tag:blogger.com,1999:blog-2974478007028465822024-03-07T23:30:51.467-05:00Just A Guy Who Bakes™The culinary adventures of CDBaker2 – a guy having fun living up to his last name!CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-297447800702846582.post-18283123169168412492016-06-09T08:15:00.000-04:002016-06-09T08:15:06.096-04:00An Apolgy To All (Including Myself)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-vnazuJIkEQA/V1lZXrdiPLI/AAAAAAAACF8/NO_eWlUHSmQAvy6FHpZzxxU8877SaVNDwCKgB/s1600/self-portrait-2012-05-26.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-vnazuJIkEQA/V1lZXrdiPLI/AAAAAAAACF8/NO_eWlUHSmQAvy6FHpZzxxU8877SaVNDwCKgB/s320/self-portrait-2012-05-26.jpg" width="204" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I seem to have lost a lot of momentum here. It's kind of odd because I've done so much baking over the last few months. It's almost as if I'm baking faster than I can photograph and write about it.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I need to refocus on what I'm doing, what my goals are, and how I can best convey my progress to any and all who read this. Also? I really need to dump blogger for Word Press – and that will be a project in and of itself. (Actually, I think that last thing is one of the main reasons I've been procrastinating. Well, that, plus the many tasks I've had to complete as we make this apartment our home.)</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I'll figure it out and finish a couple of things I have in draft form very soon. I mean, I need to tell you about the desserts I made for Passover, my forays into puff pastry, and my latest struggles with bread baking!</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Thanks for your patience and support.</span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Currently Listening to: <a href="https://www.youtube.com/watch?v=v2yPU5WPwZs" target="_blank">Sara Bareilles - Breath Again</a></span></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-63723848144324927342016-03-28T13:20:00.001-04:002016-04-07T06:06:45.213-04:002015 Into 2016 – The Answer To The Questions (Part The Third)<span style="font-size: large;">Let's see. Where was I? </span><span style="font-size: large;">Right.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Appetizers! I made appetizers for a post-Christmas dinner with friends. Years ago, I first baked up some "Russian Pastries" for a Ukrainian violinist who swore they tasted just like what her grandmother used to make for her. (Thank you, Good Housekeeping Cookbook!) I love them but they're kind of a pain in the neck to make. Small rounds of dough, stuffed with a ground beef/egg/dill/relish filling, folded and crimped then baked. After a few dozen of these, you just get pooped. So, I decided a change-up was necessary, especially since I was going to be making bread for this same dinner. Add a small muffin pan, subtract the folding and crimping, et voila! Please to observe:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-8QMnPMEEFH4/VvPXhtcYVcI/AAAAAAAACEo/b1RzkrW4j0gaY0Qbzwvn7gLV4ULHCYFJA/s1600/Russian%2BPastries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://2.bp.blogspot.com/-8QMnPMEEFH4/VvPXhtcYVcI/AAAAAAAACEo/b1RzkrW4j0gaY0Qbzwvn7gLV4ULHCYFJA/s400/Russian%2BPastries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So much easier! And artistic!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Still bite-sized, still delicious but a heck of a lot easier to make! </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6TYNgknkPmw/VvPXh8tiQJI/AAAAAAAACEs/TNSXkOAa5bAI66Dzs2v27OG7O5sI05_uA/s1600/Russian%2BPastries-detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://1.bp.blogspot.com/-6TYNgknkPmw/VvPXh8tiQJI/AAAAAAAACEs/TNSXkOAa5bAI66Dzs2v27OG7O5sI05_uA/s400/Russian%2BPastries-detail.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Detail of deliciousness.</span></td></tr>
</tbody></table>
<span style="font-size: large;">True to form, I'll refine the process – pay more attention to how I seal the dough, maybe add an egg wash, bake a little longer for color. And totally make them in a puff pastry.* I need to work on making them look a bit neater and but I'm over the moon with the way these turned out. And they were devoured pretty darned quickly!</span><br />
<br />
<i><span style="font-size: large;">*Of course, I need to learn how to make puff pastry first. </span></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What else? Michele-O-Mars! I bought a second set of silicon molds so that I can make what I consider a normal sized batch of these. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-G98r801ENyQ/VvkeKkY4Y9I/AAAAAAAACE8/F89EYq8m_Qgq5-LXVjlxVsPbA5etPL_dA/s1600/IMG_0875.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-G98r801ENyQ/VvkeKkY4Y9I/AAAAAAAACE8/F89EYq8m_Qgq5-LXVjlxVsPbA5etPL_dA/s400/IMG_0875.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yes, they're pink. What of it?</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">My biggest problems, which I'm still working to solve, are tempering the chocolate to get a good shine...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-y9mze1MeVdY/VvkfadoUTSI/AAAAAAAACFI/G917MOFj3JQDoLPQQ3mV4WbMFtjaATZMQ/s1600/IMG_0879.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-y9mze1MeVdY/VvkfadoUTSI/AAAAAAAACFI/G917MOFj3JQDoLPQQ3mV4WbMFtjaATZMQ/s400/IMG_0879.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cool down, already!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...getting the cookies sized just right (they're not turning out uniformly round or thin enough)...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-lS5B4II_iBg/Vvkgei1lM4I/AAAAAAAACFQ/6NpkHnr_Tz4Tea35yX9W2nb06poMK9RJQ/s1600/Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://2.bp.blogspot.com/-lS5B4II_iBg/Vvkgei1lM4I/AAAAAAAACFQ/6NpkHnr_Tz4Tea35yX9W2nb06poMK9RJQ/s400/Cookies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So close!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...figuring out how thick the chocolate dome needs to be (and the best way of coating the molds)...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-QvmSh7JCUCc/VvkhcXTvQpI/AAAAAAAACFY/lTq95HXhfrYEoBkvaBNtezJD6zqesItcQ/s1600/IMG_0888.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-QvmSh7JCUCc/VvkhcXTvQpI/AAAAAAAACFY/lTq95HXhfrYEoBkvaBNtezJD6zqesItcQ/s400/IMG_0888.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Still a bit messy, yes?</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">...and finding the right piping bag for the marshmallow, a better way of filling it, and a better technique for actually piping the marshmallow into the molds. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-dXY6cmYhus4/Vvkkrz0piFI/AAAAAAAACFk/Rtfi3NlPOmQDEke9QOVbCliGaqRxzTl6w/s1600/IMG_0890.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-dXY6cmYhus4/Vvkkrz0piFI/AAAAAAAACFk/Rtfi3NlPOmQDEke9QOVbCliGaqRxzTl6w/s400/IMG_0890.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mmmmmmm! Marshmallow filling!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Okay. So there are more than a few things I still have to work out with this. I'm getting there!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-E7sXKKjGjxw/VvklDbe_0kI/AAAAAAAACFo/138pjgzMd-Ibwfmr-LR84qKhFNRYJ_7sw/s1600/01-14-2016-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="365" src="https://3.bp.blogspot.com/-E7sXKKjGjxw/VvklDbe_0kI/AAAAAAAACFo/138pjgzMd-Ibwfmr-LR84qKhFNRYJ_7sw/s400/01-14-2016-2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Well, at least one of them turned out the way I wanted!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Oh, and I need to learn how to pop them out of the molds a little better. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I think I'm close to wrapping up the wrap up! I've actually started baking bread in the new kitchen, so I'll have reports on the new oven and work space next time. I'm excited!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=HQs0u4i-wrU" target="_blank">Said The Sky - Disciple (Feat. Melissa Hayes)</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-62958300298172251782016-03-23T08:41:00.002-04:002016-03-23T08:41:28.568-04:002015 Into 2016 – The Answer To The Questions (Part The Second)<span style="font-size: large;">The Next Question: Are you going to play catch up with what you baked last December(ish?)</span><br />
<br />
<span style="font-size: large;">The Next Answer: Uh...yes(ish)? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tarts!</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">I really wanted to make a decent pear tart, so I grabbed a bunch of Boscs from the farmers market and gave it a go.</span> </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-SDrzli_l30Y/VsxRCKkvb3I/AAAAAAAACCo/ayrH7vXmgLc/s1600/IMG_0812.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-SDrzli_l30Y/VsxRCKkvb3I/AAAAAAAACCo/ayrH7vXmgLc/s400/IMG_0812.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let's try these.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-HyCnzUOc45M/VsxRCYK8B5I/AAAAAAAACCs/OntidMelXpQ/s1600/IMG_0873.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-HyCnzUOc45M/VsxRCYK8B5I/AAAAAAAACCs/OntidMelXpQ/s400/IMG_0873.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hmmmm....</span></td></tr>
</tbody></table>
<span style="font-size: large;">Partial success on this one. The oven was misbehaving – again – and I got some curdle in the custard. It tasted great, though! I'll have to make another attempt soon. I have so much to learn about making custard.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>*****</b></span></div>
<br />
<span style="font-size: large;">Bread! I baked lots of bread. Well, actually, I baked one loaf over and over again. A French Country Loaf from <a href="http://www.kingarthurflour.com/recipes/french-style-country-bread-recipe" target="_blank">King Arthur Flour</a>. I made it six times. "Six times," you gasp! "Why, in heaven's name?" Because the first time it was pretty good. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-IHNn2QrxN9U/VvKFdiFPMDI/AAAAAAAACDw/_xUq2tpdkf83bF1BwpHv4Zmcv0CJXpZuA/s1600/IMG_0869.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-IHNn2QrxN9U/VvKFdiFPMDI/AAAAAAAACDw/_xUq2tpdkf83bF1BwpHv4Zmcv0CJXpZuA/s400/IMG_0869.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Looked weird. Baked well!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I was nervous and slashed it a bit too deep. I actually eviscerated it! But it was mostly baked all the way through and it tasted great. The crumb was a bit dense. </span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">The second time, however, it was awful. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-aEW0Zd1ZN40/VvKFeLUUJcI/AAAAAAAACD4/ntVOd3TkNiky2MNNqvlwZDTkUnt8WS4DQ/s1600/IMG_0896.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://3.bp.blogspot.com/-aEW0Zd1ZN40/VvKFeLUUJcI/AAAAAAAACD4/ntVOd3TkNiky2MNNqvlwZDTkUnt8WS4DQ/s400/IMG_0896.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Looked pretty good. Awful bake.</span></td></tr>
</tbody></table>
<span style="font-size: large;">It was raw inside, despite making sure it reached a good internal temperature. I should have known just by how heavy it felt when I took it out of the oven.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And so it went.</span><br />
<span style="font-size: large;"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-g2_0bJQWVrQ/VvKIzNBfHqI/AAAAAAAACEM/CpQXjLaGKZkjTLsvIconGtFirqMuag8pw/s1600/French-Style%2BCountry%2BLoaf-1-23-16_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-g2_0bJQWVrQ/VvKIzNBfHqI/AAAAAAAACEM/CpQXjLaGKZkjTLsvIconGtFirqMuag8pw/s400/French-Style%2BCountry%2BLoaf-1-23-16_01.jpg" width="400" /></a></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://3.bp.blogspot.com/-lmJKER6MHuQ/VvKI0tNTwQI/AAAAAAAACEM/JKtR_u5prtQyUK3dfVd8mjIORnMgJbTfg/s1600/French-Style%2BCountry%2BLoaf-1-23-16_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://3.bp.blogspot.com/-lmJKER6MHuQ/VvKI0tNTwQI/AAAAAAAACEM/JKtR_u5prtQyUK3dfVd8mjIORnMgJbTfg/s400/French-Style%2BCountry%2BLoaf-1-23-16_02.jpg" width="400" /></a></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-biaYnJm3zXI/VvKIzqGsYUI/AAAAAAAACEM/w_4vaZMuIFAYw7f6sM7TsfKNBvKtltITg/s1600/French-Style%2BCountry%2BLoaf-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-biaYnJm3zXI/VvKIzqGsYUI/AAAAAAAACEM/w_4vaZMuIFAYw7f6sM7TsfKNBvKtltITg/s400/French-Style%2BCountry%2BLoaf-02.jpg" width="400" /> </a></span></div>
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">
</span><br />
<div style="text-align: left;">
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://4.bp.blogspot.com/-CJa1hIsd2Kc/VvKLJtYj2pI/AAAAAAAACEU/hBbs72uIbBMPefwi9YNAAqsq6lcOQevjA/s1600/IMG_0930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-CJa1hIsd2Kc/VvKLJtYj2pI/AAAAAAAACEU/hBbs72uIbBMPefwi9YNAAqsq6lcOQevjA/s400/IMG_0930.jpg" width="400" /></a></span></div>
<span style="font-size: large;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-csWRs1-Kr48/VvKLMyZ4gQI/AAAAAAAACEY/PwTY0gHoQp09eW7ZxpGuQ3tFmdFVH6x2w/s1600/IMG_0934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-csWRs1-Kr48/VvKLMyZ4gQI/AAAAAAAACEY/PwTY0gHoQp09eW7ZxpGuQ3tFmdFVH6x2w/s400/IMG_0934.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-biaYnJm3zXI/VvKIzqGsYUI/AAAAAAAACEM/w_4vaZMuIFAYw7f6sM7TsfKNBvKtltITg/s1600/French-Style%2BCountry%2BLoaf-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-biaYnJm3zXI/VvKIzqGsYUI/AAAAAAAACEM/w_4vaZMuIFAYw7f6sM7TsfKNBvKtltITg/s400/French-Style%2BCountry%2BLoaf-02.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</span></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I made strides in my confidence at slashing and flouring the top but the the actual baking varied so much. It went from mostly done, to raw, to almost perfect, to really doughy. I partly blame the oven (which seemed to just leak heat like there's no tomorrow) but it mostly comes down to my own learning curve. I'm just at the beginning of developing my feel for bread.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My goal as a bread baker is to be consistently turn out a good loaf. To me that means baking a loaf that's got a great crust and a perfect crumb at least twice in a row before I screw it up. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've got a long way to go.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'll try to finish up the recap next time.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: Andreas Vollenweider - <a href="https://www.youtube.com/watch?v=fZsPXAUYG0A" target="_blank">Unto the Burning Circle</a> and <a href="https://www.youtube.com/watch?v=onp_uRj6FNE" target="_blank">Dancing With The Lion</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-48256599255105032672016-02-23T08:31:00.005-05:002016-02-23T08:33:03.543-05:002015 Into 2016 – The Answer To The Questions (Part The First)<span style="font-size: large;"><u><b>Question the first</b></u>: Why haven't I posted since last year?</span><br />
<br />
<span style="font-size: large;"><u><b>Answer the first</b></u>: For the last two-and-a-half months we've been in the process of moving. From the latter part of December until just last week, we've been busy with finding a the right new place, finding the right moving company, packing up all the stuff (and we've got a lot of stuff), filling the new place up with boxes, cleaning out the old place (and carrying over more boxes), making almost a dozen donation runs to Housing Works, and slowly figuring out how we'll fit into this place. It's an exhausting endeavor and I hope we don't have to do it again for many years. </span><br />
<br />
<span style="font-size: large;">The place we found puts us back on the West Side of Manhattan, just a stone's throw from the first apartment I rented after moving here in '89. Also? My office is in the kitchen! I'm sitting at my desk, facing the kitchen window(!) and writing in my baking blog. This is a dream come true that I didn't even know I had. I can't wait to get the rest of the kitchen set up. It's going to take a while though:</span><br />
<br />
<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="https://4.bp.blogspot.com/-5JcWKIG_iuM/VsxeR2gj_pI/AAAAAAAACDA/p2QlV57Muoc/s1600/IMG_0984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-5JcWKIG_iuM/VsxeR2gj_pI/AAAAAAAACDA/p2QlV57Muoc/s320/IMG_0984.jpg" width="240" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://3.bp.blogspot.com/-N8uJmqGZx4E/VsxeRxN1vHI/AAAAAAAACC8/37iFhtF8kzA/s1600/IMG_0981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-N8uJmqGZx4E/VsxeRxN1vHI/AAAAAAAACC8/37iFhtF8kzA/s320/IMG_0981.jpg" width="240" /></a></span></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-y_dM4ZCWmkM/VsxfDH-oJwI/AAAAAAAACDM/oLNUfKq5f1k/s1600/IMG_0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-y_dM4ZCWmkM/VsxfDH-oJwI/AAAAAAAACDM/oLNUfKq5f1k/s320/IMG_0985.jpg" width="240" /></a></span></div>
<br />
<br />
<span style="font-size: large;">So many boxes.... </span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><u><b>Next question</b></u>: What was the last thing I baked before we moved? </span></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"></span><u><b>Next answer</b></u>: The last thing I baked in the old kitchen was a sweet potato pie at the beginning of this month. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-i7O5MB9GGG8/VsxPdOUHhMI/AAAAAAAACCc/ICaBa863eHk/s1600/Last%2BBake%2Bat%2B401%2BE.%2B89th%2BStreet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-i7O5MB9GGG8/VsxPdOUHhMI/AAAAAAAACCc/ICaBa863eHk/s400/Last%2BBake%2Bat%2B401%2BE.%2B89th%2BStreet.jpg" width="400" /><span style="font-size: large;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Best one yet!</span></td></tr>
</tbody></table>
<span style="font-size: large;">I've been making this pie for a quarter century and this was the best one yet. But, after twenty-five years, I tasted it and began figuring out how to make it even better. I finally tasted, with a critical palette, exactly what spices needed tweaking and what spices I need to stop adding so that this pie can be spectacular and not just "good". I also finally began experimenting with the way I make the crust edges, too. The next one will be so much better!</span><br />
<br />
<span style="font-size: large;">I'll answer more of the questions you didn't ask in the next post. Right now I've got to find which box we packed the kettle in. Michele needs tea!</span><br />
<br />
<span style="font-size: large;">Currently listening to:</span><span class="watch-title " dir="ltr" id="eow-title" title="Stephan Jacobs - Anywhere feat. A.Rose Jackson & Henry Strange [Simplify]"><span style="font-size: large;"><span style="font-weight: normal;"> <a href="https://www.youtube.com/watch?v=zehz1f-YbG4" target="_blank">Stephan Jacobs - Anywhere (Feat. A. Rose Jackson & Henry Strange)</a></span></span> </span><br />
<span style="font-size: large;"> </span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com2tag:blogger.com,1999:blog-297447800702846582.post-56086237386081893402015-12-31T23:06:00.004-05:002015-12-31T23:06:57.645-05:00Season's The Reason for Spices and Seasonings (And Lots Of Cake)<span style="font-size: large;">On the last day of the year 2015, I'm trying to play catch up with the baking I've done since my last post. This will be kind of a no-frills update, so bear with me. </span><br />
<br />
<span style="font-size: large;">I baked quite a lot this holiday season. Not that this is any different from the last few holiday seasons; I just like being able to say it because it's something that brings me a lot of joy. Most of my baking was, as per usual (which makes me exceedingly happy) for my family. I shipped sixteen <a href="http://www.epicurious.com/recipes/food/views/Sour-Cream-and-Lemon-Pound-Cake-2121" target="_blank">Sour Cream Lemon Pound Cakes</a> to three different cities in two different states across the country. (I also made a few of these to give to a work colleague who appreciates my baking.) In addition to the lemon glaze, I decorated them with some candied lemon peel – rather poorly, I'll admit. But I'm stretching some wings here, so give me a break.</span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BVru0gYUG9A/VoXYMoeMwOI/AAAAAAAACBI/m2I7vIUgINE/s1600/Full%2BCompliment.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-BVru0gYUG9A/VoXYMoeMwOI/AAAAAAAACBI/m2I7vIUgINE/s400/Full%2BCompliment.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The full-ish compliment to the family.</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-s4qt-rGddXs/VoXYTOFZsGI/AAAAAAAACBU/PV4LxUOvcM0/s1600/Full%2BCompliment-detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-s4qt-rGddXs/VoXYTOFZsGI/AAAAAAAACBU/PV4LxUOvcM0/s400/Full%2BCompliment-detail.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">In detail.</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EZQwaQx4UoY/VoXYUZCEliI/AAAAAAAACBc/0aRe8ktvNIY/s1600/To%2BBrian.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="http://3.bp.blogspot.com/-EZQwaQx4UoY/VoXYUZCEliI/AAAAAAAACBc/0aRe8ktvNIY/s400/To%2BBrian.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yeah, I've got to practice with that lemon peel.</span></td></tr>
</tbody></table>
<span style="font-size: large;">I made the full-sized version for Christmas Eve dinner at my in-laws.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-LTiiuatCyAs/VoXz-CmXYsI/AAAAAAAACBo/HN8rIgYtQk8/s1600/To%2BConnie%2Band%2BAlan%2527s.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="http://2.bp.blogspot.com/-LTiiuatCyAs/VoXz-CmXYsI/AAAAAAAACBo/HN8rIgYtQk8/s400/To%2BConnie%2Band%2BAlan%2527s.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lots of drizzled lemon glaze. Yep. Working on that, too.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Oh. And challah, using <a href="http://toriavey.com/how-to/2010/08/challah-bread-part-1-the-blessing-and-the-dough/" target="_blank">this</a> recipe. </span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4CIhZ2mQgY8/VoX3F9IwbGI/AAAAAAAACB0/aGeIprcYZiM/s1600/Christmas%2BEve%2BLoaf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://3.bp.blogspot.com/-4CIhZ2mQgY8/VoX3F9IwbGI/AAAAAAAACB0/aGeIprcYZiM/s400/Christmas%2BEve%2BLoaf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">One of my better braids. Working on that, too.</span></td></tr>
