tag:blogger.com,1999:blog-62247300165903705552024-03-12T19:48:19.474-06:00Beyond UmamiMacarons, recipes, step by step guides and moreBeyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-6224730016590370555.post-20350320366683521722022-02-01T21:49:00.000-07:002022-02-01T21:49:06.911-07:00Chaussons au Anana - Pineapple Turnover Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh1-CephtRM9NRJWnmAcb7rFeOZoAOAftIkqTK3tb9wbORBK5sZTzmC7Ot1oJx87bM_2mKxnfxwddu-yiVRpEhUdy-__u_APNl3NJaIbXVyfqbU2MA3jU8itxJbmcAQ_TfVGxr_aWjacIxt2sasUq2D-vl8QOyuyvpq9swRg6exHwQk2qhfFBVQnKqTfA=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chaussons Au Anana on a tray" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEh1-CephtRM9NRJWnmAcb7rFeOZoAOAftIkqTK3tb9wbORBK5sZTzmC7Ot1oJx87bM_2mKxnfxwddu-yiVRpEhUdy-__u_APNl3NJaIbXVyfqbU2MA3jU8itxJbmcAQ_TfVGxr_aWjacIxt2sasUq2D-vl8QOyuyvpq9swRg6exHwQk2qhfFBVQnKqTfA=w640-h358" title="Pineapple turnovers on a tray" width="640" /></a></div><h3 style="clear: both; text-align: left;"><span style="font-family: inherit;">Recipe for Chaussons au Anana - Pineapple Turnovers</span></h3><p></p><span style="font-family: inherit;">When Dan and I were in Taiwan we really loved eating pineapple cakes. They were often super fresh with cooked down pineapple fillings surrounded by a shortbread crust. As Lunar New Year was coming up, Dan wanted to make pineapple cakes (a traditional Lunar New Year treat in Singapore and Taiwan) but also incorporate croissants or some kind of laminated pastry. </span><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">Dan recently came across a <a href="https://www.straitstimes.com/life/food/life-in-food-with-violet-oon-perfect-pineapple-tarts-for-chinese-new-year">pineapple jam filling from a Singaporean Chef named Violet Oon</a>. This recipe involves stewing the pineapples with cinnamon and cloves, something very different from Dan's previous iterations. We had some puff pastry in the freezer and thus, Dan's need to combine different elements was satisfied through making a pineapple turnover, or a Chausson au Anana.</span><div><span style="font-family: inherit;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjs46B6wSs-q2-PzTGsBFEQ_EdSpze651qyyJnWmvekWiYRmq9kLww3QfFMYlgiBAyhNIas4lO0Q3XcL6uOrsNH6A_Bnx_UEw2ViSITc9PQDKEPeViBrgZw0EC8UjMsgZhJ4QW05gD9Feo2alfDrmIiW-GrgVqnQeilFSa-3r8mEaCytZfMWWWHSYWzqg=s2400" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="2400" height="224" src="https://blogger.googleusercontent.com/img/a/AVvXsEjs46B6wSs-q2-PzTGsBFEQ_EdSpze651qyyJnWmvekWiYRmq9kLww3QfFMYlgiBAyhNIas4lO0Q3XcL6uOrsNH6A_Bnx_UEw2ViSITc9PQDKEPeViBrgZw0EC8UjMsgZhJ4QW05gD9Feo2alfDrmIiW-GrgVqnQeilFSa-3r8mEaCytZfMWWWHSYWzqg=w400-h224" width="400" /></a><br />Outside ChiaTe - this pineapple cake had a blend of <br />pineapple and mashed winter melon</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiqJfs1rNrFC5IPC2QuImNFmhS64g4nAuAG2bWWRuqBGpBWSDBETo-vEqDOrHFpCD-j-iO3aRjAbY3V4hFPgOdBp_xvAsZBvssgebNkukyh3sYfpG-NAxWKUJG1sgE1qf2_YeDnZeJzG9fzvyIaJs_pt4YJaftoSquLeHKpgGsm6Zko1PXy3wWXgQPsDQ=s2400" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2400" data-original-width="1344" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiqJfs1rNrFC5IPC2QuImNFmhS64g4nAuAG2bWWRuqBGpBWSDBETo-vEqDOrHFpCD-j-iO3aRjAbY3V4hFPgOdBp_xvAsZBvssgebNkukyh3sYfpG-NAxWKUJG1sgE1qf2_YeDnZeJzG9fzvyIaJs_pt4YJaftoSquLeHKpgGsm6Zko1PXy3wWXgQPsDQ=w224-h400" width="224" /></a><br />SunnyHills Pineapple cakes - this one was 100% pineapple</div><h3>Ingredients<br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit; font-size: small; font-weight: normal;">*Makes 8 large pastries or 18 medium sized ones.</span></div></h3><ul style="text-align: left;"><li><span style="font-family: inherit;">One large ripe pineapple - approximately 750g of pineapple pieces</span></li><li><span style="font-family: inherit;">Pack of frozen puff pastry - made with butter (thawed)</span></li><li><span style="font-family: inherit;">Small beaten egg</span></li><li><span style="font-family: inherit;">150g Sugar</span></li><li><span style="font-family: inherit;">Cinnamon stick</span></li><li><span style="font-family: inherit;">5 cloves *but 10 would be better</span></li></ul><h3 style="text-align: left;"><b>Directions</b></h3><ol style="text-align: left;"><li><span style="font-family: inherit;">Chop up pineapple (we used a food processor to quickly chop up in a 10 pulses).</span></li><li><span style="font-family: inherit;">In a medium sized pot, put in the pineapple, cinnamon stick, sugar and cloves. Cook at medium heat for 20-25 minutes until the liquid is mostly boiled off.</span></li><li><span style="font-family: inherit;">While the pineapple filling is still warm, extract the cinnamon stick and cloves and allow the filling to cool down (about 1 hour).</span></li><li><span style="font-family: inherit;">Preheat the oven to 400F.</span></li><li><span style="font-family: inherit;">Beat a small egg in a bowl.</span></li><li><span style="font-family: inherit;">Slice up a "sheet" of puff pastry using a ruler. Depending on the size you want to make, you can either make large 5 inch squares or 3.3" squares.</span></li><li><span style="font-family: inherit;">Place the pineapple filling in the middle of each square. For small squares about use about 1.5 tablespoons of filling. For larger squares about 3 heaping tablespoons.</span></li><li><span style="font-family: inherit;">Brush the edges with the beaten egg wash.</span></li><li><span style="font-family: inherit;">Fold one side over diagonally so you end up with a triangle shape.</span></li><li><span style="font-family: inherit;">Use a fork to crimp the edges. </span></li><li><span style="font-family: inherit;">Place the pastries on a prepared baking sheet with parchment paper. You will likely need two baking trays.</span></li><li><span style="font-family: inherit;">Brush the top with the beaten egg and generously sprinkle sugar on the top of each turnover.</span></li><li><span style="font-family: inherit;">Put baking sheets into the oven - one on the top rack and one on the bottom rack. Bake for 15 minutes. Rotate trays and bake for another 15-20 minutes until the tops are golden brown.</span></li><li><span style="font-family: inherit;">Eat and enjoy! Take photos as necessary. </span></li></ol><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPHYhx2TzKgbO99KIie2HlMLpkSxL5AzydnSFpoli982mXk7JgNlk99bUdvhubye_FIYvrxx6PPKsNcMmKAkrMwZPsyDW7j9PM7xiOuJPn_tQIdcjXjPPS0VwwYxyF_WGBeaxhUluviCsQYPAJNul7OVic0K1YmC5DT-9E5_J8Q4QHgttz2MC0pw4BqQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="pineapple turnovers on a tray in the sunlight" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPHYhx2TzKgbO99KIie2HlMLpkSxL5AzydnSFpoli982mXk7JgNlk99bUdvhubye_FIYvrxx6PPKsNcMmKAkrMwZPsyDW7j9PM7xiOuJPn_tQIdcjXjPPS0VwwYxyF_WGBeaxhUluviCsQYPAJNul7OVic0K1YmC5DT-9E5_J8Q4QHgttz2MC0pw4BqQ=w640-h358" title="tray of pineapple turnovers - Chaussons au Anana" width="640" /></a></div></div></div>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com2tag:blogger.com,1999:blog-6224730016590370555.post-6974955088541927382022-01-26T22:59:00.002-07:002022-01-27T19:13:11.842-07:00Steph's Bakewell Tart from Baking with Dorie<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiITeUEnjpyUFMm6uqnWbGUlNztihv3meCzGVk5OyyXtxUwNgYrsdO9yYTcprPPu_u3vS5dJMdnjZn8Clt7UNeCUj2ZwbUpYOgE47dvyMgNqjHv7Yhbi9ni2JbB6LFYbQgdbht8GOIwUOfwgEseGMSlxtRXKVLS4fYVwCZ_4nrTK6WBnlqwCKHCm3z1NA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="bake well tart on a white plate" border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEiITeUEnjpyUFMm6uqnWbGUlNztihv3meCzGVk5OyyXtxUwNgYrsdO9yYTcprPPu_u3vS5dJMdnjZn8Clt7UNeCUj2ZwbUpYOgE47dvyMgNqjHv7Yhbi9ni2JbB6LFYbQgdbht8GOIwUOfwgEseGMSlxtRXKVLS4fYVwCZ_4nrTK6WBnlqwCKHCm3z1NA=w640-h512" title="Bakewell Tart slice" width="640" /></a></div><p><span style="font-family: arial;">When I looked through the chosen recipes for January for <a href="https://tuesdayswithdorie.wordpress.com/2022/01/25/bwd-lyl-grain-and-seed-muffins-or-stephs-bakewell-tart/">Tuesdays with Dorie </a>I saw that the Bakewell Tart was on the list. After looking through the recipe I realized it sounded familiar. In fact, I had seen this once before, on the CBC <a href="https://www.cbc.ca/life/greatcanadianbakingshow/recipes/bakewell-tart-1.5947184#:~:text=The%20Bakewell%20tart%20is%20a%20British%20classic.,Canadian%20Baking%20Show%2C%20Season%204.">Great Canadian Baking Show</a> (Season 4, pastry) for one of the technical bakes!</span></p><p><span style="font-family: arial;">But, what is a Bakewell Tart? The Bakewell tart is a British classic dessert and usually has a short crust pastry, frangipane and jam (typically raspberry). From what I have read, there can actually be different variations. </span></p><p><span style="font-family: arial;">To me, it feels like you you are mixing the essence of a pie and cake together. Perhaps that simplifies it a bit, but let's go into how it went for me. </span></p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfblSSOqfLzKq8YB-6sEEZoE_YqL1Fl4QNtO_Hl20wmaWq2D1dF7xsVAl8c5MIGcNOnZuX-4fuyw5i1YdZQymcQesas2NNSTKu_ndrh4_uePMwuydWPep1pv-0cX4aBPfSwVHqzcdvSPp4YzhXj7_t3Ay6xb1qreBtfy0KI-NvLix1RQxONJefitrVxQ=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Full bakewell tart in a glass pie dish" border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfblSSOqfLzKq8YB-6sEEZoE_YqL1Fl4QNtO_Hl20wmaWq2D1dF7xsVAl8c5MIGcNOnZuX-4fuyw5i1YdZQymcQesas2NNSTKu_ndrh4_uePMwuydWPep1pv-0cX4aBPfSwVHqzcdvSPp4YzhXj7_t3Ay6xb1qreBtfy0KI-NvLix1RQxONJefitrVxQ=w640-h512" title="top layer of the bakewell tart" width="640" /></a></p><p><span style="font-family: arial;">To make the recipe in Dorie Greenspan's <i>Baking with Dorie </i>you first make a pie crust. Hers is a pate sucree (mixture of cold butter, flour, egg and sugar). The dough is then rolled out into an 11inch circle, then partially blind baked (where you add pie weights onto the crust - to keep it from bubbling up in the oven). </span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3vpB3E5AoUBUyrRYTZdTwclOXOTmYi4jyDpQLyLzkjyxBBEMry9ph2mjEHtf4ODJmBae4Do49Vnbul-niZ74iW-3iSgTLghfd40w0t6JtLu1y37jyuzuVisbIiFCEVxaKlWuySG9Nc9rUooxNaFIQSPQ0cugfNkKYIxCSFrmMIq1HmJzmmW5BOheyHQ=s2048" style="margin-left: auto; margin-right: auto;"><img alt="Pate sucree crust cooling in a glass pie dish" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3vpB3E5AoUBUyrRYTZdTwclOXOTmYi4jyDpQLyLzkjyxBBEMry9ph2mjEHtf4ODJmBae4Do49Vnbul-niZ74iW-3iSgTLghfd40w0t6JtLu1y37jyuzuVisbIiFCEVxaKlWuySG9Nc9rUooxNaFIQSPQ0cugfNkKYIxCSFrmMIq1HmJzmmW5BOheyHQ=w640-h358" title="Pate sucree crust cooling in a glass pie dish" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blind baked pie crust cooling</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">This ended up being a baking project spread over two time periods as I started making my pie crust a bit too late. By the time it finished cooling it was too late to make the rest of the pie. So I waited until the next day. Once the pie crust has cooled, add a layer of jam to the bottom. Traditionally it is raspberry jam. I used Haskap Jam as I am making an effort to use what I have in our pantry. Haskap berries are similar in taste to saskatoon berries. But if you don't have saksatoon berries in your area, think of haskap tasting like blueberries, raspberries, with some flavours of black current. </span><span style="font-family: arial;">My friend Carmen had gifted me this for Christmas so thought this would work nicely for the Bakewell Tart. After the layer of jam, the rest of the filling is added on top. It is a bit difficult to spread but not impossible. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNqM9NqoH3BnqXyCsiF7vmN3RmVw5IPmUcjgL3TfeUzDPDzB4J4hdXeUY06AbLNQxNeGAygsx8ub1MVG3BsAQwr_xQ9oVGLneG8w1Pc5t21FNnmc8Nxr23LbT4azWLVpPhuwJvYSaIC9RfhzJUGj9_C3L4UvL7azRMbISAc9h6FNUVakrV1M08-GPc_w=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade haskap Jam in a glass jar with the pie under" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNqM9NqoH3BnqXyCsiF7vmN3RmVw5IPmUcjgL3TfeUzDPDzB4J4hdXeUY06AbLNQxNeGAygsx8ub1MVG3BsAQwr_xQ9oVGLneG8w1Pc5t21FNnmc8Nxr23LbT4azWLVpPhuwJvYSaIC9RfhzJUGj9_C3L4UvL7azRMbISAc9h6FNUVakrV1M08-GPc_w=w640-h358" title="Homemade haskap Jam" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpw4Bmky_sJoorF3xEW07SGfoVWEgPIQKNRPum8_-cqYctHNCarkmZK-JKL9ZKQyqFs6CS1pARSTS_zO6wPqpN61mfHZVw_yQ_u4br2wdSxNd69H8Fvmtk9dGz8VdjGLB55W_J7LVnXnYJqN-DfcIt6Xl2JPqwGKOEma8p6NpGh7LGdCmVQIo7othc1A=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="Haskap jam spread over the tart" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpw4Bmky_sJoorF3xEW07SGfoVWEgPIQKNRPum8_-cqYctHNCarkmZK-JKL9ZKQyqFs6CS1pARSTS_zO6wPqpN61mfHZVw_yQ_u4br2wdSxNd69H8Fvmtk9dGz8VdjGLB55W_J7LVnXnYJqN-DfcIt6Xl2JPqwGKOEma8p6NpGh7LGdCmVQIo7othc1A=w640-h358" title="Haskap jam spread over the tart" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZjEC7KDKhX9o4HAlfndNbBiTusxVWs2Bxw3Z5Nq8xacXBTisQjM-UHY-DYTGzzogZTYAW8YUdKAIJ6UcaAzwsn2SfbqzWhk-ALuJ8-R359jH21q2j9Iig7rsnIjy5ZoVy55zCwgMfFppPLAQ0n2RA5KtPLeZyHE4ughuia2Iirt72lfW4B3t0nE8WKg=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="layer of the almond meal flour (cake batter) on top of the partially baked tart" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZjEC7KDKhX9o4HAlfndNbBiTusxVWs2Bxw3Z5Nq8xacXBTisQjM-UHY-DYTGzzogZTYAW8YUdKAIJ6UcaAzwsn2SfbqzWhk-ALuJ8-R359jH21q2j9Iig7rsnIjy5ZoVy55zCwgMfFppPLAQ0n2RA5KtPLeZyHE4ughuia2Iirt72lfW4B3t0nE8WKg=w640-h358" title="e almond meal flour (cake batter) on top of the partially baked tart" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Once the tart is fully baked (around 45 min at 375F), allow it to cool.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCcYNFR9DazjiSqkaTEo6MqxVALkwEF-SS1UlylJPZ93nOIY3UGn3PTgtXGtUnbR5s8fJPM3bPFsYvauyWys7sop9g4mcBbfujIvUvx8Oghl10m67g58sPePO9wkPuDf-xrgVVBJeEe3XgYZy5-s9E0yJMqGAkD0neXwOfGADTfsA_bauKg4T11nSglA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="finished bakewell tart cooling on the counter" border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCcYNFR9DazjiSqkaTEo6MqxVALkwEF-SS1UlylJPZ93nOIY3UGn3PTgtXGtUnbR5s8fJPM3bPFsYvauyWys7sop9g4mcBbfujIvUvx8Oghl10m67g58sPePO9wkPuDf-xrgVVBJeEe3XgYZy5-s9E0yJMqGAkD0neXwOfGADTfsA_bauKg4T11nSglA=w640-h358" title="finished bakewell tart cooling" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span style="font-family: arial;">At this point, you can decorate with just a drizzle of icing (icing sugar mixed with water). However the first time I decorated my Bakewell Tart it turned out terrible. So in an effort to make it more aesthetically pleasing (for myself) I added icing all over the tart and then attempted to make some pink lines for a feathering effect. That didn't go nearly as well as I had hoped but it looks decent! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigUX8jcwpX5380iRQ1hl7g5qmvaXl9IYneYFLThPXQi-wIgyjtsm8hT6vG_6g4GMKQ_hmspGsEYEOR_P3NTu_sZnC7TqwwsmKCzjjFkOzU9yzPmW6IGPZQcITa8T7RbqXkq3MnCUGZv-1Q4MvyInW56nLqywkFSev5oLt0KVnWyi2chefeMZmHmgbmdA=s2048" style="margin-left: 1em; margin-right: 1em;"><img alt="bakewell tart all finished and iced with white icing and feathered lines in pink icing" border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEigUX8jcwpX5380iRQ1hl7g5qmvaXl9IYneYFLThPXQi-wIgyjtsm8hT6vG_6g4GMKQ_hmspGsEYEOR_P3NTu_sZnC7TqwwsmKCzjjFkOzU9yzPmW6IGPZQcITa8T7RbqXkq3MnCUGZv-1Q4MvyInW56nLqywkFSev5oLt0KVnWyi2chefeMZmHmgbmdA=w640-h512" title="bakewell tart all finished and iced" width="640" /></a></div><br /></div><span style="font-family: arial;">In all honesty, if this was a real technical bake in a real baking challenge I would have failed on the presentation alone. My feathering (for the lines) did not go very well as I was trying to work fast as the icing was starting to set! </span><p></p><p><span style="font-family: arial;">I love how tasty this Bakewell Tart is. It isn't too sweet, despite the icing on top and the haskap jam went very well with the rest of the tart. The cake part of the tart has a nice almond flavour from the almond extract as well as the addition of almond meal and flour. I personally also love the nice crispy pate sucree crust at the bottom as it is my favourite part about pies. So, there you have it, my experience of baking up my first Bakewell Tart! </span></p><p><span style="font-family: arial;">You can get the recipe for Steph’s Bakewell Tart on pg.298 of Baking with Dorie or <a href="https://cooking.nytimes.com/recipes/1018826-stephanie-johnstons-bakewell-tart">here</a>.<br /></span><br /></p>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com8tag:blogger.com,1999:blog-6224730016590370555.post-34197871962495847932021-11-09T20:55:00.002-07:002021-11-09T20:55:49.617-07:00Apple Pandowdy from Baking with Dorie<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A9w58SYdVUs/YYs-WiJbtKI/AAAAAAAB_9o/qZoL_0GGDdUZWYntj5rNl6zmPfixYwqGgCLcBGAsYHQ/s1882/Finished%2Bapple%2Bpandowdy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-A9w58SYdVUs/YYs-WiJbtKI/AAAAAAAB_9o/qZoL_0GGDdUZWYntj5rNl6zmPfixYwqGgCLcBGAsYHQ/w640-h458/Finished%2Bapple%2Bpandowdy.jpg" width="640" /></a></div><p>All right everyone! We are back with another recipe from Dorie Greenspan's Baking with Dorie. Of the two options for those month I chose to do the Apple Pandowdy first. We were going over to a friends' place so bringing a warm dessert seemed to fit the occasion nicely. We happened to just have enough ambrosia apples in the fridge to make the dessert so it was meant to be. The main difference for this dessert is that usually when you see a dessert with apples you think of cinnamon. Dorie Greenspan highly suggests keeping it simple and just having a lemon forward dessert for this apple pandowdy. The apples are simply dressed with sugar, lemon zest and lemon juice. The reason why its called a "Pandowdy" is because typically this dessert is made with the scrap pieces of dough you may have around after baking a pie. It isn't about perfection but just random scraps of dough.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s4DtHb0zIuk/YYs-WYcNoeI/AAAAAAAB_9k/ky3kRmVYqxwuBcKiJ90cLLp3Pu4aUx8TACLcBGAsYHQ/s1882/Apple%2Bpandowdy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-s4DtHb0zIuk/YYs-WYcNoeI/AAAAAAAB_9k/ky3kRmVYqxwuBcKiJ90cLLp3Pu4aUx8TACLcBGAsYHQ/w640-h458/Apple%2Bpandowdy2.jpg" width="640" /></a></div><div>In our case, since we were using fresh dough, we decided to make it fun and cut out some heart shapes. I must admit that this might be the first time I even used our heart shaped cutter! I have also been fairly busy prepping for my first ever pottery sale and keeping Luna (our pup) busy that Dan actually did everything for this dessert. He blended the pie dough in the food processor, made the flat dough, peeled and cut the apples and even assembled the Apple Pandowdy. I think the most I did was mix the ingredients together and put the Pandowdy in the oven! Thanks hubby for being such a great sous chef/baker. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WV42zUMS_0Q/YYs-Wag1_-I/AAAAAAAB_9g/tS4VqKL64VkAAu8pjRb_JJ08lb7PcxbNwCLcBGAsYHQ/s1882/Applepandowdy1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-WV42zUMS_0Q/YYs-Wag1_-I/AAAAAAAB_9g/tS4VqKL64VkAAu8pjRb_JJ08lb7PcxbNwCLcBGAsYHQ/w640-h458/Applepandowdy1.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The top of the apple pandowdy is topped with ample amounts of sugar<br /><br /></td></tr></tbody></table>Would we make this again? Most definitely. The lemon forwardness of the dessert didn't make us miss the cinnamon at all. Dorie Greenspan also gives ideas on how to change up the dessert; more spice for a warmer dessert and/or adding in different fruits depending on the season.<div><br /></div><div>Clearly it must have smelled amazing as Luna (our own pup) made an attempt to hop up onto the bench at our friend's place to get a taste. Don't worry, she wasn't able to. But you can definitely see in the picture how much she wanted to while Lovey (her sister from another litter) looks on.<br /><a href="https://1.bp.blogspot.com/-rugUhfA6ghU/YYtCYsy7vbI/AAAAAAAB_90/vNIcDjxfirMfVSadFZnHQDeLU6LIxWnBACLcBGAsYHQ/s1882/Luna%2Bapple%2Bpandowdy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-rugUhfA6ghU/YYtCYsy7vbI/AAAAAAAB_90/vNIcDjxfirMfVSadFZnHQDeLU6LIxWnBACLcBGAsYHQ/w640-h458/Luna%2Bapple%2Bpandowdy.jpg" width="640" /></a><div>You can find the recipe for this Apple Pandowdy on page 257 of Baking with Dorie or <a href="https://gardenandgun.com/recipe/your-new-fall-dessert-apple-pandowdy/">here</a>. </div><div><br /></div><div>Feel free to check out the <a href="https://tuesdayswithdorie.wordpress.com/2021/11/09/bwd-lyl-english-muffins-or-apple-pandowdy/">Tuesdays with Dorie</a> page to see what everyone else ended up cooking up (you had the choice to make either Apple Pandowdy or English Muffins). </div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com4tag:blogger.com,1999:blog-6224730016590370555.post-71966208445783754962021-10-24T15:16:00.006-06:002021-10-24T15:16:50.257-06:00Baking with Dorie - Maple Miso Loaf <h1 style="text-align: left;">Baking with Dorie: Sweet Salty & Simple</h1><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-73KLjBsUnT0/YXXGB9v6stI/AAAAAAAB-HU/J7V-MD1fDKwmYHxX-0E_fLAOjGU7KBzOwCLcBGAsYHQ/s2048/Maple%2Bmiso%2B5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://1.bp.blogspot.com/-73KLjBsUnT0/YXXGB9v6stI/AAAAAAAB-HU/J7V-MD1fDKwmYHxX-0E_fLAOjGU7KBzOwCLcBGAsYHQ/w640-h358/Maple%2Bmiso%2B5.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Side profile of the Maple Miso Loaf</td></tr></tbody></table><div>Yes it is true! Dorie Greenspan wrote another amazing cookbook - <a href="https://doriegreenspan.com/book/baking-with-dorie-sweet-salty-simple/">Baking with Dorie</a>. I have honestly learned so much in the past few years cooking through Every Day Dorie with the <a href="https://cookthebookfridays.wordpress.com/">Cookthebookfridays</a> group. When I received the initial PDF of Baking with Dorie I was so excited for the glorious pictures that it would hold and was even more pleased upon receiving the real cookbook. The pictures are excellent as always (read: mouthwatering), all the directions are easy to follow and Dorie writes in a way that you feel like you are baking in the kitchen with her. <br /><br /></div><div>This newest cookbook - Baking with Dorie: Sweet Salty & Simple has now launched into the world. To celebrate some of us baked up her Maple Miso Loaf (page 69-70). I know it is interesting to think about baking with miso. Not miso soup but the paste is used to create this sweet yet savoury loaf. <br /><br /></div><div>I love that there is ample time spent rubbing the orange zest (or lemon if that is what you have) with the sugar so it becomes infused with the orange flavour.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0i1rv-TcKtk/YXXG4ark6hI/AAAAAAAB-Hk/bTF6CVE1qkAY_KCDXMhhEp7d31Omf9F3wCLcBGAsYHQ/s1882/Maple%2Bmiso%2Borange%2Bsugar%2B.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-0i1rv-TcKtk/YXXG4ark6hI/AAAAAAAB-Hk/bTF6CVE1qkAY_KCDXMhhEp7d31Omf9F3wCLcBGAsYHQ/w640-h458/Maple%2Bmiso%2Borange%2Bsugar%2B.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sugar and orange zest rubbed together<br /></td></tr></tbody></table></div><div>Then all the ingredients are whipped together (sugar, butter, miso paste, maple syrup) and finally the dry ingredients.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xYKB6tst9MY/YXXHSCffFkI/AAAAAAAB-Hs/d07U52nx5j0yWnGeRlJ9_XLrOAqKMVtqACLcBGAsYHQ/s1882/Maple%2Bmiso1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="1882" height="458" src="https://1.bp.blogspot.com/-xYKB6tst9MY/YXXHSCffFkI/AAAAAAAB-Hs/d07U52nx5j0yWnGeRlJ9_XLrOAqKMVtqACLcBGAsYHQ/w640-h458/Maple%2Bmiso1.JPG" width="640" /></a></div><div>As the maple miso loaf bakes in the oven our entire place filled with a lovely zesty savoury smell. <br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7qzji6S5bRk/YXXHeL_es9I/AAAAAAAB-Hw/N1Ej7alMwLE5XDtGk6_bJ0p06MqDs9-mgCLcBGAsYHQ/s1606/Maplemiso2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1147" data-original-width="1606" height="458" src="https://1.bp.blogspot.com/-7qzji6S5bRk/YXXHeL_es9I/AAAAAAAB-Hw/N1Ej7alMwLE5XDtGk6_bJ0p06MqDs9-mgCLcBGAsYHQ/w640-h458/Maplemiso2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Before the bake</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-naSGNbkgIpg/YXXHeDfzfMI/AAAAAAAB-H4/LM3Y8Up7eigiY5KV6--q82My3zft4-YFwCLcBGAsYHQ/s2048/Maplemiso3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1147" data-original-width="2048" height="358" src="https://1.bp.blogspot.com/-naSGNbkgIpg/YXXHeDfzfMI/AAAAAAAB-H4/LM3Y8Up7eigiY5KV6--q82My3zft4-YFwCLcBGAsYHQ/w640-h358/Maplemiso3.jpg" width="640" /></a></div><br /><div>We actually served the Maple Miso Loaf during Luna (our pup’s first birthday) party. Don’t worry the pups had beet pupcakes with yogurt icing, while the adults had slices of maple miso loaf. Everyone enjoyed the loaf. It is a coarse-crumbed cake, but still super soft. Certainly made for a different sort of dessert. </div><div><br /></div><div><span style="font-family: inherit;">Typically you should not post the recipes straight from cookbooks but in this case we have permission. Definitely check out the <a href="https://tuesdayswithdorie.wordpress.com/2021/10/19/bwd-lyl-miso-maple-loaf/#comments">Tuesdays with Dorie </a>group to see how everyone else did. If you want to join the group all you have to do is bake and then post your link to the group (under the LYL post/comments). This cookbook is baked on the second and fourth Tuesdays of the month. </span></div><div><br /></div><h2 style="text-align: left;"><b>Maple Miso Loaf Recipe</b></h2><div><i><span style="font-family: arial;"><span style="font-size: 13px;">f</span></span>rom Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan</i></div><br /><span style="font-family: helvetica;">4 ounces/113 grams unsalted butter, at room temperature, plus more for the pan<br />1 ¾ cups/238 grams all-purpose flour, plus more for the pan<br />1 ¾ teaspoons baking powder<br />¼ teaspoon baking soda<br />¾ cup/150 grams granulated sugar<br />¼ teaspoon fine sea salt<br />finely grated zest of 1 orange or tangerine<br />¼ cup/70 grams white or yellow miso<br />¼ cup/60 milliliters pure maple syrup (I used dark)<br />2 large eggs, at room temperature<br />1 ½ teaspoons pure vanilla extract<br />⅓ cup/80 milliliters buttermilk (well shaken before measuring)<br />¼ cup/80 grams orange marmalade or apricot jam (for the glaze, optional)<br /><br />Directions</span><div><span style="font-family: helvetica;">Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker’s spray.<br /><br />Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.<br /><br />Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.<br /><br />Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchment if it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the centre comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.<br /><br />If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing.<br /><br />Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn’t — toast it lightly before serving. If you haven’t glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.</span></div>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com4tag:blogger.com,1999:blog-6224730016590370555.post-32912267742134055172021-10-08T21:39:00.006-06:002021-10-08T21:40:24.489-06:00Umami Burger - Dorie Greenspan's Everyday Dorie<div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DuMcMjekaHA/YWED3Hhe2kI/AAAAAAAB8Cg/g9uwTB08cMc0K4lOWQju-Ob1Io_yuxz4ACLcBGAsYHQ/s2048/Umami%2Bburger.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="burgers on a white plate with fries in background" border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://1.bp.blogspot.com/-DuMcMjekaHA/YWED3Hhe2kI/AAAAAAAB8Cg/g9uwTB08cMc0K4lOWQju-Ob1Io_yuxz4ACLcBGAsYHQ/w458-h640/Umami%2Bburger.jpg" title="umami burger from dorie greenspan's Everyday Dorie" width="458" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Umami Burgers from Every Day Dorie</td></tr></tbody></table></div><p></p><div class="separator" style="clear: both;"> When I saw that the <a href="https://cookthebookfridays.wordpress.com/2021/10/08/lyl-umami-burger/">Cook the book fridays</a> for today was the Umami Burger from <a href="https://doriegreenspan.com/">Dorie Greenspan'</a>s Every Day Dorie, I knew I had to make it. We subbed out our original Friday night cooking plan of bulgogi with rice cakes in favour of Dorie's Umami burgers. This recipe has the name <i>umami</i> in it, how could I not make it? A quick look in the fridge indicated that we had a pack of mushrooms (clearly waiting to be used for this exact purpose) and some spinach. No gochujang sauce, but we had a bottle of spicy chili crisps. Frozen ground beef was found in the freezer, so we just had to defrost the meat and we were set! </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KfaGr_M12rw/YWEH98oMCEI/AAAAAAAB8C4/qaCD0l2BK0QjK0GCNbDgvU35BkspKFkOgCLcBGAsYHQ/s2048/Brioche%2Bbuns%2Bmaking.jpg" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="brioche buns proofing in the oven covered with saran wrap" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-KfaGr_M12rw/YWEH98oMCEI/AAAAAAAB8C4/qaCD0l2BK0QjK0GCNbDgvU35BkspKFkOgCLcBGAsYHQ/w640-h480/Brioche%2Bbuns%2Bmaking.jpg" title="Brioche buns in the making" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brioche Buns in the Oven</td></tr></tbody></table><div class="separator" style="clear: both;"><br />Seeing that we were having burgers for dinner, the hubby decided to make his own brioche buns. He started the baking process last night (Thursday) so he could bake them up after work for dinner.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-YG3lcp68Mow/YWED3L6FW5I/AAAAAAAB8Cc/-7oq9Okc_Bk2dg88LHRFZRqg5-c378mKQCLcBGAsYHQ/s2048/Mushrooms%2B_unami%2Bburger.jpg" style="margin-left: auto; margin-right: auto;"><img alt="mushrooms and onions cooking in a pan" border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://1.bp.blogspot.com/-YG3lcp68Mow/YWED3L6FW5I/AAAAAAAB8Cc/-7oq9Okc_Bk2dg88LHRFZRqg5-c378mKQCLcBGAsYHQ/w640-h458/Mushrooms%2B_unami%2Bburger.jpg" title="cooking down the mushrooms and onions in a cast iron pan" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The beginnings of the mushroom mix for Umami Burgers</td></tr></tbody></table><br /></div><div class="separator" style="clear: both;"><span style="text-align: left;">The recipe is fairly simple with the bulk of the </span><i style="text-align: left;">umami</i><span style="text-align: left;"> flavour coming from the 10-12 chopped mushrooms. We had brown crimini mushrooms so that is what I used for our Umami burgers. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-MCUxqvziSqo/YWED3Pa3fXI/AAAAAAAB8CY/uFLGgY7WajoqdAqlpKxvUE7YIbY5SOnRACLcBGAsYHQ/s2048/Cooked%2Bmushrooms%2B_umami%2Bburger.jpg" style="margin-left: auto; margin-right: auto;"><img alt="cooked down mushrooms and onions in a cast iron pan" border="0" data-original-height="1281" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-MCUxqvziSqo/YWED3Pa3fXI/AAAAAAAB8CY/uFLGgY7WajoqdAqlpKxvUE7YIbY5SOnRACLcBGAsYHQ/w640-h400/Cooked%2Bmushrooms%2B_umami%2Bburger.jpg" title="cooked down mushrooms and onions in a cast iron pan" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooked down mushroom mix with sauce added</td></tr></tbody></table>After the chopped mushrooms and red onion (vidalia) has cooked down (about 6 minutes), a sauce is added. Simply mix oyster sauce, soy sauce, sesame oil, and in my case spicy chili crisp sauce. Go easy on the oyster sauce, as the sauce tends to be fairly salty for my taste. I also did not add more salt to the cooked mushrooms and onions as it felt adequately salted already. When the mushroom mix is cooked, place in a bowl and let it cool. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PyoCvsCmS28/YWED21F3UXI/AAAAAAAB8CQ/baBkKhmxfZIUCMNFOKDuShYM8k5GuI5bACLcBGAsYHQ/s2048/Burger%2Bpatty_umami%2Bburger.jpg" style="margin-left: auto; margin-right: auto;"><img alt="ground meat mixed with cooked down mushrooms and onion" border="0" data-original-height="1583" data-original-width="2048" height="494" src="https://1.bp.blogspot.com/-PyoCvsCmS28/YWED21F3UXI/AAAAAAAB8CQ/baBkKhmxfZIUCMNFOKDuShYM8k5GuI5bACLcBGAsYHQ/w640-h494/Burger%2Bpatty_umami%2Bburger.jpg" title="two mushrooms patties being formed" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Forming the Umami Burger Patties</td></tr></tbody></table>After our acupuncture appointment we came home and finished assembling the rest of dinner. Dorie does suggest that if you want additional mushroom flavour, you can mix the mushroom mix with the beef and let it sit in the fridge for a day. For us, we just mixed the beef and mushroom mix together and allowed it to marinate for around 10 minutes. <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NjRbDmoxoj4/YWED296sWlI/AAAAAAAB8CU/BNk91SqXCsQ0Yn0qY3lrRh6Sqki7_E8mQCLcBGAsYHQ/s2048/Burger%2Bpatty%2Bcooking.jpg" style="margin-left: auto; margin-right: auto;"><img alt="4 raw burger patties sitting on a cast iron pan" border="0" data-original-height="1583" data-original-width="2048" height="494" src="https://1.bp.blogspot.com/-NjRbDmoxoj4/YWED296sWlI/AAAAAAAB8CU/BNk91SqXCsQ0Yn0qY3lrRh6Sqki7_E8mQCLcBGAsYHQ/w640-h494/Burger%2Bpatty%2Bcooking.jpg" title="4 raw burger patties sitting on a cast iron pan" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooking 4 Umami Burger Patties on a Cast Iron Pan</td></tr></tbody></table><div>We did not make our burger patties as big as the ones in the cookbook; mainly because we wanted to match our patties to the brioche buns that Dan had made. We were surprised that there was no binder needed to keep the patties together. In the end that was not needed as long as we followed Dorie's directions. Dorie suggests cooking the patties (on each side) for 4 minutes without moving them. Doing so provides a nice char and after 4 minutes you will be able to flip them. We cooked ours on medium to high heat on a cast iron pan. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QS7HqQXuX4A/YWED2-R_9-I/AAAAAAAB8CM/-mx9lL9qlJs55uq73Pl8kgExIJfRvxWWwCLcBGAsYHQ/s2048/Brioche%2Bbuns_umami%2Bburger.jpg" style="margin-left: auto; margin-right: auto;"><img alt="fresh brioche buns on a plate" border="0" data-original-height="1583" data-original-width="2048" height="494" src="https://1.bp.blogspot.com/-QS7HqQXuX4A/YWED2-R_9-I/AAAAAAAB8CM/-mx9lL9qlJs55uq73Pl8kgExIJfRvxWWwCLcBGAsYHQ/w640-h494/Brioche%2Bbuns_umami%2Bburger.jpg" title="brioche buns" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fresh Brioche Buns</td></tr></tbody></table><p></p><div>The brioche buns that Dan made fit perfectly with the burgers. They were soft and fluffy and perfect for our Umami Burgers. We topped our burgers with a slice of smoked Balderson cheddar and spinach. So good! Later on I did add some mayo and grainy mustard to see how different flavours </div><div><br /></div><div>Again a great savoury recipe from Dorie. We also really loved her <a href="http://www.beyondumami.com/2019/04/easy-salmon-burgers-from-every-day.html">Easy Salmon Burgers</a> that we made a few years ago too! </div><div><br /></div><div>I would highly recommend that make these Umami Burgers. They are found on page 140 of Every Day Dorie by Dorie Greenspan or <a href="https://www.wilsonfarm.com/v2.0/recipes/catalog/umami-burger.php">here</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AojGlvsWM2c/YWENrcrL9VI/AAAAAAAB8DA/lrVeLKZVz34wqR0BJVr-LLsG7260U4RVgCLcBGAsYHQ/s2048/Side%2Bprofile%2B_umami%2Bburger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://1.bp.blogspot.com/-AojGlvsWM2c/YWENrcrL9VI/AAAAAAAB8DA/lrVeLKZVz34wqR0BJVr-LLsG7260U4RVgCLcBGAsYHQ/w458-h640/Side%2Bprofile%2B_umami%2Bburger.jpg" width="458" /></a></div>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com1tag:blogger.com,1999:blog-6224730016590370555.post-66586140730907451872021-05-08T19:31:00.003-06:002021-05-08T19:31:28.968-06:00Milk Bread (Shokupan)<p></p><p><a href="https://1.bp.blogspot.com/-n36M0j8VnKo/YJcNexCn_6I/AAAAAAAA5pE/YCjDdl-vIpEit-mHuYJAukgfy04-sfnrACLcBGAsYHQ/s1024/IMG_4088%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Freshly baked milk bread with golden brown top" border="0" data-original-height="640" data-original-width="1024" height="400" src="https://1.bp.blogspot.com/-n36M0j8VnKo/YJcNexCn_6I/AAAAAAAA5pE/YCjDdl-vIpEit-mHuYJAukgfy04-sfnrACLcBGAsYHQ/w640-h400/IMG_4088%2B%25282%2529.jpg" width="640" /></a></p><p></p><p>It's no surprise that milk bread (shokupan) gets rediscovered every few years. Compared to western style sandwich loafs, the insides are light, soft and fluffy. It's hard to resist tearing the bread apart just to see the elastic inside. Milk bread not only derives its name from the using milk but also the bright white milk-like colour of the inner crumb. Some people may only associate this bread with Hokkaido (Japanese) milk bread but the bread actually has Chinese origins.<br /></p><p>One of the key steps to making milk bread is a Chinese technique called TangZhong (湯種法). Chinese bakers have been using this technique since the early 1900s to make soft buns. TangZhong is like a roux, it's made by cooking a small amount of flour in a liquid (milk). The resulting gel releases more steam during the baking process resulting in higher loaves. </p><p>In terms of shaping, milk bread often comes in two or three lobes in the span of a single loaf pan. The instructions show how to make a three-lobed loaf but you can adapt this to any style.<br /></p><p>This recipe makes 1 loaf.<br /></p><h3 style="text-align: left;">Equipment</h3><ul style="text-align: left;"><li>Buttered loaf pan</li><li>Small pot to make tangzhong</li><li>Small bowl to hold tang zhong</li><li>Small bowl to hold milk and yeast</li><li>Large bowl (to hold dough as it doubles)</li><li>Scale (optional)</li><li>Baking tray (optional)</li><li>Rolling pin (optional)</li><li>Silicone or bristle Brush (optional)</li></ul><h3 style="text-align: left;">Ingredients for the loaf<br /></h3><ul style="text-align: left;"><li>330 g all Purpose flour (1.5 Cups of flour)<br /></li><li>24 g sugar (approximately 1.5 tablespoons)<br /></li><li>7g salt (approximately 1 tsp)</li><li>4g dried active yeast (about 1/2 teaspoon)</li><li>95g warm milk (26C-32C/ 78F-89F)</li><li>1 egg</li><li>20g unsalted softened butter (1 tablespoon)</li><li>2 tablespoons of milk (for brushing the loafs)</li></ul><h3 style="text-align: left;">Ingredients for Tangzhong</h3><ul style="text-align: left;"><li>100g of boiling milk (1/2 Cup less 1 tablespoon)<br /></li><li>40g of flour (2 tablespoons)</li></ul><h3 style="text-align: left;">Instructions</h3><ol style="text-align: left;"><li>Make the tangzhong in a small bowl, mix the boiling milk with the of flour. Keep stirring until all the flour is cooked. It should smell a bit like almond. Set aside and allow to cool.<br /></li><li>Using a microwave to warm the milk to (30-35°C); this should take approximately 20 seconds. The milk should be warm, not scalding. Mix the yeast into the warm milk and let sit for 5 minutes.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZaC5b3EfnH0/YJcO7LGSkTI/AAAAAAAA5pc/FgKuSq5Yd8ohSO71w1aZNNeyDfcl2gRaQCLcBGAsYHQ/s1024/IMG_4050.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A bowl of tangzhong a gel of starch made by cooking flour in milk" border="0" data-original-height="575" data-original-width="1024" height="360" src="https://1.bp.blogspot.com/-ZaC5b3EfnH0/YJcO7LGSkTI/AAAAAAAA5pc/FgKuSq5Yd8ohSO71w1aZNNeyDfcl2gRaQCLcBGAsYHQ/w640-h360/IMG_4050.jpg" width="640" /></a></div><br /></li><li>Mix the dry ingredients (flour, salt, and sugar) together in a large bowl.<br /></li><li>Add in the yeast-milk solution (should be slightly foamy by now) and mix. <br /></li><li>Add egg, butter, and tangzhong. </li><li>Using a stand mixer with a dough hook, mix for about 8 minutes or until the dough comes together and it doesn’t stick to the sides of the bowl. Alternatively, you can knead by hand for about 12-15 minutes. <br /></li><li>Cover the bowl and let the dough rise until doubled (about 90 minutes based on room temperature). At this point, if you need more time you can punch down the dough and keep it in the fridge overnight.</li><li>Divide the dough into 3 portions.<br /><br /></li><li>You are now going to shape each of the portions into a small loaf. Do the following: </li><ol type="a"><li>On a lightly floured surface flatten out into a long rectangle so that the short end is facing you.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jo79af7uEo0/YJcK87p6dYI/AAAAAAAA5oc/494bd0VwOXA4SAfosqXnZgu08brXCAuKwCLcBGAsYHQ/s1024/IMG_4060%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Roll the dough into a long rectangle" border="0" data-original-height="680" data-original-width="1024" height="424" src="https://1.bp.blogspot.com/-jo79af7uEo0/YJcK87p6dYI/AAAAAAAA5oc/494bd0VwOXA4SAfosqXnZgu08brXCAuKwCLcBGAsYHQ/w640-h424/IMG_4060%25281%2529.jpg" width="640" /></a></div></li><li>Taking the top edge fold it over the middle and take the bottom fold it over the top like a letter (letter fold).<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ihv6iC9X4mg/YJcLRy_JYyI/AAAAAAAA5ok/oAeiHyz-SpYJ_IGrcmRU0-duDELgnPkwgCLcBGAsYHQ/s1024/IMG_4063%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fold the dough over itself like a letter" border="0" data-original-height="670" data-original-width="1024" height="418" src="https://1.bp.blogspot.com/-ihv6iC9X4mg/YJcLRy_JYyI/AAAAAAAA5ok/oAeiHyz-SpYJ_IGrcmRU0-duDELgnPkwgCLcBGAsYHQ/w640-h418/IMG_4063%25281%2529.jpg" width="640" /></a></div></li><li>Rotate the dough so that the short end is facing you.</li><li>Flatten out into another long rectangle with the width about the same width as your loaf pan.</li><li>From the short end facing you, firmly roll the rectangle up into a smooth cylinder.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ClUMujlDPkM/YJcL3ITjd0I/AAAAAAAA5os/h6j3QWfx2pwMvp3kHx2CgF7Xabx_I7bBgCLcBGAsYHQ/s1024/IMG_4067%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Dough rolled up" border="0" data-original-height="872" data-original-width="1024" height="544" src="https://1.bp.blogspot.com/-ClUMujlDPkM/YJcL3ITjd0I/AAAAAAAA5os/h6j3QWfx2pwMvp3kHx2CgF7Xabx_I7bBgCLcBGAsYHQ/w640-h544/IMG_4067%2B%25282%2529.jpg" width="640" /></a></div></li></ol><li>Place each of the rolls with the spiral facing the long sides of the loaf pan into a well-buttered loaf pan with some space in between. The rolls will rise and expand one last time so they need room to grow.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BfBOgof8Wp8/YJcG33bwlaI/AAAAAAAA5oU/OzLuH85Ttq8-PD4aqph0qdOsj-dMtf89wCLcBGAsYHQ/s1024/IMG_4081%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Three rolls of dough in a glass loaf pan" border="0" data-original-height="575" data-original-width="1024" height="359" src="https://1.bp.blogspot.com/-BfBOgof8Wp8/YJcG33bwlaI/AAAAAAAA5oU/OzLuH85Ttq8-PD4aqph0qdOsj-dMtf89wCLcBGAsYHQ/w640-h359/IMG_4081%2B%25282%2529.jpg" width="640" /></a></div></li><li>Brush the top of each of the rolls with milk.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Q-sTyZ7JBZQ/YJcMQ9he-iI/AAAAAAAA5o0/r8XgWgXIT68RkPQAzJuirr3jg9Fj1MlSwCLcBGAsYHQ/s1024/IMG_4082%2B%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Brushing the top of each roll dough with milk" border="0" data-original-height="788" data-original-width="1024" height="492" src="https://1.bp.blogspot.com/-Q-sTyZ7JBZQ/YJcMQ9he-iI/AAAAAAAA5o0/r8XgWgXIT68RkPQAzJuirr3jg9Fj1MlSwCLcBGAsYHQ/w640-h492/IMG_4082%2B%25283%2529.jpg" width="640" /></a></div></li><li>Cover the loaf pan and wait 30-45 minutes for it to rise (rolls should expand above the height of the loaf pan).</li><li>Preheat oven to 375F.</li><li>Carefully brush the top of the rolls with milk one last time before placing the loaf into the oven.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-446mvtrQ5oQ/YJcMzg49vVI/AAAAAAAA5o8/IS2t2mng438F-BIHI4Z3uqY6gcnf3pR6QCLcBGAsYHQ/s1024/IMG_4084%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Rolls of risen bread dough glistening with milk" border="0" data-original-height="584" data-original-width="1024" height="364" src="https://1.bp.blogspot.com/-446mvtrQ5oQ/YJcMzg49vVI/AAAAAAAA5o8/IS2t2mng438F-BIHI4Z3uqY6gcnf3pR6QCLcBGAsYHQ/w640-h364/IMG_4084%2B%25282%2529.jpg" width="640" /></a></div></li><li>Bake for 35 minutes or until the tops are golden brown and it sounds hollow.</li><li>Remove from the oven and let it cool down before removing from the loaf pan.</li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JyRGQxPOMnQ/YJcNe_OLbnI/AAAAAAAA5pI/x2QpZCxlvLA3QPEw_XJ0ryk24lACZccMgCLcBGAsYHQ/s1024/IMG_4086%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A three-lobed milk bread with golden top" border="0" data-original-height="594" data-original-width="1024" height="372" src="https://1.bp.blogspot.com/-JyRGQxPOMnQ/YJcNe_OLbnI/AAAAAAAA5pI/x2QpZCxlvLA3QPEw_XJ0ryk24lACZccMgCLcBGAsYHQ/w640-h372/IMG_4086%2B%25282%2529.jpg" width="640" /></a></div><p></p><p>Milk bread has this interesting property where the outside will harden but the inside remains very soft. This means you should only slice as you need it so each slice is nice and soft. You can eat it plain, or toast it and spread it with your favourite jam or some condensed milk. If there are any leftovers after a few days, it makes a great french toast.</p><p><a href="https://1.bp.blogspot.com/-oEljMNEuCf4/YJcNfKz4B7I/AAAAAAAA5pM/LZba9L26XzoSybk7ZYq0821iWP5xpwgGACLcBGAsYHQ/s1024/IMG_4089%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Freshly sliced milk bread" border="0" data-original-height="642" data-original-width="1024" height="402" src="https://1.bp.blogspot.com/-oEljMNEuCf4/YJcNfKz4B7I/AAAAAAAA5pM/LZba9L26XzoSybk7ZYq0821iWP5xpwgGACLcBGAsYHQ/w640-h402/IMG_4089%2B%25282%2529.jpg" width="640" /></a> </p><p>While this bread is not as simple as a "no-knead" style bread, it only takes a few tries before you get the hang of it and add your own twists and modifications. <br /><a href="https://1.bp.blogspot.com/-2WVjiCi92zA/YJcNfVq-jfI/AAAAAAAA5pQ/FJIfBuEmyNw5mxcDtNp9v92D9JC7alxIgCLcBGAsYHQ/s1024/IMG_4090%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Milk bread" border="0" data-original-height="700" data-original-width="1024" height="438" src="https://1.bp.blogspot.com/-2WVjiCi92zA/YJcNfVq-jfI/AAAAAAAA5pQ/FJIfBuEmyNw5mxcDtNp9v92D9JC7alxIgCLcBGAsYHQ/w640-h438/IMG_4090%2B%25282%2529.jpg" width="640" /></a></p>Danprimehttp://www.blogger.com/profile/12475470898678351776noreply@blogger.com2tag:blogger.com,1999:blog-6224730016590370555.post-7555786696223396092021-03-14T16:23:00.004-06:002021-03-14T16:28:17.664-06:00Cheesecake from Dorie Greenspan's Every Day Dorie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NJBnLXS4904/YE6Jv-wZjGI/AAAAAAABsTw/nFOAkpNwjNUbKq0Muvwm3WmXXHwBcA4NACLcBGAsYHQ/s2048/Cheese%2Bcake%2BDorie.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="cheese cake on a white plate" border="0" data-original-height="1146" data-original-width="2048" height="358" src="https://1.bp.blogspot.com/-NJBnLXS4904/YE6Jv-wZjGI/AAAAAAABsTw/nFOAkpNwjNUbKq0Muvwm3WmXXHwBcA4NACLcBGAsYHQ/w640-h358/Cheese%2Bcake%2BDorie.jpeg" title="cheese cake on a white plate" width="640" /></span></a></div><p></p><p>Let's continue following along with Cook the Book Fridays and cooking from Dorie Greenspan's "Every Day Dorie". This week's was a Cheesecake. We had the option of using mandarin, tangerine or another citrus if we couldn't find tangerines. I loved how quick it was for this cheesecake to come together. I must admit that I have never made a tangerine or mandarin flavour cheesecake before so this was a first. I was a bit sad that the cheesecake dropped a bit as it cooled in the oven and then the fridge (over 8 hours) but overall the cheesecake came out of the pan so well. I loved that the cheese cake was so simple. The flavour came mainly from the zesting of the mandarins into sugar and then slowly whisking together cream cheese, ricotta and eggs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iBhz4mLbjZU/YE6KyxZoGUI/AAAAAAABsT4/KH2b7k6pRDEQpW9omShuw7hFWx7-cY--ACLcBGAsYHQ/s2048/Big%2Bcake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-iBhz4mLbjZU/YE6KyxZoGUI/AAAAAAABsT4/KH2b7k6pRDEQpW9omShuw7hFWx7-cY--ACLcBGAsYHQ/w640-h480/Big%2Bcake.jpg" width="640" /></a></div><p>A slight layer of melted honey is slathered on top to give the cheesecake a shiny glaze. As you can see this cheesecake was quite large! Good thing there are many neighbours around us to help us eat all the food we experiment and create! We gave away a solid half of the cheesecake as Dorie says it feeds up to 16 servings! </p><p>Go check out the <a href="https://cookthebookfridays.wordpress.com/2021/03/12/lyl-tangerine-cheesecake/#comments">Cook the Book Fridays</a> page to see how everyone else did! If you want to make this yourself, check out Dorie's cookbook "Every Day Dorie" from amazon, chapters or wherever cookbooks can be purchased. </p><p>oh and before I forget here is a picture of the short ribs I made a few months ago for Cook the Book fridays and forgot to post it!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8fjHjLR9tLc/YE6NDoo8AGI/AAAAAAABsUA/3pLJhkj1BDwvc4HIFwrrwk1JvvItsScwACLcBGAsYHQ/s2048/Short%2Brib%2Bevery%2Bday%2BDorie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-8fjHjLR9tLc/YE6NDoo8AGI/AAAAAAABsUA/3pLJhkj1BDwvc4HIFwrrwk1JvvItsScwACLcBGAsYHQ/w480-h640/Short%2Brib%2Bevery%2Bday%2BDorie.jpg" width="480" /></a></div><br /><p><br /></p><p><br /></p>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com2tag:blogger.com,1999:blog-6224730016590370555.post-46174897170781971032021-02-26T20:16:00.003-07:002021-02-26T20:16:39.048-07:00 Moroccan Spiced Chickpea and Noodle soup - Everyday Dorie Cookbook<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9Tquft9Olok/YDmzpOv3XMI/AAAAAAABsLA/os6Bg6uVkYUgPcp6KM2nVqj9idgOEWBwACLcBGAsYHQ/s2048/Moroccan%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://1.bp.blogspot.com/-9Tquft9Olok/YDmzpOv3XMI/AAAAAAABsLA/os6Bg6uVkYUgPcp6KM2nVqj9idgOEWBwACLcBGAsYHQ/w640-h458/Moroccan%2Bsoup.jpg" width="640" /></a></div><p>This week it has been a whole host of cooking from Dorie Greenspan's cookbook <i>Everyday Dorie. </i>I was super impressed how fast this recipe came together considering the fact that I only got home at 6pm but managed to prep, cook and have the soup done by 7pm. One way I sped up the cooking process was through using the Instant Pot (pressure cooker function). </p><p>We really loved this soup. I was a bit worried initially that the ground ginger would be too much as it calls for 3.5 tablespoons of ground ginger. Since we only had about 2 tablespoons worth we put that amount in. </p><p>The one interesting part is that Dorie's recipes indicates that you can include meatballs in the recipe. Since I was in a slight rush, I put the Instant Pot in saute mode and then starting forming about 500g of ground beef into meatballs. Okay, I realize this picture below does not look super appetizing but I just wanted to show that I seared the meatballs a bit prior to putting them into the soup. After some slight searing I took out the meatballs and started making the rest of the soup. I sauteed the onions, garlic, spices, and the can of diced tomatoes. Then I added the meatballs back in and continued stirring and cooking for a few more minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GD1a8yT-dEo/YDmzpAgDqHI/AAAAAAABsLE/CBdKYMENyigpyWZkQJPeI0uvdBGhu_9sACLcBGAsYHQ/s2048/Meat%2BMoroccan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1463" height="640" src="https://1.bp.blogspot.com/-GD1a8yT-dEo/YDmzpAgDqHI/AAAAAAABsLE/CBdKYMENyigpyWZkQJPeI0uvdBGhu_9sACLcBGAsYHQ/w458-h640/Meat%2BMoroccan.jpg" width="458" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Once the meat had some time to cook further, I added in the rest of the ingredients (chicken stock, water, lentils, chick peas). Finally, I pressure cooked the soup for 10 minutes. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-fbglgwj68go/YDmzpDv1vBI/AAAAAAABsLI/Oeoq4uH_hj8AV7JcdwPBEvDjKQ700egwgCLcBGAsYHQ/s2048/Meat%2Bcooking%2B_moroccan%2Bsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://1.bp.blogspot.com/-fbglgwj68go/YDmzpDv1vBI/AAAAAAABsLI/Oeoq4uH_hj8AV7JcdwPBEvDjKQ700egwgCLcBGAsYHQ/w640-h458/Meat%2Bcooking%2B_moroccan%2Bsoup.jpg" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dCH08XHqwxA/YDm4qtDU6qI/AAAAAAABsLQ/BOeqgb4FjH8A8HrEuCKsf4VeZQht0FqigCLcBGAsYHQ/s2048/Soup%2Bwith%2Bparsley%2BMoroccan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-dCH08XHqwxA/YDm4qtDU6qI/AAAAAAABsLQ/BOeqgb4FjH8A8HrEuCKsf4VeZQht0FqigCLcBGAsYHQ/w640-h480/Soup%2Bwith%2Bparsley%2BMoroccan.jpg" width="640" /></a></div><p>We ended up with a good almost 6-7 litres of soup (we have a 8 quart instant pot)! We had so much soup we shared some with our neighbours as well as friends. We really enjoyed the flavours of the soup. Dorie also suggests adding a pinch of lemon juice at the end for additional flavour. The recipe also calls for noodles, but we felt that there was plenty of ingredients in the soup already without the noodles. </p><p>I did find that by pressure cooking our soup, the meatballs were able to absorb some of the flavours. However, next time I would season the meat. Perhaps, I would season the ground beef with some chopped garlic, salt, pepper and some of the spices from the soup. I am also not sure if I needed the saffron for the recipe. The soup also tasted great 2 days later. It certainly added more flavour and body to the soup over time. </p><p>I has been cold where I am in Edmonton, so this soup was perfect. You can find it on Page 66 of Dorie Greenspan's <i>Everyday Dorie</i>. You can also check the <a href="https://cookthebookfridays.wordpress.com/2021/02/26/lyl-moroccan-spiced-chickpea-and-noodle-soup/">Cook the Book Fridays</a> website to see how everyone else did with this week's recipe.</p>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com3tag:blogger.com,1999:blog-6224730016590370555.post-68153122797664288782021-02-15T19:57:00.011-07:002021-02-16T19:44:19.641-07:00Chocolate Mochi Brownies - Recipe from Mochi Magic <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hlDWkyjc3o0/YCsUPtv8HRI/AAAAAAABrMI/e5thaMcOlNIkw2E0DxbAg-2tN7zcnFE2ACLcBGAsYHQ/s2048/IMG_3873.JPG.