Penney’s Palate

I recently enrolled in a Baking and Pastry program at the local community college. For the first semester, I’m taking a few on-line classes, and one “lab” class, which is where we do all of our baking. We’ve been doing bread for the past few weeks, and I’m ready to move on. I like baking bread, but I find it a little boring. Just mix, knead, sit around for a long time waiting for it to ferment and proof, shape, bake, eat. I also find that the amount that a bread recipe makes is usually too much for Tommy and I to finish before it gets moldy.

I made some dinner rolls the week before we had class, so that if I had any questions while making them, I could be sure to ask the Chef (our instructor).  The rolls were very easy to make, and I learned a few things in the process:

Bread dough is more finicky about temperature than I realized.  Bakers use dough-temperature to adjust how bread tastes.  The longer a bread ferments (rises), the more intense flavor the bread will have.  I’m not really sure what the “intensity” scale is, but I haven’t been able to tell a difference in the different fermenting times.  For example, if you start with room-temperature water to mix the dough and then knead, the dough will end up being about 78-81 degrees F.  It will then take about an hour to rise (double in size).  This long fermentation times means a richer flavor.  However, if you don’t have an hour (like in class), you can heat the water to about 95F and then mix and knead the dough.  The dough will be very warm and will ferment a lot faster (only about 15-20 minutes to double in size). For my rolls, I used the longer fermentation time.

Now on to the egg wash. Egg wash keeps the bread moist while proofing (if done before proofing), and it gives the bread a nice pretty color when it is baked.  As you can see in the pictures though, I have a problem with applying egg wash to the ENTIRE round of dough, so you can see the difference in color.  I haven’t mastered this technique yet (even though it shouldn’t be that hard), and the Chef has been sure to point that out on the rolls that I have made in class.  I blame it on the crappy pastry brushes that they have in class.

I also now know how to properly round dough, so that it is completely smooth on top.  The rolls in this picture were done before I learned how to round the dough.  My rolls from class looked MUCH prettier as a result.

The rolls were OMGDELICOUS when eaten just out of the oven, and were good in the following days as well.

All of the recipes in my book list out the ingredients by weight.  This makes it a lot easier to understand the percentages of the ingredients used.  It takes a scale and a little more time to weigh out the ingredients, but in terms of understanding why X-amount of an ingredient is used makes a lot more sense.  I was too lazy to try and convert the amounts from weight to cups/tsp, etc, so here is the recipe, by weight.  I got about 30 rolls from this recipe.

Soft Dinner Rolls

Ingredients
1 oz. active dry yeast
12 oz. water (warmed to temperature of choice, but not more than 95F)
1 lb. 6 oz. bread flour
.5 oz. salt
2 oz. sugar
1 oz. nonfat dry milk
1 oz. shortening
1 oz. butter, softened
1 egg
egg wash

Preparation

1. Dissolve the yeast in the water in the bowl of an electric mixer fitted with a dough hook. Add the flour, salt, sugar, dry milk, shortening, butter and egg in the bowl. Mix on low speed until combined.
2. Knead on medium-speed for 10 minutes or until dough is kneaded (must pass the window pane test).
3. Transfer the dough to a lightly greased bowl and cover.  Place in a warm spot and ferment until doubled.
4. Punch down the dough.  Let it rest for a few minutes (this relaxes the gluten).
5. Dived the dough into 1 1/4-ounce portions and round.   Arrange them on pans and apply egg wash.  Proof until doubled in size.
6. Bake at 400F until medium-brown, about 12-15 minutes.

The time came this week to make another batch of ice cream.  We finished up the last ice cream about 3 weeks ago, and then Tommy put the core in the freezer about 2 weeks ago, and was sure to give me a verbal reminder (as if I didn’t notice the core taking up 1/4 of our freezer!) that the core was ready for some more ice cream making.  When trying to think of what flavor ice cream I wanted next, I thought through all of the exciting and delicious ice creams I have made so far: buttermilk chocolate, cranberry-lavendar-cardamom, strawberry, coconut, nutella, pistachio… And then I realized, that I have yet to make a “normal” ice cream (I think the strawberry was the closest to normal as it got).  So this time around, I decided I wanted to make vanilla ice cream.

I remembered Melanie’s blog post about a vanilla ice cream that she made way back when, and I put my Google Reader search engine to work until I found it.  I had whole goat’s milk and heavy cream to use up, so I used those instead of half-and-half and heavy cream.  I also had 1/2 of a vanilla bean hanging out in my pantry, so I used that in addition to some of the vanilla.  I scaled the recipe down a bit more, and came out with a nice rich vanilla ice cream.

