Finding Time

I heard what they said. I didn't believe them.

They said once you make food your profession, you will no longer have the passion/desire/need to cook or bake in  your free time. You will lose a hobby. I thought they were crazy. They may have been right...but now I am fighting back.

I forgot for a minute that free time spent in the kitchen behind the stove stirring lemon curd, or at the counter kneading bread dough, is soothing for my soul, and good for my sanity. After long hours in a restaurant kitchen, I thought that curling up on the couch and ordering Thai food was the only cure for my exhaustion and my restlessness. I was so, so wrong.

Wednesdays are one of my days off, and this week I decided I wasn't going to waste it by "relaxing" or cleaning, or sleeping. Instead, I spent the day where I feel most at home (second only to my real home), in my little apartment kitchen, baking up a storm. At the end of the day, when I sat down to enjoy a creamy almond mascarpone tart with tangy apricots and crunchy almond brittle, I felt better than I have in a long while.

So when my mind plays tricks on me and makes me think that the last thing on earth I want to do is bake some more, I will remind myself that it's all lies. My career in the this field is dependent on trying new things, tasting new combinations, testing out new techniques, and if I ever lose the desire to do that, then I am in trouble. I don't like being in trouble.

Honey Mascarpone Tart with Almond Crust, Apricot Compote, and Almond Glass
adapted heavily from bourke street bakery and epicurious
makes 1-9inch round, or 12 inch rectangular tart

Almond Pate Brisee Crust

400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes
1 tablespoon white distilled vinegar
100 grams (3 1/2 oz) granulated sugar
2/3 cup water, chilled
665 grams (1 lb 7 1/2 oz) all purpose flour1 teaspoon salt
1 teaspoon almond extract

Remove butter from fridge 20 minutes before mixing.

In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.

In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.

Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well, along with the almond extract, and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.

Cut ball of dough in half and shape each half into a disc about 1/2 - 3/4 inch thick. (use one for this tart, and you can freeze the other half for later use) Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 15 minutes before you roll it out. Place one of your discs of dough between two sheets of parchment paper and roll out to a 1/8 inch flat disc. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout. If you are using a rectangular pan, you will want to roll out your dough into a longer strip instead of a round circle. Carefully move the dough to your tart pan and press evenly into all corners, pinching off the excess.

Dock with a fork (meaning poke a bunch of tiny holes in the bottom of the tart crust with a fork) and freeze for twenty minutes. Preheat your oven to 400 F. Place a piece of tin foil over your tart shell, pressing it down to fit the form of your tart, and fill with beans or rice or pie weights. Blind bake your tart for 20 minutes, flipping the pan front to back halfway through. Remove the pie weights and tin foil and bake for another 5-7 minutes, until the crust is golden brown. Let cool completely.

Mascarpone Filling

8 oz mascarpone cheese
6 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
2 tablespoons honey
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a stand mixer fitted with the paddle attachment, whip the cream cheese until smooth. Add the sour cream, the sugar, and the honey and mix until incorporated. Add the mascarpone, lemon zest, and vanilla and whip until smooth. Spread evenly into cooled tart shell and chill for at least 4 hours, or overnight.

Apricot Compote

4-5 apricots, pitted and cut into eighths
1/4 cup honey
2 tablespoons water
pinch of salt
1/4 teaspoon vanilla extract (or use a vanilla bean if you have one on hand)

Place the apricots, honey, water, and salt in a small saucepan and bring to a simmer. Simmer just until apricots are softened and starting to break down. Let cool for a few minutes then stir in the vanilla, or if you are using a bean scrape the seeds into the compote and stir in. You can use this slightly warm, or chilled.

Almond Glass

sliced almonds
corn syrup

Preheat oven to 350 F. Place a pile of sliced almonds on a silpat lined baking sheet and spread them out into a single thin layer. drizzle corn syrup over the almonds, making sure to cover them all. This should be a light coating, it will spread and fill in any gaps while it is baking. Place in the oven and bake until the syrup caramelizes to a amber brown color. Let cool completely, then break into shards. Store in an airtight container.

