tag:blogger.com,1999:blog-68869050646074754222024-03-06T12:02:05.122-08:00the urban bakerThe Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.comBlogger342125tag:blogger.com,1999:blog-6886905064607475422.post-87223195492668067792010-11-22T07:14:00.000-08:002010-11-22T14:22:43.020-08:00Truffle Brownie Pumpkin Cheesecake Bites<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-ao9SuNFvT9eC899-4qAc9N8jLtDGM-TM4oTYp3UMFZ7Ps_rAReYOfSG-0Y6xuyz_2Z8sx022-aqMrpMV6jCc4hSjQh61LeCEdNLKis5-BAMcX5UNBvSmJhYiM3DKEBm4BVCogycw4lO/s1600/bar.pumpkin.brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-ao9SuNFvT9eC899-4qAc9N8jLtDGM-TM4oTYp3UMFZ7Ps_rAReYOfSG-0Y6xuyz_2Z8sx022-aqMrpMV6jCc4hSjQh61LeCEdNLKis5-BAMcX5UNBvSmJhYiM3DKEBm4BVCogycw4lO/s320/bar.pumpkin.brownie.jpg" width="320" /></a></div><div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanksgiving is around the corner, and I can honestly say, I am still a little obsessed with pumpkin. I cannot wait for pumpkin pie, I am making my pumpkin soup as I write this, and I am thinking about attempting some sort of pumpkin macaroon (have lots of egg whites on hand).</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My Thanksgiving menu is already set and organized and I am not planning on adding to it. However, my kids are off from school this week and later today, we are meeting friends for a hike. Our plan is to go out for lunch after the hike, yet I knew everyone is going to end up back at our house to play for a bit. I wanted to have some snacks on hand. I whipped up these </span><i><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">truffle brownie pumpkin cheesecake </span></span></i><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">bites as I had some left over pumpkin puree in the fridge. Rather than making them in a 9x9" pan, I opted to make individuals in my </span><a href="http://www.amazon.com/HIC-Brands-that-Cook-Essentials/dp/B00428M7G6?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">silicone baking muffin pans</span></a><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B00428M7G6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. These are going to be the perfect compliment to a big bowl of pomegranate seeds and a white bean dip with roasted pita chips. Maybe, we will skip lunch all together and simply come home for the snacks!</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Truffle Brownie + Pumpkin Cheesecake Bites</span></span></b></div><div style="font-size: 13px; line-height: 19px;"><i><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">yield: 28 mini bites</span></i></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">ingredients:</span></span></b></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">brownies:</span></b></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 oz. unsweetened chocolate</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 stick of butter, cubed</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbls. unsweetened cocoa</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbls. espresso powder</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/2 cups sugar</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp. vanilla</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 eggs</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup flour</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cheesecake</span></b></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8 oz. cream cheese</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 egg</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 cup sugar</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Tbls. flour</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3/4 cup pumpkin puree</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp. vanilla</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp. cinnamon</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 tsp. pumpkin pie spice</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="color: #45818e;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">instructions:</span></span></b></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• preheat oven to 350*</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">for the brownie layer:</span></b></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• melt chocolate, butter, cocoa, and espresso powder in a bowl over simmering water.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• remove bowl from the heat and add the sugar, vanilla, and salt. add the egg and mix until smooth.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• fold in the flour.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• using a small ice cream scoop, scoop batter into individual muffin tins. set aside while you make the cheesecake</span></div><div style="font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">for the cheesecake layer:</span></b></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• in the bowl of a standing mixer, beat the cream cheese until smooth.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• add the sugar and combine</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• add the egg and the vanilla and mix to combine</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• mix in the remaining ingredients until fully incorporated.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• using the same ice cream scooper(cleaned, of course), scoop over brownie mixture and fill muffin cups almost to the top.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• using a toothpick or small skewer swirl the cheesecake mixture slightly to form a pattern with the brownie mixture.</span></div><div style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• bake 20-25 minutes, rotating pans back to front mid through. brownie bites are done when the top of the cheesecake feels slightly firm to the touch.</span></div><div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">• let cool on a wire rack. once cool, stick in the fridge for about 45 minutes. once totally firm, pop the brownie bites out of the muffin cups and enjoy!!</span></div><div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><br />
</div><div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="color: #4596b9;"><b><br />
</b></span></div><div style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="color: #4596b9;"><b><br />
</b></span></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com13tag:blogger.com,1999:blog-6886905064607475422.post-75143250934106190992010-11-19T06:44:00.000-08:002010-11-19T06:44:47.775-08:00Apple Slab Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44fo-Xnq66djMlYyv5yXip7S4kl9qUYA-0KT4Xn8yF-vm6Y21VrvkehvrPDS7xVr0_op7uimTRcvO1S97MYp6rNWzCNTy8GUcLjLRXR2qFJJoC9MxmpzjcTZnoB1ONFFH3zjwgS-0AeI2/s1600/slabpie.apple.slice_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44fo-Xnq66djMlYyv5yXip7S4kl9qUYA-0KT4Xn8yF-vm6Y21VrvkehvrPDS7xVr0_op7uimTRcvO1S97MYp6rNWzCNTy8GUcLjLRXR2qFJJoC9MxmpzjcTZnoB1ONFFH3zjwgS-0AeI2/s400/slabpie.apple.slice_SM.jpg" width="265" /></a></div>Raise your hand if you have an over abundance of apples right now. I thought so! There are many things I want to do with my apples; make apple challah, apple sauce, apple cake, and an apple slab pie. Well, 1 out of 4 isn't so bad now, is it?<br />
<br />
This past summer I made a <a href="http://theurbanbaker.blogspot.com/2010/08/cherry-slab-pie.html">cherry slab pie</a> and it was so good. I shared it with my friends and, without tooting my own horn, we are still talking about it. So, why not an apple slab pie? The pastry from the cherry slab pie was near perfect. I made another batch of the dough and then simply switched out the fruit. Apples cook differently than cherries, so I adapted the filling from a recipe from <a href="http://www.amazon.com/Cooks-Country-Cookbook-Favorites-Reimagined/dp/1933615346?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Cook's Country Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=1933615346" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. Slab pies are great for a crowd. And this pie fed a huge crowd. It was demolished in about 15 minutes. I had one teeny tiny bite. That teeny tiny bite was really good. I am going to make this many times over throughout out the next few months. Next time I will pair my apples with some fresh pomegranate seeds!<br />
<br />
Think about this apple slab pie for your Thanksgiving Dessert Table. Maybe add some cranberries or some pomegranate seeds! Your guests will thank you later!!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Apple Slab Pie</span></b><br />
<i>crust adapted from </i><a href="http://www.amazon.com/Cooks-Country-Cookbook-Favorites-Reimagined/dp/1933615346?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank"><i>here</i></a><i><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=1933615346" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i><br />
yield: 16 servings<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
7 lbs apples (3 1/2 lbs tart apples, 3 1/2 lbs. sweet apples) peeled, cored + cut into chunks<br />
1 1/2 cups sugar<br />
4 Tbls. unsalted butter, melted<br />
4 Tbls. cornstarch<br />
3 Tbls. fresh lemon juice<br />
zest of two lemons<br />
2 tsp. cinnamon<br />
1/2 tsp. salt<br />
<br />
instructions:<br />
• roll out dough according to <a href="http://theurbanbaker.blogspot.com/2010/08/cherry-slab-pie.html">this</a>.<br />
• preheat oven to 350* and butter + flour a 10" x 15" jelly roll pan<br />
• toss the apples with 1 cup of sugar and place in a colander set over a bowl (to catch the juices). reserve the "apple juice". in a large bowl, mix the apples, cornstarch, lemon juice, zest, cinnamon, and salt. add 2 tablespoons of the reserved juice.<br />
• spread the apple mixture over the bottom layer of crust. place the second dough over the apples and with the overlap of the bottom layer of crust, seal the top and bottom crust together. <br />
• brush the entire surface with an egg wash (1 egg + 1 tablespoon of water, whisked) and then sprinkle with <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Turbinado-24-Ounce/dp/B000FL08AG?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">turbinado sugar</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000FL08AG" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.<br />
• with a knife, make a few slits in the top of the crust so the steam can release during baking.<br />
• bake the pie until the juices are bubbling, and the crust is golden brown, about 1 hour. Let the pie cool on a wire rack!<br />
• cut into 3" squares and serve!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi683cCoti_jjgNXO4eMHDCL7TNv2XG__-LcQ-WYpc9OnCoflic0j74mBKxldbmHIFilXMPor3ypycRWXFIzL2HbhZDduycMhLAeXbYIx3zTU-gQJXd9ejJTN1xtKFQRs2Go5f0GPlRgauZ/s1600/slabpie.apple.SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi683cCoti_jjgNXO4eMHDCL7TNv2XG__-LcQ-WYpc9OnCoflic0j74mBKxldbmHIFilXMPor3ypycRWXFIzL2HbhZDduycMhLAeXbYIx3zTU-gQJXd9ejJTN1xtKFQRs2Go5f0GPlRgauZ/s400/slabpie.apple.SM.jpg" width="400" /></a></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com12tag:blogger.com,1999:blog-6886905064607475422.post-1695193339341837322010-11-17T06:02:00.000-08:002010-11-17T06:02:06.371-08:00My Thanksgiving Round-Up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQR30GPw3RNhfOPcp-UN8B7DCieEHE9Cpgj5KSqjSGQeShEnxaKbMfxANl2rQsDQ0bRC5sks06SY8Mh-0N0eCgzNQdmd1spfwQXYrBNKnCR361AL39GBbh1-TStMwcpqNEvMRoxqxzYB8O/s1600/cranberry.sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQR30GPw3RNhfOPcp-UN8B7DCieEHE9Cpgj5KSqjSGQeShEnxaKbMfxANl2rQsDQ0bRC5sks06SY8Mh-0N0eCgzNQdmd1spfwQXYrBNKnCR361AL39GBbh1-TStMwcpqNEvMRoxqxzYB8O/s400/cranberry.sauce.jpg" width="258" /></a></div>I think I have mentioned that I love the holidays. Valentine's day we make lots and lots of candy, Easter, we decorate eggs and love a good Easter egg hunt, Passover we become a macaroon factory, Fourth of July it's all about the red, white and blue accents, New Years it' all about the cocktail, and Thanksgiving - it's all about the sides, the table decorations, and the annual Salzman family turkey "football" bowl.<br />
<br />
I started collecting Thanksgiving recipes all the way back in the late 70's. Even before Miguel and I were married (25 years ago!), I enjoyed making Thanksgiving dinner. The more guests, the merrier. I love to feed a crowd and Thanksgiving is that one holiday that makes feeding a crowd really fun. I love to mix the flavors, the colors, the savory with the sweet. And I especially love Thanksgiving because it is that one holiday where nothing is expected. No gifts, no candy, no gestures. It is just a way to get everyone together, be grateful, and simply say "thanks".<br />
<br />
This year, I am sticking with some old favorites, but introducing some new hopefuls!<br />
<br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #b45f06;">Family Favorites</span></b></div><div style="text-align: center;">My mac 'n cheese coins</div><div style="text-align: center;">Parmesan -White Cheddar Straws</div><div style="text-align: center;">Artichoke-Olive dip</div><div style="text-align: center;">Cranberry-Raspberry Sauce</div><div style="text-align: center;"><a href="http://theurbanbaker.blogspot.com/2010/11/pumpkin-soup-halloween-traditions.html">Pumpkin Soup</a></div><div style="text-align: center;">Squash Gratin</div><div style="text-align: center;">Mom's Turkey</div><div style="text-align: center;">Mom's Gravy</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><span class="Apple-style-span" style="color: #bf9000;">New Additions:</span></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.bonappetit.com/recipes/2010/11/rustic_herb_stuffing">Rustic Herbed Stuffing</a></div><div style="text-align: center;">Rustic Apple Galette</div><div style="text-align: center;">Brussels Sprout Salad</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The balance of the meal; sweet potatoes, more veggies,etc, will be made by other family members. I promise to share a recap of our holiday feast, after I have digested this meal. Which may take a few days. So be patient!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This cranberry recipe was my dad's favorite. He would eat it with a spoon. Now, my son-Eli, has taken on that role and requests this cranberry sauce all year around. I always made a double recipe, one for our table and one for my dad to take home. I will set a place for him this Thanksgiving holiday and be grateful for the 46 years that he was in my life. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">Cranberry-Raspberry Sauce</span></b></div><div style="text-align: left;"><i>yield: 4 cups</i></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b></div><div style="text-align: left;">1 lb. fresh cranberries</div><div style="text-align: left;">2 granny smith apples, peeled, cored and chopped</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1/2 cup <a href="http://www.amazon.com/Garners-All-Natural-Orange-Marmalade/dp/B001C6E05M?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">orange marmalade</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B001C6E05M" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></div><div style="text-align: left;">10 oz. frozen raspberries, thawed and drained</div><div style="text-align: left;">zest of one lemon</div><div style="text-align: left;">juice of one lemon</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b></div><div style="text-align: left;">• throw all ingredients in the bowl of a food processor. pulse until chunky.</div><div style="text-align: left;">• refrigerate. can stay for about 1 month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFqSh3X7JugiauX3rqqIvJy1hTZafbbRpqKVk9gFzyocVtzBFO-NuXZUl9sJH-q4goCQePlOT20pBkmZ_mWJWVr-kiKDTd3j2SS7pdMIjwtUutW5fyrVyXHxvEcKffmS8H7wWKv3fxd95/s1600/SALAD.brussels.sprouts_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUFqSh3X7JugiauX3rqqIvJy1hTZafbbRpqKVk9gFzyocVtzBFO-NuXZUl9sJH-q4goCQePlOT20pBkmZ_mWJWVr-kiKDTd3j2SS7pdMIjwtUutW5fyrVyXHxvEcKffmS8H7wWKv3fxd95/s400/SALAD.brussels.sprouts_SM.jpg" width="265" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">Brussels Sprout Salad</span></b><br />
<br />
