The salad we had last night for Gavin's Birthday dinner was fantastic. It was meant to be even more over the top than it was, but because of my procrastinating, I had to tone it down a bit.
In Sarah Leah Chase's "Cold Weather Cooking" cookbook, I found a salad that sounded so over-the-top delicious, I had to make it. It includes roasted spiced pecans, a hot apple cider vinaigrette, bacon, fennel, apple, goat cheese; you name it, it's in there. She mentions that it looks like a lot of work but you can roast the pecans two weeks in advance and the rest isn't too hard to accomplish on the day you wish to serve it. I have thought about making those pecans for weeks now but of course, yesterday I was wildly roasting the pecans, along with baking Gavin's Birthday cake, and making two large pots of beef bourguinon (why make one pot when I can easily make two at the same time? Even if I was having company for dinner...)
Needless to say, I put off starting the cooking yesterday until it reached a critical point. Once this happens, I am prone to make a few mistakes along the way. No carrots for the beef bourguinon, frantically preparing the mushrooms and then adding them way before they needed to go into the pots, boiling the life out of the pearl onions (they only needed a quick blanching), two candy thermometers in the same pot registering different temperatures, and then the part that had me cursing for the rest of the day. I pulled out the tube of tomato paste that I use when I need just a tablespoon or so for a recipe. I was thinking what a wonderful idea it was for someone to put tomato paste into a toothpaste tube. Then I lost control and squeezed the open tube. A squirt of tomato paste landed on my brand new, white running shoe - in the mesh part at the toe. No one to blame but myself, which is the worst.
Before dinner, my Mom asked me if Gavin was going to like this dinner. After all, it was for his Birthday. A bit of nervous laughter and I reassured her that he would (but you know how unpredictable kids can be!). I had already decided that I didn't want to attempt making a "Cars" cake because I had my own ideas of the perfect cake for the occasion. I saw in my mind's eye, the beautiful chocolate cake with marshmallowy, white frosting that's on the cover of "Baking: From my Home to Yours". The Devil's Food White-Out Cake, to be exact. Luckily, I made all of us happy by finding a "Lightning McQueen" candle to place on top of the cake.
In the end, the dinner was delicious. I skipped the hot apple cider vinaigrette and made a simple vinaigrette for the salad. I toasted thick slices of day old bread from the farm stand down the road, and rubbed those with garlic, ladling the beef bourguinon over the toast. Gavin had a plain salad with his new favourite dressing, Creamy Cucumber, and he LOVED the beef bourguinon. Ellen was unusually finicky and at one point Gavin said "Try it Ellen. It's awesome!" The cake & ice cream were a hit and a good time was had by everyone.
September Birthday Salad
Spiced Pecans
2 c. pecan halves
2 1/2 T. sunflower oil (or other veg. oil)
1/4 c. sugar
1 t. salt
1 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. ground cloves
1/2 t. ground ginger
1/2 t. dry mustard
Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels. Preheat the oven to 300 degrees. Spread the nuts on an ungreased baking sheet and toast stirring occasionally for 45 minutes. Remove the nuts and increase the oven temperature to 350 degrees.
Whisk together the oil and the spices in a medium bowl. Add the hot nuts and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up to two weeks.
Simple Vinaigrette
1-2 cloves garlic, smashed with a little salt
1 T. Dijon mustard
3 T. red wine vinegar
1/2 c. extra virgin olive oil
Salt & fresh ground pepper
In the bowl you are serving the salad in, mix the garlic, mustard and vinegar together. Whisk the olive oil in a slow steady stream until it all comes together. Season with S&P to taste.
Salad
12 c. (give or take) torn mixed salad greens, such as leaf lettuce, radicchio, endive and watercress
1 large apple (sour & juicy), thinly sliced
4 oz. crumbled goat cheese
Toss the salad greens, 1 c. of the spiced pecans, the goat cheese and the apple in the bowl with the vinaigrette. Serve immediately. Serves 6.
*This would make a lovely dinner on its own. A crusty baguette and a bottle of wine and life is good.
*In case your mouth was watering when I mentioned the Hot Cider Dressing, here it is.
