Dulce de Leche Swiss Meringue Buttercream

I know my last post was all about how I didn’t love Swiss Meringue Buttercream, but I’ve had a change of heart.  Actually, I just tried again, and this time it was great.

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After my last post, Sara from Matchbox Kitchen, left me an awesome comment with some tips for trying again.  It wasn’t an issue of recipe, more of technique. When Matchbox Kitchen tells you SMBC is awesome, you try it again.  So I did and this time, I used her tips.

I’m happy to say, it turned out awesome.

I sort of think dulce de leche had a lot to do with it, but either way, it turned out great.

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So new confession: Swiss Meringue Buttercream is pretty tasty (especially when dulce de leche is mixed into it).

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It’s still very buttery but this time, I think the dulce de leche masked some of the butter taste and it was great.   Here’s the recipe, that incorporated some of Sara’s comments regarding technique…

Dulce de Leche Swiss Meringue Buttercream

3 egg whites
1 cup sugar
1 tsp vanilla extract
3 sticks of butter, softened
1/4 cup dulce de leche*

Whisk together egg whites and sugar in your stand mixer bowl.  Place over a pot of boiling water (make sure water isn’t touching the bowl), stir it every so often until the egg whites become hot and you can no longer feel the sugar granules.

Transfer to the mixer and whip until they’ve formed stiff peaks.

Remove the whisk attachment and change to the paddle attachment for your mixer.  Add vanilla. Then start to beat in butter.  Once the butter is nearly incorporated, add in the dulce de leche.  Beat until it’s smooth.  Then it’s ready to frost.

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I put mine in the fridge for about 5-10 minutes to firm up a bit before frosting, but the texture and flavor was a million times better this time.  This will make enough frosting to frost and fill a 6 inch cake or just frost the outside of a 9 inch cake.

*To make dulce de leche, boil a can of sweetened condensed milk for about 3 hours.  Make sure the can is completely submerged in water (if not, it might explode).  You can also probably find it in most latin grocery stores as different names (dulce de leche, cajeta, arequipe, etc).

I used this Dulce de Leche Swiss Meringue Buttercream to frost a banana cake with chocolate and dulce de leche filling.  It was a hit.

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I took this dessert to the desert

This cake traveled with me from Oakland to the Palm Springs area.  It barely survived the long drive and the heat, but it made it.   It didn’t look as pretty as this when I served it, but it got eaten up.

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This cake is definitely on my list of cakes to make again.  It was delicious, and the buttercream is way easier to make than excepted (probably because you don’t have to sift powdered sugar, which is always a pain).

I guess I’m a fan of swiss meringue buttercream after all.

What’s your favorite way to frost a cake?

Confession: I Don’t Love Swiss Meringue Buttercream

I’m making my friends wedding cake(s) for her September wedding, and I’m incredibly excited.  I love weddings and I love cakes.  Combining the two is pretty much almost as exciting as pies in jars.

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I’m also extremely concerned that I’ll somehow mess it up.  I want her cakes to be tasty and beautiful, because it’s her special day.  That means I’m practicing like it’s nobody’s business.

In my cake making craze, I wanted to try out a new frosting.  I had read that Swiss Meringue Buttercream is great for getting smooth edges, so yesterday, I decided to give it a try.

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Everyone talks about swiss meringue buttercream with descriptors like: luxurious, satiny, rich, decadent.

To me, it tasted like straight up butter with some sugar in it.

I added some strawberry jam to mine to try to add some flavor to it, which improved it, but I’m still not a fan.  I might try it again with other flavorings but plain… never again.

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Now that I’ve trash talked it, in case you want to try, here’s the recipe I used.

Swiss Meringue Buttercream

adapted from Smitten Kitchen

1/2 cup white sugar
2 egg whites
3/4 cup (1 1/2 sticks) butter, softened
1 tsp vanilla extract
1/3 cup strawberry jam (optional)

Whisk together egg whites and sugar in your stand mixer bowl.  Place over a pot of boiling water (make sure water isn’t touching the bowl), stir it every so often until the egg whites become hot and you can no longer feel the sugar granules.

Transfer to the mixer and whip until they’ve formed peaks.