There is a restaurant in my neighborhood (<a href="http://www.thesixrestaurant.com/">The Six</a>) that is a great place to grab lunch or eat an early dinner before a movie. The menu constantly changes and uses mostly seasonal, fresh ingredients. I look forward to their shaved brussels sprout salad and am always disappointed when it is not on the menu. Inspired by <i>The Six</i>, I decided to create one of my own. It's delicious, if I do say so myself!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>dressing:</b><br />
1/4 cup grainy Dijon mustard<br />
2 Tbls. apple cider vinegar<br />
2 Tbls. fresh lemon juice<br />
1 Tbls. sugar<br />
1/3 cup grapeseed oil<br />
kosher salt<br />
fresh ground pepper<br />
<br />
<b>candied pecans:</b><br />
1/2 cup brown sugar<br />
3 Tbls. unsalted butter<br />
3/4 cup pecans, chopped + toasted<br />
<br />
1 1/2 lbs brussels sprouts, trimmed<br />
1/4 cup pomegranate seeds<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 325*<br />
• bring a pot of water to boil<br />
<b>for the candied pecans</b><br />
• in a heavy duty pan, melt butter with sugar. bring to a boil. boil for one minute.<br />
• remove from heat and add the pecans.<br />
• spread mixture onto a silpat lined baking sheet and bake for 8 minutes.<br />
• cool completely<br />
<b>for the dressing</b><br />
• make dressing, combine all ingredients and mix well. taste for seasoning. set aside<br />
• once the water has boiled, add 1 tablespoon kosher salt. add brussels sprouts and cook for<br />
5 minutes or until tender.<br />
• drain, rinse with cold water. cool on paper towels.<br />
• using a food processor fitted with the 1/8 or 1/4" slicing disc, slice brussels sprouts. transfer to a large bowl. cover and chill.<br />
<b>when ready to assemble</b><br />
• toss brussels sprouts with enough dressing to coat. let marinate for 30 minutes.<br />
• top with candied pecans and pomegranate seeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv-HYYAtyPR4RumG3ijJk2ZvQvL9TEBVBixu9IjHbqVZ_VyYWJwCocj5dRDZTir-2-kMBEKC4iSj7yFo6NFoepABQuanUjr_tVMS6fSAVGT7p8YdDrBgo77Arl7kiidY3BAqKkkKymgia/s1600/stuffing.herb.10.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv-HYYAtyPR4RumG3ijJk2ZvQvL9TEBVBixu9IjHbqVZ_VyYWJwCocj5dRDZTir-2-kMBEKC4iSj7yFo6NFoepABQuanUjr_tVMS6fSAVGT7p8YdDrBgo77Arl7kiidY3BAqKkkKymgia/s400/stuffing.herb.10.sm.jpg" width="293" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">Rustic Herbed Stuffing</span></b><br />
adapted from <a href="http://www.bonappetit.com/recipes/2010/11/rustic_herb_stuffing">Bon Appetit</a><br />
yield: 8-10 servings<br />
<br />
Stuffing is never my department. My mom has always made the stuffing (another one of my dad's favorites) and she <b><span class="Apple-style-span" style="color: #b45f06;">ALWAYS</span></b> stuffs it in the bird. It happens to be really delicious and really moist and has a very distinct flavor. But as my mom gets older, it becomes harder and harder for her to do tasks such as these. So, this year, we are veering off of tradition, just a little, and I am making this rustic herbed stuffing. We did a trial run. Eli ate half the pan and gave it two thumbs up!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
11 cups (16oz.) country style french bread, cut into 1" cubes<br />
10 Tbls. unsalted butter<br />
2 bunches green onions, thinly sliced<br />
2 cups chopped celery<br />
3/4 cups chopped, fresh italian parsley<br />
1 Tbls. chopped, fresh oregano<br />
1 Tbls. chopped, fresh sage<br />
1 Tbls. chopped fresh thyme<br />
1 large garlic clove, minced<br />
1 tsp. kosher salt<br />
1 tsp. fresh ground pepper<br />
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)<br />
3 large eggs<br />
3/4 cup chicken stock (I used homemade)<br />
3 oz. grated Parmesan cheese<br />
2 oz. grated Gruyere cheese<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 375*. butter a large casserole dish.<br />
• spread bread cubes on a large sheet pan. bake until very dry, 15 minutes. cool.<br />
• melt butter in a heavy large skillet over high heat. add green onions and next 8 ingredients. saute until celery is tender, 6-8 minutes.<br />
• add Swiss chard and saute for 3 minutes.<br />
• place bread crumbs in a very large bowl. add warm veggies and toss to coat.<br />
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.<br />
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes. remove foil and bake for an additional 30 minutes or until golden.<br />
<br />
<br />
*will post photos and recipes after Thanksgiving</div><div style="text-align: left;"><br />
</div>I wish Thanksgiving was a week long holiday. If it were, I could then make all the dishes that I desire. Here are some amazing recipes that have inspired me:<br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Spiced-Mulled-Cider </b></span>by <a href="http://www.organicspark.blogspot.com/2010/11/spiced-mulled-cider.html">Organic Spark</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Chestnut Soup</span></b> by <a href="http://theitaliandishblog.com/imported-20090913150324/2009/11/20/chestnut-soup-thomas-keller-croutons-and-a-thanksgiving-vide.html">The Italian Dish</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Bacon-Sweet Potato-Spinach Salad</span></b> by <a href="http://www.familyfreshcooking.com/2010/11/10/bacon-sweet-potato-spinach-salad-recipe/">Family Fresh Cooking</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Pumpkin Scones</span></b> by <a href="http://thelittleteochew.blogspot.com/2010/11/pumpkin-scones.html">The Little Teochew</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Gluten Free Stuffing</span></b> by <a href="http://glutenfreegirl.blogspot.com/2010/11/how-to-make-gluten-free-stuffing.html">Gluten Free Girl</a><br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Carmelized Onion Cornbread Stuffing</b></span> by <span class="Apple-style-span" style="color: #b45f06;"><a href="http://deliciouslyorganic.net/a-whole-foods-thanksgiving-caramelized-onion-and-cornbread-stuffing/">Organically Delicious</a></span><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Pumpkin, Quinoa + Hazelnut Gnocchi</span></b> by <a href="http://cannelle-vanille.blogspot.com/2010/10/pumpkin-quinoa-and-hazelnut-gnocchi-and.html">Cannelle et Vanilla</a><br />
<br />
<a href="http://cannelle-vanille.blogspot.com/2010/10/pumpkin-quinoa-and-hazelnut-gnocchi-and.html"></a><br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Roasted Turkey Breast</b></span> by <a href="http://whatsgabycooking.com/roasted-turkey-breast/">What's Gaby Cooking</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Thankful Cookies + Blessings</span></b> by <a href="http://iammommy.typepad.com/my_weblog/2010/11/thanksgiving-blessings.html#comment-6a00e551040fb78834013489133e19970c">I am Mommy</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Spiced Pear + Cranberry Pocket Pies</span></b> by <a href="http://cilantropist.blogspot.com/2010/10/spiced-pear-and-cranberry-pocket-pies.html">The Cilantropist</a><br />
<br />
<span class="Apple-style-span" style="color: #b45f06;"><b>Pumpkin Crumble Cake</b></span> by <a href="http://indigosugarspectrum.blogspot.com/2010/11/pumpkin-crumble-cake.html">Indigo's Sugar Spectrum</a><br />
<br />
<b><span class="Apple-style-span" style="color: #b45f06;">Pear-Frangipani Galett</span></b><span class="Apple-style-span" style="color: #b45f06;">e</span> by <a href="http://thewiveswithknives.blogspot.com/2010/11/pear-frangipani-galette.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+WivesWithKnives+%28Wives+with+Knives%29">The Wives with Knives</a><br />
<span class="Apple-style-span" style="color: #b45f06;"><br />
</span><br />
<span class="Apple-style-span" style="color: #b45f06;"><b>How to make Pie Crust</b> </span>by<span class="Apple-style-span" style="color: #b45f06;"> <a href="http://www.browneyedbaker.com/2010/11/10/how-to-make-perfect-pie-crust/?utm_source=streamsend&utm_medium=email&utm_content=12918357&utm_campaign=Food%20News%20Thursday%2C%20November%2011">Brown Eyed Baker</a></span><br />
<span class="Apple-style-span" style="color: #b45f06;"><br />
</span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="color: black;">for more great recipes and inspiration, check out <a href="http://www.tastespotting.com/">Tastespotting</a> and <a href="http://foodgawker.com/">Foodgawker</a>.</span></span>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com13tag:blogger.com,1999:blog-6886905064607475422.post-57222707635735170552010-11-15T08:29:00.000-08:002010-11-15T08:29:18.805-08:00gluten-free crackers + my new book crush<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmk8rpNDR2XKjcMsoI9BmCTWs2ODxEhBWt6-Gj19zqkUFkSq0c5ngSnD6IKOfMlS2AxIRZj3TvtfYDkQHN2fvh8EiYoYBsa17_vjTyc23ue1OU08uEcIHeii4qFV18ipWIXDYDvGL686n/s1600/crackers.glutenfree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmk8rpNDR2XKjcMsoI9BmCTWs2ODxEhBWt6-Gj19zqkUFkSq0c5ngSnD6IKOfMlS2AxIRZj3TvtfYDkQHN2fvh8EiYoYBsa17_vjTyc23ue1OU08uEcIHeii4qFV18ipWIXDYDvGL686n/s400/crackers.glutenfree.jpg" width="283" /></a></div>I had the great pleasure of meeting and chatting with Shauna James Ahern a.k.a. "<a href="http://gluten-freerecipes.blogspot.com/">the gluten free girl</a>", last month, at <a href="http://theurbanbaker.blogspot.com/2010/10/new-friends-good-food-dorie-greenspan.html">Blogher Food</a>. She is warm, honest, engaging and gluten free. We chatted about our kids, food, parenting and life. Although the conversation was short, it felt comfortable and I knew it wasn't going to be the last time that she and I chatted about everyday stuff.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hence, when I received an email from her (at the suggestion of my favorite <a href="http://whatsgabycooking.com/">gal</a>), to participate in a gluten free baking challenge, I accepted immediately. I had purchased her book, <a href="http://www.amazon.com/Gluten-Free-Girl-Shauna-James-Ahern/dp/0470419717?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">gluten-free girl and the chef</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0470419717" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />, right after meeting her and I had tagged many recipes I wanted to make. While I have been working on my Thanksgiving menu for the past week, crackers and dips are part of that menu. Although I have already made and frozen my "mac 'n cheese coins" as well as my "Parmesan spicy straws", I thought, what the heck, another cracker wouldn't hurt anyone. Plus, these crackers would compliment my roasted ratatouille dip so well!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I had most of the ingredients in the house as I have been experimenting (unsuccessfully) with alternative flours, slowly altering some of my most favorite recipes. So, creating these crackers wasn't much of a challenge at all. In the recipe instructions, Shauna mentions that the dough isn't as easy to work with as a dough made with gluten. However, I did not have that experience. I found the dough so incredibly easy to use. I followed the recipe almost exact, except for a slight alteration, adding a sprinkling of Parmesan to the top of the crackers(prior to baking). These are delicious. I enlisted my friend's daughter, whom is 12 and has been gluten free for half her life, to be the taste tester. She highly approved. And I know you will, too!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whether you are gluten-free or not, this <a href="http://www.amazon.com/Gluten-Free-Girl-Shauna-James-Ahern/dp/0470419717?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">book</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0470419717" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> is worth adding to your library. There are tons of recipes that inspire healthy eating without using white flours and white sugars. I cannot wait to make the multi grain waffles!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><a href="http://www.amazon.com/Gluten-Free-Girl-Shauna-James-Ahern/dp/0470419717?ie=UTF8&tag=theurbanbaker-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Gluten-Free Girl and the Chef" height="200" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0470419717&tag=theurbanbaker-20" width="178" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Buy this <a href="http://www.amazon.com/Gluten-Free-Girl-Shauna-James-Ahern/dp/0470419717?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">book</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0470419717" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, to get the recipe for these crackers and make one of your favorite dips to compliment them. Here's mine:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;">Roasted Ratatouille Dip</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>yield: 1 1/2 cups</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 very large eggplant, peeled and cubed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 red bell pepper, cored and cubed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 orange bell pepper, cored and cubed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 small zucchini, cubed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 purple onion, diced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 garlic cloves, minced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Tbls. olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tsp. kosher salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tsp. ground pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 Tbls. tomato paste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">splash of red wine vinegar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• preheat oven to 400*. line a sheet pan with heavy duty foil and spray with cooking spray.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• throw all the veggies on the sheet pan and toss with olive oil. sprinkle with salt and pepper. mix with your hands.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• roast for 45 minutes, rotating pan half way through.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• let cool. once cooled put roasted veggies in the bowl of a food processor. pulse, but don't puree. add tomato paste and splash of red wine vinegar.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• serve room temperature. store the leftovers in the fridge for 3-5 days.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com13tag:blogger.com,1999:blog-6886905064607475422.post-67176082294246638702010-11-15T06:22:00.000-08:002010-11-15T06:22:13.353-08:00Sour Cream Pumpkin Bundt for National Bundt Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr_5T0cEi46NyFN5rQDn1TewHb-lmMW4nsmxMU_aYU2PiUcR5dCA2XIgVRr1Qdkt1B7ZsjAzWGT1dgQXqlY9i8VG2GJqr16s5__s_WnaKr74o8PMXmr5zDbXvvYzzhgcM4Up2MCU4nENw/s1600/bund.pumpkin.whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr_5T0cEi46NyFN5rQDn1TewHb-lmMW4nsmxMU_aYU2PiUcR5dCA2XIgVRr1Qdkt1B7ZsjAzWGT1dgQXqlY9i8VG2GJqr16s5__s_WnaKr74o8PMXmr5zDbXvvYzzhgcM4Up2MCU4nENw/s400/bund.pumpkin.whole.jpg" width="277" /></a></div>Today is National Bundt Day. Duty calls. I made a bundt. I am trying to stay seasonal, so what would make the most sense? You guessed it, pumpkin! When I want to make a bundt, my first stop on the internet is always <a href="http://foodlibrarian.blogspot.com/">Mary's blog</a>. She could be considered the queen of bundts and boy does she love pretty much all things bundt related. <br />
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She recently posted this recipe for Sour Cream Pumpkin Bundt which she got off of the Libby's website. I would never in a million years think to pull something off of a branded website. Since reading Mary's post, I have actually perused a few of the sites, just to see what their ideas are for the holidays. Some interesting, some not so interesting. Yet, none the less, good info and always inspires new ideas.<br />
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Regardless, this cake is a winner. And as I have mentioned in the past, bundts are easy and they are always a crowd pleaser. This one certainly pleased a crowd. I made three minor alterations to the recipe. I added dried cranberries to the streusel, cut back a little on the streusel ingredients, and replaced <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Sucanat-16-Ounce/dp/B000EA3M92?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">sucanat </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000EA3M92" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />with white sugar.<br />
