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| back to franco manca! |
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| SORRY |
Thursday 24 March 2011
Wednesday 16 March 2011
Further Beverage Testing: Blossom Cottage
When I first saw the bottle, I thought "Blossom Cottage? Sounds like women's deodorant" and it turns out I wasn't far off.
"Blossom Cottage. For that naturally refreshing feeling."
Monday 7 March 2011
hamentaschen
I made some hamentaschen as my contribution to a dinner party at the neighbor's place. Never done that before; definitely qualified as a learning experience, and I can honestly say that my cookie/biscuit knowledge has increased as a result.
Chow.com had a recipe for nutella hamentaschen. I'm partial to the poppy ones, myself, but I had a jar of nutella sitting around and thought this might be a good use for it - it's a more lofty-sounding goal than "eating the nutella with a spoon". I didn't have any margarine, so instead of going with that recipe, I used this one, with a slight change.
Yields: depends on how big the circles are. I got about 20, minus dough snitching.
Cream butter, sugar, and eggs together. Add in vanilla and almond. Sift flour and baking powder, add to wet ingredients, working in thoroughly. Roll out, add filling and bake in preheated oven at 190C until sides are starting to brown.
Flat
If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and or bring the dough to room temperature before baking.
Puffy
If you like your cookies light and puffy, try some of the following tricks. Use shortening or margarine and cut back on the fat, add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda, refrigerate your dough before baking.
Chewy
If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs. This will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.
Crispy
For crisp and crunchy cookies, bake your cookies a few minutes longer than suggested and immediately remove them to a wire rack to cool. Cookies made with all butter and high amounts of white sugar will also crisp quite nicely. Another trick is to use bread flour.
Common Cookie Problems
Cookies brown too quickly – the oven is too hot or baking pans are a dark color. Try baking at a lower temperature, longer or use heavy gauge aluminum baking sheets.
Bottom of cookies brown too quickly – same as above, or the oven rack is too low, or too much sugar is in the cookies.
Top of cookies brown too quickly and bottoms are not cooked– the rack is too high in the oven
Cookies spread too much – the dough is too soft - refrigerate for 15 minutes; warm baking sheets were used; too much butter, oil, or margarine was used – try using a 50/50 mix of shortening and butter.
Cookies do not bake evenly – your cookie sheet may be warped or the temperature throughout the oven is not even."
Chow.com had a recipe for nutella hamentaschen. I'm partial to the poppy ones, myself, but I had a jar of nutella sitting around and thought this might be a good use for it - it's a more lofty-sounding goal than "eating the nutella with a spoon". I didn't have any margarine, so instead of going with that recipe, I used this one, with a slight change.
Yields: depends on how big the circles are. I got about 20, minus dough snitching.
- 225 g butter
- 110 g sugar
- 4 eggs
- 1 tsp. Vanilla, 1 tsp almond extract
- 500 g flour
- 4 tsp. baking powder
Cream butter, sugar, and eggs together. Add in vanilla and almond. Sift flour and baking powder, add to wet ingredients, working in thoroughly. Roll out, add filling and bake in preheated oven at 190C until sides are starting to brown.
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| chopping the almonds |
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| ...and the apricots |
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| dough's looking pretty good here |
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| first one! |
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| Nutella rolled in almonds - what's not to like? |
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| Initial efforts - note the overfilled apricot one on the upper left |
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| Uhoh. Some slumping has occured. |
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| why aren't they triangles? |
Alright! What did we learn? Well, chilled dough is really important to ensuring that the hamentaschen don't slump out of their triangular shape; a coffee cup works well as an ersatz cookie cutter; a wine bottle makes a half-decent rolling pin; and folding the rounds into triangles, with the sides overlapping rather than pinched, is key.
The fillings were: Nutella rolled in almonds, and apricots with plum jam. In doing a bit of research on hamentaschen techniques, one thing that came up was the tendency of some fillings - just jam, for example - to totally liquefy and run out of the triangle. I thought adding chopped apricots to some plum jam would be a good consistency and thick enough to stay in the cookie. That turned out well; about two tablespoons of jam to the quantity of apricots above worked a treat.
Rolling the nutella in almonds was slightly more tricky; again, if the nutella had been cold it probably would have gone better.
Putting the hamentaschen onto the warm cookie sheet as I prepped them wasn't a great idea, as the dough heated up the butter melted and exacerbated the slumping that you see above. after that batch i started putting them in the fridge while they waited, and re-chilled the dough that was waiting to be rolled out.
