tag:blogger.com,1999:blog-53616884185749671922024-03-13T01:16:10.557-03:00Gastronomic LabDeep into the pleasure of cooking, eating and tasting new flavours...Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-5361688418574967192.post-68821179638119051432011-02-27T19:15:00.001-03:002011-02-27T19:18:55.168-03:00Daring Baker's - February 2011 - Panna Cotta and Florentines Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-TLWydvQRQwc/TWppyUxUTUI/AAAAAAAAB0k/NCQvnvG1wFo/s1600/DB%2527s+Feb+2011+Panna+Cotta+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" l6="true" src="https://lh4.googleusercontent.com/-TLWydvQRQwc/TWppyUxUTUI/AAAAAAAAB0k/NCQvnvG1wFo/s640/DB%2527s+Feb+2011+Panna+Cotta+%25283%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: inherit;"><strong>Blog-checking lines: The February 2011 Daring Bakers’ challenge was hosted by<a href="http://asofainthekitchen.blogspot.com/"> Mallory from A Sofa in the Kitchen</a>. She chose to challenge everyone to make Panna Cotta from a <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/Panna-Cotta-with-fresh-berries-recipe/index.html">Giada De Laurentiis</a> recipe and <a href="http://www.meals.com/Recipes/Milk-Chocolate-Florentine-Cookies.aspx?recipeid=30328">Nestle Florentine Cookies.</a></strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><strong>Mandatory Items:</strong> Panna Cotta and Florentine Cookies </span></div><br />
<div style="text-align: justify;"><span style="font-family: inherit;"><strong>Giada's Vanilla Panna Cotta</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 cup (240 ml) whole milk</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin</span></div><div style="text-align: justify;"><span style="font-family: inherit;">3 cups (720 ml) whipping cream (30+% butterfat)</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1/3 cup (80 ml) honey</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar</span></div><div style="text-align: justify;"><span style="font-family: inherit;">pinch of salt </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin. </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Refrigerate at least 6 hours or overnight. Add garnishes and serve.</span></div><br />
<div style="text-align: justify;"><span style="font-family: inherit;">I added a teaspoom of almond extract to my Panna Cotta, but I didn't like the result. It was too strong for such a delicate cream. I also chose 4 different jams to mix with Panna Cotta: Apricot, Orange, Wild Rose and Rosmary. Apricot and orange jams worked far more better then the others ( too sweet).</span></div><div style="text-align: justify;"><span style="font-family: inherit;"> </span><a href="https://lh4.googleusercontent.com/-rovtnUuoLP0/TWpqBPfVcHI/AAAAAAAAB0o/Heq9n9-1_X0/s1600/DB%2527s+Feb+2011+Panna+Cotta+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" l6="true" src="https://lh4.googleusercontent.com/-rovtnUuoLP0/TWpqBPfVcHI/AAAAAAAAB0o/Heq9n9-1_X0/s640/DB%2527s+Feb+2011+Panna+Cotta+%25285%2529.JPG" width="640" /></a></div><div align="justify" style="text-align: justify;">Unfortunately I was too anxious to see the final results of all of this and added the apricot jam a bit early. The panna cotta was not fully fixed and everything mixed up. Not beautiful, but very tasty indeed.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-y4fANtDFBr8/TWppthMz4nI/AAAAAAAAB0g/CdpQmp3jLDM/s1600/DB%2527s+Feb+2011+Panna+Cotta+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" l6="true" src="https://lh4.googleusercontent.com/-y4fANtDFBr8/TWppthMz4nI/AAAAAAAAB0g/CdpQmp3jLDM/s640/DB%2527s+Feb+2011+Panna+Cotta+%25281%2529.JPG" width="640" /></a></div><div align="justify" style="text-align: justify;"><br />
<strong>Nestle Florentine Cookies</strong><br />
<br />
<span style="font-family: inherit;">2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 cup (240 ml) (230 gm) (8 oz) granulated sugar</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1/4 cup (60 ml) dark corn syrup</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1/4 cup (60 ml) whole milk</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 tsp (5 ml) vanilla extract</span></div><div style="text-align: justify;"><span style="font-family: inherit;">pinch of salt</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Melt butter in a medium saucepan, then remove from the heat.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean). </span></div><div style="text-align: justify;"><span style="font-family: inherit;">Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Hcs7-58g8jU/TWpqFTJAdNI/AAAAAAAAB0s/u_UOhMyhgbc/s1600/DB%2527s+Feb+2011+Panna+Cotta+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" l6="true" src="https://lh4.googleusercontent.com/-Hcs7-58g8jU/TWpqFTJAdNI/AAAAAAAAB0s/u_UOhMyhgbc/s640/DB%2527s+Feb+2011+Panna+Cotta+%25284%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: inherit;"><br />
</span>Thanks to Mallory for this challenge. It was one of the most easy and quick ones which was a bless in this hot, hot hot summer we are having here in Brasil. And, as always, I had a lot of fun being part of this.</div> <br />
<div style="text-align: justify;">Don't forget to check what the other Daring Bakers had done at <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> website </div><br />
Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-73109759193425566592011-02-14T19:43:00.000-02:002011-02-14T19:43:13.561-02:00Daring Cooks' - February 2011 - Soba and Tempura<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cvft9wXM-tI/TVfevQ9ZxBI/AAAAAAAABz4/4Mkni0g5_Qo/s1600/DC+fev2011+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="http://2.bp.blogspot.com/-cvft9wXM-tI/TVfevQ9ZxBI/AAAAAAAABz4/4Mkni0g5_Qo/s640/DC+fev2011+%25283%2529.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="font-family: inherit;">Blog-checking lines: The February 2011 Daring Cooks’ challenge was hosted by </span><a href="http://www.blueberrygirlinoz.blogspot.com/"><span style="font-family: inherit;">Lisa of Blueberry Girl</span></a><span style="font-family: inherit;">. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including </span><a href="http://japanesefood.about.com/"><span style="font-family: inherit;">japanesefood.about.com</span></a><span style="font-family: inherit;">, </span><a href="http://pinkbites.com/"><span style="font-family: inherit;">pinkbites.com</span></a><span style="font-family: inherit;">, and </span><a href="http://itsybitsyfoodies.com/"><span style="font-family: inherit;">itsybitsyfoodies.com</span></a><span style="font-family: inherit;"> .</span></strong></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="font-family: inherit;">Hiyashi Soba</span></strong></div><div style="text-align: justify;"><span style="font-family: inherit;"></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;">Soba Noodles:</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2 Liters water + 1 cup cold water, separate</span></div><div style="text-align: justify;"><span style="font-family: inherit;">340 g dried soba (buckwheat) noodles (or any Asian thin noodle)</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Heat 2 liters of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: inherit;"><strong>Mentsuyu</strong> - Traditional dipping sauce:</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2 cups Kombu and Katsuobushi dashi (recipe </span><a href="http://japanesefood.about.com/od/soup/r/konbukatsudashi.htm"><span style="font-family: inherit;">HERE</span></a><span style="font-family: inherit;">.) Or a basic vegetable stock.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1/3 cup soy sauce or a low sodium soy sauce</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1/3 cup mirin (sweet rice wine)</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Put mirin in a sauce pan and heat gently. Add soy sauce and dashi soup stock in the pan and bring to a boil. Take off the heat and cool. Refrigerate until ready to use.</span></div><span style="font-family: inherit;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><strong><span style="font-family: inherit;">Spicy Dipping Sauce</span></strong></div><div style="text-align: justify;"><span style="font-family: inherit;">¾ cup spring onions/green onions/scallions, finely chopped</span></div><div style="text-align: justify;"><span style="font-family: inherit;">3 tablespoons soy sauce</span></div><div style="text-align: justify;"><span style="font-family: inherit;">2 tablespoons rice vinegar</span></div><div style="text-align: justify;"><span style="font-family: inherit;">½ teaspoon granulated sugar</span></div><div style="text-align: justify;"><span style="font-family: inherit;">¼ teaspoon English mustard powder</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 tablespoon grape-seed oil or vegetable oil</span></div><div style="text-align: justify;"><span style="font-family: inherit;">1 tablespoon sesame oil (if you can’t find this just omit from recipe.)</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Sea salt and freshly ground black pepper to taste - roughly 1/3 a teaspoon of each</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Shake all the ingredients together in a covered container. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-fyxI-w0LdHo/TVfe0hpDxMI/AAAAAAAABz8/YCW4m_2eD6o/s1600/DC+fev2011+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://1.bp.blogspot.com/-fyxI-w0LdHo/TVfe0hpDxMI/AAAAAAAABz8/YCW4m_2eD6o/s640/DC+fev2011+%25286%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Common Hiyashi Soba Toppings: </strong></div><div style="text-align: justify;"></div><div style="text-align: justify;">•Thin omelet strips</div><div style="text-align: justify;">•Ham</div><div style="text-align: justify;">•Boiled chicken breasts</div><div style="text-align: justify;">•Cucumber</div><div style="text-align: justify;">•Boiled bean sprouts</div><div style="text-align: justify;">•Tomatoes</div><div style="text-align: justify;">•Toasted nori (Dried Seaweed) </div><div style="text-align: justify;">•Green onions</div><div style="text-align: justify;">•Wasabi powder</div><div style="text-align: justify;">•Finely grated daikon (Japanese radish)</div><div style="text-align: justify;">•Beni Shoga (Pickled Ginger)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">All toppings should be julienne, finely diced or grated. Prepare and refrigerate covered until needed.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>What I've used:</strong></div><div style="text-align: justify;">- Chicken breasts diced</div><div style="text-align: justify;">- Red and Yellow bell pepper</div><div style="text-align: justify;">- Onions</div><div style="text-align: justify;">- Shitake mushroons</div><div style="text-align: justify;">- Spring onions</div><div style="text-align: justify;">- Bean sprouts</div><div style="text-align: justify;">I've cut the bell peppers, the onions, the spring onions and the shitake mushroons in julienne style and stir-fried everything in a Wok pan.</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/-5-_nRgjuaMU/TVfe7RC_f-I/AAAAAAAAB0A/Eg-O-H-zU6k/s1600/DC+fev2011+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://2.bp.blogspot.com/-5-_nRgjuaMU/TVfe7RC_f-I/AAAAAAAAB0A/Eg-O-H-zU6k/s640/DC+fev2011+%25288%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Tempura</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;">1 egg yolk from a large egg</div><div style="text-align: justify;">1 cup iced water</div><div style="text-align: justify;">½ cup plain (all purpose) flour, plus extra for dredging</div><div style="text-align: justify;">½ cup cornflour (also called cornstarch)</div><div style="text-align: justify;">½ teaspoon baking powder</div><div style="text-align: justify;">Oil, for deep frying preferably vegetable</div><div style="text-align: justify;">Ice water bath, for the tempura batter (a larger bowl than what will be used for the tempura should be used. Fill the large bowl with ice and some water, set aside)</div><div style="text-align: justify;">Very cold vegetables and seafood of your choice</div><div style="text-align: justify;">Place the iced water into a mixing bowl. Lightly beat the egg yolk and gradually pour into the iced water, stirring (preferably with chopsticks) and blending well. Add flours and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter in an ice water bath to keep it cold while you are frying the tempura. The batter as well as the vegetables and seafood have to be very cold. The temperature shock between the hot oil and the cold veggies help create a crispy tempura. </div><div style="text-align: justify;">Heat the oil in a large pan or a wok. For vegetables, the oil should be 320°F/160°C; for seafood it should be 340°F/170°C. It is more difficult to maintain a steady temperature and produce consistent tempura if you don’t have a thermometer, but it can be done. You can test the oil by dropping a piece of batter into the hot oil. If it sinks a little bit and then immediately rises to the top, the oil is ready.</div><div style="text-align: justify;">Start with the vegetables, such as sweet potatoes, that won’t leave a strong odor in the oil. Dip them in a shallow bowl of flour to lightly coat them and then dip them into the batter. Slide them into the hot oil, deep frying only a couple of pieces at a time so that the temperature of the oil does not drop.</div><div style="text-align: justify;">Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.</div><div style="text-align: justify;">Serve immediately for the best flavor, but they can also be eaten cold.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-xkQXHEDsO9k/TVffDrc8nXI/AAAAAAAAB0E/JifZVnuicwE/s1600/DC+fev2011+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="640" src="http://3.bp.blogspot.com/-xkQXHEDsO9k/TVffDrc8nXI/AAAAAAAAB0E/JifZVnuicwE/s640/DC+fev2011+%252811%2529.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;">Shrimps</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-WX7e-dW7z6c/TVffJQqU2bI/AAAAAAAAB0I/x-UIjKH5I_0/s1600/DC+fev2011+%252813%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://3.bp.blogspot.com/-WX7e-dW7z6c/TVffJQqU2bI/AAAAAAAAB0I/x-UIjKH5I_0/s640/DC+fev2011+%252813%2529.JPG" width="640" /></a></div><div style="text-align: justify;">Okra</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-wG3vpPuA-CQ/TVffPdzNAZI/AAAAAAAAB0M/p0s1InZ-E0A/s1600/DC+fev2011+%252814%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://3.bp.blogspot.com/-wG3vpPuA-CQ/TVffPdzNAZI/AAAAAAAAB0M/p0s1InZ-E0A/s640/DC+fev2011+%252814%2529.JPG" width="640" /></a></div><div style="text-align: justify;">Onions, carrots and sweet potatoes</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://4.bp.blogspot.com/-4DcbKn1C850/TVffTWERFkI/AAAAAAAAB0Q/Nb9zfDnPMTk/s1600/DC+fev2011+%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://4.bp.blogspot.com/-4DcbKn1C850/TVffTWERFkI/AAAAAAAAB0Q/Nb9zfDnPMTk/s640/DC+fev2011+%252815%2529.JPG" width="640" /></a></div><div style="text-align: justify;">Courguete and cauliflower</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-sMEywTg3nJc/TVffXQrIEUI/AAAAAAAAB0U/6kH-EzvBmD4/s1600/DC+fev2011+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://1.bp.blogspot.com/-sMEywTg3nJc/TVffXQrIEUI/AAAAAAAAB0U/6kH-EzvBmD4/s640/DC+fev2011+%252816%2529.JPG" width="640" /></a></div><div style="text-align: justify;">Shitake, shimeji and Paris mushroons</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/-7mK78EQcltY/TVffbwE3lHI/AAAAAAAAB0Y/vW4BsNJfsWE/s1600/DC+fev2011+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="426" src="http://1.bp.blogspot.com/-7mK78EQcltY/TVffbwE3lHI/AAAAAAAAB0Y/vW4BsNJfsWE/s640/DC+fev2011+%252817%2529.JPG" width="640" /></a></div><div style="text-align: justify;">I also made a Fig Tempura and served with Passion fruit (yellow) and Brazilian Berry (jabuticaba - purple) ice creams.</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-AHzlpvs1RGI/TVfff0wE4nI/AAAAAAAAB0c/zP2JUhp5-PI/s1600/DC+fev2011+%252824%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" h5="true" height="426" src="http://3.bp.blogspot.com/-AHzlpvs1RGI/TVfff0wE4nI/AAAAAAAAB0c/zP2JUhp5-PI/s640/DC+fev2011+%252824%2529.JPG" width="640" /></span></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This was another amazing challenge. Many thanks to Lisa. I loved being part of this!</div><div style="text-align: justify;">Don't forget to visit <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> website and check what great work my fellows had done.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a></div></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com1tag:blogger.com,1999:blog-5361688418574967192.post-14698107096034751372011-01-28T13:52:00.000-02:002011-01-28T13:52:42.864-02:00Daring Baker's - January 2011 - Biscuit Joconde Imprimé<a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TUKmbN74pxI/AAAAAAAABy8/x_q3nUcohO4/s1600/DB+Jan+2011+%252825%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TUKmbN74pxI/AAAAAAAABy8/x_q3nUcohO4/s640/DB+Jan+2011+%252825%2529.JPG" width="640" /></a><br />
