Holiday Eating

27 Friday Dec 2013

Posted by julia chews the fat in Cooking For Your Peeps, Holidays, Sweet Tooth, Vegetarian

“I’ve decided. I’m having stuffing for breakfast.” – Mom (Boxing Day, 10:34am)

These are the kinds of assertions that make Christmas the beautiful thing that it is. A nip of bourbon in your morning coffee; shortbread cookies for breakfast. It’s unrestricted, backwards-eating at it’s best. Because really, who’s going to say that you can’t? There’s a unspoken understanding that from December 24th to January 6th, it’s the Wild West of eating and imbibing – there are no rules, and each is left to their own devices with the cornucopia of leftovers in the fridge. (And, yes, your head’s always in the fridge, because you’re constantly hungry. Even though you just ate.) For some reason, you also find yourself wanting to drink filtered coffee all day…or at least before you hit the mimosas, cocktails, red wine and hot toddies (usually in that order, but not always).

Christmas cookies are an important part of the no-rules, bacchanal feasting that goes on in our house at this time of year. Highly versatile, they can be eaten as an pre-breakfast “appetite-opener”, a “light” dessert after a holiday meal, or as a post-nap snack. They are glad to be whatever you want them to be, whenever you want them.

Like every year, I began amassing Christmas cookie recipes in mid-November, with the unrealistic hope that I’d be able to make all one-hundred-and-five of them. Then, by the time December 23rd rolled around, I had widdled the list down to a more reasonable five or six, in addition to the “untouchables” (i.e. the ones firmly cemented in the italo-anglo traditions of my family, and which we do not mess with – anise pizzelle, fennel-seed doughnuts, chocolate chichinotti, shortbread cut-outs and ginger snaps).

This year, I locked down three new favourites, one with molasses, one with chocolate and one dusted with powdered sugar. They are each very different, but all equally addictive. Dunk them in a hot cup of coffee after a long walk in the snow. Or while sipping champagne in the bathtub. Whichever scenario suits you best.

Warmest of holidays to you and yours ♥

p.s if you’re still expecting guests for the holidays, come take a peek at these recipes I did for local site The Main. They look snappy enough to serve to guests and are a breeze to make.

Smoky Ginger-Molasses Cookies – from Reclaiming Provincial
(makes around 2 dozen cookies)

5 black cardamom pods
1 cup of sugar + 1/2 cup of sugar, divided
3/4 cup of unsalted butter (12 tbsp / 1.5 sticks)
1/4 cup molasses
1 egg
1 cup of bread flour
1 cup of all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/8 tsp black pepper

3 days in advance:
Combine whole cardamom pods and 1/2 cup of sugar in a jar. Cover and let sit.

To make the cookies:
Remove cardamom pods from the rolling sugar. Crack open pods, remove seeds and crush them with a mortar and pestle. Set aside.

Melt butter in a saucepan over medium-low heat. Add the cardamom pods and let simmer until the butter begins to foam. Remove from heat and let rest for 15 minutes, then remove pods and discard. Let butter cool to room temperature.

Sift together flour, baking soda, salt, spices, crushed cardamom seeds, and pepper.

In another bowl, cream together butter and the cup of sugar. Beat in molasses, then the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.

Preheat the oven to 375°F and line a baking sheet with parchment or a Silpat.

Form heaping tablespoons of batter into balls; roll in the 1/2 cup of infused sugar. Place on a baking sheet two inches apart.

Bake cookies for 8–10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

—–

Almond Crescents
(makes about 2 dozen)

1/2 lb unsalted butter
3/4 cup powdered sugar
2 egg yolks, well beaten
1 cup ground almonds (blanched)
1 tsp vanilla extract
2 cups flour

Beat the egg yolks at high speed until light in colour.

Cream butter in a bowl; add sugar and beat with electric beaters for 1 minute. Add egg yolks, beating to blend. Add almonds and vanilla, then mix with a wooden spoon. Fold in flour a little at a time with the wooden spoon until just blended.

Refrigerate dough for 30 minutes (and up to 2 days)

Divide dough into 4 potions and roll out each portion on a floured work surface into a log shape. Cut segments (about the length of your index finger)and shape them into crescents.

Preheat the oven to 400°F. Bake on a parchment-lined baking sheet for 7-10 minutes. Allow to cool for a few minutes, then roll in powdered sugar while warm.