Spring Has Sprung...or Popped?

A cake pop and a gin and tonic totally counts as dinner right? It may be a Tuesday night, but with a new job comes a new schedule and mid-week has become my weekend. It may have been apparent that I haven't updated here in a while and I have a good reason for that.

A whirlwind of a month and an amazing job offer that materialized out of thin air meant little time for sleep, free time, or even time to catch my sanity. Life is starting to settle into its new groove, but unfortunately my body and mind are lagging a bit behind. So on my Friday, all I want to do is curl up on the couch have a strong cocktail and enjoy a sugar bomb that is the cake pop.

When Easter rolled around this year, I found that I actually needed to think about where to go and what to make. The last two years, I have been out of the country, most likely underwater doing some scuba diving or laying on a beach on a tropical island. Sigh...not this year, I guess that's the price I pay for working in a restaurant kitchen. Instead, I was able to spend a lovely afternoon with my boyfriend's family and found an excuse to make some cute easter-y desserts.

I think I have found my new favorite cake pop flavor, and from the sounds of pure satisfaction coming from all who ate them, I think most are in agreement; banana cake pops are a winner. The banana lends a nice rich flavor without being overly sweet, the candy coating takes care of that. Combined with a buttery and once again, not overly sweet, italian meringue buttercream, the banana cake pops will definitely be making more appearances on my cake pop flavor roll.

Banana Cake
recipe adapted from the Food Librarian
(makes enough for about 40 cake pops)

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (4 oz., room temperature)
1 cup sugar
1 teaspoon vanilla
1 large egg
2 ripe bananas, mashed
1/2 cup plain yogurt

Preheat oven to 350 F. Line a 9-inch round cake pan with parchment and lightly coat with non-stick spray.

In a medium sized bowl, whisk together the flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy. Beat in the vanilla, then the egg. Scrape the bowl down very well after each addition.

On low speed, mix in the mashed bananas. Add half the dry ingredients, and mix just until incorporated, then add the sour cream, followed by the rest of the dry ingredients, again scraping the bowl in between each addition.

Pour into your prepared cake pan and bake for 30-40 minutes, just until a toothpick inserted into the center comes out clean, or a finger pressed gently on the top of the cake springs back fully.

Let cool in pan for 5-10 minutes, then let cool completely on a wire rack.

Italian Meringue Buttercream

4 oz egg whites

8 oz granulated sugar

2 oz water

12 oz unsalted butter, room temperature, cubed

1 tsp vanilla

Place your egg whites in the bowl of your stand mixer fitted with the whisk attachment. 

Heat the sugar and water in a small sauce pan over high heat. Using a candy thermometer, bring the sugar to a boil and continue cooking until it reaches 230 degrees F. When it hits that temperature, turn your stand mixer to medium to begin mixing the egg whites until they are foamy. When the temperature hits 240 F, remove from heat and slowly pour into the egg whites on a medium low speed. As soon as all of the sugar is in, turn the mixer to medium high and mix until the meringue is cool to touch. Add the butter a few tablespoons at a time and whip until thick, which may take a few minutes. 

To make the cake pops, see this post for detailed instructions! Happy Spring!! 

Egyptian Lentil Soup & Chive Flatbreads

I feel like I should rename this blog 'The Cake and Soup Blog'. It seems as though all I have been working on lately is cake, and now that life is finally calming down, all I want to do is hibernate in my kitchen and cook up a big batch of soup. So this weekend, I had my first Sunday off in what seems like about a year, that is what I did.

I love ordering lentil soups from Mediterranean or Indian take out places, and for some reason I have only ever cooked with lentils once. This is just WRONG. So Sunday morning, with coffee and the latest issue of Food & Wine in hand, I hit up the bulk section at whole foods and set about to make a pureed red lentil soup (I also decided I needed two pounds of quinoa and wheat berries, my checking account shrivels up with fear whenever I even drive past whole foods).

