Good grief, I haven't started the Daring Baker challenge and the chocolate is going fast. It doesn't last long in hot sticky weather so it's probably for the best.
Right Jenny?
Showing posts with label Daring Bakers. Show all posts
Showing posts with label Daring Bakers. Show all posts
Wednesday, July 29, 2009
Friday, July 3, 2009
Well Baked Tart
Like the rabbit in Alice in Wonderland, I'm late once again for a challenge. But I made it... or rather Jenny and I made it.
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
I was pleasantly surprised by this challenge, in fact, everyone around the table seemed surprised. Jenny and I were very laissez faire about the whole thing and no one was expecting too much satisfaction out of the dessert. Surprisingly, the recipe rated a solid eight out of ten.
When I think of tarts, I think of oozing fillings with a pie crust. The frangipane in the Bakewell Tart was more like-cake than custardy. Could this be because it was gluten free? I have no idea.
Bakewell Tart... er... Pudding
Sweet shortcrust pastry
225g (8oz) gluten free flour mix*
1 teaspoon (5 mL) xanthan gum
30g (1oz) sugar
110g (4oz) salted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) vanilla extract (optional)
45-60ml (3-4 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Frangipane
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) vanilla extract
125g (4.5oz) ground almonds
30g (1oz) gluten free flour mix*
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle, don’t panic. Really. It’ll be fine. After all three are in, pour in the extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour. Spoon the mixture over the jam.
Assembly Instructions
Place ball of dough on parchment paper. Cover with plastic wrap and squish down with your hands. Then use rolling pin and roll pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When pastry is to desired size and thickness, transfer it to tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits.
Preheat oven to 200C/400F. Blind bake the crust for about ten minutes until golden and slightly puffy. It will not puff as much as a wheat flour crust. Remove from the oven and spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 20 minutes.
Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish. When you slice into the tart, the frangipane paste will be firm and cakelike. The crust should be crisp but not tough.
*Gluten Free Flour Mix
2 cups brown rice flour
2/3 cups potato starch
1/3 cup tapioca flour
Lessons Learned
1) Teamwork makes a challenge easy.
2) I may not have time for a challenge, but always will have some time to socialise.
3) The tartiest thing about this challenge were the two cooks.
4) Keep your guests' expectations low. That way they are pleasantly surprised. Keep 'em hungry too and they'll eat anything.
5) I owe some kids bribe money for trying some of the weird food we served.
Hop over to the Daring Kitchen to see the buzz this month. The original recipe will be posted at The Daring Kitchen and on the host blogs.
Thank you Jasmine and Annemarie!
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
I was pleasantly surprised by this challenge, in fact, everyone around the table seemed surprised. Jenny and I were very laissez faire about the whole thing and no one was expecting too much satisfaction out of the dessert. Surprisingly, the recipe rated a solid eight out of ten.
When I think of tarts, I think of oozing fillings with a pie crust. The frangipane in the Bakewell Tart was more like-cake than custardy. Could this be because it was gluten free? I have no idea.
Bakewell Tart... er... Pudding
Sweet shortcrust pastry
225g (8oz) gluten free flour mix*
1 teaspoon (5 mL) xanthan gum
30g (1oz) sugar
110g (4oz) salted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) vanilla extract (optional)
45-60ml (3-4 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Frangipane
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) vanilla extract
125g (4.5oz) ground almonds
30g (1oz) gluten free flour mix*
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle, don’t panic. Really. It’ll be fine. After all three are in, pour in the extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour. Spoon the mixture over the jam.
Assembly Instructions
Place ball of dough on parchment paper. Cover with plastic wrap and squish down with your hands. Then use rolling pin and roll pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When pastry is to desired size and thickness, transfer it to tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits.
Preheat oven to 200C/400F. Blind bake the crust for about ten minutes until golden and slightly puffy. It will not puff as much as a wheat flour crust. Remove from the oven and spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 20 minutes.
Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking. The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish. When you slice into the tart, the frangipane paste will be firm and cakelike. The crust should be crisp but not tough.
*Gluten Free Flour Mix
2 cups brown rice flour
2/3 cups potato starch
1/3 cup tapioca flour
Lessons Learned
1) Teamwork makes a challenge easy.
2) I may not have time for a challenge, but always will have some time to socialise.
3) The tartiest thing about this challenge were the two cooks.
4) Keep your guests' expectations low. That way they are pleasantly surprised. Keep 'em hungry too and they'll eat anything.
5) I owe some kids bribe money for trying some of the weird food we served.
Hop over to the Daring Kitchen to see the buzz this month. The original recipe will be posted at The Daring Kitchen and on the host blogs.
Thank you Jasmine and Annemarie!
Wednesday, May 27, 2009
Stretchless Strudel
Strudel was the challenge this month and visions of bakers stretching their thin glutinous dough filled my head... but not for me. Gluten free meant more research to recreate a thin, flaky crispy dough that would not break when rolled. It didn't look very hopeful.
A round of applause to Karen of Gluten Free Sox Fan - she helped with a recipe that recreated the thin flaky texture of a strudel dough. But the shaping and baking was very different from a traditional wheat flour.
First Step
Mix the thimblefuls of flour mixes (the amounts were very small) into a pasty dough. Not much to look at.
Second Step
Spread pasty dough into even layer on Silpat or parchment. Any wrinkles in the parchment become fissures through which all filling leaks. Silpat would be better.
Third Step
Cook until it begins to release from the paper. Gently fill and roll, then cook again.
Fourth Step
Photograph before devouring.
The recipe for the gluten free strudel can be found here in the book Gluten-Free Baking with Culinary Institute of America.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Lessons Learned
1) Baking gluten free strudel is possible with a great team of advisers. I surprised myself. Despite not being hopeful about a great strudel - it was amazing.
2) Gluten free strudel is faster to make then regular - no stretching required!
3) For a thin flexible and flaky dough, this GF dough is loaded with egg, whey and soy protein. Not a problem in this household but loaded with potential allergens for other households.
A round of applause to Karen of Gluten Free Sox Fan - she helped with a recipe that recreated the thin flaky texture of a strudel dough. But the shaping and baking was very different from a traditional wheat flour.
First Step
Mix the thimblefuls of flour mixes (the amounts were very small) into a pasty dough. Not much to look at.
Second Step
Spread pasty dough into even layer on Silpat or parchment. Any wrinkles in the parchment become fissures through which all filling leaks. Silpat would be better.
Third Step
Cook until it begins to release from the paper. Gently fill and roll, then cook again.
Fourth Step
Photograph before devouring.
The recipe for the gluten free strudel can be found here in the book Gluten-Free Baking with Culinary Institute of America.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Lessons Learned
1) Baking gluten free strudel is possible with a great team of advisers. I surprised myself. Despite not being hopeful about a great strudel - it was amazing.
2) Gluten free strudel is faster to make then regular - no stretching required!
3) For a thin flexible and flaky dough, this GF dough is loaded with egg, whey and soy protein. Not a problem in this household but loaded with potential allergens for other households.
