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baking, cooking, and other adventures

Tuesdays With Dorie: Palets de Dames November 11, 2014

I would like to apologize for being MIA for an entire month.

Funny thing is I have actually been baking along, but like always times escapes me or maybe I just fell into a wormhole.  But I did emerge out of that whole over 5 pounds lighter.  That isn’t due to the baking, I am still training for a 5k on Thanksgiving and have been incorporating a lot of other exercises into that.  I have found that I am A LOT stronger now, but I still have a sweet tooth.

So the last time you heard from me I had embarked on my Vegan Adventure in September. Which was fantastic, and I need to fall into the vegan hole again because I really liked the way that I felt.  I ended up diving head first into the omnivore hole, but I have been incorporating more vegetables and more than a few times have enjoyed a home cooked vegan dinner.

Fair warning in advance, anyone that is still following me from my month of vegan food, I have reverted back to my omnivore ways…..for now 🙂

Holy Crap, Dorie came out with a new book.  I knew it was coming, but it surprised me the night we were doing an overnight set up (I work at a bookstore) and it happened to be one of the books on the table we were setting up.  I immediately screamed like a little girl and told one of my co-workers to stop what he was doing.  I ended up placing the book on hold, to purchase the next day because it was already WAY passed close. I also proceeded to hand it to my husband and told him that this was my anniversary present from him 🙂 Which happens to be today.

What a happy coincidence.

This is Tuesdays with Dorie: Baking Chez Moi style.  We start it off with a happy little cookie called Palets de Dames (page 272-274 in Baking Chez Moi).  Essentially it is a butter cookie with a lemon icing. I discovered that my lemons had gone bad, so I used 3 drops of Doterra Lemon Essential Oil.  The cookies turned out great and my 3.5 year old kept stealing them off the counter and eating them.  I really loved having them with my Irish Breakfast tea in the morning.

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Since, I was baking  along here are the things that I did make and missed to post.

From Baking With Julia, last Tuesday was the Alsatian Onion Tart located on page 426.

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Also, from Baking With Julia, on October 7, 2014 we made the Sunny-Side Up Apricot Pastries located on pages 192-194. I ended up subbing canned apricots because I was unable to find any fresh.  I also made this with vegan pastry cream, so it was vegan because I used Pepperidge Farm Puff Pastry.

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Tuesdays WIth Dorie: Tropical Napoleons and Scallop and Pesto Purses May 20, 2014

Huh, I just wrote half of my entry and I saw WordPress auto saving and then some thing went wrong when I tried to add a picture and now my original post is nowhere to be seen.  Not very happy that I am spending my time trying to write this again, but I guess it happens.  It is really annoying since this is my only time to write when my youngest is taking a nap and my oldest is actually being quite.

Lets try this again.

This week I am going to be writing about last times recipe, Scallop and Pesto Purses, and this weeks recipe, Tropical Napoleons.  As usual, I made the Scallops on time but life and procrastination got in the way.

Now it is time to play catch-up.

The recipe for the week of May 6th was Scallop and Pesto Purses which is located on page 435 in Baking With Julia.  I almost missed doing this recipe, but I happened to be at the grocery store picking up ingredients so that I could make tea marinated shrimp. I proceeded to call Mike to get him to give me the run down on the recipe so that I could get everything that I needed. The entire time I was repeating the additional items that I needed to pick up, but the frozen food distracted me. Well lets be honest, the frozen desserts and ICE CREAM distracted me and I ended up not picking up the Phyllo and missed the scallions earlier in my trip. 

Opps.

I realized all of this when I got home, so I set out to wing it.  I had some puff pastry and homemade pesto in the freezer.  The initial ideas was the make purses with the puff pastry and fill them with the scallop, pesto and parmesan cheese. Well that idea got slightly changed when I realized how big the scallops were.  They were HUGE, incidentally I only bought 4 because they were expensive. I ended up making pockets instead of purses.  I baked them at 400 degrees Fahrenheit for 15-20 minutes until the pastry puffed and browned. We ended up having this for dinner along with the tea marinated shrimp.  It was the perfect amount of food.  I am pretty sure we had some vegetables too, but for the life of me I can’t remember what it was.