Hot Cider Dressing
2 c. apple cider
8 slices bacon, cut into 1 inch pieces
3 shallots, minced
1 t. ground cinnamon
1 T. honey mustard
1/2 c. olive oil
Salt & fresh ground black pepper to taste
When ready to prepare the salad, place the cider in a small saucepan and boil until reduced to 1/2 cup, 20 to 25 minutes. Set aside. Saute the bacon in a medium-size skillet over medium-high heat until crisp. Drain on paper towels and discard all but 3 tablespoons of the fat remaining in the skillet. Add the shallots to the skillet and saute over medium heat until softened, about 3 minutes. Whisk in the cinnamon and mustard and cook 1 minute more. Add the reduced cider and the olive oil; season to taste with salt & pepper. Keep the dressing hot over medium-low heat. Toss the the dressing with the salad and serve at once.
Friday, September 28, 2007
Tuesday, September 25, 2007
Just So You Know...
My Mom's pie plate has been returned. I meant to call the Harrow Fair Board office to inquire but I never got around to it. Luckily, I had put my Mom's phone number on the bottom of the plate, hoping that whoever bought the pie during the pie auction would return it. Last week the phone call came into my parent's from a woman who didn't know who she was calling but she had a pie plate with their phone number on the bottom. Not surprising in a small town like Harrow, my Mom knew the woman on the other end of the phone. My Mom tried to find out how much my pie had sold for at the pie auction but it remains a mystery, as the woman's daughter purchased several pies that afternoon. Next year I am going to stay at the pie auction until my pie has been sold and I am going to use an aluminum pie plate!
The pumpkin pie has been delivered to the family that sponsored the "Prize-Winning Pumpkin Pie" contest. The kids and I took it over on Friday night and it was really nice to see how excited their family was to have the pie arrive. They were waiting for the "father-in-law" to get there so that he could enjoy his Birthday present. By 8 o'clock the next morning, there was a message on my parent's phone saying that their Grandpa had loved his pie and he had eaten two big pieces straight away. In case you are wondering, the first thing the lady did after she opened the door to me was hand me the $20. Unfortunately, I owed my Dad some money from our shopping trip to Detroit the day before and I had to hand the $20 over to him before we left for home the next morning!
I LOVE the polka-dots on this cake! I wish I could say that it was something I dreamed up but it happens to be Rachel's creation from the chocolate cake recipe she requested from me. I have heard through a very reliable source that the cake was outstanding and that the friends around Rachel's table threw caution to the wind and enjoyed the cake like no other. (ok, those weren't Dionne's words exactly but I can just picture it!) Amazing job on the cake, Rach!
The debate over the two different brands of pumpkin is really heating up. It seems that I am not the only one that takes pumpkin pies seriously. My friend Brenda told me that she only uses E.D. Smith. When asked for a reason, she reminded me that her maiden name was Smith. Hmmm. She has also suggested that we do a blind taste test with both kinds. Sounds like an excellent idea to me! In case you're wondering, Stokely "Pure Pumpkin" contains a mixture of pumpkin and squash, while the E.D. Smith "Pure Pumpkin" contains only pumpkin. A bit of a disappointment for a Stokely fan, but I don't have anything against squash (especially butternut).
One of my Uncles (who shall remain nameless) told me that his favourite pumpkin pie, bar none, is made from pumpkin pie FILLING. I guess it's true, you can pick your friends... Considering I have always been a huge pumpkin fan, I find it heartwarming to hear that people care and are willing to stand up for the pumpkin they like the most.
The pumpkin pie has been delivered to the family that sponsored the "Prize-Winning Pumpkin Pie" contest. The kids and I took it over on Friday night and it was really nice to see how excited their family was to have the pie arrive. They were waiting for the "father-in-law" to get there so that he could enjoy his Birthday present. By 8 o'clock the next morning, there was a message on my parent's phone saying that their Grandpa had loved his pie and he had eaten two big pieces straight away. In case you are wondering, the first thing the lady did after she opened the door to me was hand me the $20. Unfortunately, I owed my Dad some money from our shopping trip to Detroit the day before and I had to hand the $20 over to him before we left for home the next morning!
I LOVE the polka-dots on this cake! I wish I could say that it was something I dreamed up but it happens to be Rachel's creation from the chocolate cake recipe she requested from me. I have heard through a very reliable source that the cake was outstanding and that the friends around Rachel's table threw caution to the wind and enjoyed the cake like no other. (ok, those weren't Dionne's words exactly but I can just picture it!) Amazing job on the cake, Rach!The debate over the two different brands of pumpkin is really heating up. It seems that I am not the only one that takes pumpkin pies seriously. My friend Brenda told me that she only uses E.D. Smith. When asked for a reason, she reminded me that her maiden name was Smith. Hmmm. She has also suggested that we do a blind taste test with both kinds. Sounds like an excellent idea to me! In case you're wondering, Stokely "Pure Pumpkin" contains a mixture of pumpkin and squash, while the E.D. Smith "Pure Pumpkin" contains only pumpkin. A bit of a disappointment for a Stokely fan, but I don't have anything against squash (especially butternut).
