Tuesdays With Dorie: blueberry pie

I didn’t want to have a whole blueberry pie on hand, since we were traveling over the weekend, so I decided to pull out the mini Le Creuset’s and do individual pies!

These turned out pretty good, and just the right size for a little treat. I also used plenty of chopped lemon verbena from one of the plants on my patio.

I spent all last summer searching for verbena, the best I could do was lemon balm (which is now growing out of control). This spring I lucked out and found a great nursery with lots of interesting herbs. Now my patio is full of (among other things) stevia, verbena, 4 different types of basil. So far, everything has been doing well, we’ll see how they fare in late summer heat. My cherry tomato plants in pots are already starting to protest!

This is my part of the weekly Tuesdays With Dorie blog where fellow cooks produce the same recipe every week. Check there to find all the great entries.

Tuesdays With Dorie: Apple Cheddar Scones

This week's recipe was an easy sell, we are a scone- loving household. I've tried making scones a few times, but in my laziness, I've never given them a fair shot, and the results have generally been less than spectacular.

This scone, however, made everybody happy.

My husband has a weekly male bonding time at a local coffee shop, I sent these along and have been receiving rave reviews ever since.

This was one of the first Dorie recipes that I followed nearly to the letter (subbing yogurt for buttermilk), and the results were amazing. Maybe I should just let Dorie do the work in the future, and stop trying to tweak every recipe. There's a reason she has us all blogging her recipes every week!

I would encourage everyone to try out this recipe, it's simple and delicious. Be sure to check out all the other fabulous blogs who take part in the weekly Tuesdays with Dorie posting. This event is hosted by Laurie of Quirky Cupcake, and this week's recipe was chosen by Karina of The Floured Apron.

Tuesdays With Dorie

Sorry, no post today. I did make cobbler this week, but I think the recipe it so far from the Dorie original that I will wait to post it tomorrow. We were on a camping trip this week, so I adapted the recipe (quite a bit) to be more travel/fire friendly. Tune in tomorrow to see what delights emerged from this can...

Tuesdays With Dorie: Cream Puffs - Part 2

I hope I don't get kicked out of the club for cheating and posting the rest of my puffs today!

This is another late night post, so you'll have to (again) excuse the quality of my writing and photo-taking.

When I saw this week's recipe, I was so excited to make the cream puffs (it was supposed to be a big cream puff ring, but I'll find any excuse to make cute little individual desserts). I've been asked to prepare a few desserts for a friend's upcoming baby shower, and I think this will be one of them. I love the fact that this can be made in advance, in parts, and assembled at the last minute.

I choose to use Dorie's pastry cream recipe, instead of flavored whipped cream. I was really in the mood for something like custard, and I make whipped cream a lot. I made the cream almond flavored, which went very nicely with the chocolate and toasted almonds on top.

These week's recipe really intimidated me first, but I'm so glad I conquered my fears (and lack of time) and powered through. These were delicious, and so much easier than I thought. Thanks Dorie! Be sure to check out all the TWD participators!

Tuesdays With Dorie: La Palette's Strawberry Tart

This week's recipe couldn't have been better timed with the strawberry season here. We picked up a great little box of freshly picked local strawberry's from the coop the day I decided to put this together.

The recipe is a pretty easy one to throw together, or do ahead in pieces. Essentially the layers are just:
1) a tart crust
2) strawberry jam
3) fresh strawberries
4) cream

I have a lot of friends who are beginning bakers, and i think this would be a great recipe to start honing your culinary skills. I think a lot of people (myself included) see all the rules and regulations of baking as a huge and intimidating obstacle. The way I started learning to cook (and bake) was by using prepared products, like those rice and pasta side dishes where you just add water and microwave. Slowly I started to integrate things I learned to make from scratch. In the course of a few years, I now make just about everything from scratch. I've learned that not only do things from scratch taste better, they're generally cheaper to prepare, and not that much more difficult (albeit time consuming sometimes).

That said, this is a great recipe for someone who wants to start 'baking' but doesn't know where to start. Essentially you could just purchase a prepared crust, strawberry jam, fresh strawberries, and whipped cream and put this together in under half and hour!

Since I've moved past most pre-made products due to taste and budget reasons, I actually made the crust, jam, and cream for this recipe from scratch!

We made a last run to Costco before our membership ran out this week, and one of the impulse buys was a GIANT crate of strawberries. Unfortunately for me, I didn't notice till I got home that none of them were very fresh or attractive looking. Instead of throwing them out, I picked through the good ones and made a nice pot of fresh jam. I haven't learned to do proper canning yet, but making a fresh jam is pretty easy. My method is to chop up fruit, add some sugar, and lemon juice and cook on the stove top until it reduces down to a thick consistency.