Sunday, April 26, 2009
Daring Cheesecake
The Daring Bakers have rolled up their collective sleeves and worked on the lastest challenge... cheesecake! The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
There isn't a lot of cheese cake in this house. Although we find it on every restaurant menu, we don't tend to order it. Usually we find the texture a bit pasty and the cheesecake sticks to the roof of the mouth. But, but, this cheesecake.... well, holy moly the texture was divine!
Jenny would be so proud of her friend for bringing another person over to the cheese cake side of life. The recipe was modified to be gluten free and booze free - booze on the side please, it packs a bigger punch! The original recipe can be found at Jenny Bakes or at the Daring Kitchen where there is a gorgeous slide show of some of the creations of our members.
Rather than contend with a potentially soggy crust, I bought disposable aluminium tins for smaller cheesecakes. The recipe made a total of 8 cheesecakes and each serves at least 3 people. The added bonus was that the baking time was cut in half because of the smaller cheesecakes.
Just Poured Cheesecake
Cheesecake based on Abbey's Infamous Cheesecake
Crust
200 gram (1 & 2/3 cups) sweetened flaked coconut
60 mL (1/4 cup) flax seed meal
60 mL (1/4 cup) coconut flour (can be omitted but I had leftovers.... so in it went)
30 mL (2 tbsp) sugar
125 mL (1/2 cup) butter
5 mL (1 tsp) pure vanilla extract
Cheesecake
3 sticks of cream cheese room temperature
1 cup / 383 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp liqueur, optional
DIRECTIONS
1. Preheat oven 350 degrees F. Begin to boil a large pot of water for the water bath.
2. Mix together crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese & sugar in bowl of stand-mixer, cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
Ready for the Oven
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Note When cooked in one large pan, the cheesecake does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly! The smaller pans required only 1/2 hour cooking and 1/2 hour cooling in the oven.
....................................................
Styling my cheesecake turned out to be a gloopy mashed potato mess of a disaster. Even though the worst disasters make the best stories, my strategy was a cover up. The sprinkling of coconut and caramel sauce was my attempt at camouflage.
Quellia, the next time I complain about my heap of cake, I will take pictures!
Oops, my cheesecake had an accident... the shame... the shame...
Lessons Learned
1) Smaller cheesecakes save time and make more sense for portion size.
2) Take pictures of decorating disasters instead of just eating them. That way your friends can laugh with you.
3) Never judge a cheesecake by previous cheesecakes.
4) My new motto for my lack of decorating skills is "I don't play with your food before you do."
There isn't a lot of cheese cake in this house. Although we find it on every restaurant menu, we don't tend to order it. Usually we find the texture a bit pasty and the cheesecake sticks to the roof of the mouth. But, but, this cheesecake.... well, holy moly the texture was divine!
Jenny would be so proud of her friend for bringing another person over to the cheese cake side of life. The recipe was modified to be gluten free and booze free - booze on the side please, it packs a bigger punch! The original recipe can be found at Jenny Bakes or at the Daring Kitchen where there is a gorgeous slide show of some of the creations of our members.
Rather than contend with a potentially soggy crust, I bought disposable aluminium tins for smaller cheesecakes. The recipe made a total of 8 cheesecakes and each serves at least 3 people. The added bonus was that the baking time was cut in half because of the smaller cheesecakes.
Just Poured Cheesecake
Cheesecake based on Abbey's Infamous Cheesecake
Crust
200 gram (1 & 2/3 cups) sweetened flaked coconut
60 mL (1/4 cup) flax seed meal
60 mL (1/4 cup) coconut flour (can be omitted but I had leftovers.... so in it went)
30 mL (2 tbsp) sugar
125 mL (1/2 cup) butter
5 mL (1 tsp) pure vanilla extract
Cheesecake
3 sticks of cream cheese room temperature
1 cup / 383 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp liqueur, optional
DIRECTIONS
1. Preheat oven 350 degrees F. Begin to boil a large pot of water for the water bath.
2. Mix together crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese & sugar in bowl of stand-mixer, cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
Ready for the Oven
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Note When cooked in one large pan, the cheesecake does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly! The smaller pans required only 1/2 hour cooking and 1/2 hour cooling in the oven.
....................................................
Styling my cheesecake turned out to be a gloopy mashed potato mess of a disaster. Even though the worst disasters make the best stories, my strategy was a cover up. The sprinkling of coconut and caramel sauce was my attempt at camouflage.
Quellia, the next time I complain about my heap of cake, I will take pictures!
Oops, my cheesecake had an accident... the shame... the shame...
Lessons Learned
1) Smaller cheesecakes save time and make more sense for portion size.
2) Take pictures of decorating disasters instead of just eating them. That way your friends can laugh with you.
3) Never judge a cheesecake by previous cheesecakes.
4) My new motto for my lack of decorating skills is "I don't play with your food before you do."
Monday, March 23, 2009
Lasagne of Emilia-Romagna
Before I launch into our latest Daring Challenge, I have to express my appreciation to the many people who made this challenge possible.
First, to the lovely gracious Melinda of Melbourne Larder in Australia. She transformed all our correspondence into a beautifully written presentation on the private forum. Enza of Io da Grande in Italy, thank you for giggling at me over the eggs and jumping in with all your expertise. A heartfelt thank you to Lynne Rossetto-Kasper for granting us permission to use your beautifully written recipe. The cookbook The Splendid Table: Recipes from Emiglia-Romagna, the Heartland of Northern Italian Food records the rich and gorgeous stories of the traditional table in the Emiglia-Romagna area; we are so grateful to have this cookbooks' guidance. Any mistakes or omissions in the use of the recipe rest entirely on our shoulders.
To all the Daring Bakers, who plunged into this challenge though it scared the dickens out of many of them. Ivonne and Lisa, thank you for encouraging us to push the envelope of what we traditionally consider baking. Alternative bakers a big thank you! You've made the transition to a gluten free lifestyle much easier.
Last but not least, thank you to the nonnas who uphold the pleasure and love of a well tended table for their families. Nonna Giuseppina di Modena and Nonna Dora, you are goddesses among women and your cooking is greatly missed.
It is especially to all the nonnas, that I dedicate this challenge. The videos on this post display an expertise that far surpasses my own in the family kitchen.
Enough of the moosh, as Lisa would say, let's roll up our sleeves and get started!
With spring just launched in the northern hemisphere, and autumn descending in the southern hemisphere, the March challenge is a rich dish that we hope will be suitable fare for Daring Bakers around the world and not cause too much heat or stress in the kitchen!
This month’s challenge has global input, with the three hosts living in three continents: Mary of Beans and Caviar in Canada, Melinda of Melbourne Larder in Australia and Enza of Io da Grande in Italy. All three of us are very keen bakers for our families and friends and very excited to be hosting our first Daring Bakers challenge!
The recipe we’ve chosen this month is Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper.
Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. But, as Lynne explains in her introduction to the recipe – and Enza, as our Italian expert for this dish, also agrees - the dish should always be a “vivid expression of the ‘less is more’ philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid.”
Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers Emilia-Romagna Turismo This pasta could be paired with flavours of cream, raisins, pine nuts, orange, rosewater, prosciutto etc.
The most important part of this challenge is the hand-made Spinach Egg Pasta. We’ve also included Lynne’s recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne’s instructions for the final assembly.
All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Since my version of the lasagne must be gluten free, I'm relying on "Nonna Video" for guidance in the traditional version.
Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
Spinach Egg Pasta Pasta Verde
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g each or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).
Note: Enza says transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
Country Style Ragu’ Ragu alla Contadina
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste
Meat Ready for the Pan
Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Minced Vegetables and Pancetta
Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Browning the Ragu Base
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Gluten Free
Although I have made Lynne Rossetto-Kasper's Lasagne in the original version, and I absolutely love it, this last year has seen a drastic change in the way my family eats. It turns out that three of the five of us are celiac. For a family in love with Italian food, it has been quite a shock.
We have moved from rice cakes to other food but there is still a longing for good pasta with a firm but pleasing texture and a subtle taste... especially lasagne, oh how we miss homemade lasagne! This challenge gave me the shove I needed to explore the gluten free side of lasagne. I was not confident about adding spinach, so my first attempt was the lasagne without spinach in the pasta.
Gluten Free Egg Pasta
The choice of the first flour is a matter of personal taste – please feel free to substitute a different flour for the corn flour.
150 gr corn flour or masa in North America - yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch
100 gr corn starch* (3/4 cup, 187.5 mL)
100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)
150 gr of potato starch* (250 mL, 1 cup)
100 gr of glutinous rice flour* (200 mL, ¾ cup)
10 gr of Xanthan powder (1.5 tsp, 7.5 mL)
10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)
3/8 cup of water (95 mL)
50 mL of extra virgin olive oil (1/5 cup)
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surface
Aluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.
Mixed and Kneaded Dough
Pushing and Squashing Into Shape
Rolling Dough A marble rolling pin was easier to use since a wooden one and Xanthan gum stick together like glue, unless you very liberally flour the rolling pin. Unlike wheat flour dough, the gluten free dough will wick up the sauce even when flattened mercilessly. This greedy slurping up of sauce can easily turn your lasagne gelatinous and mushy.
Tansparency? Bahahaha ... not like wheat dough! But you can barely see the outline of my fingers.
Rolled as Thin as Possible
Gluten Free Béchamel - White Sauce
2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch (fine white and squeaky) – another starch can be substituted
Salt and pepper to taste
Freshly grated nutmeg
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
Finished Lasagne
I was so proud of this lasagne - the pasta kept distinct layers and had a touch of firmness. Drying the pasta overnight on plastic sheets helped tremendously. But freezing the pasta was a disaster, the sheets crumbled and broke when they were made into another lasagne.
Spinach Lasagne
The gluten free spinach lasagne was a triumph of taste but mediocre in texture since the pasta sheets became too soft. The spinach was too watery therefore the dough could only absorb 4 of the 6 eggs and it needed additional flour to combat the sticky texture. The protein of the eggs is very important to the structure of gluten free pasta. We were hungry, so the pasta sheets went directly into the lasagne without any drying. The texture of the dough when I kneaded it was silky and elastic, just like the wheat dough... I suspected trouble at that point!
I won't give up on the spinach version because the taste was divine, splendid even. The layers melted into each other but reducing the water, drying the pasta sheets and using more eggs should turn out a divine texture as well as taste. Here's a picture of my mediocre "but brimming with potential" lasagne.
Lessons Learned
1) Ask questions and read the private forum for solutions. Together, the Daring Kitchen turned out fantastic lasagnes.
2) Gracious cohosts and authors made this adventure very enjoyable. Thank you!
3) Gluten free pasta making is faster than making homemade wheat dough - a little incentive to keep me attempting for the perfect lasagne.
4) I'm hungry and there's leftover lasagne in the fridge... ciao!
First, to the lovely gracious Melinda of Melbourne Larder in Australia. She transformed all our correspondence into a beautifully written presentation on the private forum. Enza of Io da Grande in Italy, thank you for giggling at me over the eggs and jumping in with all your expertise. A heartfelt thank you to Lynne Rossetto-Kasper for granting us permission to use your beautifully written recipe. The cookbook The Splendid Table: Recipes from Emiglia-Romagna, the Heartland of Northern Italian Food records the rich and gorgeous stories of the traditional table in the Emiglia-Romagna area; we are so grateful to have this cookbooks' guidance. Any mistakes or omissions in the use of the recipe rest entirely on our shoulders.
To all the Daring Bakers, who plunged into this challenge though it scared the dickens out of many of them. Ivonne and Lisa, thank you for encouraging us to push the envelope of what we traditionally consider baking. Alternative bakers a big thank you! You've made the transition to a gluten free lifestyle much easier.
Last but not least, thank you to the nonnas who uphold the pleasure and love of a well tended table for their families. Nonna Giuseppina di Modena and Nonna Dora, you are goddesses among women and your cooking is greatly missed.
It is especially to all the nonnas, that I dedicate this challenge. The videos on this post display an expertise that far surpasses my own in the family kitchen.
Enough of the moosh, as Lisa would say, let's roll up our sleeves and get started!
With spring just launched in the northern hemisphere, and autumn descending in the southern hemisphere, the March challenge is a rich dish that we hope will be suitable fare for Daring Bakers around the world and not cause too much heat or stress in the kitchen!
This month’s challenge has global input, with the three hosts living in three continents: Mary of Beans and Caviar in Canada, Melinda of Melbourne Larder in Australia and Enza of Io da Grande in Italy. All three of us are very keen bakers for our families and friends and very excited to be hosting our first Daring Bakers challenge!
The recipe we’ve chosen this month is Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper.
Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. But, as Lynne explains in her introduction to the recipe – and Enza, as our Italian expert for this dish, also agrees - the dish should always be a “vivid expression of the ‘less is more’ philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid.”
Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers Emilia-Romagna Turismo This pasta could be paired with flavours of cream, raisins, pine nuts, orange, rosewater, prosciutto etc.
The most important part of this challenge is the hand-made Spinach Egg Pasta. We’ve also included Lynne’s recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne’s instructions for the final assembly.
All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Since my version of the lasagne must be gluten free, I'm relying on "Nonna Video" for guidance in the traditional version.
Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
Spinach Egg Pasta Pasta Verde
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g each or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).
Note: Enza says transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
Country Style Ragu’ Ragu alla Contadina
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste
Meat Ready for the Pan
Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Minced Vegetables and Pancetta
Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Browning the Ragu Base
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Gluten Free
Although I have made Lynne Rossetto-Kasper's Lasagne in the original version, and I absolutely love it, this last year has seen a drastic change in the way my family eats. It turns out that three of the five of us are celiac. For a family in love with Italian food, it has been quite a shock.
We have moved from rice cakes to other food but there is still a longing for good pasta with a firm but pleasing texture and a subtle taste... especially lasagne, oh how we miss homemade lasagne! This challenge gave me the shove I needed to explore the gluten free side of lasagne. I was not confident about adding spinach, so my first attempt was the lasagne without spinach in the pasta.
Gluten Free Egg Pasta
The choice of the first flour is a matter of personal taste – please feel free to substitute a different flour for the corn flour.
150 gr corn flour or masa in North America - yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch
100 gr corn starch* (3/4 cup, 187.5 mL)
100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)
150 gr of potato starch* (250 mL, 1 cup)
100 gr of glutinous rice flour* (200 mL, ¾ cup)
10 gr of Xanthan powder (1.5 tsp, 7.5 mL)
10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)
3/8 cup of water (95 mL)
50 mL of extra virgin olive oil (1/5 cup)
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surface
Aluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.
