My favorite food quote:

This came out of the mouth of one of my 1st grade students with Autism who LOVES food:

"The grocery store is a glorious place!"

I can't agree more!

Goodbye, Sugar!

Well, not really, at least not completely.  I really need to make a lifestyle change, which includes scaling back on the baking.  I love to bake, but I also love to eat what I bake.  I just can't resist my products.  Sometimes, I manage to bring what I bake to work and shove off the calories on coworkers, but often I consume a significant amount before that even happens.  Plus, I just don't have money to give away tons of baked goods.  So, I think for a while, I am going to be limiting my baking to healthier baked goods, and The Daring Bakers.  I am going to have to take a break from TWD, as you may have already noticed.  So, to start off my lightened up version of my blog, try out this recipe, it's amazing!  We've been whittling it away for the past 4 breakfasts.  It's a great breakfast along with a piece of fruit or yogurt!

Daring Bakers -- Flourless Chocolate Cake

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.  We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This was a great challenge, seeing as though I had always wanted to make and try a flourless chocolate cake!  It was actually very easy to make, and turned out well.  My husband LOVED it, because he's the chocolate freak.  I liked it, but preferred the ice cream that I made, which was amazing!  Instead of using the suggested ice cream recipes I went with a salted caramel ice cream.  I have been on a salted caramel kick for a while.  Especially since Europe, when I came across the cutest salted caramels in Paris.  The ice cream turned out to be a strange color in the photograph, but in real-life, the color is more subtle.  I think next time I try this recipe, I might try baking the cakes in a deeper container, to see what that does to the texture.  Check out the recipe and try some for yourself!  

Chocolate Valentino

Preparation Time: 20 minutes

16 ounces (1 pound) of semisweet chocolate, roughly chopped

1/2 cup (1 stick) plus 2 tablespoons of unsalted butter

5 large eggs, separated

1.  Put chocolate and butter in a heat proof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2.  While your chocolate butter mixture is cooling, butter your pan and line with a parchment circle then butter the parchment.

3.  Separate the egg yolks from the egg whites and put into two medium/large bowls.

4.  Whip the egg whites in a medium/large grease-free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5.  With the same beater, beat the egg yolks together.

6.  Add the egg yolks to the cooled chocolate.

7.  Fold in 1/3 of the egg whites into the chocolate mixture and follow with the remaining 2/3.  Fold until no whites remain without deflating the batter.

8.  Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F

9.  Bake for 25 minutes until an instant read thermometer reads 140F

Note-- if you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10.  Cool cake on a rack for 10 minutes, then unmold.

Salted Butter Caramel Ice Cream

From David Lebovitz

One generous quart (liter)

For the caramel praline (mix-in)

1/2 cup sugar

3/4 teaspoon sea salt, such as fleur de sel

For the ice cream custard

2 cups whole milk, divided

1 1/2 cups sugar

4 tablespoons salted butter

scant 1/2 teaspoon sea salt

1 cup heavy cream

5 large egg yolks

3/4 teaspoon vanilla extract

1.  To make the caramel praline, spread the 1/2 cup of sugar in an even layer in a medium-sized, unlined heavy duty saucepan:  I use a 6 quart/liter pan.  Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.  (I just used parchment paper)

2.  Heat the sugar over moderate heat until the edges begin to melt.  Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges toward the center, stirring until all the sugar is dissolved (or most of it -- there may be some lumps, which will melt later).  Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn.  It won't take long.

3.  Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible.  Set aside to harden and cool.

4.  To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating.  Nest a smaller bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it.

5.  Spread 1 1/2 cups sugar in the saucepan in an even layer.  Cook over moderate heat, until caramelized, using the same method described in step # 2.

6.  Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.  The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted.  Stir in 1 cup of the milk.

7.  Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly.  Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens.  If using an instant-read thermometer, it should read 160-170F.

8.  Pour the custard through the strainer into the milk, set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down.  Refrigerate for at least 8 hours or until thoroughly chilled.

9.  Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

10.  While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about 1/2-inch, or 1 cm).  I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

11.  Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.

TWD: World Peace Cookies

I really need to be doing my work work.  I am completely procrastinating, which is so typical of me.  But, I really can't spend much time on this blog entry as I have yet to start working on all the work I should have started 2 hours ago!  

These cookies from Dorie Greenspan's book were AWESOME!  They're a sable-type cookie, so they have an interesting, sandy texture.  The flavor is a nice combination of chocolate and salt, from the fluer de sal.  I may even add more fleur de sal next time!  I can definitely see why they have the potential to create world peace if distributed to the appropriate people!

