tag:blogger.com,1999:blog-76521004033705709062024-03-13T22:19:02.259-04:00Bake-EnBAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.comBlogger100125tag:blogger.com,1999:blog-7652100403370570906.post-59122915454802563202015-06-28T14:01:00.001-04:002015-06-28T14:01:59.889-04:00Bake-En has become Bakenpodcast.com!Hello!<br />
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It has been a busy five years since my last blog post! Since then I have moved twice, worked my buns off at my job as a Pastry Chef Instructor and had two little ones. I have also fallen in love with podcasts! I've decided to combine my love of baking, blogging and podcasting together. My new podcast and website will be starting in July at www.bakenpodcast.com. I can't wait for you to see what I have in-store!<br />
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Best,<br />
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Michelle BuswellBAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com2tag:blogger.com,1999:blog-7652100403370570906.post-9049376187514108462010-06-12T09:19:00.000-04:002010-06-12T09:19:14.959-04:00Craft of Baking Sour Cherry Scones<a href="http://picasaweb.google.com/lh/photo/NFyHdal6XCObgE342lgyww?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SyPzyiHimlI/AAAAAAAAEC0/2Sa3FJD32vk/s400/IMG_1893.JPG" /></a><br />
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<span style="font-style: italic;">The Craft of Baking</span> by Karen Demasco is a lovely new baking book. I highly suggest these little sour cherry scones. They take seconds to make and are truly delicious. Cherries aren't in season YET, so I used frozen cherries which worked wonderfully.<br />
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<a authkey="Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"" com="" href="http://www.blogger.com/%3Ca%20href=" lh="" photo=""><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SyPzzG0Y3AI/AAAAAAAAEC4/F4T-Ya7JkQ4/s400/IMG_1902.JPG" /></a>"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=baken-20&o=1&p=8&l=bpl&asins=0307408108&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-65441435114730509522009-12-12T14:30:00.003-05:002009-12-12T14:41:10.612-05:00Maple Walnut Creme Fraiche Candies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_aaaDBG5NmO8/SyPxssNgMQI/AAAAAAAAECI/n3nY_9pa4BU/s1600-h/IMG_1867.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_aaaDBG5NmO8/SyPxssNgMQI/AAAAAAAAECI/n3nY_9pa4BU/s400/IMG_1867.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5414436927113801986" /></a><br /><br /><br />I made Maple Walnut Creme fraiche candies with my mom in mind. She loves maple walnut ice cream more than anything. I wanted to make something for her to eat during the winter when ice cream can be a bit too cold to swallow in Vermont. This recipe is excellent. Smaller sized candies are better as these are very flavorful. <br /><br /><br />Maple Walnut Candies<br /><br />2 tablespoons unsalted butter, cut into small pieces<br />1/2 cup plus 2 tablespoons granulated sugar<br />1/2 cup plus 2 tablespoons maple syrup<br />1/2 teaspoon salt<br />1/4 cup plus 2 tablespoons creme fraiche<br />1 1/2 teaspoons pure vanilla extract<br />5 ounces toasted walnut halves<br /><br />Method<br /><br />1. Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated sugar, maple syrup, salt, and creme fraiche. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240), 10 to 15 minutes.<br />2. Remove from heat. Carefully stir in the vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add walnuts, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.<br />3. Drop small spoonfuls onto baking sheet. Let stand until set, about 30 minutes.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-46172068745067631702009-09-15T06:36:00.001-04:002009-09-15T06:36:00.361-04:00TWD Apple Turnovers<a href="http://picasaweb.google.com/lh/photo/mtPejNyWj6Ntkd6qqTxkXQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sq18pSmMo6I/AAAAAAAAEBU/lJx3_uHVrg8/s400/IMG_1299.JPG" /></a><br /><br />I had high hopes for these turnovers, but I never fell in love with them. The dough was too sweet and the apple filling not nearly enough. I hoped the sour cream would make the dough tangy, but the cloying sweetness overpowered it. <br /><br /><a href="http://picasaweb.google.com/lh/photo/NyNlPWFYxRvHiK69j48xHA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sq18oTIRCdI/AAAAAAAAEBQ/CyEnAZW3DjE/s400/IMG_1294.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/WZ1sC6mzZ24Fa1ke_yudpQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sq18qspX3rI/AAAAAAAAEBY/b4HM01o94P8/s400/IMG_1302.JPG" /></a><br /><br />The upside is that this is a dessert I didn't go back for seconds on. There's something nice about that.<br /><br />Julie of Someone’s in the Kitchen picked this recipe as this week's TWD pick of the week. You can find the recipe at her <a href="http://someonekitchen.blogspot.com/">website</a>.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com15tag:blogger.com,1999:blog-7652100403370570906.post-59932602665849859902009-09-08T12:03:00.005-04:002009-09-08T12:31:17.583-04:00TWD Chocolate Souffle<a href="http://picasaweb.google.com/lh/photo/jOAc54SwFwB39lnsRXI-KA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SqaA_pU3cOI/AAAAAAAAD_s/F8XIyBj8g54/s400/IMG_1274.JPG" /></a><br /><br />There's dessert and then there's <span style="font-style: italic;">DESSERT</span>, souffle falls into the latter category. The magic of eggs and sugar whipped and folded together to create a puffy dessert that must be served immediately. Fun to make, serve and especially to eat. Thanks to Susan of <a href="http://doughmesstic.blogspot.com/">She’s Becoming <span class="blsp-spelling-error" id="SPELLING_ERROR_0">DoughMessTic</span> </a> for choosing this recipe. You can find the recipe for the chocolate souffle on her website.<br /><br />Souffle's are amazingly easy to make. Some people find them nerve-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">wrecking</span>, but as long as your ingredients are room temp, and you can whip your whites properly; it's a piece of cake (or souffle in this case). The only change I made to the recipe was I halved it because I was making it for two. I also added a pinch of salt to the egg whites and reduced the overall sugar by 1 tablespoon to bring out the chocolate flavor.<br /><br /><a href="http://picasaweb.google.com/lh/photo/LfuR1u20MKgU5K8_wNo-wA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SqaA7iTnlLI/AAAAAAAAD_g/ZKJJzfm9Ovc/s400/IMG_1264.JPG" /></a><br />(Souffles as soon as they came out of the oven)<br /><br /><br />The souffles were just lovely. Airy and very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chocolaty</span>. Joe liked them so much he ate two! We pair the souffle with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Schweiger</span> Port VII which was perfect with the souffles.<br /><br /><a href="http://picasaweb.google.com/lh/photo/ilfQs_XyLwp4p_V-uWAUBQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SqaBCIJ3MaI/AAAAAAAAD_0/K2ugewwpU7I/s400/IMG_1280.