Croissant from Scratch

 I enjoy a good croissant. There is something special about this small crescent-shaped pastry, that has delicious flaky inside part, and attracts so many people to enjoy a bite. I picked a recipe from " Flour"  book. I like the way it came out, but will not do again. The process was not described correctly (however very detailed). Proofing took 8 hours, which is very long. Was it my fault?-Perhaps... But... I will do the next time classic croissant from the classic pastry chef notes.

New Year's Eve 2011 Cake!

Since, the Chinese Calendar says that 2011 is a Year of Rabbit/Cat, I decided to make a Rabbit cake. It looks like an Easter cake :)

My Little Baby Turned 4!!!Sponge Bob Birthday Cake.

When my Little son turned 4 and I had to find idea for his birthday party, I was quite lost. Whenever I asked him what he wanted, he couldn't give me an answer. My oldest son in oppose to his little brother tells me a year before and gives me a list with presents, and I also knew what my son's current obsession was.My little one, was born in the house, which was already filled with toys and never really asked me  to buy anything for him. He never cried and never sent the letter to Santa with hundreds items in it. I figured that I have to see what he loves to watch, and we looooove Sponge Bob Square Pants. It's silly, it's stupid from time to time, but it is entertaining. So, it was decided to create Sponge Bob theme party and I bought all kinds of board games with Sponge Bob images and decided to cover my cake with fondant to make  it look like Sponge Bob as close as possible. I tried to make my own fondant few times before with marshmallows and covered the cakes with it and never was fully satisfied with the results. The MF (marshmallow fondant) was too soft and melted to quickly. For me and my family, the taste of cake is very important, that's why everything from top to bottom had to be delicious and beautiful. I bought Wilton fondant, tasted it, and threw it to garbage. Years ago, I bought "The Cake Bible" by Rose Levy Beranbaum and thought through the Fondant recipe from it. I bought all the ingredients and... didn't do it. Later, I bought "The essential guide to cake decorating" and liked the simplicity of its sugarpaste recipe. Never did it. :( Finally, decided to browse the Cake decorator's favorite site www.cakecentral.com and found recipe which satisfied hundreds of people. I decided to give it a try...

FONDANT RECIPE

The fondant was made 2 days in advance. I wanted to give it a rest a day after it was made and a day after colored it. I colored it with gel Wilton colors in batches. I loved it!!! The fondant is pliable, stretchy, tastes delicious!

CHOCOLATE CUPCAKE WITH CHOCOLATE GLAZE.

CHOCOLATE CUPCAKE WITH CHOCOLATE GLAZE.

(adapted from the cooking book of Idon'trememebrwho)

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened cocoa

5 1/3 oz (10 2/3 tbsp) unsalted butter

1 tsp vanilla

1 1/2 cup sugar

3 eggs

1 cup milk

You will need two medium size muffin tins (muffin pans) and muffin paper cups to put into tins.

Sift flour, soda, salt and cocoa. In the standing mixer cream softened butter until creamy and white. Add into butter vanilla and sugar. mix for at least 2 minutes. Add egg one at a time. After adding on egg you have wait till the dough fully incorporate with an egg, otherwise you will have a separation of fats and liquid. Add your sifted dry ingredients alternating with milk. Explanation: You put 1/3 of your dry ingredients, mix it on the low speed, add 1/3 of a milk and mix it. Make it 3 times ending with the flour not the milk.

Oven is 350 F. Baking time is 25 minutes. Checking the cupcake for readiness with the wooden skewer or the toothpick. The stick should come out if the dough absolutely clean and dry.

GLAZE.

6 oz. semisweet chocolate chip

1/3 cup heavy cream

1 tbsp sugar

1 1/2 tbsp butter

Mix everything together in the medium sauce pan over the low heat. Constantly mixing with the spoon. When the mixture is all incorporated and all of the chocolate almost melted, take away from the heat and mix it very well. Cool it until room temperature.

I take one cupcake at a time a dip into the chocolate glaze. The top will be smoothly covered with it.

