tag:blogger.com,1999:blog-21510181934736206182024-02-06T18:44:03.212-08:00Confessions of a TartIrenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-2151018193473620618.post-61172737288347725912011-03-29T00:15:00.000-07:002011-03-29T00:17:09.905-07:00Cream-Filled Vanilla Cupcakes With Strawberry Buttercream<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5569865685/" title="Cupcake! by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5024/5569865685_e62956f598.jpg" width="500" height="357" alt="Cupcake!" /></a></div><br />The flu hit our house like a ton of bricks this week and it hasn't been fun. Lily turned into a snot-machine (<a href="http://www.flickr.com/photos/23643517@N04/5562748301/in/photostream/">a cute snot machine, but still!</a>) and all mama and daddy could do was pass each other some Kleenex and Theraflu and snuggle in bed all day long singing her favorite songs off-key. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5570452008/" title="Cups getting ready to be filled with sweet cupcaky batter by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5264/5570452008_6f1a5091fe.jpg" width="500" height="333" alt="Cups getting ready to be filled with sweet cupcaky batter" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/5570452596/" title="Lovely domes by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5258/5570452596_493af88999.jpg" width="500" height="358" alt="Lovely domes" /></a></div><br />Oh, and during those magic times when the drugs kicked in, we baked cupcakes. The cupcakes weren't actually for us, though. They went to a bridal shower for my sister's best friend, whom I've known since she was four years old. Sometimes, when I look at her, all grown up, engaged, almost <span style="font-style:italic;">married</span>, I still see the four year old who helped me tease my sister mercilessly. (Well, she still does that. Good to know that some things don't change, huh!) So when I promised to bake her some cupcakes, I knew that these had to be special. I picked a simple Martha Stewart recipe for cupcakes, but then -- oh, then! -- I filled them with rich pastry cream and topped them with even richer strawberry buttercream made with fresh strawberries and the best butter I could find. Oh YEAH. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5570748396/" title="Guess who gets to eat the doughnut holes... :) by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5251/5570748396_608d01291c.jpg" width="500" height="356" alt="Guess who gets to eat the doughnut holes... :)" /></a></div><br />What can I tell you? These were really good! Actually, people at the bridal shower were asking my sister (I couldn't go - damn flu!) whether I had quit my job at the law firm to open a cupcake shop. Hehehe. The cupcakes had a nice, light crumb, and weren't too sweet - which is exactly what I was looking for. It's a great basic cupcake recipe that lets you play with fillings and toppings. I definitely recommend it!<span class="fullpost"><br /><br /><span style="font-weight:bold;">Vanilla Cupcakes</span><br />(Makes 24 cupcakes) [made about 27 for me, but I didn't overfill]<br />(<a href="http://www.marthastewart.com/263592/vanilla-letter-cupcakes?backto=true&backtourl=/photogallery/birthday-cupcakes#slide_5">Martha Stewart</a>)<br /><br />3 cups all-purpose flour<br />1 1/2 teaspoons baking powder<br />3/4 teaspoon salt<br />1 1/2 cups (12 tablespoons) unsalted butter, room temperature<br />1 1/2 cups sugar<br />4 large eggs<br />2 teaspoons vanilla extract<br />1 1/4 cups milk<br /><a href="http://confessionsoftart.blogspot.com/2009/04/fresh-strawberry-tart.html"><span style="font-weight:bold;">Pastry Cream</span></a> (I used the Tartine recipe for light pastry cream)<br /><span style="font-weight:bold;">Strawberry Buttercream</span> (recipe below)<br /><br />Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.<br /><br />Fill each muffin cup about 3/4 full with batter. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.<br /><br />If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.<br /><br /><span style="font-weight:bold;">Strawberry Buttercream</span><br />2 sticks (16 tbsp) of butter, room temperature <br />1 cup strawberries, pureed (I measured out the strawberries first and then pureed them)<br />3-4 cups powdered sugar<br /><br />Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well. <br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com40tag:blogger.com,1999:blog-2151018193473620618.post-31570061220961505612011-02-22T18:48:00.000-08:002011-12-05T22:47:49.256-08:00Kahlua Chocolate Chocolate Chip Bundt Cake<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5469518033/" title="IMG_9785 by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5134/5469518033_fa6807b2a1.jpg" width="500" height="356" alt="IMG_9785" /></a></div><br />So it turns out that babies are kind of needy (who knew?!) and it took this mama a whole five and a half months to get back into the kitchen. I assure you, nothing less than the promise of alcohol and chocolate could have done it, both alcohol and chocolate being essential parts of the unofficial "Mommy Survival Pack." Earplugs and grandparents are also part of that pack, in case you were wondering. (haha, hi Mom and Dad!)<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5470103742/" title="IMG_9808 by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5176/5470103742_37d03cab8f.jpg" width="500" height="358" alt="IMG_9808" /></a></div><br />I have to warn you right off the bat - this cake uses *sounds of horror* the Dreaded Cake Mix of Dread. So, if you are a cake purist, avert your eyes now! Before I had a kid, I swore that I'd never use cake mix, but when your <a href="http://www.flickr.com/photos/23643517@N04/5460220715/in/photostream/">little helper</a> insists on <a href="http://www.flickr.com/photos/23643517@N04/5460828248/in/photostream/">eating your utensils</a>, it's either that or no cake at all, and believe me when I tell you that this cake is <b>so worth it</b>. The recipe comes courtesy of a fancy restaurant in LA which my mom and I went to on one of my "leave the baby <strike>to fend for herself</strike> with Daddy" excursions. I generally don't ask for recipes from chefs, especially at nice restaurants, because it feels somehow very personal, like asking to see someone's diary. Yet, this cake was so deliciously rich, with just the right undertones of coffee and liqueur enveloping your taste buds in moist, silky, slightly bitter chocolaty heaven, that I braved my own shyness and asked. The pastry chef actually came out to us and we chatted for a while, and she hand wrote this recipe for me. Frankly, I was amazed at her graciousness and warmth as she talked about the recipe, the restaurant and herself to two total strangers. I guess that experience adds a special richness to this cake, because being given something as a gift elevates it from a merely excellent cake to a lovely memory.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/5469523275/" title="IMG_9823 by LAIrisha, on Flickr"><img src="http://farm6.static.flickr.com/5013/5469523275_00e7d5da96.jpg" width="354" height="500" alt="IMG_9823" /></a></div><span class="fullpost"><br /><span style="font-weight:bold;">Kahlua Chocolate Chocolate Chip Bundt Cake</span><br />(makes 1 bundt cake, 2 9" round cakes or 24 cupcakes)<br /><br />1 box Duncan Hines Devil's Food Cake mix (or any other chocolate cake mix)<br />3 eggs<br />1/3 cup vegetable oil<br />1 cup (8 oz) full fat sour cream<br />1 cup Kahlua<br />8 oz bittersweet chocolate chips<br /><br />Preheat oven to 350F and butter a bundt cake pan really well.<br /><br />In a large mixer bowl, combine cake mix, eggs, vegetable oil, sour cream and Kahlua. Mix on slow speed for 30 seconds and then on medium-fast for 2 minutes.<br /><br />Stir in chocolate chips.<br /><br />Bake for 45-60 min for bundt cake; 25-35 min for 9" cakes; 20-25 min for cupcakes. Check that a tester comes out clean or with only a few crumbs attached. It's ok to slightly underbake this cake, but do not overbake.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com29tag:blogger.com,1999:blog-2151018193473620618.post-9108514628778176082010-08-28T17:00:00.000-07:002010-08-28T23:25:02.253-07:00One Bowl Chocolate Cupcakes<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4936226516/" title="IMG_7867 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4117/4936226516_68beccaf98_z.jpg" width="457" height="640" alt="IMG_7867" /></a></div><br />I think some of the best gifts I've ever gotten were food. Cocoa powder from Belgium, boxes of golden raisins, freshly baked bread. I love it all. And it's not because I consider myself a "foodie" or a connoisseur of the finer things in life. It's because I'm picky and also practical, and food is something I can always find use for and appreciate. In turn, I love giving food because I've seen people's faces light up at the sight of a <a href="http://confessionsoftart.blogspot.com/2009/11/chocolate-pear-tart.html">chocolate tart</a> or a <a href="http://confessionsoftart.blogspot.com/2009/11/cinnamon-swirl-raisin-bread.html">loaf of cinnamon raisin bread</a>. There is something <span style="font-style:italic;">personal </span>about food, something very primal that speaks to our inner humanity. It's no wonder that the first thing guests are offered in many cultures as soon as they cross the threshold is something to eat. Well, a martini is good too, but you get my point.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4935636473/" title="Cupcakes by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4101/4935636473_cae90a4642.jpg" width="500" height="357" alt="Cupcakes" /></a></div><br />So when I'm asked to create party favors, I immediately think of food because hey, we can all use a cupcake once in a while, right? I was a tad skeptical about making chocolate cupcakes with only cocoa powder, but these turned out just lovely. Valhrona cocoa powder gives them a perfectly dark, indulgently chocolaty flavor, and the soft crumb and flat heads are just waiting to be topped with rich buttercream and devoured on the spot. Which is what we did with a few "test" cupcakes ("Oh, look, this one isn't perfect enough to go in the box - now, we have to eat it! Darn!"). Also, magic words: ONE BOWL. There's really no downside to these cupcakes and the biggest upside is that the guests truly loved them and almost everyone asked to take more than one so they could share with their spouses, kids and grandkids. It's the biggest compliment a cook/baker could get!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4936224350/" title="IMG_7668 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4082/4936224350_1db7fe4275.jpg" width="500" height="357" alt="IMG_7668" /></a></div><span class="fullpost"> <br /><span style="font-weight:bold;">One Bowl Chocolate Cupcakes</span><br />(from Martha Stewart's Baking Handbook)<br /><span style="font-style:italic;">Yields 24 cupcakes</span><br /><br />2 1/2 cups all-purpose flour<br />1 1/4 cups dutch-process cocoa powder<br />2 1/2 cups sugar<br />2 1/2 tsp baking soda<br />1 1/4 tsp baking powder<br />1 1/4 tsp salt<br />2 large eggs, plus 1 large egg yolk<br />1 1/4 cups whole milk<br />1/2 cup vegetable oil, plus 2 tablespoons<br />1 1/4 tsp pure vanilla extract<br />1 1/4 cups warm water<br /><br />Preheat oven to 350F and line or spray two standard 12-cup muffin pans. <br /><br />Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water. <br /><br />Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.<br /><br />Divide batter evenly among the muffin cups (my batter was pretty liquid, so I used a measuring cup to pour it out into the muffin cups). <br /><br />Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely. Frost with <a href="http://www.marthastewart.com/recipe/swiss-meringue-buttercream-for-white-cupcakes">swiss meringue buttercream</a>!<br /><br />Cupcakes can be refrigerated in an airtight container for up to 3 days (or frozen for a few months).<br /><br />*I ordered the cupcake boxes from <a href="http://www.amazon.com/Pink-Cupcake-Box-Window-packs/dp/B0030HOX3K/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1283040278&sr=8-2">here</a>.<br />*Labels: I adapted the sign and the labels from the amazingly creative and talented Amy from the <a href="http://www.eatdrinkchic.com/post.cfm/diy-ice-cream-parlour-make-your-own-sundaes-buffet-concept-for-wedding-or-party">Eat Drink Chic</a> blog. I printed them out on <a href="http://www.staples.com/Staples-White-Inkjet-Laser-Full-Sheet-Shipping-Labels-8-1-2-X/product_518346?cmArea=page_rr">full sheet shipping labels</a> and cut them out. If anyone wants the template, send me an email and I can make it available.