add it to the list...

Tuesdays with Dorie -- Hungarian Shortbread

Tue, 24 Apr 2012 17:16:00 -0400

Sounds weird: Hungarian Shortbread…

Tastes yummy!

I made three changes to the recipe:

1. I used my food processor to grate the frozen dough

2. I used blueberry-cherry jam and lemon curd for the filling instead of rhubarb

3. I par-baked the bottom crust.

Yummy and will definitely make again!

The end result, covered in powdered sugar. Half filled with...

Tue, 24 Apr 2012 17:13:00 -0400

The end result, covered in powdered sugar. Half filled with lemon, half filled with blueberry-cherry.

Here is the other liberty I took with the recipe: Baking with...

Tue, 24 Apr 2012 17:12:00 -0400

Here is the other liberty I took with the recipe: Baking with Julia calls asks you to make a rhubarb jam. I hate rhubarb, so does everyone in my family. I had a jar of blueberry-cherry jam, and a bunch of lemon juice left from last week’s lemon loaf, so I used that jam on half and a lemon curd on the other half.

I grated the other half of the other dough with the food processor and topped it, and baked it.

Oh, I also par-baked the bottom half of the crust.

The crust is a shortbread crust that is frozen and then grated....

Tue, 24 Apr 2012 17:07:00 -0400

The crust is a shortbread crust that is frozen and then grated. I have this giant Cuisinart food processor, so I thought it should work. I am still trying to overcome that bit of Yankee in me that thinks the harder way is always the better way. Yeah! I used the food processor.

Weekend Treasures

Sun, 22 Apr 2012 10:36:33 -0400

Caramelized Pear Upside Down Cake

Coffee Liqueur

Cocktail Onions

Weekend Treasures

Some Treasures...

Sun, 22 Apr 2012 10:33:36 -0400

This weekend (Friday/Saturday/Sunday) I made:

Pear Upside Down Cake for Cal’s teacher’s birthday. I brought it at the end of the day so he could take it home to have with his family, and not feel like he had to share it at school. I put it on a fancy-looking glass plate, and wrapped it in cello. I forgot to snap a pic BEFORE I wrapped it, which is too bad, because it looked fantastic.

Coffee Liqueur, like Kahlua. I gave a bottle to Cal’s teacher also (I find it necessary to give his teacher booze gifts — I know who is in that class!), and have the rest at home, but it has to cure for two weeks

Both are great recipes from Boulder Locavore. Easy and fancy looking — my favorites. http://www.boulderlocavore.com/2011/11/caramelized-pear-upside-down-cake-and.html

Lastly, I made Cocktail Onions. Also easy and fancy looking, not to mention looking pretty in the jar. I made only 1 pound, not four like the recipe calls for, so I had to adjust. I also used frozen pearl onions from Trader Joes. It saved a lot of hassle in the peeling department, not to mention they are all small and uniform in size, much better for cocktails — Gibsons to be specific. These are from a Chow recipe: http://www.chow.com/recipes/11049-cocktail-onions

Lemon Loaf Cake -- Tuesdays with Dorie...

Tue, 17 Apr 2012 12:26:43 -0400

Super easy, not much mess or clean-up. I thought this might go into the permanent rotation, but probably not.

I might have over-cooked it a wee bit, but I found it too firm and tough. My 8-year old son described it as “bouncy”. I was VERY careful not to over mix.

Not enough lemon flavor for my taste, though if I had made a glaze it would have been perfect.

We did the taste-test of how was it right away after cooling, and after curing for a day. I say this one needs to sit and rest a day! It was tastier the next day, but still a little eggy in flavor.

we ate it for dessert that evening, but had some the next...

Tue, 17 Apr 2012 12:23:01 -0400

we ate it for dessert that evening, but had some the next morning for breakfast, too!

And, it’s done!

Tue, 17 Apr 2012 12:22:09 -0400

And, it’s done!

What did you do with your naked lemons? After it was all said...

Tue, 17 Apr 2012 12:21:35 -0400

What did you do with your naked lemons? After it was all said and done, I wished I had made a glaze or syrup with the juice from them.

Into the oven… NOW LEVEL! We got this new Jenn-air dual...

Tue, 17 Apr 2012 12:20:31 -0400

Into the oven… NOW LEVEL! We got this new Jenn-air dual fuel, six-burner rig last fall. Last week, after many failed bar recipes, my dear sweet hubbers finally leveled the thing!

The quick and easy batter.

Tue, 17 Apr 2012 12:18:54 -0400

The quick and easy batter.

Pizza Rustica -- Tuesdays with Dorie

Tue, 03 Apr 2012 22:42:35 -0400

So Easy…So Tasty…

This week’s effort from Baking with Julia was Pizza Rustica.

It was easy, a dough that comes together quickly and easily in the food processor, no chilling needed…a filling of cheeses and prosciutto that is merely mixed together and dumped into the unbaked shell…quick lattice top - rustic style means it doesn’t need to be perfect…

I really thought it was tasty, the hubbers thought it was ok, but not really his thing, the little child ate his piece but wasn’t crazy about it.

The edges got a little too brown. We ate it still warm, though it is supposed to be served chilled.

The super-easy dough made in the food processor: flour, sugar,...

Tue, 03 Apr 2012 22:37:28 -0400

The super-easy dough made in the food processor: flour, sugar, baking powder, salt, butter, eggs. No chilling, so quick to roll out.

super tasty filling of ricotta, eggs, Parmesan, mozzarella,...

Tue, 03 Apr 2012 22:35:56 -0400

super tasty filling of ricotta, eggs, Parmesan, mozzarella, prosciutto, basil, s&p.

pie shell awaits the filling

Tue, 03 Apr 2012 22:33:54 -0400

pie shell awaits the filling

Into the oven…

Tue, 03 Apr 2012 22:33:06 -0400

Into the oven…

the finished pie. oops, forgot to snap its pic before I cut...

Tue, 03 Apr 2012 22:32:28 -0400

the finished pie. oops, forgot to snap its pic before I cut it.

I loved the crust. Very tasty and easy to work with, you make it and use it - no chilling required.

I think it would be good with both savory and sweet fillings!

Pizza Rustica for Tuesdays with Dorie! I loved it, the hubs was...

Tue, 03 Apr 2012 22:30:40 -0400

Pizza Rustica for Tuesdays with Dorie!

I loved it, the hubs was lukewarm, and the little guy wasn’t crazy about it at all, though he ate the whole piece.

Tuesdays With Dorie! Irish Soda Bread! The finished...

Tue, 20 Mar 2012 15:01:00 -0400

Tuesdays With Dorie!

Irish Soda Bread!

The finished product…

This was a really easy little loaf to make. I went traditional with no mix-ins, but did sprinkle some kosher salt on top before I baked it.

Also, I used the stand mixer — new 5-qt Pro Series Kitchen Aid — thanks to the sandwich loaf below…

I used the dough hook on speed one until it came together, then turned it out onto a floured counted and kneaded about a half minute. Obviously I baked it in a metal pie plate.

What I’m saying is I deviated a little bit (used the mixer and used a metal pie plate). The recipe says do it by hand and use a glass pie plate or a baking sheet.

It was super yummy!

I brought it to a St. Pat’s day party and it got rave reviews. A friend’s mother, who claims to have eaten a LOT of Irish Soda Bread in her day (she really didn’t look like she had eaten THAT much bread), said it was the best she had ever tasted. I felt a little bit guilty about how really easy it was!