It was very soft soft-serve consistency right out of the ice cream maker,  but then hardened up slightly in the freezer over night.  I was afraid of it becoming too hard and “crystally”, but it never got to that stage.  It was most definitely, as Melanie put it, happiness in a cup (or bowl).

Vanilla Ice Cream

Ingredients
1 1/2 cups goats’ milk (or whole milk)
1/2 vanilla bean
4egg yolks
1/2 cup sugar
1 1/2 cups heavy cream
2 tsp. vanilla extract
Pinch of salt

Preparation
Scrape the seeds from the vanilla bean.  In a medium saucepan over medium heat, heat milk, vanilla bean and seeds until very hot, but not boiling, stirring frequently. Remove from heat , remove the vanilla bean, and set the milk mixture aside.

In a mixing bowl, whisk together egg yolks and sugar.

Very gradually, while still whisking, add heated milk and mix until blended.

Return milk mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy and slightly thickened, stirring constantly. Do not boil.

Transfer milk mixture into a large bowl. Stir in heavy cream, vanilla and salt.

Cover and chill thoroughly, at least 8 hours.

Assemble ice cream maker according to directions. Start up ice cream maker and add mixture slowly. Churn until thick, soft-serve consistency is reached.

Remove from ice cream maker. Either freeze for further “ripening” or serve immediately.  I ate some immediately and saved the rest for further ripening.

Even though it isn’t Tommy’s birthday yet, I have already made a birthday cake, and we have already eaten it.  We went to Tommy’s parents house last weekend to celebrate, so I thought it was a perfect time to make a nice cake for Tommy.

Tommy had sent me this recipe a few weeks ago after watching Bobby Flay make it on Throwdown.  I was asleep when he was watching it, so all I had to go on was a recipe.  The first thing that I noticed about it was that the cake was covered in genache, instead of the ooey gooey caramel-nut-coconut filling that coats every German chocolate cake I have seen in the past, like this one.

There were a lot of ingredients to buy for this cake, all of which I bought here and then transported up to Wilmington.   I know where to find everything and in what store here, and I didn’t want to bother with the hastle of not being able to find specific ingredients (such as goat milk, dutch-processed cocoa powder, and heavy cream).  I’m very picky about my heavy cream.

On Saturday morning while watching the Tour de France, I started making the cake.  I realized that Bobby Flay’s directions did not include a step to incorporate the flour mixture into the batter.   The directions for the cake seemed a little weird anyway, so I made the cake my way, as demonstrated in the instructions below.  The cakes turned out nice and tall and firm enough to be able to cut them in half and layer without any disasters.  I had to add cornstarch at the end of the filling-making process, because it just didn’t thicken to a spreadable consistency on it’s own.  This step is also included in my version of the instructions below.

The cake was the best chocolate cake I have made yet, and I was very pleased by both the chocolate cake on its own and in combination with the filling.  Tommy has already requested that I make this cake again sometime soon.  The cake was great the same day it was made, but was even better for breakfast the next morning after it had some time to sit in the refrigerator.  I also found that, while the coconut-whipped cream was very very tasty, I didn’t prefer to eat it with my cake.  The cake held up just fine by itself.

German Chocolate Cake

Cake

Ingredients
2 ¼ cups AP flour
3 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoons fine salt
1 ½ cups strongly brewed black coffee, at room temperature
1 ½ cups buttermilk
2 teaspoons vanilla extract
12 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons good quality Dutch process cocoa powder
1 ½ cups muscavado light brown sugar
1 ½ cups granulated sugar
3 large eggs

Preparation
Preheat the oven to 325 degrees F. Butter two 9-inch cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

In another bowl, add the coffee, buttermilk, and vanilla extract and set aside.

Melt the butter in a small saucepan over medium heat (or in the microwave). Add the butter to the bowl of your mixer and slowly mix in (using the wire whisk) the cocoa powder.  Mix for about a minute, until the cocoa has been incorporated into the butter.  Add the sugars and mix on medium speed until the sugars are dissolved. Add the eggs one at a time, waiting until each egg is incorporated before adding the next.  Once all of the eggs have been incorporated, add 1/3 of the coffee/buttermilk mixture and 1/3 of the flour mixture.  Do not add the next until the first addition is fully incorporated.  Repeat until all of the wet ingredients and the flour has been incorporate in alternating batches.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes.  My cakes took about 51 minutes to bake.  They went from a jiggly center to a firm center in about 2-minutes’ time, so make sure that you carefully watch the cakes after the 40-minute mark until they are done.  Let them cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.