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Add vanilla. Then start to beat in butter.  At this point, it might look curdled, don’t worry.  Keep whipping.  It can take up to 10 minutes to get fluffy.   Once it’s the right consistency (pretty silky, I must say), you can feel free to beat in jam or just smooth it on a cake.

**This recipe makes enough to frost a 6 inch cake (and probably enough to fill as well).  For a 9 inch (3-4 layer cake, I would probably double this recipe).

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The one benefit is that it gets very solid (like a stick of butter almost… hmm wonder why?) when cold, which means you get beautiful slices.  That’s definitely the redeeming quality of this buttercream.

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For my friend’s wedding, I’m sticking to traditional American buttercream (not just because I like it better but that’s what the bride and groom tried and liked).

In case you (like me) are not a fan of Swiss Meringue Buttercream, here are some alternative to frost your cakes/cupcakes with:

  • Traditional American Buttercream: This is what we’re used to. Butter. Powdered Sugar.  Vanilla and a touch of milk.  Sickeningly sweet goodness.  Make it vanilla, make it lemon, make it almond. It’s all great.  (Example: Fall Cake)
  • Whipped Cream: Simple and delicious, not too sweet, not too heavy.  Literally just heavy whipping cream and a bit of sugar and vanilla. Probably my favorite, but doesn’t hold up well it hot weather.   (Try it on rum cake)
  • Marshmallow Frosting: Sooo tasty! Not buttery at all.  Sadly, also doesn’t hold up well while sitting out. (Example: The Best Chocolate Peanut Butter Cake)
  • Cream Cheese Frosting: I’m not the biggest fan, but I know people love it.  So why not? (Example: Chocolate Cupcakes with Caramel Filling, Cream Cheese Frosting and Sea Salt Candied Walnuts <– can totally be made into a layer cake)

What’s your favorite way to frost a cake?  or are you that person who leaves all the frosting behind?

 

Macaron Making: I Promise It’s Not Scary

I’ve started wedding planning and if there’s one thing I’ve learned, it’s that if the word wedding is attached, it’s automatically expensive.

Cakes. Flowers. Dessert tables. Photographers. Dresses. Shoes. Invitations.

All of it = $$$$

So with dollar signs looming over my head, I’m going through a phase where anything I buy seems outrageously expensive, and I want to make everything myself.  While I don’t plan on having french macarons at my wedding, they’ve always been something I thought was ridiculously expensive.macarons1

$2+ a pop is too much for el cheap-o over here.

I was determined to make them myself but never got around to it.  I had tried a few times before and failed.  One time they turned out like meringues (with a little peak).  Another time, they just crumbled and fell flat.  After some research and reading, they turned out great.

These cookies are delicate and delicious.  I can see why they’re so pricey, but honestly, you can make them at home on your own.  They take some time, because they require a lot of sitting, but the active amount of work is actually minimal.

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Basic French Macarons

from All Recipes

100g egg whites
50g white granulated sugar
100g powdered sugar
110g almond flour, finely ground
Food coloring of choice (optional)
Filling of choice*

Weigh out your egg whites and allow your eggs to get to room temperature.  100g of eggs was a tiny bit less than 3 egg whites.  Yes, I was neurotic and weighed out exactly 100g.  I think this was part of my success.

While your egg whites get to room temperature, weigh out your remaining ingredients and set aside.  Sift together the powdered sugar and almond flour, set aside.

Using a stand mixer, beat the egg whites.  Once they start to foam, slowly stream in the granulated.  Continue to beat until they reach soft peaks.  Try not to over mix and get firm peaks.  Soft peaks are good! They tip of the peak will fall over to the side a bit.

Fold the almond flour and powdered sugar into the egg whites, along with a few drops of any food coloring you’d like (I used a few drops of red to get a bright pink).  Keep turning/folding until it’s all incorporated, but you don’t want to overmix it.  Transfer the batter to a piping bag fitted with a round tip, then get your baking sheets ready.

Line your baking sheets with parchment paper.  If you want you can draw circles using a bottle cap so that your cookies are all the same size, I did that at first, then I just eyeballed it and it turned out fine.   You want the parchment paper to be fitted exactly to the baking sheet so it can be completely flat.