There's a sweet spot between dough thickness and the diameter of the circle involved; my guesstimate is that I was somewhere around .50 to .75 cm, cutting the rounds with a coffee cup.
For next time:
- less flavoring in the dough - the second tsp of flavoring was unnecessary; i'll omit the almond.
- might actually substitute some margarine for butter, as that would create less spreading.
- additional kinds of filling, maybe try my hand at poppy?
- multiple cookie sheets.
Also: found these tips about cookie baking:
"How do you combine it all to come up with your favorite winning texture? The tips below will help you achieve the cookie you desire.
Flat
If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and or bring the dough to room temperature before baking.
Puffy
If you like your cookies light and puffy, try some of the following tricks. Use shortening or margarine and cut back on the fat, add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda, refrigerate your dough before baking.
Chewy
If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs. This will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.
Crispy
For crisp and crunchy cookies, bake your cookies a few minutes longer than suggested and immediately remove them to a wire rack to cool. Cookies made with all butter and high amounts of white sugar will also crisp quite nicely. Another trick is to use bread flour.
Common Cookie Problems
Cookies brown too quickly – the oven is too hot or baking pans are a dark color. Try baking at a lower temperature, longer or use heavy gauge aluminum baking sheets.
Bottom of cookies brown too quickly – same as above, or the oven rack is too low, or too much sugar is in the cookies.
Top of cookies brown too quickly and bottoms are not cooked– the rack is too high in the oven
Cookies spread too much – the dough is too soft - refrigerate for 15 minutes; warm baking sheets were used; too much butter, oil, or margarine was used – try using a 50/50 mix of shortening and butter.
Cookies do not bake evenly – your cookie sheet may be warped or the temperature throughout the oven is not even."
Jars. Sodas.
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| Me: "By the end of the bottle, I was almost used to the taste." Jen: "Carbonated Robitussen" |
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| Me: "No Sugar Added" just meant it was full of aspartame. Jen: At least it tastes like it has actual fruit juice in it. |
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| A country this grey and rainy should really think twice about putting "Depressed" and "Reject" on their canned goods |
South of the border in NW London
Jen recently got back from a trip to the States, where she spent some time in Arizona. She grew up there, and has strict standards for what qualifies as good Mexican food. So far, I don't know of any places in London to scratch that itch, so while Jen got to eat at Carolina's on her vacation, I still had a burrito-shaped hole in my heart. Or stomach.
At first, my standards were pretty high - I wasn't interested in Old El Paso brand enchilada kits, thank you, I wanted the real stuff. Then I tried the Waitrose brand "Salsa Relish" and found it to be more like relish than salsa. As in, syrupy sweet tomatoes and peppers. I tried adding vinegar, hot sauce, lime and spices to it, but that only made it even weirder. Okay, fine. So I'd be making salsa from scratch. I've tried making corn tortillas before and had difficulty pressing them out thin enough - and I wasn't sure where to get masa flour here. Although! London water has so much lime content that maybe I could actually nixtamalize corn? (edit: nope. looks like I will need 1/4 cup pickling lime in 3 quarts water to treat 2 pounds of corn)
After a tip from Dave Wallin at Eight of Swords Tattoo in Williamsburg - I made these flour tortillas. They were really good, but not thin enough for rolling up into burritos; that could have been due to my technique rather than something inherent in the recipe. While I'm okay with making every element from scratch, that does add a bit of time to dinner preparation, so I'll reserve that for a more special occasion. I was used to having acceptable tortillas available in Brooklyn, with my only responsibility that of creating the fillings.
There is some stuff in the "International Food" section of the grocery store that was labelled as Mexican. Besides the Old El Paso, there is "Discovery (TM) More Adventurous Tastes" brand tortillas, refried beans, and jalapeno paste. It was next to the jars of Uncle Ben's "Creole" "Tex Mex" and "BBQ" sauce. I had my doubts, especially about the tortillas, which were labelled "TORTILLAS FOR FAJITAS and other authentic Mexican dishes like Quesadillas, Burritos and Enchiladas". The blurb on the back claims that quesadillas are "Mexico's answer to Pizza". Silly me; I had no idea that pizza was a question; it's always felt more like a declarative statement. Still, what can one expect from Mexican food manufactured in Milton Keynes?
Don't get me wrong; I'm not a total stickler for authenticity and I think that a healthy dose of adaptation does a recipe good, especially the use of seasonal or locally available ingredients. But if you want brown sauce, catsup with a little worcestershire in it won't be the same, and there's a world of difference between english mustard and French's (tm). So the goal is to get something about as close as I could in my kitchen in Brooklyn, with heartfelt apologies to the rich and varied traditions of real, authentic Mexican cooking.
