When making your pie dough, are you:
1) prepping the ice water well in advance, so it's really good and cold...?
2) making sure you get your hands on it, literally, if you're using a food processor or stand mixer...? I like to mix my butter and flour with my new KitchenAide (hooray!), then pour those results into another bowl, and add the ice water by hand, mixing with a fork. Best of both worlds.
3) aware how much I love my new KitchenAide...?
4) rolling the dough from the center outward, not back and forth, over and over again, and overworking it (like I might have once done)...?
5) leaving enough dough allowance when you lay your circle in the pan so you're able to generously crimp or primp your edges...?
Good work!
Friday, January 27, 2012
Thursday, January 26, 2012
Tip of the day, re: measuring flour
When measuring flour for your recipe, don't dip your measuring cup into the flour, as it can become too packed that way, and throw off your recipe.
Rather, take a smaller cup or spoon, dip that into the flour, and empty into your measuring cup, fulfilling the measurement allowance this way.
A lighter touch always works well.
Rather, take a smaller cup or spoon, dip that into the flour, and empty into your measuring cup, fulfilling the measurement allowance this way.
A lighter touch always works well.
Wednesday, January 25, 2012
Thursday, January 5, 2012
Change of Heart
The "Cranberry Buckle with Vanilla Crumb," despite all its problems (see below), is AWESOME.
Next time I'll stick to the recipe though, in terms of how and where I use the cranberries and Vanilla Crumb, but definitely will make again.
Next time I'll stick to the recipe though, in terms of how and where I use the cranberries and Vanilla Crumb, but definitely will make again.
Okay, that didn't take long...
Suddenly, I have to learn how to bake again.
Eager to try out my new KitchenAid (KA), but without a lot of ingredients at home, last night I went for making my standard ONTHCCC (Original Nestle Toll House Chocolate Chip Cookie; see link). Oy. Totally different texture!
Envision me standing at the counter in front of my mixing bowl, and I'm holding that $9.99 hand mixer. The beaters are rotating in a certain way, which is NOT the same way the KitchenAid flat paddle moves. Alas, in the future I'll definitely be making my ONTHCCC the old-fashioned way, with my $9.99 special.
So today I'm trying out my KA again, via my Rustic Fruit Desserts winter item: "Cranberry Buckle with Vanilla Crumb." I made the Vanilla Crumb first; fantastic. Next!
I made the cake with the KA, but 1) I had not prepped my mise-en-place adequately, and had to run down to the store to buy an orange for zesting (have I mentioned I live in a 4th floor walk-up?), and 2) I obviously did not read the recipe thoroughly, and it certainly seemed like I was adding to the batter a LOT of cranberries. Turned out, I was only supposed to add half that amount, and keep the rest for the topping. Not!
And 3) though I cut in half the Vanilla Crumb recipe, it still made a lot more than I'd anticipated, and I didn't measure it before I started applying it -- what?! -- and now I have a cake in the oven, with way too much Vanilla Crumb on top, and way too many cranberries in the batter, leaving none for the topping.
Smells good already, but clearly I'm gonna have to start this baking thing all over again. Story of my life.
http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317
Eager to try out my new KitchenAid (KA), but without a lot of ingredients at home, last night I went for making my standard ONTHCCC (Original Nestle Toll House Chocolate Chip Cookie; see link). Oy. Totally different texture!
Envision me standing at the counter in front of my mixing bowl, and I'm holding that $9.99 hand mixer. The beaters are rotating in a certain way, which is NOT the same way the KitchenAid flat paddle moves. Alas, in the future I'll definitely be making my ONTHCCC the old-fashioned way, with my $9.99 special.
So today I'm trying out my KA again, via my Rustic Fruit Desserts winter item: "Cranberry Buckle with Vanilla Crumb." I made the Vanilla Crumb first; fantastic. Next!
I made the cake with the KA, but 1) I had not prepped my mise-en-place adequately, and had to run down to the store to buy an orange for zesting (have I mentioned I live in a 4th floor walk-up?), and 2) I obviously did not read the recipe thoroughly, and it certainly seemed like I was adding to the batter a LOT of cranberries. Turned out, I was only supposed to add half that amount, and keep the rest for the topping. Not!
And 3) though I cut in half the Vanilla Crumb recipe, it still made a lot more than I'd anticipated, and I didn't measure it before I started applying it -- what?! -- and now I have a cake in the oven, with way too much Vanilla Crumb on top, and way too many cranberries in the batter, leaving none for the topping.
Smells good already, but clearly I'm gonna have to start this baking thing all over again. Story of my life.
http://www.epicurious.com/recipes/food/views/Cranberry-Buckle-with-Vanilla-Crumb-358317
Happy New Year!
I finally got a KitchenAid -- holla at my momma! Thanks!
It's beautiful, shiny white and new, 4.5 quart capacity, and I'm ready for the new year!
It's beautiful, shiny white and new, 4.5 quart capacity, and I'm ready for the new year!
Saturday, December 24, 2011
Friday, December 23, 2011
Reading a Recipe
When picking out a recipe online, via friends and family, or in any soon-to-be-extinct hard copy cookbook, make sure you trust your intuition. If something looks off in the recipe, it probably is. Further, as a professional book proofreader/copy editor, I'd have to say it's possible there might even be a typo within.