</tbody></table>
<span style="font-size: large;">I had a slice the next day, spread with some wonderful honey a friend in Hawaii sent us.</span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LpsHFZWdm8Y/VoX3I-WRdDI/AAAAAAAACB8/yRqseeNq6tQ/s1600/With%2BHoney%2BFrom%2BChris%2BWalsh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-LpsHFZWdm8Y/VoX3I-WRdDI/AAAAAAAACB8/yRqseeNq6tQ/s400/With%2BHoney%2BFrom%2BChris%2BWalsh.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mmmmmmmmm! Working on finishing off that jar of honey!</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">But wait! That's not all! I also made Russian Pastries for Christmas Eve dinner.</span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vHRTX-7bijw/VoX4MYVGHrI/AAAAAAAACCI/wutRJwpvjaE/s1600/Russian%2BPastries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="http://1.bp.blogspot.com/-vHRTX-7bijw/VoX4MYVGHrI/AAAAAAAACCI/wutRJwpvjaE/s400/Russian%2BPastries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pastries of the Russian variety. And, yes, I'm working on these, too.</span></td></tr>
</tbody></table>
<span style="font-size: large;">These are normally made like little pies but they're such a pain in the but to fill and crimp that I decided to enclose them more like little pot pies. Sort of. They're still just as good but much easier to make and bake. I want to figure out the right type of pastry is best to use for this technique.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Christmas dinner was spent at the apartment of a couple of friends. Everyone brought something and it was a potluck instead of a big sit-down. Everything was delicious. I brought a lemon ripple ice cream pie. I had planned on bringing another challah, this time I use the recipe from one of Peter Reinert's book but things went awry and I had to trash the dough. This is an inferior recipe in my opinion. I'll never use it again. Oh. And more Russian Pastries. My apologies for not having any pictures of anything from this meal.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And we had dinner the next night in the same place, with a much smaller group of folks. But I'll have to tell you about the bread I baked for that one later. It's getting on towards midnight and I want to post this before the new year rings in.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">May 2016 be a banner year of good things for us all! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=fOk8Tm815lE" target="_blank">Beethoven's 5th Symphony in C Minor</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com2tag:blogger.com,1999:blog-297447800702846582.post-57384638472621436312015-12-12T21:10:00.003-05:002015-12-12T21:10:19.834-05:00Seckel Selections (Or: It's All Gone Pear-Shaped)<span style="font-size: large;">A few months ago, I found, at the farmers market, a variety of pears I'd never seen before:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Himvm7zpKUg/VlsURFKAKaI/AAAAAAAAB_U/smwapV8-PFo/s1600/IMG_0663.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Himvm7zpKUg/VlsURFKAKaI/AAAAAAAAB_U/smwapV8-PFo/s400/IMG_0663.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">New to me.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Seckel pears. They were so cute that I had to get bunch even though I had no idea what I was going to do with them. When I told Michele about them, she said she used to get them all the time as a kid. Pretty much everyone I spoke to about them that day made similar comments. "I see them all the time!" "My family has them every season." "I grew up eating them." Well, I've been coming to this same farmers market for over a decade, and I've lived here in New York for over twenty-six years, and I've never, <b><i>ever</i></b> seen them.</span><br />
<br />
<i><b><span style="font-size: large;">A Brief Cogitation:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I am not above thinking that </span><span style="font-size: large;"><span style="font-size: large;">these pears are actually brand new and that </span>everyone's winding me up about knowing about them. That's how my brain rolls sometimes.</span></b></i><br />
<br />
<i><b><span style="font-size: large;">A Brief Cogitation Ends</span></b></i><br />
<br />
<span style="font-size: large;">Paranoia aside, I determined that pear tarts were the way to go.</span><span style="font-size: large;"> I don't do a whole lot of baking with pears, aside from adding one to my apple pie (which I don't do any more) so this was pretty new territory for me. Two things came to mind. Wait. Three things came to mind: 1) I wanted to use my mini tart pans, 2) I wanted to pair the pears with ginger, and 3) there was no way I was going to peel these pears! Seriously! Take a look at that picture again. They're tiny! By the time I peeled and cored them, there'd be nothing left of them!</span><br />
<br />
<span style="font-size: large;">Actually, since this was a grand experiment, not peeling the pears made sense. So did using the basic pastry recipe for the zwetschgendatschi. And so did adding a bit of the ginger spread I use for some of my ice cream.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EgmqMUqF9Gw/VmywH45FROI/AAAAAAAACAQ/Fbz0qdSGcac/s1600/pears%2Band%2Bshells.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-EgmqMUqF9Gw/VmywH45FROI/AAAAAAAACAQ/Fbz0qdSGcac/s400/pears%2Band%2Bshells.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pears and pastry.</span></td></tr>
</tbody></table>
<span style="font-size: large;">What I ended up with was something that I thought was plenty tasty.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3fhbI7Q2hCI/Vmy6GiWk64I/AAAAAAAACAg/cGbR8Z-7J28/s1600/Pair%2Bof%2BSeckel%2BPear%2BTarts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="353" src="http://3.bp.blogspot.com/-3fhbI7Q2hCI/Vmy6GiWk64I/AAAAAAAACAg/cGbR8Z-7J28/s400/Pair%2Bof%2BSeckel%2BPear%2BTarts.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Double seckel.</span></span></td></tr>
</tbody></table>
<span style="font-size: large;">The pears were <i>al dente</i> and</span><span style="font-size: large;"> the ginger spread was fairly close to the consistency I thought it would have (despite having never used it in that way). The pastry was the thing that I wasn't thrilled with. A bit thick, due to the technique used in pressing it in the tart pans instead of rolling it out and laying it in. Still, all-in-all, not bad.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The next week I bought some more pears because I got the idea of poaching them with vanilla bean and drizzling a balsamic vinegar reduction on top of them. I changed the crust recipe to something I rolled out because I could get that thinner and it would bake up crispier.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1QAxYykuW4I/VmzH3gTu8RI/AAAAAAAACA0/yFm3H6dIRy0/s1600/shiny.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="http://1.bp.blogspot.com/-1QAxYykuW4I/VmzH3gTu8RI/AAAAAAAACA0/yFm3H6dIRy0/s400/shiny.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Oooo! Shiny!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eYVSbP3ljCs/VmzH7KGf1RI/AAAAAAAACA8/B7P97MZmGXU/s1600/With%2BBalsamic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="http://1.bp.blogspot.com/-eYVSbP3ljCs/VmzH7KGf1RI/AAAAAAAACA8/B7P97MZmGXU/s400/With%2BBalsamic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Drizzled.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Oh. And I went with the full-sized tart pan. </span><br />
<br />
<span style="font-size: large;">Not bad but let me tell you, making that balsamic reduction was something else! Talk about a lingering, pungent aroma! Maybe next time I try it, I'll try to cook it down quicker. Wowf! </span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">Michele's co-workers liked this version. </span>I took another one with us to a gathering of friends the following week and it was fairly well-received, too. I wasn't quite convinced, though. The bottom was a bit soggy (between carrying it around in NYC and the moisture from the vinegar and the vanilla glaze, the crust suffered), and there was something missing in the overall taste of the tart. I liked it but, as a couple of the foodies at the gathering said, it needed some kind of bottom note to balance out the reduction. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So, this one stays on the drawing board for now because the season for seckels is over and I'll have to wait until next summer to give it another go. I'm thinking a gingered custard to sit the pear on top of instead adding the balsamic reduction. </span><br />
<br />
<span style="font-size: large;">Assuming, of course, that I'll find them again. (Conspiracy theorists, arise!) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=wNMTJw2zIHA" target="_blank">Noel Pointer - Wayfaring Stranger</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-7579603461801123602015-12-06T22:28:00.002-05:002015-12-06T22:28:25.568-05:00Pie-saster 2015<span style="font-size: large;">So, <i><b>this</b></i> happened on the evening of December 4:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2wF1dyvfwY0/VmTy4K4nK1I/AAAAAAAAB_k/zViu1LiBXL8/s1600/Pie-saster.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2wF1dyvfwY0/VmTy4K4nK1I/AAAAAAAAB_k/zViu1LiBXL8/s400/Pie-saster.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whoops!</span></td></tr>
</tbody></table>
<span style="font-size: large;">It was supposed to be an apple pie for my Birthday Tea
guests on Saturday. I'm not sure how it happened. There was some molten filling spitting, skin burning, pie plate
sliding, don't grab the four-hundred-degree ceramic thingy action. Why
the pie plate didn't shatter is beyond my capacity to explain. </span><br />
<br />
<span style="font-size: large;">Then following morning (my actual birthday), I screwed up the mint chocolate chip ice cream I was
going to serve. Apparently I made the custard too thin and turned into slushball
midway through the freezing process. I think I was overcompensating because my usual problem is that I cook the custard too much and I get some scrambled egg batches. This was ice milk in a bad way.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">That was two items off my menu with about seven hours to go before the arrival of guests.</span><br />
<br />
<span style="font-size: large;"> Ten years ago, two kitchen
disasters in a row like this would have devastated me. I would have called and canceled the Tea and then stewed for the rest of the day. This year? I cleaned
things up, made myself a cup of coffee, sat on the sofa with our cat, Nikolai,
and worked out how I was going to recover. (Certain friends have
suggested I did this on purpose because I wanted to pretend I was
baking in the marquee of <a href="http://www.bbc.co.uk/programmes/b013pqnm" target="_blank">The Great British Bake Off</a>. I dispute this
interpretation of events. I will <i><b>not</b></i>, however, deny that I did indeed
hear the strains of their "Oh no! Something catastrophic is happening!" <a href="https://www.youtube.com/watch?v=_SdH0XHVJmE" target="_blank">violin music</a> in my head.</span><br />
<br />
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">After
caffeine and commiseration with the cat, I assessed what I had on-hand and what I could comfortably bake in the time I had left, without a major shopping excursion. I came up with this:</span></span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FnDEdrLkukk/VmT243bNfyI/AAAAAAAAB_8/A7KSTfByNAI/s1600/Cake%2Band%2BIce%2BCream%2BRecovery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="http://1.bp.blogspot.com/-FnDEdrLkukk/VmT243bNfyI/AAAAAAAAB_8/A7KSTfByNAI/s400/Cake%2Band%2BIce%2BCream%2BRecovery.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Replacements!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span id="goog_1846801253"></span><span id="goog_1846801254"></span>Lemon Pound
Cake with Lemon Glaze and Orange Chocolate Chip-Vanilla Ice Cream (a
flavor I invented.) I used <a href="http://www.epicurious.com/recipes/food/views/lemon-buttermilk-cake-51113420" target="_blank">this recipe</a> or the cake. For the ice cream, I made my tried and true Double Vanilla but added chocolate flavored with a little orange extract to make the chips. The orange comes in as a lovely finishing taste.</span></span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JXzBV52fpxg/VmT2_GokexI/AAAAAAAACAE/fKgoog1FZLY/s1600/Lemon%2BPound%2BCake-detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-JXzBV52fpxg/VmT2_GokexI/AAAAAAAACAE/fKgoog1FZLY/s400/Lemon%2BPound%2BCake-detail.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rescue Cake</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SzUHAI47L8M/VmT2x1DV3MI/AAAAAAAAB_0/pJqKyYpeImc/s1600/Orange%2BChocolate%2BChip-Vanilla-Detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="http://3.bp.blogspot.com/-SzUHAI47L8M/VmT2x1DV3MI/AAAAAAAAB_0/pJqKyYpeImc/s400/Orange%2BChocolate%2BChip-Vanilla-Detail.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Orange chocolate, anyone?</span></td></tr>
</tbody></table>
</span></span></span><br />
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">Utterly delicious!</span></span></span><br />
<br />
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">I guess there's something to be said for maturing.</span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">Currently listening to: <a href="https://www.youtube.com/watch?v=AirDnyqL5Qs" target="_blank">Bob James - Tappan Zee </a></span></span><a href="https://www.youtube.com/watch?v=AirDnyqL5Qs" target="_blank"> </a></span></span> </span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-9070832435926848092015-11-10T08:00:00.001-05:002015-11-10T08:00:21.349-05:00Fight! Fight! Fight! Fight!<i><b><span style="font-size: large;">An Opening Declaration:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">In keeping with my original mandate for this blog, that being to write about my failures as well as my successes, I present below a recounting of the former. Not all is perfection and grace in my kitchen.</span></b></i><br />
<br />
<span style="font-size: large;"><i><b>An Opening Declaration Ends. </b></i></span><br />
<br />
<span style="font-size: large;">I hate it when my oven picks a fight with me! Invariably it does so when I'm baking for company. </span><span style="font-size: large;"><span style="font-size: large;">I suppose I should have expected it; the danged thing had been behaving much too well for much too long. This time it happened at a gathering of friends who happen to be artists. Everyone talks about their projects, ideas, and connections. My contribution to the conversation tends to be my baking. "It is your art form," Michele likes to say. I'm not quite convinced but I do love feeding people good food.</span> </span><br />
<br />
<span style="font-size: large;">This time around I thought I'd make two dishes – biscuits and a zwetschgendatchi – and since biscuits are best eaten warm, I waited until after folks had arrived to begin baking. I wanted the tart to be a little warm, too, so it would go in after were done. </span><br />
<br />
<span style="font-size: large;">The biscuits went in. The biscuits came out. And I thought "Those don't seem to have risen like they should have." The tart went in and I finally had a chance to have one of the biscuits. When I split it to put butter and jam on it, it was very clear to me that they hadn't baked through and through. And when I took the tart out of the oven, after leaving it in longer than I ever have, it looked like this:</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BEy70hhThEw/VjWDW2xVCpI/AAAAAAAAB-s/i5GhhAVQiSw/s1600/IMG_0660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-BEy70hhThEw/VjWDW2xVCpI/AAAAAAAAB-s/i5GhhAVQiSw/s400/IMG_0660.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">What a mess!</span></td></tr>
</tbody></table>
<span style="font-size: large;">The pastry was crap. The plum juice hadn't gelled like it normally does. I was mortified...absolutely mortified. I take a lot of pride in what I do and even when things don't quite go to plan, I can put something delicious on the table. When I serve something that is basically inedible, I feel as though I've let down not just my guests but my baker's heart (if there is such a thing). I removed the busted biscuits and the terrible tart from the table.</span><br />
<br />
<span style="font-size: large;">Thank goodness I had two flavors of ice cream in the freezer to offer folks; that somewhat salvaged things. But this </span><span style="font-size: large;">oven debacle wrecked me for the rest of the night, most of the next day, and into the next evening. I went to bed but my brain buzzed with all the different reasons for this problem and how to address it. I hope against hope that the answer wouldn't be "convince the management company to get us a new oven."</span><br />
<br />
<span style="font-size: large;">The next day, I couldn't wait to get home from work with a new oven thermometer to run some tests. (We used to have <i>two</i> of those at some point. Don't ask me what happened to them.) I used it to test the oven at three different temperatures and found that the preheat time had increased from about fifteen minutes to almost a half hour from when the electronic thermostat beeped readiness! Big, big change! The oven seemed to <i>hold</i> a temperature okay but I'd have to build in an extra twenty minutes or more into my prep time, to be on the safe side, to make sure it actually reached the target temperature before I put anything in it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Armed with that knowledge, I bought more plums – the last of the season – and set out to redeem myself. Please to observe:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aGzJPODWJKc/VkHhaJDZgzI/AAAAAAAAB_E/ZVb5MmioKCg/s1600/Full-on%2BZwetsgendatschi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-aGzJPODWJKc/VkHhaJDZgzI/AAAAAAAAB_E/ZVb5MmioKCg/s400/Full-on%2BZwetsgendatschi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;">Full Size.</span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gKcdPR11NPA/VkHhYIdjjGI/AAAAAAAAB_A/f8P5CuIvtvY/s1600/Mini%2BZwetschgendatschi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-gKcdPR11NPA/VkHhYIdjjGI/AAAAAAAAB_A/f8P5CuIvtvY/s400/Mini%2BZwetschgendatschi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Minis</span>!</td></tr>
</tbody></table>
<span style="font-size: large;">They were perfect. Crust, filling, taste...all were as I wanted them to be! Tart Redemption Achievement Unlocked! *phew* </span><br />
<br />
<span style="font-size: large;">Time put this particular fight behind me and move on to other things. </span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=6jk7wiDGuiQ" target="_blank">The Dramatics - Whatcha See Is Whatcha Get </a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-68634327425705780232015-10-31T16:22:00.001-04:002015-10-31T16:24:46.328-04:00The Great Cobbler Caper<span style="font-size: large;">In a previous post, I mentioned that I love peach cobbler. You wouldn't know it from the number of times I've had peach cobbler. When I was a kid, it was offered every so often at family gatherings, and if you bought your lunch at school, they served it as dessert sometimes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I decided I didn't have enough cobbler in my life, so I set out to make some of my own. Early in the summer, though, the peaches just weren't very good so I started with apples. I love apple pie and figured apple cobbler wouldn't be a bad thing. I sort of used some of <a href="http://allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/?mxt=t06dda" target="_blank">this</a> recipe as my starting point.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6BYWODJJSbk/VjSdstM4DBI/AAAAAAAAB9M/l-iwkFVcZqE/s1600/All%2BFive.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="http://1.bp.blogspot.com/-6BYWODJJSbk/VjSdstM4DBI/AAAAAAAAB9M/l-iwkFVcZqE/s400/All%2BFive.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Cobbled apples.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-s0CteVkVS_k/VjSdtK9_mDI/AAAAAAAAB9Q/BLbPZRmM67g/s1600/Trio%2BDetail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-s0CteVkVS_k/VjSdtK9_mDI/AAAAAAAAB9Q/BLbPZRmM67g/s400/Trio%2BDetail.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">I love that cracked crust.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">I pretty much used my apple pie filling recipe but didn't make my standard pie crust. The taste was good on both filling and crust but this particular crust was a bit thick for cobbler. I love the way it cracked in baking, though. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then there was the cherry and blueberry combination with a take on my standard pie crust to top them off.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sZEMcwaG4HE/VjSdyvPbcWI/AAAAAAAAB9g/dL2llwjhq-A/s1600/Six%2BOn%2BA%2BSheet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-sZEMcwaG4HE/VjSdyvPbcWI/AAAAAAAAB9g/dL2llwjhq-A/s400/Six%2BOn%2BA%2BSheet.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Cherries and blueberries, anyone?</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bQLQI8HShgk/VjSdyWvMOWI/AAAAAAAAB9c/ZMRnzz3_BUk/s1600/Solo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-bQLQI8HShgk/VjSdyWvMOWI/AAAAAAAAB9c/ZMRnzz3_BUk/s400/Solo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">"And I even like the color." <br />(Kudos if you get the reference.)</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<br />
