Monday, November 15, 2010

Biscotti

Biscotti recipe and pictures to come today!  Stay tuned.....

Sunday, October 17, 2010

Pumpkin Yumkins


The chicken or the egg.  The pumpkin or the seed.  The Starbucks pumpkin muffin or the Pastry Queen pumpkin yumkins.  Yikes!  I'm trying to figure out which came first!  Let me backtrack a little.  See, I'm not a terribly big fan of the pumpkin (with apologies to all who are.)  But the Monarch is.  So, I am now assiduously seeking out all recipes pumpkin in the hopes that I will a) realize what I've been missing all this time, b) keep the Monarch knee-deep in pumpkin goodness, c) find a reason to use those cans of pumpkin puree which I bought on sale, you know, just in case there was a pumpkin shortage and d) find a reason to start my own pumpkin patch next year (more on this year's foray into vegetable gardening another time).  So, in the spirit of keeping a pumpkin open-mind, I decided to try one of Starbuck's pumpkin muffins.  And it was......AWESOME!  With the taste buds now on board, my mind went into reverse engineering mode.  How could I make such a muffin at home?  My check-list began.  Method: quick bread (read: stir wet ingredients into dry).  Components: all things pumpkin-y and muffin-y (read: pumpkin, seeds, spices, flour, sugar, baking powder).  Recipe: ummmm.  Then I remembered.  Pumpkin yumkins, this week's choice from Project Pastry Queen bore quite a resemblance to these muffins.  So, off I went.

Here's what it looked like:




Um, you know the step where you spoon the batter into the muffin tins?  Well, my little nephew was over while I was making these and he decided that he's like to try his little hand at photography.  So, let's just pretend that the picture is sitting in this spot...

 

This inspired choice was by Amanda of Fake Ginger fame.  You'll find this Pastry Queen Project recipe on her site.  Stay tuned next week for yet more pumpkin goodness.

Thursday, October 14, 2010

Chili

It's official.  Fall has arrived.  Thoughts of crumbles, cobblers and crisps have flitted away like the autumnal leaves swirling in the wind.  Instead visions of soups and stews and scrumptious (read: chocolate!) desserts are fast rooting in my mind.  Goodbye raspberries.  So long blueberries.  Auf Wiedersehen asparagus.  We'll meet again soon!  But right now pumpkins are sprawling in patches all across the city.  Harvested squashes are waiting in crates, crook-necks straining.  Pies are now pear-ed and pecan-ed.  And the ubiquitous cranberry has taken centre stage.  Welcome, Fall.  Hello, old friend.  We have much to talk about.  Many plans to make to usher in the season.
As I scribble off my list of chilly-weather warmers (hmmmm, it may finally be time to make that milk chocolate malt ball cake, just saying), why don't you give this chili a try?
 
Beef and Bean Chili (barely) adapted from FINE COOKING
For the chili
1 to 1-1/2 Tbs. chili powder
1 Tbs. ground cumin
2 tsp. paprika
1 tsp. dried oregano
Pinch to 1/8 tsp. cayenne
3 Tbs. olive oil
1 lb. ground beef
1 tsp. kosher salt; more to taste
1-1/2 to 2 Tbs. seeded and chopped fresh jalapeño
1-1/2 cups chopped onion
4 large cloves garlic, chopped
One 14-oz. can diced tomatoes, with their juices
One 15-oz. can kidney or black beans, drained and rinsed
1 Tbs. molasses
1 tsp. balsamic vinegar
Sour cream, for serving
Fresh cilantro leaves, for serving
Make the chili
In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne.

In a deep sauté pan or Dutch oven, heat about 1 Tbs. of the oil. Add the ground beef to the pan, breaking up the chunks of meat, season it with the 1 tsp. of salt, and cook, stirring occasionally until the meat is no longer pink. Drain the meat in a colander placed over a bowl to catch the grease.

Add another 1 Tbs. oil to the pan. Add the onion and chopped jalapeño and season with a pinch of salt. Cook, stirring occasionally, over medium-high heat until just tender, about 4 minutes. Add the garlic and cook, stirring, for about 1 minute. Add another 1 Tbs. oil and the spices and cook, stirring for about 1 minute. Return the meat to the pan. Add the diced tomatoes and their juices and 1/4 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover, and cook for at least 20 minutes, although longer is fine. Stir in the beans and cook, uncovered, for another 15 to 20 minutes. Stir in the molasses and balsamic vinegar.

