Friday, December 20, 2013

Bouchon Bakery's Hot Chocolate

I was perusing Food & Wine's list of best hot chocolates in the U.S. the other day (because that's the type of thing I do when I should be folding the laundry or answering emails). I couldn't help but be intrigued by the mention of coriander, so I found the recipe on delish.com and here we are. I made this recipe, in spite of the fact that I had none of the very specific brands of ingredients listed and I have no idea whether my heavy cream is 40% fat (who does?). And all I can say is that it came out thick and luscious and I now understand the term drinking chocolate (which I've heard before, but until now just thought it was someone's clever way of getting me to pony up twice as much for hot cocoa mix). This is serious hot chocolate that laughs at Swiss Miss (and not just because she's dressed like a Bavarian bar maid).

Side note: You may have noticed (or maybe you haven't), that I haven't been posting much lately. I'm just really busy at work and can't find the time to clean my house, much less cook and post on my blog. I'm not apologizing (mostly because I'm not delusional enough to think anyone cares, especially if I don't). I'm just explaining, in case you were wondering. Now back to the ultra creamy hot chocolate...


 BOUCHON BAKERY'S HOT CHOCOLATE

8 ½ ounces whole milk
1 ounce 40% heavy cream
½ teaspoon coriander seeds
1 cinnamon stick
½ vanilla bean
1 tablespoon Cacao Rouge-Guittard cocoa powder
1 ½ ounces 38% Soleil d'Or Milk Chocolate-Guittard, chopped
1 ½ ounces 61% Lever du Soleil Dark Chocolate-Guittard, chopped
_________________________________________________________________________

1.      Bring the milk and cream to a boil.
2.      Smash the coriander seeds and toast them with the cinnamon stick in a hot pan until fragrant. Add these spices to the hot milk to steep.
3.      Scrape vanilla bean and add to the milk mixture. Stir in cocoa powder and combine well.
4.      Strain the milk mixture over the chopped milk and dark chocolate. Mix well until the chocolate is melted. Strain one more time. It's now ready to serve!

from delish.com (originally from Thomas Keller's Bouchon Bakery)
whole coriander seeds
toasting the spices
steeping the coriander & cinnamon in the hot milk mixture

Don't be nervous, the spices are very subtle with all that chocolate!
stirring in the cocoa powder

I didn't have
Cacao Rouge-Guittard cocoa powder,
so I used the best brand in my cabinet (Scharffen Berger).

I also didn't have a vanilla bean, so I used
about 1/2 teaspoon homemade vanilla extract
dark and milk chocolates

I didn't have the brands that Thomas Keller uses,
so I used Callebaut (which is a good quality chocolate).
milk mixture strained into the bowl with the chocolates
stirred and strained into my cup

Since I probably won't be posting again until after the holidays...
Merry Christmas (and possibly Happy New Year too)!
.

Monday, November 25, 2013

Pumpkin Rugelach

Happy Thanksgivukkah! I couldn't resist making at least one merged Thanksgiving & Hanukkah treat this year. After all, they say these two holidays won't intermingle again for another 79,000 years, so it's now or never (at least for me). I like to think that in 79,000 years people will no longer eat because they'll have evolved to be more like plants and simply photosynthesize. It just seems so much more elegant. So enjoy some rugelach while you still have a mouth.

 PUMPKIN RUGELACH
Yield: 2 dozen

Dough:
4 oz. cream cheese, softened
1 stick unsalted butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Pumpkin Filling:
1/2 cup pumpkin puree
2 tablespoons unsalted butter
1/4 cup maple crystals or brown sugar, plus more for sprinkling
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Optional:
1 egg beaten with 1 tablespoon milk (egg wash)
2 tablespoons raw sugar
__________________________________________________________________________

