Tag Archives: food

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Banana bread ver 2.0

I’m typing on the bus on a road that is under construction. Please excuse typos. Made more banana bread last night, using shortening instead of butter to see if the loaf would be dark. Added chocolate chips to one loaf.

Got up early to blog before work. Slept in til last minute, ergo I blog as I commute.

The paler loaf was baked in a glass pan. Boyfriend pointed that out, since I was puzzled by the colour disparity.

Best Friend suggested chocolate chips, which added interesting texture. Both taste very good.

Might pick up one dark pan to see if I can achieve the colour I want next time.

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Strawberries and cream

Yes, it’s officially too hot to do anything else besides make whipped cream. Toronto is under a heat and smog alert, but I, dear reader, ventured forth into that humid desert to find some strawberries and heavy cream, to make the only thing I could think of which doesn’t involve using the stove.

Making whipped cream is so easy, only a total twit could screw it up. (I’ve screwed it up before.)

Pour heavy cream into a chilled bowl.  Turn the mixer on, gradually increasing to full speed, and within moments, voila! Boyfriend likes to add vanilla and sugar, but I didn’t add anything. (It’s also too hot to be creative today. )

Whip the hell out of it in your awesome mixer. Go Nemo go!!

And once the cream reaches the desired consistency (like 40 seconds or something ridiculously short like that), it’s ready!

Hopefully you have somebody you can convince to wash, dry, and hull the berries for you.

And enjoy!

Yum. I think I am going to make strawberry shortcake next time.

After we ate some berries, I decided the time was ripe to convince Boyfriend that we really need the ice cream maker attachment for Nemo. There are people who accessorize their home, and there are people who accessorize their pets. I just want to accessorize my beautiful appliance. Did I succeed? Stay tuned.

Playlist: Aimee Mann – Pavlov’s Bell

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Jareth’s deep-dish streusel peach pie

In celebration of Labyrinth Day yesterday I made this last night:

Why do I celebrate Labyrinth Day? In the hopes that one bite will transport me to a place guy like this:

. 

Goblin King! Be still my heart.

This recipe comes from KitchenAid 3 cookbooks in 1 which is available on Amazon.com  I bought the book for this recipe in particular actually, have been waiting for months for June 13 to roll round so I could try this out.

Time required: 2 hours

Yields: 9 pieces

Cost per slice: $4

Total cost if you have none of the ingredients: $36

Kitchen implements I used:

  • pastry blender
  • baking pan: 8″ x 8″
  • wax paper
  • rolling pin
  • mesh strainer

Ingredients:

  • 2 large cans of peaches, drained (save ¾ C of syrup)
  • ⅓ C granulated white sugar + 1 TBSP saved for later
  • 1 TBSP powdered corn starch
  • ½ TSP vanilla
  • ½ C packed brown sugar
  • 2 C flour, divided into 1½C and ½C
  • ⅓ C quick oats
  • ¼ C butter (half a stick)
  • ½ TSP ground cinammon
  • ½ TSP salt
  • ½ C white shortening
  • 4 TBSP cold water

Instructions:

1. Pre-heat oven to 176°C / 350°F. Drain peaches and save the syrup.

2. In a sauce pan on low, heat white sugar (all except the 1 TBSP) and corn starch.

When it melts, stir in ¾ C of the peach syrup, adding it gradually.

Keep mixture on low for 10 min, it should thicken. Remove from heat and add vanilla. Set aside.

3. Combine in a bowl: brown sugar, ½ C flour, oats, and cinnamon. Stir in melted butter and you’ll have a crumbly topping. Set aside.

4. Combine in a bowl: remaining 1½ C flour, 1 TBSP sugar, and salt. Cut in shortening.

5. Add water one tablespoon at a time and mix with fork.

6. Roll out crust until it measures 10″ square. I rolled it out between two layers of wax paper.

7. Trim away excess and press crust into pan. Peel off wax paper.

Tah-dah!

8. Drop peaches onto crust, add warm syrup, add topping.

9. Bake 45 min. Cool on wire rack.

The book says to serve warm. I tried one piece last night warm, and one piece this morning. I liked it better the next day.