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/h-SNG9t6bVXlPM1eibhVlg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SqaBM7DIWxI/AAAAAAAAEAU/IiLPs4EYSGc/s400/IMG_1287.JPG" /></a><br /><br />For dinner that night we made a simple risotto with just a bit of finely chopped asparagus topped with an asparagus bacon garnish and buttery seared scallops. We paired our risotto with Patrick <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Bouland</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Chiroubles</span> 2006, which was a perfect wine for this dish. Though most people wouldn't pair a red wine with a scallop dish we chose it because it was a nice light <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Beaujolais</span>. We prefer reds to whites in general, so we frequently drink <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">Beaujolais</span> with meals that are more white friendly. As far as meals go, our scallop risotto and chocolate souffle night will go down as one of the top 10 meals of 2009.<br /><br /><a href="http://picasaweb.google.com/lh/photo/adIm0yB_ZvHLgt7MsCFelg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SqaA50eh8mI/AAAAAAAAD_c/mUNRKbfc81s/s400/IMG_1260.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com12tag:blogger.com,1999:blog-7652100403370570906.post-33486730726270451162009-09-04T16:09:00.003-04:002009-09-04T16:59:56.133-04:00Ratatouille<a href="http://picasaweb.google.com/lh/photo/A7wj_X99P6IE5_L3P8hQUQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SqF7-Jd_ZsI/AAAAAAAAD9c/QuDyYyRoRqM/s400/IMG_1215.JPG" /></a><br />(ratatouille with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Bulgar</span>)<br /><br />Joe and I are the type of people who go to a grocery store and buy veggies that look good. Well, lately lots of veggies have been looking good, and I found myself alone with WAY too many veggies. Luckily, Audrey from Food from Books blogged about Ratatouille last week. Her post was the inspiration for what to do with my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cornucopia</span> of produce.<br /><br /><a href="http://picasaweb.google.com/lh/photo/PaA6dupiokS2Ogh5o9roMA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SqF8SPd8pcI/AAAAAAAAD-k/iDi0HMh_g34/s400/IMG_1211.JPG" /></a><br /><br />You can find Audrey's post <a href="http://foodfrombooks.blogspot.com/2009/08/ratatouille.html%3Ehere%3C/a%3E.%3Cbr%3E%3Cbr%3EThe%20recipe%20can%20be%20found%20%3Ca%20href=" com="" recipes="" aspx="">here</a>. <br /><br />The recipe for this delicious ratatouille can be found <a href="http://foodfrombooks.blogspot.com/2009/08/ratatouille.html">here</a>. The only change I made was I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tripled</span> the recipe and increased the mint. I love mint in savory dishes. Tomorrow I'll be making a tart with some of the ratatouille and I'll probably try the gratin recipe from Fine cooking too because I made so much. One note about this recipe. It takes a very long time to make. Next time I make this I'll roast some of my veggies in the oven to save time.<br /><br /><a href="http://picasaweb.google.com/lh/photo/cUEkKnlL2sFZn6l_vVJWYQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SqF7_UIzg7I/AAAAAAAAD9g/2h7zN-TvP28/s400/IMG_1220.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com6tag:blogger.com,1999:blog-7652100403370570906.post-46163986404691093682009-09-04T14:41:00.004-04:002009-09-04T15:03:26.806-04:00Avec ChicagoPublican was Joe's favorite Chicago restaurant, but mine was Avec.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.avecrestaurant.com/uploaded_files/pages/12/interactive_interactive_interactive_exterior.jpg.jpg?1241212379"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 512px;" src="http://www.avecrestaurant.com/uploaded_files/pages/12/interactive_interactive_interactive_exterior.jpg.jpg?1241212379" alt="" border="0" /></a><br /><br />(Photo from Avec's <a href="http://www.avecrestaurant.com/menus/3-dinner-menu">website</a>.)<br /><br />Avec is a wine bar serving rustic food influenced by Southern France and the Mediterranean. The wine selection there was lovely. We sat at the bar (highly recommend), and our bartender did a great job suggesting wines and food for our dinner. <br /><br />Panzanella salad with cherries, roasted vidalias, fennel, pickled feta, mustard greens and balsamic. We loved this salad. So much so, that I barely had time to snap a picture before it was gone.<br /><br /><a href="http://picasaweb.google.com/lh/photo/IZuBoxrBcBa_CgW4Jv9kCQ?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sp1JiYIU0AI/AAAAAAAAD2A/gXt1uOnXynQ/s400/IMG_1020.JPG" /></a><br /><br />Chorizo-stuffed Medjool dates with smoked bacon and piquillo pepper-tomato sauce. Avec is known for this dish, and now we know why. It's amazing, and the dates are huge! The perfect sweet-savory dish.<br /><br /><a href="http://picasaweb.google.com/lh/photo/eYC3pTrRHBR7QVsPFKl0ng?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1JgF_AwmI/AAAAAAAAD14/PSlzbSHCOaU/s400/IMG_1018.JPG" /></a><br /><br />Coffee braised pork ribs with radish, napa cabbage, kohlrabi and horseradish vinaigrette. The ribs were so good. I liked the ribs at Avec more than the ribs we had at Publican the night before. These ribs with slightly sweet with lots of meat on them (wish the picture came out better).<br /><br /><a href="http://picasaweb.google.com/lh/photo/ZSllU3MixlvFu7jAgLuaJQ?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/Sp1Je_kgRvI/AAAAAAAAD10/eIbeumli13I/s400/IMG_1017.JPG" /></a><br /><br />Pan-fried lake trout with pain perdu, lemon aioli, cornichons and watercress. This was our favorite plate. The trout was perfectly cooked, just a bit crispy from being pan fried. The slightly crispy fish and the peppery watercress balance the soft savory french toast beautifully. For all of it's fattening qualities (crispy, aioli and custard), this dish was amazingly light. <br /><br /><a href="http://picasaweb.google.com/lh/photo/FtIMrfL74m0l-b5VPkOAIw?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sp1Jha1hYTI/AAAAAAAAD18/JH6Rp5lpu9E/s400/IMG_1019.JPG" /></a><br /><br />Another amazing meal in Chicago.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-80531566860155236082009-09-04T13:53:00.003-04:002009-09-04T14:41:12.517-04:00Publican ChicagoOur second restaurant stop in Chicago was <a href="http://thepublicanrestaurant.com/">Publican </a> for dinner. The restaurant focuses on simple dishes containing mainly pork, fish and vegetables. Clean, simple food. They also have an amazing beer list, and a great wine list as well.<br /><br />We knew our night would be great when our waiter asked if we had been there before. After hearing we hadn't; he gave us a quick breakdown of the restaurant and offered to come back with beer samples. Yes, please! Within a couple minutes we had two local beers in front of us, and we were ready to order. <br /><br />Before we begin some of these pictures are lack luster. For more beautiful pictures please go to Publican's website. I try to be as inconspicuous as possible when I take pictures at restaurants; because of that they often don't come out great!