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Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
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Serves Two
1 Block Extra Firm Tofu, pressed, cut into small squares1 tbs Canola or Peanut Oil2 tsp Soy Sauce2 tsp MirinBroccoli, steamed1 Carrot, peeled and shreddedPeanuts, crushed (optional)1 Cup Dry Brown Rice
Peanut Dressing1/4 Cup Peanut Butter1/4 Cup Water (or coconut milk if you have it!)1 Tbs Sugar1 Tbs Soy Sauce1 Tbs Seasoned Rice Vinegar1 tsp Hot Chili Oil1 Pinch Salt
Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.
Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.
Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

(via prettygirlfood)

Classic Scones
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500g plain flour35g baking powder1 pinch of salt75g unsalted butter, room temperature100g caster sugar150g golden sultanas2 medium eggs165ml whole milkegg for egg wash
Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

Classic Scones

(via prettygirlfood)

Pizza Fries
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1 bag (2 pounds) frozen french fries

1 cup Italian Sauce, Prego®

1 1/2 cups shredded mozzarella cheese (about 6 ounces)

Diced pepperoni, optional
Prepare the fries according to the package directions. Remove them from the oven. Pour the sauce over the fries.
Top with the cheese and pepperoni, if desired.
Bake for 5 minutes or until the cheese is melted.

Pizza Fries

(via prettygirlfood)

Faster & Healthier Cinnamon Rolls
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makes 8-12 rolls
Dough
3/4 c part skim ricotta cheese (or cottage cheese)1/3 c low fat buttermilk1/4 c sugar2 oz. unsalted butter1 t vanilla extract9 oz. all purpose flour (about 2 cups) (1/2 whole wheat optional)1 T baking powder1/2 t salt1/4 t. baking soda
Filling
3/4 oz. unsalted butter2/3 c packed brown sugar1 1/2 t cinnamon1/2 t. ground allspice1/4 t ground cardamom
Glaze
2 ounces mascarpone cheese, room temperature
1/2 cup powdered sugar, or to taste
1 tablespoons skim milk, or as needed
1 tsp. vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
With a rolling pin, roll the dough into a 12×15-inch rectangle. DFD blogger discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
Bake until golden brown and firm to the touch, 20 to 28 minutes.
Meanwhile, in a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency.
When the rolls are finished baking, set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
Spread or drizzle the glaze onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve with fresh berries and a big glass of milk.
crunchtimewarp (faster version)
The process is nearly as fast as can be, but you can do all or parts ahead of time. Prepare and freeze the rolls ahead of time. Thaw in refrigerator overnight and leave the baking until morning. If you’re more ambitious but still want to save morning minutes, combine ingredients for each mixture the night before. Leave the butter mixture out of the refrigerator for easy spreading, but the dough & glaze should be refrigerated.

Faster & Healthier Cinnamon Rolls

(via prettygirlfood)

Vegetable jalfrezi
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Ingredients (serves 8)

1 medium onion

1 fresh red chilli

1 thumb-sized piece fresh root ginger

2 cloves garlic

1 small bunch fresh coriander

2 red peppers

1 cauliflower

3 ripe tomatoes

1 small butternut squash

400 g tinned chickpeas

groundnut or vegetable oil

1 knob butter

½ x 283 g jar Patak’s jalfezi curry paste

2 x 400 g tinned chopped tomatoes

4 tablespoons balsamic vinegar

sea salt

freshly ground black pepper

2 lemons

200 g natural yoghurt
To prepare your curry
Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.To cook your curry
Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste. Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again. Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

Vegetable jalfrezi

(via prettygirlfood)