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="side profile of 3 large chocolate mochi brownies on a hand made tray" border="0" data-original-height="1150" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-hlDWkyjc3o0/YCsUPtv8HRI/AAAAAAABrMI/e5thaMcOlNIkw2E0DxbAg-2tN7zcnFE2ACLcBGAsYHQ/w640-h360/IMG_3873.JPG.jpeg" title="Chocolate Mochi Brownies from Mochi Magic" width="640" /></a></div><p></p><p>Most people love brownies, but have you ever heard of mochi brownies? I tend to think of Brownie and Mochi = Brochis! But first you might be asking, what is mochi? Mochi is a form of sticky rice cake that is made from Japanese short grain rice called "mochigome". Mochigome is a chewy, sticky rice that is actually naturally sweeter than regular rice. You can have mochi either savoury or sweet and with different fillings inside. In this particular recipe, the mochi flour is used to make these brownies extra chewy. The best way to describe these particular chocolate mochi brownies are that they are full of decadent chocolate and chewy goodness. The recipe is from Kaori Becker's new cookbook "Mochi Magic". </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0_6SP2HCLH8/YCscgawIlsI/AAAAAAABrNY/kaBIFgnpUo0qc1B-hFvcJTdWt1YjKqWfQCLcBGAsYHQ/s439/Screen%2BShot%2B2021-02-15%2Bat%2B6.13.35%2BPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="439" data-original-width="373" height="320" src="https://1.bp.blogspot.com/-0_6SP2HCLH8/YCscgawIlsI/AAAAAAABrNY/kaBIFgnpUo0qc1B-hFvcJTdWt1YjKqWfQCLcBGAsYHQ/w272-h320/Screen%2BShot%2B2021-02-15%2Bat%2B6.13.35%2BPM.png" title="Cover of Mochi Magic by Kaori Becker" width="272" /></a></div><br />Now if you never had mochi before then you should certainly get her book! The best thing is that I have been given permission to share with you this recipe for Chocolate Mochi Brownies! I would highly encourage you to use mochiko flour if possible. Initially when I made a few recipes from the book I wasn't able to source mochiko so I used a Korean style of ground rice flour that seemed to match what we were looking for (finely ground rice flour). In chatting with Kaori through instagram she indicated that this would be a good substitute or glutinous rice flour could do the trick as well; though taste would be different. <p></p><p>Kaori herself describes these brownies as <span style="color: #2b00fe;">"Crispy on the outside and ooey-gooey mochi-licious on the inside, these brownies come together quickly and pack a serious chocolate punch!"</span></p><p><b>Chocolate Mochi Brownies (makes 10 pieces)</b></p><p><i>Ingredients</i> </p><p></p><ul style="text-align: left;"><li>3 cups mochiko</li><li>1/2 cup unsweetened cocoa powder</li><li>1 tablespoon baking powder</li><li>1/2 teaspoon salt</li><li>2 large eggs</li><li>1 3/4 cup brown sugar </li><li>2 1/2 cups whole milk</li><li>1/2 cup olive oil</li><li>1/2 cup melted butter</li><li>2 teaspoons pure vanilla extract</li><li>1 cup dark chocolate chips or chopped dark chocolate </li></ul><div>*original recipe is 2 cups of light brown sugar, vegetable oil and semisweet chocolate chips</div><div><br /></div><div><i>Directions</i></div><div><ol style="text-align: left;"><li>Butter a 9x13 inch baking tray. </li><li>Preheat the oven to 350F (180C). </li><li>Sift together the mochiko, cocoa, baking powder and salt in a large bowl.</li><li>Beat the eggs in another large bowl. Stir in the sugar, milk, oil, butter and vanilla. Mix well. Scrape this mixture into the bowl with the mochiko mixture and whisk until uniform in texture (make sure there are no lumps). Stir in half of the chocolate.</li><li>Pour the batter into the prepared pan, then scatter the remaining 1/2 cup of chocolate on top.</li><li>Bake for 50-60 minutes, until the brownies are golden brown. Enjoy hot with vanilla ice cream or let cool to room temperature.</li><li>Cut into squares and store in an airtight container at room temperature for 2 days or in the freezer for up to 1 month. </li></ol></div><div>These chocolate mochi brownies are so good! I can't convey how good they are through just the pictures alone so you will just have to make them yourselves! I did cut each brownie and made them rather large for these photo but I also had no issues just eating the entire brownie square myself! While we were taking pictures, we happened to be near Luna's crate. (as it has really good light). She ran inside thinking she would get a treat as we have been praising her efforts of staying in the crate on her own. Of course we did not give her any of these brownies! </div><div><br /></div><div>Please make them and enjoy each massive piece all by yourself! With ice cream while they are warm as Kaori suggests or just by themselves with a cup of tea or coffee! </div><p></p><h3 style="background: white; color: #222222; font-family: "Times New Roman", serif; font-size: 13.5pt; font-weight: 400; margin: 0in 0in 0.0001pt;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ep4LA9-ri7c/YCsyQ9twa-I/AAAAAAABrQs/uEWoxwfqPC0rgEre2z4VNRCevjg47TqAQCLcBGAsYHQ/s2048/IMG_3884.JPG%2B%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tray of mochi chocolate brownies in foreground, Luna puppy in background" border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-ep4LA9-ri7c/YCsyQ9twa-I/AAAAAAABrQs/uEWoxwfqPC0rgEre2z4VNRCevjg47TqAQCLcBGAsYHQ/w640-h512/IMG_3884.JPG%2B%25281%2529.jpeg" width="640" /></a></div><br /></i></h3><h3 style="background: white; color: #222222; font-family: "Times New Roman", serif; font-size: 13.5pt; font-weight: 400; margin: 0in 0in 0.0001pt;"><i><span style="font-family: "calibri light", sans-serif; font-size: 11pt;">Excerpted from Mochi Magic by Kaori Becker. Copyright © 2020 </span><span style="font-family: "calibri light", sans-serif; font-size: 11pt;">Published by Storey Publishing</span><span style="font-family: "calibri light", sans-serif; font-size: 11pt;">. Reproduced by arrangement from the author Kaori Becker. All rights reserved.</span></i></h3><div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><i><span style="font-family: "calibri light", sans-serif; font-size: 11pt;"><br /></span></i></div><div style="background-color: white; font-family: Lora, serif; font-size: 16px;"><i><span style="font-family: "calibri light", sans-serif; font-size: 11pt;">Pictures in this blog post are all taken by Lillian Tse (Beyond Umami). </span></i></div></div>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com0tag:blogger.com,1999:blog-6224730016590370555.post-82770026137011114332021-02-14T21:58:00.005-07:002021-02-14T22:00:38.220-07:00Two layered Chocolate Cake with Strawberry Frosting<p> A delicious two layer chocolate cake with strawberry frosting and white chocolate drip. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-xbRlsYRH5PE/YCmqznbRGjI/AAAAAAABq_8/7c3Fi666UTI_jQOistHYl3Ikgp_h9P-ygCLcBGAsYHQ/s2048/IMG_3903.JPG.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1583" data-original-width="2048" height="494" src="https://1.bp.blogspot.com/-xbRlsYRH5PE/YCmqznbRGjI/AAAAAAABq_8/7c3Fi666UTI_jQOistHYl3Ikgp_h9P-ygCLcBGAsYHQ/w640-h494/IMG_3903.JPG.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am not a huge fan of white chocolate, I find it overly sweet and not that chocolatey. However, it has its uses and Dan tells me that all the cooking reality shows use white chocolate for mirror glazes. Recently our condo had a "Nailed It" competition where we had to bake a Valentine's day themed cake matching a picture as closely as possible. We had 36 hours to create the cake and take a picture of it. The only requirement was that we had to make it ourselves - how we did it and the ingredients used were entirely up to us. Below is what we had to create and the above photo is what we made! Since we hadn't quite made a cake like this before, I managed to take a few photos to track our progress.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="901" data-original-width="750" height="320" src="https://1.bp.blogspot.com/-SRZE48fHZQI/YCmxL3-M6aI/AAAAAAABrAM/oQdv0omuWz4-LzRuk_pMPp8yZ0fofSiBQCLcBGAsYHQ/s320/File_000.png" /></div><p></p><p>We realized that the inside of the cake was not pictured so we could make it whatever flavour we wanted (especially if we were going to eat it). I LOVE chocolate so I decided to go with a chocolate cake as the main cake, with strawberry frosting. To make the chocolate cake, we split our batter into two 9 inch round chocolate cake pans (9inch by 2 inch). </p><p><b>Chocolate Cake Recipe</b></p><p><i>Ingredients</i></p><p></p><ul style="text-align: left;"><li>240g (1 cup) a double shot of espresso diluted with hot water until it fills one cup</li><li>60g (6 Tbsp) dark chocolate (chopped)</li><li>388g (1 3/4 cup) sugar</li><li>236g (1 1/2 cup) cake flour</li><li>180g (1 cup) dutch processed cocoa powder</li><li>1 1/2 tsp baking soda</li><li>1/2 tsp baking powder</li><li>1/2 tsp salt</li><li>2 large eggs</li><li>120g (1/2 cup) olive oil</li><li>240g (1 cup) buttermilk</li><li>1 tsp vanilla extract</li></ul><p></p><p><i>Directions for Chocolate Cake</i></p><p></p><ol style="text-align: left;"><li>Preheat oven to 325F (160C). Line the bottom of both cake pans with parchment paper (cut out approximately 9inch circles so they fit exactly) and butter the sides of the pan. </li><li>Pull a double shot of espresso and dilute with hot water until you get 1 cup. In a large bowl pour the hot coffee over the dark chocolate. Wait one minute and then start to whisk the chocolate so that it has melts completely.</li><li>In another bowl, mix together sugar, cake flour, cocoa powder, baking soda, baking powder and salt.</li><li>In the bowl of a stand-up mixer whisk together the egg, olive oil, buttermilk and vanilla together.</li><li>While the mixer is still mixing at medium speed, slowly add the chocolate coffee mixture.</li><li>Slowly add in all the dry ingredients to the wet mixture. Mix until the batter just comes together. The batter may appear lumpy but try not to over mix.</li><li>Split the batter into the two cake pans. Bake both pans for approximately 40 minutes. Check that the cakes are done by inserting a toothpick into the middle of the cake. When it comes out clean the cakes are done.</li><li>Allow the cakes to cool completely.</li><li>After they have cooled for an hour, run a knife around the edge of each pan. Then gently flip each cake out. Set the cakes aside to cool completely. </li></ol><div>*We started baking the cakes on Saturday night and allowed them to cool for a night as we had until Sunday midnight to submit the finished product. You could bake the cakes and decorate them all in one day if you wanted. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-UVzoM6DHhDk/YCn8xGzF-UI/AAAAAAABrBI/SPoONWReRuskvPYL-4LVqeML08I1gubvgCLcBGAsYHQ/s2048/File_000.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-UVzoM6DHhDk/YCn8xGzF-UI/AAAAAAABrBI/SPoONWReRuskvPYL-4LVqeML08I1gubvgCLcBGAsYHQ/w480-h640/File_000.jpeg" width="480" /></a></div><br /><div><b>Strawberry White Chocolate Frosting </b></div><p>Ingredients</p><p></p><ul style="text-align: left;"><li>188g (1 1/4 cup) white chocolate</li><li>150g (2/3 cup) whipping cream</li><li>2 Tbsp water</li><li>84g (1/3 cup) sugar</li><li>1 Tbsp white corn syrup</li><li>188g (3/4 cup) unsalted room temperature butter</li><li>2.5 Tbsp ground freeze dried strawberries</li></ul><div>Directions</div><div><ol style="text-align: left;"><li>Place a larger bowl on top of a pot of boiling water. Put the white chocolate in the bowl. Stir occasionally as it melt.</li><li>Meanwhile in a smaller pot, combine sugar, water and corn syrup. Bring to a boil.</li><li>Stir the hot corn syrup sugar mixture into the melted white chocolate. </li><li>Stir in the freeze dried strawberries into the white chocolate. Stir several times until well mixed. </li><li>Transfer the mixture into the bowl of the stand up mixer. Let cool for at least 1 hour. </li><li>With the paddle attachment, turn the mixer on low. Slowly add the butter in small chunks. </li><li>Whisk until the strawberry frosting is light and airy. </li></ol></div><div><b>Assembly of the Chocolate Cake (serves approximately 16 slices)</b></div><div><ol style="text-align: left;"><li>Take parchment paper off the cakes. </li><li>Place one of the chocolate cakes on a plate, flat bottom down. </li><li>Flip the other chocolate cake on top of the first cake, so that its flat bottom is facing up. This allows you to have a very flat top of a cake.</li><li>Shave and slice between the two cakes so that the middle is even and the top of the cake is level.</li><li>Remove the top half and spread about 1 cup of the buttercream in the middle.</li><li>Put the top half of the cake back on. You should now have a cake with a buttercream layer in the middle.</li><li>Do the crumb coat by spreading about 1.5 to 2 cups of frosting around the top and sides of the cake. Make sure to make it as even as possible. At this point it's ok for crumbs to be visible.</li><li>Put the cake into the freezer (or in our case, outside in a large covered tub since it was -30 degrees Celsius). Wait about two hours (or about 1 hour outside).</li><li>Take the cake out of the freezer and cover with remaining frosting so that no crumbs are visible.</li><li>Place back into freezer for at least another two hours (can be multiple days if you cover with food wrap to prevent freezer burn).</li></ol></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HyIX7i2r_PY/YCn87MU1vxI/AAAAAAABrBQ/TO7rrYP_DQAuCE_82N4n1pRZcoEFaEvQQCLcBGAsYHQ/s2048/Strawberry%2Bcrumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-HyIX7i2r_PY/YCn87MU1vxI/AAAAAAABrBQ/TO7rrYP_DQAuCE_82N4n1pRZcoEFaEvQQCLcBGAsYHQ/w480-h640/Strawberry%2Bcrumb.jpg" width="480" /></a></div><b>Red Chocolate Dripping</b><p></p><p>Ingredients</p><p></p><p></p><p></p><p></p><ul style="text-align: left;"><li>70g (1/2 cup) white chocolate</li><li>95g (1/4 cup) whipping cream</li><li>1 tablespoon of water</li><li>30g (1 1/2 tablespoons) white corn syrup</li><li>1/8 of teaspoon of red powdered color food dye</li></ul><p>Directions</p><p></p><ol style="text-align: left;"><li>Melt white chocolate in large bowl over boiling water.</li><li>In a separate small pot, heat whipping cream, water, and corn syrup until near boiling.</li><li>Slowly pour the hot cream over the white chocolate while mixing with a spatula.</li><li>Keep stirring with a spatula until smooth.</li><li>Add the red food dye in parts so that the colour is even.</li><li>Take out a large baking pan and put a cookie cooling rack on top of the pan. This is to catch any drippings.</li><li>Take the cake out of the freezer and place it on the cookie cooling rack.</li><li>Transfer the chocolate mixture into a large measuring cup so that it is easier to pour.</li><li>Slowly add more melted chocolate so that it starts to drip over the edges of the cake.</li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KTOEvz7TGAo/YCn9FOLXOII/AAAAAAABrBc/Ri0fNNr_cCkbcqRPlOxgPZvPcEG2AgOQgCLcBGAsYHQ/s2048/Strawberry%2Bdrip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-KTOEvz7TGAo/YCn9FOLXOII/AAAAAAABrBc/Ri0fNNr_cCkbcqRPlOxgPZvPcEG2AgOQgCLcBGAsYHQ/w480-h640/Strawberry%2Bdrip.jpg" width="480" /></a></div><div style="text-align: left;">We finished decorating by adding some candy and small chocolates in order to match the picture as closely as we could.<br /></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bG0GRrdRCD4/YCn9XRQ7SAI/AAAAAAABrBo/Mk8nJRJipDMnrjQmX9dozeuP0x911HsfgCLcBGAsYHQ/s2048/IMG_3450.jpg.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-bG0GRrdRCD4/YCn9XRQ7SAI/AAAAAAABrBo/Mk8nJRJipDMnrjQmX9dozeuP0x911HsfgCLcBGAsYHQ/w480-h640/IMG_3450.jpg.jpeg" width="480" /></a></div></blockquote><div>The cake turned out really nicely, it was surprisingly not overly sweet as the strawberry helped balance the sugar. The red chocolate glacage was almost translucent and added a nice shiny top. Confession: I did not make this cake (gasp!) I helped decorate it but in fact, Dan did all the baking and frosting and chocolate drip. I was busy trying to entertain our puppy Luna (she is now 4 months old)! He did a really good job and you can see the evenness of all the layers and glacage. Before tasting it, we were worried that we needed to add layer of jam in the middle to help add more acidity and moisture to the cake but upon tasting the cake on Sunday night we realized we didn't need to worry at all. </div><div><br /></div><div>The Nailed It competition was really fun and gave us an excuse to make, eat, and share chocolate cake with our neighbours and friends. Without our neighbours, Dan and I would be eating chocolate cake for weeks on end and no one wants to see that! I have made a similar cake once and Dan has made this cake three times now, and seems relatively easy to modify the flavours to match whatever you want. Try it out and let us know how it turned out.</div><p></p>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com1tag:blogger.com,1999:blog-6224730016590370555.post-40594207501437054572020-10-25T13:14:00.008-06:002020-10-25T13:21:32.451-06:00Bean & Tortilla Soup - Every Day Dorie AND Blueberry-Buttermilk Bundt Cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RCf23JTKnbo/X5XHJQay9BI/AAAAAAABkC4/nNNN08aqstsSfk2lNg5xrKO1sQQt0GpaACLcBGAsYHQ/s2048/Soup%2Bbowl%2B-finished.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-RCf23JTKnbo/X5XHJQay9BI/AAAAAAABkC4/nNNN08aqstsSfk2lNg5xrKO1sQQt0GpaACLcBGAsYHQ/w640-h512/Soup%2Bbowl%2B-finished.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Hello, it has been a while! I have been updating my instagram, but between work starting again end of August, attending to all new COVID-protocols (while still doing my job as a Speech-Language Pathologist), pottery and getting ready for a puppy (YES! we are finally getting one)...life has been a touch busy! So today, I am finally getting back to my blogging and playing catch-up in my cooking through Dorie Greenspan's Every Day Dorie with the "<a href="https://cookthebookfridays.wordpress.com/">Cook the Book Fridays</a>" bloggers! This past Friday it was the Bean & Tortilla Soup (Page 60). This soup is super easy to prep! Which was great since we chopped up all of the red onions, peppers, garlic, and carrots before we went for our flu shot, and then upon returning home we just threw it into the instant pot to saute.</div><p><a href="https://1.bp.blogspot.com/-DuIWtRjzja8/X5XHIWVKC2I/AAAAAAABkCs/-bumndZeSLU5_kAzcUOkHiuM16rBMUIQQCLcBGAsYHQ/s2048/IMG_3428.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-DuIWtRjzja8/X5XHIWVKC2I/AAAAAAABkCs/-bumndZeSLU5_kAzcUOkHiuM16rBMUIQQCLcBGAsYHQ/w640-h512/IMG_3428.JPG" width="640" /></a>In Dorie's recipe, she suggests just heating up the beans (we used kidney beans), then spooning the amount you want into your bowl and then layering on the soup. Her recipe involves cooking over the stove-top. We sped up the process a touch by using our Instant Pot on the pressure cook mode for 5 minutes. To make the soup base we used the rest of the liquid from the kidney beans and water - as we realized while prepping the soup that we had run out of chicken stock. </p><p><a href="https://1.bp.blogspot.com/-unq4bYRcBto/X5XHKF1rh8I/AAAAAAABkC8/Ic3Ct7MZRcgkQVxak9o9biZr1zaJ89M-gCLcBGAsYHQ/s2048/Soup%2Bbowl%2Bwith%2Bbeans.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1150" data-original-width="2048" height="360" src="https://1.bp.blogspot.com/-unq4bYRcBto/X5XHKF1rh8I/AAAAAAABkC8/Ic3Ct7MZRcgkQVxak9o9biZr1zaJ89M-gCLcBGAsYHQ/w640-h360/Soup%2Bbowl%2Bwith%2Bbeans.jpg" width="640" /></a><br />Finally, the toppings! Dorie gives lots of great suggestions for toppings. She suggests reserving a bit of the red onions and peppers behind to add to your soup. Then, all the toppings are essentially everything I love about dips, but in soup form! Avocados, shredded cheese, yogurt/sour cream and finally tortillas! I might have over done my toppings a bit but this was such a great meal considering how cold it is getting here in Edmonton! <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4R0A0BfDGBM/X5XHJPAydBI/AAAAAAABkC0/VxmQxZ8ednIv_9H3n_ogjf5K18GvwXCDwCLcBGAsYHQ/s2048/IMG_3435.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1150" height="640" src="https://1.bp.blogspot.com/-4R0A0BfDGBM/X5XHJPAydBI/AAAAAAABkC0/VxmQxZ8ednIv_9H3n_ogjf5K18GvwXCDwCLcBGAsYHQ/w360-h640/IMG_3435.JPG" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">His (in the background) and Hers versions of the Bean & Tortilla Soup<br />in my wheel thrown bowls! </td></tr></tbody></table><p>One addition is that next time, I would add more than 1tsp of adobo sauce; probably a good tablespoon of adobo sauce. This would add more smokiness to the soup which would help separate this soup from a minestrone soup and more towards a Bean & Tortilla soup. Dan did add in more adobo sauce to his soup later. Overall, a great soup to add to our soup rotations this Winter! Check out the <a href="https://cookthebookfridays.wordpress.com/2020/10/23/lyl-bean-tortilla-soup/">Cook the Book Fridays</a> page to see how everyone else did! </p><p>Finally, one more picture to add to my catching up of Every Day Dorie is this Blueberry-Buttermilk Bundt Cake! This one is a keeper! It was so good, I made it twice! Each time, we wisely cut up a good half of the bundt cake and shared it with our neighbours (individually wrapped of course!). <br /><a href="https://1.bp.blogspot.com/-agWwAf5-4SI/X5XHIXb0g6I/AAAAAAABkCw/qUKLr272eH03mScPR78cK-zbmHl7bdPkACLcBGAsYHQ/s2048/IMG_3209.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1638" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-agWwAf5-4SI/X5XHIXb0g6I/AAAAAAABkCw/qUKLr272eH03mScPR78cK-zbmHl7bdPkACLcBGAsYHQ/w640-h512/IMG_3209.JPG" width="640" /></a></p><div class="separator" style="clear: both; text-align: left;">So so moist! The blueberries were so good in combination with the rest of the cake! The second time we made it, I used milkadamia milk using macadamian nuts (instead of buttermilk) and it still turned out great! </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fZNtCyoVbqg/X5XHIT5YNSI/AAAAAAABkCo/6shBb2qdJiwl-zVsieeqGFt46svWlNWywCLcBGAsYHQ/s2048/IMG_3224.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1637" data-original-width="2048" height="512" src="https://1.bp.blogspot.com/-fZNtCyoVbqg/X5XHIT5YNSI/AAAAAAABkCo/6shBb2qdJiwl-zVsieeqGFt46svWlNWywCLcBGAsYHQ/w640-h512/IMG_3224.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p></p>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com7tag:blogger.com,1999:blog-6224730016590370555.post-55205709124234628852020-07-18T11:28:00.003-06:002020-07-18T11:28:18.710-06:00Creamy Bacon Kale Potato Soup for A Rainy Day (or Any Day) - Slow Cooker Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TaDttT_7R2E/XxH9fLj8WDI/AAAAAAABa9A/o18udu1VvNkehAfpiGwrj67hFgI8e6aUgCLcBGAsYHQ/s1600/soup%2Bbowl%2Btop%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-TaDttT_7R2E/XxH9fLj8WDI/AAAAAAABa9A/o18udu1VvNkehAfpiGwrj67hFgI8e6aUgCLcBGAsYHQ/s640/soup%2Bbowl%2Btop%2B.jpg" width="640" /></a></div>
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I used to not like Kale. I wouldn't say I hated it but I found it bitter and weird. I didn't understand why people liked it so much, but recently I was surprised to find that I have grown to love Kale. A few years ago we started making crispy kale chips (super easy) from purchases at farmer's market. From our recent stay in Ottawa, I really enjoyed Farm Boy's super tasty kale caesar salad so much so that I started to make kale salads at home.</div>
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I was craving hot soup during a stretch of rainy days in Edmonton. In a mission to "clear out the fridge" I did a quick inventory looking for ingredients to put into a soup. My eyes landed on the kale that had been sitting in the fridge for the past week and the last of the potatoes (some of which were sadly looking a bit suspicious). Combine the above with the bacon in our freezer we had a winning combination for soup!</div>
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I used the slow cooker function on our instant pot to make the soup but you can also do this as a pressure cooker or over the stove top as well.</div>
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<b>Ingredients for Bacon Kale Potato Soup</b></div>
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<ul>
<li>1 package bacon (reserve 4-5 strips for soup topping)</li>
<li>1 onion; diced</li>
<li>3-4 cloves of garlic; diced</li>
<li>5 - 6 medium sized yellow potatoes; washed, peeled and cut</li>
<li>1 carton (900mL) no salt added chicken stock (6 cups) </li>
<li>bundle of kale leaves; washed </li>
<li>1 cup of milk or cream (optional)</li>
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<a href="https://1.bp.blogspot.com/-UOY1DgCM4bw/XxIABW2V16I/AAAAAAABa9U/6LpOP1mJk2kojGxZvHT2TqKzQGw99ka_QCLcBGAsYHQ/s1600/side%2Bbowl%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-UOY1DgCM4bw/XxIABW2V16I/AAAAAAABa9U/6LpOP1mJk2kojGxZvHT2TqKzQGw99ka_QCLcBGAsYHQ/s640/side%2Bbowl%2B.jpg" width="640" /></a></div>
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<b>Directions for Bacon Kale Potato Soup</b></div>
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<ol>
<li>Prep ingredients. Wash, peel and cut potatoes. Dice garlic and onions. </li>
<li>Prep kale leaves by cutting off the hard stems and keeping only the leaves. Wash and dry kale leaves.</li>
<li>Turn on the saute mode of the Instant Pot and place 6-7 strips of bacon inside. If making this recipe on the stove top, use a heavy bottomed dutch oven or similar. Remember to reserve a few pieces to cook later. </li>
<li>Saute until the bacon is partially cooked and then add in the diced onions and garlic. </li>
<li>Continue stirring until the bacon pieces are cooked and the onion has browned (about 8 minutes).</li>
<li>While still on saute mode, add in the potato pieces and stir for a minute.</li>
<li>Turn off saute mode and add in the chicken stock.</li>
<li>Switch to slow cook mode and allow the soup to slow cook for 8 hours. </li>
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<li>pressure cooking: use the pressure cook mode and pressure cook the soup for approximately 12 minutes. Allow to naturally release. </li>
<li>stove top: turn element to high and then once the soup bubbles turn down to a simmer. Allow soup to cook uncovered on the stove top for at least an hour or until the potatoes have softened. Stir occasionally. Use a fork to check softness.</li>
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<li>While soup is cooking, fry reserved strips of bacon in a separate pan. Fry until crispy. Take off pan and pat dry bacon between sheets of paper towels. This helps to remove extra bacon oil. Break into smaller pieces when cool. (reserve bacon oil for other cooking adventures).</li>
<li>After the soup is finished cooking, blend soup until smooth. Use a stick blender or carefully transfer to a blender (vitamix or similar) to blend until desired consistency. </li>
