Artwork by Jacob

Artwork by Jacob

Monday, September 24, 2018

Smoothest, Silkiest, Creamiest, Tartest Lime Tart

Tuesdays with Dorie
Baking Chez Moi

Wow there are a lot of adjectives in the title of this tart. This is the French version of a key lime pie. Made in Dorie's famous sweet tart dough, the filling comprises of sugar, lime juice, eggs and lots of butter, 2 sticks to be exact. Having a temperature guide for this recipe was the key to success for me. I have had challenges in the past with my fillings not setting up but cooking to 180 degrees seemed to work. I chilled it overnight and it was perfect the next day. We opted not to use the sour cream topping. I meant to use blueberries but I ran out of time to get fresh berries but I think it would have been a nice contrast.

Tuesdays with Dorie is an international baking group. We are currently working our way through Baking Chez Moi.

Roasted Figs and Bacon Ice Cream

I Heart Cooking Clubs
Au Revoir, Chef Eric Rupert

I got this recipe idea from SHIRLEY@EVEROPENSAUCE. This recipe was a grand experiment. Bacon ice cream? Who would of thought. Well Eric Rupert would have thought. I served this for a dinner party and it went over well except for my son who wouldn't eat it.

This is a multi-step dessert and one in which you need to plan ahead. Step one of the ice cream needs to steep over night. Then the next day the ice cream base can be finished. I also like to chill my ice cream base overnight before I put it in my ice cream maker. The roasted figs are easy and take just mere minutes. My husband was in charge of the red wine caramel and he had some troubles with it but caramel sauce has never been our forte. We served our ice cream with hazelnuts and thyme. This is a very complex dessert and one in which you would find in a fancy restaurant. We had left over ice cream which my husband and I decided not to eat, it wasn't something we wanted to go back to again and again, once was enough.

I received this book as a birthday present this year. I finally had the chance to read it and I am so glad that I did. I enjoy reading memoirs about chefs. The book starts with Eric's childhood. His parents divorced when he was young and his step-father was verbally and physically abusive. He attended a cooking school during his high school years and got a job soon after. I don't think I could have survived the 16-18 hour days. The book is a nice transformation of Eric's life and I think it is a story worth reading.

Friday, September 21, 2018

Peach Melba and Raspberry-Cassis Ice Cream

French Fridays
Around My French Table

Before we officially say goodbye to summer, I was happy to make this Peach Melba and Raspberry-Cassis Ice Cream. It was a lovely summer dessert and one we would like to repeat.

Peach Melba is named for the famed opera singer Nellie Melba. It is comprised of poached peaches which are flavored with sugar, lemon zest, vanilla bean and Chambord. I have never poached a peach before but the results were delicious. I made Dorie's Bonne Idee with the raspberry ice cream. Mine is flavored with Chambord as that is the liquor I had on hand. I did not make the raspberry sauce since I had raspberry ice cream but I did serve with her suggested whipped cream, fresh raspberries and sliced almonds. It all worked so well together. Au Revoir summer.
Peach Melba and Raspberry-Cassis Ice Cream page 477.

Monday, September 17, 2018

Butternut Squash and Tahini Spread

I Heart Cooking Clubs
Potluck Week
Chef Yotam Ottolenghi
I am recently back from a summer trip to Israel. I went with a laundry list of ingredients to buy, sadly I did not have much time to shop. I managed to buy a few things including this date syrup. I wanted to put my new ingredient to use so I whipped out my Jerusalem cookbook and picked this recipe.

I use pre-cut butternut squash because it is so much easier than cutting a whole one. The squash is roasted in the oven with olive oil, cinnamon and salt. In a food processor the squash is blended with tahini, Greek yogurt and garlic. The spread is topped with date syrup and sesame seeds. We enjoyed this as an appetizer with pita bread.

Tuesday, September 11, 2018

Basque Macarons

Tuesday with  Dorie
Baking Chez Moi

I am familiar with Parisian Macarons which I have yet to make but this is my first try at Basque Macarons. Made from a few ingredients; egg whites, almond flour, sugar, cinnamon and salt but with multiple steps. The egg whites are divided in half some whipped to stiff peaks and the other mixed with the flour mixture. The cookies are also baked in multiple steps, first at 400 degrees for 8 minutes then at 350 degrees for 3-4 minutes. Even with all the steps I found this to be a simple recipe I could execute well. This plate of cookies went to a dinner party in which they quickly disappeared.

Tuesdays with Dorie is an international baking group. We are currently working our way through Baking Chez Moi.

Tuesday, September 4, 2018

Double- Buckwheat Double-Chocolate Cookies

Tuesdays with Dorie
Dorie's Cookies

These cookies are double good and double dangerous, let me explain. The double goodness comes from buckwheat flour and kasha as well as cocoa powder and bittersweet chocolate. I went with Dorie's free form method and rolled the dough out between two sheets of parchment paper. I was given sea salt caramel pieces and I used that for the topping instead of flake sea salt and sanding sugar. My sea salt seemed to have dissolved into the cookie dough so I don't think I got the desired effect. I used a pizza cutter to cut my cookies into squares. I learned that you don't have to wait until the cookies are cool to eat them (danger #1). Cutting cookies you end up with little odd shape pieces at the ends which some how disappear quickly (danger #2). These cookies are chocolaty, delicious and dangerously good. 

Tuesday, August 28, 2018

Hazelnut, Ginger and Olive Oil Cake

Tuesdays with Dorie
Baking Chez Moi

I would never think of these three ingredients to make a good cake but they do. I had to make my own hazelnut flour which I was happy to do as I love hazelnuts. During my assembly of ingredients I discovered my ginger had spoiled and I needed to head out again to the market to buy fresh. Despite my set backs the cake came together easy and baked in 60 minutes. I could hardly wait for it to cool to try it. This is a rich cake with both butter and olive oil so small pieces are in order. My husband enjoyed this one too. Another winner from Dorie.