Baked Lasagna
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INGREDIENTS:
Red Sauce:1 Recipe: Bolognese Meat Sauce
Cheeses for layering:1/2 lb of Fontina Cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)1/2 lb of Mozzarella di Bufala (pat dry with paper towels to get rid of the moisture, this gives it more flavor)1 cup of Parmigiano Cheese ( I like Reggiano)
Pasta Recommendations:1 lb of Fresh Lasagna Pasta Sheets
Note: To purchase fresh Lasagna sheets you can find them in the refrigerated cheese section at the following stores: Central Market, Wholefoods, and HEB.
You can use the dried pasta but it will be thicker. I like thinner sheets. That’s why I prefer making them myself. If I am in a pinch I buy the fresh sheets located in the refrigerated section of the grocery store.
Bechamel Sauce Recipe Ingredients:3 cups of Milk1 Bay Leaf1/2 cup of butter3/4 cup of flour1 tsp of nutmegsalt and pepper to taste
PREPARATION:
1. Make the meat sauce and then set aside.
2. Butter a large rectangle or square shallow baking dish
3. Make the Bechamel Sauce by heating up a the milk in a sauce pan with the bay leaf. Next add the butter and continue to stir with a wire whisk. Next add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth. Season with salt and pepper and 1 tsp of nutmeg.
4. Now mix in your bechamel with the meat sauce. Only mix enough of the bechamel until it becomes a light red sort of orange color.
5. Next make your egg pasta (recipe noted below) Or use 1lb of store bought fresh pasta.
6. If you are making your own egg pasta you will need to boil it in water for 1 minute (see egg pasta directions below). If you are using store bought fresh pasta you can use it directly without boiling it.
ASSEMBLY
Note: Set oven to bake at 375 Degrees
Now to assemble the lasagna you will need the following ready to go: baking dish, meat sauce mixed with bechamel, Fontina Cheese, Parmigiano and Mozzarella di Bufala all sliced, and your pasta sheets.
1. Spread one large spoonful of the sauce over the bottom of the dish.
2. Arrange a layer of pasta sheets to cover the dish cutting with a knife so that it fits the space.
3. Cover with another layer of sauce then a few slices of fontina spread out and sprinkle with parmigiano.
Technique Tip: When layering only put a thin layer of the sauce. We don’t want the pasta sheets to be swimming in the sauce, just make sure they are all covered lightly.
4. Next arrange another layer of the pasta sheets and cover with a light layer of sauce. Then cover with a few slices of Mozzarella di Bufala spread out and sprinkle with parmigiano cheese.
5. Cover with another layer of pasta sheets and spread a thin layer of sauce and repeat with the fontina cheese in step 3.
6. Continue with step 3 and 4 until you are out of room or run out.
7. Make sure the very last layer is pasta sealing it all in. Sprinkle the top with parmigiano cheese.
8. Bake at 375 degrees in the oven for about 25 minutes or until the top is a nice light brown. Let it set for 5 minutes before serving. Or you can freeze it for another day.Serve directly from the baking dish cutting into squares.
Note: You can make this lasagna ahead of time and freeze it. I’ve made several trays at one time and used them throughout the month for gatherings and dinner parties.

Baked Lasagna

(via prettygirlfood)