<li>Transfer soup back to the instant pot, and turn back onto saute mode. Once the soup bubbles add in a handful of kale leaves. As the soup is still hot it will slightly cook down the kale leaves. </li>
<li>Add in a cup of milk or cream if using at this stage. </li>
<li>Assemble your soup. Pour into your favourite bowl (in my case one of my newest wheel thrown bowls) and top with crispy bacon and kale.</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RUjr5U-KkuM/XxH9eTu1NQI/AAAAAAABa80/9jdn-2MBfsctzkvJOP0jA3wAPAMdxz4KgCLcBGAsYHQ/s1600/big%2Bhand%2Bmade%2Bbowl%2Binside%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-RUjr5U-KkuM/XxH9eTu1NQI/AAAAAAABa80/9jdn-2MBfsctzkvJOP0jA3wAPAMdxz4KgCLcBGAsYHQ/s640/big%2Bhand%2Bmade%2Bbowl%2Binside%2B.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">one of the biggest wheel thrown bowls I have made so far! Isn't it lovely?</td></tr>
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We paired our Creamy Bacon Kale Potato Soup with some homemade mushroom arancini. You can find the recipe for my arancini <a href="http://www.beyondumami.com/2016/04/making-crispy-arancini-at-home-from.html">here</a>. </div>
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<tr><td class="tr-caption" style="text-align: center;">Crispy Mushroom Arancini sitting in one of my wheel thrown pots. </td></tr>
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This is a super quick recipe that I hope you will make. It is perfect for a rainy day or any day for that matter. The savoury bacon pairs perfectly with the "healthy veggie" kale flavour. You can control the hearty-ness of the soup with the amount of potatoes you used. The addition of the cream or milk does make this soup more creamy, but it is optional.Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com0tag:blogger.com,1999:blog-6224730016590370555.post-56729817204268012512020-07-10T19:28:00.001-06:002020-07-10T19:28:10.795-06:00Lower East Side Brunch Tart - Everyday Dorie Cookbook<div class="separator" style="clear: both; text-align: center;">
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This week's <a href="https://cookthebookfridays.wordpress.com/">Cook the Book Fridays</a> is in memory of a fellow member <a href="https://cheznanablog.wordpress.com/">Chez Nana</a>/Ro who sadly passed away in June. Nana baked, blogged, commented on all our posts and even learned coding and photography for her blog at the age of 88. How amazing is that? This recipe - Lower East Side Brunch Tart is a recipe that Nana had nominated in the past. So in honour of her, everyone in the Cook the Book Fridays community is baking this recipe for Nana.<br /><a href="https://1.bp.blogspot.com/-Ae9bwN1DESw/XwkBwXHq-tI/AAAAAAABayI/2j8zRQVVuWw780G6bmG9UvaW702Addl2wCLcBGAsYHQ/s1600/finished%2Bbrunch%2Btart%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="top down photo of the lower east side brunch tart made in a red pie dish." border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-Ae9bwN1DESw/XwkBwXHq-tI/AAAAAAABayI/2j8zRQVVuWw780G6bmG9UvaW702Addl2wCLcBGAsYHQ/s640/finished%2Bbrunch%2Btart%2B.jpg" title="" width="640" /></a></div>
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Our group has never "met" in person but together we are able to all cook various recipes virtually. Everyday Dorie is actually the first "cook the book" community that I have joined and so far it has been great. I enjoy being able to spend extra time working on my photography skills and picture editing without worrying about the "recipe creation" part. It also adds new ideas and dishes to our meals.</div>
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For this recipe, you can choose to make your own pate brisee (buttery pie crust) or buy a store bought one. I opted to make our own pie crust following Dorie's recipe on page 329 of Everyday Dorie. The pie dough comes together really quickly as a food processor blends the cold butter and flour without really heating up and softening the butter. After you have your disc of dough, chilling it is super important if you aren't planning on using it right away. Even though I wanted to use it right away, I thought it would be best to put the dough in the fridge given that it was a fairly warm summer day. The tiny chunks of chilled butter will help to give your tart a flaky crust. </div>
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<a href="https://1.bp.blogspot.com/-c9K8Ko87wW8/XwkBxMukCdI/AAAAAAABayM/nU06Kt8bVb4gtYn0NnMbtLFq5mG967OPACLcBGAsYHQ/s1600/summer%2Btart%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pate brisse being made in the food processor" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-c9K8Ko87wW8/XwkBxMukCdI/AAAAAAABayM/nU06Kt8bVb4gtYn0NnMbtLFq5mG967OPACLcBGAsYHQ/s640/summer%2Btart%2B.jpg" title="" width="640" /></a></div>
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The Lower East Side Brunch Tart uses a "half baked" pie crust which means you bake it for 25 minutes. After the pie crust cools, the rest of the ingredients are assembled and the tart is baked again. </div>
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<a href="https://1.bp.blogspot.com/-tr5FzUGXtHA/XwkBxUkZi8I/AAAAAAABayQ/J2so4ZPFWvAcf61W2U-TxzV9MIoXaAqcwCLcBGAsYHQ/s1600/tart%2Bbrisee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="half baked pate brisee" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-tr5FzUGXtHA/XwkBxUkZi8I/AAAAAAABayQ/J2so4ZPFWvAcf61W2U-TxzV9MIoXaAqcwCLcBGAsYHQ/s640/tart%2Bbrisee.jpg" title="" width="640" /></a></div>
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Lots of flavourful ingredients are used in the filling of this brunch tart and is reminiscent of a quiche. Smoked salmon, cream cheese, capers, and dill are layered into the crust followed by a mixture of heavy cream and eggs. </div>
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<a href="https://1.bp.blogspot.com/-rPk5NNTc5Uc/XwkBwZqOLCI/AAAAAAABayE/JLWcAGVZdbg4Y9l2IX-lUplgMs8mHFjagCLcBGAsYHQ/s1600/assembly%2Btart%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="ingredients of the lower east side brunch tart. dill, smoked salmon, capers, and cream cheese" border="0" data-original-height="1279" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-rPk5NNTc5Uc/XwkBwZqOLCI/AAAAAAABayE/JLWcAGVZdbg4Y9l2IX-lUplgMs8mHFjagCLcBGAsYHQ/s640/assembly%2Btart%2B1.jpg" title="" width="640" /></a></div>
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Because the tart pan that I used was deeper (I don't have the cute crust one), I ended up using all 250mL of the small carton of cream I bought as well as adding in one more egg (total - 3 large eggs). I also added in a touch more smoked salmon and cream cheese. I skipped any extra salt as I typically find the addition of smoked salmon and capers already quite salty. As I am not a huge fan of red onions, I omitted the onions as well. </div>
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<a href="https://1.bp.blogspot.com/-24-V-tIoHXI/XwkBwQRwL1I/AAAAAAABayA/ENgm3mDTTuIhynQJBYjsrztau_2R9tn-QCLcBGAsYHQ/s1600/assembly%2B2%2B-%2Bbrunch%2Btart%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tart right before going into the oven" border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-24-V-tIoHXI/XwkBwQRwL1I/AAAAAAABayA/ENgm3mDTTuIhynQJBYjsrztau_2R9tn-QCLcBGAsYHQ/s640/assembly%2B2%2B-%2Bbrunch%2Btart%2B.jpg" title="" width="640" /></a></div>
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<a href="https://1.bp.blogspot.com/-GZp1xRPjjCA/XwkBxjMyxfI/AAAAAAABayY/4zSWLT9U8LMeHSJynEIYFUa-VDYbqV68ACLcBGAsYHQ/s1600/tart%2Bslice%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="slice of the lower east side brunch tart with the full tart in the background. side slice shows tomato, capers, smoked salmon and dill" border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-GZp1xRPjjCA/XwkBxjMyxfI/AAAAAAABayY/4zSWLT9U8LMeHSJynEIYFUa-VDYbqV68ACLcBGAsYHQ/s640/tart%2Bslice%2B.jpg" title="" width="640" /></a></div>
After the entire tart is baked for another hour (recipe says 45 minutes) at 350F the tart is done. Topped with additional dill and capers this recipe was perfect for our al fresco dinner outside.<br />
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I loved how easy it was put the recipe together. I "half-baked" the pie crust in the morning and let it cool. Within 20 minutes after returning home from the clay studio I layered the ingredients and put the tart in the oven. We actually had this tart for dinner with additional tomatoes, greens and a mojito each. I love how this tart reminds you of "bagels and lox with the works" as Dorie says in her recipe. For the next time I bake this recipe, I would consider putting quiche-like ingredients inside the tart such as spinach or maybe some ham and place the smoked salmon on top after the tart has been baked.<br />
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Find the recipe for Everyday Dorie's Lower East Side Brunch tart <a href="https://mycitylife.ca/food/recipe/lower-east-side-brunch-tart/">here </a>and check out the<a href="https://cookthebookfridays.wordpress.com/2020/07/10/lyl-lower-east-side-brunch-tart-to-honor-nana/"> Cook the Book Fridays</a> page for everyone's pictures and links. </div>
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enjoy! </div>
Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com9tag:blogger.com,1999:blog-6224730016590370555.post-9495663088469087892020-06-27T22:35:00.001-06:002020-07-10T19:28:46.579-06:00Summer Vegetable Tian from Every Day Dorie<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mZcNBLkQXQg/XvgSE8Kg_WI/AAAAAAABacc/FuKjDI7wDw8IH5VOO0UyeduF69OF7J-QwCLcBGAsYHQ/s1600/cut%2Bveggie%2Btian%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-mZcNBLkQXQg/XvgSE8Kg_WI/AAAAAAABacc/FuKjDI7wDw8IH5VOO0UyeduF69OF7J-QwCLcBGAsYHQ/s640/cut%2Bveggie%2Btian%2B.jpg" width="640" /></a></div>
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Hello! I am finally back at it with #cookthebookfridays! I missed joining in the fun over the past few months as it has been a bit crazy with us moving back from Ottawa to Edmonton (in the middle of a lockdown pandemic!) and then finding our own place to live again. After a few months it is nice to have our own place again to cook and make desserts.</div>
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Dorie's Summer Vegetable Tian was the main star for tonight's dinner. It was prepped relatively quickly even though it involved a cornucopia of summer veggies. We put in eggplant, tomatoes, zucchini and mushrooms, a few good tablespoons of good extra virgin olive oil on the bottom of the dutch oven, along with fresh herbs, salt and pepper. While it shares the same set of veggies as a ratatouille, Dorie says a good tian has lots of oil and the veggies should be melting and bordering on jam-like consistency.</div>
<a href="https://1.bp.blogspot.com/-zfvXFN_jSvE/XvgSEx7zuaI/AAAAAAABack/xZq_8NwD268iCquA1oRCflsYoNt5wZdvwCLcBGAsYHQ/s1600/start%2Bof%2Bveggie%2Bdish%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Close up of chopped onions with cracked pepper as the first step to making a vegetable tian." border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-zfvXFN_jSvE/XvgSEx7zuaI/AAAAAAABack/xZq_8NwD268iCquA1oRCflsYoNt5wZdvwCLcBGAsYHQ/s640/start%2Bof%2Bveggie%2Bdish%2B.jpg" title="" width="640" /></a><br />
To make a vegetable tian preheat the oven to 400F. Then coat the bottom of the dutch oven with a few good tablespoons of olive oil. Then generously add salt, cracked pepper, fresh basil and sliced garlic. We also had chopped onions on the bottom of our dish as we had some left over from another dinner dish.<br />
<a href="https://1.bp.blogspot.com/-XushMXQuZk0/XvgSF7CKTGI/AAAAAAABaco/aTDp_HVUmGkD_O5Cgb9iCoTzLkDe8BPWACLcBGAsYHQ/s1600/veggie%2Bbefore%2Bcutting%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Alternating slices of eggplant, green zucchini, tomato, and mushroom." border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-XushMXQuZk0/XvgSF7CKTGI/AAAAAAABaco/aTDp_HVUmGkD_O5Cgb9iCoTzLkDe8BPWACLcBGAsYHQ/s640/veggie%2Bbefore%2Bcutting%2B.jpg" title="" width="640" /></a><br />
All the veggies are sliced to about 1/4 inch thick. Then the sliced eggplant, tomatoes, zucchini, and mushrooms are all layered and nestled into each other. Dorie suggests sandwiching the eggplant slices between slices of tomatoes. Ensure that all the veggies are tightly overlapping each other in a spiral.<br />
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<a href="https://1.bp.blogspot.com/-zfaPbFKYwEw/XvgSE2H96rI/AAAAAAABacg/UIK2DDKOlgcHWegHv6C-YmAwAoKadDWoACLcBGAsYHQ/s1600/full%2Bsize%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A baked tian showing caramelized eggplant, tomato, and zucchini softened in the oven." border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-zfaPbFKYwEw/XvgSE2H96rI/AAAAAAABacg/UIK2DDKOlgcHWegHv6C-YmAwAoKadDWoACLcBGAsYHQ/s640/full%2Bsize%2B.jpg" title="" width="640" /></a></div>
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The hardest part was waiting for the entire vegetable tian to bake! It smelled amazing as it sat bubbling in the oven. It took almost 2 hours in order for the vegetables to be bubbling, tender and juicy.</div>
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This recipe turned out really well. I loved how all veggies roasted together creating the most amazing aromas. We were a bit surprised that the two of us finished the entire dish when it was meant for four people. We will definitely make this again as it was so simple and so delicious. Next time, we will have to make sure that Dan has a fresh loaf of sourdough ready so that we can enjoy it with the vegetable tian. </div>
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You find find the recipe for Dorie's Summer Vegetable Tian <a href="https://food52.com/recipes/77581-summer-vegetable-tian">here</a>. Alternatively, you can also purchase the cookbook yourself and find this recipe on page 234! Go check out the<a href="https://cookthebookfridays.wordpress.com/2020/06/26/lyl-summer-vegetable-tian/"> Cook the Book Fridays </a>page to see how everyone else did with this recipe, their thoughts and of course the pictures!Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com2tag:blogger.com,1999:blog-6224730016590370555.post-7528849209885369992020-04-11T16:23:00.001-06:002020-04-11T16:23:15.510-06:00Chaussons-aux-pommes Recipe from Duchess At Home Cookbook<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-FeGflcaqy60/XpDi8dHPB5I/AAAAAAABXKg/yE3jbL7bJyUcvr2t6ZfUuOMrBFR9lq_4ACLcBGAsYHQ/s1600/IMG_2594.jpeg" imageanchor="1" style="font-size: medium; font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="chaussons aux pommes from Duchess cookbook Duchess at home" border="0" data-original-height="638" data-original-width="1024" height="398" src="https://1.bp.blogspot.com/-FeGflcaqy60/XpDi8dHPB5I/AAAAAAABXKg/yE3jbL7bJyUcvr2t6ZfUuOMrBFR9lq_4ACLcBGAsYHQ/s640/IMG_2594.jpeg" title="" width="640" /></a></div>
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Duchess Bake Shop is not just some random highly acclaimed Edmonton-based bakery, it happens to be the bakery in the same city that I live in. It is not an exaggeration to say that I have ordered and eaten all their baked goods over the last decade. So, it was exciting in 2014 when one of the owners, Giselle Courteau, published her first cookbook <i>Duchess Bake Shop</i> where she shared the recipes for their most popular pastries and cakes. Recently this past Fall, I was offered a copy of Giselle's second cookbook <i>Duchess at Home</i> where she shared recipes that she enjoys baking at home.</div>
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After flipping through the cookbook, I thought that some of the recipes were more accessible because it's something that she makes all the time. One of the first recipes I wanted to bake was her Chaussons-aux-pommes. These are French-style apple turnovers using puff pastry so it is extra buttery and flaky. I was given permission to share the recipe from the cookbook which comes with more tips. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--Lp8gLXu68U/XpDi2U-bDNI/AAAAAAABXJs/ZWb0qVZ8YpoR5R6MqQAuj6AkEY8BL94fQCLcBGAsYHQ/s1600/IMG_2557.jpeg" imageanchor="1" style="font-size: medium; font-weight: 400; margin-left: auto; margin-right: auto; text-align: center;"><img alt="ingredients needed to make chaussons aux pommes at home" border="0" data-original-height="674" data-original-width="1024" height="420" src="https://1.bp.blogspot.com/--Lp8gLXu68U/XpDi2U-bDNI/AAAAAAABXJs/ZWb0qVZ8YpoR5R6MqQAuj6AkEY8BL94fQCLcBGAsYHQ/s640/IMG_2557.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for chaussons-aux-pommes</td></tr>
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<span style="font-family: inherit;">Ingredients for Chaussons-Aux-Pommes (makes 8 chaussons)</span></h3>
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<li>400g (3-4 small apples) Granny Smith or Honey Crisp</li>
<li>60g (1/4 cup) water</li>
<li>50g (1/3 cup firmly packed) dark brown sugar</li>
<li>30g (2 tbsp) unsalted butter</li>
<li>1 tsp vanilla extract or paste</li>
<li>3/4 tsp ground cinnamon</li>
<li>1/4 tsp ground ginger</li>
<li>1 package frozen puff pastry (2 sheets), each sheet about 10 inches square</li>
<li>1 tbsp brandy or calvados</li>
<li>2 large egg yolks, beaten</li>
<li>sugar, for topping</li>
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Note: If you are comfortable making your own puff pastry feel free to do so. A much more convenient option is to buy pre-made frozen puff pastry. Make sure you look for one that is all butter- it's a bit pricier, but worth it for the quality and flavour. </div>
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<b>Equipment</b></div>
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You will need two baking sheets</div>
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<a name='more'></a><b>Directions: to prepare the apple filling</b><div>
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<li>Peel, core, and dice the apples into 1-to-2-cm pieces. In a saucepan, combine all of the ingredients except the brandy, puff pastry and egg yolks. Saute over low heat for 25-30 minutes until the apples are very soft, stirring every 5 minutes or so.<br /><a href="https://1.bp.blogspot.com/-xMm24g1JwTw/XpDi2ZU7gaI/AAAAAAABXJw/y-6mklYy34MHAl4dZLLhFn75hfNKA6wmACLcBGAsYHQ/s1600/IMG_2562.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="honey crisp apples peeled cored and sliced." border="0" data-original-height="596" data-original-width="1024" height="372" src="https://1.bp.blogspot.com/-xMm24g1JwTw/XpDi2ZU7gaI/AAAAAAABXJw/y-6mklYy34MHAl4dZLLhFn75hfNKA6wmACLcBGAsYHQ/s640/IMG_2562.jpeg" title="" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-3ZfqeJ71GU8/XpDi2ZQxm1I/AAAAAAABXJ0/si5tktF-dAcyXAEgZ_02RhbcgQO_AM0AACLcBGAsYHQ/s1600/IMG_2563.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="brown sugar, butter, water, cinnamon, ginger, sugar and apples being cooked down" border="0" data-original-height="594" data-original-width="1024" height="370" src="https://1.bp.blogspot.com/-3ZfqeJ71GU8/XpDi2ZQxm1I/AAAAAAABXJ0/si5tktF-dAcyXAEgZ_02RhbcgQO_AM0AACLcBGAsYHQ/s640/IMG_2563.jpeg" title="" width="640" /></a></li>
<li>Once the apples have softened, turn the heat up to medium. Add the brandy and continue to cook until most of the liquid has evaporated. This should take less than 1 minute. Set the apples aside to cool, and then place them in the refrigerator. The apple filling needs to be completely cool before filling the puff pastry.<br /><a href="https://1.bp.blogspot.com/-mLDsWHjjVIA/XpDi28TOQ8I/AAAAAAABXJ4/rJc76G4i-YYl-8Frgt260DFRvESBx7ZnQCLcBGAsYHQ/s1600/IMG_2564.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="cooking down the apples for the chaussons aux pommes filling" border="0" data-original-height="616" data-original-width="1024" height="384" src="https://1.bp.blogspot.com/-mLDsWHjjVIA/XpDi28TOQ8I/AAAAAAABXJ4/rJc76G4i-YYl-8Frgt260DFRvESBx7ZnQCLcBGAsYHQ/s640/IMG_2564.jpeg" title="" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-xhsTjUZS3Vc/XpDi3X5BqtI/AAAAAAABXJ8/CfzFKuJDwjsRCsanatxQR3cogiq5ikHAgCLcBGAsYHQ/s1600/IMG_2565.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="chaussons aux pommes filling cooked down and cooling" border="0" data-original-height="629" data-original-width="1024" height="392" src="https://1.bp.blogspot.com/-xhsTjUZS3Vc/XpDi3X5BqtI/AAAAAAABXJ8/CfzFKuJDwjsRCsanatxQR3cogiq5ikHAgCLcBGAsYHQ/s640/IMG_2565.jpeg" title="" width="640" /></a><br /><i><b>to roll, fill, and bake the chaussons</b></i></li>
<li>Line the baking sheets with parchment paper. Take the puff pastry out of the freezer and leave it on the counter to defrost. This should take 15-20 minutes. Make sure it is still cold when you start working with it.<br /><a href="https://1.bp.blogspot.com/-zHYFLiQIc7M/XpDi3zuwJ3I/AAAAAAABXKA/9o8a0Y1YF_gr6EZlYm80CG2HC9k8klnhgCLcBGAsYHQ/s1600/IMG_2569.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="prepped for the puff pastry and assembly of the chaussons aux pommes" border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-zHYFLiQIc7M/XpDi3zuwJ3I/AAAAAAABXKA/9o8a0Y1YF_gr6EZlYm80CG2HC9k8klnhgCLcBGAsYHQ/s640/IMG_2569.jpeg" title="" width="640" /></a></li>
<li>Once thawed, on a lightly floured surface roll out each sheet of puff pastry slightly to make it smooth. Using a small bowl or lid 4-5 inches wide (about the size of a yogurt lid), cut out 4 circles per sheet.<br /><a href="https://1.bp.blogspot.com/-R88UySFBZJ8/XpDi4o9IW0I/AAAAAAABXKE/bGmipc7Dk5U03Jx226ZMtOHPyuWB4srQQCLcBGAsYHQ/s1600/IMG_2571.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="plastic lid on top of puff pastry and knife for cutting" border="0" data-original-height="703" data-original-width="1024" height="438" src="https://1.bp.blogspot.com/-R88UySFBZJ8/XpDi4o9IW0I/AAAAAAABXKE/bGmipc7Dk5U03Jx226ZMtOHPyuWB4srQQCLcBGAsYHQ/s640/IMG_2571.jpeg" title="" width="640" /></a><br /><a href="https://1.bp.blogspot.com/-AXSdyAdKtik/XpDi42Lo8XI/AAAAAAABXKI/zknYkYqA2UYi_YN7jOY6W8OXd4iaz3cswCLcBGAsYHQ/s1600/IMG_2576.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="2 circles of puff pastry cut out, apple filling on top and knife on top" border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-AXSdyAdKtik/XpDi42Lo8XI/AAAAAAABXKI/zknYkYqA2UYi_YN7jOY6W8OXd4iaz3cswCLcBGAsYHQ/s640/IMG_2576.jpeg" title="" width="640" /></a></li>
<li>Place 1 1/2 to 2 Tbsp of apple filling in the centre of a circle. Using your finger, dab a bit of water around the edges. Fold the circle over to make a half-moon shape. Using your fingers, press down on the seam edge to seal well. With a pizza wheel or a sharp paring knife, trim the edge of the puff pastry to create a clean line. Avoid using a fork to crimp the edges as this will prevent the pastry from puffing out as it bakes.<br /><a href="https://1.bp.blogspot.com/-glCCP5YiQMQ/XpDi5FC7m9I/AAAAAAABXKM/VICd02PIfR0jC5DiX83Az1Xscy5tNtHSACLcBGAsYHQ/s1600/IMG_2577.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="chaussons aux pommes all prepped" border="0" data-original-height="697" data-original-width="1024" height="434" src="https://1.bp.blogspot.com/-glCCP5YiQMQ/XpDi5FC7m9I/AAAAAAABXKM/VICd02PIfR0jC5DiX83Az1Xscy5tNtHSACLcBGAsYHQ/s640/IMG_2577.jpeg" title="" width="640" /></a></li>
<li>Transfer the chaussons to a lined baking sheet. Using a pastry brush or your fingers, gently brush egg yolk over the whole of each chausson.<br /><a href="https://1.bp.blogspot.com/-uKAK2t-HleA/XpDi5iloV2I/AAAAAAABXKQ/m-WwsVnkff4_7XxQQtDO2-fpbQ9EPaJxACLcBGAsYHQ/s1600/IMG_2581.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="brushing egg yolks on top of the chaussons aux pommes" border="0" data-original-height="639" data-original-width="1024" height="398" src="https://1.bp.blogspot.com/-uKAK2t-HleA/XpDi5iloV2I/AAAAAAABXKQ/m-WwsVnkff4_7XxQQtDO2-fpbQ9EPaJxACLcBGAsYHQ/s640/IMG_2581.jpeg" title="" width="640" /></a></li>
<li>Chill in the fridge for about 15 minutes. While the chaussons are chilling, preheat your oven to 375F (190C). When the chaussons are cold, brush them with another layer of egg yolk. Use a small, sharp paring knife, score each chausson with a half-moon shape from corner to corner; making sure not to cut all the way through the dough. Score small diagonal lines on each side of the half-moon to create a leaf pattern, again not cutting all the way through.<br /><a href="https://1.bp.blogspot.com/-LpKun2OGsHE/XpDi7O21gxI/AAAAAAABXKY/ltRRrgw4k84YyXo3GrAKheXhHraQODnTQCLcBGAsYHQ/s1600/IMG_2590.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="putting the decorative touches on the chaussons aux pommes" border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-LpKun2OGsHE/XpDi7O21gxI/AAAAAAABXKY/ltRRrgw4k84YyXo3GrAKheXhHraQODnTQCLcBGAsYHQ/s640/IMG_2590.jpeg" title="" width="640" /></a></li>
<li>Sprinkle generously with sugar.<br /><a href="https://1.bp.blogspot.com/-1v6fQ1Wc0n0/XpDi6YWk3zI/AAAAAAABXKU/lhGkYCtam2YkzG9QYBrzOQbybZSxHzbdgCLcBGAsYHQ/s1600/IMG_2588.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="liberally adding sugar to the chaussons aux pommes before they are baked" border="0" data-original-height="523" data-original-width="1024" height="326" src="https://1.bp.blogspot.com/-1v6fQ1Wc0n0/XpDi6YWk3zI/AAAAAAABXKU/lhGkYCtam2YkzG9QYBrzOQbybZSxHzbdgCLcBGAsYHQ/s640/IMG_2588.jpeg" title="" width="640" /></a></li>
<li>Bake for 30-35 minutes until the pastry is a deep golden brown. Don't be alarmed if yolk that may have baked around the edges gets quite dark. After the chaussons have cooled to the touch remove them from the parchment, cutting off any dark yolk drippings. Serve warm for maximum enjoyment!<br /><a href="https://1.bp.blogspot.com/-n-eis2kfwns/XpDi7YxWreI/AAAAAAABXKc/JmmCYcpEpi8IZKCe0r3d4yYCcfhTx2ltACLcBGAsYHQ/s1600/IMG_2593.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="the chaussons aux pommes are all baked! " border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-n-eis2kfwns/XpDi7YxWreI/AAAAAAABXKc/JmmCYcpEpi8IZKCe0r3d4yYCcfhTx2ltACLcBGAsYHQ/s640/IMG_2593.jpeg" title="" width="640" /></a></li>
</ol>
<b>serving & storage</b><br />Chaussons aux pommes are best eaten the day they are baked. They will keep at room temperature for up to three days.</div>
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<b>Personal notes and substitutions</b></div>
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<ul>
<li>I used honey crisp apples because I don't like the sourness of Granny smith apples.</li>
<li>I used 3 medium-sized apples instead of small ones.</li>
<li>I didn't have brandy so I used rum.</li>
<li>My resulting apple filling only had about 8 tablespoons worth of filling.</li>
<li>It took a lot longer than 25-30 minutes to soften the apples, next time I will try pressure cooking it or maybe cooking it with the lid on.</li>
<li>I could only fit about a tablespoon of filling in each chausson, but that might be because the pastry circle was a bit smaller than the recipe instructed. </li>
