tag:blogger.com,1999:blog-87866273866061677562024-02-20T04:25:18.739-08:00cookingwithsoulambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-8786627386606167756.post-75471560475664748882010-06-18T17:36:00.000-07:002010-06-18T17:38:49.908-07:00Kumquat Blueberry Sour Cream Ice Cream<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1308/4710285555_9dc123eb42_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="http://farm2.static.flickr.com/1308/4710285555_9dc123eb42_b.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
I don't want make this desert sound fancy, but believe me the tasted just like from sophisticated restaurant. I decided have a bit fun with <a href="http://en.wikipedia.org/wiki/Kumquat">kumquat </a>and blueberries as both easily find here in Sunnyvale California. First time I've seen kumquat was in Singapore during Chinese New Year. It's cherry size oranges, grow abundantly that for Chinese descendant as symbol of good wealth or prosperity. The good news is that the fruits is edible, rather lack of imagination how to present in the table.<br />
<br />
As a basic recipe, I looked at Blueberry Sour Cream Ice Cream from Dorie Greenspan. With the addition of kumquat should give such strong flavor and tangy, the ultimate aim of our ice cream.<br />
<br />
<br />
<b>Ingredients:</b><br />
(Served about 1.5 quarts)<br />
<br />
2 cups of blueberries -fresh or frozen (if frozen, thaw and drain)<br />
1.5 cups of kumquat -slice and take seeds out<br />
2 tablespoon grapefruit juice (you can use oranges, lime or lemon) <br />
1 cup of sugar or more for taste<br />
pinch of salt<br />
2 tablespoon of dark rum <br />
1.5 cup of heavy cream<br />
1.5 cup of sour cream<br />
<br />
Put blueberries and kumquat with juice, sugar and salt in medium non reactive saucepan and cook over medium heat, stirring until the mixture boils and the berries pop and soften, about 3 minutes. <br />
<br />
Turn the berries into a blender and whir until about homogeneous puree, about 1 minute. (I purposely leave some lumps). Add the heavy cream and sour cream and pulse just to blend. Taste and if you'd like add a squirt more sugar.<br />
<br />
Pour the custard into a bowl and refrigate until it is chilled before churning it into ice cream.<br />
<br />
Scrape the chilled custard into the bowl of ice cream maker and churn according the manufacturer's instruction. Pack the ice cream into a container and freeze at least 2 hours, until it is firm enough to scoop.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-92228486112388294432010-06-06T16:17:00.000-07:002010-06-06T16:19:56.802-07:00Choc Banana: Ice cream for adult<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4044/4676160707_62452980ec_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://farm5.static.flickr.com/4044/4676160707_62452980ec_b.jpg" width="427" /></a></div><br />
Well, adult need treat and pleasure as they were kids. This ice cream recipe from <a href="http://www.amazon.co.uk/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_fkmr0_1?ie=UTF8&qid=1275866357&sr=1-1-fkmr0">David Leibovitz book Ready for Desert pg 147 </a> involved no machine, straight forward without craving energy. The bitter choc came from 70% dark cocoa from <a href="http://www.chocolatebar.com/shop/p-22-supreme-dark-chocolate.aspx">Endanger Species</a>, while very ripe plantain banana gave strong flavor to enrich the batter. I called it adult version as the recipe contains some liqueurs, such Baileys and dark rum. Since the bitter taste so intense, I decided to add 1/3 cup of sugar. The result just stunning. ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-41450847972385947332010-05-25T16:49:00.000-07:002010-05-25T16:57:16.309-07:00Ginger and more ginger<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4035/4639920653_ee1b9e29e0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://farm5.static.flickr.com/4035/4639920653_ee1b9e29e0_o.jpg" width="640" /></a></div><br />
When I was kid, gingerbread always reminded me with The Famous Five (Lima Sekawan). Their adventure always brought imagination which I rekindled until now. It turned out my other half craved with ginger too. Love it so much that we always put in our backpack when we strolling down to a day walks. <br />
<br />
I just received <a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&s=books&qid=1274831813&sr=1-1">Ready for Desert</a> book from David Leibovitz. Although <a href="http://www.davidlebovitz.com/">his blog</a> is great with lovely recipes, I found bit daunting to start with. Then, today I began with this easy cupcakes.<br />
<br />
Actually it was left over Sierra Stout's 30th Anniversary trigger this trial. The dark and rich flavor from Stout made the batter even so lovely. I convinced to not replace any ingredients but just light molasses into darker because that's what we had in pantry.<br />
<br />
Overall I am not impressed by the method, some text were not clear enough to describe the result of mixing that would be helpful for first Leibovitz's follower. The amount of ingredients also ended up less than the book said because I want to make decent amount of cupcakes. Somehow bit more effort and tricky, but I am willing to try again.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-40599087302034991902010-04-24T16:08:00.000-07:002010-04-24T17:08:00.160-07:00Finding comfort with this humble desert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4032/4549572822_7b079327bd_o.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 505px; height: 755px;" src="http://farm5.static.flickr.com/4032/4549572822_7b079327bd_o.jpg" alt="" border="0" /></a><br />This desert known in Malay or Indonesia for such delicate and humble appearance. Bubur kacang hijau or mung beans porridge served in cold damp night with warm coconut milk and piece of bread. Should I remind my self now is spring already? Last week Bay Area just poring rains, so best treat should be this desert.<br /><br />I found recipe from <a href="http://lidiasianturi.blogspot.com/2008/02/green-mung-beans-dessert-bubur-kacang.html">Lidia Sianturi</a> in Edmonton, who put effort to convince me this is easy job. Indeed, I found it is really easy with particular tricky technique. Below her recipe with adding some notes of how to cook, playing around and storage tips.<br /><br /><br /><span style="font-weight: bold;">Bubur Kacang Hijau (Green Mung Beans Desert)</span><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><ul><li>350 gr of <a href="http://en.wikipedia.org/wiki/Mung_bean">green mung (or moong) beans</a>, wash and soak in water over nightly, discard soaking water before cooking. (see if the beans swollen and skin start open up little bit then the beans ready)</li><li>3 pandan leaves, tied in simple knot (you can find in Asian shop as frozen bay thoy leaf).</li><li>4cm of ginger, crack it with pestle. (<span style="font-style: italic;">I used whole ginger, finely chopped and added</span>)</li><li>1 block/250gr of palm sugar, grate it. (<span style="font-style: italic;">decided to use less palm sugar as the color already too dark and added 2 tablespoon cane sugar). </span></li><li>1/2 can of coconut milk<br /></li><li>pinch of salt</li><li>water to boil, enough to cover whole beans</li></ul><span style="font-style: italic;">Cooking methods:</span><br /><br />Boil mung beans in medium stove for 15 minutes or until the skin open up in full. (You can test it by taste it softness. Add it ginger and pandan leaves, and let it cook for another 5-7 minutes. Add some water if you see bit dry and stir few times. Then add coconut milk to enhance the flavor. Reduce the power of stove into small, cover the pan and let it another 5-6 minutes or longer if you want less watery. Take the pandan leaves out for serving and storage.<br /><br /><span style="font-style: italic;">Serving:</span><br />Served warm with piece of bread with add some thin coconut milk (cook separately). I am using whole milk for breakfast. Some Asian fellow served with <a href="http://en.wikipedia.org/wiki/Durian">durians</a>, but since the fruit has some pretty strong odor, I tended not using it.<br /><br /><span style="font-style: italic;">Storage:</span><br />I used to cook in batch and store in freezer. Pour the porridge at some deep pan (glass or metal). Put in freezer for 24 hours and then take it out. Cut (or bang) it in pieces that you want, put in container plastic bags. De froze (minutes depend on weight in microwave) then serve with milk or some ice cubes.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-76545878385881175712010-01-14T16:19:00.000-08:002010-01-14T16:43:12.747-08:00Search for wild mushroom<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2798/4274754677_4617a5f01e_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 579px; height: 432px;" src="http://farm3.static.flickr.com/2798/4274754677_4617a5f01e_o.jpg" alt="" border="0" /></a><br />I begun love affair with mushroom since hiking in the mountain. Taking picture while they were sprung from the bottom of tree trunk is challenging, specially tiny mushroom that love shades and limited light. I found collecting wild mushroom very fun to do. Few can be eaten, others were poisonous that can be lethal. Wild mushroom as always lot more flavour and nicer texture when it cooked.<br /><br />Last week we walked to the Half Moon Beach, unwittingly found these beautiful <a href="http://en.wikipedia.org/wiki/Agaricus_bisporus">button mushroom.</a> We followed the equitarian route and spot some in hiding among the grass. Some in good condition, but most being knocked out either by horses or insects. In California there are report of people died eating wild mushroom. So be careful.<br /><br />This week we'd like to grow shitake mushroom at our home. Well, we experimenting how to make our gourmet food source. We bought the kit from <a href="http://www.fungi.com/">Fungi Perfecti</a>. I will post some development in the future.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-36461267163845520852010-01-08T09:10:00.000-08:002010-01-08T09:55:10.430-08:00Winter Apple and Berries Crumble<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4064/4256462261_4779261b85_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 650px; height: 485px;" src="http://farm5.static.flickr.com/4064/4256462261_4779261b85_o.jpg" alt="" border="0" /></a><br /><br />Since winter did not get away for sometimes soon, I decided to treat myself with traditional apple crumble. I had lovely joyride 37 miles with Bianchi Bike on New Year Day, and back home with these simple and rewarding desert. Very easy to make.<br /><br />The best ingredients is sour or cooking apple. I choose <a href="http://en.wikipedia.org/wiki/Granny_Smith">Granny Smith</a> which somehow appear in supermarket beginning January. I love the texture, slightly harder and last longer. For calories conscious I did not put too much sugar but compensate with butter.<br /><br /><br />Ingredients<br /><br />Base:<br />4 large cooking apple or 6-8 small (peeled and seed out)<br />2 tbs sugar<br />1 tbs cinnamon powder<br />2 cups of mixed berries (in this recipe blueberry and blackberry)<br /><br />Crumble:<br />1 cup all purpose flour<br />1 cup traditional oats<br />2/3 cup granulated sugar<br />1/3 cup brown sugar<br />10 tbs butter<br /><br />Cut apple in chunks, stew in a pan with sugar and cinnamon about roughly 5-6 minutes at low temperature. Stir occasionally and let the apple softened but not too much. When it done pour into glass/ceramic to cool down. Add the berries and stir roughly. (if you using frozen berries, add it when apples still on the pan. The heat will melt straight away without over cooking it).<br /><br />Put oven on 375F for preheating. In the bowl add the crumble ingredients and mixed with hand until create crumbly consistency. Do not over do it otherwise the butter melt quickly. It doesn't matter if cannot cover all the grains.