Coconut Filling

Ingredients
2 cups whole milk
1 ¾ cup unsweetened coconut milk
1 cup goats’ milk
¾ cup plus 1 tablespoon pure cane sugar
¼ cup water
½ vanilla bean, seeds scraped
2 tablespoons light corn syrup
1/4 cup cornstarch
2 tablespoons very cold unsalted butter, cut into small pieces
½ teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 ¼ cups sweetened coconut
1 ¼ cups toasted coarsely chopped pecans

Preparation
Bring the milk, coconut milk and goat’s milk to a simmer over low heat in a small saucepan.  Add the vanilla bean to the milk mixture while heating it up (keep the seeds out, they will go in later).   Keep warm while you prepare the caramel.

Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until deep amber brown color.   Remove the vanilla bean from the milk mixture, then slowly whisk in the milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.   If your sauce does not thicken once the mixture has reduced by half, turn up the heat a little so that the mixture is between a simmer and a boil.  Add no more than 1/4 cup of cornstarch to the mixture and stir with the wooden spoon until thick.

Once the sauce is thick, remove from the heat and whisk in the cold butter, vanilla extract, and  salt and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.

Coconut Whipped Cream

Ingredients
1 ½ cups cold heavy cream
¼ cup Cocoa Lopez (coconut cream, which can be found in a can usually on the soda isle with all of the other non-alcoholic mixer ingredients like Margareta mix)
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract

Preparation
Combine heavy cream, coconut milk, sugar and vanilla in a mixer and mix until soft peaks form.

Ganache

Ingredients
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup

Preparation
Bring cream to a simmer. Place chocolate in a medium bowl, add hot cream and corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.

Bringing it all together
Slice each cake in half horizontally. Place one cake layer on a cake round or platter and spread 1/3 of the filling evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake, let sit at room temperature for at least 30 minutes before slicing.  Slice cake, top with a dollop of whipped cream.

Since getting the ice cream maker attachment for my Kitchen Aid mixer in January, I have been making sure that the freezer stays stocked with a container of ice cream.  All of the ice creams that I have made so far have involved using a lot of egg yolks.  Not wanting to waste the egg whites, I found myself frantically trying to come up with stuff to make that used up all of these egg whites.  I baked a lot of angel food cupcakes at first.  But then I read somewhere that you can freeze egg whites and then just thaw them when you need to use them.  Each egg white takes up one compartment in an ice cube tray.

The next time I had an overflow of egg whites, I dispersed them among the compartments of my ice cube tray and put it in the freezer.  I read that once they are frozen, you should remove them from the tray put them in a plastic baggy for long-term storage in the freezer.  So once my egg whites were frozen, I found it impossible to get them out of the tray!  I bent and slammed the tray, trying to get them out, but they wouldn’t budge.  I tried dipping the bottom of the tray in hot water, and that didn’t work either.  Then I tried digging them out with a sharp knife… didn’t work.  So I gave up.

But then one day I had an idea.  The next time, I layed plastic wrap in the compartments and then I poured in the egg whites.  This time, they popped (lifted, really) right out of the tray.  I had to warm the cubes in my hand for a few seconds before the plastic wrap would peel off, but once that was done, the plastic wrap peeled right off, and I put the frozen cubes of egg white into a baggy for longer storage.

I give them a day to thaw out, but I have not had any problems using them so far.  I’ve even made macarons with my frozen-then-thawed egg whites and have been successful.

It has been a very long time since my last blog post.  That is not to say that I haven’t been baking and cooking like MAD though!  I just haven’t had the time to post.  I would like to start making the time, because I want to get better at both baking and taking nice pictures of the food that I make.

I am most recently excited about my new ability to make macarons.  I have tried twice in the the past, and both times resulted in a gloppy, lumpy-looking almond cookie that was edible but ugly, and nothing what a macaron should look like.   My stockpile of frozen egg whites was starting to get out of control due to all of the ice cream that Tommy and I have been making recently, so I gave macaron-making another go.  I put together all of  my ideas as to why the previous attempts failed, got serious and started again.   The result was plain-but-beautiful macarons that tasted delicious.  I was hoping that I hadn’t just gotten lucky, so I made another batch the following weekend and was successful in that as well.