<li>I used the leftover puff pastry to make savoury palmiers (butterfly-shaped pastries with cheese).</li>
</ul>
</div>
<div>
Look at how flaky and delicious they are on the inside! Hubby says I might have filled ours a bit too much but they were so good! I could barely restrain myself from eating them straight out of the oven. Every single bite had the cooked down apples in it. I do wish that this recipe made more than just 8 chaussons as these were eaten way too quickly. I guess I will have to make more next time! </div>
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<a href="https://1.bp.blogspot.com/-QaoF6TJAyxk/XpDi8vtuDcI/AAAAAAABXKk/_NVOAPRKy_o5ysCq_VS_zkCHtaGsWh5uQCLcBGAsYHQ/s1600/IMG_2603.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="crispy delicious insides of the chaussons aux pommes" border="0" data-original-height="764" data-original-width="1024" height="476" src="https://1.bp.blogspot.com/-QaoF6TJAyxk/XpDi8vtuDcI/AAAAAAABXKk/_NVOAPRKy_o5ysCq_VS_zkCHtaGsWh5uQCLcBGAsYHQ/s640/IMG_2603.jpeg" title="" width="640" /></a></div>
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Here is another look of the amazing chaussons-aux-pommes!<br /><a href="https://1.bp.blogspot.com/-pibeWvXGiPk/XpDi84MBzNI/AAAAAAABXKo/XHnk9TvzbMMV8ZST9-eHSpdgJosKYzlpgCLcBGAsYHQ/s1600/IMG_2606.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="cross section of the chaussons aux pommes from Duchess At home cookbook" border="0" data-original-height="855" data-original-width="1024" height="534" src="https://1.bp.blogspot.com/-pibeWvXGiPk/XpDi84MBzNI/AAAAAAABXKo/XHnk9TvzbMMV8ZST9-eHSpdgJosKYzlpgCLcBGAsYHQ/s640/IMG_2606.jpeg" title="" width="640" /></a><br />
Also, if you missed here are some more recipes and blog posts for Duchess Bake Shop on the blog:<br />
<br />
<a href="http://www.beyondumami.com/2017/12/baking-macarons-duchess-bake-shop-edmonton.html">Macarons from Duchess Bake Shop</a><br />
<br />
<a href="http://www.beyondumami.com/2019/08/lemon-meringue-cake-duchess-bakeshop.html">Lemon Meringue Cake that I made for Dan's birthday!</a><br />
<br />
<a href="http://www.beyondumami.com/2016/10/sour-cream-cherry-pie-from-duchess.html">Sour Cream Pie</a><br />
<br />
<a href="http://www.beyondumami.com/2015/06/croissant-challenge-baking-duchess.html">Croissant Challenge - Baking the Duchess Croissant</a><br />
<br />
<a href="http://www.beyondumami.com/2014/11/duchess-bake-shop-memories-and-giveaway_19.html">Duchess Bake Shop party for their First Cookbook</a><br />
<br />
<a href="http://www.beyondumami.com/2010/06/rainy-friday-includes-duchess-culina.html">Duchess was also part of our engagement (back in 2010!)</a><br />
<br />
<br />
Excerpt from <i>Duchess at Home</i> by Giselle Courteau. Text copyright <span style="font-family: inherit;">© </span>2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House<span style="font-family: inherit;">®,</span> a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.<br />
<br />
<i style="background-color: white; font-family: Lora, serif; font-size: 16px;"><span style="font-family: "calibri light", sans-serif; font-size: 11pt;">Pictures in this blog post are all taken by Lillian Tse (Beyond Umami). </span></i><br />
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Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com2tag:blogger.com,1999:blog-6224730016590370555.post-88042336506621296312020-03-24T20:35:00.002-06:002020-04-07T09:11:19.480-06:00Homemade Instant Pot Bún Riêu Recipe <div class="separator" style="clear: both; text-align: center;">
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Bún Riêu Recipe at Home</div>
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<a href="https://1.bp.blogspot.com/-_Vu-QR7piM0/XnU4imLD6xI/AAAAAAABWR8/jXnnayFhRr0aj35mP_iVRBn4KUBLu4cywCLcBGAsYHQ/s1600/IMG_9495.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="bowl of bun rieu soup (tomato, crab-pork-shrimp balls, pork short ribs, topped with thai basil in a white bowl" border="0" data-original-height="626" data-original-width="1024" height="390" src="https://1.bp.blogspot.com/-_Vu-QR7piM0/XnU4imLD6xI/AAAAAAABWR8/jXnnayFhRr0aj35mP_iVRBn4KUBLu4cywCLcBGAsYHQ/s640/IMG_9495.jpeg" title="" width="640" /></a></div>
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I was hooked into the flavourful Vietnamese noodle soup called Bún Riêu the moment I first ate it. If you have never had bún riêu, imagine a flavour-packed noodle soup made with a pork bone broth, filled with shrimp-crab-pork balls, tomatoes and tofu. I rarely see it served at the Vietnamese restaurants in Edmonton and Ottawa. So, I endeavoured to make my own! Having a pressure cooker and slow cooker (or for those of you like me with an Instant Pot) helps a lot! I have made bun rieu now 5 times and each time I made a few alterations until I have arrived at this recipe. Slow cooking the soup certainly makes it tastes even more flavourful; and in fact tastes 100% better the next day. But, who can wait that long?</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BA_vGjSxMc4/XnUvbtYxquI/AAAAAAABWRE/jFHCjuch8kk8_bBSI3xDjmllgqq5ALVOACKgBGAsYHg/s1600/20200320_150150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="bun rieu soup cube and can of crab meat" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-BA_vGjSxMc4/XnUvbtYxquI/AAAAAAABWRE/jFHCjuch8kk8_bBSI3xDjmllgqq5ALVOACKgBGAsYHg/s640/20200320_150150.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This small square of bun rieu seasoning contains 4 cubes inside. You can use use 2 cubes or 1.5 cubes</td></tr>
</tbody></table>
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You will need a few ingredients for making your own Bún Riêu at home so I split the ingredients and directions up into 3 categories: soup broth, shrimp-pork-crab balls and assembly! </div>
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<b>Bún Riêu Soup Broth</b></div>
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<ul>
<li>1 medium-sized onion diced</li>
<li>2-3 lb pork riblets </li>
<li>1 carton (approx. 900 mL) no salt added chicken broth + enough hot water to reach 8 cup line on the instant pot (approx. 6 cups)</li>
<li>1 cup dried shrimp *if you want to skip this, add 1 tbsp shrimp paste instead</li>
<li>2 tsp salt</li>
<li>1 small lump rock sugar</li>
<li>1.5 cubes of Bún Riêu seasoning</li>
<li>2 tablespoons fish sauce *add more to taste</li>
</ul>
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<b>Directions for Bún Riêu Soup Broth</b></div>
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<ol>
<li>Rinse the pork ribs under cold water to get rid of any blood and/or scum. </li>
<li>If using dried shrimp, rinse and then soak dried shrimp in water. Enough to cover it. </li>
<li>Turn on the Saute mode on the Instant Pot. Place pork ribs into the Instant Pot and enough water to cover. Allow to heat, once it starts almost boil you will start to see some grime/scum drift to the top. Turn off saute mode and drain water out. </li>
<li>Place pork ribs and onions into the Instant Pot. Fill with the carton of chicken broth and enough water until it gets to the 8 Cup line on the Instant Pot. This is approximately 6 cups of water. If you want it to be more flavourful initially, you can add less water and then add more boiling water later.</li>
<li>Turn on the pressure cook mode and pressure cook for 10 minutes. This will be the base of your pork bone soup. Allow to naturally release (at least 10-15 minutes).</li>
<li>Once you have naturally released, add rock sugar, Bún Riêu seasoning, fish sauce, dried shrimp (if using) or shrimp paste to the broth. If using dried shrimp place into a tea bag or metal ball filter so you can easily take it out later. Dried shrimp can be pretty strong, so I lately I have added in 1 tbsp of shrimp paste.</li>
<li>Set soup onto slow cooker mode and allow the soup to cook in order to become more flavourful (at least 3 hours).</li>
</ol>
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<a href="https://1.bp.blogspot.com/-mW38hRkwEMo/XnU4hjzG77I/AAAAAAABWRw/j9K6ctjwhI8zFMSzJIqeUCTUmFq-9SLaQCLcBGAsYHQ/s1600/IMG_9489.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="dried shrimp in a glass jar from the top down" border="0" data-original-height="646" data-original-width="1024" height="402" src="https://1.bp.blogspot.com/-mW38hRkwEMo/XnU4hjzG77I/AAAAAAABWRw/j9K6ctjwhI8zFMSzJIqeUCTUmFq-9SLaQCLcBGAsYHQ/s640/IMG_9489.jpeg" title="" width="640" /></a>
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Dried shrimp</div>
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<a href="https://1.bp.blogspot.com/-2pPibKvhXIQ/XnkJ9BnVBtI/AAAAAAABWc4/Cjb36YKmKCoA0RU_phdGhvjffSaOI8h-QCKgBGAsYHg/s1600/20200323_105019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="rock sugar " border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-2pPibKvhXIQ/XnkJ9BnVBtI/AAAAAAABWc4/Cjb36YKmKCoA0RU_phdGhvjffSaOI8h-QCKgBGAsYHg/s640/20200323_105019.jpg" title="" width="480" /></a>
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Rock Sugar</div>
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While the broth is cooking, prep the best part of this Bún Riêu recipe - the pork-shrimp-crab balls! These are so good! I have no idea where they were all my life until now.<br />
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<a href="https://1.bp.blogspot.com/-i4iqgmBoRFE/Xnq_uADS4HI/AAAAAAABWgM/ZEycgmbPMqURn5zkF42URm6k4cPAB4TlgCKgBGAsYHg/s1600/20200324_201844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="fish sauce - three crab fish sauce" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-i4iqgmBoRFE/Xnq_uADS4HI/AAAAAAABWgM/ZEycgmbPMqURn5zkF42URm6k4cPAB4TlgCKgBGAsYHg/s320/20200324_201844.jpg" title="" width="240" /></a>
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Three Crab fish sauce brand I use</div>
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<a href="https://1.bp.blogspot.com/-_Hv0SZMWgYM/Xnq_uNdZxZI/AAAAAAABWgM/bZbe_2Fu5BwBLeKXZzQsRMePo74wtAuIgCKgBGAsYHg/s1600/20200324_201859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="shrimp sauce/shrimp paste that we use" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-_Hv0SZMWgYM/Xnq_uNdZxZI/AAAAAAABWgM/bZbe_2Fu5BwBLeKXZzQsRMePo74wtAuIgCKgBGAsYHg/s320/20200324_201859.jpg" title="" width="240" /></a>
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shrimp paste<br /> (but it says "shrimp sauce")</div>
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<b>Crab-Shrimp-Balls (the rieu!)</b><br />
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<ul>
<li>1 can of crabmeat *I bought the 15% crab leg meat one as that was more affordable</li>
<li>1/2 lb shrimp, chopped. *remember to buy shelled & deveined raw shrimp</li>
<li>1/2 lb regular ground pork</li>
<li>half of a 200g jar of crab paste with soya bean oil </li>
<li>2 tsp of oil from the jar of crab paste</li>
<li>3 eggs</li>
<li>ground black pepper</li>
</ul>
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<a href="https://1.bp.blogspot.com/-Jw7GY1K7oCA/XnrASXto-OI/AAAAAAABWgY/MLwhseA--wsnzTIaSO15BfvxVDkzcUGlACLcBGAsYHQ/s1600/IMG_20200323_155156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="jar of crab paste with soya bean oil" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-Jw7GY1K7oCA/XnrASXto-OI/AAAAAAABWgY/MLwhseA--wsnzTIaSO15BfvxVDkzcUGlACLcBGAsYHQ/s320/IMG_20200323_155156.jpg" title="" width="240" /></a></div>
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<b>Directions for Crab-Shrimp-Balls</b><br />
<ol>
<li>Drain soya bean oil from the jar of crab paste. Use 2 tsp of the oil and set aside another 3 tbsp. It's okay if you have more or less. This is for flavour!</li>
<li>In a bowl, mix together ground pork, chopped shrimp. can of crabmeat, half of the 7oz jar of crab paste, 2 tsp soya bean oil, eggs, and a couple cracks of black pepper. </li>
<li>Open the lid of the instant pot, and place 2-3 spoons of the crab mixture into the soup broth for additional flavour. </li>
<li>Cover the rest and set in fridge.</li>
</ol>
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<a href="https://1.bp.blogspot.com/-L17HWVRyDYU/XnU4hoFpOrI/AAAAAAABWRs/aExWiu_aaO4O6V2lUcRJRxGporpUA4MrwCLcBGAsYHQ/s1600/IMG_9490.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="bun rieu - the rieu mixture made with crab, pork, shrimp" border="0" data-original-height="721" data-original-width="1024" height="450" src="https://1.bp.blogspot.com/-L17HWVRyDYU/XnU4hoFpOrI/AAAAAAABWRs/aExWiu_aaO4O6V2lUcRJRxGporpUA4MrwCLcBGAsYHQ/s640/IMG_9490.jpeg" title="" width="640" /></a>
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the crab-pork-shrimp mixture</div>
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<b>Saute Tomatoes and Fried Tofu</b><br />
<ul>
<li>3-4 large roma tomatoes or 3 regular tomatoes cut into wedges (If Roma is too expensive)</li>
<li>7 pieces of garlic, chopped</li>
<li>1 shallot (can skip & it still tastes good!)</li>
<li>3 tbsp of soya bean oil (from reserved oil from the jar of crab paste)</li>
<li>1 tsp salt</li>
<li>2 tsp sugar</li>
<li>couple cracks of black pepper</li>
<li>8 oz bag of fried tofu</li>
</ul>
</div>
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<b>Directions</b><br />
<ol>
<li>In a heavy bottom pan, turn onto medium heat and add the soya bean oil. </li>
<li>Once the oil begins to heat up (a few minutes) add in the chopped garlic & shallot (if using).</li>
<li>Saute the tomatoes (which have been cut into wedges).</li>
<li>Add in salt, sugar, black pepper as you cook the tomatoes.</li>
<li>Cook until slightly soft but not disintegrating. Turn off the element and set aside. </li>
<li>Cut the fried tofu into halves.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lbFXIDHf7tc/XnU4h2v-KkI/AAAAAAABWR0/7jb2XNp82qU-iiGbgp_yFowJIvbU164jwCLcBGAsYHQ/s1600/IMG_9492.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-lbFXIDHf7tc/XnU4h2v-KkI/AAAAAAABWR0/7jb2XNp82qU-iiGbgp_yFowJIvbU164jwCLcBGAsYHQ/s640/IMG_9492.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sauteed tomatoes </td></tr>
</tbody></table>
</li>
</ol>
</div>
<b>Toppings</b><br />
<ul>
<li>Flash cooked bag of beansprouts</li>
<li>1 lb dried rice noodle sticks; cooked & drained</li>
<li>1 bunch of thai basil </li>
<li>one lime; cut into wedges</li>
</ul>
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<b>Bun Rieu Assembly</b></div>
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<ol>
<li>Cook rice noodles according to directions.</li>
<li>Meanwhile, open the lid of the Instant Pot and put the soup on saute mode.</li>
<li>Once the soup begins to boil, drop by large tablespoons the crab mixture (rieu) to make the tasty pork-shrimp-crab balls. </li>
<li>Add in the cut fried tofu. Allow to boil in the soup as it will sop up a lot of the soup flavour.</li>
<li>Turn off saute mode and switch to the "keep warm" mode. Add in the sauted tomatoes. </li>
<li>Assemble your bowl of Bún Riêu by placing in the rice noodles, then soup (remember to get a bit of the crab balls, meat & tofu), and finally top with the bean sprouts and herbs. </li>
<li>Sprinkle a wedge of lime all over.</li>
<li>Enjoy with your favourite hot sauces - my go-to sauces are: spicy chilli crisp, Bull Head barbecue & sriracha.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">sauces! </td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">the rieu boiling up</td></tr>
</tbody></table>
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<a href="https://1.bp.blogspot.com/-luNRDWSe1sM/XnU4iOmYP7I/AAAAAAABWR4/qdfs963zqFgofgKWNxktUKsFiBHBRqBCACLcBGAsYHQ/s1600/IMG_9494.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-luNRDWSe1sM/XnU4iOmYP7I/AAAAAAABWR4/qdfs963zqFgofgKWNxktUKsFiBHBRqBCACLcBGAsYHQ/s640/IMG_9494.jpeg" width="640" /></a></div>
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Enjoy the hot bowl of Bún Riêu and tell me how this went for you! You should have enough to feed 3 people for 2 days and the soup will taste even better the next day. Or you can feed at least 5 people with one big pot of Bún Riêu soup. </div>
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Oh and to note, I have the 8quart Instant Pot. Hope you love this as much as I do! </div>
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Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com9tag:blogger.com,1999:blog-6224730016590370555.post-4507185383578645082020-02-23T18:27:00.001-07:002020-02-23T18:27:14.638-07:00The Marc Restaurant - Edmonton<div class="separator" style="clear: both; text-align: left;">
The Marc Restaurant in Edmonton - a solid choice for French food in Edmonton</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RXcY9WjOFYc/XlMMEaA_ykI/AAAAAAABVU8/ehw6NeXJeqsbI46g7trKFvegs15HciW4gCLcBGAsYHQ/s1600/IMG_2500.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Moules frites with crispy fries and truffle aioli at the Marc Edmonton" border="0" data-original-height="523" data-original-width="1024" height="326" src="https://1.bp.blogspot.com/-RXcY9WjOFYc/XlMMEaA_ykI/AAAAAAABVU8/ehw6NeXJeqsbI46g7trKFvegs15HciW4gCLcBGAsYHQ/s640/IMG_2500.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moules Frites with crispy fries and a truffle aioli</span></td></tr>
</tbody></table>
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Anytime anyone asks me what my favourite restaurants are in Edmonton, the Marc definitely makes my top 3. We have been going here steadily since it opened back in 2011, but I have never written about this fantastic place. My mom still talks about the amazing Artic Char that she had when we brought her there four or five years ago.</div>
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We recently went to The Marc on a Friday evening double date with some friends. We were happy that we made reservations in advance because the place quickly became packed with lots of other people enjoying a Valentine's Day evening dinner. We were tempted by the three course special, but opted to share some of our mainstays from the menu. This meant we started off with the Moules et frites (mussels and fries). Based on the recommendation of a friend, we asked for the fries to be cooked extra crispy and, as usual, The Marc did not disappoint.</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Y6S7VSgPwfQ/XlMMFogWd3I/AAAAAAABVVI/r9v4FlIWW_csZuS7MoQ6v2SO3ktd_UFnACLcBGAsYHQ/s1600/IMG_8678%2B2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Crispy fries, moules frites, truffle aioli at the Marc Edmonton " border="0" data-original-height="1084" data-original-width="1024" height="640" src="https://1.bp.blogspot.com/-Y6S7VSgPwfQ/XlMMFogWd3I/AAAAAAABVVI/r9v4FlIWW_csZuS7MoQ6v2SO3ktd_UFnACLcBGAsYHQ/s640/IMG_8678%2B2.jpeg" title="" width="604" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Moules et Frites - 1/2 pound of mussles, pernod-tomato broth ($14)</span></td></tr>
</tbody></table>
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The extra hot fries and mussels paired perfectly with the the Pernod tomato broth. This dish could be a main course in itself but was great as an appetizer when shared among the four of us.</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ct36A-tLdTo/XlMMHHbnNLI/AAAAAAABVVU/ptXH_h3evnoGovJKOy9qi_9oO1FxnNOogCLcBGAsYHQ/s1600/beef%2Btartare.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Steak Tartare at the Marc Edmonton served with cornichons, house made pickles and croutons" border="0" data-original-height="608" data-original-width="1024" height="380" src="https://1.bp.blogspot.com/-ct36A-tLdTo/XlMMHHbnNLI/AAAAAAABVVU/ptXH_h3evnoGovJKOy9qi_9oO1FxnNOogCLcBGAsYHQ/s640/beef%2Btartare.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Steak Tartare - mixed with cornichons, house made pickles ($16)</span></td></tr>
</tbody></table>
We ordered the steak tartare to accompany the mussels and fries. In Edmonton, we generally go to two restaurants that have different style of tartares: a Czech style and French style. The Marc's version include pickles (as per french style) and has a bright tomato note to it. We had to ask for some more croutons just to finish the tartare.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9FB5hyKIo5k/XlMMEVCrsqI/AAAAAAABVVA/2KqvBjKNmtcpgRzZ2Aia3doPu8S20_cLACLcBGAsYHQ/s1600/IMG_2502%2B_better%2Bquality.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Duck Breast - pan roasted, with hasselback potatoes, kale, roasted beets, brown butter vinaigrette, topped with a pumpkin seed crumble at the Marc Edmonton" border="0" data-original-height="581" data-original-width="1024" height="362" src="https://1.bp.blogspot.com/-9FB5hyKIo5k/XlMMEVCrsqI/AAAAAAABVVA/2KqvBjKNmtcpgRzZ2Aia3doPu8S20_cLACLcBGAsYHQ/s640/IMG_2502%2B_better%2Bquality.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Duck Breast - pan roasted, with hasselback potatoes, kale, roasted beets, brown butter vinaigrette, topped with a pumpkin seed crumble ($36).</span></td></tr>
</tbody></table>
The duck breast at The Marc was one of the first dishes we raved to our friends about when they first opened eight years ago. The dish disappeared from the menu a few years ago and we longed for it's returned. I don't know if it's because I kept telling the owners (Patrick and Doris) how much I missed it or maybe it was a chorus of other fans but we were really happy to see duck back on the menu again. Another friend told us that he only likes duck cooked two ways: Chinese Barbecue-Style and Duck at the Marc! The duck meat (we ordered it medium-rare) itself is tender and juicy while not being overly fatty with the skin. As you can see in the picture above, the accoutrements are generous and sauced well so you're not just eating great duck, you have great leafy green (kale), potatoes, and corn in a good peppercorn sauce.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-jnxgFEbLwO8/XlMMGnIvVhI/AAAAAAABVVQ/pazS-8q9Blk8j39MBACSgXWNu9U-TvzEACLcBGAsYHQ/s1600/IMG_9143.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Braised Short Rib Bourguignon - with roasted carrots, mushrooms, lardons, potato puree & wilted greens at the Marc Edmonton" border="0" data-original-height="1262" data-original-width="1024" height="640" src="https://1.bp.blogspot.com/-jnxgFEbLwO8/XlMMGnIvVhI/AAAAAAABVVQ/pazS-8q9Blk8j39MBACSgXWNu9U-TvzEACLcBGAsYHQ/s640/IMG_9143.jpeg" title="" width="518" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Braised Short Rib Bourguignon - with roasted carrots, mushrooms, lardons, potato puree & wilted greens ($34)</span></td></tr>
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For our other main, we ordered the hearty Braised Short Rib Bourguignon. The meat was fork-tender and the smooth pureed potatoes were great. We barely could finish this dish because we knew had to save room for the dessert!</div>
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<a href="https://1.bp.blogspot.com/-KnPDMjPYtrs/XlMMFyep2CI/AAAAAAABVVM/HNKPtYBQG2Qe50AEgAna2srkIcJumwDQACLcBGAsYHQ/s1600/IMG_8964%2B2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="the Marc Restaurant dessert menu" border="0" data-original-height="1366" data-original-width="1024" height="640" src="https://1.bp.blogspot.com/-KnPDMjPYtrs/XlMMFyep2CI/AAAAAAABVVM/HNKPtYBQG2Qe50AEgAna2srkIcJumwDQACLcBGAsYHQ/s640/IMG_8964%2B2.jpeg" title="" width="478" /></a></div>
To say that I'm a fan of desserts at the Marc doesn't cut it. Dan and I will head over to the Marc just for the dessert sometimes after having dinner at another restaurant. Sometimes we make a special trip from home late into the evening just because we feel in the mood for a special treat. Over the years we have tried all their desserts, but for particular night out we went for our go-tos.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gycJTzdIOxs/XlMMEcDYuVI/AAAAAAABVU4/sUPpeWEFMuEPoYU2pC8QFSCQbI697Z2wgCLcBGAsYHQ/s1600/IMG_2507.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="the Marc's Edmonton decadent chocolate cake ($10) - candied walnuts" border="0" data-original-height="580" data-original-width="1024" height="362" src="https://1.bp.blogspot.com/-gycJTzdIOxs/XlMMEcDYuVI/AAAAAAABVU4/sUPpeWEFMuEPoYU2pC8QFSCQbI697Z2wgCLcBGAsYHQ/s640/IMG_2507.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">the Marc's decadent chocolate cake ($10)</span></td></tr>
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The Chocolate Cake with its caramel filling is decadent, chocolate and almost fudgy. The candied walnuts and the salt hit in the form of the fleur de sel is great for chocolate fans (i.e. Me). It's unapologetically rich and would be a star dessert in any Edmonton restaurant. That is, until you try the other favourite, the Marc's Beignets!<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-iYvq-kP8cBA/XlMhozWp_PI/AAAAAAABVVs/QrRF_N62VlQNFTFwBz7k2SASowJcDAxQQCLcBGAsYHQ/s1600/20200131_204323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Flufy Beignets - french style doughnuts with creme anglaise and caramel sauce at the Marc Restaurant - in Edmonton" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-iYvq-kP8cBA/XlMhozWp_PI/AAAAAAABVVs/QrRF_N62VlQNFTFwBz7k2SASowJcDAxQQCLcBGAsYHQ/s640/20200131_204323.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beignets - french style doughnuts with creme anglaise and caramel sauce ($10)</span></td></tr>
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The beignets are a must-try (must order!) at The Marc. It's not the rectangular Creole style of beignets. Rather, the light and airy fried sugar dusted dough comes with two sauces; a creme anglaise and a caramel. This is the dessert that Dan and I will drive out for after 8pm just to eat. This is the dessert that we certainly save room in our stomachs for when dining at the Marc. It isn't served with any special plating because it simply doesn't need to be fancy, it's just good.<br />
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Over the years, some of the dishes may have changed but you are always guaranteed great French fare, in a relaxing restaurant environment and friendly service. The Marc is a great restaurant not just for special events but lunch, dinner or a night out. Patrick & Doris have done a fantastic job at consistently bringing high quality French dishes to Edmonton.<br /><span style="font-family: inherit;"><br /><br /><i>The Marc<br />100 Sterling Place</i></span><br />
<span style="font-family: inherit;"><i>9940 106 Street </i></span><br />
<span style="font-family: inherit;"><i>Edmonton, Alberta </i></span><br />
<i>(780)4292828</i><a href="http://www.themarc.ca/"><i>http://www.themarc.ca/</i></a><br />
<span style="font-family: inherit;"><br /></span>
<br />Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com1tag:blogger.com,1999:blog-6224730016590370555.post-30971360075009738032020-02-17T16:03:00.000-07:002020-02-17T16:34:19.975-07:00Easy Cast-Iron Shakshuka with Feta - Eggs in Tomato Sauce<h3 style="clear: both; text-align: left;">
Easy Cast-Iron Shakshuka with Feta! </h3>
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<a href="https://1.bp.blogspot.com/-r2D-JFYKKIQ/XksNAO0VL_I/AAAAAAABUm4/21CJNUce7I0NPqulDukEKRnww1qMDTCnwCLcBGAsYHQ/s1600/shakshuka%2Bwith%2Bbowls.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="574" data-original-width="1024" height="358" src="https://1.bp.blogspot.com/-r2D-JFYKKIQ/XksNAO0VL_I/AAAAAAABUm4/21CJNUce7I0NPqulDukEKRnww1qMDTCnwCLcBGAsYHQ/s640/shakshuka%2Bwith%2Bbowls.jpeg" width="640" /></a></div>
