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Archive for August, 2009

Money Money Money! (it’s all about the financier)

Posted in Bake, tagged , on August 31, 2009| 2 Comments »

Financiers
Financiers

A frequent comment from people who meet my family for the first time will inevitably be about how much we like to talk about money.  I guess it’s a natural consequence when almost everyone in the family works for a bank or some sort of financial services company.  A typical dinner conversation will without doubt cover an analysis on the state of the global economy, a lively debate on whether interest rates are set to rise and by how much or a long-drawn out comparison between debt to equity ratios of Philippine and Australian Banks.  We even joke that my nephew’s first words after Mum and Dad were Price Earnings Ratio.

There is a story my brother in law likes to tell.  The first dinner he joined with the family we spent the first hour talking about the merits of investing in the stock market.  After awhile he asked “is the stock market all you can talk about?”… a stunned silence fell over the table.  We all looked at each other… and then spent the next hour talking about the merits of investing in the bond market!

So when I first heard about financiers, I was immediately intrigued. It sounded like a pastry that was probably invented by a French family similar to mine – always talking about money!

Financiers are almond cookies/tea cakes that are made from almond meal, butter, sugar and flour.  They derive their name from the traditional rectangular mold which is supposed to resemble a bar of gold.  Dorie Greenspan, who I got this recipe from, mentions in her book (Paris Sweets) that financiers were invented by a pastry chef in the late nineteenth century named Lasne whose shop was near the Paris Stock Exchange.  He invented them so that they could be eaten on the run without a knife, fork or spoon and completely without risk to suit, shirt, or tie.

I unfortunately did not have the financier mold to use but a mini-muffin pan is perfectly acceptable.

The key to this tasty treat is the beurre noisette (burnt butter).  That gives the financiers its rich nutty flavour.  My tip is that you MUST WATCH THE BUTTER VERY CAREFULLY.  There is only a few seconds between the beurre noisette and rancid black butter!  To know when the butter is done, my tip is to wait a few seconds after the butter stops “bubbling” and you see bits of browned sediment at the bottom of the pan.  Use a stainless steel pan, not something with a teflon coating, otherwise you won’t be able to see the sediments.

This recipe has been adapted from Dorie Greenspan’s Paris Sweets.

Ingredients

  • 180 grams unsalted butter (6 ounces or 1 1/2 sticks)
  • 200 grams sugar (1 cup)
  • 100 grams almond meal (1 cup)
  • 6 large egg whites
  • 90 grams all purpose flour

Procedure

  1. Put the butter in a small saucepan and bring it to the boil over medium heat, swirling the pan occasionally.  Allow the butter to bubble away until it turns a deep brown, but don’t turn your back on the pan – the difference between brown and black is measured in seconds.  Pull the pan from the heat and keep it in a warm place.
  2. Mix the sugar and almonds together in a large saucepan.  Stir in the egg whites, place the pan over low heat, and, stirring constantly with a wooden spoon, heat the mixture until it is runny, slightly white, and hot to the touch, about 2 minutes.  Remove the pan from the heat and stir in the flour, then gradually mix in the melted butter.  Transfer the batter to a bowl, cover with plastic wrap, pressing it against the surface of the batter to create an airtight seal, and chill for at least 1 hour.  (The batter can kept covered in the refrigerator for up to 3 days).
  3. Center a rack in the oven and preheat the over to 200C (400F).  Butter the molds (I think I managed to make 32 financiers with this recipe but can’t be sure if some people swiped a few while I wasn’t looking), dust the interiors with flour, and tap out the excess.
  4. Fill each mold almost to the top with batter (if using mini muffin pans a tablespoonful will do).  Bake in the over for 13 to 15 minutes (book says 12 to 13 minutes) or until the financiers are golden, crowned and springy to the touch.  If necessary, run a blunt knife between the cookies and the sides of the pans, then turn the cookies out of their molds and allow them to cool to room temperature right side up on cooling racks.

Note:  Although the batter can be kept in the refrigerator for up to 3 days, financiers are best enjoyed the day they are baked.

Variations:

  • I added a blueberry on some of the almond financiers
  • I substituted almond meal for hazelnut meal for one batch and mixed with nutella

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The Easiest, Yummiest Korean Beef Stew – Ever!

