vrijdag 31 oktober 2008
dinsdag 28 oktober 2008
Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.
To end this post with a slightly less naughty subject: doesn't Pien, my brothers Dachshund of 11 weeks old look cute and sweet when she's asleep??
P.S. Check out my fellow TWD-ers cupcakes here.
maandag 27 oktober 2008
Freshly cut tuna with a slightly spicy dip of crème fraîche
Tomato-beef-kebab from the oven
Then we went to one of my favourite restaurants: Restaurant Poppe, this was combined with another restaurant owned by the same family: Pampus. We had some difficulties trying to figure out what exactly we wanted to eat there.... So many good things on the menu! My friend picked the goatcheese mousse with mangochtuney and a cheesecracker, I choose the deer with nuts and a vanilla sauce. My friend liked the goatcheese combo, although the aftertaste of the goatcheese was a bit too tart for her taste. My deer was perfect, the vanillasauce also tasted a bit like cloves and was accompanied by a mash with cantharells. To finish it off we both had the apple-beignets with icecream made with five spices: this combination was delicious! The icecream tastes of cinnamon, cardemom, ginger, cloves and mace, it was perfect!
Mousse of goatschees with mangochutney and cheesecracker
Deer with nuts and a vanilla sauce
Apple-beignets with icecream made with five spices
Our next stop was a mexican restaurant called La Cucaracha. My friend wanted to try the Bocadillo Americano (miniature hotdog of jalapeño-cornbread and chorizo) and I picked the Quessadilla (quessadilla filled with cilantro, crushed pepper and sheepcheese served on a mash of carrots).
Then on to restaurant Binnen (binnen is Dutch for inside) where we both had Zwartgoud rolletjes (rolled-up carpaccio filled with parmesan) and the Chocolate surprise. The carpaccio was amazing, but surprisingly we both didn't care much for the chocolate surprise... Afterwards the restaurant gave us a free sample of their chocolate lollipops: they were truffles. Yum!!
Rolled-up carpaccio filled with parmesan
After that my friend was full and had enough, but I still had a little appetite so we stopped at a new restaurant, part of the new hotel Pillows. There I chose Muffin of white chocolate a caramel of fleur de sel. This looked amazing but somehow managed to dissapoint me deeply....
The structure of the muffin was way too dense and dry. At first it was sweet with a saly afterbite, but after a couple of bites the salty flavour started to ovewpower the rest of the muffin which made this a 'yuck' experience for me.
Muffin of white chocolate a caramel of fleur de sel
So after that unsatisfying muffin I needed to finish Zwolle Culinair with a nice but not too heavy dessert since I was already quite full, so I went back to the mexican restaurant La Cucaracha and ordered EnRico (Granité of orange, tequila and spices with cinnamonfoam).
This was exactly what I expected: nice light shavings of orange icecream. Delightfull!
Granité of orange, tequila and spices with cinnamonfoam
On our way out we passed the restaurant 't Pestengasthuys where we saw that they had something similar to a doggybag: a carboard box with a picture of their restaurant on it, filled with three tiny miniature dishes. Since we had exactly 4 coins left (the ammount needed for this box) we decided to take this along for my brother. The doggiebag, named PGHuysje, contained a spicy 'Wolden' sausage (Wolden is the area where the sausage comes from), preskop (pieces of skinny porkmeat in jelly with parsley, onion and pickles) and marjolaine tart with chocolate mascarpone.
Spicy 'Wolden' sausage
Marjolaine tart with chocolate mascarpone
The sausage doesn't look very appetizing, but according to my brother it was very tasty.
He didn't dare to try the preskop, but neither did his girlfriend, my friend or I.
His dog (a dachshund puppy of 11 weeks) did however like the smell of it!
The marjolaine tart was delicious!
zaterdag 25 oktober 2008
On my list of things to make for next week are:
1) White chocolate cake with mascarpone and cherries
2) Dorie's Quintuple Chocolate Brownies
3) Dorie's Perfect Party Cake
4) Dorie's Normandy Apple Tart
5) Dorie's Pumkin Muffins (or Butternut Squash Muffins.....)
