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Soup's On: Cream of Fresh Tomato

YumSugar — Tue, 13 Oct 2009 15:00:07 -0700

While shopping at Berkeley Bowl, I came across the bargain section of fresh produce. Most of the time I won't glance at this section, but a two-pound bag of ripe red tomatoes caught my eye. At only $0.99 per bag, I couldn't pass them up since I had a hankering for a bowl of fresh tomato soup.

The recipe calls for seeded and peeled tomatoes; however, I didn't want to waste time or lose a bunch of juice - especially because the tomatoes were really meaty. Also, once the soup makes its way through the blender, the seeds and skin are virtually undetectable.

Rather than use the conventional basil and thyme, I opted for lime basil and lemon thyme in the soup. Each spoonful of this comforting classic is fresh and flavorful. If you have some end-of-season tomatoes on hand, get started on this soup. You won't be disappointed! Get the recipe after the jump.

Simple Tip: Chill Kitchen Tools Before Whipping Cream

YumSugar — Thu, 16 Jul 2009 09:00:43 -0700

While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters - and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume.

What are your best suggestions for whipping heavy cream?

Fast & Easy Dinner: Creamy Asparagus Pasta

partysugar — Thu, 28 May 2009 09:22:28 -0700

Asparagus is the star ingredient in this delightful pasta dinner. Don't be afraid of the whole milk in the recipe, it's necessary to make the sauce thick and creamy.

Lemon zest, tarragon, and grainy mustard ensure that it's not overly rich but fresh and flavorful. Whole-wheat pasta adds another healthy and well-balanced dimension. For the vegetarian recipe, read more.

Creamy Asparagus Pasta
From Eating Well

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Directions

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Serves 4.

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Charm Loved Ones With a Strawberry Layer Cake

YumSugar — Sat, 02 May 2009 08:00:22 -0700

My guy's favorite dessert of all time is strawberry shortcake, and for weeks now, he's been begging me to make it. Since the beloved berries are starting to turn up at the farmers market, I finally decided to win him over with a luxuriously creamy strawberry layer cake.

Unfortunately, the day I baked this cake, the city of San Francisco had record-high temperatures, something that my cool, whipped cake wasn't so thrilled about - it wound up being a classic case of theirs versus mine.

While I wouldn't suggest making this layer cake during a heat wave with no A/C and a hot oven, I would otherwise highly recommend this sweet, satisfying, crowd-pleaser of a dessert. It's a perfect use for Spring strawberries. To see the recipe, read more.

Strawberries and Cream Cake
From Every Day With Rachael Ray

Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups plus 6 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon baking powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
3 cups flour
2 pints strawberries, hulled (I would recommend 3 pints)
1 1/2 teaspoons cornstarch
1 teaspoon fresh lemon juice
8 ounces mascarpone cheese
1 pint heavy cream

Directions

Preheat the oven to 350°. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.
Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.
Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.
Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.

Serves 10.

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Definition: Ganache

YumSugar — Wed, 15 Apr 2009 15:00:50 -0700

Ganache
A chocolate sauce made from a mixture of chocolate and cream, ganache may be used to fill a pastry, add a glossy glaze to a cake, or form the center of a traditional chocolate truffle. Ganache is typically created by pouring heated cream over chopped dark chocolate, then blending until smooth, although it may also be enhanced with liqueurs or extracts. Cream-to-chocolate ratios vary depending on the application; less cream results in a firmer ganache.

Panna Cotta Is Perfect Non-Chocolate Valentine's Day Dessert

partysugar — Sat, 14 Feb 2009 08:00:54 -0800

Happy Valentine's Day! While some guys have a sweet tooth, I know a few who don't enjoy decadent chocolate desserts. If your honey happens to be a choco-hater, serve him panna cotta, a delicious Italian dessert.

Heavy cream, sugar, gelatin, and vanilla bean combine to make this incredibly simple, but insanely scrumptious treat. It has the chilled texture of custard without the flavor of eggs. Show your love by making the panna cotta in a heart-shaped baking dish. For a festive touch, drizzle raspberry sauce (caramel or honey would be equally delicious) over the cream heart. To start cooking - panna cotta needs several hours to set - read more.

Panna Cotta With Raspberry Sauce
Modified from Michael Chiarello

Ingredients

2 teaspoons unflavored gelatin (from one envelope)
3 cups heavy cream
1 vanilla bean
1/2 cup granulated sugar
Raspberry sauce*
fresh raspberries, optional for garnish

Directions

Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold.
Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
Meanwhile, place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved.
Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate until set, about 2 hours.
To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.
Drizzle with the raspberry sauce and garnish with fresh raspberries, if desired.

Makes 6.

*I halved the recipe and used a strawberry jam since it is what I had on hand.

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Raspberry Sauce
From Ina Garten

Ingredients

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Directions

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.
Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Makes 2 cups.

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Tiramisu Is Surprisingly Easy, Divine Dessert

partysugar — Thu, 12 Feb 2009 10:15:26 -0800

Tiramisu is one of my favorite desserts. I especially love to order it at restaurants, but the two times I've made it at home, I was utterly disappointed with the results. The ladyfingers fell apart, the custard was runny, the final dish was a soupy mess, and I vowed never to make it again. However, when I saw a recipe in the January issue of Gourmet magazine devoted to classic Italian-American cooking, I decided it was time to face my culinary fears.
I'm glad I did, the final result was scrumptiously successful: a rich, creamy tiramisu with pillowy filling and perfectly moist cake. The technique is simple, but an electric mixer is necessary. It's a great dessert for a dinner party or romantic meal, because it requires six hours of chill time - meaning it must be made in advance. I've added it to my repertoire, and will definitely be making this lovely dessert again. For you to do the same, read more.

Tiramisu
From Gourmet

Ingredients

2 cups boiling-hot water*
3 tablespoons instant-espresso powder*
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria** (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting

Directions

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.

Remove bowl from heat. Beat in mascarpone until just combined.
Beat cream in a large bowl until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary.

Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa.
Chill, covered, at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Serves 10-12.

Make ahead: Tiramisu can be chilled up to 2 days.

*You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.

**I had Kahlua on hand, so I used that instead of Tia Maria.

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Definition: Clotted Cream

partysugar — Tue, 26 Aug 2008 10:15:46 -0700

Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.

Source

Definition: Crème Fraîche

YumSugar — Thu, 14 Aug 2008 03:00:33 -0700

Crème fraîche
A heavy French cream that has been slightly soured by bacterial cultures. It's similar to American sour cream, but has a thinner texture and less sour flavor, with a higher fat content, lower protein amount, and lower viscosity.

Unlike its American counterpart, crème fraîche can form peaks when whipped, and it can be cooked without curdling. Crème fraîche is a versatile addition to many dishes, including smoked fish, soups, and fresh fruit desserts.

Source

Fast & Easy Dinner: Pasta with Peas, Cream, Parsley, and Mint

partysugar — Thu, 26 Jun 2008 09:00:02 -0700

A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.

The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe, read more.

Pasta with Peas, Cream, Parsley, and Mint
From Bon Appetit magazine

Ingredients

1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.
Stir in mint and 1/4 cup parsley.
Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley.
Serve, passing additional Parmesan alongside.

Serves 6-8.

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