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Yummy Link: King's Cake

YumSugar — Tue, 05 Feb 2008 07:18:31 -0800

Would it be Mardi Gras without a decadent King's Cake? How about if the King's Cake didn't have a baby in it? - Never Bashful with Butter

My Night as a Spanish Pastry Chef

partysugar — Mon, 14 Jan 2008 16:13:33 -0800

Last week, while in Southern Spain, I had the wonderful opportunity to work in a bakery for an evening. Luckily it wasn't just any night: It was Jan. 5, the night that the Reyes Magos - the three wise men - bring Spanish children presents. The typical Spanish pastry that coincides with the holiday, called roscón de reyes or King's Cake, is consumed in mass quantities on the following morning.
I arrived to find the bakery, Confiteria La Piedra Escrita, crowded with people waiting to pick up their roscónes. Pascual, my pastry chef friend, quickly escorted me to the kitchen where his family was hard at work mass producing over 1000 cakes! The rest of the night was a whirlwind of rolled dough and whipped crema.

With spongelike layers and fluffy filling, this cake is a delicious dessert excellent for any occasion. There are four options for filling - whipped cream, chocolate whipped cream, meringue, and crema (a thick sugar-flour custard) - but my favorite is whipped cream. If you ever have one, you should pair with either coffee or champagne. To take a look at a gallery from my adventures in Spanish baking, and for a recipe to experiment in your own kitchen, read more.

Roscón de Reyes
From The Cuisines of Spain: Exploring Regional Home Cooking by Teresa Barrenechea

1/2 cup sugar, plus extra for sprinkling
Minced zest of 1/2 lemon
Minced zest of 1/2 orange
2 1/2 tsp. (1 envelope) active dry yeast
2/3 cup milk, heated to lukewarm (90°F to 100°F)
1/2 cup unsalted butter, at room temperature
3 eggs
3 tablespoons orange-flower water
1/2 tsp. salt
3 cups unbleached all purpose flour, plus extra for dusting
olive oil for preparing pan
1/2 cup candied fruits, finely chopped, optional
whipped cream, chocolate whipped cream, meringue, or pastry cream optional for filling

In a food processor or blender, combine the 1/2 cup sugar and both citrus zests and process on high speed until you have a mixture of fine particle. Set aside.
In a large bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy.
Add sugar-zest mixture, the butter, 2 of the eggs, the orange flower water, and the salt and stir with a wooden spoon until all the ingredients are well mixed.
Add half the flour to the milk mixture and mix with your hands until well blended. Add the remaining flour and continue mixing until all the flour is incorporated.
Knead the dough in the bowl for a few minutes until it is smooth, flexible, and no longer sticky.
Cover the bowl with a kitchen towel and let the dough rest in a warm spot for about 1 hour, or until it has roughly doubled in size.
Preheat the oven to its lowest setting and brush rimmed baking sheet with olive oil.
Punch down the dough. On a floured work surface, using your palms, roll the dough back and forth until it forms a log about 30 inches long and 2 1/2 inches in diameter. Place it on the prepared baking sheet and bring the ends together to form a circle with a hole in the center 4 to 5 inches in diameter, forming a "crown." Alternatively, divide the dough in half and form 2 logs each 15 inches long and 2 1/2 inches in diameter. Form the logs into 2 crowns on the baking sheet.
Fill an ovenproof bowl with water and place it at the rear of the oven.
Place the baking sheet with the dough crown in the oven. Let the dough rise for about 1 hour, or until nearly doubled in size.
Remove the pan from the oven and increase the oven temperature to 400°F. Break the remaining egg into a small bowl, beat until blended, and brush it onto the crown(s). Scatter the candied fruits evenly over the top(s), if desired, and sprinkle evenly with the sugar.
Bake the cake(s) for 25 to 30 minutes, or until golden. Transfer to a wire rack and let cool on the pan.
Transfer to a serving plate and serve at room temperature.
If desired, carefully slice the cake in half lengthwise. Spread the inside with the filling of your choice and top with the other half of cake.