Mixed and Kneaded Dough
Pushing and Squashing Into Shape
Rolling Dough A marble rolling pin was easier to use since a wooden one and Xanthan gum stick together like glue, unless you very liberally flour the rolling pin. Unlike wheat flour dough, the gluten free dough will wick up the sauce even when flattened mercilessly. This greedy slurping up of sauce can easily turn your lasagne gelatinous and mushy.
Tansparency? Bahahaha ... not like wheat dough! But you can barely see the outline of my fingers.
Rolled as Thin as Possible
Gluten Free Béchamel - White Sauce
2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch (fine white and squeaky) – another starch can be substituted
Salt and pepper to taste
Freshly grated nutmeg
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
Finished Lasagne
I was so proud of this lasagne - the pasta kept distinct layers and had a touch of firmness. Drying the pasta overnight on plastic sheets helped tremendously. But freezing the pasta was a disaster, the sheets crumbled and broke when they were made into another lasagne.
Spinach Lasagne
The gluten free spinach lasagne was a triumph of taste but mediocre in texture since the pasta sheets became too soft. The spinach was too watery therefore the dough could only absorb 4 of the 6 eggs and it needed additional flour to combat the sticky texture. The protein of the eggs is very important to the structure of gluten free pasta. We were hungry, so the pasta sheets went directly into the lasagne without any drying. The texture of the dough when I kneaded it was silky and elastic, just like the wheat dough... I suspected trouble at that point!
I won't give up on the spinach version because the taste was divine, splendid even. The layers melted into each other but reducing the water, drying the pasta sheets and using more eggs should turn out a divine texture as well as taste. Here's a picture of my mediocre "but brimming with potential" lasagne.
Lessons Learned
1) Ask questions and read the private forum for solutions. Together, the Daring Kitchen turned out fantastic lasagnes.
2) Gracious cohosts and authors made this adventure very enjoyable. Thank you!
3) Gluten free pasta making is faster than making homemade wheat dough - a little incentive to keep me attempting for the perfect lasagne.
4) I'm hungry and there's leftover lasagne in the fridge... ciao!
Saturday, February 28, 2009
Chocolate
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
There is nothing better than being apart of a group of people who are passionate about the quality of the food they make and eat. This month's Daring Baker challenge was a decadent doozy of a chocolate cake paired with homemade ice cream.
Everyone had free choice in the flavouring of the ice cream but I decided vanilla cardamon ice cream with a straight up Chocolate Valentino would be the combination. I followed Dharms' recipe and it was decadently delicious.
The Chocolate Valentino was inspired by Chef Wan of Malaysia from his book Sweet Treats. I'm an absolute chocolate freak so I was excited to see this challenge!
We've made a lot of flour less chocolate cakes in our household and this one was a little disappointing. The edges were dry and the middle very very wet. However, the cake was much better the following day after refrigeration. The flavour of the Valentino was very dependent on the chocolate since the only ingredients were eggs, sugar and chocolate. Overall it did not have the wow factor of other flour less chocolate cakes. A hint of orange zest, ground hazelnuts, vanilla or a counterbalance of a pinch of salt would have elevated the taste.
But the ice cream, ohhhhh, the ice cream was divine and a huge hit with our family and guests.....
Dharm, our very own James Bond, created an amazing recipe which I am shamelessly pasting here because the world is a better place with this ice cream.
Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.
1. Using a small knife slit the vanilla pod lengthwise. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
No pictures yet... I love my hubby. Alot. But he borrowed my camera AND the wire that goes along with it, so no pictures today until I find the wire, or my husband, wherever he is hiding.
Lessons Learned
1) Daring Bakers are the best, most helpful, interesting bunch.
2) Homemade ice cream rocks.
3) My husband is one up in the Hide and Seek game.
4) Chocolate needs a counter flavour to bring out it's best side.
5) Found the camera wire so I win! Actually hubby found it so we both win.
Check out the other Daring Bakers to see their creations!
There is nothing better than being apart of a group of people who are passionate about the quality of the food they make and eat. This month's Daring Baker challenge was a decadent doozy of a chocolate cake paired with homemade ice cream.
Everyone had free choice in the flavouring of the ice cream but I decided vanilla cardamon ice cream with a straight up Chocolate Valentino would be the combination. I followed Dharms' recipe and it was decadently delicious.
The Chocolate Valentino was inspired by Chef Wan of Malaysia from his book Sweet Treats. I'm an absolute chocolate freak so I was excited to see this challenge!
We've made a lot of flour less chocolate cakes in our household and this one was a little disappointing. The edges were dry and the middle very very wet. However, the cake was much better the following day after refrigeration. The flavour of the Valentino was very dependent on the chocolate since the only ingredients were eggs, sugar and chocolate. Overall it did not have the wow factor of other flour less chocolate cakes. A hint of orange zest, ground hazelnuts, vanilla or a counterbalance of a pinch of salt would have elevated the taste.
But the ice cream, ohhhhh, the ice cream was divine and a huge hit with our family and guests.....
Dharm, our very own James Bond, created an amazing recipe which I am shamelessly pasting here because the world is a better place with this ice cream.
Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.
1. Using a small knife slit the vanilla pod lengthwise. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
No pictures yet... I love my hubby. Alot. But he borrowed my camera AND the wire that goes along with it, so no pictures today until I find the wire, or my husband, wherever he is hiding.
Lessons Learned
1) Daring Bakers are the best, most helpful, interesting bunch.
2) Homemade ice cream rocks.
3) My husband is one up in the Hide and Seek game.
4) Chocolate needs a counter flavour to bring out it's best side.
5) Found the camera wire so I win! Actually hubby found it so we both win.
Check out the other Daring Bakers to see their creations!
Thursday, January 29, 2009
It's Tuile Time...
...and fantabulous Daring Bakers are at it again!
Before we dig into the baking challenge, I have to focus our attention on our lovely hostesses this month.
Karen and Zorra displayed such grace and good humour this month on the forum (especially when we stumbled with blog names) They are everything Daring Bakers should be - helpful, funny and flexible. Deep bows, hugs and a round of applause heard around the world for Karen and Zorra - your work and enthusiasm are much much appreciated.
This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
The original Tuile recipe can be found at either one of the hostesses' blogs. I've adapted Angélique Schmeink's original recipe to be gluten free so everyone in our household can enjoy these lovely cookies... and like all gluten free adaptations of recipes there were some important differences to note.
The substitution of coconut flour for the regular wheat flour made the mixture thick, very very thick. The dough did not need the time noted in the original recipe to become firmer. Another egg white or some liquid could have been added to thin the batter as it was very difficult to spread.
I used pizza stones which lengthened the cooking time considerably from 5-10 minutes to 10 to 20 but the warm stone kept the tuiles soft until they were shaped. The cookies were not as thin as wheat flour cookies and broke much more easily. They did not shape as easily because of the lack of flexibility - perhaps Xanthan gum would have improved the elasticity.
However, after eating all the broken evidence I concluded that they were delicious no matter what shape they took.
............