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We are having friends for brunch Thanksgiving weekend. I may just have to make this again!<br />
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<b><span class="Apple-style-span" style="color: #45818e;">Sour Cream Pumpkin Bundt</span></b><br />
<i>adapted from </i><a href="http://foodlibrarian.blogspot.com/2010/10/libbys-sour-cream-pumpkin-bundt-day-12.html"><i>here</i></a><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>streusel</b><br />
2 tsp. butter, cold<br />
1/3 cup brown sugar<br />
3/4 tsp. ground cinnamon<br />
1/8 tsp. ground allspice<br />
1/3 cup dried cranberries, chopped<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">cake:</span></b><br />
3 cups all-purpose flour<br />
1 Tbls. ground cinnamon<br />
2 tsp. baking soda<br />
1 tsp. salt<br />
2 cups sugar (I used <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Sucanat-16-Ounce/dp/B000EA3M92?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">sucanat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000EA3M92" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />)<br />
1 cup (2 sticks) unsalted butter, room temp.<br />
4 large eggs, room temp.<br />
1 cup pumpkin puree<br />
8 oz. sour cream<br />
2 tsp. vanilla extract<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 350*. butter & flour a 12 cup bundt pan<br />
<b>for the streusel</b><br />
• combine all dry ingredients and whisk. cut butter into dry mixture until crumbly. add dried cranberries. set aside.<br />
<b>for the cake</b><br />
• whisk flour, cinnamon, baking soda, and salt. set aside<br />
• cream sugar and butter together in the bowl of an electric mixer until fluffy.<br />
• add eggs one at a time.<br />
• add pumpkin, sour cream, and vanilla. scrape sides of bowl and mix again until incorporated.<br />
• spoon half the batter into the prepared pan<br />
• top with streusel mixture. don't let streusel hit the side of the pan.<br />
• cover with remaining batter.<br />
• bake 55-65 minutes or until a skewer inserted in the center comes out clean.<br />
• cool for 30 minutes in pan, then remove from the pan and cool completely.<br />
<b>for the glaze</b><br />
• combine 1 1/2 - 2 cups sifted powdered sugar with 2-3 tablespoons of milk. mix completely.<br />
• spoon over cake and let drip down the sides.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35ihkf_pm2OvMy7MauWZRfqEjVxnW4JIQUf4zQktRn_1_mw58ccUAKuEIuzVWYWbv7HWnDkOhuJVfBKt6QUO_ZiGVWQLiOdhublxDIlutmsZstJygskexWNlnIOrL61TFL7i_nYQq-yk2/s1600/bundt.pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35ihkf_pm2OvMy7MauWZRfqEjVxnW4JIQUf4zQktRn_1_mw58ccUAKuEIuzVWYWbv7HWnDkOhuJVfBKt6QUO_ZiGVWQLiOdhublxDIlutmsZstJygskexWNlnIOrL61TFL7i_nYQq-yk2/s400/bundt.pumpkin.jpg" width="277" /></a></div><br />
Enjoy!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com9tag:blogger.com,1999:blog-6886905064607475422.post-14157795971137527582010-11-12T05:46:00.000-08:002010-11-12T05:46:34.361-08:00Caramel-Topped Semolina Cake = French Friday's with Dorie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhc5Jd0htnzTO7sHkRYkXInWQE32p8SXEIg1D3isAymKetHmoXXhFaWXh2Gk1mPXDL9TeevDgYGpXKSm1AaBJvmb5ASMGoOQrquEaRQf6L6fqqugLjYdHJw0SycNBKDHc98XeJU1_bqIwW/s1600/DORIE.semolinacake_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhc5Jd0htnzTO7sHkRYkXInWQE32p8SXEIg1D3isAymKetHmoXXhFaWXh2Gk1mPXDL9TeevDgYGpXKSm1AaBJvmb5ASMGoOQrquEaRQf6L6fqqugLjYdHJw0SycNBKDHc98XeJU1_bqIwW/s400/DORIE.semolinacake_SM.jpg" width="326" /></a></div>I am so glad it is Friday. I am happy because I have two days off from packing lunches, I don't have to rush the kids out the door as the sun is coming up, begging them to eat breakfast, no rushing from here there and everywhere and I can relax, just a little.<br />
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I also love Friday's because I get to take myself to Dorie's virtual cooking school. I get to share my cooking experience with people who live all around the globe and we talk to each other, via the Internet, as if we have been friends since childhood. I have only known these people for a little under a month, but we all share a common passion; food, cooking, Dorie, and her new book; <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">around my french table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.<br />
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What I really love most about this book is that it puts "french food" into perspective. It is not intimidating and it is Americanized just enough for it still feel very, very french. Before joining French Friday's with Dorie, I had earmarked so many pages in the book. This cake was earmarked. I was overjoyed when I saw that this cake made the list of November challenges. <br />
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The semolina in this recipe is plain old, <a href="http://www.amazon.com/Cream-Wheat-Whole-minutes-18-Ounce/dp/B0032JXZCQ?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cream of Wheat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B0032JXZCQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> cereal. Growing up, I was a HUGE cream of wheat fan. I liked it with a little pat of butter and a sprinkling of brown sugar. I have not eaten it for over 30 years and obviously did not have any in the house. However, I did have a bag of <a href="http://www.amazon.com/Bobs-Red-Mill-Organic-26-Ounce/dp/B000ED7M6I?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bob's Red Mill Organic Brown Rice Cereal</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000ED7M6I" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. You ask why? Can't tell you! So, I opted to use what was on hand. The recipe calls for golden raisins, which I was out of. Yet, I did have some dried, black mission figs. Rather than making a special trip the grocery store, I swapped out the raisins and added the figs. Mmmmmmm. <br />
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The texture of this cake reminds me of a cross between a flan and a clafoutis. It is somewhat custard like and then cake is topped with a caramel sauce. I think that is why I originally earmarked the page. Caramel anything is my friend. This cake is my new friend! It got the thumbs up from everyone in my house!<br />
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<b><span class="Apple-style-span" style="color: #134f5c;">Caramel-Topped Semolina Cake</span></b><br />
<i>page 438-439</i>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com17tag:blogger.com,1999:blog-6886905064607475422.post-78889969378306766262010-11-10T05:45:00.000-08:002010-11-10T05:45:22.071-08:00Pecan Bars - bite size!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GqT3HIokRlZjjZzkgSinhYOcNP1Pe3Jw_eqNjUk8AyQrqVE8aQM94XuhY2NHhWeQNPcLKQLfp7YDppUv1xPpNHsv30waL3OBHnGlI5kzPpOGWAZAtQagjbHr_L8OljDr7LKmyLwXW6Qh/s1600/bar.PECANPIE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GqT3HIokRlZjjZzkgSinhYOcNP1Pe3Jw_eqNjUk8AyQrqVE8aQM94XuhY2NHhWeQNPcLKQLfp7YDppUv1xPpNHsv30waL3OBHnGlI5kzPpOGWAZAtQagjbHr_L8OljDr7LKmyLwXW6Qh/s400/bar.PECANPIE.jpg" width="280" /></a></div>Thanksgiving is around the corner and I always bake, among many other things, my "famous" pecan pie. My mother-in-law <b><span class="Apple-style-span" style="color: #b45f06;">LOVES</span></b> pecan pie and Thanksgiving, generally, falls on or around her birthday. Pecan pie usually adorns our dessert table - with a candle in it while nine adoring grandchildren, sing happy birthday to their "nana"! <br />
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I have been making this recipe for about 20 years and it just gets better with age. Originally, I followed the recipe, exactly. Then, as the years went on, I realized that I didn't like the crust and worked really hard to find the right balance between the dry ingredients, the fats, and the wet ingredients. I now have one basic pie crust that I use pretty much for all pies and tarts. And the filling evolved as well. I now make it more like a tart rather than a pie. Makes eating a small slice much more friendly.<br />
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I wanted to experiment a little this year and had an idea to make bite sized pecan bars. I reinvented the filling for my pecan pie and made these in a 13" x 9" pan. These bars have a shortbread crust and I replaced the white sugar with<a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Sucanat-16-Ounce/dp/B000EA3M92?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank"> sucanat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000EA3M92" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. This is not my original pie filling, but it is a pretty good version of it.<br />
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I loved these bars. I am going to make them one more time before Thanksgiving and make them in mini muffin tins. They will be more like a "tassie" rather than a bar. I think I am going to wrap these up, in little individual boxes and give to all the kids teachers as a little pre-Thanksgiving treat!<br />
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<span class="Apple-style-span" style="color: #134f5c;"><b>Pecan "Pie" Bars</b></span><br />
<i>yields: 32 mini bites</i><br />
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<b><span class="Apple-style-span" style="color: #134f5c;">ingredients:</span></b><br />
2 cups all-purpose flour<br />
1/2 cup sucanat (or white sugar)<br />
1/8 tsp. salt<br />
3/4 cup organic butter, cut into cubes<br />
1 cup firmly packed dark brown sugar<br />
1 cup corn syrup<br />
1/2 cup butter, cut into cubes<br />
4 large eggs, lightly beaten<br />
2 3/4 cups pecans, toasted and chopped<br />
1/4 tsp. table salt<br />
1 tsp. vanilla extract<br />
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<b><span class="Apple-style-span" style="color: #134f5c;">instructions:</span></b><br />
<b>for the shortbread:</b><br />
• preheat oven to 350*<br />
• butter a 13" x 9" metal pan. line with parchment and butter the parchment.<br />
• combine flour, sugar, and salt in the bowl of your food processor. pulse a few times. add the butter and pulse until the mixture resembles coarse meal.<br />
• press dough evenly into prepared pan.<br />
• bake in preheated oven for 20 minutes or until the edges of the dough are light brown.<br />
<b>for the filling:</b><br />
• while the crust is baking, combine the sucanat, corn syrup, and 1/2 cup of butter in a heavy bottom pan. bring to a boil over low to medium heat. Once boiled, immediately remove from heat. <br />
• beat eggs in a medium bowl.<br />
• ladle a small amount of the mixture into the beaten eggs. do this a few times to temper the eggs (so they don't scramble and cook on you). once tempered add the rest of the hot mixture to the eggs and combine.<br />
• stir in the pecans, salt, and the vanilla. mix thoroughly.<br />
• pour over cooked shortbread<br />
• bake for 32-35 minutes or until the filling no longer jiggles when you shake the pan.<br />
• cool completely on a wire rack. once cooled set in fridge for about an hour. this makes cutting them a bit easier. cut into desired size bars or bites.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com14tag:blogger.com,1999:blog-6886905064607475422.post-7568871810034899732010-11-08T05:47:00.000-08:002010-11-08T05:47:19.558-08:00Dulce de Leche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nVtgNTXpi4zlRYf2S30d5K5n1SiCnhbxAoOaHfmhILkGJ5hCaSBfkFZ7G6JXWNkb6qylP1zl1Ro6gLmkMJPQ7xJMHiRQjckYN8LTyuslX7MYQFb6FvCmZI7MWVXKcIt_OXjLMs_orYsy/s1600/dulce.de.leche_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nVtgNTXpi4zlRYf2S30d5K5n1SiCnhbxAoOaHfmhILkGJ5hCaSBfkFZ7G6JXWNkb6qylP1zl1Ro6gLmkMJPQ7xJMHiRQjckYN8LTyuslX7MYQFb6FvCmZI7MWVXKcIt_OXjLMs_orYsy/s400/dulce.de.leche_sm.jpg" width="248" /></a></div>This past weekend a friend of ours had a huge party. They asked me to bake. A few restrictions; no nuts, mini bite sized - everything, and keep it simple. No problem. I made lemon squares, gooey, fudgy brownies, whole wheat-oat chocolate chunk cookies, and a vanilla bean cupcake with <a href="http://theurbanbaker.blogspot.com/2010/09/dulce-de-leche-buttercream-cupcake.html">dulce de leche butter cream</a>. <br />
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About a week before the party I started collecting provisions. My first stop was <a href="http://www.surfas.com/Welcome.html">Surfas</a>. I have talked about Surfas in the past and I am always overjoyed to have an excuse to shop there. After collecting most of what I needed, I simply could not find the dulce de leche. They were out of it. I knew I could make my own, but sometimes, when baking for a crowd, I do look for shortcuts. No problem, I said to myself, I will just make it. How hard could it be? I soon found out, not hard at all.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I will never buy pre-made, store bought Dulce de Leche, every again. This is one of the easiest things I have every made and I am kicking myself for not doing it sooner. Dulce de leche will be lining my refrigerator shelves along side my homemade caramel and my homemade hot fudge sauce. I just adore finding new discoveries!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;">Dulce de Leche</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>make a little or make a ton!</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>instructions:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• remove all the paper from several cans of sweetened condensed milk (14 oz. cans)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• put 2 - 4 cans in a dutch oven. fill with water. the water should cover the cans of milk.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• bring to a boil. once boiled, turn down to simmer, cover slightly, with a lid and let simmer for 2-4 hours. the longer it simmers, the thicker the caramel becomes. I simmered mine for 3 hours.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• remove the cans from the water and let cool for one hour. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• once cooled open the cans and transfer the thick caramel to a glass jar (I used ball jars). let cool completely before attaching the lid. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">• this will store in the fridge for ever!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">enjoy!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39__ksRawRoB49b96PAdwQIc_Ie_KmR480wiII5JaLJK1p1v1hwTKOtDVU4Pz4zV7klMzZymbKyjkVLCsHaChzxwiGgAfjRwy4IwJ1A53HoDektNkd2UrqfNwNR7ATCofm0PNtF8yS7RW/s1600/cupcake.dulcedeleche.comp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39__ksRawRoB49b96PAdwQIc_Ie_KmR480wiII5JaLJK1p1v1hwTKOtDVU4Pz4zV7klMzZymbKyjkVLCsHaChzxwiGgAfjRwy4IwJ1A53HoDektNkd2UrqfNwNR7ATCofm0PNtF8yS7RW/s400/cupcake.dulcedeleche.comp.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com12tag:blogger.com,1999:blog-6886905064607475422.post-24591755710496683562010-11-05T07:14:00.000-07:002010-11-05T07:14:10.928-07:00French Friday's with Dorie: pommes dauphinois<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOaTEPpKWwa0i0xjAeICXjdOvRHS9-l1eNPEW3mlTl5XswWpsgB8Kqhd2chQhkXlTwS4I3VtElmh9Rfw3hT2Lb8ME_-tGI6_5Uflz2NHqks5Ngw-s3cvEG0cfrTvhyyjz8lEHxta_6dXn/s1600/ffwd_potato.gratin2sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOaTEPpKWwa0i0xjAeICXjdOvRHS9-l1eNPEW3mlTl5XswWpsgB8Kqhd2chQhkXlTwS4I3VtElmh9Rfw3hT2Lb8ME_-tGI6_5Uflz2NHqks5Ngw-s3cvEG0cfrTvhyyjz8lEHxta_6dXn/s400/ffwd_potato.gratin2sm.jpg" width="265" /></a></div>I have a serious problem with this dish. I am embarrassed to say that I ate 25% of it before dinner was served last night. I am scared to put on my jeans. Instead of walking my usual 2.5 miles today, I am going to have to double that! What was I thinking?<br />
<br />
The real problem here is that these are so utterly good, that one cannot just take a small portion. With that said,, eating 25% of the pan, isn't all that unreasonable. Is it? In the past, I have always made Patricia Well's recipe, <i>Gratin Dauphinois </i>from her book <i><a href="http://www.amazon.com/PATRICIA-WELLS-HOME-PROVENCE-Farmhouse/dp/0684863286?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">At Home in Provence</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0684863286" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i>. I adore her books and have made many of her recipes, but her particular dish requires one to cook the potatoes in the cream and milk mixture, on the stove, before layering the pan, etc. An unnecessary step. Dorie's recipe beats out any other potato dish of this kind and this is my new "go-to" dish for those nights when I just don't have time to mess in the kitchen. <br />