Beef Bourguignon
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Ingredients1 Chuck Roast3-4 slices bacon cut into lardons1/2 cup Canola oil1 large onion (chopped large)3 carrots (large chop)4 celery stalks (halved)2/3 cup cognac or brandy1 bottle Pinot Noir1 heaping tbsp. beef stock pasteCrimini mushrooms1/4 cup Marsala + 1 tbsp. butterPearl onionsParsley1 cup chicken stock1/2 tsp. ground nutmegFresh thyme, rosemaryFlour, salt, pepperMethodThe most important thing is to thoroughly remove all fat, sinew and connective tissue from your beef, including the thin membrane underlying the fat. You simply won’t get the tender melt in your mouth result if you skip this step. Don’t just dive in, use your hands to find the natural sections of the cut and work from there. It is time consuming, but after you’ve done it a few times the butchery becomes second hand. Try to slide your blade just under the membrane as far as possible and then lift with a sawing motion to take off in one large piece. Reserve all trimmings.Once clean, cut the meat into “bite size” pieces, keeping in mind it will shrink during cooking. Place in a bowl and salt and pepper liberally. Add beef trimmings and bacon lardons to heavy cast iron pot and render, add oil and continue to render until everything is nicely browned. Remove solids with a slotted spoon and bring heat up to med. high. Sear beef well and completely in batches of 6-7 pieces and place in strainer over a bowl so you can catch the juices and add to the pot later. Once your beef is seared, leave it to cool and add the onion, carrots and celery (large pieces because you will be removing them after cooking) Simmer in the fat for 10 mins, scrapping up all the brown bits from the bottom of the pan. Remove and reserve. Now for the fun bit. Thoroughly coat your seared beef with seasoned flour (salt/pepper). I just add about a cup and half to the beef already in the strainer and toss it, making sure to pat it in well with my hands. Dump all but 2 tbsp. of fat from the pan and bring to med. high heat. Add all of the floured beef to the pot. Add 1/3 brandy and flambé shaking the pot and tossing the meat until the flame goes out. Repeat twice…the object is to really cook the flour onto the beef. Add full bottle of wine and get busy scrapping everything off the bottom of the pot. Add beef paste and 1 cup of water, the sautéed veg and 4 thyme stalks and 1 3-4 inch rosemary stalk. Bring to a slow simmer, cover and cook for 3 hours or until the beef can be cut with a fork and the sauce coats the back of a spoon. Oh, no, you’re not done yet. ;)~Add the following to the pot about an hour before it is done. Quarter your bigger mushrooms leaving the smaller ones whole and sauté in a dry pan until they drop all their liquid and are nicely browned. Deglaze with Marsala, cook out and add butter. Reserve. In the same pan, add pearl onions and sauté until well caramelized, add chicken stock, nutmeg and a handful of fresh parsley and reduce by half. Remove the parsley and add the mushrooms and then add every to the BB. Serve over egg noodles and garnish with parsley. That’s it. Enjoy!

Beef Bourguignon

(via prettygirlfood)

New York Cheesecake
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Crumb crust8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted1/2 cup sugar1/4 teaspoon salt
Very tall cheesecake filling:5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)1 3/4 cups sugar3 tablespoons all-purpose flour1 teaspoon finely grated lemon zest1 teaspoon finely grated orange zest5 large eggs2 large egg yolks1/2 teaspoon vanilla
Cherry topping10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)2 tablespoons lemon juice1/4 cup sugar*1 tablespoon cornstarch1/2 cup water
Make crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.
Make very tall cheesecake filling: Preheat oven to 550 F degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.
Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.
Make cherry topping (optional): Place all ingredients together in a medium saucepan. Bring to a boil. Once it is boiling, cook it for an additional one to two minutes then remove from heat. Cool completely.
Remove side of pan and transfer cake to a plate. If you had any wonky baking issues (see my Note below), you might need to trim the cake flat. I promise not to tell anyone what happened to those scraps, okay?
Spread topping (if using) over chilled cheesecake. The original recipe says to bring this to room temperature before serving, but I never have!
Do ahead: Cheesecake keeps, covered and chilled, 2 weeks.

New York Cheesecake

(via prettygirlfood)

Nutella Pizza w. Fresh Strawberries
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1/2 Cup Low Fat Milk1/2 Cup Water2 1/4 Teaspoons Instant Yeast1/4 Cup Sugar1 Egg3 Tablespoons Plain Greek Yogurt2 Teaspoons Sea Salt2 Cup All-Purpose Flour2 Cups Cake Flour1 Tablespoon of waterNutellaStrawberriesWarm the milk and water in the microwave. Do not use hot water. If it gets to hot let it cool a touch. Add the sugar and yeast and let proof (let it get all foamy and puffy). I realize you don’t need to with instant yeast, but I do anyway. This should take about 10 minutes.In a large bowl add the egg, yogurt, and salt. Whisk to combine.Once the yeast has proofed, add it to the large bowl with the other ingredients and stir until smooth. Add the flour and mix until the dough begins to come together. Begin to knead the dough, until you produce a smooth ball. I almost always need one additional tablespoon of water. However, I have occasionally skipped it. If you are struggling to get a smooth dough, go ahead and add it.Place the dough in a lightly oiled (olive oil) bowl, cover and let rise in a warm place, for 30-60 minutes.Heat the grill to medium high. Using a lightly oiled paper towel, wipe down the grill so the bread wont stick.Place the dough on a lightly floured surface and cut in half, and then into thirds. Roll each dough piece out (no need to make it even), about 1/4-1/2” thick. Place on the grill and cook for a few minutes per side or until grill marks begin to appear. Do not over cook, or it will be quite dry and cardboard like. Flip to the other side and cook for a minute or two and then spread a good heaping of nutella over the top. Remove from the grill and top with fresh berries. Serve immediately.

