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Daring Cooks make Sushi 寿司…….I make it Vegetarian

Posted by vivnidhi on November 18, 2009

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Top: Caterpillar Rolls , Bottom L: Nigiri Sushi and Bottom R : Spiral Roll

I have not been able to post earlier about the fabulous sushi Daring Cooks made this month. I love sushi and really had my fill making vegetarian sushi. I couldn’t say enough of ” This is so much better than store bought and I made so much so cheap” I found this month’s Daring Cook challenge the best so far. The instructions are quite precise so no chatter in this post.  I was supposed to post on the 14th, ah well here I am …………

The November 2009 Daring Cooks challenge was brought to you by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Sushi (寿司 or 鮨 or 鮓) is much appreciated for its delicate taste and exquisite appearance. Sushi actually means vinegared rice, which is the essential ingredient in every sushi recipe. Sushi is simple and cheap to make at home, needs no special equipment and is an excellent way to use left overs.

Although sushi in various forms has been around for fourteen centuries, the modern version was invented in Japan in the 1800’s where a ‘hand-formed’ sliced fresh fish and vinegared rice ball was eaten as a snack food. Nowadays, sushi is made with various seafood, meats and vegetables, raw and cooked.

PART 1 : SUSHI RICE (makes about 7 cups of cooked sushi rice)

Preparation time: 1¾ hours consisting of :-
Rinsing and draining rice: 35 minutes
Soaking rice: 30 minutes (includes 5 minutes making the vinegar dressing)
Cooking and steaming time: 25 minutes
Finishing the rice: 15 minutes

INGREDIENTS:

  • 2½ cups uncooked short grain rice
  • 2½ cups water
  • For superior results use equal volumes of rice and water

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Sushi Rice

Optional Ingredients

  • 3 inch (75mm or 15 grams) square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavors  (I used Shimaya Instant Dashi Konbu powder …..I used only 1 tsp. in the water given……that’s what I got)
  • 2½ teaspoons (12.5 mls) of sake (Japanese rice wine)

Sushi vinegar dressing

  • 5 Tablespoons (75 mls) rice vinegar
  • 5 Teaspoons (25 mls or 21 grams) sugar
  • 1¼ Teaspoons (6.25 mls or 4.5 grams) salt

DIRECTIONS:
Rinsing and draining the rice

  1. Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Don’t crush the rice in your hands or against the side of the bowl since dry rice is very brittle.
  2. Gently place rice into a strainer and drain well for 30 minutes.

Soaking the rice

  1. Gently place the rice into a heavy medium pot with a tight fitting lid (if you have a loose fitting lid use a piece of aluminum foil to make the seal tight).
  2. Add 2½ cups of water and the dashi konbu. (I used 1 tsp. instant powder)
  3. Set the rice aside to soak for 30 minutes, during this time prepare the sushi rice dressing.

Preparing the Rice Vinegar Dressing

  1. Combine the rice vinegar, sugar and salt in a small bowl.
  2. Heat on low setting.
  3. Stir until the mixture goes clear and the sugar and salt have dissolved.
  4. Set aside at room temperature until the rice is cooked.

Cooking the rice

  1. After 30 minutes of soaking add sake (if using) to the rice.
  2. Bring rinsed and soaked rice to the boil.
  3. Reduce heat to the lowest setting and simmer, covered, until all the water is absorbed, 12-15 minutes. Do not remove the lid during this process. Turn off heat.
  4. Let stand with the lid on, 10-15 minutes. Do not peek inside the pot or remove the lid. During this time the rice is steaming which completes the cooking process.

Finishing the rice

  • Turning out the rice

  1. Moisten lightly a flat thin wooden spatula or spoon and a large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.
  2. Remove the dashi konbu (kelp) from the cooked rice.
  3. Use the spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged.

  • Dressing the rice with vinegar

  1. Slowly pour the cooled sushi vinegar over the spatula onto the hot rice.
  2. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don’t stir or mash rice.
  3. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute.

