braised brisket with caramelized onions
sauteed zucchini
roasted pearl onions and grapes
mushroom tart
roasted fingerling potatoes with leeks
homemade marshmallow peeps
chocolate macarons
matzah "toffee"
definitely the best dinner club to date, if i do say so myself.
Monday, April 13, 2009
Wednesday, April 8, 2009
macarons, continued.
well, that was not an entirely satisfying endeavor. while some of my macarons came out perfect, some of them came out larger, craggy, and lopsided. i know that this batter needs to be mixed lightly and carefully, but maybe i underdid it? or, despite my efforts, maybe i overdid it... i also skipped the step of outlining identical and consistent 1" circles for piping the batter. next time, i'll do it. the sadness of some macarons turning out larger than others is too much to bear!
Tuesday, April 7, 2009
macarons
tonight i shall make macarons-- these lovely ones from david lebovitz. and i will take pictures too!!
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html
Wednesday, April 1, 2009
salmon en papillote
yum, yum, yum. i've never done fish in parchment at home before, but i think it's going to become a staple. the fish was so moist and tender it was almost creamy... and so, so flavorful!
salmon, cut into portions
dijon mustard
brown sugar
salt, olive oil
cut out circles of parchment paper, one per each portion of fish. place one fish filet in the center of each parchment circle. drizzle each piece with olive oil, sprinkle with salt, and rub with about 1 teaspoon each of dijon mustard and brown sugar. fold the parchement circles so that the edges meet, and crimp/fold the edges so that the package is neatly sealed bake at 350 for 20 minutes, or until the salmon feels firm.
**you can also use foil in place of parchment.
i made this with a parsley, celery root, and fennel salad with a mustardy vinaigrette. mmmm! celery root makes me so happy.
salmon, cut into portions
dijon mustard
brown sugar
salt, olive oil
cut out circles of parchment paper, one per each portion of fish. place one fish filet in the center of each parchment circle. drizzle each piece with olive oil, sprinkle with salt, and rub with about 1 teaspoon each of dijon mustard and brown sugar. fold the parchement circles so that the edges meet, and crimp/fold the edges so that the package is neatly sealed bake at 350 for 20 minutes, or until the salmon feels firm.
**you can also use foil in place of parchment.
i made this with a parsley, celery root, and fennel salad with a mustardy vinaigrette. mmmm! celery root makes me so happy.
Monday, March 23, 2009
pie crust
this is a recipe for the pie crust used in the lemon ricotta tart a few posts down. if you are looking for a good, basic, versatile pie/tart dough, this is it. it makes enough dough for one double crust pie, or two tarts. it's nice to always have this in your freezer...
2 c flour
1-2 T sugar (optional)*
pinch sea salt
1 1/2 sticks cold butter
1/4 c cold shortening
1/3 c cold water
*if using the crust for a savory dish, you may want to omit the sugar, or just add 1 tablespoon. for a sweet dish, feel free to up the ante!
cut butter and shortening into 1/2" cubes. keep in freezer or fridge until ready to use. whisk together flour, sugar, and salt. using a pastry blender, cut the butter and shortening into the dry mix until the mixture is crumbly. you want your largest pieces of fat to be no bigger than pea-size. drizzle cold water (don't pour it all in right away) into dough, and mix until the dough JUST comes together. on a work surface, shape the dough into a ball. cut in half, and shape each half into a disc. wrap each in plastic and refrigerate at least several hours before using. dough will keep several months, well-wrapped, in the freezer (thaw in fridge overnight before using).
2 c flour
1-2 T sugar (optional)*
pinch sea salt
1 1/2 sticks cold butter
1/4 c cold shortening
1/3 c cold water
*if using the crust for a savory dish, you may want to omit the sugar, or just add 1 tablespoon. for a sweet dish, feel free to up the ante!
cut butter and shortening into 1/2" cubes. keep in freezer or fridge until ready to use. whisk together flour, sugar, and salt. using a pastry blender, cut the butter and shortening into the dry mix until the mixture is crumbly. you want your largest pieces of fat to be no bigger than pea-size. drizzle cold water (don't pour it all in right away) into dough, and mix until the dough JUST comes together. on a work surface, shape the dough into a ball. cut in half, and shape each half into a disc. wrap each in plastic and refrigerate at least several hours before using. dough will keep several months, well-wrapped, in the freezer (thaw in fridge overnight before using).
anchovy fennel flatbread
oh. my. god.... at first i thought two sheet-tray-sized flatbreads was too much for dinner club. oh, was i wrong. these are amazing. the dough, from mario batali, is a dream. really smooth, soft, and easy to work with. the toppings you can obviously play around with, but i really recommend these!
for the toppings:
1 fennel bulb, sliced 1/8" thick, fronds reserved
1 c freshly grated parmesan
12 anchovies-- soak in 1/2 c milk for 30 minutes prior to using
saute fennel in 3 T olive oil, stirring often, until soft and golden brown-- 10-15 minutes. remove from heat, and stir in fennel fronds. add salt and pepper to taste.