Verdict: I liked this. I imagine with fresh peaches it would be extra good, but after what happened on Labyrinth Day 2011 I couldn’t be bothered. My big plan was to post this last night at the 13th hour (1am), but I got sleepy. I intended to send Boyfriend into work with some but I was enjoying a pleasant dream about Jareth and I didn’t get up in time. Goblin King, you can peach me away anytime.

Playlist: Labyrinth soundtrack

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Banana bread in disguise

If it’s shaped like banana bread, and it smells like banana bread, but looks nothing like banana bread, is it banana bread? That is the question.

Banana bread is one of those. You know what I mean. Everybody and their granny can make it with their eyes closed, yet when I try, things just don’t happen the way they should. My first loaf was half-raw, my second was a brick. Third time was not a charm, I brought a bag of bananas to Hobby Victim’s house, and I don’t remember what happened but we didn’t end up making banana bread. The bag of ripe bananas lay forgotten on the counter, until her daughter discovered a putrid mystery mess. (I am still embarrassed.)

My failure to make a perfect tea bread came up with Best Friend the other week.

“I’m making banana bread soon, hopefully. My banana loaf never work out.”

“Any loaf you make never works out.”

“Touché!”

Okay, I thought. Obviously my attempts to re-create family recipes isn’t working, so what do the pros do? I found this recipe in KitchenAid 3 cookbooks in 1: pies & tarts, cakes & cupcakes; breads which is available on Amazon.com and while it seemed pretty straight forward, I’m still not sure I have real banana bread.

Time required: 2 hours

Yields: 8-10

Total cost if you have none of the ingredients: $30.00

Cost per slice: $3.00

Kitchen implements I used:

  • Nemo the KitchenAid
  • flour sifter
  • metal loaf pan
  • tinfoil

You may be wondering why there are no bananas in this picture. Well. They uh… seemed over-ripe, almost to the point of “Should these be tossed out or are they still okay?” and I decided they looked too scary for the shot.

Ingredients:

  • 6 TBSP unsalted butter, softened
  • ⅓ C brown sugar, packed
  • ⅓ C granulated white sugar
  • 2 eggs
  • 3-4 bananas, ripe
  • ½ TSP vanilla
  • 1½ C flour
  • 2½ TSP baking powder
  • ¼ TSP salt

Instructions:

1. Pre-heat oven to 176°C / 350°F. Line pan with tinfoil and grease.

2. Cream butter and sugars in mixer until light and fluffy.

3. Add eggs one at a time, then add bananas and vanilla. You’re supposed to mash the bananas first, but uh… mine had reached the point of cellular degeneration where mashing was no longer required.

4. In a bowl sift flour, baking powder, and salt.

5. Add gradually to wet mix and mix until just combined.

6. Spoon batter in pan and bake 50 min.

7. Remove from pan and set on wire rack, cool in pan for 1 hour. Toothpick test indicated doneness.

8. Remove foil and slice.

Hmm. Is this normal?

Verdict:

“Do you think it’s done?”

“I don’t know. Let’s eat some.”

“Why is it so light? It’s supposed to be dark brown… ”

“It tastes good, that’s all I care about.”

Playlist: The Servant – Cells

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Graham cracker lemon squares

I recently purchased more lemons so I’d have an excuse to make another lemon… something, anything. The lemon tart I made the other week vanished mysteriously from the fridge, and we were a house sans lemon. And that’s no state to be. I wondered if lemons and graham crackers would be good together, so I got working on a little idea.

Time required: 1 hour

Yields: maybe 30

Total cost if you have none of the ingredients: $19

Cost per slice: $1.57

Kitchen implements I used:

  • Nemo the KitchenAid
  • sauce pan
  • juicer
  • zester
  • mesh plate
  • shallow baking pan

Crust:

  • ⅓ C butter, unsalted
  • 1½ C graham cracker crumbs
  • 3 TBSP granulated white sugar

Filling:

  • 1 C lemon juice (2-3 large lemons)
  • grated zest of one lemon, wash and dry it first
  • 1 C granulated white sugar
  • 6 TBSP unsalted butter, cut into pieces
  • 2 eggs
  • 2 egg yolks

Instructions:

1. Pre-heat oven to 176°C / 350°F. Line baking pan with foil.

2. Melt butter in the microwave. Stir in sugar and graham crumbs.

3. Pat into prepared pan and bake 10 min. Cool on wire rack.

4. Get started on the lemon curd. Combine the juice, zest, sugar, and butter in a sauce pan and heat on Low until the butter is melted. Remove from heat.

