Wednesday, May 28, 2008

Daring Bakers: May Challenge

My third month for participation in the Daring Bakers is here and was it a fun and challenging month. I did not know what to expect when I got the challenge, as it looked like a lot of work and that it would require more baking talent than I have at this point. I was pleasantly surprised by my own skills I will have to say.

This month's challenge was selected by none other than our founders Lis and Ivonne. They also extended out to two other members Fran and Shea as well to host this month's challegne. Thank you to to the four of you for choosing a great recipe and challenge.

This month was also dedicated to Barbara and her blog event A Taste of Yellow.

On to the good stuff...the Challenge this month was: A Taste of Light: Opera Cake
(This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.) What is an opera cake you may is a very rich cake with several layers. It has a joconde cake followed by syrup, buttercream, cake, syrup, buttercream, cake, syrup, ganache, glaze.

This cake as I mentioned before was a bit of a challenge. I made several of the pieces a couple of days in advance but I really had to pay close attention to the details (something I am not used to) in order for it to all turn out right. I think in the future I need to start working more on the overall visual appeal, as this was a bit messy. It still tasted wonderful though, the family loved it and so did the coworkers.

A Taste of Light: Opera Cake
Flavored with almond and praline liquor

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)


6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan


½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.) Praline Liqueur

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula


1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!) Almond Extract
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.) Almond Extract

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer


7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.) Praline Liqueur

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler


14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Tuesday, May 27, 2008

French Dip Subs

Dinner the other night was French dip subs with Broccoli (okay, the broccoli was just for me). I make a pretty easy version of French dip that involves all of 5 ingredients. It works in a pinch and the guys seem to enjoy it.

French Dip Subs
1 pkg Whole Wheat Hoagie rolls
1 lb Deli Roast Beef
3 c (about) Beef Broth
1tbsp Minced Garlic
Shredded cheese to taste

Heat Roast beef in broth and garlic until hot. Toast hoagie rolls in either oven or toaster. Place several slices of beef on roll, add cheese to taste, and dip in remaining Broth.

Saturday, May 10, 2008

April/May WC recipe Exchange

I opted to participate in this go around in the Nest Cooking message Board "What's for Dinner" recipe exchange. Amy so kindly organized this event. I was emailed Mamacita's Hombre's. Overall a very easy mexican type dish. I made just a couple of little changes for taste (the guys can't stand any kind of mushroom). It was pretty good and worked for a quick meal after the gym.

Mamacita's Hombre's

1 lb Hamburger
1 pkg taco seasoning
1/4 c chopped onion
1 8oz sour cream
1 can cream of mushroom soup (I used cream of celery)
1 small can green chilies or jalapeños if you want it spicy
LOTS of grated cheese of your choice-at least 4 cups
Soft Taco Shells (or tortillas if you want them bigger) **I used whole wheat tortillas

Preheat oven to 350. Saute onions till soft and set aside. Brown hamburger meat and drain fat. Add onions seasoning mix and waster according to the directions on the package, simmer. Fill soft taco/tortilla shells with meat mixture and top with cheese. Roll into a burrito and place in a baking dish (you may want to insert a toothpick to keep them together if needed). Place pan in oven for 15 minutes. while they are in the oven mix sour cream, cream of mushrooms soup and chilies/jalapeños. After removing the pan, cover shells with mixture and remaining cheese (the more cheese the better) Bake until scheese is melted (approx 20-30 min).

Pizza Time

This week we had another home made pizza night. I used Trader Joes's Pizza dough and made two pizzas, A bigger one for the guys and then a small one for me with 'nasty' stuff on it.

Canadian Bacon for the guys

Canadian Bacon, mushroom and green olive for me :)

Slow Cooker Chicken Stew

A couple weeks ago I was really feeling like we needed to have a good crock pot stew. I came across this one and thought it sounded pretty good so I thought I would go for it (with a few mods of course). My Father in Law happened to be over the day I made this and everyone gave it a huge thumbs up. It reheated well for lunches too.

Slow Cooked Italian Stew (Crock Pot)

4¼ hours | 15 min prep | SERVES 6
1/2 large yellow onion, thinly sliced
2 carrots, thinly sliced
1 (9 ounce) package cooked spicy chicken sausages, sliced
1 (8-10 ounce) boneless skinless chicken breasts, cut into 3/4 inch cubes
1 green pepper, seeded and vertically cut into 1/2 inch thick slices
1 large zucchini, halved and cut into 3/8 inch thick pieces
1 1/2 cups fat free chicken broth (can use boullion and water)
2 (14 1/2 ounce) cans Italian stewed tomatoes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano
1 garlic clove, finely minced
1 (14 1/2 ounce) can cannellini beans, rinsed and drained (use another white bean if desired)
2 tablespoons fresh basil, chopped
  1. Coat slow cooker with a light layer of cooking spray.
  2. Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
  3. Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crockpot.
  4. Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
  5. Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through.
  6. Laddle stew into bowls and garnish with basil.