Holidays

A Little Holiday

I will be taking a little time off from blogging for the rest of August. I'll still be visiting all my favourite blogs and you can see what I'm up to on Twitter.

Have a safe and happy August! See you all in September. I'll leave you with some photos I took on my recent trip to Portugal.

Boats on the Douro River in Porto, Portugal

Porto, Portugal

Bolinhos de Berlim

Entrance into the City of Braga, Portugal

Street in twilight in Povoa de Varzim, Portugal

Roast Lamb with Potatoes and Olives...my favourite meal on this trip.

Blue Green Water of the Atlantic Ocean

A Perfect Sunset

See you all soon. :)

Enjoy!

Tres Leches Cake

Tres Leches Cake
Recipe by Mary Luz Meija

I discovered Mary Luz Meija on Twitter and was immediately impressed with this talented, warm and intelligent woman. When I was searching for a new cake recipe to try, she recommended this one and it didn't disappoint. I served it at my niece's Birthday and it pleased both the Greek and Portuguese sides of the family...that's hard to do! You know it's a winning recipe when you have a Greek mama asking you how to make it. :)

I didn't change much in the recipe. My only addition to this cake was the toasted sweet coconut. I think it added a nice flavour and texture to this delicious cake. Thank you Mary Luz!

Serves: 10

Ingredients:
CAKE:
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp dark Cuban rum (I used coconut rum)

GARNISHES:
1 cup whipping cream
1 Tbsp vanilla extract
1 cup sweet shredded coconut

Directions:

1. Preheat oven to 350F. Generously butter a 13 x 9-inch baking dish.

2. CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.

3. MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.

4. GARNISHES: Beat the whipping cream and vanilla extract together until they form soft peaks.

5. Toast the shredded coconut on a baking sheet in a 350F oven until lightly golden, about 5-7 minutes. Mix the coconut half way through. Let the coconut cool completely.

6. When ready to serve, cut a slice and plate it. Top the cake slice with a dollop of freshly whipped cream and some of the cooled shredded coconut.

This cake is addictive- you’ve been warned! Enjoy!

Prosecco Sangria

Prosecco Sangria
Recipe by Dragon

My, oh my, it is HOT out there today. Two hot days in a row and there is more to come. Summer has arrived, baby! I made this sangria to help cool me down and it did the trick nicely. So delicious, so refreshing. Enjoy!

Serves: 4 or 1 Dragon

Ingredients:
1 nectarine, chopped
3 slices of watermelon, cubed
1/2 cup blueberries
1/2 cup cherries, cut in half & pitted
1/4 english cucumber, peeled & sliced thinly
2-2 1/2 cups of prosecco
1-1 1/2 cups of clear peach soda or gingerale

Directions:

1. Combine all the ingredients in a pitcher and stir to mix.

2. Chill for at least 3 hours. Serve cold and garnished with watermelon slices.

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit
Recipe adapted from Francois Payard

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I loved this month's challenge! I opted not to do the Mascarpone Crème Anglaise that was to be drizzled over the mousse. I decided instead to top the meringue and mousse with some summer fruit, marinated in Port Wine. A perfect summer dessert. Enjoy!

Serves: 6

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (don't forget we made this a few months ago - get the printable .pdf HERE)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3 and Assembly: Summer Fruit with Port Wine:

10-12 strawberries, hulled and chopped
1/2 cup blueberries
12 cherries
3 tablespoons sugar
3 tablespoons port wine

Directions:

1. Combine all the ingredients and let the fruit marinate for about 20 minutes before serving.

2. Pipe the mousse onto the pavlovas and spoon the fruit the top.

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette
Recipe by Dragon

During the summer months I crave fresh, colourful and brightly flavourful foods. This dish has all that in spades. A quick and refreshing meal that is perfect for a hot summer night dinner. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil
20 medium-large shrimp, cleaned & peeled
1 avocado, cut into thick slices
16 multi coloured cherry tomatoes, cut into halves
Salt & pepper to taste

Vinaigrette:
1/2 red pepper, diced small
Juice and zest of one lemon
Juice and zest of one lime
1/4 cup olive oil
1 teaspoon dijon mustard
Salt & pepper to taste

Directions:
1. Toss the shrimp, tomatoes and avocado in the olive oil, sprinkle with a little salt & pepper.

2. Place the shrimp, tomatoes and avocado slices on a medium heat grill. Grill the shrimp 2-3 minutes per side. The tomatoes and avocado should only be grilled about a 1-2 minutes per side. Remove the shrimp, tomatoes & avocados from the grill and place in a large bowl.

3. Whisk together the diced red pepper, lemon juice & zest, lime juice & zest, olive oil and dijon mustard. Season with salt and pepper to taste.

4. Pour the vinaigrette over the warm shrimp, tomatoes & avocado. Serve warm.

Chocolate Chip Cookies

Chocolate Chip Cookies
Adapted from Jacques Torres

I've seen several blogger try this recipe , from the New York Times, that claims to create the perfect chocolate chip cookies. That is a pretty bold claim, no? I couldn't resist so I gave the recipe a try. Actually I gave it 3 tries. The first batch was ok but me being me, I couldn't leave "perfection" alone. ;)

I didn't change the recipe process but I did tweak the ingredients. I changed the type of chocolate used and added butterscotch chips. I also added a little more butter, less salt and a little cinnamon. Delicious? Yes. Perfection? Just about. Enjoy!