ImageThis weeks Tuesdays With Dorie recipe was Tropical Napoleons, which is located on pages 393-394 in Baking With Julia.  I also made some slight modifications to the recipe so that I didn’t have to make a trip to the grocery store. We use fresh Strawberries that we had picked up at the Farmers Market, instead of a mix. I used shredded sweetened coconut instead of flaked. Finally, I didn’t have any heavy cream in the house, but I did have cans of coconut milk.  I remembered in all of the vegan baking that I have done that I had come across a recipe for Vegan Whipped Cream using chilled coconut milk.  The key to the whipped cream is to make sure you are NOT using lite coconut milk, then you place the can in the refrigerator for 6 hours or more.  You do this so that the milk separates, and you spoon out the solids (coconut cream) that rises to the top.  Take the coconut cream, 1 teaspoon vanilla, 1/2 cup confectioners sugar, and just beat it together like you would normally when making whipped cream. It ends up whipping to a medium soft peak, and can be used immediately in a recipe. It does firm up a little more after it is refrigerated, so I placed my in the fridge until I was ready to use it.

For the wafers/meringues in the recipe, I only made 1/3 of a recipe because I was afraid it would take too long to make a whole recipe worth and I didn’t have the time.  Hindsight, I should have made a full recipe because my 3 year old LOVED them and kept trying to steal them as snacks while I was making everything. She was actually looking for them this morning and then asked me if I ate them all. Surprisingly, I didn’t and they were just on top of the fridge where she couldn’t see them.  The Napoleons tasted very good and they are a nice light dessert for the summer.

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Daring Cooks: Savory Edible Container April 14, 2011

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

The rules for this challenge are as follows:

Mandatory Items: To make a SAVORY edible container and fill it with something appropriate.

Variations allowed:

  • You may want to use one of the ideas provided here as described, or give them your own twists and your own recipes for the content.
  • Or, you can choose to create something totally new, from scratch.
  • As long as it is a container, it is edible, and has a content suitable for it, I want you all to have a lot of fun challenging your creativity!

For this challenge I decided to go with a recipe that I have wanted to bake for awhile now, but just ended up putting it on the back burner, Bacon and Egg Pastries w/Spinach and Roasted Red Peppers.  The edible containers is actually puff pastry, something that is very yummy, and something that I have made for a Daring Bakers’ Challenge.

These pastries were very yummy, and can be eaten anytime of the day.  We actually had them for dinner, and they were fantastic.

Bacon and Egg Pastries

with spinach and roasted red peppers

Source: Cuisine at Home, April 2008, Issue 68, page 32-33

Makes 4 pastries

Total Time: about 1 hour

Fry; Add and Saute:

2 strips thick-sliced bacon, diced

2/3 cup white or red-skinned potatoes

1/2 cup onion, diced

1/2 cup roasted red peppers, diced

1/2 t. minced fresh rosemary (I omitted this)

1 1/2 cups fresh spinach

Salt and pepper to taste

Beat; Add:

2 oz cream cheese, sofened

3 eggs

1/4 cup milk

1/4 cup Gruyere or Swiss Cheese, shredded

1 T. all-purpose flour

1/2 t. zosher salt

1/8 t. cayenne

Roll out; Brush Pastries with:

1 sheet purchased puff pastry, slightly thawed

1 egg beaten with 1 T. water

Preheat oven to 400°F.  Coast four 4″ quiche pans with removable bottoms with nonstick spray and arrange on a baking sheet (I used 4″ round springform pans because I didn’t have quiche pans.  They turned out great, but just not as pretty).

1) FRY bacon in a large saute pan over medium heat until crisp; drain on a paper towel-lined plate.  Pour off all but 1 T. drippings and return pan to burner.  add potatoes, onion, peppers, and rosemary; cook covered, until potatoes are tender, about 8 minutes.  Stir in spinach, reserved bacon, salt, and pepper; set filling aside.

2) Beat cream cheese in a bowl with a hand mixer, then blend in eggs.  Add milk, cheese, four, and seasonings; beat to blend.

3) Roll pastry on a lightly floured surface into a 12″ square.  Cut into four 6″ squares, then lightly press 1 square into each prepared pan.  Spoon about 1/3 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.

4) Fold corners of sough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20-25 minutes.  Let stand 5 minutes before unmolding.

