty7mKu-JA3I/AAAAAAAAA5w/ZVQx2xGFqFk/s1600/51nPYLpYBlL._SL500_AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-u8cvUMvj5qw/Ty7mKu-JA3I/AAAAAAAAA5w/ZVQx2xGFqFk/s1600/51nPYLpYBlL._SL500_AA300_.jpg" /></a></div>
Has it really been a long, long month (or more) since the original <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> wrapped up? I've enjoyed the blogging break, but today we begin again with <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0688146570" target="_blank"><b>Baking with Julia</b></a>, another gem from the Dorie Greenspan collection. We have the inimitable <a href="http://slush.wordpress.com/" target="_blank">Laurie</a> and <a href="http://someonekitchen.blogspot.com/" target="_blank">Jules</a> to thank for keeping this train moving down the track, and also for selecting our inaugural recipe, <b>White Loaves</b>. (You can find the recipe on either of their blogs, but we strongly encourage you to find yourself a copy of the cookbook.)<br />
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This time around will be a little different. Our new cookbook highlights some incredibly delicious-looking, but also seriously challenging, recipes profiled in Julia Child's PBS series of the same name. I confess that I've owned the book for almost 12 years now, since I received it as a wedding gift from a fellow Smithie (thank you, Elizabeth Winch, wherever you may be!), but I've made, oh, maybe one thing out of it. It's time to amend that situation.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8WIQ3vzCqRg/Ty7jQUVpLpI/AAAAAAAAA5o/fOUepVJTCv8/s1600/003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-8WIQ3vzCqRg/Ty7jQUVpLpI/AAAAAAAAA5o/fOUepVJTCv8/s320/003.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eek!</td></tr>
</tbody></table>
Speaking of the Smith College connection, that's one thing out of two I have in common with the late, great Julia Child, the other being the fact that we both grew up in Southern California. She was always one of my favorite famous alumnae, and I was thrilled to find out that students have since established <a href="http://www.smith.edu/events/child.php" target="_blank">Julia Child Day</a> to celebrate her awesomeness. When I was a junior, I sat <i>directly</i> in front of her at the installation of our newest college president (I was an usher or some such thing), and I'm telling you, for someone deeply celebrity-phobic, I was all aflutter. I did <i>not </i>dare to speak to her. It was enough to know she was there.<br />
<br />
Let's get on to the bread, shall we? I've been slowly getting into bread-baking over the past few years, and while I don't do it as often as I'd like, I still love trying a new basic white bread recipe when I can find one. This is a tiny bit hypocritical, because when I buy "store bread" (which my children seem to prefer, no matter what I do), I always buy whole wheat. As for homemade bread, though, nothing beats a freshly baked slice of good white bread, toasted and slathered with jam or curd or Nutella or what-have-you. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yiOQF6qTwfQ/Ty7dvkC1bII/AAAAAAAAA5g/-kqVsd6ETEw/s1600/004.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://2.bp.blogspot.com/-yiOQF6qTwfQ/Ty7dvkC1bII/AAAAAAAAA5g/-kqVsd6ETEw/s320/004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peekaboo!</td></tr>
</tbody></table>
<br />
The recipe for these <b>White Loaves</b> comes from baker <a href="http://www.pbs.org/juliachild/meet/kominiak.html" target="_blank">Craig Kominiak</a>. While I found the mixing and kneading process to be a little more complicated than I was used to, the finished product was well worth the effort. My loaves rose super-duper high, which is probably due to the yeast I used (SAF Instant). They baked beautifully and evenly, and soon we were enjoying some superlative PB&Js, grilled cheese sandwiches, and toast. Even the "store bread" lovers admitted that it was great bread.<br />
<br />
I can't wait to read some of our newer bloggers' posts on this bread. If you're new to the group, welcome! I hope you'll add my blog to your reader, and you can also find me on <a href="http://twitter.com/cookbookhabit" target="_blank">Twitter</a> (sporadically) and <a href="http://pinterest.com/cookbookhabit" target="_blank">Pinterest</a> (constantly). <br />
<br />
Next time (February 21), we'll be tackling <strong>Chocolate Truffle Tartlets</strong>, on pages 382-383 of <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0688146570" target="_blank"><b>Baking with Julia</b></a>, hosted by <a href="http://awhiskandaspoon.com/" target="_blank">Steph of A Whisk and a Spoon</a>, <a href="http://spikebakes.tumblr.com/" target="_blank">Spike of Spike Bakes</a>, Jaime of <a href="http://www.goodeatsblog.com/" target="_blank">Goods Eats 'n Sweet Treats</a>, and little ol' me. <em></em>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com18tag:blogger.com,1999:blog-4620630013193871121.post-13517017517228410712011-12-27T19:09:00.002-05:002011-12-27T19:09:16.423-05:00TWD: The Final Chapter (Kids' Thumbprint Cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-G9bmp7JwzP8/TvpEkQ_socI/AAAAAAAAA4Q/Zi5UappQ6ss/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-G9bmp7JwzP8/TvpEkQ_socI/AAAAAAAAA4Q/Zi5UappQ6ss/s200/003.JPG" width="149" /></a></div>
This post is late, because I've been putting off writing it. Can this really be my last-ever <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> post? Sadly, it is.<br />
<br />
Nearly four years ago I joined a little group of home bakers - on a whim, really - never imagining we'd really finish <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363" target="_blank">Baking: From My Home to Yours</a> together. I had a brand-new copy of the book, an interest in baking, and a modicum of self-taught baking skills. I didn't really think that anyone outside of my immediate family would read my blog, but then I started getting comments on my posts, and leaving comments for others. Like clockwork, on Tuesdays I would read through the blogroll and see what my favorite bakers were up to - across the country and the world.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IfrVG8VqMCQ/TvpED43SqPI/AAAAAAAAA30/Ppg_E6y3Wwo/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-IfrVG8VqMCQ/TvpED43SqPI/AAAAAAAAA30/Ppg_E6y3Wwo/s200/002.JPG" width="149" /></a></div>
<a href="http://1.bp.blogspot.com/-asePeX4_dMc/TvpEFduMu_I/AAAAAAAAA38/qbCKV6N6MxM/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-asePeX4_dMc/TvpEFduMu_I/AAAAAAAAA38/qbCKV6N6MxM/s200/001.JPG" width="149" /></a><br />
I started baking along with the group with one toddler at home in Connecticut, and I am now finishing the group with an elementary schooler and a preschooler in Pennsylvania. During the insanity of our move - suddenly far from friends, family, or anything familiar - I remember being grateful that I could break my mixer out of the moving box and pick up with my TWD friends, as though I hadn't gone anywhere.<br />
<br />
Here's that toddler girl - now almost all grown up (okay, she's six).