Then start piping.  Pipe some frosting onto the baking sheet.  They’ll spread a bit so leave an inch or two between each one.  Once you’ve piped enough to fill your sheet, lift the baking sheet and lightly slam it on the counter a few times to get rid of any air bubbles.  Then continue piping onto another baking sheet until you run out of batter (this recipe makes about 24 macarons, so for me that was 3 baking sheets full of cookies).  Let the unbaked cookies sit out on the counter for an hour.

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Then preheat the oven to 275F.  Bake 10-14 minutes.  This is where it might get tricky.  My first batch was underbaked and completely stuck to the parchment paper.  The second batch, I baked a few minutes longer (13 minutes) and they turned out great.

Once you take the macarons out of the oven, transfer the parchment paper with all the macarons on to a cooling rack so they can cool completely (you can put them in the freezer for a few minutes to speed up the process).  After the cookies have cooled completely you can assemble them!

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*For my filling, I used a simple chocolate frosting recipe, because I wanted to get the basics and I happened to have all the ingredients on hand.  Later I’ll try experimenting with different fillings, but I wanted something quick and easy.  And so, I used the Hershey’s Chocolate Frosting Recipe.

frosting

Chocolate Buttercream Filling

adapted from Hershey’s Chocolate Frosting

1/4 cup butter, melted
1/3 cup cocoa powder
1 1/2 cup powdered sugar, sifted
1/6 cup coffee (or milk)
Melt butter and mix with cocoa powder.  Using a mixer, beat in powdered sugar, a bit at a time, alternating with coffee until all ingredients are incorporated.  Beat a few more minutes until fluffy, then set aside.

Now assemble the macarons by spreading some frosting (or other filling of choice) on one cookie then putting together like a sandwich.

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Then ta-da! You have 24 beautiful macarons!  That wasn’t too scary, right?

Overall, in the macaron-making process, I learned a few key things…

Tips for Making Macarons:
  1. Sift the ingredients (and make sure you buy extra fine almond flour).  I hate sifting ingredients but these cookies are so light that it’s a must.  If you buy the almond flour at Sprouts in the bulk food section, it’s not fine enough.  I’ve tried.  Get the Bob’s Red Mill one.
  2.  Let the batter sit a bit before piping it.  I found that my last batch turned out the best, so I’m chalking that up to the fact that it sat the longest in the piping bag (a few hours really) and sat for about an hour and a half on the counter before baking (because I was working and forgot about them).
  3. You need to let them rest for 1 hour after you pipe them onto the baking sheet.  When they sit, they smooth out and develop that nice coat.  Let them chill.
  4. If you underbake your macarons, they’ll stick to the parchment paper.   It depends on your oven and the size of your cookies. Figuring out when the macarons were ready to come out of the over took some guess work.  They have to look set, but not browned.  If this is your first time, I recommending each baking sheet separately in case one gets messed up, there are still two others for you to try with.  I ended up baking mine for 13 minutes, and that was the magic number.  But remember, every oven is different and your macarons might be bigger than mine.

I’m excited to try to make different flavors now.  I’m a big believer in mastering the basics before moving on to more extravagant things or tweaking recipes.  I had a lemon macaron from Lette Macarons that basically changed my view of macarons.  I must try to recreate it!

Have you tried making macarons? or are you just an eater? What’s your favorite macaron flavor?

Salad Spring Rolls

One of my favorite things about living in Orange County was the plethora of Vietnamese restaurants.

Fun Fact: Orange County, CA has the largest Vietnamese population in the US.  

And because of that we were blessed with delicious (and inexpensive) restaurants.

Over the last four years, I’ve become obsessed with the Vietnamese Spring Rolls.  It’s almost a rule that I must order them any time I go to a Vietnamese restaurant.

I’m sure there have to be amazing Vietnamese restaurants here in the Bay Area, and I will do my best to discover them, but in the meantime, I’m going to keep the memory alive with some spring roll inspiration.