for the dough:
1 1/2 c warm water
1 T active dry yeast
1 t salt
1 t sugar
4 c bread flour
1/4 c olive oil
put the water in a large bowl (bowl of stand mixer). stir in yeast and let stand until foamy and aromatic. add the salt and sugar and stir to combine. add the flour and olive oil and mix until a loose dough is formed. transfer to a lightly dusted work surface, and knead the dough until very smooth and firm- about five minutes. place the dough in a lightly oiled bowl, cover it with a kitchen towel, and put it in a warm spot. let rise until double in size, about two hours. punch the dough down and divide it in two. shape each into a ball, and then let rise for thirty minutes more. preheat oven to 450, and lightly oil two baking sheets. place each piece of dough on a baking sheet and spread with your fingers (or with a rolling pin, until it fits the baking sheet. poke indentations in the dough with your fingers across the entire surface, then drizzle with olive oil. bake for 15 minutes, or until the top is golden.
for the toppings:
1 fennel bulb, sliced 1/8" thick, fronds reserved
1 c freshly grated parmesan
12 anchovies-- soak in 1/2 c milk for 30 minutes prior to using
saute fennel in 3 T olive oil, stirring often, until soft and golden brown-- 10-15 minutes. remove from heat, and stir in fennel fronds. add salt and pepper to taste.
for the dough:
1 1/2 c warm water
1 T active dry yeast
1 t salt
1 t sugar
4 c bread flour
1/4 c olive oil
put the water in a large bowl (bowl of stand mixer). stir in yeast and let stand until foamy and aromatic. add the salt and sugar and stir to combine. add the flour and olive oil and mix until a loose dough is formed. transfer to a lightly dusted work surface, and knead the dough until very smooth and firm- about five minutes. place the dough in a lightly oiled bowl, cover it with a kitchen towel, and put it in a warm spot. let rise until double in size, about two hours. punch the dough down and divide it in two. shape each into a ball, and then let rise for thirty minutes more. preheat oven to 450, and lightly oil two baking sheets. place each piece of dough on a baking sheet and spread with your fingers (or with a rolling pin, until it fits the baking sheet. poke indentations in the dough with your fingers across the entire surface, then drizzle with olive oil. bake for 15 minutes, or until the top is golden.
ricotta lemon tart
this is a yummy, not very sweet dessert!
for the filling:
2 c ricotta cheese
1/2 c sugar
juice and zest of 1 lemon
3 eggs
mix all ingredients together
preheat oven to 375 degrees. pour filling into pre-baked tart shell. bake for about 40 minutes, or until the crust is golden brown and the filling is set (not jiggly).
for the filling:
2 c ricotta cheese
1/2 c sugar
juice and zest of 1 lemon
3 eggs
mix all ingredients together
preheat oven to 375 degrees. pour filling into pre-baked tart shell. bake for about 40 minutes, or until the crust is golden brown and the filling is set (not jiggly).
more
updates!
photos!
peanut brittle!
world peace cookies!
gifts to be sent!
...anyone want a package of treats?
photos!
peanut brittle!
world peace cookies!
gifts to be sent!
...anyone want a package of treats?
baby coconut
michael and i ate TWO baby coconuts yesterday. it. was. heaven. it made me feel like i was on "lost-" hacking, sawing, pummeling till we could pour the juice out, and then scrape the jello-y inside. living on an island wouldn't be half bad!
Thursday, January 22, 2009
oops
i have not been a very good blogger lately!
because of the great sourdough starter project (sweetsavory.blogspot.com), my interest in bread has (re-)piqued. i started feeding mine monday night, and it seems to be off to a strong start... i just am so impatient! that's why i made beer bread last night. i used a recipe from, of course, the bread bible. i used guinness, which gave it a great flavor. and it had suuuuuuuuuuch a good crust! i love a good crusty bread. this would be great with farmer's cheese, or with a little bit of good mustard. i've just been eating it plain.
in other news, i recently bought a pasta roller, in anticipation of dinner club (and many delicious meals to come). i've actually already used it several times this week to make crackers. it works like a dream for the frequent cracker-maker... it's almost just as easy rolling crackers by hand, but you can get them a liiiittle bit crispier with the roller. i've been using spelt flour, but recently ran out and switched to whole wheat flour last night.
i don't really have a recipe, but: mix about 1 c flour with 1/3 c water. mix. continue to add water slowly until dough comes together. knead for a few minutes, adding more water or flour if necessary. roll as thin as possible, brush with olive oil, and sprinkle with desired toppings. our favorites: dried onion and herbes de provence (not together, but i guess that wouldn't be bad). gently press the toppings into the dough, and bake at 400 until light brown and crispy!
well, that turned into a lengthy post on carbs, didn't it?