Coconut Tuiles
¼ cup ounces softened butter (not melted but soft)
½ cup ounces sifted confectioner’s sugar
dash of vanilla extract
2 large egg whites
¼ cup coconut flour
Butter to grease baking sheet
Parchment paper
Preheat oven to 350F. Using a hand mixer fitted at low speed, cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Add the coconut flour in small batches and stir to achieve a homogeneous and smooth paste. It will be quite thick and does not need refrigeration to firm up.
Line a baking sheet with parchment paper and grease with butter. Press the stencil on the baking sheet and use a spatula to spread batter. Leave some room in between your shapes.
Bake in a preheated oven (180C/350F) for about 5-10 minutes until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again or place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.
The important second part of our challenge was to pair the Tuiles with something light. A lime flavoured sorbet with a gingery undertone was just the ticket for these coconut cookies.
Lime Ginger Coconut Sorbet
Sugar Syrup
1/4 cup lime juice
grated lime peel
i inch piece of ginger, sliced
2 cups sugar
1 cup water
Heat the above ingredients until the sugar dissolves and comes to a boil. Remove from heat and let cool. Strain out ginger and lime peel. Chill in the refrigerator or freeze in ice cube portions.
Combine the following in a blender.
1 can (400 mL) coconut milk, chilled
two ripe bananas, frozen
1 cup syrup, chilled or frozen into ice cubes
Pour into serving dishes and eat immediately or pour into a dish to be frozen further. This sorbet scooped well from containers when put in the refrigerator freezer but not the deep freezer!
i.e. Minus five Celsius or slightly below freezing was the perfect scooping temperature.
Lessons Learned
1) Gracious hostesses are worth their weight in gold.
2) My piping skills don't exist and I suffer from Tartlette envy.
3) Short challenges allow more play time with presentation which helped me graduate from unsightly fractured splats on the first batch to acceptable tuile.
4) This recipe is a great candidate for gluten free cookies and further experimentation.
5) Meat grinders look silly with tuiles draped over them.
If you want to see more Tuiles check out the Daring Bakers Blogroll for hundreds of tuile posts worldwide.
Monday, December 29, 2008
Vive les Daring Bakers!
Oh la la, this month's challenge was a doozy.
Oodles of cream, chocolate, nuts, more chocolate and more cream. The Daring Bakers kept the festive spirit alive and well with a gorgeous and cheery challenge direct from France.
This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. The original recipe can be found on their blogs.
First of all, kudos to the hosts Hilda and Marion this month for kindly advising all of the Daring Bakers on the forum. It's a big job each month. Not only did Hilda and Marion actively listen and answer all questions, but they deserve extra credit for translating everything into English from French. This month's challenge turned into a virtual cultural exchange and I loved the openness that it encouraged.
This picture is a shot of my -20 degrees Celsius light box.... it was a lot of work but I pulled a few strings and managed to have white snow cover everything. Those beach chairs belong on the Mediterranean coast but they have shivered their way through 17 Canadian winters.
In the spirit of cultural openness fostered by the French connection I decided to decorate my Yule Log with a lovely flowing Noel written on top. My son was a bit puzzled that I didn't chose Merry Christmas or the Italian "Buon Natale".
Well honey, mommy is only so talented and Noel is a lot shorter. Joyeux didn't even make the cut. But, I covered all my cultural bases by .... "posing my Yule Log on Italian beach chairs outside on a freezing Canadian winter day."
Try writing that sentence on the top of a cake.
The cultural exchange on the forum provided a lot of discussion and the liveliest discussion concerned measurements. Measurements are an exercise in the theory of relativity because they are neither universal nor clear to everyone.
Each of our gorgeous bakers comes from a different measurement tradition. Metric fluid measures, metric weight measures, British imperial, and American imperial were flying around the forum like an explosion in a physics lab. Every month, this hot topic needs to constantly be clarified. Luckily, we have some of the best and most helpful bakers in the entire world (no exaggeration) who patiently explain conversions and direct bakers to great resources.
Lessons Learned
1) There is such a thing as too much chocolate. I almost didn't have a second helping of my Yule Log.
2) This is the second time I have made a frozen creme brulee and each time it was a little too frozen for my taste. Even though there was plenty of fat and I had no problems making or cooking it, I would omit the creme brulee portion as the flavour was frozen and the texture was disappointing.
3) The mousse was gorgeous and silky but a fruit flavour for the mousse would offset the overwhelming chocolateness of the dessert. Not that I'm complaining about the chocolate, but one member of my family barely finished their dessert and (gasp) didn't want seconds. That's just not natural. My flavour choice would be different the next time... or I have to choose chocolate over my hubby.
I am in so much trouble.
4) I enthusiastically over worked the ganache so it was the same colour as the mousse instead of a dark chocolate layer. The subtle caramel flavour from the caramelised sugar was lovely but I have to learn to lay down my beaters at the end of a task.
Would I make this again? Yes, with a few changes of flavour and omitting the creme brulee. This challenge scored a solid nine out of ten for my family so it goes into our family recipe box.
Scroll through the Daring Baker's blogroll and look over the other Yule Log creations.
......
Gluten free conversion will follow later this week.
Saturday, November 29, 2008
I Licked It!
This months Daring Baker challenge was so sweet, it made me lick my camera!
We had an embarrassment of riches this month with three, count 'em, three hosts stepping into the fray. And they in turn recruited another baker to assist in the gluten free conversion. As part of an ambiglutenous (or would that be biglutenous?) family I am in their cheering section forever with this thoughtful gesture.
How can you not succeed with such a great team rooting for you?
Our hosts this month were Alex of Blondie and Brownie, Jenny of Foray into Food and Dolores of Culinary Curiosity. They twisted the arm of Natalie from Gluten-a-Go-Go as the resident gluten free expert and she certainly stepped up to the plate.
But these talented thoughtful bakers hadn't finished their recruiting drive quite yet. They contacted the chef, Shuna Fish Lydon of Eggbeater about the recipe and... and... and... she offered to answer some of the Daring Baker's questions!!!! Forget about doing the wave in a sports stadium, Daring Bakers, stand up with your spatulas held up high and wave for this team!
Whew, too much excitement....
Now on to the challenge. Our hosts choose Shuna Fish Lydon's signature Caramel Cake as published in Bay Area Bites.
There was alot of buzz on the forums about this cake and I dragged my feet until the very last minute. I was waiting for someone to share a successful gluten free cake experience, then I was waiting for someone to successfully make the caramel syrup, then I was waiting for the icing..... it went on and on.
Shuna Fisher Lydon warned us in the most explicit and heinous terms, about the danger of cooking caramel. When we stopped the caramelisation by adding cold water, the caramel would sputter and burn a hideous path toward us if we weren't careful. It scared me into waiting a little longer.
But we have some geniuses in this group (if the geniuses are reading this, stand up and take credit because I couldn't find the posts again) who pointed out that pouring the water through a screen mesh would dampen the sputter but a piece of tinfoil with a small hole in the middle would solve the problem completely.
Armed with that information and the backing of a solid team, I finally went to work the day before the challenge due date.
Taadaa!
