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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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Tuesdays With Dorie: Baked Yogurt Tart July 2, 2013

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This weeks Tuesdays With Dorie recipe is the Baked Yogurt Tart, which is located on page 378 in Baking With Julia. The recipe is actually really straight forward: pre bake pie crust, mix filling, put in crust, top with fruit, and bake. The longest time is just waiting for the crust to cool and then the tart to cool enough to eat it 🙂

The recipe calls for non fat plain yogurt but I just used regular. I did have some extra filling so I filled two ramekins with the rest of the filling and baked beside the tart. To make the tart look pretty, I didn’t add all of the blueberries. Taste wise I should have said who cares what it looks like and dumped all the blueberries in because it was a tad bland. I did top it with strawberries because I was afraid if I baked the strawberries in the crust that it would release too much liquid and the tart wouldn’t set.

Overall very yummy and would definitely make again.

 

Tuesdays With Dorie: French Strawberry Cake June 19, 2012

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This weeks Tuesdays With Dorie is being hosted by Sophia of Sophia’s Sweets and Allison of Sleep Love Think Dine. They were magically chosen to provide deep insight into the French Strawberry Cake, which is located on page 273 in Baking With Julia.

I decided to make this cake for Emma’s 1st Birthday which was last week. Only the adults got to eat this cake because I have not attempted to see if Emma is allergic to strawberries yet. For her birthday Emma got to eat a yummy carrot cupcake with cream cheese icing. We celebrated her birthday twice, once on her birthday which was a Wednesday (with most of my family) and the other on Saturday because her Uncle John came to see her. The first go around with the cupcake was Emma trying to figure out what was going on and her feeding me the cupcake. The second go around she literally palmed the cupcake and tried to take a bite out of it.

Another reason I decided to make this cake for her birthday is that I wanted to practice icing a cake because I am making my brother-in-laws wedding cake in October. So I actually made Vanilla Italian Buttercream for the icing. I think I actually did a pretty good job icing the cake this time. I decorated it with one of the hydrangea flowers from our garden. The cake turned out great and everyone enjoyed it. It was the perfect strawberry shortcake in actual cake form.

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Daring Bakers’: Fresh Fraisiers July 27, 2011

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I was actually really excited to make this recipe because 1) it is pretty and 2) I have the Tartine Cookbook and have been wanting to make something out of it for awhile 🙂  I decided to make this recipe over a two day period.  I was going to space everything out, but once I got started making the base components (which was easy) it didn’t take me long to complete it.

All of the base components are pretty straight forward to make: Sugar Syrup, Pastry Cream, and Chiffon Cake.  The only thing that would seem different is that you make the pastry cream in advance, but you wait to finish it (add the gelatin and the whipped cream) until you are ready to assemble your fraisier.  I say this because you want the pastry cream filling to firm up after you put the fraiser together and not before because the consistency of the filling would not be the same.

I also don’t advise using all of the cake.  The cake for the recipe baked up so high that I knew it wouldn’t fit in my mold and the proportions of cake to filling would be completely off.  To fix this I sliced the cake into thirds and only used the bottom and middle slices.  I saved the top for a snack 🙂

On day two, I assembled the fraisier.

While assembling the fraisier, I had some concerns about using almond paste for the topping because of the high content of almonds, the oils in the paste would break down when being handled.  Which is what ended up happening while I was mixing red coloring into the paste.  I would recommend using marzipan for this, the only difference between the two products is that the marzipan has more sugar which makes it easier to form and roll out 🙂  I used the almond paste and it just didn’t look right on top of the cake.  I ended up pulling off the almond paste and rolling out white – vanilla fondant for the top, which made it look much more elegant.  You actually don’t have to do either, the cake looks just as pretty dusted with powdered sugar and topped with a strawberry.

As of typing this I have yet to unmold the Fraisier because we are taking it to my in-laws for dessert.  I plan on unmolding it there and taking pictures, which I will post tonight.  Hopefully nothing goes wrong and it turns out pretty :crosses fingers:

UPDATE: The Fraisier turned out great and everyone loved it 🙂

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Tuesdays With Dorie: Strawberry Rhubarb Double Crisp April 12, 2011

Filed under: Baking,Tuesdays With Dorie — pastrybrush @ 6:57 pm
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This weeks Tuesdays with Dorie was chosen by Sarah of Teapots and Cakestands.  She picked Dorie’s Strawberry Rhubarb Double Crisp which is located on pages 420-421 in Baking:From My Home to Yours.  Anything strawberry rhubarb reminds me of Mike and his parents because the first time I had a strawberry rhubarb pie was when Mike’s mom (my mother-in-law) made one for dessert.  It was very tasty, and I loved it.  The first time I tried my hand at making the pie for Mike I didn’t bake it long enough because the rhubarb was still a bit crunchy.