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As I was processing the photos for this post, I tried recalling when I first had Shakshuka and for some reason I just can't picture it. Maybe it's because each time we make and share this with friends, our friends then share their first memory of shakshuka and it all blends together. I do recall how enamoured I was by how a dish with simple ingredients becomes so flavourful! Since that time period, I have seen Shakshuka literally everywhere! Sometimes you might see Shakshuka under a different name like Eggs in Purgatory. However, the essence of the dish is all the same. It is essentially cooking whole tomatoes with onions and spices in a skillet or cast iron and slowly poaching your eggs in said delicious sauce. This makes it easy to add your personal twists to the dish making a great comfort food.<br /><a href="https://1.bp.blogspot.com/-CtVcPBmCKF8/Xksiv5KT-yI/AAAAAAABUos/hu0NHTyeNWEFETOOAVBFZSoCO5W3vq32QCLcBGAsYHQ/s1600/IMG_8045.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://1.bp.blogspot.com/-CtVcPBmCKF8/Xksiv5KT-yI/AAAAAAABUos/hu0NHTyeNWEFETOOAVBFZSoCO5W3vq32QCLcBGAsYHQ/s640/IMG_8045.jpeg" width="640" /></a></div>
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Here is a version of our Shakshuka topped with feta cheese. Typically you would top your Shakshuka with parsley but I only had green onions on hand that day when I made this particular shakshuka.<br />
<h3>
Recipe for Shakshuka with Feta (serves up to 4 people)</h3>
<div>
Ingredients</div>
<div>
<ul>
<li>2-3 tablespoons of olive oil</li>
<li>2 yellow onions; diced</li>
<li>3 cloves of garlic, sliced</li>
<li>2 cans of whole tomatoes</li>
<li>2 tsp of smoked paprika</li>
<li>1/4 tsp salt, more as needed</li>
<li>1/4 tsp pepper, more as needed</li>
<li>1 tsp of sugar</li>
<li>4 large eggs </li>
<li>1/4 cup crumbled feta</li>
<li>handful of chopped flat leaf parsley or green onion</li>
</ul>
</div>
Directions<br />
<ol>
<li>Heat olive oil in a large skillet for approximately 2 minutes.</li>
<li>Add garlic slices, stir until onions become soft and translucent (approx. 8 minutes).</li>
<li>Add onions, with a pinch of salt & pepper. Stir for 1 minute.</li>
<li>Stir in smoked paprika with the cooked onions and garlic until it all </li>
<li>Slowly pour in the cans of whole tomatoes. Gently crush tomatoes until both cans are added into the skillet. Mix in the sugar and simmer sauce until it thickens (approx. 12 minute)</li>
<li>Once sauce has thickened, make 4 wells in your sauce and crack eggs into the wells.</li>
<li>Allow eggs to simmer until the whites are set but the yolks are still runny. I prefer mine to be sunny-side up, but you could also baste the eggs (by gently pouring sauce over) as they cook.</li>
<li>Turn off the heat, crack with pepper & salt. Scatter feta and green onion (or parsley) all over.</li>
</ol>
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Serving Shakshuka with a good bread; home-made or artisanal helps to sop up all the sauce. For this particular meal, we had it with a home-made cheese sourdough that my hubby had made. I've also served our shakshuka with quinoa.<br />
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The beauty of the Shakshuka is that it is perfect for any occasion. I hope you make this Shakshuka too and create more amazing food memories with friends and family.Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com0tag:blogger.com,1999:blog-6224730016590370555.post-55217915196034519372019-10-25T09:07:00.001-06:002019-10-25T09:18:23.418-06:00Butter Chicken Recipe - Cooking from Coconut Lagoon's Cookbook<div class="separator" style="clear: both; text-align: left;">
<b>Coconut Lagoon Butter Chicken Recipe</b></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2FsUEzygghk/XbMHC3USrXI/AAAAAAABNbc/mgIkPquxpKAV8doq0qjQBKONcEseZmJjACLcBGAsYHQ/s1600/butter%2Bchicken%2B3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="butter chicken in a handmade pottery bowl on rice, with pappadams to the right and basmati rice to the left" border="0" data-original-height="1279" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-2FsUEzygghk/XbMHC3USrXI/AAAAAAABNbc/mgIkPquxpKAV8doq0qjQBKONcEseZmJjACLcBGAsYHQ/s640/butter%2Bchicken%2B3.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Butter Chicken Recipe from Coconut Lagoon's Cookbook</span></td></tr>
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We loved the <a href="http://www.beyondumami.com/2019/09/shrimp-mango-curry-coconut-lagoon-cookbook.html">Shrimp Mango Curry</a> that we cooked from Coconut Lagoon's cookbook that we actually made the dish two more times over the month of September! Another recipe that everyone will surely want to try from Chef Joe Thottungal's cookbook is the Butter Chicken. As mentioned in my last <a href="http://www.beyondumami.com/2019/09/shrimp-mango-curry-coconut-lagoon-cookbook.html">post</a>, the Coconut Lagoon cookbook celebrates Chef Joe's cooking journey that led him to open a restaurant in Ottawa, which celebrates the food from his homeland, Kerala located in Southern India. Kerala food focuses more on seafood, agriculture and spices. Rice, fish, and coconut typically dominate the cuisine. Kerala spices are typically peppercorns with mustard seeds, curry leaves with cinnamon, chilies, cardamom and cloves, kudampuli, and tumeric. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dan and I with Chef Joe at Coconut Lagoon's cookbook launch</span></td></tr>
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In his book, Chef Joe talks about how butter chicken is really a north Indian dish and that Coconut Lagoon is a south Indian restaurant. However, after many years he finally put Butter Chicken on the menu as his son Matthew claims that butter chicken is his favourite. This recipe for Butter Chicken is dedicated to his son.<br />
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<a href="https://1.bp.blogspot.com/-gcbet86SZ5I/XbMHC9qAadI/AAAAAAABNbY/b5JN4WIP9zoF3pvXFyDTcWjAGo78n0l4wCLcBGAsYHQ/s1600/butter%2Bchicken%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butter chicken in a bowl with pappadums to the right" border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-gcbet86SZ5I/XbMHC9qAadI/AAAAAAABNbY/b5JN4WIP9zoF3pvXFyDTcWjAGo78n0l4wCLcBGAsYHQ/s640/butter%2Bchicken%2B1.jpg" title="" width="640" /></a></div>
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In terms of preparation, gathering the ingredients for this recipe was fairly easy. If you are uncertain about buying a huge quantity of spices, bulk stores would be a good place to shop (e.g. Bulk Barn). Though, we found some pretty inexpensive prices at Superstore/Loblaws for coriander and chili powder. The one tricky part was actually finding a good price for cashew nuts!<br />
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You do need to pre-marinate the chicken with yogurt, chili powder, tumeric, salt and oil the night before. This actually helps the chicken taste tender when cooked.<br />
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<b>Butter Chicken Recipe (</b><b>Serves 4-6) </b><b>Gluten-free</b></div>
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<li><span style="font-family: inherit;">2 cups raw cashew nuts</span></li>
<li><span style="font-family: inherit;">2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes</span></li>
<li><span style="font-family: inherit;">3 Tbsp plain yogurt</span></li>
<li><span style="font-family: inherit;">1/2 tsp red chili powder</span></li>
<li><span style="font-family: inherit;">1/2 tsp ground turmeric</span></li>
<li><span style="font-family: inherit;">1/2 tsp salt, plus extra to taste</span></li>
<li><span style="font-family: inherit;">1 tsp coconut oil</span></li>
<li><span style="font-family: inherit;">1/4 cup (1/2 stick) unsalted butter</span></li>
<li><span style="font-family: inherit;">2 small onions, chopped</span></li>
<li><span style="font-family: inherit;">1 1/2 tsp Ginger-Garlic Paste (recipe below)</span></li>
<li><span style="font-family: inherit;">1 1/2 tsp ground coriander</span></li>
<li><span style="font-family: inherit;">2 tomatoes, finely chopped</span></li>
<li><span style="font-family: inherit;">3 Tbsp tomato paste</span></li>
<li><span style="font-family: inherit;">1 1/2 tsp sugar</span></li>
<li><span style="font-family: inherit;">1 1/2 tsp dried fenugreek leaves (kasuri methi)</span></li>
<li><span style="font-family: inherit;">1/2 tsp ground cumin</span></li>
<li><span style="font-family: inherit;">1/2 tsp chaat masala</span></li>
<li><span style="font-family: inherit;">3 cups milk</span></li>
<li><span style="font-family: inherit;">Chopped cilantro, for garnish</span></li>
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<b>Ginger-Garlic Paste (</b>Makes ½ cup) Dairy-free, gluten-free, vegetarian</div>
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<li>1 (4-inch) piece ginger, peeled and coarsely chopped (1/4 cup)</li>
<li>10 cloves garlic</li>
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Using a dish towel, pat ginger dry and transfer it to a mini food processor (or use a mortar and</div>
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pestle).</div>
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Add garlic and 2 Tbsp water and process until smooth, wiping down the sides of the food</div>
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processor as required. Stored in an airtight container in the fridge for up to 3 days.</div>
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<b>Butter Chicken Directions</b></div>
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In a saucepan, combine cashews and 4 cups water and bring to a boil over high heat. Reduce</div>
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heat and simmer for 5 minutes, until nuts have softened. Strain and set aside to cool. Transfer</div>
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to a food processor or blender and purée until smooth.</div>
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In a large bowl, combine chicken, yogurt, chili powder, turmeric, salt, and oil and mix well until</div>
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chicken pieces are fully coated. Cover and refrigerate for at least 6 hours.</div>
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Preheat oven to 350ºF. Line a baking sheet with parchment paper.</div>
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Place chicken on prepared baking sheet and bake for 15 minutes, until par-cooked.</div>
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Melt butter in a saucepan over medium-high heat. Add onions and sauté for 3 minutes. Reduce</div>
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heat to medium. Add ginger-garlic paste and cook for another 3 minutes. Stir in coriander,</div>
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cooking for 1 more minute.</div>
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Add tomatoes and tomato paste and cook for 5 minutes. Stir in 2 Tbsp cashew paste, sugar,</div>
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fenugreek leaves, cumin, and chaat masala and cook for 1 minute. (Leftover cashew paste can</div>
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be stored in an airtight container in the fridge for up to 5 days.) Add chicken and milk and bring</div>
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to a boil. Reduce heat and simmer for 8 minutes, or until chicken is cooked through but still</div>
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juicy and tender. Season with salt to taste.</div>
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Garnish with cilantro and serve with rice.</div>
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<b>Basmati Rice</b></div>
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<li>2 cups Basmati Rice</li>
<li>1 tsp salt</li>
<li>1 1/2 tsp fresh lemon juice</li>
<li>1 1/2 tsp vegetable oil</li>
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Rinse Rice Well, at least 3-4 times, until the water runs clear. Put rice, salt, lemon juice, and oil in a large saucepan, add 4 cups of water, and bring to a boil, stirring to prevent rice from sticking.</div>
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Reduce head to medium-low and simmer, covered, for 12-15 minutes until rice is cooked. Remove from heat and set aside, covered, for another 8-10 minutes. Remove lid and fluff the grains with a fork. Serve immediately. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Butter chicken served with Basmati Rice and Pappadums</span> </td></tr>
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We really enjoyed making this Butter Chicken recipe and the directions were easy to follow. I did cut down the amount of cashew nuts we cooked to 1 cup since only 2 Tablespoons are needed for this recipe. I also used fenugreek seeds (which we added in while cooking ginger-garlic paste and onions) since I couldn't find fenugreek leaves (kasuri methi). Serving Butter Chicken with Basmati Rice is important as the rice helps to absorb all that delicious flavours and sauce. The chicken was also super tender as it is initially parcooked and then cooked again with the rest of the spices. </div>
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If you enjoy Butter Chicken as much as I do then make this recipe! We also really liked the Shrimp Mango Curry (pictured below). You can find Chef Thottungal's cookbook Coconut Lagoon at any major publishing outlets such as Chapters, Indigo and Amazon. </div>
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<a href="https://1.bp.blogspot.com/-AbIeoW-v-M0/XXv6HkbFHxI/AAAAAAABLco/AGDxBdBpGyUZFf8_xBB8mdEJt66CUjHLwCPcBGAYYCw/s1600/mango%2Bshrimp%2Bcurry%2Bfrom%2Babove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-AbIeoW-v-M0/XXv6HkbFHxI/AAAAAAABLco/AGDxBdBpGyUZFf8_xBB8mdEJt66CUjHLwCPcBGAYYCw/s640/mango%2Bshrimp%2Bcurry%2Bfrom%2Babove.jpg" width="640" /></a></div>
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<i style="background-color: white; font-family: Lora, serif; font-size: 16px;">Excerpts from Coconut Lagoon by Joe Thottungal. Copyright © 2019 Coconut Lagoon. Published by Figure1 Publishing Inc. Reproduced by arrangement with the Publisher. All rights reserved.</i>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com4tag:blogger.com,1999:blog-6224730016590370555.post-77920335290719590342019-09-13T15:55:00.002-06:002019-10-25T09:18:01.018-06:00Shrimp Mango Curry - Cooking from Coconut Lagoon's Cookbook<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Shrimp Mango Curry - from Coconut Lagoon's cookbook with basmati rice and pappadams in my wheel thrown bowls.</span></td></tr>
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Finally cooked up this delicious Shrimp Mango Curry from Chef Joe Thottungal's cookbook Coconut Lagoon. Chef Thottungal's restaurant, Coconut Lagoon is located in Ottawa - which just so happens to be where we are living at the moment. I first experienced Chef Joe's delicious cooking when I came to Ottawa for the Food Bloggers Conference in 2018. When I moved here in February, we went to Coconut Lagoon for dinner a few times bringing family and friends. Needless to say, I was excited when I found out that Chef Joe was launching his first cookbook.<br />
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<a href="https://1.bp.blogspot.com/-ob9tLlTQqE0/XXv5QOILcCI/AAAAAAABLbw/o2Gg3re3BRcUDsSmzrC2ZP_3f-Hzt3TaACKgBGAsYHg/s1600/20190607_204248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-ob9tLlTQqE0/XXv5QOILcCI/AAAAAAABLbw/o2Gg3re3BRcUDsSmzrC2ZP_3f-Hzt3TaACKgBGAsYHg/s640/20190607_204248.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Dan and I had the pleasure of attending the Coconut Lagoon cookbook launch party, which of course featured amazing dishes from the cookbook. The cookbook is about Chef Joe's cooking journey that led him to open a restaurant in Ottawa, which celebrates the food from his homeland, Kerala. </span><br />
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<a href="https://1.bp.blogspot.com/-drZWkcW4BYE/XXv5QJnzWtI/AAAAAAABLbw/jQmVIb6lIjknvgFtnULiqF-cRcsdWHeTQCKgBGAsYHg/s1600/20190515_183157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-drZWkcW4BYE/XXv5QJnzWtI/AAAAAAABLbw/jQmVIb6lIjknvgFtnULiqF-cRcsdWHeTQCKgBGAsYHg/s640/20190515_183157.jpg" width="640" /></a></div>
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Since I had eaten the Shrimp Mango Curry several times at <a href="http://coconutlagoon.ca/">Coconut Lagoon</a>'s restaurant, I decided that this would be the recipe I started with first. Most of the spices I found at Bulk Barn, which worked for me as I didn't want a huge bag of red chili powder, fenugreek seeds or coriander. With the exception of the curry leaves and black mustard seeds, I picked up all my spices from Bulk Barn. For the curry leaves, I made my way to <a href="https://www.facebook.com/pages/Thana-Market/287150881708681">Thana</a> which is a store specializing in South Asian & Caribbean groceries on Bank St. As for the black mustard seeds, since I wasn't quite ready to commit to a huge bag of that, I picked up about 2 teaspoons worth from the Herb & Spice Store across the street from Thana.</div>
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<a href="https://1.bp.blogspot.com/-7CMKFSFGktI/XXv6HW0-xuI/AAAAAAABLcI/Lltcx_XQf8QmWA3ciY7sjp9V9eLfS5qxQCLcBGAsYHQ/s1600/ingredients%2Bmango%2Bshrimp%2Bcurry%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-7CMKFSFGktI/XXv6HW0-xuI/AAAAAAABLcI/Lltcx_XQf8QmWA3ciY7sjp9V9eLfS5qxQCLcBGAsYHQ/s640/ingredients%2Bmango%2Bshrimp%2Bcurry%2B.jpg" width="640" /></a></div>
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Last but not least, the mango! I have never had green mango before and who would have thought but Farm Boy actually carried them. </div>
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<a href="https://1.bp.blogspot.com/-yD98TKox7UI/XXv6Gk7g0PI/AAAAAAABLb4/ekPjnucSw_ksNVHN8hBFVQoG3waj9FO7wCLcBGAsYHQ/s1600/Green%2Bmago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-yD98TKox7UI/XXv6Gk7g0PI/AAAAAAABLb4/ekPjnucSw_ksNVHN8hBFVQoG3waj9FO7wCLcBGAsYHQ/s640/Green%2Bmago.jpg" width="640" /></a></div>
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The instructions for this Shrimp Mango Curry (page 13) are very straightforward. Once you have your shrimp (about 1 lb), green mango, and all the spices than you are set! Since I had purchased deveined shrimp, all I needed to do was defrost and shell them. Then I marinated them in 1.5 tsp of fresh lime juice and set it in the fridge. After that, I set out to collect the rest of the ingredients I was missing (curry leaves & black mustard seeds). </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bGPtn82qrnA/XXv6P4tp4eI/AAAAAAABLcg/tQMYVmoGvoYj3nF1wIuhk81gUC9z8-RxwCLcBGAsYHQ/s1600/shrimp%2Band%2Blime.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-bGPtn82qrnA/XXv6P4tp4eI/AAAAAAABLcg/tQMYVmoGvoYj3nF1wIuhk81gUC9z8-RxwCLcBGAsYHQ/s640/shrimp%2Band%2Blime.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp to be marinated in lime juice.</td></tr>
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Chef Joe's recipe relies on using two pans (one for the spices and then later on a deeper skillet for cooking the rest of the curry. In the first pan, he uses a method called <i>tempering</i> for the spices, which is a traditional method to extract optimal flavours from the spices. This involves the pan being at high heat initially and then turning down the heat right before cooking the seeds. First mustard seeds and fenugreek seeds are tempered. Then onions, garlic, ginger and curry leaves are added in.</div>
<a href="https://1.bp.blogspot.com/-IgQ31nOIzZY/XXv6GniyzFI/AAAAAAABLcA/URsTReChF3EPTGXh1Ji3slCOtkeU487CgCLcBGAsYHQ/s1600/Shared%2Bfrom%2BLightroom%2Bmobile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-IgQ31nOIzZY/XXv6GniyzFI/AAAAAAABLcA/URsTReChF3EPTGXh1Ji3slCOtkeU487CgCLcBGAsYHQ/s640/Shared%2Bfrom%2BLightroom%2Bmobile.jpg" width="640" /></a><br />
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Finally, the rest of the spices - tumeric, coriander, and chili powder. </div>
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<a href="https://1.bp.blogspot.com/-O4c63Rsi9Ec/XXv6IizYA0I/AAAAAAABLcc/vHxb-vZBY7410G2uTzvretEXoTaVtumagCLcBGAsYHQ/s1600/spices%2Bwith%2Bonion%2Bgarlic%2Bcurry%2Bleaves%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-O4c63Rsi9Ec/XXv6IizYA0I/AAAAAAABLcc/vHxb-vZBY7410G2uTzvretEXoTaVtumagCLcBGAsYHQ/s640/spices%2Bwith%2Bonion%2Bgarlic%2Bcurry%2Bleaves%2B.jpg" width="640" /></a></div>
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Next, the shrimp and mango slices are added in and sautéed for a few minutes before the coconut milk is added.<br />
<a href="https://1.bp.blogspot.com/-Ppi3redhV80/XXv6H4IVkFI/AAAAAAABLcU/fbtD0gOxc90ia8r9n5I2StRAU7Iy5OfXACLcBGAsYHQ/s1600/mango%2Bshrimp%2Bin%2Bpan%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-Ppi3redhV80/XXv6H4IVkFI/AAAAAAABLcU/fbtD0gOxc90ia8r9n5I2StRAU7Iy5OfXACLcBGAsYHQ/s640/mango%2Bshrimp%2Bin%2Bpan%2B.jpg" width="640" /></a><br />
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Once the shrimp turns pink, the shrimp mango curry is done! It really does come together quite quickly! Definitely have pan splash guard ready as things will get hot! </div>
<a href="https://1.bp.blogspot.com/-T0C7CwXDWmw/XXv6HHCTeWI/AAAAAAABLcE/ynaoS0FNSJo3F4Pi8kPnASMOBLBodyyggCLcBGAsYHQ/s1600/close%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-T0C7CwXDWmw/XXv6HHCTeWI/AAAAAAABLcE/ynaoS0FNSJo3F4Pi8kPnASMOBLBodyyggCLcBGAsYHQ/s640/close%2Bup.jpg" width="640" /></a><br />
We had our shrimp mango curry with basmati rice (following Chef Joe's recipe - page 156) and some pappadams! Pappadams are essentially lentil crackers and these ones are made super quick! I just take them out of their package (which I also got from Thana), line the microwave with a paper towel and nuke several of them for 40 seconds.<br />
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<a href="https://1.bp.blogspot.com/-AbIeoW-v-M0/XXv6HkbFHxI/AAAAAAABLcQ/tvAm72sYkU43Q1OcucwcNUP8Vr00gFdlACLcBGAsYHQ/s1600/mango%2Bshrimp%2Bcurry%2Bfrom%2Babove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-AbIeoW-v-M0/XXv6HkbFHxI/AAAAAAABLcQ/tvAm72sYkU43Q1OcucwcNUP8Vr00gFdlACLcBGAsYHQ/s640/mango%2Bshrimp%2Bcurry%2Bfrom%2Babove.jpg" width="640" /></a></div>
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This shrimp mango curry is so tasty! It was surprising how sweet the green mango was, but that added to the flavour of the curry. We did end up adding more coconut milk to our dish as we wanted a slightly saucier curry.<br />
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Go check out this cookbook and try this Shrimp Mango Curry for yourself. Or for an easy place to start, the chai is a good one or even the lentils. I am also looking forward to cooking up the Cauliflower Masala and the Eggplant Masala, mainly because I saw yesterday that all of those ingredients were also on sale at Farm Boy. Oh and certainly their Butter Chicken recipe.<br />
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Also I now have permission to publish the Shrimp Mango Curry. Here it is!<br />
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<b>Shrimp Mango Curry </b><br />
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<ul>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 lb medium shrimp, shelled and deveined</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 1/2 tsp fresh lime juice</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 Tbsp coconut oil</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 1/2 tsp black mustard seeds</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">Pinch of fenugreek seeds</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 Onion, finely chopped (1/2 cup)</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">3 cloves garlic, coarsely chopped</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 (1-inch) piece ginger, peeled and coarsely chopped</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">20 curry leaves</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 tsp ground tumeric</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 tsp ground coriander</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1/2 tsp chili powder</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1/2 cup sliced green, unripe mangoes</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1/2 cup coconut milk</span></span></li>
<li><span style="font-family: lora, serif;"><span style="background-color: white;">1 tsp salt, plus extra for taste</span></span></li>
</ul>
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<span style="font-family: lora, serif;">In a small bowl, combine shrimp and lime juice. Cover and marinate in the fridge for 1 hour.</span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
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<span style="font-family: lora, serif;">Have a splash guard and measured spices nearby. Heat oil in a frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. </span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
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<span style="font-family: lora, serif;">You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn. </span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
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<span style="font-family: lora, serif;">Add must seeds and temper for a few seconds, until they stop popping (Cover with the splash guard, if needed).</span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
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<span style="font-family: lora, serif;">Add fenugreek seeds and temper for another 30 seconds.</span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
<span style="font-family: inherit;">Add onions, garlic, ginger and curry leaves and sauté for 2 minutes, until fragrant.</span><br />
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<span style="font-family: lora, serif;"><br /></span></div>
<div>
<span style="font-family: lora, serif;">Add tumeric, coriander, and chili powder and stir for 1 minute, until the raw smell is cooked off. Transfer to a heavy-bottomed skillet.</span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
<div>
<span style="font-family: lora, serif;">Increase heat to high. Add shrimp and mango slices and </span>sauté<span style="font-family: lora, serif;"> for 1 minute. Pour in coconut milk, bring to a boil, and cook for 1 minute, or until shrimp turns pink. add salt and adjust seasoning to taste.</span></div>
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<span style="font-family: lora, serif;"><br /></span></div>
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<span style="font-family: lora, serif;">Serve with rice and parathas. </span></div>
