Last January, I was reading this book, and it reminded me of the importance of community, of connecting with friends and walking through life together. I've been really blessed to find a group of friends here in LA with whom I can do just that. One specific aspect of Shauna's book that caught my attention was the cooking club that she mentions comprising monthly meeting with a bunch of friends who gather over food. And I thought, why not start one here?
So in February, Cooking Club began, bringing my friends together from different areas of life: school, bible study, even a friend I've known since before I moved to LA. Every month, we have a theme, and the first was Best Thing You Ever Made.
Liz made bruschetta. Elisha made a caprese salad turned up a notch.
Jackie made Italian chicken with noodles. Sarah made short ribs.
I made dessert...a "new"recipe that I found in an issue of "The Best of America's Test Kitchen..." a Chocolate-Espresso Dacquoise.
Here is the evidence of the fun of Cooking Club #1, followed by the recipe for dessert.
Chocolate-Espresso Dacquoise
Ingredients
For the merinque:
3/4 cup blanched sliced almonds, toasted
1/2 cup hazelnuts, toasted and skinned
1 tbsp. cornstarch
1/8 tsp. salt
1 cup granulated sugar
4 large egg whites, at room temperature
1/4 tsp. cream of tartar
For the buttercream:
3/4 cup whole milk
4 large egg yolks
1/3 cup granulated sugar
1 1/2 tsp. cornstarch
1/4 tsp. salt
2 tbsp. amaretto
1 1/2 tbsp. instant espresso powder
16 tbsp. unsalted butter, softened
For the ganache:
6 oz. bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 tsp. corn syrup
For garnish:
1 cup blanched sliced almonds, toasted
12 whole hazelnuts, toasted and skinned
Directions
For the meringue:
1. Blanch the almonds.
2. Toast the almonds and hazelnuts. Then remove the skin from the hazelnuts. Set aside.
3. Adjust oven rack to the middle position. Heat oven to 250 degrees.
2. Cut parchment paper into a rectangle slightly larger than 13x10 1/2-inches. Grease a baking sheet and place the parchment paper on it.
3. In a food processor, combine almonds, hazelnuts, cornstarch, and salt until finel group, about 15 to 20 seconds.
4. Add 1/2 cup sugar and pulse twice to combine.
5. Using a stand mixer fitted with the whisk attachment, whip egg whites and cream of tartar together on medium-low speed until foamy, about one minute.
6. Increase speed to medium-high and whip whites into soft, billowy mounds, about one minute.
7. With the mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, about 2 to 3 minutes.
8. Fold nut mixture into egg whites in two batches.
9. With an offset spatula, spread meringue evenly onto the parchment paper, keeping within the 13x10 1/2-inch rectangle.
10. Lightly mist (or sprinkle) the surface of the meringue with water until glistening.
11. Bake for 90 minutes. Turn off the oven and allow meringue to cool in the oven for another 90 minutes (DO NOT OPEN the oven during baking or cooling).
12. Remove from oven and let cool to room temperature, about 10 minutes.
For the buttercream:
1. In a small saucepan, heat milk over medium heat until just simmering.
2. Meanwhile, in a medium mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
3. Remove milk from heat and, whisking constantly, add half of the milk to the egg mixture to temper.
4. Whisking constantly, return tempered yolk mixture to milk in saucepan.
5. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to the consistency of warm pudding, about 3 to 5 minutes.
6. Transfer pastry cream to a bowl. Cover with plastic wrap that you lay directly on the surface of the cream. Cover and refrigerate until set, at least two hours and up to 24. Before using, warm gently to room temperature in microwave, stirring every 10 seconds.
7. Stir together amaretto and expresso powder. Set aside.
8. Using a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and light, about 3 to 4 minutes.
9. Add pastry cream in 3 batches, beating for 30 seconds after each addition.
10. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down the bowl thoroughly halfway through mixing. Set aside.
For the ganache:
1. Place the chocolate in a heatproof bowl.
2. In a small saucepan, bring heavy cream and corn syrup to a simmer over medium heat.
3. Pour cream mixture over chocolate and let stand 1 minute.
4. Stir mixture until smooth. Set aside to cool until chocolate mounds slightly when dripped from a spoon.
To assemble:
1. Carefully invert the meringue and peel off parchment paper.
2. Reinvert meringue and place on cutting board. Using a serrated knife, use a gentle, repeated scoring motion and trim the edges of the meringue to form a 12x10-inch rectangle. Discard the trimmings.
