The "Mother" of all Weeks

After watching Top Chef: Texas I decided to try my hand at the five French "Mother Sauces". These sauces are the basic building blocks for many traditional and gourmet sauces. I unfortunately did not get Tomat sauce (tomato) done this week and will have to save that for the new year.

Bechamel: Bechamel sauce is a blending of scalded milk, butter, and flour. This is also called "white sauce" and most of us made it in Home Economics class at some point. I often remember it from "Shit on a Shingle" which was toast, white sauce, and dried beef.

Artichoke Bottoms au Gratin

The first night I made this recipe I only made two artichokes because 1) I wasn't sure if anyone would like it and 2) artichokes are a pain to prep. However I learned my lesson when my dear husband looked at me and asked "are there more of those artichokes?".

So I actually made this twice this week. The first night I used the recommended pancetta and wasn't overly pleased. pancetta tends to dry into jerky in the oven if it isn't completely submerged in sauce. Since my sauce was a bit thin (too much milk in this recipe!) I wound up with chewy, unappetizing pancetta. The second time around I used prosciutto since Target didn't have pancetta and it was much better. It was softer and more flavorful in my opinion.

Recipe makes more than enough sauce for eight artichokes.

Ingredients

• 8 medium artichokes
• 2 lemons, cut in half
• 1 sprig thyme
• 1 teaspoon whole peppercorns
• 1 small bay leaf
• 4 cups Bechamel Sauce
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 4 slices prosciutto, cut in half crosswise

Directions

1. Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
2. Preheat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of be. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of be.
3. Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

Bechamel Sauce

Ingredients

• 1 tablespoon diced shallots
• 4 tablespoons unsalted butter
• Salt and freshly ground white pepper, to taste
• Pinch of nutmeg
• Pinch of cayenne pepper
• 1/2 cup all-purpose flour (I used Bob's Red Mill GF All-Purpose Flour)
• 1 quart whole milk, scalded (Watch the consistency of your sauce. When it is smooth and slightly thinner than pudding I would back off the milk)
• 1 bay leaf
• 1 cup grated Gruyere (definitely grate it or it won't melt and incorporate into the sauce)

Directions

1. In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.
2. Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.
3. Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.
4. Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

Volute: Volute sauce is similar to Bechamel in that it involves a roux (flour and butter) mixed with a liquid. In this case the liquid is a stock of chicken, veal or fish stock. While my recipe has volute in the name, this was unfortunately just a tasty acorn squash soup. I will have to reattempt this one in the future.

Acorn Squash Veloute with Ginger and Mustard Seeds
 

This soup has an amazing complexity you wouldn't expect from simple ingredients. The base itself is fairly plain, but the addition of the toasted cumin and mustard seeds really elevates this soup. There is a delicate heat that stays with you, and the texture is very smooth and silky.

Recipe yields six small servings.







Ingredients

• 3 tablespoons plus 1 teaspoon vegetable oil
• 2 1/2 cups chopped onions
• 8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
• 2 tablespoons chopped fresh ginger
• 4 1/2 cups (or more) canned low-salt chicken broth

• 2 tablespoons tomato purée
• Pinch of cayenne pepper
  

• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds

Directions

1. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.
2. Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)
3. Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve. 

 Hollandaise: Hollandaise sauce is a egg based sauce consisting of carefully warmed egg yolk (not cooked) whisked/blended with lots of butter! Lemon juice gives Hollandaise its traditional tang when paired with Eggs Benedict.

Salmon with Tangerine-Lemon Hollandaise Sauce 

This dish was pretty darn fantastic. I nearly ruined my batch of Hollandaise by whisking for too long in the double boiler and letting the eggs begin to scramble. Fortunately the blender made quick work of my little overcook and I was amazed by science as the eggs and butter emulsified into this smooth, light, delicate sauce. I do believe it could have used a little more citrus juice as the tangerine juice was quite delicate on the palette. I am not sure I would up the lemon as that might just overpower the tangerine all together. Orange juice might also be a choice for bolder flavor.

I did learn however that I really need to work on my salmon cooking (to try and crisp the skin and not leave it welded to the bottom of the pan) and I also desperately need a fish spatula (Amazon wish list yay!).

This recipe yields six nice portions.