<span style="font-size: large;">Thing is, I'm just not sold on the combination. I'm not the greatest fan of blueberries and this past season I found it difficult to get really good ones; they were mostly too tart. It also wasn't my best season for finding good cherries, either. The crust was tasty but still not up to snuff for a cobbler. So, although this was a good effort, I'm going to put it in the "To Revisit" file. I'd like to put together an exceptional filling in which the cherries and the blueberries compliment each other instead of fighting.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Eventually, I began to luck into some good peaches. This was towards the end of the season, so I knew I wouldn't have a lot of time to work with them. By the way, what was up with the stone fruit this year, anyway? Hit or miss, but mostly miss, from my usual sources. Still, I was able to get some decent peaches in August to make a couple of attempts at peach cobbler. The first was okay.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-M0YgxYXHbV8/VjSd2moK_CI/AAAAAAAAB9o/LoGc6i02z4g/s1600/08-13-2015-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-M0YgxYXHbV8/VjSd2moK_CI/AAAAAAAAB9o/LoGc6i02z4g/s400/08-13-2015-4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">My first peach cobbler. Served with <br />some of my golden vanilla ice cream.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<br />
<span style="font-size: large;">I added ginger to the filling because I always think ginger and peaches go well together. It had a good taste and the crust (the one I used with the apples) was taste but still a bit thick. Not a bad effort but I was still missing something. I needed some good advice so I called my little sister, MonY, who's made her share of good peach cobbler. </span><br />
<br />
<i><b><span style="font-size: large;">A Brief Note About My Process:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I probably should have called Miss MonY when I first started down this path but I really wanted to work though my ideas first. I wanted to see where I'd succeed and fail before I got her advice. </span></b></i><br />
<br />
<span style="font-size: large;"><i><b>A Brief Note About My Process Ends. </b></i></span><br />
<br />
<span style="font-size: large;">We had a very good conversation during which she helped me better understand some of the elements of the dessert. And her suggestion about how to work in the crust was inspirational. She also pointed out that the crust should be truly cobbled, as in cobblestones (duh!). I had to laugh at myself because it's been so long since I'd actually had a true peach cobbler that I'd actually forgotten that simple fact. It definitely make a difference in how I approached things. I bought another batch of half-way decent peaches and dove in.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IxFK7y3SPvg/VjSd8iZ0oPI/AAAAAAAAB94/o4MAGu94XRg/s1600/Crust%2BDough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IxFK7y3SPvg/VjSd8iZ0oPI/AAAAAAAAB94/o4MAGu94XRg/s400/Crust%2BDough.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Slightly different crust recipe. A little more crumbly.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M1_FJi6djw0/VjSd9wcbq-I/AAAAAAAAB-A/lhvrQlTYjhQ/s1600/Filling%2BUp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-M1_FJi6djw0/VjSd9wcbq-I/AAAAAAAAB-A/lhvrQlTYjhQ/s400/Filling%2BUp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Ramekins at the ready! </span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-emycfKZSUOo/VjUAa8FchlI/AAAAAAAAB-c/wTXTNgzWodA/s1600/Ready%2BFor%2BThe%2BOven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://2.bp.blogspot.com/-emycfKZSUOo/VjUAa8FchlI/AAAAAAAAB-c/wTXTNgzWodA/s400/Ready%2BFor%2BThe%2BOven.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Topped.</span></td></tr>
</tbody></table>
<span style="font-size: large;">The thing that probably hindered my attempts the most, though, is the one thing I couldn't compromise on: the need to make these as individual servings. Traditionally, cobbler is made in a pan and then scooped out for each serving. Sometimes the bottom of the pan has a layer of crust as well, so that when you scoop out a portion, there's crust mixed all the way through it. This is very difficult to achieve in single-serve dishes because then you end up with more crust than filling, and cobbler is all about filling, in my estimation. </span><br />
<br />
<span style="font-size: large;">But why the need for single-serve dishes in the first place? Logistics. We don't have enough room in the refrigerator for a big pan, and since we don't have kids and our gatherings with friends didn't coincide with my obsession with this dish, I didn't have a large group to serve a big pan of cobbler to. I really needed to make things modular so that I could fit them all in the fridge with out taking up prime storage space. </span><br />
<br />
<span style="font-size: large;">Cold storage problems aside, I was very happy with the last batch. It had a good taste and the crust was pretty much where it needed to be; it could have had a better bake, though. I think I know the reason for that problem but that's the subject of my next blog entry.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zcDJL-NJqjE/VjT2s6m4ClI/AAAAAAAAB-M/gyHBqqca37s/s1600/Cobbler%252C%2BCream%252C%2Band%2BCoffee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="http://3.bp.blogspot.com/-zcDJL-NJqjE/VjT2s6m4ClI/AAAAAAAAB-M/gyHBqqca37s/s400/Cobbler%252C%2BCream%252C%2Band%2BCoffee.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Cobbler, coffee, and cold stuff on the side.</span></td></tr>
</tbody></table>
<span style="font-size: large;">My biggest, most important takeaway from this project, though, is the reinforcement of the idea that what I'm trying to do with my baking is to better understand the nature of the dishes I prepare, of my culinary and emotional connection to them, and my connection to those with whom I share knowledge. If I succeed in this, in even the most limited way, then I succeed as a baker. </span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=8dP6c4CFd4M" target="_blank">Tony Rice Unit - Mar West</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-87164712747611541622015-10-26T07:22:00.002-04:002015-10-26T07:24:07.906-04:00October Birthdays...Celebrated Via Courier!<span style="font-size: large;"><i>"Via courier"</i> sounds so much more romantic and exciting than "by the mail carrier," don't you think? This is just my way of saying I shipped a few things made of flour and sugar across the country this month. My little sister's second-oldest daughter, two friends in Seattle, and my big sister all made October quite the month of celebrations! And how better to celebrate birthdays than with cake?</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">There was just one problem: I really suck at cakes! That
is to say, my cake technique isn't as refined or developed as my pie
technique. There are many things about my cake skills that makes me
cringe – from mixing to frosting. But cringe or not, I really <i>do</i>
want to be a halfway decent cake maker. I'll probably take a class or
something at some point but until then I insist on stumbling along on my own.</span> </span><br />
<br />
<span style="font-size: large;">This time I stumbled into the need to make my own fondant. Why? The reason is pasta. I've been making my own pasta lately and using my hand-crank pasta machine to do so. I bought it twenty-three years ago to make the fondant (I didn't know it was called that back then) for my three-tiered cake for my thirtieth birthday.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-thUHzhfvm0Q/Vit9b05A-iI/AAAAAAAAB5o/ZmMKRIiyYh8/s1600/30th%2BBirthday%2BCake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="http://2.bp.blogspot.com/-thUHzhfvm0Q/Vit9b05A-iI/AAAAAAAAB5o/ZmMKRIiyYh8/s400/30th%2BBirthday%2BCake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">So happy not to be twenty-anything!</span></td></tr>
</tbody></table>
<i><b><span style="font-size: large;">A Word About Reusing Photos: </span></b></i><br />
<br />
<i><b><span style="font-size: large;">I know I've posted this image before but I'm still very proud of this cake!</span></b></i><br />
<br />
<span style="font-size: large;"><i><b>A Word About Reusing Photos Ends.</b></i> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">At any rate, I've finally started using the pasta machine for it's intended purpose, which got me to thinking about fondant for cakes again. But before that, I needed to find a way to make a way to convert a recipe for a nine-inch diameter cake into a recipe for a six-inc cake. I've done this before, just winging it, and ended up with a royal mess, so I figured I'd find some good advice this time.</span><br />
<span style="font-size: large;"><br />I happened upon the <a href="http://www.cakebaker.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/" target="_blank">CakeOmeter</a> on <a href="http://cakebaker.co.uk/">Cakebaker.co.uk</a>. It was helpful but it didn't quite work for the orange cake recipe; that cake turned out a little short so I only got two layers out of it instead of three. Next time perhaps I'll find another source but this worked well enough for my current needs.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I used <a href="http://www.grouprecipes.com/112290/buttercream-fondant.html" target="_blank">this fondant recipe</a>, which was very different from the recipe I used for my birthday cake. Still it was pretty easy and did the trick. It was too fragile to run through the pasta machine, though, so I ended up rolling it by hand. I turned to the <a href="https://www.youtube.com/watch?v=c6V5ptDnLCU" target="_blank">Cake Boss</a> on Youtube for hints on that. (Gotta love the New York accent! Also? Gotta bookmark that channel!) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My results:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ro8PtQrFi5k/Viz1meHL1-I/AAAAAAAAB6M/w2o-BbRKTFM/s1600/IMG_0615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ro8PtQrFi5k/Viz1meHL1-I/AAAAAAAAB6M/w2o-BbRKTFM/s400/IMG_0615.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Lemon...</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5U-5UcxoB40/Viz1muFSxMI/AAAAAAAAB6Q/04jsgjaCChY/s1600/IMG_0607.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-5U-5UcxoB40/Viz1muFSxMI/AAAAAAAAB6Q/04jsgjaCChY/s400/IMG_0607.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and orange.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Not bad but I really do need to learn to cut even, smooth layers. </span><br />
<br />
<span style="font-size: large;">But how to decorate them? I knew I'd be shipping them and whatever I did to make them the look special would have to survive that. My first thought was to use one of my silicone molds and make something out of fondant. Roses! Yes, roses would do nicely!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ExR6w8uBZBU/Vi1-8r28gQI/AAAAAAAAB6c/RG2RO5tzSVw/s1600/IMG_0611.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ExR6w8uBZBU/Vi1-8r28gQI/AAAAAAAAB6c/RG2RO5tzSVw/s400/IMG_0611.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Orange roses?</span></td></tr>
</tbody></table>
<span style="font-size: large;">But I didn't have the time it would take for them to dry properly. I had to get these cakes in the mail fairly soon. I needed something else. Roses! Yes, roses would do nicely! But roses made from sugar using a <a href="http://www.fancyflours.com/product/how-to-make-sugar-molds/basic-recipes-and-tips" target="_blank">technique</a> that I think will come in handy when I get back to candy making. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4PEBs0Y15TA/Vi2EWkfjVkI/AAAAAAAAB6s/ChzcrOXXnbw/s1600/IMG_0620.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4PEBs0Y15TA/Vi2EWkfjVkI/AAAAAAAAB6s/ChzcrOXXnbw/s400/IMG_0620.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sugar-sweet roses.</span></td></tr>
</tbody></table>
<span style="font-size: large;">I opted not to flavor the roses because I didn't want to add one more level of complexity with this monstrous endeavor. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The final results:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-P-FNTcwAFQQ/Vi2FQyXliXI/AAAAAAAAB64/AXHKNUzIQfE/s1600/Sandra%2Band%2BSophia%2527s%2BLemon%2BCake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-P-FNTcwAFQQ/Vi2FQyXliXI/AAAAAAAAB64/AXHKNUzIQfE/s400/Sandra%2Band%2BSophia%2527s%2BLemon%2BCake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Headed to Seattle.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yXg4yNFwijE/Vi2FQlzx5AI/AAAAAAAAB7A/pFuYi6tXuTY/s1600/MoRanda%2527s%2BOrange%2BCake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-yXg4yNFwijE/Vi2FQlzx5AI/AAAAAAAAB7A/pFuYi6tXuTY/s400/MoRanda%2527s%2BOrange%2BCake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cibolo, TX bound.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Oh, I know there are many more ways I could have solved all the problems this project presented but I'm pretty happy with how these turned out. Heavy. Imperfect. Probably lacking a certain sublime taste. But as first attempts at this kind of project go, I'm happy to have these as a jumping-off point. Hold onto your serving platters boys and girls; it only gets better, and crazier from here!</span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: x-large;">• • • • • </span></span></div>
<span style="font-size: large;">The last bit of birthday baking I needed to do was for my big sister, Karla. I decided to keep things simple and send her part of my first batch of apple hand pies of the season. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vAtSf8vClbE/Vi2LeHkr-fI/AAAAAAAAB7M/yt42jP-ncWA/s1600/IMG_0687.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vAtSf8vClbE/Vi2LeHkr-fI/AAAAAAAAB7M/yt42jP-ncWA/s400/IMG_0687.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First of the season.</span></td></tr>
</tbody></table>
<span style="font-size: large;">What wasn't simple was the fact that I decided to mix and match a very different bunch of apple varieties – most of which I'd never seen before. I usually mix three types of apples in my pies; this time I went with five:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WCpBwl9GExE/Vi2Oi7y-_pI/AAAAAAAAB7Y/vNrbLG-CZ8c/s1600/IMG_0664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-WCpBwl9GExE/Vi2Oi7y-_pI/AAAAAAAAB7Y/vNrbLG-CZ8c/s320/IMG_0664.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TCTPGE9WcLw/Vi2OjUClwcI/AAAAAAAAB7g/doK-WjK-p_U/s1600/IMG_0665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TCTPGE9WcLw/Vi2OjUClwcI/AAAAAAAAB7g/doK-WjK-p_U/s320/IMG_0665.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-j_Stmj3lbzA/Vi2OjCAC5xI/AAAAAAAAB7c/3hhmnTXEFQ0/s1600/IMG_0666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-j_Stmj3lbzA/Vi2OjCAC5xI/AAAAAAAAB7c/3hhmnTXEFQ0/s320/IMG_0666.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8NJZMN0cbRs/Vi2Oj8SPvMI/AAAAAAAAB7s/5MZ4vNc32gw/s1600/IMG_0667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8NJZMN0cbRs/Vi2Oj8SPvMI/AAAAAAAAB7s/5MZ4vNc32gw/s320/IMG_0667.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r87S6bPmbC0/Vi2OkedcIFI/AAAAAAAAB70/1x9jya-XVOE/s1600/IMG_0668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-r87S6bPmbC0/Vi2OkedcIFI/AAAAAAAAB70/1x9jya-XVOE/s320/IMG_0668.jpg" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've had a couple of the pies and I must say this batch is among the best I've ever made.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-WAiMSKDvkyU/Vi4LeqI6CQI/AAAAAAAAB80/L2w8430M-y0/s1600/IMG_0713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WAiMSKDvkyU/Vi4LeqI6CQI/AAAAAAAAB80/L2w8430M-y0/s400/IMG_0713.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Five apples are better than three?</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span>
<br />
<div style="text-align: center;">
<span style="font-size: large;">• • • • • </span></div>
<br />
<span style="font-size: large;">My curiosity has gotten the best of me regarding how my shipping techniques fare against the vagaries and whims of the U.S. Postal Service pipeline, so I asked my Seattle friends and my sisters MonY and Karla to send me pictures of the baked goods after they opened the boxes. For the most part, everything arrived in pretty good shape, with pretty much the amount of "shipping subsidence" I expected – four days for the cakes (which were only supposed to be in transit for a maximum of three days) and two days for the pies.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0a_3zIo01Ms/Vi2Rg83MhqI/AAAAAAAAB8U/uc99GtpbBPI/s1600/12144735_1002927659738506_6501405935940647801_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="http://3.bp.blogspot.com/-0a_3zIo01Ms/Vi2Rg83MhqI/AAAAAAAAB8U/uc99GtpbBPI/s400/12144735_1002927659738506_6501405935940647801_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Subsidence in Seattle.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7B9ZNHjaWzk/Vi2Rh7DcKGI/AAAAAAAAB8k/r6pTIeRF5bs/s1600/MoRanda%2527s%2BOrange1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-7B9ZNHjaWzk/Vi2Rh7DcKGI/AAAAAAAAB8k/r6pTIeRF5bs/s400/MoRanda%2527s%2BOrange1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A little squished in Cibolo...</span></td></tr>
</tbody></table>
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YeAVRYtrp9E/Vi2Rh5p8XQI/AAAAAAAAB8o/1qmAvX4UKWM/s1600/MoRanda%2527s%2BOrange2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-YeAVRYtrp9E/Vi2Rh5p8XQI/AAAAAAAAB8o/1qmAvX4UKWM/s400/MoRanda%2527s%2BOrange2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...but niece MoRanda doesn't seem to mind! Happy birthday, darlin'!</span></td></tr>
</tbody></table>
<span style="font-size: large;">And...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DZlePKwbKhc/Vi2RYAVP78I/AAAAAAAAB8Q/bmiNez-S77U/s1600/IMG_0715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-DZlePKwbKhc/Vi2RYAVP78I/AAAAAAAAB8Q/bmiNez-S77U/s400/IMG_0715.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just a little saggy in San Antonio.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Karla said she wasn't sharing. Don't blame her one bit!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BFf-pYoZxuM/Vi2RYN65cPI/AAAAAAAAB8M/v_TkTHU73P0/s1600/IMG_0714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BFf-pYoZxuM/Vi2RYN65cPI/AAAAAAAAB8M/v_TkTHU73P0/s320/IMG_0714.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Self Portrait With Apple Hand Pie!<br />(I love making my big sister happy!)</span></td></tr>
</tbody></table>
<span style="font-size: large;">So, I only have one niece to bake for next month. Then it's December, with birthdays and holidays galore! I'd better rest up.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently Listening to: <a href="https://www.youtube.com/watch?v=-V1nqnPoKTQ" target="_blank">Gemini - The Fire Inside (Mr. FijiWiji Remix)</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-62582777340081509822015-10-17T12:15:00.001-04:002015-10-17T12:16:56.745-04:00California Baking...On Such An Autumn Day (With Apologies to The Mamas and The Papas) - Part The Second<span style="font-size: large;">Once we finished devouring the biscuits Denise and I made, I had several hours to contemplate my second San Diego baking adventure: teaching my nephew, Robbie, something about baking bread. I'd chosen <a href="http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe" target="_blank">this recipe</a> from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a>, which is turning out to be quite the resource for me. Again, this was a recipe I'd never made before, so I was taking a chance using it to teach Robbie about bread baking. </span><br />
<br />
<span style="font-size: large;">Truth be told, though, all I really wanted to do was give him a good first experience, and regardless of how the bread turned out, I'd be successful in that goal. Because even when you turn out a bad loaf of bread, you learn something and grow as a baker. At least that's how it's been for me...and I've made a lot of bad loaves of bread. I just wanted us to get our hands covered in flour, and inhale the smell of the yeast, and fill the kitchen and the house with the aroma of sugars caramelizing in the oven as the bread baked. <i>That</i> experience I knew I could give him.</span><br />
<br />
<i><b><span style="font-size: large;">Sidebar On My Nephew's Baking:</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">My brother an I are sci-fi nerds in general and
Star Wars nerds in particular. His first child is no different, which
usually made shopping for him pretty easy. One year for his birthday,
which falls right between mine and my father's, I bought him a Star Wars
cookbook because it was cute...and included a recipe for "Wookie
Cookies". He actually made some and said they were pretty good. My
brother told me that he's been interested in baking since then. So, I
guess you could say that it's a little bit my fault that my nephew
enjoys baking. </span></b></i><br />
<br />
<i><b><span style="font-size: large;">Sidebar On My Nephew's Baking Ends.</span></b></i><br />
<br />