One of my Uncles (who shall remain nameless) told me that his favourite pumpkin pie, bar none, is made from pumpkin pie FILLING. I guess it's true, you can pick your friends... Considering I have always been a huge pumpkin fan, I find it heartwarming to hear that people care and are willing to stand up for the pumpkin they like the most.
Saturday, September 22, 2007
Curried Couscous
Last Sunday it was after 5 o'clock when I even started thinking about making dinner. This happens more often that I care to admit but let me explain how I salvaged dinner that night.
I have been buying wild sockeye salmon, frozen in portions, and vacuum-sealed. I pulled two pieces of salmon out of the freezer and popped them into a bowl of cool water. I peeled a butternut squash and cut it into small chunks. I threw the squash onto a baking sheet and tossed it with olive oil, salt, and pepper. Into the oven went the squash and I continued on with the meal.
I quickly boiled some water for the couscous salad. A one-to-one ratio of boiling water and couscous makes it a snap to remember even if you don't have a set recipe handy. As the water soaked into the couscous, I prepared the yogurt vinaigrette and chopped everything else that needed to be chopped. In just five minutes, the couscous was ready to be mixed. What a lifesaver!
I guessed that the squash would need about 40 minutes or so to cook and caramelize a little. With about 15 minutes to go on the squash, I quickly dressed the salmon in olive oil, fresh lemon juice, and kosher salt & pepper, and popped that into the oven. A bag of pre-washed lettuce mixed with some field tomatoes and we were almost set.
After only 45 minutes, give or take, we sat down to a beautiful Sunday night dinner. I think this recipe, from the original Barefoot Contessa Cookbook, is a gem.
Curried Couscous
1 1/2 c. couscous
1 T. butter
1 1/2 c. boiling water
1/4 c. plain yogurt
1/4 c. extra virgin olive oil
1 t. white wine vinegar
1 t. curry powder
1/4 t. ground turmeric
1 1/2 t. kosher salt
1 t. fresh ground black pepper
1/2 c. grated (or small-diced) carrots, the ones sold with the tops on for best flavour
1/2 c. minced fresh-flat leaf parsley
1/2 c. dried currants
1/4 c. sliced almonds
2 green onions, thinly sliced (white & green parts)
1/4 c. small-diced red onion
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, green onions and red onions; mix well and taste for seasonings. Serve at room temperature.
*When I worked at "Elaine's" restaurant in Windsor, Elaine had a delicious couscous salad on the menu. It had chopped, dried apricots (amongst other things) and a honey-lemon vinaigrette. Add ingredients that you find appealing and that you have on hand. For example, don't worry if you don't have currants; substitute with raisins or leave them out this time.
I have been buying wild sockeye salmon, frozen in portions, and vacuum-sealed. I pulled two pieces of salmon out of the freezer and popped them into a bowl of cool water. I peeled a butternut squash and cut it into small chunks. I threw the squash onto a baking sheet and tossed it with olive oil, salt, and pepper. Into the oven went the squash and I continued on with the meal.
I quickly boiled some water for the couscous salad. A one-to-one ratio of boiling water and couscous makes it a snap to remember even if you don't have a set recipe handy. As the water soaked into the couscous, I prepared the yogurt vinaigrette and chopped everything else that needed to be chopped. In just five minutes, the couscous was ready to be mixed. What a lifesaver!
I guessed that the squash would need about 40 minutes or so to cook and caramelize a little. With about 15 minutes to go on the squash, I quickly dressed the salmon in olive oil, fresh lemon juice, and kosher salt & pepper, and popped that into the oven. A bag of pre-washed lettuce mixed with some field tomatoes and we were almost set.
After only 45 minutes, give or take, we sat down to a beautiful Sunday night dinner. I think this recipe, from the original Barefoot Contessa Cookbook, is a gem.
Curried Couscous
1 1/2 c. couscous
1 T. butter
1 1/2 c. boiling water
1/4 c. plain yogurt
1/4 c. extra virgin olive oil
1 t. white wine vinegar
1 t. curry powder
1/4 t. ground turmeric
1 1/2 t. kosher salt
1 t. fresh ground black pepper
1/2 c. grated (or small-diced) carrots, the ones sold with the tops on for best flavour
1/2 c. minced fresh-flat leaf parsley
1/2 c. dried currants
1/4 c. sliced almonds
2 green onions, thinly sliced (white & green parts)
1/4 c. small-diced red onion
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, green onions and red onions; mix well and taste for seasonings. Serve at room temperature.