Nutella Pizza w. Fresh Strawberries

(via prettygirlfood)

Academy Award Worthy Chocolate Glazed Eclairs
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From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking”
Yield: 24 eclairs
Piped into finger-length batons, these chocolate-glazed puffs are filled with pastry cream that can be made in a variety of flavors. The name means “flash,” as in a flash of light or lightening, which is fitting because that’s how quickly they disappear.
Eclairs are made by piping pate a choux paste through a pastry bag fitted with a medium plain or starred tip (the starred tip makes a very pretty eclair). To pipe straight, draw lines on the underside of the parchment paper as a guide. Be sure to draw the lines on the underside, or the marks will transfer to the eclair during baking.
Make each component first and then assemble the eclairs. Once assembled, they are ready to serve immediately or will hold in the refrigerator up to 4 hours.
Vanilla Pastry Cream
From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking”
Yield: 2 to 2-1/4 cups, enough for 2 (9-inch) tarts
The French name for this recipe is creme patissiere, or “pastry chef’s cream.” It uses the same method as vanilla sauce, but the ingredients are a little different. The liquid is all milk and there is added starch. This binds the milk, producing a thick, silky cream with the consistency of pudding. I prefer to use flour as my starch, but other chefs use cornstarch, tapioca, or even Agar Agar, a gelatin derived from seaweed.
Pastry cream has dozens of applications. It is creamy but firm, so it makes the perfect filling for fresh fruit tarts. Add chocolate, coconut, or bananas, and it becomes an incredible cream pie filling. Classic cream puffs, eclairs, and napoleons are filled with it as well. I also use pastry cream as a base for souffles and cookies.
Do not use an aluminum pot for this recipe: constant stirring will scrape aluminum into the cream and turn it gray. When I’m in a hurry, I strain the finished pastry cream onto a baking sheet lined with plastic film. The thin layer cools quickly, and the plastic keeps the cream and the tray clean. This recipe works equally well using yolks or whole eggs. Egg yolks only will yield a richer, yellower pastry cream.
INGREDIENTS
2 cups milk
1/2 cup sugar, divided
1-1/2 tsp finely chopped orange zest
1/2 vanilla bean, split and scraped, 2 tsp vanilla extract, or 1 tsp vanilla extract plus 1 tsp vanilla paste
3 tbsp all-purpose flour or cornstarch
Pinch of salt
5 large egg yolks or 3 large whole eggs, chilled
1 tbsp unsalted butter, softened
METHOD
If you need to cool this quickly, line a baking sheet with plastic film and set aside.
Bring the milk, 1/4 cup of the sugar, the orange zest, and the vanilla bean and seeds to a simmer in a medium-sized nonreactive saucepan over medium heat.
Meanwhile, sift together the remaining 1/4 cup sugar, the flour or cornstarch, and salt onto a piece of parchment paper. Whisk the egg yolks or eggs in a large bowl. Add the sifted dry ingredients and whisk until fluffy.
When the milk comes to a simmer (small bubbles breaking the surface), remove from the heat and ladle out 1/2 cup of the hot milk. Drizzle this slowly over the eggs while whisking constantly. (This is tempering, bringing the eggs closer to the temperature of the other ingredients, minimizing the chances of scrambling them!) Once the 1/2 cup milk has been incorporated into the eggs, pour the mixture back into the hot milk, whisking constantly. Be sure to scrape all the eggs into the pan with a rubber spatula.
Immediately begin to rapidly whisk the pastry cream. In less than 1 minutes it will boil and begin to thicken. Continue to whisk for about 3 minutes, or until it has the consistency of pudding. To test the cream for doneness, tilt the saucepan to one side. The cream should pull away from the pan completely.
Rinse and dry the large bowl. Strain the pastry cream through a fine-mesh strainer back into the cleaned bowl. Add the butter and stir until it is melted and incorporated. If the cream seems grainy, pulse it in a food processor or blender until smooth.
The cream is now ready to use, or it can be cooled to room temperature and refrigerated for up to 3 days. To cool the pastry cream quickly, spread it out on a plastic-lined baking sheet. To prevent a skin from forming as it cools, place a sheet of plastic film directly on the surface.