  • Fanning & Tossing the rice

  1. Continue turning over the rice, but now start fanning (using a piece of stiff cardboard) the rice vigorously as you do so. Don’t flip the rice into the air but continue to gently slice, lift and turn the rice occasionally, for 10 minutes. Cooling the rice using a fan gives good flavor, texture and a high-gloss sheen to the rice. The vinegar dressing will be absorbed by the hot rice. Using a small electric fan on the lowest speed setting is highly recommended.
  2. Stop fanning when there’s no more visible steam, and all the vinegar dressing has been adsorbed and the rice is shiny. Your sushi rice is ready to be used.

  • Keeping the rice moist

  1. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your sushi meal. Do not store sushi rice in the refrigerator leave on the counter covered at room temperature. Sushi rice is best used when it is at room temperature.

* Tip: To make sushi rice: for each cup of rice use 1 cup of water, 2 Tbs rice vinegar, 2 tsp sugar, ½ tsp salt and 1 tsp sake. For superior results use equal volumes of rice and water when cooking the sushi rice since the weight of rice can vary. Weight of 2½ cups of uncooked rice is about 525 grams or 18½ ounces.

* Tip: While the rice is draining, soaking and cooking prepare your rice vinegar dressing, sushi fillings and toppings.

* Tip: Photo series on How to Cook Rice with a Pot
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_cook_rice_with…

* Tip: Photo series on How to Make Sushi Rice with Tools You Already Own
http://www.sushiencyclopedia.com/how_to_make_sushi/how_to_make_sushi_ric…

NOTES:
Sushi Rice – choose a short or medium grain rice. Do not use Arborio, long-grain, or parboiled white rice. Medium-grained calrose is a suitable rice. Rice expands (about 3 times) when cooked so make sure your pot is large enough. Washing the rice removes the rice flour that coats the rice and gives a fresh flavor and scent to the cooked rice. Look for rice that is labeled ‘sushi’ rice. Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed. Cooked sushi rice should be sticky, shiny and the individual grains of rice can been see. Price: AUS $4/KG.

Dashi konbu – or ( dashi kombu) – dried kelp, it looks like broad, leathery, wrinkly greenish ribbon often coated with a white powder. The darker green the leaves, the better the quality of kelp. Dashi konbu adds a refreshing light ocean taste to sushi rice. Price: AUS $1.50 for ten 3”(75mm) squares.

Rice Vinegar – this gives prepared sushi rice its unique clean, crisp taste. Do not use bottled “sushi vinegar” as it is too harsh and has a bitter after-taste. Look carefully at the label of the rice vinegar it should have NO SALT and NO SUGAR in the product. Apple cider vinegar is a good substitute if rice vinegar is not available. You can use mild white wine vinegar or mild red wine vinegar if you cannot find rice vinegar or apple cider vinegar. DO NOT USE NORMAL WHITE VINEGAR it is too harsh. Price: AUS $4 /500ml bottle.

Sake – Japanese rice wine. Do not use cooking sake or Chinese cooking rice wine, look for a reasonably priced drinkable sake. Refrigerate opened sake & use within two months. You can use vodka or a mild tasting gin if sake is not available. Price: AUS $10/500ml bottle.

Sugar – you can use mild honey or any other vegan substitute to give the equivalent sweetness.

 

PART 2 : Dragon Rolls (also called Caterpillar Rolls)

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice
Cooking time: about 5 minutes (grilling the eel)

Yield: 2 inside-out (uramaki) sushi rolls

INGREDIENTS:

  • 1 sheet 7”x8” (17.5cmx20cm) of toasted nori (dried seaweed sheets), cut into halves
  • 1/2 Japanese cucumber
  • 2 cups of prepared sushi rice
  • 3 slabs tofu (sliced, seasoned with salt & paprika and baked at 400 F for 20 minutes) 
  • 1 Avocado
  • 1 Red onion thinly sliced and broiled for 7-8 minutes
  • Vinegared Water – ½ cup of water combined with a dash of rice vinegar
  • Various small amounts of sauces to use as the flames of the dragon (or legs of a caterpillar)

Optional

  • A mix of crumbled toasted nori, toasted sesame seeds and sugar and salt

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Japanese Cucumber and salt paprika seasoned baked tofu

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Oiled & Broiled thinly sliced red onions

DIRECTIONS:
1.Cut cucumber into strips ¼ inch (6mm) x 7” (175mm) long, then salt, rinse & dry the strips.
2.Grill (broil) the red onions for about 2-5 minutes until bubbling. Bake sliced seasoned tofu. Apply or spray some oil before baking.

