Mixin' it up

Double chocolate cookies with Reese's pieces, chocolate malt balls, and walnuts.

Dduk boki.

Red velvet cake with heavenly cream cheese frosting.

Lemon chiffon cake.

Maple glazed carrots and toasted almonds.

Hearty lasagna.

Baby back ribs. Chocolate & cheese fondue.

Danish pastries.

Apple & custard filling. Strawberries & chocolate filling.

Yo-lk quiero carbonara

Using up leftover egg yolks or egg whites is sometimes a hassle but in this case, it was more of a delightful endeavor.

Spaghetti alla Carbonara


Ingredients:

1 lb. uncooked spaghetti
1 medium onion. finely chopped
2 egg yolks, plus 1 large egg
3/4 cup Parmigiano-Reggiano
1/3 cup Pecorino Romano
1/4 cup heavy cream
1 heaping tablespoon of minced garlic
2 tablespoon olive oil
6 strips of bacon
pinch of nutmeg
salt and pepper for seasoning

Directions:

Cook the pasta as directed. While the noodles are cooking, heat the oil in a skillet and cook bacon. Once the bacon has been almost fully cooked, remove it from the pan and reserve 3 tablespoons of bacon fat and oil in the pan. Back on the heat, cook onion and garlic until tender. Add bacon bits back in.
Whisk together egg, yolks, cream, salt&pepper, nutmeg, and cheeses in a bowl.
Drain spaghetti and add to the pan with onion, garlic, and bacon. Remove pan from heat and quickly add egg mixture. Combine well and serve immediately.

**I finished mine with chopped fresh parsley.

Daring Bakers Challenge 5

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams)

granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted

6 large eggs½ cup (70 grams)

all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan

•a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(this step is optional – please see Elements of an Opéra Cake below) (Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about one-third of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

PHEW!

Toss and Turn

Roasted Potato Wedges

I cut up some russet potatoes into uniform wedges. Then I tossed them in olive oil, salt&pepper, paprika, and mixed herb seasoning. Make sure to lay them flat on a baking sheet so that they cook evenly. Slide them into a preheated oven at 425 degrees [F]. Cook for 40-50 minutes, depending on the size of your wedges. Give them a couple tosses and turns so that all sides are cooked to perfection.

Decadence

I've been so anxious to test the ever so popular Double Chocolate Layer Cake recipe from epicurious.com and finally had a legit reason for making this ultimate chocolate lovers' indulgence. I can't believe it took one of my best friend's birthday to give me the final push to bake this cake. This ones definitely a crowd pleaser.

Double Chocolate Layer Cake






My bowls were almost fully clean before I even put them in the sink to wash.
Must I need to elaborate? ;)

The WHOLE thing

There were no "cluckings" to be heard in my kitchen tonight. Sad news for my raw chicken sitting on the counter. But sacrifices must be made for the good of a GREAT meal. Thank you little chicken.

Roasted Garlic&Herb Chicken
Ingredients:
1 whole roasting chicken (mine was about 5 pounds)
1/2 cup roasted garlic (**see below for instructions)
2 1/2 cups water
1 lemon
2 bay leaves
rosemary
salt and pepper
paprika
1 tbs. olive oil

Directions: To prepare the brine, combine roasted garlic, water, salt, pepper, and olive oil in a blender. Squeeze in juice of half a lemon (save other half). Blend well. Stir in bay leaves.
Place the chicken in a plastic ziploc bag. Pour brine all over. Squeeze out all the air from the bag and place it in a big bowl to prevent problems with leakage. Refrigerate 12-24 hours.
Preheat oven to 375 degrees [F]. Remove chicken from brine and place in a roasting pan. Sprinkle salt, pepper, paprika, and rosemary all over the chicken. Place the remaining half lemon and some extra rosemary inside chicken cavity.
Roast for 1 1/2 hours or so, or until juices run clear from thigh when pierced with a fork. Let rest for a few minutes so the juices stay in the meat when you served.

**To roast garlic, peel outer layer of garlic bulb and cut off tops to expose cloves. Drizzle olive oil over garlic and cover with foil. Bake for 30-35 minutes at 400 degrees [F]. Let cool until they are manageable. Use a fork to gently pull out the tender garlic cloves.
The smell of roasted garlic is definitely one of my faves! Wow.

It's okay to be cheesy

I remember my first attempt at making pizza dough ended as a complete disaster because I thought I could get away with "adjusting" my ingredients and measurements. Big mistake. My pizzas came out worse than chewed up cardboard (that pretty much summarizes what they tasted like too).
This time I was determined to make a damn good pizza so my brother would shut up once and for all about my horrible pizza making. And I'm pleased to say that he has been thinking of something else to make fun of now since he took his first bite of my improved pizza... 20 bites ago.

Pizza








for the dough (two 12-inch crusts):
1 1/3 cups warm water
1 package active dry yeast
3 1/2 cups all-purpose flour
2 tbs. olive oil
1 tbs. salt
1 tbs. sugar
1 tbs. honey

Combine water, yeast, and sugar in a large bowl. Let the yeast dissolve for 5 minutes. Add remaining ingredients and mix by hand or on low speed for about 1 minute, Knead for 10 minutes. Transfer the dough to a bowl lightly coated with olive oil. Cover with plastic and let rise in a warm place until doubled in size (1 hour to 1 hour and 30 minutes).
Punch down the dough and divide in half. Roll each piece into a ball and let rise another10 to 15 minutes, loosely wrapped in plastic.
Flatten each ball of dough on a lightly floured surface into a 12-inch round. Place each dough circle on a prepared baking sheet dusted with cornmeal. Lift the edges and pinch to form a lip. To prevent the filling from making the crust soggy, brush the top with olive oil. The pizza is now ready to be topped and baked.

The beauty about pizzas is the infinite number of combinations of toppings that can complement each other. Of course, you can make it really sophisticated and add anchovies and roasted asparagus and what not, but for the sake of my simplistic brother I made a classic cheese pizza (with extra extra cheese) and pepperoni.

For each 12-inch round, you will need:
1/2 cup pizza sauce or marinara
1 1/2 cups shredded mozzarella or 6 oz. sliced mozzarella (I cut my own)
feta cheese
parmesan cheese
seasonings (salt, pepper, italian seasoning, coarsely chopped basil)

Once you have prepared your dough, preheat the oven to 475 degrees [F].
Before I spread on the marinara, I like to gently rub some garlic over the surface of my dough so that it adheres to the olive oil and flavors the crust a little more. Put an even coating of sauce and seasonings. Layer cheeses and pepperoni (or whatever your heart desires) over that and pop one pizza at a time into the oven. Bake for approximately 12 minutes.

I finally feel content. =)