<div style="text-align: justify;"><strong>Blog-checking lines: The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog <a href="http://astheroshe-accro.blogspot.com/">accro</a>. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Mandatory Items</strong>: Make the full biscuit joconde imprime, cut and fit into a dessert mold. Complete entremets. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Variations allowed</strong>: We could use any fillings for your entremets. We could use store bought fillings, to save time, or make homemade. The real task here was making the joconde wrap properly in a beautiful molded dessert presentation.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You may be asking what is this Joconde Imprime? Despite the difficult name, making it is not difficult al all. Just follow these few steps and everything will be done.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKl8V8PbuI/AAAAAAAAByw/zP_WtkL4k6c/s1600/DB+Jan+2011+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKl8V8PbuI/AAAAAAAAByw/zP_WtkL4k6c/s640/DB+Jan+2011+%25285%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><strong>Patterned Joconde-Décor Paste</strong></div><br />
200g unsalted butter, softened<br />
200g Confectioners' (icing) sugar<br />
7 large egg whites<br />
220g cake flour<span style="color: #cc0000;"> *</span><br />
Food coloring gel, paste or liquid <br />
<div style="text-align: justify;"><span style="color: #cc0000;">*</span>COCOA Décor Paste Variation: Reduce cake flour to 170g. Add 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. - <span style="color: #e06666;">That was exactly what I did</span></div><div style="text-align: justify;">Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand). Gradually add egg whites. Beat continuously. Fold in sifted flour. Tint batter with coloring to desired color, if not making cocoa variation.</div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TUKly5BElRI/AAAAAAAABys/JmDTdaF5RIo/s1600/DB+Jan+2011+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TUKly5BElRI/AAAAAAAABys/JmDTdaF5RIo/s640/DB+Jan+2011+%25283%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
<strong>Joconde Sponge</strong></div><br />
¾ cup - <span style="color: #e06666;">I used hazelnut flour, and omitted the butter </span><br />
75g confectioners' (icing) sugar<br />
25g cake flour <br />
3 large eggs<br />
3 large egg whites <br />
2½ teaspoons white granulated sugar or superfine (caster) sugar<br />
2 tablespoons unsalted butter, melted<br />
<div style="text-align: justify;">In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl). On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand). Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. Fold in melted butter. Reserve batter to be used later.</div><div style="text-align: justify;"><br />
</div><strong>Preparing the Joconde - How to make the pattern</strong><br />
<br />
<br />
<div style="text-align: justify;">Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully. Cool. Do not leave too long, or you will have difficulty removing it from mat. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting).</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TUKmMHwed3I/AAAAAAAABy0/jzNxaWDmIbk/s1600/DB+Jan+2011+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TUKmMHwed3I/AAAAAAAABy0/jzNxaWDmIbk/s640/DB+Jan+2011+%252810%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Preparing the MOLD for entremets</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Preparing the Jaconde for Molding</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Trim the cake of any dark crispy edges. You should have a nice rectangle shape. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler). Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough. The mold is done, and ready to fill.</div><div style="text-align: justify;"><span style="color: #cc0000;">*Note 1: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.</span></div><div style="text-align: justify;"><span style="color: #cc0000;">*Note 2: As I had some Joconde Sponge and Decor Paste leftover, I repeated the whole process and baked over another rectangle of biscuit. When ready I cut a circle the same diameter of my spring form pan ring and lined the bottom of the pie with it. Then it was ready to receive the filling. I chose a lime cream and a chocolate mousse as fillings.</span> </div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKos47EFQI/AAAAAAAABzQ/e_FE75qwchQ/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKos47EFQI/AAAAAAAABzQ/e_FE75qwchQ/s640/002.JPG" width="640" /></a></div><br />
<br />
<strong>Lime Cream</strong><br />
2 cans condensed milk<br />
Juice of 3 limes<br />
Mix well and pour over bottom of pie. Refrigerate until firm.<br />
<br />
<strong>Chocolate Terrine</strong><br />
This is the same recipe of the <a href="http://labgastro.blogspot.com/2009/02/terrines-de-chocolate.html">Chocomint Terrine</a> I did at the<a href="http://gastronomiclab.blogspot.com/2009/07/past-events.html"> first dinner</a> of the Laboratory, whose theme was <a href="http://gastronomiclab.blogspot.com/2009/07/terrines.html">Terrines</a>. <br />
5 eggs<br />
150 g sugar<br />
1 spoon (soup) of mint liqueur <br />
350 g dark chocolate<br />
200 g butter<br />
<div style="text-align: justify;">Beat eggs with sugar, mix the mint liqueur and set aside. Place chocolate and butter in a baking dish and melt in double boiler (or microwave minutinhos 5). Add the beaten eggs mixing gently, without stirring. Pour chocolate mixture over the lemon cream. Spread over some of the almonds and top with another layer of chocolate. Place in the freezer for about 10 hours (preferably overnight). Serve cold.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you have paid attention, you may have noticed that at the end of all this game, there was 10 egg yolks left over. Hence I decided to test a recipe of Quindão (Brazilian traditional dessert, with egg yolks, sugar, coconut and/or cheese) which I found in an old magazine.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Quindão</strong></div><div style="text-align: justify;">12 egg yolks<br />
3 egg whites</div>500g crystal sugar<br />
1 tsp. soup butter <br />
200g fresh grated coconut<br />
Butter for greasing<br />
Crystal sugar for sprinkling the form<br />
<div style="text-align: justify;">Mix the egg yolks, egg whites and sugar. Add the grated coconut and butter and stir well. Grease the pan and sprinkle with granulated sugar. Pour the batter in it. Arrange the pan on a roasting pan with boiling water and bake in water double bath, in preheated oven for about an hour (actually my Quindão took 1 hour and a half). Umold when fully cold.</div><br />
To be honest, I did not like it. I prefer the old recipe of my mother and grandmother, but that is something for another post.<br />
I had also a good Decor Past leftover. So I made a plain white cake and roughly mixed the Decor Past with it. I got a kind of "marble" cake. Yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKmTi17aXI/AAAAAAAABy4/JB6oKnutt7Q/s1600/DB+Jan+2011+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKmTi17aXI/AAAAAAAABy4/JB6oKnutt7Q/s640/DB+Jan+2011+%252816%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKnE_5uXzI/AAAAAAAABzM/l0KtOIkIgns/s1600/DB+Jan+2011+%252833%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUKnE_5uXzI/AAAAAAAABzM/l0KtOIkIgns/s640/DB+Jan+2011+%252833%2529.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong>Additional Information:</strong> </div><br />
<br />
<a href="http://lesotlylaisse.over-blog.com/article-realiser-un-biscuit-joconde-i...">http://lesotlylaisse.over-blog.com/article-realiser-un-biscuit-joconde-i...</a><br />
<a href="http://www.marthastewartweddings.com/recipe/joconde-cakes">http://www.marthastewartweddings.com/recipe/joconde-cakes</a><br />
<a href="http://www.marthastewartweddings.com/recipe/pate-a-cigarette-batter-choc">http://www.marthastewartweddings.com/recipe/pate-a-cigarette-batter-choc</a>...<br />
<a href="http://ricettedafairyskull.myblog.it/archive/2010/05/29/biscuit-joconde">http://ricettedafairyskull.myblog.it/archive/2010/05/29/biscuit-joconde</a>-...<br />
<a href="http://chocolateandzucchini.com/archives/2004/02/pierre_hermes_aztec_ent">http://chocolateandzucchini.com/archives/2004/02/pierre_hermes_aztec_ent</a>...<br />
<a href="http://sum.ptuo.us/roller/ks/entry/entrement_project_at_nwcav">http://sum.ptuo.us/roller/ks/entry/entrement_project_at_nwcav</a><br />
<a href="http://www.youtube.com/watch?v=ca4eLDok-4Q">http://www.youtube.com/watch?v=ca4eLDok-4Q</a><br />
<a href="http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related">http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related</a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: justify;">Many thanks to Astheroshe of the blog accro for pushing me out of my confort zone with this really amazing challenge. I learned a lot with this Joconde Imprime and I'll be doing this again and again.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">If you liked this, please don't forget to visit <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> and check what wonders the other guys had done!</div> <br />
<div style="text-align: justify;">Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com1tag:blogger.com,1999:blog-5361688418574967192.post-79465790241232472082011-01-27T15:21:00.001-02:002011-01-27T15:24:14.410-02:00Daring Cook's - January 2011 - Cassoulet and Confit<span style="font-size: small;"></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TUF5nL4mkOI/AAAAAAAAByU/Tz2slamQZpA/s1600/DC+Jan+2011+%252827%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TUF5nL4mkOI/AAAAAAAAByU/Tz2slamQZpA/s640/DC+Jan+2011+%252827%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><strong><span style="font-family: inherit;"><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Blog Checking Lines:</span><span lang="EN" style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Our January 2011 Challenge comes from Jenni of <span style="color: windowtext; text-decoration: none; text-underline: none;"><a href="http://www.thegingeredwhisk.blogspot.com/">The Gingered Whisk</a> </span>and Lisa from <span style="color: windowtext; text-decoration: none; text-underline: none;"><a href="http://www.lisamichele.wordpress.com/">Parsley, Sage, Desserts and Line Drives</a></span>. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Cassoulet.custom">Anthony Bourdain and Michael Ruhlman</a>.</span></span></strong></div><div class="separator" style="clear: both; text-align: justify;"><strong><span style="font-family: inherit;"></span></strong></div><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Mandatory:</strong> We should make a confit and incorporate it in to a cassoulet.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Variations:</strong> We might choose to use any combination of meat or other protein source that we wished. We were also encouraged to soak our own beans, but we could use canned beans as well. </span></div><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Notes:</strong></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If we couldn’t find duck, we could substitute with any other waterfowl/poultry. Same goes for any of the pork, we could substitute with lamb, beef, and venison, or whatever we wished.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If we couldn’t find duck fat, we could substitute any other fat that we wanted, i.e. bacon grease, lard, butter, olive oil, etc. </span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Pork belly may be substituted with a Boston butt pork roast, pork shoulder, pancetta or whatever we thought would work and/or simply prefer due to dietary, religious, or any other personal reasons</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><br />
</div></span><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Pork rind could be substituted with slab bacon or we could purchase salt pork and cut off the rind. </span></div><div style="text-align: justify;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF5_C0aB0I/AAAAAAAAByc/bUyFeGF7JxU/s1600/DC+Jan+2011+%252838%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF5_C0aB0I/AAAAAAAAByc/bUyFeGF7JxU/s640/DC+Jan+2011+%252838%2529.JPG" width="640" /></a></div><div style="text-align: justify;"></div><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"></div><div style="text-align: justify;"><strong>Duck Confit</strong></div>4 whole duck legs (leg and thigh), size does not matter<br />
<div style="text-align: justify;">Sea salt, for the overnight (at least 6-8 hours) dry rub (the amount varies depending on the size of your legs, so just know that you need to have enough on hand for a good coating).</div><div style="text-align: justify;">450 g duck fat</div><div style="text-align: justify;">A healthy pinch or grind of black pepper</div><div style="text-align: justify;">4 sprigs of fresh thyme</div><div style="text-align: justify;">1 sprig of fresh rosemary</div><div style="text-align: justify;">1 garlic clove </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Day One</em></div><div style="text-align: justify;">Rub the duck legs fairly generously with sea salt, place in the shallow dish, cover with plastic and refrigerate overnight. At all times, keep your work area clean and your ingredients free of contamination - meaning don't allow any other food, like bread crumbs or scraps, to get into your duck, duck fat or confit, as they will make an otherwise nearly non-perishable preparation suddenly perishable. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Day Two</em></div><div style="text-align: justify;">Preheat the oven to moderately hot 375ºF/190ºC/gas mark 5. Render (melt) the duck fat in the saucepan until clear. After seasoning with the black pepper, place the duck legs in the clean, ovenproof casserole. Nestle the thyme, rosemary and garlic in with the duck legs, and pour the melted duck fat over the legs to just cover. Cover the dish with foil and put in the oven. Cook for about an hour, or until the skin at the "ankle" of each leg pulls away from the "knuckle." The meat should be tender. Allow to cool and then store as is in the refrigerator, sealed under the fat. When you need the confit, you can either warm the whole dish, in which case removing the legs will be easy, or dig them out of the cold fat and scrape off the excess. I highly recommend the former. A nice touch at this point is to twist out the thighbone from the cold confit. Just place one hand on the drumstick, pinioning the leg to the table, and with the other hand, twist out the thighbone, plucking it from the flesh without mangling the thigh meat. Think of someone you hate when you do it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: #e06666;">Ok, let me tell you something. Here in Brasil it is easy to find whole duck to buy. You can find it in almost every supermarket. But just the whole bird. I've never seen it been sold in separate parts. So I bought and used legs and tights of chicken.</span></div><div style="text-align: justify;"><span style="color: #e06666;">On the other hand, I thought I wouldn't find duck fat but, as I went to São Paulo at the beginning of the month, I could buy it there. (Thanks to my friend Claudia who kept it in her fridge until the time of coming back home!)</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Cassoulet</strong></div><div style="text-align: justify;">5 cups white beans such as Great Northern or Cannelini (if you use canned </div><div style="text-align: justify;">beans be aware that you will need double this amount!)</div><div style="text-align: justify;">900 g fresh pork belly</div><div style="text-align: justify;">1 onion, cut into 4 pieces</div><div style="text-align: justify;">450 g pork rind - <span style="color: #e06666;">Like Jenni I used thick cut bacon</span></div><div style="text-align: justify;">1 bouquet garni (tie together two sprigs parsley, 2 sprigs thyme and one bay leaf)</div><div style="text-align: justify;">Salt and pepper</div><div style="text-align: justify;">1/4 cup duck fat</div><div style="text-align: justify;">6 pork sausages - <span style="color: #e06666;">I saw some really beautiful bratwurst at the market, so I used them</span></div><div style="text-align: justify;">3 onions, thinly sliced</div><div style="text-align: justify;">1 garlic clove, thinly sliced</div><div style="text-align: justify;">4 confit duck legs - <span style="color: #e06666;">used just two</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Day One</em></div><div style="text-align: justify;">Place the beans in the large bowl and cover with cold water so that there are at least 2 or 3 inches (50mm or 75mm) of water above the top of the beans. Soak overnight. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Day Two</em></div><div style="text-align: justify;">Drain and rinse the beans and place in the large pot. Add the pork belly, the quartered onion, 115g of the pork rind, and the bouquet garni. Cover with water, and bring to a boil. Reduce to a simmer and cook for about 30 minutes. Season with salt and pepper to taste and continue to simmer until the beans are tender, about 30 minutes more. Let cool for 20 minutes, then discard the onion and the bouquet garni. Remove the pork belly, cut it into 5cm squares, and set aside (If you plan to wait another day before finishing the dish, wait to cut the pork belly until then). Strain the beans and the rind and set aside, reserving the cooking liquid separately. </div><div style="text-align: justify;">In the sauté pan, heat all but 1 tablespoon of the duck fat over medium-high heat until it shimmers and becomes transparent. Carefully add the sausages and brown on all sides. Remove sausages and set aside, draining on paper towels. In the same pan, over medium-high heat, brown the sliced onions, the garlic and the reserved squares of pork rind from the beans (not the unused pork rind; you'll need that later). Once browned, remove from the heat and transfer to the blender. Add 1 tablespoon of the remaining duck fat and purée until smooth. Set aside. </div><div style="text-align: justify;">Preheat the oven to moderate 350ºF/180ºC/gas mark 4. Place the uncooked pork rind in the bottom of a deep ovenproof non-reactive dish. You're looking to line the inside, almost like a pie crust. Arrange all your ingredients in alternating layers, beginning with a layer of beans, then sausages, then more beans, then pork belly, beans, duck confit and finally more beans, adding a dab of the onion and pork rind purée between each layer. Add enough of the bean cooking liquid to just cover the beans, reserving 1 cup/240 ml in the refrigerator for later use. Cook the cassoulet in the oven for 1 hour, then reduce the heat to very slow 250ºF/130ºC/gas mark ½ and cook for another hour. Remove from the oven and allow to cool. Refrigerate overnight.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><em>Day Three</em></div><div style="text-align: justify;">Preheat the oven to moderate 350ºF/180ºC/gas mark 4 again. Cook the cassoulet for an hour. Break the crust on the top with the spoon and add 1/4 cup of the reserved cooking liquid. (Don't get fancy. Just pile, dab, stack and pile. It doesn't have to be pretty). Reduce the heat to very slow 250ºF/130ºC/gas mark ½ and continue cooking another 15 minutes, or until screamingly hot through and through. Then serve. </div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF4wHJ3EII/AAAAAAAAByA/-m05L5PRX30/s1600/DC+Jan+2011+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF4wHJ3EII/AAAAAAAAByA/-m05L5PRX30/s640/DC+Jan+2011+%252812%2529.JPG" width="640" /></a></div><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TUF5UPlrRwI/AAAAAAAAByQ/UpokFV19RyA/s1600/DC+Jan+2011+%252820%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TUF5UPlrRwI/AAAAAAAAByQ/UpokFV19RyA/s640/DC+Jan+2011+%252820%2529.JPG" width="640" /></a><br />
