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52 Weeks of Baking: Madeleines

YumSugar — Thu, 17 May 2007 07:59:09 -0700

One of geeksugar's favorite treats is a fresh baked madeleine - for those of you that don't know, a madeleine is a French, cakelike cookie shaped like a shell. In fact, she likes them so much, her mom actually ended up buying her the special pan in order to make her own. Only there was one problem: geeksugar swears she can't cook. I think this is a total lie and so I suggested that she make a batch and then I would make a batch. I'd never made madeleines before, in fact I couldn't even remember what they were supposed to taste like, but I thought it would be a fun challenge. Besides, I wanted to see what her "non-cooking" skills could muster up. To see both of our results and check out the recipe we used, read more

First of all, geeksugar is very modest when it comes to her own cooking skills. Her madeleines ended up nice and light (if not somewhat ill-shaped). While mine were slightly more dense and madeleine shaped (although neither of us managed to get the signature "hump" on the back side). The flavor of both batches was pretty similar, in fact the only big difference was the visual. I had used a floured cooking spray, while she relied on greasing the pan with butter and flour. In the end they were both pretty decent batches of madeleines, and now that we've gotten the first batch out of the way, I think we're both looking forward to trying it again.

Madeleines
From The Joy of Baking

1/2 cup (113 grams) unsalted butter, melted
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon pure vanilla extract

First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.

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Reader Recipe: Tarte Aux Tomates

YumSugar — Tue, 12 Aug 2008 15:00:50 -0700

With so many tomato varieties in season, I've been trying to make as many tomato dishes as I can. Thanks to FinnLover, I have another recipe to add to my repertoire: her tomato pie. By using ready-made puff pastry, she's able to make this rustic, Provençal tart in no time. This recipe is incredibly flexible - for instance, if you don't eat red meat, you can omit the prosciutto and replace it with portabello mushrooms. If you don't have herbes de Provençe, (although you can find this spice medley in most stores), you can make it. It's simply a combination of rosemary, marjoram, basil, bay leaves, thyme, and lavender. To see more of FinnLover's amazing pictures and to get her recipe, read more.

Submitted by TeamSugar member FinnLover

Tarte aux Tomates (Tomato Pie)
My mom's take (and mine) on a classic French recipe

I took these pictures a while ago but had forgotten to post the recipe. I make this regularly and I normally have all these ingredients on hand already, so no need to plan in advance. It's the kind of recipe that I make when there's nothing in the fridge. It's delicious and fast and easy to make. Just serve this pie with a salad (I recommend a sweat dressing since it's quite salty). This pie serves 4 as a light lunch when accompanied by a salad.

Ingredients

- 1 sheet frozen puff pastry, thawed (or if it's a block, rolled out to form a square)
- 3 tomatoes (2 if they're big) thinly sliced
- 4 tbsp olive oil
- 1 clove of garlic, minced
- Kosher salt and black pepper to taste
- 1 tsp Herbes de Provence (or a mix of dried herbs - basil, thyme, oregano, parsley,...)
- 2 tbsp Dijon mustard
- 4 slices of Prosciutto, chopped
- 6 small Bocconcini (or 1 large), chopped
- a handful of toasted pine nuts
- a few olives to decorates

Directions
1) Place the sliced tomatoes in a bowl with the olive oil, garlic, herbs, salt and pepper. Let marinate for about 30 minutes to an hour.
2) Preheat your oven to 425 F (220 C).
3) Place the puff pastry sheet on a baking sheet. With a fork, poke some small hole in the puff pastry. Cover with the Dijon mustard.
4) Add some Prosciutto all over the puff pastry.

5) Remove tomatoes from the marinade. Leave as little oil as you can. Arrange them on the puff pastry, leaving at least a 1cm edge (1/2 inch). Don't overload the pie with tomatoes (leave some space), otherwise your pie will be all soggy.
6) Add the Bocconcini chunks on top and sprinkle some pine nuts all over. Add a few olives on top to decorate if you want.

7) Place in the oven and bake for about 20-25 minutes or until golden.
Cut in four squares and serve with salad. If you have some fresh basil (which I did not), you could chop it roughly and sprinkle it on top, and maybe drizzle a little olive oil too.