Makes: Lots! 2-3 dozen, depending on the size

Ingredients:
2 cups cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 1/2 cups unsalted butter
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips

Directions:
1. Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate and butterscotch chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Drop 2 tablespoons of dough into mounds onto a parchment lined cookie sheets. I made my mounds bigger by using an ice cream scoop. Space mounds about 2 inches apart. Bake until golden brown but still soft, 12-14 minutes or until light golden brown. Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Fettucine with Peas Aparagus and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Recipe by Bon Appetit

To me, this is the perfect plate of pasta. Long noodles, fresh vegetables, cheese and pancetta. The fresh herbs really brighten this dish. I didn't change a thing...that rarely happens. :) Enjoy!

Serves: 4

Ingredients:
12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Directions:

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

3. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Kiwi, Honey & Lemon Sorbet

Kiwi, Honey & Lemon Sorbet
Recipe by Dragon

The hot weather has arrived! To celebrate I'll be making lots of iced treats including ice cream, gelatos and sorbets. I had kiwis in the fridge this weekend so I decided to start there. I added some honey, lemon, a touch of rum and the sorbet turned out perfect. Psst...the secret ingredient is lemon verbena. Enjoy!

Serves: 4

Ingredients:
6 kiwis, peeled and chopped
1/2 cup sugar
1/4 cup water
1/4 cup honey
2 lemon verbena leaves
2 tablespoons lemon juice
zest of one lemon
Dash of rum

Directions:
1. Bring water, sugar and honey to a boil to make simple syrup. Remove from heat, stir until sugar and honey are completely dissolved. Add lemon verbena leaves and then let cool. Remove the lemon verbena from the cooled syrup.

2. Puree the kiwis in a food processor. Add the syrup, zest, lemon juice, rum and blitz for 1 addional minute just to combine.

3. Transfer the kiwi mixture to your ice cream maker and freeze according to manufacturer’s instructions, Let it churn until you get your desired consistency.

4. Transfer the sorbet into a covered container and freeze until you're ready to enjoy it.

Sweet Chili Salmon With Grilled Potatoes & Asparagus

Sweet Chili Salmon With Grilled Potatoes & Asparagus
Recipe by Dragon

Salmon is one of my favourite things to eat. I like it grilled, poached, roasted and even fried. Baking keeps the salmon moist and is my favourite way to prepare it. The Thai chili sauce is sweet with just the right amount of heat. This salmon is easy to prepare and elegant enough for company. Enjoy!

Serves: 2

Ingredients:
Salmon:
3 tablespoons Thai sweet chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/2 tablespoon ginger, grated
1/4 teaspoon of black pepper
2 salmon fillets
6 small red new potatoes, cut in half
12 stalks of asparagus

Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
zest of 1/2 lime
Salt and pepper to taste

Directions:

1. In a small bowl, mix the chili sauce, soy sauce, sesame oil, one garlic clove, ginger and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the chili mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F.

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

5. While the salmon is baking add the potatoes to boiling salted water for 5 minutes to partially cook them. Remove potatoes from the water and transfer them to a well oiled hot grill.

6. Grill the potatoes along with the asparagus for 5-7 minutes.

7. Combine the olive oil, lime juice, zest, remaining garlic, salt and pepper. Toss the cooked potatoes and asparagus in the dressing and serve with the salmon.

Croquembouche

Croquembouche

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

I've been wanting to make a croquembouche for the longest time but never had an opportunity to try it. So when I saw this month's Daring Bakers' challenge I was so excited. I made the mistake of making this croquembouche a hot humid day so my sugar didn't really come out the way I wanted it to. Overall I think it's a good first try. Enjoy!

Crème Patissiere
(adapted from Michel Roux)

6 egg yolks
125g caster sugar
40g plain flour
500ml milk
1 vanilla pod, split lengthways (or 1 Tbl of vanilla extract)
icing sugar or butter

Method

Combine the egg yolks and a 1/3 of the sugar in a bowl and whisk to a light ribbon consistency. Whisk in the flour thoroughly.

In a pan, heat the milk with the remaining sugar and the vanilla pod or extract. As soon as it comes to a boil, pour the milk into the egg yolk mixture, whisking constantly as you do. Mix well then pour back into the saucepan and return to the heat.

Bring to a boil over a medium heat, whisking constantly. Allow the mixture to bubble, while still stirring constantly for about 2 minutes, then tip into the bowl.

To prevent a skin from forming, dust the surface with a think veil of icing sugar or dot over with little flakes of butter. Alternatively you could also place a sheet of baking paper over the entire surface.

Once cold, you could keep the crème patissiere in the fridge for up to three days. Remove the vanilla pod before using the pastry cream.


Croquembouche
As written by The Daring Bakers

Pate a Choux

(Yield: About 28)

175ml water
85g unsalted butter
¼ tsp. salt
1 Tbl sugar
125g plain flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. (You can also an electric mixer to speed up the process and save your arm strength).

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a large open tip. Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with the egg wash.

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more.

Remove to a rack and cool. Can be stored in a airtight box overnight.

To Fill profiteroles

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Hard Caramel Glaze

225 g sugar
½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

Assembly of your Piece Montée

You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.


When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.

Italian Bread

The Bread Baker’s Apprentice Challenge: No 15. Italian Bread

Yay! Here is another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The fifteenth recipe in the Bread Baker's Apprentice Challenge is Italian Bread.

I loved this bread! This recipe produced two wonderfully tasty, soft and gorgeous loaves. Taste-wise, this has been my favourite bread so far.

Like the French bread, the dough was a little hard to knead but it came together nicely in the end. I made loaves but I think this dough would work well for making individual rolls for sandwiches or subs. I will be making this bread often. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Kaiser Rolls!