Posted in Cook, tagged on August 31, 2009| 14 Comments »

Korean Beef Stew

Korean Beef Stew

Of all the stews I make, this is my husband’s ABSOLUTE FAVORITE.  I love it too because it is so easy to make.  You fry of some beef ribs, pour over the rest of the ingredients.  Forget about it for around two hours while you do the house chores or  read a book.  Come back when the meat is tender and falling off the bone, garnish with toasted sesame seeds and spring onions and serve with a big bowl of rice.

This recipe serves 4

Ingredients

  • 1 kilo beef ribs
  • 2 tablespoons vegetable oil
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sesame oil
  • 3 spring onions, chopped
  • 4 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 2 tablespoons brown sugar
  • 2 tablespoons Japanese rice wine
  • 2 cups water
  • 1 tablespoon toasted sesame seeds to serve
  • 1 spring onion, chopped to serve
  • 1 tablespoon cornstarch diluted in 2 tablespoons cold water

Season the beef ribs with salt and pepper and fry the pieces in batches a pot with the oil.  It is best not to overcrowd the pot, otherwise you won’t sear the meat and get a nice golden brown color.   Once done, throw in the rest of the ingredients above up to and including the 2 cups of water (the idea is to cover the beef in the braising liquid).  Bring to a boil and skim off any scum that rises to the top of the pot.  Lower the heat to a simmer and cook uncovered for 2 hours or until the beef is tender and falling off the bone.

To thicken the sauce, add the cornstarch which has been diluted in cold water when the ribs are done.

Garnish with toasted sesame seeds and the chopped spring onions.

Note:  Another variation is to add chopped radish (1 inch in size)  and spinach and cook around five minutes prior to finishing the beef.

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Filipino Style: Chicken Barbecue & Java Rice

Posted in Cook, Sarap (Philippine Cuisine), tagged , on August 29, 2009| 11 Comments »

Chicken Barbecue and Java Rice

Chicken Barbecue and Java Rice

Inspired by the beautiful posts from Trish at Sugarlace, I’ve attempted to make a very typical Filipino dish.  We used to have this at a restaurant in the Philippines called Alex III and occasionally for Sunday lunch at my grandmother’s house.  Another version of this dish is to cut up pork belly or shoulder and marinate overnight in the recipe below.  The next day, thread the pork pieces on pre-soaked bamboo skewers and grill.

This dish is traditionally served with  pickled vegetables, Philippine Style called Atchara.

Chicken Marinade – serves 6

  • 12 chicken thighs (or a combination of thighs and drumsticks)
  • 1 can of sprite
  • 1 cup dark soy sauce
  • 1/2 cup brown sugar
  • 6 cloves of crushed garlic
  • salt and pepper

Marinate the chicken pieces in the refrigerator for at least 2 hours or overnight if possible.  When ready to cook, bake the chicken in a 180c oven for 40 minutes.  The reason I do this is because the marinade contains a lot of sugar, pre-baking the dish ensures that the pieces are cooked prior to grilling.  Grilling without pre-baking may result in burned chicken pieces! If you are not grilling the chicken after, continue to bake for another 20 to 30 minutes until the pieces are thoroughly cooked.

If grilling the chicken, fire up the barbecue and grill for around 10 to 15 minutes.  Baste the chicken pieces frequently with the leftover marinade.

Java Rice – serves 6

  • 6 cups cooked rice (cooked a day earlier and left in the refrigerator to cool)
  • 3 tablespoons peanut oil
  • 6 cloves crushed garlic
  • 1/4 cup light soy sauce
  • 1/4 cup tomato sauce (ketchup)

For the rice, heat the oil in a large work and add the crushed garlic until fragrant (around 30 seconds).  Add the salt and pepper and then the rice.  Fry the rice for a few minutes, making sure to separate the grains with the back of a wooden.  spoon.  To finish, add the soy sauce and ketchup and fry for another two to three minutes.