Bonne Appetite!!!

BROWN BUTTER MELTAWAYS (RUSSIAN TEA COOKIES, MEXICAN WEDDING COOKIES OR GREEK TRADITIONAL )

BROWN BUTTER MELTAWAYS

(RUSSIAN TEA COOKIES, MEXICAN WEDDING COOKIES OR GREEK TRADITIONAL )

Adapted from The Secrets of Baking by Sherry Yard.

This recipe creates the best meltaway cookie I had ever tried. I LOVE THEMMM!!!!

A few hours before you wish to make cookies, make the brown butter.( It's not complicated, I promise.) You will need 1/2 lb ( 2 sticks) of unsalted butter. Melt the butter in the medium saucepan over medium heat. Cook the butter until solids separate and brown to a dark golden color, 7-10 minutes. usually, I also spend time by mixing it few times with spoon so it won't burn on the bottom of the pan. Remove from the heat and cool at room temperature (1 hour), then chill in refrigerator until solid (1 hour)

Using a standing mixer fitted with a paddle attachment or hand mixer, cream the brown butter on medium speed until cream colored (2 minutes) If you want to make Russian Tea cookies you will need to add 1 cup chopped, toasted walnuts to the butter while creaming.If you want to make Lemon Italian style Meltaways you add 3 tbsp. finely chopped or grated citrus zest and 2 tbsp citrus juice to the butter while creaming. For mexican cookies we add 1 cup of chopped, toasted pecans and for Greek cookies 1 cup chopped, toasted almonds. Don't forget to cool the nuts before you add them onto the butter.

Add 1 1/2 cups + 2 tbsp powdered sugar and 1/4 tsp salt.Cream for about 1 minute, don't forget to scrape the sides with the spatula.

On low speed, add 1 1/2 cups all purpose flour (sifted).Beat until just incorporated (30 sec). Remove the dough and make a disc shaped piece. Wrap it tightly in plastic film and chill for at least 30-45 minutes in refrigerator.

Preheat the oven to 350 F. Line the baking sheet with parchment paper. Flour your hands and pinch off pieces of dough and roll them into 1-inch balls (walnut size). Place the balls 1 inch apart on the sheet.Bake cookies fro 12-15 minutes, or until lightly golden brown around the edges. Do not overbake, or your cookies will be to dry.

As soon as you remove the cookies from the oven , cover them completely with powder sugar. I place sugar in strainer and tap it over the cookies. Let the cookies cool competely on the baking sheet.

Even it's a long description it's very easy to do and very Yummyyyyy.

Warm Lentil Salad

The recipe is adapted from Gourmet.

2 cups French green lentils , picked over and rinsed ( I used the regular green lentils)
6 cups water
2 Bay leaf
1 tsp salt
1 medium onion , finely chopped
2 carrots, cut into 1/4 inch dice 
2 celery ribs, cut into 1/4 inch dice
1 tbsp finely chopped garlic
1/2 tsp dried thyme, crumbled
1/4 tsp black pepper
1/2 cup plus 2 tbsp extra-virgin olive oil
1/4 cup red-wine vinegar
1 tbsp Dijon mustard
1/4 cup finely chopped fresh flat-leaf parsley


Bring lentils, water and bay leaves to a boil in a heavy saucepan, then reduce heat and smmer, covered, until almost tender, about 15 minutes. Stir in 1/2 tsp salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.

While lentils simmer, cook onions, carrots, celery, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper in 2 tbsp oil in heavy skillet  over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.

Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 tsp salt and 1/8 tsp pepper in a bowl. Add remaining  1/2 cup oil in a slow stream , whisking until blended well.

Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetables mixtures and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm , add chopped parsley.

The original recipe called for the 3/4 lb smoked Kielbasa or other smoked sausage cut crosswise into 1/4-inch slices.  Brown kielbasa in cleaned and dried 12 inch heavy skillet, turning over once, about 2 minutes. Stir kielbasa and parsley into lentils. 

I didn't add kielbasa. I served the roasted beef ribs over the salad.