<div style="text-align: justify;"><span style="color: black;">Lisa and Jenni also provided another recipe of Cassoulet. The <a href="http://www.kqed.org/w/jpfastfood/recipes4.html">Thirty Minute Cassoulet by Jacques Pepin’s Fast Food My Way</a>. I decided to make the longer version because I thought it seemed to be more - let's say - tradicional. But to tell you the truth, I could not see any difference between this Cassoulet and our Brasilian Feijoada. In our Feijoada we don't use duck. nor chicken. It is just black beans, jerked beef, pork belly, smoked pork sirloin, sausages, pork ears, nose and tail. And Feijoada is made in an easier way. This long and complicated version of cassoulet is like much ado about nothing...</span></div></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUF4oshdPxI/AAAAAAAABx8/XmPIXYU8z_o/s1600/DC+Jan+2011+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUF4oshdPxI/AAAAAAAABx8/XmPIXYU8z_o/s640/DC+Jan+2011+%25285%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TUF5uAGnY1I/AAAAAAAAByY/zcXiwtRflHk/s1600/DC+Jan+2011+%252831%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TUF5uAGnY1I/AAAAAAAAByY/zcXiwtRflHk/s640/DC+Jan+2011+%252831%2529.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: #e06666;"> </span><span style="color: black;">As my elder daugter hates white beans I also made some feijoada for her</span></div></span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
<div style="text-align: justify;">As this challenge was about confit too I decided to make two other confits: garlic and tomatoes confit.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TUF6SUvjkmI/AAAAAAAAByg/j28qcvTBr5g/s1600/DC+Jan+2011+%252853%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TUF6SUvjkmI/AAAAAAAAByg/j28qcvTBr5g/s640/DC+Jan+2011+%252853%2529.JPG" width="640" /></a></div><strong>Garlic Confit</strong> - First Version<br />
20 peeled garlic gloves<br />
2 sprigs of fresh thyme<br />
Salt<br />
Olive oil - to cover the garlic cloves<br />
<div style="text-align: justify;">Put all ingredients together in a small pan and take to a very low heat. Cook it for 1 to 2 hours but don't let it boil.</div><div style="text-align: justify;"><br />
</div><strong>Garlic Confit -</strong> Second version<strong> </strong><br />
<div style="text-align: justify;">Just like the first one but instead of thyme I used fresh rosemary and I didn't peel of the garlic cloves</div><div style="text-align: justify;"><br />
</div><strong>Tomato Confit</strong><br />
Cherry tomatoes cut in lenghwise<br />
Salt<br />
Fresh oregano<br />
Olive oil<br />
Make it the same way as Garlic confit<br />
I also made another tomato confit, using Italian tomatoes, cut in small dices.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I made four chicken legs confit but used only two in the Cassoulet. The other two I fried in its own fat and served with the garlic and tomato confit. Really good!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF6nnNA4GI/AAAAAAAAByk/F3Q1xDns7ik/s1600/DC+Jan+2011+%252868%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TUF6nnNA4GI/AAAAAAAAByk/F3Q1xDns7ik/s640/DC+Jan+2011+%252868%2529.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">This was an amazing challenge. I learned and enjoied it a lot. Thanks Lisa and Jenni. <strong></strong></div></span><span style="font-family: Arial, Helvetica, sans-serif;">Também em </span><a href="http://www.labgastro.blogspot.com/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.labgastro.blogspot.com/</span></a></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong></strong></span>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-3925151292590604462011-01-24T19:11:00.000-02:002011-01-24T19:11:51.887-02:00New Year Cake - Nuts, Fruits and Spices<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TT3qRDvKexI/AAAAAAAABxw/WzyYCnM60vI/s1600/Bolo+de+Ano+Novo+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TT3qRDvKexI/AAAAAAAABxw/WzyYCnM60vI/s640/Bolo+de+Ano+Novo+%25285%2529.JPG" width="640" /></a></div><br />
<div style="text-align: justify;">Ok! With this post I finally finish the year 2010.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This cake "happened" on December, 31st. My daughters were on vacation, traveling with my parents. My husband was working, on duty until midnight. Alone at home, I wanted to eat a cake and at the same time, do something nice to wait for the New Year.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I opened the fridge. A refrigerator after Christmas, more than that, a refrigerator post-Christmas trip, which was nearly empty. Looked here, looked there: </div><div style="text-align: justify;">- "Uh, I have some packets of different types of nuts staring at me from the back of the first shelf. Some Brazil nuts, cashew nuts, peanuts, almonds and walnuts. Oh, there's also some dried apricots, raisins and dried cramberries. Great!"</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- "Grab an electric mixer, let's have cake. Wait! I stil lhave a bit of brown sugar. So it would taste good with a pinch of cinnamon and ginger. And what if I add some<a href="http://gastronomiclab.blogspot.com/2010/08/daring-bakers-challenge-august-2010.html"> brown butter</a> to it? I think it would be very good. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was like that. I gathered all these things and the cake came out. I soaked the dried fruits into an orange liqueur and ... done! My cake was perfect.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TT3qrO66LNI/AAAAAAAABx0/603gQcw5RlI/s1600/Bolo+de+Ano+Novo+%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TT3qrO66LNI/AAAAAAAABx0/603gQcw5RlI/s640/Bolo+de+Ano+Novo+%252811%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><strong>New Year's cake</strong> (or nuts, fruits and spices cake) </div><div style="text-align: justify;">3eggs<br />
1 cup sugar</div><div style="text-align: justify;">1 cup brown sugar</div><div style="text-align: justify;">1 1/2 cup mix of nuts and dried fruits soaked in orange liqueur - I used apricots, raisins and cramberries</div><div style="text-align: justify;">1 teaspoon ground cinnamon</div><div style="text-align: justify;">1 teaspoon ground ginger</div><div style="text-align: justify;">2 cups cake flour</div><div style="text-align: justify;">1 cup milk</div><div style="text-align: justify;">200g brown butter </div><div style="text-align: justify;">1 tablespoon baking powder</div><div style="text-align: justify;">1 teaspoon vanilla extract</div><div style="text-align: justify;">1 teaspoon almond extract</div><div style="text-align: justify;">Beat the eggs at high speed until doubled in volume. Add the sugars by spoonfuls, stirring constantly, until mixture is white. Add the vanilla and the almond extract and continue beating. Add the cinnamon, the ginger and the mix of nuts. Reduce the mixer speed and proceed slowly adding the corn, alternately with the milk until everything is well incorporated. Add the melted brown butter. Stop the mixer and add the yeast. Mix gently with a spoon or spatula. Bake in moderate oven, 180 º C, in a greased and floured baking pan. Bake for 30 min. or until a toothpick stuck in the dough, get completely clean. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-68807507257758023622011-01-21T20:51:00.000-02:002011-01-21T20:51:19.951-02:00Kutna Hora - Bratislava - November 2010<div style="text-align: justify;">Kutna Hora is a small town located an hour and half drive from Prague. During 13th century this was the second most important city in Bohemia, on account of its silver mines. From16th century mines were being depleted, and with them the importance of the place.</div>Cute! Its main attraction is the church of St. Barbara, patroness of miners.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TTn8OvpKzNI/AAAAAAAABwc/ehjCzjQW-u8/s1600/Parte+I+%25281547%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TTn8OvpKzNI/AAAAAAAABwc/ehjCzjQW-u8/s640/Parte+I+%25281547%2529.JPG" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TTn8l2ixWYI/AAAAAAAABwg/fs0YsTyqFn0/s1600/Parte+I+%25281554%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TTn8l2ixWYI/AAAAAAAABwg/fs0YsTyqFn0/s640/Parte+I+%25281554%2529.JPG" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TTn9DIMk10I/AAAAAAAABwk/B0lsoqu4BM4/s1600/Parte+I+%25281559%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TTn9DIMk10I/AAAAAAAABwk/B0lsoqu4BM4/s640/Parte+I+%25281559%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TTn9fdeGVhI/AAAAAAAABwo/IjqU9O5WWyM/s1600/Parte+I+%25281594%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TTn9fdeGVhI/AAAAAAAABwo/IjqU9O5WWyM/s640/Parte+I+%25281594%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TTn9_bjZ8qI/AAAAAAAABww/V0tGO0DNHw8/s1600/Parte+I+%25281601%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TTn9_bjZ8qI/AAAAAAAABww/V0tGO0DNHw8/s640/Parte+I+%25281601%2529.JPG" width="640" /></a></div><div style="text-align: justify;">Bratislava was a surprise. We did not expect much from this city, capital of Slovakia. Before leaving home, I tried to find travel guides, information, anything about the city and did not find much. But we were delighted. The city is beautiful, the people are friendly and the atmosphere, the mood of the place is great! In addition, it doesn't have lots of tourists crowding everywhere. Despite of having a good information center and all the structure for receiving tourists, there isalmost no one there! What peace ...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TTn-XS3cWTI/AAAAAAAABw0/RKL_f-fA9Mg/s1600/Parte+I+%25281616%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TTn-XS3cWTI/AAAAAAAABw0/RKL_f-fA9Mg/s640/Parte+I+%25281616%2529.JPG" width="640" /></a></div><br />
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</div>Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-67995037303636726942011-01-21T14:13:00.001-02:002011-01-21T14:20:53.987-02:00Prague - November 2010<div style="text-align: justify;">A few more pictures from the trip to Hungary, Czech Republic, Slovakia and Turkey. This time the photos are from Prague.</div><div style="text-align: justify;">The city, like Budapest, is crossed by a river, the Vltava. The east part of town is where we find the Old Town (Staré Mesto) and the New Town (Nove Mesto). It is also the most crowded with tourists. This is where you can find the famous astronomical clock, the Jewish quarter, with the oldest synagogue in Europe, the cafes and restaurants, the main shopping streets. On the other hand there is the Prague Castle, at the top of the hill, and the Lesser Town (Mala Strana), best preserved historic district of the city.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TTmoMYFaMZI/AAAAAAAABtg/b57QglHQTSY/s1600/Parte+I+%25281363%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" s5="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TTmoMYFaMZI/AAAAAAAABtg/b57QglHQTSY/s640/Parte+I+%25281363%2529.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TTml9kuWIrI/AAAAAAAABtE/Ij3gLggssnE/s1600/Parte+I+%25281368%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TTml9kuWIrI/AAAAAAAABtE/Ij3gLggssnE/s640/Parte+I+%25281368%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TTmofDlajXI/AAAAAAAABtk/LJ7PJn9qj4k/s1600/Parte+I+%25281373%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TTmofDlajXI/AAAAAAAABtk/LJ7PJn9qj4k/s640/Parte+I+%25281373%2529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TTmmuw9f0zI/AAAAAAAABtI/wpi76nyLPCs/s1600/Parte+I+%25281503%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" s5="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TTmmuw9f0zI/AAAAAAAABtI/wpi76nyLPCs/s640/Parte+I+%25281503%2529.JPG" width="640" /></a></div>Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-89478230203367422292011-01-09T16:02:00.000-02:002011-01-09T16:02:07.747-02:00Daring Baker's Challenge - December 2010 - Chritmas Stollen<a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSnrBjLkOJI/AAAAAAAABm0/E0NioGr0H5Q/s1600/DB+Dez+2010+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSnrBjLkOJI/AAAAAAAABm0/E0NioGr0H5Q/s640/DB+Dez+2010+%25282%2529.JPG" width="640" /></a><br />
<strong>Blog-checking lines: The 2010 December Daring Bakers’ challenge was hosted by<span id="goog_1977544475"></span> <a href="http://www.sweetsadiesbaking.com/">Penny of Sweet Sadie’s Baking<span id="goog_1977544476"></span></a>. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.</strong><br />
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Unbelievable! U.N.B.E.L.I.E.V.A.B.L.E!<br />
I have not even a picture of my Stollen after baked and decorated! It was so beautiful ...<br />
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<div style="text-align: justify;">I prepared the dough, stuffed, rolled, cut, let it grow. At this point, I asked my husband to take some photos (the ones you guys are seeing here). And I continued with my chores.</div><div style="text-align: justify;">After that, I took it in the oven. It was late at night when all was ready, covered with sugar and decorated for Christmas.</div><div style="text-align: justify;">The next day, I woke up early, packed it carefully. We all went to Rio, where we always spend Christmas with my parents.</div><div style="text-align: justify;">On December, 24th I spent the day very busy, helping mom to finish all things for Christmas supper. We unmolded cakes and pies, and all those final preparations for a festive dinner for the whole family.</div><div style="text-align: justify;">We chose a largeand beautiful platter for the Stollen, the adorned with ribbons and Christmas tree balls. It was beautiful. In the rush, I shouted to my husband: </div><div style="text-align: justify;">- "You have to take some pictures of the Stollen!</div><div style="text-align: justify;">To which he replied:</div><div style="text-align: justify;">- "I've already done it"</div><div style="text-align: justify;">Late this evening was the time for the celebration. All very good, nice and cheerful. The Stollen was tasty, everybody liked it.</div><div style="text-align: justify;">The following day, Christmas lunch, the same party and same joy.</div><div style="text-align: justify;">On the third day, farewells and return home. Of the Stollen, not left nor crumb. Good! Good sign. Signal that was good, we all enjoyed it.</div><div style="text-align: justify;">Until it came time to download the photo to my computer and post them here on the blog. Oh!...Nooooooooooooooo! "Where are the pictures of the baked and decorated Stollen?" I asked my husband:</div><div style="text-align: justify;">- "You said you had taken the photos"</div><div style="text-align: justify;">- "Yeah, I did"</div><div style="text-align: justify;">- "So, where are them?"</div><div style="text-align: justify;">- "Those ones you see there"</div><div style="text-align: justify;">- "Yes, but the stollen is raw. Where are the ones that show the Stollen already baked?"</div>- "Ah, just took those"<br />
- "But what happened when I asked you to take more shots of it, there in Rio?"<br />
- "You asked not. Just asked if I had taken pictures of the Stollen and I told you so.Was I supposed to take some more pictures? "<br />
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Oh, sadness.<br />
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Now only when I bake another one ...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSnrFcY-d7I/AAAAAAAABm4/ws_a1ip6Ltg/s1600/DB+Dez+2010+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSnrFcY-d7I/AAAAAAAABm4/ws_a1ip6Ltg/s640/DB+Dez+2010+%25286%2529.JPG" width="640" /></a></div><strong>Christmas Stollen</strong><br />