—–

Chocolate Crackle Cookies – from Martha Stewart

(makes about 3 dozen)

8 ounces dark chocolate (such as 70 percent cacao), finely chopped
1 cup blanched almonds, toasted
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup confectioners’ (powdered) sugar

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool. Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.

Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour (note: the batter will not seem like a regular cookie dough, but more like a cross between cake batter and ganache to make truffles. It’s ok – roll with it. After some time in the fridge, it’ll firm up and you’ll be able to scoop it out).

Preheat oven to 350°F. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.

Orchard tale, apple tart

26 Saturday Oct 2013

Posted by julia chews the fat in Breakfast & Brunch, Cooking For Your Peeps, Food Away From Home, Sweet Tooth, Vegetarian

≈ 4 Comments

It was mid-October when Shane, Margaux and I went apple picking in Oka. We walked through dewy grass, relishing the cool, fresh air that smelled of earth and leaves. Everything was misty and moody and gorgeously still.

It being late in the season, and drizzling, meant that we were the only three people in a large, rolling orchard surrounded by flame-coloured trees. We wandered through the rows, plucking apples, some as dark as plums and others as large as grapefruit. From time to time, geese flew overhead in squawking, V-shaped strings.

We carried our bounty back to the house to be weighed, where our host served hot cups of carrot-apple soup. Our plans to go for a short hike were overheard. “You can reach the National Park through the orchard, you know.”

Grateful for the advice, we followed the long path through the orchard to the point where it met the Park, stepping into a tree-filled landscape dotted with yellow leaves that fell to the forest floor like snowflakes.

On the edge of the forest came a clearing, leading us to a look-out over the River of Two Mountains. In a miraculous change of weather, the cloudy mist had given way to full sunshine, beaming and hot.

—–

The only consolation for leaving this enchanting place was the batch of round, red beauties we got to take home with us – four kinds, each with a personality of their own.

While all were delicious, I had a soft spot for the crunchy, plum-coloured Empire, which were used in this tart. I wasn’t sure they would survive the heat of the oven, but they held their shape, fanning out elegantly along the crust and bejewelling the top of the custard with their beautiful, dark skins. It sounds chic, but it’s actually very simple. And a nice way to pay homage to the familiar flavours of apple, vanilla and butter. If you close your eyes, you can almost smell the orchard.

French Apple Tart – makes enough for one large tart + one small

Shortbread pastry – adapted from a Laura Calder recipe

2 ¼ cups flour
½ tsp salt
2 Tbsp sugar
1 cup butter, cut into pieces
‎ ⅓ cup ice-cold water

Put the flour, salt and sugar in the bowl of a food processor; then add the pieces of butter. Pulse until you reach a coarse crumb texture. Keep pulsing while slowly adding the cold water through the feed tube until the dough starts to come together (if you don’t have a food processor, you can also do this with your hands.)

Turn out the dough onto a floured work space and work it gently until it comes together, being careful not to overwork it. Flatten into a disc and refrigerate for about 20 minutes.

Filling – adapted from The Encyclopedia of French Cooking, 1982

juice of one lemon
1 ½ lbs crisp apples
⅓ cup milk
⅓ cup heavy cream
2 eggs, beaten
¼ cup sugar
1 tsp vanilla extract (or ½ tsp fresh vanilla, from the pod)

Pour the lemon juice into a large bowl. Cut and core the apples one by one, slicing them thinly (about 1 cm thick) and adding them to the bowl of lemon juice, stirring to prevent discoloration.

Preheat the oven to 450°F.

Remove the dough from the fridge and roll it out on a floured surface into a circle large enough to line the base and sides of a tart pan (preferably with a removable base). Roll the rolling pin over the top to remove the access dough off the sides.

Arrange the apple slices in a tart pan in a circular pattern, working from the edge of the dish inwards, and overlapping the slices slightly. Bake in the preheated oven for 10 minutes.

Meanwhile, put the remaining filling ingredients in a bowl and whisk together.

After the 10 minutes, remove the tart pan from the oven and reduce the oven to 375ºF. Pour the egg mixture over the apple slices. Return to the oven and continue baking for an additional 30 minutes at 375º F. Serve warm.