<span style="font-size: large;">Of course, I had to wait until after he got home from band practice before we could start. This was a good thing because it gave me time to prepare myself for the lesson. A teacher should never stop learning as far as I'm concerned and I figured I would learn a thing or two by the time we were finished. More on that later.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Once Robbie got home and washed up, we started with a quick tour of our work space, set up everything <i>mise en place</i>, and give him a brief lesson on the type of yeast, <a href="http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz" target="_blank">Saf Instant</a>, we'd be using to bake the bread. Then we got into mixing...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yT6qoRi4A30/Vh-WdA98leI/AAAAAAAAB3Y/DhPpTMqy4D4/s1600/Robbie-04.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-yT6qoRi4A30/Vh-WdA98leI/AAAAAAAAB3Y/DhPpTMqy4D4/s400/Robbie-04.jpg" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mix masters!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...and kneading. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FHnOQNuOhqY/Vh-Wco_6A0I/AAAAAAAAB28/yOZMbGAWN4o/s1600/Robbie-03.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="http://2.bp.blogspot.com/-FHnOQNuOhqY/Vh-Wco_6A0I/AAAAAAAAB28/yOZMbGAWN4o/s400/Robbie-03.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prep the hands. Prep the table. And prep the mind.</span></td></tr>
</tbody></table>
<span style="font-size: large;">I had to smile as I showed him how to knead bread dough. I don't think he realized how much work it would be – how much arm and upper-body strength he'd have to use. It was a kick watching this young man, whom I used to be able to toss into the air with one arm, get his hands covered in flour and wet dough.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-95I9R2ZP4qQ/Vh-WcqcYVsI/AAAAAAAAB3M/HNUvnfaK4bM/s1600/Robbie-02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="http://3.bp.blogspot.com/-95I9R2ZP4qQ/Vh-WcqcYVsI/AAAAAAAAB3M/HNUvnfaK4bM/s400/Robbie-02.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gathering it all together...</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2NvmkBZwMk4/Vh-Wc15z3eI/AAAAAAAAB3U/ca6lC60qRnc/s1600/Robbie-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="http://4.bp.blogspot.com/-2NvmkBZwMk4/Vh-Wc15z3eI/AAAAAAAAB3U/ca6lC60qRnc/s400/Robbie-01.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...and press, roll, fold, press, turn, fold-fold-fold, press, turn...</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-size: large;">Although he's tall, almost as tall as I am, he hasn't filled out yet, so he had to really throw himself into working the dough. Trooper that he was, though, he stuck with it for the full eight minutes. (Nice little workout, yes?) </span>I'm not sure he got the more subtle techniques of using the heels of your hands and rolling the dough while pressing down. Or how to gently lift and turn as you knead. Heck, <i>I'm</i> only just now getting the hang of it, but I'll be able to help him figure it out. It's really a shame that we're on opposite sides of the country; I'd love to have more time to teach him all these nuances I'm beginning to learn for myself.</span><br />
<br />
<span style="font-size: large;">That's something I really wanted to impart to him was that even though it seemed difficult, he'd get better at it the more he did it. I know that I felt a lot of discouragement at his age when things I wanted to do didn't come easily. I also wanted to get teach him to appreciate some of the unexpected elements of baking, such how amazing the dough begins to smell as it's coming together...and later how the kitchen fills with the aroma of the dough rising as the yeast does its thing. It's not all about the smell of baking (although, yeah, it kind of is).</span><br />
<br />
<span style="font-size: large;">The results of our kneading were different, as I expected.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-InIkAdIQrXw/ViBuIhu94ZI/AAAAAAAAB4Q/EZYr-W3ndL4/s1600/Rising%2BDuo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-InIkAdIQrXw/ViBuIhu94ZI/AAAAAAAAB4Q/EZYr-W3ndL4/s320/Rising%2BDuo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Checking on the rise...</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span id="goog_817196807"></span><span id="goog_817196808"></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KRIF78tHT5k/ViBuJOB7kqI/AAAAAAAAB4U/stfBEgas-hk/s1600/Rising%2BDuo2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KRIF78tHT5k/ViBuJOB7kqI/AAAAAAAAB4U/stfBEgas-hk/s320/Rising%2BDuo2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And again...</span></td></tr>
</tbody></table>
<span style="font-size: large;">I had to hold myself back from laughing when I called him in to check on how things were progressing. He kind of couldn't believe how big the dough in our bowls had gotten. He'd never seen yeast bread rising before.</span><br />
<br />
<span style="font-size: large;">Remember when I said I learned a valuable lesson or two myself? Well, Here's where one of those lessons comes in: be a bit more aggressive with punching down my dough. Why? Because:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xyj8lC6Ew1E/ViJdQynyb6I/AAAAAAAAB4o/SbpN_y8haUA/s1600/In%2BThe%2BPan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Xyj8lC6Ew1E/ViJdQynyb6I/AAAAAAAAB4o/SbpN_y8haUA/s320/In%2BThe%2BPan.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Second rise looks good but we're not even halfway through it...</span></td></tr>
</tbody></table>
<span style="font-size: large;">Halfway through the second rise, my dough was still doing some powerful rising (and Robbie's wasn't rising quite enough). And...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RefnWL3hgf4/ViJdP6ZRCzI/AAAAAAAAB4k/CFXVwtLDxyA/s1600/In%2BThe%2BPan2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-RefnWL3hgf4/ViJdP6ZRCzI/AAAAAAAAB4k/CFXVwtLDxyA/s320/In%2BThe%2BPan2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">She's gonna blow!</span></td></tr>
</tbody></table>
<span style="font-size: large;"> ...*foom!* Too much carbon dioxide production! I supposed I could have taken the dough out of my pan, punched it down and then shaped it again, but I didn't want to <i>overwork</i> it. I think I'm conditioned to chilly things are in my kitchen at home; that makes the yeast have to work harder to get dough to rise. Not so in San Diego at the tail-end of summer. I just let my dough do what it was going to do; we'd just see how it baked up.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And this led me to another lesson: never leave home without an instant-read thermometer! After the biscuit experience of that morning, I knew we'd have to bake the bread a little longer than the recipe called for. So, after what I thought was an appropriate time, we pulled the loaves out of the oven.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CxckKt0szxo/ViJgxMZ-WrI/AAAAAAAAB40/O-kMp2OU-BI/s1600/Half-baked%252C%2BActually.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CxckKt0szxo/ViJgxMZ-WrI/AAAAAAAAB40/O-kMp2OU-BI/s320/Half-baked%252C%2BActually.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Looks good!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Oh. Did I mention that my brother and his wife don't have a cooling rack? We ended up using a cooking rack for their grill. I love doing the MacGyver in the kitchen! Everything looked good...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cm1PhNTCOqY/ViJgyeOgOWI/AAAAAAAAB5I/wJhAheu7_2o/s1600/Knife%2BAt%2BThe%2BReady.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cm1PhNTCOqY/ViJgyeOgOWI/AAAAAAAAB5I/wJhAheu7_2o/s320/Knife%2BAt%2BThe%2BReady.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prepare for the first incision, Mr. Baker!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IjhzFA6g2Bs/ViJgyvrAkhI/AAAAAAAAB5M/ipvEPvsc44k/s1600/First%2BSlice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-IjhzFA6g2Bs/ViJgyvrAkhI/AAAAAAAAB5M/ipvEPvsc44k/s320/First%2BSlice.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Nice cut!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...but both loaves weren't fully cooked. By this time my Rob, Wynter, and I had to leave to pick up Michele at the airport, so I put the bread back in the pans and left Robbie with instructions to check on them at ten minute intervals and they should be done within a half-hour. I pinged him via text twenty-five minutes later and he told me the bread was done and quite tasty! I knew he was right because I had a couple of slices toasted the next day. Mmmmm!</span><br />
<br />
<span style="font-size: large;">And thus ended my San Diego bread baking adventure. I hope I get to bake with my nephew again soon because this was way too much fun!</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=_goXKebueLY" target="_blank">Pockets - Come Go With Me </a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com2tag:blogger.com,1999:blog-297447800702846582.post-37976442994712266782015-10-08T11:36:00.000-04:002015-10-08T13:14:56.858-04:00A Brief Morning Encounter<span style="font-size: large;">I got off the subway this morning and instead of going straight to the office, I veered down the sidewalk, skimming the edges of the Thursday Farmers Market to get to my favorite orchard stand. The object of my search? Italian Prune Plums for another </span><span style="font-size: large;">zwetschgendatschi. I sent one with Michele to work last week and it got rave reviews. </span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">Said Rave Reviews:</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">"Very Good!" "Amazing!" "Thrilled!" All kinds of thumbs up and an offer to support my "art form" whenever the need arises. And one broken gluten-free fast.</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<span style="font-size: large;"><i><b>Said Rave Reviews End</b></i></span><br />
<br />
<span style="font-size: large;">Said plum tart:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1jad26V2V7s/VhaBwetJCfI/AAAAAAAAB2k/7tvQud_6Jf0/s1600/11223722_10207705520817583_6903000950255238574_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-1jad26V2V7s/VhaBwetJCfI/AAAAAAAAB2k/7tvQud_6Jf0/s320/11223722_10207705520817583_6903000950255238574_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spell it with me: "zwetschgendatschi"!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Obviously, I never got to taste this one, so I was hoping to nab one more batch to bake another for myself, now that I'm getting the hang of making this so that it tastes much more like what I had in Munich thirty-one years ago. I was in luck! There was one bin of plums (down from two last week, so we're definitely at the end of the season) and they were mostly squishy firm, as opposed to rock-hard firm. </span><br />
<br />
<span style="font-size: large;">That's a good thing because I've determined that the secret to my success with this tart is to ripen the plums within an inch of their lives. That seem to release the best taste when they bake. Also, I now prefer to bake it in my square tart pan, since I don't remember ever getting a slice of this in Munich that was wedge-shaped. Oh, and use about half as many plums as the recipe calls for, and twice the raw sugar for topping. </span><br />
<br />
<span style="font-size: large;">I </span><span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88">was in the
process of snagging a bagful when a woman with lovely gray hair and a sweet smile, got my attention. I had to unplug myself from my shopping play list, though. Don't laugh. My whole life has soundtracks. I'm still cognizant of my surroundings, which is why I knew she was talking to me, instead of thin air. </span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88">At any rate, she said I seemed to be a fan of the
plums (I <i>was</i> rather focused and engaged in choosing good ones) and asked if they were good, even though they aren't usually very
sweet. I told her about making the </span></span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88"><span style="font-size: large;">zwetschgendatschi</span> instead of just eating them. She was intrigued and
said I was inspiring with the idea of baking with them. I don't know so much about inspiring; I was just talking about making my favorite tart of all time. </span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88">After I showed her a picture on my phone, and failed miserably at helping her spell and pronounce it (one more time: </span></span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88"><span style="font-size: large;">zwetschgendatschi - </span></span></span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88"><span style="font-size: large;">ts-vetch-kin-dah-chee)</span>, we talked about the crust and how what I used to top the tart. I gave her my card and that I've <a href="http://justaguywhobakes.blogspot.com/2013/09/back-to-bavariasort-of.html" target="_blank">written about this</a>, and posted a <a href="http://www.npr.org/2013/08/01/207059042/zwetschgendatschi-a-mouthful-that-captures-the-perfect-plum" target="_blank">link</a> to the recipe. </span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><br /></span></span></span>
<span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88">When she asked if I sold what I baked, and if the blog was about that, I had to shake my head, and tell her it's more about my process of becoming a better baker than it is about recipes. And I don't sell my baking. This brought another smile to her face and she thanked me for sharing the idea of the tart with her. And <i>I</i> have to thank her for giving me an amazing morning!</span></span></span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span class="mim-message-content" dir="ltr" id="yui_3_16_0_4_1444310634443_434"><span id="geom_inter_10_1444311034333_88">Currently listening to: <a href="https://www.youtube.com/watch?v=4eZ21vOk9LI" target="_blank">Venemy - New Life (Part 2) (Feat. Notelle)</a></span></span></span></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com8tag:blogger.com,1999:blog-297447800702846582.post-28657210621224126062015-10-02T22:32:00.001-04:002015-10-02T22:49:28.861-04:00California Baking...On Such An Autumn Day (With Apologies to The Mamas and The Papas) - Part The First<span style="font-size: large;">Last month I got to spend a bit of time in San Diego visiting with my brother and his family. It was short but very, very sweet – filled with great food, lots of hugs, laughter aplenty, and more than a few surprises. For instance, I didn't know my nephew, Robbie, was taking German and that my nieces, Jeanine and Denise, sang songs in Japanese. What wasn't a surprise was that my sister-in-law, Wynter, looked at my brother, Rob, and me like we were crazy when we finished each others' sentences and movie quotes. That much I happily expected.</span><br />
<br />
<span style="font-size: large;">Rob, told me that the kids were excited I was coming because they figured I'd probably be doing some baking. In fact, my nephew, who has baking aspirations himself, was hoping I'd teach him something. I guess my reputation preceded me. (Actually, many boxes of shipped baked goodies preceded me, since I've been sending them gifts from my oven for a little while now.)</span><br />
<br />
<span style="font-size: large;">So, it was a forgone conclusion that I'd be using their oven for at least a couple of baking projects. I was prepared with two very good recipes. I was prepared to have to pick up some ingredients. What I <i>wasn't</i> prepared for was the need to also procure some very basic baking implements and pans and such. Many excellent meals come out of that kitchen, and from the grill in the back yard, but my brother and his wife don't do a lot of baking. We made lots of jokes about this and I was all too happy to leave behind a lot of "house warming gifts". <span style="font-size: large;"> </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">After a few trips to the store, I was ready for my first baking project, which turned out to be a Saturday morning biscuit banquet. I used what I thought would be a good <a href="http://food52.com/blog/11674-how-to-make-the-perfect-buttermilk-biscuits" target="_blank">recipe</a> from <a href="http://food52.com/">Food52.com</a>, even though I've never made it before. (There I go again, breaking my rule of never serving a meal from a first-time recipe. I'm starting to think that I made that rule just so I could laugh at myself.) I</span> thought I'd get up in the morning, bake the biscuits, and sit down with my family and devour them. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2TcpGNnvtDo/Vg5sYiYyh3I/AAAAAAAAB1I/BvNy0ry04zg/s1600/Blank%2BSlate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-2TcpGNnvtDo/Vg5sYiYyh3I/AAAAAAAAB1I/BvNy0ry04zg/s320/Blank%2BSlate.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The blank slate. So clean...for now.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NjI8Kx8XS4w/Vg5sdQtaZxI/AAAAAAAAB2E/bcUlYS_MM_w/s1600/Mise%2Ben%2BPlace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-NjI8Kx8XS4w/Vg5sdQtaZxI/AAAAAAAAB2E/bcUlYS_MM_w/s320/Mise%2Ben%2BPlace.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Mise en place</i>. Please notice the iPod with my baking soundtrack queued up.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">That plan went off without a hitch...with one major addition: my youngest niece, Denise, wanted to help me bake. </span>And that changed the whole experience for me because it went from making something for breakfast to teaching my niece about baking biscuits. With a recipe I'd never made before. In a kitchen and oven I'd never used before. No pressure. Really.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">As you should know by now, I'm always game for a challenge, even one as daunting as this. Still, teaching a thing is different from just doing a thing. With teaching you have to create a structure for imparting information in a way that the student will understand and readily assimilate. You have to give them the basics but at the same time take care to keep it interesting. And you've got to make it fun! Because if it's not fun, then why do it in the first place?</span></span><br />
<br />
<i><b><span style="font-size: large;"><span style="font-size: large;">A Quick Sidebar:</span></span></b></i><br />
<br />
<i><b><span style="font-size: large;"><span style="font-size: large;">Can you tell I'm the offspring of two teachers, with family on both sides with deep roots in Education? Guess I might have picked up a thing or two.</span></span></b></i><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><i><b>A Quick Sidebar Ends </b></i></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">With Denise (6 years old), I started off very simple: making sure she knew the measurements we'd be using, and identifying all the ingredients. After she donned her cute little apron, that is.</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-A6fFdksiE-s/Vg5sXbdufcI/AAAAAAAAB00/u9TM9OSZ6js/s1600/Denise-01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-A6fFdksiE-s/Vg5sXbdufcI/AAAAAAAAB00/u9TM9OSZ6js/s320/Denise-01.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Please to observe these measuring spoons!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I told her about the importance of having everything you'll need right, <i>mise en place</i>, to make it easier to mix, add, stir, and (Got to add a little French to her go along with the Japanese she sings.)</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-D0h8P8KfW_U/Vg5sXQqYZRI/AAAAAAAAB0w/4nVdvC5IRcw/s1600/Denise-02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-D0h8P8KfW_U/Vg5sXQqYZRI/AAAAAAAAB0w/4nVdvC5IRcw/s320/Denise-02.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">"Mise en place" is French for "Don't run around the <br />kitchen like an idiot, trying to find stuff!" I think.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Now, I was a kid and I remember how overly excited I got
when grownups let me do things with them. I caused more than a couple
of...incidents because of my enthusiasm. Kids haven't changed that much
over the years, so I made sure to watch out for this when I let Denise
stir the dry ingredients. I only had to caution her about flinging
everything out of the bowl once.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-H1nfEgu5qqM/Vg5sYlpvSfI/AAAAAAAAB1M/w7kvjjAKMhA/s1600/Denise-04.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-H1nfEgu5qqM/Vg5sYlpvSfI/AAAAAAAAB1M/w7kvjjAKMhA/s320/Denise-04.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Carefully adding ingredients.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I had to use two knives to cut in the butter because I
couldn't find a pastry blender at the store. It was just as well, since I
got to refine my technique.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yALajeEX9R4/Vg5sZMyuk2I/AAAAAAAAB1c/AIyG8XH4lBs/s1600/Denise-05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yALajeEX9R4/Vg5sZMyuk2I/AAAAAAAAB1c/AIyG8XH4lBs/s320/Denise-05.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Using the old double-knife technique.</span></td></tr>
</tbody></table>
<span style="font-size: large;">One of the reasons I chose this particular recipe was
that I was curious about the lack of rolling pin use. I really wanted to
see how it worked. I think both of us agreed that it was fun to gather
and smush and gather and smush the dough (also known as "kneading"). I
taught myself a little something about the right handling dough like
that: easy-does-it. Press hard enough to combine and create the layers,
but not hard enough to overwork the dough.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M09LZa0XnVE/Vg5sZahIBqI/AAAAAAAAB1Y/Pv19qGcl60U/s1600/Denise-06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-M09LZa0XnVE/Vg5sZahIBqI/AAAAAAAAB1Y/Pv19qGcl60U/s320/Denise-06.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rolling pin? We don't need no stinkin' rolling pin...<br />even though I bought one for the house.</span></td></tr>
</tbody></table>
<span style="font-size: large;">We laughed about there not being a lot of baking tools in
the house but I was actually glad to improvise the way I did; using
knives to work in the butter, and small-rimmed glasses to cut the
biscuits, is very traditional and connected me with my Granma (my
father's mother) who made biscuits from scratch in a similar fashion.
