RECIPES – Page 206 – Chasing MY Life WHEREVER it Leads ME

BAKING PARTNERS CHALLENGE #11 CHOCOLATE ECLAIRS

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month is an awesome choice of Chocolate eclairs!

Chocolate Eclairs and French laundry Gougeres

This month baking partner’s challenge we are going to learn, Pate a choux pastry, a French pastry, which is used in sweet and savory items. The recipe came from Thomas Keller’s Bouchon Bakery book. I have to admit my first batch turned out wrong, but it was all my fault working too fast. Batch #2 was delicious and perfect. There is also a recipe of chocolate éclairs recipe from Food network’s Alton brown.

Please try to make both recipes if not at least one. If you don’t know what pate a choux is, here is the link you can read about it. We were asked to stick to the recipe as much as possible. You can see step to step tutorial of gougeres making from this link.

Choux Pastry Bouchon Bakery for Éclairs – Makes 15 large Éclairs

Pate a choux for Eclairs

1 ¼ cups All purpose flour

2 tablespoons+ 2 teaspoons Sugar

1 cup Water

4.2 ounces Unsalted butter at room temperature

¾ + 1/8 teaspoon Kosher salt

4 Eggs (use one more if needed)

Get your kitchen aid stand mixer ready with the paddle tool, if you don’t have kitchen aid use your hand mixer.
Sift the flour and mix with the sugar, set aside.
Combine water, butter and salt n a medium sauce pan. Place it over medium low heat and stir until butter is melted.
When butter is melted turn the heat up and bring it to a simmer, then remove from heat.
Add the flour/sugar mix and stir until well combined and the mixture has a paste like consistency.
Then place over medium heat and stir rapidly until the dough pulls away from the sides and the bottom of the pan is clean.
Immediately transfer the dough to the mixer bowl and mix on low for 1 min to release little of the steam and heat.
Start adding the eggs, one at a time, beating until every egg is completely absorbed
After all the eggs are added, beat on medium for 2 min.
When the paddle is lifted the dough should form a bird’s beak – It should hold its shape and turn down over itself.
Transfer the dough to a pastry bag and chill until completely cold.
Preheat the oven to 375°.
Make a piping template by drawing six 15 cm/6 inch lines, 5 cm apart on parchment paper. Then place the template under the parchment paper you will pipe on.
With a large star tip pipe the éclairs, following the lines on the template.
When the pastry is reaching its 15 cm/6inch, begin to lessen the pressure, and then stop it as you bring the dough back over itself, leaving a little curl at the end.
Wet your finger and gently press down the tip of the curls.
Spray the éclairs lightly with water.
Place in the hot oven and immediately turn the heat down to350°.
Bake for 40 min, rotating the pan half way through.
Lower the temp to 325° and bake for additional 20 min.
Lower the temperature to 300° and bake for 10 more minutes.
Your puffs should now be light brown, light and hollow.

Chocolate pastry cream

5.8 ounces 70% chocolate chopped

.8 ounce 100% unsweetened chocolate chopped

2 tablespoon + 2 teaspoon Custard powder or all purpose flour

1/4cup + 1 tablespoon Unsweetened cocoa powder

2 Egg yolks (1/4cup)

1/4 cup+ 3 tablespoons sugar

1.8 ounces Unsalted butter at room temperature

Melt two chocolate together in double boiler and set aside
Combine the custard powder or all purpose flour and cocoa powder in a small bowl.
In a bowl add some ice and water and set aside. This is our ice bath.
Whisk in egg yolks and sugar by gradually adding sugar and to this add custard powder or flour mixtures then add milk and combined very well.
Heat the above egg-sugar-flours-milk mixture over medium heat until it begins to thicken with constant string.
Pour the pastry cream over the strainer and pressing gently to push the thickened cream through. Whisk for about 1 minute to cool. Then add butter in 2 additions and mix in well. Then add melted chocolate and mix in very well until everything is combined well.
Transfer to air tight container and line with plastic wrap on the top to prevent the film from forming, refrigerate for at least 1 hour and you can keep this chocolate cream for about 4 days.
When you are ready to use the cream transfer to bowl and stir gently until it has creamy consistency.