<br /><br />Pour the crumble on top of apple and berries then bake about 45-60 minutes or until the crumble looks brownies. The berries will try to escape, probably best to put some addition plate on the second rack below the pie dish.<br /><br />Served warm with custard or cold with ice cream.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-25095469693524275662009-12-17T16:56:00.000-08:002009-12-17T17:17:36.487-08:00Thursday with Dorie: Banana Loaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2501/4193331345_749b07d86d_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 535px; height: 800px;" src="http://farm3.static.flickr.com/2501/4193331345_749b07d86d_o.jpg" alt="" border="0" /></a><br />Well, I did not joint the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday With Dorie (TWD) </a>dedicated to Dorie Greenspan's recipe book. But to my delight, I have been using her book to learn very basic recipe for first timer.<br /><br />This is second time I made marble cake based on Black and White Banana Loaf. The result was mixed, but it getting better. I used plaintain rather banana which give texture, but lose some delicate smoothie taste. Plaintain also did not have some of water content, made the dough slightly stiff. On the book said 1/2 cup of whole milk but I brave myself only using 1/4 cup reduced fat milk to achieve ideal mix.<br /><br />Chocolate here from<a href="http://www.lindtusa.com/category-exec/category_id/5/nm/Dark%20Chocolate/"> Lindt dark chocolate.</a> It taste bitter but strong color, enrich the loaf into pure pleasure. I thought the cake just speak itself without any 'playing around'. I did not put anything such as nuts or shredded coconut. Yum...I am having a piece with delicate Y<a href="http://www.yorkshiretea.co.uk/">orkshire tea. </a>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-73953346307494379722009-12-09T19:02:00.000-08:002009-12-09T19:40:55.701-08:00Stollen: I am eating Jesus's blanket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2795/4172942810_e63b7acd1e_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 598px;" src="http://farm3.static.flickr.com/2795/4172942810_e63b7acd1e_o.jpg" border="0" alt="" /></a><br /><div>The story about this bread is mesmerizing me. It's been told that <a href="http://en.wikipedia.org/wiki/Prince_Elector">a Prince</a> in Saxon Kingdom (near Germany) wrote to the Pope to add butter on this seasonal festive bread. Until five Popes died then Pope Innocent VIII gave permission to allow the Prince and family added 'secret ingredients' that make this bread taste lovely. </div><div><br /></div><div>In contemporary era, the bread become a symbol of Christmas specially the city of Dresden. I don't really know why it said like Jesus's blanket. Probably because the sugary powder reflect the white celebration. </div><div><br /></div><div>This is second time I made Stollen from Peter Reinhart book Bread Baker Apprentice. I found the recipe is easy to follow which only takes 4 hours (oh yeah...most of recipe on those book takes hours or days). Last week I went down to City of Berkeley and bought a piece of Stollen from local bakery. It turned out not so nice, then I decided to challenge myself. </div><div><br /></div><div>I did two portion of the recipe, using about 2/3 active dry yeast. I was using some tropical dry fruits to add the blitz, including golden raisins. In recipe said to add marzipan in the middle to enrich the ingredients. Since I am using flip method to create the shape, I decided to use almond puree. </div><div><br /></div><div>I followed closely on the direction including resting time for 10 minutes after mix which gave dough time to rest. Also to train my hands, I managed to knead 6 minutes rather than 2 minutes on the machine. </div><div><br /></div><div>Overall, the Stollen taste so good that we already eaten half. We loves the texture, not too sweet but the taste came from the dry fruits and almond, perfect as a company with tea or coffee. </div><div><br /></div><div>Recipe in web version can be see at <a href="http://thecookingroute.com/2009/10/09/peter-reinhart´s-luscious-stollen/">CookingRoute</a></div>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-38914783745789570432009-08-10T18:26:00.000-07:002009-08-10T18:35:24.431-07:00Lenox Almond Biscotti : remembering Julia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2662/3809875388_cb804f1333_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 507px; height: 758px;" src="http://farm3.static.flickr.com/2662/3809875388_cb804f1333_o.jpg" alt="" border="0" /></a><br />For the joy of French’s memory, I went cinema to <a href="http://www.julieandjulia.com/">Julie & Julia</a>. I was expecting some fresh air, good laugh and warm-hearted. Indeed the movie showed most of those, which make foodie like me in happy tears. Well, food just the background but the story about the journey of two women, did inspire me, by Julia and Julie for their own time tunnel.<br /><br />I grew fondness of French baking not trough <a href="http://www.pbs.org/juliachild/">Julia Child</a>, but merely from contemporary <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a>. Dorie worked for Julia during PBS’s Baking with Julia, wrote a book to accompany the program. I haven’t dared to start ‘proper’ Cordon Bleu regime to build my baking skill. For the confidence side, Julia might say, “Never apologized.”<br /><br />Since I killed cable subscription, I became involve in most PBS cooking such <a href="http://www.kqed.org/food/jacquespepin/">Jacques Pepin</a> –who turned out to be Julia’s friends. I found him very forgiving, clear description and very technical. Somehow he reminded me with father in law in the kitchen. They are extraordinary, with passion of making food looks simple and doable.<br /><br /><br />These biscotti just another sample of over-expected. I found the recipe very easy and straightforward, but turned out to be lots messy than usual. The dough seemed too short, in resulted just crumbly. Through <a href="http://tuesdayswithdorie.wordpress.com/">TWD,</a> more people found similar difficulties. Dough became to runny, taking extra time to bake and shape not easy to work with. I followed all the steps in moderate, while reducing sugar contents is more likely give an impact of workability while whisking eggs, sugar and butter might the key. It needs slightly longer to let expand and bind the dry ingredients.<br /><br />I added dry cherry which is my favorite because of sourness. Some people suggested to bake in higher temperature at first 15-20 minutes then reduce into 350F second bake. Also leave the dough at fridge for 1-2hours will make easy to split into two or three dough. As Julia said to never apologized, I guarantee that this biscotti taste like heaven.<br /><br /><br />Recipe can found <a href="http://www.npr.org/templates/story/story.php?storyId=16362480#16335114">here</a> or <a href="http://books.google.com/books?id=oCji-fn5qEUC&pg=PA141&lpg=PA141&dq=lenox+almond+biscotti&source=web&ots=rieGXW9Khx&sig=rteDd2zn-day6D83CYUqQQBaYc0&hl=en&sa=X&oi=book_result&resnum=8&ct=result#v=onepage&q=lenox%20almond%20biscotti&f=false">here</a>. This <a href="http://www.cookingforengineers.com/recipe/154/Biscotti">site</a> is a brilliant step by step of making biscotti with pictures!ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-32818962851285507862009-08-07T15:20:00.000-07:002009-08-07T16:02:10.945-07:00Being fresh & salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2435/3799485596_f4c2e54166_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 640px; height: 318px;" src="http://farm3.static.flickr.com/2435/3799485596_f4c2e54166_o.jpg" alt="" border="0" /></a>
<br />Mexican food became our weekly menu since we lives in California. Fragrance of cilantro leaves, smoothness of avocado and striking hot of chillies bound me with this land. California always known for great community of mexican. We inherited their passion of fresh ingredients, prepare with labor of love and of course starchy tortilla chips.
<br />
<br />I visited <a href="http://www.crateandbarrel.com/">Crate&Barrel </a>yesterday and found Molcajete -stone grinder on sale. Once I tried to buy similar grinder from Java, then it was to heavy that excess my baggage allowance. The grinder quite similar, but molcajete has three legs. Javanese grinder tends to be wide and no leg with shallow surfaces. Mexican uses most for making dipping, while Javanese uses for sambals.
<br />
<br />This summer my tiny garden prove itself to make guacamole. Well, I don't have big garden but just enough to produce tomatoes, lemons, serrano chillies. These recipe taken from simplyrecipe and mango salsa is just modification.<span style="text-decoration: underline;">
<br />
<br /></span> <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:"Courier New"; panose-1:2 7 3 9 2 2 5 2 4 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 16777216 0;} @font-face {font-family:Times; panose-1:2 0 5 0 0 0 0 0 0 0; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 16777216 0;} @font-face {font-family:Wingdings; panose-1:5 2 1 2 1 8 4 8 7 8; mso-font-charset:2; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:0 0 65536 0 128 0;} @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 16777216 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; mso-bidi-font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; color:black; mso-ansi-language:EN-US;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:35.4pt; mso-footer-margin:35.4pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1413817104; mso-list-template-ids:2093671670;} @list l0:level1 {mso-level-number-format:bullet; mso-level-text:; mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt; mso-ansi-font-size:10.0pt; font-family:Symbol;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--><span style="font-family:Times;"><span style="font-weight: bold;">Perfect Guacamole </span>
<br />
<br /></span>
<br /><span style="font-family:Times;">1 ripe avocado</span>
<br /><span style="font-family:Times;">1 serrano chillies</span>
<br /><span style="font-family:Times;">1 tablespoon cilantro leaves, finely chopped</span>
<br /><span style="font-family:Times;">1 tablespoon fresh lime </span>
<br /><span style="font-family:Times;">sprinkle salt</span>
<br /><span style="font-family:Times;">some fresh grated pepper</span>
<br /><span style="font-family:Times;">1/2 ripe tomatoes, seeded and pulp removed, finely chopped<o:p></o:p></span>
<br /><div style="text-align: left;">
<br />Direction :
<br /><ul><li>Cut avocado, mash in mixing bowl using fork.</li><li>Added chopped onion, cilantro, lime/lemob, salt and pepper. </li><li>Keep the chopped tomatoes separated. </li><li>Cover with plastic wrap on the surface of guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. </li><li> Just before serving, add the tomatoes.</li><li> Serves with tortilla chips</li></ul></div>
<br />
<br /><span style="font-weight: bold;">Mango Salsa</span>
<br />
<br />1/2 ripe mango, cubed
<br />some chopped sweet pepper
<br />1/2 serrano chilli
<br />1 tablespoon fresh lime/lemon
<br />1 tablespoon cilantro leaves
<br />2 tablespoon of grape fruit
<br />salt & pepper
<br />
<br />Mixed all ingredients and leave it chill at least half an hour before serves. It can be eat as dipping with tortilla chips or adding sour for meal.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3440/3798668879_05355f3064_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 656px; height: 326px;" src="http://farm4.static.flickr.com/3440/3798668879_05355f3064_o.jpg" alt="" border="0" /></a>
<br />