Chicken Barbecue and Java Rice

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Take Two, Last Minute Dobos Torta

Posted in Bake, Dare, tagged , on August 27, 2009| 11 Comments »

Dobos Torta

Dobos Torta

034

SINCE when does DO NOT TOUCH mean YES, GO AHEAD, EAT IT ALL!?!?  Well, apparently, if it is 1:00 am in the morning and you come home craving for something sweet!  This is exactly what happened this evening (or early morning).  My worst worst nightmare.  Last night I rushed home to bake this month’s Daring Bakers’ challenge (already a day late!) and had assembled a little cake  to photograph the next day.

Husband comes home at 1:00 am from a very late night at work and decides to raid the refrigerator for something sweet.  And although I had placed a post-it note on top of the cake saying DO NOT TOUCH… well, you know what happens.  I get up this morning to shoot the cake and I find it GONE.  Well, not entirely true, there is a little buttercream left on the plate… but no more cake.

Where did the cake go?!!?

Where did the cake go?!!?

LUCKILY… I still have a few scraps of the cake left over and have some left over butter I have forgotten to bring back into the refrigerator last night and I decide to make another batch of buttercream and use whatever leftover cake I have.  This is at 6:00 AM!

So here it is, this month’s Daring Bakers’  Challenge – the almost “re-incarnation” of the first Dobos Torte I made.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Dobos Torta

Recipe adapted from Kaffehauss by Rick Rodgers and Cafe Chocolada.

Sponge cake layers

  • 6 large eggs, separated, at room temperature
  • 1 1/3 cups (162g) confectioner’s (icing) sugar, divided
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
  • pinch of salt

Chocolate Buttercream

  • 4 large eggs, at room temperature
  • 1 cup (200g) caster (ultrafine or superfine white) sugar
  • 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
  • 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

  • 1 cup (200g) caster (superfine or ultrafine white) sugar
  • 12 tablespoons (180 ml) water
  • 8 teaspoons (40 ml) lemon juice
  • 1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

  • a 7” cardboard round
  • 12 whole hazelnuts, peeled and toasted
  • ½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.002
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

NB. This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.005
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.006
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Lorraine’s note: If you’re in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you’ll end up with more of a ganache than a buttercream!

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake. 009
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

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Warm Pistachio Cupcakes

Posted in Bake on August 25, 2009| 5 Comments »

Warm Pistachio Cupcakes

Warm Pistachio Cupcakes

Being a cupcake is tough.  There are so many cupcakes out there – it is so hard to make a difference.  So when I heard that Kath from a cupcake or two was hosting a competition to win a cupcake courier it with great consideration that I provided my entry.  Basically, the best cupcake recipe wins!  Well, whether I win or not, I think these cupcakes are winners on their own!

Let me warn you, they aren’t your typical cupcakes. It contains a dash of kirsch, it is simply decorated and when you bite into it you will realize you are eating a more “grown-up” version of the cupcake.  Also, they are gluten free – which is a plus!

The recipe is from Shannon Bennett (Vue de Monde Restaurant) in his book My French Vue, Bistro Cooking at Home.  He mentions in his book that these cupcakes account for 70% of all the cakes they sell!  He decided to part with the recipe so his regular clientele would make it at home and try the other desserts they make at Bistro Vue.

Here’s the recipe:

Warm Pistachio Cupcakes

Ingredients

  • 100 grams unsalted butter, softened
  • 85 grams caster sugar
  • pinch of salt
  • 20 grams sweetened pistachio paste (I used regular pistachio paste from a healthfood store)
  • 55 grams marzipan (minimum 50% nuts)
  • 2 medium sized eggs
  • 100 grams unsalted pistachios, ground
  • 30 grams unsalted pistachios, shelled and rough chopped
  • 20 ml kirsch
  • 2 drops vanilla essence
  • 30 grams semolina
  • 12 patty pan cases
  • 12 whole pistachios, shelled

Fondant Icing

  • 200 grams icing sugar, sifted
  • 2 tablespoons water
  • 40 grams pistachio paste
  1. Preheat a fan forced over to 165c.
  2. For this recipe, I recommend using a beater with a paddle attachment.  You can make the mixture by hand, though, using a wooden spoon and a metal mixing bowl.
  3. Put the butter, sugar, salt, pistachio paste and chopped marzipan into the bowl and beat well until lumps are removed and you have a smooth paste.   Add the eggs one at a time, beating continuously and ensuring the mix does not stick to the side of the bowl, until eggs are thoroughly amalgamated.
  4. Add the ground and rough chopped nuts and continue to beat.  Then beat in the kirsch, vanilla and semolina.