The crust was made from Dorie's sweet tart dough recipe. I used whipped cream for the topping, which I whipped up right before serving using a bit of heavy whipping cream and sugar whipped together.

I opted to make single serving tarts since I just bought a set of 4" tart pans this week. These came out great, except the crust kind of fell apart while trying to eat it. I kept wondering if maybe you could make cookie-sized tarts using shortbread cookie dough as the crust, maybe I'll try that next time.

The recipe calls for a sprinkling of black pepper to top these tarts. Although we didn't do this last night, we might try it tonight when we have this dessert again with friends.

Black pepper (Piper nigrum) was originally used, like most herbs and spices, for both medicinal and culinary purposes. In the last few years several studies have been published which examine the use of black pepper as an insecticide (1, 2). This is especially interesting research as we, as a society, are steadily becoming more concerned about the treatment our food receives before it makes it's way to the table. The use of natural insecticides has benefits both for the health of the consumer, and also the growing environment the surrounding flora and fauna are exposed to. Everything is affected by the choices made by the farming community.

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Be sure check out all the other creations by my fellow TWD bakers. A big thank you to Marie of A Year in Oak Cottage for picking this weeks recipe.

1. Simas NK, Lima Eda C, Kuster RM, Lage CL, de Oliveira Filho AM. Potential use of Piper nigrum ethanol extract against pyrethroid-resistant Aedes aegypti larvae. Rev Soc Bras Med Trop. 2007 Jul-Aug;40(4):405-7.

2. Park IK, Lee SG, Shin SC, Park JD, Ahn YJ. Larvicidal activity of isobutylamides identified in Piper nigrum fruits against three mosquito species. J Agric Food Chem. 2002 Mar 27;50(7):1866-70.

Tuesdays With Dorie: French Chocolate Brownies

On our recent trip to Seattle, one of our favorite treats at the Pike Place Market was the Chukar Cherries.

We bought several bags of the cabernet chocolate cherries as souvenirs for our friends and family.

I guess I had that on the brain when I read the recipe for this week. I thought cherries would be a great replacement for the raisins (which seemed a little odd to me, although I'm sure they would have been delicious).

In going with the Chukar theme, I was hoping to switch the rum with Cabernet, but the googling I did on the subject made it sound like maybe that wasn't the best idea (due to the low alcohol content). I stuck with the rum, but the flame wasn't nearly as exciting as I was hoping for. I also made a few other changes to the recipe due to time constraints and my usual meddling to cut out a bit of the fat and sugar, which I marked in red.

Everybody has heard about the potential health benefits of drinking moderate amounts red wine, but have you ever thought about rum? One study examined two groups of elderly individuals with regards to diet, alcohol consumption (in this case corn wine and rum), and serum lipid levels. They found a correlation between alcohol consumption and increased levels of HDL-C (the good cholesterol) and decreased levels of LDL-C (the bad cholesterol) and total cholesterol.1 While more research is needed in this area to make any definitive statements, it is an interesting study.

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Be sure check out all the other creations by my fellow TWD bakers. A big thank you to Di of Di's Kitchen Notebook for picking this weeks recipe.

French Chocolate Brownies

- makes 16 brownies -
Adapted from Baking From My Home to Yours.

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden (dried cherries)
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped (combo semi-sweet and bittersweet)
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces (only 1 stick)
3 large eggs, at room temperature
1 cup sugar (only 1/2 cup)

Getting ready: Center a rack in the oven and preheat the oven to 300°F.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins/cherries in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes(or only 30 minutes at 350), or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

1. Ruixing Y, Shangling P, Hong C, Hanjun Y, Hai W, Yuming C, Jinzhen W, Feng H, Meng L, Muyan L. Diet, alcohol consumption, and serum lipid levels of the middle-aged and elderly in the Guangxi Bai Ku Yao and Han populations. Alcohol. 2008 May;42(3):219-29.

Tuesdays With Dorie: Madelines

Just a quick post this week (don't kick me for not being verbose - my excuse is the same - school).

In the midst of finals I managed to whip up a batch of the Earl Grey madelines from the 'playing around' recipes.

I've always wanted to make madelines (I'm not sure why) but without the proper pan I was forced to improvise. I made a half batch with mini muffin pans, which turned out good, except only one ended up with the madeline baby bump.

I saw someone mention substituting spoons for the correct pan. I tried this as well, with less than stellar results (probably due to my over-filling with the refrigerated batter).

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Be sure check out all the other creations by my fellow TWD bakers. A big thank you to Tara of Smells Like Home for picking this weeks recipe, check there to find the whole thing.