So, in a way, this direct line through four generations of Bakers
baking.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aaSXcR-Q2b0/Vg5sZtf8CHI/AAAAAAAAB1g/mDEqOtXVJWU/s1600/Denise-09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-aaSXcR-Q2b0/Vg5sZtf8CHI/AAAAAAAAB1g/mDEqOtXVJWU/s320/Denise-09.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A couple of shot glasses will do in a pinch.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oMEY2DCBCBM/Vg5sZmtpy8I/AAAAAAAAB1s/bhpEc7wBxnU/s1600/Denise-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-oMEY2DCBCBM/Vg5sZmtpy8I/AAAAAAAAB1s/bhpEc7wBxnU/s320/Denise-10.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">"Press hard!"</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bENTxYdDCvg/Vg5saO4RtoI/AAAAAAAAB10/Mw0ETvibE5Q/s1600/Denise-12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-bENTxYdDCvg/Vg5saO4RtoI/AAAAAAAAB10/Mw0ETvibE5Q/s320/Denise-12.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Loading up the baking sheets.</span></td></tr>
</tbody></table>
<span style="font-size: large;">One other thing I tried to teach Denise was to try to
keep the mess to a minimum, and confined to the table (something <i>I'm</i>
not always so successful with at home). Fortunately for me, I was quick
with the bowl to catch most of the flour she shook off her hands. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VMNNhYsakHE/Vg5saDxfwFI/AAAAAAAAB1w/hRJeJ4vT9eA/s1600/Denise-14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-VMNNhYsakHE/Vg5saDxfwFI/AAAAAAAAB1w/hRJeJ4vT9eA/s320/Denise-14.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Aaaand...there goes the flour all over the floor.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Once we had the biscuits in the oven, I had to do some internal wrestling with the oven. It's probably about five or ten degrees off because the biscuits took about fifteen minutes longer than they should have. Hmmm. It's a good thing I have experience with recalcitrant ovens, isn't it? </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nOkLoBEf8H4/Vg5scK3beAI/AAAAAAAAB18/_7Uy7HHekhI/s1600/Done.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nOkLoBEf8H4/Vg5scK3beAI/AAAAAAAAB18/_7Uy7HHekhI/s320/Done.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A little pale but still very well baked.</span></td></tr>
</tbody></table>
<span style="font-size: large;">In the end, we pulled out two trays of utterly delicious and flaky biscuits! </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cYzcpZUM63M/Vg5tojCVhkI/AAAAAAAAB2Q/xUFoNWdApKo/s1600/Ready%2BTo%2BEat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cYzcpZUM63M/Vg5tojCVhkI/AAAAAAAAB2Q/xUFoNWdApKo/s320/Ready%2BTo%2BEat.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Delicious with honey!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">I couldn't have done it without my able assistant, though! And thanks to my other niece assistant, Jeanine, for helping us butter the tops of the biscuits before we popped them in the oven.</span><br />
<br />
<span style="font-size: large;">Thus ends Part The First (the easy part).</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=lFId5tQQLsI" target="_blank">Brenda Russell - A Little Bit Of Love</a></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com1tag:blogger.com,1999:blog-297447800702846582.post-80475891475048621342015-09-20T09:04:00.001-04:002015-10-31T06:44:09.151-04:00Zwetschgendatschi, ein Mal noch ("Long German word for 'plum tart', one more time")<br />
<br />
<span style="font-size: large;">With what I'm sure will be the last of the plums for the summer, I attempted my third zwetschgendatschi, the German plum tart I fell in love with when I was in München in1984. My first two attempts really didn't meet with my personal approval, although other folks enjoyed them. There was something off about the crust, as well as the taste and consistency of the plums for me: too gummy, not tart enough, and too runny, in that order. I really wanted to get this one right, as per my memory, since one of the reasons I bake is to recreate my pastry past. Having some folks over for a little afternoon chin wag and nosh, gave me the perfect opportunity to give this a go.</span><br />
<br />
<span style="font-size: large;">Once again, I referred to the <a href="http://www.npr.org/2013/08/01/207059042/zwetschgendatschi-a-mouthful-that-captures-the-perfect-plum" target="_blank">recipe</a> I found on NPR, trying to pay attention to subtleties I might have missed before. The plums, this time, came from my favorite farmers market apple vendor. None of them were firm, which told me I was right on the edge of not being able to make this attempt. I didn't buy the amount required by the recipe because if these weren't going to be any good, I didn't want to waste so much money if I was forced to 86 the dessert.</span><br />
<br />
<i><b><span style="font-size: large;">A Word For Those Not In The Know:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">The term, "86" is something I learned when I was a room service waiter at a Marriott hotel the summer between my sophomore and junior years of college. When something is "86" that means the kitchen is out of it and some customer is going to be sorely disappointed to have to change his or her order. It works both ways, too. For example, I will order a burger but tell the waitperson to "86 the onions". More times than not, they know exactly what I mean.</span></b></i><br />
<br />
<i><b><span style="font-size: large;">A Word For Those Not In The Know Ends.</span></b></i><br />
<br />
<span style="font-size: large;">Another decision I made on the fly was to use my square tart pan instead of my round one. I remembered that I never got a slice of this dessert that was wedge-shaped when I was in Germany. (Not that I thought <i>that</i> had anything to do with the taste, mind you, but it sure couldn't hurt.) Besides, I just like using that pan; I've had it for about twenty-five years.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I made the crust by the numbers, as I did the last time, but I looked at the process with two years additional years of experience with crusts, plus a more recent experience of making my own pasta, to back me up. The dough felt better as intuition I didn't even know I'd cultivated helped it come together. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My intuition about the amount of plums turned out to be spot-on, too. I picked just enough to cover the crust in the size and shape of pan I was using. The plums were a little watery but I figured that wouldn't be a problem because of my plan for baking time.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The recipe called for forty-five minutes at 350º and my experience with my oven told me that it would probably have to go longer. I actually ended up baking this for about fifty-five minutes, using not only my eyes but also my nose as guides to when it was done. I'm finally beginning to trust my sense of smell when it comes to telling when baking fruit has reached its peak in the oven. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FjJ1jXxcZgE/Vf6oefRXQmI/AAAAAAAAB0A/bTDEDm4CZ0k/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="357" src="http://2.bp.blogspot.com/-FjJ1jXxcZgE/Vf6oefRXQmI/AAAAAAAAB0A/bTDEDm4CZ0k/s400/Untitled-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Quite a sight!</span></td></tr>
</tbody></table>
<span style="font-size: large;">It looked right and smelled right. And the slice?</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gJ9l8GiAQb8/Vf6pv-AlrwI/AAAAAAAAB0M/uCRnEiAy-Tk/s1600/The%2BSlice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-gJ9l8GiAQb8/Vf6pv-AlrwI/AAAAAAAAB0M/uCRnEiAy-Tk/s320/The%2BSlice.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rectangle slice, not wedge.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Yep. A nice rectangle that was easily cut. </span><br />
<br />
<span style="font-size: large;">The first bite told me that my patience had been rewarded. The plums were tart but with an underlying, offsetting sweetness. The crust wasn't gummy and had the right mouth feel. Memories of late summer afternoons in München came flooding back with that bite. And all the bites that followed. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I don't think I'll have time to make another before decent plums totally disappear from the farmers market. I'll be headed to San Diego this week to visit with my brother and his family, so I won't get to do any tart baking until the following week. We'll see what the future holds. For now? I'm going make myself a nice cuppa and enjoy my zwetschgendatschi to my heart's content. After all, I've only been waiting thirty-one years for this.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=7QJWyAW4tx4" target="_blank">Juventa - Superhuman (Feat. Kelly Sweet) (Culture Code Remix)</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-90637644374764321572015-09-13T11:33:00.000-04:002015-09-13T11:33:13.033-04:00Transatlantica – A New Direction in Shipping<span style="font-size: large;">I've shipped baked goods and ice cream to friends and family across the country. From East to West and Northeast to South, boxes from me have covered a lot of ground. I've even sent cookies and cakes to a friend in Hawaii. I always use the USPS because I've got a soft spot in my heart for the Post Office. They gets a bad rap, and in some cases that's deservedly so, but for the most part, I've had great experiences them. </span><br />
<br />
<span style="font-size: large;">I think some of that comes from the fact that I use to have an extensive correspondence and dropping letters in the mailbox was one of my joys. The other was receiving something other than bills in return. I'm so old school! (And I'm more than willing to restart that correspondence, should anyone out there want to join me in putting pen to paper.)</span><br />
<br />
<span style="font-size: large;">Oh. Wait. Back to the point of this blog entry. I've never shipped anything The Continent. And by "The Continent" I mean, Europe. (See? Old school!), mainly because I didn't have anyone there to ship to. That changed earlier this year when my friend Grace and her husband (who is from the Netherlands) moved from Dallas to Paris. They were here for a wedding in July (I believe I posted <a href="http://justaguywhobakes.blogspot.com/2015/07/a-visit-pie-and-shipment.html" target="_blank">something</a> about that). I meant to give them a box of my lemon-ginger cream cookies to take back with them but they were so jet lagged, and I was more than a little exhausted from a week of the 9-5, that I clean forgot to give it to them! </span><br />
<br />
<span style="font-size: large;">Don't worry. I was able to find a local home for the orphans. Still, that oversight made me determined to get something tasty to them anyway. And since I had a stash of Michele-o-mars handy, I thought, "Why not a transatlantic shipment?" Why not? Because, my goodness, who can figure out the customs forms and the shipment requirements and the timing and the...! Stop. Chill out. Take a deep breath and do one thing at a time. </span><br />
<br />
<span style="font-size: large;">I boxed the cookies in such a way that I thought they'd shift as little as possible. I'm finding that this is key to anything I send through the post; the less room the goods have for moving around as the box gets assaulted by man and machine from here to there, the better. But you also have to leave enough room inside so that the goods don't get squished when the box inevitably gets compressed. </span><br />
<br />
<span style="font-size: large;">Once I got that done, I weighed it and settled in to figure out the forms. Nothing I've shipped has ever had to make it through customs before, so I paid close attention to the "Keep this crap out of our country" section. It seems that "chocolate cookies" isn't on that list. *phew*. I selected the shortest time between two points postage option (that I could comfortably afford), slapped the label on the box, and set off to the Post Office to consult with a clerk to make sure I filled everything out right.</span><br />
<br />
<i><b><span style="font-size: large;">A Word About Postal Clerks:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I know a lot of people have had horrendous interactions with postal clerks. I've seen the videos, heard the stories, seen the tantrums on both sides of the desk. Heck, I've had one or two less than satisfactory experiences myself. However, by-and-large, I prefer dealing with them when I've got something tricky to send. I always approach them with a smile and a "good morning", and never fail to get the same back. We acknowledge each other's humanity and establish a little rapport. Most everything from that point on goes smoothly; they're always helpful, efficient, and pleasant with me.</span></b></i><br />
<i><b><span style="font-size: large;"> </span></b></i><br />
<i><b><span style="font-size: large;">A Word About Postal Clerks Ends.</span></b></i><br />
<br />
<span style="font-size: large;">The sweet clerk took me through the form, point by point, double-checked the weight and amount of postage, and assured me that everything was in order. She took the box into her charge. Off it went and off I went back to work, and to tell Grace, via FaceBook, that I'd sent her a box of <i>something</i>. I wouldn't tell her what was in the box because I'm evil that way. I made her promise to take pictures of the box and the contents, though, because I really wanted to see the shape in which everything arrived. </span><br />
<br />
<span style="font-size: large;">Days later, after numerous checks on the tracking number, the package arrived at her mailbox in Paris. Via Facebook (again) I told her she might want to check her mail. She disappeared and soon after I was greeted with these images:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EKQboBioTNc/VfWO5FAJ8iI/AAAAAAAABzY/ySnY3qelDmk/s1600/Transatlantica-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-EKQboBioTNc/VfWO5FAJ8iI/AAAAAAAABzY/ySnY3qelDmk/s320/Transatlantica-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Seems intact! And look at all the check boxes to choose from on that form!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FFBG-giqAU0/VfWO5BhnrdI/AAAAAAAABzU/kBTzqcSCYiM/s1600/Transatlantica-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-FFBG-giqAU0/VfWO5BhnrdI/AAAAAAAABzU/kBTzqcSCYiM/s320/Transatlantica-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First bite of a cookie sent across the Atlantic!</span></td></tr>
</tbody></table>
</span><br />
<span style="font-size: large;"> Our Facebook message exchange when thus:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grace: Already being devoured! I can not believe you did this. You are so amazing. I love you so much!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Me: Cool! I'm glad they got there in one piece. :) And save some for Leon!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grace: I'm afraid I can not make that promise.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Me: My first transatlantic delivery is a success!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grace: A ripping, tripping, light dimming success! But as much as I love them, you can never do this again...It's ridiculously expensive.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(I laughed using my inside voice)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Me: Oh, no, honey. Shipping ice cream overnight is ridiculously expensive. This? I could do this a couple of times a year.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And who knows. I just might!</span><br />
<br />
<span style="font-size: large;">I wasn't surprised that the marshmallow had started coming through the chocolate a little. The coating was fairly thin, as per Michele's specs. Next time I decide to ship these somewhere, I might put a double coating on them. We'll see. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=V0A4S4GNKyo" target="_blank">Tori Amos - Baker Baker</a></span><br />
<br />
<span style="font-size: large;"> </span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-69624291249242484532015-09-05T11:30:00.002-04:002015-09-20T13:08:43.876-04:00My Oh My Oh Mallowmars! (Part III)<span style="font-size: large;">Leaving the cookie dilemma behind for just a moment, I had to turn my attention to the next big hurdle for this custom designed treat. </span><br />
<br />
<b><i><span style="font-size: large;">Briefly, A Note About The Cookie Dilemma</span></i></b><br />
<br />
<b><i><span style="font-size: large;">In a word, I was exhausted! I made so many cookies, which were good but not right, in such a short time, that I was all cookied-out. The chocolate </span></i><span style="font-size: large;">had</span><i><span style="font-size: large;"> to be easier, right? Right?</span></i></b><br />
<br />
<b><i><span style="font-size: large;">Briefly, A Note About The Cookie Dilemma Ends</span></i></b><i><span style="font-size: large;"> </span></i><br />
<span style="font-size: large;"><i><br /></i>Yeah. Right. Easier. I had three (3) challenges to overcome with the chocolate: 1) sweetness, 2) thickness of the coating, and 3) hardness of the chocolate coating. One thing at a time. To address the sweetness, I figured I'd need to test different kinds of chocolate. Please to observe:</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2XhsWi-jvWo/Veg1XyKVcwI/AAAAAAAABw0/PMPWjPBR9BA/s1600/Chocolates%2BThree.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2XhsWi-jvWo/Veg1XyKVcwI/AAAAAAAABw0/PMPWjPBR9BA/s320/Chocolates%2BThree.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Come on! I <i>had</i> to use Baker's brand, right?</span></td></tr>
</tbody></table>
<span style="font-size: large;">I needed to establish where Michele's tastes fell when combining chocolate and marshmallow. So, I sacrificed some of the marshmallows I'd given her for toasting (another post, for sure) to test the above three.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9tlTPWM8VbM/Veg1fgZOgtI/AAAAAAAABw8/D7wxgtgdQpQ/s1600/Chocolates%2BThree%2B-%2BMarshmallow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="187" src="http://1.bp.blogspot.com/-9tlTPWM8VbM/Veg1fgZOgtI/AAAAAAAABw8/D7wxgtgdQpQ/s320/Chocolates%2BThree%2B-%2BMarshmallow.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The line-up.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KbGSXlWpX8o/Verqgu0B_MI/AAAAAAAABys/W3AnO7dRnAg/s1600/Chocolates%2BThree%2B-%2Bbittersweet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-KbGSXlWpX8o/Verqgu0B_MI/AAAAAAAABys/W3AnO7dRnAg/s320/Chocolates%2BThree%2B-%2Bbittersweet.jpg" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Suspect number 1.</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kAvtxNCIbdc/Veg1lagQa3I/AAAAAAAABxE/8RYrYkUdLiQ/s1600/Chocolates%2BThree%2B-%2Bsemi-sweet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kAvtxNCIbdc/Veg1lagQa3I/AAAAAAAABxE/8RYrYkUdLiQ/s320/Chocolates%2BThree%2B-%2Bsemi-sweet.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Suspect number 2.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Vewtpp8n7wA/Veg1l7peQiI/AAAAAAAABxM/TdQYV_tcbPQ/s1600/Chocolates%2BThree%2B-%2Bunsweetened.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Vewtpp8n7wA/Veg1l7peQiI/AAAAAAAABxM/TdQYV_tcbPQ/s320/Chocolates%2BThree%2B-%2Bunsweetened.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Suspect number 3.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">After sampling the line-up, the witness...I mean Michele...determine that none of them had the means to achieve the proper balance. Simultaneously, though, both of us concluded that a mixture of the unsweetened and the bittersweet would probably do the trick. And it did. Number one out of the way. Two to go.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I kind of had to tackle number three out of sequence because it was more important to get the right formulation to make the chocolate hard at room temperature. I've been reading on-and-off about tempering chocolate for just such a purpose but have had little luck in recreating the results of others, no matter what recipe I used – and I used two or three different ones for this cookie. All the attempts yielded a tacky, sticky coating at best, and a gooey mess that defied being handled at worse. (Well, that's not quite the worst case, but we'll leave that alone.) </span><br />
<br />
<span style="font-size: large;">There are recipes that call for using vegetable oil, butter, or melted shortening. These did not do the trick for me. There are techniques which require a marble slab (which I no longer own), chilled, and lots of spatula work. No way was I going to go down that road. I am crazy but I won't be <i>that</i> crazy until I am working out of my dream kitchen.</span><br />
<br />
<span style="font-size: large;">After all these attempts completely failed to yield the right chocolate consistency/hardness, I told Michele that </span><span style="font-size: large;"><span style="font-size: large;">it might be impossible for me to design this cookie for her. I</span>f I couldn't get this one element right, with my current skill set and equipment, then it really didn't make sense to continue working on it. I'd have to wait until I grew up a little more as a confectioner. She understood but hated to see all the work I'd done up to this point go to waste. </span><br />
<br />
<span style="font-size: large;">That made me smile because, as I told her, none of this was a waste because I'd taught myself a lot of valuable lessons, even in my failures. Nope. Even if I couldn't make her the cookie she wanted, I'd have to consider this a win. A qualified win but a win nonetheless. </span><br />
<br />
<span style="font-size: large;">I figured I'd give it one last try so I scoured my cookbooks for chocolate recipes and had one more consultation with The Google. That's when I came across the <a href="http://www.cookingforengineers.com/" target="_blank">Cooking For Engineers</a> Website, and a <a href="http://www.cookingforengineers.com/article/155/Tempering-Chocolate" target="_blank">discussion</a> about the very problem I was having. Confectionery science to the rescue! Finally someone laid things out for me in a way I could understand, and presented a solution that made sense to me! I was already clear on the concept of "seizing" chocolate but the underlying science of seeding the melted chocolate to help form the crystal structure necessary for tempering and, thus, hard shell at room temperature, new to me. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I set things up and decided to use a variation on the double-boiler technique that I was familiar with. I created a hot water bath using two different sized Pyrex bowls, with the chocolate in the smaller bowl. The heated water melted the chocolate perfectly, even though it did take about fifteen or more minutes of stirring. Yes, this technique was a little tricky because of the proximity of the water to the chocolate, but I just felt I could work better that way. And the test I did on the remaining rejected digestive biscuits proved me right.</span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R9PhgIarSXQ/Veg2MmzbctI/AAAAAAAABxc/cA9Wsw4X7LY/s1600/Chocolate%2B-%2BScience%2BTest%2Bon%2BCookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-R9PhgIarSXQ/Veg2MmzbctI/AAAAAAAABxc/cA9Wsw4X7LY/s320/Chocolate%2B-%2BScience%2BTest%2Bon%2BCookies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dipped and hardening.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">Once these had been sitting out for a couple of hours, I touched them and absolutely no chocolate came off on my finger. The covering was still soft but I new it would harden sufficiently for me to continue my quest! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I determined that number two, thickness of the coating, wasn't nearly as important as the chocolate sweetness and the shell hardness, so I just skipped it. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Back to the cookie, which by now I was ready to figure out. I'd had a little epiphany after the digestive biscuit didn't work. I liked the recipe, so why not use all white flour instead of mixing it with the whole wheat flour? The dough would be easier for me to work with and it wouldn't yield a graham cracker, which wasn't what Michele wanted, anyway. <i>Et voila!</i> The biscuit cookie.</span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9yD78FJGMig/Veg2i8G_IWI/AAAAAAAABxk/aZTbqDz6YVY/s1600/Bisciut-Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="http://2.bp.blogspot.com/-9yD78FJGMig/Veg2i8G_IWI/AAAAAAAABxk/aZTbqDz6YVY/s320/Bisciut-Cookies.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Exactly what Michele said she wanted in the first place!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">The irony of ending up with what Michele had jokingly wanted at the beginning of this whole process was not lost on me. These were delicious and easy to make. Heck, they'd even be nice to spread a little jam on and just gobble up! They were also neutral enough with regards to sweetness that they'd work perfectly with the marshmallow and the chocolate. And they were tender to the bite but substantial enough to take the other two ingredients without going mushy. </span><span style="font-size: large;">Time to <a href="https://www.youtube.com/watch?v=oHpzvFdPLQA" target="_blank">assemble</a>!</span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HuGQJVPwoeM/Veg4LCAQsXI/AAAAAAAAByI/MZrm7dOFXyE/s1600/Biscuit-Cookies%2BAssembly%2BLine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-HuGQJVPwoeM/Veg4LCAQsXI/AAAAAAAAByI/MZrm7dOFXyE/s320/Biscuit-Cookies%2BAssembly%2BLine.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Biscuit cookies laid out.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">The next problem to solve was how to actually get the marshmallow onto the cookies. Last time I let the marshmallow set and then used a cookie cutter to chop out cylinders of fluff to place of the cookies. Fail. This time I used another Alton Brown idea and put the freshly made marshmallow into a pastry bag and piped it onto the cookies. That way, I'd used the stickiness of the marshmallow to my benefit. Once set, the cookies would be much easier to dip into the chocolate.</span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">A Disclosure:</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">I absolutely suck at using a pastry bag and decorating tips. Absolutely. Suck. I have no feel for them and generally make a huge mess when using them. If you asked me to decorate a cake, I'd tell you to take a long walk off a short pier. Despite that, I use a pastry bag to load up my ginger lemon cream cookies and decided that it was the way to go with these as well. By the time I'm done with this project I'll either throw away all my pastry bags and decorator tips or come away with techniques that I'm happy with.</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<span style="font-size: large;"><i><b>A Disclosure Ends.</b></i></span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-U0tyPPnclnM/Veg4lgQdq2I/AAAAAAAAByU/S-JFUabxlDg/s1600/Mallow%2BTopped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="http://1.bp.blogspot.com/-U0tyPPnclnM/Veg4lgQdq2I/AAAAAAAAByU/S-JFUabxlDg/s320/Mallow%2BTopped.jpg" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Piped-in marshmallows!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">I waited three or four hours for the marshmallow to set before I dipped the cookies into the chocolate.</span>
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-vkV1aFp9ki4/Veg4I2tFgiI/AAAAAAAABx4/DW6ZO5AcUIU/s1600/Assembled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="194" src="http://3.bp.blogspot.com/-vkV1aFp9ki4/Veg4I2tFgiI/AAAAAAAABx4/DW6ZO5AcUIU/s320/Assembled.jpg" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Set and dipped.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;"></span>
<span style="font-size: large;"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kkgaABZ2Dq0/Veg4JxdcgNI/AAAAAAAAByA/ocg-C1nFsSU/s1600/Assembled-detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="309" src="http://3.bp.blogspot.com/-kkgaABZ2Dq0/Veg4JxdcgNI/AAAAAAAAByA/ocg-C1nFsSU/s320/Assembled-detail.jpg" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Take a closer look, why don't you?</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">As I discovered, once the chocolate finally set, it maintained a hard shell but lost the glossy sheen.
