Daring Bakers: How do you Tuile?

Let me just say that I may have breathed the BIGGEST sigh of relief the day I saw the post for this month's challenge.
This is not to say I didn't enjoy last month. I DID, immensely. I think I just needed to not read 12 pages of ingredients and recipes again for a while.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

We had so many choices this month on what we could make. Everything was left up to our imaginations. So here we are. I made simple tulies with vanilla and almond. I paired 1 with a chocolate coconut soy ice cream and the other with a store bought vanilla ice cream.



Recipe:
Yields: 20 small butterflies/6 large (butterflies are just an example)

1/4 c softened butter (not melted but soft)
1/2 c sifted confectioner’s sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
1/2 c sifted all purpose flour
1 Tbsp cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Happy New Year!

I just wanted to make a quick post today to say Happy New Year to all those celebrating this past weekend.
This weekend was great. We had "Hot Pot", which obviously was amazing and my son raked in enough red envelopes to start a College fund thanks to grandparents.
Tonight I made a quick soup for supper. My mom snuck a duck into my bag yesterday....don't ask me how she did it because I still don't know how I missed that.
BBQ duck soup with noodles and bok choy. It's so cold here (-23 Celsius), soup is the only thing I want to eat.
Also this soup is like comfort for me and my family.
Enjoy!

It's Good, I Promise...

When I was surfing blogs one day I happened across a blog called "Shaved Ice Sundays". Now I've haven't been blogging that long so this was a whole new world to me. The concept of blogs focusing on specific international cuisines. More specifically it focused on Chinese cooking. Good ol' Chinese home cooking you know the kind my Puo used to make, still does actually.
The 1 ingredient that I was super shocked to find was thousand year old egg or century egg. I was so thrilled to see someone actually put that up, since it's not one of those everyday foods.

Century egg actually reminds me of this 1 episode of "Fear Factor" that I saw. Where the contestants had to eat 1 to win 100,000.
P.S. - I would have totally rocked that challenge.

See, even though it might not look super appealing, I promise this dish I am about to give you is TASTY, in fact super tasty.

You want to WOW your friends with a truly authentic Chinese dish then this is eat, plus it has the scary challenge factor to it. Like the first time you eat an Oyster or try Foie Gras.

In the words of my significant other, "I want to hate it, I do. But I can't. It's so good".
He is not Chinese.

Thousand Year Old Egg and Tofu Salad:

2 Century eggs, diced
1/2 package of regular tofu, diced
1 green onion, chopped
2 Tbsp coriander, chopped
2 - 4 Tbsp light soy sauce
1 tsp Sesame oil
small pinch of sugar

Mix all ingrediants in a bowl and leave for about 20 mins. Serves 4 as a side.

Did someone say Blood Orange?

Ahh.. the season of citrus. This time of year is definitely one of my favourites. I love citrus of all kinds. Limes, Lemons, Oranges, Grapefruit, Clementines and Blood Orange.

Living where I live I know that citrus has to travel a long way. Last time I checked outside orange trees don't grow in 3 -4 feet of snow, sadly.

So when I was picking up some navels the other day, my eyes wandered to the right catching that gorgeous blushing red and ornage skin.
Let me just preface this story with saying that I was shopping with a friend of mine. She hates grocery shopping. I absolutely adore it!

"OOOHHH!", I squealed. "Look Susan, blood oranges!"
"WTF is a blood orange?", she asked. ( I edited the profanity, because I'm sure the 20 people that turned to listen to our conversation heard enough for all of you.)

I tried to explain, but alas the description was lost on her. Oh well her loss.
I wanted to make marmalade, but after feeling not so motivated last weekend I went for a classic southern dessert with a twist. My BF had his boys over. "Perfect", I thought to myself. Guinea Pigs.

So here it is. My take on key lime pie but with blood oranges. Let me just say that this filling actually looks a bit pink, which makes me excited because there are so rare naturally pink foods. I can't actually think of any.

The boys loved it, but I'm sure you can feed 3 20-something men anything after a few...


"Blood Orange" Key lime Pie

Ingredients:
- 1/2 c blood orange juice
- 3 egg yolks
- 1 can of condensed milk
- 2 tbsp lime juice
- 9 in. graham cracker crust, pre-made or homemade
- 1 c 35% cream (whipping), whipped to soft peaks

Preheat oven to 350.
Mix the first 4 ingrdients in a bowl till smooth and pour into pie shell.
Bake for 15 minutes.
Cool completely, refrigerate for 1 hour and then top with whipped cream.

The Thrown Gauntlet: December DB Challenge

Another challenge been and gone. Christmas the most anticipated holiday of the year, comes and goes in a flash. It tends to be hectic and nerve racking and we all know the 1 thing we are supposed to be doing is slowing down for some much needed time with our families and those around us we love the most.

This month's challenge was especially exciting for me. First, the challenge itself. As you can see by the description of the title, this one was what you call a doozie. 12 pages of mind warping instruction and recipe, set out for those of us that crave the greatest of challenges.

Second, it comes at the most perfect and appropriate of holidays. The dessert with all the "WOW" factor you could possibly muster.

Last but most certainly not least was the fact that I would be able to do this challenge with another DB'er...my sister, who I missed so dearly since leaving to do her Masters degree.
Long gone all the way across the pond to jolly old England, she would be coming home for a mere 10 days! and in this time we would get to collaborate together, to build the most wonderous of desserts!

The greatest part about the challenge??? and I'm sorry ladies who brought us this challenge...but it was the time I got to spend with my sister. Laughing, talking, up to our elbows in chocolate and just slowing down and being around the ones you care about the most.

We served this wonderous of wonders at our family Christmas dinner.