    The ever loyal Baci waiting for a little snack!

    The ever loyal Baci waiting for a little snack!

  5. Lay out medium-size patty pan cases.  Using a piping bag or spoon, place the mix into the cases equally.  This should be about 50 grams of mixture per case.  Note:  For some reason, I was only able to manage 10 cupcakes.    189
  6. Put the cakes onto an oven tray and bake for approximately 16 minutes, then remove from the over and allow to cool on the tray.
  7. Make icing: whisk together all ingredients to make a smooth paste.  Put it into a clean pan and gently heat, stirring continuously with a wooden spoon, to approximately blood temperature then spoon over the cakes in equal measure.  Place a whole pistachio (or two!) on top of the warm fondant.
  8. Reheat cupcakes in a warm over for 2 minutes before serving.

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Spring on a plate! (Vegetable Gateau of Julia Child)

Posted in Cook, El Comedor, tagged , , , , on August 23, 2009| 14 Comments »

Julia Child's Vegetable Gateau

Julia Child's Vegetable Gateau

Spring on a plate!

Spring on a plate!

The weather here in Sydney is finally turning!  With warmer weather just around the corner, it’s great to be able to prepare dishes that sing of spring.  For me, that usually means lighter meals, and more vegetables.  This dish embodies spring time – it can be eaten cold, as part of a salad and is just so pretty and colorful to look at!

I took this recipe from my Mom who adapted it from Julia Child’s cookbook called Julia Child & More Company.  Simply put, it is a molded mountain of crepes layered with vegetables and cheese.  If I may give you one tip, plan ahead.  This dish has many components and one can easily think to give up after seeing the 17 or so ingredients.  But if you take your time in preparing this dish you will be handsomely rewarded.  Trust me.  If there was one dish that would convert me into a semi-vegetarian – this would be it!

Ingredients

For the crepe batter

  • 1 cup flour
  • 2/3 cup milk
  • 2/3 cup water
  • 3 eggs
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter

Vegetables and Cheese for Filling

  • 450 grams carrots
  • 8 to 8 tablespoons butter
  • salt and pepper
  • 450 grams fresh mushrooms
  • 4 tablespoons shallots
  • 500 grams fresh broccoli
  • 2 cups shredded grated Swiss cheese

Custard Mixture for Filling

  • 1 cup (225 grams cream cheese at room temperature)
  • 6 large eggs
  • 1 cup heavy cream
  • salt and pepper
  • a pinch of fresh nutmeg to taste

Equipment:

  • Crepe pan
  • 1 loaf tin (Julia uses an 8 cup/2 litre baking dish such as a charlotte mold, 4 inches deep)

Procedure

The Crepes

Pour the flour into a bowl.  Blend the milk and water into the flour, beating with a whip until smooth, then beat in the eggs, salt and butter.  Let rest for an hour or two so that the flour granules can absorb the liquid – making a tender crepe.

The Crepes – cooking

To cook the crepes, heat the frying pan or pans until drop of water sizzle on the surface.   Brush lightly with a little butter (usually only necessary for the first crepe), and pour 2 to 3 tablespoons or so of the batter into the center of the pan, turning the pan in all directions as you do so to spread the batter over the bottom surface.  Cook for 30 seconds or so, until you see, when you lift an edge, that it is nicely browned.  Turn and cook for 15 seconds more.  Arrange the crepes as they are made on a cake rack so they will cool and dry off for 5 minutes or so.  When dry, stack together, wrap in foil and place in a plastic bag.

*Note: Crepes will keep for 2 to 3 days in the refrigerator.  To freeze, it is best to package them in stacks of 6 or 8; either thaw at room temperature, or unpackage and heat in a covered dish in a moderate over for 5 minutes or until they separate easily.

Preparing the vegetables

Trim and peel the carrots, and cut into julienne matchsticks.  Saute in 1 1/2 tablespoons butter in a large frying pan, swirling and tossing frequently until carrots are nicely tender and being careful not to brown them.  Season well with salt and pepper.  Set aside.