<br />
Potatoes au Gratin or "scalloped potatoes" as my dad endearingly referred to them as, was one of my dad's favorite dishes. He loved his food. And he loved his restaurants. He was a carbs kind of guy. Happily I admit, I am as well. As I tempered the cream and sliced the potatoes, all I could really think about was my dad. He would have loved these potatoes. And he would have told all his friends about them and he would have talked about them for weeks!<br />
<br />
I got my passion for food from my dad. I can remember, even at 10 years old, a huge desire to go to the best restaurant I could find. If someone had mentioned something being the "best", I would make a mental note and hint a little hint to my dad. Growing up we were in no position to eat in these types of restaurants. But, there were those rare occasions when he'd step out and indulge.<br />
<br />
I felt such pride the first time I ate at <a href="http://www.latimemachines.com/new_page_23.htm"><i>Scandia</i></a><i>, </i><a href="http://en.wikipedia.org/wiki/Chasen's"><i>Chasens</i></a><i>, </i><a href="http://www.hotelbelair.com/"><i>The Bel-Air Hotel</i></a><i>, </i><a href="http://www.wolfgangpuck.com/restaurants/fine-dining/3635"><i>Spago</i></a><i>, </i><a href="http://www.thepalm.com/"><i>The Palm</i></a>, <a href="http://www.mussoandfrankgrill.com/"><i>Musso and Franks</i></a><i>,</i> and countless others. And as much as I enjoyed putting on my best outfit, my dad enjoyed it even more. He looked so good in a suit and the smile that stretched from ear to ear, knowing how excited I was, is a memory etched in the back of my brain. I know, if he could have, he would have done it a lot more than he had. Yet, just as much as my dad and I loved dressing up and going to the finest, we also loved a good burger at <a href="http://www.latimes.com/features/food/la-fo-applepan16may16,0,210563.story">The Apple Pan</a>, the fried eggs and salami at <a href="http://www.natenal.com/">Nate 'n Als</a>, the fried zucchini circles at <a href="http://hamburgerhamlet.com/">The Hamburger Hamlet</a> and the french onion soup at<a href="http://www.lafritecafe.com/"> La Frite</a>. <br />
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My life today, centers around food, the home, and my kitchen. At age 7, when I whipped up that first cake, from scratch, for my dad's birthday - the feeling was no different. So as I take another bite of these delicious potatoes, I say thank you to my dad for sharing his passion with me and I also say thank you to Dorie for bringing me back to a place in my life that I hold very, very near and dear to me.<br />
<br />
<a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">around my french table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
<b><span class="Apple-style-span" style="color: #45818e;">potato gratin (pommes dauphinois)</span></b><br />
page 360-361<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TCqLip8YYB7jhuNEvQxaJXYHH73SuuJHP_eCn43qmdawxOkjCJvLRFG3Z-T-l4oaT0DWmdyKvzXWm7WxkFi9v8gmKh4Ohi_j7TKZx1BZ7ptAmsTUUQYPZps-5ep2sWt2f7iFe-tV35K_/s1600/ffwd_potato.gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TCqLip8YYB7jhuNEvQxaJXYHH73SuuJHP_eCn43qmdawxOkjCJvLRFG3Z-T-l4oaT0DWmdyKvzXWm7WxkFi9v8gmKh4Ohi_j7TKZx1BZ7ptAmsTUUQYPZps-5ep2sWt2f7iFe-tV35K_/s400/ffwd_potato.gratin.jpg" width="400" /></a></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com24tag:blogger.com,1999:blog-6886905064607475422.post-31951002145320612332010-11-03T05:49:00.000-07:002010-11-03T05:49:16.063-07:00Pumpkin Cranberry Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQFKTDTTaYHlF039URe1AGj41_FErxZ7_Zo-d87lLrHmxAKxPMpqQ2WtJ1va2qHCvFAnd3AyDC9pdivBDU-ua0sK-wgHJYaz-u8vI3wgPwe-cKvpskAe5uvwsm795KFyEXMMET7pz2prC/s1600/BREAD.pumpkin.cranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQFKTDTTaYHlF039URe1AGj41_FErxZ7_Zo-d87lLrHmxAKxPMpqQ2WtJ1va2qHCvFAnd3AyDC9pdivBDU-ua0sK-wgHJYaz-u8vI3wgPwe-cKvpskAe5uvwsm795KFyEXMMET7pz2prC/s400/BREAD.pumpkin.cranberry.jpg" width="265" /></a></div>Pumpkin is going to be with us for the next two months and I want to capitalize on all that it has to offer. As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more. <br />
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I like my Thanksgiving table to be colorful, festive and tasty. I have my trusty favorites;<br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>cranberry-raspberry sauce</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>beet-pear puree</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>roasted brussel sprouts</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>pecan pie</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>pumpkin praline pie</b></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">However, each year, I try to create new dishes. Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend's blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads. I came across this recipe on Molly's blog, <a href="http://orangette.blogspot.com/2004/12/il-faut-cultiver-notre-jardin.html">Orangette</a>, and ironically I had this recipe earmarked in one of my books, <i>The New Joy of Cooking</i>. It was a sign. I had to try it.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste. I love making quick breads and muffins. Generally, when making both of these, one could easily use things found in your very own pantry. It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I love this bread. The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch. This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">Pumpkin Bread with Hazelnuts + Cranberries</span></b></div><div style="text-align: left;"><i>adapted from <a href="http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">The New Joy of Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0743246268" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i></div><div style="text-align: left;">1 9" loaf </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b></div><div style="text-align: left;">1 1/2 cups unbleached flour</div><div style="text-align: left;">1 1/2 tsp. cinnamon</div><div style="text-align: left;">1 tsp. baking soda</div><div style="text-align: left;">1 tsp. ground ginger</div><div style="text-align: left;">1 tsp. table salt</div><div style="text-align: left;">1/2 tsp. nutmeg</div><div style="text-align: left;">1/4 tsp. ground cloves</div><div style="text-align: left;">1 1/4 tsp. baking powder</div><div style="text-align: left;">1/3 cup water</div><div style="text-align: left;">1/2 tsp. vanilla</div><div style="text-align: left;">6 Tbls. unsalted butter, room temperature</div><div style="text-align: left;">1 1/3 cup succanat</div><div style="text-align: left;">2 large eggs, room temperature</div><div style="text-align: left;">1 cup pumpkin puree, room temperature</div><div style="text-align: left;">1/2 cup chopped hazelnuts, toasted</div><div style="text-align: left;">1/2 cup fresh cranberries</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b></div><div style="text-align: left;">• preheat oven to 350*. Butter a 9 x 5" loaf pan(I used an 8 x 4" loaf pan and two small paper loaf pans).</div><div style="text-align: left;">• whisk together flour, cinnamon, baking soda, ginger, nutmeg, cloves, baking powder. set aside.</div><div style="text-align: left;">• in another bowl, mix the water and the vanilla. </div><div style="text-align: left;">• in a the bowl of an electric mixer, beat the butter until creamy. beat in the sugar until combined and just blended. add the eggs, one at a time. add the pumpkin puree and beat on low speed until blended.</div><div style="text-align: left;">• add the flour mixture in three parts, alternating with the water/vanilla mixture in the two parts.</div><div style="text-align: left;">• scrape down the sides of the bowl and then fold in the hazelnuts and the cranberries.</div><div style="text-align: left;">• pour batter into the prepared pans.</div><div style="text-align: left;">• bake the 8" loaf for about 50 minutes or until a toothpick comes out clean from the center.</div><div style="text-align: left;">• bake the mini loaves for about 22-28 minutes.</div><div style="text-align: left;">• let cool on rack for about 15 minutes.</div><div style="text-align: left;">• turn the loaves out onto the wire rack and let cool completely.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I actually made several of these and froze them, individually. Next week I have a breakfast meeting to go to and I plan on taking one of these out of the freezer the night before and reheating, slightly the following morning. This beats dunkin doughnuts any day of the week!</div><div style="text-align: left;"><br />
</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com15tag:blogger.com,1999:blog-6886905064607475422.post-87610016403210512952010-11-01T12:00:00.000-07:002010-11-01T12:00:20.922-07:00Marie-helen's Apple Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdndy27Rj5tGfdjOeCjCB5s1zQ3K2yXhQUnny0Q223gMTxuUlwHfOdfLBh2DPjV5gqVw95ySLYREYtTG_fNPgZxpkw1_-7y4kmWxrYsnAU7DApAHobLa8kjaDJ547BGzxxG7oJEQuy_J9/s1600/applecake.dorie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdndy27Rj5tGfdjOeCjCB5s1zQ3K2yXhQUnny0Q223gMTxuUlwHfOdfLBh2DPjV5gqVw95ySLYREYtTG_fNPgZxpkw1_-7y4kmWxrYsnAU7DApAHobLa8kjaDJ547BGzxxG7oJEQuy_J9/s400/applecake.dorie2.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I know, I know, I am a couple days late in posting this, but it was a very busy and hectic weekend. Halloween is fun yet daunting all at the same time.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I did make this cake on Friday morning and had nothing but good intentions in posting on Friday. But, between pumpkin carving, an international pot luck at Eli's middle school and making Friday night dinner, I ran out of time. Then the weekend came...and went!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">So, here I am, on Monday morning to tell you how much I love this cake. I have so many plans for this cake. I want to make it again, this week (have tons of apples) and make them bite size. I love bite size anything and I have a feeling that this cake would be great as little cakelettes!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Friday morning was wet and rainy. As this cake baked in the oven, my house smelled so good. I could not wait to dig into it. All I wanted to do was cut a huge slice, get under my favorite blanket and catch up on Oprah. But I held out. I restrained. I exercised my skills in will power. Glad I waited. I had some homemade <a href="http://theurbanbaker.blogspot.com/2010/07/salted-butter-caramel.html">caramel sauce</a> in the fridge. Drizzled a little warm caramel sauce over the cake and it was like eating a caramel apple. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I have committed or possibly over committed to French Friday's with Dorie. But, I love all things Dorie, so I am treating this like an education. Some days you just don't want to wake up and get up and go to class, but you really don't have a choice in the matter. I have made the commitment and I want to see it through.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I am anxiously waiting for the November "assignments" to come my way. If anyone of you want to do this with me, I would welcome the company! It's fun and it forces you to do things you wouldn't normally include in your weekly meal plans. Come on, people, buy the book and let's do this together!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mmmmmmmmm. Can't wait until the next time I make this cake!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #45818e;">Marie-Helen's Apple Cake</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">page 432-433</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IEbPHjHJi7-ce3NgVuywDtCOYu9fjcdGd2RbQ8GruKX7FCJbRMVPpk7bKMrrH3KtxwUhS3ct6EHMIbluKtOWgUzyzcst2rkAxWSQ3DARa3aXKWJxzxJXFWOX_8rjqnZP9PnHQhi5A8kk/s1600/applecake.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IEbPHjHJi7-ce3NgVuywDtCOYu9fjcdGd2RbQ8GruKX7FCJbRMVPpk7bKMrrH3KtxwUhS3ct6EHMIbluKtOWgUzyzcst2rkAxWSQ3DARa3aXKWJxzxJXFWOX_8rjqnZP9PnHQhi5A8kk/s400/applecake.3.jpg" width="265" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Make it and enjoy a slice for me!</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com13tag:blogger.com,1999:blog-6886905064607475422.post-9270614430363444242010-11-01T08:39:00.000-07:002010-11-01T08:39:42.514-07:00Pumpkin Soup + Halloween Traditions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QTY3byqptjQaVDWgRlimh5d7yczD7ALxWl5_6BNBbxv3Tg1Leb5d2mTzh4R7lF_sgUlfcW-ofcY1ZeIi8-SMe7mneLO8Ql3hu4Iv_GbDacLpTQ7xmWz2-5o-_LWhy7cMFK05-KFIl-21/s1600/soup.pumpkin.SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QTY3byqptjQaVDWgRlimh5d7yczD7ALxWl5_6BNBbxv3Tg1Leb5d2mTzh4R7lF_sgUlfcW-ofcY1ZeIi8-SMe7mneLO8Ql3hu4Iv_GbDacLpTQ7xmWz2-5o-_LWhy7cMFK05-KFIl-21/s400/soup.pumpkin.SM.jpg" width="321" /></a></div><br />
We had a weekend filled with Halloween celebrations and traditions. The week started out with a visit to the <a href="http://www.underwoodfamilyfarms.com/">pumpkin patch </a> The farm that we traditionally visit is about an hour away and it is well worth the drive. It is a huge farm with old fashion fun and games; a huge corn maze, tomato shooting, hay rides, shaved ice, and acres of pumpkins to choose from. Eli is 12 and he still looks forward to our yearly tradition of spending an afternoon simply having fun.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlqU7ud8vML8c9bsxlS4_PmnM44hzo6tJWWrqXdpzTuzOGcfkVfmoooRR3lDhm49emGxh4SFZm3OjYhqAv6jcgyfsoigewlXS0tMXMg9uEGWOntVXhvX2WR9FcS760IWSJfGRWdb4Vrz3/s1600/pumpkin.patch.2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlqU7ud8vML8c9bsxlS4_PmnM44hzo6tJWWrqXdpzTuzOGcfkVfmoooRR3lDhm49emGxh4SFZm3OjYhqAv6jcgyfsoigewlXS0tMXMg9uEGWOntVXhvX2WR9FcS760IWSJfGRWdb4Vrz3/s400/pumpkin.patch.2010.jpg" width="352" /></a></div><br />
When Eli was very young, my mom started a tradition of carving pumpkins with the kids. We try to do carve as close to Halloween as possible. If we do it too far in advance, the bugs take over and it is not such a pretty site. It's our job to get the pumpkins but it is mom's job to purchase the kits. She and the kids mull over the pages in the book and decide which pattern to recreate. In the past, our pumpkins could have won prizes. This year...not the case. They actually sucked. They were so bad, they were funny. The kids didn't have the patience this year and I think mom was simply tired. None the less, we still set them out on the porch, lit a candle and enjoyed the light!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZgCxgzmqGf1JRwMfZthq_EXpkdYyDtG1OIVAz5RXRFvZC_tIDCY3vY6_Nt1gd8koz7FUXI3-CD1pty5PHnopfIZecYMVLvk5a-86nEOq9MPIuWZRlxY4xbJr_rzl6MJRMSXgwKKQyVoh/s1600/PUMPKINCARVING.10_montage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZgCxgzmqGf1JRwMfZthq_EXpkdYyDtG1OIVAz5RXRFvZC_tIDCY3vY6_Nt1gd8koz7FUXI3-CD1pty5PHnopfIZecYMVLvk5a-86nEOq9MPIuWZRlxY4xbJr_rzl6MJRMSXgwKKQyVoh/s400/PUMPKINCARVING.10_montage.jpg" width="400" /></a></div><br />
The day of Halloween was filled with anticipation, parties and dressing up. Isaac went to his friend Gaby's for a pre-dinner extravaganza. His friend's costumes were amazing and it turned out to be a great group of adults. We both thoroughly enjoyed!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV4IQFbIcGq5y5FPIHPntrh4oys6AE-mgylT20K64hnQxje3v5stzSP1YUaNFmAzNry9nkox5IFV6-bJ07WWCFVmhyCzj3V7b1VL9sGei2sx0N4wNcXICp4teb01T1SYVsEP-G-HyVTNs/s1600/halloween.2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBV4IQFbIcGq5y5FPIHPntrh4oys6AE-mgylT20K64hnQxje3v5stzSP1YUaNFmAzNry9nkox5IFV6-bJ07WWCFVmhyCzj3V7b1VL9sGei2sx0N4wNcXICp4teb01T1SYVsEP-G-HyVTNs/s400/halloween.2010.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #b45f06;"><b>"the joker", banana head, the devil, and Darth Vader</b></span></div><br />
