Savory, Seasonal Pumpkin Rolls

11/20/2013 by Laura Leave a Comment

I have been making these rolls at Thanksgiving for over 20 years. They are light, delicious and fill the house with the most amazing aroma. To avoid the last minuteness of a holiday meal, I make them ahead, par-bake and freeze them. The recipe is from one of my favorite books on vegetables: Greene on Greens, by Bert Greene. He states the recipe comes from a New Hampshire Methodist church bulletin, printed around the turn of the century!

For the rolls – makes about 2 dozen (I doubled the recipe)

Note – 3 hours rising time, 15 minutes prep/mix time, 15 minutes bake time

1 1/2 teaspoons dry yeast

1 teaspoon granulated sugar

1/4 cup lukewarm water

3 cups all-purpose flour, approximately

3 1/2 tablespoons unsalted butter

2 tablespoons brown sugar

1 cup pureed, cooked pumpkin (you can use good quality organic, canned pumpkin – just make sure it is NOT pumpkin pie mix. A small sugar pie pumpkin, roasted and pureed produces the exact amount needed!)

1 egg, lightly beaten

1/4 cup good quality, pure maple syrup

1/4 teaspoon ground cinnamon

1 cup stone-ground whole-wheat flour

My directions are different then the original recipe as I use my Kitchen Aide mixer and the bread hook attachment and do not do any mixing/kneading by hand.

In the mixer bowl, combine the yeast, granulated sugar and warm water. Let stand 5 minutes. Stir in 1/2 cup of the all-purpose flour. Cover with a cloth and let rise for 1 hour.

Melt 2 tablespoons of the butter and pour in medium bowl. Beat in the brown sugar, salt, pumpkin, egg, maple syrup and cinnamon.

Add this mixture to the yeast, sugar flour mixture. Beat until smooth.

Add the whole-wheat flour and enough all-purpose flour to make a firm dough. Mix on medium speed for about 5-7 minutes. Add flour about 1/2 cup at a time, as shown in the video. (Dough is right consistency when it begins to pull away from the sides of the bowl, the sides of the bowl are clean, the dough is smooth and not sticky and forms a ball.) Cover and let rise for 2 hours.

Punch the dough down and transfer to a floured work surface. Knead briefly and roll out until about 1/2 inch thick. Cut dough into 1 inch circles. Place on a flour rubbed baking sheet. Cover with a towel and let rise 1 hour.

Pre-heat oven to 425′. Melt the remaining 1 1/2 tablespoons of butter and brush the tops of the rolls with it.

Bake 15 minutes, if you intend to eat them the same day you make them. Otherwise bake 7 minutes, let cool, cover with plastic wrap and freeze. On the day you wish to serve them, remove from freezer about an hour before baking. Bake about 7 more minutes at 425′.

Thank you Dave, for the video!

Ooeeyy Geewwyy Chocolate Pecan Pie Bars

11/15/2013 by Laura 1 Comment

I got the urge to bake something sweet today. I checked the cupboards, surveyed the ingredients and decided on Chocolate Pecan Pie Bars, from the Betty Crocker website. The results were wonderful and I will likely make these again. Bar cookies are a quick and easy alternative to a drop or rolled cookie. I changed up the original recipe and used my food processor for mixing both the crust and filling, as I always try to reduce the number of bowls, cups, spoons et al needed for a recipe. I also toasted the pecans, before adding them. This is a good practice when using nuts in a recipe, as it deepens the flavor.

For the shortbread cookie crust

1 1/2 cups all-purpose flour

4 teaspoons granulated sugar

1/2 teaspoon salt

10 tablespoons very cold butter, cut in squares

2 – 3 tablespoons of ice water

Add all ingredients, except the ice water, to the bowl of a food processor. Pulse to mix, as if making pie crust. Add the ice water a little at a time, until a crumbly dough is formed. Press the dough into a buttered and floured 13×9 baking pan. Bake for 10-12 minutes, in a 375′ oven until firm and lightly brown.

For the filling

3 eggs

3/4 cup packed dark brown sugar

2/3 cup light corn syrup (HINT – spray your measuring cup with canola oil spray first, and the syrup will slide right out)

2 tablespoons butter, melted (Melt the butter in the microwave in the same cup as you used for the syrup)

1/4 teaspoon salt

2 teaspoons vanilla

2 cups pecan halves, toasted in a 325′ oven for about 10 minutes, and cooled

3/4 cup good quality, dark chocolate chips

Place all ingredients, except nuts and chocolate chips, in the bowl of your food processor. Mix well. Add the pecans and give it a quick pulse. Add the chocolate chips and pulse one more time.