This is going to be a continuing series of efforts - the first dinner was perfectly acceptable, but there's definitely room for improvement.
Spanish rice with peas:
pretty basic: cook the rice, add the spices, butter and frozen peas when the rice is done. Not too complicated.
Black Beans:
Due to a slight mishap (beans ran out of water while cooking, subsequently burned.) we ended up using a 50/50 mix of black and adzuki beans. So, I boiled the beans in water till they were a little harder than al dente, and finished them up by cooking in chicken stock. Then I added TVP, or textured vegetable protein and homemade chili powder.
Homemade chili powder:
and then to finish up, I made homemade fresh salsa
At first, my standards were pretty high - I wasn't interested in Old El Paso brand enchilada kits, thank you, I wanted the real stuff. Then I tried the Waitrose brand "Salsa Relish" and found it to be more like relish than salsa. As in, syrupy sweet tomatoes and peppers. I tried adding vinegar, hot sauce, lime and spices to it, but that only made it even weirder. Okay, fine. So I'd be making salsa from scratch. I've tried making corn tortillas before and had difficulty pressing them out thin enough - and I wasn't sure where to get masa flour here. Although! London water has so much lime content that maybe I could actually nixtamalize corn? (edit: nope. looks like I will need 1/4 cup pickling lime in 3 quarts water to treat 2 pounds of corn)
After a tip from Dave Wallin at Eight of Swords Tattoo in Williamsburg - I made these flour tortillas. They were really good, but not thin enough for rolling up into burritos; that could have been due to my technique rather than something inherent in the recipe. While I'm okay with making every element from scratch, that does add a bit of time to dinner preparation, so I'll reserve that for a more special occasion. I was used to having acceptable tortillas available in Brooklyn, with my only responsibility that of creating the fillings.
There is some stuff in the "International Food" section of the grocery store that was labelled as Mexican. Besides the Old El Paso, there is "Discovery (TM) More Adventurous Tastes" brand tortillas, refried beans, and jalapeno paste. It was next to the jars of Uncle Ben's "Creole" "Tex Mex" and "BBQ" sauce. I had my doubts, especially about the tortillas, which were labelled "TORTILLAS FOR FAJITAS and other authentic Mexican dishes like Quesadillas, Burritos and Enchiladas". The blurb on the back claims that quesadillas are "Mexico's answer to Pizza". Silly me; I had no idea that pizza was a question; it's always felt more like a declarative statement. Still, what can one expect from Mexican food manufactured in Milton Keynes?
Don't get me wrong; I'm not a total stickler for authenticity and I think that a healthy dose of adaptation does a recipe good, especially the use of seasonal or locally available ingredients. But if you want brown sauce, catsup with a little worcestershire in it won't be the same, and there's a world of difference between english mustard and French's (tm). So the goal is to get something about as close as I could in my kitchen in Brooklyn, with heartfelt apologies to the rich and varied traditions of real, authentic Mexican cooking.
This is going to be a continuing series of efforts - the first dinner was perfectly acceptable, but there's definitely room for improvement.
Spanish rice with peas:
- 1.5 cups brown rice
- 3 cups water
- cumin, turmeric, salt, pepper to taste.
- fistful of frozen peas.
- butter
pretty basic: cook the rice, add the spices, butter and frozen peas when the rice is done. Not too complicated.
Black Beans:
Due to a slight mishap (beans ran out of water while cooking, subsequently burned.) we ended up using a 50/50 mix of black and adzuki beans. So, I boiled the beans in water till they were a little harder than al dente, and finished them up by cooking in chicken stock. Then I added TVP, or textured vegetable protein and homemade chili powder.
Homemade chili powder:
- 1 part oregano
- 1 part black pepper
- 2 parts cumin
- dash cinnamon
- dash salt
- red pepper, ancho pepper and cayenne to taste.
and then to finish up, I made homemade fresh salsa
- 6 cherry tomatoes
- red bell pepper
- one small onion
- coriander leaves
- orange-peel infused olive oil
- juice and zest of two limes
- salt
- pepper
- chipotle pepper paste
i have no idea of the proportions here, just chopped up all the veggies to about the same consistency, added the lime juice and oil, stirred it up a bit and added the salt, pepper and chipotle until it tasted about right. This one is pretty easy to eyeball if you've had fresh salsa before and enjoyed it.
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