Ganache Glaze
From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking”
Yield: 2 cups, enough for 2 (9-inch) cakes
This is a sexy glaze for topping any type of cake. It has a beautiful, velvety shine. It’s based on the firm ganache variation, with corn syrup added for gloss and a touch of apricot jelly to balance the overall flavor. For the most glistening glaze, be sure to use a smooth, clear apricot jelly and not a chunky jam.
The key to successful glazing is to keep the ganache at 90°F so it stays thins and viscous. It should flow easily over the cake without much prompting from a spatula. Covering a cake with ganache is not hard, but it can be messy. (Don’t wear white if it’s your first time.)
INGREDIENTS
8 oz bittersweet chocolate
4 tbsp apricot jelly
1/2 cup heavy cream
1/4 cup milk
2 tbsp light corn syrup
METHOD
Using a serrated knife (which is safer because it won’t slip off the chocolate as easily), finely chop the chocolate into 1/4-inch pieces and place it in a medium heatproof bowl.
Warm the apricot jelly in a small saucepan over low heat for 2 to 3 minutes, stirring until it is melted. Whisk in the cream, milk, and corn syrup. Increase the heat to medium and bring the mixture to a boil.
Pour the hot cream mixture over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, and then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes.
When all the chocolate has melted, insert a candy thermometer. The temperature should be 90°F for the best glazing results. If the temperature is too low, place the bowl over a saucepan with a little simmering water in it, creating a double boiler, and gently stir until the thermometer reads 90°F. If the temperature is too high, occasionally stir the ganache off the heat until its ready to be poured. Glazing should be done as soon as the ganache reaches 90°F for maximum viscosity. The glaze can be chilled for later use, and then reheated slowly over simmering water. If the reheated glaze seems too thick, add 1 tbsp water.
Master Pate a Choux Recipe
From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking”
Yield: 1-1/2 lb dough, enough for approximately 24 large, 36 medium, or 48 small cream puffs, eclairs, etc.
This simple Pate a Choux is the basis for countless dessert and savory items. The classic cream puff starts with a medium or large puff and is filled with whipped cream or pastry cream. Medium puffs can be filled with ice cream for profiteroles or stacked high in a pyramid for Croquembouche. Small puffs make terrific cheese puffs or canapes stuffed with savory fillings.
Professional chefs use a pastry bag to form puffs because it’s the fastest, easiest way. Old-fashioned canvas pastry bags should be washed immediately after each use. For easy cleanup, I prefer using disposable plastic pastry bags. A small ice cream scoop works ell for making uniform puffs. Dip it into cold water after each scoop to prevent the pastry from sticking to it. You can also dollop spoonfuls onto the baking sheets, although the result is a little less uniform. This dough will yield more or fewer pastries, depending on the size tip you use for piping.
For crispy, golden crusts, I put a cup of hot water in a pan on the floor of the oven, which circulates more steam in the oven. Added moisture allows the crust to stay soft longer, enabling it to stretch a little thinner (becoming crispier.) The moisture also promotes browning by converting more starch to sugar for caramelization. I prefer the center of my puffs to be slightly moist, but some chefs like to dry out the center.
You may also use all-purpose flour instead of bread flour, but the puffs will be less substantial.
INGREDIENTS
Pastry
1 cup bread flour or all-purpose flour
1 tsp sugar
1/4 tsp salt
1/2 cup water
1/2 cup whole milk
6 tbsp (3/4 stick) unsalted butter
4 to 5 large eggs
Egg Wash
1 large egg
1 egg yolk
METHOD
Sift together the flour, sugar, and salt in a large bowl. Set aside.
Bring the water, milk, and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine.
Return the mixture to medium heat and stir constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed potato-like appearance. This helps to break down the starch and develop the gluten. Remove it from the heat.
MIXER METHOD: Transfer the hot mixture to the bowl of a standing mixer fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 to 2 minutes, or until the dough cools to 180°F. Add 4 of the eggs, one at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding the next egg.