Spread the mixture evenly over the par-baked crust.

Bake 20-30 minutes until mixture is set and color is golden brown. I have to admit, I overcooked mine a bit, and will keep a very close eye on these the next time I make them. If they are getting too brown and not yet set, cover with foil and finish baking.

Cool for at least an hour before serving. Cut into bars. Enjoy!

The Best Carrot Cake

10/12/2013 by Laura 1 Comment

I haven’t made carrot cake for a very long time. I started looking through recipes and found this one, from Alton Brown, Food Network, 2005. I really like the fact that he reduces the typical amount of oil (usually two cups) by adding plain yogurt. The original recipe did not include nuts or currants / raisins, which I think are a must in a carrot cake! I did not have the proper size cake pan so I chose to use my “chicken fryer” skillet. It worked beautifully. The dessert plate is Aynsley Banquet. My Dad started my china collection by bringing me the tea set from England, in 1972 or 1973. Thanks to eBay, I now have complete service for 8!

For the cake

Canola oil spray, for the pan

2 1/2 cups, all-purpose flour

3 cups grated carrots

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup firmly packed dark brown sugar

3 large eggs

3/4 cup plain yogurt

3/4 cup vegetable oil

3/4 cup chopped pecans or walnuts

3/4 cup currants (I don’t like raisins, but you could use them)

Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.

Oil a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. (I had 10″ and 6″ cake pans. I improvised by using my frying pan!)

Put the flour, baking powder, baking soda, spices, and salt in a large mixing bowl, and fluff with a whisk.. Add the carrots and toss until they are well-coated with the flour.

In another bowl combine the sugar, brown sugar, eggs, and yogurt and mix with an electric mixer. Drizzle in the oil while the mixer is running. Add the currants and chopped nuts. Mix well with a large spoon. Pour this mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

For the frosting

8 ounces cream cheese

2 Tablespoons of butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

In a mixing bowl combine the cream cheese and butter using an electric mixer, on medium, until mixed. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

First of Fall: Apple and Blackberry Pie with Detailed Pie Crust Instructions

09/29/2013 by Laura Leave a Comment

Wow, it seems we are skipping fall and diving head first into winter. We had the most rainfall EVER RECORDED in September, on Saturday, and more is on the way accompanied by wind gusts in the 30-50 mph range! We received 1.71 inches of rain in 24 hours, which nearly doubled the previous record of .83 inches. You can understand why I chose to stay in and bake pies!

I am reprinting the pie crust instructions from a few posts back, in case you missed them. I do use a different pastry recipe for a sweet pie, than I did for the savory pie. I quadrupled this pastry recipe, since I was making two pies. I have a 14 cup food processor and it was all it could handle.

For the Pie Crust

This recipe is for each, single crust. Double it for a two crust pie.

1 Cup All Purpose Flour ( I use Bob’s Red Mill Organic, Unbleached White Flour)

2 Tablespoons of organic sugar

4 ounces, one stick, organic, unsalted butter – diced into small dice and frozen 15 minutes

1/2-1/2 cup ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt and sugar in the bowl of a food processor fitted with the steel blade. Add the frozen diced butter to the bowl, and (pic 2) pulse until the butter is the size of peas. With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4) Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

While the dough chills, make your filling.

For two pies

8 large apples, peeled, cored and thinly sliced – any combination or one variety

2 Tablespoons of Minute Tapioca

1 Tablespoon lemon juice

1/2-3/4 cup sugar (depends on the sweetness of the apples and berries)

2 cups blackberries

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Butter to “dot” the pie before covering with top crust

Gently combine the sliced apples, the berries (if you have some you need to use up, like I did) the spices, lemon juice and tapioca.

Butter the bottom and sides of your pie pans. Roll the chilled dough on a well-floured surface to desired thickness, and fit it into the bottom of the pan.

Roll the dough onto the pin, and then unroll it into the pie pan. Heat the over to 425′.

Add the filling to the pie shells, dividing the mixture equally between the two pies. Top each with 2 tablespoons of butter, cut in little pats.

Repeat the above instructions to roll out the top crusts. Pat the top crust down on the fruit. Trim the crust to fit the pan, leaving just enough to “crimp”.

With the tip of your knife, make 15-20 “vents” in the top crust. Make an egg wash by mixing one egg and 2 Tablespoons of water in a small dish. Brush the top of the pies with the egg wash and then sprinkle with sugar. (You can skip the egg wash and sugar, if you choose. I like the shiny, sparkly results.)

Place the pies on a baking sheet. Bake at 425′ for 15 minutes. Reduce heat to 350′ and bake another 45-60 minutes, or until crusts are nicely browned and mixture is bubbly. Cool completely before serving.