Verger écologique d’Oka
445 Rang de l’Annonciation
Oka, QC J0N 1E0
(450) 479-6464
www.vergerbrabantvincent.wordpress.com

(Orchard photos by Shane, Margaux and me)

Cookies with Nonna

11 Tuesday Jun 2013

Posted by julia chews the fat in Cooking For Your Peeps, Cooking with Nonna, Sweet Tooth

≈ Leave a comment

On a few separate occasions, I’ve asked Nonna to teach me how to make cookies. Not just any cookies. The cookies – the ones from that tattered notebook she keeps tucked away in the top drawer of the china cabinet, next to the silverware and the birthday candles; the book that only comes out at Christmas, baby showers and weddings, when the recipes are tripled and quadrupled to suit the occasion.

It’s the kind of thing that is ubiquitous in the world of grandmas – the mythical recipe book that is beaten, bruised, smeared with grease-marks and filled with barely legible handwriting. The recipes are often a blend of tried-and-true methods and weirdly incongruous instructions. My grandmother’s notebook is no exception: in the recipe for “chichinotti”, tartlet-cookies made with chocolate and almonds, Nonna refers to “Crisco” shortening as “Grisco”, forgets to add the flour to the list of ingredients for the pastry, and does that annoying thing that cooking matriarchs often do, by mentioning “un po” (“a little bit”) as a baking quantity. Is that a pinch? A teaspoon? HOW MUCH IS “A LITTLE BIT”?!?

Oh and there are no assembly or baking directions, so good luck with that.

Despite all this, it’s still a disarming specimen of love and care and ancestry, which more than makes up for its shortcomings. The handwriting alone is a solid heart-melter…

The recipe

Early on a Saturday morning, I get a phone call from Nonna, telling me that today is the day. Having only banked 4 hours of sleep prior to her calling, I didn’t exactly jump for joy at the prospect of shaping trayfuls of cookies. But I knew that this was a rare opportunity, so I rolled out of bed, grabbed a coffee, and with eyes at half-mast, hauled myself to the other end of town to her house.

When I got there, she was sitting at the kitchen table with all the ingredients laid out in front of her, ready to be measured and blended. The woman was clearly on a mission. First order of the day: she insisted that we take out her old mixing machine, the “Oster Kitchen Center”, a brutal-looking thing from the early 70s that weighed about as much as a toddler and was enrobed in a slick of greasy dust, thanks to a long hibernation in the kitchen cupboard. And yes, I would have the honour of restoring it to its original state.

In the midst of scrubbing it down with a soapy toothbrush, I began to have questions for Nonna. Are you sure we need to use this? Can’t we just use a whisk? Nonna shook her head. No, we would not be using a whisk. We would be using The Oster. Period.

Right around the time we were almost done cleaning it, I turned to my mom and joked, “Imagine after all this, we plug it in and it doesn’t work?”. Mom glared. “Julia, that isn’t funny.” At that moment, we both realised that testing it before spending so much time and energy cleaning it may have been the more intelligent way of doing things. I sheepishly plugged it in and prayed under my breath before pressing the button. Omigod, please please please – *click*.

Nothing.

No sound, no action.

Our hearts sank for a moment. Nonna shrugged her shoulders. Refusing to accept this state of affairs, I stubbornly disassembled and reassembled it – clicking all the bits into place – then took a deep breath and plugged it back in.

And lord have mercy, the thing came to life. It produced such an astonishing amount of noise and vigor, that we all took a step back. Nonna clapped and the rest of us laughed nervously as the monstrosity that monopolized half our counter space whirred and whizzed, deafening us with each turn of the beaters. It was like watching a robot come to life, or a horse giving birth – terrifying, yet oddly mesmerizing. We were so transfixed, you’d think we’d just discovered electricity.

Yes, my family is a cheap date.

—–

In the end, the machine felt like an integral part of the process, or at least of the experience. That said, you by no means need to use one. A handheld beater or whisk will do just fine (just don’t tell Nonna). The only special equipment you may need to purchase are the tin moulds, which should be available at most kitchen stores.

One last thing – promise me you’ll try one straight out of the oven. Well don’t, like, burn the roof of your mouth or anything….but once it’s had a minute to cool down, go for it. There are very few pleasures in life that will compare.

