Too Hot in the Kitchen!

Man, the weather is a killer here. Way to hot to even think about baking anything. But I am dying to bake...I haven't baked in nearly a month and I miss it a lot.

If you're dying for something to read, my regular blog is here, and I'm also now a contributor over at Mr. Anchovy's, with my inaugural post being all about the weather in these parts and the forest fire risks we're coping with these days.

Hopefully, I'll see you at one of these places, and hopefully, hopefully I'll be back to posting here soon.

Black Forest Cake

Jem's Birthday Cake
Originally uploaded by wanderingcoyote.

I made this on the weekend for my brother's birthday. It was fantastic! I love cherry season.

Full story here.

Maple Pecan Cookies

Maple Pecan Cookies
Originally uploaded by wanderingcoyote.

I made these this afternoon and they are absolutely fan-frickin'-tastic! The dough was a little crumbly and took some extra maple syrup to make it come together, but the cookies turned out buttery and tender and not too sweet. Of course, cream cheese icing is always a plus, too. I got the recipe from a book I got last December called The Cookie Bible. I've made several recipes from it and they always turn out great.

Quebec Maple Pecan Drops

Cookies:

1/2 cup butter, softened
1/2 cup granulated sugar
3 tbsp (or a little more, depending on the texture of your dough) maple syrup
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup quick oats
1/2 cup coarsely chopped pecans, toasted
1/4 cup packaged chopped pitted dates (I didn't have any so I just omitted them)

Frosting (optional, but recommended!)

2 oz cream cheese, softened
2 tbsp butter, softened
2 tbsp maple syrup
1 1/2 cups icing sugar
1/3 cup finely chopped pecans, toasted

1. Preheat oven to 350F. Beat butter and sugar until creamy, then add syrup. Combine dry ingredients and beat into the butter mixture. Add oats, nuts, and dates until combined.

2. Drop by tablespoonful 2 inches apart on parchment-lined cookie sheets. Bake 10 - 12 minutes, or until golden brown. Let stand on cookie sheets for 2 minutes before transferring to wire racks to cool.

3. For the cream cheese frosting, beat the cheese and butter with an electric mixer until smooth. Add the syrup. Gradually beat in the sugar until smooth. Spread frosting over cold cookies and top with the finely chopped pecans.

Enjoy!

Cold Risen Buns

I just took these out of the oven. It's the same recipe I used yesterday, only I decided to make buns out of it. I egg washed them and added some sesame seeds. I'm taking these to dinner at my dad's tonight, and although he doesn't like white bread or white flour in anything, I think he'll be OK with these (if he isn't, he's nuts!). Again, I rose these in the fridge for a few hours, and like the bread I made yesterday, they rose even higher during the baking process.

Damn I'm good!

The Cold Rise

It's been a while, I know. I haven't been baking or cooking much lately - it's a long story. I have moved house, and hopefully I'll be able to bake more now that I'm not contending with people on diets.

I made this today. It's just your basic white bread, but after reading The Underground Baker's latest post where she mentioned that she put her bread dough in the fridge for a generous amount of time to develop the sugars, I decided to try a different technique. I rose this in the fridge. Yeast will rise in the fridge, but it will take much longer. I shaped this loaf and put it in the pan, covered it with plastic wrap, and put it in the fridge for three and a half hours. By that time it had doubled in size, and the dough was sturdy and scored very easily. Oftentimes, I find, that warm-risen loaves I've made at home have deflated quite a bit upon scoring or been too gooey to score well.

I'm getting used to a new oven here in my new home. It's a cooler oven, i.e. 350F on the dial is probably more like 300F. I cranked the heat up and put the loaf in. 16 minutes later, I had this. It rose quite a bit more during the baking process and came out quite gorgeously coloured.

It's a funky shape, I know, but I am very pleased with this. It looks very artisanal and was nice and crusty on the outside and soft on the inside. And it tasted great.

Whole Orange and Almond Cake

Whole Orange and Almond Cake
Originally uploaded by wanderingcoyote.

I think it's a good idea to have at least one wheat/gluten free dessert in your repertoire. There are, after all, a lot of people out there who cannot have wheat but who still have sweet tooths worthy of satisfaction. This is a really cool recipe I made a couple of weeks ago, also from The Essentail Baking Cookbook, hence the weights as opposed to volume as it's an Australian publication (so you'll need a scale). It's a very different recipe, but it makes a wonderful, almost pudding-like cake that you can dress up in any number of ways.