</span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com33tag:blogger.com,1999:blog-2151018193473620618.post-75901094675767716992010-07-31T23:45:00.000-07:002010-08-03T08:16:40.336-07:00Everyday Bread<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4848031879/" title="Everyday bread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4097/4848031879_a6c717398d.jpg" width="500" height="357" alt="Everyday bread" /></a></div><br />There is an undeniable mystique around bread baking. So many unfamiliar terms, so many techniques, starters, proportions, secrets that have been passed down through generations. It's intimidating, to say the least, and it kept me from baking bread until about a year ago. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4848652984/" title="Everyday bread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4120/4848652984_ec40370d42.jpg" width="500" height="358" alt="Everyday bread" /></a></div><br />Thankfully, there are lots of places to start for a yeast noob like me. Kind of like this bread, which is pretty much full proof (or fool proof). My friend Gabe, who is Italian, brought this over to a BBQ recently and we couldn't get enough, and when I got the recipe, I was floored by how easy it was to make. I couldn't help making one little change, though - I brushed the bread with a mix of olive oil, garlic and herbs, which gave it a crispy, garlicky crust that's impossible to resist. This is truly a bread you can make every day - and <span style="font-weight:bold;">should </span>make every day because it's dang good. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4848655834/" title="Everyday bread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4098/4848655834_0b9383022e.jpg" width="500" height="333" alt="Everyday bread" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4848654880/" title="Everyday bread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4142/4848654880_d7c0d2a7e8.jpg" width="500" height="333" alt="Everyday bread" /></a></div><span class="fullpost"> <br /><span style="font-weight:bold;">Gabe's Everyday Bread</span><br /><br />400 g all purpose flour***<br />1 tsp salt<br />240 g water at 115F<br />1 tsp active yeast<br />1 tablespoon honey<br /><br />For topping: <br />2 tablespoons olive oil<br />2 cloves garlic, crushed<br />1 teaspoon dried Italian herb mix<br /><br /><span style="font-style:italic;">***Flour: using the right flour for bread-making really does matter. I know, because I started off using cheaper flour and when I switched to a better brand, I could really taste the difference. So, even though I generally avoid giving brand recommendations, I'm going to break my own rule here and tell you that for bread, I almost always use the King Arthur brand of flour.</span><br /><br />Whisk flour and salt in a mixer bowl. Heat water to 115F and add yeast and honey. <br /><br />Pour the water mixture into the flour and knead with the dough hook for 5-10 minutes until the dough is smooth and elastic. It shouldn't be very sticky - if it is, knead in a bit more flour until the dough is still soft and only very slightly sticky.<br /><br />Rub or spray a large bowl with olive oil and put the dough inside, turning it to coat with oil. Cover and let rise in a warm, draft free place until doubles in size (about an hour). <br /><br />Preheat the oven to 450F.<br /><br />Turn the dough out onto a floured counter and shape into a loaf (I made mine round). <br /><br />Combine olive oil, crushed garlic and herbs, and brush the bread with about 3/4 of the mixture. <br /><br />Place the loaf in a cast iron, a dutch oven or a baking sheet (I also put a layer of wax paper sprayed with olive oil under the bread) and bake for about 30 minutes. The crust should be a deep golden color and the bread should sound hollow when tapped from the side. <br /><br />Immediately upon taking the bread out of the oven, brush again with the olive oil/garlic mixture and let cool to room temperature. Enjoy!<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com31tag:blogger.com,1999:blog-2151018193473620618.post-21597854091522466432010-07-03T13:45:00.000-07:002010-09-05T17:40:47.745-07:00Tomato Goat Cheese Tarts in an Herb Parmesan Crust<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4758624848/" title="IMG_6823 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4076/4758624848_e770d3b2d4_z.jpg" width="426" height="640" alt="IMG_6823"></a></div><br />I have to give myself a budget at the farmer's market because I tend to go a little crazy there in the summer. It's all the smells, you see, and the colors that make me lose my head - the tiny red strawberries and the golden blush of peaches and apricots, side by side with boxes of fragrant basil, shiny yellow squash and sweet peppers. Everything calls out to me, the asparagus and the big white leeks, home-made hummus, local goat cheese and honeys, and humble cucumbers, not nearly as straight or perfect as at the supermarkets and therefore more beautiful. But the one thing that I can never pass by are tomatoes. Summer tomatoes, to be specific. They are a story onto themselves.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4758615716/" title="IMG_6747 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4141/4758615716_db79d8a927.jpg" width="500" height="358" alt="IMG_6747" /></a></div><br />As soon as I saw these, I knew that they must be made into mini tarts for our lunch today. I could almost taste them, sweet and juicy and warm from the oven, encased in a buttery Parmesan and herb crust. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4757983937/" title="2010-07-4 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4080/4757983937_68cf12bda6.jpg" width="500" height="357" alt="2010-07-4"></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4757983249/" title="2010-07-03 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4115/4757983249_f8cb640312.jpg" width="500" height="357" alt="2010-07-03"></a></div><br />The crust is not difficult to make at all, do not be afraid of it. The whole wheat flour and the Parmesan take it to another level, and the smell of it as you are making it, and as it's coming out of the oven is kind of insane. I mean, you want to stop right there and just break off the crunchy, herby pieces that give off that unmistakable and irresistible scent of toasted cheese. But then you top them off with the goat cheese and the tomatoes, and add a bit of really good salt, and you'll be just so, so happy that you waited for the whole thing to come together. A nice glass of cold, crisp wine finishes these off perfectly, and though I was not able to enjoy them in exactly that way, it did not for one second detract from their deliciousness.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4757979213/" title="IMG_6807 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4116/4757979213_6085cebe41_z.jpg" width="456" height="640" alt="IMG_6807"></a></div><span class="fullpost"><br /><span style="font-weight:bold;">Tomato Goat Cheese Tarts in an Herb Parmesan Crust</span><br />Makes one 9-10" tart or four 4" mini tarts<br /><br /><span style="font-style:italic;">Pate Brisee</span><br />1 cup all purpose flour<br />1/4 cup whole wheat flour<br />1/2 tsp salt<br />1 stick (8 tbsp) unsalted butter, chilled or frozen<br />2 tbsp grated Parmesan<br />1 tbsp dried Italian herbs (mine were a mix of oregano, basil and thyme)<br />2-4 tbsp ice water<br /><br /><span style="font-style:italic;">Filling</span><br />4 oz goat cheese, softened<br />1/8-1/4 cup milk<br />1 lb (or thereabouts) of assorted tomatoes<br />1 tbsp chopped basil<br />salt and pepper<br /><br />To make the crust:<br /><br />Whisk flours, salt, Parmesan and herbs together in a large bowl. Cut butter into small squares and scatter on top of the dry ingredients. With a pastry cutter, quickly cut the butter into the dry ingredients until the biggest pieces are no larger than a small pea. Dribble in water, one tablespoon at a time, until the dough holds together when pinched. Refrigerate for ten minutes.<br /><br />Turn out the dough onto a lightly floured counter and press together into a ball. [At this point, you can wrap it in plastic and refrigerate for an hour to let the flour absorb the water, but I didn't do this because I wanted a press in crust. If you like rolling out your crusts, refrigerate for an hour and then roll it out.]<br /><br />If making mini tartlets, divide the dough into four pieces. If not, keep it in one piece. Spray or butter the tart pans and, working quickly so that the pieces of butter don't melt, press the crumbly dough into the pans. Refrigerate.<br /><br />Heat the oven to 375F. Press parchment paper into the tart pans and fill with beans/rice/baking weights. Pierce the bottom of each crust several times with a fork. Bake for about 20-30 minutes, until the crusts are beginning to turn golden. Cool for 10 minutes.<br /><br />While the crusts are baking, make the filling:<br /><br />Put the goat cheese into a small bowl and add milk gradually until the mixture is roughly the consistency of sour cream. Slice the tomatoes and basil.<br /><br />When the tart crusts are done, divide the goat cheese mixture between them and top with tomatoes. Sprinkle with salt, pepper and chopped basil. Bake for another 30 minutes.<br /><br />I like these warm!<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com24tag:blogger.com,1999:blog-2151018193473620618.post-60780022956843429002010-06-25T17:15:00.000-07:002010-06-25T17:27:42.722-07:00Small Batch Peach Jam<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4734453656/" title="IMG_6730 by LAIrisha, on Flickr"><img src="http://farm2.static.flickr.com/1004/4734453656_815dd67d9c.jpg" width="355" height="500" alt="IMG_6730" /></a></div><br />Sometimes, it only takes half an hour for magic to happen in the kitchen. It took only half an hour for these gorgeous, but sadly hum-drum tasting peaches to be transformed into the multi-layered, golden deliciousness of peach jam. If I hadn't prepared it myself, I would not have believed that such a transformation was possible, aided only by some lemon juice, sugar and a few drops of vanilla and almond extracts - but indeed, it happened, and I'm here to tell you that I've found the answer to all that sad, tasteless fruit that all of us come across but feel too guilty to throw away. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4734451672/" title="IMG_6616 by LAIrisha, on Flickr"><img src="http://farm2.static.flickr.com/1005/4734451672_8ccee5a0fa.jpg" width="500" height="333" alt="IMG_6616" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4733814229/" title="12-06-31 by LAIrisha, on Flickr"><img src="http://farm2.static.flickr.com/1324/4733814229_80687c1b2b.jpg" width="500" height="357" alt="12-06-31" /></a></div><br />I have to admit that real jam-making isn't (yet) for me. The thought of buying up large quantities of fruit, simmering it in a large pot (which must feel a bit like a Macbeth witch, I'm imagining) and then *shudder* sterilizing the cans properly just really freaks me out. This, however - this is easy peasy. Let's say that, like me, the peaches you bought aren't all that you thought they would be. Or you found some strawberries in the back of the refrigerator that look like they've seen better days. You just take this neglected fruit, add some lemon juice, sugar and some extracts, simmer a bit on the stove and watch the magic happen. I promise you, it's a darn good show.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4733814769/" title="12-06-32 by LAIrisha, on Flickr"><img src="http://farm2.static.flickr.com/1131/4733814769_d63af418e1.jpg" width="500" height="357" alt="12-06-32" /></a></div><span class="fullpost"> </span><br /><span style="font-weight:bold;">Small Batch Peach Jam<br /></span>Adapted from <a href="http://leitesculinaria.com/43652/recipes-strawberry-jam.html">David Leite</a><br /><br />4-5 cups of thinly sliced peaches or other fruit<br />1/2 - 3/4 cup sugar, depending on how sweet the fruit is<br />Juice of 1 lemon<br />1/2 tsp vanilla extract<br />1/4 tsp almond extract<br /><br />Slice peaches thinly and, in a large bowl, combine with lemon juice, sugar and extracts. Stir to dissolve sugar and leave in the refrigerator to macerate overnight [I left mine in there for an hour]. <br /><br />Drain out all the juices into a heavy-bottomed sauce pan. Add half the fruit, bring to a boil, reduce the heat to low and simmer for about 15 minutes, until the juices are just thickened.<br /><br />Cool it down for 10 minutes, then transfer to a food processor or blender and puree until smooth. <br /><br />Transfer back to the pan and add the rest of the fruit. Bring back to a boil, then reduce the heat to low and simmer gently for another 15-20 minutes. To test if the jam is ready, drop a heaping teaspoonful onto a plate and slightly tilt the plate. The jam should not run off, but cling and slowly glide down. If the jam isn’t ready, put it back on the heat for a while.