Tag: Cooking Chronicles

The Cooking Chronicles: Strawberry Scones

I’ve always been a fan of scones, but I’ve never before attempted a from-scratch recipe without the aid of Bisquick. After seeing Ina Garten’s Strawberry Scones on Barefoot Contessa, however, I figured it was time to give it a try.

Besides choosing to use a pastry blender over my KitchenAid mixer, and substituting milk for the heavy cream, I followed the recipe word for word (though really, in the face of 3/4 pound of butter, what’s a little cream?). For the additive, I used a small package of dried strawberries I had bought on a recent trip to Vancouver.

The scones baked up very quickly, browning at 12 minutes instead of the suggested 20. And because of the mass quantity of butter, the dough resembled flaky pastry more than what’s typically expected from a breakfast biscuit. I’m not sure I’m a fan of the dried strawberries, however, as they’re slightly chewier than I originally expected. I think I’d much rather use frozen blueberries or perhaps dried cranberries and a hint of orange zest next time (the latter being Garten’s idea). I did really enjoy the sweetness provided by the dash of sugar on top though – it transforms the scone into a treat in itself.

These strawberry scones would make a lovely tea time indulgence, and really are worth the extra effort!

Strawberry Scones

The Cooking Chronicles: Almost-Cutie Pies

I received my first free issue of What’s Cooking magazine last week, and though I didn’t need an occasion to make the adorable Cutie Pies, Jane’s gathering on Saturday was a handy catalyst all the same. Mack lent me the use of his kitchen and a helping hand.

The recipe seemed easy enough, simply calling for muffins made from cake mix to start, with a supplementary mixture of pudding and Cool-Whip to serve as the filling for the cupcakes. Well, the muffins themselves turned out fine, but the filling was another story. I’m not sure if we just didn’t let the pudding mixture stand long enough to congeal, or if it was the use of no-name whipped topping that killed us, but regardless, we ended up ditching the “cream” portion of the recipe all together, as spreading the water-like substance would have been counter-intuitive. We did however go ahead with the melted chocolate topping, and to dress it up a bit, I made some shavings from a square of baking chocolate.

I’m a perfectionist when it comes to cooking, and needless to say I’m disappointed that the Cutie Pies didn’t turn out. We did make the best of what we ended up with though!

Almost-Cutie Pies

The Cooking Chronicles: Banana Fritters

Mack was insistent that we make spring rolls to bring to Megan’s potluck on Friday. As it turns out, my Mum was kind enough to “lend” us her stash of ready-made rolls to simply fry up and go, so I thought it would be a good time to try out a recipe for Banana Fritters (as we could make use of the already-heated oil).

The genesis for my excitement was the similar dish I had at Pradera Cafe a few weeks ago – crispy, sweet, perfectly fried banana morsels that didn’t seem too difficult to duplicate. The recipe was straightforward enough – the batter was easy to whip together, and once the bananas had been peeled and sliced, all that was left was to coat and fry them (my Mum taught us a neat little trick of how to test if the oil was hot enough: place a chopstick in the oil and watch for the volume of bubbles arising from the tip). We found that the smaller pieces were easier to coat, but were labor-intensive in terms of increasing the quantity we needed to fry. And we weren’t sure if it was a result of a thin batter, but the fritters didn’t end up being very crispy in the end. Though not the most appetizing-looking product (my Dad asked if what we gave him to eat was a Chicken McNugget, haha), once tossed in a cinnamon-sugar mixture and served with ice cream, it didn’t seem to matter, and most people seemed to like them just as well.

So with the slight mishap of Mack burning himself with the hot oil (chalked up to a sacrifice for the culinary arts anyway), the experiment was a success.

Banana Fritters (not plated, boo)

The Cooking Chronicles: Classic Mac & Cheese

I was hit with a craving for Kraft Dinner on Friday night, but unable to locate a package of the instant macaroni in our pantry, I was forced to artificially subside my longing for the time being. So on Saturday, I suggested to Mack that we try out Dave Lieberman’s from-scratch recipe for Classic Mac and Cheese.

