It’s COLD!!!! (Remember, I’m in the Southern Hemisphere). With this cold weather, any excuse to turn on the oven is valid and, let’s be honest, is there anything better than hot bread, fresh out of the oven?
To start the Dinner Roll Tertulias, I decided to photograph one of the first breads I’ve ever tried to bake! It’s important to use a GOOD parmesan – don’t use the pre-shredded one! Ideally, it should be grated on a Microplane (a great investment if you like to cook, especially if you like to add zests to everything! #notheydon’tsponsorme #unfortunately), but if you don’t have it, you can use the fine side of that box grater everybody has somewhere in their kitchen… 😀
This time, I shaped it into 12 balls, but next time I’ll shape it into 24, for a more delicate format. Or maybe I’ll shape it into 6, and use them as burger buns… #homekitchenproblems
2 tsp active dried yeast
1 tsp honey or sugar – I used honey
160 mL (2/3 cup) whole milk, lukewarm
350 g (2 ½ cups) flour + 2 Tbsp, to sprinkle over the dough
50 g (1 ½ cups) of parmesan cheese, finely grated + some extra, for decoration – the original recipe called for 37 g, I went rogue and used 50 g 😀
1 tsp salt
2 large eggs
70g (5 Tbsp) unsalted butter, room temperature
1 egg yolk, to brush the rolls
In a large bowl (I used the stand mixer’s), combine the yeast, honey, and 1/3 cup of the lukewarm milk. Set aside until it foams – if it doesn’t foam in 10 minutes or so, it’s a sign that your yeast has gone bad (or that the milk was too hot). Discard and start over! :S
When it foams, add the flour, the cheese, the salt, and the remaining milk. Knead with the hook attachment of your stand mixer (or the heavy dough attachment of the hand mixer, or your hands!). Add the eggs, one at a time, beating well. If you’re using a mixer, make sure to scrape down the sides of the bowl every now and then. Continue to knead until you have a soft dough – roughly 3 minutes on the mixer. Don’t get scared: this is a sticky dough. Bravely resist the temptation of add more flour, trust me. Add the butter, one Tbsp at a time, kneading well, and work the dough until it’s elastic – roughly 3 more minutes. Once again: don’t freak out; this is sticky, but it’ll work!
You won’t be able to shape this into a ball, but you can scrape down the sides of the bowl and place the batter in the center. Dust with the 2 Tbsp of flour, cover the bowl with plastic wrap, and let the dough rise for 1 ½ hour, or until it doubles in volume.
When it’s doubled, butter an 8 x 12 inch baking pan, if it’s not non-stick. Lightly punch down the dough, so it de-inflates, and transfer to a lightly floured working surface. Divide the dough into 12 parts (or 24, or 6, you name it) and shape it into balls. This video shows the technique I use – it looks time-consuming, but when you get the hang of it it’s pretty quick!
Place the balls in the baking pan, leaving some room between them. Cover with a clean dishcloth – don’t use the terrycloth ones! Let it rise again until it doubles in volume (here it took another 1 ½ hour, because it’s cold!)
Brush the rolls with the yolk and dust some more grated parmesan. Bake for 20-25 minutes – I always look at the bottom: if it’s golden-brown, it’s ready!
Let them cool in the baking pan for 5 minutes. Then, use a spatula to loosen the sides and remove the rolls from the pan. The right thing to do would be to let them cool on a wire rack for about 20 minutes, but who does that? 😀
FREEZER: If you manage to have leftovers, place them in a Ziploc bag and freeze for up to 3 months.
Better late than never! May is over, but this is such a different recipe that I didn’t want to save it for later! (Blame the Abrates conference for my delay in posting this! Hahahahah!)
To end the Chocolate Tertulias (and celebrate my birthday, which was on the 19th), I decided to make a cake I had seen at A Cozinha Coletiva, a blog I’ve been following for years, but had never tried a recipe from.
I must confess: halfway through the recipe, I was “man, this is not going to work…” But I persisted, and it was worth it! The texture is very unusual: it resembles a cake, but also a pudding, or maybe something else… and it’s delicious!