Thanks Jess for doing this challenge with me. Hopefully we can make this a new family tradition.
Love you, Nika. xo

Now on to the Challenge:
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand

Intimidating, yes. Don't be afraid though. If you make 1 component at a time everything will be "A-OK". Promise.


Element 1: Dacquoise Biscuit (Almond Cake)

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.
Ingredients:
3/4cup + 1Tbsp almond meal
1/2 cup confectioner’s sugar
2Tbsp all-purpose flour
3 medium egg whites
4 Tbsp granulated sugar

- Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
- Sift the flour into the mix.
- Beat the eggs whites, gradually adding the granulated sugar until stiff.
- Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
- Grease a piece of parchment paper and line your baking pan with it.
- Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
- Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
- Let cool and cut to the desired shape.

Element 2: Milk Chocolate Cremoso

Ingredients:
2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped

- In a saucepan, heat the cream with the granulated sugar until hot to the touch.
- In a bowl, whisk the egg yolks.
- Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes.
- Remove from the heat. Add the chocolate and let stand until melted, 5 minutes.
- Whisk until smooth.
- Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.

Element 3: Dark Chocolate Ganache Insert

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
4 Tbsp granulated sugar
2/3 cup heavy cream
5 oz dark chocolate, finely chopped
3Tbsp + 1/2tsp unsalted butter, softened

- Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color.
- While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
- Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
- Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element 4: Praline Feuillete (Crisp) Insert

Ingredients for the Praline Feuillete:
3.5 oz milk chocolate
1 2/3 Tbsp butter
2 Tbsp praline
2.1oz rice krispies or corn flakes or Special K

- Melt the chocolate and butter in a double boiler.
- Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
- Spread between two sheets of wax paper to a size slightly larger than your desired shape. - - - - Refrigerate until hard.

Element 5: Vanilla Crème Brulée Insert
** We used a pastry cream piped insert, but I think I would stick with this element instead**

Ingredients:
1/2 cup heavy cream
½ cup whole milk
4 medium-sizedegg yolks
2 Tbsp granulated sugar
1 vanilla bean

- Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
- Whisk together the sugar and egg yolks (but do not beat until white).
- Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
- Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
- Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element 6: Dark Chocolate Ganache Icing

* We used a ganche beacuse my sister is a vegetarian and this recipe called for a lot of gelatin use. So we made up our own variations**
Ingredients:
2/3 cup heavy cream
5 oz dark chocolate, finely chopped

- Heat cream and then add chocolate.
- Leave chocolate to melt off heat for 5 mins.
- Stir and glaze

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

- Pipe one third of the Mousse component into the mold.
-Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
- Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
- Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
- Pipe the last third of the Mousse component on top of the Praline Insert.
- Freeze for a few hours to set. Take out of the freezer.
- Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
- Close with the Dacquoise.
Freeze until the next day.

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the ganache.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

It's beginning to smell alot like Christmas...

As Christmas creeps up on us all, some a little more quickly then others,we are reminded about everything that Christmas entails. Lights, trees, crazy packed malls, but most of all and my personal favourite, FOOD!

It seems the baking bug hits me the most during this winter time holiday. As the kids gear down for vacation from school, I as a parent feel that I should show some small sense of gratitude towards the teachers and caregivers that watch over my little one everyday.

I thought this year that I would try something homemade as opposed to the usual gift card or candle. This way the kid(s) can help and feel proud they made something for someone who gives so much of themselves everyday.

I adapted this recipe from Epicurious, I omitted the almond extract simply because I didn't have any, took out the nuts, and soaked some dried cranberries in Frangelico.

I also increased the brown sugar quotient to 3/4 c. to make a chewier cookie.

These are fab and they fill your house with a warm oatmeal meets fruity, chocolate smell.

Enjoy!

Recipe:

1 c all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 c sugar
3/4 c (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 c old-fashioned oats
1 c semisweet chocolate chips
1 c white chocolate chips
1 c dried cranberries or dried cherries

Directions:
Preheat oven to 325 degrees
Sift Flour, baking soda and salt together in a bowl.
Cream butter and sugar together, add egg and vanilla.
Add flour mixture to butter and mix.
Stir in oatmeal, chocolate chips and dried fruit.
Place 8 rounded tablespoons of dough on a prepared cookie sheet or 2 cookie sheets.
Bake 15 minuted for 1 sheet or 12 minutes for 2 sheets and then rotate and bake another 4-6 minutes.
Cool for 10 minutes and then remove to a cooling rack.

Paris Dreams

You know those dreams you have that leave you refreshed and enlightened to lift you through your day? Well mine are always about food. Some have included a personal tasting menu at The French Laundry, a Pierre Herme Croissant with a cafe au lait in the streets of Paris, an eating tour of Italy, and finally Jamie Oliver...I think you get the point.

So when my mum was on her way to Paris last week, she asked me what I would like from the City of Lights. "Easy", I thought. Herb du Provence and Fleur de Sel. Simple, clean and something I have been told that needs to be in every good cooks pantry.

I also decided to give my mum a piece of my Paris fantasy and gave her web links to Pierre Herme and Fauchon before she left so she could feast on a Isaphan croissant or Fauchon's famous eclairs.

Tonight she brought over my gifts. Actually gifts is an understatement. In this present extravaganza are 4 different types of spice and salt rubs, Herbs du Provence, Fauchon Fleur de Sel, maybe a few smuggled morel mushrooms, and white truffle flavoured fleur de sel, which the salesman told my mum that are excellent on scrambled eggs.

I had to share this amazing culinary treat with all of you, because I know a whole bunch of you will appreciate where I'm coming from. I actually used some black truffles tonight (I forgot to mention those) in some yummy potato gratin.

So dream on culinary fanatics, dream on and dream big!