Her hands are almost larger than mine, but fortunately her thumbs are
still small enough to make perfect <b>Kids' Thumbprints</b>. This recipe was selected by none other than <a href="http://doriegreenspan.com/" target="_blank">Dorie Greenspan</a> herself. Although the last thing we needed around the house this week was more cookies, I had to make them anyway. Crunchy peanut butter and strawberry jam - what's not to like? I opted not to roll the cookies in crushed peanuts, and they were still fantastic. A sweet, simple, but very satisfying recipe to end with.<br />
<br />
Most of all, I have Dorie, <a href="http://slush.wordpress.com/" target="_blank">Laurie</a> and <a href="http://someonekitchen.blogspot.com/" target="_blank">Julie</a> to thank for a fantastic experience. But every single person out there who has ever read a post or left a comment - I thank you, too. And I hope to see you when <b>Baking with Julia</b> kicks off in February (please check the <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> site for updates). It's an open group, so if you're entertaining the thought of joining in, please do. Wonderful things can happen.Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com24tag:blogger.com,1999:blog-4620630013193871121.post-25118429819777160182011-12-04T02:21:00.000-05:002011-12-04T14:57:23.626-05:00Virtual Cookie Exchange: Chewy Chocolate-Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AScjDgtXna0/TtqxBiu85UI/AAAAAAAAA2g/yv0e8MDcq9w/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-y_DOJZvoGsk/TtuAGiqHW2I/AAAAAAAAA3k/kSwUGJjUk3U/s1600/cookie-exchange-II-500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-y_DOJZvoGsk/TtuAGiqHW2I/AAAAAAAAA3k/kSwUGJjUk3U/s320/cookie-exchange-II-500.jpg" width="320" /></a></div>
I was chomping at the bit to get going on my Christmas cookie baking,
and all the better to do it with (virtual) friends. I'm participating in the second annual virtual cookie exchange hosted by Di
of <a href="http://diskitchennotebook.blogspot.com/" target="_blank">Di's Kitchen Notebook</a>.
Head over to Di's blog for a roundup of everyone's treats - the entire roundup should be there by the 11th - and you'll definitely be inspired to
break out the butter and sugar.<br />
<br />
But then there was a little problem: what to make? Family
recipe? Old favorite? Something new and exotic? Looking for
inspiration, I flipped open my copy of <a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549/ref=sr_1_1?ie=UTF8&qid=1322767393&sr=8-1" target="_blank">Martha Stewart's Cookies</a>, <a href="http://en.wikipedia.org/wiki/Bibliomancy" target="_blank">bibliomancy</a>-style, and there they were: <b><a href="http://www.marthastewart.com/339353/chewy-chocolate-gingerbread-cookies" target="_blank">Chewy Chocolate-Gingerbread Cookies</a></b>.
(I'm linking to the recipe because it's on Martha's website, but if you
are a cookie-lover, please consider buying or borrowing a copy of this
book. It's amazing. If you have the book, you might recognize this cookie from the cover.)<br />
<br />
<a href="http://4.bp.blogspot.com/-AScjDgtXna0/TtqxBiu85UI/AAAAAAAAA2g/yv0e8MDcq9w/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-AScjDgtXna0/TtqxBiu85UI/AAAAAAAAA2g/yv0e8MDcq9w/s320/001.JPG" width="320" /></a>Chocolate and ginger together -
you either love it or hate it. Or maybe you just feel a little "meh." (I
am in the pro-chocolate-and-ginger camp, myself.) These cookies carry a
one-two punch of powdered and fresh ginger, along with a good dose of
semisweet chocolate and cocoa. They are very similar to the <a href="http://www.marthastewart.com/281208/chocolate-crackle-cookies" target="_blank"><b>Chocolate Crackle Cookies</b></a>
which I've made several times, but are coated in granulated sugar
rather than powdered sugar after the dough is chilled and rolled into
balls.(Due to time constraints, I skipped chilling the dough after shaping the balls, and they came out just fine.)<br />
<br />
I made a batch for a group of friends and their
kids, thinking that the adults probably would like them, and the kids
probably would not. Wrong! Everyone liked these cookies - the ginger is
not so assertive that picky little palates would reject them, but it's definitely there. If you really, really like ginger, you could add a smidge more powdered and/or
fresh, and you'd be very happy.<br />
<br />
These will definitely be a part of my regular Christmas cookie rotation - and I think you'll enjoy them, too. (Unless you're one of those chocolate-ginger separatists.) Thanks to <a href="http://diskitchennotebook.blogspot.com/" target="_blank">Di</a> for hosting this event!Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com8tag:blogger.com,1999:blog-4620630013193871121.post-86480835728927811322011-11-29T01:06:00.000-05:002011-11-29T01:06:01.049-05:00TWD: Normandy Apple Tart<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ouvPpxIz5bw/TtI6ltyrAzI/AAAAAAAAA2Y/bT2mqdyu0JI/s1600/003.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-ouvPpxIz5bw/TtI6ltyrAzI/AAAAAAAAA2Y/bT2mqdyu0JI/s320/003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">don't let the burnt edges scare you.</td></tr>
</tbody></table>
Our tour of French apple tarts concludes with today's <b>Normandy Apple Tart</b>, selected by one of my favorite <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">TWD</a>ers, Tracey of <a href="http://traceysculinaryadventures.blogspot.com/" target="_blank">Tracey's Culinary Adventures</a>.<br />
<br />
I actually made this one a couple of weeks before I made my own pick, the <a href="http://cookbookhabit.blogspot.com/2011/11/twd-alsatian-apple-tart.html" target="_blank">Alsatian Apple Tart</a>, and really didn't think "my" tart could top this one. They are both based on the same sweet tart dough and feature a topping of artfully fanned apple slices, but the Normandy Tart has a base of homemade apple sauce or compote. I happened to have some of my favorite homemade applesauce on hand (<a href="http://www.foodnetwork.com/recipes/ina-garten/homemade-applesauce-recipe/index.html" target="_blank">Ina Garten's recipe</a> - it's made by roasting the fruit, and it's unbelievably good), but Dorie also offers her own applesauce recipe. You can also use store-bought sauce if you prefer, but I really think the intensity of the homemade sauce is necessary here. I can't imagine this tart with the pleasant but bland stuff I put in my kids' lunchboxes. The sweet-tart sauce melds beautifully with the sliced apples.<br />
<br />
I loved this tart and plan on making it again and again. In fact, I think I like it better than regular American apple pie. Gasp!<br />
<br />
Please visit <a href="http://traceysculinaryadventures.blogspot.com/" target="_blank">Tracey's blog</a> for the recipe, and also check out <a href="http://wandasue22.blogspot.com/" target="_blank">Judy's Gross Eats</a> for today's alternate <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> selection, <b>Sour Cream Pumpkin Pie/Tart</b>. I've actually made this tart before and really liked it, but it didn't make it to the Thanksgiving table this year because <i>certain people</i> can't resist the siren call of a giant Costco pumpkin pie (which is actually pretty decent). <br />
<br />
So...one more month until Christmas, and one more month (sniff, sniff) until we say goodbye to <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a>. I can't believe it!<br />
