Tuesday, March 20, 2012

Irish Soda Bread for Tuesdays with Dorie


 Tuesdays with Dorie, baking with Julia has brought us Irish Soda Bread for today's baking event. 

The recipe was super speedy to put together, with all of 4 ingredients requested.  The kneading was next to nothing at all with only 1 minute required.

I did add a few herbs and sundried tomatoes to make my soda bread a savory rustic recipe.


I added 1 cup of chopped, sundried tomatoes, fresh chopped parsley, dried oregano, thyme, coarse black pepper, and a smidgeon of sage.

The bread is delicious with a tight crumb, great for dipping in soup or adding a spread.

Dorie and Julia Child hit a home run with this recipe!

Tuesday, February 21, 2012

TWD Baking with Julia Child and Dorie Greenspan - Chocolate Truffle Tartlets


Chocolate Truffle Tartlets - What a great way to start baking with TWD!  I know this is my first blog with the group for the Julia Child/Dorie Greenspan Cookbook but I am Super short on time so this is going a Fast Blog. 


Love the chocolate pastry crust flavor!  I kept nibbling as I went =0).


I baked four 6" tartlets and four 4" tartlets.

I used Callebaut white and milk chocolate along with lady finger pieces since I did not have Amaretti cookies or chocolate biscotti on hand.

Delicious!  Tastes a little bit like a brownie.  I love the examples of tartlets shown for Steph of a Whisk and a Spoon and Spike of Spike Bakes.   Happy Baking Everyone!!!!

Sunday, April 17, 2011

Gutsy Cooks - Vichyssoise



Raymond of Your Just Dessert has chosen Vichyssoise along with Coronation Chicken Rolls for the Gutsy Cook's Club.


I experimented a little and changed the recipe up, adding to the cream and deleting celery.


 My variation:

3 cups peeled, sliced potatoes
3 cups sliced white of leak
1 1/2 quarts of chicken stock
salt to taste

(simmer the vegetables and stock for 40 to 50 minutes or until vegetables are tender.  Puree the soup in the blender and then pour through a fine sieve.)

3/4 cup heavy cream
salt and white pepper to taste
2 to 3 Tablespoons of chives

(Stir in the cream.  Season to taste and chill.  Serve in chilled soup cups and decorate with minced chives.)



Fun, easy, and delicious!  Thank you for the great choice Raymond! 

Thursday, April 14, 2011

CEiMB - Waldorf Chicken Wraps

CEiMB - Waldorf Chicken Wraps Out of Ellie's So Easy cookbook
This week's host is Peggy of Pantry Revisited!

I cooked up a couple of chicken breasts on the stove and whipped these fun little sandwiches together in no time.  What an amazing combination of flavors; so light, crisp, and fresh! 

The sandwiches wouldn't stay rolled together so I had to wrap in foil to get a closed sandwich picture.  Thank you Peggy for the wonderful choice this week.  Friday lunch is ready and waiting in the refrigerator!

You can also download Ellie's recipe from my Food Network site by clicking here.

Check out the rest of the CEiMB group's write-ups by clicking here for the blog roll.  Everyone in the group is so much fun and imaginative!

Tuesday, April 12, 2011

Heavenly Cake Bakers - Miette's Tomboy

Post for Miette's Tomboy recipe out of Rose Levy Beranbaum's "Heavenly Cakes"  cookbook.
HCB'ers Miette Tomboy

  • A fudgy chocolate cake, all of 6-inches around, is the perfect size dessert and one of the BEST chocolate cakes I have yet baked! 
  • Buttercream frosting whipped into a light, fluffy consistency with vanilla bean paste and a touch of marachino syrup added for a light cherry flavor.


I used (2) 6-inch pans because my pan with the 3-inch high sides mysterously went into hiding.  Rose put instructions for both single and 2-pan baking times so no worries.