Chichinotti – makes about 3 dozen

For the filling:
• 14 oz skinless almonds (toasted, then ground)
• 10 egg whites (the yolks will be used later – see below)
• 4 oz cocoa powder
• 12 oz sugar
• 4 pieces of Baker’s bitter-sweet chocolate, finely ground
• finely grated rind of one lemon
• about 2 tsp cinnamon

For the pastry:
• 10 egg yolks
• 7 oz vegetable shortening* (such as Crisco), room temperature
• 10 oz sugar
• 16 oz all-purpose flour
• finely grated rind of one lemon

*shortening is not one of those products that I like to endorse, but to stay true to Nonna’s recipe, I use it here. You’ll probably be able to replace it with butter by tinkering with the quantities a little bit. If you try it, let me know how it works out!

Directions:

Preheat the oven to 350°F

1) Roast the almonds at 350°F for about 10-15 minutes until golden, turning once halfway through. Allow to cool, then grind them finely in a food processor. Set aside.

2) Prepare the filling: combine all the ingredients listed in the “filling” section above (except the ground almonds) in a medium-sized bowl. Use a stand mixer, hand mixer or whisk to combine the ingredients until uniform in colour and texture. Add the ground almonds, mixing with a wooden spoon to combine.

3) Prepare the pastry: combine all the ingredients listed in the “pastry” section (except the flour) in a medium-sized bowl. Begin to mix with a whisk, increasing speed as the mixture starts to come together. Once the mixture is smooth and creamy in colour, begin to slowly add the flour in batches, whisking between each addition. Once it reaches the consistency of a dough, knead it gently into a rough ball.

4) Prepare 2 baking sheets with parchment paper. With your hands, take a small quantity of pastry dough and press it into the mould, making sure that the bottom is completely covered and the sides as well. There are no exact measurements behind this, but you’re going for a medium-thickness – meaning that you don’t want it so thick that it would be un-enjoyable to eat, but not so thin that it burns and hardens. Try to reach a happy medium. Practice is key to getting this part right.

5) Fill each pastry shell with some of the chocolate mixture, nearly filling to the brim. Place filled tins on the prepared baking sheets.

6) Bake at 350°F for about 20 minutes, or until the filling is puffy and the pastry is golden.

7) Allow the tins to cool enough for you to handle; gently pry each cookie from the tins. Dust with powdered sugar once cooled and serve.

This slideshow requires JavaScript.

Learning to grin and bear it

30 Thursday May 2013

Posted by julia chews the fat in Cooking For Your Peeps, Food Away From Home, Sweet Tooth, The Basics, Vegetarian

≈ 11 Comments

“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.” – Julia Child

A couple of weeks back, I took a short viennoiserie class with the lovely people at La Cuisine Paris, where pastry chef Guillemette guided half a dozen of us through the different techniques and steps required to make croissants, amandines and chocolatines. It was a bit of a surreal experience (pastry class, in Paris, in the springtime – pinch me), and despite not really being in my element, I ploughed away and left the class with a palpable sense of accomplishment. However minimal that accomplishment may actually be in grand scheme of things…still…I MADE CROISSANT. High five.

Arriving back in Montreal, I knew that if the information was left to hang out in the dusty recesses of my brain, I was sure to forget the details and subtleties that Guillemette had imparted to us. Not wanting to waste the potential of the experience, I stocked up on supplies and found the first available weekend to make a go of it. To my surprise, I also had volunteers willing to roll up their sleeves and do it with me – which was perfect, because not only would I have additional man-power, but I’d also have (other) inexperienced people to blame if it all went to hell.

Just kidding ♥

—–

The start was promising – I had my yeast from the baker, my electronic scale, my mise en place. The whole set-up was disturbingly perfect. Even the starter dough, the thing I was most worried about, seemed to look and feel like it should when I tucked it into the fridge to rest overnight. I began to feel a little like Maria in that scene from the Sound of Music.

But soon, I was brought back to the reality of my amateurism. And things got ugly. Fast.

On the second turn (folding) of my puff pastry dough, the underside was showing signs of tearing. At first, it was just one tear, which I quickly (sloppily) patched up. But then the more I rolled, the more the dough started to look like it was suffering from third degree burns. The butter began to ooze out from air pockets that had formed during rolling, resulting in a pot-marked dough that looked nothing like the one I had made in class. Family was in the room, so I restrained from swearing aloud, but in my head there was a foul-mouthed sailor blaspheming on repeat.