Before adding the last egg, test for consistency. Pinch off about 1 tsp of dough with your thumb and index finger, and then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg. Mix on low speed until thoroughly incorporated, about 2 minutes. Do the consistency test again. The dough should be shiny and smooth. It is now ready to be piped. To store for later use, cover the surface with plastic wrap and refrigerate for up to 2 days.
SAUCEPAN METHOD: If you don’t have a standing mixer or you want to avoid dirtying an extra bowl, you can do everything in the saucepan. Once you’ve removed the pan from the heat, stir by hand with a sturdy spoon to cool the dough down to 180°F. Add 4 of the eggs, one at a time, mixing until thoroughly incorporated before adding the next egg. Pinch off about 1 tsp of dough with your thumb and index finger, and then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg.
SHAPING: Fit a large (#6) plain tip into a large plastic piping bag. Make a big cuff at the top of the bag and fill the bag halfway with choux paste. Unroll the top and twist it to push the contents toward the tip.
For large cream puffs, pipe mounds of pate a choux 2 inches in diameter and 1 inch high onto the first baking sheet, 2 inches apart. For medium puffs, the mounds should be 1-1/2 inches in diameter and 1 inch high. Small puffs should be 1/2 inch in diameter and 1/2 inch high. At this stage the unbaked cream puffs can be frozen. Cover with plastic film and freeze for up to 2 weeks. Defrost at room temperature about 30 minutes before baking.
EGG WASH AND BAKING: Preheat the oven to 425°F. Adjust the rack to the center of the oven and place a heatproof baking dish or pan on the floor of the oven (or on a rack set at the lowest level).
Line a baking sheet with parchment paper. “Glue” each corner of the parchment to the sheet with a dab of the choux paste. This keeps the paper in place during piping and baking. Line a second baking sheet with parchment paper and place a wire rack on it.
Make the egg wash by whisking the egg and yolk in a small bowl. Brush lightly but evenly over the puffs witha pastry brush.
Place the puffs in the oven and pour the hot water into the pan on the oven floor. Quickly close the door to keep all the steam in the oven. Bake for 10 minutes, or until puffs begin to rise, then turn the oven down to 350°F and rotate the baking sheet (spin it front to back). Prop the oven door open slightly with a wooden spoon and bake for 18 to 20 minutes more for large puffs, or until the puffs turn nutty brown. (For medium puffs, bake 15 to 18 minutes more; for Small puffs, bake for 10 to 12 minutes more.)
Remove from the oven and cool completely on a rack, about 15 minutes, before filling and serving. At this stage, the cream puffs can be frozen for later use. Place the cooled puffs in an airtight plastic bag and freeze for up to 2 weeks. They will also keep for 24 hours at room temperature (wrapped tightly in plastic) before being filled.
Chocolate Glazed Eclairs
To Form the Eclairs: Fit a large (#6) plain tip into a large piping bag and fill the bag halfway with Pate a Choux dough (from above). Pipe 24 (4-inch) strips on the parchment paper. Stagger the rows on the diagonal and space them 1 inch apart. Brush the eclairs with the egg wash, but before baking, run a fork down the length of each puff. These score marks will help the eclair expand evenly. Bake the eclairs then allow them to cool completely. Wash and dry the pastry bag and tip.
When the eclairs are completely cool, cut the top half off each one and set the tops on a rack set over a second baking sheet. Spoon the Ganache Glaze over each eclair top, letting the excess run off onto the baking sheet below. Place the tops in the refrigerator to set, about 15 minutes.
Fill the Eclairs: Fit the large tip (either plain or star) into the piping bag, fold back a thick cuff on the top and fill halfway with the Pastry Cream. Fill the entire length of the eclair by piping a slow, steady strip. (The pastry cream can also be dolloped in with a spoon and smoothed out.) When all the eclairs are filled, place them in decorative paper cups or on a serving platter. Top with the glazed top halves. Serve immediately or store in the refrigerator up to 4 hours.