<br /><br />Spoon the jam into small jars and refrigerate or spoon into resealable plastic containers and freeze. You need to keep it in the fridge and use it up fairly quickly [but I guarantee that this will not be a problem - it's DELICIOUS].Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com14tag:blogger.com,1999:blog-2151018193473620618.post-84902305115626406242010-05-29T09:18:00.000-07:002010-05-29T09:51:30.321-07:00Quick Chocolate Buttercream<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4649780677/" title="IMG_6592 by LAIrisha, on Flickr"><img src="http://farm4.static.flickr.com/3399/4649780677_3030104176.jpg" alt="IMG_6592" width="500" height="333" /></a><br /></div><br />I totally had birthday cake for breakfast this morning. You see, when you are the birthday girl, you are practically forced into doing that by the last errant slice of birthday cake that your mom tucked away in the fridge, knowing that you'd want it later on. I know, my mom is the best. Surprisingly, though, I'm not here to talk about cake. If you want a really fabulous dark chocolate cake, <a href="http://confessionsoftart.blogspot.com/2009/05/nutella-chocolate-cake.html">this one</a> is my favorite, but you probably knew that already. What I'm going to tell you about is the <span style="font-style: italic;">buttercream</span>.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4649777503/" title="IMG_6567 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4015/4649777503_772edcd088.jpg" alt="IMG_6567" width="500" height="358" /></a><br /></div><br />Silky, smooth, luscious, lovely chocolate buttercream. Holy cow, this one is for the books! And it's the quick kind, meaning no heating up egg whites, no worrying whether they will whip up or not, no curdling and ensuing tears, and if you've ever made <a href="http://confessionsoftart.blogspot.com/2008/09/vanilla-cake-filled-with-custard-and.html">Swiss Meringue buttercream</a>, you know <span style="font-style: italic;">exactly </span>what I'm talking about. Forget all other quick buttercreams you've ever known, guys. Break up with them and never look back. This one is Mr. Right.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4650386260/" title="12-06-30 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4001/4650386260_daa80cbaf9.jpg" width="500" height="357" alt="12-06-30" /></a></div><br />There is a reason it works, of course. First, you do a bit of whipping, and then you add unsweetened cocoa powder and powdered sugar <span style="font-style:italic;">very very slowly</span>, so that the butter has a chance to incorporate all that goodness. Then, you whip some more. Ta-daa! Lick-the-bowl good. Oh, yes, yes it is.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4650396412/" title="IMG_6577 by LAIrisha, on Flickr"><img src="http://farm4.static.flickr.com/3013/4650396412_2a1e407095.jpg" width="500" height="357" alt="IMG_6577" /></a></div><span class="fullpost"> <br /><span style="font-weight:bold;">Quick Chocolate Buttercream</span><br />Frosts 24 cupcakes or a 2 layer 9" round/8" square cake<br />(I found the proportions online somewhere, but I don't remember where, sorry...)<br /><br />2 sticks (1 cup) butter, room temperature [I use <u>very lightly</u> salted butter; if you use unsalted, you can add a pinch of salt to bring out the chocolate flavor]<br />1 cup unsweetened cocoa powder [My favorite is Valhrona dutch processed for a little bitterness]<br />1/2 cup whole milk<br />3-4 cups of powdered sugar (more or less to achieve desired consistency)<br /><br />Whip the room-temperature butter on medium speed with the paddle attachment for 2-3 minutes. Shift to low and add cocoa powder slowly, one teaspoon at a time, until fully incorporated. Still on low, add in the powdered sugar (also one teaspoon at a time), alternating with the milk, to achieve desired consistency and taste. Then, beat on medium speed until very light and fluffy, another 3-5 minutes. Add in more sugar if consistency is too thin. <br /><br />[tip: to make a clean cut in a cake, put it in the refrigerator for an hour to let the cake and frosting harden a little. Then slice with a very sharp cake or bread knife, wiping the knife with a damp paper towel after each cut.]<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com15tag:blogger.com,1999:blog-2151018193473620618.post-5137010141444297222010-05-23T12:35:00.000-07:002010-05-23T12:50:49.554-07:00The Perfect Breakfast Muffin<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4633032896/" title="Breakfast carrot muffins by LAIrisha, on Flickr"><img src="http://farm4.static.flickr.com/3313/4633032896_069bea01c6.jpg" alt="Breakfast carrot muffins" width="500" height="333" /></a><br /><br /></div>For some time now, I've been on a quest to discover the perfect breakfast muffin. Though I love the rich, buttery taste of a good cafe muffin as much as the next girl, and much more so with a good sprinkling of streusel and sparkly sugar on top, I don't want to eat this every day. Maybe I've grown up (oh, these dreaded words) and maybe I've just become more picky about what I put in my body and when, but for breakfast, I want something that's not only <span style="font-style: italic;">good</span>, but also that's <span style="font-style: italic;">good for me</span>.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4632438527/" title="Breakfast carrot muffins by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4034/4632438527_6b4acebfd2.jpg" alt="Breakfast carrot muffins" width="500" height="357" /></a><br /></div><br />People, oh, people. These are the proverbial IT. When I took the first hot muffin out of the oven, soft and sweet-smelling, deeply golden and flecked with dark, jewel-like nuggets of cranberries, and when I took that first bite, chasing it with a cool gulp of fresh milk, I had to sit down for a moment because I was a little overwhelmed by how much I loved these. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4632441279/" title="Breakfast carrot muffins by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4062/4632441279_d0600fb627.jpg" alt="Breakfast carrot muffins" width="500" height="357" /></a><br /></div><br />It's the whole package, the earthiness of whole-wheat flour, the complex not-too-sweet sweetness of brown sugar, and that smell - the homey, vanilla-y, spicy smell of a freshly baked muffin. It got to me. I'm sold. Bring it on. (In the interest of full disclosure, I have to tell you that I immediately ate three. These are addictive, especially when warm.)<br /><br /><a href="http://www.flickr.com/photos/23643517@N04/4632435223/" title="Breakfast carrot muffins by LAIrisha, on Flickr"><img src="http://farm4.static.flickr.com/3347/4632435223_1b2d765892.jpg" alt="Breakfast carrot muffins" width="355" height="500" /></a><span class="fullpost"><br /><br /><span style="font-weight: bold;">The Perfect Breakfast Muffin</span><br />Hacked quite a bit from Gourmet, May 1998<br /><span style="font-style: italic;">Makes 18 muffins</span><br /><br />1 cup all-purpose flour<br />1 cup whole-wheat flour<br />2 teaspoons baking soda<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1/4 teaspoon salt<br />2/3 cups sugar (1/3 brown, 1/3 white)<br />1/4 pound carrots (about 2/2.5 cups, coarsely shredded)<br />1/2 cup pecans, roughly chopped<br />1/2 cup raisins, dried cranberries, dried cherries or chopped dried apricots<br />3 large eggs<br />1/4 cup vegetable oil<br />3/4 cup plain yogurt<br />2 teaspoons vanilla extract<br />1 large apple (coarsely shredded) [I used Gala]<br /><br />Preheat oven to 350°F. and butter or line eighteen muffin cups.<br /><br />In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars. <br /><br />Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and dried fruit to the flour mixture and toss well.<br /><br />In another bowl, whisk together the eggs, oil, yogurt and vanilla extract. Peel and core the apple and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined well and there aren't any large dry spots.<br /><br />Divide batter among muffin cups and bake until puffed and golden and the tester comes out clean, 15-20 minutes (I had to bake for 25). <br /><br />Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days [I also flash freeze mine in a tray and then drop into a large freezer bag so I can take one out for breakfast every day].<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com21tag:blogger.com,1999:blog-2151018193473620618.post-80255521469309497912010-05-11T10:15:00.000-07:002010-05-13T22:32:12.954-07:00Baked Frittata<p align="center"><a title="Baked frittata by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4552398419/"><img alt="Baked frittata" src="http://farm2.static.flickr.com/1094/4552398419_6a97ff8a25.jpg" width="500" height="356" /></a></p> I feel guilty that I haven't told you about this frittata yet, not just because I make it all the time, but because it's so easy, so delicious and so infinitely adaptable, that everyone should have something like it in their bag of tricks. I pull this particular one out when I have <s>eight</s> <s>ten</s> twelve guests for brunch (even if one of them is a <a href="http://www.flickr.com/photos/23643517@N04/4561888931/">small itty bitty person</a>) and I don't want to spend the whole day in the kitchen in preparation for the event. Don't get me wrong, I love my guests... but this weather - this warm, lovely, springy weather that brings hints of honeysuckle and strawberries in the air - is tempting me to spend time outside, and so something has to give. Fortunately, in the case of this frittata, it's definitely not taste.<br /><br /><p align="center"><a href="http://www.flickr.com/photos/23643517@N04/4553040356/" title="Baked frittata by LAIrisha, on Flickr"><img src="http://farm2.static.flickr.com/1156/4553040356_968f717196.jpg" width="500" height="356" alt="Baked frittata" /></a></p> There's really nothing to it - you break 12 eggs into a big bowl, add in some whole milk and a pinch of salt, pepper and whatever herbs you have lying around, and pour the whole thing over fresh-from-the-market vegetables (or not, I won't tell), sprinkle a handful of cheese on top, stick the whole thing in the oven and forget about it for an hour or so until the guests arrive. It bakes up tender and golden, warm and a little crusty on top and around the edges. It's also especially irresistible during a Sunday brunch, when the sun is pouring into the windows and Louis Armstrong is playing on the radio. Mimosas help too, but don't tell my mom I'm advising it. <span class="fullpost"><br /><br /><strong>Baked Frittata (with spinach, cheddar and cherry tomatoes)</strong><br /><em>serves 10-12</em><br /><br />Needless to say, you can throw whatever herbs, vegetables and cheeses into the mix. Sundried tomatoes, asparagus and goat cheese might be nice, as would sauteed leeks and gruyere. A handful of chopped green onions would be really great too. I like to throw in a bit of chopped parseley and dill or sprinkle in some herbes de Provence for an added fragrance and freshness, but the whole point of this dish is that you should follow your own imagination and make it any way you want.<br /><br />12 eggs<br />1 1/2 - 2 cups whole milk<br />1 lb spinach, stems removed (or use organic frozen chopped spinach, defrosted)<br />1 clove garlic, minced<br />1 cup cherry tomatoes, halved<br />a large handful of grated cheese (cheddar, gruyere, mozarella, etc)<br />handful of chopped parseley and dill<br />1 teaspoon salt<br />pepper<br /><br />Turn the oven to 400F. Butter a 9"x13" pan. <br /><br />If using fresh spinach: melt a tablespoon of butter in a skillet, chop the spinach and sautee it with garlic for several minutes until wilted and soft. Squeeze out excess liquid. If using frozen: defrost and squeeze out excess liquid, then mix in the garlic.<br /><br />Spread spinach in the bottom of the 9x13 pan. Halve the cherry tomatoes and scatter them on top of the spinach. Scatter the parseley and dill on top as well.<br /><br />Break 12 eggs into a large bowl and whisk with the milk, the salt and the pepper until fully combined. <br /><br />Pour over the vegetables. Some will float - that's ok - in fact, it's good. Grab a large handful of grated cheddar (or other cheese of your preference) and scatter on top of the eggs.