Helpful Tips for Homemade Croissants

Yesterday I made croissants, not from a tube, but from scratch. I learned several things through this endeavor. First, don't be stingy with the butter. I know it seems an excessive amount, but it's vital in obtaining a moist, flaky croissant.

Second, provide moisture to the area in which the dough is rising. Simply placing a cup of warm water nearby while the dough is proofing will prevent it from drying out. I hate dry bread. I often allow my dough to proof in the oven as it is warm, void of any drafts, and provides a confined space in which to supply moisture.

Finally, be patient. If you're too hasty and get rough with the dough, it will be tough. The folding and rolling becomes tedious, but taking your time, applying minimal pressure when rolling the dough out, and letting it rest in between will result in a perfect croissant.

The recipe I used came from Jacques Pepin's Complete Techniques, though there are many recipes out there for croissants. I located one here that got great reviews. Give it a try.

What's New in Food for 2010

I just read a great article from the Baltimore Sun online. The article listed the anticipated trends for 2010. Most of the trends were not surprising as they have been slowly making their way into the culinary scene for some time. Several trends seem to be an answer to cultural concerns such as obesity, with restaurants offering smaller portions for both the main entree and the dessert items. The nutritional value of foods is also becoming a greater concern for both adults and their meal choices for children.

There is great emphasis on locally grown produce, meats, seafood, and alcohol. Organic foods are still a trendy option for the new year and sustainability of our foods is something people are taking into consideration.

While I agree with the majority of their assessments for the upcoming year, I was disappointed to hear that of the 214 items the chefs categorized for this list, creme brulee came in at number 214! :( While I vow to entertain this year's culinary trends, I will continue to heavily consume creme brulee whether it's trendy or not.

To read the aforementioned article and to see the list in it's entirety click below.
http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2009/12/top_food_and_drink_trends_for.html

Mastering the Art of French Cooking

After watching the movie Julie & Julia, I decided to purchase Julia Child's book Mastering the Art of French Cooking. I'm anxiously awaiting it's arrival and eager to attempt the famous Boeuf Bourguignon.

I'm sorry it took a movie to convince me of my need to pour over the first cookbook of the legendary Julia Child. In my defense, her book is sadly unseen when submerged in a sea of culinary literature in the local bookstore.

I did find a website that posted the Boeuf Bourguignon recipe. http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/I've prematurely prepared a grocery list and have located all the necessary equipment for the job. I anticipate great success! I'll let you know (unless I fail miserably of course).

Good Cooking Magazines

I have purchased numerous subscriptions to cooking magazines over the years and am currently looking to add to my current collection.

I love Fine Cooking. I enjoy their "Great Finds" section, the "Reading List", and the ease with which to find recipes through their index. They also have great instructive articles like their most recent on Chinese Dumplings or last month's Homemade Tamales.

Both Bon Appetit and Gourmet are enjoyable reads and contain equally impressive recipes. Bon Appetit has a great section called "Readers' Favorite Restaurant Recipes" which is sure to include a new favorite dish to add to my repertoire. I do find that my frequent visit to epicurious online, however, compensates for my failure to subscribe to either of these magazines.

When I'm feeling the need to cut back on calories, I turn to Cooking Light. Another great magazine that has the added bonus of a health and fitness section. I also enjoy their Recipe Makeovers. In this section they take a great, calorie and fat-laden recipe and lighten it up with typically great results.
I have subscribed to Cooks Illustrated in the past and while I love the science and the labor-intensive breakdown of each recipe, I found few recipes I was interested in trying. While I appreciate the fact that they showcase only a handful of recipes each month as some magazines overwhelm me with content, I find that I'm left tossing many issues aside without trying a single recipe.

I've never subscribed to Saveur nor have I read an issue. I've heard good things about it, but know little about it's content and have not idea how to pronounce it's title. While I have flipped through the pages of Food and Wine, I've spent little time reading the articles or studying the recipes.
At this time, I will continue my search and keep you posted as to any interesting finds in my great cooking magazine quest.