Last time I made this pie, I served it with a simple green salad with a maple-balsamic dressing. The sweetness of the dressing paired really well with the saltiness of the pie. I recommend trying it.
http://teamsugar.com/group/30207/recipes/1554318

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Cream Puffs Two Ways - Beginner and Expert

partysugar — Fri, 18 Apr 2008 10:31:35 -0700

Ever since I saw the March cover of Gourmet magazine, I've been craving cream puffs. However, the recipe the cover featured had ice cream and I prefer my cream puffs filled with lusciously smooth cream - like the ones seen here. Cream puffs are a classic dish that every home baker should artfully master. They are lovely with a cappuccino, delightful with a glass of bubbly, and complete crowd-pleasers.

I've found two recipes, one is super easy and the other is a little more time consuming. Experiment with one, both, or combine the two to make your own version! To get started, read more.

Beginner Cream Puffs
From Kraft Foods

Ingredients

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1/2 cup thawed cool whip whipped topping
1 (2oz) square semi-sweet chocolate, melted

Directions

Preheat oven to 400°F.
Unfold pastry on lightly floured surface; roll out to 10-inch square. Cut into nine circles with 3-inch cookie cutter or rim of glass. Place on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut pastry circles horizontally in half.
Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate.
Serve immediately, or cover and refrigerate until ready to serve.

Makes 9 cream puffs.

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Expert Cream Puffs
From Food and Wine magazine

Ingredients

1/2 cup milk
1/2 cup water
9 tablespoons unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
3 large eggs
2 1/4 cups heavy cream
1/4 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, chopped

Directions

Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
In a large saucepan, bring the milk, water, 1 stick of the butter, and the salt to a boil over high heat. Add the flour and remove from the heat.
Stir until the dough forms a shiny mass.
Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled.
Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners’ sugar until firm. Beat in the vanilla extract.
Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes.
In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat.
Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth.
Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.

Serves 8.

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Come Party With Me: Gossip Girl Premiere - Dessert

partysugar — Wed, 09 Sep 2009 11:30:47 -0700

Gossip Girl premieres next week and to celebrate I've invited over some friends to enjoy dinner and watch the show with me. It's a Monday night, so the menu is minimal but delicious and filling. Since Gossip Girl takes place in New York, all the recipes I'm using were crafted by acclaimed NYC chefs. This dessert, a simple raspberry clafouti, is Eric Ripert's recipe. Although the French name makes it seem like the dessert is complicated, it requires nothing more than a wire whisk and can be assembled in minutes. I'll put the clafouti in the oven when the episode starts and half way through we'll be savoring the fruity pastry piping hot. For Ripert's recipe, read more.

Raspberry Clafouti
From Eric Ripert

Ingredients

1 tablespoon butter
1/4 cup sugar (and a little more for ramekin)
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup raspberries
Vanilla ice cream (or a flavor of your choice)

Directions

Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream.

Serves 2.

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Must-Read: The Sweet Melissa Baking Book

YumSugar — Thu, 06 Aug 2009 10:40:24 -0700

"The best food doesn't have to be challenging in its preparation, but should recall our fondest food memories," Melissa Murphy writes in The Sweet Melissa Baking Book. That pretty much sums up the philosophy of this cookbook ($17.82), penned by the brainchild of Brooklyn's popular Sweet Melissa Patisseries. Here, the French Culinary Institute-trained pastry chef reveals the secrets behind the refined, yet homespun, baked treats that the bakery's known for. Was the tome a sweet success? Find out when you read more

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 18 Jul 2009 09:30:59 -0700

Seriously, make this cherry pie: it's the best you'll ever have.
Party plans a "birthday paw-ty" for FabSugar's cutie-pie French bulldog.
Starbucks is changing the names of several of its stores.
Check out Summer's collection of cool, creamy ice cream cakes.
We conducted a side-by-side test of two European raisin-and-nut chocolate bars.
Find out why Texans love the soft filled pastries known as kolaches.
An inside look at the food at a rustic wedding hosted on the banks of Northern California's Russian River.

In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!

Must-Read: The Balthazar Cookbook

YumSugar — Thu, 02 Apr 2009 03:30:51 -0700

Even for those of us who don't live in New York, it's hard to ignore the accolades of Balthazar, Keith McNally's world-famous SoHo brasserie that's been perennially packed since it opened over a decade ago.

