Posts Tagged ‘tuesdays with dorie’

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TWD – Chocolate-Banded Ice Cream Torte

August 26, 2008

This week’s recipe was chosen by Amy of Food, Family and Fun. And she chose the Chocolate-Banded Ice Cream Torte on pages 288-289.

This recipe was simple to make, but time consuming, if you followed the time guidelines in the recipe.  I cheated a little on the “set up” times but had to let it freeze for a long time for the final freeze (probably b/c of the previous cheating, heh)

For the ganache, I used Ghiradelli’s Bittersweet 60% chocolate chips and regualar eggs.  If you are concerned with the fact that the eggs do not get cooked, you can either get pasturized eggs, heat the mixture to 140 degrees for 3 1/2 minutes, or leave the eggs out.  The eggs are there to help the texture of the ganache at the cold temperture of the freezer.

For the ice cream filling, I used Edy’s Double Vanilla and frozen strawberries in syrup.  I would have preferred to use raspberry (which is my favorite) as the recipe calls for, but frozen raspberries in syrup, apparantly, don’t exist around me.

The ganache came together very well.  By the end it was getting very thick and hard to whisk!  I need to work on my whisk muscles!  The ice cream and berries was very tempting in the food processor… looked like one huge strawberry milk shake, but I managed to only eat a little >.>

When putting the layers together, I left the ganache to chill for the full 30 minutes, but the ice cream was stiff enough after about 5-10, so I was able to shave a little time there.

The end result is very pretty but VERY rich.  Small pieces dear readers!  Small pieces! Phew!

So, in closing, very worth it!  It is very rich so you can get several pieces out of it, so very good for dinner parties or family gatherings!

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TWD – Black and White Banana Loaf

August 5, 2008

This week’s recipe was chosen by Ashlee over at A Year in the Kitchen. She chose Black and White Banana Loaf.

While I am not a *huge* fan of banana, I enjoy Banana Nut products, so I decided to give this a go, as is. It came together well. Though I have to say… crushed bananas? Not the most appetizing thing I’ve ever laid my eyes on, but I digress.

The recipe was super easy to make and the marbling looked really pretty on the outside of the loaf.

On the inside however… It looked a bit like a really dirty Labrador…

I think I *swished* it too much. Also, it seems like the chocolate baked up through the banana. I think next time I’ll have a more definite separation between where I put each of them. This time I made layers of each one and then swirled a butter knife through it. I might as well have just mixed it all together, heh.

Can’t say I was a huge fan, but my friend Karoline and her family (who love banana) loved it and it didn’t make it through the evening over there, so everybody wins! I got to bake and they got to enjoy!

See you next week!

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TWD – Summer Fruit Galette

July 29, 2008

For this week Michelle from Michelle in Colorado Springs selected Summer Fruit Galette on pages 366 – 367

This recipe, like so many of Dorie’s recipes for the masses, was super easy.  And I mean that in a good way.  While I do love a good challenge every once and a while that takes my whole day (or several) to reach tasty goodness, a nice simple recipe is lovely for day to day.

You start out with Dorie’s Good For Almost Everything pie crust.  Just need a food processor.  Don’t have to drag out the mixer.  I say drag because my oh-so-light KitchenAid is stored in the basement due to lack of counter space, so when I can grab an in-the-kitchen appliance it’s like Christmas, but I digress…

The crust came together beautifully (as always) so it was onto the custard.  Now custard here seems to be a loose interpretation.  In my mind (which is a frightening place) custard is very thick and very high in eggs.  This one, however, was looser, i guess is the best word, and contains only 1 egg… but hey, what do I know.  Maybe a custard is defined by the ingredients, not the quantity of ingredients.  Don’t care, damn tasty anyway.

For the fruit topping, Dorie’s suggested apricots, nectarines, peaches, plums or rhubarb, but… I’m a tad bit picky about cooked fruit.  On a whole I find it repugnant.  The only exceptions to this are berries.  And not all berries.  Cherries? Gross.  But blackberries, raspberries and blueberries? Delish!  On their own or any mixture of the three and I’m there.

I did my assembly a little differently than the directions say.  You’re supposed to put the fruit down then add the custard once it has cooked for a bit.  Well, from reading other peoples’ comments on the TWD blog, several people had overflow issues, so I opted to put my custard down, then my fruit.  It still came out very well!  If I make it again, I think I’ll try the confectioner’s cream I used with my DB Danish Bread and see how that works!

Pics will be on in the morning as I’m for bed as it’s almost midnight!

Happy baking!

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TWD – Blue (Black) Berry Pie

July 8, 2008
slant shot

For TWD this week Amy of South in Your Mouth selected Double Crusted Blueberry Pie on pages 361-363.  I had fully planned to make a blueberry pie and have it for the 4th of July, you know for the whole red white and blue thing.  But alas, when I went to Sam’s to get cookout supplies, they had no blueberries 😦

But they did have blackberries, which are equally yummy!