Gluten free baking requires a little more science and attention. Since many Bakers posted that the cake was dense, I knew a gluten free cake would have an extra hurdle to remain light. So I beat the butter and sugar until it practically floated out of the bowl it was so light. I triple sifted the dry ingredients to incorporate even more air. Instead of a cake, I choose cupcakes to provide more structure to the sides.
Lo and behold, the Caramel Cake was light with a tender amazing texture. I really felt like this was the first gluten free Daring Baker challenge that I licked.
I nailed it, completely, to the wall.
Little wave for me.
I jostled the cupcakes around and split my icing bag trying to squeeze the viscous icing onto the tops. Somehow the caramel on my fingers got onto the camera and I absentmindedly licked it. That's right, I licked my camera! Good grief. Guess it was pretty successful if I licked the camera.
Lessons Learned
1) For a light cake, beat the butter and sugar for a very long time.
2) Sift the dry ingredients to incorporate more air.
3) Wash your hands before you pick up the camera.
4) Success is built on the shoulders of many bakers.
5) Cameras taste better in caramel.
We had an embarrassment of riches this month with three, count 'em, three hosts stepping into the fray. And they in turn recruited another baker to assist in the gluten free conversion. As part of an ambiglutenous (or would that be biglutenous?) family I am in their cheering section forever with this thoughtful gesture.
How can you not succeed with such a great team rooting for you?
Our hosts this month were Alex of Blondie and Brownie, Jenny of Foray into Food and Dolores of Culinary Curiosity. They twisted the arm of Natalie from Gluten-a-Go-Go as the resident gluten free expert and she certainly stepped up to the plate.
But these talented thoughtful bakers hadn't finished their recruiting drive quite yet. They contacted the chef, Shuna Fish Lydon of Eggbeater about the recipe and... and... and... she offered to answer some of the Daring Baker's questions!!!! Forget about doing the wave in a sports stadium, Daring Bakers, stand up with your spatulas held up high and wave for this team!
Whew, too much excitement....
Now on to the challenge. Our hosts choose Shuna Fish Lydon's signature Caramel Cake as published in Bay Area Bites.
There was alot of buzz on the forums about this cake and I dragged my feet until the very last minute. I was waiting for someone to share a successful gluten free cake experience, then I was waiting for someone to successfully make the caramel syrup, then I was waiting for the icing..... it went on and on.
Shuna Fisher Lydon warned us in the most explicit and heinous terms, about the danger of cooking caramel. When we stopped the caramelisation by adding cold water, the caramel would sputter and burn a hideous path toward us if we weren't careful. It scared me into waiting a little longer.
But we have some geniuses in this group (if the geniuses are reading this, stand up and take credit because I couldn't find the posts again) who pointed out that pouring the water through a screen mesh would dampen the sputter but a piece of tinfoil with a small hole in the middle would solve the problem completely.
Armed with that information and the backing of a solid team, I finally went to work the day before the challenge due date.
Taadaa!
Gluten free baking requires a little more science and attention. Since many Bakers posted that the cake was dense, I knew a gluten free cake would have an extra hurdle to remain light. So I beat the butter and sugar until it practically floated out of the bowl it was so light. I triple sifted the dry ingredients to incorporate even more air. Instead of a cake, I choose cupcakes to provide more structure to the sides.
Lo and behold, the Caramel Cake was light with a tender amazing texture. I really felt like this was the first gluten free Daring Baker challenge that I licked.
I nailed it, completely, to the wall.
Little wave for me.
I jostled the cupcakes around and split my icing bag trying to squeeze the viscous icing onto the tops. Somehow the caramel on my fingers got onto the camera and I absentmindedly licked it. That's right, I licked my camera! Good grief. Guess it was pretty successful if I licked the camera.
Lessons Learned
1) For a light cake, beat the butter and sugar for a very long time.
2) Sift the dry ingredients to incorporate more air.
3) Wash your hands before you pick up the camera.
4) Success is built on the shoulders of many bakers.
5) Cameras taste better in caramel.
Wednesday, October 29, 2008
Pizzaiolo
When the moon hits your eye, like a big pizza pie, that's amore...
....or it's the sound of a pizza dough slapping onto your face when you fail to catch it! Did you hear the sound of slapping across the globe? This month the Daring Bakers are up to the challenge of tossing, spinning, and slapping down the best pizza you've ever eaten. This month our Daring Baker Challenge was to make pizza like a real pizzaiola.
Our lovely hostess, Rosa at Rosa's Yummy-Yums certainly set the bar high for us. Rosa chose the Basic Pizza Dough from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread by Peter Reinhart.
We love pizza at our house. Every Friday we make pizza so this challenge was a welcome one. It also marked the first time I've made a challenge both gluten free and "glutenated" or straight from the original wheat flour recipe.
Original Pizzaiola Pizza
This pizza dough is made the day before and rests in the refrigerator to develop its' flavours. The dough is divided into six portions and spun crazily above your head to gently stretch it out. It is cooked in a very hot oven on a preheated pizza stone. The result is a lovely light crisp dough that is an absolute joy to eat.
Gluten Free
Gluten free dough doesn't have the elasticity of wheat dough. When you are making a gluten free bread, the dough is the consistency of cake batter. Any tossing of a gluten free pizza would be one big splat! Instead the dough is gently spread out between two layers of parchment paper.
For the gluten free pizza, I decided to recreate a family favourite Tuscan Schiacciata in a gluten free version.
The first layer of dough is gently spread out on parchment paper and covered with thinly sliced mozzarella cheese.
The cheese layer is covered with a layer of thinly sliced ham.
A second layer of dough is gently spread over parchment, then flipped over to cover the ham and cheese. (It pays to have a helper do the flipping with you) The parchment is gently peeled away. Some olive oil is spread on top and coarse salt is sprinkled over it.
The schiacciata and the parchment paper are gently lifted and put onto the heated pizza stone. This will not work without the parchment paper underneath because the gluten free dough will not hold together.
The result is....
Gluten Free Tuscan Schiacciata
Lessons Learned:
1) Pizza Tossing is fun and should be considered a party activity.
2) Pizza Tossing really does stretch the pizza beautifully.
3) Pizza Tossing will never happen with gluten free dough.
Thank you Rosa for making us toss our pizzas and stretch our knowledge!
....or it's the sound of a pizza dough slapping onto your face when you fail to catch it! Did you hear the sound of slapping across the globe? This month the Daring Bakers are up to the challenge of tossing, spinning, and slapping down the best pizza you've ever eaten. This month our Daring Baker Challenge was to make pizza like a real pizzaiola.
Our lovely hostess, Rosa at Rosa's Yummy-Yums certainly set the bar high for us. Rosa chose the Basic Pizza Dough from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread by Peter Reinhart.
We love pizza at our house. Every Friday we make pizza so this challenge was a welcome one. It also marked the first time I've made a challenge both gluten free and "glutenated" or straight from the original wheat flour recipe.
Original Pizzaiola Pizza
This pizza dough is made the day before and rests in the refrigerator to develop its' flavours. The dough is divided into six portions and spun crazily above your head to gently stretch it out. It is cooked in a very hot oven on a preheated pizza stone. The result is a lovely light crisp dough that is an absolute joy to eat.Gluten Free
Gluten free dough doesn't have the elasticity of wheat dough. When you are making a gluten free bread, the dough is the consistency of cake batter. Any tossing of a gluten free pizza would be one big splat! Instead the dough is gently spread out between two layers of parchment paper.