Ingredients

• 5 teaspoons fresh tangerine or orange juice
• 2 tablespoons fresh lemon juice
• 5 large egg yolks
• 2 tablespoons water
• 1/4 teaspoon finely grated tangerine or orange zest
• 1/4 teaspoon white-wine vinegar
• Coarse salt
• Pinch of cayenne pepper
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 1 center-cut salmon fillet, skinned (about 2 pounds)
• Freshly ground white pepper
• 1 tangerine or orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds

Directions

1. Combine tangerine and lemon juices in a bowl. Whisk egg yolks and water in a heatproof bowl, and place over a pan of simmering water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook, whisking, until thickened slightly.
2. Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
3. Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide). Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered and refrigerated 3 hours).
4. Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness, about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds. Serve remaining sauce on the side.

Cook's Note

The eggs in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

 Espangole: Espangole is a dark brown sauce made from beef or veal stock combined with vegetables and various herbs. It simmers for quite a long time as its flavors slowly build into complex and rustic flavor.

Chicken Skewers with Espangole Sauce 

I have never liked Robert Irvine from food network, so I was a little leary of trying one of his recipes. However I did give this one a try and was quite pleased with the sauce. I did not however make the chicken skewers as directed so I have added my changes in the recipes. This sauce was not my favorite as it was reticent of Beef Stroganoff which has never been a dish I gravitated towards.

 

Ingredients

For the espagnole sauce:

• 1 tablespoon vegetable oil
• 2 scallions, chopped
• 1 tablespoon chopped celery
• 1 tablespoon chopped carrot
• 1 small clove garlic, crushed
• 1 tablespoon dry red wine
• 2 cups rich brown beef, veal or chicken stock, hot
• 1 tablespoon toasted instant flour (I used raw Bob's Red Mill GF All-Purpose Flour)
• 1 tablespoon butter
• 1 tablespoon tomato paste
• A sachet d'epices containing: 1 sprig parsley, 1 sprig thyme, 1 bay leaf, 1 black peppercorn (I strained my sauce afterwards so I just threw this all in the pot)

For the chicken skewers:

• 1 liter vegetable or canola oil (if deep-frying) (did not deep fry)
• 2 teaspoons chili powder (used cayenne to season the chicken breasts as I couldn't find my chili powder)
• 2 teaspoons salt (omitted)
• 1 teaspoon garlic powder
• 2/3 cup all-purpose flour (if deep-frying) (did not deep fry)
• 6 boneless chicken breasts, cut into chunks

Directions

Special equipment: bamboo skewers

For the sauce:

1. Heat oil in a heavy-bottomed saucepan, and saute scallions, celery, carrot, and garlic over medium-low heat for about 20 minutes, stirring frequently, until the vegetables have caramelized lightly. Add the red wine and beef stock and bring to a simmer.
2. In a stainless steel mixing bowl, whisk together the toasted flour and butter, add the tomato paste, then gradually ladle in the hot stock, whisking as you go to make a smooth sauce. Add the sachet d'epices of parsley, thyme, bay leaf, and peppercorn, reduce heat to low, and simmer for about 50 minutes. Skim any impurities off the surface.
3. Heat oil to 350 degrees F in a deep-fryer.
4. Mix the chili powder, salt and garlic powder in a shallow bowl and stir in flour. 
5. Skewer chunks of chicken using bamboo skewers which have been pre-soaked in water, and dip chicken into warm water, then coat with seasoned flour. 
6. Fry until cooked through (about 6 minutes) and serve with Espagnole sauce. (Alternatively, these can be grilled by eliminating the flour and dipping the moistened skewered chicken into the mixed seasonings, then grilling until cooked through.) 

 Coca Cola Cake

I had never heard of a Coca Cola Cake until my friend Rachel asked me to make her one to appease a pregnancy craving she was having. I have since then made a Gluten Free version that turned out quite well tonight.

I need to work on thinning out the frosting a bit though. With the recommended ingredients and technique mine comes out really thick and sticky. I am contemplating perhaps using a tablespoon of maple syrup next time to make it into more of a glaze. By the way this recipe has 6553 calories! Divided into 18 pieces that leaves it at around 350 calories per serving so be ready to splurge some calories on this one!

Ingredients: 

• 2 cups sugar 
• 2 cups all-purpose flour (used Bob's Red Mill GF All-Purpose Flour)
• 1 1/2 cups small marshmallows
• 1/2 cup butter or margarine
• 1/2 cup vegetable oil
• 3 tablespoons cocoa
• 1 cup Coca-Cola®
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs 
• 1 teaspoon vanilla extract

Frosting:

• 1/2 cup butter 
• 3 tablespoons cocoa
• 6 tablespoons Coca-Cola
• 1 box (16 ounces) confectioners' sugar
• 1 teaspoon vanilla extract 
• 1 cup chopped pecans

1. Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. 
2. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. 
3. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. 
4. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. 
5. Remove from oven and frost immediately.