<br /><br />First out came bread with bright flavorful butter. Nice crisp, chewy crust. Tried not to fill up on it, but that buttered bread was hard to resist.<br /><br /><a href="http://picasaweb.google.com/lh/photo/ScLRG2MjB1Hw-I0D19PfYQ?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sp1Ib8ciWII/AAAAAAAADyo/v8RJgZp4y8Q/s400/IMG_0965%20a.jpg" /></a><br /><br />Chefs selection of three hams. Serrano, La Quercia rossa ham and Prosciutto. Our favorite was the Serrano. This was a fun plate to share.<br /><br /><a href="http://picasaweb.google.com/lh/photo/hbFGQc35DSgnawEWClYxZg?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sp1If1Aej-I/AAAAAAAADy4/UMZIdkHrobk/s400/IMG_0967%20a.jpg" /></a><br /><br />Just dug radishes quartered with butter and fleur de sel. Simple, perfect.<br /><br /><a href="http://picasaweb.google.com/lh/photo/q7kk2aJvzU5sjGeiG7IzBA?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sp1IlI_ucfI/AAAAAAAADzI/TKCDx5gp_8Y/s400/IMG_0971%20a.jpg" /></a><br /><br />Our favorite (how couldn't it be). Frites with Louis's organic egg. I don't know who Louis is, but I would like to shake his hand. Those eggs were outstanding. The frites were fried in both animal and vegetable fat. So good. Our waiter treated us to a side of aioli, which was perfect for dipping. Not diet friendly, but worth every bite.<br /><br /><a href="http://picasaweb.google.com/lh/photo/U22OM_HRJwB6awhH91iHzw?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1IntAGE5I/AAAAAAAADzQ/XV5oeY48Ppc/s400/IMG_0973.JPG" /></a><br /><br />Next we had the Market salad which was contained onion, cucumber, haricovert, sungolds, ricotta salata & hazelnuts. I forgot to snap a picture of this one, probably because it was a little too salty for us. The veggies were fresh and the hazelnuts added a nice crunch though.<br /><br />Finally, we had the Potée which was toulouse sausage, pork tenderloin & two ribs with some vegetables. This was lovely, but we were so full when it came to the table, we could barely eat it. My favorite on the plate was the toulouse sausage while Joe's was the tenderloin which was perfectly pink in the middle.<br /><br /><a href="http://picasaweb.google.com/lh/photo/K_8NnQYseKIqmiwei7BbOg?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sp1IpyxHrvI/AAAAAAAADzY/Yjcq54cNy8k/s400/IMG_0976.JPG" /></a><br /><br />Writing about Publican makes me wish I lived much closer to Chicago. The next day Joe wanted to go back there for dinner because we had so much fun. The restaurant is beautiful. I loved everything there from the bar with the wooden taps, to the long wooden table, to the bathrooms with a communal sink. This place is about great food and socializing. <br /><br />One last thing about how great this place is. Oftentimes at restaurants we'll want to keep our food and drink menu nearby, but because of space issues we have to give it to the server. Publican solved this problem. Their chairs all have a shelf below them to hold your menu-clever.<br /><br /><a href="http://picasaweb.google.com/lh/photo/xfwprUYLmgWSJLAQbN_P4A?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sp1IeKJucJI/AAAAAAAADyw/vbTioqalidU/s400/IMG_0966.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com0tag:blogger.com,1999:blog-7652100403370570906.post-74851189301316260882009-09-01T11:03:00.003-04:002009-09-03T19:50:16.296-04:00Frontera Grill<a href="http://picasaweb.google.com/lh/photo/wosTcpl35woJafJ2qq0Tjg?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1IMStPbaI/AAAAAAAADx8/lINXjoa6l9c/s400/IMG_0950.JPG" /></a><br /><br /><br />Joe and I took a mini vacation to Chicago a couple weeks ago. Our goal was simple, eat as much of Chicago as possible.<br /><br />First stop: Frontera Grill<br /><br />When I was a student at the CIA I briefly met Rick Bayless at the Worlds of Flavors conference. Upon meeting him, what stood out was his excitement about food and how nice he was to us students. Friendly, respectful, encouraging, etc. The kind of chef I want to work for. I was happy to hear he won the top chefs masters conference.<br /><br />Before we begin. Some of my menu descriptions might seem a bit vague, and that's because well; they are. We were there in August, and the menu online has changed to September, some of the items we ordered are no longer available. Hopefully the pictures will speak for themselves. <br /><br />Enough about that. It's really about the food (and one delicious margahrita).<br /><br />First up (complimentary):<br /><br />Peanuts, pepitas and sunflowers seeds with chili flakes <br /><br /><a href="http://picasaweb.google.com/lh/photo/rSklfQiguaWLbicQgzB-rg?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/Sp1IH7gMgCI/AAAAAAAADxw/QVY81LtepKk/s400/IMG_0946.JPG" /></a><br /><br />Nice nibblers. Very beer/cocktail friendly.<br /><br />Next:<br /><br />A baked (fried?) tortilla with black beans, a guacamole-like sauce, frisee, cheese and pork (maybe pork belly?)<br /><br /><a href="http://picasaweb.google.com/lh/photo/MWaXtnBDE6s9kCpzLOAbGQ?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1IR9-BjZI/AAAAAAAADyM/SLbOW4xP9Fg/s400/IMG_0954a.jpg" /></a><br /><br />For Drinks:<br /><br />Summer Margaritas and Ayinger beers:<br /><br /><a href="http://picasaweb.google.com/lh/photo/qZLhdS1R_xIvup3Ng0196A?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1ITGfkHZI/AAAAAAAAD74/TcdLNpgS2kw/s400/IMG_0955.JPG" /></a><br /><br />The margarita had a cilantro salt rim and was flavored with cucumber and a lovely tequila.<br /><br />Entrees:<br /><br />Tacos al Carbon (description from website: Red chile-marinated Maple Creek pork (pastor style), with charcoaled pineapple, slab bacon and red onion served with two salsas, frijoles charros, guacamole and homemade tortillas.<br /><br /><a href="http://picasaweb.google.com/lh/photo/5t_4UB8fZXDWOgnTnAPH8g?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sp1IXCj9r_I/AAAAAAAADyc/IeFL1L71T6E/s400/IMG_0962.JPG" /></a><br /><br />This was very good. I wished there had been a bit more of the pineapple, bacon, red onion mixture, but other than that it was perfect.<br /><br />The next item was an enchilada stuffed with braised pork and topped with a sweet mole. Delicious.<br /><br />(entree picture in back with fork)<br /><br /><a href="http://picasaweb.google.com/lh/photo/a1ZXAZdUbcz_N_unj-MX7w?authkey=Gv1sRgCMmh_eLrl6yWJw&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sp1IV-6JYLI/AAAAAAAADyY/n7c_9PCBE7M/s400/IMG_0960.JPG" /></a><br /><br />Unfortunately we didn't have room for dessert. <br /><br />Next time we go to Chicago we will go back to Frontera Grill. We had a great experience. Our server and the rest of the wait staff were great. We never felt rushed even though we had a coveted seat on the patio. One of the best lunches I've had.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-18357682984333010902009-08-25T16:18:00.003-04:002009-08-25T16:56:51.332-04:00TWD Creamiest Lime Cream Meringue Pie<a href="http://picasaweb.google.com/lh/photo/0p-Cb6WVTWWcXzExMTcFGg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SpQjZ1AC9XI/AAAAAAAADvE/oY4sBGEmBMg/s400/IMG_1133.JPG" /></a><br /><br />Linda of Tender Crumb decided on Dorie's Creamiest Lime Cream Meringue Pie as this weeks <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TWD</span> recipe. You can find the recipe at <a href="http://www.tendercrumb.blogspot.com/">here</a> at her website.