<br /><br />Set into the oven and bake until golden and completely set in the middle, about 60-70 minutes (jiggle to make sure - an extra 5-10 minutes in the oven won't kill it). <br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com17tag:blogger.com,1999:blog-2151018193473620618.post-56939740294230707732010-04-28T11:56:00.000-07:002010-04-28T12:19:42.372-07:00Nutty, Chocolaty, Swirly Sour Cream Bundt Cake<p align="center"><a title="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4553048818/"><img alt="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake" src="http://farm4.static.flickr.com/3370/4553048818_75707e6da2.jpg" width="500" height="333" /></a></p> There is a reason I come back to Dorie Greenspan's "<a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking</a>" again and again. It's not only because the recipes are simple, easy to understand, charming and delicious. On a basic level, I love this book because the recipes always <em>work</em>. After a disaster with [unnamed magazine]'s recipe for cookies which looked and tasted like cardboard, and chocolate ganache which was so sweet that I had to throw away the whole batch (throw away a batch of cookies! nooo!), I felt in need of some therapy, so I sidled up to "Baking," stroked the cover lovingly and opened it to the bundt cake page.<br /><br /><p align="center"><a title="INutty, Chocolaty, Swirly Sour Cream Bundt Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4553055130/"><img alt="INutty, Chocolaty, Swirly Sour Cream Bundt Cake" src="http://farm4.static.flickr.com/3395/4553055130_c0b4712fc1.jpg" width="500" height="357" /></a></p> Now, there was no photo of this bund cake in the book. I think it was a deliberate ploy to give your imagination room to run free, because when I saw the name, "Nutty, chocolaty, swirly sour cream bundt cake," my mind kind of exploded into bliss and I had to take a moment to calm myself down before running to the kitchen to take the butter out of the refrigerator.<br /><br /><p align="center"><a title="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4552406429/"><img alt="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake" src="http://farm4.static.flickr.com/3080/4552406429_7477600347.jpg" width="500" height="333" /></a></p> Holy bundt cake, GOOD LORD YES. This cake was everything I had dreamt of and more. I used to think that bundt cakes were dry and boring, in need of coffee or tea to choke them down. The error of my ways is clear to me now. Dry? Boring??? This cake is anything but. The smell alone is enough to drive anyone crazy, and the taste, with the orange and the sour cream and the chocolate and the pecans/raisins/cinnamon trifecta, and mmmmm..... so much happiness.<br /><br /><p align="center"><a title="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4552412109/"><img alt="Nutty, Chocolaty, Swirly Sour Cream Bundt Cake" src="http://farm5.static.flickr.com/4023/4552412109_9141489e0d.jpg" width="500" height="333" /></a></p><span class="fullpost"><br /><strong>Nutty, Chocolaty, Swirly Sour Cream Bundt Cake</strong><br />Dorie Greenspan's <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking</a><br /><br /><em>The Swirl</em><br />1/2 cup sugar <br />1/2 cup chopped walnuts or pecans <br />2 ounces bittersweet chocolate, finely chopped (or 1/3 c. mini chocolate chips) <br />1/3 cup plump moist raisins (dark or golden, or may use dried currants) <br />2 1/2 teaspoons ground cinnamon <br />freshly grated nutmeg, a pinch <br />salt, a pinch <br /><br /><em>The Cake</em><br />2 cups all-purpose flour <br />1 teaspoon baking powder <br />1/2 teaspoon salt <br />1 3/4 cups sugar <br />1 orange, zest of <br />8 ounces butter, at room temperature (2 sticks) <br />2 large eggs <br />1 1/2 teaspoons pure vanilla extract <br />1 cup sour cream <br />powdered sugar, for dusting <br /><br />Position oven rack in center; preheat oven to 350°; butter a 9- to 10-inch Bundt pan, dust the interior with flour and tap out the excess; do not place the Bundt pan on a baking sheet. <br /><br />Make the swirl: add all the ingredients to a bowl; stir to mix. <br /><br />Make the cake: whisk the flour, baking powder, and salt together in a bowl. Working in the bowl of a stand mixer, rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add in the butter; with the paddle or whisk attachment beat on medium speed for 4 minutes. <br /><br />Add in eggs one at a time, beat for 1 minute after each egg goes inches. Beat in the vanilla; decrease mixer speed to low and mix in the sour cream. Still on low speed, add in the dry ingredients and mix only until they disappear into the batter. <br /><br />Give the batter a last stir or two with a rubber spatula, then scoop about 1/3 of the batter into the Bundt pan. Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter. Make a shallow indentation with the back of a spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation—the batter probably won’t cover the mixture completely and that is fine. <br /><br />Bake for 60-65 minutes, or until a pick comes out clean. <br /><br />Transfer pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature. Just before serving, dust the cake with powdered sugar. <br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com22tag:blogger.com,1999:blog-2151018193473620618.post-26713129496066698332010-04-23T20:30:00.000-07:002010-04-24T23:39:36.762-07:00Cornbread<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4546128085/" title="Cornbread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4038/4546128085_d36b042faa.jpg" alt="Cornbread" width="500" height="358" /></a><br /></div><br />I have a small confession to make. *Deep breath* I don't really like traditional Texan cornbread. You know, the kind that's made entirely with cornmeal and has like one teaspoon of sugar, if that? The kind made in a cast iron pan with a healthy slather of bacon grease? Yeah, that kind. It turns out that I'm a California girl to the tips of my toes and I need the sweet cushioning of flour and sugar, and the thought of bacon grease scares me more than just a little. Look, we all have our faults, ok? Count this as one of mine. You still love me, right?<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4546770066/" title="Cornbread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4003/4546770066_3a180f7ccb.jpg" alt="Cornbread" width="500" height="357" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4546770878/" title="Cornbread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4039/4546770878_6c9d621292.jpg" alt="Cornbread" width="500" height="357" /></a><br /></div><br />If you're like me, this cornbread is the recipe for you. It's soft, moist and yet sturdy enough to cut into squares - though I do advise you to make those squares larger rather than smaller; it's just "corny" enough, especially with the addition of sweet corn kernels; and its sweetness is there, but just hanging out in the background, making this cornbread a perfect vehicle to sweep up some tangy sauce at a summer BBQ. <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4546769136/" title="Cornbread by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4019/4546769136_0659e6c915.jpg" alt="Cornbread" width="500" height="356" /></a><br /></div><br />Last but not least, this recipe's beguiling simplicity (a five minute mixing effort with a wooden spoon) creates a platform for ideas to run free. If you're a real Texan, you might want to turn away now, because I know this will hurt you. I dreamed of adding roasted and chopped poblano peppers to the batter, of spicing it up with jalapenos or throwing in little delicious salty nuggets of pancetta, and maybe, just maybe swirling in some softened goat cheese. I don't know what ideas I will come up with for a second rendition of this cornbread - all I know is that I'm making a double batch and not looking back.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4546129421/" title="Cornbread by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2451/4546129421_93a25fc86a.jpg" alt="Cornbread" width="500" height="357" /></a></div><span class="fullpost"> </span><br /><span style="font-weight:bold;">Cathy Justice's Best of Show Blue Ribbon Cornbread</span><br />via <a href="http://doriegreenspan.com/2010/04/peace-justice-cornbread-at-the-greenbrier.html">Dorie Greenspan</a><br /> <br />1 cup yellow cornmeal<br />1 cup all-purpose flour<br />1/4 cup granulated sugar<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/16 teaspoon salt (I used 1/2 tsp.)<br />1 cup buttermilk<br />1 egg, slightly beaten<br />3/4 cup canola oil<br />1 cup sweet corn kernels<br /><br />Heat oven to 425F and prepare an 8x8 baking pan. <br /><br />In a large bowl, whisk together all the dry ingredients. In a smaller bowl (I used a measuring cup), whisk together all the wet ingredients until smooth. Pour over the dry ingredients and mix with a wooden spoon or a spatula only until the dry ingredients are moistened. Batter will be lumpy, but that's ok. Gently stir in corn kernels. <br /><br />Pour out into the baking pan and bake for 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com10tag:blogger.com,1999:blog-2151018193473620618.post-57444651847412620982010-04-09T22:21:00.000-07:002010-04-09T23:22:48.380-07:00Strawberry Cream Cake, version 2<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4507255898/" title="Strawberry Cream Cake by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4066/4507255898_f5f9ef96cd_o.jpg" alt="Strawberry Cream Cake" width="500" height="699" /></a><br /></div><br />Let me tell it to you straight. I wasn't going to show you this cake because I didn't think the pictures turned out well. Stupid reason, right? For a whole month, my vanity held me back, but then I realized that every time I thought about this cake, my mouth watered and I gave a little contented sigh, which means that I have a DUTY to tell you about it. Simply put, this cake is an Oh-My-God-Where-Have-You-Been-All-My-Life kind of a cake. Three gorgeous layers of the fluffiest, the sweetest, the most delicious vanilla butter cake I've ever had, and it's soaked with a rum simple syrup and then filled with like two pounds of tart, juicy strawberries and lots and lots of pillowy, sweet whipped cream. You must, one day, make it. In fact, I think that day should be tomorrow.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4492353568/" title="Strawberry Cream Cake by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2700/4492353568_234b106a7d.jpg" alt="Strawberry Cream Cake" width="500" height="356" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4492355352/" title="Strawberry Cream Cake by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2684/4492355352_e7685d25b1.jpg" alt="Strawberry Cream Cake" width="500" height="333" /></a><br /></div><br />When the whole thing comes together, it's pretty much the most awesome thing ever. It's tall and beautiful, it has sweetness from the cake and tartness from the strawberries, with the whipped cream cushioning all that lovely, fragrant, cakey goodness. And then there's the rum - it's kind of subtle, but with enough time for the flavors to meld, it gets into everything, strawberries, whipped cream and all, and it's just boozy enough to make it feel like dessert is the most important course of the entire meal (IT IS). I made this for my parent's 32nd anniversary (go Mom and Dad!!!) and my mom actually hid a giant slice in the refrigerator from her guests so she could have a piece all to herself. Sneaky, mom! But necessary, as it turned out, because all those guests who were all, "oh, no dessert for me, thank you, I'm on a diet," apparently decided to give their diets the night off. There was not a crumb or a smudge of whipped cream left. <br /><span class="fullpost"><br /><span style="font-weight:bold;">Strawberry Cream Cake</span><br /><br /><span style="font-style:italic;"><a href="http://books.google.com/books?id=wl58_L_h9r4C&dq=sky+high+triple+layer+cakes&printsec=frontcover&source=bn&hl=en&ei=-BHAS730HtSxngf6kY2BCg&sa=X&oi=book_result&ct=result&resnum=6&ved=0CCIQ6AEwBQ#v=onepage&q&f=false">Vanilla Buttermilk Cake</a> from <a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485/ref=sr_1_1?ie=UTF8&s=books&qid=1270877036&sr=8-1">Sky High Cakes</a><br /> Makes three 8", 9" or 10" round layers or two 9x13" layers (I made mine 10" round, so I could build in a springform pan)</span><br />4 whole eggs<br />2 egg yolks<br />2 teaspoons of vanilla extract<br />1 1/4 cups buttermilk<br />3 cups cake flour<br />2 cups sugar<br />4 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />2 sticks (8 oz) unsalted butter, at room temperature<br /><br />2 lb strawberries<br />2 cups of heavy cream + 2 tablespoons sugar<br />1/2 cup water + 1/4 cup rum<br /><br /><span style="font-style:italic;">Make the cake:</span><br />Preheat the oven to 350C and butter the cake pans well. <br /><br />Whisk together the flour, sugar, baking powder and salt in a large mixing bowl. Add the butter and 1 cup of buttermilk and with the mixer on low, blend together to moisten the batter. Then, on medium speed, beat until light and fluffy, about 2 minutes.