Whole Orange and Almond Cake

2 large oranges
5 eggs
220g/7oz white sugar
250g/8oz ground almonds (almond meal)
1 tsp baking powder
icing sugar, to dust

1. Lightly grease a 9" springform pan with butter and line the bottom with either wax paper or parchment.

2. Scrub the oranges under warm water to remove any waxy coating or stamps. Place in a saucepan and cover them with water. Boil for an hour. Remove and set aside to cool.

3. Preheat the oven to 350F. Using a plate to catch any juice, quarter the oranges and discard only the seeds. In a food processor or blender, puree the oranges to a pulp

4. Beat the eggs in a large mixing bowl with an electric mixer until light and fluffy. Add the orange pulp and juices, ground almonds, sugar, and baking powder and mix thoroughly. Pour into the springform pan and bake for about an hour, or until the cake is firm to the touch and lightly golden. Bake it longer if it's wet. Cool in the pan for a few minutes before tipping out onto a cooling rack.

Dust with icing sugar. Serve with whipped cream and a sprinkle of cardamom.

Cottage Loaf

Cottage Loaf
Originally uploaded by wanderingcoyote.

This also came from The Essential Baking Cookbook. It's kind of a cool shape, but you can pretty much bake it in any shape you want to, though, again, this recipe is a little large for a regular loaf pan. This would also make really good buns.

Cottage Loaf

7g/1/4oz/1 heaping tbsp yeast
1 tbsp soft brown sugar
2 cups white bread flour
2 cups whole wheat flour
1 tsp salt
1 1/2 - 2 cups warm water

See bread baking tutorial for instructions, but again, let this rise twice: once in the bowl and once after shaping.

To shape this loaf, pull away 1/3 of the dough from the rest and shape each portion into balls. Place the larger on a lined baking sheet and brush the top with water. Place the smaller on top of it, pushing down with two fingers. Rise again.

Bake at 375F until done - 30-40 minutes.

Ciabatta with Cheddar

Ciabatta with Cheddar
Originally uploaded by wanderingcoyote.

This is a really tasty bread that came from a new cookbook I got around Christmas time called The Essential Baking Cookbook. It's an Australian publication so the recipes in it oftentimes contain weights as opposed to volume, necessitating a scale. This recipe makes a fairly large loaf that would be too big for your regular bread pans, so a freeform loaf works best here. I added to the top about a cup and a half of grated old cheddar cheese.

Ciabatta with Cheddar

7g/1/4oz/1 heaping tbsp yeast.
1 tsp sugar
2 tsp salt
3 cups/750g/1.5lbs bread flour

1 - 1 1/2 cups warm water
50mL olive oil
extra flour, to sprinkle
1.5 cups aged white cheddar, grated

See the bread baking tutorial for instructions on how to make the dough, however, let the dough rise twice: once in the bowl and once after shaping.

After the first rise, gently tip the dough from the bowl onto a parchment-lined baking sheet. Gently spread it into an oval shape about 12"x4.5". Let it rise another half hour. Sprinkle it with the cheese and bake at 400F until done and cheese is golden brown (about half an hour, give or take).

Enjoy!

Merry Christmas

Christmas Baking 2006
Originally uploaded by wanderingcoyote.

I know I've been away a long time, but I want to wish all my ReTorte readers a very happy Christmas and a yummy new year. Here are some treats I made this year for your viewing pleasure.

Be safe everyone!

Macadamia Coconut Tart

Macadamia Coconut Tart
Originally uploaded by wanderingcoyote.

Pardon the bad photograph!

As I mentioned in the previous post, I get a few foodie magazines. This recipe came from Gourmet, the most recent additon to my subscription collection. The other day, my sister-in-law said, "Do you ever use the recipes in these magazines?" I had to admit that I rarely did, and resolved there and then to start making some.

This tart is really decadent and sophisitcated. I took it last night to a dinner party at my younger brother's place, and it was a huge hit.

One caveat: the shell shrunk considerably during the baking process and I had to take out some of the filling right before putting it in the oven. I wound up with four mini-tarts made in muffin tins with the leftover pastry dough and filling. So be careful when filling the tart; you don't want it overfilled or you'll get a real mess. Bake it on a baking sheet, too, in case of overflow.

Macadamia Coconut Tart

For the crust:
1 1/4 cups all purpose flour
2 tbsp sugar
1/2 cup cold unsalted butter, cut into small cubes
1/4 tsp salt
3 - 5 tbsp ice water

NOTE: the original recipe calls for 6 tbsp butter and 2 tbsp vegetable shortening. I used the above ingredients and it was fine - though I did have that shrinkage...