<br />ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-71885166822733815092009-04-24T23:23:00.000-07:002009-04-25T00:39:17.894-07:00Bread Baking with Pizza Napoletana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3597/3472963058_ca3ff3f5bd_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 564px; height: 800px;" src="http://farm4.static.flickr.com/3597/3472963058_ca3ff3f5bd_o.jpg" alt="" border="0" /></a><br />A day when I bought a book from <a href="http://www.amazon.com/exec/obidos/ASIN/1580082688/heidiswanson-20">Peter Reinhart : Bread Baker Apprentice</a>, I realized that bread baking is not an easy task. The book is excellent, full of detail how to create best bread through fermentation stages. But it takes most of the recipe several hours to days to actually produce beautiful handmade bread.<br /><br />We've been tried several recipes, but the easiest and worthiest is Pizza Dough Napoletana. Even though the whole process is quite tasking, I began to understand the essential of baking bread. It must be patient and follow the instruction strictly. It could be hard for beginner like me, but in the end it was a rewarding, a nice piece of bread with lovely smell filling in your kitchen. It was worth for every minutes you've spent.<br /><br />We loves pizza so much, so we decided to try create our own pizza dough, putting the topping as our preferences. For trial we've using different flour from whole wheat, all purposes into bread flour. The regime was detail but make sense in many form of food science. The flour should be chilled first to let it not so fast react when mixed with yeast. It's all about chemistry and math. (It does as the book excerpt the formula into baker's percentages)<br /><br />The size of dough is about right for two. The recipe let us to divide into six dough that can be frozen until 3 month. (It's rare to reach that time limit, always less than two months because we are pizza mania). To thaw and let the yeast back to life only need a day in the fridge, and two hour in room temperature. The last batch we did with bread flour made the dough more spongy, increasing size in significant amount. It also create crispier crust with lovely bubble of air.<br /><br />Other key feature on pizza making is <a href="http://www.surlatable.com/gs/pizza-bread-baking-stone-pizza-pasta-specialty-tools-kitchen-bar-tools-3.shtml">the stone bread</a> at high temperature oven. (Peter suggested 500-550F which done by stone to distribute the heat evenly ). We've experimenting all sort of combination of topping, but turned out the Anchovies and smoked salmon with green pesto is the best one.<br /><br /><br /><span style="font-weight: bold;">Anchovies and Smoked Salmon Pizza</span><br /><br /><span style="font-style: italic;">Ingredients </span><br />1 Pizza dough Napoletana from Peter Reinhart's (<a href="http://www.101cookbooks.com/archives/001199.html">recipe here at Heidi Swanson</a>, let two hours in room temperature if the batch fresh or thaw a day before in refrigerator.<br />Olive oil for spraying<br />All purpose Flour for dusting<br />Semolina for layering on the stone<br /><br /><span style="font-style: italic;">Topping :</span><br />2 tablespoon of green pesto, fresh on olive<br />two big flanks of smoked salmon, we uses most Scottish one<br />couple tablespoon anchovies<br />sun dried tomatoes chunks<br />handful of green olives<br />1 cup fresh mozzarella cheese<br />1 cup shredded Swiss cheese<br /><span style="font-weight: bold;">Note </span>: use most of topping with oil based rather brines as water usually seep into the dough, it will finished with no solid bread surface.<br /><br /><ul><li>Punch the pizza dough to reduce the air, then start stretching (follow the instruction from the recipe). If you facing hole or very thin layer, do it again once until you get the nice even thickness. Do not let hole as it tends ruin the topping and whole performance. </li><li>Spread the green pesto on top of dough, followed by salmon and anchovies. Filling the gap with cheeses and olives. </li><li>Slide the pizza onto the oven using pizza peels with semolina flour on the base. Bake for 2 minutes then rotate to another 5-8 minutes. (the pre-heat should be done half an hour before or more to let the stone ready). </li><li>Let it rest for 1-2 minutes then cut, ready to serve.<br /></li></ul>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-21206881716043606132009-04-16T19:50:00.000-07:002009-04-17T09:53:49.848-07:00Breakfast with scones and lemon marmalade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3552/3448352853_aae9c9b2a0_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 535px; height: 800px;" src="http://farm4.static.flickr.com/3552/3448352853_aae9c9b2a0_o.jpg" alt="" border="0" /></a><br /><span class="sqq"></span>Practically marmalade is bitter and sour jam made from oranges. Living in this country, which loves sugar so much, I found difficulty to buy decent raw material. I have been around farmer market, asking if there were <a href="http://en.wikipedia.org/wiki/Bitter_orange">Seville Oranges</a>. Most of California's oranges, such Navel or Valencia were design for juicing.<br /><br />Then someone gave us bag of lemon, fresh from tree. Idea to make marmalade from lemon comes up mixed with lime to add sourness. To create marmalade that locally grown is bit adventurous. The recipe below came from Allotment UK -community garden which probably straight forward. But for beginner, I recommend to look up at <a href="http://simplyrecipes.com/recipes/meyer_lemon_marmalade/">Simply Recipe</a> along with pictures and detail how to make it.<br /><br />The key is pectin, the ingredients that contains at seeds of lemon. Due the low contents of pectin at lemon, we reduced the water. It's better to leave the seeds, pips and pith soaked overnight with the cheese bag.<br /><br />Marmalade best served with scones for breakfast. I managed to create British type scones at small round than triangle shape. (In North America, this is refer to<a href="http://en.wikipedia.org/wiki/Biscuit"> buttermilk biscuit</a> so don't get confuse). The buttery taste of scones and kick of lemon marmalade is perfect combination to start another hard day.<br /><strong><br /><br /><span style="font-size:130%;">Lemon Marmalade</span><br /><br /><span style="font-style: italic; font-weight: normal;">Ingredients:</span></strong> <ul><li>2 lb (900 g) lemons (we added 2-3 limes)<br /></li><li>6 pints (3.4 litres) water (Note : we reduce the amount of water into 3 liter)<br /></li><li>1½ lb (675 g) sugar per 1 lb (450 g) pulp</li></ul> <p style="font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3335/3449167216_4324b3d001_o.jpg"><br /></a></p> <ol type="1"><li>Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.</li><li>Cut the peel finely or coarsely, according to preference.</li><li>Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints of water and leave to soak overnight.</li><li>Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.</li><li>Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours.</li><li>Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.</li><li>Test for pectin.</li><li>Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.</li><li>Add 1½ lb (675 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.</li><li>Bring to the boil and boil rapidly until the marmalade sets when tested.</li><li>Remove the scum and leave to cool slightly.</li><li>Pot and seal whilst still hot.</li></ol> <p>Makes about 6 lbs (2.7 kg) of marmalade.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3335/3449167216_4324b3d001_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 496px; height: 741px;" src="http://farm4.static.flickr.com/3335/3449167216_4324b3d001_o.jpg" alt="" border="0" /></a></p><p><strong>CREAM SCONES<br /></strong> </p><p style="font-style: italic;">Ingredients :</p><p>1 large egg<br />2/3 cup heavy whipping cream<br />2 cups all-purpose flour<br />2 Tbs granulated sugar<br />1 Tbs baking powder<br />¼ tsp salt<br />5 Tbs unsalted butter, cut into small pieces and chilled<br />¾ cup moist, plump currants (optional)<br /></p> <p><br /></p><p>1. Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.</p> <p>2. Stir the egg and cream together.</p> <p>3. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.</p> <p>4. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don’t overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.</p> <p>5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time). <span style="font-style: italic;">Note : I created small round dough as British traditional scones. </span><br /></p> <p>6. Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.</p> <p>Yield: 12 small scones<br /><strong>Recipe Source</strong>: Adapted from Baking From My Home to Yours from <a href="http://www.recipegirl.com/2008/06/04/cream-scones/#ixzz0Cu0GkOEs&B">Recipegirl</a><br /></p> <p><strong></strong></p>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-28250358500232374442009-04-11T16:23:00.000-07:002009-04-11T16:49:25.247-07:00Birthday Celebration : Indulge myself with decadent carrot cakeIn the last two weeks I have been battered by nasty cold. Then I realized my birthday just passed with pile of acetaminophen and paracetamol, I did not regret it. I need a rest, a very good rest. In the middle of snotty nose and feverish state, somehow I asked my self why God created virus to human. Homo Sapiens need to be tested. If you pass, its body learn to cope, creating system to protect from similar illness. Well, nature selection is about adjusting into environment.<br /><br />When I am feeling little better, I'd like to pamper myself. I choose to make very own birthday cake. Rambling around I found <a href="http://social.macys.com/keepitcooking/podcast.html?campaign_id=37&channel_id=1&ga=facebook&fbshare_id=316887">video from Tyler Florence</a>. It's carrot cake with cream cheese frosting on top, which match with our purposes to reduce sugar contents. Carrot cake is always our preference, while the Cointreau syrup enrich overall orange taste.<br /><br />Pineapple always being my childhood memory. My grandmother used to sell beansprouts in local market every morning. When I visited her during school holiday, she asked me what I like to eat when she back from market. Well, I can asked anything, but always pineapple. Most of her grandchildren asked pocket money, while I was happy with these fruit, available cheaply in the market in Java. In US pineapple become such a delicate and exotic option. It's sourness with lots of juice make it good combination on the cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29465-Editcookingwithsoul.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 461px; height: 687px;" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29465-Editcookingwithsoul.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">"BIRTHDAY" CARROT CAKE WITH CREAM CHEESE FROS... </span><br />Tyler Florence<br /><br />Yield: 1 large cake, serves 8-10<br />Time: 1 hour 45 minutes<br /><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br />1 1/2 cups finely minced carrots (looking at the video seemed like Tyler added extra cup, I suggest make it 2-2.5 cups)<br />1/2 cup crushed pineapple, drained<br />3/4 cup finely chopped walnuts<br /><br />2 1/2 cups, all-purpose flour, plus extra for pan<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/4 teaspoon ground allspice<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon freshly ground nutmeg<br />a pinch of kosher salt<br /><br />1 cup buttermilk<br />1/4 cup molasses (I uses dark molasses, so reduce into 30-50% than on the recipe)<br />4 large eggs<br />3/4 cup vegetable oil<br />1 1/2 cups dark brown sugar<br /><br /><br /><span style="font-style: italic; font-weight: bold;">Direction</span><br /><ol><li>Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside.</li><li>Take the carrots and chop into large pieces then mince in a food processor until you have a fine texture.</li><li>Drain pineapple and finely chop walnuts. Set aside. </li><li>In a large mixing bowl add flour, salt, baking soda, baking powder and spices together.</li><li>In a separate bowl ( I am using standing mixer) mix buttermilk with eggs, vegetable oil, molasses. Pour dark brown sugar bit by bit until the batter looked spongy and corporate together about another 3-4 minutes.</li><li>Now pour dry ingredients together to make a batter for 5 minutes with medium speed. Then fold in the carrots, pineapple and walnuts.</li><li>Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle.</li><li>Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice.</li><li>Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Smudge walnuts on every side of cheese cream fros. Top with Cointreau pineapple rounds and drizzle a little of the syrup on top as well.</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29490-Editcookingwithsoul.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 325px; height: 483px;" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29490-Editcookingwithsoul.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">CREAM CHEESE FROSTING:</span><br /><br /><span style="font-style: italic;">Ingredients</span><br />2 lbs cream cheese, room temperature for 3-4 hours<br />2 sticks of unsalted butter, room temperature<br />1 teaspoon vanilla extract<br />1 teaspoon lemon zest<br />2 cups powdered sugar<br /><br /><span style="font-style: italic;">Direction</span><br />Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Note : cut butter into small cubes and add it bit by bit on the cream cheese, otherwise you will end up with lump of butter on the bottom of the mixer bowl.<br />Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.<br /><br /><span style="font-weight: bold;">COINTREAU PINEAPPLE:</span><br /><br /><span style="font-style: italic;">Ingredients</span><br />1 cup pineapple, cut in size<br />1/2 stick unsalted butter<br />2 tablespoons sugar<br />1/4 cup <a href="http://www.bevmo.com/Shop/ProductDetail.aspx?D=cointreau&Ntx=mode%2bmatchall&Dx=mode%2bmatchall&Ntk=All&Nty=1&Ntt=cointreau&N=0&ProductID=2570">Cointreau (or 50ml from small bottle)</a><br />pinch of salt<br /><br /><span style="font-style: italic;">Direction</span><br />Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.<br /><br />This is the video version :<br /><a href="http://social.macys.com/keepitcooking/podcast.html?campaign_id=37&channel_id=1&entry_id=316887&ga=blogger">Birthday Celebration</a>: "Make a wish over this decadent carrot cake topped with Cointreau Carrots."ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-91403629462937853792009-03-22T17:49:00.000-07:002009-03-22T19:10:51.642-07:00Tribute-To-Katherine-Hepburn Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29414-Editcookingwithsoul.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 384px; height: 640px;" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29414-Editcookingwithsoul.jpg" alt="" border="0" /></a><br /><br /><br /><em></em> <p><strong><span style="font-weight: normal;">This brownies either addictive and soul bearing. I did today to treat my self as remind me to Mr. C who thousands mile apart. I love the story of this recipe from Dorie Greenspan. She said :</span></strong></p><p></p><blockquote><p>After Katharine Hepburn died, eulogies came from every quarter, many including stories about her brownies. In an article sent to me by my friend <em>Bon Appetit</em> editor in chief Barbara Fairchild, Heather Henderson of St. Paul, Minnesota, recalled wanting to quit her studies at Bryn Mawr. Her father managed to get Miss Hepburn, a Bryn Mawr alum and a neighbor, to intervene. The famous Kate invited both the young woman and her father to her home one afternoon. At tea, Ms. Henderson got a taste of the legendary brownies as well as of the actress’s views on education. </p><p>In her tribute to the actress, Ms. Henderson wrote, “I’ll always be grateful to Miss Hepburn for making me stick it out at Bryn Mawr and for giving me these rules to live by: 1. Never quit; 2. Be yourself and 3. Don’t put too much flour in your brownies.”</p></blockquote><p></p><p><strong><span style="font-weight: normal;"><br /></span></strong></p><p><strong><span style="font-weight: normal;">Best chocolate is the key of good brownies. So I am using <a href="http://www.newtree.com/forgiveness.php">Forgiveness Newtree Belgian Choc</a> which contains 73% cocoa. Slightly essence of lemon on it give a fruit bite but not overwhelming. On the recipe, choc been added after eggs and dry ingredients. I decided to melted choc first on the butter mix as I don't have time to chop choc in small sizes.</span></strong></p><p><strong><span style="font-weight: normal;">I found<a href="http://www.ghirardelli.com/products/cocoa_sweet.aspx"> Ghiraldelli cocoa powder</a> is enough to adjust with dark choc, also instant coffee need to grind first to achieve finest texture before added to butter mix. For filling I could not find walnuts so pecans is the best choice. On top of brownies I decided to put shredded almond just to give a character. </span><br /></strong></p><p><br /><strong></strong></p><p><strong>Tribute-To-Katherine-Hepburn Brownies<span style="font-weight: normal; font-style: italic;"><br /></span></strong></p><p><strong><span style="font-weight: normal; font-style: italic;">Taken from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">From My Home to Yours book</a> by Dorrie Greenspan.<br /></span></strong></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i14.photobucket.com/albums/a328/ambarbriastuti/_MC29414-Editcookingwithsoul.jpg"><br /></a></p><p><strong>Ingredients</strong></p> <ul><li><em> </em>1/4 cup all-purpose flour</li><li>1/2 teaspoon ground cinnamon (optional)</li><li>1/4 teaspoon salt</li><li>1 stick (8 tablespoons) unsalted butter, cut into 8 pieces</li><li>1/2 cup unsweetened cocoa powder<br /></li><li>2 teaspoons finely ground instant coffee</li><li>2 large eggs, preferably at room temperature</li><li>1 cup sugar</li><li>1 teaspoon pure vanilla extract</li><li>1 cup broken or chopped walnuts or pecans</li><li>4 ounces bittersweet chocolate, coarsely chopped</li></ul> <p><strong>GETTING READY:<br /></strong></p><ol><li><strong></strong>Center a rack in the oven and preheat the oven to 325 degrees F.</li><li>Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.</li><li>Whisk the flour, cinnamon, if you’re using it, and salt together.</li><li>Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.</li><li>Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.</li><li>Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.</li></ol> <p><span style="font-style: italic;">SERVING:</span> These are happy being served in all the typical ways — with whipped cream, ice cream or Hot Fudge Sauce or paired with a glass of milk to allow for dunking. I think they are best at room temperature, when they are at their moistest, but they are also very good chilled.</p> <p><span style="font-style: italic;">STORING:</span> Wrapped well, the brownies will keep for 3 days at room temperature or frozen for up to 2 months.</p><p><br /></p>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com1tag:blogger.com,1999:blog-8786627386606167756.post-51077080795834290322009-02-26T13:01:00.000-08:002009-02-26T18:21:25.640-08:00Balado Ati & Rempela Ayam (Chicken Heart Balado Curry with Aubergine)<a href="http://localhost:53637/bdad167792c2036f58df90aaeb413164/image/68825b8f2b05d26b.jpg"><img src="http://localhost:53637/bdad167792c2036f58df90aaeb413164/image/68825b8f2b05d26b.jpg?size=320" alt="" style="margin: 0pt 0pt 10px 10px; clear: both; float: right;" border="0" /></a><br />This dish came from Padang, West Sumatra Indonesia. I love the richness of curry blended with hot spices. You can buy chicken heart and gizzard available at any supermarket in US. I got <a href="http://store.asianmerchant.com/kokbumin.html">balado (red curry) paste Kokita</a> bought from 99Ranch Market in Sunnyvale. If you want to reach the freshness you can make your own red curry paste.<br /><br />Preparation : 10 minutes<br />Cooking 10 minutes<br /><br /><span style="font-weight: bold;">Ingredients</span><br />250-230gr chicken heart & gizzard, washed, reduce the fat and boiled<br />1 medium aubergine<br />2 cups of coconut milk<br />4-5 tablespoon balado paste (it's up to your level of hotness)<br />1 lemongrass, crushed<br />1 cup of hot water<br /><br /><span style="font-weight: bold;">How</span><br /><ol><li>Cut aubergine and fry in the pan/pan with enough vegetable oil (aubergine tends to eat up all liquid). Let it half cooked in both side and set aside<br /></li><li>Put just drip of vegetable oil on the wok and quick fry the balado paste.</li><li>Then add the chicken heart and gizzard.<br /></li><li>Mixed together then add the aubergine</li><li>Pour in coconut milk along with the hot water</li><li>Let it simmer for about 10 minutes with lemongrass on it</li><li>Served with rice.<br /></li></ol>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com1tag:blogger.com,1999:blog-8786627386606167756.post-61642277727130477522008-12-16T14:09:00.000-08:002008-12-16T14:10:17.642-08:00Festive Plum Pudding (Traditional Christmas Pudding) : American VersionThe only indulgence during Christmas is great dinner and a special desert. In England this <a href="http://en.wikipedia.org/wiki/Christmas_pudding">Plum Pudding</a> served on the table and make an entertainment to whole family as the puds can be put on flame, created by burned liquor. This year we want to make our very own pudding, since we could not find this lovely cake in any supermarket in US.<br /><br />The puds actually steam cake which rich with dry fruit and nuts. It took at least 5 hours to steam in steady or about significant shorter time if we do in pressure cooker. But unfortunately <a href="http://www1.macys.com/catalog/product/index.ognc?ID=96969&CategoryID=19082">the one we've bought during Thanksgiving</a> shopping frantic hasn't got low setting. So we ended up using as normal steamer.<br /><br />The difficulty of this recipe remain on the key ingredients called <a href="http://en.wikipedia.org/wiki/Suet">suet or dehydrated fat.</a> I have been around town to find traditional butcher, asked if they got fat left over from beef or lamb. But none of them got it as the Food Safety Authority said that any bits from animal should be go to garbage. I got the answer from <a href="http://www.yelp.com/biz/dittmers-gourmet-meats-and-wurst-haus-mountain-view">local butcher</a> that most of fat now went for producing biofuel. <br /><br />We replaced suet with vegetable shortening which is actually even made this pudding vegetarian (the only animal trace would be eggs) and totally organic. We were bit exciting about making the puds and decided to double the recipe sent by Jean.<br /><br />I have to admit we've already eaten some puds even before Christmas coming. Guess who did it?<br /><br /><span class="insertedphoto"><img style="width: 439px; height: 657px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/chrismastpuddingcollage.jpg" border="0" /></span><br /><span style="font-size:100%;"><span style="font-weight: bold;"><br /><br />Corbridge Festive Plum Pudding </span></span><br /><br /><span style="font-style: italic; font-weight: bold;">Dry and fresh fruits</span><br />100 gr dry cherry<br />100gr dry cranberries<br />150gr golden raisin<br />150gr raisin<br />200gr dry figs<br />200gr dry dates<br />200gr prunes<br />200gr mixed apricots & jumbo california peaches<br />(Cut all those fruits in small piece)<br />3 little carrots, peeled and grated<br />2 cooking apple, peeled cored and cut in small cubes<br />2 bananas, peeled and cut in small cubes<br />Grated rind of 1 orange and 1 lemon<br /><br /><span style="font-style: italic; font-weight: bold;">Flavor (options but taste good if you put it)</span><br />50ml gr <a href="http://en.wikipedia.org/wiki/Grand_Marnier">Grand Marnier</a><br />100ml gr Brandy<br />200ml Oatmeal Stout (or any dark <a href="http://en.wikipedia.org/wiki/Stout">Stout</a> like Guinness)<br /><br /><br /><span style="font-style: italic; font-weight: bold;">Dry ingredients :</span><br />230gr plain flour<br />2tbs baking powder<br />1 teaspoon each of salt: mixed spice; ground ginger; ground cinnamon; grated nutmeg.<br />230gr fresh breadcrumbs<br />460gr shredded suet (or vegetable shortening)<br />230gr dark brown sugar<br />30gr mixed peel (candied fruit peel -we were using citrus and lemon)<br />60gr shredded almonds<br /><br /><span style="font-style: italic; font-weight: bold;">Wet ingredients</span> (In a separate bowl mix)<br />230gr black treacle ( we mixed 150gr <a href="http://en.wikipedia.org/wiki/Molasses">corn molasses</a> and the rest is <a href="http://en.wikipedia.org/wiki/Maple_syrup">maple syrup</a>)<br />8 eggs<br />a teaspoon vanilla essence<br />juice of the orange and lemon.