DARING BAKERS JANUARY 2010 CHALLENGE: The World Comes to Canada

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

It's the 27th of the month again, yay! It's time to post the January 2010 challenge, the very first for the new year. And I'm happy to say I finished it on time, no rushing about! We were given the recipe for gluten-free graham cracker wafers, but I opted to make mine with wheat flour because it's not so easy to find the gluten-free ingredients where I live.

Making the bars was relatively easy and hassle-free, the main part of the work was making the graham crackers, mine turned out very tasty, although I could have rolled the dough thinner.

The yummy, super-rich bars which I flavored with matcha (green tea powder). For the bottom layer, I substituted cashew nuts (which is more practical for me), and instead of shredded coconut, I used oats instead.

Notes for gluten-free Graham Wafers and Nanaimo Bars:
• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.

• The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.

• I chose these flours because of their availability. Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.

• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.
Variations allowed:

• Although I highly recommend using gluten-free flours, as the chemistry is very interesting and the end result can be amazing, you are allowed to use wheat.

• If making them gluten-free, no wheat, barley, rye, triticale, kamut, spelt, durum, semolina, or other gluten containing ingredients may be used. Removing those ingredients ensures it is safe for those with Celiac Disease and other health issues where gluten causes problems. If you do plan on serving this to someone on a gluten-free diet, also ensure no cross-contamination occurs.
Preparation time:

• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.

• Nanaimo Bars: 30 minutes.
Equipment required:

• Food Processor

• Bowls

• Parchment paper or silpats

• Cookie sheets

• Double boiler or pot and heatproof bowl

• 8 by 8 inch square pan

• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)

• Saucepan
For Gluten-Free Graham Wafers

Ingredients

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)

3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour

1/2 cup (65 g) (2.3 ounces) Sorghum Flour

1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed

1 teaspoon (5 mL) Baking soda

3/4 teaspoon (4 mL ) Kosher Salt

7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)

1/3 cup (80 mL) Honey, Mild-flavoured such as clover.

5 tablespoons (75 mL) Whole Milk

2 tablespoons (30 mL) Pure Vanilla Extract
Directions:

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.

2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.

3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.

4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.

7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.

8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.

9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

Ingredients:
For Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter

1/4 cup (50 g) (1.8 ounces) Granulated Sugar

5 tablespoons (75 mL) Unsweetened Cocoa

1 Large Egg, Beaten

1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)

1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)

1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter

2 tablespoons and 2 teaspoons (40 mL) Heavy Cream

2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)

2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer

4 ounces (115 g) Semi-sweet chocolate

2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Thank you Lauren for this challenge!

Thai Green Papaya Salad-SOM TAM

When I arrived in Bangkok, I expected to see and eat Pad Thai all the time. I wasn't disappointed, I had all the Pad Thai I can get my hands on but I developed a craving for Som Tam or Green Papaya Salad which I don't remember having in any Thai restaurant here in Manila. The ingredients are chili, sugar, garlic, lime, fish sauce, brined crabs, yardlong beans, tomatoes, peanuts, dried shrimps, shredded green papaya and carrots.

Som Tam in all its spicy glory

My first experience with it was mind-blowing and after the initial shock, I must say everywhere we went from then I had to taste their own version :)

January 2010 Daring Cooks Challenge--Satay

Happy New Year everyone! 2009 flew by so fast...I still remember ringing in the year of the ox and now it's the year of the tiger! It was an eventful year for me, there were a lot of challenges, disappointments and more importantly learnings for me. I could say 2009 was the most difficult year of my life...so far. And I can't wait to start this year, out with the old--in with the new!

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

The requirements for this challenge was to marinate and then we had the freedom to make satay from pork, beef, chicken, tofu and seafood. I chose to make one of mine, fish. I had some left-over frozen cod fillets and I chose to make that for my first satay. I used the marinade (the long version) but the cod was getting cooked in the lemon juice so it was just marinated for less than 30 minutes and then I pan-fried the fish, and cooked it again in the marinade. It was very good...I brought it with me to work and everyone loved it. The cod soaked up the flavors of the marinade. I made a simple cucumber relish to tone down the heat of the satay.

Pan-fried Cod Satay with Cucumber and Carrot Relish

Pork Satay with Peanut Sauce and Cucumber-Carrot Relish

And 2 days after, I grilled the pork satay that was marinating in the refrigerator, I was a bit worried it would be salty from all the fish sauce and soy sauce but surprisingly, it came out really good, very tasty!

Satay Marinade

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped (optional) (2 cm cubed)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 tsp ground coriander (5 mls)

1 tsp ground cumin (5 mls)

1/2 tsp ground turmeric (2-2.5 mls)

2 T vegetable oil (or peanut or olive oil) (30 mls)

1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce.

1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth.

2a. Cut pork into 1 inch strips.

3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.

6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes

Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)

4 Tbsp peanut butter (2 oz or 60 mls)

1 Tbsp lemon juice (0.5 oz or 15 mls)

1 Tbsp soy sauce (0.5 oz or 15 mls)

1 tsp brown sugar (5 mls)

1/2 tsp ground cumin (2.5 mls)

1/2 tsp ground coriander (2.5 mls)

1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

I have tried many satay recipes and I can honestly say, I like this one a lot and will be using it again. Thank you Cuppy for this challenge!

I have scheduled this for automatic posting on the 14th of January because

..surprise ...surprise! i will be in Bangkok and will be gorging myself on authentic Thai food for the next 7 days!!!