After I had made the pie a few times I knew that I should slice the rhubarb pretty thin just to make sure it cooks in time.  For this recipe I was actually worried about the rhubarb not cooking enough since you cook the strawberry mixture first.  So I decided to slice the rhubarb up relatively thin and cook it with the strawberry filling just to make sure.  It turned out perfectly.  I love Dorie’s idea of a double crisp with the crisp topping as a topping and a crust.

This tasted great straight out of the oven, and it when perfectly with a scoop of vanilla ice cream on top.  Unfortunately, I made the crisp last week and when it came out of the oven it was already dark outside.  I took a few pictures inside, but they just didn’t turn out as good.  What I should have done was taken a picture of the crisp with ice cream on top.  But once I had it portioned out for myself there was no way that I was going to take the time to get the camera, take it outside, and take a picture.  All I wanted was to take they first bite, and it was perfect.  The ground ginger and the crystallized ginger have the crisp a nice spiciness which I appreciated.

This is definitely something I will be making again because it was very simple and extremely yummy 🙂

 

Tuesdays With Dorie: Tender Shortcakes June 8, 2010

This weeks Tuesdays with Dorie was chosen by Cathy of The Tortefeasor.  She chose Dorie’s Tender Shortcakes which are located on pages 423-424 in Baking: From My Home to Yours.

I am a sucker for shortcakes.  Growing up we use to making strawberry shortcake with those sponge cake things that had a dent in the top.  We would load it up with strawberries that had been macerated in sugar, vanilla ice cream, and cool whip. Ummm, yummy.

Now, Mike on the other hand grew up with shortcakes made out of Bisquick with strawberries macerated in sugar and cool whip.  I use to always ask him why he never put vanilla ice cream on it too, but I guess he never thought of it.

Cut to the present with me “trying” to be healthy and doing P90X.  I can’t exactly put ice cream on the shortcakes, so I guess that is a no go.  If the berries are perfectly ripe we really don’t need to macerate them in sugar, and whipped cream out of the question (mostly because I don’t have any heavy cream in the house currently).

Okay, now what about the recipe, I don’t have heavy cream on hand but I do have buttermilk and the there is this huge bag of 100% Whole Wheat Flour in the pantry.  :LIGHT BULB:

1) I made half a recipe

2) I used 1/2 Whole Wheat Flour and 1/2 All-Purpose Flour.

3) I substituted 1/2 of the sugar for brown sugar

4) I substituted buttermilk for the heavy cream and then added 1/2 tsp of baking soda

Everything came together nicely and baked up perfectly.  I have yet to taste the shortcakes since I was about to do Plyometrics and you really don’t want to eat anything for at least an hour before you do that workout 🙂  So, I will post the tasting results after I have finished playing in my vegetable garden.

 

Tuesdays With Dorie: Quick Classic Berry Tart May 11, 2010

Filed under: Baking,Tarts,Tuesdays With Dorie — pastrybrush @ 1:00 am
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Sorry, I have been MIA for a week.  I really wanted to make the Burnt Sugar Ice Cream last week, but I am in the middle of a lifestyle change.  I am actually watching and counting everything that I put in my mouth.  It is a bit of a downer sometimes and I had to really push myself this week to participate because GOD knows I want to have a big chunk of this tart.

I am currently behaving myself, which is a HUGE shocker.

I started P90X last week and today marks the beginning of my second week.  I have this whole theory about loosing weight before Mike and I start a family, so that is what initially motivated me.  I have done Power 90 so I knew what I was getting into.  So far, I have two goals 1) to lose 20 lbs, 2) to be able to do all of the Plyometrics workout without modifications and if I happen to get a little ripped  by the end of 90 days, BONUS 🙂  If you have ever done the Plyo workout modified or not; you know that it kicks your butt every time.  Mike is going on the P90X journey with me sans the nutrition side.

On to the baking 🙂

This weeks Tuesdays with Dorie was chosen by Cristine of Cooking with Cristine.  She chose Dorie’s Quick Classic Berry Tart which is located on page 377 of Baking: From My Home to Yours.  When I first saw this tart I thought yummy, then I thought I have strawberries from the Berry Farm in my fridge.

YAY!!! Strawberry Tart 🙂

To reduce the temptation I only made half a recipe.  For a fresher taste, I decided to make the lemon pastry cream.  This just consisted of added fresh lemon zest to the milk and letting it steep after it boils.  I did dip my finger into the cream and it was smooth, yummy, and lemony.  I have had the sweet tart dough before so I know it is tasty, and I have been eating strawberries as part of my breakfast for a week now.  So, if I just put all the flavors together in my head; I can imagine that this is a nice summery dessert 🙂

I hope Mike enjoys in reality while I dream about it.