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These aren’t really Vietnamese spring rolls.  They don’t include rice noodles or shrimp or pork.  They’re just vegetables, which is why I call them salad spring rolls.  Despite not being like the tasty ones I get at restaurants, this has become my new favorite way to eat salad.

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They pretty quick, easy and tasty.  The other wonderful thing is you can make them with whatever you have on hand.

Here are some suggestions for filling your spring rolls:

Thai Basil
Lettuce
Cucumber
Carrots
Red Bell Pepper
Bean Sprouts

For Dipping Sauce:

1/2 cup hoisin sauce
1-2 tbsp peanut butter, natural
1-2 tbsp sriracha
1-2 tbsp water

To assemble, cut your vegetables into match tickets (i.e. carrots, cucumbers, bell peppers) and wash your lettuce and thai basil.   You’ll need to get rice paper.  You can probably find it at any Asian grocery store (or on Amazon).

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Wet your rice paper by dipping it in water for about 3 seconds and you’re ready to go (do one at a time, don’t wet them all at once, because they’re very sticky).  I have a rice paper water bowl, but it’s not essential, and shallow dish to submerge the paper in will work.

Then you can start assembling your spring rolls.   Place some of the vegetables toward the bottom of the circle, like such:

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Fold the right and left sides toward the center, then the shorter side up and roll to cover.  I couldn’t take photos of this process because it requires two hands and I only have two, unfortunately (or fortunately).  But this blog has an awesome tutorial!  Check it out!  

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Once your spring rolls are rolled and ready, make your quick dipping sauce.   Combine hoisin, peanut butter, sriracha in a bowl.  Start with 1 tbsp of each, taste it and adjust to your liking.

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You don’t have to use this dipping sauce, you can also mix fish sauce with water, a bit of sugar and chili garlic sauce and dip!  Or since these are salad rolls, feel free to dip in your favorite salad dressing.  We’re not being authentic here, so anything goes.

But seriously, this hand-held salad options is awesome.  I served it with some mustard rubbed chicken and it was a hit (to Jesse and me, that is, but I think we have ok taste).  I think this is my new favorite summer meal.

What’s your favorite salad or summer meal?

Peanut Butter Goji Soda Bread

I missed the boat on St. Patrick’s Day.  There was no green beer or corned beef and cabbage, but I did get a little inspiration from the Irish yesterday… Soda Bread.

I’ve never actually had soda bread, but a lot of people seem to like it.  So given the Irish inspiration and some jars of peanut butter and a bag of goji berries sitting around, a great idea came.  Let’s put the two together.

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The good news is my experiment was a success!  Again, I’ve never had soda bread so I’m not entirely sure what’s it’s supposed to taste like but this one was good.  Faintly sweet and with a hint of peanut butter.

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I kind of think you could make an amazing PB&J with this soda bread, but it would be all sorts of dense and intense.

Feel free to give that a try.

Peanut Butter Goji Soda Bread

3 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 tbsp sugar
6 tbsp butter, cold
1/2 cup The Bee’s Knees Peanut Butter
1/2 cup dried goji berries, rehydrated, liquid reserved
1/4 cup plain yogurt mixed with
3/4 cup water (1 cup total) or 1 cup buttermilk if you have it
1 tbsp melted butter

Take some hot water and pour it on the goji berries to rehydrate, set aside until ready to use.

Preheat oven to 375F.

Mix dry ingredients in a large bowl. Add butter and use your fingers to work it into small pieces.  Add peanut butter and do the same.  It’s ok if there are chunks of PB, you’ll work it in more later.
Strain goji berries and reserve the steeping water.  You’ll need about 1-2 tbsp of it.  Add yogurt mixture and goji berries to the flour mixture.  Work into a ball.  Add goji berry liquid as needed (I used about 2 tbsp).

Once you’ve got it into a ball.  Transfer it onto a parchment paper lined baking sheet and form into a round thick disc shape.  Score the top in an X shape with a knife.   Brush with melted butter and sprinkle with additional sugar.

Bake 45-50 minutes or until it passes the toothpick test.  Allow to cool completely, serve and enjoy!

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This recipe makes one pretty big loaf.  It’s a lot of soda bread, but worth it.

Anyone ever tried making bread pudding with soda bread?  I think that could be amazing!