We substituted a few things, including medium instead of sharp cheddar, fresh parmesan for romano, and rotini in place of penne. We also nixed the parsley, much to my food aesthetic dismay. We followed the directions closely, and though the cheese sauce ended up like a thick fondue, our dish turned out pretty well. Of course, there were the usual adjustments that we learned for the next go around, most prominently to use less breadcrumbs, crushed finer than we did, and potentially to add a filler ingredient (like ham, hot dogs, or my vote – grape tomatoes tossed with fresh herbs). More cheese on top wouldn’t hurt either.

Was it better than Kraft Dinner? Yes. Was it worth the time and effort? Yes, and even more so with the aforementioned improvements. Onward with experimentation!

Classic Mac & Cheese

The Cooking Chronicles: Chocolate Cupcakes with Peanut Butter Icing

Given all my harping about cupcakes, it’s a surprise that I haven’t yet tackled the challenge of making them myself. So tonight, I attempted Ina Garten’s recipe of Chocolate Cupcakes with Peanut Butter Icing.

It was certainly the most prep-intensive recipe to date. Between ensuring that the eggs, butter, and sour cream were at room temperature, remembering to brew the coffee, and letting the buttermilk mixture stand, I definitely exceeded the time guidelines listed on the recipe. Moreover, though I dislike using an electric mixer (I’m strangely traditional that way), I thought I’d experiment with my Mum’s KitchenAid mixer this time. It wasn’t as complicated as I had expected, but I did cop out near the end and chose to hand-incorporate the buttermilk and flour mixtures.

I also used Ina’s method of ice-cream scooping the cupcake batter into the baking cups, but boy, do I need a better scoop in the future; I think gravity was a more effective helper than the lift button itself.

As for the icing – it is without a doubt the star of the show. I’m known for eating spoonfuls of peanut butter out of the jar, but with the fluffy sweetness of the peanut butter icing, I’m liable to take the bowl and run. I highly recommend this recipe for anyone with frosting-related needs.

The ‘cakes themselves rose nicely, and frosted with icing and topped with chopped peanuts, look absolutely delectable. I’m not sure if I’d go through with making the cake batter from scratch again, as it was time consuming without much difference in taste when compared with the Betty Crocker/Duncan Hines variety, but the icing gets two big thumbs up from me.

Think anyone will buy my creations for $2.50 a pop?

Chocolate Cupcakes with Peanut Butter Icing

The Cooking Chronicles: Mini Linzer Cookies

My original plan was to replicate Ina Garten’s recipe for Mini Linzer Cookies in time for Valentine’s Day so I could bring the treats to work to share with my colleagues. Due to my difficulty in locating the specialty cookie cutters however, I had to delay my excitement (Call the Kettle Black didn’t have them…tsk, tsk). Luckily, my Mum found a set at Winners, so my cooking project was back in the works.

I only had enough room temperature butter for half of the recipe, which was a shame in the end, as the preparation was fairly time consuming with only a moderate amount of product to show for it. Though the directions were simple enough, between the half hour to chill the dough, the fifteen minutes to chill the cut-out cookies, and the ten minutes to allow the cookies to cool before decorating, the “idle” time dragged the process out quite a bit.

Despite slightly-burnt cookies and a dash too much confectioners sugar, I was ultimately happy with the experiment. They’d make a lovely tea time accompaniment or a gift-worthy treat. I hope my workmates enjoyed them!

Mini Linzer Cookies (with organic strawberry jam)

The Cooking Chronicles: Lemon Almond Polenta Cake

I was inspired to bake this cake after watching the characters in Dinner With Friends consume it. But who knew one of the main ingredients would be so hard to come by? After an exhaustive search of many major supermarkets (for the record, the grocery manager at Save-On Foods had never even heard of it), and with the help of my Dad, I was finally able to get my hands on a package of polenta flour (coarse corn meal) at the Italian Centre.