because of the great sourdough starter project (sweetsavory.blogspot.com), my interest in bread has (re-)piqued. i started feeding mine monday night, and it seems to be off to a strong start... i just am so impatient! that's why i made beer bread last night. i used a recipe from, of course, the bread bible. i used guinness, which gave it a great flavor. and it had suuuuuuuuuuch a good crust! i love a good crusty bread. this would be great with farmer's cheese, or with a little bit of good mustard. i've just been eating it plain.
in other news, i recently bought a pasta roller, in anticipation of dinner club (and many delicious meals to come). i've actually already used it several times this week to make crackers. it works like a dream for the frequent cracker-maker... it's almost just as easy rolling crackers by hand, but you can get them a liiiittle bit crispier with the roller. i've been using spelt flour, but recently ran out and switched to whole wheat flour last night.
i don't really have a recipe, but: mix about 1 c flour with 1/3 c water. mix. continue to add water slowly until dough comes together. knead for a few minutes, adding more water or flour if necessary. roll as thin as possible, brush with olive oil, and sprinkle with desired toppings. our favorites: dried onion and herbes de provence (not together, but i guess that wouldn't be bad). gently press the toppings into the dough, and bake at 400 until light brown and crispy!
well, that turned into a lengthy post on carbs, didn't it?
Friday, January 16, 2009
more sugar
well, i abandoned caramel corn in favor of kettle corn, and shouldn't i have known... next time, more sugar.
sigh. isn't that always the answer?
sigh. isn't that always the answer?
Friday, January 9, 2009
Monday, January 5, 2009
Saturday, December 27, 2008
marshmallows
this is one of those things that can go very well, or very bad, depending on how well you follow directions. after doing some internet research, it seems that this recipe has seriously flopped for a lot of people-- most of whom end up sticking by an egg-less marshmallow recipe. i had no problems with this, aside from the frenzied organization of ingredients during the sugar-boiling process. they tasted WAY better than i thought they would (LIKE MARSHMALLOWS!), were great toasted, and are still fluffy, two days after the making. now i can't wait to experiment with crazy flavors.
adapted from dorie greenspan's "baking: from my home to yours"
about 1 c cornstarch (or potato starch, or powdered sugar)
3/4 c cold water
1 1/4 c
2 T corn syrup
2 1/4 oz packets of un-flavored gelatin
3 egg whites
1 T vanilla
put 1/3 c water, the sugar, and corn syrup in a saucepan over medium-low heat. stir until the sugar is dissolved. bring to boil and let boil, without stirring, until mixture reaches 265 degrees.
dissolve gelatin in remaining water-- either in a saucepan over low heat, or in a microwave.
meanwhile, in the bowl of a stand mixer, beat egg whites with a pinch of salt until firm but still glossy.
when the sugar syrup has reached 265 degrees, pour it carefully into the mixer (medium-low speed). try to pour the syrup directly into the egg whites, if it hits the sides of the bowl or the whisk attachment directly, it will harden on to the surface.
once the syrup is all in, add the gelatin and beat for three more minutes. add vanilla and beat until incorporated.
line a baking sheet or cake pan (with sides at least 1" high) with a piece of parchment paper. sprinkle generously with cornstarch. scrape marshmallow mixture into pan. you won't fill the whole thing, but try to keep the height even, at around 1". smoothe the top and sprinkle generously with corn starch.
let sit at least 3 hours in a cool dry place, then cut into desired shapes.
mmmm. i can't wait to have these with hot chocolate!
adapted from dorie greenspan's "baking: from my home to yours"
about 1 c cornstarch (or potato starch, or powdered sugar)
3/4 c cold water
1 1/4 c
2 T corn syrup
2 1/4 oz packets of un-flavored gelatin
3 egg whites
1 T vanilla
put 1/3 c water, the sugar, and corn syrup in a saucepan over medium-low heat. stir until the sugar is dissolved. bring to boil and let boil, without stirring, until mixture reaches 265 degrees.
dissolve gelatin in remaining water-- either in a saucepan over low heat, or in a microwave.
meanwhile, in the bowl of a stand mixer, beat egg whites with a pinch of salt until firm but still glossy.
when the sugar syrup has reached 265 degrees, pour it carefully into the mixer (medium-low speed). try to pour the syrup directly into the egg whites, if it hits the sides of the bowl or the whisk attachment directly, it will harden on to the surface.
once the syrup is all in, add the gelatin and beat for three more minutes. add vanilla and beat until incorporated.
line a baking sheet or cake pan (with sides at least 1" high) with a piece of parchment paper. sprinkle generously with cornstarch. scrape marshmallow mixture into pan. you won't fill the whole thing, but try to keep the height even, at around 1". smoothe the top and sprinkle generously with corn starch.
let sit at least 3 hours in a cool dry place, then cut into desired shapes.
mmmm. i can't wait to have these with hot chocolate!
Subscribe to:
Posts (Atom)