Distracted by my ugly, ugly dough, I forgot to add a slick of egg wash to the first batch of croissants, which may explain why they turned out more like overcooked dinner rolls. My ~~guinea pigs~~ taste-testers assured me they were good, but I’m pretty sure I heard someone compare them to the kind that come in the blue tube – you know, the one with that freakishly upbeat, miniature weirdo made of dough. With that as the barometer, I can’t say the croissants came close to the real deal. But while you wouldn’t pay good money for them, you’d probably eat them if they were hanging out on your aunt’s brunch table…and you were bored.

Then came the amandines, which looked promising before going into the oven, but then for some reason, decided to get their freak on: as they baked, the almond paste flowed liberally off the pastry, causing these pretty little “baskets” and “pinwheels” to morph into nondescript blobs, some of them binding together and making Siamese twins (I blame this not on the recipe, but rather my decision to make the almond flour from scratch. Bad move…).

The saving grace in this whole process were the chocolatines. They (miraculously) turned out flaky and delicious and even looked normal. Not perfect, not the best…but good. The taste-testers even took seconds, which is usually a good sign. Right at the moment when my faith in this experiment was sinking, the chocolatines bolstered my confidence and gave me hope that it is possible to make good croissant at home.

Phew.

—–

I suppose the bigger lesson in all this is that sometimes our expectations in the kitchen are shot down; sometimes the bread hasn’t risen or the cake has stuck to the tin or, in the words of Ms.Child, “the cat has fallen into the stew”. C’est la vie, mes amis. What would be more tragic is if these kinds of experiences turned us off from ever trying these things in the first place…

…ultimately causing us to miss out on moments like these:

Because, let’s be honest – an afternoon in the company of apron-clad men is time well spent.

On that note, I whole-heartedly encourage you to try making your own croissant. Here are a few things I learned (the hard way) and that you might want to keep in mind:

1) Give yourself plenty of time. No matter what recipe you end up using, all of them will require you to rest the starter dough (minimum 6 hours for mine) and the rolled dough between “turns” (folds).

2) If the dough seems warm or sticky or springs back a lot when rolling, put it back in the fridge. Along the lines of the point above, you’re better to err on the side of caution and rest your dough, even if it’s for a longer period of time than the recipe suggests.

3) When rolling the dough, be firm but gentle. The final result you’re aiming for is a light, flaky croissant that has several airy layers. It won’t reach it’s potential if you start getting rough with it – you’ll end up tearing the dough and making holes in the layers. NO BUENO.

4) Chill out. You are not a pastry chef, nor trying to be one. If things start to look scary, step away for a minute and take a deep breath. The Earth will not stop turning if your croissants aren’t perfect. Even if they’re inedible, you get a gajillion food-nerd points just for trying.

—-

One last thing: Guillemette has kindly allowed me to share her almond cream recipe with you (merci Guillemette!). It’s traditionally used as a filling for almond croissant (amandines), but it’s also wicked in coffee cake and probably most places you would normally use marzipan.

Almond Cream (makes about 2 cups) – from La Cuisine Paris

55g sugar
55g softened butter
1 egg (also about 55g)
55g almond flour
15 g all-purpose flour
almond extract or rhum (to taste)

Combine butter and sugar in mixing bowl and mixwith a wooden spoon until creamy. Add egg and mix until completely combined. Add the almond flour and all-purpose flour and mix well. Add flavoring and stir to combine. Cover and place in fridge 10-15 minutes before adding to amandines (can be kept in the fridge for up to 4 days or frozen and defrosted in the fridge).

The Deep Freeze

27 Sunday Jan 2013

Posted by julia chews the fat in Breakfast & Brunch, Snacking, Sweet Tooth, The Basics

≈ 5 Comments

I fully acknowledge that talking about the weather is best left for encounters at the water cooler, in the elevator, on the sidewalk with that neighbor you only see twice a year – situations where there’s a mutual understanding that you’re both just filling conversational space with a topic that, while effortless to discuss, can be pretty dull.

But.

It has been one billion degrees below zero this week, and that kind of cold does all sorts of crazy to you. In times like these, talking about the weather becomes an integral part of social interaction, more along the lines of communal therapy than mundane chit chat.