Daring Bakers: Tuile Cookies!

This month's Daring Bakers Challenge was Tuile Cookies.  The hosts this month were Karen aka Baking Soda at Bake My Day (from the Netherlands) and Zorra aka Kochtopf at 1x umruhren bitte (orginally Swiss, now in Spain).   In addition to making the cookies, you were required to come up with a "light" accompaniment.  I chose to go with the standard tuile flavor that was given to us.  The cookies had an excellent flavor, like a really good fortune cookie.  The only problem I had with mine was in shaping.  They were too hot to handle, but in order to shape them I had to do it when they were RIGHT out of the oven.  Any advice on this?   I paired the cookies with a berry sorbet that was based on this recipe from Epicurious.  Here's my version:

1/2 cup sugar

1/4 cup water

1/4 tsp salt

3 cups frozen berries (I used 1 1/2 cups blueberries and 1 1/2 cups raspberries), thawed

1/8 cup fresh squeezed lime juice

1. In a medium saucepan over medium heat, combine the sugar, water, and salt.  Cook, stirring, until the sugar and salt have dissolved, about 3 minutes.  Let cool for 15 minutes.

2. In a blender, puree the thawed berries with the syrup and the lime juice until very smooth.  If desired, strain through a fine-mesh sieve for a smoother texture (I didn't, but it probably would have been a good idea).  

3.  Cover and refrigerate until chilled, at least 4 hours or overnight.  I didn't chill it any more than 30 minutes (because I'm impatient).  Also, since I used thawed frozen berries, they were still very cold.

4.  Churn in an ice cream maker according to the manufacturer's directions.  

The sorbet was awesome!  It went really well with the tuile cookies, because the sorbet was tart and the cookies very sweet -- they complimented each other.

Following is a recipe taken from a book called "The Chocolate Book", written by female Dutch Master chef, Angelique Schmeinck:

Recipe for tuiles:

Yields: 20 small butterflies/6 large (butterflies are just an example, I used circles)

Preparation time for batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams/ 1/4 cup/ 2.3 ounces softened butter (not melted, but soft)

60 grams/ 1/2 cup/ 2.1 ounces sifted confectioner's sugar

1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)

2 large egg whites (slightly whisked with a fork)

65 grams/ 1/2 cup/ 2.3 ounces sifted all purpose flour

1 tablespoon cocoa powder/or food coloring of your choice

Butter/spray to grease baking sheet

Oven 180C/350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) cream butter, sugar, and vanilla to a paste.  Keep stirring while you gradually add the egg whites.  Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste.  Be careful to not overmix.  

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up.  (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes.  This will help spread the batter more easily if using a stencil/cardboard template such as a butterfly.  Press the stencil on the baking sheet and use an offset spatula to spread batter.  Leave some room between your shapes.  Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored.  Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown.  Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape.  These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm again.  (Haven't tried that).  Or: place a baking sheet toward the front of the warm oven, leaving the door half open.  The warmth will keep the cookies malleable.  

If you don't want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip.  Pipe the desired shapes and bake.  Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones, etc.

TWD: French Pear Tart

Unfortunately the weather and lighting have not been cooperating for me lately, and I haven't been able to take food photographs.  However, I did make the pear tart for this week's Tuesdays with Dorie.  It was delicious!  I especially loved the sweet tart dough, I probably could have eaten that by itself.  I'm not much in the blogging mood right now, but hey, I'm not much in the mood for anything lately.  What can I say, we're  in the depths of winter and I'm trying not to eat the things I love the most (sweets) -- how much more depressing does it get?!

TWD: Grandma's All-Occasion Sugar Cookies

Ok, so this post is WAY late, and I've already missed another TWD assignment for this week.  But, I have an excuse!  Every year my mother-in-law and I get together to bake Christmas cookies.  Well, I had to save this recipe for the day we were to make our cookies!  Plus, I was hoping the stuff I ordered on Fancyflours.com would arrive in time to make the cookies, so I could make cute little snowflake sugar cookies.  But, no such luck.  However, this cookie recipe was so wonderful, I will definitely be making snowflake sugar cookies using Dorie's recipe soon!  Everyone in my family who was over for cookie-making agreed that this recipe was the best sugar cookie recipe!  The pictures are of my little cousin, Ella, after decorating her sugar-cookies.  I used a special cookie-mold pan to make these.  The pan made the cookies come out really thick and chewy-cakey, which was really a delicious texture and flavor!