3.Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch (3 mm) slices. Fan out the cut avocado into a 7 inch (175 mm) overlapping pattern.
4.Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5.Moisten lightly your hands in the bowl of vinegared water.
6.Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
7.Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8.Slice tofu again in slices. Arrange sliced baked tofu across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks & grilled onions next to the tofu.
9.Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you’re holding, and continue rolling the inside-out roll away from you until it’s sealed. Tug at the mat to tighten the seal. If the rice doesn’t quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10.Spread about 1 tablespoon of the optional sesame mix along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11.Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13.Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).

* Tip: The most common mistake is having too much filling the golden rule is less is more when it comes to making sushi it is easier to roll an under-filled roll than an over-filled roll.

* Tip: Dampen your knife with a moist lint-free towel before every cut – this prevents the sushi rice from sticking to your knife.

* Tip: Excellent videos on making Dragon Rolls
http://www.youtube.com/watch?v=pQZGRohVNFQ
http://www.youtube.com/watch?v=fo55iBN9FQs&feature=related

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Caterpillar roll

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Caterpillar rolls with pickled ginger and wasabi

NOTES:
Bamboo mat (makisu) – A 10 inch (25cm) square mat made of thin slates of bamboo tied together with string.
Substitutes: a thin magazine cut to size wrapped in plastic wrap or a few layers of parchment paper cut to size about 10 inch (25cm) square.

Nori – Sheets of seaweed (laver) processed into thin sheets about 7 inches x 8 inches (17.5cm x 20cm) in size. Always re-toast the nori sheet over a gas stove on low flame for 5 to 10 seconds, or place nori on a clean oven rack and bake it in a preheated 350F-degree (180C) oven for 30 seconds. Nori should be sealed tightly in a plastic bag and used within a few months. It can be stored in the freezer. Nori will deteriorate if left out of its sealed package so use quickly.
Substitutes: Thin cooked egg omelette cut to same size as a nori sheet (7 inches by 8 inches or 17.5cm x 20cm). Also soya bean wrappers, rice paper, tofu wrappers, dosas, crepes or an overlapping layer of thinly sliced cooked vegetables.

Japanese Cucumber – Japanese cucumbers are thin-skinned, seedless and contain much less water than normal cucumber.
Substitutes: English or hothouse cucumbers which have been peeled, de-seeded and salted as above. If not available try matchsticks of your favorite crisp vegetable.

Avocado
Substitutes: If not available use slices of roasted capsicum (bell pepper), slices of roasted tomatoes, lightly cooked whole snap (snow) peas, slices of Japanese daikon radish or other cooked thinly sliced vegetables, or slices of ‘sushi’ grade fish such as tuna, yellow tail and red snapper; smoked salmon, pastrami, salami, various colour’s of fish roe, or various colour’s of sesame seeds.

PART 3 : Spiral Sushi Roll
This is easiest ‘decorative’ sushi roll.

Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice

Yield: One Roll, cut into 8 pieces

INGREDIENTS:

  • 2½ cups prepared sushi rice
  • 2 sheets of toasted nori, each sized 7”x8” (17.5cmx20cm)
  • Six assorted fillings, each filling should be the size of a pencil (see note below)

DIRECTIONS:
1.Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm).
2.Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3.Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4.Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5.Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6.Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7.Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8.Place the pieces on a platter and garnish.

NOTE:
Make each groove about a finger-width wide they will hold about 1-2 tablespoons of filling. Use fillings that compliment each other and are highly colored. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc….

I used baked seasoned tofu, roasted red bell pepper, carrots, salted and drained Japanese cucumbers, omelette and grilled onions. Grilled vegetables in sushi is absolutely fabulous. Take my word and try it.

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Spiral Roll

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Spiral Roll

 

PART 4 : Nigiri Sushi
Nigiri sushi is the type of sushi most often made in sushi bars. In Japanese, nigiri means “squeeze”.