For example, my neighbor recently made a variety of Christmas cookies, and the walnut ones (of which she cracked each Turkish walnut individually!), had so little flour in the recipe that when she pulled the melon-ball sized treats from the oven, turned out they'd all melted together into one pan-size cookie!
We reviewed the recipe, and seemed clear that 3/4 cup flour for 50 cookies was just not going to fly. She was not deterred however, and played with adding more flour, water, and sugar (something I probably wouldn't have done), and in the end, the results were excellent.
For example, my neighbor recently made a variety of Christmas cookies, and the walnut ones (of which she cracked each Turkish walnut individually!), had so little flour in the recipe that when she pulled the melon-ball sized treats from the oven, turned out they'd all melted together into one pan-size cookie!
We reviewed the recipe, and seemed clear that 3/4 cup flour for 50 cookies was just not going to fly. She was not deterred however, and played with adding more flour, water, and sugar (something I probably wouldn't have done), and in the end, the results were excellent.
Thursday, December 22, 2011
Do not not fully grease the sides of your pan!
This cake was doomed from the start. I guess I didn't have enough butter on the sides of the pan, and voila the results.
Do not put too much batter in your cake pan!
For example, this particular mini cake had way too much batter in it -- I knew it, and kept going. Long story short: it got cut off at the top of the oven when I pulled it out.
Wednesday, December 21, 2011
"Bubbe's Potato Latkes"
Who knew there would be so many Bubbe's Potato Latkes recipes online, and all of them different!?
I use the following, which I got off a Blue Mountain card I'd once received. There's always too much egg left over at the bottom of the bowl with this recipe -- I notice the other recipes call for the same amount of egg, but many more potatoes -- but nevertheless, I'm sticking with these tried and true.
I use the following, which I got off a Blue Mountain card I'd once received. There's always too much egg left over at the bottom of the bowl with this recipe -- I notice the other recipes call for the same amount of egg, but many more potatoes -- but nevertheless, I'm sticking with these tried and true.
*
2 cups grated raw potatoes, drained
2 beaten eggs
a little salt, maybe a teaspoon
big Tablespoon flour or matzo meal
pinch of baking powder
small onion, grated
2 cups grated raw potatoes, drained
2 beaten eggs
a little salt, maybe a teaspoon
big Tablespoon flour or matzo meal
pinch of baking powder
small onion, grated
Combine all ingredients and mix well. Heat a generous amount of vegetable oil (I use olive oil, which is traditional, according to NY1 News, and hannukah.org), maybe a 1/4 inch, maybe more...Drop mixture by the heaping Tablespoon into the oil. If you like thin, crisp pancakes, flatten with the back of a spoon. Fry on both sides until brown. Serve nice and hot with sour cream or applesauce. Serves 4 to 6...
Actually serves 2 to 3 at my house.
Actually serves 2 to 3 at my house.
Tuesday, December 20, 2011
P.S. on the Panettone
Still have not made it! Oy!
However, Happy Hanukkah, and incoming Winter Solstice. Also plan on appreciating the longer sunlight days ahead...
Latke recipe to follow. For homemade applesauce condiment, check out http://jennysbakingtips.blogspot.com/2011/11/applesauce.html, from the Easy Recipe labels on this blog.
However, Happy Hanukkah, and incoming Winter Solstice. Also plan on appreciating the longer sunlight days ahead...
Latke recipe to follow. For homemade applesauce condiment, check out http://jennysbakingtips.blogspot.com/2011/11/applesauce.html, from the Easy Recipe labels on this blog.
Random, Burns
Must have: a small bottle of lavender essential oil in your cupboard. This is your go-to burn antidote.
If you happen to burn yourself, big or small (but still within home remedy bounds), immediately put the lavender oil on the burn -- no water, no ice, no butter -- and wait til the miracle occurs. The spot may still burn a bit at first (not from the lavender), but ultimately, the oil will heal the burn, and they'll be zero blistering, and barely even a red mark. Have experienced this first-hand many, many times.
If you happen to burn yourself, big or small (but still within home remedy bounds), immediately put the lavender oil on the burn -- no water, no ice, no butter -- and wait til the miracle occurs. The spot may still burn a bit at first (not from the lavender), but ultimately, the oil will heal the burn, and they'll be zero blistering, and barely even a red mark. Have experienced this first-hand many, many times.
Friday, December 16, 2011
HB!
It's my birthday today!
Think I might have to go to the 5 o'clock sitting at Lady Mendl's Tea Salon, Irving Place, Manhattan, for their 100-layer crepe and pastry cream slice of birthday heaven.
http://www.innatirving.com/default.aspx?pg=dining-mendls
Think I might have to go to the 5 o'clock sitting at Lady Mendl's Tea Salon, Irving Place, Manhattan, for their 100-layer crepe and pastry cream slice of birthday heaven.
http://www.innatirving.com/default.aspx?pg=dining-mendls
Wednesday, December 14, 2011
Embarrassment!