Sunday, September 26, 2010

Chocolate Chip Cookies

I recently came across a statement from the authors of this bake-book that in their kitchen the cookie is king.  If that's in fact the case, then I say all hail the chocolate chip.  Cookie, that is.

So, when I came across this recipe, it was a no-brainer for my selection for Project Pastry Queen.  Two types of nuts.  Three types of chocolate chips.  Chewy.  Gooey.  Uber awesome cookies.

Which brings me to the question, if the cookie is king in the kitchen, what the heck is queen?!?

PS - The Monarch said this is queen in the kitchen.  I thought he'd say it's me. Go figure...






 
All-time Favorite Chocolate Chip Cookies (The Pastry Queen)
Ingredients
1 1/2 cups walnuts
1 1/2 cups pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 scant teaspoon salt
3 cups chocolate chips (I used Ghirardelli milk, bittersweet and semi-sweet chips)

Directions
1. Preheat the oven to 350F.  Arrange the nuts on a baking sheet in a single layer and toast them for 7-9 minutes until golden brown and aromatic.  Cool the nuts and then chop coarsely.

2. Line baking sheets with parchment paper or silicon mats, or grease generously with butter or cooking spray.  Using a mixer fitted with a paddle attachment, cream the butter and both sugars in a large bowl on medium speed about 1 minute, until fluffy.  Add the eggs and vanilla and beat on medium speed for one minute.  Add the flour, baking soda, and salt.  Mix on medium-low speed until incorporated.  Stir in the walnuts, pecans and chocolate chips.

3. Drop the dough onto prepared baking sheets using a 1 3/4" diameter ice cream scoop.  Spread the cookies about 1 1/2" apart as they will spread.  Bake for 10 to 12 minutes, until the cookies are medium brown around the edges. 

Tuesday, September 21, 2010

Focaccia with Grapes or Schiacciata con L'uva if you want to get Italian!

 
"Where's the kaboom? There was supposed to be an earth-shattering kaboom!"
 
So my Marvin the Martian mug kept (subconsciously) murmuring to me, as the flat and burnish-colored focaccia emerged from the oven.  Something's not right.  Where are the baked peaks and valleys that rose and fell from the dimples in the fresh focaccia dough?  Where is the shimmering lightly-golden crust?  Where are the craters overflowing with amethyst juices from the Concord grapes?  Where are the glistening fragments of sea salt scattered over this cragged landscape of doughy goodness? 
 
But most importantly, where is the kaboom?!?  Specifically, the earth-shattering kaboom?  The moment where the fever pitch of anticipation erupts when the Schiacciata con L'uva, baked to perfection, is finally ready? 
 
Kaboom, my eye.  Kaplooey.  That's all I heard. 

I suppose I'll have to make another grape focaccia.  Now, where did I put my illudium Q-36 explosive space modulator?  I may need it to destroy this one...

 
In case you're wondering what may have gone wrong, I suspect that the 00 flour contributed to a thin-crust focaccia.  Great for a Mexican pizza.  Not so good for this recipe.
 
Focaccia with Grapes (Schiacciata con L'uva)
adapted from Gourmet (January 2001)
 
Ingredients
  • 1 package active dry yeast (2 1/2 teaspoons)
  • 3 tablespoons Chianti or other dry red wine
  • 1 tablespoon honey
  • 3/4 cup warm water (110–115°F)
  • 2 1/2 to 3 cups Italian "00" flour or half all-purpose flour and half cake flour (not self-rising)
  • 1/4 cup fine-quality extra-virgin olive oil (preferably Tuscan)
  • 1/2 teaspoon fine sea salt
  • 3 1/2 cups Concord or wine grapes (1 1/2 pounds)
  • 1/2 cup sugar
Directions
For crust:
1. Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes. 

2. Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes. 

3. Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes. 

4. Transfer dough to an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. 

5. Turn out dough onto work surface and knead several times to release air. Cut dough in half. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly). 

6. Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar. Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes. Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 400°F. 

7. Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes. Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool. Serve at room temperature.

Wednesday, September 15, 2010

Yogurt-cheese Honey Cheesecake

Chick flicks.  The bane of any male's existence.  If you spot a male accompanying his female companion to such an event, then chances are that it is under due protest or as punishment for crimes previously committed.
Unless, it is true love.  You know, true love.  The kind of love that Westley waxed poetic about for his Princess Buttercup.  The kind where if her love were a grain of sand, his would be a universe of beaches.  (That's ok, she didn't get it either.  Good thing she was of unsurpassed beauty!)  The kind of love that brought him back from the brink of death (well, technically he was mostly dead, but still). 
I'm sure The Monarch's love for me is so true.  After all, he did sit through both Bridget Jones movies with me.  Oi.  And Hitch.  And 27 Dresses.  And Love, Actually (although come to think of it, that one may have been for crimes committed).  And SATC2.  And Eat, Pray, Love....  Whoa there.  Those last few were actually girls night out movies.  Hmmm.  I'm sensing a pattern here.  All the former movies were watched together while we were courting.  Now, chick flicks have been relegated to, well, chicks.  Hmmph.
That's ok.  I have a DVD copy of P.S. I Love You on stand-by.  In case he forgets a birthday or anniversary or something like that....
So, in the spirit of this post, here's a recipe that I think is decidely chick-y.  It's a sort-of-cheesecake, made with a yogurt-cheese, to keep the calories svelte.  Just like we chicks like to be.  Svelte.

Here goes.......
First the crust.....
Don't forget to make the yogurt-cheese.....

Quite the filling filling.....

And here she comes.....

Yogurt-cheese Honey Cheesecake (adapted from "Fresh"/Anna Olson)
Yogurt Cheese
2 cups 3.5% yogurt
2 cups creamy ricotta cheese
Crust
2 cups graham cracker crumbs
1 tsp finely grated lemon zest
1/4 tsp salt
1/2 cup unsalted butter, melted
Filling
1 recipe Yogurt-cheese
1/4 cup honey
1 egg
1 tsp finely grated lemon zest
1 tsp vanilla extract
Topping
raspberries
Directions
1. Prepare the yogurt-cheese the day before.  Stir the yogurt and ricotta together and place in a cheesecloth set inside a strainer.  Place the strainer over a bowl, cover loosely with plastic wrap, and chill for 24 hours.  Discard the whey (liquid in the bowl) and refrigerate the yogurt-cheese until ready to use.
2. Preheat the oven to 325F.
3. For the crust, combine the graham cracker crumbs, lemon zest, salt and melted butter and press the mixture into an ungreased 9-inch pie plate.  Bake for 10 minutes, then cool while preparing the filling.
4. For the filling, stir the yogurt-cheese with the honey, egg, lemon zest and vanilla.  Spoon this into the cooled crust and bake for 30 minutes.  Cool to room temperature then chill for at least 4 hours before serving.
5. Top with fresh fruit. 

Sunday, September 12, 2010

Seventh Heaven Chocolate Truffle Cake

 
Are you vanilla or are you chocolate?

Well, if you're chocolate, then do I have a treat for you!  This week's Project Pastry Queen was a Seventh Heaven Chocolate Truffle Cake, picked by Sarah of 20something cupcakes.  It's a towering chocolate behemoth.  Chocolate cake, chocolate truffle filling and chocolate ganache frosting.  It contains more Ghirardelli in each slice than in the entire Ghirardelli Square in San Francisco!  (OK, that may be a teensy exaggeration but you get what I mean!)  

The only thing is that the Monarch and the Mrs' household is a wee bit saturated with the sweets this week (the Monarch will never admit this but it is so) - so I made a half recipe.  Three layers instead of six.  Only a pound of chocolate instead of two.  A half dozen eggs instead of a full dozen.....

But that still leaves me with the question: are you vanilla or chocolate?  Me?  Yes.  The answer is yes.  That's all I'm saying for now.

Here's my (disco-ed up!) version of the cake:

The chocolate cake.....


The chocolate truffle filling.....


The chocolate ganache.....


The whole kit-and-kaboodle.....