¼ cup lukewarm water<br />
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4 1/2 teaspoons active dry yeast<br />
1 cup milk<br />
140 g unsalted butter (can use salted butter)<br />
5½ cups all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)<br />
½ cup sugar<br />
¾ teaspoon salt (if using salted butter there is no need to alter this salt measurement)<br />
1 teaspoon cinnamon<br />
3 large eggs, lightly beaten<br />
Grated zest of 1 lemon and 1 orange<br />
2 teaspoons (very good) vanilla extract<br />
¾ cup mixed peel<br />
1 cup firmly packed raisins<br />
1 cup orange liqueur<br />
1/2 cup red glacé cherries <br />
1 cup flaked almonds<br />
<div style="text-align: justify;">Melted unsalted butter for coating the wreath</div><div style="text-align: justify;">Confectioners’ (icing) (powdered) sugar for dusting wreath</div><div style="text-align: justify;">Soak the raisins. In a small bowl, soak the raisins in the liqueur and set aside. </div><div style="text-align: justify;">Pour ¼ cup warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely. In a small saucepan, combine 1 cup milk and 150 butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes. Lightly beat eggs in a small bowl and add the vanilla extract. In the bowl of an electric mixer with paddle attachment, stir together the flour, sugar, salt, cinnamon, orange and lemon zests. Then mix on low speed the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes. Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red! Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap. Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want. </div><div style="text-align: justify;">Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly. Line a sheet pan with parchment paper. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape. Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap. Proof for approximately 2 hours at room temperature, or until about 1½ times its original size. Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom. </div><div style="text-align: justify;">Transfer to a cooling rack and brush the top with melted butter while still hot.Immediately tap a layer of powdered sugar over the top through a sieve or sifter. Wait for 1 minute, then tap another layer over the first. The bread should be coated generously with the powdered sugar. Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh. When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Thanks to Penny for this amazing challenge. Don't forget to visit <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> to find out what other fellows had done, ok?</div><div style="text-align: justify;"></div><div style="text-align: justify;">Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-14392875768618716452011-01-06T17:26:00.001-02:002011-01-06T17:27:22.778-02:00Chocolate Mayo Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSYVCXZvLcI/AAAAAAAABmg/twe9LkhHDa4/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSYVCXZvLcI/AAAAAAAABmg/twe9LkhHDa4/s640/012.JPG" width="640" /></a></div><br />
Yeah, that's right. Chocolate and mayonnaise!<br />
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<br />
<div style="text-align: justify;">My blood level of chocolate was getting dangerously low, when I saw this interesting recipe for a chocolate cake, this morning. I ran to the kitchen at the same time.You know what? It worked perfectly. The recipe is simple and easy. The curious thing is that it takes 1 / 2 cup mayonnaise instead of butter or oil.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSYVIjWoj1I/AAAAAAAABmk/X8NET9VveBA/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSYVIjWoj1I/AAAAAAAABmk/X8NET9VveBA/s640/018.JPG" width="640" /></a></div>The cake is a bit dry. Good to eat i twith a good cup of coffee or a giant glass of cold milk. But it is quite tasty.<br />
<br />
Well, nothing prevents you to get it richer, placing a tasty filling or a super chocolate frosting on top of this cake, does it? <br />
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As <a href="http://www.eternosprazeres.blogspot.com/"> Renata Boechat</a> , author of the blog <a href="http://www.eternosprazeres.blogspot.com/">Eternos Prazeres</a>, wrote it is a cake for those occasions when you are a little desperate from hunger or needing something to take to any meeting to which you have been invited.<br />
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Fast, convenient and tasty. <br />
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The recipe is at <a href="http://www.eternosprazeres.blogspot.com/">Eternos Prazeres</a>. A really cool blog about interesting things. It's worth checking.<br />
<br />
Note: I know, I know. I'm still lagging with posts. Neither told the news prepared for 2011. But I could not resist. I was so curious about this cake ... After all, it takes chocolate! <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-90013215544438898922011-01-05T13:31:00.000-02:002011-01-05T13:31:07.407-02:00Cesky Krumlov, Czech Republic - November 2010<div style="text-align: justify;">We're almost there! By the end of this week the blog will be up to date, I hope so...</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, a few more pictures of the trip. This time, here are pictures of Cesky Krumlov. This is a small town in southern Czech Republic, listed by UNESCO as World Heritage Site. Surrounded by the river Vltava, the one which crosses Prague, the city has remained virtually unchanged (some restoration here and there, after a major flood in 2002) since medieval times. Even the hotel we stayed in was a Jesuit monastery dated from 13th century.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This was also the colder place throughout the trip. It was still fall and the thermometers marked -2 °C. Wonderful!</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSR4Zq1jH9I/AAAAAAAABlQ/L2ORm7ciZB8/s1600/Parte+I+%2528586%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSR4Zq1jH9I/AAAAAAAABlQ/L2ORm7ciZB8/s640/Parte+I+%2528586%2529.JPG" width="640" /></a></div><div style="text-align: center;"> The Castle</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSR4zeqOCKI/AAAAAAAABlU/f_jKbAB26gc/s1600/Parte+I+%2528605%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSR4zeqOCKI/AAAAAAAABlU/f_jKbAB26gc/s640/Parte+I+%2528605%2529.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSR9b1SJSlI/AAAAAAAABmE/YdQzX0g1xEY/s1600/Parte+I+%2528746%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSR9b1SJSlI/AAAAAAAABmE/YdQzX0g1xEY/s640/Parte+I+%2528746%2529.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSR93ZrHClI/AAAAAAAABmI/fnP6Cskra28/s1600/Parte+I+%2528775%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSR93ZrHClI/AAAAAAAABmI/fnP6Cskra28/s640/Parte+I+%2528775%2529.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSR-WjDCTXI/AAAAAAAABmQ/BgKV7KHRGak/s1600/Parte+I+%2528785%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSR-WjDCTXI/AAAAAAAABmQ/BgKV7KHRGak/s640/Parte+I+%2528785%2529.JPG" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSR-tkmstrI/AAAAAAAABmU/El3g_JyGmwA/s1600/Parte+I+%2528793%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSR-tkmstrI/AAAAAAAABmU/El3g_JyGmwA/s640/Parte+I+%2528793%2529.JPG" width="426" /></a></div> For some more pictures, check the link below<br />
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Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-77233222831646709472011-01-04T15:15:00.000-02:002011-01-04T15:15:26.501-02:00Daring Cook's - December 2010 - Poached Eggs<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSNMWmn1hDI/AAAAAAAABjo/IoSaoNxR794/s1600/DC+Dez+2010+%252823%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSNMWmn1hDI/AAAAAAAABjo/IoSaoNxR794/s640/DC+Dez+2010+%252823%2529.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><strong>Blog-checking lines: <a href="http://www.jenncuisine.com/">Jenn</a> and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.</strong><strong></strong></div><br />
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<div style="text-align: justify;"><strong>Mandatory Items:</strong> To use the technique of poaching an egg (or vegan substitute) in either one of the recipes listed below or our own creative take on the challenge. But whatever we do MUST involve the technique of poaching.</div><br />
<div style="text-align: justify;"><br />
I would never say that poached eggs are something daring, nor a challenge. I spent much omy life eating, watching someone making or doing poached eggs myself, in my parents' house or in mine.</div><div style="text-align: justify;"></div><div style="text-align: justify;">I could not say how many times I've added a poached egg into a clear and transparent consommé. Not to mention the poached egg in the middle of steamed cabbage.</div><div style="text-align: justify;">But I can't say that everything on this challenge are old to me. Along with the recipes of egg there was a English muffin recipe as well, which I found extremely interesting.</div><div style="text-align: justify;">So I decided that, besides doing the good old egg and cabbage, I would try the muffin recipe too. I must say I loved the bun. Surely, this goes to my personal archive, I will repeat it many times.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMcWvNZ3I/AAAAAAAABjs/5w8M9KyrZg8/s1600/DC+Dez+2010+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMcWvNZ3I/AAAAAAAABjs/5w8M9KyrZg8/s640/DC+Dez+2010+%25281%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Eggs Benedict</strong></div><br />
<div style="text-align: justify;"></div><div style="text-align: justify;">4 eggs </div><br />
2 English muffins<br />
4 slices of Canadian bacon/back bacon (<span style="color: red;">Didn't use</span>)<br />
Chives, for garnish (<span style="color: red;">I used parsley instead</span>)<br />
Splash of vinegar (for poaching)<br />
<br />
<strong>Hollandaise Sauce</strong><br />
3 large egg yolks<br />
1 tsp. water<br />
¼ tsp. sugar<br />
170 g unsalted butter, chilled and cut in small pieces <br />
½ tsp. kosher salt<br />
2 tsp. freshly squeezed lemon juice<br />
Pinch cayenne pepper (optional)<br />
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<div style="text-align: justify;">Fill a medium saucepan halfway with water and bring to a simmer. Cut the chilled butter into small pieces and set aside. Whisk egg yolks and 1 tsp. water in a mixing bowl large enough to sit on the saucepan without touching the water (or in top portion of a double boiler). Whisk for 1–2 minutes, until egg yolks lighten. Add the sugar and whisk 30 seconds more. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes (it only took about 3 for me) until the yolks thicken to coat the back of a spoon. Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the butter, making sure to whisk constantly. Once all the butter is incorporated, remove from heat and whisk in the salt, lemon juice, and cayenne pepper (if using). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If the water simmering in your pan has gotten too low, add enough so that you have 2–3 inches of water and bring back to a simmer. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives, and enjoy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>English Muffin (recipe from Culinary Institute of Amarica)</strong></div>1 1/2 teaspoons active dry yeast<br />
<br />
1 cup water, warmed to 110°F<br />
2 cups all-purpose flour<br />
1 tablespoon unsalted butter, softened<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1/4 cup cornmeal, or as needed<br />
Oil or solid vegetable shortening, as needed<br />
<div style="text-align: justify;">Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes. Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface. Divide dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes. Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes. Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMKk10b5I/AAAAAAAABjg/OU2UHG-CAEM/s1600/DC+Dez+2010+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMKk10b5I/AAAAAAAABjg/OU2UHG-CAEM/s640/DC+Dez+2010+%25282%2529.JPG" width="640" /></a></div><div style="text-align: justify;"><strong>Cabbage with Poached Eggs </strong></div>1 / 2 cabbage, thinly sliced<br />
<br />
4 garlic cloves, minced<br />
1 / 2 onion thinly sliced<br />
6 eggs<br />
Salt to taste<br />
Olive oil baste<br />
<div style="text-align: justify;">In a large skillet, saute garlic and onion. Add the cabbage and salt and stir until wilted. Add a little water and simmer. Make holes in the cabbage stew, where you can put the eggs. Break one egg at a time and settle gently into place you have prepared. Cover the pan and let the egg cook for a few minutes. The time varies depending on the preference for more or less hard yolk.</div>I served the cabbage on individual plates and garnish with fresh paprika and rosemary.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMQv1ckKI/AAAAAAAABjk/mAdpqRm1s5c/s1600/DC+Dez+2010+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSNMQv1ckKI/AAAAAAAABjk/mAdpqRm1s5c/s640/DC+Dez+2010+%252817%2529.JPG" width="640" /></a></div><br />
Culinary Institute of America tutorial on eggs benedict including homemade English muffins, poaching eggs, and making hollandaise sauce:<br />
<br />
<a href="http://www.ciaculinaryintelligence.com/2009/04/eggs-benedict-for-mothers-day-brunch.html">http://www.ciaculinaryintelligence.com/2009/04/eggs-benedict-for-mothers-day-brunch.html</a><br />
<br />
Epicurious video tutorial on hollandaise:<br />
<a href="http://www.youtube.com/watch?v=aGw_gs8UaeI">http://www.youtube.com/watch?v=aGw_gs8UaeI</a><br />
<br />
<div style="text-align: justify;">Do not forget to visit <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> site, just to see what is happening in other kitchens and check more recipes with the technique of poaching. </div><div style="text-align: justify;"></div><div style="text-align: justify;">Também em<a href="http://www.labgastro.blogspot.com/"> www.labgastro.blogspot.com</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-45937509022996308522011-01-02T20:14:00.000-02:002011-01-02T20:14:26.541-02:00Budapest - November 2010As promised, the photos from my last trip. I´ll Start with Budapest, a beautiful and nice city.<br />
<br />
<br />
For those who do not know, Budapest is composed of three small cities that have joined together, Buda, Obuda and Pest. The first two are on one side of the river Danube and Peste is on the other side.<br />
<br />
<strong>Pest</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDrjmGwVTI/AAAAAAAABhs/zvUwNy5FiNc/s1600/Parte+I+%252844%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDrjmGwVTI/AAAAAAAABhs/zvUwNy5FiNc/s640/Parte+I+%252844%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDr_74QpCI/AAAAAAAABhw/vYxo3LpmhG0/s1600/Parte+I+%252859%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDr_74QpCI/AAAAAAAABhw/vYxo3LpmhG0/s640/Parte+I+%252859%2529.JPG" width="640" /></a></div> Paris Galery. Look at the wood art work<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDssdY0iZI/AAAAAAAABh0/m0BTltT25Zs/s1600/Parte+I+%252880%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDssdY0iZI/AAAAAAAABh0/m0BTltT25Zs/s640/Parte+I+%252880%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDtDuR6h4I/AAAAAAAABh4/dDjnuhl4jr4/s1600/Parte+I+%252895%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDtDuR6h4I/AAAAAAAABh4/dDjnuhl4jr4/s640/Parte+I+%252895%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDtWf7u-LI/AAAAAAAABh8/nWRrfigRGLY/s1600/Parte+I+%2528112%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDtWf7u-LI/AAAAAAAABh8/nWRrfigRGLY/s640/Parte+I+%2528112%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDuRbYluII/AAAAAAAABiA/qjcZ6-I8kRg/s1600/Parte+I+%2528151%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDuRbYluII/AAAAAAAABiA/qjcZ6-I8kRg/s640/Parte+I+%2528151%2529.JPG" width="426" /></a></div> St Stephen's Cathedral<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDupDXT9II/AAAAAAAABiE/G4MZwULtxjE/s1600/Parte+I+%2528254%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDupDXT9II/AAAAAAAABiE/G4MZwULtxjE/s640/Parte+I+%2528254%2529.JPG" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDvRf3IWcI/AAAAAAAABiI/V3BdQauMDjo/s1600/Parte+I+%2528214%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSDvRf3IWcI/AAAAAAAABiI/V3BdQauMDjo/s640/Parte+I+%2528214%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDvoxj6dkI/AAAAAAAABiM/12A7-PaDSO0/s1600/Parte+I+%2528222%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDvoxj6dkI/AAAAAAAABiM/12A7-PaDSO0/s640/Parte+I+%2528222%2529.JPG" width="640" /></a></div> The big square in frnt of the cathedral<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDv9_AQgPI/AAAAAAAABiQ/qeBTczubvk0/s1600/Parte+I+%2528231%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDv9_AQgPI/AAAAAAAABiQ/qeBTczubvk0/s640/Parte+I+%2528231%2529.JPG" width="640" /></a></div> Buda, from Lanchid (Chains) Bridge <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDwf9NYEeI/AAAAAAAABiU/zGoXAZ-jnWA/s1600/Parte+I+%2528314%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSDwf9NYEeI/AAAAAAAABiU/zGoXAZ-jnWA/s640/Parte+I+%2528314%2529.JPG" width="640" /></a></div> Buda's castle<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDw7f_T7KI/AAAAAAAABiY/6Ia4peToquA/s1600/Parte+I+%2528395%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDw7f_T7KI/AAAAAAAABiY/6Ia4peToquA/s640/Parte+I+%2528395%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDxQRCLegI/AAAAAAAABic/fV9sy4Qg4QY/s1600/Parte+I+%2528406%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDxQRCLegI/AAAAAAAABic/fV9sy4Qg4QY/s640/Parte+I+%2528406%2529.JPG" width="640" /></a></div> Inside the castle, Mathias Church<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDxlsIJMfI/AAAAAAAABig/dTXsVFV0jro/s1600/Parte+I+%2528421%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDxlsIJMfI/AAAAAAAABig/dTXsVFV0jro/s640/Parte+I+%2528421%2529.JPG" width="426" /></a></div> The Parliament, Pest, seem from Buda's Castle<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDx5R94VQI/AAAAAAAABik/_IlhaSTyzOo/s1600/Parte+I+%2528437%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDx5R94VQI/AAAAAAAABik/_IlhaSTyzOo/s640/Parte+I+%2528437%2529.JPG" width="640" /></a></div> Hero's Square<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDyVXX7BJI/AAAAAAAABis/zGjYL6GS3IQ/s1600/Parte+I+%2528466%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDyVXX7BJI/AAAAAAAABis/zGjYL6GS3IQ/s640/Parte+I+%2528466%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDylTre1BI/AAAAAAAABiw/oCxdlqVX1sY/s1600/Parte+I+%2528467%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TSDylTre1BI/AAAAAAAABiw/oCxdlqVX1sY/s640/Parte+I+%2528467%2529.JPG" width="640" /></a></div> Városliget Park<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDy3OcG7bI/AAAAAAAABi0/cuG5PEyA8KY/s1600/Parte+I+%2528490%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDy3OcG7bI/AAAAAAAABi0/cuG5PEyA8KY/s640/Parte+I+%2528490%2529.JPG" width="640" /></a></div> Anonymus at Városliget Park<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDzOfLKX6I/AAAAAAAABi4/ngilhglNvJY/s1600/Parte+I+%2528502%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDzOfLKX6I/AAAAAAAABi4/ngilhglNvJY/s640/Parte+I+%2528502%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDzxy4Tf8I/AAAAAAAABi8/Zh_2BghfQZk/s1600/Parte+I+%2528506%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSDzxy4Tf8I/AAAAAAAABi8/Zh_2BghfQZk/s640/Parte+I+%2528506%2529.JPG" width="640" /></a></div> Opera house<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TSD0EPUZtNI/AAAAAAAABjA/4QrR9HPbQ2k/s1600/Parte+I+%2528538%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TSD0EPUZtNI/AAAAAAAABjA/4QrR9HPbQ2k/s640/Parte+I+%2528538%2529.