It's almost a week later, and still have not made the Panettone. But I did buy the baking molds, which were not easy to find, though ultimately uncovered them on 22nd Street and 6th Avenue, Manhattan. And I opted for dried cranberries overall, as opposed to the "fine quality candied citron," of which I could not discern what that was, and neither could any number of Brooklyn salespersons. Anyway, I figure it will look festive, via the cranberry color. Also, will not use sweet Marsala wine to soak the golden raisins in, but instead, will try a cranberry or cranberry apple juice.
Improvising over here! Hope to get to it asap! Embarrassment!
Must bake something for tonight -- a former babysitter's final MFA art show opening, tomorrow -- final playwriting class before the holidays, and Friday -- my bday!
Improvising over here! Hope to get to it asap! Embarrassment!
Must bake something for tonight -- a former babysitter's final MFA art show opening, tomorrow -- final playwriting class before the holidays, and Friday -- my bday!
Thursday, December 8, 2011
Weekend agenda...
http://www.epicurious.com/recipes/food/views/Panettone-236704
Must come up with the proper equipment though, and since I don't have any 10-15 ounce coffee cans lying around, I'll head over to A Cook's Companion on Atlantic Avenue near Court Street, Brooklyn, to see if they have any Panettone vessels. I've seen them at N.Y. Cake & Baking Distributor, 22nd Street just east of 6th Avenue, Manhattan, but I can't walk to that one. There's also a surprisingly great supply shop in Chelsea Market, and a hole-in-the-wall one on 17th Street, just east of Broadway.
p.s. You can buy bakery boxes at A Cook's Companion for only 50 cents, which is much less than half the price of buying them at the above. Party City, on 14th Street, Manhattan, also sells flimsy cake boxes, which are cheaper than the above stores, but still more than at my new local shop.
Must come up with the proper equipment though, and since I don't have any 10-15 ounce coffee cans lying around, I'll head over to A Cook's Companion on Atlantic Avenue near Court Street, Brooklyn, to see if they have any Panettone vessels. I've seen them at N.Y. Cake & Baking Distributor, 22nd Street just east of 6th Avenue, Manhattan, but I can't walk to that one. There's also a surprisingly great supply shop in Chelsea Market, and a hole-in-the-wall one on 17th Street, just east of Broadway.
p.s. You can buy bakery boxes at A Cook's Companion for only 50 cents, which is much less than half the price of buying them at the above. Party City, on 14th Street, Manhattan, also sells flimsy cake boxes, which are cheaper than the above stores, but still more than at my new local shop.
Upside-down Pear Chocolate Cake Recipe Link, for CK in DC
http://www.epicurious.com/recipes/food/views/Upside-Down-Pear-Chocolate-Cake-354975
Funny, 'cause I got my recipe out of the Rustic Fruit Desserts cookbook, but here it is via epicurious.com.
Note 1: Typo! Omission! In the online recipe, for the Fruit Topping, they forgot to include the amount of water to add to the sugar to make your caramel: 1/4 cup water.
Note 2: The recipe gives you measurements in both weight and cups, and turns out, for the cocoa powder, 1/3 cup does NOT equal 1 ounce, as called for. In this case, I went for the 1 ounce measurement weight, which was a Tablespoon or 2 less than 1/3 cup. Always go for the moister sounding option; the powder is dry!
Note 3: Making the caramel: They don't describe in detail how it works, which is when you take off the lid after having boiled for 2 minutes, as described, it then takes at least 10 or more minutes for the sugar water to go amber colored. I kept waiting, and waiting, but it finally happened.
Note 4: When they tell you to carefully pour the caramel into the prepared pan and let it harden, this takes about 30 seconds. So make sure you gently pour the caramel all the way around to the edges of the pan because once it hardens, you can't spread it out.
Note 5: They also tell you to "pour" the batter into the pan, but actually the batter was more like a mousse, and I had to spoon it out and then spread it flat with an offset spatula.
Note 6: Worth it.
Funny, 'cause I got my recipe out of the Rustic Fruit Desserts cookbook, but here it is via epicurious.com.
Note 1: Typo! Omission! In the online recipe, for the Fruit Topping, they forgot to include the amount of water to add to the sugar to make your caramel: 1/4 cup water.
Note 2: The recipe gives you measurements in both weight and cups, and turns out, for the cocoa powder, 1/3 cup does NOT equal 1 ounce, as called for. In this case, I went for the 1 ounce measurement weight, which was a Tablespoon or 2 less than 1/3 cup. Always go for the moister sounding option; the powder is dry!
Note 3: Making the caramel: They don't describe in detail how it works, which is when you take off the lid after having boiled for 2 minutes, as described, it then takes at least 10 or more minutes for the sugar water to go amber colored. I kept waiting, and waiting, but it finally happened.
Note 4: When they tell you to carefully pour the caramel into the prepared pan and let it harden, this takes about 30 seconds. So make sure you gently pour the caramel all the way around to the edges of the pan because once it hardens, you can't spread it out.
Note 5: They also tell you to "pour" the batter into the pan, but actually the batter was more like a mousse, and I had to spoon it out and then spread it flat with an offset spatula.
Note 6: Worth it.
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