Fried Artichokes
On December 4, 2011 by sixtyacrebakerMuch like finding crawdads in Louisianna, brisket in Texas and barbeque in Memphis, you can find specialties in each Italian region. Rome is no exception. It also has something really special; the Jewish Ghetto. It is very small and virtually abandoned come dusk on Friday. It has a cuisine of its own. The most famous item is possibly the fried artichoke.
Carciofi alla Giudia
serves 4-6
4-6 chokeless or baby artichokes
lemons
olive oil for frying
salt and pepper
italian parsley (for garnish)
Fill a large bowl with cool water. Squeeze the juice of 1 lemon into the water and stir. trim each artichoke, removing all tough outer leaves and trimming the stem (do not remove entirely). Toss the trimmed artichoke into the lemon water to prevent discoloration.
*if you cannot find chokeless or baby artichokes, you can use any artichoke, however, you must trim it to the tender leaves, cut off the prickly tops and remove the choke prior to placing in the water.
Heat at least 3-inches of oil on the stovetop to 325 degrees. Meanwhile, remove the artichokes from the water and place on paper towel to dry. Place each artichoke stem side up on the counter and gently push to flatten, being careful not to break the leaves. Place in small batches in the hot oil and cook until soft, but not browned. Remove from oil and place on paper towel or kitchen paper to drain and cool. Allow to sit at least 30 minutes, and up to 3 hours. Just before serving, heat the oil to 375 degrees and fry the artichokes, careful not to crowd the pan, until they are browned and very crispy. depending on the size of the artichokes this can take as little as 5 minutes and as long as 10 minutes.
remove from pan, drain slightly. Sprinkle with salt and pepper. Serve with a garnish of chopped parsley and a lemon wedge.
Almond Cake
On November 20, 2011 by sixtyacrebakerI owe David Lebovitz a debt of gratitude. While searching for an almond cake recipe, not calling for almond flour, I came across his recipe. He readily admits this comes from Chez Panisse. My pantry held marzipan rather than almond paste, so I changed the recipe ever so slightly. This cake looks light and airy and it is. But it is also incredibly moist and almondy. Have a slice on its own or pair it with brandied cherries, peach ice cream or toffee. This cake would be a gorgeous addition to your Thanksgiving dessert display.
Almond Cake
v.slightly adapted from david lebovitz
1 cup + 2 Tbs granulated sugar
7 oz marzipan paste (i used odense)
1 cup all purpose flour–divided
1 cup unsalted butter–room temperature
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp vanilla extract
1 1/4 tsp pure almond extract
6 large eggs
Preheat oven to 325^F. Butter and flour a 9″ springform pan. Line the bottom of the pan with a round of parchment paper. Using a food processor with the metal blade, process the marzipan, sugar and 1/4 cup flour until it resembles fine sand. In a separate bowl, mix together the remaining flour, salt and baking powder. To the almond mixture, add the butter, vanilla extract and almond extract and pulse until a smooth batter forms. Add the eggs one by one, and scraping the bowl as necessary in between additions. Add half of the flour mixture and pulse until just combined. Add the remaining flour and pulse a few times. If need be, hand stir the flour until it is fully incorporated. Pour into prepared pan and bake for about an hour. Begin checking after 50 minutes. You can use the toothpick test to check for doneness, or whichever method you prefer. Once removed from oven and while the cake is still hot, run a sharp knife around the perimeter to loosen the cake. Do not open the springform pan until the cake is completely cooled. Allow the cake to cool in the pan. Serve with a dusting of powdered sugar
Halloween Costumes 2011
On November 2, 2011 by sixtyacrebakerYes I know. Halloween is in the past and we have moved rapidly on to the next big holiday. Never-the-less, I want to share something. I am not a seamstress; although there was that one quarter of sewing in jr. high school where we made pillows and wrap skirts. Really, I don’t even know how to sew legitimately, but I do it anyway. I act unafraid and I improvise. I’m sharing with you, so you understand it is possible with little or no training, combined with a bit of creative thinking, anyone can make these costumes.
For the Child Catcher Coat
I used simplicity pattern 5386–closed the back and didn’t add the collar or cuffs. I cut the sleeve pattern as prescribed, then pinned parchment paper to it, and fashioned it around my arm to the desired shape…and cut the parchment to match. Opened it up..and had a new sleeve pattern. All of the colors and patterns, are added on top of the the original coat giving it heft. I made this in one afternoon. The glove is a black glove with a piece of oasis duck-taped on it. the lollipops are simply stuck and hot glued.