Ingredients in hand, I made my way home and pretended it was actually cold outside. This soup is so comforting, smooth and creamy, with just a hint of heat, it almost made me believe it was winter. (Can you tell I am a little bitter about this sorry excuse for "winter" we are having here in Chicago??) Accompanied by some crunchy roasted chickpeas and some homemade chive flatbread, this meal will definitely be made again and again when I am in need of a little warmth.

Egyptian Red Lentil Soup
adapted from Food & Wine magazine

2 tablespoons unsalted butter
1 large onion, diced
3 celery ribs, diced
2 large carrots, diced
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon hot curry powder
2 quarts chicken or vegetable stock
1 14.5 ounce can diced tomatoes
2 cups red lentils (if you can't find red lentils, you can use a different color, you just won't have this beautiful color and it might change the cooking times)
Salt and pepper to taste

In a large stockpot or dutch oven (as always I used my trusty 14-quart LeCrueset for this task since I made a double batch but an 8-10 quart pot will do) melt the butter over medium heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes to toast the spices. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.

Serve with flatbread wedges and top with a bit of Greek yogurt mixed with lemon juice. I also garnished the soup with some roasted chickpeas and fresh chives. There are millions of recipes out there for roasted chickpeas, but basically just rinse and dry off some canned chickpeas (or my preferred name, garbanzo beans), toss them with a bit of olive oil and whatever seasonings you like, and roast them on a baking sheet in a really hot oven (400 F) until they are crispy. You don't need a recipe for that do you? No, you don't, I have faith in you. I just added all of the spices that I used in the soup along with some garlic powder and they were a perfect compliment to the creamy soup and tangy yogurt.

Chive Flatbreads
adapted from Food Network

2 packages instant yeast
1 teaspoon sugar
3 1/2 cups all purpose flour
2 teaspoons coarse salt
3 tablespoons finely chopped chives
1 1/2 cup lukewarm water (aim for 90-100 degrees or just around body temperature, it will activate the yeast, don't go too hot or you can risk killing the yeast)
1 teaspoon oil or non-stick cooking spray

In a food processor, combine yeast, sugar, flour, and salt, pulse to combine. Slowly stream in the water while processor is on and mix just until a ball starts to form. Turn dough out onto a clean surface, and knead with the heels of your hands until the dough forms a nice elastic ball. This will probably take at least 10 minutes, so be patient. When the dough is ready you should be able to gather it into a tight ball and when you press your finger in, the imprint should spring back. If the imprint does not spring back at all, keep kneading. When the dough is just about ready, knead in the chives until thoroughly mixed in.

When the dough is fully kneaded, spray a glass or metal bowl with non stick cooking spray or coat lightly with oil. Place the dough in the bowl and turn over a few times to coat. Cover the bowl with a slightly damp towel and place in a warm area for about an hour to rise. It should double in size. You can tell if the dough has sufficiently rested when you poke your finger into it and the imprint stays and does not spring back at all.

Turn the dough out onto a clean surface and punch it down to get all the excess air out of it. Cut the dough into about two ounce pieces and gather each piece into a ball. Place each ball under a damp towel while you are working on the rest, this will prevent them from drying out and forming a skin, plus it will give the gluten time to relax and make it easier to roll them out. When all the dough has been portioned and shaped, let rest under the towel for 10-20 minutes. After they have rested, heat a dry grill pan over medium-high heat. Take one or two of the piece (depending on how big your grill pan is) and roll each out to about 1/8 inch thickness (pretty thin). I had two ounce pieces and I rolled them out to be about six inches long by four inches wide. Place each flatbread on the grill pan and grill until it starts to puff up, then flip to cook the other side. It takes about 3-4 minutes total per flatbread if you have your pan hot enough.

Store in an airtight container for just a day or two. If you don't plan on eating them all within a day or so, put the remainder in the freezer as there is no fat in these breads and they get hard a chewy very quickly. I got about 15 flatbreads out of this recipe.

CH-CH-CH-Changes

I promise that this will be the only post title this year that references a David Bowie song...

Another January has rolled around, and yet again I find myself in a complete state of change. Pastry school is complete, I officially put in two weeks notice at my serving job, and work at the bakery has exploded (in a good way). In about a week I will be working just ONE job for the first time in a few years, no balancing schedules, no classes, no homework, no job searching, I can finally breath a sigh of relief.