Ow, and ofcourse the Chocolate-Chocolate Cupcakes foor TWD!! Thanks for reminding me Clara!
donderdag 23 oktober 2008
O Happy Day, my copie of Food You Crave by Ellie Krieger arrived in the mail yesterday: just in time for this weeks assignment that I wasn't making. So you all know how I spend yesterday evening: flipping through the book and droowling all over the beautiful pictures of tasty and healthy recipes!
This weeks recipe was choosen by Heather of Randomosity and the Girl, she picked Banana Cream Pie. At first I didn't want to make todays recipe. Normally when I make pies I go to my parents house and share it with them, but since they are out of town for two weeks that was not an option. But when I saw the fantastic results over at Heather and Holly I knew I had to make this pie.
Unfortunately the supermarket didn't have powdered gelatine, in fact I don't think I have ever seen powdered gelatine in my life: I only now the gelatine in sheetform. So I wasn't quite sure how much gelatine to use, I ended up using three sheets.
I'm not going to write down the entire recipe here, It can be found on page 276 of Food You Crave. The recipe was surprisingly easy: first you make the pie crust out of the biscuits, some butter and very little water, push it down in a pie plate, bake it for about 10 minutes and let it cool down.
Then you dissolve the gelatine in some water, you make a curstard out of egg yolks, non-fat milk, sugar, flour and vanilla essence. Mix in the gelatine water and let the custard cool down. Divide the sliced bananas over the pie crust.
Poor the custard over the crust and bananas and put in the fridge to set for 3 hours. Whip up some low-fat cream with a little sugar and pipe on top of the pie. Enjoy!
At Foodnetwork I found the recipe for Farfalle al Rocco, courtesy of Assagio Italian Restaurant, Portland, OR and knew this was the one, it had lots of items
Boy, did I have a hard time trying to get hold of a butternut squash.... But when I have an idea stuck in my head, I will stick with it. So I visited 3 different supermarket: no BS, I went to the Natuurwinkel (Nature Shop, that's where all the nature freaks with their grey wollen socks buy outlandish and uberhealthy things like pumpkin and so on): no BS. My last attempt was the turkish supermarket, because I knew they have a great variety of exotic foods. At last: Succes was mine: lots of BS!!
1 small butternut squash
Preheat oven to 450 degrees Fahrenheit. Bake the butternut squash on a baking sheet for 45 minutes to 1 hour, until you can easily slide a knife into the upper part of the squash. Remove from the oven and allow to cool for 20 minutes. Cut off the ends of the squash and pare away the skin. Cut the squash in half, removing the seeds. Dice the remaining flesh. Allow to cool completely.
If the pasta is not finished yet, remove the saute pan from the heat and wait until the pasta is done. When the pasta is done, return the pan to high heat, quickly add the spinach and deglaze with the white wine, which will help wilt the spinach lightly. Season with salt and black pepper. Quickly drain the pasta, add it to the pan and toss to combine the ingredients, mixing in most of the grated parmesan while you are tossing. Transfer to a serving dish. Top with more grated cheese and freshly ground black pepper. Serve at once!
I don't get the American portion sizes..... This recipe is supposed to be 4 servings. Since that is way too much for me I halved the recipeand should have had 2 servings, right?? WRONG, I got 3 servings!!! O well, I won't complain since I loved this dish!
Just one question for you: I still have 2 cups of roasted and diced Butternut Squash leftover, what would you suggest I do with them?
dinsdag 21 oktober 2008
I have some explaining to do to the non-Dutch readers: pumpkin is not regularly used in dutch cuisine, in fact people that do cook pumpkin are mostly known as 'nature freaks': people that wear gray wool socks etc. - I mean no offense, this is just the general image that comes up with people.... I have never cooked/baked with pumpkin before, so I was very curious about the result. To start with I had to make pumpkin puree, the recipe called for canned pumpkin but that was nowhere to be found here in Zwolle. It was easy enough, I packed the leftovers in Zipper-bags per cup and put them in the freezer for future use.
I divided the batter into two parts. The first one I made according to Dories recipe: with pecans and golden raisins. Because I wasn't sure I would actually like these I subbed the raisins with chocolate for the second part. Everybody knows everything tastes great with chocolate!!