5. Beat the eggs and yolks, and temper in the hot butter mix.

6. Return to stove and heat on Low until curd thickens (stir often), and when it starts to bubble, remove from heat.

7. Strain and pour directly onto crust. Ah, beautiful!

8. Bake 5 min. Cool on rack, then cover and chill for at least an hour before slicing.

Swear like a sailor when the saran wrap ruins the surface.

Verdict: Very tart. Very good. Wishing I had let the lemon settle before baking, as it’s rather high on one end, and bare on the other, but aside from the cosmetic issues this is pretty good. One day I will find the bottom of my fluted tart pan, which is still M.I.A., and then maybe I’ll make, oh I don’t know, an actual tart.

Playlist: Depeche Mode

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Tarte au citron

After the glorious lemon dessert I enjoyed last week, I spent Saturday walking around the city with Boyfriend Unit, and came away with two important purchases: new shoes, and lemons. I had the place to myself today, and envisioned a leisurely Sunday afternoon re-creating that lovely lemon tart.

I’ve no idea how to make a tarte au citron, so my Google-fu led me to David Lebovitz’s blog and I liked his posts on making tart shells and lemon curd which is the recipe I’m using below. I had all my ingredients on the counter when I realized that half of my fluted tart pan was missing. Annoyance!

How can I make a tart without a proper tart pan? I was actually quite excited to use my tart pan, it hasn’t seen any action since it’s debut in 2010 and I was looking forward to using it again. I found the fluted part, but the bottom was missing. I emptied every cupboard, and washed a metric tonne of dishes, alas my efforts did not yield my truant tart pan, so I settled for a pie tin.

Good to know before you start: You need to lower the oven temperature after baking the empty tart shell, once it’s filled the baking temperature is lower.

Time required: 1 hour

Yields: 8 slices

Total cost if you have none of the ingredients: $24

Kitchen implements I used:

  • sauce pan
  • juicer
  • zester
  • mesh strainer
  • pie plate in lieu of a tart pan  :[

Crust ingredients:

  •  6 TBSP unsalted butter, cut in pieces
  • 1 TBSP vegetable oil
  • 3 TBSP water
  • 1 TBSP granulated white sugar
  • ⅛ TSP salt
  • 1 C flour, rounded

Filling ingredients:

  • 1 C lemon juice (2-3 large lemons)
  • grated zest of one lemon, wash and dry it first
  • 1 C granulated white sugar
  • 6 tablespoons unsalted butter, cut in pieces
  • 2 eggs
  • 2 egg yolks

Instructions:

1. Pre-heat oven to 210°C / 410° F. Weigh out flour and set aside.

2. In an oven-safe bowl combine: butter, veg oil, water, sugar, and salt.

3. Bake 15 min and remove from oven.

4. Immediate add flour and stir quickly until it forms a ball.

5. Transfer to tart pan and use spoon or hand to press down.

6. Once you fuss with the edges to your satisfaction, pierce with fork many times.

7. Bake shell 15 min, then cool on wire rack.

TIME TO LOWER OVEN TEMPERATURE.

8. Pre-heat oven to 180°C / 350°F.

9. In a sauce pan combine: lemon juice, zest, sugar, and butter. Heat on low.

When I slice or juice lemons, I do it with my eyes shut. That’s probably really dumb, but that’s how I do it. I’d like to convince you that I do this because I have ninja-like reflexes in the kitchen, but really I am just scared of getting lemon juice in the face.

10. In a bowl whisk eggs and egg yolks.

11. Once the butter has melted on the stove, temper some of the hot liquid into the eggs, then pour the warmed egg mixture back into the sauce pan.