<br />
<b>Next week:</b> Kayte of <a href="http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/" target="_blank">Grandma’s Kitchen Table</a> chose <b>Honey Almond Fig Tart</b> AND/OR Nicole of <a href="http://bakeologie.blogspot.com/" target="_blank">Bakeologie</a> chose <b>Earl Grey Madeleines</b><br />
<br />
<b>Last week: REWIND of <a href="http://cookbookhabit.blogspot.com/2011/11/twd-rewind-milk-chocolate-miniature.html" target="_blank">Milk Chocolate Miniature Bundt Cakes </a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com8tag:blogger.com,1999:blog-4620630013193871121.post-28265214299844026222011-11-22T15:11:00.001-05:002011-11-22T15:25:06.257-05:00TWD: Rewind! Milk Chocolate Miniature Bundt CakesDon't get too excited - there's no photo. (Not that my photos are terribly excitement-worthy.) This week I was in a bundt mood - thanks to <a href="http://foodlibrarian.blogspot.com/2011/11/i-like-big-bundts-2011-30-days-of.html" target="_blank">Mary the Food Librarian</a> - and I had volunteered to bring something to my church's holiday craft/bake sale. So, <b>Milk Chocolate Miniature Bundt Cakes</b> to the rescue.<br />
<br />
This week for <a href="http://tuesdayswithdorie.wordpress.com/" target="_blank">Tuesdays with Dorie</a> we get to rewind an old pick. I didn't make these when they were picked waaaaaay back in February 2010 (by Kristin of <a href="http://imrightabouteverything.blogspot.com/">I’m Right About Everything</a>). I bought a block of Callebaut milk chocolate and got ready to roll.<br />
<br />
I like milk chocolate. I know it's not cool to admit it, but I do. I am picky with my milk chocolate and really only like Cadbury and Callebaut. I do think that your average chocolate dessert needs more oomph than milk chocolate can provide, however, so I threw in half a package of miniature semisweet morsels. The little cakes (yes, I actually own the miniature bundt pan that Dorie calls for in the recipe) were done in a flash. I <i>did</i> taste one in the interest of quality control before sending them off to the bake sale. It was a good call on adding the chips - I didn't glaze the cakes, and they needed that little extra something.<br />
<br />
Happy Thanksgiving, everyone! I'll be back next week with the <b>Normandy Apple Tart</b>, chosen by the fabulous Tracey of <a href="http://traceysculinaryadventures.blogspot.com/" target="_blank">Tracey's Culinary Adventures</a>. I've already made it and I must insist that you do the same. It's incredible. I've also made the <b>Sour Cream Pumpkin Tart</b> (selected by Judy of <a href="http://wandasue22.blogspot.com/" target="_blank">Judy’s Gross Eats</a>) several times before and love it - although I may or may not be able to post about it. We'll see...<br />Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com4tag:blogger.com,1999:blog-4620630013193871121.post-32546211949626733922011-11-15T17:02:00.001-05:002011-11-15T17:20:16.814-05:00National Bundt Day 2011: Coconut-Filled Lemon Bundt Cake<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yB8cLwXytDU/TsLibY6tkwI/AAAAAAAAA2I/7ktwZZl3SXw/s1600/001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-yB8cLwXytDU/TsLibY6tkwI/AAAAAAAAA2I/7ktwZZl3SXw/s320/001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cake staging by Katie, age 6.5</td></tr>
</tbody></table>
Three posts in one day? What am I, crazy? Well, yes. But I can't <i>not</i> celebrate <b>National Bundt Day 2011</b>. <a href="http://foodlibrarian.blogspot.com/2011/11/i-like-big-bundts-2011-30-days-of.html" target="_blank">Mary the Food Librarian</a>'s enthusiasm for all things bundt is so infectious that I just had to break out some bundt pans and bake. (Please go check out Mary's blog for 30 straight days of flour, sugar, and sexy bundt curves. She'll be posting a roundup of all the bundts soon!)<br />
<br />
What better time to try the <a href="http://www.kingarthurflour.com/recipes/coconut-filled-lemon-cake-recipe#.TrWse_4Stzo.email" target="_blank"><b>Coconut-Filled Lemon Bundt Cake</b></a> recipe from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a>? It's a rich, moist lemon cake filled with coconut meringue and glazed with more lemon. Rather than make a giant bundt, I made one half-size and six babies, two of which were given to my neighbor at the bus stop. It was Surprise a Friend with a Bundt Day! <br />
<br />
I lemoned it up some more by adding a cup of King Arthur's <a href="http://www.kingarthurflour.com/shop/items/lemon-bits-8-oz" target="_blank">lemon bits</a>, which are more day-glo yellow in real life than in the website photo. And while the recipe photo on the website shows a distinct tube of fluffy white filling, mine really blended in to the rest of the cake - no big whoop, though. It still tasted fantastic. This was also my first foray into using <a href="http://www.amazon.com/Natures-Way-Organic-Coconut-Ounce/dp/B003B3OOPA%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB003B3OOPA" target="_blank">coconut oil</a> in place of butter, and it worked really well. Has anyone else jumped on this bandwagon? Any tips on using it in other recipes?<br />
<br />
Happy Bundt Day to you and yours!Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com5tag:blogger.com,1999:blog-4620630013193871121.post-26581633789206586572011-11-15T01:30:00.000-05:002011-11-15T01:30:01.072-05:00TWD: Bittersweet Brownies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eqo7cdrg6EI/TsBz3FcsspI/AAAAAAAAA1Q/hV3x3aEmW1s/s1600/001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-eqo7cdrg6EI/TsBz3FcsspI/AAAAAAAAA1Q/hV3x3aEmW1s/s320/001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the missing piece</td></tr>
</tbody></table>
I never tire of brownies, and it's a good thing. There's one more brownie recipe to tackle in <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">Baking</a>, and here it is: <b>Bittersweet Brownies</b>. Leslie of <a href="http://lethallydelicious.blogspot.com/">Lethally Delicious</a> chose our final brownie recipe. Please visit her wonderful <a href="http://lethallydelicious.blogspot.com/">blog</a> for the recipe. She makes and photographs gorgeous food, plus she lives in Northern California. What's not to like?<br />
<br />
Between these brownies, my own pick of <b>Alsatian Apple Tart</b> this week (yay!), and <a href="http://foodlibrarian.blogspot.com/p/i-like-big-bundts.html">National Bundt Day</a>, a 9x13" pan of brownies was not in the cards for me. So I quartered the recipe and made the brownies in my trusty miniature springform pan. I know I was supposed to use fancy, expensive chocolate, but for 2.25 ounces, I figured Ghirardhelli 70% would do just fine.<br />
<br />
The whole thing came together in my Pyrex quart measuring cup (I always melt my chocolate in the microwave) and baked for 25 minutes, which was quite a bit longer than one would expect for a miniaturized recipe. (I suspect the timing in the original recipe, for 20-22 minutes, was a little off). Even so, I had a ribbon of undercooked brownie in the middle. The brownies are nice - not spectacular, but then I used the middlebrow chocolate. They are very, very similar to the <a href="http://cookbookhabit.blogspot.com/2011/09/twd-classic-brownies.html">Classic Brownies</a> we made a couple of months ago - in fact, I'm not quite sure why they are a distinct recipe on their own (sorry!). But I'm glad I tried them. Thanks, Leslie!<br />
<br />