For the Planet of The Apes Costume
I used butterick pattern b4574–instead of an open collar for the shirt. I kept it closed and added a rolled collar, and hemmed the shirt cuff rather than adding elastic. From the same pattern, I was able to make the vest–eliminating the cap sleeves and shortening it to hit at the hip. The vest is made of pleather. I was able to make the ridges by taking strips of the pleather hot-gluing 1/4″ cording down the center, then sewing the strips onto the vest. The ammo belt is also pleather, with a covering of fishnet.
I know this all seems rather simplified…but it is to make a point. It ,em>is rather simple. Sewing is all about the preparation. Much like carpentry, measure twice and cut once. Prepare your materials, pay attention to the directions and don’t sweat it. I doubt anyone will criticize your costume while you are handing them candy.
I hope you had a great Halloween and aren’t freaked by the notion that Christmas is only 52 days away.
Cake with Ice Cream Ghosts
On October 30, 2011 by sixtyacrebakerThese mini cupcakes are a lot of fun to eat, but if you are a perfectionist and don’t like it when things don’t go your way, don’t do the ice cream part. Use frosting. Make your favorite cupcake recipe and bake in mini-tartlet pan using paper liners. let cool. Dip each in bittersweet chocolate ganache and let firm up. Top with ghost–and serve.
The ghosts are made from homemade Philadelphia Style ice cream. Freeze the ice cream until it is quite thick and could hold shape. Quickly put it into a pastry bag fitted with a tip with a 1/4″ round hole. Pipe the ice cream onto a sheet pan, lined with parchment and immediately put it in the freezer for 4 hours. Remove the ghosts and pipe the chocolate eyes and mouth and return to the freezer. Let freeze overnight. Just before serving, use an offset spatula to move the ice cream from the sheet pan to the mini-cupcakes.
Take your bow, then eat.
If you choose to use frosting rather than ice cream….you can either pipe the ghosts directly on to the cupcake, or you can pipe them on to a sheet-pan, put them in the fridge for an hour or so, decorate with chocolate ganache, and then transfer by offset spatula to the cupcakes
Bram Stoker’s Dracula Dinner
On October 28, 2011 by sixtyacrebaker“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians”
“I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga”, and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata”.
Bram Stoker
Dracula
I‘m really not much for horror stories. However, if the opening chapter references two meals, I become open-minded. For the record, Dracula is a well written story with astounding imagery. We all know Dracula is the only vampire that counts (get it? count dracula!)
If you are indecisive regarding your Halloween meal, I present to you an idea that is both clever and delicious. A Dracula dinner party using recipes inspired by the words of Stoker himself.
Dracula Dinner Party
chicken paprikash
(printable recipe)
eggplant implatata-ish
(printable recipe)
hungarian-bacon stuffed corn fritters
(printable recipe)
custard tart with sour cherry glaze
tokay wine
Halloween Wreaths
On October 12, 2011 by sixtyacrebakerGuess who is getting Halloween happy. The mantle is nearly complete. Costumes are in full planning stage. And, the kitchen is awash in frightful projects. All that is excited, but for me, no holiday is official
until the wreaths are up. This year I went simple by starting with wreaths already aflutter in feathers. I just added a little bling.
Crepe Brulee
On October 2, 2011 by sixtyacrebakerPasadena is not all about rose queens and debutantes, or penny loafers and posh hotels. Along the edges, nearing the fringe Bijouxs and the Baker (that’s me); inspired by art & culture, the storied past of Pasadena, more underground than paseo more after hours than high tea, more pop art than prep school, created an unexpected gem. A confection well loved in the tea salons of Paris, transforms to lust worthy in the Altier of Bijouxs.
Bijouxs and The Baker met at camp and instantly bonded over immaculately curated bunk rooms think pendleton blankets, leather steamer trunks and vintage oil lamps and an aversion to mingling. It was no surprise to learn they both hail from Pasadena. It was an instant friendship bonding while breaking bread. Not clear who said it first, but both agree; Pasadena can be sexy and hip and well ahead of the curve. It just doesn’t want everyone to know. Now the secret is out.
Lynn and i have collaborated on an amazing dessert: preppy handbook meets laduree.