<br /><br />Love isn't a word I use often, but when a recipe for a 9" pie calls for 2 1/2 sticks of butter in the filling ALONE, I feel cupids arrow honing in on my heart.<br /><br />I followed the recipe for the filling exactly as <a href="http://www.doriegreenspan.com/2008/05/the-most-extraordinary-lemon-tart-re-thunk.htmlz">Dorie described</a> except I added candied ginger instead of fresh. The custard came together very quickly on the stove top, under 6 minutes. After letting the hot mixture cool in the blender for 8 minutes, I slowly incorporated the butter, letting it blend for a full 3 minutes once it was all in there. The liquid was pourable once done blending, but after chilling for 4 hours it became very thick and ultra smooth.<br /><br />For the crust, I baked extra cookie dough I had in the freezer. I used the vanilla pepper dough I made a while back. Once the cookie dough had cooled, I pulsed it in the blender with 3 pieces of candied ginger. Once that was finely ground, I added a touch of orange juice to bind the dough a bit. Then I patted the crumbs into my buttered tart shells and froze them for about an hour. After the hour, I baked them in a 400 degree oven for 9 minutes. <br /><br /><a href="http://picasaweb.google.com/lh/photo/j-obVDP1dbzw8hH8IqaDvw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SpQjX88vUAI/AAAAAAAADu8/BBswYU_2pZI/s400/IMG_1120.JPG" /></a><br /><br />The very second I deemed the shells cool enough, I made a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">swiss</span> meringue. For the meringue I used 4 egg whites, 1 cup of sugar, a pinch of cream of tartar and a little vanilla extract. I love making <span class="blsp-spelling-error" id="SPELLING_ERROR_2">swiss</span> meringues because it's easy, doesn't required a thermometer and always looks beautiful.<br /><br /><a href="http://picasaweb.google.com/lh/photo/xtwzw_rURr26t-GXcBJjHw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SpQjY8_mUII/AAAAAAAADvA/FtUOUbRWqhI/s400/IMG_1123.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/5qD_pMmbyD3Ha8xA3vaJeg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SpQjh9pvcHI/AAAAAAAADvk/95wig1uatoI/s400/IMG_1144.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/hwxQ9WTgzxk0m7XrMSwFpg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SpQja9K6nYI/AAAAAAAADvI/iGLYYOnXqMA/s400/IMG_1135.JPG" /></a><br />This tart/pie is love. The contrast between the sweet light meringue and the dense creamy lime filling is the stuff poets write of. Also nice was the additional spice/heat from the candied ginger in the tart shell. The ginger wasn't that pronounced, but it brought a beautiful brightness to the overall flavor of the tart.<br /><br /><br /><a href="http://picasaweb.google.com/lh/photo/kGxTgXat0gwKABya0CRf-w?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SpQjlnWMH9I/AAAAAAAADvw/COYRzZYOYPA/s400/IMG_1150.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com11tag:blogger.com,1999:blog-7652100403370570906.post-17505910133108597752009-08-04T09:26:00.004-04:002009-08-04T09:52:20.144-04:00TWD Classic Banana Bundt Cake<a href="http://picasaweb.google.com/lh/photo/woVH63X9HUKGoSPOcbqhOw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sng1LeREymI/AAAAAAAADtk/Eb7c5_-iKN8/s400/IMG_0913.JPG" /></a><br /><br />Mary of <a href="http://foodlibrarian.blogspot.com/">The food librarian</a> chose banana bundt cake as this week's TWD recipe.<br /><br />There's not to much to say about this cake other than, make it. Make it now. I loved it. The aromatics of it as it bakes are reason enough to pick up bananas and sour cream at the grocery store. If I could capture the smell of this cake in a candle, I would be a millionaire.<br /><br />Making the cake is very easy. I halved the recipe and it made 6 mini bundt cakes. They baked for 23 minutes, and looked picture perfect right out of the oven.<br /><br /><a href="http://picasaweb.google.com/lh/photo/EWOIknRe0vaAK31uU00kMQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Sng1KeadP-I/AAAAAAAADtg/jl7o6Xr-pLU/s400/IMG_0901.JPG" /></a><br /><br />How you like them apples? I mean, banana cakes:<br /><br /><a href="http://picasaweb.google.com/lh/photo/4z5g1G6qNF8opP9akoSSZA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sng1RXam3MI/AAAAAAAADt4/B7OhOFtNOgI/s400/IMG_0932.JPG" /></a><br /><br />(Forgive me, clearly Boston is starting to effect me in a negative way... quoting a movie from 1997. Wow, Good Will Hunting is 12 years old; that makes me...)<br /><br />For fun, I made three different glazes; chocolate, rum and caramel. Caramel was my favorite because I liked the crunch against the soft cake.<br /><br /><a href="http://picasaweb.google.com/lh/photo/WdJnuQy7O7rUc9cT2L-GKg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sng1QGsHajI/AAAAAAAADt0/rqArjl6aptQ/s400/IMG_0929.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/8P6LyeTtNm5FWhZNtkKnEQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/Sng1O2LJebI/AAAAAAAADtw/Xn-miDO-vwY/s400/IMG_0925.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com17tag:blogger.com,1999:blog-7652100403370570906.post-8086272329164897882009-08-01T14:35:00.004-04:002009-08-01T15:00:48.820-04:00Chocolate Cake with Mocha Icing<a href="http://picasaweb.google.com/lh/photo/VDEKDVVl52oyyFTbT5JC-w?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SnR_FT1IOaI/AAAAAAAADsQ/GCGAHPX-lrU/s400/IMG_0880.JPG" /></a><br /><br />At Sofra we make a cake that I like to call a mayo cake. We whip eggs and sugar together then we whip in olive oil very slowly creating an emulsion very similar to an aioli. The resulting cake is amazing. It's moist with a beautiful crumb structure.<br /><br />The emulsion in that recipe reminded me of some of the older cookbooks I have which contain recipes for cakes with Mayonnaise. Never one to fear mayo, I decided to try out a chocolate cake recipe from<span style="font-style: italic;">The Wooden Spoon Dessert</span> book. I tweaked the recipe a bit, but mainly stayed true to it. It's a great recipe to make if you're in a pinch and need to whip up something fast (as is the following icing recipe from the same book). The cake tastes lovely and you would never know the "secret" ingredient. <br /><br /><a href="http://picasaweb.google.com/lh/photo/obqf9wo2q_ld-GH23jxMyw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SnR_DnAbeKI/AAAAAAAADsM/FbPTutm2krE/s400/IMG_0873.JPG" /></a><br /><br />Chocolate Cake adapted from <span style="font-style: italic;">The Wooden Spoon Dessert Book</span> by Marilyn Moore<br />Preheat oven 350F<br />Grease a 9x12" pan (I used mini bundt pans)<br /><br />Sift together:<br />2 cups AP flour<br />4 Tablespoons cocoa powder (I used Vahlrona)<br />1/4 teaspoon salt<br />1 teaspoon baking soda<br /><br />In another bowl mix together:<br />1 cup mayonnaise<br />1 teaspoon vanilla extract<br />1 cup granulated sugar<br /><br />Add alternately (3 dry:2 coffee), blending after each addition<br />reserved dry ingredeints<br />1 cup cold coffee (I had instant espresso, so I made 1 1/2 cups of hot espresso; chilling one cup and reserving the other half for the icing)<br /><br />Fold in:<br />3 oz 70% chocolate (I used Lindt)<br /><br />Bake in a 9x12 pan fro about 30 minutes or in mini bundt pans for 23. <br /><br />Quick mocha frosting<br />again adapted from <span style="font-style: italic;">The Wooden Spoon</span><br />Sift into mixing bowl:<br />1 1/2 cups confectioner's sugar<br />1 tablespoon cocoa powder<br /><br />whisk together, then add<br /><br />4 tablespoons soft butter<br />pinch salt<br />3/4 teaspoon vanilla<br />4 tablespoons of warm espresso (from extra brewed for cake)<br /><br />I wanted this icing to be runny, so I increased her recipe from 2T coffee to 4T espresso.