Academy Award Worthy Chocolate Glazed Eclairs

(via prettygirlblogs)

Giant Chocolate Chip Cookie Cake with Chocolate Frosting
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For the Cake:125g unsalted butter, softened150g caster sugar2 eggs185g self-raising flour1 tablespoon cocoa100g dark chocolate, melted160ml buttermilk65g milk chocolate chips2 tablespoon hazelnut oilWhipped cream for sandwiching the layers togetherPreheat oven to 180 degrees C. Grease 2 x 20cm round cake pans and line with baking paper.Put the butter and sugar in the bowl of an electric mixer and beat for 6 minutes ot until pale and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa into a bowl bowl. Fold half the flour mixture into butter mixture and stir in melted chocolate. Fold in the remaining flour mixture, then the buttermilk. Add the chocolate chips and stir to combine.Divide the batter between the two cake pans, making them as even as possible. Bake for about 20 minutes or until a wooden skewer come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.For the Chocolate Frosting:60ml water2 tablespoons golden syrup125g caster sugar175g dark chocolateCombine the water, syrup and sugar in a saucepan, stirring to dissolve over low heat. Let it come to the boil then take it off the heat.Break up the chocolate into small pieces and then add to the pan, swirling it around to cover in the hot liquid. Leave to melt for a few minutes.Leave it to cool a little, it should be still warm but spreadable.To assemble:Put one cake on a serving platter and sprinkle the top of it with 1 tablespoon of the hazelnut oil. Cover this cake with whipped cream. Sprinkle the bottom of the other cake with the other tablespoon of hazelnut oil and place it on top of the cream topped cake. Pour the frosting on top of the cake and spread to the edges.

Giant Chocolate Chip Cookie Cake with Chocolate Frosting

(via prettygirlfood)

Grilled Chicken & Fruit Salad
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6 cups spinach & arugula salad greens
1/3 cup raspberries
1/3 cup blackberries
1/3 cup blueberries
1/3 cup strawberries, sliced
1 cup walnuts
1/4 cup brown sugar
1 tablespoon water
1/4 teaspoon garlic salt
1/4 teaspoon pepper
3 tablespoons sugar
3 limes, freshly squeezed
1 teaspoon salt
1 teaspoon ground mustard
1/4 small red onion
1/3 cup light olive oil
1 tablespoon poppyseeds
2 tablespoons mayonnaise
In a large bowl, toss together salad and berries. Set aside.
In a small saucepan, combine the walnuts, brown sugar, water, garlic salt, and pepper. Cook, stirring constantly, over medium heat until the sugar bubbles and begins to caramelize. Transfer walnuts to a piece of parchment paper, allow to cool.
Place the remaining ingredients in a blender of food processor. Puree together until well mixed.
Assemble the salad by tossing the salad and berries together with the walnuts. Top with dressing. Serve immediately and enjoy!

Grilled Chicken & Fruit Salad

(via prettygirlfood)