OK, this is really simple - if you have a food processor. Just pulse all the ingredients until you get a coarse meal-like consistency. Tablespoon by tablespoon, add the water until the mixture just comes together when pressed with your fingers. Remove from the processor bowl, knead once with the heal of your hand to distribute the fat evenly, then press into a 5" disc. Wrap with plasic wrap and refrigerate until chilled - about half an hour.

Alternately, if you don't have a food processor, whisk together the dry ingredients and cut the butter in with a pastry cutter unitl coarse meal is formed. Add water, a tbsp at a time, mixing with a fork, until it just comes together when pressed with your fingers. Continue as above.

Now you need to do something called "blind baking". This means you're going to bake the tart shell without its filling. So, roll out your dough to a 13" round. Gently place the dough in a 10" tart shell with removable bottom (these are cheap at any kitchen shop). Fit into the tart pan and prick the bottom all over with a fork (I neglected to do this - big mistake, trust me!). Chill until firm - again about 30 minutes (or stick it in the freezer to speed things up). Now place a sheet of foil over the tart shell and fill this with pie weights (I used raw rice; you can also use raw beans). Bake at 375F until sides are pale golden and firm. Remove the foil and pie weights. Continue to bake until deep golden brown. Leave oven on.

NOTE: I used an 11" tart pan and it shrunk about an inch in diameter and half an inch in depth, and like I said above, the filling didn't fit in when the time came. So just be wary of this because it may happen to you, too.

For the tart filling:
3 large eggs
1 1/4 cups packed light brown sugar
1 tsp vanilla
1/4 tsp salt
1/4 cup butter, melted and slightly cooled
1 1/2 cups dry roased, roughly chopped macadamia nuts
1 cup flaked coconut (the recipe calls for sweetened; I used unsweetened and it was fine)

Whisk together the brown sugar and eggs. Add vanilla and salt until combined. Whisk in melted butter, nuts and coconut. Pour into tart shell and bake until set in centre - about 25 - 30 minutes. Cool on rack to room temperature. Serve with sweetened whipped cream.

Let me know how it goes!

Chicken & Rice Dinner

Chicken & Rice Dinner
Originally uploaded by wanderingcoyote.

I'm coooking dinner for the family at least once a week. Lately, I've had a hankering for cranberries and orange, for some strange reason. It's a fabulous flavour combination, and mixed with the saltiness of feta, this made for a tasty accompaniment to chicken. The rice is very simple, too, and the orange zest in it complimented the orange in the chicken. I served this meal with green beans (the only veg we can all agree on between us) and spaghetti squash for the two of us who eat it. Also, a nice green salad.

Chicken Stuffed with Feta Cheese, Cranberries, and Orange

4 bone-in chicken breasts, skin removed (you can use boneless, skinless, but they tend to be too small to adequately stuff, and the bone provides struture in this case, as well as keeping the meat juicy during cooking)
zest of one orange
freshly squeeze juice of half an orange
3 tbsp dried cranberries
1/3 cup feta cheese
1/3 cup fine bread crumbs
2 tbsp freshly grated parmesan (if you have the not-so-fresh kind, it'll be OK)
1/2 tsp dried basil

1. In a food processor fitted with blade, pulse together the feta, cranberries, zest and orange juice until a crumbly mixture forms, that sticks together when pressed with your fingers. Alternately, if you don't have a food processor, you can mash these ingredients together with a fork, but it'll be more crumbly.

2. In the thicker end of the chicken breast, slice a long slice lengthwise from one side to the other, creating a pocket. Divide stuffing in 4, and stuff each breast, gently pressing down the top so there isn't a gaping hole.

3. Combine the breadcrumbs, parmesan, and basil and put on a plate. Press crumb mixture onto chicken breasts and place the chicken breasts on a greased tray (I line with it foil and oil the foil...easy clean-up that way). Sprinkle the breasts with remaining crumb mixture.

4. Bake at 350F until done; about 35 - 40 minutes.

Basmati Rice with Orange and Olives

1 1/2 cups white basmati rice
2 1/2 cups chicken stock (I use Bovril packets)
1/2 cup freshly squeezed orange juice
zest of one orange
1/2 cup kalamata olives, pitted and roughly chopped

1. Combine all ingredients in a saucepan and bring to boil. Once it's boiled, turn the heat to low and let this sit - undisturbed - for 20 or so minutes. Stir. And voila.

Even serving this with just a simple salad would be perfect. Enjoy!