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com3tag:blogger.com,1999:blog-7652100403370570906.post-25847990150419161492009-08-01T14:09:00.003-04:002009-08-01T14:34:37.535-04:00Guiness Bread<a href="http://picasaweb.google.com/lh/photo/wK1FclRevL2p2-4VrEZJAQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SnR_AeEJbxI/AAAAAAAADsE/58gQmHleLRw/s400/IMG_0869.JPG" /></a><br /><br />I love Guinness, and had some left over after making my Guinness mustard. After a quick search on the internet, I found an interesting Guinness quick bread to make. <br /><br />Bread making doesn't get much easier then the recipe I came up with. Here it is:<br /><br />3 cups minus 2 tablespoons AP Flour<br />1 1/4 tablespoons baking powder<br />3/4 cup evaporated cane sugar<br />1 teaspoon salt<br />1 teaspoon vietnamese cinnamon<br />1/2 cup dried cranberries<br />1/2 cup chopped walnuts<br />12 oz Guinness Stout<br /><br />Mix your flour through cinnamon in a bowl. Add guiness mix about half way. Add cranberries and walnuts fold into batter mixing till incorporated, but taking care not to overmix. Bake at 350 for 45 minutes or till a skewer inserted in the bread comes out clean.<br /><br /><a href="http://picasaweb.google.com/lh/photo/ycaqlxISdBpVzImL9fTSZA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SnR--8R4X2I/AAAAAAAADs8/C0Up-SCkRFw/s400/IMG_0861.JPG" /></a><br /><br />This bread is great. It's nice to eat on it's own, with some butter. It's also nice to toast and top with some cheese. Next time I make it I will bake it in tiny loaf pans. Once baked and fully cooled I'll slice the bread and dry it out in the oven creating little melba toasts. Then I'll use it as an appetizer with some blue cheese, hopefully my favorite Point Reyes Blue.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com13tag:blogger.com,1999:blog-7652100403370570906.post-90403747778181657412009-07-28T10:58:00.001-04:002009-07-28T10:58:00.126-04:00TWD Nutella Swirl Ice Cream<a href="http://picasaweb.google.com/lh/photo/hug91qMRfSDwHe0PIJm9fQ?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/Sm4pilR0xlI/AAAAAAAADqE/KICYqDIucW4/s400/IMG_0807.JPG" /></a><br /><br />Lynne of Cafe LynnyLu decided on Vanilla Ice Cream as this week's TWD recipe. Check out Lynne's <a href="http://www.cafelynnylu.blogspot.com/">blog</a> for the recipe. <br /><br />Vanilla ice cream is such a fun base to play with. For today's treat I decided to add nutella (about 1/2 a container) and some finely chopped toasted hazelnuts (about 1/2 cup) to my ice cream. I added the nuts to the base about 4 minutes before it was done churning. Once it was fully churnned I folded in the nutella.<br /><br /><a href="http://picasaweb.google.com/lh/photo/NMj5VdJtPpOPgWItmwsXVw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sm4pmYPiJ9I/AAAAAAAADqU/PgGi5n_ZH3c/s400/IMG_0811.JPG" /></a><br /><br />It shouldn't be surprising to anyone that this ice cream was beyond delicious. There is just no way nutella, hazelnuts and vanilla can go wrong (unless of course you're allegic to nuts). <br /><br /><a href="http://picasaweb.google.com/lh/photo/im0gDwCvUlukReIxgpdlQw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/Sm4poWpwD8I/AAAAAAAADqc/STYJXrhPGfo/s400/IMG_0815.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com13tag:blogger.com,1999:blog-7652100403370570906.post-17817377669103526212009-07-27T13:22:00.005-04:002009-08-01T14:35:05.720-04:00Spicy Guiness Mustard<a href="http://picasaweb.google.com/lh/photo/LdX48w2Cfqqf9jOv9GgEZg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SnR_G04aZqI/AAAAAAAADsU/tyOz4BhokLk/s400/IMG_0884.JPG" /></a><br /><br />In my opinion mustard is an underrated condiment. It's uses are endless; sandwiches, vinaigrette's, marinades, meats and fish all benefit from mustard. I even had mustard ice cream at Taylor in NYC (though not sure that was my favorite mustard application). I love all types of mustard, but spicy, grainy mustard's are my favorite. I was excited to see <a href="http://www.saveur.com/article/Food/Spicy-Guinness-Mustard">this</a> recipe on Saveurs website. <br /><br />Anything made with Guinness scores big with me, so I went to Penzey's and picked up some brown mustard seeds to make the spicy Guinness mustard. This recipe was a breeze to make. You combine Guinness, red wine vinegar, spices, sugar and mustard seeds in a bowl and let it sit out for 2 days. <br /><br /><a href="http://picasaweb.google.com/lh/photo/NdghXA10MS0si6FBawNk6w?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Sm4pg4Q0E-I/AAAAAAAADsk/pBZPo7cXNr8/s400/IMG_0804.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/TBAvBuIDXNKo3BTjRUJiVw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/Sm4pclQcAgI/AAAAAAAADpw/D8IZ0ygDdtY/s400/IMG_0794.JPG" /></a><br /><br />After two days process it for about 3 minutes in a food processor. <br /><br /><a href="http://picasaweb.google.com/lh/photo/GSRm20J6SVYKe_ni-Bpemw?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SnR-8eMJqYI/AAAAAAAADr4/c_rz8L0G6ns/s400/IMG_0844.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/7vreXcELfT4ThlDqyS-tow?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SnR-9qV02yI/AAAAAAAADr8/o1I4Zv4DahU/s400/IMG_0850.JPG" /></a><br /><br />That's it. Funny, if you combine all the time I spent "making" the mustard, I'm sure I've spent more time on occasion trying to open a bottle of commercially sealed mustard. <br /><br /><br /><a href="http://picasaweb.google.com/lh/photo/adN6Nbqgm_ExamEaemNxhg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SnR_JDvvQeI/AAAAAAAADsg/kSRBuZnb85o/s400/IMG_0892.JPG" /></a><br /><br />This mustard is delicious. It's complex with a nice spicy kick which will mellow out over time. I'm sure I'll come up with some interesting ways to use mustard, so stay tuned.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-4050699637400826782009-07-25T15:53:00.003-04:002009-07-25T16:12:09.213-04:00Olive Oil Madeleines<a href="http://picasaweb.google.com/lh/photo/PHwH4vaK9CUZ7XyXKpj66w?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SmtitAJ-cUI/AAAAAAAADos/FNgeYuEEhGA/s400/IMG_0785.JPG" /></a><br /><br />Pretty? Yes<br /><br />Easy? Yes<br /><br />Best Ingredients? Yes<br /><br />Tasty? Not so much<br /><br /><a href="http://picasaweb.google.com/lh/photo/Sl2PZr71TQ2mx1EeIYcGKA?