<br /><br />Whisk the eggs and the egg yolks, the vanilla and 1/4 cup of buttermilk in a bowl and add to the batter in 3 additions, mixing only until thoroughly incorporated. Divide the batter between your pans. NOTE: The recipe anticipates that you will have the requisite number of cake pans (i.e., three round 8", 9" or 10" pans or two 9x13" pans). Having a 90 sq. ft. kitchen, I only own one cake pan of each size, so I had to bake each layer separately. The cake batter hung out on the counter while I did this and seemed to do just fine.<br /><br />Bake the layers for 28-32 minutes, until the top is golden and a tester inserted into the center comes out clean. Turn out onto a cooling rack and cool completely. If the cake layers have domed, trim them with a sharp bread knife.<br /><br /><span style="font-style:italic;">Prepare the strawberries:</span><br />Reserve 18 whole strawberries out of the 2 lbs. Chop the rest into small pieces. Out of the 18, take six and cut them in half with the green part still on. Hull and halve the other 12. <br /><br />Whip the heavy cream with the sugar until it holds stiff peaks (but do not overbeat because it will be hard to spread). Combine water and rum together.<br /><br /><span style="font-style:italic;">Assemble the cake:</span><br />Line the sides of a cake ring or a springform pan with plastic, so there is some overhang. Put one cake layer inside and, with a spoon or a pastry brush, soak the cake layer with one third of the rum/water mixture. Set the <span style="font-style:italic;">halved </span>strawberries around the sides of the cake, placing them cut side down and wide end pressed against the sides of the pan. Spread half the <span style="font-style:italic;">chopped </span>strawberries inside. Spread a little less than half of the whipped cream on top of the strawberries.<br /><br />Place the second layer on top and press gently to distribute the whipped cream evenly. Repeat the soaking/strawberries/whipped cream steps. Place the third layer on top of the second one and again press gently to distribute the filling. Soak with the remaining rum, frost the top with the remaining whipped cream and decorate with the halved strawberries that still have the tails on. This cake needs at least 4-5 hours for the flavors to meld. <br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com22tag:blogger.com,1999:blog-2151018193473620618.post-15590748960381405522010-03-24T21:08:00.000-07:002010-03-24T21:38:07.840-07:00Strawberries!<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4461054001/" title="Desktop by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2697/4461054001_3963bcc94a.jpg" alt="Desktop" width="500" height="357" /></a><br /></div>I didn't make anything new for you today. I know that all you nice people will forgive me. It's been an interesting month to say the least, what with our never-ending roof leak, caved in ceiling, a mold problem that necessitated a week of removal and haz-mat like conditions in the house, and other things cooking that I would love to tell you about now (but can't... you'll have to wait and see!). I hope that my mom is not reading this, because these days, our dinners have consisted of roasted chicken, mac and cheese or "whatever is left in the fridge." Like I said, it's been an <span style="font-style: italic;">interesting </span>month.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/3357539059/" title="Nature3 by LAIrisha, on Flickr"><img src="http://farm4.static.flickr.com/3645/3357539059_2ab600f0f1.jpg" alt="Nature3" width="500" height="375" /></a><br /></div>But yesterday (when I had two oranges and a yogurt for dinner), I decided that life was too beautiful to worry about roof leaks and all the other stuff. I mean, look outside, people, it's SPRING! It's March! And you know what this means in California? It means blue skies, tank tops and STRAWBERRIES. Oh good lord, California strawberries, they just take my breath away. Especially the ones sold at the Farmer's Market by this guy in the picture above. I think he's pretty dreamy when he talks about growing strawberries. So, in celebration of spring (I like to think of it as "spring!"), I dug into the archives for my favorite strawberry recipes. Trust me when I tell you that these are the bee's knees, the cat's meow and the like. These make me happy. And spring, it's here, and that makes me happy too.<br /><br /><a href="http://confessionsoftart.blogspot.com/2009/03/strawberry-scones.html">Strawberry scones</a><br /><a href="http://confessionsoftart.blogspot.com/2009/05/chocolate-dipped-strawberries.html">Chocolate-dipped strawberries</a><br /><a href="http://confessionsoftart.blogspot.com/2009/05/strawberry-bavarian-cake-and-trifle.html">Strawberry Bavarian cake</a> (yum, btw)<br /><a href="http://confessionsoftart.blogspot.com/2009/05/strawberry-cream-cake.html">Strawberry cream cake</a><br /><a href="http://confessionsoftart.blogspot.com/2009/02/strawberry-frangelico-tart.html">Strawberry Frangelico tart</a><br /><a href="http://confessionsoftart.blogspot.com/2009/04/fresh-strawberry-tart.html">Fresh strawberry tart</a> <br /><span class="fullpost"><br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com21tag:blogger.com,1999:blog-2151018193473620618.post-15241574297987315312010-03-01T11:30:00.000-08:002010-03-03T20:50:25.999-08:00Chocolate Pear Cake<p align="center"><a title="Chocolate Pear Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4355384014/"><img alt="Chocolate Pear Cake" src="http://farm5.static.flickr.com/4004/4355384014_f8e2dfffb6.jpg" width="500" height="359" /></a></p> <p align="justify">I know you were waiting for me to bring you Hamantashen... and I wanted to, I really did. I even bought all the ingredients for the cookies and then... I made chocolate pear cake instead. I don't know what happened to me, but somewhere between the store and my kitchen, cookies morphed into cake and let me tell you, <strong>I am so not sorry</strong>. Because <em>this </em>chocolate cake? It's <strong>the bomb</strong>. It's moist and intensely chocolaty, and at the same time so soft and light and faintly sweet, like a flourless chocolate cake that's been given an airlift and taken to places it's never dreamt of going. In fact, I feel so strongly about it that I'm telling you right now - whatever dessert you were planning to make next, scrap it for this cake. Eat it warm with some softly whipped cream or vanilla ice cream. Sprinkle a few raspberries on top. You will thank me later, I swear.<br /></p><p align="center"><a title="Chocolate Pear Cake by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4354638097/"><img alt="Chocolate Pear Cake" src="http://farm5.static.flickr.com/4059/4354638097_ba7ae3a27e.jpg" width="500" height="358" /></a></p><span class="fullpost"><br /><strong>Chocolate Pear Cake</strong><br /><a href="http://elrasbaking.blogspot.com/2010/01/chocolate-pear-cake-to-enjoy-after.html">Elra's Baking</a><br /><br />[Dairy-Free Note: I made this cake twice, once substituting a dairy-free Earth's Balance spread for the butter. This did not change the texture or the taste, but I did find that I had to bake it a bit longer, maybe an extra 10 min, with the substitution. So, if you need to make this dairy free, know that you can]<br /><br />4 oz unsalted butter, softened (or unsalted non-dairy substitute)<br />1/2 cup sugar<br />4 eggs, room temperature<br />4 oz dark chocolate, chopped (melted and cooled slightly)<br />1/2 cup all purpose flour<br />1/2 cup almond meal (finely ground almonds), or hazelnut meal, or combination of both<br />4 tablespoon unsweetened cocoa powder, or Dutch process cocoa powder<br />1 1/4 tsp baking powder<br />pinch of salt<br />4 Bosc pears, poached (sometimes, I use poached pears from a jar to save time)<br /><br /><strong>Poach the pears:</strong> peel, cut in half and core the pears. Combine 2-3 cups of water and half a cup of sugar in a sauce pan on medium-high heat and stir until sugar is dissolved. Add the pears (add more water if needed to cover the pears), bring to a low boil and cook for 20-25 min or until fork tender. Drain and set aside.<br /><br /><strong>Make the cake:</strong> Preheat oven to 350⁰F. Butter or spray a 9 or 10 inch springform pan and line the bottom with parchment paper. <br /><br />Melt the chocolate and set aside. [This can be done one of two ways: (1) In the microwave, on 20 second intervals or (2) in a bain marie - set a saucepan with about an inch of water over high heat; bring to a boil and turn down the heat; put the chopped chocolate in a shallow-ish, heatproof bowl; set the bowl over the saucepan, making sure the bottom does not touch the water; watch the cocolate melt.]<br /><br />Sift together the flour, almond meal, cocoa powder, baking powder, and salt. Set aside. <br /><br />Beat butter and sugar on a medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the melted chocolate, beat on a low speed until combined. Still on low speed, add the sifted flour mixture and beat for 1 minute, or until just combined. <br /><br />Pour the batter into prepared cake pan. Arrange the sliced pears in a circle. Bake the cake for 30 to 40 minutes. Do not overbake. When a tester is inserted into the center of the cake, it should come out with a few moist crumbs attached. Serve warm with whipped cream or vanilla ice cream. I think caramel would be pretty awesome here too.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com34tag:blogger.com,1999:blog-2151018193473620618.post-5350026941916342872010-02-24T22:00:00.000-08:002010-02-25T11:42:35.741-08:00Spinach Artichoke Dip<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4354631285/" title="Spinach Artichoke Dip by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4017/4354631285_c8d494fcc1.jpg" alt="Spinach Artichoke Dip" width="357" height="500" /></a><br /></div><br /><div style="text-align: justify;">One day, I went looking for a simple spinach artichoke dip recipe, and to my complete amazement, I didn't find one. You'd think that something so ubiquitous would be everywhere, and yet, all the recipes I encountered seemed either unnecessarily complicated or just downright strange. There were recipes with cream cheese and recipes with sour cream. There was even a recipe that used mayo, cream cheese AND sour cream all together. There was another that combined mayo, crème fraîche, Parmesan, Mascarpone and goat cheese. I mean, that's a bit of an overkill for a humble dish that should be a no-brainer, right? Ingredients like onions and breadcrumbs crept into the lists. Red pepper flakes. Jack cheese. Heavy cream. Eh?!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4354628801/" title="Spinach Artichoke Dip by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2765/4354628801_ea7cdb05fa.jpg" alt="Spinach Artichoke Dip" width="500" height="357" /></a></div><br />After half an hour of searching, I was done with all of that. I decided I would just trust my instincts and wing it. Like with my <a href="http://confessionsoftart.blogspot.com/2009/10/apple-pie-straight-up.html">apple pie</a> a while back, I put into the dip just what I thought should be there. Nothing more, nothing less. I don't believe in fancifying food just for the sake of making it "unique." I made half a recipe for a lunch party of 6, just to test the waters, so to speak. That was my only mistake - I should have doubled it. It was the most passed dish on the table, though it was by no means meant to be the star of the appetizer course. Seriously - this dip is straight up and no-nonsense, and I think because of it, it's pretty darn good. Give it a try for your next party and serve it up with sourdough baguette toasts or tangy olive bread - I promise, you're going to love it.</div> <br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4355376246/" title="Spinach Artichoke Dip by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2718/4355376246_0270357358.jpg" alt="Spinach Artichoke Dip" width="500" height="358" /></a></div><span class="fullpost"><br /><span style="font-weight: bold;">Spinach Artichoke Dip</span><br /><br />1 15-oz can artichoke hearts, drained<br />1 cup finely chopped sauteed spinach (or 1 cup of chopped frozen spinach, defrosted)<br />1 cup mayonnaise<br />1 cup parmesan cheese, grated, plus a pinch for the top<br />1 clove garlic, finely chopped<br />a good squeeze of lemon juice<br />salt and freshly grated pepper, to taste<br /><br />Preheat the oven to 400F and prepare a baking dish. <br /><br />Chop the artichoke hearts roughly, but not into too large pieces. Combine half the chopped artichoke hearts, half the Parmesan and all the other ingredients except for the garlic in a food processor and process for a few 5 second pulses until fairly smooth (if you like really smooth dip, use all the ingredients - I like mine with a little bit of texture). <br /><br />Stir in the rest of the artichoke hearts, the rest of the Parmesan cheese and the chopped garlic. Taste to adjust the seasoning. There shouldn't be any need for more salt, but I like to add pepper for a little bit of a bite. Also add more lemon juice if you like. <br /><br />Transfer to the baking dish, top with a few pinches of Parmesan, and bake for 20-25 minutes until bubbly and the top is golden. Serve hot, but make sure to save a bite for yourself (cook's privilege!) because this stuff goes quickly.