Daring Baker Challenge… eclairs = FAIL

Well, it was bound to happen. It’s been a while since my last Daring Baker Challenge Failure… I was probably due for another one. After all… that’s what these challenges are all about, right? Learning experiences.

I’m sure that the recipe our hosts, Tony and Meeta, chose is just lovely. I mean, it’s from the renowned Pierre Hermé… and I saw MANY beautiful results on our private message board. Unfortunately, it just didn’t jive with me. And, since I’m still a little disappointed with the way the recipe worked out, my pictures didn’t come out any better, and I’ve still got a sinkful of dishes to clean up, I’ll make this short.

Okay, so… what did I learn?

DO NOT wait until the last minute to make your eclairs:: Noticing a theme here? Yep. Me, too. So help me, I WILL NOT wait until the eleventh hour to do next month’s challenge. And this time I mean it. It’s hard to think on the fly when you’re backed into a corner, which makes the problems you encounter particularly frustrating. Read on for examples.

DO NOT assume that you have an appropriate tip with which to pipe your eclairs:: We all know what happens when we assume. I didn’t even consider the fact that I might not have an appropriately sized tip until my choux was ready to be piped. After trying out two tips, I was too frustrated to realize that I could have just piped them without any tip (see point #1).

DO NOT overcook your pastry cream:: This is my only conclusion as to why my pastry cream, though thick and wonderful when I took it off the stove, turned into a runny mess as it cooled. The chocolate set up a little bit better than the plain, but both were too runny to really work with the eclairs. It was tasty, though.

DO NOT wait until after dark to take your photos if you’re unwilling to do what you have to do to get a good shot:: I need to dig out my tripod. And I really, really need to make myself a light box. It’s not hard. It’s not expensive. And, with the days getting shorter, it’s only a matter of time before most of my photography will have to happen after the sun goes down. Rather than spend lots of time color-correcting ugly photos, I opted for something a little more simple. I promise I’ll do better next time.

DO find a way to turn “lemons” into “lemonade”:: It’s not pretty, but I like to call it my Eclair Trifle. And, really, it’s much tastier than it is aesthetically pleasing. Pass the spoon!

Will I try eclairs again? Probably. But, when I do, I’ll probably seek out a different recipe. However, if you’d like this recipe, please feel free to visit Meeta or Tony’s blogs. And don’t forget to check out the ever-growing list of Daring Bakers over at the DB Blogroll to see some more successful eclair adventures.

baking with purpose

How can you possibly thank people who are thousands of miles away, who you don’t know, many of whom you’ll never know… but who are giving their lives to their country… to each of us… selflessly every day. That’s a big order. And that’s why, when I got word that Susan over at She’s Becoming DoughMESStic was inviting folks to join her in baking goodies for our wonderful troops overseas (aka Operation Baking GALS), I knew I wanted to be involved. The response that Susan has received has been amazing! So much, in fact, that we have eight great teams – each sponsoring a different soldier or soldiers – to be sure that we really spread the love to these folks.

We’ve already talked about my procrastination issues… so, it’s probably no surprise that I didn’t make the most of my first opportunity to bake with this group. Instead of the four different recipes I’d intended to make and send, I only got to two of them. But, I’m hoping that the two that I did manage to get to – snickerdoodles and white chocolate chip brownies – arrive relatively unscathed and in decent shape. (Lessons learned: get a different box size and go buy some gladware for next month!)

Not one to shirk my quality control duties, I admit to having snagged a couple of each of these… just to be sure they were okay to send. (They were.) But the rest… about a dozen and a half of the brownies and almost two dozen of the snickerdoodles… were packed up and shipped away to a group of soldiers stationed permanently in Fallujah.

If you’d like to get involved and bake for the troops, keep an eye on Operation Baking GALS for the announcement of Round Three. Having a blog is optional… the only thing required is the desire to get involved and bring a little bit of home to our wonderful troops!

Snickerdoodles
(adapted slightly from a recipe by Beth Sigworth)
1/2 cup butter, softened
1/2 cup butter flavor shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
4 teaspoons ground cinnamon

Preheat oven to 400F.

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 minutes. Remove immediately from baking sheets.

White Chocolate Chip Brownies
(recipe courtesy of Nestle)
1 1/2 cups all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter-flavored vegetable shortening
2 cups granulated sugar
4 large eggs
2 cups white chocolate chips

Preheat oven to 350F. Grease a 13×9 baking pan.

Combine flour, cocoa, baking powder and salt in small bowl. Beat shortening, sugar and eggs until creamy. Gradually beat in flour mixture. Stir in chips and pour into prepared baking pan.

Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely in pan on wire rack. Cut into squares.

it’s a cookie carnival!

As things begin to settle down a bit around here, I’ve been looking for another event or two that I can get involved in. Motivational items that, at the very least, will get me into the kitchen for marathon runs at the end of the month. One day, I may even learn to actually get ahead of the game… but not this month.

So… as the month draws to a close, my time in the kitchen has really stepped up. And then… I procrastinated in downloading the pictures and writing the entries. I really need an intervention! As a result of my major procrastination issues, you’ll be seeing a lot of me over the next few days.