Preparation time: 30 minutes, plus 1¾ hours to make the sushi rice

Yield: 14-16 pieces of sushi

INGREDIENTS:

  • 2 cups prepared sushi rice
  • 8 pairs of assorted toppings, 200 gms/7 ozs total of fish, meat or vegetables (see note below)
  • 1 tablespoon Wasabi (paste, reconstituted powder) or any other paste to adhere topping to rice

Optional

  • Garnishes such as Ginger (pickled), chilli strips, vegetables flowers etc
  • Thin strips of nori or vegetables (for tying topping on)

DIRECTIONS:
1.When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2.Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3.Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide or 50mm x 25mm) in your cupped palm.
4.Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don’t let sushi touch or they’ll stick to each other. At this point, you can cover the sushi with plastic wrap, and they’ll keep at room temperature (not the refrigerator) for several hours.
5.Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi. If your topping is very loose like fish roe you can place a strip of nori (higher than the rice) around the nigiri and form ‘battleship’ sushi. The cavity that the nori forms holds the topping so it does not fall off.
6.Garnish as desired and use strips of nori (or vegetable) to tie the topping to the nigiri if needed.
7.It is customary to make nigiri sushi in pairs, so make two of each variety.

* Tips: A great video on making nigiri sushi
http://www.howcast.com/videos/270-How-To-Make-Sushi
A great web page on slicing fish for nigiri
http://www.sushilinks.com/sushi-recipes/how-to-buy-fish/index.html

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Nigiri Sushi topped with vegetables

NOTES:
Seafood nigiri must use sushi grade (sashimi grade) fish. Try tuna, red sea bream (red snapper), yellowtail or salmon. Cooked shrimp, cooked crab, cooked meat can also be used! You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake mushroom, tofu, thin sliced egg omelette, etc… Thinly slice or julienne vegetables, parboiling if necessary tie on with a thin (1/4” or 6mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..

*MOST IMPORTANT ADVICE YOU MUST READ THIS* – If you are using raw fish or raw meat it must be ‘sushi’ grade (sashimi grade) ask your fishmonger or butcher for advice and if in doubt don’t use. Find your local Japanese market and ask them where the best sushi (sashimi) fish is. Maybe you can buy sushi grade fish at your local sushi bar. Purchase flash-frozen sashimi grade fish which is guaranteed to be free of all parasites. Only salt-water fish and shellfish should be consumed raw. Crab and prawn (shrimp) should always be cooked. Sashimi grade fish should have a clean cool smell if it smells fishy it is a sign that the fish is old and cannot be used. If you are pregnant or have a weakened immune system only use cooked ingredients. There is no need to use raw fish or raw meat in sushi.

Resources
Written instructions on making various forms of sushi can be found here http://homepage3.nifty.com/maryy/eng/sushi_roll.htm
http://www.sushiencyclopedia.com/index.html

 

Expenditure:

Sushi Rice………………………….$6.49 for 5 lb……………….HuaXing Asia Store ……….plenty left

Sake……………………………….$2.32 for 300 ml…………….HuaXing Asia Store………..plenty left

Instant seaweed powder……………$2.59 for 64 g……………….HuaXing Asia Store……….plenty left

Japanese Cucumber………………..$0.5 for 2 ………………….HuaXing Asia Store………..gone

Tofu……………………………….$2.49 for 2.65 lb……………HuaXing Asia Store………..plenty left

Sesame,nori mix……………………$2.49………………………HuaXing Asia Store………..half left

Wasabi powder…………………….$1.69………………………HuaXing Asia Store………..half left

Pickled Ginger……………………..$2.99 for 12 oz…………….HuaXing Asia Store…………half left

—————————————————————————————————–

Total………………………………$21.56

Now you know why sushi is so expensive. Anyway this much money will make many many servings till you really get your fill of sushi like me. And yes, this was not all, I bumped into another car on my way out of the store and so this sushi turned out really really expensive.

