sarah: (taste)
[personal profile] sarah
Note the hyphen: this is not so much a pancake as it is a cake-in-a-pan. Very luscious, its texture reminds me of a souffle. Definitely need to make this one again, especially as it's quick enough to toss together after a meal.




For the Batter:
1/3 cup gluten-free oat or sorghum flour (45g)
1/3 cup gluten-free brown rice flour (45g)
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
4 eggs
4 Tbsp milk (at least)
2 Tbsp butter, melted and cooled
2 tsp vanilla extract

For the Apples:
1/4 cup sugar (55g)
1/2 tsp cinnamon
1/2 tsp nutmeg
4 Tbsp butter
1 apple, peeled, cored, and sliced (We've used granny smith, Honeycrisp, and Macintosh, and all were good.)

For the Batter: Preheat oven to 425 °F. Whisk together flours, baking powder, salt, and cinnamon in medium bowl. In a small bowl, whisk together eggs, milk, melted butter, and vanilla. Pour egg mixture over dry ingredients. Whisk until smooth. Batter should be thin; if not, add additional milk one tablespoon at a time. Allow batter to stand for ten minutes.

For the Apples: mix together sugar, cinnamon, and nutmeg in a small bowl. Set aside. Melt butter in a 10-inch oven-safe skillet (I used a 9-inch cast iron pan and it worked fine) over medium heat. Sprinkle sugar mixture over melted butter. Stir and cook until sugar begins to bubble up. Reduce heat to medium-low and arrange apple slices. Cook about three minutes.

Slowly pour batter evenly into the pan. Some of the apple pieces might float and move. Transfer pan to the preheated oven. Bake until pancake puffs and is golden brown, about 15 minutes.

Remove pan from oven and serve warm.

From Serious Eats.
sarah: (craving)
[personal profile] sarah



My new favorite quick breakfast is a scramble of eggs and whatever veg, meat, and cheese I have on hand. This one is eggs, red peppers, spinach, and goat cheese crumbles. Took less that ten minutes, including slicing the peppers.

Start by sauteeing the peppers in a little fat for a couple minutes (I used coconut oil). Remove from pan into your serving bowl. Then cook the scrambled eggs. A minute or two before the eggs are done to your liking (i.e. still a little too wet), add in the spinach and stir until wilted. Add back the red peppers and mix. Serve with blue cheese crumbles.
sarah: (whip it)
[personal profile] sarah
Since you've got all those egg whites left over from making the creme brulee, let's make some meringues!

1 cup granulated sugar
1/2 cup water
5 egg whites (from large eggs), at room temperature
1/2 tsp cream of tartar (or a bit of lemon juice -- something acidic to set the egg whites)

Preheat oven to 200° F (95° C), and line a baking sheet with parchment paper.

In a small saucepan, combine the sugar and water. Heat over high heat, stirring occasionally but gently (you don't want it to splash up the sides and solidify). Cook until the syrup hits 240° F (115° C).

Meanwhile, combine the egg whites and cream of tartar. You can be awesome and do this the traditional way with a whisk and a lot of elbow grease, but I cheat and use a stand mixer. Mix until you have soft peaks (about 3 mins on medium speed).

With the mixer running on low, slowly drizzle in the hot sugar syrup. I recommend a gravy spoon or a ladle, rather than trying to handle a hot pot over a moving appliance. Increase speed to high and whip until it's nicely thickened.

Now, you can do these the pretty way, with a piping bag and fancy tips, or you can do it the ugly-but-still-delicious way with a ziplock bag with the corner snipped off (as seen in the photo below). Doesn't matter! Just spoon your meringue into the bag, and portion out onto the baking sheet. These don't really spread while baking, not like your usual cookies.

In my oven, I bake at 200° F for two hours, until they're slightly golden, then I turn off the oven and leave them in there for another hour. I've seen recipes that say bake for 45 mins, then leave in the warm oven for two more hours, but I find they're still a little gooey in the middle when I do that. Depends on the oven! If you try one, and it's sticking to the parchment paper, or it's still chewy inside, then turn the oven back on and give it more time.




Meringue recipe from Serious Eats, and a concordance of baking times and temps from all over the interwebs.
sarah: (Default)
[personal profile] sarah
160g egg yolks (10-12 yolks)
90g granulated sugar, plus more for dusting
1/2 tsp salt
600g heavy cream
Berries for garnish (optional)

Equipment:
Sous vide setup
Wide mouth canning jars
Blowtorch
Fine-mesh strainer

Heat water bath to 176° F (80° C).

Combine yolks, sugar, and salt. Whisk until smooth.

In a pot on the stove, heat cream to 158° F (70° C). Then slowly (very slowly: a thin drizzle) whisk this into the egg mixture. Pour too fast, and you'll curdle the eggs.

Strain the mixture, then allow to rest for 20-30 minutes so that most of the bubbles dissipate. Gently skim away any remaining bubbles with a spoon.

Cast ~150g of mixture into each jar, pouring in a slow, low, steady stream to avoid creating more bubbles. I used these 4 oz Ball jelly jars, and filled them nearly full (a couple cm of space at the top, where the threads are). Note: you may want to pre-warm the jars with a dip in some hot water to reduce the chance of cracking in the sous vide.

Close with lids and bands, but only finger-tip tight: place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more to tighten. (This is necessary to let the trapped air escape when submerged, otherwise the air will crack the jars as it expands.)

Sous vide for an hour. If you are using an Anova circulator, turn it off while you are placing the jars in the pot: this will keep them from jostling before they settle.

After removing the jars, let them sit on a trivet for 10-15 minutes to cool a bit, then place into an ice bath to chill completely. (If you go straight from the sous vide to the ice bath, the jars may crack.) Once the jars are cold they will last up to a week, sealed, in the refrigerator.

When ready to serve, let them warm a few minutes, then remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.

Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

Set blowtorch to a low gas-release setting. Holding the torch in your dominant hand, and the jar in the other, focus the flame on the custard, while rotating the jar. Once you have achieved the color you want, allow the sugar to set for five minutes.

Top with berries, mint leaves, or whatever you desire. Then lick clean.

from Chef Steps


sarah: (whip it)
[personal profile] sarah
butter
sugar
1 c. raspberries
kirsch or fruit liqueur
3 eggs
salt
cream of tartar (opt)
powdered sugar (opt)

Preheat oven to 375°F (350° if you've got my oven). Prepare a 1 quart / 1 liter soufflé bowl by buttering the inside and then coating it with sugar. [I used four ramekins.]

Rinse and dry the fruit. Reserve about ½ cup—a small handful—of the fruit for placing on top of the cooked soufflé.

Make a zabaione: whisk 3 egg yolks with ¼ cup (50g) sugar over low heat and add ¼ cup (50g) of kirsch—cherry-flavored brandy. [I used pomegranate liqueur.] Save the egg whites for whisking. After adding the kirsch, add the raspberries and stir, thoroughly mashing it in. You don’t need to actually cook the egg yolks until they set; you’re just looking to stir and whisk them until you have a frothy, warm, soft foam. Set aside while preparing the egg whites.

Whisk the egg whites to soft peak stage, adding a pinch of salt for taste. [Whip for longer than you think. Add a pinch of cream of tartar if you need a hand with the whipping.] Fold the egg whites into the fruit base and transfer the mixture to the soufflé bowl. Bake in an oven until it has risen and the top is browned, about 15 to 20 minutes. Remove and place the soufflé dish on a wooden cutting board. Dust with powdered sugar, place the reserved fruit on top, and serve at once.

via Cooking for Geeks

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