Trim and wash the mushrooms, and cut into a fine mince.  Saute in the same large frying pan along with the shallots until the liquid from the mushrooms evaporates (around 10 minutes).  Season with salt and pepper and set aside in another bowl.

Trim and wash the broccoli.  Cut bud ends off stalks to make them about 2 inches long.  Starting at the cut ends, peel as much skin off as you easily can; peel skin of stalks cutting down to expose the tender whitish flesh, then cut into pieces half the length of your little finger to ensure quick and even cooking.  Drop the peeled stalks and florets into rapidly boiling salter water and boil uncovered for 3 to 5 minutes.  Drain immediately and chop into piece about 1/4 inch in size.  Toss briefly in 2 tablespoons hot butter and salt and pepper to taste.  Set aside.

The vegetables can be cooked a day ahead.  Cover and refrigerate until ready to use.

My little helpers giving moral support!

My little helpers giving moral support!

The Custard Mixture

Blend the cream cheese with the rest of the custard ingredients in a blender or food processor until smooth.

To Assemble

Preheat the over to 180c.  Smear some butter over the inside of the baking tin and line the bottom of the dish with buttered wax paper.  Fit 1 crepe (good side down) in the bottom of the dish and space 4 around the sides.

Spread 1/4 of the grated cheese in the bottom of the dish, cover with the carrots and pressing them well in place, and top with 1/3 of the remaining cheese.  Ladle in enough custard mixture to come just to the level  of the carrots and cheese.

The carrot layer being assembled

The carrot layer being assembled

Arrange 1 crepe on top, and spread over it the mushrooms and another ladleful of custard.

The mushroom layer with Baci watching closely

The mushroom layer with Baci watching closely

Arrange 1 or more crepes over the mushrooms and spread 1/2 of the remaining cheese, then broccoli and the final bit of cheese.

The broccoli layer - Baci... still watching

The broccoli layer - Baci... still watching

Pour on the last of the custard mixture and fold the first layer of overhanging crepes up over the filling; cover with a crepe and fold the first layer of overhanging crepes up over the filling; cover with a crepe and fold the outside layer of overhang up over it, and cover with 1 or more crepes.  Place a round of buttered wax paper over the dish, and cover with a sheet of foil.

Bake the gateau immediately in case the custard leaks against the sides and bottom of the dish, sticking the crepes to it and making a mess later when you attempt to unmold!

*Note: I only used a loaf pan which was considerably smaller than the baking dish Julia recommended.  As such, there was some leftover custard and vegetables.  Never mind, the idea is that you layer the dish with cheese, vegetables, custard and then the crepe.  Except for the mushrooms which is just custard and mushrooms.  If using a loaf pan, you will also have leftover custard and I had some left over vegetables to make sure that my loaf pan did not overfill.

Baking using the 8 cup baking dish

This will take around 1 3/4 hours.  Bake on lower middle rack in a preheated oven, placing a pan below the dish in case some of the custard filling dribbles.  In about 1 hour, when the gateau has started to rise, turn oven up to 205C.  It will eventually rise and inch or more and is done when a meat thermometor reads 71c.   Remove from the oven and let rest at room temperature for around 20 to 30 minutes allowing the custard to set and settle.  Then run a thin blade knife carefully around the inside of the dish, and unmold.

Baking using the loaf pan

This will take around 1 hour.  Bake on the lower middle rack in a preheated oven.  After an hour, turn the oven off and leave the gateau to rest for 10 minutes.  Remove from the oven and let rest at room temperature for 20 to 25 minutes, allowing the custard to set and settle.  Then run a thin blade knife carefully around the inside of the dish and unmold.

Surround the gateau with lettuce leaves and fresh tomatoes.

Makes a delicious cold dish as well!

Makes a delicious cold dish as well!

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Chicken Liver Parfait

Posted in Cook, Uncategorized, tagged , on August 22, 2009| 2 Comments »

Chicken Liver Parfait

Chicken Liver Parfait

I’ve always considered Chicken Liver Parfait as “cheap chic” – it seems very luxurious but not very expensive to make.  Adding cream results in a also mousse like texture.  It’s heaven if you’ve got some warmed up slices of baguettes and cornichons!