Daring Cooks Blogroll

Posted in - Red onion, --Pickled Ginger, -Avocado, -Carrot, -Cilantro, -Corn, -Dashi Konbu Instant powder, -Japanese Cucumber, -Nori Sheets, -Red Bell Pepper, -Rice Vinegar, -Sake, -Sesame seeds, -Sushi Rice, -Tofu, -Wasabi, Eggs | Tagged: , , , , , | 11 Comments »

Daring Cooks make Rice with mushrooms, Tofu, Potatoes and artichokes

Posted by vivnidhi on August 14, 2009

Vegetarians Win!! Yeah well, I should not rejoice so much. My expertise at preparing any non-vegetarian food is pretty bleak………and if I have to cook seafood, its worse. I (with the husband’s help 😉 , of course ) can handle salmon well now ….and we know when it is done, but the rest of the stuff leaves me shivering. I tried making scallops thrice and only once did I get it right, rest of the times the family could not eat leather. So, this time we attempted squid…..and I FAILED ……….and hence, everybody ate vegetarian…….YEAH!!

Before I say anything about what I made and what happened, I must mention the accompaniment. This month I learnt to make allioli (the traditional way) and it is just phenomenal. No garlic lover should not – not try it.  To me , it was like tasting sheer bliss. I LOVE garlic. I can eat allioli with bread, pasta, roti, parantha, of course rice , just about anything (OK, spare the desserts 😉 )

This month’s challenge was hosted by Olga of  Las Cosas de Olga and Olga’s Recipes . . She chose a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment. The recipe is from his US TV show Made in Spain.  (Please note Olga’s tips (2) and (3) at the bottom for alternative cooking).

Allioli is my favorite and so lets begin with that. I made it the traditional way and just loved it. This will be made a lot in my house. A lot of people find it strong, but for this spice accustomed tongue, it was just great!

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Allioli…..the traditional way

 

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:

  • 4 garlic cloves, peeled
  • Pinch of salt
  • Fresh lemon juice (some drops)
  • Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

  1. Place the garlic in a mortar along with the salt.
  2. Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
  3. Add the lemon juice to the garlic.
  4. Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
  5. Keep turning your pestle in a slow, continuous circular motion in the mortar. The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
  6. Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

José’s tips for traditional recipe: It’s hard to think that, when you start crushing the garlic, it will ever turn into something as dense and smooth as allioli. But don’t give up. It’s worth the extra time and effort to see the oil and garlic come together before your eyes. Just make sure you’re adding the olive oil slowly, drop by drop. Keep moving the pestle around the mortar in a circular motion and keep dreaming of the thick, creamy sauce at the end of it all.

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:

  • 1 small egg
  • 1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
  • 1 garlic clove, peeled
  • 1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
  • Salt to taste

Directions:

  1. Break the egg into a mixing bowl.
  2. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
  3. Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
  4. Little by little, add what’s left of the olive oil as you continue blending.
  5. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
  6. Continue adding the oil and blending until you have a rich, creamy allioli.
  7. The sauce will be a lovely yellow color.
  8. Add salt to taste.

José’s tips for modern recipe:
(1) If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify.
(2) What happens if the oil and egg separate? Don’t throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another beaker and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.

Why did I FAIL? OK, I am a bit of a purist when it comes to food. If a recipe calls for an ingredient and that ingredient is within my means, I try and go the extra mile. Well! in this case several extra miles around the town and just would not find the short grain Spanish rice. I went crazy and really could not believe that I could not find it. (I saw it at Kroger after I had finished all my experiments.) Anyway, I got short grain brown rice !!! Guess what I cooked sea food till the brown rice got tender. now who could eat what I had dished out? The husband, who could not believe his ears (and was really pleased) when I told him that I would be buying squid for him, asked me to never buy that stuff again :-)) . So all ate my vegetarian basmati version 🙂 . 

Here is the recipe:

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:

  • 1 Chopping Board
  • 1 knife
  • 1 medium saucepan
  • 1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
  • 1 Saucepan

Ingredients (serves 4):

  • 4 Artichokes (you can use jarred or frozen if fresh are not available)
  • 12 Mushrooms (button or Portobello)
  • 1 or 2 Bay leaves (optional but highly recommended)
  • Tofu 1 block cubed and baked at 400 F for 15 minutes
  • 1 glass of white wine
  • 1 Potato  cubed
  • “Sofregit” (see recipe below) (pronounced so-frito)
  • 300 gr (2 cups) Basmati rice – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
  • Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
  • Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
  • Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) – optional

Directions:

  1. Add 1 or 2 tablespoon of olive oil in a frying pan and put the tofu cubes in the pan.
  2. If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
  3. Clean the mushrooms and cut them in fourths.
  4. Add a bay leaf to the tofu and add also the artichokes,potatoes and the mushrooms.
  5. Sauté until we get a golden color in the artichokes.
  6. Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
  7. Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
  8. Add all the liquid and bring it to boil.
  9. Add all the rice. Let boil for about 5 minutes in heavy heat.
  10. Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
  11. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
  12. Put the pan away from heat and let the rice stand a couple of minutes.