For an 8 x 8 inch cake, you’ll need
110 g (1 cup) unsalted butter
600 ml (2 and 1/2 cups) whole milk, lukewarm
115 g (1 cup) all-purpose flour
45 g (1/2 cup) unsweetened cocoa powder
4 egg whites
4 drops white vinegar
4 egg yolks
210 g (1 and 3/4 cup) confectioner’s sugar
30 ml (2 Tbsp) prepared – and strong – coffee – you can also use espresso
1 tsp vanilla extract
For garnish (optional, but go ahead and do it):
Berries – I looked all over town for raspberries, as it was my birthday! 😀
Attention: Pre-heat the oven to 160 degrees Celsius – yes, the lowest temperature!
Start by melting the butter and warming up the milk. Set them aside.
In a small bowl, whisk the flour and cocoa powder. I managed to BREAK my whisk while doing that! I still can’t figure out how I did that, but you’re (probably) a more normal person, so you won’t do that… 😀
Using the stand mixer, whisk the egg whites with the vinegar, which is there to help you reach hard peaks – have you seen that trick of turning the bowl upside-down and seeing if the egg whites will fall on your head? That’s it. If it doesn’t move, it’s ready.
In the third bowl, which should be large enough to fit all the ingredients, whisk the egg yolks with the sugar until you get a light and pale cream – I had to use a FORK to whisk, can you imagine? In this bowl, add the melted (and cooled) butter, the coffee, and the vanilla. Whisk for two minutes, until combined.
Add the milk and mix well. This is when it looks as if it’s ruined, because it’s too liquid. Don’t worry, that’s how it’s supposed to be! 🙂
Add the whisked egg whites, one-third at a time, in a delicate folding motion.
Once again: don’t freak out, it is pretty liquid indeed, but it works! Pour the mix over a well-greased 8 x 8 baking pan, and bake for 50 to 60 minutes.
Ritchie’s description for how to know when the cake is ready was perfect: “bake until you notice that, when you wiggle the pan, the cake wiggles too, but more like jell-o than a liquid. It sounds like a weird description, but you’ll understand.” And you really will! 😀
Let it cool completely. When the cake is fully cooled, cut in squares, dust some confectioner’s sugar, decorate with some berries for extra frou-frou, and serve!
When my mom bought a bread machine, in 2000 something, we were curious about one of the recipes in the booklet that came with it: chocolate bread. We made it, but it was only ok, so we never repeated it. Last month, when I found this recipe by David Lebovitz, I decided it was time to give the idea of chocolate bread a second chance.
Don’t fool yourself: this is not a cake. It’s not a fluffy bread with a hint of chocolate, either. This dense bread has a deep chocolate flavor, and it is wonderful when toasted, with a little bit of butter! It’s perfect for a special breakfast, say… a birthday breakfast! 😀
55 g (4 Tbsp) butter
85 g dark chocolate – I used a 71% one
¾ cup whole milk, lukewarm
2 ¼ tsp instant dry yeast
75 g (6 Tbsp) sugar
1 ½ tsp instant coffee – optional, but highly recommended
½ tsp vanilla extract
½ tsp salt
280 g (2 cups) all-purpose flour
¼ cup unsweetened cocoa powder
90 g (3/4 cup) dark chocolate chips, or dark chocolate, chopped – I used chocolate chips, 50%
70 g (½ cup) walnuts, almonds, or hazelnuts, chopped – also optional, also highly recommended! I used walnuts.
Start by melting the dark chocolate with the butter in a double boiler, or on very low heat. When it melts, remove from the heat and let it cool down.
In a big bowl, place the lukewarm milk, yeast, and one Tbsp of the sugar. Mix and set aside for 10 to 15 minutes. When the mixture has bubbled, with a layer that looks like beer foam, it’s time to add the rest of the sugar, instant coffee (if you’re using it), egg, vanilla, and salt.
As the cocoa powder tends to clump, sift half of it and half of the flour directly in the bowl. Mix with a silicone spatula. Add the melted chocolate, mix a little bit more, and sift the remainder cocoa powder and flour. Mix until it’s all incorporated.
If you have a stand mixer, use the hook attachment and knead for five minutes – the dough won’t stick to the side of the bowl for long, but keep kneading anyway! You can also knead by hand (the original recipe called for mixing vigorously with a spatula for five minutes), but resist the temptation to add more flour. The dough is a little wetter than that of normal bread!
Cover the bowl and let the dough rise for two hours in a warm place. After this, add the chocolate chips and the nuts. Place the dough in a buttered 9-inch loaf pan.
Cover the pan and let the dough rise for one hour. Bake in a pre-heated oven for approximately 40 minutes. The bread will be ready when the house smells of chocolate and you hear a hollow sound when you tap it.
