Thursday, February 14, 2013

Blog Love Fest Part Two

Photo credit

Since it’s the day we are supposed to celebrate and show love, I decided that this would be a good time to post the second installment of blogs I love to read and tell you a little bit about each.  I hope you love them too!  (For Part One - click here.)

The Domestically Impaired Guide to the Retro Kitchen Arts (Don’t you just love the name already?) is written by kind-hearted +Kalamity Kelli Davidson who claims to be learning how to cook but I think she needs to change that tagline.  By day, she works in the public sector, advancing the cause of decent working conditions for in-home personal care assistants.  Her e-book, written from her personal and professional experience, Taking Care of Mom and Dad, is a godsend to anyone who is caring for the elderly.  In the evenings and weekends, Kelli cooks and bakes fearlessly in the kitchen for her family.  She’s a garage sale and cookbook junkie so I knew I had met a kindred spirit.  And she makes bread pudding with figs and bacon!  (I think you all know how I feel about figs and bacon.)
And she makes delicious jams.

The Om Blog is next on my list.  Author, Juls has a great sense of humor and is just starting her second semester at Leith’s School of Food and Wine in London.  When I first started reading The Om Blog, she was focused on cooking less popular cuts of meat, like sweetbreads, hearts and game, which I found fascinating.  Now that she is off at Leith’s during the week, Juls’ entertaining posts are farther apart but it’s great to hear what she’s learning so I always look forward to each installment.

Marmaduke Scarlet, written by Rachel Kelly, first caught my eye when she made Hainanese Chicken Rice for her first entry into +belleau kitchen’s Random Recipe Challenge.  Many recipes have a story of her childhood in England and Kuala Lumpur, which you know I love, and they all have an amusing introduction.  As much as I love a good recipe, and Rachel’s got some great ones, I will often read a blog, just for a funny story of cakes with stubbed toes and potential bullet holes.  It's all here.

Fourth up is City Hippy Farm Girl, which is, in the author’s own words, all about her hippy tendencies and farm girl aspirations - trying to live simply and sustainably in a city flat.  Brydie cooks for her husband and three “monkeys” doing her best to buy local, in season produce, which is something I aspire to, but seldom manage.  The first post I read, she was squaring off with beets and, after losing that particular battle her whole life, finally emerged victorious!  I love beets but I can certainly understand the challenge since my dear husband does not.  And finally she makes wonderful jams and waxes eloquent about Italy and bakes gorgeous ricotta tarts.  A woman after my own heart.


The Kitchen Maid is the personal project of journalist Lucy Corry, who writes for various online and print media but the blog, she says, is just her, making things, telling stories, taking photos and having fun.  As always, in all the blogs I like, you are probably going to get a back story with each recipe.  And she is likely to turn her kitchen disasters into triumphs and learn from her mistakes.  I love the breezy way she writes and feel as if a friend is sending me a few recipes to try.

Teaspoon of Spice is written by two dieticians +Serena Ball and +Deanna Segrave-Daly, who, as their tagline says, love food as much as you do.  Honestly, if you didn’t know they were dieticians, you would never guess by their stories or the way their recipes are presented.  I went way back to the beginning when I discovered their blog and have yet to find a mention of diet or nutrition.  Which is the right way to do it, if you ask me.  The four-letter D words scares folks off.  Their recipes are just delicious and the photographs are beautiful.


Little Macaroon is written by the very clever Camilla.  She’s Scottish and she lived in and loved Singapore for two years, both of which immediately made me like her.  And her prose about life  and food is poetry.  She’s also very funny.  And if you are a knitter, you’ll find lots of interesting posts about that too.

The last blog for today’s round up is called Appetite for China.  I discovered it when a fellow Cookbook Junkie posted a photo of a delicious dish she had just made from author Diana Kuan’s The Chinese Takeout Cookbook.  Diana grew up in Puerto Rico and then Boston, watching her family run Chinese restaurants, and eating Chinese food whenever and wherever they traveled.  She shares some wonderful, tasty recipes with, of course, stories and I want to make and eat every single one.  And she shares my fondness for chicken wings.


And that's it for this installment but stay tuned for Part Three sometime in the near future.  I hope you find a few new blogs to like in my Blog Love Fest round up!  But most importantly, thank you for reading my blog and for all your love and support.  I love you all, lovely people!