Makes 1 15-inch or 2 8-inch coil cakes.

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Yummy Links: From King Cake to the Perfect Soufflé

partysugar — Tue, 17 Feb 2009 07:45:44 -0800

Try your hand at making a New Orleans King Cake. - Chow
Ten cocktail recipes created specifically for the Oscars. - Gourmet
It's a dirty job, but someone's got to do it: adventures in oven cleaning. - The Kitchn
Think outside the appetizer box with savory blue cheesecake. - Al Dente
Should you be forced to tip on a restaurant's coat check?- Serious Eats
Learn how to make the perfect soufflé. - The Epi-Log

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Test Your Mardi Gras Food Facts!

YumSugar — Tue, 24 Feb 2009 03:30:12 -0800

Bring out the beads and hurricanes, because it's time to celebrate Mardi Gras! Although Mardi Gras (French for "Fat Tuesday") is based on Easter and can fall on any Tuesday between Feb. 3 and March 9, this year it happens to be today!

Since New Orleans, LA, is the city most known for its Mardi Gras festivities, I thought I'd quiz your knowledge of fun facts related to NOLA Mardi Gras traditions. Think you know how to celebrate the season? Put your knowledge to the test when you take our quiz!

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Come Party With Me: Movie Club Meeting

partysugar — Tue, 12 Aug 2008 07:45:00 -0700

The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.

After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.

For these delicious recipes that highlight the sweet flavor of corn, read more.

Corn Cakes With Fresh Corn and Chives
From Better Homes and Gardens magazine

Ingredients

1 fresh ear of corn or 1/2 cup frozen whole kernel corn
2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 cup boiling water
1 cup yellow cornmeal
1/4 cup milk
1 slightly beaten egg
1 tablespoon snipped fresh chives
3 tablespoons cooking oil
1 teaspoon snipped fresh chives or cilantro (optional)
1/3 cup dairy sour cream

Directions

Cut corn kernels from cob and measure 1/2 cup. In a small bowl combine flour, baking powder, sugar, and salt. Set aside.
In a medium bowl stir boiling water into cornmeal to make a stiff mush. Stir in milk until smooth; then stir in fresh or frozen corn, egg, and the 1 tablespoon chives. Add flour mixture and stir just until combined.
In a large skillet heat 2 tablespoons of the oil over medium heat. Drop batter by rounded tablespoons into hot oil. Cook for 3 to 4 minutes or until golden brown, turning once. Transfer to a serving platter; cover and keep warm.
Repeat with remaining batter, adding the remaining 1 tablespoon oil.
Meanwhile, if desired, stir the 1 teaspoon chives into the sour cream. Serve sour cream with the corn cakes.

Makes 6 servings.

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White-Cheddar Corn Chowder
From Martha Stewart

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought vegetable stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Directions

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne.
Raise heat to medium-high, and add wine.
Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
Add corn, and cook until tender, 3 to 4 minutes. Remove from heat.
Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

Serves 6.

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Arugula, Fresh Corn and Tomato Salad
From Food and Wine magazine

Ingredients

1/4 cup Champagne vinegar or white wine vinegar
1/4 cup minced shallots
Salt and freshly ground pepper
6 ears white corn with small kernels, shucked
1/2 cup extra-virgin olive oil
8 loosely packed cups arugula or peppercress (about 3/4 pound)
3 pints cherry tomatoes, halved
8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)

Directions

In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper. Let the shallots stand in the vinegar for 10 minutes.
Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

Serves 8.