Up first is an event hosted by Kate of The Clean Plate Club… and it’s a Cookie Carnival!! Who doesn’t love a carnival?

Kate picked a really wonderful recipe this month. Not only is it a wonderful cookie, but it was a great opportunity for me to try out something I’d never taken the time to make before… biscotti. I can’t believe I waited so long to try my hand at these. They’re simply amazing!

Biscotti means “twice baked” and, though these are, indeed, a twice baked, crispy cookie… they’re also wonderfully rich and just a little chewy (for this effect, take care not to overbake). I subbed out peanuts for the hazelnuts this recipe originally called for. Not only did it work… it worked like a charm. After all, what better combination is there than peanuts and chocolate? Seriously.

Chocolate-Peanut Biscotti
(adapted from Bon Appétit and The Bakehouse, Bloomington, IN)
1 1/2 cups peanuts, dry roasted
3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup peanuts in food processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla extract and beat until well blended. Beat in flour mixture. Mix in 1 cup whole peanuts, chocolate chips and 1/2 cup ground peanuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.

Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

fried green tomatoes

I love this time of year. Summer (and the heat) is finally beginning to fade away… the days are slowly getting shorter, ending in golden sunsets… and the tomatoes are heavy on the vine. Ripe on salads, on BLT’s, in bruschetta, and over pasta. And green? Why, fried, of course. An admittedly less healthy option, but undeniably the taste of summer.

Quite to my surprise, I recently learned that my husband had never had a fried green tomato. Blasphemy! This was something that had to be remedied immediately. My parents were kind enough to gift us with a few of these beautiful, green orbs and they found their way into the pan in very short order. The verdict? Ladies and gentlemen, the world has a new fried green tomato fan.

Fried Green Tomatoes
4 large green tomatoes
salt for sprinkling
1 egg
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
cayenne pepper to taste
1/2 cup bread crumbs (I use Italian)
vegetable oil for frying

Wash tomatoes and slice into 1/2″ thick slices. Discard the ends. Lay slices out on a paper towel, sprinkle lightly with salt and let sit for 10-15 minutes to draw out excess moisture. Pat dry.

Whisk egg with buttermilk in a medium bowl. Scoop flour onto a plate and mix in salt, pepper, and cayenne to taste. Pour bread crumbs onto another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into egg-buttermilk mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour in enough canola oil so that there is 1/2″ of oil in the pan and heat over medium heat until hot. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of skillet, being careful not to overcrowd the pan.

Fry for 3-4 minutes on each side until golden brown. Drain on paper towels.

polenta party part one

Polenta. One of those old world, basic foods that deserves every moment of the spotlight that’s been shone on it lately. What started as a simple staple has been transformed into such a versatile food that can go from basic comfort food to glam trendy food in the blink of an eye.

I spent quite a bit of time a few years ago searching, to no avail, for polenta on my grocery store shelves. Surely it was something special and I was just going to have to seek it out at a specialty store. And then… I happily discovered (quite by accident, really) that the difference between polenta and the basic cornmeal that I had in my cupboard was… nothing. It was at that moment that my culinary window opened just a little wider… and I headed straight to the kitchen to give it a try. And I met with great results!

Polenta is so tasty and unbelievably easy to pull together. Over the years, we’ve made it creamy, we’ve molded it, we’ve even had good luck with the pre-made tubes that you can buy in the store. There’s nothing I love more than a food that can easily adapt to whatever you throw at it.

One of my favorite recipes is this creamy polenta with mushroom ragout. It’s truly the ultimate in comfort food… rich and creamy. The whole thing comes together in about a half an hour which makes it great for any night of the week. Transfer any extra polenta into a sheet pan, smooth it out to about 1/2″ thick, cover it, and refrigerate it. After a few hours in the fridge you can unmold it, cut it into squares and throw it onto the grill for a whole different presentation.

Creamy Polenta with Mushroom Ragout
For the Ragout:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, minced
1 1/2 – 2 pounds crimini mushrooms
salt and pepper
1/2 cup marsala wine
1 cup chicken broth
1/4 cup cream
2 tablespoons fresh basil, julienned
In a large skillet, heat oil and butter over medium heat. Add the shallot and cook until soft. Add the mushrooms, season with salt and pepper, and cook until tender and all liquid has evaporated. Remove from heat and add wine. Return to stove and cook for three to five minutes to cook out alcohol. Add chicken stock and cook for 15-20 minutes or until liquid is reduced by half. (It’s at this point that I start the polenta.) Turn off heat and add cream and basil.

For the Polenta:
2 1/4 cups chicken stock
2 cups half & half
1 1/2 cups finely ground cornmeal (polenta)
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
salt, pepper, and nutmeg
In a medium pot, bring chicken stock and half & half to just barely a boil. Slowly whisk in polenta. Once polenta has been fully incorporated, switch to a wooden spoon and stir until polenta thickens and comes together, about 3 minutes. Stir in cheese until fully incorporated. Add butter and stir until melted. Season with salt, pepper, and nutmeg.