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSD0c-ZWz1I/AAAAAAAABjE/MocMij1m1Ak/s1600/Parte+II+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSD0c-ZWz1I/AAAAAAAABjE/MocMij1m1Ak/s640/Parte+II+%25284%2529.JPG" width="640" /></a></div> Gerbeaud Cafe, in Pest<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TSD06-dWgSI/AAAAAAAABjI/dWVQyGDc4TY/s1600/Parte+II+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" n4="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TSD06-dWgSI/AAAAAAAABjI/dWVQyGDc4TY/s640/Parte+II+%25287%2529.JPG" width="426" /></a></div> Liberty Square<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TSD1dAYxTBI/AAAAAAAABjM/B7b2n4uh3_U/s1600/Parte+II+%252837%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" n4="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TSD1dAYxTBI/AAAAAAAABjM/B7b2n4uh3_U/s640/Parte+II+%252837%2529.JPG" width="640" /></a></div><br />
Check some other pictures at the Portuguese version of this blog. Link below.<br />
Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-38918977363985918992011-01-01T22:13:00.002-02:002011-01-01T22:16:51.307-02:00Happy New YearWell, I'm back. Or, I hope so ...<br />
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In these last two months, I went through all sorts of problems with my computer and my connection to the internet. Among many problems, I had to change my HD. Also had to swicht from Windows Vista to Windows 7 and I'm still learning how to use it. Even the guy who helps me with all my PC issues got sick and took a week without answering my calls!<br />
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Anyway, I'm late with all my stuff. I could not answer the emails or comments, i could not publish my posts nor send my wishes for a wonderful Chritmas and New Year to anyone.<br />
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But a new year begins and I am hopefull. I hope that all my problems have been finally solved.<br />
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In these coming days we will put the house in order, that is, let's leave this blog up to date. I have some posts ready, just waiting to be published, I have pictures of the last trip I took to Hungary, Czech Rep, Slovakia and Turkey, and I have some news to tell you too. Take it easy and soon all will be ok.<br />
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To all a Merry Christmas (late but sincere) and a great New Year!<br />
<br />
Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-70659959540488960872010-10-27T10:27:00.001-02:002010-10-27T10:27:00.707-02:00Daring Bakers' Challenge - October 2010 - Doughnuts<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7n2OM3bgI/AAAAAAAABfE/-vFHHimADTw/s1600/DB+out+2010+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="425" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7n2OM3bgI/AAAAAAAABfE/-vFHHimADTw/s640/DB+out+2010+(25).JPG" width="640" /></a><strong>Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by <a href="http://butterme-up.blogspot.com/">Lori of Butter Me Up.</a> Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Mandatory Items:</strong> we should use any of the recipes provided. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Variations allowed:</strong> we could use our creativity to take these recipes and tweak them to come up with new, delicious varieties of doughnuts. We could use any type of toppings and fillings, we could make any shape we’d like, and we could make any size we like. We could add ingredients to the batters to make flavored doughnuts. The possibilities were endless.</div><br />
<div style="text-align: justify;">Ok, so there were at least four different recipes for the dough. I've chosen the first one. Just because, at the forum, everybody was commenting it was the best one. Especially if you choose to bake the doughnuts instead of frying them. And definitely I would bake mine. </div><div style="text-align: justify;">Oh, don't forget to check the other recipes at <a href="http://thedaringkitchen.com/">The Daring Kitchen</a> website. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TL7l2YnVe-I/AAAAAAAABew/CFCDqJLJkVk/s1600/DB+out+2010+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="422" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TL7l2YnVe-I/AAAAAAAABew/CFCDqJLJkVk/s640/DB+out+2010+(5).JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"> <strong>Yeast Doughnuts:</strong> </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2cup milk </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">70g butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 ½ tspoon active dry yeast</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup warm water </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 large eggs, beaten</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¼ cup sugar </div>1 1/2 teaspoon table salt <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp nutmeg, grated.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 2/3 cup all purpose flour + extra for dusting surface</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.) Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 9 mm thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).Cut out dough using a 65 mm doughnut cutter or pastry ring or drinking glass and using a 22 mm ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Pre-heat the oven at 220ºC. Place your doughnuts in a baking pan and bake it for 10-15 minutes, or until they get golden. Let it cool before icing.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="EN-US" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Note:</span></b><span lang="EN-US" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> If you are going to fry your doughnuts, it is highly recommended to place your uncooked ones on your slotted spoon first and lowering it into the hot oil that way to reduce the chance of injury. Also, try to always turn the spoon away from you to reduce the chances of oil splashing back up.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">As you can see at the pictures, I made some doughnut without a hole. Those ones I filled with a chocolate ganache. Recipes below:</span></span> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TL7lSyQ0XmI/AAAAAAAABes/MmbP4QmEj6I/s1600/DB+out+2010+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="422" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TL7lSyQ0XmI/AAAAAAAABes/MmbP4QmEj6I/s640/DB+out+2010+(4).JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Powdered Sugar Glaze</strong></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups powdered (Icing) Sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup whipped cream </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Whisk powdered sugar and whipped cream to blend and form medium thick glaze. Spread the glaze over the doughnut with a spoon. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Note: this glaze can be made up to 3 hours ahead. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Chocolate Ganache</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">200g semi sweet chocolate, chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup whipping cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Place the whipping cream in a saucepan and bring to boil in medium heat. Pour the cream over the chopped chocolate and mix well, until all the chocolate melts. Spread over the doughnuts with a spoon.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TL7mDxCHTWI/AAAAAAAABe0/m9zLGrvWQYQ/s1600/DB+out+2010+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="640" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TL7mDxCHTWI/AAAAAAAABe0/m9zLGrvWQYQ/s640/DB+out+2010+(8).JPG" width="422" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong>Filling Directions</strong></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Fit a pastry bag with a plain donut tip (6 mm tip) and fill with the ganache (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the doughnut and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7mwq-xGII/AAAAAAAABe8/6Qoh-hwe460/s1600/DB+out+2010+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="419" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7mwq-xGII/AAAAAAAABe8/6Qoh-hwe460/s640/DB+out+2010+(21).JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I also decided to make some savory doughnuts. I used the same dough of the sweet ones. I'd only added a little bit more salt and sprinkled dried basil and Himalayan pink salt on them.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong>Salmon and Cream Cheese Filling</strong> </div><div style="text-align: justify;">150g smoked salmon </div><div style="text-align: justify;">200g cream cheese </div><div style="text-align: justify;">Scallion, chopped </div><div style="text-align: justify;">Lime juice </div><div style="text-align: justify;">Cut the salmon in small dices. Mix the cheese, the scallion and some drops of freshly squeezed lime juice. Add the salmon. Fill the doughnut and serve immediately. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7oA9LaQEI/AAAAAAAABfI/1cPMBb2os_0/s1600/DB+out+2010+(31).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="425" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7oA9LaQEI/AAAAAAAABfI/1cPMBb2os_0/s640/DB+out+2010+(31).JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">I bought some Parma ham, some Spanish ham (Jamon Serrano), a delicious pepperoni filled with pistachios and some buffalo mozzarella. I made some "doughnut sandwiches"</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7oMK7YA9I/AAAAAAAABfM/nD5Nib3VtuE/s1600/DB+out+2010+(32).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TL7oMK7YA9I/AAAAAAAABfM/nD5Nib3VtuE/s640/DB+out+2010+(32).JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Thanks very much Lori. I enjoyed a lot making my first ever doughnuts. My kids and hubby loved them to. I'd baked them for a evening snack and we all had an amazing time that day.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><strong>Recipe Source:</strong> Check some other recipes. </div><br />
<br />
The yeast doughnut is from Alton Brown:<br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe/in">http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe/in</a>...<br />
<br />
The cake doughnut is a Nancy Silverton recipe:<br />
<a href="http://www.seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-bu">http://www.seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-bu</a>...<br />
<br />
The raspberry jam bomboloni recipe is a Kate Neumann recipe:<br />
<a href="http://www.foodandwine.com/recipes/raspberry-jam-bomboloni">http://www.foodandwine.com/recipes/raspberry-jam-bomboloni</a><br />
<br />
The pumpkin doughnuts are from Bon Appétit: <br />
<a href="http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powd">http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-with-Powd</a>...<br />
<br />
<strong>Additional Information: </strong><br />
<br />
Gluten-free recipe from Whole Living Daily:<br />
<a href="http://wholelivingdaily.wholeliving.com/2010/06/fried-donuts-food-allerg">http://wholelivingdaily.wholeliving.com/2010/06/fried-donuts-food-allerg</a>...<br />
<br />
Nancy Silverton’s instructions for doughnut making:<br />
<a href="http://www.seriouseats.com/recipes/2007/06/cook-the-book-nancy-silverton">http://www.seriouseats.com/recipes/2007/06/cook-the-book-nancy-silverton</a>...<br />
<br />
Alton Brown making the Yeast Doughnuts:<br />
<a href="http://www.youtube.com/watch?v=AP8L9FXVNq4">http://www.youtube.com/watch?v=AP8L9FXVNq4</a> <br />
<br />
<div style="text-align: justify;">This video is adorable – it’s a girl who has never made doughnuts before. What’s great too is that she uses what she has and didn’t buy any extra equipment/gadgets. Oh and it’s funny.</div><a href="http://www.youtube.com/watch?v=Uw3iR3jA8Vc">http://www.youtube.com/watch?v=Uw3iR3jA8Vc</a> <br />
<br />
<div style="text-align: justify;">A baked version of doughnuts and he shows how to make them in a bowl using a spoon + kneading:</div><a href="http://wickedhowtos.com/index.php/2010/01/02/how-to-make-doughnuts/">http://wickedhowtos.com/index.php/2010/01/02/how-to-make-doughnuts/</a><br />
<br />
Photos of doughnuts for inspiration on Flickr<br />
<a href="http://www.flickr.com/search/?q=doughnut&w=all">http://www.flickr.com/search/?q=doughnut&w=all</a><br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Take a look at<a href="http://thedaringkitchen.com/"> DK</a> to check what other members have done. I'm sure you'll enjoy it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-74751997149894558522010-10-14T10:19:00.001-03:002010-10-14T10:23:24.034-03:00Daring Cooks' Challenge - October 2010 - Stuffed Grape Leaves<a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb3czno1rI/AAAAAAAABcs/MUi8qck61Zc/s1600/DC+out+2010+(33).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb3czno1rI/AAAAAAAABcs/MUi8qck61Zc/s640/DC+out+2010+(33).JPG" width="640" /></a><br />
