30 Jul
Strawberry Mirror Cake
Posted by Chelle as Cakes, Daring Bakers | 16 Comments
I joined the Daring Bakers in September 2007 with my inaugural recipe being Cinnamon Rolls & Sticky Buns, but prior to my joining, the group had already made 10 fabulous, daring recipes. It is my goal to eventually tackle all of them, as well as the few that I had some trouble making since I joined. When my friend Annie said that she was interested in making the Strawberry Mirror Cake that was chosen by Culinary Concoctions by Peabody in July 2007, I figured it was a great way to jump start my way to completing all of the ones I had missed. And true to Daring Baker form, this was certainly a challenge! But I stuck it out, and it was definitely worth it, both for the sense of accomplishment and flavor of this wonderful cake.
29 Jul
DB Filbert Gateau: ‘Twas not meant to be
Posted by Chelle as Daring Bakers | 16 Comments
Ahhh, I so wish this had worked out, because I had visions of a truly beautiful cake. I will make a long story short - I am allergic to all nuts, so I needed to make substitutions since the base of this cake is ground nuts. Going on some recommendations, I attempted to use ground oats. I’m not sure if the texture or weight shifted, but the cake appeared to bake up okay, however upon trying to remove it from the pan, it turned into a crumbly mess. It took me about 3 hours of work to get to that point, and I just honestly did not feel like starting from scratch or going out to buy more ingredients. Plus, I did taste the broken cake and it tasted, well, like oats. I’ll need to do some research on how best to substitute for ground nuts in cake and cookie recipes that are based upon them. Perhaps just flour? If anyone has any suggestions I’d certainly welcome them!
I am happy to say that this failed challenge wasn’t all for naught, for I learned how to make clarified butter! Clarified butter is made by slowly melting butter so that it separates into three parts: milk solids, water, and butter fat. The solids that float to the top are skimmed off, and then the rest of the mixture is strained so that all that remains is pure liquid golden-yellow butterfat. Look how pretty it is!
Looking forward to what August brings!!
25 Jul
Beef Wellington
Posted by Chelle as Beef | 16 Comments
I know, I know, I said that this blog didn’t have “fancy” recipes, but consider this one of my exceptions. I was first introduced to Beef Wellington when I went to Fleming’s Steakhouse a few years ago. While browsing the menu, it jumped out at me:
Filet mignon? Check!
Mushrooms? Check!
Wrapped in flaky puff pastry? Check!
It didn’t take me long to figure out what I was ordering, and I was in love. I hadn’t thought about it recently but then it was featured as a challenge on The Next Food Network Star competition, and I started craving it again, this time resolving to make it at home. The classic preparation of this dish involves searing a beef tenderloin and topping it with mushroom duxelles, a slice of goose or duck liver, and wrapped in puff pastry. I made individual servings by wrapping single servings of filet mignon in the puff pastry, and it was definitely one of the most gourmet meals I have made at home, and absolutely worth it! Served with garlic smashed potatoes and green beans, it was a fabulous meal. And to top it off, I can now cross Beef Wellington off of my “Top 100” list!
20 Jul
American Sandwich Bread
Posted by Chelle as Yeast Breads & Baked Goods | 21 Comments
Otherwise known as, white bread. I know, you’re probably wondering to yourself, isn’t this the umpteenth “classic white bread” recipe this chick has posted? Well yes, admittedly, I think this is now the third different loaf that I have blogged (there was the Better Homes & Garden version, then the Peter Reinhart recipe, and now this). It’s not that any of the previous loaves have been bad or have disappointed me in any way. It’s quite simply that I.LOVE.BREAD. I don’t come from the land of low carb, folks. And given the opportunity to try a new recipe when I need to restock the kitchen with a fresh loaf of bread, I run with it! And this loaf, let me tell you, is definitely worth running for!
16 Jul
Pasta Fagioli
Posted by Chelle as Italian, Soup/Stew | 18 Comments
Well, after not really getting sick for two years, I’ve been hit with a whopper of a cold, in the middle of a July heat and humidity wave, no less. Regardless of the heat, what do most people crave when they’re buried under blankets on the couch all day (assuming there is central A/C involved)? Soup! And so soup is what I made tonight, and let me tell you - it soothed me just as I hoped it would. Pasta Fagioli reminds me of a small little cafe on the campus of my college (which I attended all too long ago) - I always used to stop there if I had a night class and get a cup of pasta fagioli. This soup is the ultimate in comfort - full, hearty, and paired with the garlic herb breadsticks I made, totally deserving of being a complete meal.
