Tuesday
Jul262016

mille crepe cake

I have gotten asked for lots of cake recently.  Even a red cake with red jam with red frosting.  That one went with the boyos to Tennessee.  MUCH sugar in that vehicle!

I actually got away with making two cakes that did not have sponge.  I win!  I made a kugelhof because I was having a horrible terrible week and I thought it sounded wonderful.  But, on the same weekend, I made a vanilla cake because it was requested.  Cake and vanilla requested.  Form was not specified.  Sponge was not a requirement.

I made a mille crepe cake.

Tasty!  Fairly simple if you make crepes or swedish pancakes at all.  That and a bit of vanilla whipped cream made this cake.  Now I will say that it is currently residing in the freezer because it has the tendency to melt.  Ten minutes of defrosting sure do help the cutting.

Vanilla cake.  Just a different form.

mille crepe cake

2 batches of swedish pancake batter or enough to make 20 six inch pancakes

2 cups heavy whipping cream

2 teaspoons vanilla

1/4 cup white sugar

Make 20 swedish pancakes or your favourite crepe recipe.  Make sure that they have a bit of golden on them. It makes the cake prettier.   Let them cool completely.

Put the heavy whipping cream, 1/4 cup sugar, and vanilla in a bowl.  Whip until it forms soft peaks but not until it has turned to butter.

Place a pancake on a plate.  But a large dollop, a couple of tablespoons, of whipping cream on it.  Spread the cream to the edges.  Repeat until all the cream and pancakes are gone, ending with a pancake.

Sprinkle with powdered sugar.  Serve!

When it is warm, it is not the easiest cutting cake.  This is a little more then ten minutes out of the freezer.  But it is good.

I have some ideas on other flavours I may just have to try.  It is also easily gluten free.  Wahoo!  

Monday
Jul252016

smoked salmon and potato pie

Watching the Great British Bake off means there is more pie in my life.  Not sweet pie but savoury.  I actually bought Paul Hollywood's pie book for just that reason.  American cooks do not seem to focus as much on savoury pie.  This is a modification on what he calls his temptation.  Hot smoked salmon.  Golden potatoes.  Cream.  Carmelized onion.  All baked in pastry.  He suggests puff.  I use hot water crust.

Yum!  It is one of those meals that I find, if you can not eat it all the first night, gets better the longer it sits.  It normally does not last past three days around here though.  It makes pretty spectacular lunches.

The only problem is that in summer it makes the kitchen hot.  Oh well.

smoked salmon and potato pie

Note:  I make one six inch springform or high sided cake pan with a removable bottom

1 recipe hot water crust pastry

25 grams butter

1/2 yellow onion, thinly sliced

400 grams Yukon yellow gold potatoes, thinly sliced.  Peel if you wish.

about 500 ml milk 

200 grams or 8 ounces hot smoked salmon

50 grams double cream if you can find it or heavy whipping cream

salt and pepper to taste

In a frying pan, melt the butter over low heat.  Add the onion and sauté over low heat until carmelized.  This will take about 20 minutes.

Put the potatoes in a saucepan.  Cover with milk. Bring to a boil, turn down, and cook until the potatoes are just tender.  There should be a bit of bite because you will bake them again.  Remove from heat and drain but reserve 50 ml of the milk.

Preheat oven to 400 degrees Fahrenheit.

Line the bottom of the tin you chose with the hot water crust paster.  Save enough to make a lid.

Put a third of the potatoes on the bottom of the pastry lined tin (I was making two here and doubled everything).  Sprinkle a bit of salt and pepper.  Go lightly.

Cover the potatoes with half the onions and half the fish, broken up or flaked into pieces.

Repeat the layers but end with potatoes.

Mix the reserved milk with the cream and pour over the pie.

Cover the pie with the reserved dough.  Pinch the edges closed.  Poke the top so the pies do not explode.

Bake for 30 to 35 minutes or until the pastry is golden brown.

If you can, wait thirty minutes to eat or until it cools to room temperature.  The above picture is what happens when you cannot wait.  It just does not hold together well.  

But it is so good!

It has been an odd evening so far.  Good but nothing has gone as planned.  Oh well.

Friday
Jul222016

morning bake

I have been doing a lot of baking before work or in the morning.  It has to do with the heat of the day, how long I like to let flavours develop, and just timing.  My morning bake today was requested to be made again immediately.  The bread is over half gone.  That is what I get for having boyos around.  Especially ones named Koda Bear.

Yesterday, there was milk for tea or milk for bread without going to the store.  Since I did not wish to leave the house, it was milk for tea.  Hot black tea with milk and sugar as Koda Bear says.  The sugar is only a sometimes.  Usually sugar in tea takes the place of eating something sweet for me.  But that meant, no milk for bread.  And I am finding that there are too many people!  Going to the store is people!

I took my everyday bread and added oatmeal, brown sugar, and an egg since Koda Bear likes double jam sandwiches.  If he is going to try to survive on double jam sandwiches, I am going to try to sneak protein in him.  The funny thing is that he likes double jam sandwiches but the peanut butter on a spoon.  Not on the jam sandwich!  This bread was light and moist and requested again before it had a chance to cool.  