I’ve adapted this recipe from Australian Gourmet Traveller’s book called Fare Exchange.   The Australian Gourmet Traveller asks the chefs to share recipes that have been requested by diners to their restaurants.  This one comes from Must Winebar in Perth.  While I have never been to Perth – if all their dishes taste this good – when I ever decide to visit, this restaurant will be at the top of the list!

Ingredients

  • 150 ml port
  • 120 ml madeira
  • 1 large shallot, finely chopped
  • 1 large clove of garlic, finely chopped
  • 1 1/2 teaspoon thyme leaves
  • 500 grams organic chicken livers, trimmed and coarsely chopped
  • 1 cup milk
  • 250 grams unsalted butter, melted
  • 50 ml cream
  • 2 eggs
  • 1 1/2 teaspoon salt
  • 1 teaspoon quatre-epices
  • Pepper to taste

For the Jelly

  • 150 ml grenache based red win
  • 3 cloves
  • 1 1/2 teaspoons caster sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/4 cup water
  • 2 leaves gelatine (5 grams each)
  1. Place fortified wines, shallot, garlic and thyme in a small saucepan and simmer over medium heat for 5 minutes or until reduced by 1/4 cup.  Cool.
  2. Place chicken livers in milk for a few hours to remove any bitter taste.
  3. In a small non-stick frying pan, cook the livers over medium heat until the livers just start to change colour, then transfer to a food processor.  Add the port mixture, cooled melted butter, eggs, salt, cream, pepper  and quatre-epices and process until smooth.  Using a spatula, push the mixture through a fine sieve placed over a bowl.
  4. Oil a 1 litre capacity terrine (I used 5 ramekins), then line the base with baking paper.  Wrap outside of terrine in foil to prevent any water seeping in.  Pour chicken liver mixture into prepared terrine, then place in a deep roasting pan.  Pour in enough boiling water to come one third of the way up side of terrine, then bake at 150c for 45 minutes or until just set.  Remove terrine from water bath and cool to room temperature then cover with plastic wrap and refrigerate overnight or until chilled and firm.
  5. For the jelly, combine wines, cloves, sugar and lemon juice, salt and water in a small saucepan and bring to the boil.  Meanwhile, soak gelatine leaves in cold water until soft then squeeze out excess water.  Add gelatine leaves to wine mixture, then stir until dissolved.  Strain through a fine sieve into a jug and cool to room temperature.
  6. Pour the jelly on top of the parfait and refrigerate until set (about 1 hour)
  7. To unmould parfait, invert onto a platter, then rub a hot cloth over the outside of the terrine to help release the parfait.  Using a hot, dry knife, cut the parfait into slices and serve with baguette slices and cornichons.

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RSPCA Cupcake Day – 16 August 2009, Balmain (Mort Bay Park)

Posted in Events, tagged , , on August 18, 2009| 8 Comments »

Bizou and Baci - my two girls helping to celebrate cupcake day!

Bizou and Baci - my two girls helping to celebrate cupcake day!

I am pleased to report that my family and friends raised a total of AUD 272.10 for the RSPCA.  (Royal Society for the Prevention of Cruelty to Animals).  We had cupcake day at Mort Bay in Balmain on Sunday (16th of August) which also corresponded with my dog’s 4th birthday (Baci).  Along with raising a decent amount of money (also toys, beds and treats), I am also happy to report that we had lots of great fun and managed to create awareness for this organization.   All dogs must really go to heaven because we were blessed with great weather and an amazing number of people turned out (we sold out in 30 minutes!).  Note to self:  Start Early and make more cupcakes next year!


The pink dog - don't worry I was told it was food colouring

The pink dog - don't worry I was told it was food colouring

The cupcake day is really a great way to raise awareness for this organization.  Unfortunately, sometimes even I am guilty of using it as a way to practice my baking skills so I thought instead of sharing with you a recipe for my cupcakes I’ll use this airtime instead to share with you the five reasons I think the RSPCA is truly a worthy cause.

1.  Animals love us unconditionally – well, not sure if all of them do – but definitely my dogs do.  They are always waiting at the door ready to give me a big tail wag and kiss, no matter how late I come home.