New Yorkers may think it's still hard to book a rez, but those of us on the West Coast really can't snag a seat for brunch. That's why I was psyched to get my hands on a copy of The Balthazar Cookbook ($24.75). Find out if the book deserves the same reputation as its namesake restaurant when you read more.
Pros:

A comprehensive anthology of France's seminal dishes, from bouillabaisse to cassoulet.
Elegant layout and stunning action shots make this a gorgeous coffee table tome.
Sidebar notes include techniques and suggestions for locating obscure products.

Cons:

With its beautiful red binding, elegant typography, and stylish photos, this compilation of recipes is almost too attractive to use.
Many recipes, such as potato gnocchi or cod with lobster, are not for the beginner cook.
Labor-intensive dishes (like Koulibiac - seared salmon with spinach, lettuce, rice, and mushrooms, all wrapped in puff pastry) seem better off ordered at a restaurant.

Recipes: The book includes all of the classic, national dishes of France. These dishes caught my eye:

Balthazar salad
Salt Cod Brandade
Onion Soup Gratinée
Duck Confit
Côte de Boeuf
Spaetzle
Banana Tarte Tatin

Imagery: More often than not, the recipes include vivid and luscious corresponding photos.

Overall Rating: While not the most practical of cookbooks, this book would be a great purchase for die-hard Balthazar fans, or experienced home cooks looking for a go-to for classic French favorites.

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Must-Read: Field Guide to Cookies

YumSugar — Thu, 26 Mar 2009 09:00:19 -0700

If you're completely over the cupcake craze but looking for other sweet entertaining ideas for Spring, consider the Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable ($10.87). Authored by Bay Area pastry veteran Anita Chu, the guide packs an impressive amount of information on the world's cookies into a rather teensy tome. Find out if this book would be a good match for you when you read more.

Pros:

Comprehensive notes include background information and history of each cookie, serving suggestions, and icons that indicate tools needed.
Nice balance of traditional favorites - such as gingersnaps, whoopie pies, and snickerdoodles - as well as ethnic favorites (Chinese almond cookies, baklava, lebkuchen, and stroopwafels).
Reasonably priced, durable paperback edition is practical and portable.

Cons:

Book feels small; tight binding makes it hard to keep book open on desired page.
The book didn't include instructional shots of baking techniques - only photos of finished cookies.

Recipes: The book has over 100 recipes for occasions throughout the year. A few that called my name:

Italian Easter cookies
French macaroons
Greek butter cookies
Buttercream thumbprints
Ladyfingers
Springerle
Pfeffernüsse

Imagery: Every cookie is photographed in a full-color photo index, so readers know exactly what to expect.

Overall Rating: This inexpensive cookie index contains something to please everybody, and its readable format makes it a great cookbook for cookie fanatics. If you don't have a cookbook stand, however, be prepared to be frustrated trying to stay on one page.

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Beautiful Tarts

YumSugar — Wed, 20 Dec 2006 14:10:06 -0800

A few years ago I saw Sara Moulton create an amazing looking French Apple Tart and immediately tried it out at home. It was surprisingly easy and came out pretty flawless, my only problem being the crust. At the time my culinary skills were slightly above novice and things just didn't cook evenly (as my dough was probably lumpy and uneven to begin with). Now, three or four apple tarts later, I'm thrilled with my results. However, I figured there had to be an easier way for a novice to produce great results. I thought about store bought pie crusts, but then realized they would be the wrong texture and consistency. Next I thought about puff pastry, but wouldn't you know it, turns out Sara Moulton was a step ahead of me.

For a simple but deceptively elegant French Apple Tart, read more

French Apple Tart
From Sara Moulton

1 sheet store-bought puff pastry dough, thawed
6 Golden Delicious apples, peeled, cored, halved, and sliced 1/8-inch thick
1/4 cup sugar
2 ounces (1/2 stick) cold butter, sliced thin
1/2 cup apricot jam, heated and strained

Preheat oven to 375 degrees F.

On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden.

Brush with the heated apricot jam while the tart is still hot.

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If puff pastry seems too novice to you, check out her other full-on roll out your own crust recipe a try.