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<a href="https://1.bp.blogspot.com/-iSgZ0VtzBro/XXv6IPqg9TI/AAAAAAABLcY/musJHvsM-LUykPzwsCMVgv6SzPW1z4OUACLcBGAsYHQ/s1600/pappadum%2B%2526%2Bcurry%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-iSgZ0VtzBro/XXv6IPqg9TI/AAAAAAABLcY/musJHvsM-LUykPzwsCMVgv6SzPW1z4OUACLcBGAsYHQ/s640/pappadum%2B%2526%2Bcurry%2B.jpg" width="640" /></a></div>
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<i style="background-color: white; font-family: lora, serif; font-size: 16px;">Excerpts from Coconut Lagoon by Joe Thottungal. Copyright © 2019 Coconut Lagoon. Published by Figure1 Publishing Inc. Reproduced by arrangement with the Publisher. All rights reserved.</i>Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com1tag:blogger.com,1999:blog-6224730016590370555.post-58417336855401557382019-08-13T14:40:00.001-06:002019-08-13T15:11:29.387-06:00Lemon Meringue Cake from Duchess Bake Shop Cookbook- Celebrating Birthdays!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-c3iiMNWYeWw/XVMUpPBaaFI/AAAAAAABI8k/pJRLjLp5EccBPV6Jh0hsEwlZMQIVWQEXACLcBGAs/s1600/cake%2Bhigher%2Btopper%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="lemon meringue cake made by Beyond Umami with cake topper from Justine Ma " border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://1.bp.blogspot.com/-c3iiMNWYeWw/XVMUpPBaaFI/AAAAAAABI8k/pJRLjLp5EccBPV6Jh0hsEwlZMQIVWQEXACLcBGAs/s640/cake%2Bhigher%2Btopper%2B.jpg" title="" width="510" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lemon meringue cake with "Happy Birthday" cake topper from <a href="https://justinema.ca/">Justine Ma</a></span></td></tr>
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Join me in celebrating hubby's birthday today! I am impressed myself that I baked this cake! I decided that this year I would bake Dan a cake (last year I made profiteroles-by hand)! Now, not just any cake, but a cake from <a href="https://duchessbakeshop.com/products/duchess-bake-shop-cookbook">Duchess Bake Shop's Cookbook</a>. At some point in my food resolutions (<a href="http://www.beyondumami.com/2016/01/food-resolutions-2016.html">Food Resolutions 2016</a>) I had set out to cook through Duchess' cookbook! Well, it has been a few years now and while I have made plenty of items from the cookbook I have yet to blog them all. About 2 years ago <a href="http://www.beyondumami.com/2017/09/cosmic-macarons-recipe-for-marbled.html">I made </a>the Duke (chocolate) cake from Duchess' cookbook for Dan's birthday, so I felt that I would be able to tackle their lemon meringue cake.<br />
<a href="https://1.bp.blogspot.com/-Ethw4-sqr-g/XVMUpPyATXI/AAAAAAABI8o/SLuwQRDdLwop_-vy4K8EpaE4Lz-JKV2FACLcBGAs/s1600/cake%2Bfull.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Lemon Meringue Cake on a glass cake topper" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-Ethw4-sqr-g/XVMUpPyATXI/AAAAAAABI8o/SLuwQRDdLwop_-vy4K8EpaE4Lz-JKV2FACLcBGAs/s640/cake%2Bfull.jpg" title="" width="640" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-a3LtZ5-Zvtg/XVMUqrR9f6I/AAAAAAABI9A/LtEqXjGyFOUkE2Da-apqOPlXbS7gFkeWwCLcBGAs/s1600/lemon%2Bcream%2Bingredients%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="ingredients for lemon cream in home made wheel thrown bowls." border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-a3LtZ5-Zvtg/XVMUqrR9f6I/AAAAAAABI9A/LtEqXjGyFOUkE2Da-apqOPlXbS7gFkeWwCLcBGAs/s640/lemon%2Bcream%2Bingredients%2B.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">ingredients for lemon cream - in my wheel thrown bowls</span></td></tr>
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I recall the Duke cake taking me several days to get all the components together. This time it only took me 3 days of work, at separate times, to finish the cake. On Sunday, I made a batch of salted caramel using <a href="http://www.beyondumami.com/2016/09/homemade-salted-caramel-recipe.html">my own recipe.</a> Mainly because I wanted a slightly darker caramel flavour. My recipe also does not use almond meal. </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-47eE02UJjs4/XVMUqOfrKmI/AAAAAAABI88/xPgXyo6dZpEi74_8Uh_cdh3NJBrBn8emwCLcBGAs/s1600/lemon%2Bcake%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img alt="lemon meringue cake mixture and whipped meringue on top" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-47eE02UJjs4/XVMUqOfrKmI/AAAAAAABI88/xPgXyo6dZpEi74_8Uh_cdh3NJBrBn8emwCLcBGAs/s640/lemon%2Bcake%2B.jpg" title="" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The making of the lemon meringue cake - meringue being added to the cake base</span></td></tr>
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<span style="font-family: inherit;">Monday morning I made the lemon cream. Instead of using the double boiler method listed in the book, I used the Vitamix on the hot soup function. This helped to speed up cooking and waiting time. Just make sure to cook the mixture to at least 170F before adding in the butter. You can use the same method I used here in my<a href="http://www.beyondumami.com/2017/02/vitamix-blender-lemon-cream-pie-glutenfree.html"> Vitamix Blender Lemon Cream Pie.</a><br /><br />I found prepping everything first worked best (salted caramel, lemon cream, lemon syrup). That way, once the cakes are cooled, assembly is a breeze.</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lV3VOVI_WKE/XVMUpGPOeaI/AAAAAAABI8s/co4j2_nRPq4fFysPDlqlETiFM7yYDuqjACLcBGAs/s1600/cake%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="circular lemon cake from above still in metal pan" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-lV3VOVI_WKE/XVMUpGPOeaI/AAAAAAABI8s/co4j2_nRPq4fFysPDlqlETiFM7yYDuqjACLcBGAs/s640/cake%2B.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Lemon cake out of the oven. You only need to put a parchment paper circle on the bottom.<br />No need to oil or butter pan.</span><br />
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<span style="font-family: inherit; font-size: small;">One thing to note about my cake. I actually ended up using two 9" pans as I could not for the life of me find the 8" pans that was needed. As I had purchased two pans already last time when I was making the Duke cake, I did the same procedure here and baked two lemon cakes. The upside in doing this is that I don't have to worry about how to cut the cake perfectly in half - horizontally! </span></div>
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<span style="font-family: inherit; font-size: small;">Once the cakes were cooled, I brushed on the lemon syrup. Because I used two cakes, I used the bottom of the cakes as the insides of my cake.</span></div>
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<a href="https://1.bp.blogspot.com/-7iiWdbt-BIY/XVMUrj9aZNI/AAAAAAABI9I/g3l-jApBe282VxtQRT9x-cfBjYNCS_eHQCLcBGAs/s1600/lemon%2Bsyrup%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="brushing on lemon syrup onto the lemon cakes" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-7iiWdbt-BIY/XVMUrj9aZNI/AAAAAAABI9I/g3l-jApBe282VxtQRT9x-cfBjYNCS_eHQCLcBGAs/s640/lemon%2Bsyrup%2B.jpg" title="" width="640" /></a><br />
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Then a little more than half a cup of salted caramel was poured onto the cake - the half that you have determined to be the bottom of the cake.<br />
<a href="https://1.bp.blogspot.com/-zlDlVYj0grI/XVMUs-15bNI/AAAAAAABI9Q/ED6mHyWH2yUiW0dVXLKIRNxQ-WlGAwSigCLcBGAs/s1600/salted%2Bcaramel%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="pouring salted caramel onto the lemon cakes" border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-zlDlVYj0grI/XVMUs-15bNI/AAAAAAABI9Q/ED6mHyWH2yUiW0dVXLKIRNxQ-WlGAwSigCLcBGAs/s640/salted%2Bcaramel%2B.jpg" title="" width="640" /></a><br />
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Since I had made my salted caramel the day before, I heated it up in the microwave for about 20 seconds. This ensured that the salted caramel was still spreadable but not so hot that it would leak everywhere. An inch or so was left around the edges so that no spillage would occur.<br />
<a href="https://1.bp.blogspot.com/-PLTY46lr_vY/XVMUqByVuLI/AAAAAAABI84/1YYSm85PB4EscRSSgydGwIDr4TJ0IE2OQCLcBGAs/s1600/caramel%2Bedge%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="making sure the salted caramel is spread only to about half an inch from the edge of the cake" border="0" data-original-height="1280" data-original-width="1600" height="510" src="https://1.bp.blogspot.com/-PLTY46lr_vY/XVMUqByVuLI/AAAAAAABI84/1YYSm85PB4EscRSSgydGwIDr4TJ0IE2OQCLcBGAs/s640/caramel%2Bedge%2B.jpg" title="" width="640" /></a><br />
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Lastly, the lemon cream was layered onto the cake. Then I popped on the top part of the cake, wrapped the entire thing in saran wrap and set it in the freezer.<br />
<a href="https://1.bp.blogspot.com/-ZW-zeTrGnfM/XVMUrI7rUQI/AAAAAAABI9E/rR5RjV5Z1q8-J9ylPCISGRvB8voVeF7hQCLcBGAs/s1600/lemon%2Bcream%2Bpoured%2Bon%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="pouring lemon cream onto the cake" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-ZW-zeTrGnfM/XVMUrI7rUQI/AAAAAAABI9E/rR5RjV5Z1q8-J9ylPCISGRvB8voVeF7hQCLcBGAs/s640/lemon%2Bcream%2Bpoured%2Bon%2B.jpg" title="" width="640" /></a><br />
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The next day - which was this morning (Tuesday), I iced the cake with meringue. This has to be done fresh and it is important to work quickly as the meringue has to be caramelized to be set. This was the part where I think I got a bit nervous! Even though I work with meringue often, I don't often use it for icing a cake. Trying to make the meringue go on straight on the cake while being worried about being too fussy with the meringue was a real concern! You can't fiddle with the meringue too long, otherwise it starts to lose its shape and fall.<br />
<a href="https://1.bp.blogspot.com/-9ZR9oWNy8CY/XVMUsSjq4LI/AAAAAAABI9M/rhqO5_J7GbAe7MPBm1_q9ZrOEreNVSlwgCLcBGAs/s1600/meringue%2Bmaking%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="making of the whipped meringue" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-9ZR9oWNy8CY/XVMUsSjq4LI/AAAAAAABI9M/rhqO5_J7GbAe7MPBm1_q9ZrOEreNVSlwgCLcBGAs/s640/meringue%2Bmaking%2B.jpg" title="" width="640" /></a><br />
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Finally, after some fiddling with the torch I managed to finish the lemon meringue cake! </div>
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<a href="https://1.bp.blogspot.com/-Qr5uq0eeyhE/XVMUtEdWXDI/AAAAAAABI9w/m1xXC2hiNZAraxgJ3NGyCBCGqa0YrQ9ZACEwYBhgL/s1600/side%2Bshot%2B-%2Bcake%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="side profile of the lemon meringue cake" border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-Qr5uq0eeyhE/XVMUtEdWXDI/AAAAAAABI9w/m1xXC2hiNZAraxgJ3NGyCBCGqa0YrQ9ZACEwYBhgL/s640/side%2Bshot%2B-%2Bcake%2B.jpg" title="" width="640" /></a></div>
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Whew! It was also a bit touch an go when it came to moving the cake onto the cake stand. Thankfully, Dan has a big flat lifter for bread making so that made it much easier! The lemon meringue cake I made is a bit rough around the edges and also slightly bigger than the one in the cookbook (due to those 9" pans). However, I am sure it will taste great! Will keep you posted as we are having the birthday cake tonight! fingers crossed that I had enough of a layer of salted caramel and lemon cream.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5V0rBFT8DR4/XVMUpzyJ45I/AAAAAAABI80/D_4Ihd__3VQJdg-2Q0-Y5flI9dWcKhdwwCLcBGAs/s1600/cake%2Btopper%2Blower%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1474" data-original-width="1178" height="640" src="https://1.bp.blogspot.com/-5V0rBFT8DR4/XVMUpzyJ45I/AAAAAAABI80/D_4Ihd__3VQJdg-2Q0-Y5flI9dWcKhdwwCLcBGAs/s640/cake%2Btopper%2Blower%2B2.jpg" width="510" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another view of the lemon meringue cake. <br />This time with the cake topper lower & catching the afternoon light.<br /></td></tr>
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Will I make this Duchess cake again? For sure. It was certainly easier to put together compared to my experience with the Duke. I do eventually want to find an 8' cake pan, but for now it works fine using the two cake pans. There are also more than enough ingredients to fill the cake and meringue to cover the cake. I just need to work more on my meringue "icing" skills.Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com0tag:blogger.com,1999:blog-6224730016590370555.post-26795989570042411312019-08-10T17:41:00.005-06:002019-08-13T13:47:23.895-06:00Fresh-Off-the-Cob Corn Chowder - Cooking from Every Day Dorie Cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1VLEquanvrk/XU9JmCNdhZI/AAAAAAABIuk/lYzk9g7rh8ExmuHA7nGRKgYOfFJMVbluQCLcBGAs/s1600/bowl%2Bof%2Bsoup%2B_hood%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-1VLEquanvrk/XU9JmCNdhZI/AAAAAAABIuk/lYzk9g7rh8ExmuHA7nGRKgYOfFJMVbluQCLcBGAs/s640/bowl%2Bof%2Bsoup%2B_hood%2B.jpg" width="640" /></a></div>
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After a brief hiatus, I am once again joining Cook the Book Fridays group through cooking through Dorie Greenspan's <a href="https://doriegreenspan.com/">Every Day Dorie</a>. This time it is a fresh corn off the cob chowder. Over the past few months I have increasingly loved going to <a href="https://www.farmboy.ca/">Farm Boy</a> for all of our groceries; especially fresh vegetables!<br />
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<a href="https://1.bp.blogspot.com/-6F_Be-KExuI/XU9JmPBVvzI/AAAAAAABIuo/ADFGccRz3QQUo8q6iwSQ3tnMit86H7F5QCLcBGAs/s1600/corn%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-6F_Be-KExuI/XU9JmPBVvzI/AAAAAAABIuo/ADFGccRz3QQUo8q6iwSQ3tnMit86H7F5QCLcBGAs/s640/corn%2B.jpg" width="640" /></a></div>
Dan and I prepped the recipe this morning and by noon we were able to have it for lunch (taking us roughly one hour to prep and cook). Dorie's recipe involves splitting the corn kernels, garlic and onions into two separate bowls to start. One bowl will eventually be the start of the corn chowder, while the other bowl is for the toppings (corn, onion, garlic along with the bacon).<br />
<a href="https://1.bp.blogspot.com/-vawHqAueZ6g/XU9Johw9hPI/AAAAAAABIu4/AQVWaJQ065EL02fBdOeLmw6BaEh3_aXOgCLcBGAs/s1600/soup%2Bfillings%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-vawHqAueZ6g/XU9Johw9hPI/AAAAAAABIu4/AQVWaJQ065EL02fBdOeLmw6BaEh3_aXOgCLcBGAs/s640/soup%2Bfillings%2B.jpg" width="640" /></a><br />
To maximize time, while the soup was cooking on the stove (potatoes, corn, chicken stock and some sprigs of thyme), we also cooked the bacon in the cast iron. In Dorie's recipe she describes cooking the soup first, and then after blending up the soup (with cobs & stringy herbs discarded) to start on the toppings.<br />
<a href="https://1.bp.blogspot.com/-R_077GBcj9E/XU9JoV3zMqI/AAAAAAABIu0/uQv_4pY-DhECAMBVTv5m80rBzvzwLyDiwCLcBGAs/s1600/soup%2Bcob%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="896" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-R_077GBcj9E/XU9JoV3zMqI/AAAAAAABIu0/uQv_4pY-DhECAMBVTv5m80rBzvzwLyDiwCLcBGAs/s640/soup%2Bcob%2B.jpg" width="640" /></a><br />
While the rest of the soup simmered away, we multi-tasked! Cooked the bacon, and then the remaining garlic, onion and corn on the cast iron in the remaining bacon fat.<br />
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<a href="https://1.bp.blogspot.com/-9NGZdAjntA4/XU9JoTkDnfI/AAAAAAABIuw/8JaD0d32mm4fagvRTJnmI3MxgRXoifh5QCLcBGAs/s1600/corn%2Btopping%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-9NGZdAjntA4/XU9JoTkDnfI/AAAAAAABIuw/8JaD0d32mm4fagvRTJnmI3MxgRXoifh5QCLcBGAs/s640/corn%2Btopping%2B.jpg" width="640" /></a><span style="font-family: inherit;">For serving, I scooped the blended soup into bowls then added in some cubed cooked potatoes, the corn topping followed by the bacon. For this bowl, I added in some kale for extra colour and flavour as we had a kale </span>caesar<span style="font-family: inherit;"> salad to accompany the soup. </span></div>
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<a href="https://1.bp.blogspot.com/-jTjjI8ToJPo/XU9JnGw2NBI/AAAAAAABIus/XGMHT3G_it0lQJKeem9G4L8PqNlIo3WtgCLcBGAs/s1600/corn%2Bchowder%2Bfinished%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-jTjjI8ToJPo/XU9JnGw2NBI/AAAAAAABIus/XGMHT3G_it0lQJKeem9G4L8PqNlIo3WtgCLcBGAs/s640/corn%2Bchowder%2Bfinished%2B.jpg" width="640" /></a></div>
I would definitely make this recipe again. Though, I am sure that only fresh corn cobs will do. However, I am sure that in a pinch canned corn kernels will work too. I do love cooking the cobs in the soup to add further flavour. The corn also stayed nicely crisp and sweet. I should also note that I ended up using mostly chicken stock with 1 cup of water mixed in for my soup as I didn't have any chicken cubes. As for the bacon (though not always necessary for soups), it gave this corn chowder soup the additional salt flavour it needed. Also, how could we say no to bacon?<br />
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Plus, it is a real treat to be able to cook this recipe with fresh corn from Ontario. I'll have to try again when we are back in Alberta to compare.<br />
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<span style="font-family: inherit;">Hope you enjoyed this recipe and will make it yourself. It's found in page 72 of Dorie Greenspan's Everday Dorie! Even better, I found the recipe on Dorie Greenspan's <a href="https://www.everydaydorie.com/recipes">site</a>. </span><br />
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Also do check out how everyone else from Cook the Book Fridays did <a href="https://cookthebookfridays.wordpress.com/2019/08/09/lyl-fresh-off-the-cob-corn-chowder/#comments">on this recipe</a>!Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com14tag:blogger.com,1999:blog-6224730016590370555.post-72076750913110836312019-07-23T09:34:00.004-06:002020-05-27T11:20:03.231-06:00Purple Murple Macarons with Blueberry Buttercream<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-H98GNR5TuOo/XTZs3JsVFJI/AAAAAAABHdw/XSrauO4ySIEE0u8Zn4ozVx5ItN3mGLJrACLcBGAs/s1600/macaron%2Bstack%2B_blueberry%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Purple Murple macaros filled with blueberry buttercream on a white plate. " border="0" data-original-height="1142" data-original-width="1600" height="456" src="https://1.bp.blogspot.com/-H98GNR5TuOo/XTZs3JsVFJI/AAAAAAABHdw/XSrauO4ySIEE0u8Zn4ozVx5ItN3mGLJrACLcBGAs/s640/macaron%2Bstack%2B_blueberry%2B.jpg" title="purple murple macarons in a tier on a white plate by beyondumami " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A 4 Tier of Blueberry macarons</td></tr>
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Originally for these macaron shells, I was aiming for more of a pastel purple shell. Instead, they came out slightly on the dark purple side. Looks like I was a bit heavy handed on the purple gel food colouring. I had just bought it and was super excited to use it.<br />
<span style="font-family: inherit;"><br />If you have been following along with me on my macaron journey, the recipe for these is pretty much the same one I have been using for the past 7 years! Wow, can you believe it? I have been baking macarons & blogging about them for so long already! Despite moving 3 times in the past 7 years, including across several provinces, the recipe has stood the test of finicky ovens and humidity! There are some tweaks here and there, but ultimately it is the same exact recipe. Oven baking times may differ slightly but that is because of aforementioned finicky oven.</span><br />
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The original recipe for the blueberry buttercream is from my <a href="http://www.beyondumami.com/2016/08/blueberry-buttercream-macarons.html">blog post in 2016.</a> Here is a full blog post with instructions for the shell as well as the buttercream. Let's walk through the steps again. </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BYbPT6Yj7Ww/XTZs3FiCJ1I/AAAAAAABHd0/-dBgKOn6-b41cksd7wRpGy2qHgGX2RtZgCLcBGAs/s1600/macaronage%2Bnew%2B.jpg" imageanchor="1" style="font-size: medium; font-weight: 400; margin-left: auto; margin-right: auto; text-align: center;"><img alt="almond meal and icing sugar mixed together. for purple murple macarons." border="0" data-original-height="1281" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-BYbPT6Yj7Ww/XTZs3FiCJ1I/AAAAAAABHd0/-dBgKOn6-b41cksd7wRpGy2qHgGX2RtZgCLcBGAs/s640/macaronage%2Bnew%2B.jpg" title="almond meal and icing sugar mixed together. " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">almond meal and icing sugar mixed together. </td></tr>
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<b>Ingredients for Purple Murple Macaron Shells</b></h3>
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<li style="background-color: white;"><span style="font-family: inherit;">225g icing sugar</span></li>
<li style="background-color: white;"><span style="font-family: inherit;">125g almond meal</span></li>
<li style="background-color: white;"><span style="font-family: inherit;">5g albumen</span></li>
<li style="background-color: white;"><span style="font-family: inherit;">28g berry sugar (extra fine sugar)</span></li>
<li style="background-color: white;"><span style="font-family: inherit;">100g aged egg whites</span></li>
<li style="background-color: white;"><span style="font-family: inherit;">2 drops Wilton purple gel food colouring </span></li>
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<span style="font-family: inherit;">Notes:</span><br />
<ul><span style="font-family: inherit;">
<li>Make your own berry sugar by processing regular sugar in a food processor until the sugar crystals are super fine. Keep any extra sugar in an air tight container for future baking. </li>
<li>Keep almond meal in the fridge when you are not using it to prevent it from going rancid. A few hours before baking, take the almond meal out of the fridge and let it sit at room temperature. </li>
<li>Egg whites need to be aged for 2 days in an airtight container. I place my egg whites in a draft free place on the kitchen counter. Keep the egg yolks in the fridge for the buttercream.</li>
<li>Pre-measure all ingredients before starting. In fact, do this for ALL recipes! </li>
<li>Kitchen tools: </li>
<ul>
<li>kitchen scale (approx. $20 on amazon or Canadian tire)</li>
<li>food processor (helpful to grind the almond meal and icing sugar together)</li>
<li>sifter</li>
<li>spatula (at least 2)</li>
<li>hand mixer or stand mixer</li>
<li>piping bag and tip</li>
<li>large upright cup (helps to hold up piping bag)</li>
<li>silicon mats or parchment paper</li>
<li>heavy duty baking sheets (or stack two baking sheets together; this prevents macarons from burning). </li>
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<b>Directions for Purple Murple Macaron Shells</b><br />
<ol style="background-color: white;">
<li><span style="font-family: inherit;">Measure all ingredients. Set up the piping bag for the macarons with a round piping tip (I use a Wilton 2A or Ateco 804 piping tip). Line baking sheets with silicon mats or parchment paper. If you are worried about piping macarons too large, use a smaller piping tip. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-UUxKVW7wrcg/W9UycoR3y8I/AAAAAAAA9mI/0t4ZmOAwryUpv3ELWTNx12yDYl84-Yo0QCLcBGAs/s1600/20181006174549_IMG_6933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Icing sugar, almond meal, berry sugar, albumen in individual bowls on the counter. " border="0" data-original-height="1600" data-original-width="1213" height="640" src="https://4.bp.blogspot.com/-UUxKVW7wrcg/W9UycoR3y8I/AAAAAAAA9mI/0t4ZmOAwryUpv3ELWTNx12yDYl84-Yo0QCLcBGAs/s640/20181006174549_IMG_6933.JPG" title="ingredients for making the macaron shell" width="484" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ingredients for making the macaron shell</td></tr>
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<br /><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">Process the almond meal and icing sugar in a food processor until it is well mixed together. Use a spoon to occasionally move the ingredients around before processing again. I have mine set on the finest setting. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-yhgMenX8pk0/Wt0LAztEAWI/AAAAAAAA10U/oscCOoCav_wEW2d6aoUn1VKjEVuRUd_KgCLcBGAs/s1600/20180411184652_IMG_5003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="food processor sitting on the counter with almond meal and icing sugar in the food processor." border="0" data-original-height="897" data-original-width="1600" height="358" src="https://4.bp.blogspot.com/-yhgMenX8pk0/Wt0LAztEAWI/AAAAAAAA10U/oscCOoCav_wEW2d6aoUn1VKjEVuRUd_KgCLcBGAs/s640/20180411184652_IMG_5003.JPG" title="processing of almond meal and icing sugar" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">processing of almond meal and icing sugar</td></tr>
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<br /><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">Sift the icing sugar-almond meal mixture through a sifter to ensure there are no clumps. Place a bowl underneath.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-i61czHr030w/W9TiqD3WyvI/AAAAAAAA9jM/SpchmULI3YQClRqWlaBhr0Syp05tf-XjQCKgBGAs/s1600/20181006_175955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="The processed almond meal and icing sugar in a sifter on top of a bowl " border="0" data-original-height="900" data-original-width="1600" height="360" src="https://4.bp.blogspot.com/-i61czHr030w/W9TiqD3WyvI/AAAAAAAA9jM/SpchmULI3YQClRqWlaBhr0Syp05tf-XjQCKgBGAs/s640/20181006_175955.jpg" title="Sifting of the icing sugar and almond meal after processing. " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sifting of the icing sugar and almond meal after processing. </td></tr>
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<br /><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">Measure out 100g of egg whites and place in the bowl of the stand-up mixer with the whisk attachment. Slowly whisk at low speed until little bubbles form. Once the bubbles form, add in the mixture of berry sugar and albumen. Then turn the mixer to medium speed (e.g. 4 on the Kitchen Aid).</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-txUO0v6k3tg/W9TiqOhCIzI/AAAAAAAA9jM/8qenHuHKC-Qx3CLnMFN88Ar-WkHE-jbCgCKgBGAs/s1600/20181006_180359.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Adding the albumen & extra fine sugar mixture to the whipping egg whites in a stand up mixer. " border="0" data-original-height="900" data-original-width="1600" height="360" src="https://3.bp.blogspot.com/-txUO0v6k3tg/W9TiqOhCIzI/AAAAAAAA9jM/8qenHuHKC-Qx3CLnMFN88Ar-WkHE-jbCgCKgBGAs/s640/20181006_180359.jpg" title="adding in the albumen and extra fine sugar to the whipping egg whites. " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">adding in the albumen and extra fine sugar to the whipping egg whites. </td></tr>