Tuesdays With Dorie: Florida Pie

Sorry I've been out of touch this week, with school drawing to a close, many things have gone neglected. But don't fear, I still managed to attempt this week's TWD recipe.

Unfortunately for me, this week's recipe got off to a shaky start. Being pressed for time I didn't start this until Sunday afternoon, but was intending to take it to a Sunday evening mother's day celebration.

Luckily for me, I found an old store-made graham cracker crust. I usually make my own now, but I was happy to skip that step and save a few minutes, especially since Dorie recommends this in the recipe.

After searching two stores for key limes, I gave up and went with 'regular' cheapo (12 for a dollar) limes. I also left out all of the coconut (wasn't sure if the mother's would approve). And, since we're being honest - I didn't do the cream reduction either. I just made it like the key lime pie from good old Betty Crocker (I was worried about running out of time).

But there is one thing I did according to the recipe, the meringue. I've never made it before (kind of like my unreasonable fear of raw meat, meringue seems inherently scary). But this was super simple, and super delicious.

Despite the issues, and substitutions, this pie was gobbled up and got rave reviews from the family. Thank you Dorie, for a successful mother's day dessert!

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Be sure check out all the other creations by my fellow TWD bakers. A big thank you to Dianne of Diannes Dishes for picking this weeks recipe, check there to find the whole thing.

That's all folks, time to hit the books!

Tuesdays With Dorie: Peanut Butter Torte

I knew this week’s recipe wouldn’t be a big hit in this household. The husbot doesn’t care for peanut butter anything…or Oreos. (sad face)

Rather than eat a whole week’s dessert by myself (admittedly, I’m not a huge fan of those two things either) I decided to see how much ‘creativity’ I could get away with.

First off, I changed the peanut butter to pecan butter (with the power of the food processor, I can do ANYTHING!). Next, the Oreos got replaced with graham crackers. I realized (too late) that using pretzels for the crust would have been a perfect since I’ve been craving a Sheridan’s custard with pretzels all week. Now what I really want to make is some sort of pecan/caramel/ ganache/pretzel/cheesecake concoction!

Even without the pretzels and caramel, this was still pretty darn good.

Although I didn't include the oreos or peanut butter, I did layer on ganache aplenty. Chocolate (due to it's high cocoa content) is a rich source of polyphenols such as catechins and procyanidins. These polyphenols (usually studied from tea) have been shown (in animal models) to inhibit LDL oxidation. However, I did find one study which examined the long term effects of cocoa powder on plasma cholesterol levels. They found that "polyphenolic substances derived from cocoa powder may contribute to an elevation in HDL cholesterol", which in turn may lead to a "suppression of LDL oxidation".1 In other words, it potentially increases the "good cholesterol" which in turn decreases the "bad cholesterol".

Sounds like a good excuse for me to eat some more TWD torte!

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Check out all the other creations by my fellow TWD bakers. A big thank you to Elizabeth of Ugg Smell Food for picking this weeks recipe.

Baba S, Osakabe N, Kato Y, Natsume M, Yasuda A, Kido T, Fukuda K, Muto Y, Kondo K. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans. Am J Clin Nutr. 2007 Mar;85(3):709-17.

Tuesdays With Dorie: Fluted Polenta and Ricotta Cake

OR, Fluted Cornmeal and Yogurt Cake (with Dates)

After scanning this recipe, and my larder, I realized I would either have to go to the store, or get creative.

I chose the latter.

After scanning the recipe and seeing sugar AND honey, AND a stick of butter (always makes me heart skip a beat), I decided to see just how much recipe alteration I could get away with.

Turns out, quite a lot!

I chose yogurt, not just because I had about a half gallon on hand, but because I make my own, and I knew the addition would be delicious, and nutritious.

Being a probiotic, yogurt has frequently been studied for it's many beneficial effects. I found an example of a published article where researchers studied the beneficial application of probiotics, where "the affects of probiotics at suppressing the growth of bacteria which convert procarcinogens into carcinogens, thereby reducing the amount of carcinogens in the intestine"1 were beneficial in colon and breast cancer.

Near to my own heart, I found a study where investigators examined the use of yogurt to treat bacterial vaginosis (a common cause of bacterial infection) during pregnancy 2. Pregnancy is a time where special precautions must be taken when using any medications, therefore the potential to use yogurt to treat a pregnant patient is very interesting.

On to the Cake!