In the next few months, I want to venture into adding flavor and fillings to my macarons.  And if I continue to make ice cream, I should have plenty of egg whites queued up for my experiments.

Plain Macarons

Ingredients
1 ¼ cups powdered sugar
4 oz (1 cup) almond flour or finely ground almonds (I used blanched almonds and ground them in my blender)
¼ cup plus 2 tbsps egg whites at room temperature (this is about 4 egg whites, depending on how big the egg is)
pinch of salt
¼ cup granulated sugar

Preparation
Allow egg whites to dry out by leaving them uncovered at room temperature for one or two days.

Line baking sheets with parchment.  If it is important to you to make perfectly sized macarons, then draw 1.5-inch circles on the back of the parchment for a guide when piping.  I find it more fun to try to match up the differently-sized macarons in the end for a perfect fit.

Sift the almond flour and powdered sugar. Mix the almonds and powdered sugar in a bowl and set aside.

In a large, clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to medium-high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in the powdered sugar/almond mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.  This should all take about 50 strokes of the spatula.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets (in the previously drawn circles if you drew circles).  When  you pipe the batter, leave the tip in the center and let the batter move out. Do not try to “swirl” the batter when piping.  Tap the underside of the baking sheet to remove air bubbles.   Let dry at room temperature for at least 30 minutes to allow skins to form.

Bake, in a 310F oven for 10 to 11 minutes total, rotating the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer the parchments to a cooling rack. When cool, slide a metal offset spatula underneath the macaron to remove from the parchment.

Chocolate Ganache Filling
8 oz heavy cream
8 oz bittersweet chocolate

Bring the cream to a boil and pour over the chocolate.  Let sit for 2 minutes, then stir with a whisk until the chocolate and the milk have been incorporated and the mixture looks like shiny ganache.  Let sit at room temperature for at least an hour to thicken.

Pair macarons of similar size, and pipe about 1 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

I think that chili is one food that Tommy and I take pretty seriously.  We know what we like (and don’t like) about it, and seem to gravitate towards using our same favorite recipe rather than venture out and find new recipes that we might like even more.

In an attempt to convince some of our vegetarian friends to come to our wine/football party last weekend, we advertised hamburgers AND vegetarian chili.  I thought this was a good idea, until I realized that my favorite chili recipe just couldn’t be converted into a vegetarian version by simply removing the beef and beef stock.  Having never made a vegetarian chili, I started to get nervous as party day approached.

Knowing what I already like in chili, I set out to find a recipe that would be acceptable to Tommy and I as well as our vegetarian friends.  I combined a few recipes to come up with a final version.

The final result was a very good first-vegetarian-chili.  Of course, my tastings had my mind spinning with the minor tweaks that I should use next time to make it even better.  It was lacking a serious kick (which I normally enjoy in my chili), but it still held up very well.

I was a little disappointed that I didn’t get to enjoy an entire bowl of it.  It was very popular both with the vegetarians and the hamburger-eating folks.    I happened to look over as I was eating my hamburger to realize that there were only a few spoonfuls left of the chili, so I filled a little ramekin and had my few bites before the rest of it disappeared.  There are no pictures because 1) it was consumed very quickly and 2) I was in party-host mode and didn’ think about taking a picture.

Vegetarian Chili

Ingredients

• 1 orange
• 2 Tbsp olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 jalepenos
• 4 garlic cloves, smashed then minced
• 3 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cinnamon
• 2 15.5-ounce cans seasoned black beans
• 1 15.5-ounce can kidney beans
• 1 28-ounce can diced tomatoes
• 2 tbsp white wine vinegar
• 1-3 cups water
• 4 chipotle chilis in adobo, seeded and finely chopped***
• salt
• pepper

Preparation
Juice orange. Heat oil in heavy large saucepan over medium-high heat. Add onions, carrots and jalepenos; sauté 5 minutes. Mix in garlic and spices. Add beans (with juice), tomatoes (with juice), and half of orange juice and vinegar. Add water. Simmer over medium heat until heated through and flavors blend, stirring often, about 2 hours. After 1 hour, mix in remaining orange juice, salt and pepper.

***This is one ingredient that I will add next time.  These chilies give the chili a nice smokey flavor that I love.

For New Year’s Eve, Tommy and I were in town and went to a party that one of his coworkers had.  They made fried chicken, biscuits and gravy.  This was our second fried chicken holiday party that we attended for the Holiday season.  The fried chicken was the best that I have ever had — pretty impressive since it was made by someone who is from Illinois, and had never made fried chicken before.  I guess he did some good research before starting.  But this is about what I brought to the party, not about the chicken.