Savory Tomato Tart with Pesto, Mascarpone and Ricotta Filling – and Detailed Pie Crust Instructions

09/04/2013 by Laura 1 Comment

The tomato “situation” continues at our house. Don’t think I am not grateful for the bounty of fruit this summer! It is just sad that the season is so short and it happens all at once! After making 8 quarts of sauce this weekend, I still have about 30 pounds of tomatoes, in varying stages of ripeness.

I searched the internet for a Tomato Tart recipe that would incorporate all the things in my refrigerator that I needed to use up. Pesto, Mascarpone, Ricotta, Parmesan…. I found variations, but not exactly what I wanted. Below is the combination I came up with. It was quite yummy!

Laura’s Tomato Tart

Prepare the crust

Pie crust preparation has been revolutionized by the food processor! I only started making crust about 3 years ago. Up to that point, I used the frozen or refrigerated options. There were a couple of good reasons: First, I really did not have a proper counter to roll out dough, until the kitchen remodel in 2010! Second, I think I inherited “fear of dough” from my Mom. I will never forget walking in the door from school at about age 10, just in time to hear my Mom let out a word I had not heard her use before, while watching the dough, bowl and rolling-pin go into the garbage can! I don’t remember what happened after that…. I don’t think there was a pie! Anyway, if you have a food processor, make the crust from scratch. It is worth the effort and you know exactly what is in it! Detailed instructions below. This is a very easy dough to work with.

(The Crust Recipe is Ina Garten’s, from Barefoot in Paris, 2004)

1 1/2 cups regular flour, plus more for dusting the board

1/2 teaspoon Kosher salt

12 tablespoons cold unsalted butter, divided

3 to 4 tablespoons ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and (pic 2) pulse until the butter is the size of peas. With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4)Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the chilled dough on a well-floured surface to desired thickness, and fit it into tart pan. Roll the pin over the top to cut off the excess dough.

(Thanks for the video and music, Dave!)

Cut a square of foil to fit into the pan. Spray with olive oil spray on one side and place, oil side down, into the tart pan. Fill the foil with beans or pie weights.

Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Prepare the filling

Place all ingredients in a bowl and mix well. Chill in refrigerator until ready to use.

8 oz. Mascarpone cheese

8 oz. Ricotta cheese

1 cup grated Parmesan

2 eggs

3 Tablespoons Pesto

Salt and Pepper

Prepare the tomatoes

Line a baking pan with parchment paper and spray lightly with olive oil spray. Slice the tomatoes into fairly thick slices and place on the paper. Season with salt and pepper and roast at 350′ about 15 minutes. Set aside until ready to top the tart. (Pre-roasting ensures the tart will not get too watery.) Tomato varieties below are Brandywine, Green Zebra and Juane Flamme.

Assemble the Tart

Pour the prepared cheese mixture into the pre-baked tart shell. Bake 75% of the way done – about 40 minutes at 350′. Place the roasted tomatoes on top and return the tart to the oven for another 10 – 15 minutes, until firm. Serve the tart at room temperature, with a little fresh basil sprinkled on top.

Possibly The Best Brownie

04/17/2013 by Laura Leave a Comment

Having recently been gifted treats from Bouchon Bakery as well as a copy of the book, I have been anxious to do some serious baking. I also recently received “ad hoc at home” and will likely make every recipe in the book! For some reason, I decided to start with Chef Keller’s Brownie recipe. Thanks to Amazon Prime for the quick delivery of the Silicone cake pans*, and the Chef Shop for some amazing Italian chocolate and cocoa powder, I was able to whip up a double batch this afternoon.

Ingredients

As I have mentioned before, I use organic ingredients wherever possible.

3/4 cup of flour

1 cup unsweetened alkalized cocoa powder

(I used the fabulous Pernigotti Cocoa Powder from Italy)

1 teaspoon Kosher salt

1 1/2 cups unsalted butter, room temperature (yes – that IS 3 sticks)

3 large eggs

1 3/4 cup granulated sugar

1/2 teaspoon vanilla paste or vanilla extract

1 1/2 cups 64% chocolate chips or chopped chocolate of your choice

(I used Agostini Single Origin Peru 70%)

Garnish – Powder Sugar

Preheat oven to 350′. If not using Silicone, grease and flour a 9×9 cake pan. Set aside.

Sift together flour, cocoa powder and salt into a medium bowl.

In a small microwaveable bowl, melt 1/2 of the butter. Cut remaining butter into small chunks. Add to the melted butter and stir until mixture is very creamy and only tiny bits of non-melted butter remain.