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Sofregit ingredients: Onion, tomatoes, green pepper, garlic and mushrooms

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times
different vegetables such as peppers or mushrooms)-

Cooking time: aprox. 1 hour
Ingredients:

  • 2 tablespoons of olive oil
  • 5 big red ripe tomatoes, chopped
  • 2 small onions, chopped
  • 1 green pepper, chopped (optional)
  • 4 or 5 garlic cloves, chopped
  • 1 cup of button or Portobello mushrooms, chopped (optional)
  • 1 Bay leaf
  • Salt
  • Touch of ground cumin
  • Touch of dried oregano

Directions:

  1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
  2. Taste and salt if necessary (maybe it’s not!)

Sofregit tastes superb with just about anything.

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Sofregit’s ready!

Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, or you’re not able to eat them because of allergies, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean and remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(7) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil and garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.
(10) For help on conversion on metric to imperial, visit this page.

My first attempt at cooking Spanish food apart from Sangria and we had a lot of fun in spite of the failure. The husband made  some sangria and I made flan. Thanks for a good meal Olga. Dinner’s ready!!

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Rice with mushrooms, tofu,  potatoes and artichokes

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Some Crema Catalana too…. (Olga’s recipe)

Expenditure:

Artichokes 2………………………..from Meijer ……………..$ 3.34 (I had bought some from Randazzo for 59 c each…..ah supermarkets)

Mushrooms 1 lb……………………..from Kroger …………….$ 1.00 (deal, deal)

Short grain Brown rice 1 lb…………from Arbor farms market $ 1.69

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Total……………………………………………………………..$ 6.03

Posted in - Bay Leaf, -Artichoke, -Cumin seeds, -Garlic, -Green Bell Pepper, -lemon, -mushrooms, -Olive Oil, -Onion, -Oregano, -Potatoes, -Saffron, -Tomato, -White Wine, Alcohol | Tagged: , , , | 13 Comments »

More than a month late : Daring Bakers May: Apple Strudel

Posted by vivnidhi on July 5, 2009

This was the May’s Daring Baker Challenge. No, its not a case of dementia……..just pure procrastination. Its been strange strange past months, I would make Daring Bakers & Cooks challenges with a lot  of enthusiasm and then not post them. Everybody in the house seems to be suffering from a severe case of Writer’s Block. I really hope Lis and Ivonne don’t kick me out of the group. This month (whole of June), I sat and pondered and planned what I would do with the recipe……..but the truth is : I haven’t made it yet.

Anyway, often in life I have gone in my self-created shells and each time emerged stronger. So, I am hoping that the same would happen this time too. Cooking and baking has kept me sane all these years when I have not paid any particular attention to my career. I remember hearing somewhere (blame the radio for all my weird stories) that the happiest workers are those who work in creative fields. You bet, the only creativity I have is in the kitchen:-). This is the very thread that keeps me excited about the next day. When my mother was here a year back, she was surprised beyond belief to hear my then 2 year old son tell her all about Indian spices, where his Mom kept them, which utensils she used for what purpose.

Oh , now that I have blabbered about everything else, let’s get on with the strudel. I found it to be delicious and a perfect spring-summery light dessert.