*When I worked at "Elaine's" restaurant in Windsor, Elaine had a delicious couscous salad on the menu. It had chopped, dried apricots (amongst other things) and a honey-lemon vinaigrette. Add ingredients that you find appealing and that you have on hand. For example, don't worry if you don't have currants; substitute with raisins or leave them out this time.
Wednesday, September 12, 2007
The Great Cookbook Caper
I have a cookbook on my bookshelf with a very interesting inscription.
"Dear Moira, You mean as much to me as this cookbook does to you. Love ___"
Even back at the tender age of 19, I was clearly in love with cookbooks. There are very few cookbooks I have ever met that I didn't like for some reason or another.
If I have been remiss in not telling you about The Good Cookbook Club, please forgive me. It is one of those clubs that you sign up for to receive free (or almost free) books. You then make a commitment to purchase a certain number of other books in a certain amount of time. My friend Elaine told me about The Good Cookbook Club. Elaine is a fellow cookbook lover and I hope she doesn't mind my saying this but, she has WAY more cookbooks than even I do! She mentioned the club to me and I immediately signed up. That was a couple of years ago and I was quick to fulfill my commitment of purchasing four more books at the discounted prices. About a year ago, I decided it was time to sign up once again. I went online to www.thegoodcook.ca and picked out my 3 books for $1 each. Then I waited for them to arrive. They never did.
At the time, I figured that it was just as well and I probably shouldn't have been spending money on more cookbooks anyway. This brings us up to about three months ago. I was feeling like I wanted some inspiration, in the cooking department, and I decided to sign up again. I carefully made my selections, checked off the "Bill Me Later" box, and hoped that this time would work. I received an email saying that they had received my request and the books would arrive soon. I waited and I waited, losing my patience as the time dragged on. I phoned the head office and inquired as the status of my order. They said they didn't see an order under my name and maybe I would like to try again.
I was not about to give up at this point so I decided to sign up one more time, using Alan's name. I received the confirmation email again and then I double checked with someone at their head office that indeed the books would be arriving, under the name of Alan Sanders.
Just a few weeks ago, I received "Alan's books" in the mail. Four beautiful, colourful, expensive cookbooks. Let me mention that should you decide to join the cookbook club, make sure you order the most expensive books that you want, when you are getting them for $1 each (I suppose that goes without saying!). The offer is also for 3 books for $1 each but for an extra $9.99, you can receive a fourth book of your choice. Alan saw all the new cookbooks and I sheepishly mentioned that they had arrived under his name. He wasn't concerned at all and life was good.
The fly in the ointment arrived about a week ago. Another package to pick up at the post office. A package addressed to me. From The Good Cookbook Club. Do you see where this is heading? I brought the box home and put it out of the way so I had time to think. I should have sent that box right back to where it came from when I was standing in front of the post lady. If you don't open the box, there is no charge to send it back and that would have nipped it in the bud. But no, I gave in to the huge temptation and brought it home. If only I could remember what books I had ordered under my name, I would know if this box was full of the same cookbooks that I was already enjoying! If only I wasn't so quick to empty my deleted emails box!
When Alan returned home from the office that night, he saw the box unopened and asked me about it. I told him what had happened. The furrowed brow and tight lips did nothing to help my decision. In fact, able to hold out no longer, I opened the new box the next morning. Oh, happy days! Only two of the books were ones that I had ordered under Alan's name, and the other two were cookbooks that I was thrilled to acquire. I am sure I know someone who would like a copy of Jamie Oliver's book "Jamie's Italy", or a new baking book called "Heirloom Baking with the Brass Sisters" by Marilynn & Sheila Brass.
My other new books are as follows:
"A Baker's Tour" by Nick Malgieri
"Baking: From My Home to Yours" by Dorie Greenspan
"Organic Housekeeping" by Ellen Sandbeck
"Tartine" by Elisabeth Prueitt & Chad Robertson
Now I am on the hook for 8 more cookbooks, but let's face it, this is not a problem when a cookbook obsession runs as deep as mine does!
"Dear Moira, You mean as much to me as this cookbook does to you. Love ___"
Even back at the tender age of 19, I was clearly in love with cookbooks. There are very few cookbooks I have ever met that I didn't like for some reason or another.
