Lemon Tart

Daring Bakers: Cannoli

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Well isn't this fitting. 7 weeks since I was parlo-ing Italiano on Italian soil, and I'm making Cannoli for a Daring Bakers challenge. Who could resist these pistachio speckled  tubes? Cannoli (cannolo for one) are common Italian treats originating from Sicily. While there can be variations in filling and forms, some seeming more like a butterhorn from other parts of Europe,  traditionally they consist of a dough flavoured with cinnamon and a splash of Marsala wine which gives a lovely complex flavour.  The dough is rolled thin, cut into circles and wrapped around tubular forms of metal or more old school, wood, and  deep fried. The creamy filling is made of sweetened fresh ricotta cheese, sometimes mascarpone and flavoured commonly with cinnamon and candied orange zest.

  

Daring Bakers: French Macaroons

Lemon Raspberry Macarons

It's good to be back. Back at home. Back in my kitchen. Back with The Daring Bakers. I've been absent for awhile now, so when I was ready to get back to baking and blogging I was delighted to find out this months challenge was something that pulls at my heart simply due to what it makes me think of - Paris.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

French Macarons you see are a far cry from the Canadian version - those ubiquitous, sugary, coconut laden mountains that show up in coffee shops, church bazaars and cookie trays everywhere. Yet I have yet to meet anyone you actually enjoys them, although I think that is because so many of them out there are so bad. A future post perhaps - Macaroons rediscovered?

French Macaroons, or Macarons, are a different macaroon altogether. A meringue based cookie (sans coconut), light as air, is sandwiched between a filling of chocolate ganache, or buttercream, with endless variations from nutella to preserves. This creates a cookie that at first shatters on your teeth on contact, seemingly delicate and crackly, only to yield to a chewy interior layer followed by a creamy, flavour packed filling. 3 different textures, a single flavour or a mixture of contrasting flavours, makes these cookies a winner in my books. Not too sweet, delicate, but not too much, and oh so pretty make these a favourite tea cookie of mine. Of course they allow for so much creativity that it invites crazy combinations like green olive and olive oil, ketchup, matcha tea and everything in between.

Composed of a short ingredient list of egg whites, almond flour and sugar, they are a lot trickier than you would imagine. But then again a baguette is made up of the same number of ingredients and finding a good one is a lot more difficult than you would think should be. A challenge for those of us who like to bake, but also a gamble. Even if you've made dozens of these without thinking, most of them turning out near perfect, this is a cookie that eludes and sometimes just decides not to work out. So if you decide to tackle them, don't despair, it happens. Aging egg whites, grinding your own almond flour, sifting the almonds, letting the cookies air dry before baking. They come with a number of tricks and requirements. The good news is that once you get the hang of them, they are quick to make and even quicker to eat!

I began making these at home 4 years ago upon returning home from my first trip to Paris where they are as as common as the chocolate chip cookie or Nanaimo bar here. Back then a recipe for macarons was difficult to find, but I managed to find a couple and began baking (and selling) these little bits of Paris. These were cookies that inspired such smiles from people, especially fellow travelers and Francophiles. Reminders of beautiful times in the city of light. I was happy to bring that back for people and share something new for people who'd never heard of such a thing.

Now macarons have hit North American shores and I'm not sure if its for the better. I've seen them overpriced and stale at upscale gourmet grocers and just shake my head. Who would be so stupid to spend money on these? But apparently people do and I think I understand why. Food can often be as much about memory of time and place than the actual food itself. To me they have to taste good too, but to some people the purchase itself brings them back to happier times.  Recreating my little bit of a city I love is exciting and challenging.

They are also a huge trend internationally and you've likely come across them somewhere near or far from home. What started as a darling little cookie seen only in Paris or France, some people say, are the next trend threatening to derail the cupcake. I don't know about that, but when McDo's  (McDonalds) starts selling them, that's gotta mean its outgrown its humble roots. Although to be fare I can bet the Macarons at Mcdonalds in Paris are for certain going to be better than the sad ones at my local grocer.

Daring Bakers: Bakewell Tart

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

After a month break I'm committed to my Daring Bakers again. This month is a British dessert that I'll admit I'm not too familiar with and something that I've never made before, so I'm glad to have checked it off the list.

What is a Bakewell Tart? Well in a "pie shell" its an almond cake baked in a pie shell spread with jam.  I would say these could be compared to the butter tarts or nanaimo bars of my area of the world. They are common and beloved and everywhere from bakesales, family dessert trays and mass produced for every major supermarket and bakery chain in the country. And like those same ubiquitous squares and tarts in my city, they are also often bad interpretations of the original. So we Daring Bakers attempt to bring attention and honour to a relevant member of the British tea tray and a pastry with a longstanding history and do it right.

(If you really want to know the history of this beloved British dessert, visit Jasmine's site.)