<b>Next week: REWIND!</b> What shall I make? I've still got some work to do on <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">this book</a>...<br />
<br />
<b>Last week: Fall Butternut Squash Pie AND Mini Madeleines</b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com6tag:blogger.com,1999:blog-4620630013193871121.post-71323820750491395222011-11-15T01:00:00.000-05:002011-11-15T01:00:02.327-05:00TWD: Alsatian Apple Tart<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-N7r-EzP9efQ/TsB0YaqfZYI/AAAAAAAAA1Y/GTdCFpweEA4/s1600/001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-N7r-EzP9efQ/TsB0YaqfZYI/AAAAAAAAA1Y/GTdCFpweEA4/s320/001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bad photo, excellent tart</td></tr>
</tbody></table>
Oh, wow. Not only am I still baking with the gang from <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> (it's been more than three and a half years for me), but I got to pick a recipe. <a href="http://cookbookhabit.blogspot.com/2009/02/tuesdays-with-dorie-world-peace-cookies.html">Again</a>! We're finishing <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">the book</a> at the end of the year, so this is a happy-sad kind of thing for me. I knew that choosing something from the apple section of the book would serve me well, and I was not disappointed by the <b>Alsatian Apple Tart</b>.<br />
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Ever since my Belgian exchange student days, I've loved apple and custard confections, and something really struck me in Dorie's recollection of her first attempt at making the tart. "This tart was a revelation...it seemed remarkable, if not downright unbelievable that I, a beginning baker...could make something with flavor and texture authentic enough to transport me to the world capital of pastry. <i>It was the encouragement I needed to keep baking.</i>" (Emphasis mine.)<br />
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That, in a nutshell, is how I have grown to feel about many of the recipes in <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">Baking</a>. Really minimal effort can sometimes yield incredible returns - chief among them the feeling that you can accomplish something amazing in your own little kitchen. <br />
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All I had to do was press some sweet tart dough into a pan (I didn't partially bake it, though), slice one gigantic, one-pounder apple and spread the slices in a moderately attractive fashion, and pour a simple whisked custard base over the top. A bit less than an hour later, I was transported. I hope that if you made this this week, you were too!<br />
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<b>Alsatian Apple Tart</b> from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&qid=1321041600&sr=8-1">Baking: From My Home to Yours</a> by Dorie Greenspan <br />
<ul>
<li>1 pound medium-size firm sweet apples, such as Golden Delicious</li>
<li>1 9-inch tart shell made with Sweet Tart Dough (page 444) or Sweet Tart Dough with Nuts (page 444), partially baked and cooled</li>
<li>3/4 cup heavy cream</li>
<li>6 tablespoons sugar</li>
<li>1 large egg</li>
<li>1 large egg yolk</li>
<li>3/4 teaspoon pure vanilla extract</li>
<li>About 1/3 cup apple jelly, plus 1 teaspoon water, for glazing, or confectioners' sugar, for dusting</li>
</ul>
<i>Getting ready: </i>Center a rack in the oven and preheat the oven to 375 degrees F. Put the tart pan on a baking sheet lined with parchment or a silicone mat.<br />
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Peel the apples, cut them in half from top to bottom and remove the cores. Cut the apple halves lengthwise into thick slices (about 1/4 to 1/2 inch thick) - you'll probably get about 12 slices from each - and lay them in the tart shell, arranging them in overlapping concentric circles and mounding a few slices in the center. If the apples stick up above the rim of the crust, so much the better.<br />
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In a 1-quart measuring cup with a spout (for convenience), whisk together the cream, sugar, whole egg, yolk and vanilla, and pour the mixture over the apples. (If you had big apples or lots of them, you might not use all the custard - don't force it; the custard should come just below the crust's rim.)<br />
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Bake the tart for 50 to 55 minutes, or until the apples can be easily pierced with the tip of a knife and the custard is set. (If a knife inserted into the custard comes out clean, it's done.) Transfer the tart to a rack and allow it to cool to just a tad above room temperature or to room temperature.<br />
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If you want to glaze the tart, bring the jelly and water to a boil. Using a pastry brush, or, better yet, a pastry feather (custard is delicate) and a light touch, cover the top of the tart with the hot jelly. If the apples and custard have separated, use the glaze to fill in the cracks. If you are not glazing the tart, just dust the top generously with confectioners' sugar.<br />
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Makes 6 servings.<br />
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<i>Serving:</i> Resist the temptation to eat this tart when it is warm - it really needs time to come together and to have the apple juices beat a retreat back into the apples.<br />
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<i>Storing: </i>Serve this tart soon after it is made, and certainly on the same day; keep it longer, and it will get soggy.<br />
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<i>Playing Around: </i>This tart is good made with pears. Make sure to pat them dry with paper towels before you lay them into the crust - pears are juicier than apples and their juices can slow the settling of the custard. When summer rolls around, the tart is good with peaches, which must be peeled, as well as apricots. If you use apricots, add 1/4 teaspoon pure almond extract to the custard - it will reinforce the fruit's flavor - and glaze the tart with apricot jam. With round fruits, like apricots and peaches, you can, if you'd like, forgo the slicing and just halve and pit the fruit, then lay the halves into the crust rounded side up.<br />
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<b>Next week: REWIND</b><br />
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<b>Last week: Fall Butternut Squash Pie AND Mini Madeleines</b><br />Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com11tag:blogger.com,1999:blog-4620630013193871121.post-67943085508877363282011-11-01T00:15:00.000-04:002011-11-01T00:15:00.871-04:00TWD: Far Breton and Maple-Maple Crunch Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-evWbJ_JPiuQ/Tq7Py4PVtUI/AAAAAAAAA08/U1Vfs18vzxk/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" id=":current_picnik_image" src="http://2.bp.blogspot.com/-K8s9_GB031M/Tq7QBUXIBPI/AAAAAAAAA1I/ksKVCzojUCM/s1600/17093512623_r7BBg.jpg" width="239" /></a></div>
The <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> group is really, really getting close to the end of <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">The Book</a>, so we're doubling up on recipes in November and December so we can be finished (sniff, sniff) by the end of 2011. Today Nicole from <a href="http://cookiesonfriday.blogspot.com/">Cookies on Friday</a> chose <b>Far Breton</b>, and Jeannette of <a href="http://thewhimsicalcupcake.wordpress.com/">The Whimsical Cupcake</a> chose <b>Honey-Nut Scones</b>. (Recipes are available on their blogs.)<br />