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com18tag:blogger.com,1999:blog-2151018193473620618.post-65567923991319553712010-02-21T11:15:00.000-08:002010-02-21T11:25:22.927-08:00Challah<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4373785091/" title="IMG_5999_1 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4025/4373785091_cd2746a72b.jpg" alt="IMG_5999_1" width="500" height="358" /></a></div><br /><div style="text-align: justify;">What did I do this Saturday, you might ask? I took two naps and I baked the softest, sweetest, loveliest pull-apart challah I could have ever hoped for. As you can tell, I'm still a complete disaster at braiding it... In the throes of ambition, I tried a six-braided loaf, completely failed at it in the middle and made it a round one to hide the imperfections. Next time, I'll stick with three braids. Even I know my limitations! But the flavor, oh, and the texture - absolute perfection. Soft, warm, slightly sweet, with an eggy crust and crunchy poppy seeds on top... I love this bread, I really love it.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4373783973/" title="12-06-20 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2799/4373783973_2ecbea70aa.jpg" alt="12-06-20" width="500" height="357" /></a></div><br />The recipe was recommended to me by the lovely Amy after my disappointment with Peter Reinhard's challah (by the way, I also discovered a later recipe of his that uses EIGHT egg yolks - ha!). It took me a while to try it, but now that I have, there's really no going back. The only tiny little qualm I have is that it's not yellow enough, so I might need an extra egg yolk in there, but it's such an easy and satisfying bread to make, and it looks so beautiful - all pale dimples and burnished gold curves - that I got over the color quickly enough. I have to portion it off to my family as quickly as possible because I can't seem to stop pulling off little sweet pieces to snack on. <br /></div><span class="fullpost"><br /><span style="font-weight:bold;">Challah</span><br /><a href="http://www.finecooking.com/recipes/challah.aspx">Fine Cooking</a><br /><br />2 tsp. instant yeast <br />16-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed<br />1/4 cup warm water<br />3 large eggs<br />1/4 cup vegetable oil<br />1/4 cup honey (1/3 if you want a sweeter challah)<br />1-1/2 tsp. table salt<br /><span style="font-style:italic;">For the glaze:</span><br />1 egg, lightly beaten<br />Sesame or poppy seeds for sprinkling (optional)<br /><br />In a large bowl, mix the yeast with 1/2 cup of the flour. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm [I ended up adding another 1/2 cup]. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours, depending on the room temperature. Line an insulated baking sheet with parchment or oiled foil. If you don’t have an insulated sheet, stack two sheets together (this keeps the bottom of the bread from overbrowning during baking).<br /><span style="font-weight:bold;"><br />To shape the dough</span> (see diagram <a href="http://www.finecooking.com/recipes/challah.aspx">here</a>):<br /><br />Turn the dough out onto a lightly floured work surface and sprinkle a little more flour over it. Spread and flatten the dough a bit, but don’t worry about punching it down. Cut it into six equal pieces. Set aside the dough pieces, cover them lightly with plastic, and brush all the flour off the work surface. Have a small bowl of water handy. Using no flour, roll a piece of dough with a rolling pin into a very thin sheet, between 1/8 and 1/4 inch thick (don’t worry about making a rectangle; an amoeba-type shape is fine). The dough may stick to the work surface; this is all right—just nudge it gently with a dough scraper. Tightly roll up the sheet like a carpet to form a strand. Roll the strand back and forth between your hands until it’s thin, very even, and 12 to 15 inches long. At the ends of the strand, angle the outer edge of your hands into the work surface as you’re rolling to make the ends pointy and the strand thicker in the middle (This will help you get a football-shaped loaf). The strand needs to grip the work surface slightly during this rolling; the “grab” will help as you roll. If the strand is too slick, very lightly dampen it with water to help it grip the work surface better. Repeat the rolling out, rolling up, and elongating steps with the remaining five pieces of dough, rolling them out to the same length. Lightly sprinkle all the strands with flour to prevent them from sticking to one another during proofing. Arrange the strands parallel to one another. At one end, gather and pinch the strands very tightly together. Weight the end with a heavy canister to keep the braid from moving and to leave your hands free, and braid closely, following the illustrations below. Lightly tap each end of the loaf with your palms to tuck it under the loaf.<br /><br />Transfer the braid to the lined baking sheet and cover it loosely but thoroughly with plastic wrap. Let proof until doubled in bulk and the loaf remains indented when lightly pressed, about 2 hours, depending on room temperature. (If in doubt, let the dough proof more rather than less.)<br /><br /><span style="font-weight:bold;">To bake:</span><br /><br />Position an oven rack in the lower third of the oven and heat the oven to 325°F. Just before baking, brush the dough with the beaten egg. Sprinkle with sesame seeds or poppy seeds, if using. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking) [Note: I did not do this and it turned out well]. Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes [Note: mine baked for an extra 10 min on top of the 15]. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk underbaking.) Let cool thoroughly on a rack.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com25tag:blogger.com,1999:blog-2151018193473620618.post-89079561536924676092010-02-17T10:35:00.000-08:002010-02-17T10:55:36.679-08:00Mixed-Berry Muffins and a Blog-a-birthday<p align="center"><a title="IMG_5969 by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4365001189/"><img alt="IMG_5969" src="http://farm3.static.flickr.com/2760/4365001189_3d53f6e63d.jpg" width="500" height="356" /></a></p><div align="justify"><br />Have you ever noticed that time has a sneaky way of moving forward? Like one day, it's Thanksgiving, and the next day, you wake up and it's the middle of February and your blog has turned two years old? No? Well, that just <em>totally </em>happened to me. And to celebrate, I decided to bake blueberry and raspberry muffins.<br /><br /><p align="center"><a title="12-06-19 by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4365000135/"><img alt="12-06-19" src="http://farm3.static.flickr.com/2793/4365000135_da3c71d280.jpg" width="500" height="357" /></a></p><br />I'm not really strict about my breakfast being, well, <em>breakfast</em>. I don't mind a cinnamon bun or a leftover slice of cake with a glass of milk. Sure, I'd like to pretend that I eat healthy granola with skim milk as my first meal of the day, but most of the times, that just doesn't happen, so after a while of it not happening, I just embraced indulging myself a little in the mornings. I hear indulging yourself is the new black this season (and if it isn't... well, it SHOULD be!)<br /><br /><p align="center"><a title="12-06-18 by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4365738994/"><img alt="12-06-18" src="http://farm5.static.flickr.com/4065/4365738994_316c9b18a8.jpg" width="500" height="357" /></a></p><br />These muffins are a perfect little indulgence. They are delightfully soft, lightly sweet, and I can see them being a breakfast companion as well as taking center stage as mini-muffins for a brunch or a shower party. They are certainly pretty and festive, perfect slightly warm and with a tall glass of milk, and they make me smile in the mornings. Next week - next week I'll go back to yogurts and granolas and fruit - but for now, during my blog-a-birthday week, I can't think of a better way to start my day than a warm little nugget of cake studded with sweet berries and aromatic with vanilla.<br /><br /><p align="center"><a title="12-06-092 by LAIrisha, on Flickr" href="http://www.flickr.com/photos/23643517@N04/4365740424/"><img alt="12-06-092" src="http://farm5.static.flickr.com/4058/4365740424_552c9372ed.jpg" width="500" height="357" /></a></p></div><span class="fullpost"><br /><strong>Mixed-Berry Muffins</strong><br />adapted from the <a href="http://books.google.com/books?id=9hR0TJMs29sC&lpg=PA17&ots=PBWKPjyRx7&dq=magnolia%20bakery%20blueberry%20muffins&pg=PA17#v=onepage&q=&f=false">Magnolia Bakery Cookbook</a><br />makes 12-16 muffins<br /><br />2 1/2 cups all purpose flour<br />3/4 cup sugar<br />1 1/2 tablespoons baking powder<br />3/4 teaspoon salt<br />2 large eggs, lightly beaten<br />1 1/2 cups buttermilk (or whole milk)<br />6 tablespoons unsalted butter, melted and cooled<br />1 1/2 teaspoons vanilla extract<br />1 1/2 cups mixed berries (I used blueberries and raspberries)<br /><br />Preheat oven to 350F and prepare 12-16 muffin cups.<br /><br />Combine all the dry ingredients in a large bowl and whisk together. Make a well in the center and stir in the wet ingredients until just combined (do not overmix). The batter will be lumpy, but that's ok.<br /><br />Toss the berries with a little bit of flour, just to coat, and gently fold into the batter. Divide between the muffin cups and bake for 20-30 minutes, until the tops are very lightly golden and a cake tester inserted in the middle comes out with moist crumbs attached. Do not overbake<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com18tag:blogger.com,1999:blog-2151018193473620618.post-29876460077441110012010-02-14T12:30:00.000-08:002010-02-14T12:43:46.852-08:00Madeira Chicken with Mushrooms<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4355373468/" title="Madeira Chicken with Mushrooms by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2732/4355373468_a8065dfa62.jpg" alt="Madeira Chicken with Mushrooms" width="500" height="333" /></a><br /></div><br /><div style="text-align: justify;">Our Valentine's Days have always been fraught with disaster. The first one was great, but after that, it was like a curse descended onto our V-Day plans. One year, our reservations got lost. Another year, the restaurant had a fire in their kitchen and had to close down. There was a time that our car got a flat on the way to our destination, and I think by the fourth year of this, we just gave up on plans. We got the hint. <br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4354633639/" title="Madeira Chicken with Mushrooms by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4010/4354633639_da5dba066d.jpg" alt="Madeira Chicken with Mushrooms" width="500" height="357" /></a><br /></div><br /><div style="text-align: justify;">This year, I'm giving my Valentine some chicken. Because chocolates are nice, but let's get real, I know my husband is a meat and potatoes kind of guy and a really good dinner always excites him much more than dessert. It sounds unromantic, I know, but you haven't tasted this chicken. It has an amazing flavor. It has mushrooms, it has onions, it has thyme, and it gets to braise in a magical mix of butter, Madeira and Worcestershire sauce until meltingly tender and fragrant with butter, wine and herbs. The skin gets re-crisped under the broiler, and when you cut into it, you'll want to have lots of crusty country bread on hand to sop up the dark, rich sauce, which might just be my favorite part. Oh, and it comes together with about 15 minutes of work and half an hour of braising, during which you and your Valentine can... well, I'll let you figure that part out. I'm just here for the food.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4355381564/" title="Madeira Chicken with Mushrooms by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2752/4355381564_e14b3c3e78.jpg" alt="Madeira Chicken with Mushrooms" width="359" height="500" /></a><br /></div><span class="fullpost"><br /><br /><span style="font-weight:bold;">Madeira Chicken with Mushrooms</span><br />adapted from <a href="http://www.williams-sonoma.com/recipe/braised-chicken-with-mushrooms.html">Williams-Sonoma</a><br />serves 6<br /><br />6 chicken thighs, fat cut off<br />Salt and freshly ground pepper, to taste<br />3 Tbs. unsalted butter<br />1 medium yellow onion, chopped<br />1 lb. wild and/or cultivated mushrooms, sliced<br />1/2 cup Madeira or dry sherry<br />1 1/2 Tbs. Worcestershire sauce<br />1 1/2 Tbs. chopped fresh thyme<br /><br />Season the chicken generously on both sides with salt and pepper. In a large fry pan or saute pan with a lid, melt the butter on med-high heat and brown the chicken on both sides, about 4 minutes per side. Transfer the chicken to a plate and set aside.