Instead of chocolate pastry cream you can also use orange custard. I chose the orange to help make the flavor more delicate and then topped them with a chocolate glaze.

Orange Custard

1 1/4 cups Whole milk

1 tablespoon Orange zest (from about 2 oranges)

3 Egg Yolks

1/4 cup Sugar

1 tablespoon flour

2.5 tbs cornstarch

1 tablespoon Grand Mariner (optional)

In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Temper the eggs by adding a little bit of the warm milk and whisk constantly. Add little at a time until you have added half of the milk.
Then pour the eggs/milk mix into the pan with the remaining hot milk.
Heat it over medium heat and stir constantly until the mixture reaches 170° and is very thick.
Remove from heat and stir in Grand Mariner.
Chill before piping into the Éclairs.

How to fill the Éclairs

Use a 0.4-0.6 cm plane tip.
Poke 2 holes, 1/2 inch from each end, into the bottom of each éclair. (I made mini ones-about 2 inches long) so only poked from one end to fill them)
Fill a pastry bag with custard of your choice.
Place the tip of the pastry bag into one of the holes and begin filling the éclair.
Pipe cream as needed into the second hole or until the éclair feels heavy.
You should use 1/4 cup of cream.

CARROTS AU GRATIN

CARROTS AU GRATIN

2 tablespoons butter

2 tablespoons WONDRA flour

1 cup milk

1 small bunch green onions, minced

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup grated cheddar cheese****

3 1/2 cups peeled, diced and cooked carrots

1 teaspoon celery salt

1 cup Panko crumbs, sauteed in butter

Pre-heat oven to 350 degrees.
In a small sauce pan melt butter over a medium heat.
Add flour and whisk until golden.
Add salt and garlic powder.
Add onions and blend well.
Gradually add milk, whisking until smooth.
Stir constantly until sauce begins to thicken.
Add cheese and whisk until smooth consistency.
Alternate layers of carrots and sauce in a buttered baking dish.
Top with bread crumbs.
Bake 30 minutes.

****Changing the cheese flavor changes this dish considerably. I’ve experimented with several and found that Gruyere’ is an excellent alternative.

CARROT CUPCAKES with CARAMEL &/OR CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

Makes 24 cupcakes

CUPCAKES

4 cups shredded carrots (about 1 1/4 pounds)

1 cup golden raisins

1 cup walnuts, finely chopped

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/4 cup canola oil

2 cups sugar

4 Large eggs, room temperature

1 teaspoon PURE vanilla

1 teaspoon maple extract

Preheat oven to 325 degrees.
Line muffin tins with paper liners.
In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
In a large mixing bowl beat together the oil and sugar until well blended.
Add eggs, one at a time, blending to incorporate.
Add vanilla and maple extracts.
Gradually flour mixture until well blended and smooth.
Alternately fold in carrots and raisins.
Fill liners 3/4 full.
Bake 25 minutes until toothpick inserted comes out clean.
Cool completely on a wire rack.

ICING

1/2 cup sugar

2 tablespoons water

1/4 teaspoon lemon juice

1/4 cup heavy cream

1 pound cream cheese, softened

2 sticks butter, softened

1/2 cup powdered sugar

1 teaspoon PURE vanilla

1 teaspoon maple extract

In a small deep saucepan combine the sugar, lemon juice and water.
Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
Remove from heat.
Using a wooden spoon, stir in heavy cream.
Transfer to a small bowl and allow to cool.
In a medium mixing bowl beat together the butter and cream cheese.
Add the powdered sugar and beat until smooth.
Add vanilla and maple extracts until incorporated.
Blend in caramel mixture.
Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

BAKING PARTNERS CHALLENGE #10 – PIZZA

THIS MONTH WE ARE MAKING NEW YORK STYLE PIZZA AND SAUCE – YAY! I chose Archana of Tangy Minds recipe because we love thin or original crusts. Recipe adapted from SeriousEats

Ingredients for the thin crust:

22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting

1 1/2 tablespoons sugar

3 teaspoons kosher salt

2 teaspoons instant yeast

3 tablespoons extra-virgin olive oil

15 ounces lukewarm water

Ingredients for making its NY Style pizza sauce

1 (28-ounce) can whole peeled tomatoes or Fresh Tomatoes.