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Smtirs0M7NI/AAAAAAAADow/MZjfiVky-Sw/s400/IMG_0774.JPG" /></a><br /><br />I really want to like everything I bake, but sometimes there's no love to be found. I found a recipe in this month's Gourmet for Olive Oil Madeleines. The recipe came from Eleven Madison, so I was pretty sure I would love it. They baked off perfectly. Beautiful bubble on the bottom and just the slightest color on the "shell." They looked perfect. Flavor wise they were bland, bland, bland; which was shocking because I used an amazing olive oil from Lebanon and the zest of two lemons. I think this recipe could work if I wanted to make a "spiced-up" madeleine, but for the time being; I use my stand-by madeleine recipe.<br /><br /><br /><a href="http://picasaweb.google.com/lh/photo/pSIf_OkPE-JDpwthpBng0g?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SmtiqlePVgI/AAAAAAAADok/AzE4wtr5PeI/s400/IMG_0772.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com7tag:blogger.com,1999:blog-7652100403370570906.post-30242224868535634552009-07-23T18:08:00.004-04:002009-07-23T18:23:34.497-04:00Sofra Eye CandyWe're having so much fun at <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sofra</span> with seasonal fruits and veggies. Here are some recent photos from the bakery.<br /><br />Blueberry tart<br /><br /><a href="http://picasaweb.google.com/lh/photo/IHd-HnYmrk92nCc-hHSNyw?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SmYO_owMhNI/AAAAAAAADlo/lKRqb8QLrTc/s400/IMG_0691.JPG" /></a><br /><br />Persian spice donuts<br /><br /><a href="http://picasaweb.google.com/lh/photo/S_b9QnYu9MTCLSwxMiDtDA?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SmYPDlMcu-I/AAAAAAAADl0/XYw5GYWLPXY/s400/IMG_0698.JPG" /></a><br /><br />Market tart with Sienna Farms <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">broccoli</span> and sumac<br /><br /><a href="http://picasaweb.google.com/lh/photo/vjjwryN6SU-w3j--p3p15w?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SmYPI9hl9AI/AAAAAAAADmE/pT_SSIZT58U/s400/IMG_0703.JPG" /></a><br /><br />Pate a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">choux</span> donuts:<br /><br /><a href="http://picasaweb.google.com/lh/photo/Z-ypqCIouZeWYbbZu5Amtg?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SmYPLuu9E8I/AAAAAAAADmQ/S2melkq8XcY/s400/IMG_0705.JPG" /></a><br /><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Chamomile</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Umm</span> Ali with nectarines and almonds<br /><br /><a href="http://picasaweb.google.com/lh/photo/aa1er7t6wLqIiRwk7Az5zg?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SmYPPuzODjI/AAAAAAAADmc/QIyLO-GVEx4/s400/IMG_0712.JPG" /></a><br /><br />Blueberry sweet cheese tarts<br /><br /><a href="http://picasaweb.google.com/lh/photo/vACa4q0VpB3WOXcfB8LajQ?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SmYPTEKx0JI/AAAAAAAADmo/jqjd0jJdgdo/s400/IMG_0715.JPG" /></a><br /><br />Croissants<br /><br /><a href="http://picasaweb.google.com/lh/photo/Fe1ILWFNzUdy4NOUVfdtsg?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SmYPV3gSZPI/AAAAAAAADmw/mI9sxYkep0o/s400/IMG_0720.JPG" /></a><br /><br />Bee sting<br /><br /><a href="http://picasaweb.google.com/lh/photo/2Sw8Ulkj0qS7DqlWbuDerA?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SmYPYQAbX5I/AAAAAAAADm4/y_IfupBca68/s400/IMG_0723.JPG" /></a><br /><br /><br />Insiders view of pastry display<br /><br /><a href="http://picasaweb.google.com/lh/photo/_h_60M6uDUBe2V85voNt3w?authkey=Gv1sRgCLSToYyz16uARg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SmYPOYZA29I/AAAAAAAADmY/xyH3O870fAE/s400/IMG_0710.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com0tag:blogger.com,1999:blog-7652100403370570906.post-38789753228417570182009-07-21T14:33:00.004-04:002009-07-21T14:48:14.956-04:00TWD Blanc Manger<a href="http://picasaweb.google.com/lh/photo/DmFTiN5aDXyBrs_BJM7J4g?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SmYJuSJTl0I/AAAAAAAADlI/r_GHAFBxL1A/s400/IMG_0758.JPG" /></a><br /><br />Susan of <a href="http://stickygooeycreamychewy.com/2009/07/21/twd-raspberry-blanc-manger">Sticky, Gooey, Creamy, Chewy </a>selected Raspberry Blanc-Manger as this week's TWD recipe.<br /><br />I loved the idea of this cake, but the end product was a bit lack-luster. Two things I did that I won't do again. I used natural almonds which created a non-blanc manger. Second, I make the cake in VT, and I accidently grabbed a 10" cake pan instead of an 8". The resulting cake was really thin, maybe only 1/2" tall. I would like a taller cake next time. I did love the contrast between the tart raspberries and creamy almond mousse. I found myself only eating the sections that had both raspberries and cream. <br /><br /><a href="http://picasaweb.google.com/lh/photo/5NUs2iaPSK3V9UUhxLbXdg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SmYJsMXvUcI/AAAAAAAADlA/HJvgk9KmaiI/s400/IMG_0756.JPG" /></a><br /><br />I love the idea of a go-to no bake summer dessert, so I'm going to try this again soon. Next time I'll infuse my cream with thyme, and I will use a smaller cake pan and blanched almonds.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com6tag:blogger.com,1999:blog-7652100403370570906.post-7620180765327222532009-07-08T18:16:00.002-04:002009-07-08T19:02:56.698-04:00Buoncristiani Dolcetto di Nonno 2006<a href="http://picasaweb.google.com/lh/photo/-9Ft68o1U9b_ilc6wbeGGg?authkey=Gv1sRgCOfirYeEy82EEA&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SlUkE5ehSAI/AAAAAAAADjU/_Lv-u07vMYE/s400/IMG_0646.JPG" /></a><br /><br />Joe went to California last month, and I've been fortunate to experience his trip via the wine he brought home. We've already drank some wine from our favorite wineries such as Unti and Michel Schlumberger, but last night we had something special. <br /><br />Joe opened a bottle of Buoncristiani Dolcetto di Nonno 2006 from Dry Creek Valley. I find it hard to describe this wine because I was so impressed by it. It was smooth and floral with structure that's not biting. Really it was one of the best wines I have had in a long time. <br /><br />I did a little research, and Buoncristiani is owned by 4 brothers. This wine is named after their Nonno (grandfather). I'm sure he would be proud if he tasted this wonderful wine. For more information check out their website <a href="http://www.buonwine.com/ourwines25.html">here</a>.BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-13092404850005189762009-07-07T10:34:00.003-04:002009-07-27T10:37:22.823-04:00TWD Katherine Hepburn Brownies<a href="http://picasaweb.google.com/lh/photo/MyTDnLSeq3JkaXfAhm5Ryw?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SlJdXUIrsUI/AAAAAAAADgY/-GJ1Gm7vfS4/s400/IMG_0598.JPG" /></a><br /><br /><span xmlns=''><p>Lisa of Surviving Oz chose Katherine Hepburn brownies as this week's TWD recipe. I had made these once before using the optional cinnamon and wasn't thrilled. Today I decided to make them without the cinnamon, and kept my fingers crossed that I would like them.