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I've been curious about <b>Far Breton</b> since I first leafed through <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">Baking: From My Home to Yours</a>. Dorie learned the recipe from her au pair, who hailed from Brittany. I've been in love with traditional Breton buckwheat crepes (known as <i>krampouezh</i>) since I first tried them at one of my favorite San Francisco restaurants, Ti Couz. (By the way, I just found out that <a href="http://insidescoopsf.sfgate.com/blog/2011/03/28/ti-couz-on-16th-street-shall-be-closing-soon/">Ti Couz is now closed</a>, and a little part of me died inside.) <i>Far</i> is the Breton name for a custardy cake with fruit, somewhat similar to the <i>clafoutis</i>.<br />
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While the <i>far</i> batter did not involve buckwheat flour, the preparation reminded me of crepe batter - whirl everything in a blender, then let it sit. I could only let the batter rest for the minimum three hours, and it seemed to do the trick. I plumped some prunes and golden raisins in Earl Grey tea. Batter and fruit combine in a cake pan, then into the oven for an hour or so. What emerged from the oven resembled a puffy golden pancake. It quickly deflated, but with some cooling time and a little powdered sugar, it regained its rustic charm.<br />
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As someone who does not particularly care for Earl Grey tea (something about the bergamot), I was worried about how I'd like the flavors of the cake and fruit together, but I absolutely loved them. Let's face it, the <i>far </i>is not much to look at, but I can see why it remained in Dorie's repertoire for so long. And it's awesome for breakfast, too.<br />
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So, on to the <b>scones</b>. Do you, like me, refuse to open a new container of something until the last drops of the old container are gone? I had some pleasant but boring clover honey waiting to be used up, as well as some darker, more flavorful honey squirreled away in the back of the pantry. When I went to make the scones, I knew I could bust out the dark honey if I really wanted to, but I am too stubborn. I didn't want boring scones. I wanted <i>good</i> scones. <br />
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I did have some maple syrup and <a href="http://www.kingarthurflour.com/shop/items/maple-flav-r-bites-16-oz">maple flavor bites</a>, and what with the six inches of snow on the ground outside in <i>October</i>, it felt like a maple syrup kind of day. So I turned these into <b>maple-maple crunch scones</b>, and they turned out beautifully. In fact, I feel this recipe really should be thought of as a base recipe - the whole wheat/white wheat scone dough would be a great foil for any number of additions.(I didn't snap a picture, but trust me - they were good!)<br />
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Whew! On to our <b>next week</b> of recipes: Valerie of <a href="http://unegaminedanslacuisine.com/">Une Gamine dans la Cuisine</a> chose <b>Fall Butternut Squash Pie</b> AND Di of <a href="http://diskitchennotebook.blogspot.com/">Di’s Kitchen Notebook</a> chose <b>Mini Madeleines</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/10/twd-ginger-touched-brownies.html">Ginger-Touched Brownies</a> </b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com8tag:blogger.com,1999:blog-4620630013193871121.post-80129164537847092902011-10-18T00:55:00.000-04:002011-10-18T00:55:00.198-04:00TWD: Ginger-Touched Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EC533gA9YY4/TpxiIDuhRTI/AAAAAAAAA0Y/xVMZGqxayqo/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" id=":current_picnik_image" src="http://3.bp.blogspot.com/-s-Uz9NOXKjU/TpxiTg2iWtI/AAAAAAAAA0k/3Cuc6hSOjd0/s1600/16870808542_PNjWM.jpg" width="239" /></a></div>
This week, we're back on brownies for <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>. Hindy of <a href="http://bubieslittlebaker.blogspot.com/">Bubie’s Little Baker</a> chose <b>Ginger-Jazzed Brownies</b>, but mine are more ginger-<i>touched</i>. That's because I didn't have any fresh ginger on hand (I usually keep some in the freezer, but no luck), so I stuck with the powdered stuff.<br />
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I made a third of the recipe in my miniature springform pan, yielding one rich, fudgy, circular brownie with just a hint of ginger heat. The brownies would have been far jazzier with some fresh ginger, but were pretty great without it. I'll just make sure to check my freezer stash next time.<br />
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Check out <a href="http://bubieslittlebaker.blogspot.com/">Hindy's blog</a> for the recipe - and if you have managed to find fresh figs for next week's recipe, please tell me where!<br />
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<b>Next week:</b> Ursula of <a href="http://cookierookie-alvarosa.blogspot.com/">Cookie Rookie</a> chose <b>A Fig Cake for Fall</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/#%21/2011/10/twd-basic-biscuits-and-chicken-pot-pie.html">Basic Biscuits and a Chicken Pot Pie</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com5tag:blogger.com,1999:blog-4620630013193871121.post-2448705245669239212011-10-16T13:55:00.000-04:002011-10-16T13:55:42.101-04:00(Machine-Made) Loaf: Portuguese Sweet Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oeXsHK4NtII/TpsaLTLBLdI/AAAAAAAAA0E/sxkLr0ZyzLg/s1600/042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" id=":current_picnik_image" src="http://4.bp.blogspot.com/-VTE0IUoHo7s/TpsaaazVKPI/AAAAAAAAA0Q/AZU9xqWiXto/s1600/16853621547_PVQDn.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The baker and its craft.</td></tr>
</tbody></table>
Yesterday just seemed like a fine day to make a loaf of bread. And <a href="http://www.foodnetwork.com/recipes/ina-garten/homemade-applesauce-recipe/index.html">applesauce</a> and <a href="http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-flan-recipe/index.html">pumpkin flan</a>. (More about those later.)<br />
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Then I woke up this morning and found out that a whole bunch of other people made loaves, too, thanks to Di of <a href="http://diskitchennotebook.blogspot.com/">Di's Kitchen Notebook</a>. She is organizing seasonal blogging events, and for fall it's <b>Handmade Loaves</b>. Well, I'll tell you right off the bat: mine wasn't handmade. I have my Zo Mini breadmaker to thank for this one. After all, I had apples to peel and pumpkin to flan.<br />
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So this is my very <a href="http://www.amazon.com/Bandwagonesque-Teenage-Fanclub/dp/B000000P09">bandwagonesque</a>, not-really-qualifying-as-handmade bread post on King Arthur Flour's <a href="http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-for-the-mini-zo-bread-machine-recipe"><b>Portuguese Sweet Bread</b></a>. You can find some full-loaf, handmade recipes for this bread <a href="http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe">here</a>, as well as fascinating backstory on Portuguese Sweet Bread. New England, San Francisco, and Hawaiian styles - who knew?<br />