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

2 medium cloves garlic, grated

1 teaspoon dried oregano

pinch red pepper flakes

Kosher salt

2 six-inch sprigs fresh basil with leaves attached

1 medium yellow onion, peeled and split in half

1 teaspoon sugar

Toppings:

Any sliced or chopped veggies of your choice such as capscium, sliced onions, mushrooms. Also you can add paneer or sliced jalapenos or even fruit such as pineapple. I used very thinly sliced mushrooms.

Any Meat as you like. Preferable pre-cooked Chicken pieces if you want. It is optional. I used super thin pepperoni just under the cheese.

CHEESE – 1 to 2 cups (depends on the size of the pizza) grated cheese – Parmesan or Mozzarella Cheese.

For Making the sauce:

Pulse the tomatoes and their juice in food processor / Mixie until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For Making the thin crust pizza:

Combine flour, sugar, salt, and yeast in bowl of food processor or in a bowl. Pulse 3 to 4 times until incorporated if you have food processor. otherwise mix well together with the help of the whisk . Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Those who don’t have food processor. try it with hand mixer or stand mixer or knead it with your hands and how are you kneading like chappati/roti dough.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, Preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza pan.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice evenly and spread 1/3 of cheese over sauce evenly.
Bake until cheese is melted with some browned spots and crust is golden brown and puffed, 10 to 15 minutes or varies depends on your oven.
Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

TURKEY ORANGE HOLLANDAISE BENEDICTS

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

BLACK PEPPER CHICKEN

Taste and Create was started as a food event by Nicole from For the Love of Food. The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.

This month I was paired with Camilla at Culinary Adventures with Camilla. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes. She has a huge diversity in recipes. I finally settled on the Black Pepper Chicken from The Law Student’s Cookbook. I did make a few alterations for us, but none that would drastically affect the flavor.

According to wikipedia, pepper originates in South East Asia and has been used in Indian cooking essentially forever. Peppercorns used to be known as “black-gold” and were used as a form of money. Black pepper is now commonly used in cuisines all around the world.

BLACK PEPPER CHICKEN

1/2 pound boneless skinless chicken breasts

1 tablespoon plain yogurt

Juice of large lemon

2 garlic cloves, minced

1-inch fresh ginger root, skinned and minced (I omitted as hubs hates ginger)

1 tablespoon ground black peppercorns, coarsely ground

1/2 teaspoon red chili powder

1/8 teaspoon turmeric

1/4 teaspoon sea salt

1 tablespoon vegetable oil (omit if grilling)

1/2 teaspoon ground mustard (also omitted since I have a deathly allergy to mustard)

pinch of red chili flakes

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Marinate the chicken in the yogurt, lemon juice, garlic, pepper, chili powder, turmeric, chili flakes, corriander, cumin and salt.
Remove chicken, reserving the marinade.
Let sit for 20 minutes in the refrigerator. (I let it marinade for several hours.)
~~In a deep pan heat the vegetable oil, on high. Add the mustard and chili flakes. Fry for 15 seconds. Add the coriander and cumin, and stir for 35 seconds.~~
Heat grill to medium high.
Spray grill with PAM.
Grill chicken for 5 minutes each side, basting well with marinade after 2-3 minutes.
~~Add the marinated chicken to the pan, browning the chicken on each side. Lower the heat, cover with a lid, and cook for 15 minutes.~~

* serves 2

BROWN SUGAR CINNAMON COFFEE CAKE

BROWN SUGAR CINNAMON COFFEE CAKE

CAKE

2 cups Bisquick

2 tablespoons sugar

2/3 cup milk

1 Jumbo egg

TOPPING

1/3 cup Bisquick

1 teaspoon cinnamon

1/3 cup packed brown sugar

3 tablespoons butter, softened

Preheat oven to 375 ˚.
Grease 8×8 square baking dish.
Stir together the cake ingredients until well blended.
Spread into pan evenly.
Mix together the topping ingredients until crumbly.
Top cake with crumb mixture.
Bake 18-22 minutes or until golden.
Serve warm.
If re-heating, a teaspoon of butter on top makes it super moist and yummy.