<br /></p><p>Shockingly enough, I'm a bit chocolated out. After the brownies I made for my dad, and the grandmother's cookies from Martha… I'm ready for some vanilla or fruit. <br /></p><p>The recipe was very easy to make. You melt your butter then add cocoa powder and espresso powder. Next beat in your eggs and vanilla; followed by dry ingredients and chocolate chunks. I love that this recipe is done by hand so quickly. The resulting batter is dark, dark, dark studded with bits of lovely bittersweet chocolate.<br /><br /><a href="http://picasaweb.google.com/lh/photo/k2h1FzRVf3jN_T55NOJvcg?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SlJdEfnMIRI/AAAAAAAADfk/RSAeTccQyDk/s400/IMG_0580.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/8T1MRnMN-XZqskm6l0XsSw?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SlJdR5im3aI/AAAAAAAADgM/upRtCvNKmFs/s400/IMG_0593.JPG" /></a><br /><br />I left the brownies in the oven for an additional 5 minutes because they were still liquid after 30 minutes of baking. After reading a bit online, it seems like I should have used a metal pan instead of a glass for them to bake in the 30 minute zone. Regardless, these brownies are good. Their intense fudginess almost screams for vanilla ice cream. Luckily, I didn't have any on hand...these are so fudgy that you can't eat too many. As far as brownies go, I still prefer the Scharfenberger recipe to this one. That being said, I would be proud to serve these to company.<br /><br /><a href="http://picasaweb.google.com/lh/photo/S7D7kgTcitgI-ADs-mYh5g?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SlJdejd3KMI/AAAAAAAADgs/zO1fAXYMPK4/s400/IMG_0604.JPG" /></a><br /><br /></p><p> </p></span>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com4tag:blogger.com,1999:blog-7652100403370570906.post-19072908495150973362009-07-06T15:48:00.002-04:002009-07-08T19:08:18.729-04:00Strawberry Sandwich Cookies<a href="http://picasaweb.google.com/lh/photo/BaV19oIX2yMl3T6vdQwxCw?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SlJdk5y_g9I/AAAAAAAADjY/D_TcIOOE0VM/s400/IMG_0609.JPG" /></a><br /><br /><span xmlns=''><p><span style='text-decoration:underline'>Martha Stewart's Cookies</span> is my latest cookbook obsession. I bought it last week at TJ Maxx (yes, I did get the max for the minimum), and have been obsessing over most of the recipes ever since. Each recipe has a picture, which I love. They are not <em>just</em> pictures either; they're pictures from Martha Stewart's talented staff, so they look amazing. I hope to one day take pictures as good as theirs.<br /></p><p>I wanted to make macaroons for the 4<sup>th</sup> of July, but it wasn't in the cards. Instead, I made Martha's cookie dough recipe for her raspberry cream sandwiches. The dough is full of vanilla flavor. The recipe calls for a whole vanilla bean and 2 teaspoons of vanilla extract. I was afraid the vanilla would overpower my jam, so I used half a vanilla bean and only 1 teaspoon of vanilla extract. I also added a heaping ¼ teaspoon of freshly ground black pepper to bring out the pepper in the jam. The dough was delicious and I had high hopes for the finished baked cookie.<br /><br /><a href="http://picasaweb.google.com/lh/photo/W-UcYyoxGo3b0t5d7fjIRQ?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SlJdl0eaWtI/AAAAAAAADhE/rQPUF2RL22U/s400/IMG_0610.JPG" /></a><br /><br /></p><p>While baking, the dough spread more than I thought it would. I ended up cutting the baked cookies with a cutter to get the shape I wanted. The flavor of the dough was good, but very sweet. Once I added the strawberry jam they were sugar bombs, and I was running for my toothbrush after eating one. I wouldn't combine this cookie dough and jam together again. The dough is delicious on its own though, and I bet it would be great with some bittersweet chocolate. I have lots of left over dough to play with, so I think I might try to use it as a flat tart base later in the week. If I do I'll be sure to post my results.<br /></p><p> </p></span>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com0tag:blogger.com,1999:blog-7652100403370570906.post-26732260150991334662009-07-06T11:56:00.004-04:002009-07-27T10:38:01.045-04:00(Not my) Grammy’s Chocolate Cookies<a href="http://picasaweb.google.com/lh/photo/CYQsM7adbyBpkXbBw5PqKg?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SlJcvf-SozI/AAAAAAAADew/UOHuhtrVZRk/s400/IMG_0557.JPG" /></a><br /><br /><span xmlns=''><p>Martha strikes again. Grammy's chocolate cookies are addicting, chewy, crunchy (from the turbinado) and insanely chocolaty. They spread a lot while baking and become very flat; making them the perfect cookie for sandwiching with some vanilla ice cream. <br /></p><p>For the recipe, please reference <span style='text-decoration:underline'>Martha Stewart's Cookies</span> or visit Martha's website <a href="http://www.marthastewart.com/recipe/grammys-chocolate-cookies">here</a>.<br /></p><p><br /></p><p>The only difference I saw between the two recipes is the book calls for an additional 2 tablespoons of AP flour; and it calls for rolling the cookies in sanding sugar (not granulated). I highly suggest rolling the cookies in either turbinado or sanding sugar. Sanding and turbinado sugars add a nice crunch to baked items because they typically don't dissolve in the oven. <br /><br /><a href="http://picasaweb.google.com/lh/photo/32JCHmo8AIKp2NRK3OzbpQ?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SlJcrF6x87I/AAAAAAAADek/o-cmYP9tCpk/s400/IMG_0552.JPG" /></a><br /><br />Another suggestion I have is use the best cocoa powder you can get your hands on. The cocoa flavor dominates this cookie, so the better the cocoa powder the better the cookie.<br /></p></span><br /><br /><a href="http://picasaweb.google.com/lh/photo/x4o-W2WQQwwmSVLIF-KYrA?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SlJc-nm1XYI/AAAAAAAADfY/i-ju6D9l7FQ/s400/IMG_0575.JPG" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/nEzLA9rlPGxox-2C0l6-1Q?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SlJc5fCxJxI/AAAAAAAADhU/SiiB7tmsQ2g/s400/IMG_0570.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-69242956900237431492009-07-06T11:34:00.003-04:002009-07-07T18:41:21.527-04:00Sour Cream Coffee Cake<a href="http://picasaweb.google.com/lh/photo/QDQOIJzvFigKwsTGl080Yg?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SlJcSK_GTbI/AAAAAAAADdc/3ent0dBVj70/s400/IMG_0507.JPG" /></a><br /><br /><span xmlns=''><p>Nancy Silverton's recipe for coffee cake is by far the best I have come across. Made with crème fraiche, it is light with a beautiful crumb structure. Our 4<sup>th</sup> of July started early this year because my bocce partner Kady and I were playing at 10:00 AM in a bocce tournament. Knowing we would need a solid food foundation to start off our day of merriment; I decided to make the coffee cake for breakfast. <br /></p><p>Lesson learned on this cake, use crème fraiche. I decided to make this cake last minute, so I didn't have time to make crème fraiche. Nancy says you can use sour cream, which I did. The resulting cake was much heavier and chewier than its crème fraiche variation. Everyone at the party loved it, but knowing how great it is with crème fraiche I couldn't help but be a bit disappointed.<br /><br /><a href="http://picasaweb.google.com/lh/photo/Bw-DO5rP9nd5KuHVZ7ysuQ?