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In summary, an excellent sweet bread flavored with a touch of vanilla and lemon oil. If enough of the loaf survives the day, I can imagine some fantastic french toast for breakfast tomorrow.<br />
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If you want to participate in Di's next seasonal blogging event - rumor has it it's a holiday cookie exchange! - head on over to <a href="http://diskitchennotebook.blogspot.com/">her blog</a> and let her know!Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com4tag:blogger.com,1999:blog-4620630013193871121.post-43890029061311379412011-10-11T02:22:00.000-04:002011-10-11T02:22:00.219-04:00TWD: Basic Biscuits and a Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7iolBcfIEoI/TpM_h8d8svI/AAAAAAAAAz4/Agp3Rr6NzSQ/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" id=":current_picnik_image" src="http://2.bp.blogspot.com/-YuP93ejYaks/TpM_sNwUEjI/AAAAAAAAA0A/Gb4yvm5NmdM/s1600/16761219306_DCDV5.jpg" width="239" /></a></div>
How is it possible that we <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a>ers haven't tackled <b>Basic Biscuits</b> yet? Well, I have, several times, and they've always come out perfectly. Thanks to this recipe, I'm not afraid of biscuit-making. Even if I don't make them by touch alone, like my grandmother did. Measuring cups? Not for her. But for me, absolutely.<br />
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Jennifer of <a href="http://juju73.wordpress.com/">Cooking for Comfort</a> picked these babies this week, and it was great to revisit my old biscuit friends. I used them in my favorite biscuit application: <a href="http://thepioneerwoman.com/cooking/2009/11/quick-recipe-leftover-turkey-pot-pie/">The Pioneer Woman's <b>Chicken Pot Pie</b></a>. Her recipe calls for pie crust, but I love to drop biscuits on top instead. You could also be fancy and roll them out and cut them into neat circles, but I prefer the rustic look, as usual. (The recipe can also be found in Ree Drummond's fabulous cookbook, <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&qid=1318272494&sr=8-1">The Pioneer Woman Cooks</a>. Worth it for this recipe, and for the chicken spaghetti recipe, alone.)<br />
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In summary: go biscuits!<br />
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<b>Next week:</b> Hindy of <a href="http://bubieslittlebaker.blogspot.com/">Bubie’s Little Baker</a> chose <b>Ginger Jazzed Brownies</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/10/twd-apple-muffin-cakemuffins.html">Apple Muffin Cake...Muffins</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com10tag:blogger.com,1999:blog-4620630013193871121.post-55104876354699613842011-10-09T14:21:00.003-04:002011-10-09T14:21:48.811-04:00TWD: Apple Muffin Cake...Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yvpdV6iOJD0/TpHkJeaVOcI/AAAAAAAAAz0/xpaCxgHfsdY/s1600/DSC00754.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yvpdV6iOJD0/TpHkJeaVOcI/AAAAAAAAAz0/xpaCxgHfsdY/s320/DSC00754.JPG" width="320" /></a></div>
I know what you're thinking. I put my <b>Apple Muffin Cake Muffins</b> in a plastic container for their moment on film. Très classy, non?<br />
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Katrina of <a href="http://www.bakingandboys.com/">Baking and Boys!</a> picked this easy fall treat for <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>. I continued my two-week-long trend of laziness by making the recipe, then neglecting to post about it. At last, here it is. I must also apologize for being a terrible commenter over the past few weeks. I swear, I'm back at it...<br />
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I threw together this simple cake, sans nuts, very quickly. I decided to re-muffinize a cakified muffin by baking them in my miniature scone pan. Voila, triangles!<br />
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These were very pleasant, mildly apply triangular muffins. They did not knock my socks off. But then, does everything have to be a showstopper? No. Sometimes the most basic things are what you really need.<br />
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<b>Next week: Basic Biscuits</b>, selected by Jennifer of <a href="http://juju73.wordpress.com/">Cooking for Comfort</a><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/10/twd-flip-over-plum-blueberry-cake.html">Flip-Over Plum-Blueberry Cake</a></b><br />
<br />Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com3tag:blogger.com,1999:blog-4620630013193871121.post-56431755166388791342011-10-09T14:11:00.002-04:002011-10-09T14:11:37.820-04:00TWD: Flip-Over Plum-Blueberry Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UJFDQHoUNHU/TpHjvKmLrVI/AAAAAAAAAzw/hEm9uUg9TfA/s1600/DSC00752.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UJFDQHoUNHU/TpHjvKmLrVI/AAAAAAAAAzw/hEm9uUg9TfA/s320/DSC00752.JPG" width="320" /></a></div>
All right. I was a day late with my cake (and something like two weeks late with this post - camera issues!), but I did not want to miss out on this one. Becky of <a href="http://www.projectdomestication.blogspot.com/">Project Domestication</a> picked the <b>Flip-Over Plum Cake</b> for <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>. But I dawdled on picking up plums, so I made it late. But in this case, definitely better late than never.<br />
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I love prune plums and have used them in my <a href="http://cookbookhabit.blogspot.com/2011/08/new-york-times-plum-torte.html">all-time favorite plum torte</a> many times. I learned a very important lesson this week: when the Mennonite guy at the farmer's market has perfect prune plums for sale, buy them, even if your plum cake assignment is a few weeks away. When you actually need them, they'll be gone. For this cake, I ended up using blah supermarket plums (and a handful of frozen blueberries to round things out), but the beauty of this cake is that you can use just about any fruit and the baking process will transform it into something spectacular.<br />
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What is a flip-over cake, you ask? Well, if you're familiar with a dump cake, you know what a flip-over cake is. In this recipe, you forgo cake mix and canned fruit salad for real ingredients. Surprise - it's practically as easy as the cake mix version my mother used to make. Melt a stick of butter in a Pyrex dish, pour a simple spiced batter on top, then add macerated fruit. In less than an hour, everything blends together magically and you have a cake dimpled with fruit on top. Mine was not pretty, but oh was it ever good.<br />
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In fact, before I could snap a picture, we all had tried it - and someone (possibly me) might have just nibbled at the edges with a fork. It was a bit sweet for my taste, though, and that's coming from someone with a sweet tooth. I'd probably reduce the sugar next time. And while I usually like to increase the spices in things, here I thought the cinnamon, coriander, and ginger were perfect.<br />
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<b>Next week: </b>Katrina of <a href="http://www.bakingandboys.com/">Baking and Boys</a> chose <b>Apple Nut Muffin Cake</b><br />