If I have been remiss in not telling you about The Good Cookbook Club, please forgive me. It is one of those clubs that you sign up for to receive free (or almost free) books. You then make a commitment to purchase a certain number of other books in a certain amount of time. My friend Elaine told me about The Good Cookbook Club. Elaine is a fellow cookbook lover and I hope she doesn't mind my saying this but, she has WAY more cookbooks than even I do! She mentioned the club to me and I immediately signed up. That was a couple of years ago and I was quick to fulfill my commitment of purchasing four more books at the discounted prices. About a year ago, I decided it was time to sign up once again. I went online to www.thegoodcook.ca and picked out my 3 books for $1 each. Then I waited for them to arrive. They never did.
At the time, I figured that it was just as well and I probably shouldn't have been spending money on more cookbooks anyway. This brings us up to about three months ago. I was feeling like I wanted some inspiration, in the cooking department, and I decided to sign up again. I carefully made my selections, checked off the "Bill Me Later" box, and hoped that this time would work. I received an email saying that they had received my request and the books would arrive soon. I waited and I waited, losing my patience as the time dragged on. I phoned the head office and inquired as the status of my order. They said they didn't see an order under my name and maybe I would like to try again.
I was not about to give up at this point so I decided to sign up one more time, using Alan's name. I received the confirmation email again and then I double checked with someone at their head office that indeed the books would be arriving, under the name of Alan Sanders.
Just a few weeks ago, I received "Alan's books" in the mail. Four beautiful, colourful, expensive cookbooks. Let me mention that should you decide to join the cookbook club, make sure you order the most expensive books that you want, when you are getting them for $1 each (I suppose that goes without saying!). The offer is also for 3 books for $1 each but for an extra $9.99, you can receive a fourth book of your choice. Alan saw all the new cookbooks and I sheepishly mentioned that they had arrived under his name. He wasn't concerned at all and life was good.
The fly in the ointment arrived about a week ago. Another package to pick up at the post office. A package addressed to me. From The Good Cookbook Club. Do you see where this is heading? I brought the box home and put it out of the way so I had time to think. I should have sent that box right back to where it came from when I was standing in front of the post lady. If you don't open the box, there is no charge to send it back and that would have nipped it in the bud. But no, I gave in to the huge temptation and brought it home. If only I could remember what books I had ordered under my name, I would know if this box was full of the same cookbooks that I was already enjoying! If only I wasn't so quick to empty my deleted emails box!
When Alan returned home from the office that night, he saw the box unopened and asked me about it. I told him what had happened. The furrowed brow and tight lips did nothing to help my decision. In fact, able to hold out no longer, I opened the new box the next morning. Oh, happy days! Only two of the books were ones that I had ordered under Alan's name, and the other two were cookbooks that I was thrilled to acquire. I am sure I know someone who would like a copy of Jamie Oliver's book "Jamie's Italy", or a new baking book called "Heirloom Baking with the Brass Sisters" by Marilynn & Sheila Brass.
My other new books are as follows:
"A Baker's Tour" by Nick Malgieri
"Baking: From My Home to Yours" by Dorie Greenspan
"Organic Housekeeping" by Ellen Sandbeck
"Tartine" by Elisabeth Prueitt & Chad Robertson
Now I am on the hook for 8 more cookbooks, but let's face it, this is not a problem when a cookbook obsession runs as deep as mine does!
Friday, September 7, 2007
Chocolate Cake
When Rachel emailed me and asked me for my favourite chocolate cake recipe, I really had to think hard. There are so many to choose from. Cakes that I have made and cakes that I have wanted to make. I decided on the chocolate cake from the newest Barefoot Contessa Book (Barefoot Contessa At Home).
I would like to mention a few other gems, in case you have any of these cookbooks in your collection.
The original Barefoot Contessa cookbook has a really delicious chocolate cake. The frosting is a chocolate buttercream and I have made it several times. The Rose & Thistle Cookbook from Kingsville, Ontario has an excellent Chocolate Layer Cake. I made this cake while in France at the Chateau Drouilles (I'll go into details about the Chateau another time!) and it was fabulous. I think the French butter and cream put it over the top.
The "Eat to the Beat Cookbook" is a collection of recipes from the most talented women chefs in Toronto and Niagara. There is a simple chocolate layer cake from Joanne Yolles, freelance pastry chef. The frosting is a chocolate cream, just whipped cream, cocoa and sugar. In the "Sugar" cookbook, Anna Olson includes a recipe for the Ultimate Chocolate Cake. Anna's recipes always turn out great.