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<br /><span style="font-family: inherit;"></span></li>
<li><span style="font-family: inherit;">Continue to whisk the egg whites until "soft peaks" form. To check, stop and tilt the head of the Kitchen Aid back or stop and lift the tip of the whisk into the mixture to see if a small "bird's peak forms". If you see a peak form, then you are done whisking the egg whites. If it looks drippy/wet as you lift up, keep whisking until the "soft peaks" form - off the whisk. Add in the two drops of Wilton Leaf purple food colouring with a toothpick.</span><a href="https://1.bp.blogspot.com/-1paBjAS2LQw/XTZs1-K701I/AAAAAAABHdc/5im2kS-dWwwLHJTcSTtfvpLk4zMHyi4yQCLcBGAs/s1600/almond%2Bmeal%2Bmix%2Bnew%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="mixing almond meal and icing sugar together" border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://1.bp.blogspot.com/-1paBjAS2LQw/XTZs1-K701I/AAAAAAABHdc/5im2kS-dWwwLHJTcSTtfvpLk4zMHyi4yQCLcBGAs/s640/almond%2Bmeal%2Bmix%2Bnew%2B.jpg" title="mixing almond meal and icing sugar together" width="512" /></a></li>
<li><span style="font-family: inherit;">Slowly incorporate the almond meal sugar mixture by sifting 2 tablespoons at a time into the meringue. Mix in a clockwise direction. This step is probably one of the most crucial steps in making macarons - also known as the <b>macaronage</b> process. Sift 2 tablespoons of the almond -sugar mixture into the whipped egg whites after each step. Mix in a clockwise direction.<br />1st part= 16 turns<br />2nd part = 11 turns<br />3rd part = 14 turns<br />4th part = 11 turns<br />5th part = 11 turns<br />6th part = 23 turns</span><a href="https://1.bp.blogspot.com/-EvqYPFyP6C0/XTZs1xCqLpI/AAAAAAABHdY/Jf4UIKR-758hq8DBZ-X9orvs9yEj6_cMACLcBGAs/s1600/Magma%2B%25232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="purple murple macarons - macaron batter flowing like magma" border="0" data-original-height="1269" data-original-width="1585" height="512" src="https://1.bp.blogspot.com/-EvqYPFyP6C0/XTZs1xCqLpI/AAAAAAABHdY/Jf4UIKR-758hq8DBZ-X9orvs9yEj6_cMACLcBGAs/s640/Magma%2B%25232.jpg" title="purple murple macarons - macaron batter flowing like magma" width="640" /></a></li>
<li><span style="font-family: inherit;">Give a few more turns to the batter scooping through it with your spatula. Once the macaron batter feels and looks like magma (flows slowly) you are ready to transfer it to the prepared piping bag. When you transfer the macaron batter to the piping bag you are also "mixing it".</span></li>
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/yFZ9e-Vk5KM" width="560"></iframe>
<li><span style="font-family: inherit;">Pipe out small circles. Hold the piping bag vertically. Pipe straight down and then do a quick circular movement to the right to finish piping one shell. I pipe across the length of my tray. I typically pipe 18-20 macaron shells per tray. How many shells you pipe on a tray will depend on how big you make each shell. Before piping the next sheet, firmly rap the tray on the counter to get rid of any air bubbles inside the shells. This is called "tamping". Use a toothpick to gently poke any bubbles.<br /><a href="https://1.bp.blogspot.com/-OuEpYgqHX40/XTZs36sBJ8I/AAAAAAABHeE/p_rUCJI5SGoucTeWR6JSg39ymAX0ZApMgCLcBGAs/s1600/piped%2Bmacarons%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="purple murple macarons after beng piped" border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/-OuEpYgqHX40/XTZs36sBJ8I/AAAAAAABHeE/p_rUCJI5SGoucTeWR6JSg39ymAX0ZApMgCLcBGAs/s640/piped%2Bmacarons%2B.jpg" title="purple murple macarons after beng piped" width="640" /></a></span><br />here's an example of me piping & tamping. These were for chocolate macarons but the idea is the same. <br style="font-family: Lora, serif;" /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bwi35jarAVo" width="560"></iframe><br /><span style="font-family: inherit;">Continue to pipe the rest of the trays. 5 shells on the first row, then 4, then 5, then 4. For this particular video above, I ended up piping smaller macarons for each row.<br /><br />Let the piped macarons sit for at least 60 minutes until a skin forms and is dry to the touch (this is an important step).</span></li>
<li><span style="font-family: inherit;">Preheat the oven to 280-290F. Allow the oven to come to the correct temperature. This may take 30 minutes. Using an oven thermometer will be helpful. Depending on your oven you may be baking anywhere from 280F to 290F. Currently I am baking each tray of my macarons at <b>290F for 20 minutes</b>. Once the macarons are done baking allow the shells to cool on their tray before you gently peel them off. Lift under the mat and then push up to gently release each macaron shell. The bottoms should be nice and smooth.<br /><a href="https://1.bp.blogspot.com/-OdUHuznB4ic/XTZs1wc4wfI/AAAAAAABHdg/5M6Ik9XcXjYdmdS_DCyXImza2Hl79gZpQCLcBGAs/s1600/Prepping%2Bfor%2Bbuttercream%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="purple macarons all piped, baked and ready for buttercream. arranged vertically." border="0" data-original-height="1358" data-original-width="1086" height="640" src="https://1.bp.blogspot.com/-OdUHuznB4ic/XTZs1wc4wfI/AAAAAAABHdg/5M6Ik9XcXjYdmdS_DCyXImza2Hl79gZpQCLcBGAs/s640/Prepping%2Bfor%2Bbuttercream%2B.jpg" title="purple macarons all piped, baked and ready for buttercream" width="510" /></a></span></li>
<li><span style="font-family: inherit;">At this point you can choose to place the macaron shells in an airtight container in the fridge or freezer to be filled with buttercream for another day. Otherwise, continue on with matching shells together in order to fill them with the chocolate buttercream.</span></li>
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/RgRkBsA7o74" width="560"></iframe></ol>
<h3>
<span style="font-family: inherit;">Blueberry Buttercream Recipe</span></h3>
<ul>
<li><span style="font-family: inherit;">80g castor (caster) sugar (superfine sugar)</span></li>
<li><span style="font-family: inherit;">25g water</span></li>
<li><span style="font-family: inherit;">1 whole egg (~60g)</span></li>
<li><span style="font-family: inherit;">1 egg yolk</span></li>
<li><span style="font-family: inherit;">180g soft unsalted butter (cut into cubes)</span></li>
<li><span style="font-family: inherit;">2 tablespoons of finely processed freeze dried blueberries</span></li>
</ul>
<ol>
<li><span style="background-color: white; line-height: 23.1px;"><span style="font-family: inherit;">Bring sugar and water to a boil in a small pot. Place candy thermometer on the side of the pot. Heat the sugar to 250F(120C. Do not touch the solution, but allow the sugar solution to slowly bubble on its own.<br /><img alt="heating up of the sugar mixture in a small pot with a candy thermometer on the stove" src="https://4.bp.blogspot.com/-hWW43PxDG6s/Wt0LgT9IaOI/AAAAAAAA11U/r_tRXD0oBEQjaf9PBt-F_qaXG3FuvIVqQCLcBGAs/s640/20180414133437_IMG_5019.JPG" title="heheating up of the sugar mixture in a small pot with a candy thermometer on the stove" /></span></span></li>
<li><span style="background-color: white; line-height: 23.1px;"><span style="font-family: inherit;"><span style="font-family: inherit; line-height: 23.1px;">In another bowl or the bowl of your stand up mixer whisk the eggs and egg yolks until it lightens in colour.<br /><img alt="whisking one egg and an egg yolk in the bowl of a kitchen aid" src="https://1.bp.blogspot.com/-RZb28qsjFq8/Wt0LfXecU5I/AAAAAAAA11M/3P0DrLrbHjs6sjKF5THjFhSBu7KvorctQCLcBGAs/s640/20180414132817_IMG_5018.JPG" title="whisking one egg and an egg yolk in the bowl of a kitchen aid" /></span></span></span></li>
<li><span style="background-color: white; line-height: 23.1px;"><span style="font-family: inherit;"><span style="line-height: 23.1px;"><span style="font-family: inherit;"><span style="font-family: inherit;">Once the hot sugar mixture reaches 250F slow down the whisking speed of the eggs, and immediately pour the hot sugar mixture into the egg mixture. Increase to a higher whisking speed (8 on my KitchenAid). Continue whisking until the mixture has cooled down completely (approximately 10-15 minutes). It will look glossy, white and meringue like (see video below). </span><br /><div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/sCGI5gMAMQo?rel=0" width="420"></iframe></div>
<br /><a href="https://2.bp.blogspot.com/-0UuMaQ5VhH4/Vu3jX1Le5iI/AAAAAAAAfkU/IZdgxT6B8L0R9Ra0ZqY8Ix0uLsjV2vbVQ/s1600/IMG_4602.jpg" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Whisk with the meringue on a black background. Whisk is metal" border="0" height="426" src="https://2.bp.blogspot.com/-0UuMaQ5VhH4/Vu3jX1Le5iI/AAAAAAAAfkU/IZdgxT6B8L0R9Ra0ZqY8Ix0uLsjV2vbVQ/s640/IMG_4602.jpg" title="Whisk with the meringue" width="640" /></a></span></span></span></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 23.1px;">Keep whisking the meringue until it has cooled (10-15 minutes). Meanwhile in a separate bowl, whisk the butter until it has thickened. It will lighten a bit in colour. Once the meringue has cooled, slowly add in the whisked butter a tablespoon at a time. Continue whisking until the buttercream is smooth. If it looks like it is curdling, that is okay! Keep whisking and the buttercream will come back together. </span><a href="https://2.bp.blogspot.com/-bk7ARpBoeJ8/Vu3jXt8vYRI/AAAAAAAAfkU/ub5JrotAPLoYBJCszpYcw7irC0DWsgm9Q/s1600/IMG_4604.jpg" imageanchor="1" style="background-color: white; font-family: inherit; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="whisked and creamed butter in a glass bowl. butter makes swirls. " border="0" height="426" src="https://2.bp.blogspot.com/-bk7ARpBoeJ8/Vu3jXt8vYRI/AAAAAAAAfkU/ub5JrotAPLoYBJCszpYcw7irC0DWsgm9Q/s640/IMG_4604.jpg" title="whisked and creamed butter" width="640" /></a></li>
<li><span style="background-color: white; font-family: inherit;">Place the freeze dried blueberries into a food processor. Blitz until you have a fine powder. You can find freeze dried fruits in the snack aisle of most health food stores, in camping stores or online.<br /><a href="https://1.bp.blogspot.com/-MnCjFf8On98/XTZs24vnEhI/AAAAAAABHds/YFqZJtKyca0sf5njp_kgDLGE1gfGBAF-wCLcBGAs/s1600/freeze%2Bdried%2Bblueberries%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="freeze dried blueberries on a hand near a window." border="0" data-original-height="1084" data-original-width="1355" height="512" src="https://1.bp.blogspot.com/-MnCjFf8On98/XTZs24vnEhI/AAAAAAABHds/YFqZJtKyca0sf5njp_kgDLGE1gfGBAF-wCLcBGAs/s640/freeze%2Bdried%2Bblueberries%2B.jpg" title="freeze dried blueberries" width="640" /></a></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 23.1px;">Add the freeze dried blueberries into the buttercream mixture. Whisk until combined. Using a spatula stir the blueberry buttercream a few times to deflate air pockets. Then, transfer the blueberry buttercream to a piping bag fitted with a tip.<br /><a href="https://1.bp.blogspot.com/--xLPdnJb4tw/XTZs2dAdQ8I/AAAAAAABHdk/ECGQWEnbh5M5lJqzxiXh_NmdFo-X7mV9gCLcBGAs/s1600/blueberry%2Bbuttercream%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="buttercream in the making on a whisk with head of whisk titled back. metal bowl of kitchen aid underneath. " border="0" data-original-height="1280" data-original-width="1600" height="512" src="https://1.bp.blogspot.com/--xLPdnJb4tw/XTZs2dAdQ8I/AAAAAAABHdk/ECGQWEnbh5M5lJqzxiXh_NmdFo-X7mV9gCLcBGAs/s640/blueberry%2Bbuttercream%2B.jpg" title="buttercream in the making" width="640" /></a></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 23.1px;">Set up your macaron shells so each shell has a partner shell that matches it in size.<br /><a href="https://1.bp.blogspot.com/-WgmYKZChqPo/XTZs30wzbfI/AAAAAAABHeI/DB7kT2LUOVoHpMHC3hinAqxHq0hgrNdGwCLcBGAs/s1600/prepping%2Bfor%2Bbuttercream%2B_%2Bblueberry%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="purple macarons ready for piping with buttercream bag filled with blueberry buttercream to the left. " border="0" data-original-height="1144" data-original-width="1600" height="456" src="https://1.bp.blogspot.com/-WgmYKZChqPo/XTZs30wzbfI/AAAAAAABHeI/DB7kT2LUOVoHpMHC3hinAqxHq0hgrNdGwCLcBGAs/s640/prepping%2Bfor%2Bbuttercream%2B_%2Bblueberry%2B.jpg" title="purple macarons ready for piping" width="640" /></a></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 23.1px;">Pipe a small mound of blueberry buttercream onto each half macaron shell. Assemble the macarons by placing the tops on the macaron and gently push together until the buttercream mound flattens.<br /><a href="https://1.bp.blogspot.com/-s5950IMLKbg/XTZs3iKUaRI/AAAAAAABHeA/r0hebGwRc-Y2En8eg8KhqwEMKRawx0FewCLcBGAs/s1600/piped%2Bbuttercream%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="shells arranged vertically. blueberry buttercream piped on each shell." border="0" data-original-height="1143" data-original-width="1600" height="456" src="https://1.bp.blogspot.com/-s5950IMLKbg/XTZs3iKUaRI/AAAAAAABHeA/r0hebGwRc-Y2En8eg8KhqwEMKRawx0FewCLcBGAs/s640/piped%2Bbuttercream%2B.jpg" title="blueberry buttercream macarons piped. " width="640" /></a></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 23.1px;">Store the macarons in an airtight container in the fridge for 2 days. 2 hours before serving, bring them out of the fridge as they are best enjoyed at room temperature.<br /><a href="http://2.bp.blogspot.com/-K0Xvxeo-0Jk/XTZsZR7QacI/AAAAAAABHdQ/ed2Nepceyvc6w6N2Uw7SzDaMsNVjFJfjwCK4BGAYYCw/s1600/macarons%2Bin%2Ba%2Bwhite%2Bbowl%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="blueberry macarons in a white specked hand made bowl" border="0" height="512" src="https://2.bp.blogspot.com/-K0Xvxeo-0Jk/XTZsZR7QacI/AAAAAAABHdQ/ed2Nepceyvc6w6N2Uw7SzDaMsNVjFJfjwCK4BGAYYCw/s640/macarons%2Bin%2Ba%2Bwhite%2Bbowl%2B.jpg" title="blueberry macarons in a bowl" width="640" /></a></span></li>
</ol>
<span style="font-family: inherit;">Well, there you have it! My complete recipe for purple murple macarons filled with a blueberry buttercream. You can certainly use fruit jams instead of freeze dried blueberries but I find that this often results in a wet buttercream. So use caution and just had a touch. </span></div>
<div>
<br /></div>
<div>
If you have any questions about this recipe, feel free to connect with me through social media (twitter, instagram or facebook) or leave me a comment below! </div>
Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com3tag:blogger.com,1999:blog-6224730016590370555.post-90222775292219413242019-07-17T22:01:00.001-06:002019-07-17T22:01:18.481-06:00Tacos for Today, Tomorrow, Any Day - Paprika-Garlic Shrimp Tacos Recipe with Homemade Corn Tortillas<h3>
Recipe for Paprika-Garlic Shrimp Tacos</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-MjKuwWx6yuA/XS-96lr8ZMI/AAAAAAABHDs/oNs21tNlhV4KjiSCb1jqOaYI3QHDYulQACLcBGAs/s1600/food%2Bwith%2Btacos%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="bowls for guacamole, salsa, cheese, shrimp & corn tortillas in a bowl on a metal sheet. tacos on the right on a white falconware plate with a red rim." border="0" data-original-height="900" data-original-width="1600" height="360" src="https://1.bp.blogspot.com/-MjKuwWx6yuA/XS-96lr8ZMI/AAAAAAABHDs/oNs21tNlhV4KjiSCb1jqOaYI3QHDYulQACLcBGAs/s640/food%2Bwith%2Btacos%2B.jpg" title="ingredients needed for paprika-garlic shrimp tacos" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Assembled ingredients for Paprika-Garlic Shrimp Tacos </span></td></tr>
</tbody></table>
<span style="font-family: inherit;">Why wait for Taco Tuesday, when you can have tacos today? Or even tomorrow? It has been pretty hot here in Ottawa, so I have been leaning towards meals with limited oven or stove time. So even though it seems that there are many ingredients needed to make this specific taco recipe, I am sure you already have most of these ingredients in your fridge/freezer. I am also a sucker for dips as snacks, so avocado and salsa are pretty much permanent ingredient that I have on hand. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now, don't feel like you have to make your own guacamole for this recipe. Buying </span>guacamole is<span style="font-family: inherit;"> perfectly fine in my books (I also have really loved Farm Boy and all their products here in Ottawa)! In fact the salsa I used in this recipe is store bought. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-KWTvUU6AZvU/XS_A4HLApeI/AAAAAAABHEc/fLMqfk-AbAAVCegoFC2h-w3RsFsINaOvACLcBGAs/s1600/assembly%2B6%2B%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="paprika-garlic shrimp tacos on a white plate" border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-KWTvUU6AZvU/XS_A4HLApeI/AAAAAAABHEc/fLMqfk-AbAAVCegoFC2h-w3RsFsINaOvACLcBGAs/s640/assembly%2B6%2B%25281%2529.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paprika-Garlic Shrimp Tacos</span></td></tr>
</tbody></table>
<span style="font-family: inherit;">Feel free to make your own tortillas or buy store bought ones. We have this huge bag of masa harina that I bought when we first moved to Ottawa, so I really needed to use it. You can get a more detailed method of how we make our tortillas over on my blog post <a href="http://www.beyondumami.com/2013/11/quick-and-easy-homemade-tortillas.html">Quick and Easy by Step Homemade Tortillas</a> if you want home made. Masa Harina is also gluten free (just make sure the package says gluten free) as it is made of corn. The brand I use is Maseca.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In terms of planning, make the guacamole, grate the cheese, and assemble salsa and veggies into bowls before cooking the shrimp and making the tortillas. That way, you can start assembling and eating once the tortillas are finished cooking.</span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nlmk03PF9JI/XS_Bo4UV80I/AAAAAAABHEs/KgmLhTSYX686W53BYc0mkwR9nW22g-C9gCLcBGAs/s1600/shrimp%2B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="paparika-Garlic Shrimp with musrhooms, garlic & onion in a shallow white bowl" border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-nlmk03PF9JI/XS_Bo4UV80I/AAAAAAABHEs/KgmLhTSYX686W53BYc0mkwR9nW22g-C9gCLcBGAs/s640/shrimp%2B.jpg" title="paparika-Garlic Shrimp with musrhooms, garlic & onion " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Paprika-Garlic Shrimp with mushhroom, garlic & onion</span></td></tr>
</tbody></table>
<h3>
<b><a name='more'></a></b></h3>
<h3>
<b>Paprika-Garlic Shrimp Tacos Ingredients</b></h3>
Paprika-Garlic Shrimp<br />
<br />
<ul>
<li>300g (2/3 lb) shrimp- zipperback, deveined D*I used pacific White Shrimp</li>
<li>1 large mushroom (or 3 smaller ones) sliced</li>
<li>1 small onion (chopped)</li>
<li>1/2 tsp paprika</li>
<li>4-5 cloves garlic (diced)</li>
</ul>
<br />
Guacamole<br />
<br />
<ul>
<li>2 ripe avocados</li>
<li>2 tablespoon lime juice</li>
<li>zest of one lime</li>
<li>1/2 of a red onion (diced)</li>
<li>salt & pepper to taste</li>
</ul>
Homemade Tacos (makes 9 small tortillas, 3-4" in diameter)<br />
<br />
<ul>
<li>1 cup masa harina (also can use corn flour) </li>
<li>3/4 cup water</li>
</ul>
Other ingredients:<br />
<br />
<ul>
<li>1/2 cup grated cheese (your choice) *I used Balderson Cheddar</li>
<li>1/2 cup salsa (your choice)</li>
<li>1 cup arugula </li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nCr4To006T0/XS-96pzDfoI/AAAAAAABHD0/CgaI6XtNg14u1qeq9U-PnrHPnGSZPb-FgCLcBGAs/s1600/ingredients%2B2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ingredients for Paprika-Garlic Shrimp Tacos on a metal sheet pan" border="0" data-original-height="897" data-original-width="1600" height="358" src="https://1.bp.blogspot.com/-nCr4To006T0/XS-96pzDfoI/AAAAAAABHD0/CgaI6XtNg14u1qeq9U-PnrHPnGSZPb-FgCLcBGAs/s640/ingredients%2B2.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ingredients for Paprika-Garlic Shrimp Tacos - featuring some of my wheel thrown bowls!</span></td></tr>
</tbody></table>
<h3>
<br />Directions for Paprika-Garlic Shrimp Tacos</h3>
<br />
<ol>
<li>Prep guacamole - In a small bowl mash avocados, lime juice, lime zest, salt & pepper together. Stir in red onion. Set aside in refrigerator while prepping rest of the taco fixings.</li>
<li>Follow the instructions to defrost the shrimp.</li>
<li>Peel the shell off the shrimp.</li>
<li>Use a paper towel to absorb excess liquid.</li>
<li>In a small bowl place the shrimp and mix in 1/4 tsp paprika, then set aside.</li>
<li>Heat a pan to medium-high heat. Add in 1 tablespoon of oil. </li>
<li>Once the pan is hot, add in the chopped garlic and onion. Once onion starts to soften, add in the other 1/4 tsp of paprika. </li>
<li>Continue to stir, and then add in the sliced mushrooms. Cook mushrooms until softened and browned along with the garlic and onions. </li>
<li>Add shrimp to the pan. Cook until done (approximately 5 minutes; Shrimp is cooked when it curls).</li>
<li>Once shrimp is cooked, place in a dish and set aside. </li>
<li>Make the tortillas by mixing together 1 cup masa harina with 3/4 cup of water (for more visual pictures see my post <a href="http://www.beyondumami.com/2013/11/quick-and-easy-homemade-tortillas.html">here</a>).</li>
<li>Roll 9 balls that are approximately ping pong or golf ball in size. Cover them loosely with saran wrap while rolling to keep them from drying out. Place saran wrap/parchment paper on top of each ball. Using a flat bottom pan, sandwich the ball between some saran wrap or parchment pap. The saran wrap will prevent the dough from sticking. Flatten each ball to make a tortilla 3 1/4"-4" in diameter. </li>
<li>Cook each tortilla on a pan (medium-high heat); approximately 50 sec each side. We use a cast-iron pan but a regular pan will work too.</li>
<li>Place cooked tortillas in a stack, and cover with a kitchen cloth in order to keep them soft and warm. I used a brie baker to keep the tortillas warm and wrapped a kitchen towel around it.</li>
</ol>
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Assemble your tacos and enjoy!<br />
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Since this recipe uses masa harina (corn flour) this taco recipe is gluten free. The nuttiness of the arugula also helps to accentuate the paprika-garlic shrimp. I love garlic, so if you don't want yours to be as garlic intense cut down on the garlic. </div>
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Hope you end up making these Paprika-Garlic Shrimp Tacos! The tortillas can also be used for making pulled pork tacos! I'll have to post a recipe for that soon too. </div>
Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com0tag:blogger.com,1999:blog-6224730016590370555.post-15946388082911522422019-06-14T08:36:00.002-06:002019-06-14T08:40:35.349-06:00Cook the Book Fridays - Mushroom Bacon Galette from Every Day Dorie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Wow, time is flying by. Sorry that I have been neglecting the blogging part lately, though, rest assured I am still doing a lot of baking and recipe testing over on <a href="https://www.instagram.com/beyondumami/">Instagram.</a> After this post, I hope to work on a macaron post! </span><span style="font-family: inherit;">I have been spending some time working on my photography skills, photo editing and making pottery (for food props and more!). Creating my own pottery and glazing them in all sorts of fun colours have been a recent obsession of mine. If you look through these photos you will see some of my pottery pieces! </span><br />
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Speaking of creating, this week's Cook the Book Fridays brings us to making (if you choose) your own pie dough for making a galette. A galette is essentially a rustic pie of sorts and describes any sort of flat, round or free form cake/pie. The recipe we are all cooking from this week for <a href="https://cookthebookfridays.wordpress.com/2019/06/14/lyl-mushroom-bacon-galette/#comments">Cook the Book Fridays </a>is <a href="https://doriegreenspan.com/">Dorie Greenspan'</a>s Mushroom Bacon Galette from her Every Day Dorie Cookbook. </div>
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Making the pie dough is a breeze. Just process flour, sugar, salt and butter in the food processor until slightly lumpy (as above). Then, roll the pie dough out until it is a wide flat circle. Next, place the dough between two sheets of parchment paper in the refrigerator for at least an hour before using.<br />
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For ingredients, Dorie uses Mushrooms, Leek, Green Onion, Onions, Bacon and the addition of walnuts! The walnuts certainly gives the galette a distinctively crunchy bite.<br />
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The main ingredients of leeks, green onions, onions and mushrooms are cooked down in a pan before walnuts, bacon and cheese is mixed in.<br />
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Then a splash or two of some dry white wine followed by some heavy cream to give the filling additional flavour.<br />
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Prepping of the filling for the mushroom bacon galette can be done all ahead of time if you wish or use the ingredients immediately after cooking. Just slide the pie dough out of the fridge, remove the top layer of parchment paper and place the filling into the middle of the galette. </div>
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The beauty of a galette is that nothing has to be perfect. Just quickly fold in the dough and it will naturally crease as you go. If it rips, that's okay too! The dough is so forgiving that no one will notice once it is baked. Everything comes together so fast that you are able to do other things in between. In fact, we had a guest over for dinner and we did all of the dinner prep (and photography shots) while we snacked on appetizers and entertained.<br />
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Dorie says to bake the galette for at least 30 minutes or until browned. For us, our galette baked for approximately 45 minutes before it started to brown. This may have been due to the dough being so cold? Of course, another sprinkle of cheese was added before the mushroom bacon galette was served! </div>
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Knowing that I can just use a food processor to make galettes I will certainly make more in the future. My mushroom bacon galette came out a bit sweeter than expected, so I am thinking I will have to tone down the sugar in the dough the next time I make a savoury galette. This pie dough will work well for sweet galettes this summer as well. Plus, with it being more a rustic style, I don't have to worry so much about my pie being "perfect". </div>
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Now that you know how easy it is to make this mushroom bacon galette, you should make one too! Also, check out how everyone else from <a href="https://cookthebookfridays.wordpress.com/2019/06/14/lyl-mushroom-bacon-galette/#comments">Cook the Book Fridays</a> did with this galette!Beyond Umamihttp://www.blogger.com/profile/16687826022957575968noreply@blogger.com1