Individual Fudge Pudding Cups

I cannot count the number of times I've served this dessert and every time I serve it, I get rave reviews.
As the pudding cooks, the sugar rises to the top and forms a thin crust. While the crust is hard, the center is smooth and creamy. A great combination and topped with fresh whipped cream, raspberries and shaved chocolate, it makes for a beautiful presentation.

Individual Fudge Pudding Cups
makes 6 servings
1/2 cup (1 stick) butter, melted
3 T unsweetened cocoa powder
1 cup granulated sugar
2 eggs, well beaten
3 T flour
1/2 tsp vanilla
Fresh whipped Cream
Fresh raspberries
Chocolate shavings

Heat oven to 325 degrees. Stir melted butter and cocoa in medium bowl until well blended. Stir in sugar, eggs, flour, and vanilla until blended.
Place 6 greased 6-oz custard cups or ramekins in shallow baking pan. Pour batter into cups or ramekins. Place pan on oven rack and pour hot water into pan to depth of 1 inch.
Bake 45 minutes or until pudding is crusty on top and soft inside. Serve warm or cool. Garnish with fresh raspberries and chocolate shavings and serve with whipped cream.

Chocolate Ganache Cake

This recipe comes from Ina Garten in her book Barefoot Contessa Parties!. I have several cookbooks from Ina and have found some solid recipes in all of them.

I first made this cake several years ago for a couple who'd invited us over for dinner. I had been wanting to try out this recipe for awhile and was now afforded the opportunity! Yea!
As I live in a small town, just locating some good quality chocolate was a feat in itself. After procuring the required amount, I began the search for edible gold leaf (for decoration atop the cake). In utter defeat, I chose to top my chocolate creation with the candied violet option. Now to find a flowering violet plant. :(

With all my ingredients now in hand, I prepared to tackle the recipe.
The directions were quite simple and the cake turned out beautifully. The cake was extremely moist due to the addition of an entire can of chocolate syrup and the ganache was sinful! I was so happy with how the candied violets turned out. The purple looked amazing against the chocolate topping!

I arrived at my friends with my creation in hand. I pulled off the cake cover and beamed with pride. I looked over at my friend who was displaying some concern. Apparently the host had an aversion to chocolate. Even small amounts would render him useless as he would be overcome with headaches.
This small road bump did not break my spirits. We found an alternative (chocolate-free) dessert for the host and the rest of the party consumed large amounts of my heavenly cake, trying not to make the host feel as though he was missing out. Unfortunately for him, he'll never know.

Chocolate Ganache Cake
makes one 8-inch cake
1/4 lb unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1-16 oz can Hershey's chocolate syrup
1 T pure vanilla extract
1 cup all-purpose flour
For Ganache:
1/2 cup heavy cream
8 oz good semisweet chocolate chips
1 tsp instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

Preheat oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
Cream butter and sugar in bowl of an electric mixer fitted with a paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't over beat, or the cake will be tough.
Pour the batter into the pan and bake for 40-50 minutes, or until the middle is just set. Don't over bake! Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double broiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Super Bowl Recipes

I don't enjoy football all that much unless someone I know is playing. I do, however, enjoy any excuse to get together with family, friends, and good food. With the Super Bowl just around the corner, I've been considering some options for the game day.

One thing to consider about any gathering in which sports are involved, is the male attendees and the testosterone fueling their appetites. They are going to want some "man food"- no dainty hors d'oeuvres and veggie platters. Think meat, beer, and all things greasy.

My husband loves chili. It has taken me years to master this seemingly mindless combination of meat, beans, and tomato sauce. I've included my final revision below. Topped with some sour cream and shredded cheese, what man isn't swooned into his "happy place"?

Now for the snacks. Some must-haves at any sports gathering are chips and dip, nuts, and chocolate. I have included one of my favorite dip recipes that is great when paired with homemade tortillas. Let me know what you think.

I know how I stated "no dainty hor d'oeurves", but my mushroom cups are an exception. I'm not aware of anyone that's turned them down.