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All The News That's Fit to Eat - April 23, 2008

YumSugar — Wed, 23 Apr 2008 11:11:11 -0700

Don't miss this exclusive interview with Ferran Adria. Would you believe El Bulli makes no money? - The Guardian (UK)
What happens when a foodie discovers she's allergic to gluten? - Boston Globe

Consumers get off the grid by skipping the grocery store and buying direct from the the farms. - The Oregonian
Learn the secret behind the 10-layer Smith Island cake. - Washington Post
Having a cooking conundrum? Discover what happens and learn exactly what went wrong. - Chicago Tribune
As drinkers' palates mature, they're swapping hype for more nuanced flavors. - Houston Chronicle
Go beyond the Great Wall with this new travelogue/cookbook. - Los Angeles Times
Discover four variations on chocolate pudding. - New York Times
With West Coast king salmon fishing halted this Summer, chefs are making do with alternatives to the local fish. - San Francisco Chronicle

Cupcake of the Week: Redrum for Stephen King

YumSugar — Thu, 27 Sep 2007 11:31:11 -0700

This week's cupcake of the week comes from TeamSugar member sarahkushner. She wanted to make a cupcake that celebrated Stephen King's birthday and so decided to come up with a batch of redrum cupcakes. The cupcakes are actually a box of red velvet cake with rum added in, topped with super bright red rum frosting. The whole thing is then topped with a little mini sugar skull. Personally I think they're quite appropriate for Mr. King, and wonderfully ready for Halloween.

Top Chef 3.3 - Family Favorites Recap

YumSugar — Thu, 28 Jun 2007 12:11:02 -0700

*Zzzzzz* Oh sorry about that. Last night's Top Chef sorta knocked me out there. Did you guys watch it? What did you think? Although Ted Allen was finally there, and the guest judge - Alfred Portale - had the potential to make it all work, I have to admit, I was utterly bored. Even the challenge - update old school American classics - seemed recycled. I know I'm being a bit hypocritical, first I complain that it's too dramatic and not focused on the food, and now I'm complaining that there's not enough drama. Can't I have my cake and eat it too? Or should that be, have my conch and eat it too? If you're still curious to see what happened, and there is actually one small off-air controversy, read more

The show begins with Padma unveiling a large tank full of shellfish. Each contestant then steps up to the tank and fills the net as full as they can. They each can only take what they get in one scoop. Hung is up first and immediately begins fishing around for the best bits. His fellow cheftestants seem a bit upset by this and Sara N. even declares, "Jesus Hung, save some for the rest of us."

Once he's done with his haul - he actually drops one and disrespectfully says he doesn't need it - the rest of the folks get theirs. Tre ends up getting a small amount, while others get things they've never worked with. In the end the bottom 3 quickfire dishes are Micah's (girl really needed some help getting the conch out of its shell), Camille's (who?) and Tre's (looks like my current fave is really slipping). The top 3 are: Howie (who's back from the chopping block), CJ (who's dish actually looked unappetizing to me) and Brian (who works with seafood on a regular basis). The overall winner is Brian who receives immunity from the elimination.

After the quickfire, the chefs now select "traditional family favorites" to update. Only there's one small catch, instead of just updating them, they have to update them into modern low cholesterol meals. Hung, who the editors have started to make out as the "bad guy" declares to the camera, "All those dishes look disgusting to me." Unfortunately for him, since he got to choose shellfish first, he had to choose his traditional dish last (fried chicken). Once dishes are selected they have $75 to shop, 30 minutes to prep and two hours to cook on location at the Miami Elk's Club Lodge.

We keep getting info about Dale's pre-cooked chicken and instant mashed potatoes, making us believe he's going to be ousted, but woah ho! That's just fancy editing! Dale actually ended up in the top 2 - that's right they only chose 2 top dishes - along with Howie. In the end Howie wins with his Fennel Crusted Pork Chops. However I think it was only because Dale's chicken & dumplings were partially store bought.

So now that you know the winners, how about the losers? Oh my there were actually quite a few disasters. In fact 5 people are called into judge's panel: Micah, CJ, Lia, Sara and Brian. Since Brian has immunity they can't kick him off, however they bring him in to yell at him for serving a high-cholesterol lobster and for playing it safe with seafood.