With my jam supply still a little on the heavy side and berry season firmly upon us this was a perfect dessert to use a jar of beautiful, tart, raspberry jam. It was spread on a sweet tart shell crust and then covered with frangipane, an almond cream of sorts that turns into cake. I'm not unfamiliar with this and have used it in many a tart usually with whole fruits of the season, an application I prefer, but with a highly flavoured bright jam its an easy way to showcase your homemade or gifted preserves. In reference to the mini versions that are commonly seen sporting a white iced topping and a sliced cherry, I drizzled mine with a raspberry icing and scattered a few raspberries on top, a reminder of what's hidden below.

On our first trip to the UK a year ago this month we ventured north to Windermere and had a proper English afternoon tea in a cozy tearoom on a windy, grey and rainy day. On that huge 3 tiered silver tray hovering over our small 2 person table, was certainly a bakewell tart. And its this memory that I recalled when I had my first bite of my bakewell tart. As a dessert alone, after a big meal, it didn't appeal to me. It seemed heavy and one dimensional. But alongside an uplifting cup of Earl Grey or a bracing English Breakfast tea, I imagined it the perfect afternoon pick me up, something light enough for mid day, but heavy enough to get you through to dinner. And this afternoon that's exactly what I craved with my mid afternoon beverage. So pay homage to a dessert that's been through a couple world wars, a few kings and queens and at least one low carb diet phase, and is still going strong. I can't say this one will be in my repertoire very often, but I'm certainly glad I've given it a chance.

Daring Cooks: Ricotta Gnocchi

This is a the first challenge of a new group I've joined, The Daring Cooks- a Daring Bakers spin off. Check out my Daring Bakers category for a round up of the previous posts. The Daring Cooks focus on cooking, vs desserts  that the Daring Bakers do.

This first challenge is hosted by our lovely founding members Lis of La Mia Cucina and Ivonne of Creme Puffs in Venice and is Zuni Cafe's Ricotta Gnocci.

This is a rather famous dish from the Zuni Cafe in San Francisco. I remember seeing Chef/Owner, Judy Rodgers make her fabulous Zuni Ricotta Gnocchi on Martha Stewart many years ago.  The idea of this gnocchi with no flour intrigued me and while I came across them again over the years in passing and then about a year ago when I finally acquired the fabulous cookery tome, The Zuni Cafe Cookbook (one of my prized cookbooks) I had not made it a priority to try them out. Which is why groups such as this are so important to a cook like me, always looking for something new and spectacular. 

After making these beauties I'm excited to add another recipe to my repertoire. This is a rare thing in fact. With a large cookbook collection, the magazines I subscribe to and the dozens of food blogs I frequent, as well as my own thoughts and ideas, I'm overrun with recipes. The truth is with the number of dishes I cook, only about 5% of them make it to my permanent repertoire - that valuable recipe file in my head of tried and true classics that will never let me down. This is one of them and what an exciting addition it is.

So what about this dish makes the grade? Well, for one, the ease of the dish. Now I say this with reserve, because to be honest this was a tricky dish to get right. The ingredients are few, the technique is sparse, but with a little practice these are indeed one of the easiest, fastest items I've ever made. The other reason this becomes a classic is the taste. They are ricotta cheese, pure and simple. They can be flavoured like I did with lemon zest, but mostly its about the ricotta. The last reason this recipe is so special is its adaptability. The number of ingredients, especially vegetables, it pairs well with are never ending and it is one of those dishes than indeed will elevate that special bunch of fresh picked asparagus or sweet cherry tomatoes and make those vegetables better than they are alone.

Daring Bakers: Sour Cherry Cheesecake

Ah...cheesecake. It seems so 80's doesn't it? It's a crowd pleaser that's for sure. If you want to make everyone in the room swoon, cheesecake is what's for dessert. I have heard of people who don't like cheesecake, but I think they are just a little "delicate". And I have no patience for delicate eaters. Okay, I know I'm being harsh but I tend to be that way about dessert.

When I found out that April's Daring Bakers challenge was going to be Cheesecake, I smiled. I have a past with cheesecake. In fact aside from a single cookie recipe I made over and over again as a child, I think cheesecake was my first "specialty". Perhaps the first whispers of a passion to come. It was actually a specialty I shared with my husband. I think Cheesecake is what solidified the beginnings of our now 19 year relationship. You see, DG and I are what popular culture refers to as High School Sweethearts. While I cringe at that term, it is the truth. I credit the cheesecake.  In our youth, we would often spend a Saturday afternoon together, shopping, preparing, baking and eating cheesecake. It might have seemed a little geeky or like code for "other things", but no one complained when they had cheesecake for dessert. Since those early years I haven't eaten a lot of cheesecake. I guess I fell in love with other, more refined, desserts or was constantly looking to new things. And perhaps because nothing presses my binge button more than that cheesecake in the fridge. But when I do make it I still love it in all its comfort-food glory. Tonight I've enlisted a handful of bellies to make sure I don't polish this one off late at night in front of the open fridge.