There are so many chocolate cakes that I would like to try. Nigella Lawson's book "Feast" has a chapter called "Chocolate Cake Hall of Fame" and the Rococoa Cake on page 288 sounds incredible. Dorie Greenspan has a new cookbook out and the cover has a gorgeous chocolate cake layered with fluffy white icing, with the sides coated in cake crumbs. Her book is called "Baking: From My Home to Yours". She is the woman that co-authored "Baking with Julia", another wonderful baking book.
I could go on, but here's the recipe for a simple, delicious chocolate cake. The Barefoot Contessa mentions the recipe coming from a milkman's wife in Pennsylvania. I made this in February for Ellen's 2nd Birthday and several times since. Enjoy!
Barefoot Contessa's Chocolate Cake
butter for greasing the pans
1 3/4 c. all-purpose flour, plus more for the pans
2 c. sugar
3/4 c. good cocoa powder
2 t. baking soda
1 t. baking powder
1 t. kosher salt
1 c. buttermilk, shaken
1/2 c. vegetable oil
2 extra-large eggs, at room temperature
1 t. pure vanilla extract
1 c. freshly brewed hot coffee
Chocolate Frosting
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting
6 oz. good semisweet chocolate (don't use chocolate chips)
1/2 lb. unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 t. pure vanilla extract
1 1/4 c. sifted confectioners' sugar
1 T. instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 t. of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
*I would suggest waiting to make the icing for the cake until the cakes have cooled down to room temperature. And whatever you do, don't try to ice ANY cake until it has cooled completely! Sounds like a no-brainer but I can't tell you the number of times I have started to ice a cake while it was still a little warm. Nothing like ruining a cake just as you are nearing the finishing line!
I would like to mention a few other gems, in case you have any of these cookbooks in your collection.
The original Barefoot Contessa cookbook has a really delicious chocolate cake. The frosting is a chocolate buttercream and I have made it several times. The Rose & Thistle Cookbook from Kingsville, Ontario has an excellent Chocolate Layer Cake. I made this cake while in France at the Chateau Drouilles (I'll go into details about the Chateau another time!) and it was fabulous. I think the French butter and cream put it over the top.
The "Eat to the Beat Cookbook" is a collection of recipes from the most talented women chefs in Toronto and Niagara. There is a simple chocolate layer cake from Joanne Yolles, freelance pastry chef. The frosting is a chocolate cream, just whipped cream, cocoa and sugar. In the "Sugar" cookbook, Anna Olson includes a recipe for the Ultimate Chocolate Cake. Anna's recipes always turn out great.
There are so many chocolate cakes that I would like to try. Nigella Lawson's book "Feast" has a chapter called "Chocolate Cake Hall of Fame" and the Rococoa Cake on page 288 sounds incredible. Dorie Greenspan has a new cookbook out and the cover has a gorgeous chocolate cake layered with fluffy white icing, with the sides coated in cake crumbs. Her book is called "Baking: From My Home to Yours". She is the woman that co-authored "Baking with Julia", another wonderful baking book.
I could go on, but here's the recipe for a simple, delicious chocolate cake. The Barefoot Contessa mentions the recipe coming from a milkman's wife in Pennsylvania. I made this in February for Ellen's 2nd Birthday and several times since. Enjoy!
Barefoot Contessa's Chocolate Cake
butter for greasing the pans
1 3/4 c. all-purpose flour, plus more for the pans
2 c. sugar
3/4 c. good cocoa powder
2 t. baking soda
1 t. baking powder
1 t. kosher salt
1 c. buttermilk, shaken
1/2 c. vegetable oil
2 extra-large eggs, at room temperature
1 t. pure vanilla extract
1 c. freshly brewed hot coffee
Chocolate Frosting
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting
6 oz. good semisweet chocolate (don't use chocolate chips)
1/2 lb. unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 t. pure vanilla extract
1 1/4 c. sifted confectioners' sugar
1 T. instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 t. of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
*I would suggest waiting to make the icing for the cake until the cakes have cooled down to room temperature. And whatever you do, don't try to ice ANY cake until it has cooled completely! Sounds like a no-brainer but I can't tell you the number of times I have started to ice a cake while it was still a little warm. Nothing like ruining a cake just as you are nearing the finishing line!
Wednesday, September 5, 2007
"World Class Pumpkin Pie" Contest
In my hometown of Harrow, Ontario, Labour Day weekend means the Harrow Fair. The 153rd Harrow Fair this year, to be exact. Oldest country fair in Ontario, or possibly all of Canada??? Every year, I walk through the exhibits and look at the canning, baked goods, vegetables, etc. and vow that next year I will enter something in the fair. Well, this was my year!