<br /><br /><br /><span style="font-weight: bold;">How to do :</span><br />1. Mixed together all the dry fruit and fresh fruit in large bowl with the flavor mix for several hours to let the liquid absorbed by fruits. Covered with clear film and put in the fridge.<br /><br />2. Mixed the dry ingredients until well mix.<br /><br />3. Beat eggs with molasses and maple syrup one in a time then add the vanilla essence and the lemon juice. Add into the dry ingredients.<br /><br />4. In the biggest bowl you can have, take the drunk fruits from the fridge, together with the mixed ingredients. I suggest to add it little by bit to see how the consistency is. The level we were looking for is moist, but still having the texture.<br /><br />5. Prepare the pudding basins (we use several pyrex bowl) with butter then pour the mix into the bowl. Leave the room to expand.<br /><br />6. Covered with the aluminum foil to stop the water getting into the basin. Tied with string (we used rubber bands -not recommended).<br /><br />7. Steam steadily for 5 hours. Let it rest and wrap for further store.<br /><br /><br />The step by step method of making Christmas pudding can be viewed at <a href="http://www.flickr.com/photos/minor9th/sets/72157594400301594/">Flickr Set from minor9th</a><br /><br /><span style="font-style: italic; font-weight: bold;">How to serve Plum Pudding :</span><br />Reheat the pudding by steaming at least 3 hours. Put cream or <a href="http://en.wikipedia.org/wiki/Brandy_butter">brandy butter</a> on the top. <a href="http://www.videojug.com/film/how-to-make-brandy-butter">This video</a> show how to make brandy butter. <br /><a href="http://www.flickr.com/photos/minor9th/sets/72157594400301594/"><br /><br /></a>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-30418076712604977682008-10-26T15:29:00.000-07:002008-10-26T15:31:49.497-07:00Jean's Special Muesli<span class="insertedphoto"></span><span class="insertedphoto"></span><span class="insertedphoto"></span><span class="insertedphoto"><img style="width: 167px; height: 243px;" class="alignleft" src="http://images.ambarbriastuti.multiply.com/image/1/photos/upload/300x300/R7SxLwoKCEAAABxEg9A1/muesli2.jpg?et=%2BVDhBSkrSzFmGCHY%2BDsCzw&nmid=" border="0" /></span><span class="insertedphoto"><img style="width: 177px; height: 244px;" class="alignleft" src="http://images.ambarbriastuti.multiply.com/image/1/photos/upload/300x300/R7SxHwoKCEAAACAvnjs1/muesli1.jpg?et=YGDcCLngghCWQntLEQGsww&nmid=" border="0" /></span><br /><br /><br />This recipe of home making muesli exists 20 years ago when The Corbridges lived in a farm house in Wales. It was because the current muesli on the market –Alpen had so many sugar contents on it so <a href="http://gordonweymouth.multiply.com/"><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(255, 102, 0);">Gordon</span></span> </a>decided to investigate ingredients of muesli, then <span style="font-size:100%;"><a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://jean.corbridges.net/">Jean</a></span> worked it out how to cook it.<br /><br />Muesli is always consumed for breakfast served with generous milk as we do with cereal. Sometimes Gordon made with prunes cooked with brown sugar to give natural sweetener.<br /><br />Most of the ingredients quite easy to find in UK. You can go to Julian Barretts or any Organic Food that sells dried fruits, seeds and flakes. The three are basic which some being toast first, while the other just need to chopped in small pieces.<br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><span style="font-style: italic;">Seeds </span><br />250 gr Sunflower seeds<br />125 gr Pumpkin seeds<br /><br /><span style="font-style: italic;">Nuts (non salted)</span><br />250 gr Hazel nuts<br />250 gr Brazil nuts<br />250 gr Cashew nuts<br />100 gr Walnuts<br />200 gr Baby Pine nuts<br /><br />80 gr of Dried Skimmed Milk Powder<br /><br /><span style="font-style: italic;">Flakes</span><br />1.5kg Flakes (usually portion as barley 25%, wheat% and oats 50%)<br />500 gr Malted barn flake<br />500 gr Wheat germs<br /><br /><span style="font-style: italic;">Fruits </span><br />250 gr Raisin<br />250 gr Apricots<br />60 gr Apple<br />100 gr Cranberries (sweetened)<br />Cut in small pieces, then set aside. Don’t put any dried fruit that too moist such as dates.<br /><br /><span style="font-weight: bold;">Tools<br /></span>big plastic container for mixing<br />several flat tray for toasting<br />mash potatoes to crush nuts<br />your hands<br /><span class="insertedphoto"><img style="width: 188px; height: 236px;" class="alignright" src="http://images.ambarbriastuti.multiply.com/image/1/photos/upload/300x300/R7SxpgoKCEAAACfdwDY1/muesli5.jpg?et=ZkLUrmjv4%2BVZ2c1Qg7WQWA&nmid=" border="0" /></span><span class="insertedphoto"><img style="width: 153px; height: 234px;" class="alignright" src="http://images.ambarbriastuti.multiply.com/image/1/photos/upload/300x300/R7SxggoKCEAAACP0sKU1/muesli4.jpg?et=sn4lOJdHW%2CWJQZIjGDaxeA&nmid=" border="0" /></span><span class="insertedphoto"><img style="width: 162px; height: 234px;" class="alignright" src="http://images.ambarbriastuti.multiply.com/image/1/photos/upload/300x300/R7SxagoKCEAAABwZfbo1/muesli3.jpg?et=nzvWS%2Bk454NrzaMglWN4zw&nmid=" border="0" /></span><br /><br /><span style="font-weight: bold;"><br />Directions :</span><br /><br />Toasting<br /><ol><li>Put wheat germs (the only flakes that need to toast) on the flat tray and toast first. Set the oven at medium heat 175C and toast for about 20minutes or so.<br /></li><li>Crush Malted barn flakes into reasonable size then put into mixer plastic box with the rest of flakes.</li><li>Sprinkle with dried skimmed milk powder</li><li>Lay the hazel nuts and brazil nuts at the same flat tray to toast. Put in the oven 5 minutes after the wheat germs</li><li>Take another tray and lay the cashew nuts along with walnuts. These two tends to cook quickly, so always put last.</li><li>Another tray for sunflowers and pumpkins seeds. Their likely just about light cooking.</li><li>If all done just set aside to leave it cold, and for nuts it need to crush into small piece. </li></ol><br />Mixing<br />1. All the flakes will be mix first with dried milk powder<br />2. Then pour the chopped dried fruits (apple and apricots), the rest fruit just as it was<br />3. After that all seeds and crushed nuts<br />4. Mix with your hands until well distributed.<br />5. Let it cool, put the tea cloves to cover before put in air tight storage<br /><br /><span style="font-weight: bold;">Pictures </span><br />Top left : barn flakes<br />Top right : Flakes (barley, wheat and oats)<br />Bottom left : Dried apricots<br />Bottom middle : Hazel Nuts and Brazil Nuts<br />Bottom Right : Sunflower and Pumpkins Seedsambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com0tag:blogger.com,1999:blog-8786627386606167756.post-66539273964223329122008-10-13T14:11:00.000-07:002008-10-13T14:12:51.493-07:00Fresh Mango Bread : jadi inget Lima SekawanBeginilah klo menimbun buah di kulkas. Baru ketauan kalau ada sebiji mangga yang masak banget. Penyok-penyok sedikit. Tapi baunya wangi sekali, sayang kalau dibuang. Lantas inget ada resep di buku Dorie dengan mangga.<br /><br />Namanya bread atau roti tetapi sebenarnya lebih mirip loaves bread, yakni kue yang kaya akan raisin (kismis) dan beraorma wangi (biasanya kayu manis atau jahe) tapi bentuknya seperti roti tawar. Karena super duper manis maka biasanya dimakan dengan teh manis atau ngopi. Inget kan Lima Sekawan kalo saat minum teh? Ginger loaves nyums…pas banget sebagai penghangat awal musim gugur ini.<br /><br />Resep-nya Dorie saya rubah sedikit, yakni menambahkan jahe segar dan mengurangi gula. Plus ditambah irisan jeruk nipis didobelin untuk nambah aroma sedikit. Mangga yang masak adalah kunci utama karena ternyata memberikan kandungan air yang cukup untuk membuat adonan jadi mudah dicampur.<br /><br />Catatan untuk cara memanggang adalah menggunakan <a href="http://www.chefscatalog.com/product/22092-cookie-sheet.aspx">loyang cookies yang berinsulasi.</a> Ini agar ngga membuat bagian bawah cepet gosong. Cara ngedapetinnya? kayaknya gampang dicari karena punya saya ternyata Made In Indonesia. Agak sedikit tebal, sekitar 1 cm. Tandanya di bagian bawah ada semacam lapisan lagi yang berongga. Klo ngga ada, pake dua lembar loyang ditangkupkan.<br /><br /><span class="insertedphoto"><img style="width: 356px; height: 587px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/freshmangobreadcopy.jpg" border="0" /></span><span style="font-size:100%;"><br /><span style="font-weight: bold;">Fresh Mango Bread (Roti dari Mangga Segar)</span></span><br />Adaptasi Baking: From My Home to Yours By Dorie Greenspan, hal. 45<br /><br /><br />Bahan :<br /><br />3 butir telor ukuran besar (klas AA)<br />3/4 cup minyak tak beraroma seperti Canola atau Bunga matahari<br />2 1/2 cups tepung terigu all purposes<br />1 cup gula putih (diabaikan)<br />1 tsp baking powder<br />1 tsp baking soda<br />1 tsp jahe bubuk<br />1 tsp kayu manis bubuk<br />1/4 tsp garam<br />1/2 cup gula halus warna coklat muda<br /> 2 cups buah mangga potong kecil2 (dari 1 bh ukuran besar)<br /> 3/4 cup kismis warna coklat muda (golden raisin)<br />Irisan kulit 1 jeruk lime (atau lemon)<br />2 tsp potongan kecil jahe segar<br /><br /><span style="font-weight: bold;">Persiapan :</span><br /><ul><li>Tempatkan rak di tengah, preheat dalam suhu 350F</li><li>Beri mentega pada cetakan ukuran 8 1/2 x 4 1/2 inch bentuk loaf (seperti roti tawar), beri tepung dan ketuk2 untuk mengeluarkan sisa tepung</li><li>Tempatkan cetakan adonan diatas loyang yang berinsulasi atau dua buah lembar loyang biasa yang saling ditangkupkan. Ini untuk mencegah bagian bawah agar ngga gosong.</li></ul><br />1. Aduk telur dengan minyak hingga tercampur<br /><br />2. Dalam wadah yang besar, masukkan tepung, gula, baking soda, baking powder dan spices (kayu manis & jahe bubuk) dan garam. Masukkan gula coklat dengan sembari digesek tangan agar tidak ada gumpalan. Aduk semua hingga hingga merata.<br /><br />3. Masukkan bahan cair ke dalam bahan kering, campur dengan pengaduk kayu atau spatula hingga menjadi satu. Hasilnya akan seperti adonan roti ketimbang adonan batter (jadi lebih kering dan menggumpal). Adonan ini tidak mudah tercampur, tapi aduk terus hingga terlihat semua bagian kering rata. Jangan terlalu khawatir karena kondisi ini akan berbeda begitu buah mangga dicampurkan.<br /><br />4. Masukkan irisan mangga, kismis dan irisan kulit jeruk dan jahe. Perhatikan adonan jadi lebih berair dan mudah diaduk.<br /><br />5. Masukkan adonan dalam cetakan, rapikan bagian atas dengan spatula.<br /><br />6. Panggang selama 1.5jam atau hingga warnanya menjadi kecoklatan dan dicek kematangan dengan memasukkan ujung pisau di tengah. Jika pisau bersih maka roti telah matang. <span style="font-weight: bold; font-style: italic;">Pada 30 menit terakhir, tutup bagian atas adonan dengan aluminium foil agar tidak terlalu gosong/coklat. </span><br /><br />7. Angkat cetakan, taruh di rak pendingin selama 5 menit, kemudian dikeluarkan dari cetakan. Biarkan dingin dalam suhu ruang.<br /><br /><span style="font-weight: bold;">Penyimpanan</span> : bungkus dengan plastik, rasanya makin sip setelah sehari karena aroma makin terkonsentrasi. Bisa bertahan 4 hari dalam suhu ruang.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com2tag:blogger.com,1999:blog-8786627386606167756.post-63010203358073254422008-10-08T16:35:00.000-07:002008-10-08T22:37:52.967-07:00Classic Greek Lamb Moussaka with Eggplant<span class="insertedphoto"></span><span class="insertedphoto"></span><br />After pop in at <a href="http://www.fullcirclesunnyvale.org/wp_fcf/index.php">Full Circle Farm</a> -an organic community garden in Sunnyvale, I bought three large eggplant. We've been talking about making Lamb Moussaka as a memento many years ago. I never been in Greek, but Mr C did. He said, missed Greek food so much.