In my mind there is only 1 cheesecake worth its weight in "Philadelphia", and that's the New York Cheesecake. And don't tell, but its actually very simple to make, consisting of a basic cream cheese custard bound together, sometimes, by a crust and baked until just set, then chilled. Some people will say it doesn't need a crust, but its rich, creamy and substantial demeanor beg for something to hold it up. Just a quarter inch base of crushed graham crackers or a shortbread cookie base will do. The crust is where you can get creative too. Since most of the time a cookie crust is what's used, the sky's the limit in terms of the type of cookie used. Gingersnaps with pumpkin, oatmeal with apple, coconut with strawberry, chocolate wafer with chocolate...the options are endless.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Daring Bakers: Lasagne of Emilia-Romagna

 

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This is my second month belonging to an adventurous and enthusiastic group of bakers  called The Daring Bakers. After a rather simple first challenge I was thoroughly excited about this month's recipe. It is a very different baking project, in fact it was one many of us wouldn't think of as in the category of "baking".

This group of bakers has a varied repertoire and that is one of the reasons I decided to join. I love to have an excuse to make new things, perhaps recipes I've always wanted to try but never got around to, or just a way to learn about a certain style of baking. While I've never been shy about daunting baking projects, the moral support of fellow Daring Bakers and plenty of people to offer tips and experiences makes it a fun affair. This month's challenge was a lasagne. Not just any lasagne though. A meat based lasagne with homemade spinach pasta. Well this was all new to me. Glad I'd signed up when I did!

 

I'd been feeling the desire to try my hand at handmade pasta for a while now. Until recently I've been  satisfied with my sources of fresh made pasta, but I've been starting to see the advantages of making your own. The chance to be creative with flavourings and fillings is a great way to stay inspired in the kitchen.

Making your own pasta also saves money (pasta is relatively cheap to make) and allows you to enjoy a truly artisanal product. After all the homemade product is a world away from anything you  can buy. And its so easy! A few weeks ago my friend Ruth must have read my mind because she suggested we both tackle some handmade ravioli. Perfect! A great way to get some practice in before the big challenge. After an extremely successful, not to mention delicious, butternut squash sage ravioli I was smitten with making pasta and ready to tackle more.

The Daring Bakers: A chocolate challenge

I'm not sure if I've conveyed how much I've enjoyed this little ol' blog of mine.  It's been a pleasure to share with whomever is reading my joy of baking, cooking and food in general.  Today is my first challenge with The Daring Bakers,  a group of bakers worldwide who get together once a month, bake something specific from the same recipe and blog about it on the same day.   Its sorta like getting together with a few hundred of your favourite friends and baking up a storm.  I'm sincerely honoured to join these super enthusiastic bakers and look forward to many more challenges to come.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The flourless chocolate cake is remarkable in its inclusion to the gluten free crowd, which so many desserts cannot claim.  I love its ability to call itself a cake while really holding more similarities with fudge, truffles and brownies.  Egg whites provide the structure that flour would normally, but once baked, set and refrigerated 24 hours the flavours mellow and meld together, while the texture changes from light to dense and fudgey.  The refrigeration step is completely optional and if left at room temperature it will be soft and sorta spongy- a very different texture. But I think it help the chocolate develop and the texture is inviting.  Its composition is a testament to quality ingredients and how to appreciate them fully as there is 3 simple ingredients in this dessert- butter, eggs and chocolate.   Using a chocolate with flavours you adore is a must.  And since the sweetness comes from the chocolate itself and no added sugar, you must use a good eating chocolate.  The kind of chocolate you can see yourself munching on throughout the day.  Using your deepest, darkest bittersweet 75% chocolate is likely not going to translate well here.  However I do recommend mixing as well. I used half 70% bittersweet chocolate and half 55% semisweet, which still turned out a decidedly chocolate flavour with just the right balance of sweetness, while not being too sweet at all. This gives the ice cream room to shine with its creamy sweetness.  The icing on the cake, pardon the pun, is that this is perhaps one of the easiest desserts there is AND few desserts will have the kind of crowd appeal that this one does.  There's always something about chocolate...

World Nutella Day

I bet YOU didn't know it was World Nutella Day did you? Well, as decreed by Sara of
Ms. Adventures in Italy and  Michelle of Bleeding Espresso, today is the day to break out your spoon, knife, or finger (I mean, really, why not) and celebrate the ultimate hazelnut chocolate treat that is Nutella (and of course the number of high quality gourmet versions out there that share the same spirit).

Sadly, I came to Nutella quite late in life. Call it abuse if you will, although I suppose I had my share of treats in my early years, so its probably for the best that I didn't know about Nutella back then. I had my first spoonful of Nutella not too many years ago and feel like a better person for it. Although I tend to gravitate towards the more expensive versions of chocolate hazelnut spread, but I can appreciate a classic too.

Today, in honour of the glory of thy hallowed nut and blessed bean of the gods (that's chocolate folks), I made Nutella Profiteroles. Very creamy Philadelphia style Nutella Ice cream sandwiched between choux pastry and a rich bittersweet chocolate sauce on top to complement the sweetness of the ice cream.