I had some cream cheese in my refrigerator that needed to be used up before it went bad.  The only thing that I could think of to make with cream cheese was cheesecake.  I haven’t made a cheesecake in a long time, so I thought this was a good plan.  While a whole cheesecake would have been acceptable to take to a party, cutting into it can be a pain to deal with.  So I went bitesize.

I used my favorite cheesecake recipe and adjusted the quantities in hopes of filling up 12 empty muffin compartments.  I have a muffin tin that has straight sides and removable bottoms, which works perfectly when you want mini-cakes and don’t want to use muffin liners.

The cheesecake tasted fabulous as always.  The crust-to-cheesecake ratio was higher than with one normal cheesecake with crust.   I liked it better, and I think that it will encourage me to double the amount of crust that I use in the future for normal-sized cheesecakes.    This particular cheesecake recipe is has a very nice smooth lemony kick to it and a rough but wet texture (as opposed to a silky and dense cheesecake texture).  The cakes could be eaten in two bites, or shared between two people, each getting one bite (this is what most people did at the party because of the quantity of desserts that were brought by everyone).    If you want to make this as a normal-sized cheesecake, you can just double everything.

Mini Blueberry Cheesecakes

Ingredients
Crust
1 cup crushed graham crackers (15 squares)
1/2 teaspoon cinnamon
1/2 stick (1/4 cup) unsalted butter, melted

Filling
8 oz cream cheese, softened
1 egg
1/2 cup sugar
1 cup sour cream
zest of 1/2 lemon
1/2 tsp vanilla

Topping
1/2 cup blueberries
juice and zest from 1/2 lemon
1 tbsp sugar

Preparation
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.  Pour a heaping tbsp of crumb mixture into each muffin compartment and pack down.  Refrigerate until ready to pour the cheesecake filling into the compartments.

In a medium-sized bowl, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into each muffin compartment, filling about 3/4 full.

Bake for 25 minutes.  Let cool in pan for 30 minutes (don’t be alarmed if your cheesecakes shrink in size — this is normal), then chill in the refrigerator, loosely covered, for at least 4 hours.

While the cheesecake is baking, add the blueberries, lemon zest, juice, and sugar in a small saucepan.  Turn the heat to medium and cook until the blueberries begin to burst and the sauce thickens.  Let cool to room temperature, then store in the refrigerator until ready to use.

Remove cheesecakes from muffin compartments and top with filling.

This month’s recipe came from Pierre Hermé, whom I had never heard of until this month. He is a very fancy French pastry chef. The recipe comes from a cookbook written by Dorie Greenspan that features a lot of his recipes involving chocolate, called Chocolate Desserts By Pierre Hermé.

I enjoyed making these, although they didn’t turn out quite how I had imagined. The Pâte à Choux was too eggy and the pastry cream was also very eggy. I chose to do a regular vanilla pastry cream instead of the chocolate pastry cream that was recommended. Next time I would like to find a pastry cream that is less eggy and tastes more like vanilla pudding. I also thought that making a chocolate sauce to go into the chocolate glaze was dumb. It tasted and acted just like chocolate glaze, but it took 3 times as long to make as regular chocolate glaze. So next time I will take the more simple approach and just make plain chocolate glaze with chocolate and heavy cream. The overall product looked ugly too… I wasn’t able to pipe them nice and smooth, so when they baked up they were a little deformed.

I keep saying next time because I really want to make these again. Despite the eggy choux and the fact that 90% of them flattened out so that I couldn’t fill them unless I sliced them in half, they were pretty good. The internet says that I should have kept them in the oven after baking (turn oven off and leave door open) so that they won’t deflate when I take them out. Tommy and I didn’t have a problem eating most of them over the weekend. They only took about 2 hours to make, start to finish including cleaning all of the dishes. Next time I make them, they won’t be eggy and they will look beautiful!

Eclairs

Ingredients
Cream Puff Dough (see below for recipe), fresh and still warm
Pastry Cream of choice
Chocolate Glaze

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 12 minutes. After the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

4) Using a small, sharp knife, cut a small slit in each eclair to let the steam out. Let cool for a few minutes before filling and icing.

5) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper (or you can poke a hole in them and fill with pastry cream instead of slicing them into two pieces).

6) Fill the eclairs with the pastry cream, then dip the eclairs (or eclair tops if you have cut them in half) down into the chocolate glaze. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer).