GIVEAWAY! Don’t forget to enter the Peanut Butter & Co Giveaway.  It ends this Friday!  To enter, go back to the Chocolate Peanut Butter Goji Berry Pie Post and leave a comment!  Entering is easy, winning is awesome.  Tell your friends!

Chocolate Peanut Butter Goji Berry Pie

Before I went to Thailand, I got an email from Peanut Butter & Co. about a Mystery Ingredient Challenge they were doing this month.  The deal was: they send me peanut butter and a mystery ingredient, then I make something tasty with it.

Of course, I was excited about it because…

1. I love peanut butter.

2. I love making things with peanut butter.

After a few weeks my mystery ingredient arrived: Goji Berries.

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I have to tell you.  I had never tried goji berries.  I imagined sweet little dried fruits, but actually they’re pretty tart!  I was excited to see what I could pair with goji berries other than peanut butter.  Then conveniently, pie day happened…

So of course, I had to make a pie.  Then the idea came: rich chocolate ganache with peanut butter and goji berries.

Chocolate PB Goji Pie

It really was as awesome as it sounds (and looks?).

Chocolate Peanut Butter Goji Berry Pie

1 Graham Cracker Crust (store bought or homemade)
1 cup heavy cream
9 ounces dark chocolate chips
1/2 cup Smooth Operator Peanut Butter
1/4 dried goji berries (plus extra for garnish)
1/4 tsp coarse seal salt (optional)

Heat heavy cream in a saucepan with goji berries.  This way they’ll soften and plump up.  Meanwhile, in a separate bowl, combine chocolate chips and peanut butter.

Pass cream through a strainer and pour hot cream on chocolate and peanut butter.  Let it sit a few minutes and stir to combine.

Take the rehydrated goji berries and place in the bottom of the graham cracker crust.

Goji Pie

Pour chocolate mixture on top.  Garnish with goji berries and coarse sea salt (optional).  Chill for 4 hours and serve with whipped cream.

This turned out great! It was dense, not too sweet and a great balance of flavors.  It’s got sweet, sour (from the goji berries), bitter from the dark chocolate and a touch of sea salt on top really balances it all out.

Also, can we talk about how easy it is?

I didn’t have time to get photos of the slices, because I took it to a Pi(e) Day party, because I wanted to be sure to get this up in time for a giveaway!

Peanut Butter & Co. is giving one Foodologie reader a free Peanut Butter & Co. Prize Pack!

To Enter: Leave a comment on this blog post telling me your favorite way to enjoy Goji Berries OR if you’ve never tried them… what would you like to eat them with?

The giveaway ends Monday March 23rd! So be sure to enter and tell your friends about it too!

WINNER: Mary W! Winner has been emailed 😀  Thanks for entering!

P.S. I have a few more Peanut Butter/Goji recipes up my sleeve.  Stay tuned!

Fancy Deconstructed Breakfast Burrito

It’s been years since I’ve watched cooking competitions like Top Chef, but back in the day, I was an avid watcher.  I remember that chefs took a common dish and made it fancy by calling it “deconstructed.”

You know… Deconstructed Peanut Butter and Jelly would be something to the effect of pan fried bread with peanut butter mousse and roasted berries.

Fancy, right?

Deconstructed was all the rage about 10 years ago.  Is that trend still happening?  I’m not hip enough to keep up with trends, so I’m still doing things “deconstructed.”  Hence this deconstructed breakfast burrito.

Deconstructed Burrito1We all know and love Breakfast Burritos.  But I decided to make a healthier (and fancier? That’s open to interpretation) version for your average weekend morning. Jump on the deconstructed train and make this deconstructed breakfast burrito.  

It has everything you need: eggs, beans, tortillas and… kale. I know, kale has no business being in a breakfast burrito, but we’re being fancy remember! So here it goes…. Deconstructed Burrito2

Fancy Deconstructed Breakfast Burrito

1 tbsp olive oil
1/4 cup finely chopped onion
1 cup kale, washed and finely chopped
1 small tomato, diced
1/2 lemon, juice only
salt and pepper to taste
4 eggs
1/4 cup Monterey jack cheese,  shredded
1 cup refried beans of choice
2 flour tortillas (I used whole wheat)

Heat olive in a pan on medium heat.  Add onions and cook a few minutes until translucent.  Add kale and cook a few more minutes (about 2-3).  Add tomatoes and cook another minute or so.  Season with salt and pepper, then mix in lemon juice.  You want it to be a little salty since you’re not adding anything to the eggs.

In the meantime, beat together eggs.  Add eggs to pan.  Scramble it all together.  Set aside.

Heat tortillas (either on a pan or in the microwave a few seconds).  Place tortilla on a plate, spread with refried beans, top with scrambled eggs, sprinkle with cheese (about 2 tbsp per tortilla, or more if you want) and serve! You can try to wrap it up or eat it with a fork and knife, if you’re looking to be fancy. Ok let’s be honest.  I always thought the deconstructed this was a bunch of crock.  But that said, this dish is awesome.

Deconstructed Burrito3Call it what you want: Burrito? Kale Egg Scramble? A Hot Mess on a Plate?

Whatever you call it, it’s all sorts of tasty and definitely breakfast-worthy!

What’s your favorite fancy breakfast? I love eggs benedict (is that even fancy?)

Basic Country Bread and My New Bread Baking Obsession

Last year, I bought the Tartine Bread book.  There was a special on Amazon.  It was $2.99 on Kindle.  I couldn’t turn it down.

I remember I started reading it while on the plane to Philadelphia.  The photos are so amazing and the recipes so detailed that I knew I had to try it as soon as possible.   Weeks went by and I didn’t bake any bread.  The thought of making a starter was intimidating to say the least.  Then, on December 2nd (funny how I remember these dates), my friend brought me some of her starter.

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Blog friends, meet Bernard.   Bernard is about 5 years old and comes from a culinary school in Michigan.  Now a part of him is with me, and through Foodologie with you too.  Here’s here to help us make bread.

I love that my friend named the starter.  It makes the process so much more fun.  Because after all, he needs to be taken care of and fed.  I feed Bernard on Monday nights and leave him in the fridge until I’m ready to bake some bread.

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Some of this glorious bread.  It’s nothing short of amazing.  It might take days to make, but it’s worth it.  And it all starts with Bernard.

The night before I want to make bread, I take a big spoonful of starter and mix it with pretty much equal parts flour and water (if we want to be specific 3/4 cup water + 3/4 cup Flour and about 1/4 cup starter will give you enough leaven, or fed starter, to make 2 loaves of bread).

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So I let that sit on the counter.  It gets all bubbly and smelly in the most endearing way possible.  Once it’s bubbly and ready to go (you’ll know it’s ready when you drop a bit of it in some water and it floats), I mix it with flour and water.  Once it’s all incorporated, I let it sit for about half an hour.  After half an hour, I add a bit of salt and some more water.  Then the first “bulk rise” begins.  This takes 3-4 hours.  You don’t have to do much, just turn it every so often.  That means dip your hand in water, then dip your hand in the dough and turn it a bit.  Pretty simple right?

After a few hours (assuming it’s in a fairly warm temperature, sometimes I’m too cheap to put on the heater and so I turn the oven on for a few minutes, turn it off, then put the bread in there to keep it warm), I turn it onto a well-floured surface and divide it in two.

This part is tricky.  The dough is sticky.  It sticks to everything. Your hands. The towel. The surface. Your hair.  Everything.  My first time around was rough.  I think I was a little shy with the flour, but after the next few times, I leaved that a lot of flour is necessary.  So you divide the dough into and fold it into two rounds mounds.  Then it sits for hours.    I know right? There’s a lot of sitting involved.

So those mounds sit for another 3-4 hours on the counter covered with a towel (flour that towel too, because seriously the dough will stick to it).  I’ve also tried leaving it in the fridge overnight.  That worked too.

After the dough has sat for a good while (either 3-4 hours or overnight in the fridge), you can start getting everything ready to bake.  I bake this bread in a dutch oven.  I think the dutch oven is my saving grace, because I’m pretty sure my oven is a bit messed up.  The dutch oven ensures an even bake, so you can’t argue with that.

So I turn the oven to 500F and put the dutch oven in there (empty that is, with the lid on), for about 20-30 minutes.  You want it to get piping hot.  This also gives you bread a little more time to rise (or to get to room temperature if it was sitting in the fridge).

Again, I reform the loafs into a round loaf then score to top.  Scoring apparently is important because it allows the bread to rise to it’s full potential.  I have a really hard time with the scoring.  In Tartine Bread, they suggest using a razor; I use a knife.  We made due with what we have, right?

Then the next tricky part, putting the dough in the dutch oven without burning your hands.  The dough isn’t the sturdiest.  The water content is pretty high so it’s a very sticky dough.  But it’s easy enough.  Drop it in, re-score if necessary and put in the oven with the lid on, reduce the temperature to 450F and bake for 20 minutes.  After 20 minutes, remove the dutch oven lid and continue to bake for another 25-30 minutes or until it reaches the level of brownness you like.

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Remove the bread from the dutch oven, allow to cool then serve.  You can repeat the baking process with your second loaf now.  The dutch oven doesn’t need to heat as long.  I usually just put it back in the oven for about 5-10 minutes then move on.

For the full recipe, check out this write up in the New York Times.  It has all the measurements and weights you need to get your bread making on.  I still can’t get mine to look exactly like their bread, but sooner or later, I’ll get there.  But even if it doesn’t look exactly like the Tartine loaves, it tastes amazing.

To say that I love this bread is underselling it.  I seriously love this bread.

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It’s great for sandwiches (ahem, grilled cheese anyone?).  Awesome toasted with butter.  Amazing if you spread it with jam.  The process might be time consuming.  Scratch that, it’s totally time consuming, but it’s worth it.

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So this is my newest obsession: bread.  I want to make it all the time and eat it all the time, but I probably shouldn’t, so gifting loaves of bread is becoming my new thing.

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Now that I’ve mastered the basic country bread.  I’m ready to move on to new varieties.  Of course, croissants and brioche are on my bucket list for the year, but I also want to start experimenting with different flours: whole wheat, rye, etc.

Let’s get our carbs on!

Are you a home bread baker or just an equal opportunity bread lover?  What’s your favorite kind to bake or eat?

Chocolate Dipped Dates with Pistachios and Sea Salt

Happy New Year!

The new year is upon us and like everyone else, I’m wondering what happened to 2014.  It flew by, but it was a great year.

 

I’m grateful for 2014 and excited for 2015.  This year was full of great things…

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Like pie of course and healthy things like Avocado Pesto Hummus

Avocado Pesto Hummus 2

 

and my new obsession with zucchini noodles:

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I also did a lot of things I didn’t document on the blog, like when I went to Philadelphia and ran a half marathon

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That was tons of fun.

I also went to weddings, hung out with friends, went wine tasting, got better at crossfit, got better at my job.  So many wonderful things, all that weren’t documented anywhere.  I’m ok with that.  I took a step back from blogging this year, and I’m happy with that decision.

This isn’t the end of Foodologie.  No, no.  Foodologie is alive and well, but I’m hoping Foodologie will change in 2015.

After all, change is good.

So let’s celebrate change and the coming of a new year with a treat, something simple and sweet:

chocolate dipped dates text

Dates.

Delicious and naturally sweet, dipped in dark chocolate then sprinkled with chopped pistachio and sea salt.  It’s decadent and delicious, as the New Year should be.

 

Dates Dipped in Chocolate with Pistachios and Sea Salt

24 dates
1/2 cup dark chocolate chips (I used 60% cacao)
1 tsp coconut oil
1/4 cup pistachios, finely chopped
1 tsp coarse sea salt

Place your dates on a parchment paper lined dish.

In a bowl, melt together chocolate and coconut oil in the microwave.  Put it in for 20 seconds, then stir. Repeat until melted and smooth.

Dip dates into chocolate, then place on parchment paper.  Sprinkle with pistachios and sea salt.  Chill for a few hours, then serve!

chocolate dipped dates2

I haven’t had them yet but I bet they’ll go perfect with champagne.

I hope this recipe is indicative of what Foodologie will be in 2015: fun, simple and delicious.

Happy New Year!  I wish you the very best in 2015 and thanks so much for reading!

 

Cuban Roasted Pork and Cuban Sandwiches

If you watched the movie The Chef, you probably wanted to eat a Cuban sandwich the entire second half of the movie.  Maybe that’s just my inner fat kid talking but ever since watching that movie I’ve had a hankering for Cuban food.

My favorite spot, Versailles (both in Miami and in LA, different owners I believe), are a little out of reach. I decided to take matters into my own hands and roast a pork leg and make some damn sandwiches!  Isn’t that how all good stories start?

Let’s be honest. Sometimes we just need a good sandwich.

cubano

The ingredients are simple: roasted pork, ham, swiss cheese, mustard, pickles.  But simple is definitely not what I would call this sandwich.

All this started with roasted pork marinated overnight in orange, lemon and lime juice with lots of garlic, onion and oregano.  Then I roasted it on high heat to get it crispy then let it cook low and slow for about 4 hours.

I’m not sure how to make a hunk of meat look good, but here it is.

roasted pork

A hunk of meat that got lots of TLC.  Then I sliced it up thin as the base for my cuban sandwiches.  You should know they’re delicious because I’m eating one as I type this.  My keyboard is greasy and I’m ok with that.  So let’s get started.  You start with the pork….

Cuban-Style Roasted Pork

1 pork leg (mine was about 7lbs)
1 cup fresh squeezed orange juice
1/2 cup lemon juice
1/2 cup lime juice
20 cloves of garlic
1 onion
1 tbsp salt
2 tsp black pepper
handful of fresh oregano

Cuban Sandwiches

a few slices of cuban-style roasted pork, recipe follows
2 slices of ham
1 slice of swiss cheese
some pickles
some mustard
dang good bread*
a bit of butter (for grilling your sandwich)

In a blender, blend together juices, garlic, onion, salt, pepper and oregano.  Pierce pork as much as you can with a paring knife.  Pour juice mixture over pork leg and marinate overnight.

When ready to roast, preheat oven to 450F.  Transfer leg to a roasting dish and roast at 450F for 20 minutes, reserve the excess marinate.  After 20 minutes, turn down the heat to 300F and continue to cook 4-6 more hours.  If you want it falling off the bones tender, cook it longer.  If you want it sliceable, it should be ready around 4 hours.  If you slice it and it’s still bloody, throw it back in the oven.

While your leg is baking, transfer the excess marinade into a sauce pan and boil for about 5-10 minutes.  This will be the perfect side mojo sauce for dipping your pork in, also great with rice and yucca.

Once you remove the pork from the oven.  Let it chill on the counter for about 10 minutes on its own.  Then slice for sandwiches.  Now you’re ready to assemble your sandwiches.

*A note about “dang good bread.”  Cuban bread is delicious.  It’s soft and wonderful but not always easily accessible.  I used hoagie rolls I found at the grocery store.  It did the job.  Do with that what you will.

Spread your dang good bread with mustard (I like a good amount of mustard on there), then top with pickles, ham, roasted pork slices and swiss cheese.

cubansandwichassemly2

Put the sandwich together and grill it.  If you have a panini press, use that.  If you’re not fancy (like me), put it in a pan with a bit of butter then place another pan on top with a jar of something heavy to weigh it down.  And ta-da! Instant panini press on the cheap.

Allow to cook a few minutes (low and slow is the best way to go so the cheese melts), then flip and cook for a few more minutes until toasted and melty and delicious.

Slice in half and serve.  Repeat with however many sandwiches you’d like to make.

cubansandwich

A whole pork leg will yield a lot of meat, and I understand that this is definitely a process, but trust me, it’s worth it.

So invite your friends over, roast a pork leg and make some sandwiches, then go for a walk because you’ll probably need to walk this off.

What’s your favorite type of sandwich?   This is a tough one for me. This Cuban sandwich was amazing but I also love Vietnamese Banh Mi sandwiches.  Maybe that should be my next sandwich attempt!  But first… I’m running my first half marathon next Sunday, wish me luck!