1.      Dough: Combine cream cheese and butter in a bowl until well blended.  Stir in vanilla. Add salt and flour to create a soft dough. Remove dough from bowl, form into a disk and wrap with plastic wrap. Refrigerate until ready to use, at least 1 hour.
2.      Pumpkin Filling: In a saucepan over medium heat, combine pumpkin, butter, 1/4 cup maple crystals or brown sugar, pumpkin pie spice and cinnamon; stir occasionally until mixture begins to bubble. Reduce heat to low and cook for about 10 minutes, or until mixture thickens and water has evaporated. Remove from heat, stir in vanilla and allow to cool completely before using.
3.      Place half the dough on a floured surface and roll out into a 9-inch round. Spoon half of pumpkin mixture onto center of dough. Use an offset spatula or back of a spoon to spread mixture out evenly toward edge. Sprinkle with half the chopped walnuts and about 2 tablespoons maple sugar or brown sugar. Use a sharp knife or pizza cutter to cut the round into 4 wedges, then cut each wedge into 3 wedges to create a total of 12 wedges.
4.      Preheat oven to 350º F. Line 2 baking sheets with parchment paper or silplat mats.
5.      Starting from wide end, roll each wedge into a crescent. Place "point down" on lined baking sheet. Repeat process with remaining dough and filling. Refrigerate rugelach for 30 minutes.
6.      Brush with egg wash and sprinkle with raw sugar, if desired.
7.      Bake for 20-22 minutes or until lightly browned, turning halfway though. Cool for a few minutes before transferring to a wire rack to cool completely.

slightly adapted from shawnsplate.com

pumpkin, butter, sugar and spices
pumpkin mixture thickened
pumpkin mixture spread on dough circle
and sprinkled with walnuts and sugar

I forgot to take photos of making the dough, but clearly I did.
dough cut into triangles
rolled into crescents

I didn't do the egg wash or sprinkle with
raw sugar. It looks pretty, but isn't necessary
if you don't have time (which I didn't).

I've been so ridiculously busy lately that I only managed to take one photo of the baked final product (at the top of the page). I made these last week and froze them, so I could go to the basement, get them out of the freezer and do a rugelach photo shoot, but that's just not going to happen.
.

Monday, November 11, 2013

Mushroom and Celery Stuffing

I know that technically when you don't cook your stuffing inside your turkey, it's called dressing. But I can't quite bring myself to do that because in my mind, dressing will always be something I drizzle on my salad. So I'm sticking with stuffing. I think we all know what I'm talking about. I've tried a lot of stuffing recipes over the years and maybe I should be ashamed to admit this, but I've never found a homemade one I liked as much as plain old Pepperidge Farm in the bag. I guess it's because that's what I grew up eating (and no, they're not paying me to say this). But I always wanted to find a homemade version I like just as much and this is the one. It's very unassuming - no chunks of sausage, apple or chestnuts (although I do love chestnuts). Just the basics. Sometimes that's all you need.


 MUSHROOM AND CELERY STUFFING
Serves 12

1 large loaf challah bread or decent quality white bread (such as Arnold brand)
2 cups diced celery
2 cups diced onion
2 cups diced cremini mushrooms
8-10 sprigs thyme, chopped
3 sprigs rosemary, chopped
1/4 cup chopped flat leaf parsley
3 cups chicken stock (or vegetable stock for vegetarian), preferably homemade
6 tablespoons butter + 1 stick butter, melted
1 teaspoon salt
1 teaspoon black pepper, freshly ground


1.      Heat oven to 275° F. Cut the bread into cubes, about ¾-inch each. Place cubes on a parchment lined sheet pan toast in the oven for about 45 minutes, stirring every 10-15 minutes. Set aside until completely cooled.
2.      Melt 6 tablespoons of the butter in a large heavy saute pan. Saute the onions until wilted, add the herbs, celery and mushrooms and cook until just slightly cooked through.
3.      In a large bowl, combine bread cubes, vegetables, melted butter and vegetable stock, and salt and pepper. Test for seasoning and adjust.
4.      Press stuffing into a large buttered baking dish. Cover with buttered parchment, and then foil. At this point, the stuffing can be held for several hours, but should be at room temperature before baking.
5.      Bake at 350º F. for 35-40 minutes. Remove the parchment/foil and bake for another 10-15 minutes, to crisp the surface.

adapted from food52.com (submitted by MrsWheelbarrow)
thyme and rosemary
vegetables and herbs in the pot
mixed
adding butter, stock, salt and pepper
adding toasted bread cubes
mixed
in the pan
baked
mushroom and celery stuffing

I love that the inside is moist, while the top is a little crunchy.
.