More importantly, I will finally have some free time back in my life. Time to spend with the ones I love, time to spend on myself, and time to spend in the kitchen. MY kitchen. My blog posts no longer will be dictated by what I was making that week in class, or what I was able to snag from the community shelves at school (though I will miss that benefit).

With all the craziness of finals and the holidays, somehow I still found a bit of time to make a few cakes for freelance clients and thought I'd share them with you now.

The first one that you see in the post was actually my final project for pastry school. We basically had free range on our cake, it just had to be 3 tiers. I have lusted after the gray and yellow color scheme for quite a while now, and jumped at the chance to finally use it on a cake.

This next cake was made for a dude. I had never made a cake for a guy before, and his mother who bought it for him asked me to make a 'manly' cake. I have a tendency to put flowers on everything so this was a tricky one. I decided to go with a neutral color theme and try out the plaid trend that I keep seeing everywhere. Overall, I think it was a success, he wasn't embarrassed to be photographed with it at dinner, and enjoyed eating it even more.

Lastly, a very special request. This cake was for a golden birthday (dude cake #2). The birthday boy and his wife apparently have some inside joke about hostess cupcakes, I didn't press for information, but so much so that they served the treats at their wedding. I was asked to make a giant golden hostess cupcake. So that's what I did.

Here's kicking off a new year. New goodies, new topics, new experiences, new routine, new directions. Happy 2012 everyone.

Blue Christmas

Its almost as if I willed it to snow last night by making tons of teeny tiny snowflakes out of gumpaste. Is that possible? I wonder what else I could use this power for....

It FINALLY snowed last night. I have been having a little trouble getting into the Christmas spirit with the warm and/or dreary weather this month. The minnesota girl in me craves snow as soon as mid-november hits, and this year has been a huge disappointment so far. Maybe thats why I made a blue cake last night, I think I need to start making big white fluffy cakes with mounds of snow piled on top. It will be like my own personal voo-doo cake, used for good, not evil. Unless you hate snow I guess. Sorry in advance.

I made this cake in my second to last (yay!!) cake decorating class last night, and this morning, instead of bearing down and finishing my final costing project (booooring) I decided to make some matching cupcakes! Lucky for you, I actually took some step by step pictures so you can see how I made the toppers. No, I did not freehand pipe those snowflakes, you think I am THAT crazy? Here is an easy way to get your template transferred onto your fondant to pipe over so you can get a clean, consistent design.

First, roll out your fondant to your desired thickness, I usually go to about 1/16 inch, pretty thin for these.

Cut out your circle, and make sure to dust a good amount of powdered sugar underneath it so it doesn't stick to your work surface. Peel the excess fondant away.

Take your paper template (that you already had cutout, because you are more prepared than I am) and gently press it into the fondant circle.

Use the pads of your fingers to gently rub all of the edges so you get a nice clean imprint. Don't press too hard or you will distort your circle and you run the risk of the paper sticking to the fondant.

Carefully peel away the paper and you are ready to pipe your design.

I used a 00 tip to pipe, I wouldn't go much bigger than a 0 or 1 if you are doing something this small and intricate. Also, I used buttercream to pipe because it's what I had on hand, but you could also use royal icing, you would probably get better line quality that way.

Don't worry if you mess up a little, just let the frosting dry for a few seconds then gently scrape it off with a gumpaste tool or exacto knife. 

You can skip this next step if you want, but I think adding a few small sprinkles, strategically placed, makes for a nice finished clean look. Plus the sprinkles hide the ugly corners. Not that you'd have ugly corners, but if you did, this would help.

If your hands are naturally always sweaty like mine, you should just be able to press your finger into each sprinkle and gently press them into the buttercream. You can also use a tweezers if you are a rockstar like that.

Let these dry for a few hours, then gently press them onto your piped frosting.

Voila! Hope you enjoyed this little tutorial, I think this is my first go at one of these. I can say it is trickier than it looks to take pictures with one hand while piping with the other.

