Friday, October 29, 2010
The first post in a long time!
SO I have been a foodie slacker as of late but times are changing, I can smell it. This past spring I took a media ethics class and as an assignment for this class I was required to read the New York Times every day. I quickly became an addict and still find myself obsessively doing the crossword puzzle and flipping through the pages. As part of the Times' coolness they include a dining section every Wednesday, this section matches quite perfectly with my soul. I read it quite religiously and search fervently for it every Wednesday in the halls of UVU. Perhaps one day I shall write for it. Last week there was a very extensive article on the increasing varieties of whole wheat pasta available at grocery stores. I do not know if I will be brave enough to attempt whole wheat pasta, as I have recently become obsessed with making my own noodles and fear the density of the whole wheat may be too much, but still the recipes included within the article are worth trying, even if I forgo wheaty pasta for a more enriched variety. I'll work my way up to it, I promise. If any of you know of any good wheat pasta recipes let me know and I may work my way up to it a little sooner.
Tuesday, July 27, 2010
Ravioli
Made Italian sausage ravioli Sunday and it was fantastic! Yesterday I spent
the afternoon making some excellent sou bourek with André and it turned out fantastically! Today I ate flaming wok.. Everyone needs a day off :D
the afternoon making some excellent sou bourek with André and it turned out fantastically! Today I ate flaming wok.. Everyone needs a day off :D
Sunday, July 25, 2010
Saturday, July 24, 2010
Friday, July 23, 2010
Blog of the day
I made a promise and I will keep it. I really want to learn to make chile relleno, best food ever! Better blog coming tomorrow.
Thursday, July 22, 2010
Sou Bourek
I was reading Dean Koontz's book Life Expectancy when I came across Sou Bourek, Turkish Lasagna, and it sounded delicious, so I looked up a recipe and made it. The sauce was really good and lemon tinted and I made spinach garlic pasta for the layers, but lacking a pasta machine I used a rolling pin which did not quite achieve the thinner than paper effect. Still, it was fantastic! Picture and recipe will be coming real soon! My main goal is to make all kinds of things I find in the regular books I read, any ideas? Let me know!
Wednesday, July 21, 2010
Red Velvet Cake
This is me reattempting to get into the cooking blog world, sorry for my slackage!
Last night I went to The Chocolate, and it made me desire to make a red velvet cake, here is my attempt, it's not super red due to only having pink food coloring which did not battle very well with the cocoa powder. But it is good, real good.
I used a different frosting recipe than Bobby calls for, but otherwise, this is it!
Ingredients
Cake:
* 3 3/4 cups AP Flour
* 3 tablespoons Dutch processed cocoa powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 12 tablespoons unsalted butter, at room temperature
* 2 1/4 cups granulated sugar
* 3/4 cups vegetable oil
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon red food coloring
* 1 1/2 cups buttermilk, at room temperature
* Frosting, recipe follows
For the cake:
Directions
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
Frosting:
* 1/2 cup heavy cream
* 1 cup whole milk
* 1/2 vanilla bean, split and seeds scraped
* 7 tablespoons all-purpose flour
* 3 sticks unsalted butter, at room temperature
* 1 1/2 cups superfine sugar
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
Last night I went to The Chocolate, and it made me desire to make a red velvet cake, here is my attempt, it's not super red due to only having pink food coloring which did not battle very well with the cocoa powder. But it is good, real good.
I used a different frosting recipe than Bobby calls for, but otherwise, this is it!
Ingredients
Cake:
* 3 3/4 cups AP Flour
* 3 tablespoons Dutch processed cocoa powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 12 tablespoons unsalted butter, at room temperature
* 2 1/4 cups granulated sugar
* 3/4 cups vegetable oil
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon red food coloring
* 1 1/2 cups buttermilk, at room temperature
* Frosting, recipe follows
For the cake:
Directions
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
Frosting:
* 1/2 cup heavy cream
* 1 cup whole milk
* 1/2 vanilla bean, split and seeds scraped
* 7 tablespoons all-purpose flour
* 3 sticks unsalted butter, at room temperature
* 1 1/2 cups superfine sugar
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
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