After that, Eli was off to his friend, Jamie's. Jamie and her dad create this amazing haunted house. My friend Joanne had commented that "Halloween had thrown up on their lawn". However, I totally disagreed. It was fabulous. I was a tad jealous (unfortunately, I did not get a photo). It was the grave yard of all grave yards and it was super festive. I loved it. Eli ended up going<span class="Apple-style-span" style="color: #b45f06;"> trick or treating</span> with all his "gal pals". When he came home he was happy, happy, happy. And then his molar tooth fell out. I decided to peek through his candy bag. I saw all the OPEN WRAPPERS! He easily could have eaten a pound of candy! No wonder, his tooth fell out!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dh-kVUNiOnNOk7-Aqgrk5Bg1JjJsiRRUFpWBASF4TMLI8L_IU9U56FrVuJhwSIrfxyfhElYctvlbHcXwO3c7f4kny5gClQvtNkxSJAhCxZBmO0Op9PCVKFJ-wYpFPlyuLoFy3lwBE6Ks/s1600/halloween.2010.eli.girls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dh-kVUNiOnNOk7-Aqgrk5Bg1JjJsiRRUFpWBASF4TMLI8L_IU9U56FrVuJhwSIrfxyfhElYctvlbHcXwO3c7f4kny5gClQvtNkxSJAhCxZBmO0Op9PCVKFJ-wYpFPlyuLoFy3lwBE6Ks/s400/halloween.2010.eli.girls.jpg" width="265" /></a></div><br />
In the past years, we have always entertained the neighborhood. Some years I would make huge vats of chili with all the fix ins, other years it would be pulled turkey sandwiches, and then there were those years of baked ziti and lasagna. Whatever worked for a crowd, I did it. Yet, this year, since the kids were going to be spread out a bit on Halloween night, I choose to create something quiet, that we adults could eat at our leisure. I made a pot of pumpkin soup (usually ends up on our Thanksgiving table), a huge salad, a hunk of bread and and apple cake (post to follow). I love this soup. It isn't heavy, it could be vegan (replace the butter with coconut oil) and it is hearty. I have been making this soup for over 20 years and to this day, I still look forward to eating it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEM8IZnauMs3vsJsySFTPeYgV58RwusJ4RiVSEOdulRzeZgoz4-mWKV-B-91La3uggM3ojlcSf10PsoITyZErKa0F2jrUL0GDU3JEcjAtrCRYsgRZ5ObywG6v6LxP6K69kkz7Fo8nq3Vp8/s1600/pumpkin.patch.levi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEM8IZnauMs3vsJsySFTPeYgV58RwusJ4RiVSEOdulRzeZgoz4-mWKV-B-91La3uggM3ojlcSf10PsoITyZErKa0F2jrUL0GDU3JEcjAtrCRYsgRZ5ObywG6v6LxP6K69kkz7Fo8nq3Vp8/s400/pumpkin.patch.levi.jpg" width="265" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">Puree of Pumpkin Soup</span></b><br />
<i>yield: 1 quart</i><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
4 Tbls. unsalted butter or coconut oil<br />
1 large onion, diced<br />
1 medium leek, white part only, chopped<br />
1 pound canned pumpkin puree<br />
4 cups <a href="http://theurbanbaker.blogspot.com/2010/10/roasted-carrot-soup.html">homemade veggie stock</a><br />
1 tsp. salt<br />
1/2 tsp. curry powder<br />
1/2 tsp. cumin<br />
1/4 tsp. white pepper<br />
1/4 tsp. ground ginger<br />
1 bay leaf<br />
<br />
<span class="Apple-style-span" style="color: #45818e;"><b>instructions:</b></span><br />
• in a large stock pot, melt the butter. saute onion and leeks until soft. stir occasionally to avoid burning.<br />
• stir in pumpkin puree, stock, all the spices, and the bay leaf. bring to a boil.<br />
• lower the heat and simmer, uncovered for 15 minutes.<br />
• remove the bay leaf and puree the mixture in batches in a blender.<br />
<br />
if you desire a creamer soup, add some half and half after it is pureed and cook for a few minutes over low heat.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeO2aqO6K2RcLdpAj41JQYEBW-K3gCakTVh89zK_PsCUIUlG9CKP9j5BV8XPVVHtp2kNwp5JpzHrQY-pZ8P77_Mc1hVQoSM4_kZbKqGcQQ909CNShGA11O6Hx9dtgqxAm9udLVncWTP4F/s1600/pumpkins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHeO2aqO6K2RcLdpAj41JQYEBW-K3gCakTVh89zK_PsCUIUlG9CKP9j5BV8XPVVHtp2kNwp5JpzHrQY-pZ8P77_Mc1hVQoSM4_kZbKqGcQQ909CNShGA11O6Hx9dtgqxAm9udLVncWTP4F/s400/pumpkins.jpg" width="400" /></a></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com4tag:blogger.com,1999:blog-6886905064607475422.post-19842270184430511572010-10-29T08:25:00.000-07:002010-10-29T08:25:29.762-07:00Polenta Chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQntmGnx4YzzwbpfFOVRgywqTNG0AhDjBft6wdGHqxJ7JAFyj__SlVVsggSg4csclzGDEU6Zuoxr7-kXd0KxfV02ragjANxBfhTF6QyScSLbhN2fILAaErHMGPGxi-7RMyZchbJMjVIFVd/s1600/polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQntmGnx4YzzwbpfFOVRgywqTNG0AhDjBft6wdGHqxJ7JAFyj__SlVVsggSg4csclzGDEU6Zuoxr7-kXd0KxfV02ragjANxBfhTF6QyScSLbhN2fILAaErHMGPGxi-7RMyZchbJMjVIFVd/s320/polenta.jpg" width="227" /></a></div>I have attempted polenta in the past, however unsuccessfully. So, when I saw several recipes for Polenta in <a href="http://www.amazon.com/Modern-Classics-Book-Donna-Hay/dp/0060095245?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">donna hay magazine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0060095245" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, I attempted yet one more time. Polenta is so, so easy. I don't know what I was afraid of. I served these chips with Isaac's favorite chicken dish and some roasted brussel sprouts and everyone in my house was perfectly happy with their meal! I love when that happens!<br />
<br />
These would make a really good nosh before the Halloween mayhem starts on Sunday night. I am loading my kids up on protein and veggies all day. Boycotting sugar this weekend for fear of what's to come!<br />
<br />
Happy Halloween, everyone!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Polenta Chips</span></b><br />
<i>adapted from DH issue 51</i><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
3 1/2 cups homemade chicken stock<br />
1 cup instant polenta<br />
30g butter<br />
1/4 cup grated Parmesan<br />
sea salt<br />
fresh herbs<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• place the stock in a heavy duty pan. bring to a boil.<br />
• gradually whisk in the polenta. you want to add slowly, whisking the whole time. otherwise you will get lumps and you can't get the lumps out.<br />
• cook 2-3 minutes or until thickened.<br />
• remove from heat and add the Parmesan, salt, and a little pepper.<br />
• spread mixture into a lightly greased baking pan (i used a quarter sheet pan).<br />
• refrigerate for about 30 minutes or until set.<br />
• slice into strips.<br />
• preheat oven to 425*. brush strips with a little olive oil. place on lightly greased tray and bake for 20-25 minutes or until golden brown<br />
<br />
these are also really good with a side of homemade marinara!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com13tag:blogger.com,1999:blog-6886905064607475422.post-40754676503441124122010-10-27T06:18:00.000-07:002010-10-27T06:18:52.142-07:00Mini Pumpkin Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ez8ZqU22yHFQzPoy4Au2BuYK7sgNBffpXRXmcDCm7VDK8eWpFdAwUbFoWWlcEQ3pwCFvapE40uPZrTAkEY2dhEzIWp2Q1Zp8mN8P8qquSHZOIMKUnt0m1nGvZX42MZs26BQtRTOPwQu/s1600/cupcake.pumpkin.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ez8ZqU22yHFQzPoy4Au2BuYK7sgNBffpXRXmcDCm7VDK8eWpFdAwUbFoWWlcEQ3pwCFvapE40uPZrTAkEY2dhEzIWp2Q1Zp8mN8P8qquSHZOIMKUnt0m1nGvZX42MZs26BQtRTOPwQu/s400/cupcake.pumpkin.10.jpg" width="260" /></a></div>I had this recipe filed away and when I was cleaning out my recipe file the other day, it just happened to slip out and fall neatly on the floor. The universe was on my side because I was in the process of researching what I was going to make for the bake sale at this years Halloween Hoot. <br />
<br />
The "Hoot" as we call it in the "hood", is one of our most favorite days and one of our best fundraisers. The school yard is transformed into a magical Halloween wonderland. The haunted house is a scary place, however I appreciate all the dad's that spend their Saturday setting it up. The local restaurants set up their food tents, and each and every one of them donate their "fare", the games area is where Levi spends the majority of his day and the rides, especially the grand prix race track, is where I am guaranteed to find Isaac. The kids art is scattered through out the yard and it is always exciting to see our teachers wondering around, with their own off spring in tow.<br />
<br />
The bake sale is a huge draw and I am always up for donating my goodies. This year was no different. Along with 7 dozen <a href="http://theurbanbaker.blogspot.com/2010/03/garbage-disposal-cookies.html">garbage disposal cookies</a>, I also made 5 dozen of these mini cupcakes. These are delicious and decorating them with my kids was a fun, creative project!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxu5fULHqRosZ5BISnlwBGMOV_6bYQR_g_BfHqKgiqujS6Z8l2k03eTn38g0JPxJdZ9MIQ3IJBffxZmyymrNZ3N0dAkSMVADXqHbH193scE-4CnDxRXDAzCBmLZGBTyDcTJDz_wNBYTa_/s1600/cupcakes.pumpkin.LEVI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxu5fULHqRosZ5BISnlwBGMOV_6bYQR_g_BfHqKgiqujS6Z8l2k03eTn38g0JPxJdZ9MIQ3IJBffxZmyymrNZ3N0dAkSMVADXqHbH193scE-4CnDxRXDAzCBmLZGBTyDcTJDz_wNBYTa_/s400/cupcakes.pumpkin.LEVI.jpg" width="400" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">Mini Halloween Pumpkin Cupcakes</span></b><br />
<i>adapted from </i><a href="http://www.bonappetit.com/recipes/quick-recipes/2009/10/mini_halloween_pumpkin_cupcakes"><i>here</i></a><br />
yield: 30<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
1 cup self rising flour (to make self rising flour, go <a href="http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm">here</a>)<br />
2/3 cup <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Sucanat-16-Ounce/dp/B000EA3M92?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">succanat</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B000EA3M92" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> or brown sugar<br />
2 tsp. pumpkin pie spice<br />
1 large egg<br />
1/2 cup canned pumpkin puree<br />
1/3 cup vegetable oil<br />
1/3 cup sour cream<br />
1 1/2 tsp. vanilla extract<br />
1 8 oz. package cream cheese, room temperature<br />
1/2 cup ( 1 stick) unsalted butter, room temperature<br />
2 cups powdered sugar, sifted<br />
food coloring, candy, sprinkles, sanding sugar<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
<b>for the cupcakes:</b><br />
• preheat oven to 350*. line mini muffin tins with 30 liners(I doubled my recipe).<br />
• mix flour, brown sugar, and pumpkin spice in a large bowl<br />
• whisk egg, canned pumpkin puree, vegetable oil, sour cream and vanilla in another bowl.<br />
• mix wet ingredients into dry ingredients and stir to combine<br />
• fill liners 2/3 full with batter.<br />
• bake cupcakes about 18 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. remove from the pan and let cool on wire racks.<br />
<b>for the frosting:</b><br />
• using an electric mixer, beat the cream cheese and the butter until combined. add the sugar and a touch of vanilla, mix until all is smooth and combined.<br />
• divide the frosting between 3 bowls. tint each bowl, separately, with the food coloring (black and orange). <br />
• chill frosting for at least 2 hours before piping or spreading on cupcakes.<br />
• have fun with the decorations!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CH9BrkidEGdBZDyk_pq4oAk96DedqZWmoY8PgbXGAYDR5hgls0a2R1asnSmUzkEfqwUojtDgId_MROM4Nugb51hLLyFB-nku6g5exZ_szmtZVv9PpwlHwHBiufZFRQE4Xs3YKEY1hnLr/s1600/hoot.montage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CH9BrkidEGdBZDyk_pq4oAk96DedqZWmoY8PgbXGAYDR5hgls0a2R1asnSmUzkEfqwUojtDgId_MROM4Nugb51hLLyFB-nku6g5exZ_szmtZVv9PpwlHwHBiufZFRQE4Xs3YKEY1hnLr/s400/hoot.montage.jpg" width="400" /></a></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com12tag:blogger.com,1999:blog-6886905064607475422.post-37932540306183747562010-10-25T08:25:00.000-07:002010-10-25T08:25:54.376-07:00October 25th marks my 2 Year Anniversary<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVqYELI4FVID98oj4f80YXM27RvOZvyJU2xIQpV9rEWMve282qt2ydwiJ74Rn7wOwrH68fNct1v13xHKW-uBw0rgPMg80NTHKSgZCtLQDVtR4mMAPQIJmhLuehFQqSuK-YXBkIE4eH4Cs/s1600/CAKE.CARROT.2yr_anniv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVqYELI4FVID98oj4f80YXM27RvOZvyJU2xIQpV9rEWMve282qt2ydwiJ74Rn7wOwrH68fNct1v13xHKW-uBw0rgPMg80NTHKSgZCtLQDVtR4mMAPQIJmhLuehFQqSuK-YXBkIE4eH4Cs/s400/CAKE.CARROT.2yr_anniv.jpg" width="265" /></a></div><div style="text-align: center;">Two years ago I started this blog. Happy Anniversary to the <b><span class="Apple-style-span" style="color: #45818e;">Urban Baker</span></b>!</div><br />
I originally started blogging as a way to connect with family and friends who lived all over the country. I thought it would be a great way to share milestones, the kids growth and our families travels. But then, somehow, it turned into something completely different. <br />
<br />
I have always enjoyed being in the kitchen and through it's evolution, I saw my blog as a vehicle for creating, for lack of a better description, a virtual photo album for my kids of our journey through food. I have three boys and they don't always join me in the kitchen. I wanted this to be somewhat of an heirloom piece, to be passed down to them. Lord knows, I am not in any photographs with them (as I am always the one with the camera in my hand), at the very least they will remember me not by what I looked like, but by how I shared my love through the food and celebration.<br />
<br />
Never in a million years would I have thought that this blog would have brought me so much happiness and satisfaction. I have challenged myself in the kitchen, I have challenged myself with the camera and I have challenged myself with my voice. I have made friends and created relationships that are deep, true and authentic. And through these relationships, I have been introduced to a world, a somewhat virtual world, that is supportive, funny, creative, loving, and inspiring. I have a new found love and appreciation for all things culinary and I have changed the way I grocery shop, feed my family and plan my meals. <br />
<br />
I am just a home cook, self taught, yet find ways to learn each and every day. I am not a professional photographer, yet through other blogs and meeting amazing photographers; <a href="http://www.pennydelossantos.com/">Penny de los Santos</a>, <a href="http://whiteonricecouple.com/">Diane Cu + Todd Porter</a>, <a href="http://mattbites.com/">Matt Armendariz</a>, <a href="http://cannelle-vanille.blogspot.com/">Aran Goyoaga</a> and countless others, I have learned, grown and gone outside my comfort zone. This blog has taught me that I am an eternal student. This blog has kept me humble.<br />
<br />
So, in my most humble voice, I raise a glass to you (and to me) and on this day, I say happy 2 year anniversary. May we share many, many more years together!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Bill's Big Carrot Cake</span></b><br />
<i>adapted from </i><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank"><i>Dorie Greenspan's Baking, from my home to yours</i></a><i><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618443363" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i><br />
yield: 10 very big servings<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>for the cake:</b><br />
2 cups all-purpose flour<br />
2 tsp. baking powder<br />
2 tsp. baking soda<br />
2 tsp. ground cinnamon<br />
3/4 tsp. salt<br />
3 cups grated carrots<br />
1 cup toasted pecans, chopped<br />
1 cup shredded coconut<br />
1/2 cup plump golden raisins<br />
2 cups sugar<br />
1 cup canola oil<br />
4 large eggs<br />
<br />
<b>for the frosting:</b><br />
8 oz. cream cheese, room temperature<br />
1 stick (4 oz.) unsalted butter, room temperature<br />
1 pound powdered sugar, sifted<br />
2 tsp. vanilla extract<br />
1/2 cup shredded coconut<br />
<br />
toasted coconut for garnish<br />
<br />
<span class="Apple-style-span" style="color: #45818e;"><b>instructions:</b></span><br />
• preheat oven to 325*. butter 3 9" x 2" cake pans and dust with flour. line the pans with parchment.<br />
<b>for the cake:</b><br />
• whisk together the flour, baking powder, baking soda, cinnamon, and salt. in another bowl, stir together the carrots, chopped nuts, coconut and raisins.<br />
• working with a kitchen aid mixer, beat the sugar and oil together on medium speed. add the eggs, one by one, beat until smooth. <br />
• reduce the speed and add the flour and combine. mix in the chunky ingredients. divide the batter between the three pans.<br />
•bake for 40-50 minutes, rotating the pan from top to bottom, front to back.<br />
• cool on racks for 5 minutes, then run a knife around the sides of the cakes and unmold them. invert them and let them cool completely.<br />
