Burnt Caramel – How to Fix

 NYC, Tips, Terms & Tools  No Comments »
Dec 162008
 

I love taking cooking classes at the Culinary Institute in New York City. You name it they have a class on it. It is perfect, classes are held in the evenings and on the weekends. Recently, I took a class on petite fours- small ovens. One of the petite fours I was made was a cashew turtle, which involved making a caramel. Well, I had a faulty candy Thermometer and my caramel burned. (Even though I had just learned the trick on testing thermometers.) So if you burn your caramel quickly pour the caramel through a strain and whisk in chocolate. It will take away the burnt flavor. I guess every fault really is a fashion. Personally I think our caramels tasted that must better with the over load of chocolate!

Hazelnut Madeleines

 NYC, Recipes, Sweets  No Comments »
Dec 102008
 

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The Holidays are quickly approaching a time in my family where there is always an overload of baking. These are a little different to the traditional Madaleine and perfect for this Holiday Season.

Hazelnut Madeleines

2 sticks of Butter
6 Egg Whites
1 Cup of Sugar
1 Cup of ground Hazelnuts (about 5 ounces)
½ Cup of Flour
1/2 Teaspoon of Salt
2 Teaspoons of Vanilla

Preheat 350

In a sauce pan melt the butter and melt until turning slightly brown then strain the butter and let cool. In a mixing bowl add: sugar, flour, nuts, vanilla, salt and on medium speed slowly add the egg whites followed by the melted butter. With PAM spray the Madeleine tray ( tried using butter and serious nightmare to get them out the PAM was incredible) Spoon batter into madeleine tray and bake for 8-10 minutes and remove from tray immediately to cool

Now these could also be served dipped in chocolate. I say this cause Hazelnut and Chocolate is one of my favorite things in the world!

Baking Spray- Pam

 NYC, Tips, Terms & Tools  1 Comment »
Dec 102008
 

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I would always grease and flourer my own pans the old fashion way, with some wax paper and a little bit of butter. I have officially converted now. Pam is amazing and as holiday baking is here I recommend that everyone have some PAM readily available. I had one of those moments, why did I wait so long!

Pear Sauce

 Fruit, NYC, Recipes, Sides  No Comments »
Dec 022008
 

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I first saw Pear Sauce served with a cheese souffle. I thought this was genius. I had never really thought about making Pear Sauce. This weekend I decided to try and was enormously please with the result. This is a perfect substitute for Apple Sauce.

2 Pears  Peeled, Cored, and cut into 1/8 Pear Cubes
1 Tablespoon of Super Fine Sugar
1 Teaspoon of Cinnamon

Boil the pears for about 10-15 minutes (test with a fork that they soft.) Remove from water and place pear cubes in a blender. Add sugar and cinnamon and blend together until smooth. Let cool before serving. Makes about 1 1/2 Cups of Sauces

Potato Leek Soup

 Appetizers, NYC, Recipes, Soup, Veggie  2 Comments »
Nov 202008
 

I grew up having potatoes at practically every single dinner, although always in some new form. There really are infinite possibilities. As I have recently broken out my down coat, hat, and gloves I feel it is time for some soup.

4 Leeks (about 2 pounds sliced and cleaned VERY WELL)
1/2 Cup of sliced Shallots
3 Tablespoons of butter
2 Tablespoons of olive oil
3 Celery Stalks, chopped
5 Garlic cloves, minced
1 1/2 pounds of potatoes (Russet or Yukon gold peeled and cut into cubes)
5 Cups of Vegetable broth
1 Cup of Dry White Wine
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 1/2 Tablespoons of Chopped Sage
Optional
3 slices of bacon cooked and crumbled

In a large pot over medium heat add olive oil and butter followed by leeks and shallots and cook until slightly tender 5- 10 minutes. Once tender add celery, garlic and cook for another 5 minutes. (Be careful not to brown the onions too much or your soup will have muddy color. I only speak from experience!) Finally add the potatoes, wine, broth, salt, and pepper and let simmer for about 25 minutes until potatoes are soft.

Let the soup cool before placing in blender and blend soup. Heat creamed soup before serving and add chopped sage. Optional- the soup can be topped off with bacon crumbs.

Carmel Apples

 Fruit, Ideas, NYC, Recipes, Sweets  No Comments »
Oct 302008
 

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Recently, I went apple picking or should I say apple hunting there were very few apples left. But it was nice to get out of the city and I was in good company. A few weeks ago, someone brought a Carmel apple into work and it was delicious. So when I had these few precious apples I wanted to do something special with them. Carmel Apples seemed like a very good idea. I think they are fun for a few reason it reminds me of childhood, even though I only made them once as a child and there are fun variations you can do with them. Add nuts, chocolate bits, Marshmallows, raisins, cookie crumbs, what ever you like, I guess.
These were fun and simple and of course I did not have Popsicle sticks readily available.