<div style="text-align: justify;"><strong>Blog-checking lines: Our October 2010 hostess, <a href="http://lipsmackinggoodness.blogspot.com/">Lori of Lori’s Lipsmacking Goodness</a>, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.</strong></div><div style="text-align: justify;"><strong></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Historical Note:</strong> Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the Lebanese, the Albanians, the Israeli's, the Iranians, the Iraqis and the Armenians (just to name a few). Generally speaking the stuffed part could be in zucchinis/courgette, eggplant, tomato or peppers. Really it also extends to stuffing certain types of fish as well. It is suggested that the origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. It has also been suggested the Byzantines refined and spiced up the recipe and used the leaves of other vines such as hazelnuts and figs.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Mandatory Items:</strong> The challenge this month is to make a filling and roll it in grape leaves. If grape leaves are unavailable to us then we could use Swiss chard, kale, cabbage or some tough green.</div><div style="text-align: justify;">The filling was totally up to us. We could do any meat filled filling or meatless, but it must include rice. We could add different nuts or dried fruits to our filling.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Grape Leaves Stuffed with Ground Meat and Rice </strong></div><div style="text-align: justify;">Preserved grape leaves, stems trimmed, drained, rinsed and patted dry</div><div style="text-align: justify;">1 tablespoon (15 ml) vegetable oil</div><div style="text-align: justify;">¼ cup (60 ml) freshly squeezed lemon juice</div><div style="text-align: justify;">1 tablespoon salt </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Notes:</div><div style="text-align: justify;">If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water. </div><div style="text-align: justify;">If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Filling</u></div><div style="text-align: justify;">Cooked rice</div><div style="text-align: justify;">Ground meat</div><div style="text-align: justify;">1 onion, diced</div><div style="text-align: justify;">2 garlic gloves, diced</div><div style="text-align: justify;">½ cup tomato sauce</div><div style="text-align: justify;">1 Tbspoom ground mustard</div><div style="text-align: justify;">½ tspoom cinnamon</div><div style="text-align: justify;">1 Tbspoom ground cumin </div><div style="text-align: justify;">Peppermint leaves, chopped (that's what I call peppermint. Do you agree?)</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb87YC-3QI/AAAAAAAABdc/JlaYFsMvzx0/s1600/DC+out+2010+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb87YC-3QI/AAAAAAAABdc/JlaYFsMvzx0/s320/DC+out+2010+(21).JPG" width="213" /></a></div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">1Tbspoom olive oil</div><div style="text-align: justify;">Mix the ground meat, ground mustard, cinnamon, ground cumin and salt. Set aside.</div><div style="text-align: justify;">In a large pan, heat the olive oil. Stir-fry the onion and garlic. Add the ground meat until browned. Add the tomato sauce. In low heat, cook for 10-15 minutes. Add the cooked rice and mix well. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb5nmZvlhI/AAAAAAAABc8/e5VQ17vzPbw/s1600/DC+out+2010+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb5nmZvlhI/AAAAAAAABc8/e5VQ17vzPbw/s640/DC+out+2010+(6).JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>The roll</u></div><div style="text-align: justify;">Place a grape leaf on a flat surface, vein side up. You can trim the little stem if we would like. Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge. Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long. Repeat with the remaining leaves and filling (you can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb6STwu5eI/AAAAAAAABdA/X9-7qunX_Oc/s1600/DC+out+2010+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb6STwu5eI/AAAAAAAABdA/X9-7qunX_Oc/s640/DC+out+2010+(10).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb6hYpqi3I/AAAAAAAABdE/1QII3a3Z3Gw/s1600/DC+out+2010+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb6hYpqi3I/AAAAAAAABdE/1QII3a3Z3Gw/s640/DC+out+2010+(11).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb6spmy2XI/AAAAAAAABdI/7vz0cruqQdA/s1600/DC+out+2010+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb6spmy2XI/AAAAAAAABdI/7vz0cruqQdA/s640/DC+out+2010+(12).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb67E9fCLI/AAAAAAAABdM/6vSg_XrJnCM/s1600/DC+out+2010+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb67E9fCLI/AAAAAAAABdM/6vSg_XrJnCM/s640/DC+out+2010+(14).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TLb7FxqRSSI/AAAAAAAABdQ/IRWj05BE4io/s1600/DC+out+2010+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TLb7FxqRSSI/AAAAAAAABdQ/IRWj05BE4io/s640/DC+out+2010+(18).JPG" width="640" /></a></div><br />
<div style="text-align: justify;">In a medium saucepan put in the vegetable oil and then place the filled grape leaves in the pot. Cover and cook over low heat for 5- 8 minutes or until the grape leaves begin to sweat. Combine lemon juice, salt, and water then add to pan, filling it ¾ full. Weigh down the grape leaves with a heat proof plate or board to prevent them from unraveling. Cover and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 40 minutes.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb79jQpMWI/AAAAAAAABdU/Vzb8vOa4kP4/s1600/DC+out+2010+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb79jQpMWI/AAAAAAAABdU/Vzb8vOa4kP4/s640/DC+out+2010+(4).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb8LOX_NRI/AAAAAAAABdY/iOqVuNX620o/s1600/DC+out+2010+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb8LOX_NRI/AAAAAAAABdY/iOqVuNX620o/s640/DC+out+2010+(19).JPG" width="640" /></a></div>Spoon cooking liquid over the grape leaves occasionally. We will know they are done, when the grape leaves are neither soupy nor dry. Tilt pan sideways over serving platter, allowing the grape leaves to tumble out. Try not to handle them individually to reduce unraveling.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ok, this was very good. But <a href="http://audaxartifex.blogspot.com/">Audax Artifex</a> had inspired me to make some cabbage rolls baked in a oven. All I have to say is: D.E.L.I.C.I.O.U.S!!!!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TLb9vUt__jI/AAAAAAAABdg/uSqPVMOoDTQ/s1600/DC+out+2010+(53).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TLb9vUt__jI/AAAAAAAABdg/uSqPVMOoDTQ/s640/DC+out+2010+(53).JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Stuffed Cabbage with Chicken, Pistachios and Arborio Rice</strong></div><div style="text-align: justify;">Cabbage leaves</div><div style="text-align: justify;">Chicken or beef stock</div><div style="text-align: justify;">Boil cabbage leaves in lightly stock until leaves become translucent, about 10 minutes. Make sure that the leaves are soft and all the leaves have the same degree of doneness. If the cabbage leaves aren't boiled enough they will never soften enough in the baking process. Shave off the protruding thick stem on the "outer" side of each leaf; this makes wrapping much easier.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>Filling</u></div><div style="text-align: justify;">1/3 cup Arborio rice, soaked in hot beef or chicken stock for 30 minutes</div><div style="text-align: justify;">400g chicken breasts</div><div style="text-align: justify;">20 semi-dried tomatoes packed in oil</div><div style="text-align: justify;">¼ cup pistachios, toasted and chopped</div><div style="text-align: justify;">1 lime zests</div><div style="text-align: justify;">½ cup peppermint leaves, finely chopped, </div><div style="text-align: justify;">½ cup parsley leaves, finely chopped</div><div style="text-align: justify;">½ cup chives, finely chopped</div><div style="text-align: justify;">½ cup tarragon, finely chopped</div><div style="text-align: justify;">6 cloves garlic, minced</div><div style="text-align: justify;">2 tablespoons pomegranate molasses</div><div style="text-align: justify;">1 tablespoon sumac</div><div style="text-align: justify;">2 teaspoons cinnamon, freshly ground</div><div style="text-align: justify;">1½ teaspoon allspice</div><div style="text-align: justify;"><br />
<u>Basting</u></div><div style="text-align: justify;">1 tablespoon molasses (or golden syrup or strong honey)</div><div style="text-align: justify;">1-2 tablespoons butter</div><div style="text-align: justify;">1/2 teaspoon salt</div><div style="text-align: justify;">1/4 cup water </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Place the chicken breasts, the dried tomatoes, the lime zests, garlic, the pomegranate molasses, the sumac, the cinnamon and the allspice in a bowl of a food processor. Beat until the chicken breasts are minced and everything gets mixed. Add the peppermint, parsley, chives, tarragon chopped leaves and the pistachios. Mix well. Add the Arborio rice and mix again.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u>The roll</u><br />
To make each roll, place about 2-3 tablespoons of filling near the stem end, fold end on top, wrap the sides and roll. Make sure all the rolls are the same size. Preheat oven to very hot 480°F/250°C/gas mark 9¼ or as hot as the oven could go. Place the filled cabbage rolls seam side down in a tight even layer on a well greased shallow baking dish. Sprinkle rolls with salt and pour a thin lattice of molasses on top. Dot rolls with tiny lumps of butter. Pour the water into the bottom of the pan. Bake for 30 minutes (check occasionally during this time that the rolls are not burning on the bottom) then reduce the temperature to moderate 350°F/180°C/gas mark 4. Bake about 1½ to 2 hours check every 30 minutes the cabbage rolls will brown on top during this time. Spoon some pan juice atop the rolls every now and then; add more water or molasses if they dry up too much. In the last 30 minutes remove most of the excess liquid in the baking pan and reduce in a small saucepan until it coats the back of a spoon (like thin honey) ladle a tablespoon or so over the cabbage rolls a couple of times in the last 30 minutes. Constantly check the rolls at this stage since they could burn on the bottom if the pan juices dry out. The reduced pan juices (mainly molasses, butter and salt) are supposed to soak into the cabbage and turn the top of each roll a nice glistening dark brown. Do not confuse this with the cabbage drying out and burning. Turn off oven and let them sit there and soak up the pan juices for an hour or two.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb_J5FL-9I/AAAAAAAABdk/e-prfspJB-0/s1600/DC+out+2010+(46).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TLb_J5FL-9I/AAAAAAAABdk/e-prfspJB-0/s640/DC+out+2010+(46).JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb_l5c-tvI/AAAAAAAABdo/aZDQQPNN_Ag/s1600/DC+out+2010+(48).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="426" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TLb_l5c-tvI/AAAAAAAABdo/aZDQQPNN_Ag/s640/DC+out+2010+(48).JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Additional Information:</strong> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm">http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm">http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.squidoo.com/stuffed-grape-leaves">http://www.squidoo.com/stuffed-grape-leaves</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Video:</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.5min.com/Video/How-to-Make-Stuffed-Grape-Leaves-101615656">http://www.5min.com/Video/How-to-Make-Stuffed-Grape-Leaves-101615656</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=1DlKlzltajg">http://www.youtube.com/watch?v=1DlKlzltajg</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=lSyOUhHzIoQ&feature=related">http://www.youtube.com/watch?v=lSyOUhHzIoQ&feature=related</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Thanks Lori for another amazing challenge. I think I would never make stuffed grape leaves if there wasn't this challenge. Now I'm sure I'll do that again and again.</div><br />
<br />
Don't forget to check out what the other <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> members had done.<br />
<br />
<div style="text-align: justify;">Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-34041250158215220882010-09-30T10:20:00.000-03:002010-09-30T10:20:01.181-03:00Radicchio Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TKSMuj_jfeI/AAAAAAAABbg/-vDp3fPNct8/s1600/Salada+Radicchio+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TKSMuj_jfeI/AAAAAAAABbg/-vDp3fPNct8/s640/Salada+Radicchio+(7).JPG" width="640" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Still on salads phase...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I love radicchio. The color, flavor, crunch, everything. I remember as a child we were used to go to Curitiba every year, to visit my mother's family.We used to take one day for lunch in the Santa Felicidade. Homemade pasta, grape juice and radicchio salad. Sacrapantina pie for dessert. Runnig with the cousins in the garden of the restaurant while waiting for food. Great time. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">It has beem a long time since I last went to Santa Felicidade. Well, there is four years that I do not even go to Curitiba! But there's much more time we do not go to Santa Felicidade. The last time I went, I noticed everything had changed a lot. It turned into a kinda tourist trap. Dozens of tour buses at the door of huge restaurants, too many people. Maybe it was just a childhood memory, but the pasta had no longer the same homemade taste . And even the radicchio was gone from the salad! A pity ...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Anyway, enough of the "moment of nostalgia" (I'm getting old! Haha). The salad I present here is NOT the same as the one served in restaurants in Santa Felicidade. It's not even like. Just have radicchio as one of its ingredients. That was enough to trigger a memory. But I think I'll do some research, and some time I will try to recreate the old one. For now, we are left with this one:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TKSM9YdRC8I/AAAAAAAABbk/haIDRYpp3j0/s1600/Salada+Radicchio+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TKSM9YdRC8I/AAAAAAAABbk/haIDRYpp3j0/s640/Salada+Radicchio+(8).JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>Radicchio Salad</strong><br />
<br />
1 radicchio, cut into thin strips<br />
1 lettuce<br />
1 mango, diced<br />
8 celery stalks, chopped<br />
1 cup chopped walnuts <br />
4 tsp lime juice<br />
1 cup mayo<br />
Salt to taste<br />
<div style="text-align: justify;">Line a bowl with the radicchio and lettuce. Mix the mango, celery and walnuts and arrange in center of bowl. Season with lime juice, beaten lightly with mayo and salt. This sauce can be served separately. </div><div style="text-align: justify;"><br />
</div>Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com2tag:blogger.com,1999:blog-5361688418574967192.post-58359743965116150042010-09-29T13:08:00.000-03:002010-09-29T13:08:19.291-03:00Radish, Apple and Almond Salad<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TKNhJhC9AFI/AAAAAAAABbA/XILbII4F_CI/s1600/Sal.+rabanete+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TKNhJhC9AFI/AAAAAAAABbA/XILbII4F_CI/s640/Sal.+rabanete+(6).JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">I'm in the mood for salads. I've seen some interesting combinations, so beautiful dishes, in my old magazines that I get inspired. As summer is coming around, I decided to do some tests and prepare myself for the season.</div><br />
This salad is very simple. The charm of it is up to the decoration of the dish.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Radish, Apple and Almond Salad</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 medium carrots, grated</div>200g almonds<br />
2/3 cup sour grapes - Use seedless grapes or raisins, or if you prefer<br />
8 large radishes, sliced very thin - I used a mandolin<br />
4 chopped green apples<br />
<br />
Sauce<br />
1/2 cup vinegar<br />
4 tsp. lime juice<br />
4 tsp. mustard <br />
4 tsp. olive oil<br />
1 tsp. salt<br />
<br />
In a bowl, combine carrots, almonds and grapes. Arrange the salad around the radish and put the apple in the center.<br />
Sauce: In a bowl, beat with a whisk all ingredients and serve separately.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TKNf_QTPQCI/AAAAAAAABa8/gLhYEliJML0/s1600/Sal.+rabanete+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TKNf_QTPQCI/AAAAAAAABa8/gLhYEliJML0/s640/Sal.+rabanete+(4).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TKNhWHC18jI/AAAAAAAABbE/cA0xZSjhaD0/s1600/Sal.+rabanete+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TKNhWHC18jI/AAAAAAAABbE/cA0xZSjhaD0/s640/Sal.+rabanete+(10).JPG" width="426" /></a></div><br />
Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-28426591713907116622010-09-27T21:14:00.000-03:002010-09-27T21:14:22.467-03:00Daring Bakers' Challenge - September 2010 - Cookies<div style="text-align: justify;"><strong>Blog-checking lines: The September 2010 Daring Bakers’ challenge was hosted by <a href="http://www.mandymortimer.com/">Mandy of “What the Fruitcake?!”</a> Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Recipe Source</strong></div><br />
Basic Sugar Cookie recipe adapted from Peggy Porschen:<br />
<a href="http://www.peggyporschen.com/images/press/pdf/Coso-Bride-Oct-Nov-2008.pd">http://www.peggyporschen.com/images/press/pdf/Coso-Bride-Oct-Nov-2008.pd</a>...<br />
<br />
Also found in her book: “Romantic Cakes” <a href="http://www.peggyporschen.com/book-detail.asp?ID=2">http://www.peggyporschen.com/book-detail.asp?ID=2</a><br />
<br />
Royal Icing recipe adapted from The Joy of Baking:<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.joyofbaking.com/RoyalIcing.html">http://www.joyofbaking.com/RoyalIcing.html</a><br />
<br />