<br /><br />Moussaka traditionally cooked with minced lamb. If you got nice shoulder lamb, that should be fine. We bought from <a href="http://www.wholefoodsmarket.com/">Whole Foods</a> which came with staggering price. It's really nice meat, as my farmer's boy said (yes..Mr C grow up in Wales and milking cow before going to school). A good lamb minced should be reddish, with good fat quantity and not having strong smell goaty.<br /><br />This recipe adapted from <a href="http://www.blogger.com/%20http://greekfood.about.com/od/maindishes/ss/moussaka_2.htm">Greek Food About.com</a> and also from <a href="http://www.blogger.com/%20http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4873964.ece">Times Online. </a><br /><br />We replaced <span style="font-style: italic;"><a href="http://www.mccormick.com/content.cfm?ID=8219">all spices</a> </span>with <a href="http://en.wikipedia.org/wiki/Garam_masala">garam masala</a>. Also added more herbs such fresh rosemary and purple basil. I got good yield of yellow tomatoes which is really sweet and juicy. No sour at all. We cut eggplants without the skin off as Mr C love the textur. We fried with olive and vegetable oil. It will dry quickly as eggplant absorb olive oil, all you do just a tablespoon for each batch.<br /><br />The best cheese to Moussaka is permesan type which is hardy and not really oily. It also hold the shape very well. In the end Moussaka is just like lassagna but much more fragrances with depth of herbs and spices.<br /><br /><br /><span class="insertedphoto"></span><span class="insertedphoto"><img style="width: 411px; height: 617px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/mousakka2.jpg" border="0" /></span><br /><br />Preparation 30 minutes<br />Cooking 45 minutes<br />Serving 6 generous size<br /><br /><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 large eggplants<br />sea salt<br />olive oil<br />2 medium onions, chopped (we’ve used 3 little red onions)<br />2 cloves of garlic, minced<br />1.5 pounds of ground lamb<br />8 medium fresh (yellow) tomatoes, peel the skin and cut in cubes<br />1 small can tomatoes paste<br />4 whole cloves<br />1/2 teaspoon of ground cinnamon and 1 stick (break off around 1 inch long)<br />1/8 teaspoon of ground garam masala (or all spices)<br />ground ginger<br />3 bay leaves<br />sprig of fresh rosemary, few leaves fresh purple basil chopped<br />100 gr grated permesan type cheese (parmigiano reggiano)<br />1 cup of breadcrumbs<br />1/2 cup of dry red wine (options)<br />freshly ground pepper<br /><br /><span style="font-weight: bold;">Ingredients Béchamel</span><br /><br />5 tablespoons of all-purpose flour<br />4 tablespoons of unsalted butter (1/2 stick)<br />2.5 cups hot whole milk (mixed with cream put in microwave about 5 minutes until hot but not boiling)<br />100 gr permesan chese grated<br />1/2 cup cream<br />salt<br />pepper<br />grated nutmeg<br />2 egg yolks<br /><br /><br /><span style="font-weight: bold;">1. Preparing eggplants.</span><br />Wash the eggplants and trim off stems. cut the eggplant lengthwise into 1/2-inch slices. Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and dry fry on the pan until little bit brown and soft. Set aside. Added salted into eggplant is to reduce bitterness and absorb natural liquids.<br /><br /><span style="font-weight: bold;">2. Prepare Meat Sauce</span><br />Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add chopped tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, garam masala, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible. When dry, remove the bay leaves and cinnamon stick (if used), and set aside uncovered until ready to use.<br /><span style="font-weight: bold;">Note</span> : we used quick dry methods which put the meat and saute on high stove. About 10 minutes until most of liquid dried up. This is significant as more liquid tend to not hold the shape very well when bake moussaka.<br /><br /><span style="font-weight: bold;">3. Make 3 cups of basic béchamel</span><br />It's made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.<br /><br />Preparation:<br />In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.<br /><br /><span style="font-weight: bold;">4. Add Bechamel Sauce & Cheese Topping</span><br />Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.<br />Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.<br /><br /><span style="font-weight: bold;">5. Serving Mousakka</span><br />Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is eaten warm, not hot, and can also be eaten cool.<br /><br /><br />Notes:<br /><ul><li>Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the sauce and cook.</li><li>It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.<br /></li></ul><br /><span style="font-weight: bold;">Serving suggestions:</span><br />Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com1tag:blogger.com,1999:blog-8786627386606167756.post-29297675176087116742008-09-06T16:45:00.001-07:002008-09-06T16:45:07.394-07:00waiting for blueberries crumb cakeambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com2tag:blogger.com,1999:blog-8786627386606167756.post-17328262238327856852008-08-21T14:39:00.000-07:002008-08-21T14:43:55.099-07:00KBB#6: Cheese Biscuits<span class="insertedphoto"><img style="width: 640px; height: 337px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/cheesebiscuitscollage.jpg" border="0" /></span><br /><br />Saya sebenarnya bukan anggota 'resmi' <a style="font-weight: bold;" href="http://klubberanibaking.blogspot.com/">Klub Berani Baking,</a> cuma pemerhati saja terutama ikutan posting <a href="http://www.flickr.com/groups/klubberanibaking/">podipoto di Flickr.</a> Tapi karena <a href="http://ambarbriastuti.multiply.com/journal/item/479">sakit Barcelona</a> membuat saya terkunci di rumah selama 2 hari akhirnya saya coba tantangan Cheese Biscuits ini.<br /><br />Karena ngga bisa kemana-mana, saya cuma memanfaatkan apa yang ada di pantry. Jadi kalau dianggap enggak sesuai dengan <a href="http://ambarbriastuti.multiply.com/journal/compose/%3Cspan%20class=%22insertedphoto%22%3E%3C/span%3E%3Cspan%20class=%22insertedphoto%22%3E%3Cimg%20style=%22width:%20640px;%20height:%20337px;%22%20class=%22alignmiddleb%22%20src=%22http://i14.photobucket.com/albums/a328/ambarbriastuti/cheesebiscuitscollage.jpg%22%20border=%220%22%3E%3C/span%3E%3Cbr%3ESaya%20sebenarnya%20bukan%20anggota%20%27resmi%27%20%3Ca%20style=%22font-weight:%20bold;%22%20href=%22http://klubberanibaking.blogspot.com/%22%3EKlub%20Berani%20Baking,%3C/a%3E%20cuma%20pemerhati%20saja%20terutama%20ikutan%20posting%20%3Ca%20href=%22http://www.flickr.com/groups/klubberanibaking/%22%3Epodipoto%20di%20Flickr.%3C/a%3E%20Tapi%20karena%20%3Ca%20href=%22http://ambarbriastuti.multiply.com/journal/item/479%22%3Esakit%20Barcelona%3C/a%3E%20membuat%20saya%20terkunci%20di%20rumah%20selama%202%20hari%20akhirnya%20saya%20coba%20tantangan%20Cheese%20Biscuits%20ini.%20%3Cbr%3E%3Cbr%3EKarena%20ngga%20bisa%20kemana-mana,%20saya%20cuma%20memanfaatkan%20apa%20yang%20ada%20di%20pantry.%20Jadi%20kalau%20dianggap%20enggak%20sesuai%20dengan%20requirement%20pasrah%20waelah.%20Ada%20bahan%20yang%20ngga%20ada%20yakni%20:%20cayenne%20pepper%20dan%20sasame%20seeds.%20Sedangkan%20keju%20kebetulan%20ada%20sisa,%20cuma%20cheddar-nya%20ini%20adalah%20hasil%20asap.%20Untuk%20isi%20saya%20bongkar%20kacang2an.%20Adanya%20almond%20baik%20yang%20tipis%20dan%20chunky.%20Eh%20kok%20nemu%20kacang%20pistachio%20yang%20masih%20utuh.%20Trus%20ada%20kacang%20pecans%20bekas%20membuat%20cookies-nya%20Dorie. %20Ngga%20tau%20kenapa%20saya%20tambahkan%20gula,%20mungkin%20karena%20agar%20kesan%20biskuit%20ini%20kudu%20sedikit%20manis,%20asin%20dan%20renyah.%20%3Cbr%3E%3Cbr%3EResep%20dasar%20dari%20KBB%20saya%20utak-atik%20dengan%20penjelasan%20yang%20lebih%20detail.%20Misalnya%20suhu%20oven%20tidak%20seperti%20yang%20dianjurkan,%20tapi%20saya%20set%20167C%20karena%20oven%20saya%20fixed%20setting.%20Cara%20membuat%20juga%20saya%20gunakan%20mesin%20dengan%20stand%20mixer%20yang%20dipakai%3Ca%20href=%22http://www.kitchenaid.com/catalog/product.jsp?src=Stand+Mixers&cat=310&prod=349%22%3E%20flat%20beater%3C/a%3E.%20Walau%20sebenarnya%20bisa%20digunakan%20dengan%20hand%20mixer%20atau%20dengan%20tangan%20saja.%20%3Cbr%3E%3Cbr%3EHasilnya%20adalah%20biskuit%20yang%20renyah%20sekali.%20Saya%20sengaja%20memasak%20agak%20lama%20karena%20ingin%20hasil%20kecoklatan.%20Keju%20asap-nya%20terasa%20sekali%20dengan%20sedikit%20asin%20dan%20manis.%20Kacang%20pistachio%20dan%20pecan%20kalau%20dikunyah%20kriuk-kriuk.%20Enak%20banget%20sebagai%20teman%20ngopi.%20%3Cbr%3E%3Cbr%3EBisa%20dibilang%20ini%20adalah%20posting%20saya%20pertama%20di%20KBB.%20Met%20mencoba%20yaks..%3Cbr%3E%3Cfont%20size=%223%22%3E%3Cbr%20style=%22font-weight:%20bold;%22%3E%3Cspan%20style=%22font-weight:%20bold;%22%3ECheese%20Biscuits%3C/span%3E%3C/font%3E%3Cbr%3Euntuk%2050%20potong%3Cbr%3Ewaktu%20memasak%2030%20menit%3Cbr%3E%3Cbr%3E%3Cspan%20class=%22insertedphoto%22%3E%3Cimg%20style=%22width:%20484px;%20height:%20660px;%22%20class=%22alignmiddleb%22%20src=%22http://i14.photobucket.com/albums/a328/ambarbriastuti/cheesebiscuits4text.jpg%22%20border=%220%22%3E%3C/span%3E%3Cbr%3E%20%3Cp%20style=%22margin-bottom:%200cm;%22%3E225g%20keju%20tua%20parut%20%28saya%20memakai%20%3Ca%20href=%22http://www.tillamookcheese.com/OurProducts/Cheese/Smoked_Cheddar.aspx%22%3ESmoked%20Cheddar%20Tillamock%3C/a%3E%29%3Cbr%3E125g%20mentega%20Challenge%20%28tanpa%20garam%20dalam%20suhu%20ruang%20sekitar%2015-30%20menit,%20potong%20bentuk%20kubus%29%3Cbr%3E125g%20tepung%20terigu%20%28diayak%29%3C/p%3E1/4%20sendok%20teh%20baking%20powder%3Cbr%3E1/4%20sendok%20teh%20garam%3Cbr%3E2%20sdm%20gula%20%3Cbr%3E%3Cbr%3EIsi%20:%3Cbr%3E100%20gr%20pistachio%20tanpa%20garam%20%28sedikit%20ditumbuk,%20jangan%20terlalu%20halus%29%3Cbr%3E100%20gr%20kacang%20pecan%20%28sedikit%20ditumbuk,%20jangan%20terlalu%20halus%29%3Cbr%3E%3Cbr%3ETopping%3Cbr%3Ekacang%20almond%20bentuk%20pipih%20secukupnya%3Cbr%3E%3Cbr%3E%3Cbr%3E%3Col%3E%3Cli%3ESiapkan%20oven%20dalam%20suhu%20167C%20dengan%20rak%20tepat%20di%20tengah.%3C/li%3E%3Cli%3EDengan%20mesin%20acak%20mentega%20dengan%20gula%20hingga%20tercampur%20sekitar%202%20menit%20kecepatan%20rendah.%20%3C/li%3E%3Cli%3EMasukkan%20tepung%20terigu%20+%20baking%20powder%20yang%20telah%20diayak%20sedikit%20demi%20sedikit.%20Set%20mixer%20dengan%20kecepatan%20sedang%20selama%202-3%20menit%20hingga%20tercampur%20merata%3C/li%3E%3Cli%3EMasukkan%20keju%20parut%20pelan-pelan,%20aduk%20hingga%201%20menit%20kedepan.%20Matikan%20mesin%20dan%20aduk%20secara%20manual.%3C/li%3E%3Cli%3EPisahkan%20adonan%20menjadi%20dua,%20satu%20diisi%20dengan%20kacang%20pistachio%20dan%20satunya%20dengan%20kacang%20pecan.%3C/li%3E%3Cli%3EGulung%20dalam%20ukuran%20bola%20ibu%20jari,%20tempatkan%20dalam%20cookies%20sheet. %20Beri%20jarak%20sekitar%203-4%20cm%20antara%20cookies%20untuk%20memberikan%20ruang%20mengembang.%20Hiasi%20dengan%20topping%20almond.%20%28satu%20batch%20cookies%20sekitar%2025%20buah%29%3Cbr%3E%3C/li%3E%3Cli%3EBakar%20dalam%20oven%20selama%2020%20menit%20untuk%20hasil%20sedikit%20kecoklatan.%20Jangan%20terlalu%20coklat%20karena%20walau%20udah%20dikeluarkan%20dari%20oven,%20biskuit%20meneruskan%20proses%20memasak.%20Angkat%20dan%20angin-anginkan%20sebelum%20dimasukkan%20wadah.%20%3Cbr%3E%3C/li%3E%3C/ol%3E%3Cbr%3Eps%20:%20ini%20pertama%20kali%20moto%20pake%20poket%20kamera.%20Gimana%20pendapatnya?%3Cbr%3E%3Cbr%3E">requirement </a>pasrah waelah. Ada bahan yang ngga ada yakni : cayenne pepper dan sasame seeds. Sedangkan keju kebetulan ada sisa, cuma cheddar-nya ini adalah hasil asap. Untuk isi saya bongkar kacang2an. Adanya almond baik yang tipis dan chunky. Eh kok nemu kacang pistachio yang masih utuh. Trus ada kacang pecans bekas membuat cookies-nya Dorie. Ngga tau kenapa saya tambahkan gula, mungkin karena agar kesan biskuit ini kudu sedikit manis, asin dan renyah.