<b>for the frosting:</b><br />
• working with a kitchen aid mixer, beat the cream cheese and butter together until creamy. gradually add the sugar and vanilla. when combined add the coconut.<br />
<b>to assemble the cake:</b><br />
• put one of the cakes on a cardboard cake round. put a third of the frosting on the cake. top with the second cake and repeat until all three cakes have been frosted. <br />
• toast some additional coconut and then sprinkle the top of the cake with coconut.<br />
• refrigerate the cake before eating.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com26tag:blogger.com,1999:blog-6886905064607475422.post-48903783104826212042010-10-22T17:36:00.000-07:002010-10-22T17:36:53.183-07:00French Friday's with Dorie: Hachis Parmentier<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2zqQn4_1WOt3599FrcHBNnOBT3CeyL9dxEjAfwj8n9mgd4ilDwqeoCZf7WREx4-iEyr6mi2Q0kisl21A4-ao2NV-i27PovWJfzILe5mQyeMu0ZWh8w6O-6R6cdbnXUGSfebapsxVgUXV/s1600/dories.shepherdspie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2zqQn4_1WOt3599FrcHBNnOBT3CeyL9dxEjAfwj8n9mgd4ilDwqeoCZf7WREx4-iEyr6mi2Q0kisl21A4-ao2NV-i27PovWJfzILe5mQyeMu0ZWh8w6O-6R6cdbnXUGSfebapsxVgUXV/s400/dories.shepherdspie.jpg" width="265" /></a></div>I am sure you all know by know that I am a big Dorie Greenspan fan. So, when I read about <a href="http://www.frenchfridayswithdorie.com/?">French Friday's with Dorie</a>, a virtual cooking class, I immediately signed up. The idea here is that every member of this "cooking class" creates a dish from Dorie's new book; <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">around my french table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. <br />
<br />
I am thrilled to be a part of this as I was "shut out" of "<a href="http://tuesdayswithdorie.wordpress.com/">Tuesday's with Dorie</a>" Each week I would see submissions on <a href="http://www.tastespotting.com/">tastespotting</a> and completely felt left out. Boo Hoo! I am now a proud memeber of "FFwD". I have yet one more thing to add to my "to do" list, however cooking doesn't feel so much like a chore, I actually enjoy it. I am excited to step a little bit outside of my comfort zone and try a new way of doing things.<br />
<br />
When I saw what was on this weeks, menu, I was ecstatic for two reasons. One, I had earmarked this page, and two, "shepherd's pie" was on this weeks meal plan. I was able to check a dinner off my weekly menu and I was able to create dorie's version of this very classic dish!<br />
<br />
Hachis Parmentier is simply just a fancy name for shepherd's pie. I made it according to dorie's recipe, however my original plan, was to make one with ground turkey. I am happy I made it Dorie's way.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">hachis parmentier</span></b><br />
page 258-259<br />
yield: 4-6 servings.<br />
<br />
This recipe was easy, super economical and DELICIOUS!!!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com8tag:blogger.com,1999:blog-6886905064607475422.post-36063708647533942402010-10-22T06:12:00.000-07:002010-10-22T06:12:13.688-07:00Banana Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEv4E6Y4J1xl6u7yPAloD17MEgKD9K60e8-lbYcyHdMgJC5GEIoL0OTXdA8P6VoWKksA5sgHaX_eB32mcLDZffEXRaLB685uPXCyNs9LByQ7EAs3Ag-EMrTvCX64vTwBtRCZ2msg-uWmOF/s1600/jam.banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEv4E6Y4J1xl6u7yPAloD17MEgKD9K60e8-lbYcyHdMgJC5GEIoL0OTXdA8P6VoWKksA5sgHaX_eB32mcLDZffEXRaLB685uPXCyNs9LByQ7EAs3Ag-EMrTvCX64vTwBtRCZ2msg-uWmOF/s400/jam.banana.jpg" width="305" /></a></div>I think we are all a tad guilty of letting our bananas sit on the counter a bit too long causing them to over rippen. I know, I am. The natural solution is banana bread, banana muffins, after school smoothies. I wanted to try and mix it up a bit.<br />
<br />
So, when I posted on <a href="http://www.facebook.com/pages/The-Urban-Baker/194465971166?ref=ts">Facebook</a> a plea for your suggestions on what to do with over ripe bananas, I got some pretty good comments, However, the best comment came from my friend, Lynne, who suggested a banana spread she had found in <a href="http://www.amazon.com/Cooking-Light-1-year-auto-renewal/dp/B002PXVZW2?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cooking Light Magazine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B002PXVZW2" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. I went out to buy the magazine but the only thing on the newsstands was the holiday issue. Lynne was sweet enough to forward me the recipe.<br />
<br />
I don't even like bananas, I never eat them, and I NEVER eat my own banana bread. Yet, this spread, I was eating out of the jar, with a spoon! How good would this be on the chocolate-cherry bread from La Brea Bakery? I can't stop thinking about it! I am going to make a ton of this come holiday time and include in my cookie crates!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Banana Spread</span></b><br />
<i>adapted from Cooking Light Magazine</i><br />
yield: 8 oz.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
3/4 cup brown sugar<br />
1/2 cup granulated sugar<br />
1/4 cup fresh lime juice<br />
zest of one lime<br />
3 medium, over ripe bananas<br />
2 Tbls. unsalted butter, room temperature<br />
pinch of salt<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• put brown sugar, sugar, lime zest and lime juice in a small sauce pan. bring to a boil.<br />
• add the smashed bananas and reduce heat to medium low.<br />
• cook, uncovered for 45 minutes, breaking up the bananas from time to time<br />
• remove from heat and add the butter and a pinch of salt. stir until butter melts.<br />
• the mixture thickens as it cools.<br />
• place in a ball jar and store in the fridge.<br />
<br />
How great would this be at your next brunch, served with homemade biscuits or scones?!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com15tag:blogger.com,1999:blog-6886905064607475422.post-27059046129507277862010-10-20T08:41:00.000-07:002010-10-20T08:41:11.924-07:00Itsy Bitsy Doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxsfUvihMFk95FTiORGDL7emdZPFWAw00dbs0fInyEVlRqU5R1DuVUQeA_33cluulwgB5YXIOWfu0x2l8pf_A5RtUEA_g0joxoEDRyfdUYD3KW2xgkNcSkxEr5XGfeNEhafRz8lszrPmK/s1600/donut.mini.orange.black_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxsfUvihMFk95FTiORGDL7emdZPFWAw00dbs0fInyEVlRqU5R1DuVUQeA_33cluulwgB5YXIOWfu0x2l8pf_A5RtUEA_g0joxoEDRyfdUYD3KW2xgkNcSkxEr5XGfeNEhafRz8lszrPmK/s320/donut.mini.orange.black_SM.jpg" width="211" /></a></div>I purchased these mini muffin tins a few months back. I have been dying to make some little doughnuts, but for some reason just haven't had the time. With all my meal planning (cooking most nights), three kids going here there and everywhere and all the back to school stuff, I barely have time to focus on the day to day.<br />
<br />
Halloween is always a really fun holiday in our house. For the past 9-10 years we have had a neighborhood party. The party, for me, is just an excuse to decorate, create fun and creative food, get everyone in one place, and keep my kids close to home. This year, each of my kids want to invite just a few kids over for dinner(prior to trick-or-treating) and although they are going to gather tons of "junk" as they venture into the neighborhood, I wanted something sweet and festive on the table.<br />
<br />
Isaac and I experimented with a baked doughnut recipe I found on one of my favorite blogs, <a href="http://www.sprinklebakes.com/">Sprinkle Bakes</a>. Hers were so cute and the recipe seemed easy enough. As I was making the dough, it reminded me of a pancake or waffle dough. There is no yeast involved and all can be done in one mixing bowl. My kind of Sunday morning activity. <br />
<br />
All my kids fell in love with these doughnuts! Isaac, my savory, loving, chip eating, curly headed monster could not stop eating them. Generally, when I make something new, he takes one bite and says, "it's just okay". Hence, these he ate proudly!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirXynsSYSADHlgUMhbl3Aq5bChJoy5fHXnxUcfayPa5C4KBC8rU43Is6GDMnmslS0UuqFLBblPfvAemuDgJ5OW94O5dwQfHLeJi2TDk3TipCDRo_kczvWoI_d6whbSV4zomBeNWUP5Fyt/s1600/donut.pastry.bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirXynsSYSADHlgUMhbl3Aq5bChJoy5fHXnxUcfayPa5C4KBC8rU43Is6GDMnmslS0UuqFLBblPfvAemuDgJ5OW94O5dwQfHLeJi2TDk3TipCDRo_kczvWoI_d6whbSV4zomBeNWUP5Fyt/s320/donut.pastry.bag.jpg" width="201" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">Vanilla Bean Baby Doughnuts</span></b><br />
<i>adapted from </i><a href="http://www.sprinklebakes.com/2010/08/vanilla-bean-baby-doughnuts.html"><i>here</i></a><br />
yield: 4-5 dozen<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>doughnuts</b><br />
2 cups all purpose flour<br />
3/4 cups sugar<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
3/4 cup buttermilk<br />
1 tsp. vanilla<br />
2 eggs, lightly beaten<br />
2 Tbls. unsalted butter, melted<br />
seeds from half of a vanilla bean<br />
<br />
<b>glaze</b><br />
1 cup confectioner's sugar, sifted<br />
1 Tbls. whole organic milk<br />
1/2 tsp. vanilla<br />
food coloring of your choice<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
<b>doughnuts:</b><br />
• preheat oven to 425*. spray <a href="http://www.amazon.com/Norpro-3980-12-Count-Nonstick-Donut/dp/B0000DDVVL?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">mini doughnut pans</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B0000DDVVL" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> with cooking spray.<br />
• in a large bowl, sift together the flour, sugar, baking powder, and salt.<br />
• add the buttermilk, eggs, vanilla, vanilla seeds, and melted butter.<br />
• mix just to combine. don't over mix<br />
• using a piping bag and medium size tip, fill doughnut trays, 1/2 way full.<br />
• bake 5-8 minutes or until top of the doughnuts spring back when touched.<br />
• let cool in pan 4-5 minutes before removing.<br />
<b>glaze</b><br />
• in a small bowl, stir together sugar, milk, and vanilla. you may need to add more<br />
sugar, depending upon the thickness you desire. add food coloring and mix until<br />
color is uniform.<br />
• use immediately. sprinkle with nonpareils, or jimmies.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com20tag:blogger.com,1999:blog-6886905064607475422.post-12081820716225336122010-10-18T06:02:00.000-07:002010-10-18T06:02:28.216-07:00National Dessert Day + Florentine Chocolate Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr71ZwQdAEceGYrHb55vzsBsAKBFYVPFOcSMqhRztWGEx9l44LeTYOFNaC15x1P2SaqX-GH0u51_-FFKKVbNEgCD15Ok_ofMAPOYe10xus6aHOSMgl0e96OCxPkcbwK3ZtdOAmjjM41cfl/s1600/bar.florentine_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr71ZwQdAEceGYrHb55vzsBsAKBFYVPFOcSMqhRztWGEx9l44LeTYOFNaC15x1P2SaqX-GH0u51_-FFKKVbNEgCD15Ok_ofMAPOYe10xus6aHOSMgl0e96OCxPkcbwK3ZtdOAmjjM41cfl/s400/bar.florentine_sm.jpg" width="231" /></a></div>Last Thursday, October 14th, was National Dessert Day. To celebrate the day, I baked several things:<br />
<br />
<br />
<div style="text-align: center;">Chocolate Pecan Biscotti • Carole Bloom - <a href="http://www.amazon.com/Intensely-Chocolate-Carole-Bloom-CCP/dp/0470551011?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">intensely chocolate</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0470551011" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Florentine Shortbread bars • <a href="http://www.finecooking.com/">Fine Cooking Magazine</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lemon Drop Cookies • my recipe</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mini Pumpkin Cheesecakes • my recipes</div><br />
<br />
The Florentine Shortbread Bar were "sick". These bars are so good, that I couldn't decide it they were a cookie, a candy or a pastry. They were all that, wrapped into one. I love a good Florentine cookies and have been known to make <a href="http://www.amazon.com/Roses-Christmas-Cookies-Rose-Beranbaum/dp/B001OW8D3E?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rose Levy Beranbaum's</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B001OW8D3E" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> from time to time. I think it is the caramel aspect of it all. Caramel is my 5th food group. So, if I see caramel anything on a menu I am sure to order it. Finding a recipe with a caramel element, is no different. <br />
<br />
In honor of <a href="http://www.holidayinsights.com/moreholidays/October/nationaldessertday.htm">National Dessert Day</a>, I salute all of you chefs, bakers, home cooks, cookbook authors, and fellow food bloggers who continue to inspire me and motivate me to get into my kitchen pretty much seven days a week!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Chocolate Drizzled Florentines</span></b><br />
<i>adapted from Fine Cooking Magazine</i><br />
yield: about 60 pieces (depending upon how you cut them)<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>for the dough</b><br />
14 oz. unsalted butter, room temperature<br />
1 1/2 tsp. lemon zest (about 2 lemons)<br />
3/4 cup sugar<br />
1/2 tsp. table salt<br />
1 large egg<br />
1 tsp. vanilla extract<br />
4 1/2 cups ( 1lb. 5oz.) all-purpose flour<br />
<br />
<b>for the topping</b><br />
1 3/4 cups sugar<br />
2 Tbls. light corn syrup<br />
7 oz. unsalted butter<br />
3/4 cup honey<br />
1 cup heavy cream<br />
17 oz. sliced blanched almonds, lightly toasted<br />
1/2 cup chopped dried apricot<br />
3 oz. each semisweet chocolate + bittersweet chocolate<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
<b>make the dough:</b><br />
• in the bowl of an electric mixer, combine the butter, zest, sugar, and salt and beat until light and fluffy. add the egg, scraping down the side of the bowl after mixing.<br />
• add the flour, in three batches, mix until well blended.<br />
• form the dough into a disk and wrap in plastic wrap. chill for 1 hour.<br />
• preheat oven to 350*.<br />
• line a jelly roll pan with heavy duty foil. butter the foil and set aside.<br />
• between two pieces of parchment, roll the dough to 1/4" thick. remove the top layer of the parchment from the dough and flip it into your prepared pan. once in the pan, remove the second sheet of parchment and with your fingers or with the palm of your hand, spread dough so it evenly rests inside the sheet pan. make sure to get it into the corners of the pan.<br />
• chill until firm.<br />
• lay a piece of parchment on top of the chilled dough. set a second jelly roll pan on top of the parchment lined dough (this is a better method than using pie weights) and press gently. the second sheet pan acts as a weight, creating a very even crust when baked.<br />
• bake for 20 minutes and then remove the foil and the sheet pan and bake for an additional 10 minutes.<br />
• cool completely on a wire rack.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">for the topping:</span></b><br />
• in a large heavy saucepan, combine the sugar, corn syrup, and 3/4 cup water and bring to a boil. cook until the mixture becomes amber in color.<br />
• the recipe in the magazine says 350* on your candy thermometer. yet, I found that cooking it until about 315-320* was perfectly amber in color. my was starting to smell "burnt" at this point, so I removed it from the heat.<br />
• carefully add the butter and the honey, return to heat and stir until dissolved.<br />
• bring the mixture back to a boil and carefully add the heavy cream ( it will bubble and this is very hot sugar, so be careful not to burn yourself).<br />
• boil the mixture until it reaches 250* on a candy thermometer.<br />
• remove from the heat and stir in the almonds and dried apricots.<br />
• quickly pour the hot caramel over the cooked baked sugar cookie crust. spread mixture evenly with a greased, <a href="http://www.amazon.com/Professional-Offset-Spatula-Set-Ateco/dp/B00024WO3U?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">off set spatula</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B00024WO3U" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.<br />
• bake until the top begins to bubble, about 20-25 minutes.<br />
• let cool completely. once cool remove from pan and cut into desired size pieces.<br />
• set cut Florentine bars on 2 parchment lined cookie sheets.<br />
• melt both chocolates on top of a double boiler. once melted add about a tablespoon of corn syrup. <br />