<br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VjLwJWatBcY/Veg4HNVJdRI/AAAAAAAABxw/sU_n8WY92Qs/s1600/Assembled%2Band%2Bset.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://1.bp.blogspot.com/-VjLwJWatBcY/Veg4HNVJdRI/AAAAAAAABxw/sU_n8WY92Qs/s320/Assembled%2Band%2Bset.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hard shell, less sheen. Wait. <i>No</i> sheen!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">That's a trade-off I could live with. And the absolute best part of all? Michele loved them! Her only further desires were: thinner cookie, if possible, and more marshmallow. Did I mention that my girl is just mad for marshmallow?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This definitely goes into the "Win" column. Michele-o-mars are now part of my baking repertoire and I am ecstatic! </span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">One Last Note Regarding Pastry Bags:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I won't be throwing my decorating tips away. I will, however, be looking for larger bags to use. I need to load up as much marshmallow as possible so that I can pipe it onto the cookies before it sets up too much. Oh, and I finally began to see what techniques I'd need to master in order to get better at cake decorating, too. </span></b></i><br />
<br />
<span style="font-size: large;"><i><b>One Last Note Regarding Pastry Bags Ends. </b></i></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=_b_rwtDlUXA" target="_blank">Dvořák • String Quartet no. 12 in F major, op. 96 "American" - I. <i>Allegro ma non troppo</i> - Emerson String Quartet</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-78213775961923220302015-08-29T20:26:00.001-04:002015-09-20T13:09:37.757-04:00My Oh My Oh Mallowmars! (Part II)<span style="font-size: large;">I thought it would be the marshmallow that would make this little bit of insanity difficult to pull off. I was wrong. It was the cookie. And the chocolate. And the assembly. And the storage. </span><br />
<br />
<span style="font-size: large;">The more I thought about how to make this cookie, the more I had to ask Michele what she thought about each of it's components. It didn't take me too long to figure out that what I was doing was custom designing a cookie for her that was based on a cookie she loved. I wasn't recreating Mallowmars so much as creating "Michele-o-mars"...from the ground up. Wow. I guess I take requests now. (From <i>some</i> people. Put your hand down back there!)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One thing at a time, I told myself. The cookie first. Since graham crackers were out, I asked Michele what she thought would make a good base for her cookie. She first said a classic biscuit but then we talked about how the cookie needed to be light but sturdy enough to stand up to both the marshmallow and the chocolate. I searched my mind for alternatives. What about vanilla wafers?</span>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_AMF9MWEESs/VeI1bDPJXJI/AAAAAAAABvQ/uMGnQxCeYLc/s1600/Vanilla%2BWafers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="http://2.bp.blogspot.com/-_AMF9MWEESs/VeI1bDPJXJI/AAAAAAAABvQ/uMGnQxCeYLc/s320/Vanilla%2BWafers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wafers in Rows.</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-I3ZDNs4Z0q8/VeI1dJP1ZcI/AAAAAAAABvY/yRdPU8bOyu4/s1600/Vanilla%2BWafers-detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-I3ZDNs4Z0q8/VeI1dJP1ZcI/AAAAAAAABvY/yRdPU8bOyu4/s320/Vanilla%2BWafers-detail.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some detail.</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span>
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">I've been wanting to try my hand at vanilla wafers for a while now, for a <i>completely different</i> <i>project</i> (which will happen pretty soon), so now was as good a time as any. I went with <a href="http://allrecipes.com/Recipe/Vanilla-Wafer-Cookies-That-Are-Better-Than-Storebought/Detail.aspx" target="_blank">this</a> recipe, which turned out well. It was tasty but a little too dense for this, and my <i>completely different project</i>. </span><br />
<br />
<i><b><span style="font-size: large;">A Brief Word About What I Want (With Regards To Vanilla Wafers):</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I'll probably make an alteration or two for the </span></b></i><b><span style="font-size: large;">completely different project</span></b><i><b><span style="font-size: large;"> (notice the foreshadowing). They need to be a little lighter but brown up more. I have a specific plan for my vanilla wafers and they'll need to be as perfect as I can make them.</span></b></i><br />
<br />
<i><b><span style="font-size: large;">A Brief Word About What I Want (With Regards To Vanilla Wafers):</span></b></i><br />
<br />
<span style="font-size: large;">I sent Michele to work with the results of the wafers. One of her co-workers, a level or two up from her, I believe, couldn't stop raving about them and how they were the absolute perfect cookie. I accepted the praise and told Michele that if she ever needed to...um...distract this person for any reason, we now know how to do it. But for Mallowmars? No cigar.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What about short bread? I've made shortbread before and I do like it. But I've never made shortbread cookies. I found a <a href="http://www.thecomfortofcooking.com/2013/11/3-ingredient-shortbread-cookies.html" target="_blank">recipe</a> that was simple – three ingredients – and had a lot of promise.</span><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vGHJWddzPEM/VeI-bpJeYjI/AAAAAAAABvs/nsDOzod0fqs/s1600/Short%2BBread%2BCookies-v1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-vGHJWddzPEM/VeI-bpJeYjI/AAAAAAAABvs/nsDOzod0fqs/s320/Short%2BBread%2BCookies-v1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Shortbread rounds!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">These baked up well, kept a good shape and were pretty much the right thickness. Michele, however, pronounced them too sweet and I had to agree. Alone they were great but if I combined them with marshmallow and chocolate, they'd send her right over the edge of her sweetness tolerance. </span>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Again I sent her to work with a box of rejects. She shared them at a meeting and they were well-received. When the meeting was over, she noticed that the box, which still had a great many cookies in it, was gone. It turns out that her new direct supervisor had secreted it away from everyone for himself. He told her that they were amazing, and he knows from amazing because his mother, who was a fantastic cook, taught him how to bake, and he's also frequented many incredible bakeries with great cookies in his time. These ranked right up there. Highest praise!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But still not right. Even when I halved the amount of sugar they were too sweet. What if I did a mixture of butter and shortening (as I use to do with my pie crusts) and halved the sugar? </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-phqg3yPCxDk/VeI-eczqzdI/AAAAAAAABv0/_ie8Qw2Gd5Q/s1600/Short%2BBread%2BCookies-v2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-phqg3yPCxDk/VeI-eczqzdI/AAAAAAAABv0/_ie8Qw2Gd5Q/s320/Short%2BBread%2BCookies-v2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Three ingredients...plus one.</span></td></tr>
</tbody></table>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These tasted fine but they were too fragile to stand up to the rigors of this cookie. (This batch, though, I kept to myself. Mmmmmm!) And when I tried it with all shortening, the results were dismal:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-M0I6rZrZmaM/VeI-hTEzDqI/AAAAAAAABv8/2RApO_IVkTE/s1600/Short%2BBread%2BCookies-v3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-M0I6rZrZmaM/VeI-hTEzDqI/AAAAAAAABv8/2RApO_IVkTE/s320/Short%2BBread%2BCookies-v3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wha...?</span></td></tr>
</tbody></table>
<span style="font-size: large;">These just refused to brown in any way and weren't even worth giving to Michele to try. Drawing board...as in back to the. </span><br />
<br />
<span style="font-size: large;">Digestive biscuits? </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0doJmtwwri0/VeJDSg_fGpI/AAAAAAAABwM/rTg4lSbjH0Q/s1600/Digestive%2BBiscuits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0doJmtwwri0/VeJDSg_fGpI/AAAAAAAABwM/rTg4lSbjH0Q/s320/Digestive%2BBiscuits.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">It was the baking soda that was supposed<br />to aid in digestion...hence the name.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Not bad but digestives are sort of graham cracker-like. So these just wouldn't do.</span><span style="font-size: large;"> </span><br />
<br />
<span style="font-size: large;">Wow. Three different cookies, six different batches, and not a winner is sight. I needed to solve this problem but I'd have to wait. It was time to work on the chocolate. </span><br />
<br />
<span style="font-size: large;">Part II ends.</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=M2Y7jC5u8WE" target="_blank">Said The Sky - Book Of Us (Feat. Mothica) </a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-59155425149280051622015-08-20T08:20:00.000-04:002015-08-20T08:20:43.328-04:00My Oh My Oh Mallowmars!<span style="font-size: large;">Mallomars are Michele's favorite cookie. Personally, I don't care much for them but she adores them. Why? Marshmallow. They have marshmallow in them. My wife is just absolutely loves marshmallow. Rocky Road is her favorite ice cream because of the marshmallow in it. She loves Peeps because they're made of marshmallow. She loves marshmallow because of the...well you get the idea. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bottom line is, a couple of years ago, I surprised Michele with my own version of Mallowmars. </span><br />
<br />
<b><i><span style="font-size: large;">A Quick Word About Surprises For Michele:</span></i></b><br />
<br />
<b><i><span style="font-size: large;">There are times when Michele's job requires her to be out of town. When that happens there is apparently a switch that gets flipped inside my culinary brain. This switch seems to control the impulses that lead me to obsess about creating something delicious for her to enjoy upon her return. Ice cream, marshmallows, cookies, red velvet cupcakes...all have been the result of being unable to resist this obsession. So long as she keeps getting a kick out of it, I'll keep giving in to it.</span></i></b><br />
<br />
<span style="font-size: large;"><b><i>A Quick Word About Surprises For Michele Ends </i></b></span><br />
<br />
<span style="font-size: large;">It was a qualified success. I had a few firsts with that project. First time making marshmallow. First time making graham crackers. First time tempering chocolate for covering a cookie. I made more than a few mistakes, too. I think I chose the wrong technique for the chocolate (and maybe the wrong chocolate). Assembly was a bear. And though I enjoyed making my own graham crackers, I reminded myself that I didn't really like graham crackers. </span><br />
<br />
<span style="font-size: large;">Turns out, neither does Michele. There I'd gone through all this trouble to make her a version of her favorite cookie only to find out that part of her favorite cookie isn't her favorite cookie! Not quite an allegory of O. Henry proportions but eye-opening nonetheless.</span><br />
<br />
<span style="font-size: large;">There were a few problems with this version besides the dislike of the graham cracker. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hIuL3yGGWog/VdVA2l7lTDI/AAAAAAAABto/IfaAaqio9NA/s1600/Stacks%2BOf%2BGrahams.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hIuL3yGGWog/VdVA2l7lTDI/AAAAAAAABto/IfaAaqio9NA/s320/Stacks%2BOf%2BGrahams.jpg" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Stacks of grahams. Delicious but not the right taste.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">The marshmallow was good but the recipe was a little convoluted in my opinion (which is subject to change, by the way)</span><br />
<span style="font-size: large;"> </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-185lAiolO0k/VdXAdrdyf8I/AAAAAAAABuA/vz42CoLzP5Q/s1600/Fluff%2BIn%2BThe%2BPan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-185lAiolO0k/VdXAdrdyf8I/AAAAAAAABuA/vz42CoLzP5Q/s320/Fluff%2BIn%2BThe%2BPan.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fluff in the pan.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><span style="font-size: large;">I didn't get the chocolate right because it was too gooey
instead of being hard and shell-like. The marshmallow was quite the
wrong shape, which added to the problem with the chocolate. I used a
cookie cutter to cut out the marshmallows and the cylindrical shape,
smaller than the diameter of the cookie, meant the chocolate covered
more of the cookie and thereby softened it. </span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QP-ydcQodXU/VdXAdWUcv-I/AAAAAAAABuE/awqQn0wekuY/s1600/Problem%2BSolved.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QP-ydcQodXU/VdXAdWUcv-I/AAAAAAAABuE/awqQn0wekuY/s320/Problem%2BSolved.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Problem solving.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CZyM36coL00/VdXAhgySGGI/AAAAAAAABuY/ugHl2UkgNck/s1600/Waiting%2BFor%2BThe%2BChocolate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CZyM36coL00/VdXAhgySGGI/AAAAAAAABuY/ugHl2UkgNck/s320/Waiting%2BFor%2BThe%2BChocolate.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Assemble the mallows!</span></td></tr>
</tbody></table>
<span style="font-size: large;">I think being under the gun, trying to get this done as a surprise for Michele, and having never, <i>ever</i> made marshmallow before were factors in my considering this a qualified success. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DjHpwXiLC7I/VdR00e4vPJI/AAAAAAAABtM/NrlVe4S2vE8/s1600/Three%2BOn%2BA%2BPlate.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-DjHpwXiLC7I/VdR00e4vPJI/AAAAAAAABtM/NrlVe4S2vE8/s320/Three%2BOn%2BA%2BPlate.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Three on a plate.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Not bad for the first try but I could do better. </span><span style="font-size: large;"><span style="font-size: large;">Don't get me wrong. She loved that I'd made them for her
as a surprise and she enjoyed the cookies. I just know I can do better. </span> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Two years later and I'm finally ready to give it a go. Part 2 forthcoming.</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=kvrwP2B7YGQ" target="_blank">Dexter Wansel - Voyager </a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com2tag:blogger.com,1999:blog-297447800702846582.post-33625046579572538342015-08-16T22:35:00.002-04:002015-08-16T22:35:13.957-04:00Make Mine (Own) Marshamallow!<span style="font-size: large;">I've always loved marshmallows, especially the giant ones. The only brand I indulged in (especially after I left home for college), though was Kraft. Those other brands just didn't seem to have the right flavor or texture. That said, the only other brand I took a liking to was Stay-puft. I mean, who's going to argue with their spokesmallowman? </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xHSlxEBipT0/VdEyw-inF1I/AAAAAAAABr8/-eKV7C5nU0A/s1600/ghostbusters-stay-puft-marshmallow-man-behind-the-scenes-info-video.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://3.bp.blogspot.com/-xHSlxEBipT0/VdEyw-inF1I/AAAAAAAABr8/-eKV7C5nU0A/s320/ghostbusters-stay-puft-marshmallow-man-behind-the-scenes-info-video.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">"It's the Stay-puft Marshmallow Man."</span></td></tr>
</tbody></table>
<span style="font-size: large;">When I was in college I discovered that there wasn't anyone who was going to tell me I couldn't buy myself a bag of giant marshmallows for my birthday, so for four years I did just that. Oh, I bought myself marshmallows at other times, but I made it a tradition to always get a bag specifically to celebrate my birthday. Share? Are you kidding? Those babies were mine, all mine!</span><br />
<br />
<span style="font-size: large;">Though I enjoy having marshmallows in my hot cocoa or just raw out of the bag, I don't care for s'mores. Milk chocolate? Ugh! </span><br />
<br />
<i><b><span style="font-size: large;">A Word About S'Mores ("No Thank You"):</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">I didn't do any camping when I was growing up. In fact, my first time sitting around an actual camp fire didn't happen until I was in college. There I was, surrounded by peers from around the country, facing a blazing hot pile of flaming wood when the topic of s'mores came up. I had no idea what the heck they were talking about, I'd never heard of s'mores. Then they started making them. I watched in awe as these people proceeded to do what they all must have done around dozens of campfires as kids, resulting in a gooey mess of a "sandwich" that made me think they were all crazy. I understood the concept of toasted marshmallows but combining them with chocolate and graham crackers? Yeah, no. </span></b></i><br />
<br />
<i><b><span style="font-size: large;">A Word About S'mores ("No, Thank You") Ends</span></b></i><br />
<br />
<span style="font-size: large;">As I said, I like marshmallows. Michele? She <i>loves</i> marshmallows.</span><span style="font-size: large;"> She'll eat cereal with marshmallows in it for a snack. </span><span style="font-size: large;"><span style="font-size: large;">She loves Peeps. She adores Rocky Road ice cream. </span>Her favorite cookies are Mallowmars</span><span style="font-size: large;">. A couple of years ago, I used the marshmallow recipe I found in the Bi-Rite Ice Cream recipe book to make her my own version of Mallowmars, but that's a different blog post. Let's just say, it was a qualified near-success.</span><br />
<br />
<span style="font-size: large;">A couple of weeks ago she was going to be out of the apartment all day at <a href="http://justaguywhobakes.blogspot.com/2015/08/lattice-eat.html" target="_blank">a work thingy</a>. I</span><span style="font-size: large;"> knew I would have time to take care of some errands and to also prepare her a surprise batch of marshmallows. Actually, the idea came to me after watching one of Alton Brown's "Good Eats" episodes. It was about marshmallows and his recipe seemed like it would work perfectly for me. At the very least it wasn't as convoluted a recipe as the Bi-Rite's and that couldn't hurt. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When time came for Michele to leave for the work thingy, I very calmly kissed her good-bye and then set out to run my errands and get back in time to make the marshmallows so that they'd be ready by the time she got back. I don't think she noticed me practically shoving my proxy peach pie into her hands and pushing her out the door. I don't think.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm just getting into working in the confectionery world, and though there were areas of my process that could definitely stand some improvement and refinement (perhaps I need a different style of candy thermometer), what I ended up with was most definitely better than any marshmallows I've ever had before! </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qLNTGGYQ3BU/VdE8xYNBP8I/AAAAAAAABsc/XljxMSsJuME/s1600/08-08-15-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-qLNTGGYQ3BU/VdE8xYNBP8I/AAAAAAAABsc/XljxMSsJuME/s320/08-08-15-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chock full o' mallows!</span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><span id="goog_1534380916"></span><span id="goog_1534380917"></span></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JC1y3vw1X-U/VdE8xobbxrI/AAAAAAAABsg/AxTxIlEsZ9k/s1600/08-08-15-1_detail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JC1y3vw1X-U/VdE8xobbxrI/AAAAAAAABsg/AxTxIlEsZ9k/s320/08-08-15-1_detail.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Even better up close.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">I think I might have to start a new birthday tradition.</span><br />
<span style="font-size: large;"><span id="goog_1534380916"></span><span id="goog_1534380917"></span><br /></span>
<span style="font-size: large;"><span id="goog_1534380916">When Michele (finally) got home, I had a bowl of marshmallows sitting ready for her. When she finally saw them – walked right by them, she did – the smile on her face let me know that I'd done a very, very good thing. And the look of ecstasy that replaced the smile when she popped one in her mouth let me know that the good thing was delicious.</span><span id="goog_1534380916"> I took the bulk of the remainder to the standing Saturday night dinner engagement we have with friends and shared them with the table. I was left with very few to take back home with me. A good day, I think!</span></span><br />
<br />