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<b>Last week: Salt and Pepper Shortbread</b><b> </b><br />
<br />Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com2tag:blogger.com,1999:blog-4620630013193871121.post-17417609920996181462011-09-13T01:50:00.000-04:002011-09-13T01:50:00.121-04:00TWD: Classic Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lXYcMtPrcC4/Tm6qyy0sBjI/AAAAAAAAAyM/on9-u3qdcls/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" id=":current_picnik_image" src="http://4.bp.blogspot.com/-z2gx9WO5vmA/Tm6rAP5j_UI/AAAAAAAAAyU/T_jzJzKgZNQ/s1600/16321995285_Zm9ZP.jpg" width="239" /></a></div>
Although the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> group is in the home stretch of baking our way through <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">Baking: From My Home to Yours</a> by Dorie Greenspan, we're still uncovering basic recipes, like this week's choice by <a href="http://www.annestrawberry.com/">Anne Strawberry</a>. <b>Classic Brownies</b>.<br />
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We've made <a href="http://cookbookhabit.blogspot.com/2010/07/twd-brrrrrrownies.html">brownies with mint</a>, <a href="http://cookbookhabit.blogspot.com/2010/06/twd-white-chocolate-brownies.html">brownies with white chocolate</a>, <a href="http://cookbookhabit.blogspot.com/2010/02/twd-rick-katzs-brownies-for-julia.html">Julia Child brownies</a>, <a href="http://cookbookhabit.blogspot.com/2009/09/twd-espresso-cheesecake-brownies.html">espresso cheesecake brownies</a>, <a href="http://cookbookhabit.blogspot.com/2009/08/twd-brownie-buttons.html">brownie buttons</a>, <a href="http://cookbookhabit.blogspot.com/2009/07/twd-tribute-to-katharine-hepburn.html">Katharine Hepburn brownies</a>, <a href="http://cookbookhabit.blogspot.com/2009/05/twd-no-chipster-topped-brownies-today.html">chipster-topped brownies</a>, <a href="http://cookbookhabit.blogspot.com/2009/01/catching-up-with-twd-quintuple-espresso.html">quintuple chocolate brownies</a>, <a href="http://cookbookhabit.blogspot.com/2008/06/twd-french-chocolate-brownies.html">French brownies</a>, not to mention all the blondies. But this week, we got to make simple, perfect brownies.<br />
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Melt butter and chocolate, add eggs, sugar, vanilla, flour, and salt. I used a block of bittersweet chocolate I picked up at Whole Foods a while ago.<br />
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You can tell how much we liked them in the picture above. I made them in a flash (all in a 4-cup Pyrex measuring cup, by the way), baked and (barely) cooled them, then turned around. Hey, wait a minute! Where did the brownies go?<br />
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Thanks, Anne! You can find the recipe for these brownies on <a href="http://www.annestrawberry.com/">Anne's exceptionally cute blog</a>, which is also full of other delicious things to eat.<br />
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<b>Next week: </b>Tia of <a href="http://www.buttercreambarbie.com/">Buttercream Barbie</a> chose <b>Salt and Pepper Shortbread</b><br />
<br /><b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/09/twd-not-really-chocolate-spice-quickies.html">Not-Really-Chocolate Spice Quickies</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com11tag:blogger.com,1999:blog-4620630013193871121.post-7250899987962735182011-09-06T03:47:00.000-04:002011-09-06T03:47:00.133-04:00TWD: Not-Really-Chocolate Spice Quickies<div class="separator" style="clear: both; text-align: center;">
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I don't think I can, in good conscience, call this a <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> post. Cake mix (gasp!) is involved. And laziness. But the end result was still pretty good, so I'll tell you about it anyway.<br />
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While Hurricane Irene was barreling its way up the coast last week, after all the preparations had been made, I baked. First I made some <a href="http://cookbookhabit.blogspot.com/2011/08/twd-hurricane-preparedness-edition.html"><b>Cornmeal and Fruit Muffins</b></a>, and then, while rifling through my pantry for inspiration, I came across some chocolate cake mix. I flipped through my copy of <a href="http://www.amazon.com/Cake-Mix-Doctor-Returns-All-New/dp/B003P2VBJY%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB003P2VBJY">The Cake Mix Doctor Returns!</a> by Anne Byrn and decided to make some <b>Chocolate Italian Cookies</b>.<br />
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Byrn says in the recipe description that there is nothing remotely Italian about these cookies, but that's what they're called nonetheless. Combine the cake mix, a little extra flour, cinnamon, cloves, nutmeg, chopped walnuts, and golden raisins (I threw in some instant espresso and dried cherries too), and you get little pillowy chocolate cookies with a hint of spice and fruit. Yes, they're made of cake mix, so they would not pass any baking purity tests, but they were fun for my two-year-old to "help" make and eat. They weren't too intensely chocolatey (I might have substituted cocoa powder for the extra flour), but the spice and fruit combination was surprisingly sophisticated. These are probably more Christmas-appropriate, but they work in late August, too. (If you want the recipe, you know the drill...buy the book, or borrow from the library! I couldn't find it on the internet, unfortunately.)<br />
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The storm passed and I began reviewing my upcoming <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> recipe, <b>Chocolate Spice Quickies</b>. And it occurred to me that I had already made them - with cake mix, yes, but essentially a very similar cookie, flavor-wise. And while I love cookies, I was not ready to make more chocolate-spice-nut cookies. Not yet. Someday. Oops. Sorry, Jessica of <a href="http://mybakingheart.com/">My Baking Heart</a>! Please visit Jessica's fantastic <a href="http://mybakingheart.com/">blog</a> for the <i>real</i> recipe. <br />
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<b>Next week:</b> Anne of <a href="http://www.annestrawberry.com/">Anne Strawberry</a> chose <b>Classic Brownies</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/08/twd-hurricane-preparedness-edition.html">Cornmeal and Fruit Muffins</a></b><b> </b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com7tag:blogger.com,1999:blog-4620630013193871121.post-2086414988432468562011-08-30T00:44:00.000-04:002011-08-30T00:44:00.750-04:00TWD, Hurricane Preparedness Edition: Cornmeal and Fruit Muffins<div class="separator" style="clear: both; text-align: center;">
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Wow, did we luck out. Despite living in the ominous Weather Channel pink band that meant "Hurricane Irene could seriously mess you up," we made out without any damage or flooding. We even kept the power on somehow. Because our town (in the western suburbs of Philadelphia) is where a river and a pretty big creek converge, there was local flooding, downed trees, and power outages.<br />