2. They provide second chances – the RSPCA rescues, rehabilitates, and rehomes unwanted animals.  They receive over 144,000 animals each year and these animals deserve a second chance at having a better life.

3. They make me uncomfortable – sometimes the way we change things is to be uncomfortable with the way things really are.  The RSPCA raises awareness for some of the following causes:

DUCK HUNTING – Unfortunately, there are four states in Australia that still allow duck hunting, despite strong evidence of the extreme suffering involved. The RSPCA opposes the recreational hunting of ducks because of the high level of cruelty. Every year, during the government-declared ‘open season’ many thousands of ducks are shot over the wetlands of Australia in the name of this ‘sport’. Some of these ducks will be killed outright. Some will be wounded, brought down and killed on retrieval. Many others will be crippled or wounded and will die within a few hours or days. Some will suffer prolonged pain before they die.

LIVE EXPORT – Every year some five million Australian sheep, cattle and goats are sent on gruelling voyages overseas just to be slaughtered once they get there. This meat may then sit on the supermarket shelf right next to Australian meat that was sent there in a box.

4. They get me active – The RSPCA has teamed up with the Heart Foundation to encourage people to walk their dogs.  I absolutely hate it when people get dogs and don’t even bother walking them.  They sometimes think that having a big yard is enough – well guess what – a big yard is nothing but a big cage… please, take your dog for a walk… or don’t get a dog at all.

5. They are non-profit – These guys are volunteering their time and effort for a worthy cause – so should we!

Okay… now on to the great Cupcake Day pics!

Baci helping out by giving moral support...

Baci helping out by giving moral support...

The cupcakes all decorated for the big day!

The cupcakes all decorated for the big day!

Bizou, Misty and Digger all waiting for some leftovers

Bizou, Misty and Digger all waiting for some leftovers

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El Comedor Recipe : Brittle Torte

Posted in Bake, El Comedor, tagged , , on August 17, 2009| 8 Comments »

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Brittle Torte - an El Comedor Speciality!

Brittle Torte - an El Comedor Speciality!

Brittle Torte was my favourite dessert at El Comedor.  To me it seemed like such a decadent  looking cake and it stood so tall and proud with the brittle (I think they call it hokey pokey here) sticking out.  I have always been a little intimidated to make this recipe but  I finally decided to have a go.  The conclusion?  It wasn’t as hard as I anticipated.  You will definitely need to plan ahead and maybe read the recipe a few times before you begin (I didn’t and realized half way through that I lacked baking soda to make the cake!).

This cake has two layers and sandwiched in between is a generous layer of fresh strawberries and cream.  It is covered with even more cream and topped with more strawberries and the brittle.  While it is a large cake (you will need an angel food pan), it is very light because it is leavened with air.  When I first read the recipe I was surprised to learn that the sponge was not made with butter.  No wonder I managed to eat two slices at a time!

Ingredients

For the Cake

  • 1 1/2 cups flour, sifted twice
  • 3/4 cup sugar (for the cake)
  • 8 egg yolks
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 8 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon sale
  • 3/4 cup sugar
  1. Preheat the oven to 180 C.
  2. Sift the flour twice and add 3/4 cup sugar into a bowl.  Make a well in the center and add the egg yolks, water, lemon juice and vanilla.  Beat until smooth (I used the kitchen aid to make things easier)
  3. Beat the egg whites with cream of tartar and salt until very soft peaks form.  Add the remaining sugar gradually, 2 tablespoons at a time.  Continue to beat until still meringue forms.

    The egg yolk and meringue mixture

    The egg yolk and meringue mixture

  4. Fold the first mixture gently into the meringue.  Pour the batter into an ungreased 10 inch tube pan.  Carefully cut through the batter, going around the tube 5 or 6 times with a knife to break large air bubbles.

    Make sure the pan is ungreased which will help the mixture rise in the oven

    Make sure the pan is ungreased which will help the mixture rise in the oven

  1. Bake for 50 to 55 minutes or until the top springs when lightly touched.
  2. Cool the cake.  Remove it and split crosswise in 4 equal layers (I only did 2 layers).  Put the layers together with the whipped cream and brittle. For my variation, I only split the cake into two layers and layered it with strawberries.