What an amazing little cake.  Buttercream frosting is not a favorite for me but this recipe made piping so easy.  The vanilla bean seeds added to the visual seduction of the creamy, soft frosting and the first thought coming to mind is if I have any special occasions coming up to give me a reason to share this perfect miniature cake.

The rest of the Heavenly Cake Bakers are so imaginative, so go take a peek by clicking here for the blog roll.

Sunday, April 10, 2011

Menu#28: Zucchini Sticks, Creamy Tarragon Chicken accompanied by Individual, Fresh Baked Rosemary Bread Rounds



The Gutsy Cook's Club Menu #28 chosen by Raymond of Just Desserts has all the elements for a dinner you could entertain with pride. My husband has been working all week and now on the weekend trying to get Amazon.com lighting to work in (5) high-rises . . . by Sunday night (tonight). The Friday was horrible. He and his crew worked from 5 in the morning until midnight Friday night so work didn't restart until Saturday at noon. Saturday, I had this dinner ready for him to eat when he got home at 1 am (actually that would be early Sunday morning, right?). We are both commercial electricians by trade but Larry, over the last 20+ years, has worked into Superintendent and General Foreman, meaning he leaves when the job is done, and working because finishing the job with why systems installed did or did not work falls at his feet. As tired as he is, the best support I can give is a hot meal when he gets home. Thank you Raymond for the wonderful choice, he loved every bite!



I am finding my eye for detail and clarity is lacking when I'm tired. The chicken basking in a creme fraiche sauce with sauteed shallots, garlic, and white wine was tender and delicious. The creamy sauce was a darker brown color, because of the reduction for thickness, and a Parmesan risotto was served along side.

Dinner was:

  • Baked Zucchini Sticks with panko flake coating
  • Individual Loaves of Rosemary Bread (use double-acting yeast for fast rising; these bake in 20 minutes)
  • Creamy Tarragon Chicken
  • Parmesan Risotto



Zucchini Sticks
2 large zucchini sticks
1 1/2 cups Italian Panko Flakes
1 cup freshly grated Parmesan
grated zest of 1/2 lemon
2 large eggs
3/4 cup all-purpose flour
salt and freshly ground black pepper

Friday, April 8, 2011

A Black Rose Martini

Mixology has just as many avenues as a person saying he or she loves to cook . . . or . . . bake. Throw in types of ingredients, cultures, ideas, what is new and fresh, comfort, or maybe you are just trying to catch up to the "new tastes" of last year; okay, I am getting overwhelmed trying to prove to everyone else how diverse a word can be. Is there below amateur for mixology? That is where my name would sit. I am the person debating over the latest vodka on the market. Oh, I have my favorites, Grey Goose and Skky vodka. Then the eye wanders over to the flavored vodka sections and I want one of everything (I already have more then I care to admit too). Sigh, I want to try mixing herbs with berries to make a simple syrup and add this to a vodka, martini style. Why am I letting a simple thought get so complicated?

Here in Washington, blackberries are ripe around August and September. The thorny vines are known as a weed and evasive. The berry at peek ripeness is simply wonderful! I am also the person playing catch-up with flavor fusing. Tonight, rosemary and blackberry are being seeped in a sugar syrup before straining. The drink:


Black Rose Martini

Blackberry-Rosemary Simple Syrup:

3/4 cup blackberries (keep a couple of berries for floating in the martini glass)

1/4 cup rosemary

1 cup sugar

1 cup water

Directions:

Bring the blackberries, rosemary, sugar and water to a boil. Mash the berries slightly, reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes. Strain out the solids and keep the syrup in the refrigerator in a sealed container.


Completing Black Rose Martini

2 parts vodka

1 part blackberry-rosemary simple syrup

1/2 part soda water


Directions:

Fill shaker half full of ice. Add vodka, simple syrup and soda water, shake for 5 seconds and strain into martini glass. Float a sprig of rosemary and (1) blackberry.


A perfect mix of sweet with rosemary and slight bite of vodka.