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé

Ingredients
• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

Preparation
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Pastry Cream
I used a pastry cream from a cookbook that I was borrowing from the library. I have since returned the book, and forgot to write down the recipe. Basically, any pastry cream (or vanilla pudding) will work.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé

Ingredients
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

Preparation
1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly? in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé

Ingredients
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

Preparation
1) Place all the ingredients into a heavy?bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10?15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

One evening Tommy and I went to the new Caribbean place in town. It is a pretty neat place both inside and out. It is a renovated gas station that the owners have turned into a restaurant, with a gas-station decor (the name of the restaurant is Fuel). It looks like an old Gulf station. Out back there is some really nice seating, both covered and uncovered out on the grass. It has a bar area and a bocce ball court (more like a lane). Tommy chose to order Patacones as his side. The server described them as green plantains that were smashed and fried to a crisp. We loved them so much that we wanted to re-create the recipe at home so that we could eat them whenever we wanted. A few looks around the internet later, I had a fairly easy recipe that basically said to cut, fry, smash, fry, season, eat. At Fuel, they were served with a light orange mayonnaise-type sauce. After browsing the grocery store, I decided that the sauce was most likely Thousand Island dressing, so that is what we dipped our Patacones in.

Patacones

Ingredients
1 plantain, as green as you can find
oil for frying (I used vegetable oil this time)
Salt
Dipping sauce (I used Thousand Island dressing, but the internet says that people use ketchup, mayonnaise, and pretty much anything else you can think of to dip into)

Preparation
1. Heat oil in pan over medium to medium-high heat (oil should be 1/4 inch in depth)

2. Peel the plantain — Peeling a green plantain like a banana won’t work. Chop off a little of each end, then score the flesh down the length of the plantain 4 times, so that you have 4 sections of flesh. Then take your thumb and wedge it between the flesh and the meat and run your thumb down the length of the plantain to get the skin off.

3. Cut it into 1/2 to 1-inch pieces

4. Fry the pieces for about 2 minutes on each side, just until they start to get some color

5. Put a piece of wax paper on a cutting board. Put one piece at a time on one half of the wax paper,then fold over the other half to cover the piece of fried plantain. Use a heavy skillet to smash the plantain (it should now be no more than 1/4 inch thick. I like them on the thicker side, but some may like them super-thin).

6. Put the flattened plantains back in the frying pan and fry on each side until golden.

7. Sprinkle salt on the plantains after taking them out of the frying pan..

8. Let cool, then dip in your favorite sauce and eat!

A few nights ago I really wanted to make chocolate chip cookies. I wanted cookies and I wanted chocolate, so this seemed like a good choice. My favorite kind to make involve using 3 kinds of chocolate chips just like this recipe. The three kinds of chocolate chip cookies that I like to use are White chocolate, milk chocolate and bittersweet chocolate, all equal parts. Normally I like my chocolate stuff more chocolately and less sweet. With this combination, the bittersweet chocolate chips help to balance the sweetness of the white and milk chocolate chips. I only had maybe half of a handful left of bittersweet chocolate chips (not nearly enough to make this recipe possible). I meant to pick some up when I went grocery shopping but I forgot. After dinner when I was ready to make the chocolate chip cookies that I had been wanting all day, I realized that I didn’t have any bittersweet chocolate chips. I didn’t want to use only white chocolate and milk chocolate due to the sweetness factor, so I started to pout. Tommy suggested adding cocoa powder in place of the bittersweet chocolate chips to try and cut down on the sweetness factor. So after altering Melanie’s recipe, I ended up with 22 chocolate chocolate cookies. They turned out moist and gooey right out of the oven, and oh so chocolatey. I tried one the day after and it was still soft and chewy. I was surprised at how rich and chocolatey they were.

Chocolate Chocolate Chip Cookies

Ingredients
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
3/4 cup AP flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup white chocolate chips
1/2 cup milk chocolate chips

Preparation
Preheat oven to 350-degrees and prepare cookie sheets for baking.

1. Cream together butter and sugar until light and fluffy.

2. Add eggs and vanilla and mix until blended.

3. Add flour, cocoa, baking soda, baking powder and salt, mixing until just blended.

4. Add chocolate chips, mixing until combined.

5. Drop by rounded tablespoon onto cookie sheets and bake for 12 minutes

6. Let sit on cookie sheets until they have flattened out and cooled down, 3-4 minutes.