For the gluten free pizza, I decided to recreate a family favourite Tuscan Schiacciata in a gluten free version.
The first layer of dough is gently spread out on parchment paper and covered with thinly sliced mozzarella cheese.
The cheese layer is covered with a layer of thinly sliced ham.
A second layer of dough is gently spread over parchment, then flipped over to cover the ham and cheese. (It pays to have a helper do the flipping with you) The parchment is gently peeled away. Some olive oil is spread on top and coarse salt is sprinkled over it.
The schiacciata and the parchment paper are gently lifted and put onto the heated pizza stone. This will not work without the parchment paper underneath because the gluten free dough will not hold together.The result is....
Gluten Free Tuscan Schiacciata
Lessons Learned:
1) Pizza Tossing is fun and should be considered a party activity.
2) Pizza Tossing really does stretch the pizza beautifully.
3) Pizza Tossing will never happen with gluten free dough.
Thank you Rosa for making us toss our pizzas and stretch our knowledge!
Saturday, September 27, 2008
Daring Bakers Go Crackers
This month we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to Alternative Daring Bakers, Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl.
Many of the Alternative Daring Bakers must change a recipe to fit dietary restrictions or lifestyle decisions. They are a pretty smart bunch. They can take an egg laden, glutenized, nutty, sugar loaded concoction and transform it into a masterpiece. My hat is off to every alternative baker for educating us.
Our hosts chose something savory this month, the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice .
This challenge allowed for large helpings of creativity and personality. Free range was given in flavour choices for the crackers and dip/spread choices. You could make the Lavash Crackers either with wheat flour or we could make them gluten free. All the dips had to be vegan and gluten free.
This challenge was much less time consuming than some of our past ones. Because it was a relatively quick challenge, I made it three times. Each time I tweaked the recipe flavouring and finally, I adjusted the liquid to yield a better gluten free cracker.
The first time, the crackers barely rose and they were the hardest gluten free Frisbees to take to the air. It wasn't a fault of the original recipe. Gluten free recipes need more liquid because the xanthan gum competes with the yeast and the yeast loses. It can't grow, bubble and lift the dough without more liquid.
My next attempt doubled the liquid of the original recipe and there was a much better result.
Each cracker attempt had different flavours of flour and spices.
#1 Millet based flour with cinnamon and sugar
#2 Garbanzo flavoured flour with oregano and thyme
#3 Teff/sorghum flour with caraway and fennel seeds, sprinkled with coarse salt
We paired the crackers with hot pepper jelly and hummus because I have no imagination when it comes to vegan dips...
...but I make an amazing pate!
Thank you Shel and Natalie, this quick recipe allowed me to experiment a little more with my gluten free side. Much much appreciated!
You can check out the other Daring Baker exploits by clicking on the Daring Bakers Blogroll.
Many of the Alternative Daring Bakers must change a recipe to fit dietary restrictions or lifestyle decisions. They are a pretty smart bunch. They can take an egg laden, glutenized, nutty, sugar loaded concoction and transform it into a masterpiece. My hat is off to every alternative baker for educating us.
Our hosts chose something savory this month, the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice .
This challenge allowed for large helpings of creativity and personality. Free range was given in flavour choices for the crackers and dip/spread choices. You could make the Lavash Crackers either with wheat flour or we could make them gluten free. All the dips had to be vegan and gluten free.
This challenge was much less time consuming than some of our past ones. Because it was a relatively quick challenge, I made it three times. Each time I tweaked the recipe flavouring and finally, I adjusted the liquid to yield a better gluten free cracker.
The first time, the crackers barely rose and they were the hardest gluten free Frisbees to take to the air. It wasn't a fault of the original recipe. Gluten free recipes need more liquid because the xanthan gum competes with the yeast and the yeast loses. It can't grow, bubble and lift the dough without more liquid.
My next attempt doubled the liquid of the original recipe and there was a much better result. Each cracker attempt had different flavours of flour and spices.
#1 Millet based flour with cinnamon and sugar
#2 Garbanzo flavoured flour with oregano and thyme
#3 Teff/sorghum flour with caraway and fennel seeds, sprinkled with coarse salt
We paired the crackers with hot pepper jelly and hummus because I have no imagination when it comes to vegan dips...
...but I make an amazing pate!
Thank you Shel and Natalie, this quick recipe allowed me to experiment a little more with my gluten free side. Much much appreciated!You can check out the other Daring Baker exploits by clicking on the Daring Bakers Blogroll.
Sunday, August 31, 2008
Mon Petit Choux Pastry
Taaa daa!
The Daring Bakers are up to it again. This time with Chocolate Eclairs from the fantabulous book Chocolate Desserts by Pierre Herme written by Dorie Greenspan. Our enthusiastic hosts this month were Tony Tahhan and Meeta of What's For Lunch Honey. You can check out their blogs for the recipe.
The Daring Bakers have been abuzz with rave reviews about Pierre Hermes' work... and I have to admit I'm pretty impressed with this recipe. There seemed to be a lot of fussing with chocolate BUT each chocolate component was an absolute eleven on the scale of one to ten. The chocolate pastry was silky smooth and the glaze had a lovely pronounced cocoa flavour.
The chocolate needed to be well whisked to be smooth for the sauce and pastry cream. It was well worth the effort.
The pastry was another story. It presented many problems and generated a lot of discussion on the Daring Baker forum. Many bakers stated the eclairs were very eggy. With those comments in mind, I followed the recipe faithfully. Most of mine collapsed, were too moist in the centre, and smelled very eggy. I'm not sure if the recipe originally uses smaller eggs or the number of eggs stated were really too many. As my son stated, the pastry tasted of scrambled eggs. It was a little less eggy the next day but not enough to be acceptable.
Changes I Would Make
1) Use fewer eggs and use some egg whites to give the pastry strength or switch back to a more reliable choux pastry recipe.
2) Flavour the pastry cream with vanilla if using straight chocolate.
3) Flavour the choux pastry.
4) Don't let the cream puff get frisky with the eclair.
Ahh, mon cherie. What an elegant figure you have. So slim, so petite. I am intrigued....
.
.
.
Oh la la, you play coquette and turn your back. Never mind, a little taste of your lovely shiny chocolate. No one will notice...
.
.
.
Yes, mon petit chou, I am almost there...
.
.
.
Mon dieu, you 'ave egged me on most 'eartlessly. You 'ave seduced with the most amazing chocolate but you 'ave a heart of scrambled eggs!
Verdict
Absolutely a make again for all the amazing chocolate components. Definitely not a make again recipe for choux pastry!
The Daring Bakers are up to it again. This time with Chocolate Eclairs from the fantabulous book Chocolate Desserts by Pierre Herme written by Dorie Greenspan. Our enthusiastic hosts this month were Tony Tahhan and Meeta of What's For Lunch Honey. You can check out their blogs for the recipe.
The Daring Bakers have been abuzz with rave reviews about Pierre Hermes' work... and I have to admit I'm pretty impressed with this recipe. There seemed to be a lot of fussing with chocolate BUT each chocolate component was an absolute eleven on the scale of one to ten. The chocolate pastry was silky smooth and the glaze had a lovely pronounced cocoa flavour.