And for the women- chocolate. I've include my favorite (and my son's favorite) brownie recipe. These brownies are so moist and delicious that I may even stay for the whole game.

Now to ensure success at your Super Bowl party, don't forget the beer and having several soda options available for those who don't drink is a good idea too.

The Ultimate Game Day Chili
2 tsp chili powder
1 tsp chipotle chili powder
1/4 tsp salt
1/2 tsp seasoned salt
1/2 tsp onion powder
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp oregano
1 T butter
1 med. onion, chopped
1/2 green bell pepper, chopped
1 jalapeno, minced
2 cloves garlic, minced
1 lb. ground beef
1-14.5 oz. can peeled, diced tomatoes (undrained)
1-8 oz. can tomato sauce w/basil, garlic, and oregano
1-15 oz. can chili beans
1/2 c. wheat beer
2 T fresh cilantro, chopped

Combine the first eight ingredients (through oregano) in a small bowl and set aside.
Place a heavy saucepan over medium heat and add butter. Combine the onion, green pepper, and jalapeno and add to pan. Saute until tender (~2-3 minutes). Add garlic and cook for an additional 30sec. Add ground beef and cook until browned. Drain fat and add seasoning mixture. Cook for about 3 minutes.
Pour in the tomatoes, tomato sauce, chili beans, and beer. Bring to a boil. Simmer for at least 30 minutes. Add cilantro just before serving. Can be eaten immediately or stored in the refrigerator and eaten after a day or two when the flavors have nicely melded together.

Mexican Caviar dip
1 can black-eyed peas, drained
2 cans shoepeg corn, drained
1 small bunch green onions, sliced
1-3 fresh jalapeno peppers, chopped
1 can pinto beans, drained
1 small jar pimento, drained and chopped
Marinade:
1 tsp salt
1/2 tsp pepper
1 T water
3/4 cup cider vinegar
1/2 cup canola oil
1 cup sugar

Combine peas, onion, green onions, peppers, and pimento in a large bowl. Boil together marinade ingredients. Whisk and refrigerate until cool. Pour over the vegetables and marinate overnight. Great served with homemade tortilla chips.

Homemade Tortilla Chips (from Fine Cooking Feb/Mar 2010)
2-3 quarts peanut oil or canola oil
1- 10 pack of 6-inch corn tortillas, each cut into six wedges
Kosher Salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over med.-high heat. When the oil is hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it's not hot enough it will sink.
Fry as many chips as you can at a time without overcrowding the pot (it may only be a handful), turning halfway through, until they're lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.
Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.


Mushroom Cups

48 slices of bread cut into 3" rounds

Mushroom filling:
4 T butter
3 T scallions, finely chopped
1/2 lb. mushrooms, finely chopped
2 T flour
1 cup whipping cream
1 T chives, finely chopped
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp cayenne pepper
In skillet melt butter and add onion. Cook for 4 min., stirring without browning. Add mushrooms, cook 10-15 minutes. Sprinkle with flour and mix. Add cream and bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat and add the remaining ingredients. Set aside, allowing to cool.
Butter the bread generously on both sides. Carefully fit each round into a greased muffin tin. Fill cups with mushroom filling. Bake at 350 degrees for 10 minutes. Broil for 1 minute. If frozen, bake at 400 degrees for 12 minutes.


Moist Brownies
2 cups sugar
1/2 cup cocoa
1 cup melted butter
4 eggs
2 tsp vanilla
1/2 tsp salt
1 1/2 cups flour

Mix all ingredients together completely. Bake in a 9x13" greased and floured pan at 350 degrees for about 20 minutes.

Foods I'm Embarrassed To Like

We all have those foods that we can't help but love even though they may not be the most refined options. I think a lot of our food preferences come from our childhood. I grew up eating Tuna Casserole. Where, yes, the tuna comes from a can. I still love it, seldom admit it, and never make it.
I ate a lot of mushroom soup growing up. It seemed to make it's way into almost every dish, including the Tuna Casserole.