I entered three items for judging. A pumpkin pie in the "World Class Pumpkin Pie" category, the baby blanket that I made for my nephew Hugh, and a pair of thrum mittens. To put this in perspective, there are over 8000 items entered each year so this is no rinky-dink contest.
My Mom & I dropped our entries in at the Agricultural building on Wednesday afternoon and the judging took place on Thursday. There were some ladies that were sitting at the table where people were dropping off pies. There was a typo on the entry tag for my pumpkin pie and I asked them to fix it. They said it really didn't matter and tried to get rid of me as quickly as possible. I asked the woman in charge, "But what if I win?" She just looked at me like, "Yeah, right." I went and found a pencil and insisted my name be changed from "Maira" back to the proper spelling.
Thursday afternoon, my Mom and I were chomping at the bit to get into the fair and see the results. A first place ribbon for my Mom's Aran knit sampler blanket and a third for her homemade tomato sauce. A second place ribbon for Hugh's baby blanket and then... no sign of my pumpkin pie. When we finally figured out where the cooler was for the pumpkin pies, my pie was already gone to be sold at the pie auction. But then we saw it - my name on the side of the cooler on a chalkboard that said Best Pumpkin pie. First place - can't remember and it doesn't matter anyway. Second place - MARIA Sanders. Maria??? Harrow has a large Portuguese population and I personally know of at least 10 Maria's. In a town of 3000, that's a lot. Without my maiden name to identify me, no one would know that it was me that had won! Maybe I was being vain, but I was a little annoyed.
I soon had the correction made and I must admit, I was in my glory! The weekend flew by and Sunday afternoon, my Mom & I were back at the fair to pick up our entries. Because my pie was auctioned off on Thursday, I didn't expect to get it back, but I thought my pie plate would be back (my name & phone # were on the bottom). The pie ladies were not much help again and the pie plate has yet to turn up.
There were a few details that I haven't mentioned regarding the "World Class Pumpkin Pie" contest. That category was actually sponsored by a local family and they provide the prize money, $20 for second place. The catch is that I have to bake them another pie and drop it off to collect the prize money, before September 30th. Apparently this family sponsors the pumpkin pie contest and a raspberry pie contest as birthday presents for the Grandfather's of the family. They find out when the pies will be delivered and they plan parties around those weekends. What a great idea! However, now I am out a pie plate (well, my mom is out a pie plate!) and I also have to drive 4+ hours back to Harrow and bake a pie, all for the $20 prize. If I wasn't enjoying my bragging rights so much, I would be wondering if this was worth it! Alan is definitely wondering, although he is proud to be married to a ribbon winner.
Here is the recipe for my "World Class Pumpkin Pie". My secret is using coconut milk in place of the evaporated milk. The idea for that came from the pastry chef at Meinhardt Fine Foods in Vancouver. I also thought that the brand of canned pumpkin made a difference. I prefer using Stokely pumpkin, not E.D. Smith pumpkin. I had my Mom make a special trip to Amherstburg to buy Stokely pumpkin. I had a can of E.D. Smith just in case. Both cans were on the counter while I was making the pie and afterwards, I realized that I had used the E.D. Smith pumpkin. My mom was not overly impressed. Maybe I would have won first place if I would have used the Stokely??? Maybe not.
Pumpkin Pie
2 - 9 inch unbaked, deep-dish pie shells
2 c. brown sugar
1 t. salt
2 t. cinnamon
1 t. ground mace
4 eggs, slightly beaten
1 - 28oz can pure pumpkin (never pumpkin pie filling)
1 1/2 c. coconut milk
1/2 c. cream
Mix together brown sugar, salt, cinnamon and mace thoroughly. Stir in eggs. Add pumpkin taking care that mixture is well blended. Stir in coconut and cream. Bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking 25 minutes longer or until firm and crust is well browned.
*I sometimes use this double recipe for just one pie. If the pie plate is deep enough, it will hold most of the mixture. You just have to make sure that the crust doesn't burn before the filling sets. You can put the leftover filling into a ramekin and bake it for 15 minutes or so and you have a nice little pumpkin custard for a snack.
*I blind baked the pie crust for the competition. I usually do this if I am using a homemade crust. There are times that I need to use a pre-made crust and I don't blind bake those.
*You would think that baking your own pumpkin and pureeing it and using that in your pie would be better than canned. That hasn't been my experience and I have tried it several times. I don't know if there is a secret to getting the pumpkin to a nice consistency but if there is, I don't know it!