Yeasty Beasties have been fed so they can start making bread again tonight.  No wonder I go through flour like I do!

oatmeal bread

sourdough starter

100 grams flour (or about 1/2 cup)

100 grams water (or about 1/3 cup)

1 cup or 240 grams water

1 cup or 100 grams old fashioned rolled oats

1/4 - 1/2 cup (55 to 110 grams) packed brown sugar  (I think I used the larger measurement, but to your taste)

1 egg

1 teaspoon or 10 grams salt

2 to 4 cups or 500 grams flour (500 grams and 4 cups measure are too much flour, but I have a bear helper.  Flour goes everywhere!)

In a large bowl eight hours before, mix the sourdough starter, 100 grams flour, and 100 grams water.  Cover with cling wrap.  I have gone to cling wrap because it has been so hot here that the starter has been forming a skin on top.  This keeps the skin off.  Parchment paper or waxed paper would work as well.

When the starter is nice and bubbly, and you can see gluten strands, remove a couple tablespoons for next time.  Mix in the 240 grams water, oats, brown sugar, and egg if you are using it.  Mix in 2 cups or 250 grams flour.  This should be a thick dough.  Cover and let rise for a couple of hours.

Mix in the salt and enough of the rest of the flour to make a slightly stiff dough.  Knead the dough until smooth.  I found the best description of  my kneading as a rolling and tucking motion unless I have help.  Kneading for me until it is smooth takes about five minutes or less.  

Cover and let rise for about an hour.  After the hour, take the dough out of the bowl onto a lightly floured surface.  Flatten the dough.  Fold into thirds.  Fold the long ends towards the center.  I form it a bit more into a ball and put back in the bowl.  Cover.

Repeat the above step three more times.

Butter a loaf pan.  Line with parchment paper.  Uncover the dough and shape into a loaf.  Put in the pan.  Cover with cling wrap and put in the refrigerator overnight.

In the morning, turn the oven on to 350 degrees Fahrenheit.  Remove the dough from the refrigerator.  Remove the cling wrap.  Put is in the oven for one hour.  It is done when the loaf is golden and hollow sounding when thunked on the bottom.

Koda Bear did not even ask for jam.  Butter please!

Thursday
Jul212016

baklava cookies

When I get bored, and there is no concentration left, I will head over to pinterest.  It is a good place to get ideas and inspiration.  It never helps my concentration though!  

I have been finding less recipes that I wish to make posted though.  Unless I am doing searches.  But I came across this one, baklava cookies.  Baklava is a favourite thing.  But I have never made it and I do not have the urge.  Miss Amy makes really good baklava and she usually brings some over at Christmas so that feeds a lot of cravings.  Outside of the holiday season, the are good middle eastern restaurants and delis in the area that have good baklava.  I just do not want to deal with phyillo dough.  But cookies?  I can do cookies.

The flavour of these are spot on.  The recipe called for store bought cookie dough but I used the snickerdoodle cookie recipe from Flour by Joanne Chang.  If I were making the snickerdoodles, I would tweak the cinnamon sugar mixture but the dough is a perfect carrier for the flavours of cinnamon, honey, and walnut.  I actually got asked to make these again this weekend.  The boyos want to take some on their travels.

I am getting quiet! Okay, so I still have to go to work but quiet otherwise!  I am excited.

baklava cookies

Note:  I took the ideas from pinterest and the snickerdoodle recipe from Flour.  I also cut the recipe in half.  

1/2 cup butter

3/4 cup sugar

1 egg

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon cream of tartar

2 tablespoons butter

1/4 cup powdered sugar

1 1/2 tablespoons honey

3/8 cup (6 tablespoons) finely chopped walnuts

1/8 teaspoon cinnamon

Cream the 3/4 cup sugar and 1/2 cup butter together.  Mix in the egg.  Mix in the flour, baking soda, salt, and cream of tartar.  Refrigerate 3 to 4 hours or overnight if you can.  I am the first to admit that I usually do not refrigerate.

 

In a small saucepan, melt 2 tablespoons butter, powdered sugar, honey, and cinnamon together.  When it is melted, mix in the walnuts.  Let cool to room temperature.

Preheat oven to 350 degrees Fahrenheit.

Line baking sheets with silpat or parchment paper.  Take the dough from the refrigerator.  Roll a teaspoon of dough into about an one inch ball.  Place on the baking sheet, about two inches from the next ball.  I was able to fit twelve on my baking sheet.

Bake for 8 minutes.

Take the partially baked cookies from the oven.  Drop about a half teaspoon of the walnut mixture on top of the partially baked cookie.  Depending on the size of the cookie you made, it may be closer to 1/4 teaspoon.  Though I am told that the candied edges of the walnut mixture running down the cookie are a large draw.

Return to the oven and bake for three more minutes.

Remove and let sit at least five minutes or more before trying to remove from the baking sheet.

So good!  I can only eat two at a sitting.  My Beloved and Miss Amy both agree they could eat the whole batch at a sitting.

Just be aware that control may be an issue.

Tuesday
Jul192016

blues and creams

I got another nine square quilt laid out.  It was made with a pile of half yards from a quilt store in Bellingham.  Now if I could just remember its name.  I can remember how to get there which is really what counts.  Two Thimble Quilt Shop.  That is what it is.  I looked it up.

I am pleased.

I have to admit that I have recipes to share but no words or concentration.  I think the stress at work is catching up with me.  Plus there was company tonight and there will be company tomorrow night.  I just want to be a hermit.  Quiet.  Less motion.  Unless of course I am riding a board or traveling.  Have tent and kettle, will travel.

I will have quiet next week.  Maybe more words too!