8-10 Apples
2 Cups of Heavy Cream
1 Cup of Dark Brown Sugar
1 Cup of Sugar
4 Tablespoons of Butter
½ Cup of Light Corn Syrup
2 Teaspoons of Vanilla

In a pot mix place all the ingredients except the Vanilla and Apples. With a candy thermometer bring the mixture to 255 degrees and remove from heat. Stir for about 30 seconds and then mix in vanilla.
Place a silplat onto a cookie sheet.
Now carefully dip each apple into the Carmel. (I then place them in the freezer let harden a little and then re-dipped.
Let the apples cool and ready to eat!

Roasted Butternut Squash

 NYC, Recipes, Sides, Veggie  No Comments »
Oct 162008
 

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Recently, I was given a home grown butternut squash. I like butternut squash but have to admit I am not the biggest fan. I want to be a big fan but just have not been able to get on board. But I finally figured out my problem. It is quite evident that I have a sweet tooth. Well when it comes to butternut squash outside of soup I usually have it prepared using brown sugars or maple syrups. What I discovered is, I like my butternut squash salty. Butternut Squash I think is one of those great vegetables for a few reasons: they last a long time, have great color, and can be simply prepared. So how did I learn to love it, by just roasting it.

Take a butternut squash peel the skin off, cut in half and scoop out the seeds. Thinly slice the squash about 1/8 inch and place on a baking sheet. I lined mine with tin foil. Brush one side with olive oil, sprinkle with salt and pepper and place in the oven at 400 degrees for 40 minutes.


Baking Powder vs. Baking Soda and Different Uses

 NYC, Tips, Terms & Tools  1 Comment »
Oct 092008
 

Have you ever wondered what the Double acting in Baking Powder meant? What is the difference between Baking Soda and Baking Powder? Or what the purpose of baking powder is and why some recipes call for it and other call for baking soda? What is the double acting?

Baking Powder and Baking Soda act as a leavening agent, similar to yeast although it is instantaneous and does not take a few hours. Baking Soda is pure sodium bicarbonate- the reaction begins instantaneously upon mixing it with ingredients (there is always an acidic ingredient when baking soda is involved) that are moist. Therefore the ingredients need to be baked immediately for the reaction to have its intended purpose. Baking soda can be substituted for baking powder but not the other way. That being said you can make baking powder with baking soda and cream of tartar. (2 parts cream of tartar with 1 part baking soda)

Baking Powder – there are two kinds, single acting and double acting Baking Powder. Most often recipes call for double acting. Single acting contains only low-temperature acid salts (the cream of tartar being a low temperature acid salt) where as the double acting has two acids one that reacts to low temperatures and one that reacts to higher temperatures to cause further rising during baking. This is why the cake rises while baking and it is important not to over fill the baking dish. I have definitely done that on numerous occasions.

Now I know it is annoying to throughout ingredients that have not all been used but check the expiration dates to make sure your baking soda or baking powder with still is not old. Here is how to test, baking soda should bubble when added to vinegar and baking powder should bubble when added to hot water.

Baking Soda outside of baking has numerous other useful uses here are just a few. Pretty handy to always have a box around

-Baking soda will also put out fires in clothing, fuel, wood, upholstery and rugs. More importantly in case of grease or electrical fire scatter the powder by the handful to safely put it out.
- Place in a cup/ bowl in refrigerator to absorb odors.
- Sprinkle soda on barbecue grills, let soak, then rinse off. Perfect since the BBQ season is coming to an end. In general baking soda is a great cleaning agent- drain cleaner, silver polish, stainless steel, soft scrub (for the bathroom), and oven cleaner to name just a few.
-Apply soda directly to insect bites, rashes and poison ivy to relieve discomfort. Make a paste with water
-Grease and Oil Stains wash with Baking soda

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Baked Pears in Red Wine

 Fruit, NYC, Recipes, Sweets  No Comments »
Sep 252008
 

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This is also an inspiration from my latest trip. This was one of my favorites from the entire vacation. I was so inspired that since, I returned I have been baking all kinds of fruits. I have been stuffing and baking apples and trying all different kinds of varieties. Tonight, I baked an apple filled with diced plums. These baked pears I think are a perfect way to end any dinner light or heavy and perfectly simple too!

3 to 4 Pears (cut in half with core removed- I used an ice cream scoop)
1 Bottle of Red Wine
1 Cup of Sugar
1/4 Cup of Honey

1 -2 Teaspoons of Cinnamon

In a Pyrex baking dish evenly spread sugar on bottom of the dish and place pears cut side down. Drizzle honey over the pears and pour red wine in dish. Finish by sprinkling cinnamon over the pears and bake for 45 minutes at 375 degrees. Serve with either: Chocolate Sauce, Vanilla Ice Cream, or Whipped Cream

Buttermilk Pancakes

 Breakfast, NYC, Recipes, Uncategorized  No Comments »
Sep 042008
 

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So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

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