Assembly:
Spoon warm polenta onto a plate or into a bowl. Ladle ragout over the polenta and serve with salad and a piece of crusty bread.

patience, grasshopper

The mint chocolate chip ice cream adventure sort of took on a life of its own this week. The hot weather had me thinking ice cream. The ice cream had me thinking about a wonderful dessert I was introduced to by my friend G many moons ago at a little place in downtown Fayetteville, AR. And that wonderful memory was the motivation I needed to try my hand at something I’ve never done before… crepes.

I was doing my daily peruse of Tastespotting and decided to look there for a chocolate crepe recipe. I happened upon beautiful photo which took me over to The Domestic Goddess. The recipe looked great and, happily, I had everything I needed for not only her chocolate crepe recipe, but for her chocolate sauce as well. I love it when a plan comes together.

After I got the hang of the crepes (it took about three), I rocked and rolled my way through the batter. Once done, I took a cooled crepe, filled it with a scoop of mint chocolate chip ice cream, rolled it up, and finished it off with a dollop of freshly whipped cream, a drizzle of chocolate sauce, and a fresh mint sprig. Beautiful. And tasty. Almost as good as I remember!

Grasshopper Crepes
(inspired by Hugo’s, Fayetteville, AR)

Mint Chocolate Chip Ice Cream
(recipe ::here::)

Chocolate Crepes
(borrowed from The Domestic Goddess)
3 eggs
¾ cup water
½ cup half & half cream
¾ cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa
2 tablespoons granulated sugar
1/8 teaspoon salt
3 tablespoons butter, melted and cooled
Vegetable cooking spray for cooking

Combine eggs, water and cream in blender; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.

Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax or parchment paper between each. Keep covered.

Chocolate Sauce
(borrowed from The Domestic Goddess)
¾ cup sugar
1/3 cup cocoa
½ cup plus 2 tablespoons evaporated milk
¼ cup butter
1/8 teaspoon salt

Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.

Assembling the Crepes
Place one cooled crepe on a plate. Spread one scoop of ice cream down the center of the crepe and roll crepe (seam side up is my preference). Add a dollop of whipped cream and drizzle with chocolate sauce. Garnish with a mint sprig and serve immediately.

* * *

And… speaking of patience…

Thanks for patiently waiting for the big reveal of the new kitchen. All of the kitchen boxes have finally been emptied, broken down, and carted away and, with that, I was finally able to snap a picture of my most favorite part of our new home. And, so… without further adieu… I present you with my new happy place:

a taste of summer

Summertime has arrived in full force here in the Ozarks. The days start out warm and sticky and it only gets worse from there… the mercury topping out anywhere from the mid-nineties to the low one-hundreds daily. My mission in life right now is a single-minded one… to stay cool!

Seems like forever ago that Blake over at Blake Makes gave away some amazing Amano chocolate bars. I was so excited to find out that I was a winner; unfortunately… these beautiful bars arrived at my door at just about the time that our relocation plans went into full swing. I personally ferried my precious little chocolate bars across three states (in a cooler on the passenger seat of my car), to ensure that they arrived on the other side unmelted. Important cargo, for sure!

Upon settling into our new home, I tucked the bars into the baking cabinet, making a mental note that I really needed to cook with them soon (as that was part of the giveaway deal). I’ve been waiting for that “perfect opportunity” since.

With all of the hot weather, I’ve been thinking about all things cold. Smoothies… popsicles… ice cream. In fact, I’ve had mint chocolate chip ice cream on the brain for about a week. And I FINALLY remembered to put the bowl of the ice cream maker into the freezer this past weekend. Perfect opportunity? I’d say so. We drove over to steal a big bunch of fresh mint from my mom and I wasted no time in getting down to business.

The flavor of fresh mint really brings this ice cream to life. And, coupled with Amano’s Madagascar Premium Dark Chocolate, this is a pretty amazing dessert (or mid-afternoon snack). It’s best about three hours after being transferred to the freezer – the texture at that point is absolutely perfect. But, even after it hardens up, just a few minutes on the counter makes it scoopable all over again.

Mint Chocolate Chip Ice Cream
(adapted from Williams-Sonoma Collection Series, Ice Cream,
by Mary Goodbody)
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 cup packed fresh mint leaves
4 egg yolks
1/2 cup plus 2 tablespoons sugar
pinch of salt
3 oz. bittersweet or semisweet chocolate, finely chopped
2 teaspoons canola oil

In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.

Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1/2 cup cream and whisk until smooth. Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted*. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

*Note: The preferred way to melt chocolate is in the top pan of a double boiler set over but not touching barely simmering water. As soon as the water simmers, it produces steam, the nemesis of melting chocolate. If even a droplet of moisture gets into the chocolate, it can seize or stiffen. If this happens, start over with new chocolate. Mixing the melted chocolate with vegetable oil causes the formation of small slivers of chocolate in the finished ice cream. This method, perfected by noted cookbook author Nick Malgieri, yields a distinctive and well-blended ice cream.