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My little girl started the first grade yesterday, but her buddies back on the Connecticut shoreline are looking at next week, maybe. My in-laws, who live two blocks from Long Island Sound, were also incredibly lucky not to suffer any damage. So I'm feeling very grateful and fortunate this week, and thinking about everyone affected by this storm. I hope that wherever you are, you're safe and your home is none the worse for wear.<br />
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In addition to stocking up on the usual emergency supplies and hauling all our patio furniture indoors, of course I had to bake. What, that's not usual hurricane preparedness protocol? Well, it should be, especially if you make a <b>Cornmeal and Fruit Loaf</b>. Caitlin the <a href="http://engineerbaker.blogspot.com/">Engineer Baker</a> must have known that a natural disaster was on the way, so she picked a wholesome, simple, and sustaining recipe for this week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>. You can find the recipe, as well as some wonderful food photography and very witty writing, on her <a href="http://engineerbaker.blogspot.com/">blog</a>.<br />
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Of course I had to muffinize the loaf - these were emergency provisions, after all. This was very simple to do; the loaf recipe yielded about 14 muffins. The batter leans heavily on stoneground cornmeal, dried and fresh fruit, and a little cinnamon. For the fruit, I used a chopped pear and some <a href="http://www.flickr.com/photos/curiouslittlemonkey/2895089033/">apple schnitz</a> I found in a Pennsylvania Dutch store a few weeks ago. Apple schnitz are some of my new favorite things. They're dehydrated plain apples, but for some reason they're much tastier than the usual supermarket dried apples. I don't know why. <br />
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I wish I could say I loved these muffins, but they needed a little something more for me. Maybe a <a href="http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint">boiled cider</a> glaze on top? Yes, I think that would work nicely. Nonetheless, I was happy to have something homemade and comforting on hand to ride out the storm. <br />
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<b>Next week:</b> Jessica of <a href="http://mybakingheart.com/">My Baking Heart</a> chose <b>Chocolate Spice Quickies</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/08/twd-golden-brioche-loaves-and-raisin.html">Golden Brioche Loaves and Raisin Snails</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com7tag:blogger.com,1999:blog-4620630013193871121.post-34277270211487747122011-08-22T22:41:00.000-04:002011-08-22T22:41:00.475-04:00TWD: Golden Brioche Loaves and Raisin Snails<div class="separator" style="clear: both; text-align: center;">
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Back in May 2008, not too long after I joined <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a>, I made my first brioche dough (and then turned it into <a href="http://cookbookhabit.blogspot.com/2008/05/twd-pecan-honey-sticky-buns.html"><b>Pecan Honey Sticky Buns</b></a>). I was so proud of myself for attacking an intimidating recipe, but after all was said and done, I saw how simple things could be if you just follow directions and see what happens.<br />
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Three years later, I'm not at all intimidated by brioche, which is less a testament to my baking skills than it is to Dorie's well-written recipe. Margaret of <a href="http://teaandscones.wordpress.com/">Tea and Scones</a> chose the original <b>Golden Brioche Loaves </b>as this week's recipe, and I was happy to revisit an old favorite. I decided to freeze half of the dough and use the other half for <b>Brioche Raisin Snails</b>, which were selected a few weeks before I joined the group. You can find the recipe for brioche, as well as many other delectable goodies, on <a href="http://teaandscones.wordpress.com/">Margaret's blog</a>.<br />
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My six-year-old was in charge of adding the butter and preventing the mixer from escaping the counter during the final beating-in-the-butter phase. This was a welcome change from three years ago, when I made her leave the kitchen so the mixer wouldn't fall on her head. After the buttery dough rested overnight in the refrigerator, I baked half into a freezer-bound loaf (future French toast), and made the rest into <b>Brioche Raisin Snails</b> (above). This involved making pastry cream and soaking raisins in rum, but it really wasn't too much effort.<br />
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The rolls were not particularly attractive, but very good. I had another "Did these really come from my kitchen?" moment. It wasn't the first, and even though we are close to the end of <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0618443363">The Book</a>, I know it won't be the last.<br />
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<b>Next week: </b>Caitlin of Engineer Baker chose <b>Cornmeal and Fruit Loaf</b><br />
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<b>Last week: <a href="http://cookbookhabit.blogspot.com/2011/08/twd-tropical-cobbler-with-coconut.html">Tropical Crumble with Coconut-Shortbread Topping</a></b>Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com7tag:blogger.com,1999:blog-4620630013193871121.post-20581679242061748832011-08-21T10:05:00.002-04:002011-08-21T10:05:41.792-04:00New York Times Plum Torte<div class="separator" style="clear: both; text-align: center;">
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<a href="http://cookbookhabit.blogspot.com/2007/08/weekly-menu-august-20-24.html">I've said it before</a>, and I'll say it again.<br />
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This <a href="http://www.publicradio.org/columns/splendid-table/recipes/dessert_plum.html"><b>plum torte</b></a> is the best. Hands down.<br />
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It's deceptively simple - a butter/sugar/flour/egg batter is spread into a springform pan, topped with plum halves, and sprinkled with cinnamon sugar. You're probably thinking, sounds nice, blah blah blah. But it's more than blah blah blah. In the oven, the torte transforms into a sublime summer fruit dessert.<br />
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If you've never made Marian Burros' and Lois Levine's famous <b>original plum torte</b> (originally published in the <a href="http://www.nytimes.com/2005/09/21/dining/216frex.html"><i>New York Times</i></a>, and later, in their <i><a href="http://www.amazon.com/New-Elegant-But-Easy-Cookbook/dp/0684853094%3FSubscriptionId%3D15HRV3AZSMPK0GXTY102%26tag%3Damznf-us-tbsearchsea-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0684853094"><b>New Elegant But Easy Cookbook</b></a>), </i>this could be your summer. Have some perfectly ripe plums sitting around? You're about fifteen minutes away from popping this in the oven. <br />
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I've linked to the recipe on Lynne Rossetto Kasper's <a href="http://splendidtable.publicradio.org/">Splendid Table</a> website, because it references torte thievery. Yes, if you make extra tortes, as Marian does, and I do (it's so easy to double or triple the recipe), you risk someone making off with them. They're that amazing. You've been warned.Anonymoushttp://www.blogger.com/profile/05770756660775231065noreply@blogger.com3