Thursday, October 31, 2013

Brownie Spiders

Happy Halloween! I saw these cuties online and knew they'd be perfect for my daughter's school party today. I hoped to finish them yesterday and post them before Halloween, but clearly that was not meant to be. But the important thing is that I finished them before the party, with time to dry (I wouldn't want the eyeballs to fall off). Although if that happens this afternoon, I'll just claim it was on purpose (me trying to make the spiders scarier). It's all about spin. 

BROWNIE SPIDERS
Yield: approx. 20 spiders

1 (9” x 13”) pan baked brownies
1/2 cup semisweet or bittersweet chocolate chips
2 cups chow mein noodles
candy eye balls (at least 40)
_____________________________________________________________________

1.      Use a 1 ½- to 1 ¾-inch circle cookie cutter to cut out circles for the spider "bodies".
Place on wax paper for prep, or place them right on your serving tray.
2.      In a double-boiler, melt the chocolate chips in a medium-sized bowl. Remove 2 tablespoons of the melted chocolate and set aside.
3.      Place a sheet of waxed paper on a sheet pan or large plate. Gently stir the chow mein noodles into the remaining melted chocolate until all of the noodles are coated. Spread the noodles out on the wax paper, separating them as much as possible, and then pop them in the freezer for about 10 minutes to chill and re-harden the chocolate. Once chilled, remove the chocolate covered noodles, and pick out some long ones to use as the spider "legs".
4.      Using the melted chocolate that you set aside and a toothpick, transfer a dot of melted chocolate to the back of each candy eye as the "glue". Place the eyes on the front of the brownie circles.
5.      Dip the tip of each “leg” in melted chocolate and insert 4 legs into each side of each spider body.
6.      Set aside for chocolate “glue” to set (will keep for up to 4 days).

barely adapted from gimmesomeoven.com
adding chow mein noodles to melted chocolate
the original instructions said not to worry about
separating the "legs" completely, but mine really
stuck together, so I recommend separating.
cutting brownie circles
brownie spiders
The original "recipe" has the legs inserted on the top/sides. But I played around and thought they looked better on the sides. Obviously you should go with whatever you like best.
.

Monday, October 21, 2013

Hi Hat Chocolate Cupcakes

I made these cupcakes mainly to see if they would work. I was pretty sure when I dipped the frosting in the chocolate that I'd be left with big gloppy mess. But much to my surprise and delight, it all went according to Martha Stewart's plan. (How could I ever have doubted her?) I should note that even though they look inviting, I did make a mistake and leave the water out of the frosting, which caused the sugar not to dissolve completely and added a little unwanted crunch (which my daughter actually liked).

I was little embarrassed to send them to school for the Harvest Eve bake sale, but then I realized since my husband dropped them off and we keep a pretty low profile that they might not even realize they were from me. Also, anyone who bought one didn't find out my error until after they paid the school...and who's going to ask for their money back for a fundraiser cupcake? A wanker who deserves crunchy frosting, that's who (I've been watching a lot of BBC America).


HI HAT CHOCOLATE CUPCAKES
Yield: 12

Chocolate Cupcakes:
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon instant espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
½ cup boiling water
Frosting:
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Chocolate Coating:
2 cups chopped (12 oz.) semisweet chocolate
3 tablespoons coconut oil (or vegetable oil)


1.      Preheat oven to 325º F. Place 12 cupcake liners in a standard size 12-cup muffin tin.
2.      In a large bowl or kitchen aid bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Whisk (or use paddle attachment) until well combined.
3.      Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water. Beat on high speed for about 1 minute to add air to the batter.
4.      Fill each cupcake liner about 3/4 full with batter.
5.      Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
6.      Cool cupcakes completely before frosting.
7.      Prepare the frosting: In a large heatproof bowl, combine sugar, water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160º F on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
8.      Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
9.      Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 20 minutes.
10.  Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
11.  Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

chocolate cupcakes from addapinch.com
concept, frosting and chocolate coating from Martha Stewart
dry ingredients mixed together
adding milk, oil, egg and vanilla
adding boiling water
batter in cupcake liners
baked
sugar, egg whites and cream of tartar

