Sunday, January 10, 2010
Chocolate Pie Crust - SMS
Tim's favorite pie is pecan. I needed a pie for Christmas Eve dinner and Sweet Melissa's Chocolate Pecan seemed like a natural. I didn't have any maple syrup or dark corn syrup so I substituted honey and light corn syrup with a little molasses.
Unfortuntely, my crust was like all of the other pie crusts I've made over the years, hard and not flaky. The color on the pie crust was too brown and the flavor rather bland. The filling was okay but not as good as other pecan pies. All in all is was really disappointed in these recipes. I will keep trying, pie crust is one of those cooking challenges that I want to conquer.
Donna of L’Amour de Tarte chose this week's Sweet Melissa Sunday's, Chocolate Pie Crust. We could choose whatever filling we liked. Stop over to Sweet Melissa Sunday's and see some of the other baker's beautiful flaky pies.
Next week, Lemon Walnut Sour Cream Pound Cake!!
Thursday, January 7, 2010
35" and Counting!!
Wednesday, January 6, 2010
Kitchen Aid Sixty Minute Dinner Rolls
KitchenAid Sixty-Minute Dinner Rolls
Makes: 24 Dinner Rolls
1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages of dry active yeast or 6 3/4 teaspoons
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour
In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15minutes.
Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. Using kitchen shears or a pizza cutter (a knife will also work), cut each ball in half, then in quarters, and place in the muffin pan. Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.
Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks.
My notes on this recipe: I thought they could have used a little more flavor, maybe some herbs? Rosemary next time? Still this recipe makes beautiful dinner rolls in an hour.
Sunday, January 3, 2010
Butternut Squash Risotto
I think the most challenging thing about this risotto was chopping up the butternut squash. When is that knife skills class anyway? I thought I would never finish chopping this squash. AFTER, I finished chopping up the squash, I searched for helpful hints. There's a great post over at Simply Recipes. If only, I had read it BEFORE I chopped the squash.
I found this recipe at Bay Area Bites. The only change I made was to use shallots instead of onion. This risotto has a beautiful creamy texture and a wonderful slight cinnamon flavor. It went well with our Bourbon Apple Pork Loin.
Butternut Squash Risotto
Serves: 10-12
1/2 small butternut squash (about 1 1/2 pounds)
16 oz chicken broth
1 shallot, diced
1 small carrot, peeled and shredded
1 large garlic cloves, minced
1/2 teaspoon grated ginger
1 1/2 tablespoon unsalted butter
1 cups Arborio rice
1/4 cup dry white wine
1 1/2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon cinnamon
Pinch of nutmeg
1/4 cup Parmigiano Reggiano, freshly grated
Olive oil for roasting and finishing
Roast the Butternut Squash
Preheat oven to 450°F with the rack in the middle.
Microwave the entire squash for 3-4 minutes so that it's easier to cut through. Halve squash lengthwise and discard seeds.
Peel and cut into 1-inch dice. Place in a baking pan, drizzle with olive oil, salt and pepper.. Bake the squash, stirring the diced pieces occasionally, until tender and browned lightly, 20-25 minutes. Set aside.
In a saucepan bring broth to a simmer and keep at a bare simmer.
In a large pot melt the butter and add onion, carrot, garlic, and ginger. Cook over moderate heat, stirring, until softened. Stir in rice and let it toast a bit, stirring constantly, about 1 minute.
Add wine and cook, stirring, until absorbed. Stir in the broth ¼ cup at a time, stirring constantly, until absorbed. Keep the risotto at a simmer throughout. Continue simmering, stirring, and adding broth, letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced squash, honey, salt, cinnamon, and nutmeg, and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still slightly al dente, about 20-25 minutes. Stir in the grated Parmigiano and combine.
Spoon risotto into serving bowls and garnish with a drizzle of olive oil and a few curls of Parmigiano using a vegetable peeler.
Chocolate Creme Caramels - SMS
I was a little nervous because I'd heard how tricky caramel could be. Even as I was making these, I heard Sandy Gluck on Martha Stewart Living Radio talk about the challenges she'd had when making caramel. EEEKKKKK! I hope these turn out!!
There are two recipes in the cookbook for Carmels. The base recipe is Honey Creme Caramels and to make the Chocolate Creme Caramels, you just add...Chocolate. The carmel mixture is the most beautiful honey brown color while it is cooking.
Well turn out, they did! These are the most delicious caramels and remind me of one you might purchase at a fine candy store. Now with that said, don't make this recipe if you are in a hurry, it's not a quick one. The caramel took about an hour to get to 248 degrees. It seemed like it took forever to get from 225 to 248!!! I didn't have an 8 x 8 pan, so I'd planned to use a 7 x 7. I ended up with enough caramel for for two 7 x 7 pans.
These caramels made a wonderful addition to the treat bags for my staff. Thanks to Jeanette of The Whimsical Cupcake for choosing this fabulous recipe. You can find the recipe on her site and links to all of the other Sweet Melissa Sunday's members here!
Next up...Chocolate Pie Crust and Chocolate Bourbon Pecan Pie.
Saturday, January 2, 2010
Cranberry, Pecan and Chocolate Cookies - SSB
This recipe is easy to put together. Measuring the ingredients is a snap using my scale. I am so glad I purchased one!!! The only change I made was to use semi-sweet chips instead of white chocolate chips. White chocolate is the ONLY kind of chocolate I don't like.
Stop over to Sweet and Simple Bakes and check out the other bakers cookies.
Friday, January 1, 2010
Little Bit of Everything in 2010
What else do I want to accomplish in 2010?
In 2009, I took a series of cooking classes, Culinary Boot Camp. I'd love to take more classes, a bread baking class and a knife skills class, as well as a cake decorating class.
I think my friends and family consider me a good cook but I want to learn to be more like a chef. I can follow a recipe and most of the time, it turns out great. I want to learn to create dishes without always following a recipe.
Create cocktails using herbs and infusions. These make for interesting and fun cocktails.
Explore the recipes from my collection of cookbooks. 100+ cookbooks, full of great recipes just waiting to be created!
Make more of the recipes from the recipe cards that belonged to my mother. These are such a special memory and should be shared.
Make more homemade bread! I love bread and nothing is better than warm homemade bread.
Let's consider these my blogging resolutions. Oh boy, resolutions!! I don't know about you but I am never very good at carrying out my resolutions. So let's just call them goals and maybe I will do better. Okay now I need a favor from everyone, help me to stay on task to achieve these goals.