Vanilla at 180 x 180 (largest)presents:

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Mini Apple Strudel topped with candied apple peels and caramel sauce

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
– Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
– The tablecloth can be cotton or polyster;
– Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
– To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
– Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

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Milk Bread for bread crumbs

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This is what happened to the bread

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Sliced apples, flour, bread crumbs and chopped nuts

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Here’s  the dough

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This is what I could do with it

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And, here’s  the result……yeah at least some of it

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Decided that I do not like sliced apples, minced them up with the rest of the stuff and it stayed marinated in rum for a good 3-4 days…………:-)

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Here’s the result …hot out from the oven

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Oh..this is what I did with the apple peels………candied them 🙂 ………..sliced the peels, blanched them in boiling water for a bit, threw the water and then reduced them with sugar, spread them on parchment and let them dry. Topped them on the strudels in the last 5 minutes of baking. (My son could not stop eating these 🙂 )

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Loved these mini strudels topped with candied apple peels and caramel sauce

Have a bite……

It’s a shame I did not post this scrumptious strudel on time even though I made and took pictures way before the challenge date. Yet I am posting it now:-). Hopefully I will post on time henceforth( don’t apply this to the June challenge for which I am late already:-) ). Thank you Linda and Courtney for a delicious challenge.

Expenditure: Zilch

I had everything at home, specially the big box of granny smith apples(approx. 20 lb for $2) I picked up at Joe’s Randazzo on my early morning finds.

Posted in - Bread Flour, -All Purpose flour, -Bread crumbs, -Butter, -Cider Vinegar, -Cinnamon, -Granny Smith, -Raisins, -Vegetable Oil, Alcohol, Daring Bakers, Sugar | Tagged: , , | Leave a Comment »

I am a Daring Baker too!

Posted by vivnidhi on July 30, 2008

This post is long.

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Filbert Gateau with Praline Buttercream

You bet, I am a Daring Baker too! Otherwise why would anybody with such limited skills and equipment attempt this…………:). I am so glad I am a part of Daring Bakers now……..because I learnt a lot from one challenge itself and learning  is a lot of fun. So, this month’s challenge was hosted by  Chris of Melle Cotte and the challenge was : Filbert Gateau with Praline Buttercream. I was really glad that my first challenge turned out to be a cake. I love cakes, so I was really excited about making it.

Even though a little expensive, I wanted to try the recipe as is with hazelnuts. The husband remarked ” Didn’t we stop buying mixed nuts cause they have hazelnuts in them” Yeah! but nutella has plenty of hazelnuts. I had made my mind so we bought a pound:). Thankfully, the husband had dark rum and orange Curacao in his bar otherwise that would have added to my expenditure too……

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

  1. 1 Hazelnut Filbert Genoise
  2. 1 recipe sugar syrup, flavored with dark rum
  3. 1 recipe Praline Buttercream, flavored with dark rum and Orange Curacao
  4. ½ cup heavy cream, whipped to soft peaks
  5. 1 recipe Strawberry Glaze
  6. 1 recipe Ganache Glaze, prepared just before using, flavored with Orange Curacao
  7. 3 tablespoons filberts (hazelnuts), toasted and coarsely chopped

The 1st day I prepared the sugar syrup, toasted and tried to skin the hazelnuts as much as I could and coarsely chopped the few I could. So item no. 2 & 7 were done. I toasted the hazelnuts in a preheated oven at 350 degrees F for 15 minutes. Removed and immediately put them in a wet towel and rubbed to remove as much as I could. Not a lot of success there. Earned a blister too trying to take the hazelnuts skins off. What is with cakes and my blisters?

Day 2  Tried to skin more hazelnuts and I succeeded!! Thanks to a fellow Daring Baker who wrote about boiling them with Baking soda, skinning and toasting again. That worked, Phew!! So prepared the praline. Mine got darker than it should but it was so…….. good with the buttercream. Guess the praline flavor came out well because of the darkness.  Prepared the strawberry glaze.

Day 3 : The genoise day. Everything was fine until I dropped the butter I was trying to clarify. Not a lot fell but some did. So 2 Tbsp was the clarified butter and 2 Tbsp. was ghee I had at home. The cake took longer to come off the pan but thankfully it did, without breaking. Made the buttercream. Chilled the bowl in which I made the Swiss buttercream. This is the star!! The best buttercream I have ever made. Mixed with praline, its heavenly.

Day 4 : Finally, assembled the cake. Could not slice the layers uniformly. Used floss to cut the cake.  Whipped heavy cream, prepared the ganache. And yes, I got to pipe anything seriously for the first time. Not impressive but good for me:) . All is fun, that is fun when done, right ??