I entered three items for judging. A pumpkin pie in the "World Class Pumpkin Pie" category, the baby blanket that I made for my nephew Hugh, and a pair of thrum mittens. To put this in perspective, there are over 8000 items entered each year so this is no rinky-dink contest.
My Mom & I dropped our entries in at the Agricultural building on Wednesday afternoon and the judging took place on Thursday. There were some ladies that were sitting at the table where people were dropping off pies. There was a typo on the entry tag for my pumpkin pie and I asked them to fix it. They said it really didn't matter and tried to get rid of me as quickly as possible. I asked the woman in charge, "But what if I win?" She just looked at me like, "Yeah, right." I went and found a pencil and insisted my name be changed from "Maira" back to the proper spelling.
Thursday afternoon, my Mom and I were chomping at the bit to get into the fair and see the results. A first place ribbon for my Mom's Aran knit sampler blanket and a third for her homemade tomato sauce. A second place ribbon for Hugh's baby blanket and then... no sign of my pumpkin pie. When we finally figured out where the cooler was for the pumpkin pies, my pie was already gone to be sold at the pie auction. But then we saw it - my name on the side of the cooler on a chalkboard that said Best Pumpkin pie. First place - can't remember and it doesn't matter anyway. Second place - MARIA Sanders. Maria??? Harrow has a large Portuguese population and I personally know of at least 10 Maria's. In a town of 3000, that's a lot. Without my maiden name to identify me, no one would know that it was me that had won! Maybe I was being vain, but I was a little annoyed.
I soon had the correction made and I must admit, I was in my glory! The weekend flew by and Sunday afternoon, my Mom & I were back at the fair to pick up our entries. Because my pie was auctioned off on Thursday, I didn't expect to get it back, but I thought my pie plate would be back (my name & phone # were on the bottom). The pie ladies were not much help again and the pie plate has yet to turn up.
There were a few details that I haven't mentioned regarding the "World Class Pumpkin Pie" contest. That category was actually sponsored by a local family and they provide the prize money, $20 for second place. The catch is that I have to bake them another pie and drop it off to collect the prize money, before September 30th. Apparently this family sponsors the pumpkin pie contest and a raspberry pie contest as birthday presents for the Grandfather's of the family. They find out when the pies will be delivered and they plan parties around those weekends. What a great idea! However, now I am out a pie plate (well, my mom is out a pie plate!) and I also have to drive 4+ hours back to Harrow and bake a pie, all for the $20 prize. If I wasn't enjoying my bragging rights so much, I would be wondering if this was worth it! Alan is definitely wondering, although he is proud to be married to a ribbon winner.
Here is the recipe for my "World Class Pumpkin Pie". My secret is using coconut milk in place of the evaporated milk. The idea for that came from the pastry chef at Meinhardt Fine Foods in Vancouver. I also thought that the brand of canned pumpkin made a difference. I prefer using Stokely pumpkin, not E.D. Smith pumpkin. I had my Mom make a special trip to Amherstburg to buy Stokely pumpkin. I had a can of E.D. Smith just in case. Both cans were on the counter while I was making the pie and afterwards, I realized that I had used the E.D. Smith pumpkin. My mom was not overly impressed. Maybe I would have won first place if I would have used the Stokely??? Maybe not.
Pumpkin Pie
2 - 9 inch unbaked, deep-dish pie shells
2 c. brown sugar
1 t. salt
2 t. cinnamon
1 t. ground mace
4 eggs, slightly beaten
1 - 28oz can pure pumpkin (never pumpkin pie filling)
1 1/2 c. coconut milk
1/2 c. cream
Mix together brown sugar, salt, cinnamon and mace thoroughly. Stir in eggs. Add pumpkin taking care that mixture is well blended. Stir in coconut and cream. Bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking 25 minutes longer or until firm and crust is well browned.
*I sometimes use this double recipe for just one pie. If the pie plate is deep enough, it will hold most of the mixture. You just have to make sure that the crust doesn't burn before the filling sets. You can put the leftover filling into a ramekin and bake it for 15 minutes or so and you have a nice little pumpkin custard for a snack.
*I blind baked the pie crust for the competition. I usually do this if I am using a homemade crust. There are times that I need to use a pre-made crust and I don't blind bake those.
*You would think that baking your own pumpkin and pureeing it and using that in your pie would be better than canned. That hasn't been my experience and I have tried it several times. I don't know if there is a secret to getting the pumpkin to a nice consistency but if there is, I don't know it!
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