Fish was not something we ate very often. Most of our meals were prepared with ground beef. Goulash, Western Meal, Bread-wrapped Beef and Cheese, and an array of casseroles. Ground beef was considered a staple. We could have been without bread for days, but if we were without ground beef for even one, it was a state of emergency.

There was no such thing as lean beef at that time or not in my family's vocab. anyway and everything could be fried and always tasted better when it was. I'm still trying to make up for the years of artery-clogging meals I consumed.

I still enjoy many of the foods from my childhood. They bring such comfort to me now. It's surprising how foods can do that. Some may consider these dishes unsophisticated. I don't eat things because they're sophisticated or not. I eat them because I like them.
What are some foods you're embarrassed about liking?

Pining for a Panini

I received a panini press for Christmas about two years ago. It was about a year before I pulled it out of the packaging. I regret letting it sit so long. I have found the panini to be a great addition to my lunch (and dinner) options. While I like to experiment a little with my meat and cheese options, my kids would prefer I stick with a simple bread and cheddar cheese only. How have I failed them in their ability to appreciate the expanse of life-altering culinary combinations?

If you are as fortunate as I and proudly possess a panini press, plug it in and try out one my favorite recipes. If you are still pining for a press, don't worry, there are other options. If you have a grill (indoor or out) you only need apply a weight to the top of your sandwich to achieve the same results. Just make sure it's heatproof!

Raspberry Ham Panini
1/2 cup mayonnaise
1/2 cup red raspberry preserves
1 loaf Ciabatta bread
Several slices swiss cheese
2 T butter

Combine the mayonnaise and the preserves in a small bowl. Slice Ciabatta in half lengthwise and spread the mayo. mixture inside the top and bottom of the loaf. Place a few slices of swiss cheese over the mayo. Mound the ham over the cheese and fold the sandwich over. Spread butter on both the top and bottom exterior of the bread and place in a preheated panini press. Remove when toasted and heated throughout.

Recipes for the basics

Sometimes I just want to make the basics. I have made (or have tried making) everything from yogurt to marshmallows to vanilla extract and gnocchi. If you spend a lot of time in the kitchen as I do, after awhile you just want to try something new. I can just as quickly tire from making the same dish as I can from using the same techniques over and over again. I have compiled some of my favorite "basic" recipes. These are just a few that I turn to not only when I'm looking for some culinary excitement, but at those frustrating moments when you have all but that one crucial ingredient to complete a recipe.

Basil Pesto
2 garlic cloves
2 cups fresh basil leaves, washed and stemmed
1/4 cup fresh parsley
1/3 cup pine nuts
2/3 cup fresh parmesan cheese, grated
3/4 tsp. salt
2-3 T unsalted butter, softened
3/4 - 1 cup olive oil

Place garlic in workbowl of food processor. Mince finely. Add basil leaves and parsley. Mince. Add pine nuts, parmesan, salt, and butter. Process for about 1 min. With machine running, add olive oil through feed tube and continue to process until well combined, scraping sides of bowl as needed. Refrigerate in a covered container. Will keep in refrigerator up to one month and frozen for up to one year.

Creme Fraiche
1 cup whipping cream
2 T buttermilk

Combine ingredients in a small bowl. Cover and allow to sit at room temperature for about 24 hours or until thickened. Stir and refrigerate for several hours before using. May be stored in refrigerator for up to 10 days.


Vanilla Extract
1 bottle of vodka
About 1 doz. vanilla beans

Find a tall glass bottle which will accommodate all the vanilla beans and the vodka. I used an empty 1800 Tequila bottle that has a corked top. Fill the bottle with the vanilla beans. Pour in as much vodka as the bottle will hold. Let the mixture rest at room temperature for at least 30 days to allow the vanilla beans to infuse the vodka. Not only can the extract be used whenever it's called for in a recipe, the beans can be pulled out and used as well. Both will keep indefinitely. Add more beans/vodka as needed.