<br /><br />Add the onion into the pan juices and saute until barely softened, about 3 minutes. Add the mushrooms and saute until the juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.<br /><br />Return the chicken to the pan, nestle it in between the mushrooms and onions, cover and braise on medium-low heat until cooked throughout, 20-25 minutes. About five minutes before the chicken is done, pre-heat the oven to broil. Once the chicken is done, put the pan into the oven, uncovered, for 5 minutes to re-crisp the skin. Adjust the seasoning in the sauce, stir in chopped thyme and serve immediately over rice or mashed potatoes with lots of bread to sop up the sauce. <br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com17tag:blogger.com,1999:blog-2151018193473620618.post-56410940269056174682010-01-20T21:04:00.000-08:002010-01-20T21:07:40.940-08:00Brown Sugar Almond Shortbread<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4291629167/" title="IMG_5312 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4063/4291629167_2d8d9b639f.jpg" alt="IMG_5312" width="500" height="333" /></a><br /></div><br /><div style="text-align: justify;">The cookie season is quite over, but my oven doesn't know that because I can't seem to let go of these wonderful cookies. You'd think that there aren't very many ways to play with such a humble cookie as shortbread - you would be very wrong, and Dorie, whose recipe this is, hits the jackpot as usual.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4291631037/" title="IMG_5338 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2684/4291631037_90146d8d69.jpg" alt="IMG_5338" width="500" height="358" /></a><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4291630237/" title="IMG_5363 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2691/4291630237_08f58a55d5.jpg" alt="IMG_5363" width="500" height="333" /></a><br /></div><br />The substitution of brown sugar for regular sugar gives these cookies an extra layer of depth, a kind of subtle scent and sweetness that enhances the extra crunch created by the addition of ground nuts. Mmm... crumbly, buttery, delicious shortbread with layers of underlying flavor. Can you tell I'm slightly in love with this recipe? Not only did I include it in my gift boxes this holiday season, I've made it several times after and I've bored my friends to tears by waxing poetic about the sheer genius of this cookie. Unfortunately, I have a feeling they only listened to me because I kept up a constant supply of shortbread! :) <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4292372266/" title="IMG_5380 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4027/4292372266_012a5f7cfe.jpg" alt="IMG_5380" width="500" height="358" /></a><span class="fullpost"> </span><br /></div><br /><span style="font-weight:bold;">Brown Sugar Almond Shortbread</span><br />Adapted slightly from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&s=books&qid=1264048603&sr=8-1">Baking, Dorie Greenspan</a><br /><span style="font-style:italic;"><br />*A few notes: (1) The original recipe called for ground pecans, but as I had none at the time, I substituted ground almonds instead - it worked really well, but I'm dying to make these with pecans; and (2) The recipe calls for an 18-20 minute baking time - I found that this was way too long and the cookies browned too much and lost flavor. I baked mine for about 12-13 minutes, just until crunchy and pale golden.</span><br /><br />1 1/2 cups all-purpose flour<br />1/4 cup cornstarch<br />1/4 teaspoon salt<br />Pinch of ground cloves<br />2 sticks (8 ounces) unsalted butter, at room temperature<br />3/4 cup (packed) light brown sugar<br />1/2 cup finely ground almonds<br />Confectioners’ sugar, for dusting (optional)<br /><br />Sift together the flour, cornstarch, salt and cloves.<br /><br />Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the almond and give the mixer a couple of turns, just to get the nuts into the dough.<br /><br />Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.<br /><br />Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets wiht parchment or silicone mats.<br /><br />Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. [I would also freeze each sheet for about 15 minutes before baking to stop the cookies from spreading. I did that with mine and they hardly spread].<br /><br />Bake for 18-20 minutes [my time was 12-13 minutes], rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack.<br /><br />If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.<br /><br />Yield: 32 cookies <br /><br /></div>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com35tag:blogger.com,1999:blog-2151018193473620618.post-49702150303022773312010-01-13T10:58:00.000-08:002010-01-13T11:05:46.405-08:00Haiti<div align="justify">I know it's been quiet around here - very quiet. I've been focusing on other projects this month (as well as the birthday explosion... hey, January people, can you spread out your birthdays a little more? ;) ) and haven't been as creative in the kitchen as I generally like to be.<br /><br />So for today, I don't have a recipe for you. But because of the earthquake in Haiti, the devastation of which we can unfortunately <a href="http://en.wikipedia.org/wiki/1994_Northridge_earthquake">relate to all too well</a> here in Los Angeles, I wanted to link to <a href="http://www.whatisleft.org/lookie_here/2010/01/six-ways-you-can-help-in-haiti.html">Chris Sacca's excellent post</a> on how we can help the relief efforts. I feel lucky that A. and I are able to contribute and, though I am generally not the praying type of person, I would like to ask you for at least a small prayer for the victims of this terrible disaster and to keep hope in your heart for survivors.<br /><br />Thanks for being here to listen.<br /><span class="fullpost"><br /></div></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com6tag:blogger.com,1999:blog-2151018193473620618.post-15796787609266775792010-01-01T20:14:00.000-08:002010-01-01T20:51:58.652-08:00Baked Brie<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4236160366/" title="IMG_5456 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2689/4236160366_c3f28a9d96.jpg" alt="IMG_5456" width="500" height="333" /></a><br /></div><br />This year, A. and I decided to do something unprecedented - we decided to stay home and throw ourselves a party. There was a menu, there were fancy clothes, there was an entire bottle of champagne, there were twinkle lights and presents and a whole lot of tipsiness... in other words, it was a totally awesome way to start the new year!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4235392235/" title="New Year's Eve 2010 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4018/4235392235_0b778f7f52.jpg" alt="New Year's Eve 2010" width="500" height="400" /></a><br /></div><br />My dears - in this new year, I want to wish you all much health, happiness, luck, peace, love and prosperity. May our knives always be sharp and may our cuts heal quickly. Happy 2010!<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4235385795/" title="IMG_5425_1 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2504/4235385795_648c261c12.jpg" alt="IMG_5425_1" width="500" height="357" /></a><br /></div><span class="fullpost"><br /><span style="font-weight: bold;">Baked Brie</span><br /><br />1 sheet of puff pastry, defrosted if frozen<br />1 standard sized triangle of brie<br />a little olive oil, for brushing<br /><br />This is a ridiculously easy thing to make, and yet, this gets me the most accolades when I do make it. You take one sheet of defrosted puff pastry (I prefer to use all-butter puff pastry), you wrap it around a good-sized triangle of brie, you brush it with a little olive oil and you bake it at 425F for about 15-20 minutes, until the pastry is flaky and golden and the cheese is all melty and ooozy goodness. Ta-daa!<br /><br />You can totally dress this up by cutting the cheese in half and layering it with a bit of brown sugar, raisins and sauteed apples. I mean, it couldn't hurt, right? But the beautiful thing is that you can serve it just simple-like - beautifully puffed pastry and a molten lava of cheese. It's the kind of marriage that needs no embellishments.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com16tag:blogger.com,1999:blog-2151018193473620618.post-60678835441108463322009-12-27T13:37:00.000-08:002009-12-27T14:19:30.891-08:00Cinnamon Walnut Rugelach<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4218345992/" title="IMG_5160 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2555/4218345992_6ba1ab20fc.jpg" alt="IMG_5160" width="500" height="333" /></a><br /></div><br /><div style="text-align: justify;">Have you ever worked with cream cheese dough? If not, count yourself lucky, and if yes, you will understand when I say that cream cheese dough is a huge pain to work with and should only be attempted when you're home alone (so at least no one can hear you swearing like a sailor and throwing floured utensils at the wall).<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4218345100/" title="12-06-13 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2679/4218345100_c2e4dc6e3d.jpg" alt="12-06-13" width="500" height="400" /></a><br /></div><br />I gotta be honest with you, this dough almost broke me. It was so soft, so sticky (even after proper chilling), so unwilling to do what I wanted it to do, that I almost gave up. My kitchen looked like a bag of flour exploded all over it and soft, sticky bits of dough snuck into every little crevice. I was so frustrated, I almost tossed dough, flour and all into the trash. Hoo boy, am I glad that I didn't! <br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4218344486/" title="12-06-12 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4035/4218344486_70b96aabc8.jpg" alt="12-06-12" width="500" height="400" /></a><br /></div><br />Because, as it turns out, the best things in life are worth the effort, and these little rugelach definitely fall into that category. It's something of an epiphany when you first bite into this pastry that puffs up and is soft and delicate and crunchy at the same time, the sweetness of the filling perfectly balancing the tang of the cream cheese in the dough. It's addictive. If you can eat less than five, I take my hat off to you, because no one with whom I shared these could hold themselves back.<br /><br />If you decide to make these, arm yourself with a lot of patience, a lot of flour and a good bench scraper. Flour the heck out of your surface, flour the heck out of your dough and flour the heck out of your rolling pin. Keep the dough cold and the cursing to a minimum. And trust me, <span style="font-style:italic;">it's all going to be worth it</span>. This - this is what bliss tastes like with a cup of coffee.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4218343850/" title="IMG_5190 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2631/4218343850_7e93c68868.jpg" alt="IMG_5190" width="500" height="358" /></a></div></div><span class="fullpost"><br /><span style="font-weight:bold;">Walnut and Cinnamon Rugelach</span><br />slightly adapted from <a href="http://www.amazon.com/Sweet-Life-Desserts-Chanterelle/dp/0821257447">Desserts from Chanterelle</a><br /><br />(I added some chocolate to these, and though it tasted fantastic, the chocolate melted out of the filling and created a dark brown crust on the bottom of the cookies, making them look like they burned a little. In other words, I do not recommend this addition.)<br /><br /><span style="font-style:italic;">Dough</span><br />8 tablespoons butter, at room temperature<br />4 ounces cream cheese, at room temperature<br />1 cup flour, plus more for rolling dough<br />1/4 tsp salt<br />1 teaspoon sugar (I increased to 2 tablespoons)<br /><br /><span style="font-style:italic;">Filling</span><br />1 cup (4 ounces) finely chopped walnuts<br />1/2 teaspoon cinnamon<br />1/2 cup (2 ounces) currants (I omitted)<br />1/4 cup granulated sugar<br />1/8-1/4 cup turbinado sugar, for topping<br /><br />1 egg, for egg wash<br /><br />Yields 32-36 cookies<br /><br /><span style="font-style:italic;">Make the dough</span> - using a stand mixer with a paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy (5-8 min). Decrease speed to slow and add the dry ingredients, beating until thoroughly combined. Rev up the mixer to medium for 15 seconds. Divide the dough in half and wrap each half in plastic, pressing to shape it into a disc about 1 inch thick and refrigerate for 2 hours or overnight.