Ofcourse the two looked so much alike, so to make sure I remembered which muffins had raisins in them and which ones had chocolate in them I sprinkled the raisinmuffins with red sugar that actually turned orange while baking in the oven: what do you think of these Halloween Orange Pumpkin Muffins??
These only needed 17 minutes in the oven. I managed to create 22 muffins instead of the 12 Dorie indicates, mine were smaller though: practically bite-size, so cute!! After the chocolate muffins cooled down I melted some chocolate to drizzle over the top to make them look even more fancy.
maandag 20 oktober 2008
1 boneless, skinless chicken breasts, trimmed of any fat
1,5 cups of chicken broth or water
1,5 cloves of garlic, minced
1 tbsp sweet yellow onion, diced finely (I used red onion, cause that's what I had)
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp oregano
salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.
1 tsp olive oil
1 cups of onion, diced
1/2 cup of celery, diced
1 cups of carrots, diced
1 jalapeno pepper, seeded and chopped (more if you want it really spicy)
2-3 cloves of garlic, chopped
1 1/4 quarts of chicken stock
1 400 gr (14 oz) can of crushed tomatoes
1 300 gr (10 oz) can of corn
1/2 tsp of cumin
1/2 tsp ground coriander seed
sea salt and fresh cracked pepper to taste
1/4 a cup of fresh cilantro, chopped (divided)
3 fresh white corn tortillas
Heat the olive oil in a dutch oven over medium heat. Once hot, add onions and sauté until tender. Add the garlic and stir constantly for 60 seconds. Add the carrots, celery, jalapeno, tomatoes, corn, broth, cumin, coriander, sea salt and pepper to taste and 1/8 cup of cilantro.
Cut the 3 corn tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are soft and the corn tortillas have melted away. Add the chicken, taste and re season if needed.
Corn tortilla strips
2 corn tortillas
Preheat oven to 200 degrees Celsius (400 F). Grease the baking sheet with olive oil . Rub in a little olive oil on each side of all the tortillas & lay in a pile. Cut into thin strips & spread across the baking dish then season with sea salt. Bake in the oven until golden brown - watch them carefully because they burn easily. It usually takes about 3-5 minutes.
dicedCotija cheese, grated
fresh cilantro (remainder from above ingredients)
Ladle soup into large soup bowls. Add some avocado, tortilla strips, a sprinkle of cheese and cilantro. Enjoy!
I didn't care much for the soft strips of tortilla that went into the soup before cooking, they didn't disolve and stayed all soft, mushy and slimey. Probably I'll omit those next time. Just found out I used flour tortillas instead of corn tortillas, maybe that's where it went wrong??
I did however love the salted crispy tortillastrips on top of the soup, in combo with the spicyness of the soup and the softness of the avocado. Definetely will be making this again!
donderdag 16 oktober 2008
dinsdag 14 oktober 2008
I added cinnamon to my dough, because I just love cinnamon!! I love it!! I love it so much that I usually double the amount of cinnamon that goes into my apple pies just to make it taste more like cinnamon. So for me it made sense to add a complete teaspoon of cinnamon.
With no eggs left in the house I decided to take my chances and see what the biscotti would be like. The taste was actually OK, but the texture of the biscotti was way to grainy: the bulgur had remained as tiny little hard granules. I took them to work and all though they were nog to my liking, my coworkers actually liked them. Some even came back for another one!! But me being a perfectionist, I just knew I had to make this recipe again, with the cornmeal added this time!
A tip from Linda of Tender Crumb was to spray the log wet when cutting it into strips so it wouldn't crumble as much. This worked really well!!
ATTENTION: For those of you still wanting to join Tuesdays with Dorie, hurry up: the closing date is 31 October, after that date they will no longer accept new members.....
Now it's time to introduce my sweet pets to you all, here they are:
Senna, my 2-year old cat who loves to lay about, take everything in, sneak herself into the background of pictures, food and taking naps
Scott, my 6-year old Border Collie who loves to play, eat, sleep, play, eat and play!
Update: my coworkers preferred the non-bulgur biscotti over the bulgur biscotti, big surprise!! Hahaha!