<div style="text-align: justify;"><strong>Mandatory</strong></div><div style="text-align: justify;">We had to make the Basic Sugar Cookie recipe provided (unless specific diet restrictions apply). We had to decorate our cookies with the theme of September, whatever that means to us.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Variations Allowed</strong></div><div style="text-align: justify;">While we had to use Peggy Porschen’s sugar cookies recipe, we were allowed to add our own flavourings to the dough, so if we’d like to add a pinch of cinnamon & nutmeg, substitute some of the flour for cocoa, or maybe add orange zest, it was ok.</div><div style="text-align: justify;">We didn’t have to make our own royal icing from scratch, we might use a store bought mix.</div><div style="text-align: justify;">We might make any shape cookie we liked so long as it has the theme of September, this means we could do round or square cookies and pipe pictures/words on them or use specifically shaped cookie cutters (butterflies, flowers, hearts etc)</div><div style="text-align: justify;">We might also use coloured sugars, luster dust, edible glitter or flakes, dragees and coloured sprinkles to decorate our cookies.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Well, it was too easy to find out what September means to me. </div><div style="text-align: justify;">First of all,</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEMZEoWrTI/AAAAAAAABZc/BZWUcjChfNA/s1600/DB+set+2010+(2)b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEMZEoWrTI/AAAAAAAABZc/BZWUcjChfNA/s640/DB+set+2010+(2)b.jpg" width="622" /></a></div><div class="separator" style="clear: both; text-align: justify;">Spring, of course!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">September, here in Brasil is a month when lots and lots of weddings take place. So</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TKENb-tmypI/AAAAAAAABZk/2i-SNSW-Mds/s1600/DB+set+2010+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TKENb-tmypI/AAAAAAAABZk/2i-SNSW-Mds/s640/DB+set+2010+(7).JPG" width="640" /></a></div><div style="text-align: justify;">September also means LOVE.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And last but not least, today is my birthday! and I've recived a lot of</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TKEM0swXtLI/AAAAAAAABZg/OVUS2u0URWI/s1600/DB+set+2010+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TKEM0swXtLI/AAAAAAAABZg/OVUS2u0URWI/s640/DB+set+2010+(5).JPG" width="544" /></a></div><div class="separator" style="clear: both; text-align: justify;">gifts.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">I decide to flavour my cookies by adding a 1/2 teaspoon of dried lavander flowers. It's spring, after all!</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TKEPtg-bq_I/AAAAAAAABZ0/A8hjGGeyCRk/s1600/DB+set+2010+(2)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TKEPtg-bq_I/AAAAAAAABZ0/A8hjGGeyCRk/s640/DB+set+2010+(2)a.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><strong>Basic Sugar Cookies</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;">200g Unsalted Butter, at room temperature</div><div style="text-align: justify;">400g All Purpose flour</div><div style="text-align: justify;">200g Caster Sugar / Superfine Sugar</div><div style="text-align: justify;">1 Large Egg, lightly beaten</div><div style="text-align: justify;">5ml Vanilla Extract / Or seeds from 1 vanilla bean</div><div style="text-align: justify;">Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.</div><div style="text-align: justify;">• <em>Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape</em>.</div><div style="text-align: justify;">Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.</div><div style="text-align: justify;"><em>• Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid flour flying everywhere.</em></div><div style="text-align: justify;">Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm. Refrigerate for a minimum of 30mins.</div><div style="text-align: justify;"><em>• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an </em><em>hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and </em><em>then it’s also been rolled out while still soft making it easier and quicker.</em></div><div style="text-align: justify;">Once chilled, peel off parchment and place dough on a lightly floured surface.</div><div style="text-align: justify;">Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.</div><div style="text-align: justify;"><em>• Tip: It’s very important you chill them again otherwise they’ll spread while baking.</em></div><div style="text-align: justify;">Re-roll scraps and follow the above process until all scraps are used up.</div><div style="text-align: justify;">Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.</div><div style="text-align: justify;">Bake until golden around the edges, about 8-15mins depending on the size of the cookies.</div><div style="text-align: justify;"><em>• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in </em><em>some cookies being baked before others are done.</em></div><div style="text-align: justify;"><em>• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</em></div><div style="text-align: justify;">Leave to cool on cooling racks. Once completely cooled, decorate as desired.</div><div style="text-align: justify;"><em>• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.</em></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEOBF4tovI/AAAAAAAABZo/CyDlpkImcoM/s1600/DB+set+2010+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEOBF4tovI/AAAAAAAABZo/CyDlpkImcoM/s320/DB+set+2010+(8).JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Royal Icing</strong></div><div style="text-align: justify;">315g – 375g Confectioner’s / Powdered Sugar, unsifted</div><div style="text-align: justify;">2 Large Egg Whites</div><div style="text-align: justify;">10ml Lemon Juice</div><div style="text-align: justify;">5ml Almond Extract, optional</div><div style="text-align: justify;">Beat egg whites with lemon juice until combined.</div><div style="text-align: justify;"><em>• Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and </em><em>grease free.</em></div><div style="text-align: justify;">Sift the icing sugar to remove lumps and add it to the egg whites.</div><div style="text-align: justify;"><em>• Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.</em></div><div style="text-align: justify;">Beat on low until combined and smooth. Use immediately or keep in an airtight container.</div><div style="text-align: justify;"><em>• Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.</em></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am extremely concerned in using food colloring at home. I mean, we are already too exposed to artificial ingredients we eat in industrial food. I don't like the idea of using this kind of thing at homemade food. I tried to use annatto for red hearts but it didn't work as I expected</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TKEOoUwjkBI/AAAAAAAABZs/zCr9I-jfUEE/s1600/DB+set+2010+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TKEOoUwjkBI/AAAAAAAABZs/zCr9I-jfUEE/s320/DB+set+2010+(12).JPG" width="320" /></a></div><div style="text-align: justify;">Of course, I HAD to use my new torch. But I didn't like the result either :(</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEO1KYVaFI/AAAAAAAABZw/1Jy42mJ43_4/s1600/DB+set+2010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" px="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TKEO1KYVaFI/AAAAAAAABZw/1Jy42mJ43_4/s640/DB+set+2010.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;">Anyway, I loved this challenge. I love baking cookies. I enjoyed a lot all the process of decorating them. I had a great time. It was really funny. Thanks Mandy.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's worth a visit to <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> website. You can see all the beautiful work all the fellows did and read some great tips on decorating cookies.</div><div class="separator" style="clear: both; text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em www.labgastro.blogspot.com</div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com1tag:blogger.com,1999:blog-5361688418574967192.post-64678748638573102512010-09-20T22:35:00.002-03:002010-09-21T21:58:43.741-03:00Creme Brûlée and another Alaska<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJhWwbhbI/AAAAAAAABZU/0xVqlsrOiGw/s1600/Creme+Br%C3%BBl%C3%A9e+(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" qx="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJhWwbhbI/AAAAAAAABZU/0xVqlsrOiGw/s640/Creme+Br%C3%BBl%C3%A9e+(27).JPG" width="640" /></a></div><div style="text-align: justify;">As promised, here are my first recipes using the blow torch. </div><div style="text-align: justify;"></div><div style="text-align: justify;">I made the cream brûlée, so desired by my eldest daughter. Actually I made the cream twice, following different recipes.<br />
The first recipe was found on the Internet, a famous French chef, who lives in Brazil. I believe he has tried to simplify things. He bakes the cream in the oven in a water bath. He also uses milk and cream. But I'll tell you, I didn't like the final result.</div><div style="text-align: justify;">So I had to do it all again. I did a search on the Cordon Bleu's book and I ended up doing a recipe from Julia Child (Mastering the Art of French Cooking - the one from the movie and book Julie and Julia. Yeah, I bought it!) This time, the cream was great.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Creme Brûlée</strong></div><div style="text-align: justify;">5 egg yolks</div><div style="text-align: justify;">165g caster sugar</div><div style="text-align: justify;">1 teaspoon vanilla extract (it is worth investing in the extract, not the essence)</div><div style="text-align: justify;">500g heavy cream.</div><div style="text-align: justify;">Beat the egg yolks on high speed until they begin to whitening. Add the sugar by spoonfuls and continue beating. The mixture should get thick and be clear, almost white. Meanwhile bring the cream to the heat and let boil. Remove from heat and pour slowly over egg yolks, still beating , but at a lower rate.</div><div style="text-align: justify;">Get back the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, do not even simmer. The cream should go slowly acquiring consistency, covering up the back of wooden spoon. Do a test: when the cream cover the back of the spoon, pass your finger through the spoon. The spoon must be clean, without the cream drips. Remove from heat, pour the cream into little bowls, cover with plastic film and refrigerate for approx. 5 hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJApma8UI/AAAAAAAABY8/v524WMBlEaE/s1600/Creme+Br%C3%BBl%C3%A9e+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJApma8UI/AAAAAAAABY8/v524WMBlEaE/s640/Creme+Br%C3%BBl%C3%A9e+(7).JPG" width="428" /></a></div><div style="text-align: justify;">When chilled, remove the cream from the fridge, cover with a thin layer of sugar and burn with torch. Serve immediately.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJL_7BRgI/AAAAAAAABZE/-NZM7XdFOPo/s1600/Creme+Br%C3%BBl%C3%A9e+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" qx="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TJgJL_7BRgI/AAAAAAAABZE/-NZM7XdFOPo/s640/Creme+Br%C3%BBl%C3%A9e+(17).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TJgJVw3sizI/AAAAAAAABZM/CNR5M7cNiTg/s1600/Creme+Br%C3%BBl%C3%A9e+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" qx="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TJgJVw3sizI/AAAAAAAABZM/CNR5M7cNiTg/s640/Creme+Br%C3%BBl%C3%A9e+(24).JPG" width="640" /></a></div><div style="text-align: justify;">Note: some recipes recommend granulated sugar, other confectioners sugar. Julia Child speaks in brown sugar. I tested the first two and caster sugar. My best result was even with the caster sugar.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TJgIhp-X6PI/AAAAAAAABYs/Cd8be8kVF20/s1600/Baked+Alasca+2+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" qx="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TJgIhp-X6PI/AAAAAAAABYs/Cd8be8kVF20/s640/Baked+Alasca+2+(2).JPG" width="640" /></a></div><div style="text-align: justify;">I also did the Baked Alaska again. This time my Alaska were much more beautiful. I made a plain cake, just added a peanut flour to the dough. The ice cream was chocolate, I bought at the grocery. My meringue was... almost good. Still need some practice. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TJgIxjkfcoI/AAAAAAAABY0/IigzgVWC9_E/s1600/Baked+Alasca+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TJgIxjkfcoI/AAAAAAAABY0/IigzgVWC9_E/s640/Baked+Alasca+2.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodista.com/recipe/F65ZDQ78/creme-brulee" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Creme Brulee on Foodista"><img alt="Creme Brulee on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Creme Brulee<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_F65ZDQ78_FJK4LQXM" style="display: none;" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Também em www.labgastro.blogspot.comMaria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-45242308797478305502010-09-15T12:42:00.002-03:002010-09-19T16:06:36.281-03:00Got my Cooking Blow Torch<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TJDo1QSNLJI/AAAAAAAABXs/xZxoYgUv3Kk/s1600/Ma%C3%A7arico.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qx="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TJDo1QSNLJI/AAAAAAAABXs/xZxoYgUv3Kk/s640/Ma%C3%A7arico.JPG" width="428" /></a></div><br />
</div><div style="text-align: justify;">Yeah! Nobody can stop me now. I'll use my torch in just everything! </div><div style="text-align: justify;"></div><div style="text-align: justify;">Finally got my torch. The retailer had promised me to deliver it before the weekend, but did not... It arived <span style="background-color: #cccccc;">AFTER it.</span></div><div style="text-align: justify;">Ok, now I'm in trouble! As soon as the torch arrived, my oldest daughter has stated:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- The first thing you'll do with this new toy of yours must be a Creme Brûlée!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">She is crazy about Creme Brûlée. Since she tasted a wonderful one, in Tiradentes, last year, she does not talk about anything else.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">But my youngest daughter, at once replied:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">- No! Mama will make other Alaska. This time, as beautiful as those of <a href="http://tastadoprovadoeaprovado.blogspot.com/">Renata (Testado, Provado e Aprovado)!</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sorry, Renata, but now she thinks you are a close friend of her. What can I do? Lol</div><div style="text-align: justify;">I must thank Renata. She read here that I wanted a cooking torch and, besides being willing to send me one, from Korea, just imagine!, she did a whole search on the internet about where to find the gas here in Brazil. She ended finding where it is sold here and at a great price. Of course I bought it! Thank you so much, Renata.</div><div style="text-align: justify;">Well, then, as I said, it created an impasse. The twins were divided, each supporting a sister. My husband, who is not fool, said nothing. He says being the only man in a house of five women had taught him not to get into trouble by little things. He is quite right, isn't he?</div><div style="text-align: justify;">So after eternal considerations, it was decided that I would make the two recipes at once. Both are in the fridge, waiting for the right moment to be burned with the torch. As soon as they're ready, I'll post the photos here.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a><br />
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<a href="http://www.foodista.com/tool/W2JWNWDZ/hand-held-torch" style="-moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #c3d694; border-bottom: #c4de87 5px solid; border-left: #c4de87 5px solid; border-right: #c4de87 5px solid; border-top: #c4de87 5px solid; color: white; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; overflow: hidden; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px; text-align: left; text-decoration: none; text-indent: 0px; width: 200px;" title="Hand-Held Torch on Foodista"><img alt="Hand-Held Torch on Foodista" src="http://cf.foodista.com/static/images/widget_logo.png" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; float: right; height: 25px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 70px;" />Hand-Held Torch<img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_W2JWNWDZ_FJK4LQXM" style="display: none;" /></a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-82785632427870359872010-09-14T09:00:00.005-03:002010-09-14T09:21:22.519-03:00Daring Cooks' Challenge - September 2010 - Food Preservation<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TI5o2KYonbI/AAAAAAAABXM/EcpSqgST36Y/s1600/DC+set2010+090+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TI5o2KYonbI/AAAAAAAABXM/EcpSqgST36Y/s640/DC+set2010+090+(17).JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><strong>Blog-checking lines: The September 2010 Daring Cooks’ challenge was hosted by <a href="http://eat4fun.blogspot.com/">John of Eat4Fun</a>. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.</strong><br />
<br />
<strong>Mandatory: </strong>he wanted us all daring cooks to try canning or freezing one of the recipes presented in the challenge. <br />
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<strong>Variations allowed:</strong> If we were familiar with home canning and would like to make our favorite up to date recipe, we were free to make this recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>John gave us all a great biochemistry class. He explained everything about preserving and canning food at home. He also presented some very interesting recipes of aplle butter and preserved tomatoes. You can check these recipes out at the <a href="http://thedaringkitchen.com/">Daring Kitchen</a> website.<br />
I myself did some research about the subject and found two recipes that really attacted me: Pear butter and an apple and onion chutney. I'm crazy about chutneys and I love pears. So, as variations were allowed, I decided to give a try to them.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><strong>Pear Butter</strong><br />
4 pounds medium pears, quartered and cored<br />
2 cups sugar<br />
1 teaspoon grated orange zest<br />
1/4 teaspoon ground nutmeg<br />
1/4 cup orange juice<br />
Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp. Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour. Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TI5m-AkAfoI/AAAAAAAABW0/q3csKNU2JIw/s1600/DC+set2010+090+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TI5m-AkAfoI/AAAAAAAABW0/q3csKNU2JIw/s640/DC+set2010+090+(4).JPG" width="640" /></a></div><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TI5oQz0SekI/AAAAAAAABXE/pp5xshwxbOo/s1600/DC+set2010+090+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TI5oQz0SekI/AAAAAAAABXE/pp5xshwxbOo/s640/DC+set2010+090+(10).JPG" width="640" /></a><br />