<span style="font-size: large;"><span id="goog_1534380916">One question remained, though: Would they stand up to toasting? There was only one way to find out. Tonight we broke out the kitchen torch, found some bamboo skewers and Michele put the heat to the mallow.</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ztb9-j99QwM/VdE8wuvO9DI/AAAAAAAABsQ/mqTvWHqSNzw/s1600/08-16-2015-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="http://3.bp.blogspot.com/-ztb9-j99QwM/VdE8wuvO9DI/AAAAAAAABsQ/mqTvWHqSNzw/s320/08-16-2015-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roasty.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JSAWx2FEOdc/VdE8yWa0d1I/AAAAAAAABso/ppdrSPYRP8Y/s1600/08-16-2015-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-JSAWx2FEOdc/VdE8yWa0d1I/AAAAAAAABso/ppdrSPYRP8Y/s320/08-16-2015-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Toasty.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vjwmmqZlUCY/VdE8zUK8bcI/AAAAAAAABs4/2rWDe84IQO0/s1600/08-16-2015-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="http://4.bp.blogspot.com/-vjwmmqZlUCY/VdE8zUK8bcI/AAAAAAAABs4/2rWDe84IQO0/s320/08-16-2015-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Browny.</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sI_eOxOf41s/VdE8zU6QpDI/AAAAAAAABs0/Z0Vnse7oamE/s1600/08-16-2015-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="http://3.bp.blogspot.com/-sI_eOxOf41s/VdE8zU6QpDI/AAAAAAAABs0/Z0Vnse7oamE/s320/08-16-2015-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Caramely!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span id="goog_1534380916">I think it held up rather well. And Michele pronounced it "delicious" so that settled the matter. </span></span>
<br />
<br />
<span style="font-size: large;"><span id="goog_1534380916">Someone mentioned that we should descend on the home of some friends in Connecticut and commandeer there fire pit and toast up a batch of these. I might just be up for that.... </span></span><br />
<br />
<span style="font-size: large;"><span id="goog_1534380916">Currently listening to: <a href="https://www.youtube.com/watch?v=TdCCWUAWOfc" target="_blank">Tina Moore - Never Gonna Let You Go </a></span></span><br />
<br />
<span style="font-size: large;"><span id="goog_1534380916"> </span><span id="goog_1534380916"> </span><span id="goog_1534380917"></span></span><br />
<span style="font-size: large;"><span id="goog_1534380916"></span><span id="goog_1534380917"></span><br /></span>
<span style="font-size: large;"><span id="goog_1534380916"></span><span id="goog_1534380917"></span><br /></span>
CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-82655205887609189762015-08-13T23:12:00.001-04:002015-09-20T13:10:48.212-04:00A Brulee By Any Other Name...<span style="font-size: large;">...is caramelized sugar. I sort of learned this fact about twenty-four years ago when I made my first Raspberry Bakewell Tart (with Burnt Cream). Actually, it was a creme brulee with with fresh raspberries on top. I found the recipe in one of my issues of Bon Appetit and it was a hit with my dinner guests. This was well before I actually had my first true creme brulee, mind you. I hadn't even <i>heard</i> of that dessert at the time. Yet I made one just the same. Go figure.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What does this have to do with the price of tea in China, you may ask. Well, not much, except that I recently got back into the creme brulee game, and by "creme" I mean "ice cream". The story goes like this:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remember a while ago when I made all that ice cream to send my father? Remember the Golden Double Vanilla? Remember when I told a friend mine about it and he issued a challenge? Of course you don't because I didn't tell you about it then! Don't pout; I'm telling you about it now. Being an excellent cook himself, he said something like "Now I challenge you to put some of that in a heat resistant bowl, freeze it hard then put some turbinado sugar on top of it and caramelize the sugar." Essentially he wanted me to make an ice cream brulee. Hot sugar on still frozen ice cream? How could I resist?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It just so happens that I actually have a kitchen torch. It was a birthday gift from someone (a professional chef) and I'd never used it. The box just gathered dust for nearly twenty years until this challenge. I bought some butane for it, filled it and prepared to light it for the first time.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PpzMsKsIzf4/Vc1XjBnYVZI/AAAAAAAABq0/1fqj6S-QBrI/s1600/The%2BFlame%2521%2BThe%2BFlame%2521.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PpzMsKsIzf4/Vc1XjBnYVZI/AAAAAAAABq0/1fqj6S-QBrI/s320/The%2BFlame%2521%2BThe%2BFlame%2521.JPG" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">KABOOM!</span></td></tr>
</tbody></table>
<span style="font-size: large;">No, it didn't explode but it was rather unnerving to have that kind of controlled flame so close to my hand. An arc welder I'll never be. I was a little incredulous how this little experiment would turn out, especially since I had zero experience with the torch. Still, I was committed so I set things up...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BmBGqUN1i-0/Vc1ZjPmaxxI/AAAAAAAABrU/iip7Exwmh0A/s1600/08-13-2015-1%2B%2528Setup%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BmBGqUN1i-0/Vc1ZjPmaxxI/AAAAAAAABrU/iip7Exwmh0A/s320/08-13-2015-1%2B%2528Setup%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">With sugar on top.</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">...put the fire to the ice and watched what happened.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KpMCj8mbWgU/Vc1ZiwzswDI/AAAAAAAABrQ/K2nMbIIwVL8/s1600/08-13-2015-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KpMCj8mbWgU/Vc1ZiwzswDI/AAAAAAAABrQ/K2nMbIIwVL8/s320/08-13-2015-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Poufe! Caramelizing sugar.</span></td></tr>
</tbody></table>
<span style="font-size: large;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eNsFE7YQPdI/Vc1ZiSMc2qI/AAAAAAAABrE/TvRL-5aNWE4/s1600/08-13-2015-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-eNsFE7YQPdI/Vc1ZiSMc2qI/AAAAAAAABrE/TvRL-5aNWE4/s320/08-13-2015-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Working. Sort of.</span></td></tr>
</tbody></table>
</span><br />
<span style="font-size: large;">And I ended up with:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OmsJprGHNi8/Vc1Zw766kTI/AAAAAAAABrg/Pisr0PyVTZI/s1600/08-13-2015-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OmsJprGHNi8/Vc1Zw766kTI/AAAAAAAABrg/Pisr0PyVTZI/s320/08-13-2015-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sort of.</span></td></tr>
</tbody></table>
<span style="font-size: large;">As another friend of mine told me when I showed him a picture, I need a bigger torch so I can broaden the flame to get a more even melt. The tiny torch I have is prone to hot spots. Not that I gave one wit about all that when I was broke through the hardening hot crust to dig into still frozen ice cream. I cared even less after the first spoonful hit my tongue. Delicious! I call this challenge mostly met.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But, yeah, I'll get a bigger torch. Later.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=dAEMpOW4aco" target="_blank">Azedia - Calm Down</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com1tag:blogger.com,1999:blog-297447800702846582.post-42386564146536298632015-08-12T20:12:00.000-04:002015-09-20T13:11:17.653-04:00Lattice Eat!<span style="font-size: large;">I believe I've stated upon an occasion or two how much I like peaches. My favorite jam/preserves/jelly to put on toast (or scones)? Peach. My favorite summer fruit to chomp into? Peaches. My favorite cobbler to gobble? Peach!</span>
<span style="font-size: large;">I don't think I've stated yet how disappointed I've been in the peaches here in NY this summer, though. Most of the ones I've had have been mealy, tasteless and difficult to work with. Not like last summer at all. I will now amend that statement: I've been disappointed up til now. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Michele had a work picnic thingy out in Jersey last weekend and I wasn't going with her, so I needed to send a proxy. I really wanted to bake a pie but the scarcity of good summer fruit put that idea out of mind. </span><br />
<br />
<i><b><span style="font-size: large;">A Brief Interlude:</span></b></i><br />
<br />
<i><b><span style="font-size: large;">I have to insert a caveat here. </span></b></i><u><b><span style="font-size: large;">I</span></b></u><i><b><span style="font-size: large;"> haven't gotten good summer fruit. Several of my friends, who live in different parts of Manhattan than we do, have told me that they've found good peaches and cherries. That very well may be so but since it appears that I'm not part of the 2015 Good Summer Fruit Cabal, I've been stuck with less than stellar stone fruit. </span></b></i><b><span style="font-size: large;">C'est la vie</span></b><i><b><span style="font-size: large;">.</span></b></i><br />
<br />
<span style="font-size: large;"><i><b>A Brief Interlude Ends </b></i></span><br />
<br />
<span style="font-size: large;">I was about to gather ingredients for a big batch of cookies when I noticed the peaches at the farmers market that sets up outside my office every Thursday. These were the first peaches that I'd come across that actually <i>smelled</i> like peaches. They were kind of mostly bruised but that really doesn't matter when you're talking pie, so I took a chance and bought a couple of pounds.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When I prepped them, I found that it was relatively easy to separate the flesh from the pits. This is always a good thing as far as I'm concerned. I hate when I get the "cling" style peaches and have to wrestle to get the pit out. So much wasted fruit when that happens. I know there's a technique to it but I haven't sussed it out yet. I will in time, though.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After I got the peaches cut up, something made me change up my process. As normal, I added my sugar and spice (and some lemon was nice) but instead of giving them the slow cook to help bring out and concentrate some of the flavor, I just kept them sitting in the bowl to let the sugar and lemon do some of that work. What I <i>did</i> do was put some well-washed peach skins (which still had peach flesh clinging to it from the peeling) to about a cup of water and boiled until the liquid was reduced by two-thirds. I added a little sugar and the liquid from the sitting peaches to that and continued cooking to reduce. Eventually I got a lovely, thick syrup that I added back to the peaches for the filling. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Since I was sending this pie as my proxy, I wanted it to look its best, so I made sure I had enough dough for a lattice crust. I've made lattice crusts before to varying degrees of success. Each one has taught me a little more about their construction. Don't roll the dough out too thin or too thick. Watch the width when cutting out the dough strips. Make sure to keep track of the over and under. And by all means, figure out some way of hiding the ends of the weave!</span><br />
<br />
<span style="font-size: large;"><i>Et voila! </i></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IxX9_FX12mk/VclnTF6tFeI/AAAAAAAABpg/C0z03o2Nus8/s1600/08-07-2015-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="299" src="http://3.bp.blogspot.com/-IxX9_FX12mk/VclnTF6tFeI/AAAAAAAABpg/C0z03o2Nus8/s320/08-07-2015-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">First good peach pie of the season!</span></td></tr>
</tbody></table>
<span style="font-size: large;">The best lattice I've ever done...despite having to fight our finicky oven. Again. Let's take a closer look, shall we?</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rY3e605xAJA/Vcvg00SQmBI/AAAAAAAABqY/fyP9oVFYnpk/s1600/08-07-2015-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-rY3e605xAJA/Vcvg00SQmBI/AAAAAAAABqY/fyP9oVFYnpk/s320/08-07-2015-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">What took you so long?</span></td></tr>
</tbody></table>
<span style="font-size: large;"> Of course I could make things more even, actually measure the dough strips instead of eye-balling them, be more careful with the spacing, etc., etc., etc., but I don't care about measured perfection in this. I have way too much fun doing all this on the fly to worry about making it perfect. For me it just needs to be at least as good as the last time I did it. I call this one an unqualified success!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I sent Michele off in the morning to meet with her traveling companions and asked if she'd send me a picture of the pie once it was cut. I was reasonably sure it would taste good but I was a little concerned about the consistency of the filling. I really do hate when filling comes tumbling out of a crust when start slicing up a pie. I also hate when a filling is so congealed that it's like eating a chunk of Styrofoam. I thought I'd gotten it just right but since I wasn't going along with the pie, I could only wait for her text. (Well, I another project to take care of while I waited but that's another story.) <i><b>Hours</b></i> later I got these: </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GYV5B3exxFw/VclnTy4Y7jI/AAAAAAAABpk/K6_Qt_NpJT4/s1600/08-08-2015-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-GYV5B3exxFw/VclnTy4Y7jI/AAAAAAAABpk/K6_Qt_NpJT4/s320/08-08-2015-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Traveled well!</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">And the hole:</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XLcY-XWDj9U/VclnUwdwFFI/AAAAAAAABpw/kshhAx3XNbQ/s1600/08-08-2015-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XLcY-XWDj9U/VclnUwdwFFI/AAAAAAAABpw/kshhAx3XNbQ/s320/08-08-2015-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Take a slice out of pie!</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">And the slice.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ILiTDQoy1II/VclofGAfG9I/AAAAAAAABp8/OSbrUS35LNA/s1600/08-08-2015-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ILiTDQoy1II/VclofGAfG9I/AAAAAAAABp8/OSbrUS35LNA/s320/08-08-2015-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Holding it together.</span></td></tr>
</tbody></table>
<span style="font-size: large;">This made me very happy to see because some lattice crusts fall apart when you cut into them and the slices just don't look right when you serve them. This one seems to have held together exceptionally well. And when I asked Michele about the taste, she sent the following texts:</span><br />
<br />
<span style="font-size: large;">"It was perfect."<br />"Really. Best flavor of any peach pie yet." (Which is saying a lot because last year's peaches were so superior in taste to this year's.)</span><br />
<span style="font-size: large;">"And everyone loved it."</span><br />
<br />
<span style="font-size: large;">After she got home she told me that the husband of one of her co-workers used to be a professional chef and he was extremely impressed with the lattice because he knew how difficult they are to do. He thought mine was very well done, indeed! </span><br />
<br />
<span style="font-size: large;">And "very well done, indeed" is enough for me.</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=JwfsrD792jk" target="_blank">Herbie Hancock - Gentle Thoughts</a> </span>
CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com2tag:blogger.com,1999:blog-297447800702846582.post-50276710342230436402015-07-27T07:51:00.000-04:002015-07-27T07:51:16.394-04:00Ships Ahoy!<span style="font-size: large;">Actually, that should be "Shipping Ahoy!" but that's a little clunky, yes? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One of the things I love most about baking, and teaching myself to be a better baker, is sharing what comes out of my oven with friends and family. I get great joy out of surprising someone with a box of hand pies or a bag of cookies or even a loaf of bread. That's one of the reasons I've hosted my birthday tea for the last twenty years or so. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Needless to say, it's much easier to do this sharing with local friends because my family is kind of spread out across the country. Sharing with them involves the USPS, FedEx, or UPS. Or flying with boxes of cookies (which I have done). Whatever it costs, though, it's more than worth it to be able to send some of my love to them.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now, I'm not saying I'm crazy but I am. For the third time since launching this blog, I sent ice cream to my father's house in Florida during the summer. This time was a "just because". We were talking about my ice cream making and mentioned my Golden Double Vanilla (a happy accident) and the Maple Walnut I make. I said I'd send him a sample of something for his evaluation. What he didn't know was that I was planning to send him as many different flavors as I could make in a short amount of time. See? Crazy. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Originally, I thought I'd make three different flavors but when I saw the size of the insulated box I ordered from Amazon, I figured, what the heck, I'll make it four flavors and five pints total, since I'd have enough room. 2 (two) pints of Golden Double Vanilla, 1 (one) pint of Maple Walnut, 1 (one pint) of Butter Pecan (which used to be a favorite of when I was a kid), and 1 (one) pint of orange sherbet.</span><br />
<span style="font-size: large;"><br /></span>
<b><i><span style="font-size: large;">Sidebar – What's In A Name Dept.</span></i></b><br />
<b><i><span style="font-size: large;"><br /></span></i></b>
<b><i><span style="font-size: large;">I've always heard the word spelled "sherbert" and pronounced "sher_burt". Never questioned it. I mean, I'm was a kid, eating a delicious frozen dessert. Why in the world would I question its pronunciation? That would have gotten in the way of the bowl-to-spoon-to-mouth action. As I've found out, though, "sherbet" is the most accepted spelling, with "sherbert" being a simple misspelling of that. Granted, this icy dessert has gone by other names, too: </span><span style="font-size: large;">Zerbet, cerbet, shurbet, sherpet, sherbette, and sarbet, among others. Me? I'm not going to worry about it. I'm just going to make it and eat it. Bowl-to-spoon-to mouth.</span></i></b><br />
<b><i><span style="font-size: large;"><br /></span></i></b>
<b><i><span style="font-size: large;">Sidebar – What's In A Name Dept. Ends</span></i></b><br />
<br />
<span style="font-size: large;">Some pictures of what I sent him:</span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MwSyDfc-0Lc/VbYYqjyUPaI/AAAAAAAABos/_sY9UY9K59c/s1600/Golden%2BDouble%2BVanilla.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-MwSyDfc-0Lc/VbYYqjyUPaI/AAAAAAAABos/_sY9UY9K59c/s320/Golden%2BDouble%2BVanilla.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Golden Double Vanilla</span></td></tr>
</tbody></table>
<span style="font-size: large;">As I mentioned above, this was a happy accident. The recipe I use calls for a half cup, plus two tablespoons, of sugar. I was on auto pilot and used brown sugar instead of white sugar. "Argh! I can't believe I did that!" I said. "Calm down. It'll be fine." Michele said. She was right. It's delicious!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BnTOMC0Oc8U/VbW4C6MMC3I/AAAAAAAABnU/x_f6u1Ac-IU/s1600/Maple%2BWalnut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BnTOMC0Oc8U/VbW4C6MMC3I/AAAAAAAABnU/x_f6u1Ac-IU/s320/Maple%2BWalnut.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Maple Walnut (and Apple Pie)</span></td></tr>
</tbody></table>
<span style="font-size: large;">This recipe comes from Bi-Rite in San Francisco; it's in the recipe book that Michele got me last year. It's a perfect accompaniment to Apple pie.</span><br />
<br />
<span style="font-size: large;">Once I'd gotten all the ice cream made, I needed to figure out how to pack it in the shipping box. </span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6CLxUX_ukDg/VbYINzHidGI/AAAAAAAABns/WuymicRpgLc/s1600/Shipping%2B07-09-2015-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6CLxUX_ukDg/VbYINzHidGI/AAAAAAAABns/WuymicRpgLc/s320/Shipping%2B07-09-2015-1.JPG" width="320" /><span style="font-size: small;"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Boxing Day</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">There's an art to this and I'm still learning it. From how to assure there's adequate airflow, the right amount of frozen gel packs, positioning of the ice cream containers, even how/if to wrap the individual pints themselves. </span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wP4yPI-sRYw/VbYIORfrAfI/AAAAAAAABn4/zPF9g2aRkaQ/s1600/Shipping%2B07-09-2015-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-wP4yPI-sRYw/VbYIORfrAfI/AAAAAAAABn4/zPF9g2aRkaQ/s320/Shipping%2B07-09-2015-2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Five pints went in, four came out.</span></td></tr>
</tbody></table>
<span style="font-size: large;">I was only partially successful. One of the Golden Double Vanilla pints got turned upside down and the box warmed enough for it to leak out. The rest were somewhat mushy but able to be refrozen, according to my father. And when he was finally able to taste the Maple Walnut and the Butter Pecan, he said they "would not go to waste". </span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">A Father/Son Exchange Regarding Shipping Ice Cream</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">Quoth He: "I'll tell you, son. This is a little expensive."</span></b></i><br />