For Whipped Cream

  • 2 cups thickened cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

Whip the cream (again, the kitchen aid was indispensable).  When you have almost reached the stiff peak stage, add the sugar and then the vanilla.

For the Brittle Topping

  • 3/4 cup sugar
  • 1/8 teaspoon instant coffee
  • 2 tablespoons light corn syrup
  • 2 tablespoons hot water
  • 1 1/2 teaspoons baking soda
  1. In a saucepan, combine the sugar, coffee, corn syrup and water.  Stir well.
  2. Cook to hard-crack stage (148C) over medium high heat.
  3. Remove from the heat and immediately add the baking soda.  Stir vigorously, but only until the mixture blends and pulls away from the sides of the pan.
  4. Quickly pour the foamy mixture into an ungreased shallow metal pan.  Do not spread or stir.  Let stand until cool.  Knock out the pan and crush the brittle into chunks.

    Here is the brittle

    Here is the brittle

Assembly

When the cake is cool, spread the whipped cream between the layers (see above) and the remainder over the top and sides of the cake.  Cover the top and sides with candy.  You may also sprinkle with blanched almond halves if desired.

Again my variation, I only used two layers where is sandwiched cream and strawberries and topped with strawberries and brittle.

Split the layers and sandwich with strawberries

Split the layers and sandwich with strawberries

Next cover with cream and the next cake layer

Next cover with cream and the next cake layer

Enjoy!

A slice of brittle torte

A slice of brittle torte

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El Comedor

Posted in El Comedor on August 16, 2009| 3 Comments »

El Comedor Meals and Memories

El Comedor Meals and Memories

Ever since I can remember, Mama (my grandmother), showed us her love through her food.  Every Sunday all her seven children, their spouses and us grandchildren would go to her house for our “Sunday Lunch”.  Good food was what kept our family together.  On many occasions the food was prepared by El Comedor, our Spanish restaurant and delivered to her home.  I can honestly say that it is only today I can appreciate what a treat it was to always have great food around the house – I guess back then because we had it all the time, I thought it was the norm!

Anyway, this is the start of a series of recipes dedicated to my Mama.  I want to dedicate this section to her because she taught me the importance of family and staying together and so many years later, despite our busy schedules, my brother and sisters still continue to have our own Sunday Lunch.

I also want to dedicate this section to her because I think she was one of the strongest persons I know.  She was widowed at the young age of 42 and she started cooking to support her family. First she started teaching and accepting orders for some of her cakes.  As her fame spread, she was asked to run executive loungers or dining rooms around Manila.

She founded El Comedor (The Dining Room) in 1975 with her two daughters and what began as a housewife’s pastime, literally became her bread and butter!   She not only had my Mom and my aunt (Tita Chito) to supervise and run the restaurant, she also taught her house help to cook and trained one of them to be the maitre ‘d.

El Comedor's first location in Manila (1975)

El Comedor's first location in Manila (1975)

In 2004 my Mother and my Sister (Tina) along with Mama published a cookbook called  El Comedor : Meals and Memories Featuring the Recipes of Lourdes P del Rosario.

This recipe collection is like our very own family album and all the dishes were served during our Sunday lunches, birthday parties, weddings, baptisms, Christmas meals and many more special occasions.

I have over 300 cookbooks today and yet this is still and will always be my favorite.  For me, it’s familiar, comforting, and part of my heritage.

Mama with her grandchildren

Mama with her grandchildren

Mama with her daughters (in daugthers in law) during one Sunday lunch

Mama with her daughters (in daugthers in law) during one Sunday lunch

There is one thing though that I would like changed it the cookbook, or maybe one day, suggest it for the updated version – that is – to have someone photograph the dishes.  Unfortunately, the cookbook has no pictures… and I am getting old and forgetful.  So when I make the dishes, sometimes I have to ask my Mom or sisters how the food was presented.

So while I had no part in writing the original cookbook – this is my humble addition to the cookbook.  Every so often, when inspiration hits, I’ll blog about a recipe and share with you a pictures of the dish as well.

So stay tuned for the first recipe tomorrow… can’t tell you too much about it except that it was one of my favorite desserts!

I think Mama would be proud!


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