Corn flour vs. Polenta
The recipe in the playbill was written in Imperial measures, which meant the extra step of converting the quantities to Metric, but after that, it was fairly straight forward. Though I should have left the cake in the oven for a few minutes longer than I did, and let it set in the pan before attempting to overturn it onto the cooling rack (oops), I was very pleased with the end product. The combination of a generous amount of lemon zest and lemon juice resulted in a nice, refreshing flavor, and the ground almonds supplied a great texture and crunch.

As I still have quite a bit of polenta flour left, I may, out of necessity, have to recreate this cake again.

Lemon Almond Polenta Cake

EDIT: the recipe, from the Dinner with Friends program, as requested,

1lb unsalted butter at room temperature

1lb superfine granulated sugar

2tsp vanilla extract

10oz ground almonds

6 medium eggs

4tbsp lemon zest

2tbsp lemon juice

8oz polenta flour

1 1/2tsp baking powder

1/4tsp salt

  1. Preheat the oven to 320 degrees. Grease and flour a 12-inch circular cake pan.
  2. Whip the butter and sugar together until fluffy and pale. Stir in the almonds and vanilla, followed by the eggs, one at a time. Add the lemon zest and juice, the polenta flour, baking powder and salt. Stir well together. Put the mixture into the prepared pan and bake in the oven for around 45 minutes. The cake should be firm in the centre and golden on top.
  3. Serve alone or with ice cream. Serves 10-12.

The Cooking Chronicles: Super Easy Peanut Butter Cookies

This shouldn’t really qualify as a “Cooking Chronicles” entry, as what I made tonight was essentially baked peanut butter, but I wanted to include a picture, so here it goes:

Thwarted by my inability to find polenta flour, I was forced to switch from my desired Lemon Almond Polenta cake to my plan B craving, which this weekend has been Peanut Butter Cookies. I typically try to avoid recipes printed on the back of packages, but for ease and all-out laziness, I resorted to Kraft’s suggestion, albeit substituting the chunky version instead.

I think the preparation time worked itself out to 5 minutes, so topped off with 15 minutes in the oven, this was by far the fastest cookie recipe I’ve ever tried. The end product was all right – I should have omitted some of the sugar, but really, for 20 minutes, I can’t complain.

SEPBC

The Cooking Chronicles: Chocolate Pot du Crème

Knowing that I would have company over on the weekend, I planned ahead and made Chocolate Pot du Crème (a recipe from my handy Better Homes & Gardens cookbook) on Friday night.

Essentially denser, unwhipped chocolate mousse, the recipe was of the “prepare ahead” variety that my personal entertainment guru, Ina Garten, would have approved of. I did, however, have to separate egg yolks and whites for the first time (and learned quickly that the trick is to ensure that the shell is broken down the middle, otherwise there ends up being not enough of a ‘cup’ to transfer the yolk back and forth into).

I poured the mixtures into individual clear glass dessert cups, purchased earlier at Dollarama (a surprising boon for cooks seeking cheap but functional serving ware), and put them in the fridge to set overnight.

I was quite happy with the final product. I chose to top each serving off with raspberries in addition to white chocolate curls, which helped temper the richness of the chocolate and added some great color as well. One thing – it wasn’t as smooth as I would have liked, and an immersion blender in this case would have come in handy.

Though I prefer the lighter panna cotta, Annie commented that the pot du crème made for a nice winter dessert. It may be worth making again with flavor substitutions.

Chocolate Pot du Crème with Raspberries and White Chocolate Shavings

The Cooking Chronicles: Ricotta Pancakes

Armed with Bisquick, I set out to duplicate an Everyday Italian recipe of Ricotta Pancakes this morning.

The show had advertised them as a fluffier alternative to the usual result from pancake mix, and I did find that the case, but they definitely came out flatter than I was expecting. I should have substituted milk for water, and added about a quarter cup more frozen blueberries. But the best part was – they really weren’t any more difficult to make than regular pancakes, as long as you have the ingredients on hand to start with.

Anyway, pancakes are a great way to begin any day!

Ricotta Pancakes