Here goes the detailed recipe with my comments in black:

Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.
1 ½ cups hazelnuts, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
½ tsp. grated lemon rind
5 large egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees.  Grease and flour a 10” X 2” inch round cake pan.
Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds.  Then, pulse the mixture about 10 times to get a fine, powdery mixture.  You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process.  Set aside.
Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar.  It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step.  When finished, the mixture should be ribbony.  Blend in the vanilla and grated lemon rind.  Remove and set aside.
Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so.  Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.
Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.*  Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds.   Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter.  Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.  **If collected butter remains at the bottom of the bowl, do not add it to the batter!  It will impede the cake rising while baking.
Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan.  Remove from oven and allow to stand for 5 minutes.  Invert onto a cake rack sprayed with nonstick coating, removing the pan.  Cool the cake completely.
*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

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Genoise:Straight out of the oven: surface becomes uniform as it cools

This Recipetips link is a very good help in understanding how eggs should be beaten for the cake. It would be a good idea to use parchment paper under the cake as it was difficult to take it out. I used a 9″ pan to bake the genoise.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers
1 cup water
¼ cup sugar
2 Tbsp. dark rum or orange flavored liqueur

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake.  *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ – 2 Tbsp. Jamaican rum (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream.  Whip briefly on med-low speed to combine.  Blend in rum.

Swiss Buttercream
4 large. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
1 tsp. vanilla

Place the egg whites in a large/ bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved.  The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.  Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
Refrigerate 10-15 minutes before using.
Wait! My  buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed  butter to the buttercream, 1 Tbsp. at a time.
Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

It helps to have the bowl chilled in which you make the buttercream.
Praline Paste
1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
2/3 cup Sugar

Line a jelly roll pan with parchment and lightly butter.
Put the sugar in a heavy 10-inch skillet.  Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals.  If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides.  Cook until the mixture starts to bubble.  **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.  Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.  Do not refrigerate.

Praline is easy to make, as long as you are patient. It gets burnt easily, thankfully mine didn’t even though it got darker than it should. The consistency of the praline paste becomes like peanut butter when processed. This is necessary so that there are no pieces in the buttercream and it is smooth enough to pipe with.

Strawberry Glaze
Good for one 10-inch cake
2/3 cup thick strawberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm.  If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake
**Ganache can take on many forms.  While warm – great fudge sauce.  While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.
6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 Tbsp. light corn syrup
1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
¾ tsp. vanilla
½ – 1 tsp. hot water, if needed

Blend vanilla and liqueur/rum together and set aside.
Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped.  Transfer into a medium sized bowl and set aside.
Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil.  Once to the gently boil, immediately and carefully pour over the chocolate.  Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake.  Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream.  Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.  Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake.  Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-inch blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.  Chill while you prepare the ganache.
Place a rack over a large shallow pan to catch the ganache drippings.  Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center.  Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance.  The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.  Let the cake stand at least 15 minutes to set after glazing.
To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream.  Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake.  As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting.  Repeat, making 12 leaves evenly spaced around the surface of the cake.
Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center.  The leaves should overlap.  Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

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The last layer : Thinning out in the middle:)

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One last look, not too bad, eh!

Expenditure:

  • Hazelnuts- 1 lb $6.69 from Trader Joe’s (about 1/2 a cup left)
  • Cake Flour – $3.19 from Kroger Lots left
  • Unsalted Butter-$3.09 from Kroger half a stick left
  • Semisweet Chocolate 8 oz  $3.30 from Kroger 2 oz. left
  • Heavy Cream-$1.50 from Kroger
  • Lite Corn Syrup-$1.99 from Kroger lots left

Total: 19.76……not too bad.

Before I forget , this cake is dedicated to my mother whose birthday was on  the 18th and who loves cakes flavored with Rum. It just incidentally so happened that this cake had rum in it.

Even though I didn’t like the nutty texture of the cake initially, it matured on us and we liked it more after a day. It took us 11 days to finish the cake between the 3 of us and it was great till the last day. I know, sounds weird but it took us that long to eat it. I am glad I tried it.

Check out Daring Bakers’ blogroll for much more beautiful pictures and cakes.

Posted in -Butter, -Cake Flour, -Cream, -Hazelnuts, -Strawberry, Alcohol, Chocolate, Daring Bakers, Eggs | Tagged: , , , | 27 Comments »