• fill a pastry bag fitted with a very small tip, with the warm chocolate. pipe chocolate onto cookies in whatever pattern you desire.<br />
• set on wire racks so chocolate can set ( you may have to stick in the fridge for a bit).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf2bm5RHlhV6chr2eefxISwnIcOj0BUo9aDUAqfBmUW-QxLOZYCp0zxHF0Y0B0bo-yFhyCr7PReQpNy4_yT_IyaQTvABE2rmj_0ALHvOqqMaXjlng7mDRB1y02bXLpfwrZBKhbz5WC4tJ/s1600/national.dessert.daygroup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghf2bm5RHlhV6chr2eefxISwnIcOj0BUo9aDUAqfBmUW-QxLOZYCp0zxHF0Y0B0bo-yFhyCr7PReQpNy4_yT_IyaQTvABE2rmj_0ALHvOqqMaXjlng7mDRB1y02bXLpfwrZBKhbz5WC4tJ/s400/national.dessert.daygroup.jpg" width="287" /></a></div><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="color: #45818e;">Enjoy these bars!</span></b></div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com24tag:blogger.com,1999:blog-6886905064607475422.post-45218439260828188102010-10-13T11:29:00.000-07:002010-10-13T15:47:06.372-07:00New Friends, Good Food + Dorie Greenspan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8Lw1nsYekqP_b8dKONTDmudMQK3GNhg8hGkPI1Pi375pvPi7aI2spcFxMaXQcflwKO1hZudELjTogf33lNRw8WZhJ0jp7DI5q5UeVrzLGAAoXVA4C77yFHYfaUtrwuB0Odzmnn4fKKAV/s1600/bread_cheddar.chive.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8Lw1nsYekqP_b8dKONTDmudMQK3GNhg8hGkPI1Pi375pvPi7aI2spcFxMaXQcflwKO1hZudELjTogf33lNRw8WZhJ0jp7DI5q5UeVrzLGAAoXVA4C77yFHYfaUtrwuB0Odzmnn4fKKAV/s400/bread_cheddar.chive.sm.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This past weekend I was up in San Francisco, attending the <a href="http://www.blogher.com/blogher-food-10">Blogher Food '10 Conference</a>. I did not go last year, yet I was told that it was something that could not be missed. I anticipated this weekend for months. I booked my flight, I made my hotel reservation and I planned my eating itinerary. I packed thoughtfully (however, next year I need to bring another suit case to cart back all the "swag") and I remembered all my computer cables and charged my camera battery! I was set to go.<br />
<br />
I was looking forward to spending face time with some of my posse (<a href="http://whatsgabycooking.com/">Gaby</a>, <a href="http://foodwoolf.com/">Brooke</a>, <a href="http://deliciouslyorganic.blogspot.com/">Carrie</a>, <a href="http://devourtheworld.blogspot.com/">Jenn</a>, <a href="http://www.familyfreshcooking.com/">Marla</a>) and I was really looking forward to meeting new people. I took my camera with an extra memory card, anticipating taking tons of pictures. Well, I got caught up in the moment and didn't snap as much as I had hoped. Maybe I was a little "star struck", or just plain overwhelmed. I am kind of mad at myself for not being the shutter bug that I can annoyingly be, yet with that said, I LOVED my weekend. I was inspired, I learned, I ate, I laughed, and I even cried.<br />
<br />
The highlight of my weekend was meeting <a href="http://doriegreenspan.com/">Dorie Greenspan</a>. For years, I have admired her from a far, have been reading her columns in magazines, studying and cooking from her various books, reading her posts on facebook and of course, following her blog. Dorie is lovely, approachable, humorous and humble. I revere Dorie as my mentor as my inspiration and now, my friend.<br />
<br />
In celebration of a fabulous weekend, I have made the savory cheese and chive bread from Dorie's new book; <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">around my french table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. As I eat this bread and share it with my family, I will savor the memories of meeting lots and lots of amazingly wonderful people, becoming closer with those that I already know and love, recount how <a href="http://www.pennydelossantos.com/">Penny de los Santos </a>inspired me and brought me to tears, and embrace how this silly little blog has brought me to a place in my life that fulfills me in ways that I never could have imagined!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5frlgW2NP7DYwu6cbI0a5ZQIjDo-KQg9xU2LqvAD91MObUIUqvjiY5Dch1tZn_PjG6DAIkfq1Aw-gzIbxx2lnWOc9ynvCGnLWMDzQxGM-F7r0_dbYUHs1Ukc86GCdxOqgGWNfJKOfTlDT/s1600/meanddorie.sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5frlgW2NP7DYwu6cbI0a5ZQIjDo-KQg9xU2LqvAD91MObUIUqvjiY5Dch1tZn_PjG6DAIkfq1Aw-gzIbxx2lnWOc9ynvCGnLWMDzQxGM-F7r0_dbYUHs1Ukc86GCdxOqgGWNfJKOfTlDT/s400/meanddorie.sm.jpg" width="338" /></a></div><br />
<b><span class="Apple-style-span" style="color: #45818e;">savory cheese + chive bread</span></b><br />
<i>adapted from </i><a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank"><i>around my french table</i></a><i><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=0618875530" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i><br />
yield: 1 loaf (I doubled it and made 2)<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
1 3/4 cups all purpose<br />
1 Tbls. baking powder<br />
1/2- 1tsp. salt<br />
1/4 tsp. white pepper<br />
3 large eggs, room temperature<br />
1/2 cup whole milk, room temperature<br />
1/3 cup extra virgin olive oil<br />
1 generous cup grated Gruyere<br />
2 oz. English white cheddar, cut into cubes<br />
1/2 cup minced fresh chives<br />
1/3 cup toasted walnuts, chopped<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• center a rack in the oven and preheat to 350*<br />
• generously butter an 8" x 4 1/2" loaf pan<br />
• whisk the flour, baking powder, salt, and white pepper together in a large bowl<br />
• put the eggs in a large bowl and mix for about a minute, whisk in milk and olive oil.<br />
• pour the wet ingredients into the dry ingredients. using a sturdy spatula, gently mix until the dough comes together.<br />
• stir in the cheeses, herbs, and walnuts. this is a thick dough<br />
• spread into the prepared pan and even out with a spatula.<br />
• bake for 35-45 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean.<br />
• remove and set on a wire rack to cool for 3 minutes. then run a knife around the edges and then turn the loaf over onto the rack. invert and cool, right side up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX9b8ilqry0Xv8v3Tx7TKUyL4a2yBuQp5QBYl-pbBYm7U8naQxw4eBeE0QPrErcBeCazdlLduu1tNxIhNxt9Tp7gG5Ohy8w8orGAKc3KrUixn4EfQ18yVty-N9yuDvbERFJhF-V18cI3l/s1600/me.gaby.penny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsX9b8ilqry0Xv8v3Tx7TKUyL4a2yBuQp5QBYl-pbBYm7U8naQxw4eBeE0QPrErcBeCazdlLduu1tNxIhNxt9Tp7gG5Ohy8w8orGAKc3KrUixn4EfQ18yVty-N9yuDvbERFJhF-V18cI3l/s400/me.gaby.penny.jpg" width="400" /></a></div><div style="text-align: center;">Me, Penny (Penny de los Santos) + Gaby</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOenINDpg8U7UVpCRamgtdvsFL5ZxZL7sMKbJdSHpPJdH0RqeTLIj3AGyk8mGvvh9xBKfafnvUFhinGonimVjUHj_JPr_tKOzFPFsMGdbn6Ni1MFovColSCwhnEabp9kOrjch7NJtpQeps/s1600/BHF.speakers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOenINDpg8U7UVpCRamgtdvsFL5ZxZL7sMKbJdSHpPJdH0RqeTLIj3AGyk8mGvvh9xBKfafnvUFhinGonimVjUHj_JPr_tKOzFPFsMGdbn6Ni1MFovColSCwhnEabp9kOrjch7NJtpQeps/s400/BHF.speakers.jpg" width="210" /></a></div><div style="text-align: center;">Top: Diane and Todd (<a href="http://whiteonricecouple.com/">White on Rice Couple</a>)</div><div style="text-align: center;">MIddle left: Helene (<a href="http://www.mytartelette.com/">mytartelette</a>), right: <a href="http://foodwoolf.com/">Brooke</a></div><div style="text-align: center;">Bottom: <a href="http://www.familyfreshcooking.com/">Marla</a>, <a href="http://iamtimbaker.com/">Amanda</a>(I am Baker), <a href="http://deliciouslyorganic.blogspot.com/">Carrie</a>, and <a href="http://feteandfeast.com/">Natanya</a>(fete + feast)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9A7_aIDSTzjQCVez_l3D0d5T3E8pYlrvFv_3iLaG2yq7t-DcltKAfwtHlAzUUctjNwWfAERrQ17DcXR1i6CgeWBvvWIPcMwB1rjt0M9HbV5j3nbv8GCR4fjI17cprHk9KixVhSbhPo9L/s1600/BHF.errybuilding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9A7_aIDSTzjQCVez_l3D0d5T3E8pYlrvFv_3iLaG2yq7t-DcltKAfwtHlAzUUctjNwWfAERrQ17DcXR1i6CgeWBvvWIPcMwB1rjt0M9HbV5j3nbv8GCR4fjI17cprHk9KixVhSbhPo9L/s400/BHF.errybuilding.jpg" width="335" /></a></div><div class="separator" style="clear: both; text-align: center;">visiting the ferry building, walking the farmers market, eating lunch at</div><div class="separator" style="clear: both; text-align: center;">il cane rosso and eating treats at <a href="http://feteandfeast.com/">miette</a> was a fun field trip</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAojXQfh0AILGk0nChWx2OY6sdXWlnL0KlUf2OeoJscYHRmzdWNRVNfZeQsYOvrq-jDiZWFo-e3XSPDPOpR-8Vr5S2oKQjJm2xKMxoJghLd14-JH9LIMElCNh_8Qt5IjI7d5R-6SgydbE/s1600/BHF.bw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAojXQfh0AILGk0nChWx2OY6sdXWlnL0KlUf2OeoJscYHRmzdWNRVNfZeQsYOvrq-jDiZWFo-e3XSPDPOpR-8Vr5S2oKQjJm2xKMxoJghLd14-JH9LIMElCNh_8Qt5IjI7d5R-6SgydbE/s400/BHF.bw.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">partying with my posse</div><div class="separator" style="clear: both; text-align: center;">brooke<a href="http://steamykitchen.com/">, jaden</a>, carrie, + marla</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13b-bg8a3ZrWzi69VzMRSMvt2iSijqaiX5IrqVAUSwOo8PhViBxI_MaQ-hxmChiaWu0aIu89_U9A4QtdVU_iTw-uPtX8HcTUDb-G9op4wI6GDaGyrC6c_kBttNDVsJTiAol9ejSC6t0Ns/s1600/BHF10.HP.GIRLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13b-bg8a3ZrWzi69VzMRSMvt2iSijqaiX5IrqVAUSwOo8PhViBxI_MaQ-hxmChiaWu0aIu89_U9A4QtdVU_iTw-uPtX8HcTUDb-G9op4wI6GDaGyrC6c_kBttNDVsJTiAol9ejSC6t0Ns/s320/BHF10.HP.GIRLS.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="color: #45818e;">GROUP HUG</span></b></div><a href="http://www.hp.com/#Product">HP</a> provided this VERY COOL <a href="http://galleries.thedigitalphotobooth.com/CORPORATE-EVENTS/HP-Blogher-Food-Gala-2010/14121222_DaP7V#1041022146_Rohs2">photo booth</a>,<br />
we went a tad crazy snapping fun-silly photos!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir01dYlCwM716QqyXjvla58EfXygjfeZDkBu0V6f3G8VoEeX08GpER3pXTEI5Xej_cOWai5QgrhKkoqYime-iUmc1063iRxSeJYwci11-6hWw1mmG_ticPAkMBmmBe4_mrvS6KfUTpv76Y/s1600/BHF10.tartine.mich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir01dYlCwM716QqyXjvla58EfXygjfeZDkBu0V6f3G8VoEeX08GpER3pXTEI5Xej_cOWai5QgrhKkoqYime-iUmc1063iRxSeJYwci11-6hWw1mmG_ticPAkMBmmBe4_mrvS6KfUTpv76Y/s400/BHF10.tartine.mich.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">before flying out on Sunday morning, I met my cousin for breakfast</div><div class="separator" style="clear: both; text-align: center;">at my FAVORITE place; <a href="http://www.tartinebakery.com/">Tartine</a>! It was a gab fest and a carb fest.</div><div class="separator" style="clear: both; text-align: center;">Ahhh...the perfect ending to a most memorable weekend!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Until next Year!</div><br />
</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com20tag:blogger.com,1999:blog-6886905064607475422.post-34868838904539415872010-10-11T11:51:00.000-07:002010-10-11T11:51:29.032-07:00Mini Lemon Sponge Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa_btOtN8LI4lrOprh95mW_pMd1XpAQoWfJC1ZnpeMFt65QozfHEwrK1T6VzeCr3lvfKLd9rUU889ZAFtf0GyVhKo0shcRxuvg80zyWHj_23QFpOwbUxhlrRzAqyLhzp2np68BsY8P6QD/s1600/lemonsponge.tartlette_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa_btOtN8LI4lrOprh95mW_pMd1XpAQoWfJC1ZnpeMFt65QozfHEwrK1T6VzeCr3lvfKLd9rUU889ZAFtf0GyVhKo0shcRxuvg80zyWHj_23QFpOwbUxhlrRzAqyLhzp2np68BsY8P6QD/s400/lemonsponge.tartlette_SM.jpg" width="265" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;">I love this time of year. I love that the air is changing and there is a crispness about it. I love pulling out my sweaters and bundling up and feeling cozy, I love watching my son practice with his football team at the park, and I especially love that my Meyer lemon tree is coming back to life after being dormant all summer long. I love lemons. Perhaps, lemons could quite possibly be my favorite fruit. My mother-in-law laughs at me every time I order an iced tea in a restaurant. I always request a huge bowl of lemons, on the side, and I am very specific on how I like them cut. In wedges, no dinky slices for me. I have to be able to squeeze all of the luscious juices out of them, getting every last drop, including the pulp.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;">It seemed only appropriate that I make a lemon dessert to celebrate the beginning of fall, coupled with a handful of very ripe lemons on my favorite tree.</span></span><br />
<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: large;">This recipe comes from a book that I consider "perfectly perfect", rustic fruit desserts. I bake from it often and, to date, I have had not one catastrophe! The original recipe was for a 10" tart. However, I opted to make minis (I adore mini anything) and in doing so, I had to alter the baking time of the crust (I over baked the first batch of crust and I was unconscious and baked the minis for the same time as the 10". ooops!) These are light, flaky, and utterly delicious!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbldrNNT8rGWHxkdalgnQC0-fa7dPKqg0R-M72pWzKibEon0o5FQqlxEMEo4ZfqlG0mvFjNyKllJsp-4SIG_wvntfFfUMi-geraKBEjeGqpzInpmLwd6E0NUsu6W6MBKqnpBV5g7D2SBAh/s1600/LEMONS_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbldrNNT8rGWHxkdalgnQC0-fa7dPKqg0R-M72pWzKibEon0o5FQqlxEMEo4ZfqlG0mvFjNyKllJsp-4SIG_wvntfFfUMi-geraKBEjeGqpzInpmLwd6E0NUsu6W6MBKqnpBV5g7D2SBAh/s400/LEMONS_SM.jpg" width="291" /></a></div><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" style="color: #45818e;">Lemon Sponge Tart</span></b></span></span><br />
<span class="Apple-style-span" style="color: #45818e;"><b><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: large; font-weight: normal;"><br />
</span></span></b></span><br />
<b><span class="Apple-style-span" style="color: #45818e;">Short dough</span></b><br />
yield: 15 mini tarts or one 10" tart shell<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
1 1/2 cups all-purpose flour<br />
1/4 cup sugar<br />
1/4 tsp. sea salt<br />
1/2 cup cold, unsalted butter, cut into cubes<br />
2 Tbls. heavy cream<br />
1 egg yolk<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• put the flour, sugar, and salt in a bowl of your food processor.<br />
• add the butter and pulse until the mixture resembles coarse meal.<br />
• lightly beat the cream and egg yolk and add it to the flour mixture, and pulse lightly. you don't want to over process. this will result in less firm, less flaky dough.<br />
• wrap in plastic wrap, flatten into a 6"disk and chill for 1 hour.<br />
• preheat oven to 375*<br />
• on a lightly floured surface (the dough is on the sticky side) roll the dough out to 1/8" thickness<br />
• cut enough circles to fit your tart molds. press dough into tart shells. prick a few times with a fork.<br />
• put tart shells on a parchment lined baking sheet.<br />
• cover each tartlette with parchment paper and fill with pie weights or dried beans.<br />
• bake for 17 minutes (for the tarteletts, 30 minutes for the large tart)<br />
• the tarts can be pre-baked one day ahead.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Lemon Sponge Filling</span></b><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
2 Tbls. unsalted butter, room temperature<br />
1/2 cup sugar<br />
zest of 2 lemons<br />
2 eggs separated<br />
juice of 2 lemons<br />
2 1/2 Tbls. all-purpose flour<br />
3/4 cup whole milk<br />
1/2 tsp. fine sea salt<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 425*<br />
• in the bowl of your standing mixer, beat the butter, sugar, and the lemon zest at medium speed until well combined.<br />
• add the egg yolks one at a time. mix until the batter is creamy.<br />
• stir in the lemon juice, then the flour. mix thoroughly. this is a very thin mixture<br />
• in a clean metal bowl, whisk the egg yolks and salt until soft peaks form. gently fold in the egg whites into the lemon mixture until evenly incorporated.<br />
• pour into pre-baked tart shells.<br />
• bake for 5 minutes. turn the oven down to 325* and bake for an additional 12-15 minutes, until the filling is golden and firm to the touch.<br />
• cool to room temperature.<br />