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SlJcTrEWKTI/AAAAAAAADdk/xfvt4NovGAg/s400/IMG_0508.JPG" /></a> <br /></p><p>Here's my adaptation of the recipe from Nancy Silverton's <span style='text-decoration:underline'>Pastries from La Brea Bakery<br /></span></p><p>Crumb filling:<br /></p><p>1 cup chopped walnuts (toasted)<br /></p><p>¼ cup plus 2 Tb light brown sugar<br /></p><p>2 tsp ground cinnamon<br /></p><p>Mix above ingredients together, set aside.<br /></p><p>Batter:<br /></p><p>2 large eggs<br /></p><p>2 cups crème fraiche (or sour cream)<br /></p><p>1 tbsp vanilla<br /></p><p>8 oz cold butter cubed<br /></p><p>2 cups sugar<br /></p><p>3 cups AP flour<br /></p><p>1 Tb baking powder<br /></p><p>1 tsp salt<br /></p><p>Butter a 14-cup capacity bundt pan.<br /></p><p>Preheat oven to 325.<br /></p><p>In a bowl, mix dry ingredients. In another bowl whisk crème fraiche, eggs and vanilla together. In a mixing bowl paddle butter and sugar together till light and fluffy. Add the crème fraiche mixture to the creamed butter a little at a time till fully incorporated. Add the dry ingredients in 3 batches till fully incorporated. Put half the batter into the bundt pan using your fingers to smooth it out (wet fingers with water first, it makes it easy to spread). Scatter the brown sugar walnut crumbs all over the batter. Put the remaining batter on top of the crumbs, using wet fingers again to smooth it out. Bake for about an hour till firm to the touch.<br /></p><p><br /> </p><p><br /> </p></span>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-4693046562226601572009-06-30T10:49:00.004-04:002009-06-30T11:16:48.476-04:00Crepes with Quatre Epice Pastry Cream and Honey Ginger Apriums<a href="http://picasaweb.google.com/lh/photo/1swIWK5s85N92B5e9UEkUQ?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/Skokb-zhF0I/AAAAAAAADcE/-nq27pJUx20/s400/IMG_0480.JPG" /></a><br /><br />Mornings spent with my husband are few and (too) far between. This morning I was so happy to wake up and see him there; I shot out of bed and started making us a celebratory breakfast. Knowing I had apriums to use; I immediately thought crepes. I reached for my copy of <u>Lenotre's Desserts and Pastries</u> for inspiration. There I found a recipe for poached whole apricots with honey and candied ginger, crepes Suzette and pastry cream; with those recipes as I starting point I began to tinker.<br /><br />I halved the apriums and cooked them in 1 cup of water, 1/4 cup plus 1 T sugar, 1/4 cups honey and 1 T of chopped candied ginger. <br /><br /><a href="http://picasaweb.google.com/lh/photo/ypeiauqwbhq-hEapcVLGJA?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SkokR2z6pUI/AAAAAAAADbk/jAYPFoBK728/s400/IMG_0459.JPG" /></a><br />Once they were cooked; I separated the liquid from the fruit and cooked the liquid down to a syrupy consistency then strained it.<br /><br /><a href="http://picasaweb.google.com/lh/photo/kkQOjkC4vWx6MOpiecUdPg?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SkokWOkeTZI/AAAAAAAADbw/kHBOCILZmb4/s400/IMG_0473.JPG" /></a><br /><br />I followed Lenotre's recipe for pastry cream except I added 1/4 tsp of quatre epice and about 1 T of butter. <br /><br />I based my crepe batter on Lenotre's crepes Susette. Here it is:<br /><br />40 g of unstalted butter<br />125g flour<br />40g oil<br />30g sugar<br />3 eggs<br />1 cup milk<br /><br />Method:<br />Brown the butter. Mix flour, sugar, oil, eggs and 1/2 cup of milk till smooth in a bowl. Add the rest of the milk whisking well making sure there are no lumps. Let rest one hour. Cook the crepes for about 1 minute on each side.<br /><br /><a href="http://picasaweb.google.com/lh/photo/rfCxZzkj-tZOPqcOadvbMg?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SkokXWM-9oI/AAAAAAAADb0/c1LVrvNMYU0/s400/IMG_0474.JPG" /></a><br /><br />To plate spread a little (or a lot) pastry cream on half a crepe, fold over then fold over again. Put 4 filled crepes on a plate. Top with poached apriums and the reduced sauce. <br /><br /><a href="http://picasaweb.google.com/lh/photo/9CwPNNdHOYp88e8FsdXrlA?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/Skokc4NwFbI/AAAAAAAADcI/QDuoQdqBL4Y/s400/IMG_0481.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com1tag:blogger.com,1999:blog-7652100403370570906.post-46840262832691502852009-06-24T13:36:00.003-04:002009-06-24T14:13:50.766-04:00Strawberry Black Pepper Jam<a href="http://picasaweb.google.com/lh/photo/pJcUHztBPiYH92Arocq--w?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh4.ggpht.com/_aaaDBG5NmO8/SkJql5NOy0I/AAAAAAAADME/B9Oovg3pgNs/s400/IMG_0419.JPG" /></a><br /><br /><br />Last night I made <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">strawberry</span> jam using the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">strawberries</span> we picked at <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Verrill</span> farm. I loosely followed a recipe from <u>Blue Ribbon Preserves</u> by Linda <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Amendt</span>. Essentially, I halved the recipe in the book and then decrease the sugar a tiny bit (good idea), added freshly crushed black pepper, a tiny bit of salt and some home-made apple pectin. It turned out lovely. I plan on using the jam in something during 4<span class="blsp-spelling-error" id="SPELLING_ERROR_4">th</span> of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">July</span> weekend; though I have found a nice snack in the meantime. Spread a little bit of goat cheese on a black pepper water cracker, then top with the strawberry jam. It's lovely.<br /><br /><a href="http://picasaweb.google.com/lh/photo/c43-cloZIJBMVu8Ym89sLQ?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh6.ggpht.com/_aaaDBG5NmO8/SkJqbLufjtI/AAAAAAAADLo/eAG8YjenS6Q/s400/IMG_0410.JPG" /></a><br /><br /><br />Here's my recipe<br /><br />Strawberry Black Pepper Jam<br />2 cups hulled strawberries kept whole if small, halve or quarter if large<br />1 tbsp fresh strained lemon juice<br />3 cups sugar<br />1 tbsp of home-made apple pectin<br /><br />Combine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">strawberries</span>, sugar and lemon juice in a large pan. Turn the heat on low and stir just about constantly till the sugar is melted.<br /><br /><a href="http://picasaweb.google.com/lh/photo/Zft7jickJWejrHvxqS6vVw?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh5.ggpht.com/_aaaDBG5NmO8/SkJqXDwq6QI/AAAAAAAADLc/89jiok-KeAU/s400/IMG_0403.JPG" /></a><br /><br />It seems like way too much sugar, but just be patient and it will melt. Turn up the heat and bring it to a boil, skimming all the foam that rises to the top. Once the mixture reaches 221 F, add your home-made pectin and stir it in well. Bring it back to a boil once again, for me it took about 30 seconds. Turn off the heat and process if you're going to can it.<br /><br /><a href="http://picasaweb.google.com/lh/photo/joTuEzRknbhh3lNFWWL-3g?authkey=Gv1sRgCIO2t5WF-cHeSg&feat=embedwebsite"><img src="http://lh3.ggpht.com/_aaaDBG5NmO8/SkJqnpyeteI/AAAAAAAADMU/Ii-9WpxaNWM/s400/IMG_0420.JPG" /></a>BAKE-ENhttp://www.blogger.com/profile/01415387431356440455noreply@blogger.com0