My egg white mixture never got frothy (which should
have been my first clue that I had forgotten to add the
water). But I missed that clue and just kept on going.
beating over simmering water

Even though I had forgotten the water,
everything was going along swimmingly.
stiff peaks forming

The color only looks weird because of the
bad lighting by my stove. Also, if this looks
like a lot it's because I made 3x the recipe.
adding homemade vanilla extract & almond extract

Still looking good.
stiff peaks again

At this point I tasted the frosting and noticed a slight
crunch from the sugar that never quite dissolved completely.
That's when I realized that I had left out the water. I didn't
have time (or the eggs) to make another batch of frosting,
so crunchy frosting it was. Consider this a cautionary tale.
piping on the slightly crunchy (but still tasty) marshmallowy frosting
piped
dipping

Yes, I was nervous all the frosting
would melt right off...but it didn't!
hi hat cupcakes drying
.

Wednesday, October 16, 2013

Sweet Corn Tamale Cakes

I realize this looks like a hot mess, but don't hold that against the dish (that was just me not taking the time to plate delicately). Which is a compliment really, because this is so good, I didn't want to bother taking my time - I just wanted to dig in. If this looks familiar, it's probably because you've ordered it at the Cheesecake Factory. It's a clone of their recipe (if we can do it with sheep, we can do it with tamale cakes).


SWEET CORN TAMALE CAKES
Yield: 10 cakes (5 appetizers)

Salsa Verde:
2 tomatillos, papery skins removed and chopped
1 (4 oz.) can mild green chilies
1 green onion (scallion), chopped
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons ground cumin
salt & freshly ground pepper

Tomato Salsa:
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon minced fresh cilantro
1/4 teaspoon lime juice
1/2 jalapeno, minced
salt and freshly ground pepper to taste

Southwestern Sauce:
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder
salt to taste
garlic powder to taste

Tamale Cakes:
3 cups sweet corn, fresh or frozen (4 to 5 ears)
1 cup (2 sticks) unsalted butter, softened
6 tablespoons sugar
1/4 teaspoon salt
1 cup masa harina (corn flour)
1/4 cup all-purpose flour

Garnish:
1/2 cup sour cream
1 avocado, chopped
1/4 cup chopped fresh cilantro
___________________________________________________________________________

1.      Combine all Salsa Verde ingredients in a food processor on high speed. Cover and chill.
2.      Combine all Tomato Salsa ingredients in a small bowl. Cover and chill.
3.      Combine all Southwestern Sauce ingredients in a small bowl. Cover and chill.
4.      Preheat oven to 400°F.
5.      Coarsely puree 2 cups of the corn in a food processor.
6.      Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth.
7.      Add masa and flour and blend well.
8.      Mix in the remaining 1 cup corn by hand.
9.      Measure 1/2 cup portions and form into 8 (3 inch) patties.
10.  Arrange patties on a baking sheet and bake for 25 to 30 minutes, or until the cakes are browned on the bottom.
11.  Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until the other side is browned.
12.  While the cakes are baking, spoon some salsa verde onto a platter (coat the bottom with about 1/4 inch).
13.  Arrange the tamale cakes on top of the salsa verde.
14.  Top each tamale cake with tomato salsa, a dollop of sour cream, chopped avocado, cilantro and Southwestern Sauce (preferably in a nice zig zag pattern using a squirt bottle).

slightly adapted from a copycat recipe from “Top Secret Restaurant Recipes" by Todd Wilbur (original dish from The Cheesecake Factory)
tomatillos
salsa verde ingredients
salsa verde
tomato salsa
southwestern sauce
corn kernels
adding butter, sugar and salt
adding masa and flour
whole corn kernels mixed in
formed into patties
baked sweet corn tamale cakes
two sweet corn tamale cakes over salsa verde with
dollops of southwestern sauce haphazardly plopped on top

For that size/shape plate, I should have put
just one cake on there, but I wanted two!
sweet corn tamale cakes topped with
tomato salsa, sour cream and avocado
 .