To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a
boil and pour over confectioners' sugar, blending well. Add vanilla extract and
pecans. Spread over hot cake. When cool, cut into squares and serve.

This will be my last blog until the new year so have a great end of 2011!

Tait

Slow (Cooker) Week Nov 28th-Dec 1st

Well this week was a little short because of a trip to the mountains of Ellijay, Georgia. I did however get in a a few fun recipes.

"Best" Chili


This recipe did not disappoint, but as someone who grew up in Wisconsin where chili has beans and noodles in it, it was a little new to me. The chili is hearty and fantastic with simple, sweet cornbread and butter. A little sour cream went a long way too. If you like your chili spicy I would add in more hot sauce and maybe a little jalapeno or additional chili powder to heat it up. I also made this in the slow cooker by browning the meat as instructed, but instead of letting it simmer in the saucepan for two hours I threw it all in the slow cooker on low for half a day or so.


Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.) (I used Red Bridge GF beer)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Slow Cooker Latin Chicken 

I was a little leary of this dish at first. I am not a big fan of dark meat in general, however after this week I am quite converted when it comes to slow cookers and chicken. This dish has a nice balance of fibery goodness to make you feel like you are eating right and sweet/spicy fun to make you enjoy it. I think we really missed out by not having the limes because I think the acid would really brighten the subtle flavors of the sweet potato and the spices. All in all a great dish on its own, or with perhaps a side of polenta. The amounts below serve 6 portions.

Ingredients

• 1 tablespoon olive oil
• 3 pounds skinless chicken thighs
• salt and ground black pepper to taste
• 1/4 cup loosely packed cilantro leaves
• 2 large sweet potatoes, cut into chunks
• 1 red bell pepper, cut into strips
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1/2 cup chicken broth
• 1/4 cup loosely packed cilantro leaves
• 1 cup hot salsa
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 3 large cloves garlic, chopped
• lime wedges, for garnish

Directions

1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve. 

Slow Cooker Honey Garlic Chicken

Now I will admit when I first started cooking this in the cooker I was like "WTH? I could have made this in a saucepan". I say that because the ingredients are so similar to most Asian stir-frys I have made in the past. However, this turned out so fantastic! The chicken has a complex sweet and hearty flavor, while the pineapple tossed in at the end gives it a brightness and sweet crunch. Great dish over Texmati Brown Rice!

The following amounts make enough for 10 servings.

Ingredients

• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken. 

Enjoy! 

Love Tait 

 

The Writing is on the Container-GF Cornbread

Today I was hunting around the internet for a GF Cornbread recipe that would use some of the things I had around the house. Most had buttermilk, or some complex combination of flours and xanthum gum, or involved entirely too much butter. I went over to look at my generic cornmeal and lo and behold there was the perfect "stuff around the house" recipe. I substituted the 1.25C of all purpose flour with what I had left of my Bob's Red Mill GF AP Flour (about 3/4 of a cup) and then topped it off with Bob's GF Baking Mix (which has baking powder/xantham in it). The recipe is modified as follows and makes a light, fluffy, delicately sweet cornbread in about 15 minutes.

GF Cornbread

Modified from a container of Kroger brand Yellow Corn Meal

Ingredients

• 3/4 c Corn Meal
• 3/4 c GF All-Purpose Flour (Bob's Red Mill)
• 1/4 c GF Baking Mix (Bob's Red Mill)
• 1 tsp baking powder
• 1/4 c sugar
• 1 c milk
• 1 egg, beaten
• 1/4 c vegetable oil

Directions

1. Preheat oven to 400 degrees.
2. Grease a 9x9 square pan or similar pan of your choosing (round, square, what have you)
3. Mix corn meal, flours, baking powder, and sugar.
4. Mix milk, egg, and oil and add to dry ingredients.
5. Mix well and pour into baking pan.
6. Bake for 15 minutes or until toothpick comes out clean. I noticed that the top of the bread appeared dry the edges were golden brown.

I am serving this with a little butter and my home made chili. 

Great for a cold, rainy night like tonight!


Tait & Ems

November 21st-Thanksgiving

Well last week was mostly an exercise in dessert making with a dash of some household favorites thrown in. First we will get to the favorites, then tackle the details of "tart making".

