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: (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.

Latkes

Feb. 1st, 2015 10:20 pm
sarah: (taste)
[personal profile] sarah
This is the second time we've made these, but I had two additional pieces of kitchen gear that made it much easier this time around: a food processor, and a cast-iron skillet.

For 12-15 small/medium latkes:

3 good sized russet potatoes, washed and peeled
2 cups diced onion (about 2 medium onions)
2 eggs
1/2 to 3/4 cup matzo ball mix
salt to taste (several tsp -- more than you'd think)
applesauce and/or sour cream, for serving

Shred the potatoes using the grater disc of a food processor. Dump the shredded potatoes in a piece of cheesecloth, folded over twice. Tie the corners around a wooden spoon and twist the bundle to wring out as much moisture as you can over a very large bowl. Get the potato as dry as possible.

Set the potato aside, and let the bowl of potato water sit undisturbed while you dice up the onion. Then carefully pour off the water (which will be red-brown), leaving the off-white potato starch in the bottom of the bowl.

In the cast-iron skillet, heat 1/2 inch of vegetable oil over medium-high heat.

Dump in the shredded potato and diced onion, and mix well with the starch (you could use a spoon, but it's easier if you get your hands dirty). Add an egg, followed by 1/4 c. of matzo mix, then the other egg, then another 1/4 c. of matzo mix, mixing after each addition. If necessary, add some more matzo mix, until the consistency is such that it all holds together when you make a patty. Add salt.

When the frying oil is hot, make a small test latke (about the volume of a golf ball), and use a spatula to slide it into the hot oil and press flat. Fry a few minutes on each side, until golden brown. Put several layers of paper towel on a plate to pat dry. Taste to see if it needs more seasoning, and repeat if necessary.

In a 12" skillet, you can fry up 3-4 latkes at a time, if they're smallish (about the volume of a kiwi fruit). Best served hot, topped with applesauce or sour cream (but not both in the same bite ;).

Adapted from Serious Eats; see this post for more latke tips.
sarah: (taste)
[personal profile] sarah
* spatchcocked turkey
14lbs, from Eddie's. Forgot to ask for the backbone for gravy, so cut off the wing tips and used those. Turkey was perfect, and gravy was spectacular.
* Parker House rolls
* Hasselback potato gratin
* sweet potato casserole, using Kenji's mashed sweet potatoes as the base, and Grandmom C's pecan topping
* stuffing, from D's mom's recipe, but prepared in the slow cooker
* roasted cauliflower with pine nuts & raisins (omitted capers)
* canned cranberry sauce
* Fordhook lima beans
* corn

appetizers included Arie's stuffed mushrooms, a cheese platter with figs, and a veg platter with these three dips:
* green goddess, subbing fish sauce for the anchovies
* ranch
* blue cheese dip
sarah: (taste)
[personal profile] sarah
This was slightly modified, as I (a) prefer cooked garlic to raw, and (b) wanted to add bacon. Because bacon. So leave out the bacon, and it'll be vegetarian again. Far superior to any alfredo sauce I've had out a jar.

5 ounces grated Parmigiano-Reggiano cheese, plus more for sprinkling
2 tablespoons heavy cream
1 large egg
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound fresh fettuccine, or 12 ounces dried fettuccine
2 cloves garlic, minced
4 oz bacon (about 5 slices), diced
2 tablespoons unsalted butter
Minced fresh parsley or chives (optional)

Combine cheese, heavy cream, egg, cornstarch, and olive oil in a large bowl. Season lightly with salt (there'll be plenty in the pasta water later) and black pepper to taste. Whisk to combine, then set aside.

In a large saucepan, bring 2 quarts of water and 2 tablespoons of salt to a boil over high heat. Add pasta and cook, stirring frequently to prevent sticking, until cooked but still very firm (not quite al dente), about 45 seconds for fresh pasta or 1 minute less than package directions for dried pasta. Drain pasta into a colander set over a large bowl. Transfer 2 cups of cooking water to a liquid measuring cup and discard the rest. Transfer pasta to the now-empty bowl. Add the butter and toss to coat.

In the still-hot saucepan, sauté the bacon until desired level of crispiness. Toss in the garlic for about 45 seconds. Drain excess bacon fat and discard, then dump bacon & garlic into the pasta and toss to coat.

Whisking constantly, slowly add 1 1/2 cups of the pasta cooking water to the bowl with the cheese mixture. Transfer the cheese mixture to the now-empty pasta cooking pot. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens (about 1 min). Transfer pasta to sauce mixture and turn to coat. Just before serving, stir in more pasta water to thin the sauce out as necessary.

Serve immediately, sprinkled with minced herbs, black pepper, and cheese (if you're feeling fancy).

via Serious Eats
sarah: (taste)
[personal profile] sarah
3 ounces finely grated Gruyère or comté cheese (or any soft cheese)
2 ounces finely grated Parmigiano-reggiano
2 cups heavy cream (1 pint)
2 medium cloves garlic, minced (I use 4)
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, peeled and sliced 1/8th-inch thick on a mandoline slicer (~5 medium potatoes; you can also slice by hand if you've got good knife skills, like D :)
2 tablespoons unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole. Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid.

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

via Serious Eats
sarah: (tart)
[personal profile] sarah
8 ounces (2 sticks) unsalted butter
1 standard ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
5 ounces (about 3/4 cup) granulated sugar
2 large eggs
2 teaspoons vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt for ganish

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5-10 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
synecdochic: torso of a man wearing jeans, hands bound with belt (Default)
[personal profile] synecdochic
For the Pancakes:
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens

For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang or rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated fresh ginger
2 teaspoons sugar

To Cook:
1/4 cup vegetable oil
Kosher salt

Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (NB: We did it by hand with a wooden spoon and had no problem.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

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