Now comes the hard part: let the bread cool completely before slicing it!
I did some serious thinking before deciding on the theme for May: “I want to do chocolate, but then again, right after Easter, is it worth it?, etc…” until I realized: who gets sick of chocolate? 😀
To start off the Chocolate Tertulias, I decided to finally photograph my second favorite chocolate cake! My very favorite chocolate cake is the one my mom makes, but that is for another series 😛 Devil’s food loaf is similar to that cake, but the frosting is very different – and the best part of it!
45g unsweetened cocoa powder
¾ tsp baking soda
100 ml boiling water
1 tsp baking powder
pinch of salt
3 medium eggs
233g brown sugar
½ cup canola oil
1 tsp vanilla extract
60 g dark chocolate, chopped
14g unsalted butter
2 Tbsp unsweetened cocoa powder
2 Tbsp whole milk
½ Tbsp honey
Start by preparing your loaf pan (mine was 8.5 x 9.5 inches): butter it, line it with parchment paper, making sure there’s an excess of paper so it’s easy to take the cake out of the pan, and then butter the parchment paper!
In a small bowl, whisk the cocoa with the boiling water. Mix in the baking soda and let it cool for 20 minutes.
In a medium bowl, thoroughly whisk the flour, baking powder, and salt. In the stand mixer, mix the eggs, sugar, and oil, until you get a smooth cream. Add the vanilla. Mix in the flour mixture – at this stage, I prefer to use a rubber spatula, but that’s just me. Add the cocoa/water mix and combine well.
Pour the batter into the pan. Now, something different: tap the pan on the counter a few times, to remove air bubbles from the batter. I don’t know what horrible thing happens if you skip this step; I never did! 😀
Bake in a pre-heated oven until it passes the toothpick test – here, it took about 50 minutes. Let the cake cool in the pan for about 10 minutes before removing it – you’ll see how the parchment paper trick makes the process easy! Let the cake cool completely.
When it’s completely cooled, it’s time to make the frosting. Melt the chocolate and butter in a small pan, over a water bath. While the chocolate melts, mix the cocoa powder, milk, and honey in another small pan, stirring constantly over high heat until it simmers. Pass the contents of this second pan through a sieve over the chocolate and butter mixture, stirring well (I must confess: I sometimes just mix the contents of both pans, without fussing with the sieve). Spread the frosting over the cake – do this immediately, as it dries quickly.
Test your willpower by letting the frost set for a couple hours before serving!
OOOPS, we skipped a week! I went to a conference last week and I didn’t have time to schedule a post. :S
To end the Pie Tertulias, I decided to cook a recipe that I always wanted to try. It seemed easy (and it was), but I had a huge problem: I couldn’t buy decent puff pastry in Uruguay! The frozen ones never properly puffed, and they all had that wonderful (not) taste of hydrogenated fat! Gross! I took matters into my own hands and made my own puff pastry, following La Cucinetta’s recipe. It totally worked, and wasn’t even THAT hard! I didn’t photograph the process, but I will next time!
This is a great recipe for a casual dinner at home, a happy hour, or even Sunday lunch, why not?
¼ cup olive oil
2 Tbsp vinegar – the original recipe called for red wine vinegar; I used rice vinegar because that’s what I had 😀
1 Tbsp thyme – I used the dried version, but if you have fresh thyme, use it!
Zests of 1 lemon – it’s not in the ingredient picture because I only remembered it when I was about to put the onions in the oven
Salt and pepper
2 red onions
2 yellow onions
400 g puff pastry – you can use the store-bought version! I would have 😛
100 g creamy goat’s cheese – I used one that was seasoned with herbs, it was great! You can use regular cream cheese, if you prefer a milder taste.
1 egg, beaten, to brush the dough
This is a ROASTED ONION pie, right? So we’ll start by roasting the onions! 😀 Thinly slice the onions – if you have a mandolin (which is currently on my wishlist), use it! Line a big baking sheet with parchment paper and place the whole onion slices on it – do not separate the slices into rings and, if possible, do not pile them on the sheet.
In a bowl, mix the olive oil, vinegar, thyme, and lemon zest. Season with salt and pepper. Pour the mixture over the onions and bake for approximately 25 minutes, until they are soft. Remove from the oven, but don’t turn it off! 🙂
Open the puff pastry into a 20 x 25 cm rectangle. If you’re using the homemade dough, line the baking sheet with parchment paper, so it absorbs some of the extra fat, leaving the dough crunchier.