Monday: Ginger Chicken courtesy of Martha Stewart.com
http://www.marthastewart.com/339666/chicken-with-ginger

Martha has some of my most favorite recipes. It may seem that everything Martha has to be complicated, but her meals are surprisingly easy to create. Ginger chicken is a favorite and is very easy to make. I took a lot of extra time this week to sear off the chicken, but even if you don't have time to get that crisp brown sear it is still fantastic. I serve this over Texmati Brown Rice. The rice takes 45 minutes to cook but it is well worth the wait.

Ingredients

• 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce (Doubled this as well to compete with the increase in vinegar)
• 2 tablespoons white vinegar (I doubled this this week to add an increased level of acidity)
• 2 tablespoons sugar
• 1/2 cup sliced scallions

Directions

1. Soak ginger in cold water 10 minutes; drain. (This seems to take the bite off the ginger so you can eat it like a normal vegetable in the dish)
2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

Tuesday: Dijon Mustard Chicken with Asparagus or Green Beans
http://www.marthastewart.com/318298/sauteed-chicken-in-mustard-cream-sauce
 
Martha creates another stunning yet simple to prepare dish with the Dijon Mustard Chicken. Apparently built upon a French foundation, the cream sauce is simple, flavorful, and definitely worth doubling so you have some extra. It goes best with chicken in my experiences so far as salmon tends to overpower the sauce quickly. I suggest using the white wine variation if you like a tangier sauce and the broth is you like it a bit smoother.

Ingredients

• 4 boneless, skinless chicken breasts, (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I also highly recommend putting it on the vegetables as well!)

Wednesday: Take-Out
Thursday: Thanksgiving Desserts!

Blackberry and Basil Tart with Cornmeal Shortbread Crust
http://www.marthastewart.com/355527/blackberry-basil-tart
http://www.marthastewart.com/355536/cornmeal-shortbread-dough 

I was really excited to try this recipe as I have become an avid fan of basil these days. I ordered an oblong tart pan from Amazon.com for this one and found it worked really well Fat Daddio's Tart Pan $9.99
The tart unfortunately fell a little flat for me not because of flavor but because the crust became soggy fast. I might have undercooked it as I was really nervous it was going to burn and probably pulled it out too soon. This may have allowed for the sour cream filling to saturate the undercooked crust. Overall however this was one tasty tart! I also did not allow the filling to cool in the refrigerator for two hours prior to filling the tart.

Ingredients

• 2 cups sour cream
• 3/4 cup plus 3 tablespoons sugar
• 1/2 vanilla bean, halved lengthwise
• Cornmeal Shortbread Dough
• 2 cups blackberries (about 1 pint)
• 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
• 1/4 teaspoon ground cinnamon

Directions

1. Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
2. Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
3. Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
4. Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

Apple Tart
http://www.marthastewart.com/334356/apple-tart

This tart turned out like an easy to eat slice of apple pie. I used Musselman's Chunky Apple Sauce (which was probably too chunky) and Pepperidge Farm puff pastry from the freezer. I used a mandoline to slice the apples and overall didn't do too bad. This mandoline is great for the price, but watch your fingertips! 

Ingredients

• 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• 1/2 cup fresh or good-quality applesauce
• 3 Granny Smith apples, peeled, cored, and cut into thin wedges
• 1 ounce (2 tablespoons) unsalted butter, melted
• 2 tablespoons sanding sugar, for sprinkling (apparently "sanding sugar" is apparently a large crystal sugar therefore I used a few packets of Sugar in the Raw)
• 2 tablespoons apricot preserves
• 1 tablespoon water
• Confectioners' sugar, for dusting (optional)
• Whipped cream, for serving (optional)

Directions

1. Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
2. Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
4. Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

Cook's Note

Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.

Gluten Free Pumpkin Cheesecake
http://www.marthastewart.com/335642/pumpkin-cheesecake

While the real recipe for this cheesecake is not gluten free, I have adapted it so that my husband may partake in it's creamy, light deliciousness. I used Kinnikinnick GF Graham Cracker Crumbs for this recipe but be aware you get three boxes when you order them and you can make 2.25 cheesecakes approximately out of each box. I also used Bob's Red Mill Gluten Free All-Purpose Flour which can easily be purchased at most major chain stores or Whole Foods. I have this sneaking suspicion that GF flour actually creates a lighter cheesecake, but I have no scientific evidence to back this claim. All in all though this is one heck of a fantastic cheesecake. Unfortunately I have not found the magic amount of blending to keep the top from cracking, however I am considering hand mixing next time instead of using my KitchenAid Mixer . This may also help eliminate the speckling of cream cheese I often find through out this cake.