Monday, February 11, 2013

Chocolate-covered Caramel Muffins #MuffinMonday



This week’s muffin recipe called for an ingredient I had never heard of but one I am sure I would love, caramel milk chocolate drops.  I’m not much of a sweet eater but I do have a weakness for caramel, especially of the salty variety.  I was one of those children who would open a sampler box of chocolates and zero in on the little square ones because they were usually the one with caramel inside.

I am a little embarrassed to admit this, but I would sometimes poke the bottom with a fingernail to make sure it was really caramel and not some horrible fruit filling before I would take a bite.  And I am completely ashamed to admit that I would put the chocolate back in the box, if it wasn't.  I know, I know.  It was terrible thing to do but please tell me I wasn’t the only one!  With all due respect to Mrs. Gump, I wanted to know what I was gonna get. 

Anyway, back to our caramel milk chocolate drop problem.  I went off the shops in search of same but had no luck.  Instead, I bought some little Galaxy candy bars, which are chocolate-covered caramel.  Those would do, right?  The caramel was oozy, which is a good thing unless you need to cut them into bits, so my very smart husband suggested that I pop them in the refrigerator overnight to harden up.  And it worked beautifully!

The original measurements are metric so I tried my best to approximate for those who use cups.  (Scales are so much easier!)  When I say Scant, just don’t fill it up quite all the way.  Almost but not quite, okay?

Ingredients
Scant 2 1/2 cups or 300g flour
Scant 1/2 cup or 100g sugar
1/2 teaspoon salt
2 teaspoons baking powder           
2 eggs
2/3 cup or 150ml milk
1/2 cup or 110g butter, melted and cooled
1 teaspoon vanilla extract
5 1/2 oz or 155g chocolate -covered caramel candies (Chilled, if the caramel is soft.)

Method
Preheat your oven to 350°F or 180°C and either grease a 12-cup muffin tin or line it with paper muffin cups. 

In a large bowl, stir together your flour, sugar, salt and baking powder.


In another smaller bowl, whisk together your eggs, milk, vanilla extract and melted butter.


Remove your candies from the refrigerator and cut them into smaller chunks.


Fold your wet ingredients into your dry ones.  Stop when there is still quite a bit of flour still unmixed.



Add in the chopped candy and stir again until the batter is just mixed. 



Divide the batter between your prepared muffin cups.


Bake in the preheated oven for about 20 minutes or until a toothpick stuck in the middle comes out clean.  Mine could have been a little more brown but we were headed out the door to drive to Abu Dhabi to sail again.  And picnic on the smallest island ever.  (I'll put a photo at the bottom of the post for anyone who is interested.  Muffins are good picnic food, by the way.) 


Allow to cool for a few minutes in the tin and then remove to a wire rack to cool completely.


Enjoy!





The tide was on its way out and our little island did grow as we set up the picnic. 




Sunday, February 10, 2013

Banana Cream Napoleons

Napoleons are cream “sandwiches” made with crispy puff pastry and filled with custard and whipped cream. Banana Cream Napoleans include, of course, sweet bananas.

Food Lust People Love: Napoleons are cream “sandwiches” made with crispy puff pastry and filled with custard and whipped cream. Banana Cream Napoleans include, of course, sweet bananas.

This week’s Sunday Supper theme is, of course, Valentines’ Day, so when I was contemplating what might be a good treat for my sweetie, it had to be something banana cream related.  Everyone knows how much he loves banana cream pie, but I thought I would pretty it up and create a banana cream Napoleon.

Napoleons are cream “sandwiches” made with crispy puff pastry and filled with custard and whipped cream. You find them in all the windows of fancy pastry shops, where, sadly, you do not find banana cream pie. More's the pity. This rendition would rectify that.

The banana cream Napoleons came out lovely, and my husband enjoyed them but, in the spirit of full disclosure, I have to tell you that he did ask why I was trying to improve on perfection and said, in future, he’d still rather have his ideal, the banana cream pie. All right. All right. Duly noted!

They were fun to make and I was pleased.  (I am thinking my next Napoleon might be completely untraditional.  Savory with whipped cream cheese and vegetable fillings, perhaps.  Wouldn't that be nice for a ladies' lunch?)