<br /><br /><span style="font-style:italic;">Make the filling</span> - in a bowl, toss the sugar, chopped walnuts, currants if using and 1/4 cup of sugar.<br /><br />Roll the dough - a.k.a. the tricky part:<br /><br />Flour the heck out of your rolling surface and your rolling pin. Working with one batch of dough at a time (leave the second in the refrigerator while rolling the first), roll the dough into a 6 1/2 x 16 inch rectangle. Roll quickly, lifting the dough with a bench scraper as you are rolling and re-flouring underneath. Use a bench scraper or a pizza cutter to trim the dough into the desired dimensions.<br /><br />Brush off excess flour and then brush the dough with some egg wash and spread half the walnut-cinnamon filling on top, leaving a 1-inch wide strip of dough clean on the long side (the 16" side). Starting with the edge opposite the clean one (the other 16" side), tightly roll the dough into one 16" long roll. When you reach the strip of dough without topping, apply a little pressure to seal the seam and roll it so the seam is on the bottom. <br /><br />At this point, I would recommend to cut the dough in half (yielding two 8" rolls), wrap each roll in plastic wrap and refrigerate for 30 min-1hr. Repeat with the other half of the dough. [The logs can be stored in the refrigerator for 24 hrs or in the freezer for 1 week].<br /><br /><span style="font-style:italic;">Baking </span>- preheat the oven to 350F. Glaze each log with the remaining egg wash and sprinkle the top generously with turbinado sugar. Slice into 1 inch cross-sections and place on a cookie sheet, 1 inch apart. Bake for 15-18 minutes, or until golden on top. Rotate the cookie sheet half-ways through the baking time to ensure even baking.<br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com17tag:blogger.com,1999:blog-2151018193473620618.post-3478409372994912372009-12-21T19:04:00.000-08:002009-12-21T19:07:11.438-08:00Happy holidays!<div style="text-align: center;"> <a href="http://www.flickr.com/photos/23643517@N04/4178462614/" title="Season's Greetings by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2532/4178462614_270204a523.jpg" alt="Season's Greetings" width="411" height="500" /></a><br /><br /><div style="text-align: left;">Best wishes for the holidays, from our family to yours. Thanks for making this little corner of cyberspace so warm and inviting!<br /></div></div><br /><span class="fullpost"></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com12tag:blogger.com,1999:blog-2151018193473620618.post-41875399872558658242009-12-12T10:55:00.000-08:002013-12-20T21:31:40.693-08:00Perfect Eggnog<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4178796703/" title="IMG_5131 by LAIrisha, on Flickr"><img src="http://farm5.static.flickr.com/4040/4178796703_713c633490.jpg" alt="IMG_5131" width="356" height="500" /></a><br /></div><br /><div style="text-align: justify;">In those dark days long ago, when I was still afraid of the kitchen, I avoided eggnog like the plague because it always seemed to come from a paper carton at the supermarket and tasted like... well... like you would need a whole lotta Bourbon to soften the blow. As you can imagine, that type of thing couldn't go on, so I got out there and tried a few recipes, and there emerged something so divine, so transcendent, so smooth and creamy and I've-died-and-gone-to-heaven good, that I look forward to the holidays every year just so I have a chance to make this eggnog again. Don't get me wrong - I *really* love getting together with my family, eating, laughing and exchanging presents; but in the back of my mind - in the very back, where chocolate and creme brulee and tarte tatins dwell, the thought of this eggnog gives me a warm glow until the time when I can rush to the stove and stir and stir and pour and then drink (ahhhh) and then I get a warm glow of an entirely different kind.<br /></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4178797975/" title="IMG_5132 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2620/4178797975_16c8ddf110.jpg" alt="IMG_5132" width="333" height="500" /></a><br /><br /></div>Happy Hanukah to my Jewish peeps! May the light and miracles of this holiday shine in your heart and in your family the whole year.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4179562046/" title="IMG_5140 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2599/4179562046_975383fdcd.jpg" alt="IMG_5140" width="333" height="500" /></a></div><span class="fullpost"> <br /><span style="font-weight:bold;">Perfect Eggnog</span><br /><a href="http://www.williams-sonoma.com/recipe/eggnog-with-nutmeg-and-cinnamon.html">Williams-Sonoma recipe</a> <br />(serves 6-8 small cups)<br /><br /><span style="font-style:italic;">Note</span>: Because everyone prefers a different bite to their eggnog (and some, like me, drink it without alcohol - I know, the shame!), I like to pour the eggnog into small cups and let each guest add his or her own choice of spirits. You can do this, or you can just mix in about a cup full of rum, brandy or Bourbon before serving. <br /><br /><span style="font-style:italic;">Eggnog</span>:<br />2 cups of milk, divided<br />6 egg yolks<br />1 cup sugar<br /><br /><span style="font-style:italic;">Topping</span>:<br />1 cup cold whipping cream<br />1/2 tsp vanilla extract<br />1 tablespoon sugar<br />ground cinnamon<br />ground nutmeg<br /><br /><span style="font-style:italic;">Mixers</span>:<br />Brandy, Bourbon, dark rum<br /><br />In a small, heavy bottomed saucepan, whisk together the egg yolks, 1 cup of milk and 1 cup of sugar. Simmer on low for about 8-10 minutes, stirring often, until slightly thickened. If it's not thickening, turn up the heat a little, stirring constantly so as not to cook the eggs. Remove from heat, stir in the remaining cup of milk and let cool. Pass cooled mixture through a fine-mesh sieve (to get rid of any errant cooked egg yolks) - this is a very important step! <br /><br />Whip heavy cream, sugar and vanilla extract to soft peaks. <br /><br />If desired, stir in 1 cup of brandy, Bourbon or dark rum right before serving. Serve in small cups with a dollop of whipped cream and a sprinkle of cinnamon and nutmeg. Can be served very cold, but it's also really good when it's just slightly warm. <br /><br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com25tag:blogger.com,1999:blog-2151018193473620618.post-53068614484364889272009-12-09T01:00:00.000-08:002009-12-09T01:33:48.154-08:00Chocolate Chip Banana Bread<div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4129699271/" title="IMG_4523 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2630/4129699271_f4de1268f7.jpg" alt="IMG_4523" width="500" height="357" /></a><br /></div><br /><div style="text-align: justify;">Hello loyal readers! This is Irene's little sis, dropping by for a guest post. As you can imagine, having an incredibly talented sister who forces you to taste-test her mouth-watering creations is a tough job, but someone's gotta do it, right? In all honesty, I have always been amazed by my sister's ability to juggle being not only a lawyer, wife, sister and daughter but also history buff, chef and artist. She continues to inspire me to test my own limits, which of course extends into my most recent venture into the world of cooking! [<span style="font-style: italic;">Ed.</span><span style="font-style: italic;"> note: in the interests of modesty, I wanted to take this part out, but... vanity prevailed :)</span>]<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4130466190/" title="Food Photos1-34 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2604/4130466190_1b3d7e9fa4.jpg" alt="Food Photos1-34" width="500" height="357" /></a></div><br />Ok, enough gushing about Irene. Let's talk about what really matters: me...oh wait, I mean...food. As a future doctor and an avid runner, I am very passionate about health, but I also love yummy food. It turns out the two actually go hand in hand! A few weeks ago, I developed an all-consuming, wake-you-up-in-the-middle-of-the-night craving for banana bread, but resisted baking any because a) I was too lazy and b) I was a little worried about my restraint around a batch of freshly baked banana bread (I'm not a saint here people!). Enter my sister! After I confessed my unrelenting craving to Irene over the phone, she immediately invited me over to her house for a baking session, with a twist. Knowing me as well as she does, she suggested that we "healthify" our banana bread by modifying a recipe she found online.<br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4129700541/" title="Food Photos1-32 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2566/4129700541_fe668318b2.jpg" alt="Food Photos1-32" width="500" height="357" /></a><br /><a href="http://www.flickr.com/photos/23643517@N04/4130464820/" title="Food Photos1-31 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2768/4130464820_1088b35e83.jpg" alt="Food Photos1-31" width="500" height="357" /></a></div><br />And that is how our delectable, indulgent, guilt-free banana bread recipe was born! While my first impulse was to replace all of the tasty (aka unhealthy) ingredients with their healthier counterparts, my sister gently urged me to consider substituting only half of each ingredient. Having learned through many past experiences that the advice of my older, wiser sister will never steer me wrong, I quickly obliged and followed along with her suggestion. Best.Decision.Ever. If any baked good could solve our economic crisis or fix the health care system, it would be this banana bread. Ok, a little dramatic? Let's just say thoughts of banana bread are no longer waking me up in the middle of the night, but instead are gently lulling me to sleep and keeping me safe and warm at night. Still too dramatic? It's THAT good! I'll let my sister take over with the details because, let's face it, I mainly sat around eating chocolate chips and gossiping as she did the measuring, mixing and cleaning. <span style="font-style: italic;">[Ed. note: hehehe, I so totally made her do the dishes.]</span></div><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/23643517@N04/4132073307/" title="IMG_4603 by LAIrisha, on Flickr"><img src="http://farm3.static.flickr.com/2689/4132073307_3ae5bfe3a8.jpg" alt="IMG_4603" width="500" height="358" /></a></div><span class="fullpost"><br /><br /><span style="font-weight:bold;">Chocolate Chip Banana Bread</span><br />adapted from http://gourmeted.com/2009/02/21/thesss-nanas-banana-bread/ <br /><br />As you can imagine, the original version of this bread is pretty darn good. Believe it or not, our alterations (less butter, less sugar, whole wheat flour, buttermilk instead of cream) didn't change the taste one little bit, except to make the texture even softer. How can something with so little butter taste so awesome? I have no idea, but it did. We were really good about making the substitutions, too... until, that is, we threw in the giant chocolate chips. :)<br /><br />2.5 tbsp (34 g) butter <br />34g unsweetened apple sauce <br />1/3 cup granulated sugar (or Splenda for baking) <br />1/4 cup firmly packed light brown sugar <br />1 large egg <br />2 egg whites <br />1 tsp vanilla extract<br />2 cups mashed, very ripe bananas (about 4 medium bananas)<br />1 cup unbleached all-purpose flour <br />3/4 cup whole-wheat flour <br />1 tsp baking soda<br />1/2 tsp salt<br />1/4 tsp baking powder<br />1/2 cup buttermilk <br />1/2 cup large bittersweet chocolate chips <br /><br />Preheat oven to 350F and prepare a 9x5x3 loaf pan. <br /><br />With a hand mixer, beat the butter in a large bowl with the apple sauce until light and fluffy. Add the sugars and beat well to incorporate. Add the egg, egg whites and vanilla and beat to blend.<br /><br />Mash the bananas really well and add, beating for 30 seconds on high speed to blend.<br /><br />Whisk all the dry ingredients together in a separate bowl an add to the banana mixture, alternating with the buttermilk (add half of the dry ingredients, beat just to blend, add buttermilk, beat just to blend, add the rest of the dry ingredients and beat just to blend). Do not overmix. Mix in the chocolate chips.<br /><br />Pour batter evenly into the prepared pan. Bake until browned on top and a tester inserted into the middle comes out clean, 1 hour to 1 hr and 15 minutes (ours baked slightly longer than that, but start checking at the hour mark).<br /><br />Cool completely and serve (the banana bread will be too soft to cut into when hot). The original recipe recommends that you give this bread a rest overnight, but I can't tell you if that's a good idea or not - our loaf didn't make it that far.<br /><br /></span>Irenehttp://www.blogger.com/profile/16448602119075297554noreply@blogger.com26