12. Cook on low until mixture thickens and small bubbles start to form. Stir non-stop.

13. Pour lemon mixture through strainer directly onto tart.

Shake tin to level it out, bake 5 min.

14. Remove from oven and cool on wire rack, and chill before serving.

Slice it up…

Verdict:

“Mmmm, tangy.”

“So good. I’m having another piece, just so you know.”

After the euphoric glow wore off, I compared these to the one I ate at Le Papillon, and it held up very favourably. Theirs was a pale yellow, with a difference type of crust, and although mine was a bit different it was equally delicious. Success!

Playlist: Carina Round – For Everything a Reason

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Lemon tarts at Le Papillon!

Ah, lemons. Today I hit up the St. Lawrence Market with Hobby Victim. I was looking for some pure vanilla extract by the Saffron Imports Co. (my supply is dangerously low but alas, none was to be found).

After checking out the lower level of the market, we took a stroll to find a nice restaurant for lunch. We stopped at Le Papillon.

I’ve walked by Le Papillon many times but never ventured inside. We both ordered the Crêpe du Marché, which is a galette containing St-Laurent bacon, cooked apples, and cheddar cheese. The apples had a flavour I cannot identify, but it was quite tasty.

Choosing dessert was so hard. I just could not make up my mind, but after several agonizing minutes we narrowed it down.

Hobby Victim ordered the Gâteau au Chocolat, and I ordered the Tarte au Citron (French lemon pie).

How was it? From the first bite, as I felt that elusive afterglow feeling creeping over me, my taste buds sang. I could not stop smiling. It was truly delicious. So tart, so good.

Whoever does the desserts at Le Papillon is an artist of the highest calibre.

I know what I’m going to learn to make on the weekend.

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Cookieducken

Cookie! Cookie! baking hot
In the oven of my lot
With spatula in hand do I
Dare craft thy fearful deliciousness

My sister sent me a link called “love in pan”; a triple-threat of chocolate chip cookie dough, Reese’s peanut butter cups, and brownies. I am fundamentally opposed to using pre-made cookie dough but making everything from scratch would sort of the defeat the purpose of this near-instant cookie-thing, so I gave it a whirl.

Everybody in the grocery store was judging me as I filled my basket. It was awful.

Instructions:

1. Pre-heat oven to 176°C / 350°F.

2. Make brownie batter and set aside.

3. Slice chilled cookie dough and place into muffin tin (or if you’re like me and don’t own a muffin tin, use a cupcake tin).

4. Add the peanut butter cups upsidedown.

5. Cover with brownie batter.

6. Bake at least 18 min. (Mine were still raw at 18, baked another 5, then cooled 5 min in pan.)

Yikes. Are they supposed to look like inverted mushrooms? I pried them out of the pan and ate one.

Verdict: They were good, but eating more than one is probably hazardous to one’s health. I think you are supposed to either use a bigger pan, or less dough and batter.  Boyfriend assures me they are delicious. These were gigantic.

Playlist: 80’s

 

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The Devil’s rejects

Sometimes substituting ingredients can lead to rapturous results. Other times, not so much. Like tonight, when I decided to make devil’s chocolate cupcakes, without buttermilk. But looks can be deceiving, will these devil’s wannabes live up to my expectations?

I haven’t baked in … yikes! I hemmed and hawed this afternoon over what I could make, and cupcakes kept coming up. I rummaged through the fridge and found 2% milk and heavy cream. No buttermilk. Think think think. Cupcakes with…heavy cream? This could be a prelude to a heart attack.

I’m game.

I dusted off Nemo and got to work, creaming the butter and sugar together.

Mixed the dry ingredients together.

Added dry and cream to mixing bowl in alternating pours.

Stared at batter in bemused silence. It seems… foamy?

Houston, we don’t have doming. This can’t be good.

Flat tops with two leavening agents? Ugh. Decided to mix up frosting and hope for the best. (Best thing about having two bowls for your mixer is not having to clean the bowl in between stuff. Go Nemo go!)

Sampled frosting and…. woah. That is some sweet, sweet icing. Also much too light in colour. Not quite what I had in mind.