Ingredients for two large Napoleons
Vanilla custard – made from this recipe here, or your own, and chilled till set
About 17.5 oz or 500g puff pastry (A little more or less won’t matter.)
Flour for rolling out pastry
3 1/2 oz or 100g powdered or icing sugar (A little more than 3/4 cup)
3 1/2 teaspoons milk (You may not use it all.  Add gradually!)
1 large banana
1 cup whipping cream

Method
Preheat your oven to 400°F or 200°C and line your baking sheet with parchment paper.

Sprinkle on a little flour and roll out your puff pastry dough till it’s about this thin as in my photo and pretty much covers your baking sheet.  I stick a piece of cling film to the countertop first because it makes lifting the puff pastry easier once it's rolled out.




Roll the pastry over your rolling pin and transfer it to the lined baking sheet.



Use a fork to dock the pastry (poke holes in it) so it doesn’t puff up too much while baking.


Cover it with another piece of parchment paper and top it with another baking sheet.



Bake for about 15 minutes, in your preheated oven.  Remove the top baking sheet and piece of parchment and bake for a further 15-20 or until the pastry is a nice golden color.

Just after the top baking sheet and parchment were removed. 

While your pastry is baking, whip your cream into firm peaks.  Pop it in the refrigerator until you need it.

Remove the pastry from the oven and transfer it to a large cutting board.  Trim off the sides so you have a nice straight rectangle.


Use a measuring tape to figure out how to cut your pastry into eight even rectangles.  The size of each doesn’t really matter, as long as they are equal.  Pick the two flattest and possibly least attractive of your rectangles and set aside to be the tops.  You are going to cover these with glaze any way.

I think traditional Napoleons have only three layers of puff pastry.  But then I've always been an over-achiever. 

In a small bowl, mix your powdered or icing sugar and the first teaspoon of milk.  Stir well.


Add another teaspoon of milk and stir well again.


You are looking for a consistency that will pour but then stay put without running completely off of the puff pastry.  Add just a little more milk until you reach that.  I ended up adding 3 1/2 teaspoons altogether, the last 1/2 teaspoon a 1/4 teaspoon at a time.


Place the two puff pastry rectangles you chose as your tops on a low wire rack with a piece of parchment paper underneath it to catch the glaze run off.  (I reused the one that baked on top of the pastry.)  Spoon the glaze over the two pieces of pastry, using the spoon to gently push the glaze over the sides.



Using a small decorating tip, pipe small lines of custard across the glaze.  Run a toothpick back and forth to create the traditional Napoleon zebra design.


Since I used custard instead of chocolate, the zebra stripe wasn’t exactly traditional or as pretty, but chocolate just wouldn’t fly in banana cream pie. One can only take so many liberties with a beloved recipe. Set the tops aside.


Start your “sandwich” building with one puff pastry rectangle as the base and pipe or spread on vanilla custard first.   I decided piping was much easier since spreading seemed to lift bits of the puff pastry.


Peel one side of your banana and slice it into thin slices with a sharp knife.


Line up about eight (or however many comfortably fit on your rectangle) slices on top of the custard.

Pipe or spread on the whipped cream.  Once again, I opted for piping, using one of the flattish tips meant for leaf-making.


Top with another crispy piece of puff pastry and continue the process – custard, banana, cream, puff pastry - until you are ready to add the top.  Hold the top piece by the edges, so you don’t mess up the zebra pattern and press gently onto the layer of whipped cream.


Repeat with the second Napoleon so you will have two, one for you and one for your sweetie. Eat the balance of the vanilla custard, if any, with a spoon. Same for the whipped cream. Pretend it all came out even. Refrigerate until ready to serve.

Food Lust People Love: Napoleons are cream “sandwiches” made with crispy puff pastry and filled with custard and whipped cream. Banana Cream Napoleans include, of course, sweet bananas.

Enjoy!

If you are looking for Valentines’ Day inspiration, you have come to the right place!  Have a look at all the fabulous dishes and sweet treats the #SundaySupper bloggers are featuring this week!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:


#SundaySupper Valentine’s Day Drinks:

Pin these Banana Cream Napoleans!


Food Lust People Love: Napoleons are cream “sandwiches” made with crispy puff pastry and filled with custard and whipped cream. Banana Cream Napoleans include, of course, sweet bananas.