• these are best eaten the day they are baked. can be stored in the fridge, for up to 3 days.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com15tag:blogger.com,1999:blog-6886905064607475422.post-53379628480685054802010-10-08T07:41:00.000-07:002010-10-08T07:41:30.537-07:00Roasted Carrot Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgth6ev4xDrgIaFNz9AYf01lNiCxDyb08FHJpbL9Weyt6hgL_2FcMxO7ZpMr3RnHGk5LTIdu7CLpLtnqT5hcMtkPKIVZnWIe8oUCsQqrAr7Q5c2W4Ejsj7ELlTUu4e3AFHVfTjeMvl6GBwx/s1600/soup.roasted.carrot_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgth6ev4xDrgIaFNz9AYf01lNiCxDyb08FHJpbL9Weyt6hgL_2FcMxO7ZpMr3RnHGk5LTIdu7CLpLtnqT5hcMtkPKIVZnWIe8oUCsQqrAr7Q5c2W4Ejsj7ELlTUu4e3AFHVfTjeMvl6GBwx/s400/soup.roasted.carrot_SM.jpg" width="400" /></a></div>I am sitting here, in fabulous San Francisco, attending <a href="http://blogherfood10.eventbrite.com/">BlogHerFood'10</a>(writing this with total and utter glee) and I couldn't leave my home without cleaning out my vegetable drawer. My veggies simply needed some love. And had I not loved my veggies, there would have been lots and lots of waste. I would not have been able to leave in good consciousness had I wasted all those veggies. So, I put my carrots, leeks, celery, kale, chard, radishes, fennel and parsnips to good use. Here is what transpired once I cleaned out the drawer:<br />
<br />
<div style="text-align: center;"><b>Roasted Carrot Soup</b></div><div style="text-align: center;"><b>Vegetable Stock</b></div><div style="text-align: center;"><b>Fettuccine with Kale and Sausages</b><br />
<b>A very, very simple Apple Tart</b></div><div style="text-align: center;"><b>Israeli salad (cucumbers, Roma tomatoes, red onion, radishes, lemon)</b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">While I roasted my veggies for the soup, I started a big batch of vegetable stock. The beauty of making your own stocks is that you can use up veggies that are on the verge of being thrown out, plus, stocks freeze really, really well! I use both vegetable stock and chicken stock in almost all of my savory dishes and there is really nothing better than homemade stocks!<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Roasted Carrot Soup</span></b><br />
<i>yield: 2 quarts</i><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
2 lbs. carrots, peeled and cut into 1/2" chunks<br />
2 Spanish onions, rough chopped<br />
3 leeks, white part only, cleaned and chopped (reserve green parts for stock)<br />
3 garlic cloves, rough chopped<br />
2 Tbls. olive oil<br />
2 tsp. kosher salt<br />
1 tsp. black pepper<br />
1 1/2 tsp. ground cumin<br />
7 cups vegetable stock (preferably homemade)<br />
fresh chives<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 375*. lightly spray a large jelly roll pan with cooking spray.<br />
• combine the carrots, leeks*, onions, garlic, olive oil, salt, pepper, and cumin on the tray. toss lightly with your hands. spread evenly, try not to overlap veggies.<br />
• roast in preheated oven for 40-55 minutes or until veggies are tender, but not burnt.<br />
•in the meantime, warm your vegetable stock and chop your chives.<br />
• in a blender, blend equal amount veggies and stock until completely pureed. you will have to do this in several batches.<br />
• warm pureed soup over a low flame. you may need to add more stock or water to get the consistency you prefer. check seasonings.<br />
• if you so desire, add some heavy cream (I didn't and it was still delicious)<br />
• serve in individual bowls and sprinkle with chives and a drizzle of good olive oil.<br />
<br />
* to clean leeks, cut the white parts in half and soak in warm water for 10 minutes. you will see sand grains at the bottom of your water. rinse and repeat. while you are doing the whites, do the green parts as well as you will be using them in your vegetable stock.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">The Best Vegetable Stock</span></b><br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
1 lb leeks, white and green parts<br />
1 lb. carrots, cleaned and chopped<br />
1 1/2 yellow onion chopped<br />
1 fennel bulb, chopped<br />
3 parsnips, chopped<br />
the leaves and ends of a bunch of celery<br />
handful of parsley<br />
2 bay leaves<br />
3 garlic cloves, unpeeled<br />
10 black peppercorns<br />
8 quarts of water<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• heat a little sunflower oil in a large stock pot ( I use a huge <a href="http://www.amazon.com/Creuset-Enameled-Cast-Iron-5-Quart-French/dp/B00005QFR6?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">le creuset</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B00005QFR6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />). saute leeks (white part only), carrots, fennel, parsnip, onion, and celery leaves/ends. saute for 10 minutes until just starting to soften. add the rest of the ingredients and bring to a boil. <br />
• once boiled, turn fire down to simmer and slightly cover. simmer for 1 1/2 hours. turn off fire, remove lid and let cool for 30 minutes. <br />
• remove veggies, discard. strain stock into another stock pot. let cool completely.<br />
• once cooled, store in quart sized, freezer friendly containers(I get mine at <a href="http://www.surfas.com/Welcome.html">surfas</a>. will post photos later).<br />
• label the containers with date and description. can be frozen for up to 2 months.<br />
<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com11tag:blogger.com,1999:blog-6886905064607475422.post-55710474006380006142010-10-06T06:20:00.000-07:002010-10-06T06:20:16.610-07:00Not your typical "bakery" cookie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC-yCRtwTtY3Uj55LGUaJxpfWpUuY4k467Apf6QXr5a2cpAXbJeRQZR3FtqOx5Rv_2UzxjL8IFWmuHrsKtdOv9mxgyjFB2RXW2Vr8U4OBhHcXFaxNTV0JaSXq_5enRJUFIuutisSpuGDZ/s1600/cookie.rosette_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC-yCRtwTtY3Uj55LGUaJxpfWpUuY4k467Apf6QXr5a2cpAXbJeRQZR3FtqOx5Rv_2UzxjL8IFWmuHrsKtdOv9mxgyjFB2RXW2Vr8U4OBhHcXFaxNTV0JaSXq_5enRJUFIuutisSpuGDZ/s400/cookie.rosette_sm.jpg" width="400" /></a></div>I had a little bit of both chocolate butter cream (from<a href="http://theurbanbaker.blogspot.com/2010/09/big-birthday-cake.html"> here</a>) and the dulce de leche butter cream (from <a href="http://theurbanbaker.blogspot.com/2010/09/dulce-de-leche-buttercream-cupcake.html">here</a>) left over, from last weeks creations. If you know me, I don't throw much away. My tomatoes almost gone bad turns into tortilla soup, at the end of the week, my veggie drawer turns into either a stir fry or a big hearty vegetable soup and if I have either (or both) zucchinis and leeks, I make an orzo, a farro salad or some some sort of fritter. <br />
<br />
I am a planner. I make lists, I plan a weeks worth of meals and shop accordingly (actually, Miguel shops accordingly- with a typed up list, broken down by market) and I always cook with the mind set that there needs to be something left over for lunch the next day. Yeah, Miguel brown bags it! However, I am guilty of not always following through with my "weekly meal plan" and there are those rare occasions where we call up <a href="http://www.mulberrypizza.com/">Mulberry Pizza</a> and order a huge pie. <br />
<br />
So, when I had this left over butter cream sitting in the fridge, I couldn't toss it. I found the perfect cookie to embrace two very different butter creams. We brought these to dinner at friends and all enjoyed them as we ate in their <a href="http://www.jewfaq.org/holiday5.htm">Sukkah</a>, under a sky filled with lots and lots of stars.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Orange Rosettes</span></b><br />
<i>adapted from </i><a href="http://www.sophistimom.com/bake-sale-week-lime-rosettes/"><i>here</i></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: x-small;">yield: 2 dozen sandwich cookies</span><br />
<br />
<span class="Apple-style-span" style="color: #45818e;"><b>ingredients:</b></span><br />
12 Tbls. unsalted butter, room temperature<br />
1/2 cup confectioner's sugar<br />
zest from 2 oranges<br />
1 Tbls. orange juice<br />
1/2 tsp. vanilla<br />
pinch of salt<br />
1 1/4 cups flour<br />
1/4 cup cornstarch<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 325*. line 2 baking sheets with parchment<br />
• in the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, confectioner's sugar and the orange zest until smooth.<br />
• add the orange juice and the vanilla.<br />
• in a small bowl, combine the salt, flour, and cornstarch. whisk to combine. slowly add it to the mixer and combine thoroughly.<br />
• place dough in a pastry bag fitted with a star tip. pipe small, one inch rosettes onto the parchment lined cookie sheets.<br />
• bake for 12-15 minutes or until the edges start to brown.<br />
• allow to cool completely.<br />
• pipe a small amount of butter cream on a rosette and make small rosette cookie sandwiches!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com11tag:blogger.com,1999:blog-6886905064607475422.post-26880403173775862662010-10-04T07:27:00.000-07:002010-10-04T07:27:06.365-07:00Salmon Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs1J0qrubSXgxAZfRdf-kggMCIkunvLYNv6ycamPhN4AKHcQmkoQisVw2z2WVQ4VG95HNS0sIimJMufwZSrZgwZJdIeiHvNqiRB92j6UH8pZ9ehspFpMfR6MlpWdXeCGiAIBOU-rYss5S/s1600/SALMONCAKES_SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs1J0qrubSXgxAZfRdf-kggMCIkunvLYNv6ycamPhN4AKHcQmkoQisVw2z2WVQ4VG95HNS0sIimJMufwZSrZgwZJdIeiHvNqiRB92j6UH8pZ9ehspFpMfR6MlpWdXeCGiAIBOU-rYss5S/s400/SALMONCAKES_SM.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;">Every Friday night, my kids trade off choosing the dinner menu. This past Friday, Eli choose roasted salmon, roasted carrot soup, stuffed baked potatoes, and artichokes. I was really happy with this choice. I always buy a little too much. And as I have said before, I hate throwing food away. </span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;">The next day I took the salmon, flaked it with a fork and whipped up some salmon cakes for lunch. These are good hot, cold, room temperature. They are just plain good. Squeezed some lemon over them, served over field greens. This is a great way to get a little extra protein into the kids. Plus, if I put it on a mini slider bun, and call it a salmon "burger", slather it with some homemade cocktail sauce, no one complains! It was a simple lunch on a perfect Saturday, shared with my delicious little family!</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium;"></span></span></span><b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
1/2 lb. cooked salmon<br />
2 Tbls. unsalted butter<br />
1/2 small red onion, diced<br />
1 shallot diced<br />
3 stalks of celery, diced<br />
1 red pepper, diced<br />
2 Tbls. italian parsley, chopped<br />
1 Tbls. capers<br />
1 tsp. <a href="http://www.amazon.com/Lea-Perrins-Original-Worcestershire-Sauce/dp/B0005XO2ME?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">worcestershire</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B0005XO2ME" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> sauce<br />
1-2 dashes <a href="http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">Sriacha</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO5ZHO" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> chili sauce<br />
1-2 tsp. <a href="http://www.amazon.com/Old-Bay-Seasoning-Tin/dp/B0005ZXTOY?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">old bay seasoning</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B0005ZXTOY" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><br />
1 cup fresh bread crumbs<br />
3 Tbls. dijon mustard<br />
2 whole eggs<br />
2 egg yolks<br />
kosher salt<br />
fresh gound pepper<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• in a large non-stick sauce pan, melt butter. add onion, shallot, celery, pepper, capers, and parsley and saute for 10 minutes or until the veggies are soft. Add the capers, worcestershire sauce, Sriacha, old bay, 1 teaspoon salt, and 10 grinds of fresh ground pepper. saute for 1 more minute. let cool<br />
• with a fork, break apart the salmon. put in a bowl.<br />
• in a separate bowl, whisk the dijon, eggs, and egg yolks, until combined. add this to the salmon.<br />
• add the bread crumbs. lastly, add the cooked veggies.<br />
• cover and chill in the fridge for 1 hour. once chilled, make into patties ( I use an ice cream scooper for size, then flatten and shape into patties). Put on a small cookie tray and freeze for 10 minutes. freezing them helps them to not fall apart.<br />
• heat 2 Tbls. <a href="http://www.amazon.com/Nutiva-Organic-Virgin-Coconut-15-Ounce/dp/B001EO5Q64?ie=UTF8&tag=theurbanbaker-20&link_code=btl&camp=213689&creative=392969" target="_blank">coconut oil</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=theurbanbaker-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO5Q64" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> in a large saute pan. Saute the salmon cakes and fry until brown on one side. flip and do the other side. set on paper towels to drain while you make the remaining salmon cakes.<br />
• I serve with fresh lemon wedges. <br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Homemade Bread Crumbs</span></b><br />
• cut left over bread into cubes. put in the bowl of a food process fitted with a metal blade. pulse.<br />
• place crumbs on a large sheet pan and toast crumbs in a pre-heated 350* oven for about 5 minutes or until lightly golden brown. these keep well in the freezer for up to 2 months.The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com7tag:blogger.com,1999:blog-6886905064607475422.post-85465671533478794132010-10-01T12:50:00.000-07:002010-10-01T12:50:38.993-07:00Strawberry Crumb Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTNMoiW5ieLpnS4FPuohGrF5zpI3Up12lLLoJk6W7hsfYRQ0gzkeS5K5NGdrWt2DQillUSGZ54XqctBv94-Er-GGx6ayWt5eVUN_lkHDEqJkNTCZX9AFXFOa92cLc2clTDALX4K7glwRN/s1600/bar.strawberry.crumble.dh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTNMoiW5ieLpnS4FPuohGrF5zpI3Up12lLLoJk6W7hsfYRQ0gzkeS5K5NGdrWt2DQillUSGZ54XqctBv94-Er-GGx6ayWt5eVUN_lkHDEqJkNTCZX9AFXFOa92cLc2clTDALX4K7glwRN/s400/bar.strawberry.crumble.dh.jpg" width="277" /></a></div>Last month I made the chocolate caramel slice bars from donna hay magazine. What a disaster. I did everything that was asked of me, hence it wasn't enough. The caramel filling didn't set and the parchment paper that lined the baking dish was one big sloppy mess ( didn't stop my friend Kate from eating around the edges, licking her fingers - oohing and awwing the whole time ). <br />
<br />
I have decided to give her bars another go around. I opted to go with something somewhat safe. She has a recipe for rhubarb crumble slice. I didn't have any rhubarb on hand, but I did have strawberries. So instead, I made strawberry crumble bars. <br />
<br />
They were well received. Thank goodness! I do not do well with kitchen disasters. I take it all very, very personal. I needed these to be a winner! And they were.<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">Strawberry Crumble Bars</span></b><br />
<i>adapted from donna hay magazine, issue #51</i><br />
yield: 24 servings<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">ingredients:</span></b><br />
<b>shortbread crust</b><br />
1/3 (75g) caster sugar<br />
1 1/2 (225g) cups all-purpose flour, sifted<br />
1/2 tsp. baking powder, sifted<br />
1 egg, lightly beaten<br />
100g unsalted butter, melted<br />
<br />
<b>strawberry filling</b><br />
450g strawberries, hulled + chopped<br />
3/4 cup (165g) caster sugar<br />
1 tsp. vanilla extract<br />
<br />
<b>crumble topping</b><br />
1 1/2 cups (225g) all-purpose flour, sifted<br />
1/3 cup (75g) caster sugar<br />
150g cold butter, chopped<br />
<br />
<b><span class="Apple-style-span" style="color: #45818e;">instructions:</span></b><br />
• preheat oven to 350*. lightly grease an 9 x 12" baking dish. line with parchment paper and butter the paper.<br />
<b>for the shortbread crust:</b><br />
• place the sugar, flour, baking powder, egg and butter in a bowl and mix to combine.<br />
• press into your prepared pan. bake for 20-25 minutes or until golden and firm.<br />
<b>strawberry filling:</b><br />
• toss the strawberries, sugar, and vanilla. set aside<br />
<b>for the topping:</b><br />
• place the flour, sugar and butter in a large bowl and mix to combine. the mixture should resemble coarse bread crumbs.<br />
• spoon the strawberries over the cooked base and top with the crumble topping.<br />
• bake 35-40 minutes or until golden. cut into 2" squares! dust with a little confectioner's sugar!The Urban Bakerhttp://www.blogger.com/profile/02561212652465463688noreply@blogger.com9