Once Brian leaves, the judges then start ripping into the other dishes. Sara M.'s chicken a la king was more like (as Tom said) "chicken don king" as it bore absolutely no resemblance to its dish. Lia didn't do enough cooking on her franks & beans - to which she retorted, "I guess I really didn't understand how complex franks & beans are." CJ's tuna casserole was too green, too muddy and too frightening - although they did give him props for cholesterol-reducing flax seed chips and the fact that he took a risk. However it is Micah, with a terrible meatloaf - Alfred said it was, "Bad. Really Bad." - who is asked to leave.

Now's when I'd like to mention something about Micah. When she served her dish, she made a mention of how "Us Americans" eat it with ketchup. I thought it was condescending, as did the judges. She also makes several references to her not knowing anything about American food - she did this last week too. Now, I'm not one to judge, if she says she's from South Africa, then she's from South Africa. However, there's been a few things uncovered to suggest that she's not really from South Africa after all. Either way, she sounded happy to get off of the show before things turn ugly.

Whether or not it gets uglier, I just hope it gets more interesting. Now back to that nap...

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Come Party With Me: Mardi Gras Bash - Menu (Sweet Appetizers)

partysugar — Tue, 13 Feb 2007 11:57:12 -0800

Earlier today I talked about the menu for the Mardi Gras fiesta I am hosting this Saturday night. I intend on making several savory and sweet appetizers to tide the crowd over for the night. I already decided to offer guests Muffulettas, Spicy Bacon-Wrapped Shrimp, and a Cajun Crab Dip. To see what sweet treats I'll be pairing alongside these tasty nibbles, read more

A King's Cake is a traditional dessert served in New Orleans on Mardi Gras so I will make one and slice it into mini bite sized pieces. If you don't have the time or the desire to make a King's Cake you can order one from Haydel's Bakery in Louisiana. For those who aren't in the mood for cake, New Orleans Praline Pieces are a crunchy, buttery alternative.

New Orleans Praline Pieces
From Gourmet magazine

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 1/4 cups pecan pieces (5 oz), toasted
Special equipment: a candy thermometer with a clamp

Butter a 9-inch square metal baking pan.
Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes.
Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.

Makes 18 (2-inch) confections.

Make ahead: Praline pieces keep, layers separated by wax paper, in an airtight container in a cool place 3 days.

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King's Cake
From Emeril Lagasse

2 envelopes active dry yeast
1/2 cup granulated sugar
1/4 pound (1 stick) unsalted butter, melted
1/2 cup warm milk (about 110°F)
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioner's sugar
1 plastic king cake baby or a pecan half
5 tablespoons milk, at room temperature
3 tablespoons fresh lemon juice
Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook.
Add the melted butter and warm milk.
Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed.
Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball.
Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.
Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling.
Seal the edges, pinching the dough together.
Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
Meanwhile, preheat the oven to 350°F.
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes.
Remove from the oven and let cool completely on a wire rack.
Make the icing: Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.
The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.

Serves 20-22.

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Yummy Links - From Date Bars to Coffee

YumSugar — Thu, 08 Feb 2007 13:58:11 -0800

Have you seen these date bars? Reporter Sadie Stein goes on a hunt to figure out where they come from. - Serious Eats
If my earlier post about pho made you want to learn more, check out this site dedicated to the Vietnamese soup. - Pho-king
Chowhound is a forum for people to talk about food and dining, but it turns out that sometimes those posts get deleted. The folks at Eater are doing their best to publish banned posts, including bad restaurant reviews. - Eater

If all microwaved cakes taste as awesome as this one looks, I might be okay with the whole idea. (and fyi pudding is synonymous for dessert)- The Passionate Cook
How is it that I've never had a pork burger before? I'm going to have to remedy that soon. - Simply Recipes
Apparently the folks at Consumer Reports have found that the coffee at McDonald's is better than the coffee at Starbucks. - Single Serve Espresso
Man, I thought I could eat... check out this 95 pound lady eat 20 pounds in one sitting - GiggleSugar