Ingredients

• For the Crust

  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted

• For the Filling

  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature

Directions

1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Cook's Note

To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

Rum Raisin Truffles
http://www.barefootcontessa.com/recipes.aspx?RecipeID=466&S=0

Here another one of my favorite chefs appears, Miss Ina Garten of the The Barefoot Contessa . Her recipes tend to be on the more complicated side, however with a few tricks these truffles were a snap! When it comes to the chocolate for dipping just microwave it in 20 second increments. When the chocolate is nearly melted just keep stirring it as the residual heat will melt the remainder. Also for making the ganache (cream/chocolate) filling a double boiler works best since it gives you a handle to hold onto. (I found the glass bowl/pot method to be more burn risk than helpful). I don't have a suggestion for double boiler, as I got mine years ago.

Ingredients 125 grams heavy cream (about ½ cup)  750 grams (about 26 ounces) milk chocolate, divided (I used Ghirardelli Dipping Chocolate which comes in a 2.5 POUND bar for $11.51 and works like a charm) 15 grams butter (about 1 tablespoon)  40 grams raisins (about 1/8 cup)  60 grams dark rum, such as Mount Gay (about ¼ cup) Directions

1. In a heatproof bowl set over simmering water (or double boiler!), heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams (about 12 oz) of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
2. Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
3. Using a 1¼” ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
4. To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place ¾ of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth. The chocolate should register 85-89 degrees F on a candy thermometer.(Screw the thermometer, when it is smooth, it is done)
5. With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and “truffle” like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they’re all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature (be aware they start to literally melt as they sit out, but still taste fantastic!)

GF Cookie Dough Truffles
http://thevillagecook.com/cookie-dough-truffles/

I would say these weren't my favorite truffles so far. I do believe the use of GF flour might have altered the flavor in a way that isn't great when it comes to eating raw flour. I would suggest using regular flour for these and a high quality/flavor one at that. Some of these a coated, some I simply drizzled with chocolate (see picture next to Rum Raisin Truffles).

Ingredients

• 1/2 cup softened salted butter
• 3/4 cup light brown sugar
• 1 tsp vanilla
• 1 (14oz) can of sweetened condensed milk
• 2 1/4 c flour
• 1/2 cup mini chocolate chips

Directions

1. Combine (in a bowl,)  the butter, sugar,vanilla,and sweetened condensed milk. Add the flour and chocolate chips and mix thoroughly.
2. Chill dough for approximately 30 minutes until easy to form into balls.
3. Form balls using a melon baller and then rolling into desired shape with your hands. I recommend making the balls quite small as this is a rich little bite. Place balls on a parchment/wax paper lined cookie sheet.
4. Freeze formed balls for around two hours until very firm.
5. Melt chocolate for dipping and decorate as you like.

Thank you for reading and have a delicious week!

Tait & Ems

What cooking has taught me

So there are a lot of cooking blogs, movies about cooking blogs, mommy blogs, and all the like. I am not here to compete with those blogs. I am here because there is a tiny need, in my tiny corner of the world. I shall explain further...

On July 12th, 2011 at 7:59 pm my world changed forever. Yes it sounds cliche, but it is cliche because it is so repetitive and abundantly clear. Miss Emma Adrienne rocked my world for good. There is no going back once you have a child. If having a child doesn't change you, then there is seriously something wrong with you. For better or for worse I am changed.

I decided at this time, after an agonizing back and forth in my own head, that I needed to be with my child. This little collection of cells was so inherently part of me I couldn't bear the thought of leaving her for even the shortest of times. I still, now nearly five months later, have a hard time running to the grocery store without her with me. Her and I are now bound by the unimaginable power of nature.

During these past few months of homework and every three hour feedings I found a new hobby or avocation. I love cooking. I have never been much for cooking as I never really had the time or patience to learn intricate techniques or spend time planning weekly meals. Until now.

The purpose of this blog is to share and communicate my experiences with food. I do not intend for this to be an overly sentimental or personal blog. I intend for this introductory post to give a feel for why I am here, and to show my appreciation to those who have interest in my cooking.

I will post once per week after I have completed my weekly meals. I will post all recipes (with links to the originals) and explain adjustments and techniques. I plan to post interesting tidbits about cooking as I learn them (such as why you let meat rest) and other juicy facts.

Please feel free to leave comments, ask questions, share recipes, and suggest meals for me to try.

Sincerely,

Tait & Ems