The crust came together beautifully.  God bless a food processor… and the filling is a no-fuss, no-cooking breeze!

precooking shot
post-cooking shot

The only snag I ran into is the liquid.  Blackberries, as it turns out, are QUITE a bit juicier than a blueberry.  This resulted in a very, shall we say, moist pie.  So moist, that it spilled out of the slits and onto my pants in route to 4th festivities…

Not to be thwarted by a pie, upon arrival, I did what any sane (haha) person would do and simply tipped my pie sideways and drained the excess liquid into the grass >.>

The pie was still a bit damp, but still quite tasty.  My pop even said it was just like his mother’s which is high praise indeed.

So, blueberry or blackberry, this pie’s a keeper (just mind your liquid if you go black… I’m guessing more flour… or maybe go with cornstarch)

Looks a bit more like cobbler than pie...

Looks a bit more like cobbler than pie...

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TWD – Mixed Berry Cobbler

June 24, 2008

cobbler close up

This week are being led by Beth of Our Sweet Life and she has chosen Mixed Berry Cobbler on pages 416-417.

Now I *love* a mixed berry… well anything really. I’ve made pies, filled bread, jams. But, oddly, never a cobbler. I don’t think I’ve ever even eaten a cobbler. My family is pie people. And mostly of the pudding-ish variety. So I was very excited to try this week’s recipe!

First I made my dough, and boy, was it sticky! Stuck to the bowl. Stuck to the scraper. Stuck to the waxed paper. Sticky, sticky.

Next, I mixed together my berries. 2 pints of blueberries and one each of raspberries and blackberries. They looked so pretty all covered in sugar, I hated to cover them up.

sugared berries

But, of course, it wouldn’t be a cobbler with out a crust! (I guess it would just be… jam?) So, cover it, I did.

pre-baking cobbler

Boy! You want rustic, there you go! Seems the only thing this dough won’t stick to is sugar coated berries! I think i recovered the same blackberry 6 times.

My little darling is percolating in the oven right now! I’ll post pics of the finished product as soon as it comes out!

*UPDATE*

Well, the cobbler is out and is a lovely golden brown. And looks just so… comforting.

Baked cobbler

I couldn’t wait to dish out some for myself. Wanted it while it was still hot so it would make the ice cream all melty…

dished cobbler

Mmm… makes me want to lick the screen!

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TWD – Not so Peppermint Cream Puff Ring

June 18, 2008

This week’s recipe comes from Caroline of A Consuming Passion.  I’ve been wanting to try to make pate a choux since I saw it on Good Eats ages ago, now I have the chance.  I do not, however, enjoy peppermint.  No.  That’s an understatement… I loathe peppermint.  The smell, the taste, the feel.  All terrible.  I get nauseated when I eat it.  Maybe I’m allergic…

At any rate, I knew a Peppermint Ring was out, but, luckily, the mint was only in the filling and Dorie gave some alternatives.  Being a citrus lover I knew I would go with a Lemon Cream filling.  Now this filling could only come after three (in my opinion) failures at the dough.

Now, it came together fine.  I boiled it until it was a ball.  I mixed my eggs in one by one.  I squeezed it into a ring and (on the first attempt) into eclairs and rolls.  I baked them for a total of 45 minutes.  Each time they came out browned and firm and puffed up.

Eclairs

And everytime… after leaving them in the kitchen to cool… I came back to a deflated ring.  It looked a bit like a large donut that someone sat on.  So, I tried a second time.  Same result.  I looked up Alton Brown’s recipe on footnetwork.com.  He had a suggestion of puncturing the choux after it came out of the oven to let the steam escape and stop the dough from going soggy.

Eureka! I thought.  This the problem!  If I puncture the dough when I take it out, all will be well and my ring will be lovely.  So, into round three I went.  I did everything I was supposed to.  I turned the oven down after 15 minutes.  I even baked it an extra 5 minutes to be sure it was done.  As soon as it came out, I took a paring knife and punctured the ring in several places.  The crust was so nice and firm!  But, alas, when I returned from letting it cool…

Pate A Choux pancake

Voila! A Pate A Choux Pancake! That’s right, flat again.

I don’t know what the issue is but I’m thoroughly frustrated.  I never got to the lemon cream.  What’s the point of making it, if your pastry won’t be able to hold the weight?

I’ll give it a day or two, and maybe I’ll have another go.

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TWD – French Chocolate Brownies

June 18, 2008

French Chocolate Brownies

I have to say, I was not thrilled with these brownies.  For starters, I don’t like raisins.  I know, I know, I could have left them out, but, originally, I was planning to send these into work with the hubby.  I even left out the cinnamon (that I love) because his boss is allergic.  But I didn’t get them made until Friday, and after I tried one, I didn’t want to send them in.  The actual brownie wasn’t *terrible* but the raisins were disgusting and the overall texture was a little mealy.  I think I may not have cooked them long enough.

Try them for yourself and see what you think! You can find the recipe at Di’s Kitchen Notebook, who had the honor of picking this recipe!