Let it snow, let it snow, and here's hoping yours isn't a blue christmas.

Is that a chartreuse rose?

There is nothing wrong with a chartreuse rose. Who says you have to make lifelike fondant flowers in lifelike colors? Is there a rule book somewhere that I am not aware of? I will make lime green roses if I want to make lime green roses.

Maybe I am just a little extra feisty after the week that I have had. You know those food network competitions where they build the huge beautiful chocolate sculptures and the clock is ticking down and the chefs are going to put the final touches on and the thing crashes to the ground into a million little pieces in what seems like slow motion? I can officially say I know how that feels. A whole quarter of chocolate work and nothing to show for it. I didn't even get a picture before it was destroyed by a too warm chocolate kitchen. It capped off a already crummy week and drained my resolve to keep a happy face on and work through the all the crap.

I don't think I have ever been more ready for the holidays than this year. Between the stress of classes wrapping up for good, a possibly totaled car, being sick every other week, all I want to do is be home with my family and friends, not worrying about real life for a while. Soon, I will be sitting at the dinner table surrounded by all my favorite people, eating delicious turkey, brussels sprouts, mashed potatoes and cheesy corn, drinking some beaujolais nouveau, and just taking it all in.

There is just something about sharing a meal with the ones you love to set everything right, if even just for a little while. When I get back from home, its back into cake making and work mode full force until after new years. I am actually very happy that I have quite a few side projects lined up, even though I am incredibly busy. The cakes and desserts that I make for freelance projects are always the most fun, and the ones that I can pour my creativity into. No matter how many hours I put in, or long, late nights I stay up working on a cake, it's pretty much always worth it in the end.

To give someone a original, delicious, and gorgeous cake that you designed and created with your two hands is one amazing feeling. And that feeling can mean a lot when other things in your life aren't going so well.

I hope everyone reading has an absolutely wonderful thanksgiving and has some time to spend with the people in their lives who make them happy. Or at the very least I hope you get to eat a lot of mashed potatoes. 

Autumn Cake

At one point this week, I had four fondant cakes of different shapes and sizes sitting in my kitchen. I can't bring myself to throw them away, but I don't know what to do with them. Maybe I will just let them petrify and make a cake shrine in our second bedroom. That probably won't happen, but it's an option. It's hard to dump something in the trash that you spent such a long time on, but nobody wants to eat two-week old cake (not that they will admit anyway). This cake luckily found a home this weekend for a friend's birthday and wasn't sacrificed to the garbage bin.

I am in my last quarter of pastry school, and one of my classes is a cake decorating class that focuses on fondant cakes. Unfortunately, I am not learning as much as I had hoped from this class, so I had to change my way of thinking about it. I now look forward to class as a chance to play and experiment for five hours a week with unlimited materials and lots of fun tools. This week our only restriction was an autumn themed cake, and since I love fall, I was really looking forward to it. I wanted to make a clean and classy fall cake, one that wasn't covered in pumpkins and marzipan fruit, perhaps something that could even be used as a wedding cake. We got to play with the airbrush machine to make more realistic leaves (Santa, if you are listening, Bria has been a very good girl this year and would like an airbrush machine for Christmas).

One great tip I did pick up this week was that I should start hoarding my egg cartons and always be on the lookout for other containers that can be reused to hold gum paste flowers and figures. Drying petals or leaves in a round cup gives them more dimension and movement than if you were to let them dry flat. You can purchase little round cups made specifically for this purpose, but why spend the money when there are things already in your house that work just as well? I happen to shop as Costco, and when honeycrisp apples came out this year, I bought a huge container of them. As I was reaching for the last one this week, I realized that the plastic clam shell they came in was perfect for flower shaping.

A drawback of using bowls that I had around the apartment to hold flower layers was that most of them had a flat bottom, but these apple cups are perfectly spherical. I cannot wait to test them out. Next time you are at the grocery store, check out the produce section, there are all kinds of egg carton-like packaging in different shapes and sizes that may be very useful in your cake creating endeavors.

Hope you enjoyed your extra hour of sleep/play/work this weekend. Happy fall!