Tuesday, September 30, 2008
We're having this for lunch....looks really yummy!
Monday, September 29, 2008
It was a very filling lunch. My brother J stayed for lunch and Mom wasn't disappointed. She asked me before I left for work "...so what's for lunch tomorrow?"
Saturday, September 27, 2008
RECIPES - ToppingsYou may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free.
Wednesday, September 24, 2008
Tuesday, September 23, 2008
Granulated Sugar 1 cup
Cream of Tartar 1/2 teaspoon
Almonds 1 cup
Butter 1 bar
Egg yolks 6 pieces
Granulated Sugar 1 cup
Water 1/2 cup
Rum 1 T
Preheat oven to 300 degrees farenheit. Line pans with parchment paper. Trace 3-8 inch round shapes on parchment paper, this may take 2 pans. Set aside.
Beat eggwhites until foamy, sprinkle Cream of Tartar. Gradually add sugar and continue to beat until stiff peaks. Fold in nuts (I processed my almonds). Follow the shape of the rounds on parchment paper and bake for 30 minutes.
Beat butter until light and fluffy. In another bowl, whip eggyolks until thick and lemon-colored. Combine sugar and water. Bring to a boil to 270 degrees. Add hot syrup to egg yolks while beating at high speed. Beat in whipped butter. Spread 1/4 of filling on bottom meringue layer, top with another and spread buttercream, continue until all layers are done and frost whole cake with remaining buttercream. Sprinkle with nuts. Freeze cake
Note:Let me just say the 30 minutes baking time for the meringue!! I added an extra 30 minutes bringing the baking time to 1 hour. Then I put off the oven and left the meringue to dry out inside for another 1 hour. I didn't find this easy to make, but I did it for J.
Sunday, September 14, 2008
Friday, September 12, 2008
Thursday, September 11, 2008
EGGS, lightly beaten 2 pieces
BANANAS, mashed 2 pieces
VEGETABLE OIL 1/3 cup
SKIM MILK 1/4 cup
ALL-PURPOSE FLOUR 2 cups
SUGAR 1 cup
BAKING POWDER 2 teaspoons
SALT 1/4 teaspoon
BITTERSWEET CHOCOLATE, chopped 120 grams
Preheat oven to 350 degrees farenheit. Stir eggs, bananas (I got really lazy and processed this in my mini food processor), oil and milk until well blended. In another bowl, combine flour, sugar, salt and baking powder, mix well. Pour dry ingredients into wet ingredients and stir unil just blended (do not overmix!) Stir in chocolate and pour into greased and lined 9 x 5 ( I used 2 smaller ones) loaf pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Wash and slice eggplants legthwise, place on tray and sprinkle with salt, leave for 30 minutes. In pan, preheat oil, add minced onions., garlic and bayleaves. Add ground beef. Cook until meat is no longer pink, season with salt and pepper. Add tomato sauce and cook for 5 minutes until dry. Take off heat amd add 1 cup breadcrumbs, mix well. Set aside. Rinse eggplant and dry with paper towels. Put on baking tray and spray with oil. Bake for 10 minutes. Set aside.In pyrex dish sprinkle remaining 1 cup of breadcrumbs. Lay eggplant on bottom. Top with meat mixture then sprinkle with cheese. Continue layering until done. Pour bechamel over and bake for 30 minutes in a preheated 350 degrees farenheit oven.
ALL-PURPOSE FLOUR 1/4 cup
MILK 2 cups
EGGS, beaten 3 pieces
GRATED CHEESE 1 cup
Heat oil in pot, add flour, stirring constantly to avoid lumps. Add milk and add to flour-oil mixture while whisking. Continue cooking until thick and smooth. Take off heat and add beaten eggs and grated cheese. Whisk until smooth and use.
Tuesday, September 9, 2008
Sunday, September 7, 2008
With the whip attachment of your mixer, whip egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form, it should be stiff and shiny. In a separate bowl, beat egg yolks, vanilla extract and remaining 1/4 cup sugar. Continue beating until thick and fluffy. Mix in all-purpose flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
Saturday, September 6, 2008
A tall glass of Iced Green Tea, which was too bitter (maybe it was steeped too long) for my taste that I had to dump all the sugar syrup :(
Chicken ala Pobre, boneless chicken with garlic and a creamy sauce on top. Too rich for me but the chicken was tender
My sister L's order Wafu Beef, she had a side order of rice with this. The beef was tender and tasted very good (not too salty)
Thursday, September 4, 2008
Tuesday, September 2, 2008
Salt and Pepper Frogs' Legs
Fried Green Beans
Beef with Broccoli
Monday, September 1, 2008
Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.
2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together veryquickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. Youneed to carry on stirring for a further 2-3 minutes to dry the dough. After this time the doughwill be very soft and smooth.
3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using yourhandmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again donot worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.
4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes:1) Once the dough is made you need to shape it immediately.
2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer thepiped shapes into freezer bags. They can be kept in the freezer for up to a month.
Chocolate Pastry Cream Recipe
from Chocolate Desserts by PierreHermé
• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 1 teaspoon instant coffee
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Recipe from Chocolate Desserts by Pierre Hermé(makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes: 1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g)
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes: 1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.2) This sauce is also great for cakes, ice-cream and tarts.