The chocolate needed to be well whisked to be smooth for the sauce and pastry cream. It was well worth the effort.
The pastry was another story. It presented many problems and generated a lot of discussion on the Daring Baker forum. Many bakers stated the eclairs were very eggy. With those comments in mind, I followed the recipe faithfully. Most of mine collapsed, were too moist in the centre, and smelled very eggy. I'm not sure if the recipe originally uses smaller eggs or the number of eggs stated were really too many. As my son stated, the pastry tasted of scrambled eggs. It was a little less eggy the next day but not enough to be acceptable.
Changes I Would Make
1) Use fewer eggs and use some egg whites to give the pastry strength or switch back to a more reliable choux pastry recipe.
2) Flavour the pastry cream with vanilla if using straight chocolate.
3) Flavour the choux pastry.
4) Don't let the cream puff get frisky with the eclair.
Ahh, mon cherie. What an elegant figure you have. So slim, so petite. I am intrigued.....
.
.
Oh la la, you play coquette and turn your back. Never mind, a little taste of your lovely shiny chocolate. No one will notice....
.
.
Yes, mon petit chou, I am almost there....
.
.
Mon dieu, you 'ave egged me on most 'eartlessly. You 'ave seduced with the most amazing chocolate but you 'ave a heart of scrambled eggs!Verdict
Absolutely a make again for all the amazing chocolate components. Definitely not a make again recipe for choux pastry!
Tuesday, July 29, 2008
Daring Flan
The Daring Bakers strike again! Once again, this growing group of enthusiastic bakers has tackled another challenge. This month the gauntlet was thrown down by Chris of Mele Cotte. She chose Filbert Gateau with Praline Butter cream from the book Great Cakes by Carol Walters.
I'm starting to get the hang of organizing these multi step challenges. This cake recipe had five distinct components to assemble.
1) Hazelnut Praline
2) Sugar Syrup
3) Butter Cream Icing
4) Cake
5) Chocolate Glaze
6) Apricot Glaze
Did I say five? I meant six. Yep, that organizing thing is coming along nicely.
The praline was the most worrisome component for me. Sugar is slowly melted in a pan until golden; then toasted, skinned hazelnuts are added to the hot sticky mixture. I watched this like a new baby taking his first steps. It took time but the result was worth it. Chris warned us how hot the mixture would be... but I wasn't expecting a stickiness that grabbed my spatula in a tug of war.
My personal goal was to make a great looking cake and I let nothing stand in my way. Look carefully at the picture - see anything? From the top, there is the apricot glaze on top of a lovely layer of hazelnut genoise followed by some hidden whipped cream, a layer of butter cream icing and...
... a flan?
Yep, my cake was augmented with a store bought flan. Due to extenuating circumstances, my cake did not have enough height to divide into three layers. I desperately wanted three layers so I rushed out to buy one "peel from the package and slap down" flan. A slap down flan has the texture and taste of a kitchen sponge. But... if a kitchen sponge is soaked in orange sugar syrup and it's rubbing elbows with enough butter cream, hazelnut, apricot, chocolaty goodness to sink a ship, the kitchen sponge taste and texture fade to the background.
No one really needs to know ...
Butter cream icing is much easier to make in cool weather. I beat the tar out of my butter cream but the heat constantly worked against me. The butter cream kept melting and sliding around. Since I've made buttercream before, I just shrugged it off as a learning experience.
This cake was devoured (kitchen sponge and all) in two days with the help of friends and neighbours. My mistakes with this cake were eclipsed by the sheer quality and taste of the ingredients. Would I make this cake again? Yes, but in cooler weather.
Thank you Chris for providing another great learning opportunity! The full recipe can be found at Chris' site Mele Cotte.
Check out the other Daring Bakers and their lovely creations.
NB. My genoise was gluten free but alas the flan was not...
I'm starting to get the hang of organizing these multi step challenges. This cake recipe had five distinct components to assemble.
1) Hazelnut Praline
2) Sugar Syrup
3) Butter Cream Icing
4) Cake
5) Chocolate Glaze
6) Apricot Glaze
Did I say five? I meant six. Yep, that organizing thing is coming along nicely.
The praline was the most worrisome component for me. Sugar is slowly melted in a pan until golden; then toasted, skinned hazelnuts are added to the hot sticky mixture. I watched this like a new baby taking his first steps. It took time but the result was worth it. Chris warned us how hot the mixture would be... but I wasn't expecting a stickiness that grabbed my spatula in a tug of war.
My personal goal was to make a great looking cake and I let nothing stand in my way. Look carefully at the picture - see anything? From the top, there is the apricot glaze on top of a lovely layer of hazelnut genoise followed by some hidden whipped cream, a layer of butter cream icing and...
... a flan?Yep, my cake was augmented with a store bought flan. Due to extenuating circumstances, my cake did not have enough height to divide into three layers. I desperately wanted three layers so I rushed out to buy one "peel from the package and slap down" flan. A slap down flan has the texture and taste of a kitchen sponge. But... if a kitchen sponge is soaked in orange sugar syrup and it's rubbing elbows with enough butter cream, hazelnut, apricot, chocolaty goodness to sink a ship, the kitchen sponge taste and texture fade to the background.
No one really needs to know ...
Butter cream icing is much easier to make in cool weather. I beat the tar out of my butter cream but the heat constantly worked against me. The butter cream kept melting and sliding around. Since I've made buttercream before, I just shrugged it off as a learning experience.This cake was devoured (kitchen sponge and all) in two days with the help of friends and neighbours. My mistakes with this cake were eclipsed by the sheer quality and taste of the ingredients. Would I make this cake again? Yes, but in cooler weather.
Thank you Chris for providing another great learning opportunity! The full recipe can be found at Chris' site Mele Cotte.
Check out the other Daring Bakers and their lovely creations.
NB. My genoise was gluten free but alas the flan was not...
Thursday, July 3, 2008
What would a Daring Baker do?
What do Daring Bakers talk about when they get together?
You would think that we would be spinning sugar from the roof top, kneading dough, or reviewing the latest culinary hot spot...
Instead, it went like this...
Hmmm, that wild giggling means they're up to something.... There's a wasps nest in the play house!!? ..... and you did what to the wasps nest? ... I think it's time to play inside.... No, you're not allowed to lock yourselves into the trunk....say please and thank you...
Jenny of All Things Edible and I got together for a fun "play date". No pictures, no fabulous food, but a lot of fun.
It's summer time and the kids are home.....
____________________________________________
Oops, I owe someone a Mr. Freezie.
You would think that we would be spinning sugar from the roof top, kneading dough, or reviewing the latest culinary hot spot...
Instead, it went like this...
Hmmm, that wild giggling means they're up to something.... There's a wasps nest in the play house!!? ..... and you did what to the wasps nest? ... I think it's time to play inside.... No, you're not allowed to lock yourselves into the trunk....say please and thank you...
Jenny of All Things Edible and I got together for a fun "play date". No pictures, no fabulous food, but a lot of fun.
It's summer time and the kids are home.....
____________________________________________
Oops, I owe someone a Mr. Freezie.
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