Yes, it’s January. In Canada. In QUEBEC – land of the winter Carnaval and Igloofest. We weirdos have a tradition of celebrating the cold. We even have a formally appointed mascot. But this cold snap has tested our resilience. With temperatures at –40 C, cars seized, eyelashes froze, pipes burst. News reports reminded us, quite aggressively, that exposed skin would freeze in 10 minutes and that neglecting to reduce our energy consumption would cause blackouts.

It’s been brutal.

There is one thing, though, that comforts me – and that is knowing that there is a hefty batch of granola on the middle rack of the oven, slowly toasting itself into golden oblivion. Not just any granola. This granola:

I’m not a cereal person by nature, but this granola has completely bewitched me. I forgot about the cold, the snow, the icy side-walks and harsh winds. With the hot scent of brown sugar, pumpkin seeds and toasted coconut emanating from the oven, it could’ve been the zombie apocalypse out there and I wouldn’t have noticed.

Toasted Olive Oil and Maple Granola (makes about 4.5 cups) – adapted from Nekisia Davis’ recipe featured on Food 52

1 1/2 cups old-fashioned rolled oats
1/2 cup raw pumpkin seeds, hulled
1/2 cup raw sunflower seeds, hulled
1/2 cup unsweetened coconut chips
1/2 cup raw walnuts, coarsely chopped (or pecans, almonds)
1/4 cup pure maple syrup
1/4 cup extra-virgin olive oil
1/4 cup packed light-brown sugar
1 tsp coarse salt

Heat oven to 300° F degrees.

Put oats, pumpkin seeds, sunflower seeds, coconut, walnuts, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted (about 25-30 minutes).

Remove granola from oven. Let cool completely before serving or storing. Can be stored in an airtight container for up to 1 month.

Note: I added a few more coconut flakes for the last 5 minutes of baking to lighten up the colour.

Phobias, exposure therapy, and cream puffs

09 Sunday Dec 2012

Posted by julia chews the fat in Cooking For Your Peeps, Sweet Tooth, The Basics

≈ 5 Comments

Not too long ago, flipping through an old issue of Scientific American, I came across one of the most dismal terms in the medicalisation of fear – MAGEIROCOPHOBIA. The sheer idea of it floored me. Not because I don’t believe it exists – the kitchen can be a scary place for a lot of people – but because I couldn’t imagine it as a bona fide psychological condition for which someone might seek cognitive behavior therapy, or treatment in the form of serotonin reuptake inhibitors.

Pretty heavy stuff.

Like other phobias, it seems to have varying degrees of severity. And since “the fear of cooking” is rather large in scope, mageirocophobia encompasses a wide range of anxiety triggers: it can be the fear of cooking for a large crowd, or the fear of injuring oneself while cooking, or it can be the fear of complex recipes. While each of us has particular aversions in the kitchen, I find it compelling that we’ve come to dread something that has, at least traditionally, been an integral part of our social exchanges as families and communities, not to mention our basic survival. How did we come to be so apprehensive of the one thing that provides us sustenance? Is it because we’ve gotten used to having other people do it for us? Is it because frozen pizza and powdered sauces have become our steady kitchen companions?

Thinking about this phenomenon made me curious to find out what the people around me were afraid of in the kitchen. Over the course of a week, I asked friends and colleagues to submit ideas of “food that scares them”: meals or recipes they’ve wanted to make, but have avoided for fear that they are too complicated or intimidating or too time-consuming. After collecting about 30 submissions – ranging from Beef Wellington to macarons – I put them in a hat and selected one at random. I gave myself the task of making whichever recipe came out.

The winner was my friend, Kate, who submitted “cream puffs”. Kate is a very good cook and baker – and a brave one at that (the first time I made home-made ice cream was thanks to Kate’s initiative) – but cream puffs seemed arduous to her: “I hear they’re easy but I haven’t tried because it just feels like work.”

Like Kate, I thought cream puffs would be a pain to make. It turns out that they’re really no sweat – the dough comes together in few minutes, in a pot on the stove (so no finnicky kneading, chilling, rolling) and is then piped out onto baking sheets; the cream filling is fairly simple too – a handful of ingredients that come together on the stove with the help of some warm milk and a whisk. C’est tout, les amis.