<i><b><span style="font-size: large;">Quoth I: "Well, Daddy, I don't really care. I happen to think you're worth it."</span></b></i><br />
<i><b><span style="font-size: large;">Quoth He: "Okay! I'll call you when it gets here!"</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">A Father/Son Exchange Regarding Shipping Ice Cream Ends</span></b></i><br />
<br />
<span style="font-size: large;">Next time, though, I'll make sure he comes here to visit so I can serve him the ice cream fresh. Or just fly down there with it.</span><br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">*****</span></b></div>
<br />
<span style="font-size: large;">Two more</span><span style="font-size: large;"> rounds of shipping involved my brother and his youngest daughter. I sent him a box of ginger-lemon creams, which actually travel pretty well, but she is mad for chocolate (<u>all</u> of his kids are) so I had to come up with something else for her. I initially thought it would be some kind of chocolate cookie with chocolate filling but time was getting away from me so I settled on this chocolate drop cookie recipe from <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/chocolate-drop-cookies-with-caramelized-white-chocolate-filling-recipe.html" target="_blank">The Food Network</a>. Just the cookie part, though, not the filling.</span><br />
<br />
<span style="font-size: large;">The cookie is a lot like a brownie in consistency and texture. This meant one to me in this situation: it would possibly be too fragile to ship. Challenge accepted! (See, here we are back to that "crazy" bit.)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The cookies baked up brilliantly.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-aKsut5jSc6Q/VbYTTKYibnI/AAAAAAAABoM/eXbavnpyBMA/s1600/IMG_0288.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-aKsut5jSc6Q/VbYTTKYibnI/AAAAAAAABoM/eXbavnpyBMA/s320/IMG_0288.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dropped Chocolate Brownie-esque Cookies</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span id="goog_126287903"></span><span id="goog_126287904"></span>And immediate proved to me how fragile they were when one of them slid off the cooling rack, fell all of three inches and shattered. </span><br />
<br />
<span style="font-size: large;">Okay. The challenge was going to be a little more difficult to overcome. I couldn't just pack them into a box and expect them to arrive in one piece. I needed to figure out a way to cushion them without squeezing them too tightly. After some cogitation, I went with my friend, wax paper. I thought that wrapping each cookie individually...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-tMhPxoxKSJY/VbYTUrAMUyI/AAAAAAAABoc/KxHd-NO3ef8/s1600/IMG_0290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tMhPxoxKSJY/VbYTUrAMUyI/AAAAAAAABoc/KxHd-NO3ef8/s320/IMG_0290.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Wrapped for their protection!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...</span><span style="font-size: large;">then packing them into my presentation boxes in such a way that the wax paper absorbed some shock...</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-z-RnEPKUuYI/VbYTUHuX5rI/AAAAAAAABoY/sffIkqK1b7U/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-z-RnEPKUuYI/VbYTUHuX5rI/AAAAAAAABoY/sffIkqK1b7U/s320/IMG_0293.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Such cute packaging!</span></td></tr>
</tbody></table>
<span style="font-size: large;">...</span><span style="font-size: large;">then packing <i>those</i> in a shipping box so that they moved as little as possible but had enough surrounding cushion that would absorb as of the pressure and jostling the USPS was bound to subject it to. And off they went.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Several days later, I got a call from my brother to tell me that he receive his cookies the week before and loved them. And my niece thanked me for <i>her</i> cookies, which arrived mostly intact. There were a few that were broken but she and her sister and brother were singing my praises as the best baker in the world! You know... because chocolate! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I am an intuitive shipping genius! (Even if I have to say so myself.) And hearing the happiness in their voices makes all of this worthwhile. </span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=RVmG_d3HKBA" target="_blank">Mika - Relax, Take It Easy </a></span><br />
<br />
<br />
CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0tag:blogger.com,1999:blog-297447800702846582.post-80399154123534176642015-07-12T13:15:00.000-04:002015-07-12T13:17:59.999-04:00A Visit, Some Pie and A Lot of Lag<span style="font-size: large;">You know how things get when someone you haven't seen in way too many years drops you a line on FaceBook to tell you that she and her husband are going to be in town for a wedding and they have about thirty seconds of free time so you need to make a plan to get together...three months before the visit? Oh, and did I mention that all this coordination had to happen between Paris and here (with a stop-over for them in Iceland)? Right. </span><br />
<br />
<span style="font-size: large;">I've known Grace for more than half my life. We met in college when she was a freshman and I was a senior. We've shared more than a few adventures in Texas, L.A. and NYC, and shared many a dinner. I've always enjoyed cooking for her and I was hoping to sandwich in a meal (see what I did there?) with her and her husband within the thirty second time limit we had. It would be tight. Obviously.</span><br />
<br />
<span style="font-size: large;">They landed, dove right into wedding prep madness, and then made it up to our neighborhood in record time, where we actually <i>did</i> do sandwiches for dinner! Not, however, before we tried to make of for about seven or eight years of missed bear hugs. </span><br />
<span style="font-size: large;"><br /></span>
<i><b><span style="font-size: large;">An Unapologetic Side Note</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">I will not apologize for being so sentimental in this part of the post. Grace is someone whom I love dearly, even though distance and "life" have kept us from communicating more regularly. Reconnecting face-to-face, even for a short time made both of us rather mushy. I'm good with showing that here. If there are any eye-rolls out there, all I can say is: suck it up, buttercup. </span></b></i><br />
<br />
<i><b><span style="font-size: large;">A Unapologetic Side Note Ends</span></b></i><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We made short work of some perfect crispy chicken cutlet sandwiches at <a href="http://www.vietnaam88.com/" target="_blank">Vietnaam</a>, and came back here for dessert, which turned out to be apple pie and ice cream. I've been having limited success this summer with my pies, mostly the cherry and peach varieties, but I knew I could bake an outstanding apple pie for Grace and Leon. Turns out I was right.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TwpAIBpF44k/VaKOiwPz_PI/AAAAAAAABmU/ihBER1EHcVM/s1600/06-08-2015-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://2.bp.blogspot.com/-TwpAIBpF44k/VaKOiwPz_PI/AAAAAAAABmU/ihBER1EHcVM/s320/06-08-2015-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Apple pie bird!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QbA3pIABV4g/VaKOhyxzynI/AAAAAAAABmM/vkvQN-lJ-eU/s1600/06-08-2015-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="http://4.bp.blogspot.com/-QbA3pIABV4g/VaKOhyxzynI/AAAAAAAABmM/vkvQN-lJ-eU/s320/06-08-2015-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bird's eye view of the pie bird!</span></td></tr>
</tbody></table>
<span style="font-size: large;">This one sliced perfectly and tasted delicious, although I was <i>still</i> analyzing the danged thing with every bite. And, of course, I came up with at least two things I'd change the next time I baked an apple pie: a little less lemon, different apples, change up the spices a little. I've been baking them for almost thirty years; you'd think I would have perfected my recipe by now! Sheesh!</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aq3b_Hbinms/VaKfQSfoxxI/AAAAAAAABmk/rqnmRHTw5EI/s1600/07-12-2015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="254" src="http://4.bp.blogspot.com/-aq3b_Hbinms/VaKfQSfoxxI/AAAAAAAABmk/rqnmRHTw5EI/s320/07-12-2015.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just a slice before I go.</span></td></tr>
</tbody></table>
<span style="font-size: large;">At any rate, it was the absolute right thing to serve my friends. And we all opted to pair it with some of my Golden Double Vanilla ice cream. ("Golden Double Vanilla" you ask? That's a story for the next post.) The only unfortunate thing about this little visit was that they were so jet- and prep-lagged, and I was a tired from a week of baking and ice cream making, and Michele was exhausted from being out of town for work (she got back just before Grace, Leon and I hit the apartment for dessert), that no one thought to take any people pictures! Gah!</span><br />
<br />
<span style="font-size: large;">Despite that, it was truly wonderful to see my Grace and her Leon, and that they were able to visit with Michele for a bit. Next time, we'll have to get together with them at their place in Paris. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=MyMDHccQhzo" target="_blank">Angélique Kidjo - Wombo Lombo</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com1tag:blogger.com,1999:blog-297447800702846582.post-68530423045867810602015-07-07T08:29:00.002-04:002015-07-07T08:29:50.780-04:00Of Pies, Contests, and The Will To Not Win<span style="font-size: large;">Last month, I did something that I didn't think I'd ever do: entered a pie baking contest. The event, The Jazz Age Lawn Party on Governor's Island, holds a "Royal Court of Pie" contest and this year (our second, and last, time attending) I decided to enter. I've said that I'm not very competition-minded with my baking, or anything else for that matter. I bake because I enjoy it. I bake to improve my craft. I bake to make my friends, and the guests at my table, smile. I don't bake for ribbons or even bragging rights. But this year I figured, why not? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I put a lot of consideration into what kind of pies to bake, balancing what I thought would be interesting for the judges against what was easily transportable. After all, not only was I entering the contest but I was also going to bring enough pie for our party. After discarding several ideas, I went with something out of season – a sweet potato pie – and something that was more summery – a batch of peach-blueberry hand pies. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let me be clear: I <i>was</i> nervous but the only way I'd even consider entering the contest was by completely divorcing myself from the idea of winning. If someone liked the pies enough to vote for them, fine. If not, then I'd done something for fun and still had enough to feed my party.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">We had to wait until late afternoon before they announced
the winners of the contest. There were five categories and prizes
ranged from gift certificates to cook books and other such culinary
fare. </span> </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cIQFCEkPBUM/VZEjWMlhM-I/AAAAAAAABls/X0DIQLvGjSM/s1600/Jazz%2BAge%2BContest.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-cIQFCEkPBUM/VZEjWMlhM-I/AAAAAAAABls/X0DIQLvGjSM/s320/Jazz%2BAge%2BContest.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A box of bags of pies along with some sweet potato goodness.<br /><i>Photo by Michele der Beker (She to whom I am married)</i></span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I didn't win. Neither did I place or show. I cared a little but the truth is, I didn't bake to "win". I baked to bake. And I'll consider that my portion of success.</span><br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">*****</span></b></div>
<br />
<span style="font-size: large;">We had an exceptionally long and cold winter. I was looking forward to peaches and cherries this summer. Peach-blueberry pies seem to be one of my obsessions this season, so I wanted to make a full pie. Thing is, the peaches this summer, in my area, seem to be dry and kind of tasteless, which is very much unlike last year. </span><br />
<br />
<i><b><span style="font-size: large;">And Aside Of Minor Importance </span></b></i><br />
<br />
<i><b><span style="font-size: large;">The cherries this season are quite watery and also kind of tasteless. I'm more than a little disappointed that the two fruits I most look forward to baking with in the summer are proving inferior. I don't know what I'm going to do about that but it looks like I'll be baking more apple pies....</span></b></i><br />
<i><b><span style="font-size: large;"><br /></span></b></i>
<i><b><span style="font-size: large;">An Aside Of Minor Importance Ends.</span></b></i><br />
<br />
<span style="font-size: large;">I normally blanch the peaches to peel the skin but these just wouldn't cooperate! If you leave the peaches too long in the boiling water, they cook in a way you don't want them to (and cutting them up is exceedingly difficult</span><span style="font-size: large;">). I ended up peeling them with a knife...</span><br />
<span style="font-size: large;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-j8E2GFhNprE/VZDHRf4IAWI/AAAAAAAABkk/3fLZRuLX3s4/s1600/peaches.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-j8E2GFhNprE/VZDHRf4IAWI/AAAAAAAABkk/3fLZRuLX3s4/s320/peaches.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Look great! Taste "blah".</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span id="goog_1922100685"></span><span id="goog_1922100686"></span></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EP1rjSrZd9Y/VZDHUec-xGI/AAAAAAAABks/16Od_zimzOc/s1600/peache_skinned_chopped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EP1rjSrZd9Y/VZDHUec-xGI/AAAAAAAABks/16Od_zimzOc/s320/peache_skinned_chopped.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prepped for cooking down.</span></td></tr>
</tbody></table>
<span style="font-size: large;">...and cooking the skins to make a reduction that would help intensify the peach flavor. </span><br />
<span style="font-size: large;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XGwqRKXtbUI/VZDHXF6SriI/AAAAAAAABk0/CtXI58-MfOo/s1600/peach_peels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-XGwqRKXtbUI/VZDHXF6SriI/AAAAAAAABk0/CtXI58-MfOo/s320/peach_peels.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">For extra flavor.</span></td></tr>
</tbody></table>
<span style="font-size: large;">It worked. Mostly.</span><br />
<span style="font-size: large;"><span id="goog_1922100685"><span id="goog_1922100693"></span><span id="goog_1922100694"></span></span><span id="goog_1922100686"></span><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FKISPifVL4c/VZDHY9mQUfI/AAAAAAAABk8/m_uoYbhmIso/s1600/filled.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-FKISPifVL4c/VZDHY9mQUfI/AAAAAAAABk8/m_uoYbhmIso/s320/filled.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Add those little "blue" flavor bombs!</span></td></tr>
</tbody></table>
<span style="font-size: large;">Of course, adding that much extra liquid, even in a reduction leaves me with my age-old problem of filling consistency. I don't like filling the falls out of the crust the moment you cut it, so I end up adding a thickener, usually corn starch and sometimes flour. Trouble is you can add too much and then the filling becomes the next best thing to mortar. I'm still very much a learning baker, so I'm doing a lot of trial and error with this sort of thing.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JKUBe3mOVgE/VZDHaPMRRlI/AAAAAAAABlE/N4lOsjl3dfQ/s1600/ready.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JKUBe3mOVgE/VZDHaPMRRlI/AAAAAAAABlE/N4lOsjl3dfQ/s320/ready.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Covered...with experimental steam hole cutting, even!</span></td></tr>
</tbody></table>
<span style="font-size: large;"><span id="goog_1922100685"><span id="goog_1922100693"></span><span id="goog_1922100694"></span></span><span id="goog_1922100686"></span></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ToEMqSg1KnY/VZDHcRzYewI/AAAAAAAABlM/FkmilpmT0ts/s1600/baked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://2.bp.blogspot.com/-ToEMqSg1KnY/VZDHcRzYewI/AAAAAAAABlM/FkmilpmT0ts/s320/baked.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Baked, brown, and beautiful!</span></td></tr>
</tbody></table>
<span style="font-size: large;">When I pulled it out of the oven, I could tell that things weren't going to be to my liking. That little trickle of juice seeping out of the steam vent meant the filling was going to be a bit too watery for my taste.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Mr_j74bKBgA/VZDHeQDdsMI/AAAAAAAABlU/DKY_rjOuFtc/s1600/sliced_with_ice_cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Mr_j74bKBgA/VZDHeQDdsMI/AAAAAAAABlU/DKY_rjOuFtc/s320/sliced_with_ice_cream.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pie and home made double-vanilla ice cream. Unbeatable combination!</td></tr>
</tbody></table>
<span style="font-size: large;">Yes. A bit too watery for my taste. But the taste? Almost right on the money. I made the right choice about the peach skin reduction; it added just enough flavor to almost completely compensate for the poor quality of the peaches. Michele said she thought it was delicious, so that's good enough for me!</span><br />
<br />
<span style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=bgJIEm26Uao" target="_blank">Amel Larrieux - INI</a> </span> CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com4tag:blogger.com,1999:blog-297447800702846582.post-88855194661482578722015-06-13T21:39:00.002-04:002015-06-13T21:39:35.270-04:00Just The Bread Pics, Ma'am.<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<span style="font-size: large;">I just thought I'd post a few images of some of my past challah attempts. These are the good, the bad, and the ugly. Each and every loaf has taught me something. I've got a long way to go before I consider myself more than a novice at this craft. But the learning has been as much fun as it has been frustrating.</span><br />
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UPG5L3cYa3E/VMuloHz5l7I/AAAAAAAABQo/dlwpXrwdzAU/s1600/2012%2B-%2B1-Braidedjpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="http://2.bp.blogspot.com/-UPG5L3cYa3E/VMuloHz5l7I/AAAAAAAABQo/dlwpXrwdzAU/s1600/2012%2B-%2B1-Braidedjpg.jpg" width="320" /></a></div>
<br />
<br />
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-C94Nvw06Nq8/VMuloHdBd0I/AAAAAAAABQg/Nc7shjo7_d4/s1600/2012%2B-%2B2-Egg%2BWashed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="http://4.bp.blogspot.com/-C94Nvw06Nq8/VMuloHdBd0I/AAAAAAAABQg/Nc7shjo7_d4/s1600/2012%2B-%2B2-Egg%2BWashed.jpg" width="320" /></a></div>
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xuldNk1dhZU/VMuloPvA0AI/AAAAAAAABQk/fwzFoo7b-4s/s1600/2012%2B-%2B3-Baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="http://3.bp.blogspot.com/-xuldNk1dhZU/VMuloPvA0AI/AAAAAAAABQk/fwzFoo7b-4s/s1600/2012%2B-%2B3-Baked.jpg" width="320" /></a></div>
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ATmkiUcKswc/VMuof70hKbI/AAAAAAAABRI/DnXAHPv9Mwg/s1600/11-16-2014-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="http://3.bp.blogspot.com/-ATmkiUcKswc/VMuof70hKbI/AAAAAAAABRI/DnXAHPv9Mwg/s1600/11-16-2014-2.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d5CSrYfnmys/VMuofoP8nNI/AAAAAAAABRA/FDMD3nOyfCg/s1600/11-22-2014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="http://4.bp.blogspot.com/-d5CSrYfnmys/VMuofoP8nNI/AAAAAAAABRA/FDMD3nOyfCg/s1600/11-22-2014.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-13g8AxnX88A/VMuogH4EGFI/AAAAAAAABRU/BLxIo3XFPj4/s1600/12-24-2014-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-13g8AxnX88A/VMuogH4EGFI/AAAAAAAABRU/BLxIo3XFPj4/s1600/12-24-2014-1.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-L437uOo6PNg/VMuohWcp2_I/AAAAAAAABRk/m78EC79hywo/s1600/12-30-2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/-L437uOo6PNg/VMuohWcp2_I/AAAAAAAABRk/m78EC79hywo/s1600/12-30-2014.jpg" width="320" /></a></div>
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3YFMFfH6DAg/VMup6XZNgRI/AAAAAAAABR4/44RaKHFPrXI/s1600/1-27-2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://2.bp.blogspot.com/-3YFMFfH6DAg/VMup6XZNgRI/AAAAAAAABR4/44RaKHFPrXI/s1600/1-27-2015.jpg" width="320" /></a></div>
<span id="goog_270878167"></span><span id="goog_270878168"></span><br />
<span id="goog_270878167" style="font-size: large;">Just the pictures this time around. It's late and I still have hand pies to bake for tomorrow's outing to <a href="http://www.jazzagelawnparty.com/" target="_blank">The Jazz Age Lawn Party</a>, where I will do something I never thought I would do: enter a pie baking contest. I'll give more background on that after it's all said and done.</span><br />
<br />
<span id="goog_270878167" style="font-size: large;">Currently listening to: <a href="https://www.youtube.com/watch?v=N62YI5AodtM" target="_blank">Loz Contreras - Liberta</a></span>CDBaker2http://www.blogger.com/profile/03597592310017549826noreply@blogger.com0