With a sharp knife, score a 1-cm border on all sides of the rectangle of dough – don’t cut it all the way down. This will give your pie a nice, puffy edge! With a fork, prick the entire inside area. Spread the goat cheese inside the scored area and place the onion slices – feel free to pile them up a little bit 🙂
Brush the non-covered borders with the beaten eggs and bake for 20 minutes, or until the dough puffs and turns a lovely golden color. Eat!
Before I went to Brasília, I made a list of the recipes I wanted to cook there for the blog – things with kale, yellow carrot, and other ingredients I can’t find in Uruguay. With everything I had to do there, I didn’t cook ANY of them! 😮 Then, we came up with the idea of a “Jota’s recipes” series, which would only feature recipes tested by my brother. We selected a few recipes and… we only cooked this one. 😦
But what a recipe! I always made the same cheesecake recipe, with ricotta, but this is a very different and tasty version – unlike what I had imagined, this is not too sweet! And you can still make it for Easter lunch! 😉
For the base:
240 g corn flakes
70 g unsalted butter, melted
4 Tbsp cocoa powder
For the filling:
200 g hazelnut
500 g cream cheese
200 g heavy cream
85 g sugar
1 Tbsp vanilla extract
For the topping:
170 g dark chocolate
200 g heavy cream
Ferrero Rocher chocolates, to decorate
Start by making the base: in the food processor/blender, finely process the corn flakes. Add the melted butter and the cocoa powder and mix well. Cover the bottom of a 10-inch round springform pan with the crust, pressing well, and place it in the fridge to firm up. You don’t need to butter your pan, as the crust is buttery enough.
While the crust is in the fridge, place the hazelnuts on a baking sheet and roast them in a pre-heated oven. The process takes about 15 minutes. Every now and then, shake the baking sheet so that the hazelnuts don’t burn. You’ll know they are ready when the kitchen is smelling of hazelnuts 😀
Place the hot hazelnuts straight on the blender and blend WELL, until it becomes a paste. This is a lengthy process: Jota and I weren’t willing to wait that long, so we just ground them up, it was good! #truestory
In a bowl, mix the hazelnuts with the cream cheese, 200 g of cream, vanilla, and sugar, until it is nicely mixed. I mixed the cream cheese with the cream first, with a spatula, and then added the remaining ingredients of the filling, but that was just because I didn’t want to get the mixer dirty! 😀 Pour this cream over the cold crust, then cover your pan with plastic wrap and put it back in the fridge to firm up.
Meanwhile, place the cream and dark chocolate in a small pan over low heat (or a bain-marie if you’re more patient than I am), stirring well until all the chocolate is melted. Let it cool down a bit and cover the cheesecake with the ganache. Decorate with the Ferrero Rocher chocolates, put it back on the fridge for at least 30 minutes, and serve!
On my last trip to Brasília, my aunt Paula gave me a wonderful gift: Gui Poulain’s Cartas Amarelas! The book is as beautiful as the autograph! Of course, I was dying to try one of the book’s recipes – to start our Pie Tertúlias, I chose his recipe for Quiche Lorraine, one of my favorite savory pies!
I followed the recipe ALMOST to a T – I changed the way to roll out the crust, because I didn’t want to make a mess on my counter! As expected, it was delicious. The best thing is that this pie is equally good hot and at room temperature. This recipe yielded six servings – lunch, dinner, and lunch again! Nobody complained of eating the same thing three meals in a row… 😉
For the crust
250 g flour
125 g cold unsalted butter
2 tsp salt – next time, I’ll use just one, as I thought the dough was a tad too salty
1 tsp sugar
1 egg yolk
50 mL water
For the filling
300 g bacon, chopped
1 onion, chopped
250 g heavy cream
salt, pepper, nutmeg
150 g gruyère, coarsely grated – I’m sure any melty cheese would work just fine, but gruyère and emmental are the traditional options
Start by making the crust. Whisk the flour, salt and sugar in a bowl. Add the butter and, with your fingertips or a pastry cutter, mix until you get a coarsely crumbly mixture. Add the yolk and the water and combine just until you can make a ball – don’t knead it, or else it will be too hard! Wrap this ball with some plastic wrap and place it in the fridge for about 20 minutes.
Fry the bacon on low heat. Be patient, so that the bacon grease can render. When it’s all nicely fried, remove SOME of the grease, add the chopped onion and fry it until it’s golden. Set the bacon and onion aside, and try not to snack on it too much until it’s time to assemble the pie.
In a bowl, whisk the eggs with the heavy cream and season with salt, pepper, and nutmeg.
Remove the crust from the fridge. The normal way of rolling out the crust is by dusting your counter with flour. As I didn’t want to clean the flour mess, I cut two sheets of wax paper, placed the crust between the sheets, and rolled it out with a rolling pin. Then, I removed the top layer of paper, placed my 9-inch pie dish upside-down on top of it, flipped everything, and the crust just… fell into place beautifully. (And then, obviously, I removed the second layer of parchment paper)
Now comes the easy part: cover the bottom of the crust with the bacon and onions, then pour the egg and cream mix, and cover everything very well with the grated gruyère!
Bake on a preheated oven for about 40 minutes, give it or take, or until everything is golden brown and firm! You can eat it as soon as it comes out of the oven (which is what we did here) or you can wait and eat it at room temperature (which is also what we did here! 😀 )
I remember the very first thing I ate in England: a COLD pork pie, with a visible fat layer, together with a coffee that was also cold and yucky. To make things worse, it was expensive! To this day Sky, who was responsible for making that choice, is mocked! 😀
But there I also ate wonderful things, among them the famous fish and chips. The first time we ate that was at the only restaurant open after a long day of walking around. When we ordered a beer, the owner was almost insulted: we hadn’t realized that the restaurant was halal! To end the Sea Tertulias, I decided to make fish and chips – and had a good laugh when I realized Jaime Oliver’s recipe called for beer in the batter! 😀
250 g white fish fillets, deboned – we used corvina
½ tsp salt
pepper and paprika
225 g flour
250 ml COLD beer
3 tsp baking powder
Potatoes to fry – I must confess I cheated and bought frozen fries. I know, I know.
About 1 liter of oil to deep-fry
Start by heating the oil. Place some beers in the freezer. When the oil is hot enough, start frying the French fries. While they’re frying….
Season the fish fillets with salt, pepper, and paprika. As we wanted finger food, I cut the fish into medium-sized chunks, but traditionally this dish is made by frying the entire fillet. Set aside.
In a bowl, whisk the flour and baking powder. Add the beer, which must be very cold, in parts. The batter should be thick, almost like a cream – if it’s too liquid, it’ll make a mess of your oil!
Dip the fish pieces in the batter, making sure they are fully covered. Deep fry them for about 4 minutes, or until they are golden. Here, I served with garlic and herb mayonnaise – and beer, of course!
Ooops, we skipped a week! With all the fuss of Gabi’s graduation party (which was last Thursday, but we also celebrated on Friday and Saturday!), there really was no time to post! To make it up to you guys, today we continue the Sea Tertulias with a very easy and different recipe, great for having friends over!
The first time I ate coconut shrimp was at the only Chinese buffet that we know in Uruguay – and to think that there’s one on every corner in Brazil! The most traditional version of this recipe is deep-fried, but I decided to make something a little healthier, and I thought it was better than the original!
400 g deveined shrimp
1/3 cup cornstarch
1 tsp salt
1 tsp cayenne pepper – you can use paprika instead, if you prefer it less spicy
2 cups shredded coconut – I used regular shredded coconut, because that’s what I can find here. If you can find unsweetened flaked coconut, it’ll look a lot prettier! 🙂
3 egg whites
For the sauce:
Unsweetened orange marmalade
Did I mention how easy this recipe is?
Start by preparing your baking sheet: take a baking sheet and grease it with olive oil. End of the preparation! 😀
Spice the cornstarch with salt and cayenne pepper. Place the mixture on a plate and set aside. Quickly beat the egg whites with a fork and place on a separate plate. Set that aside as well. Place the coconut on a third plate and guess what? Set that aside too!
Now to the assembly: take one shrimp, dredge it on the cornstarch, then dip in the egg whites, then in the coconut. Place it on the baking sheet and repeat the process until you finish! As 400 g is quite a bit of shrimp, I recommend you do this process while watching a show or something! 😀
Bake in a pre-heated oven for 7 minutes. Then, flip the shrimp so they brown on the other side and bake for another 7 minutes.
While the shrimp are baking, make the sauce. In a small pan, place the marmalade and a couple Tbsp water, mixing on low heat until the marmalade is thinner. When it comes to a boil, turn off the stove, place the sauce in a nice little bowl, and serve!