You might decide to make these cream puffs, or not. Either way, I’m hoping this post will entice you to face your cooking demons, however they manifest themselves. I’m also hoping it will be somewhat therapeutic; think of it along the lines of remedial exposure therapy, where the more you do the things that scare you, the less afraid you’ll be of them.

Happy cooking, everyone x

—–

Cream Puffs = choux pastry + custard or cream filling

Pâte à choux– makes about 24 small buns – adapted from the Encyclopedia of French Cooking, 1982

1 1/4 cups water
1/2 cup butter
3/4 tsp salt
1 1/4 cups all-purpose flour
4 large eggs

Preheat the oven to 400° F.

Heat the water in a large pan with the butter and salt. When the butter has melted, bring the liquid to the boil and remove from the heat.

Immediately add the flour all at once, then beat vigorously with a wooden spoon. Return the pan to a low heat and continue beating until the mixture draws together and leaves the side of the pan. Do not overbeat – the dough should be smooth and shiny, but not oily.

Remove the pan from the heat, then add the eggs one at a time, beating vigorously after each addition and making sure the egg is fully incorporated before adding the next. Add the last egg a little at a time, beating to make a shiny dough that just falls from the spoon – if the dough will not absorb the last egg, then do not add it.

Fill a pastry bag fitted with a large plain tip with the warm choux mixture and pipe small (about 1-inch) dots onto a parchment-lined baking sheet. Wet your finger with cool tap water and lightly tap any peaks on the batter.

Bake in preheated oven for 10 minutes, then reduce the heat to 375° F and bake for another 10 minutes. Allow the pastries to cool before filling.

Crème pâtissière (vanilla custard) – makes about 2 cups – from the Encyclopedia of French Cooking, 1982

2 cups milk
1 vanilla bean, sliced down the center lengthwise
4 large egg yolks
1/2 cup of sugar
1/2 cup of all-purpose flour
knob of butter, to finish

Bring the milk to just below boiling point with the vanilla pod, then cover and leave to infuse for 15 minutes. Strain, then bring to the boiling point again.

Put the egg yolks in a medium bowl with the sugar and whisk together until pale and thick. Add the flour and whisk again until thoroughly incorporated, then gradually whisk in the boiling milk (do this in a slow, steady stream to avoid scrambling your eggs).

Pour the custard into a heavy-based pan and whisk over medium heat until boiling. The mixture may be lumpy, in which case, remove from the heat and whisk until smooth. Return to the heat and bring to the boil again, the simmer for 1 to 2 minutes to cook the flour, whisking constantly.

Remove custard from the heat, then rub the surface with a knob of butter to prevent a skin from forming. Once cool, either fill the dough puffs by spreading a layer of custard between two halves, or alternately, fill a pastry bag with the custard and gently insert into the dough puffs, filling them until you feel a bit of resistance.

Note: as there is no sugar in the dough, these work equally well (sans custard) along savoury dishes or on a cheese plate with other breads.

Blueberries – a proper farewell

25 Saturday Aug 2012

Posted by julia chews the fat in Sweet Tooth, Vegetarian

≈ 2 Comments

That nip in the air, the earlier sunsets, the back-to-school gear that’s begun to monopolize the store shelves…there’s no point in sugar-coating it, kiddos: summer is almost finito.

The end of August marks a transition; it’s a seasonal no-man’s land that makes us feel a little uneasy about letting go of summer. You know the feeling: when you’re in a store at this time of year and see a crestfallen kid whose mother is stocking the cart with quad notebooks and pencils, both of them still wearing flip flops. You have that moment of empathy – that moment of wanting to say, “I know, buddy. It feels too early.”

Times like these require us to seize what we have, while we have it. This may translate into a final few evenings at the beer garden; or a couple more weekends out at the lake. In the realm of summer foodstuffs still available in northern latitudes, it means one last fling with blueberries.

—–

I secured a hefty batch of some of the last Quebec blueberries two weekends ago, the same weekend that I was invited to a friend’s for a last-minute dinner. The recipe below is the result of those lovely circumstances coming together. This cobbler was put together in about the same time it took me to shower, put on some clothes and dash out the door. It arrived at the dinner table still warm from the oven with a deep perfume of summer – one that will hopefully linger on just a little while longer.