<br /><br />Resep dasar dari KBB saya utak-atik dengan penjelasan yang lebih detail. Misalnya suhu oven tidak seperti yang dianjurkan, tapi saya set 167C karena oven saya fixed setting. Cara membuat juga saya gunakan mesin dengan stand mixer yang dipakai<a href="http://www.kitchenaid.com/catalog/product.jsp?src=Stand+Mixers&cat=310&prod=349"> flat beater</a>. Walau sebenarnya bisa digunakan dengan hand mixer atau dengan tangan saja.<br /><br />Hasilnya adalah biskuit yang renyah sekali. Saya sengaja memasak agak lama karena ingin hasil kecoklatan. Keju asap-nya terasa sekali dengan sedikit asin dan manis. Kacang pistachio dan pecan kalau dikunyah kriuk-kriuk. Enak banget sebagai teman ngopi.<br /><br />Bisa dibilang ini adalah posting saya pertama di KBB. Met mencoba yaks..<br /><span style="font-size:100%;"><br /><span style="font-weight: bold;">Cheese Biscuits</span></span><br />untuk 50 potong<br />waktu memasak 30 menit<br /><br /><span class="insertedphoto"><img style="width: 484px; height: 660px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/cheesebiscuits4text.jpg" border="0" /></span><br /> <p style="margin-bottom: 0cm;">225g keju tua parut (saya memakai <a href="http://www.tillamookcheese.com/OurProducts/Cheese/Smoked_Cheddar.aspx">Smoked Cheddar Tillamock</a>)<br />125g mentega Challenge (tanpa garam dalam suhu ruang sekitar 15-30 menit, potong bentuk kubus)<br />125g tepung terigu (diayak)</p>1/4 sendok teh baking powder<br />1/4 sendok teh garam<br />2 sdm gula<br /><br />Isi :<br />100 gr pistachio tanpa garam (sedikit ditumbuk, jangan terlalu halus)<br />100 gr kacang pecan (sedikit ditumbuk, jangan terlalu halus)<br /><br />Topping<br />kacang almond bentuk pipih secukupnya<br /><br /><br /><ol><li>Siapkan oven dalam suhu 167C dengan rak tepat di tengah.</li><li>Dengan mesin acak mentega dengan gula hingga tercampur sekitar 2 menit kecepatan rendah. </li><li>Masukkan tepung terigu + baking powder yang telah diayak sedikit demi sedikit. Set mixer dengan kecepatan sedang selama 2-3 menit hingga tercampur merata</li><li>Masukkan keju parut pelan-pelan, aduk hingga 1 menit kedepan. Matikan mesin dan aduk secara manual.</li><li>Pisahkan adonan menjadi dua, satu diisi dengan kacang pistachio dan satunya dengan kacang pecan.</li><li>Gulung dalam ukuran bola ibu jari, tempatkan dalam cookies sheet. Beri jarak sekitar 3-4 cm antara cookies untuk memberikan ruang mengembang. Dengan jari tekan hingga sedikit pipih. Hiasi dengan topping almond. (satu batch cookies sekitar 25 buah)<br /></li><li>Bakar dalam oven selama 20 menit untuk hasil sedikit kecoklatan. Jangan terlalu coklat karena walau udah dikeluarkan dari oven, biskuit meneruskan proses memasak. Angkat dan angin-anginkan sebelum dimasukkan wadah.<br /></li></ol><br />ps : ini pertama kali moto pake poket kamera. Gimana pendapatnya?ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com5tag:blogger.com,1999:blog-8786627386606167756.post-14918795831309563532008-08-17T07:26:00.000-07:002008-08-17T07:44:02.820-07:00Being old fashioned : Carrot, Goji Berries, & Fuji Apple<span class="insertedphoto"><img style="width: 690px; height: 520px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/carrotcake3.jpg" border="0" /></span><br /><br />After few days off from baking, Mr. C asked his favourite treasure, the carrot cake. I’m never made such a delicious one. I recalled the best carrot cake we had since living in Silicon Valley was in small café in Woodside. We enjoyed it with a cup of coffee after long walk on top of the hill at Los Trancos.<br /><br />I flipped many recipes, then down to <a style="font-weight: bold; color: rgb(255, 204, 51);" href="http://www.nickmalgieri.com/">Nick Malgieri.</a> The recipe was somewhat I called traditional, using real ingredients but keeps serving below 3000 calories. We do concern about bulking our belly. Indeed, I have been baking every week or so.<br /><br />It turned out that recipe was not so easy. I have been predicted that situation, specially Nick did not mention about how long to whisk and the consistency we’ve need to achieved. Also I am bit playing with raisin. I’ve got two types raisin : golden and dark mixed together with something weird called <a href="http://recipes.howstuffworks.com/goji-berry.htm"><span style="font-weight: bold; color: rgb(255, 102, 0);">Goji Berries</span>.</a><br /><br />Goji berries or wolfberries grow in Himalayan, which believed to have extraordinary benefit. Well, I am not too convinced but I discovered Goji Berries sold in small package. Yes to feed my curiosity I bought it and pour into this carrot cake.<br /><br />Applesauce may be the most expensive here. That’s because I mistakenly bought a bag of organic <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://en.wikipedia.org/wiki/Fuji_%28apple%29">Fuji Apple</a> in <a href="http://www.wholefoodsmarket.com/">Whole Foods</a>. A small whole bag for 16 bucks !<br /><br />Even though on the recipe said to use <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://en.wikipedia.org/wiki/McIntosh">McIntosh Apple</a> (indeed it’s not the <a href="http://www.apple.com/mac/">Apple Computer</a> but yes the name based on real apple), I found Fuji Apple really nice, a truly American’s treat. We did not get these type apples in UK. It’s crunchy when eaten raw, surprisingly sweet and smooth when it sautéed. The result was excellent. My carrot cake has lovely textures, fragrance with spices and slightly appley taste. Grated carrot just added the colour and blend nicely with the golden raisin I put in.<br /><br /><span style="font-size:180%;"><br /><span style="font-size:100%;"><br />OLD FASHIONED CARROT CAKE</span><br /><br /></span>Makes one 10-inch tube or Bundt cake<br />About 16 servings<br />Adapted from <a style="font-weight: bold; color: rgb(204, 102, 0);" href="http://www.amazon.com/review/product/0060779292/ref=cm_cr_dp_all_helpful/102-6033417-2914520?%5Fencoding=UTF8&coliid=&showViewpoints=1&colid=&sortBy=bySubmissionDateDescending">Perfect Light Desert by Nick Malgieri & David Joachim</a><br /><br /><span class="insertedphoto"><img style="width: 433px; height: 626px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/carrotcake2.jpg" border="0" /></span> <span style="font-weight: bold;"><br /><br />Ingredients:</span><br />Cake Batter:<br />2 ½ cups all purpose flour (spoon flour into dry-measure cup and level off)<br />2 teaspoons baking powder<br />1 teaspoons baking soda<br />2 teaspoons ground cinnamon<br />½ teaspoon freshly grated nutmeg<br />½ teaspoon salt<br />3 large eggs<br />2 large egg whites<br />¾ cup granulated sugar<br />1 cup dark brown sugar, firmly packed<br />1 cup unsweetened applesauce *<br />1/2 cups vegetable oil, such as corn or canola<br />2 teaspoon vanilla extract<br />1 tablespoon finally grated orange zest<br />3 cups peeled and finely grated carrots, (about 4 large carrots)<br />1 cup raisins + 2 teaspoons Dry Goji Berries (moisted with hot water for 2-3 minutes)<br /><br />*Applesauce (for making about 2 ½ cup)<br />1 ½ pounds Fuji apples (about 5 medium size), peeled, halved, cored and sliced<br />1/3 cup water<br /><br /><br />Making the applesauce :<br />Place in medium saucepan with water and cook over medium heat until the mixture comes to a boil. Lower the heat and allow the apples to simmer in their own juice for about 20 minutes, stirring occasionally and watching that the apples don’t scorch. If the apple become very dry before they have disintegrated, add 2-3 tablespoon water and continue cooking until the apples turn into a chunky puree. Use a whisk or potato masher to break-up any large chunks.<br /><br />Making the cake :<br />1. Set the racks in middle of the oven and preheat to 350F degrees.<br /><br />2. Stir the flour together with baking powder, baking soda, and spices and salt. Sift once onto a piece of wax paper.<br /><br />3. In a large mixing bowl whisk the eggs and egg whites to break them-up about 2-3 minutes (or use hand mixer with low speed). Whisk in the granulated sugar and brown sugar (until slightly foamy in hand speed for about 3-4 minutes). Whisk in the applesauce and oil (slowly with folding the batter), then the orange zest and vanilla. You will achieve dark chocolaty batter with runny consistency.<br /><br />4. Use a large rubber spatula to fold in the carrots and raisins.<br /><br />5. Fold in the flour mixture, being careful not to over mix. The batter will looked like between stick in the spatula and runny. Test it with drop a little dollop. It should be looked like rich batter.<br /><br />6. Scrape the batter into the prepared pa and smooth the top.<br /><br />7. Bake the cake for about an hour (60 minutes), or until it is well risen and firm, and a toothpick inserted halfway between yhe side of the pan and the carrot tube emerges clean.<br /><br />8. Cool the cake in the pan on a rack for 5 minutes, then un-mold it to a rack to cool completely.<br /><br /><span style="font-weight: bold;">Serving </span>: to add a little richness to this, spread a slice with some reduced fat cream cheese, rather than slathering the entire cake with a very caloric cream cheese icing.<br /><span style="font-weight: bold;">Storage</span>: Keep under a dome at room temperature on the day it’s baked. Wrap leftovers in the plastic. For advance preparation, double wrap the cake in plastic and freeze for up to a month. Bring to room temperature before serving.<br /><br /><br />Calorie contains per serving :<br /><br />290 calories<br />8 gr total fat (25% of calories)<br />1 gr saturated fat<br />5 gr protein<br />50 gr carbohydrate<br />2 g fiber<br />40 mg cholesterol<br />244 mg sodiumambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com1tag:blogger.com,1999:blog-8786627386606167756.post-12874971629082772882008-08-07T17:49:00.000-07:002008-08-07T17:50:00.225-07:00Blueberries : when my heart bit mellowI tempted to join <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://tuesdayswithdorie.wordpress.com/">Tuesday With Dorrie (TWD)</a> – a weekly baking challenge. Then I think again. Those challenge is not difficult but just need dedication. Every week we’ve try one of the recipe at Dorie’s book <span style="font-style: italic;">Baking : From Home to Yours</span>. Although I’ve got the book but to do rigorously and ritually experiment to bake can be quite daunting for me.<br /><br />As beginner I love to try everything that consider the way of exploring many possibilities. I do adore Dorie but I am willing to try another recipes from different chef as well as part of my learning process. I am bit fickle actually; want to try many things at once. And suddenly ‘<span style="font-style: italic;">wush’,</span> that’s could be gone. Losing interest because mount household to do. I am in middle of writing a book (oh two actually while one is photo book), so time management said I wouldn’t have spacious room to do more.<br /><br />Also I am thinking to study further, might back to my root into design rather than to motorway. Again I’ve been turned down by t<a style="font-weight: bold; color: rgb(255, 153, 0);" href="http://berkeley.edu/">he University </a>because the subject I’d like not for international students; although lot more challenges than “normal” design course. Talked about it with Mr. C, we came to decision to hold for another 6 month. Yeah, this week can be so blue for me.<br /><br />This muffin just to give me remedy after those overlay thought. It’s easy, not related with any gadget at all. I surprised to realise that this can be done in matter less than an hour.<br /><br />Blueberries always had been work with muffin. It’s traditional in any western baking. The texture of blueberries when it cooked filled the batter into gooey and melt blue juice. Best to keep blueberries is freeze until you’ve need it. I put in cooking sheet about an hour two then transfer into plastic box. It made frozen process more individual fruit than whole batch.<br /><br />I don’t have buttermilk, so as on the book said that I can replace with plain yougurt (2/3 cup) and whole milk (1/3) in one cup buttermilk. As the recipe less than that I am not bother to put 1 cup portion than ¾ cup. I run out of honey in pantry, then I changed it with organic maple syrup.<br /><br />I am pleased with the result. It has sourness and light sweet that blend nicely with evening Yorkshire tea. Even though my heart bit blue, but this muffin just made my mind away.<br /><br /><br /><span class="insertedphoto"><img style="width: 650px; height: 486px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/blueberriesmuffincollage.jpg" border="0" /></span><br /><span style="font-size:100%;"><br /><span style="font-weight: bold;">Orange Berry Muffins</span></span><br /><a href="http://www.amazon.com/gp/product/0618443363?ie=UTF8&tag=eatmedelic-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0618443363">Baking: From My Home to Yours </a>(Dorie Greenspan)<br /><br />Grated zest and juice of 1 orange<br />About 3/4 cup buttermilk (<span style="font-style: italic;">or plain yogurt and whole milk</span>)<br />2 large eggs<br />3 tablespoons honey (<span style="font-style: italic;">or organic maple syrup</span>)<br />1 stick (8 tablespoons) unsalted butter, melted and cooled<br />1/3 cup sugar<br />2 cups all-purpose flour<br />2 1/2 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup blueberries - fresh, preferably, or frozen (not thawed)<br /><br />Decorating sugar, for topping (optional) > I am using <a href="http://en.wikipedia.org/wiki/Demerara_%28sugar%29">demerara</a> sugar<br /><br />Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.<br /><br />Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.<br /><br />In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.<br /><br />Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.<br /><br />text taken from <a style="color: rgb(255, 153, 0); font-weight: bold;" href="http://www.eatmedelicious.com/2008/01/twd-orange-berry-muffins.html">eatmedelicious</a>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com3tag:blogger.com,1999:blog-8786627386606167756.post-46886243607574405642008-08-03T16:29:00.000-07:002008-08-03T16:30:10.474-07:00Just like in the book : A Fig cake for Fall<span class="insertedphoto"><img style="width: 568px; height: 476px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/figscollage1.jpg" border="0" /></span><span class="insertedphoto"></span><span style=";font-family:arial,helvetica;font-size:100%;" ><span style="font-size:85%;">I made this cake to celebrate abundant fresh figs in this area. I went to local market and spot two different kinds. Mission figs came the name as the Spanish mission settled in San Diego to grow these<span style="font-size:180%;"><a style="font-weight: bold; color: rgb(255, 0, 0);" href="http://en.wikipedia.org/wiki/Ficus"> <span style="font-size:100%;">ficus.</span></a></span> Calimyrna figs in Jaoquin Valley California have more nutty taste. I choose the mission figs as it has bloodied purple colour, blend nicely with ruby port.<br /><br />I did not find any problem since I decided to follow strictly Dorie's recipe. The only difficulty I’ve got that I have to scan isles in Safeway to find ruby port. I couldn't find small bottle though, instead I had to buy <a style="font-weight: bold;" href="http://www.samswine.com/gallo-fairbanks-quotruby-portquot-california-p-17442.html">Fairbank bottle </a>probably enough for 5 years!<br /><br />As mention the cake supposed to be on the fall seasion, but hey.. figs already come out in California so what's the problem? <a style="font-weight: bold;" href="http://gordonweymouth.multiply.com/">Dad Gordon</a> in Weymouth must be envy that we found lots fresh figs in the end of July while his tree probably still on the green stage. Keep it up Dad otherwise the squirrel eat it all!<br /><br />I agreed with <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://suessschnabel.blogspot.com/2007/09/fig-cake-for-fall.html">suessschnabel</a> that this cake lacked of spice. But to add positive feedback honey that put in actually quite good to replace sugar. It turned out that the batter looked not nice (Dorie mentioned it), I kept whisking but the batter not even getting smoother. I thought the lacked of sugar could be result bigger flakes of cake.<br /><br />The sauce I produced slightly thicker than should be. I have to put some more water, heat it in microwave for one minute and served with the cake. Indeed, nice to enjoy the cake when weather little bit cool.<br /><br />Final result : just like in the book page. WOW!<br /><br /></span></span><span class="insertedphoto"><img style="width: 267px; height: 395px;" class="alignright" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/figs5copy.jpg" border="0" /></span><br /><span style=";font-family:arial,helvetica;font-size:100%;" ><span style="font-size:85%;"><span style="font-weight: bold;">A Fig Cake for Fall</span><br />from "Baking - From my home to yours" by Dorie Greenspan<br /><br />3/4 cup ruby port<br />1 cup honey, divided<br />2 thin slices lemon<br />16 - 20 fresh figs, stemmed and halved<br />1 1/2 cups all-purpose flour<br />1/2 cup yellow cornmeal<br />2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/4 cup sugar<br />grated zest of 1/2 lemon<br />1 1/2 sticks unsalted butter, at room temperature<br />3 large eggs, preferably at room tempereatur<br />1 teaspoon pure vanilla extract<br /><br /><span style="font-weight: bold;">For the figs and sauce:</span><br />Stir the port and 1/2 cup of honey together in a small saucepan. Toss in the lemon slices and bring to a boil over medium heat. Lower the heat, add the figs, cover the pan and cook for 4 to 6 minutes, until the figs are soft. Using a slotted spoon, transfer the figs to a bowl. Raise the heat and cook the poaching liquid until thickened. Set the sauce aside.<br /><br /><span style="font-weight: bold;">For the cake:</span><br />Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and dust the insides with flour, tapping out the excess.<br /><br />Whisk together the flour, cornmeal, baking powder and salt. Put the sugar and lemon zest in a bowl and rub them together with your fingertips until the sugar is moist and aromatic. Add the butter. Beat butter and sugar together until creamy. Add the eggs one by one ( one minutes difference), beating well after each addition. Pour in the remaining 1/2 cup honey, add the vanilla extract and beat for another 2 minutes. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. Pour the batter into the prepared pan. Jiggle the pan from side to side to spread the batter evenly, then scatter the poached figs over the top.<br /><br />Bake for 55 to 60 minutes, or until a knife inserted into the centre comes out clean. Transfer the cake to a rack and cool for 10 minutes. Run a blunt knife around the edges and remove the sides of the pan. Cool the cake to slightly warm or to room temperature before serving it with the sauce.<br /></span></span><span style="font-size:85%;"><span style=";font-family:arial,helvetica;font-size:100%;" ></span><br /></span>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com2tag:blogger.com,1999:blog-8786627386606167756.post-87958673264397173702008-07-27T14:35:00.000-07:002008-07-27T14:36:23.195-07:00Dimply Plumcot Cake : aroma dari kapulaga hijau<h4><span class="insertedphoto"></span><span class="insertedphoto"><img style="width: 531px; height: 396px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/dimplyplumcotcakecollage.jpg" border="0" /></span></h4>Menambahkan kapulaga hijau di resep ini sungguh menambah harum. Saya belum pernah mencoba mendapatkan bubuk kapulaga sendiri. Dari bijinya cukup dikeluarkan di gerus halus dengan penggerus keramik ini. Jenis kapulaga yang saya pakai adalah warna hijau -jenis yang tidak sama dengan di Indonesia atau Asia. Kita biasa melihat kapulaga dengan warna coklat, berukuran lebih besar (2X dari si hijau) dan juga berkerut kulitnya.<br /><br />Bahan disini agak saya mainkan sedikit. Gula coklat misalnya, saya pakai campuran dengan <a style="font-weight: bold; color: rgb(255, 153, 0);" href="http://www.sugarindia.com/comprassion.htm">gula demerara</a> yang lebih organik. <a style="font-weight: bold; color: rgb(255, 102, 0);" href="http://en.wikipedia.org/wiki/Canola">Minyak Canola</a> tersedia banyak di supermarket. Sedang buahnya saya coba ganti dengan plumcot hijau. Beda dengan plumcot merah adalah yang hijau jauh lebih kecut tapi secara visual tidak terlalu cakep.<br /><br />Resep ini cuma sebagai pelepas percobaan fruit pies yang saya coba sebelumnya. Cake Fruits atau kue buah sedikit berbeda dengan faktor kesulitan menengah. Jadi ngga susah dan ditanggung lebih cepat daripada pies.<br /><br /><span style="font-weight: bold;"></span><h4><span class="insertedphoto"><img style="width: 542px; height: 406px;" class="alignmiddleb" src="http://i14.photobucket.com/albums/a328/ambarbriastuti/dimplyplumcotcakecollage2.jpg" border="0" /></span></h4><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /></span></span><h4><span style="font-size:180%;">Dimply Plumcot Cake</span></h4> <p><em>- untuk 8 porsi -</em><br /><em>Adaptasi dari </em>Dimply Plum Cake Baking From My Home to Yours : Dorie Greenspan di <a style="color: rgb(255, 153, 0);" href="http://www.seriouseats.com/recipes/2007/09/baking-with-dorie-dimply-plum-cake.html">Serious Eats</a><br /></p> <span style="font-weight: bold;">Dibutuhkan<br /></span> <p>1 1/2 cups tepung terigu all-purposes<br />2 sdt baking powder<br />1/4 sdt garam<br />Percik1/4 sdt kapulaga hijau bubuk (pilihan)<br />5 sdm mentega tanpa garam dalam suhu ruang<br />3/4 cup gula coklat<br />2 telor ukuran besar<br />1/3 cup minyak yang tanpa aroma seperti canola atau bunga matahari<br />irisan kulit dari 1 bh orange<br />1 1/2 sdt sari vanilla<br />6 buah plum dipotong dan bijinya diambil<br /></p> <h5><br /></h5><span style="font-weight: bold;">Persiapan</span> : letakkan rak di tengan oven dan pre-heat dalam suhu 350F. Lapisi nampan panggang ukuran 8in yang dalam dengan mentega dan tepung, ketuk2 ringan untuk mengurangi kelebihan tepung dan letakkan pinggan dalam lapisan panggang. <strong></strong><br /><br />Campur tepung, baking powder, garam dan cardamon.<br /><br />Dengan mixer, campur mentega dalam kecepatan sedang hingga lembut seperti krim selama kurang lebih 3 menit. Tambahkan gula dan campur hingga 3 minut lagi, lantas masukkan telur satu persatu dengan jeda 1 menit untuk masing2 telur. Masih dengan kecepatan sedang campur minyak, irisan kulit oranges, dan vanilla ke dalam adonan hingga halus sepeerti kain satin. Kurangi kecepatan mixer hingga rendah dan kemudian tambahkan campuran kering (no 1) hingga adonan bercampur merata.<br /><br />Aduk dengan spatula hingga ke bawah mangkok untuk melihat jika ada bahan kering di bawah, kemudian pindahkan adonan ke dalam cetak panggang sambil diratakan atasnya. Tempatkan buah plumcot diatas adonan, dalam pola tertentu hingga buah duduk dengan manis di adonan.<br /><br />Panggang sekitar 40 menit hingga atasnya terlihat warna coklat. Cek dengan melihat buah plum dan masukkan pisau kecil ke dalam roti. Jika matang pisau akan nampak bersih. Pindahkan kue ke dalam rak pendingin selama 15 menit -waktu dimana jus dadri buah akan masuk ke dalam kue. Dengan pisau, potong pinggiran kue melingkar di cetakan, gerakkan sedikit dan keluarkan dengan hati-hati. Biarkan kering dengan permukaan diatas.<br /><br /><span style="font-weight: bold;">Menyimpan kue</span> : bungkus kue dengan plastik tahan udara dalam suhu ruang selama 2 hari, disaat kue menjadi lebih lembut dan sedikit berair. <p><strong></strong> </p><p><strong>Bermain resep : </strong> Silakan mengganti aroma di resep ini. Bahkan bisa mengganti dengan buah plumcot dengan yang lain. Ini adalah yang disarankan Dorie :<br /></p><ul><li>buah apricot, irisan buah orange dengan bunga lawang/pekak (star anise), <br /></li><li>buah peach, irisan lemon dengan daun basil (kemangi) segar<br /></li><li>buah cherry dengan irisan jeruk nipis<br /></li><li>buah blackberry dengan irisan lemon, jeruk nipis atau orange</li></ul><p><br /></p><p><br /></p>ambaradventurehttp://www.blogger.com/profile/12999920013163532449noreply@blogger.com2