In a stand mixer, mix eggs and sugar together for 3 minutes on low speed, until very pale and thick. Add vanilla.

With the mixer on the lowest speed, alternate adding the 1/3 of the sifted dry ingredients with 1/3 of the butter mixture, until all is combined. Add in the chopped chocolate. I also added one cup of chopped, toasted pecans at this stage.

Spread batter into the prepared pan and bake for 40-45 minutes. Be careful not to overcook. Completely cool brownies in pan before cutting. (If using Silicone baking pans, remove brownies to a cutting board to cut.) Dust with powdered sugar just prior to serving.

*About my decision to try the Silicone pans: I have always hated the outside edges of brownies, cakes or bar cookies that inevitably end up dry, crunchy or even burnt when baked in a glass or metal pan. When Chef Keller recommended using Silicone, I decided to give them a try. They were not expensive – just hard to find, other than on-line.

First Sign of Spring…Strawberry Pie

03/30/2013 by Laura Leave a Comment

The first time I had fresh Strawberry Pie was at Le Petit Café in West Richland, WA. Le Petit Café was the only French restaurant for miles around. Saving for years to move to America, Didi and Pierre bought the place sight unseen from their home in France. Since this was long before one could search out property on the internet, they were quite shocked when they arrived in Eastern Washington and found their selves in the middle of nowhere! They quickly got to work and created a successful restaurant. Over the years , their fabulous food and charming personalities led to a large roster of regular customers, as well as customers who drove from far away, specifically for Didi’s Strawberry Pie. Due to the popularity of the pie, you actually needed to reserve your serving right along with your table!

While this is not Didi’s pie (she would never “give up” the recipe) it is the version my Mom and I have been making since the early 70’s.

Ingredients

One pie crust, of any size you choose, baked according to directions

2-3 quarts of ripe strawberries – Reserve 12-15 of the best berries for the top of the pie

approx. 8 oz whipped cream cheese

Strawberry Glaze – about 2 cups – prepared according to directions and cooled slightly

I have made the glaze from scratch. However, I more often use Junket Strawberry Danish Dessert. You can usually find it in larger supermarkets near the jello or pudding mixes.

I did get a small crack in my crust – no worries – the next step will take care of that!

Gently cover the bottom of the baked crust with the whipped cream cheese. Not only does this keep the crust from getting soggy, it adds another dimension of flavor.

Next, slice clean hulled strawberries in half and cover the bottom of the pie.

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Drizzle a small amount of the prepared strawberry glaze over the first layer of strawberries. Keep in mind, this is just to “set” the berries in place.

Continue to fill the pie with slices of strawberries, alternating with drizzles of glaze between layers, to ensure stability of the pie.

Once you have filled the pie with sliced berries, top the pie with the reserved “best berries”, in a decorative fashion, stem side down. Drizzle the upright berries with a small amount of glaze to ensure they are “glued” in place. Chill the pie for a minimum of 6 hours, or overnight. Serve with a dollop of freshly whipped cream. Bon apetite!

Kitchen Therapy – Baking Cookies

03/24/2013 by Laura Leave a Comment

If you search Google for “The Best Chocolate Chip Cookie” you will end up with hundreds of results, as I did on Sunday morning. I’ve grown tired of the recipe on the back of the yellow bag of “chocolate” chips. I wanted to try something new. I found Jacques Torres recipe on Martha Stewart’s web site. I was pretty sure that combination would produce a darn good cookie, and I was right!

There are hundreds of professional baker bloggers, who have fabulous advice. As a home cook, I will tell you the most important things I have learned about baking:

You must measure precisely
You must follow the steps in the order written
Check your oven temperature for accuracy
Make sure your flour, spices, baking powder and baking soda are fresh

A few things that have made me a much better cookie baker:

Use the best butter, chocolate, nuts and flour you can
Line your baking sheets with parchment paper
Use a dough scoop to ensure consistency in size and even baking
Make a “test” cookie
Cookies will continue baking after being removed from the oven
Let them settle on the baking sheet before moving them to the cooling rack

Ingredients

Recipe adapted from The Martha Stewart Show, May 2007

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semi-sweet bittersweet chocolate, coarsely chopped. I used 3 bags of 62% Dark chocolate chunks, as I did not feel like chopping chocolate.

I added 2 cups of chopped, toasted pecans just before adding the chocolate chunks

Directions

Preheat oven to 350 degrees. (If you have a convection baking option, use it if you plan to bake more than one sheet at a time.) Line baking sheets with parchment paper and set aside. Toast 2 cups of pecans for 5 minutes. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, pecans and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.