Maple-Pecan Layer Cake

I have a membership in the Cooking Club of America. I was lured by a screaming deal on the fee and the fact that part of the membership included a subscription to the club's magazine, Cooking Pleasures. I like the magazine a lot; the recipes are good and there's always decent information in them. However, I have three other subsciptions - Canadian Living, Bon Appetit, and Gourmet, and of all four, Cooking Pleasures is the least bang for my buck. It's bi-monthly and just as much money as the others. So, when my membership is up in March, I'm going to let it lapse.

This recipe came from the most recent issue of Cooking Pleasures (I adapted the instructions somewhat). There was a whole section on pecans and the nuts happened to be on sale last week at Save-On Foods. It's a grea cake, and dense enough to be used for such things as tiered cakes, where the cake needs to be heavier to provide structure. I only have 8" cake pans, but this still worked well, even though the recipe calls for 9" pans.

Maple-Pecan Layer Cake

Cake:
2/3 cup unsalted butter, softened
1 1/3 cups sugar
4 eggs
1 1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup finely grated or ground pecans, toasted (I had whole pecans that I pulsed in the food processor and toasted them gently in a frying pan over medium heat)
2/3 cup sour cream (I used plain yogurt, which worked)

Icing:
3 cups powdered sugar, sifted
1/2 cup softened unsalted butter
1/2 cup maple syrup
1/4 cup finely chopped toasted pecans

1. Preheat oven to 350F. Butter and flour two 9" round cake pans and line with parchment paper.

2. In a large bowl, beat the butter and sugar until light and creamy - 4 minutes or so. Add eggs one by one, then vanilla. Beat until well combined. Add the pecans and sour cream and stir until combined.

3. In a medium bowl, whisk together the dry ingredients. Fold gently into the butter/egg mixture and then divide the batter evenly between the pans.

4. Bake for 30 minutes or until golden brown and a tester inserted in the centre comes out clean. Cool on a wire rack until room temperature.

For the icing:

Beat the butter until fluffy and sift in the icing sugar. Add the maple syrup and beat until smooth and well-combined. Ice the cake and top with the chopped pecans. Serve and enjoy.

Let me know what you think.

Halloween Cookies

Halloween Cookies
Originally uploaded by wanderingcoyote.

I made these just now and they turned out pretty nicely, if I do say so myself.

Sugar Cookies

1 cup butter
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
1 tsp cream of tartar
2 1/2 cups all purpose flour

1. Cream together the butter and sugar until fluffy. Add eggs one at a time. Add salt, cream of tartar, and baking soda.

2. Add the flour and mix until the dough just comes together. Turn it out onto a well floured surface and knead once or twice just to bring all the ingredients together into a ball.

3. Again, flour your surface, and a rolling pin. Roll the dough out to 1/2cm thickness, and cut with cookie cutters. Place a in inch apart on parchment-lined baking sheet. Bake at 375F for 10 - 12 minutes, or until barely golden around the sides. Remove to wire racks to cool. Decorate.

Royal Icing

2 egg whites
approx. 2 cups icing sugar - more or less depending on size of whites and desired thickness of icing

In a bowl, whisk egg whites just a couple of times to relax them. Add the sugar gradually, whisking until smooth and blended (I didn't make this particular royal icing in the mixer because I didn't want to incorporate any air) and you get your desired consistency. You don't want it too stiff, but not too runny, either. Just a little thicker than runny honey - or else it'll be a pain to pipe your decorations. Divide and colour.

I used a parchment piping bag for these, but you can use a small piping bag fitted with a #1 or #2 tip.

Have fun!

Meme

Peabody tagged me for this. Thanks!

I am thinking about: what I'm going to have for dinner
I said: "I'll have a scoop of cookies n cream in a waffle cone" early this afternoon
I want to: make fancy cookies with my cool new leaf cookie cutters
I wish: I had more get up and go these days
I regret: working at that dreadful bakery this past spring
I hear: my sister-in-law decluttering the house
I am: feeling kinda cranky these days
I dance: never; I've always hated dancing
I sing: along frequently to whatever I'm listening too
I cry: more than I admit
I am not: patient
I am: a great bread-baker!
I write: frequently
I confuse: myself (sometimes)
I need: to practice piping techniques

I tag: tshsmom and Nancy Drew

Pumpkin White Chocolate Chip Muffins

Pumpkin White Chocolate Chip Muffins
Originally uploaded by wanderingcoyote.

I got this recipe from Peabody. It's absolutely fabulous! Pumpkin is one of my favourite things to bake with because it's so versatile and you can combine it with a lot of flavours. Careful with your oven temperature here; white chocolate burns at a lower temperature than milk or dark chocolate.

The recipe can be found here.