3. With the long side of the rectangle parallel to the counter, use a ruler to mark the top and bottom edge of the meringue at 3-inch intervals.
4. Using the serrated knife, score the surface of the meringue. Gently score through the meringue until it is fully cut through.
5. Repeat to make four 10x3-inch rectangles.
6. Place three rectangles on a wire rack set in a baking sheet.
7. Using an offset spatula, spread 1/4 cup ganache evenly over the surface of each meringue.
8. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
9. Using an offset spatula, spread the top surface of the remaining meringue with 1/2 cup buttercream. Place on a wire rack with ganache-coated meringues.
10. Invert one ganache-coated meringue and place on top of buttercream. Press gently to level.
11. Repeat two more times, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue.
12. When last ganache-coated meringue is in place, spread half of the remaining buttercream to lightly coat the sides of the cake.
13. Smooth sides and top until cake resembles a box.
14. Refrigerate until buttercream is firm, about 2 hours.
15. Once the buttercream is firm, the assembled cake may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.
16. Warm remaining ganache in a heatproof bowl set over barely simmering water, stirring occasionally until mixture is very fluid but not hot.
17. Keeping the assembled cake on a wire rack, pour ganache over the top of the cake.
18. Using an offset spatula, spread ganache in a thin, even layer over the top of the cake, letting the excess flow down the sides.
19. Spread ganache over sides in a thin layer.
20. Garnish the top of the cake with whole hazelnuts.
21. Holding the cake in one hand, gently press sliced almonds onto sides with the other hand.
22. Transfer to platter. Cut into slices and serve. For best results, slice with a sharp knife that has been dipped in hot water and wiped dry before each slice.
I am about to brag.
I was trying to figure out a way to combine some of my favorite ingredients: bread, cheese, a tangy vinaigrette. So I figured, why not throw them on a plate...with some arugula to catch the vinaigrette, as well as a pear to add something sweet...and voila! My favorite salad that I binged on for weeks.
Ingredients
Arugula
1 wheel of camembert cheese
1 ripe pear
Thinly sliced red onion or scallions (your preference)
French baguette
1 garlic clove, lightly smashed
Olive oil
Salt and black pepper
Champagne vinaigrette (My favorite is Girard's...in the triangular bottle)
Directions
1. Preheat the oven to 350 degrees.
2. Slice a french baguette on the diagonal to create thin slices of bread.
3. Place on an unlined baking sheet and brush all sides with olive oil. Sprinkle with salt and black pepper.
4. Toast until the edges turn golden brown and turn over, repeating the same for the other side.
5. Remove from oven and when just cooled enough to handle (but still hot), rub with the smashed garlic clove. Set aside.
6. Now, line the baking sheet with parchment paper and cut the wheel of camembert into quarters.
7. Place the cheese on the lined baking sheet and bake for a few minutes until the cheese just starts to ooze (very technical, I know).
8. Meanwhile, thinly slice the red onion and pear, removing the seeds.
9. Place a large bunch of arugula on a serving dish and toss with the champagne vinaigrette.
10. Add the sliced pears and red onion, and toss gently.
11. Top the salad with the wedges of camembert and sliced bread.
This year, a new area of culinary interest emerged: combining flavors that seem to contradict each other. I can't tell you why, but these strange pairings have been calling my name. This was one of those recipes; I mean, butternut squash and cilantro? But that's the funny thing about trying new things...when they work out and taste totally amazing (like this one did), it reinforces the need to keep exploring!
Ingredients
1 small butternut squash, peeled and cubed into 1/2 inch pieces
2 garlic cloves, coarsely chopped
4 cups cilantro leaves (loosely packed)
1/2 tsp. ground cumin
1 tsp. ground coriander
6 oz. plain Israeli couscous
1/2 cup toasted nuts of any preference, or toasted chickpeas
Juice of half a lemon
2 1/2 cups boiling water
Olive oil
Salt and black pepper
Directions
1. Heat your oven to 425 degrees.
2. Peel and cube the butternut squash, and toss in a big drizzle of olive oil. Sprinkle generously with salt and black pepper.
3. Spread evenly onto a baking sheet and roast until tender and starting to brown, approximately 25-30 minutes. Stir once during the roasting process.