Verdict:

No wonder the devil rejected them, back to the drawing board on this one. It turns out that the only acceptable substitute for buttermilk is milk and vinegar, but even then it’s not nearly as good.

Well, I tried. It didn’t really work out but they were still palatable, just not my best. They were slightly overdone, oddly dense, and with overly sweet frosting. Boyfriend enjoyed them despite those flaws, bless him!

The search for the perfect chocolate buttercream continues. Stay tuned!

Playlist: various Final Fantasy tracks

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Patty’s raspberry cheesecake bites

What’s tart and rich, and filled with raspberry goodness? The other day my sister told me about raspberry cheesecake, and I could think of nothing else until I had some too. “It’s delicious,” she assured me, and I was eager to see for myself.

Good to know before you start:

I intended to add cream to this but forgot about it, and in the end I’m glad I didn’t, it would have been too much liquid combined with the juice from the berries. Recommend you don’t use frozen berries for the same reason.

I was also going to crush the graham crackers but after I took this picture discovered I had just enough graham cracker crumbs in the pantry to use instead. Huzzah!

Time required: 2 days (overnight chilling)

Yields: 64 pieces

Cost per slice: $0.50

Total cost if you have none of the ingredients: $32.00

Kitchen implements I used:

  • Nemo the KitchenAid
  • baking pans: 9″ x 13″ nestled inside 14.5″ by 10.5″
  • heavy tin foil & plastic wrap

Crust ingredients:

  • 5 TBSP unsalted butter, melted
  • 1¾ C honey graham cracker crumbs

Filling ingredients:

  • 1¼ C granulated white sugar
  • 2 TBSP cornstarch
  • 4 blocks of cream cheese, softened (32 oz or 1,000 g)
  • 5 large eggs, room temp
  • 3 containers of raspberries

Topping ingredients:

  • 1½ C sour cream
  • 3 TBSP granulated white sugar

1. Using centre rack, preheat oven to 176°C / 350°F.  Fill kettle and boil. After water boils, leave on Low for use later.

2. Line 9″ x 13″ baking pan with foil, and grease.

3. Melt butter in sauce pan on Low. Remove from heat and stir in graham cracker crumbs.

4. Pat crumbs into prepared pan. Bake 10 minutes and cool on wire rack.

5. Rise and dry berries. Sample! Set aside.

6. In a small bowl whisk sugar and cornstarch together, set aside.

7. In mixer, on Medium speed, beat cream cheese for 5 minutes.  Use a spatula to scrape down the sides of the bowl every 60 seconds.

8. Gradually beat in sugar mixture, then add eggs one at a time. Mix until thoroughly blended, but don’t overbeat and remember to scrape down the sides.

9. Add about half of the berries and beat on High until you see swirls of red. Dodge that stuff like The Matrix as you remember why putting a KitchenAid on the highest speed can be a bad idea.

10. Pour half of the filling onto the crust. Sprinkle with remaining berries, then remaining filling.

Get annoyed when your berries, which may or may not have been meticulously spaced, are displaced by the weigh of the rest of the filling as it is poured. Frown repeatedly.

11. Create the hot water bath. Bake 50 minutes until just centre jiggles, then remove from oven and place on rack (turn off oven). Flip out when you remember you forgot to add the heavy cream, and obsessively wonder what will happen when it’s time to slice it.

12. While the cake was baking I made up the topping, see small bowl to the right? It’s just sour cream and white sugar mixed together. Chill it until the cake is removed from the oven, then spoon mixture onto hot cake, use soft spatula to spread it evenly, and return cake to oven for 5 minutes (oven is off).

14. Remove from oven and carefully remove the smaller pan (which holds the cake) from the large pan. Cool cheesecake for at least 2 hours.

15. Cover in plastic wrap and chill overnight. Is this your first time making a cheesecake? Read my notes on how to slice a cheesecake correctly.

Verdict: Be still my stomach. This is delicious, but cheesecake for breakfast has to stop. I am dying. I plan to donate some of this to my partying neighbours across the hall.

Ah, raspberry cheesecake is sumptuous. Thanks Chocoholic!

Playlist: Tchaikovsky – Sleeping Beauty