Lynn gray of Bijouxs is an artist in the kitchen. She brings a designer’s palate to food. When the light casts like chiffon in my kitchen, I close my eyes and wander my mind to the Bijouxs studio to watch my simple dessert of crepes and custard become art.
Crepe Brulee
Makes 1-9-inch cake
Green Tea Crepes
3 cups milk
1 tablespoon matcha (green tea powder)
4 1/2 tablespoons unsalted butter, melted
7 1/2 tablespoons sugar
1/2 teaspoon kosher salt
6 eggs
2 cups flour
Place all ingredients in a blender and blend very well. Place in the refrigerator for at least 2 hours and up to overnight. Heat a 9-inch non-stick crepe pan over medium heat. Hold the crepe pan in one hand, while using a measuring cup or ladle to spoon a bit of batter with your other hand into the middle of the pan. Gently swirl the pan, moving the batter to make a thin pancake the same size as the base of your pan. Place back on heat and allow it to cook, but not brown. The top of the crepe will become dry. Turn and quickly cook the second side. Turn out onto a platter and proceed with the remaining batter. This recipe makes about a dozen crepes.
Raspberry custard
2 1/2 cups buttermilk
6 ounces fresh raspberries
1/2 cup plus 2 tablespoons sugar
6 egg yolks
1/4 cup cornstarch
3 ounces butter
Pinch kosher salt
1 tablespoon Chambord liquer (optional)
Whirl the raspberries, buttermilk and sugar in a blender until the raspberries are fully pureed. Pour through a strainer into a heavy saucepan. In a bowl whisk the egg yolks with cornstarch and salt. Heat the buttermilk mixture over low heat until it simmers. Remove from heat and slowly pour over the egg mixture while whisking the eggs. Return the mixture back to the saucepan, turn heat to medium and continually stir until thickened. Allow the custard to become a bit thicker than you would for a soft pudding. Place the butter and Chambord (if using) in a clean bowl. Run the custard through a sieve (to remove any lumps) into the bowl. Stir to melt and incorporate butter and Chambord. Continue to stir until the temperature drops a bit. Place a piece of plastic wrap directly on top of the custard and place in the refrigerator to cool and firm (can be made a day in advance)
For filling
Whip 2 cups cream with 1 tablespoons powdered sugar until peaks form. Mix in 50/50 with the cooled raspberry custard.
To Assemble
12-15 green tea crepes
1 batch raspberry filling
Granulated or demerara sugar
Brulee torch
Place one crepe on your serving platter. Spread a 1/4 inch layer of filling over the crepe using care not to go fully to the edge. Place a crepe on top. Continue layering until you have used all crepes and filling. The cake should be 10-15 crepes high. Cover and place in the refrigerator and allow to firm up. This can be done a day in advance.
Before you are ready to serve, remove from the refrigerator. Sprinkle a nice layer of sugar over the top and torch until crisp. Sprinkle a second layer of sugar and torch again. This will give you a nice thick crunch on top. Slice and serve while still chilled.
Turmeric and Cumin Crispy Smashed Potatoes
On September 28, 2011 by sixtyacrebakerI do enjoy serving a meal of homegrown and freshly harvested food. I swell with pride as I lay a platter down proclaiming all prepared from our garden harvest. ‘So simple and easy’ knowing full well that the ease I feel is from years of; curiously
observing generations of the amazing cooks in my family, of boldly wandering into restaurant kitchens simply asking to see a technique, of sitting with locals at a farm table in the hills of Italy, on the banks of a river in Costa Rica, or roadside in India. I listen of trial and error and of trial and success. I learned of turmeric potatoes in India, brightly colored and deeply spiced. They are a perfect accompaniment to richly stewed meats. The version I present here is a bit more tame; still brightly colored and assertively spiced, but more suited to roasted meats or a vegetarian meal.