This recipe was found at <a href="http://allrecipes.com/Recipe/pear-butter/Detail.aspx">allrecipes.com</a>. Nice and easy. I wish you were here to taste this. W.O.N.D.E.R.F.U.L!<br />
<br />
<strong>Easy Apple and Onion Chutney</strong><br />
1.8kg cooking apples<br />
900g onions<br />
3 - 4 plump garlic cloves<br />
60g fresh root ginger<br />
1 large red chilli<br />
1l distilled malt vinegar<br />
550g muscovado sugar<br />
2Tbspoon ground tumeric<br />
1Tbsppoon salt<br />
Peel, core and chop the apples. chop the onions, garlic and ginger. Deseed the chilli, if liked, and chop. Put the apples, onions, garlic, ginger and chilli in a large preserving pan. Pour in the vinegar and stir in the sugar, tumeric and salt. Bring the mixture to the boil, stirring until the sugar has dissolved, then simmer for about 1 hour until thick. Stir often as the mixture reduces, to avoid it catching on the botton of the pan and burning. Spoon into hot sterilized jars, cover with vinegar-proof seals, label and store in a cool, dark place for about 1 month before using.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_QihI7NPvL0I/TI5mTSUQ_wI/AAAAAAAABWs/FpXwLkTiYoM/s1600/DC+set2010+090+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://2.bp.blogspot.com/_QihI7NPvL0I/TI5mTSUQ_wI/AAAAAAAABWs/FpXwLkTiYoM/s640/DC+set2010+090+(2).JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TI5nmSBRROI/AAAAAAAABW8/Fum4teRsVZQ/s1600/DC+set2010+090+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TI5nmSBRROI/AAAAAAAABW8/Fum4teRsVZQ/s640/DC+set2010+090+(8).JPG" width="595" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TI5pWRyR6hI/AAAAAAAABXU/WO6E293j6OA/s1600/DC+set2010+090+(32).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TI5pWRyR6hI/AAAAAAAABXU/WO6E293j6OA/s640/DC+set2010+090+(32).JPG" width="640" /></a></div></div><div style="text-align: justify;">This one is from the amazing book Jams & Chutneys _ Preserving the Harvest, written by Thane Prince. I love this book. The recipes are clear and the pictures are beautiful. There is also a very comprehensive chapter on preserving techniques.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I tasted the chutney while is was simmering. A bit bitter but good. Now I have to wait a whole month to taste the final result. I promise I'll come back to this and tell you what happened, ok?</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Thanks, John. It was an amazing challenge. Sure I do too eat4fun!</div><div style="text-align: justify;">Também em <a href="http://www.labgastro.blogspot.com/">http://www.labgastro.blogspot.com/</a></div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-7364777514829896722010-09-12T08:23:00.000-03:002010-09-12T08:23:44.484-03:00Hot Pasta Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TIy3_nWPa5I/AAAAAAAABWk/E6DBXxi-lBw/s1600/Sal+quente.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" ox="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TIy3_nWPa5I/AAAAAAAABWk/E6DBXxi-lBw/s640/Sal+quente.JPG" width="428" /></a></div><br />
<div style="text-align: justify;">Sunday afternoon, a chilly wind from the south, very common this time around and I did not want to make do something usual for diner ...hot chocolate ...soup ... I wanted to make something light and different and that pleased everyone here at home. Since I'm in the process of researching recipes, in some old magazines that I have long bought and never read, I found this one. I just loved the picture: colorful, nice and tasty... And it was a success!</div><br />
<br />
<strong>Hot Pasta Salad</strong><br />
1 medium green bell pepper, cut into strips<br />
1/2 medium red onion, thinly sliced<br />
3 Tbspoons margarine<br />
2 tspoons poppy seeds<br />
A pinch of salt <br />
200g cooked spaghetti<br />
1 medium tomato, cut into thin slices<br />
In a saucepan, combine all ingredients except spaghetti and tomato. Cook over high heat until the peppers and onions soften, stirring occasionally. Add the remaining ingredients, mix quickly and heat. Serve immediately.<br />
<br />
Nice and easy, guys...<br />
<br />
Também em www.labgastro.blogspot.comMaria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-65726179067707581002010-09-05T18:55:00.000-03:002010-09-05T18:55:13.301-03:00Zucchini Bread<div style="text-align: justify;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/TIQQcYK7c0I/AAAAAAAABWM/rf3IjynGiEI/s1600/P%C3%A3o+deAbobrinha.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/TIQQcYK7c0I/AAAAAAAABWM/rf3IjynGiEI/s640/P%C3%A3o+deAbobrinha.JPG" width="640" /></a></div><div style="text-align: justify;">Do you like zucchini? I like it. My husband, too. But my kids hate. Or rather, not exactly hate. Actually, this is something children or ateenagers suddenly decide they don't like, without even tasting it. </div><div style="text-align: justify;"></div><div style="text-align: justify;">Ok. So I always look for a way to "disguise" that something. When I saw this recipe (who follows this blog may have noticed that I've tested recipes from various old magazines, that were stored for a long time) I thought this zucchini bread would be perfect . </div><div style="text-align: justify;">I do not know why they named it bread. The recipe, the dough, the way it is mae and the final result is more likely a cake than a bread. Nor would I say it is the eighth wonder of the world, but is tasty. Moreover, the wonders fulfill the role of disguise. Until now my kids believe that green stuff seem in the dough were lime zest!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Zucchini Bread</strong></div><div style="text-align: justify;">1 1/4 cups wheat flour</div><div style="text-align: justify;">1 cup grated zucchini <br />
1/2 cup sugar</div><div style="text-align: justify;">1/3 cup butter or margarine, softened</div><div style="text-align: justify;">2 eggs</div><div style="text-align: justify;">1/4 cup milk</div><div style="text-align: justify;">1 teaspoon baking powder</div><div style="text-align: justify;">1 teaspoon salt</div><div style="text-align: justify;">1/2 cup bittersweet chocolate, chopped</div><div style="text-align: justify;">Line the bottom of a baking pan of a 20cm x 10cm with baking paper. In a bowl mix all ingredients except chocolate. Beat in a mixer, on low speed, until blended. Switch to medium speed for two minutes. Add the chocolate, mix gently and place on the baking pan. Bake in preheated oven at 180 º C, until a toothpick comes out clean, about 30 min. </div><div style="text-align: justify;">Também em www.labgastro.blogspot.com</div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-6001553710020658602010-09-03T10:41:00.000-03:002010-09-03T10:41:48.515-03:00"Snowy" Beets<div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/TID6ltPL-yI/AAAAAAAABVs/RCpoatzInzI/s1600/Beterraba+Nevada+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/TID6ltPL-yI/AAAAAAAABVs/RCpoatzInzI/s640/Beterraba+Nevada+(5).JPG" width="640" /></a></div><div style="text-align: justify;">I love beets. But I never make anything different with them. I mean, they always end up being boiled in salted water, and going into a salad. These days I've found this recipe in a old magazine. I thought it could be very interesting.</div><div style="text-align: justify;"></div><div style="text-align: justify;">Unfortunatelyi didn't pay attention at the time of the photo and almost nothing is left to shoot. As everyone here at home liked the dish, I'll repeat it sometime. Hence I hope to take some better shots in the next.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Snowy Beetroot </strong></div><div style="text-align: justify;">1/3 cup corn starch</div><div style="text-align: justify;">1/2 cup milk</div><div style="text-align: justify;">3 medium beets, cooked, peeled and chopped</div><div style="text-align: justify;">1 1/2 cup Ementhal cheese, grated <br />
4 eggs (whites and yolks separated)</div><div style="text-align: justify;">1 teaspoon salt</div><div style="text-align: justify;">1 pinch black pepper</div><div style="text-align: justify;">1/4 cup grated Parmesan cheese</div><div style="text-align: justify;">Preheat the oven to medium heat. In a saucepan, combine cornstarch and milk. Bring to high heat, stirring constantly, until thickened. Reserve. </div><div style="text-align: justify;">Mix the cooked beets, Ementhal cheese, egg yolks and cornstarch cream. Bring the mixture back to the fire and cook, stirring constantly, until cheese melts. Pour into a dish. Reserve.</div><div style="text-align: justify;">In mixer, beat the egg whites and pour over the beet cream. Sprinkle with Parmesan cheese and bake to golden brown. Serve hot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/TID5-l64RLI/AAAAAAAABVk/fGCXkuiODb0/s1600/Beterraba+Nevada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/TID5-l64RLI/AAAAAAAABVk/fGCXkuiODb0/s640/Beterraba+Nevada.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em www.labgastro.blogspot.com</div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0tag:blogger.com,1999:blog-5361688418574967192.post-83754868851528470292010-08-27T16:47:00.000-03:002010-08-27T16:47:55.669-03:00Daring Bakers' Challenge - August 2010 - Baked Alaska<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_QihI7NPvL0I/THgFj1zpAOI/AAAAAAAABUc/HwN1IpvqeCQ/s1600/DB+ago+2010+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://3.bp.blogspot.com/_QihI7NPvL0I/THgFj1zpAOI/AAAAAAAABUc/HwN1IpvqeCQ/s640/DB+ago+2010+(24).JPG" width="640" /></a></div><div style="text-align: justify;"><strong>Blog-checking lines: The August 2010 Daring Bakers’ challenge was hosted by <a href="http://www.17andbaking.com/">Elissa of 17 and Baking</a>. For the first time, The Daring Bakers partnered with <a href="http://www.domesticgoddess.ca/pages.php?page=10002">Sugar High Fridays</a> for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Mandatory:</strong> Whether we made the Baked Alaska, the petit fours, or both, we should make the brown butter pound cake as written and the ice cream from scratch.</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Variations Allowed:</strong> Both desserts could be made in any size or shape, and the ice cream could be any flavor we could think of! For the Baked Alaska, we could flavor the meringue however we wanted. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_QihI7NPvL0I/THgFYJgOjXI/AAAAAAAABUU/fwVH-fHPPOs/s1600/DB+ago+2010+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://1.bp.blogspot.com/_QihI7NPvL0I/THgFYJgOjXI/AAAAAAAABUU/fwVH-fHPPOs/s640/DB+ago+2010+(5).JPG" width="640" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Brown Butter Pound Cake</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;">19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter</div><div style="text-align: justify;">2 cups (200g) sifted cake flour (not self-rising; sift before measuring)<br />
1 teaspoon (5g) baking powder</div><div style="text-align: justify;">1/2 teaspoon (3g) salt</div><div style="text-align: justify;">1/2 cup (110g) packed light brown sugar</div><div style="text-align: justify;">1/3 (75g) cup granulated sugar</div><div style="text-align: justify;">4 large eggs</div><div style="text-align: justify;">1/2 teaspoon pure vanilla extract</div><div style="text-align: justify;">Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes. Whisk together cake flour, baking powder, and salt. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract. Stir in the flour mixture at low speed until just combined. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: #e06666;">I must tell you the smell of the brown butter is unbelieveble! When I was Beating the dough I though I'd Eat everything before baking it. When the cake was in the oven, oh my God! But when I tasted the cake it was disapointing. It is not bad but it was even close to what I though it would be. All that delicious smelling had vanished and it was not that tasteful either. :( A pitty!</span> </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_QihI7NPvL0I/THgGBi6f2ZI/AAAAAAAABUk/eO5Em1Mx6a4/s1600/DB+ago+2010+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" ox="true" src="http://4.bp.blogspot.com/_QihI7NPvL0I/THgGBi6f2ZI/AAAAAAAABUk/eO5Em1Mx6a4/s640/DB+ago+2010+(10).JPG" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Coffee Ice Cream</strong></div><div style="text-align: justify;">1/2 cup strong coffee</div><div style="text-align: justify;">1/2 cup sugar</div><div style="text-align: justify;">1 pinch salt</div><div style="text-align: justify;">2 egg whites</div><div style="text-align: justify;">1/2 cup whipped cream</div><div style="text-align: justify;">1 tspoon pure vanilla extract</div><div style="text-align: justify;">Mix the coffee and the sugar and bring it to boil until it gets thick. Beat the egg whites and the salt on high speed in a electric mixer until soft peaks form. Add the syrup in a stream, beat in low speed. Continue beating in high speed until cooled. Freeze for an hour. Beat the whipped cream and the vanilla extract. Add the Coffee mixture and freeze again.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: #e06666;">I thought this coffee ice cream would match wonderfully with this cake and this time I was right. I loved this ice cream. So easy to be made and what a good taste! The recipe I found in a Brazilian website, </span><span style="color: #e06666;"><a href="http://tudogostoso.uol.com.br/receita/1212-sorvete-de-cafe.html">Tudo Gostoso</a></span><span style="color: #e06666;">.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Meringue</strong></div><div style="text-align: justify;">2 egg whites </div><br />
1 cup sugar<br />
1/2 cup water<br />
In a sauce pan, mix water and sugar. Cook over medium heat until it gets thick. Beat the egg whites until soft peaks form. Add the syrup in a stream, beat in low speed. Continue beating in high speed until cooled. <br />
<br />
<strong>Assembly Instructions</strong><br />
1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Make the meringue</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: #e06666;">I didn't make things exactly like that. I placed the ice cream on the top of cake with a scoop and just covered it with the meringue and placed it in the oven. I WANT A COOKING BLOW TORCH. That's all I have to say...</span></div><div style="text-align: justify;"><span style="color: #e06666;"><br />
</span><strong>Additional Information:</strong> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://simplyrecipes.com/recipes/how_to_brown_butter/">http://simplyrecipes.com/recipes/how_to_brown_butter/</a> - Great article on browning butter with step by step photos</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html">http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html</a> - Making Ice Cream without a Machine</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=X7aTU5wLyz0&feature=fvsr">http://www.youtube.com/watch?v=X7aTU5wLyz0&feature=fvsr</a> – Video of how to transfer ice cream from plastic wrap-lined cup to cake (Baked Alaska)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=v98pZYBnUEc">http://www.youtube.com/watch?v=v98pZYBnUEc</a> – Video on how to glaze petit fours (fast forward to 3:00 minutes. Includes poured fondant recipe)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing...">http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing...</a> - Poured fondant recipe (Petit Fours)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://userealbutter.com/2008/04/15/lemon-petits-fours-recipe/">http://userealbutter.com/2008/04/15/lemon-petits-fours-recipe/</a> - Simple syrup and poured fondant recipes (Petit Fours)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.bakersroyale.com/cakes/easter-tea-cakes/">http://www.bakersroyale.com/cakes/easter-tea-cakes/</a> - Poured buttercream instructions</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Baked Alaska decoration ideas</strong>:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713">http://www.blogger.com/goog_1767551713</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713"><br />
</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713">http://www.blogger.com/goog_1767551713</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713"><br />
</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713">http://www.blogger.com/goog_1767551713</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713"><br />
</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713">http://www.blogger.com/goog_1767551713</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713"><br />
</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713">http://www.blogger.com/goog_1767551713</a></div><div style="text-align: justify;"><a href="http://www.blogger.com/goog_1767551713"><br />
</a></div><div style="text-align: justify;"><a href="http://www.bizbash.com/content/editorial/StoryPhoto/big/e15109image10.jp...">http://www.bizbash.com/content/editorial/StoryPhoto/big/e15109image10.jp...</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://zoebakes.com/?p=967">http://zoebakes.com/?p=967</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> Thanks to Elissa for hosting this challenge. I have always thought in making a Baked Alaska but It was never the right time for it. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Também em www.labgastro.blogspot.com</div>Maria Beatrixhttp://www.blogger.com/profile/08767042453562343349noreply@blogger.com0