BROCCOLI SALAD/SLAW

1 1/2 cups broccoli florets

1/2 head shredded red cabbage (optional)*

2 bunches green onions, sliced

1/4 cup chopped red onion

1/4 cup sunflower seeds (shelled)

1/2 cup golden raisins

1/2 pound bacon cooked crisp and crumbled

1 cup mayonnaise

1/4 cup sugar

2 tablespoons apple cider vinegar**

In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
Pour over the vegetable mix.
Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.

**can use pineapple juice instead

BAKING PARTNERS CHALLENGE #10 – PIZZA

THIS MONTH WE ARE MAKING NEW YORK STYLE PIZZA AND SAUCE – YAY! I chose Archana of Tangy Minds recipe because we love thin or original crusts. Recipe adapted from SeriousEats
Ingredients for the thin crust:
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
3 teaspoons kosher salt
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Ingredients for making its NY Style pizza sauce
1 (28-ounce) can whole peeled tomatoes or Fresh Tomatoes.
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 six-inch sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar
Toppings:
Any sliced or chopped veggies of your choice such as capscium, sliced onions, mushrooms. Also you can add paneer or sliced jalapenos or even fruit such as pineapple. I used very thinly sliced mushrooms.
Any Meat as you like. Preferable pre-cooked Chicken pieces if you want. It is optional. I used super thin pepperoni just under the cheese.
CHEESE – 1 to 2 cups (depends on the size of the pizza) grated cheese – Parmesan or Mozzarella Cheese.
For Making the sauce:

Pulse the tomatoes and their juice in food processor / Mixie until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For Making the thin crust pizza:

Combine flour, sugar, salt, and yeast in bowl of food processor or in a bowl. Pulse 3 to 4 times until incorporated if you have food processor. otherwise mix well together with the help of the whisk . Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Those who don’t have food processor. try it with hand mixer or stand mixer or knead it with your hands and how are you kneading like chappati/roti dough.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, Preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza pan.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice evenly and spread 1/3 of cheese over sauce evenly.
Bake until cheese is melted with some browned spots and crust is golden brown and puffed, 10 to 15 minutes or varies depends on your oven.
Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

RECIPE REWIND ~ KRAB SALAD with 1000 ISLAND DRESSING ~ a favorite for a warm evening

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD

8 ounces Louis Kemp Crab, finely chopped

1 stalk celery, finely chopped

1/3 cup minced red or green onion

salt and pepper

mayo (about 1/4 cup)

Romaine lettuce

Roma tomatoes, sliced

Snap peas, halved

Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
Place a large scoop of crab salad over the romaine mix.
Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
Top with dressing.

1000 ISLAND DRESSING

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon white balsamic vinegar

2 teaspoons sugar

3 teaspoons sweet pickle relish

1 heaping tablespoon minced red onion

1 teaspoon Worcestershire sauce

salt and pepper

In a mini blender blend all ingredients to desired consistency.

He all but licked his plate and drank the rest of the dressing straight from the bottle.

INDONESIAN PORK TENDERLOIN ala TAMY

This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then. I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.

INDONESIAN PORK ROAST ala TAMY

2 pound pork tenderloin

4 tablespoons ~~low sodium~~ soy sauce

4 tablespoons ~~reduced-fat~~ JIF creamy peanut butter

2 teaspoons crushed red pepper flakes

4 cloves garlic, minced

PAM

1/2 cup ~~mango chutney~~ apricot pineapple jam

6-8 slices bacon**

Preheat oven to 375 degrees.
Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
Spray with pure. Arrange bacon slices.
Spread 1/4 of mixture over bacon slices.
Top with tenderloin.
Spread remaining sauce on top and sides.
Wrap bacon slices up and over securing with toothpicks.
Roast, uncovered for 45 minutes.
Brush evenly with jam and bake for an additional 15 minutes.
Turn off oven and let rest 10 minutes.
Slice and serve.

**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.