 

Tuesdays With Dorie: Tarte Fine September 28, 2010

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 3:43 pm
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This weeks Tuesdays with Dorie was chosen by Leslie of Lethally Delicious.  She picked Dorie’s Tart Fine which is located on pages 315 in Baking: From My Home to Yours.  The recipe was simple and straight to the point.  All it really involved was puff pastry and apples, which I happened to have some homemade puff pastry in the freezer so this was right up my ally this week.

But of course, like always I procrastinated.  At this moment I am trying to finish decorating sugar cookies for the Daring Bakers’ Challenge and making this Tart, so I am thanking my lucky stars that the recipe was so simple 🙂

It turned out pretty and it was yummy.  I big thanks goes out to Leslie for picking this.

Just a heads up, French Fridays With Dorie (FFwD) starts this week and we are starting with Gougeres.  I can’t wait 🙂

 

VeganMoFo: Tempeh Sausage Pastry Puffs October 30, 2009

Filed under: Appetizer,Breakfast,Vegan — pastrybrush @ 7:00 am
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I had some extra Pepperidge Farm puff pastry in my fridge and decided that it was time to make something quick an easy with it.  I went to my sidekick, Vegan Brunch, and saw a tasty recipe for tempeh sausage pastry puffs and knew I had to try them.  Everything came together perfectly and I had a few of these for dinner the other night.  I loved the flavor of the tempeh sausage.  It was actually one of the best recipes for a quick sausage that I have ever tasted.  The flakiness of the puff pastry was the perfect bed for the sausage and it made them easy to just pick up and eat.  Finger food is my friend 🙂

100_2479Tempeh Sausage Pastry Puffs

Source: Vegan Brunch by Isa Chandra Moskowitz

8 oz tempeh, crumbled

1 package puff pastry (Pepperidge Farm brand is vegan), thawed

For the marinade:

1 cup vegetable broth

3 tbsp soy sauce

2 tbsp lemon juice

For everything else:

2 tbsp olive oil

1 red bell pepper, finely chopped

1 small onion, finely chopped

3 garlic cloves, minced

2 tsp fennel seeds, chopped

2 tsp dried thyme

2 tsp dried rosemary

1/2 tsp red pepper flakes

salt, to taste

olive oil for brushing the pastry

Whisk the marinade ingredients together in a small mixing bowl.  And the tempeh and let marinate for an hour.

When the hour is almost up, preheat a large pan over medium heat.  Saute the red bell pepper and onion in the oil for 7 to 10 minutes, until the onion is translucent.  Add garlic and spices and sate another 3 minutes.  Frain the marinated tempeh and add it to the pan.  Turn the heat up to medium hight and cook for about 15 minutes, stirring often.

In the meantime, preheat the oven to 400°F and start preparing you puff pastries.  Pout a little olive oil into a cup and brush a large baking sheet with olive oil.  Cut each pastry sheet into nine squares and set them on the baking sheet at least an inch apart.  Brush the tops of the pastries with olive oil.  When the tempeh is ready, taste for salt and remove from heat.  Top each pastry right in the middle with a heaping tablespoon of tempeh.

Bake for 18 to 20 minutes, until the pastries are nice and puffed.  Serve ASAP.

 

The Daring Bakers’: Vols-au-Vent September 27, 2009

Filed under: Baking,The Daring Bakers' — pastrybrush @ 1:00 pm
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daring-bakersThe September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

When I read that we were going to be making Puff Pastry I was a little excited.  I have actually only tried my hand at it once and it didn’t turn out as nice as I would have liked.  I made the typical mistake.  I tried to roll out the dough when the butter was too cold and it broke into pieces and you didn’t get the beautiful flakes.  Well not this time.  It turned out perfectly and it only took me 2.5 hours to make the dough with all 6 turns. (more…)

 

Tuesdays With Dorie: Parisian Apple Tartlet June 9, 2009

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 11:25 pm
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tuesdayswithdorieThis weeks Tuesdays with Dorie was chosen by Jessica of My Baking Heart.  She picked Dorie’s Parisian Apple Tartlet which is located on page 319 in Baking: From My Home to Yours.  I was very happy when I saw this recipe because it is simple and currently I could take all the simplicity that I can get.  When I went to make this on monday, I realized that I had just ran out of brown sugar.  I decided to use the old standby substitution of granulated sugar and molasses. (more…)