Have you ever seen anything as beautiful as fresh Farmer's Market strawberries crowned with a dollop of honey kissed sour cream? You have? Oh no, the thumb is not in the running.
Friday, June 24, 2011
Thursday, June 23, 2011
I had a tub of mascarpone and no idea what to do with it...until a certain genius, the same person who introduced me to macarons, chef 陈彦强，suggested that I make these. Evidently he overestimated me because they look nothing like the inspiration. ;) But...
...I learned several indispensable life lessons from these little guys (which, I should mention, are rather dangerous - I dare you to hover over them for more than 9 seconds without salivating/devouring one).
I'm very good at keeping the kitchen clean. This is the tub of mascarpone that was responsible for this madness. Seriously, I think I will blame Costco for selling such big tubs of mascarpone. If it weren't for them, none of this would've happened.
Saturday, June 18, 2011
Thursday, June 16, 2011
Monday, June 13, 2011
Sunday, June 12, 2011
Thursday, June 9, 2011
The trick to a flaky crust? Cook's Illustrated will tell you to use shortening and vodka...but seriously, how are you supposed to bake when you are tipsy and suffering cardiac arrest from trans fats. Listen to Martha Stewart, or Tartine Bakery, and use all butter! The key points:
Too many pictures of the same thing? I think so. But I couldn't resist! This mango tart is very simple. Just Tartine's pastry cream and fresh sliced manila mangoes (I am in love with these! They have a silken texture and an incredible floral, nutty, milky fragrance). Tartine's pastry cream is unique in that it uses whole eggs and milk, rather than egg yolks and half-and-half, so it is lighter and the vanilla flavor is brighter. Next time I might reduce the sugar a little because this was a teeny bit sweet, but delicious. (can't say no to custard!) I didn't have vanilla beans, so I used some vanilla paste.
Monday, June 6, 2011
Saturday, June 4, 2011
Friday, June 3, 2011
4 Large Egg Yolks
70g Castor Sugar
1/4 tsp Salt
85ml canola oil (may be able to reduce this to 70 mL)
115 ml Pandan Juice (see note! make sure it's concentrated)
150g Cake Flour (we used all purpose flour sifted with cornstarch, 5:1 ratio)
3/4 tsp Baking Powder
4 Large Egg Whites
70g Castor Sugar
1/2 tsp Cream of Tartar
To make pandan juice: Blend 20 pandan leaves with 1/2 cup or less water in food processor until leaves become smithereens. Gather everything up into a fine cotton cloth and squeeze the living daylights out of it to extract all the juice. You want to concentrate the juice as much as possible, so make sure to pulverize the leaves and add only as much water as needed to get the motor going. This will make more than you need; you can save the rest for another purpose.
1. Preheat oven to 350 F.
2. Whisk and then sift (C) twice, set aside.
3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition.
4. Whisk in sifted flour and mix well. If lumps persist, strain through a fine mesh strainer.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Gradually add sugar and beat till stiff peaks.
6. Fold 1/3 of the egg whites into egg yolk mixture gently with a rubber spatula until just blended.
7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 350 F for 30 - 40 minutes (we did 35) or till the top is light golden and the cake springs back when poked.
9. When the cake is cooked, remove from oven immediately invert the cake to cool. Remove the cake from the cake pan when it is completely cool, or when it is warm after about 30 min if you are impatient like we were!
Wednesday, June 1, 2011
Moist, tender buttermilk coffee chocolate cake with caramelized banana pastry cream filling, encased in an airy green tea Swiss meringue frosting. Perfect for a rainy Wednesday! We used Ina's chocolate cake recipe and Bobby Flay's caramelized banana cream recipe for the banana cream pie that won him a throwdown. The Swiss meringue frosting is Martha Stewart's, but Martha didn't call the green tea! ;) The filling was a little too sweet, but the chocolate helped. The frosting was very light and matched the cake - the green tea complemented the sweet meringue. Other flavors that would be good to try: lemon, lime, cocoa, hazelnut extract!
A happy pot of yum yums. We used shiitake mushrooms, tiger shrimp, freshly peeled peas from the farmer's market, and shrimp shell infused oil. Cheating? I think so.
With the simplest, most delicious garlic tomato sauce (from epicurious) We loved this sauce. It was full of tomato and sweet garlicky goodness. We used fresh plump garlic from the farmer's market and sweet roma tomatoes that were seeded and diced before simmering for 1.5 hours into a concentrated sauce.