Here's my (severely altered) recipe for Fluted Cornmeal & Yogurt Date Cake

500 g chopped dates
1 C yellow corn meal
1/2 C flour
1 tsp baking powder
1 C yogurt (I make whole milk yogurt)
1/4 C water
1/2 C honey
Grated zest of 1 lemon
Juice of 1/2 lemon
2 large eggs
4 TBS room temperature unsalted butter

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Toss dates into a small pan of boiling water and steep for a minute, then drain and pat dry. Chop dates into smaller pieces.

Whisk the corn meal, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the yogurt and water and lemon juice together on low speed until very smooth. With the mixer at medium speed, add the honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter. Mix in chopped dates. Pour the batter into the pan and smooth out.

Bake for 50 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Check out all the other creations by my fellow TWD bakers. A big thank you to Catlin of Engineer Baker for picking this weeks recipe. Come back next week as we tackle Peanut Butter Torte.

1. Nova E, Wärnberg J, Gómez-Martínez S, Díaz LE, Romeo J, Marcos A. Immunomodulatory effects of probiotics in different stages of life. Br J Nutr. 2007 Oct;98 Suppl 1:S90-5.

2. Neri A, Sabah G, Samra Z. Bacterial vaginosis in pregnancy treated with yoghurt. Acta Obstet Gynecol Scand. 1993 Jan;72(1):17-9.

A carrot a day will keep the (eye) doctor away

Although, when your family practitioner finds out you've been filling up on cake all week (and calling it vegetables) he might have a bone to pick with you.

Among carrots many health virtues is it's amount of Vitamin A. While it can't give you super night vision, it may protect against night vision difficulties, but "it's probable that people attributing poor driving ability to their vision may be eating more carrots in the hope of reversing this decline."* Sorry, not the best bit of research, but I’ve been a bit cramped for time this week.

As you can see, I skimped on the delicious icing. Having only two cake pans, I decided to cut the recipe in half and just use the two pans, and that everything would 'be cool'. This resulted in two very skimpy cakes (ok by me) and not nearly enough of the delicious icing (probably because I insisted on icing the outside too). I decreased the cook time to 30 minutes and the cakes were a little over done.

I was serving this cake to friends who weren't fond of raisins, or walnuts. So, instead of leaving them out all together, (I'm not that nice) I chose to throw in the biggest raisins and walnuts I could find (to aid in their pick-out-ability). The result was actually kind of humorous with the cake being so shrimpy and the mix-ins to gigantic.

I also changed up the frosting a bit. Not wanting to purchase lemon extract, I simply added a bit of lemon zest to the icing to amp up the lemon flavor. Although I like carrot cake this recipe felt a little confused with all the additional flavors (coconut, raisin, walnut, lemon). But that didn’t stop us from finishing it in record time.

One of the best things about this cake are the healthy mix-ins. While cooking (or baking, or studying, or...you know…) I usually snack on whatever I can find. In this case, I had the leftover carrot hunks that didn't get shredded in the food processor, raisins, and walnuts. A tasty AND healthy trio.

This is my weekly submission to Tuesdays with Dorie, hosted by Laurie of quirky cupcake. Check out all the other creations by my fellow TWD bakers. A big thank you to Amanda of slow like honey for picking this weeks recipe. Come back next week as we tackle Fluted Polenta and Ricotta Cake.

*Smith W, Mitchell P, Lazarus R. Carrots, carotene and seeing in the dark. Aust N Z J Ophthalmol. 1999 Jun-Aug;27(3-4):200-3.

Tuesdays With Dorie: Marshmallows

I did it! I finally did it!

Every week I see all the cool kats posting their weekly Tuesdays With Dorie recipe together and I think, "I should do that". Well, now I am!

Being a young married college student, I haven't done too much baking yet. I can whip up a cupcake or limited selection of breads on my own, but marshmallows? Before this book I, didn't even realize they were even possible to make from scratch!

Turns out they're not too hard (although I did manage to burn the sugar syrup the first time), but yet very impressive (my favorite kind of dessert).

I ended up making half the batch plain, and half with cappuccino flavoring. Most likely all of them will be used for hot chocolate, as Oz still hasn't quite made up it's mind that it's spring and has decided to continue the showers of flurries.

Unfortunately, my research uncovered few articles extolling the health virtues of the common marshmallow (oddly enough). But I did find one article which showed that marshmallows could be a "viable option for saliva stimulation" used to "determine toddler cortisol concentrations". So, they're not all bad.

You can find this recipe at Judy's Gross Eats, and make sure to check out all the other fabulous marshmallows.

Clements AD, Parker CR Jr, Dixon WE Jr, Salley B.: Marshmallows used as saliva stimulant do not affect cortisol concentrations: finally a palatable alternative for toddler saliva collection. Dev Psychobiol. 2007 Nov;49(7):702-7.