Sadly, my potato harvest was a bit of a bust this year…but in a brush of serendipity, I was sent a few pounds of potatoes from Friedas asking if i would like to give them a try. I like the piccolo potatoes for this recipe. Once cooked they have crispy crust, with creamy interior
Turmeric & Cumin Crispy Smashed Potatoes
1 1/2 lbs small potatoes
(i used piccolo from the little potato company, this will work with new, fingerling or any other small potato)
1 Tbs turmeric powder
1 tsp kosher salt, plus more to taste
3 Tbs olive oil
1 generous teaspoon whole cumin seed
1/2 generous teaspoon whole mustard seed
Place whole potatoes in a pot of cool water to cover. Add turmeric and 1 tsp salt and stir. Bring to a boil and simmer for approximately 15-20 minutes (until the potatoes are cooked through). Drain and place in a roasting dish in a single layer. Using the back of a fork, press each potato until it is a bit broken and smashed, but not completely flattened. In a skillet, place the olive oil, cumin and mustard seed. Heat on medium until the seeds begin to jump and pop. Immediately pour the hot oil and spices evenly over the smashed potatoes. Place immediately into to 375 degree oven for about 30-45 minutes. Check periodically and stir if needed for even roasting. Remove from oven and taste for salt. Pair with roasted chicken or minted lamb or simply dab a bit of plain greek yogurt mixed with a bit of lemon juice over the top for a warm salad.
Levain Bread
On September 21, 2011 by sixtyacrebakerIt isn’t true that graduating from le cordon bleu in baking and patisserie makes you a fearless baker. I know. I have a diplome; yet the seemingly innocent combination of yeast, flour, salt and water gives me the shakes. Or, should i say
gave. On a bit of a whim, I signed up for a course at The Institute for Domestic Technology. I came for the goats, but i stayed for the bread.
Levain Bread
recipe from erik knutzen
(full recipe with detailed instructions here)
100 grams starter
250 grams white flour
250 grams whole wheat flour
375 grams filtered water
10 grams sea salt
Stir together the starter and water until dissolved. Mix in the flour until water and flour are incorporated. Do not knead, just get the flour fully combined. cover and allow the mixture to sit for 30 minutes. Add the salt and mix together with wet hands. Cover. At the end of the 1st hour turn dough onto a floured surface. Hold one end of the dough and with your other hand, pull the other end to stretch. Fold the stretched end on top of it. Give the dough a half turn and repeat the stretch and fold. Place the dough back in the bowl, cover and let sit.
At the end of hour 2; repeat the stretch and pull and put back in the bowl. cover. At the end of hour 3 or 3 1/2: turn the dough onto a floured surface. Begin to shape the boule. Take the dough and pull the sides together as if you are making a beggar’s purse, press the edges together and pick up the dough. turn it over in your hands and turn to form a round.
Place the dough, round side down in a heavily floured proofing basket or in a bowl lined with heavily floured baking canvas/or cloth. Cover and let sit at room temperature for 3 1/2 hours or overnight in the refrigerator (preferred)
When ready to bake:
You will be baking this in an dutch oven. Preheat oven and cooking pot to 500 degrees. Turn the bread out of its basket or bowl onto a floured surface. Use a razor blade to score a 4″ square on the top of the bread. Once the oven/pot is up to temperature, plop the bread in the pot, round side up. Cover and let bake for 25 minutes. Remove the top and bake for an additional 20-25 minutes. The bread should be nicely browned and sound hollow when tapped. Allow to cool for 1 hour before eating
Cornmeal and Fig Financiers
On September 4, 2011 by sixtyacrebakerRecently I met a young man. He asked to meet to discuss an idea. An idea born in sharing. I was early for the meeting, mostly because I have yet to shake some of my uptight corporate mores. He was tardy but only by minutes. A delay caused by
a sweet pause to pick gorgeous ripe figs which he then gifted to me. We talked for hours about our love of good food and how we share it with others.
Cornmeal and Fig Financiers
1 1/2 cups unsalted butter
1 cup sugar
1 Tbs honey
2 Tbs buttermilk
3 large eggs
1 tsp vanilla
1 1/4 cup flour
1/4 cup cornmeal *
3/4 tsp baking powder
1/4 tsp kosher salt
5-6 fresh figs-halved
Measure the flour, cornmeal, baking powder and salt in a bowl. Whisk to combine. In a mixer fitted with the paddle attachment, cream the butter, sugar and honey. Add the eggs one by one, scraping down the sides of the bowl after each addition. Quickly beat in vanilla and buttermilk. On low speed, mix in the dry ingredients, do not over mix. Scoop into small brioche molds, cupcake tins or other vessel. Fill to about the halfway mark (perhaps just a tad bit more), and then gently push 1/2 fig on top. Bake at 350 for approximately 15-30 minutes. Use the toothpick method to ensure they are baked through.
*i used a medium coarse cornmeal–but you can use anything from fine to coarse…the texture of your cake will reflect whichever you choose to use.