4. Remove from oven and set aside.
5. In a small food processor, combine the garlic, cilantro, cumin, coriander, and 1/2 tsp. salt.
6. Add the lemon juice and continue to process until finely chopped.
7. With the processor running, slowly add 3-4 tbsp. of olive oil until a loose sauce is formed. Set aside.
8. In a medium saucepan, bring 2 1/2 cups of water to a boil.
9. Meanwhile, in another medium saucepan or skillet with tall sides, toast the couscous over medium heat until it turns golden brown, approximately 5 minutes.
10. Once the water is boiling and the couscous is browned, add the boiling water and 1 tbsp. of olive oil, along with a pinch of salt.
11. Reduce heat to a simmer and cook uncovered until the water is absorbed and the couscous is tender, approximately 12 minutes.
12. Cover and let rest for 5 minutes.
13. Meanwhile, toast the nuts or chickpeas until golden brown.
14. In a large mixing bowl, toss together the couscous, cilantro sauce, roasted butternut squash, and toasted nuts. Gently toss until everything is well-coated.
15. Adjust salt and black pepper to taste, and serve warm.
Yes, ladies and gentlemen, it's been that long. This is a Christmas cookie recipe that I made as a new addition to my Christmas 2012 treats. Don't let the delay in posting fool you...these are tasty to make right away. Just like little mounds bars...and so addictive!
Ingredients
1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut, divided into 3 and 2 cups
48 milk chocolate kisses
Directions
1. Beforehand, unwrap the hershey kisses and place in a bowl.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, cream the butter, cream cheese, and sugar until light and fluffy.
4. Beat in egg yolk and almond extract.
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Slowly add flour mixture to the cream cheese mixture and mix well.
7. Stir in 3 cups of coconut with a spatula.
8. Cover and refrigerate for one hour or until dough is easy to handle.
9. Roll dough into one-inch balls and roll in remaining two cups of coconut.
10. Place two inches apart on an ungreased baking sheet.
11. Bake for 10-12 minutes or until lightly browned.
12. Remove from oven and immediate press a chocolate kiss into the middle.
13. Let cool on pan for 2-3 minutes or until the chocolate is softened.
14. Remove to wire rack and cool completely.
If it's any indication of the craziness of 2012-2013, here is a post that I wrote nearly five months ago...and it took me this long to just get the picture uploaded!
Well, it's been four months since the last post. The busiest semester of my grad school career has finally come to a close, and it's refreshing to be able to return to the blog. Though I have had the time (or energy) to sit down and post new recipes, don't you worry...there's been no shortage of cooking in the kitchen. I haven't starved, people. I know you were concerned.
So today I'm going to dip my toes into the pool, so to speak, and post a few recipes from many months back. I have more...many more...from Asian noodles to grilled artichokes to the joyous addition of my Cooking Club (which I started in February). There will be many more posts to follow, but frankly, having to load all my pictures to the computer and then write up a gazillion recipes feels just slightly overwhelming to me four days into my semester break. So I'll start slow, with many posts to follow in the coming weeks.
A few months ago, and by that I mean all the way back to October, I was feeling like I needed some non-school related activities to get involved in. Entering my second year of the program, I felt like I was overwhelmed with school and needed to get away from psychology for a little while. So I started hunting out small groups through my church. I've consistently met good friends this way in every city I've lived in, so I was hopeful about meeting some people that I had a few things in common with. The first group I attended was nice, but it wasn't a good fit. I was the youngest by 20 years, and they were several weeks into their study about an easy book at the back of the Bible called Revelation (*ahem, easy: read, "I don't understand it"). We had a nice discussion over a potluck-style gathering, and even if it wasn't love at first bite, I did get the opportunity to meet some new people, which encouraged me to keep trying new groups. This is what I made for that first meeting: tomato salad with crushed croutons from over here.
Ingredients
Croutons
4 slices rustic white bread
1 small shallot, minced (about 2 tbsp.)
1 garlic clove, minced
1/4 tsp. salt
Black pepper
2 tbsp. olive oil
2 tbsp. grated Parmesan cheese
Tomato Salad
1 lb. cherry or grap tomatoes
2 tsp. olive oil
1 tbsp. red wine vinegar
1/8 tsp. salt
Pinch of sugar
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered.
Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)
Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.