Bueberry Cobbler (adapted from Bon Appetit) – serves 6

1 cup flour
½ cup rolled oats
¼ cup walnuts
1/3 cup plus 2 Tbsp natural cane sugar (or brown sugar)
1 ½ tsp baking powder
½ tsp salt
6 Tbsp. chilled, unsalted butter, cut into 1/2” pieces
½ plain Greek yogurt (full-fat)
6 cups blueberries
2 Tbsp. lemon juice
1 Tbsp. lemon zest

Directions

Preheat oven to 375 F. In a large bowl, whisk flour, oats, walnuts, baking powder, salt and 2 Tbsp sugar. Add butter, using your fingers and combine with flour mixture to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to over-mix (which will toughen the dough).

In a separate bowl, combine remaining 1/3 cup sugar, berries, juice and zest. Toss to coat. Pour into a baking dish. Tear biscuit topping into rough pieces and scatter over berries.

*Note: Technically, a cobbler has spaces between the topping pieces, but somehow mine just sort of melded together while it baked – it doesn’t effect the taste, but aesthetically, it ended up looking more like a crisp and less like a cobbler. For a more “authentic” look, just use less bits of topping and make sure there are spaces so that that the berries can pop through.

Bake until juices and thick and bubbling and topping is cooked through and golden brown (35-45 minutes).

Dessert-shy

17 Saturday Mar 2012

Posted by julia chews the fat in Cooking For Your Peeps, Sweet Tooth

≈ 4 Comments

Desserts are definitely not my forte. Most likely because I’m not very good at sticking to a recipe. With cooking, it’s a character trait that has served me well. But with desserts, the otherwise innocuous habit of getting “creative” in the kitchen has led me down the path of the bad and the ugly more times than I’d like to admit.

Successful baking generally requires the anal-retentive precision of a scientist – someone who revels in the joys of perfect calculations and measurements. Since 10th grade calculus, I have not found numbers the least bit enticing. It’s a fetish that escapes me. In fact, I can’t remember the last time I cooked anything by following a recipe to the letter, let alone measure the quantities. I prefer eye-balling it. It makes me feel tough. Pat Benetar tough.

Unfortunately, desserts require a bit more predictability and little less tomfoolery. They LOVE precision. They adore carefully levelled cups of flour and pristine egg whites; timers and double-boilers. But sometimes even lab-coat meticulousness doesn’t guarantee success with some of the more capricious members of the dessert family. Akin to dogs, bees and small children, they can sense fear from a mile away. This is especially true of meringues, shortbread pastry and dainty little confections like French macarons. As far as I’m concerned, these are the hard-to-please sultanas of the baking empire – fussy, bitchy and unforgiving. They know when you are afraid of them and they take great pleasure in melting into a floppy mess when you treat them with quivering hands.

Knowing that many of my dessert-fails can be traced back to performance anxiety, I am making a concerted effort to make more of them – the logic being that the more comfortable I get with beating egg whites, calculating measurement conversions and shaping pastry, the less intimidated I will be with all things delicate and sweet – particularly those of the French persuasion. Starting with…

French lemon tart (adapted from Laura Calder)

2 whole eggs
4 egg yolks
3/4 cup sugar
3/4 cup lemon juice
2/3 cup heavy cream
zest of 1 lemon

Shortbread pastry

1 cup + 2 tablespoons flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, cut into pieces
2 tablespoons cold water

DIRECTIONS

Put the flour, salt, and sugar into the bowl of a food processor. Add the butter pieces and pulse to create a texture that resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running. Pulse for a few seconds to incorporate the water.
Turn out into a lightly floured work surface and knead until dough comes together in a ball. Be careful not to over-work the dough.
Form dough into a disk, wrap in plastic, and refrigerate 15 minutes.
Heat the oven to 400ºF. Roll out the dough, line the tart shell and bake blind by placing a piece of parchment paper over the shell and filling it to the top with baking beans. Bake for about 15 minutes.
Remove pie shell from oven, remove baking beans (store for future use) and allow to cool.
Reduce oven temp to 325ºF. Beat together the eggs, yolks, and sugar in a bowl. Add the lemon juice. Whisk in the cream.
Pour lemon cream mixture into the shell. Bake until just set, about 30 minutes.
Remove from oven and sprinkle with lemon zest. Let cool before serving.

This slideshow requires JavaScript.

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: