?

Log in

No account? Create an account

Previous Entry | Next Entry

Recipes I have made recently

Putting them here so I have a copy, and in case anyone is interested. I did a lot of baking this winter.

My Mother's Peasant Bread.
I was looking for a bread that didn't require kneading, and this one came out beautifully. Well, the second rising was less successful because the house is heated in the winter between 57-60 degrees Fahrenheit (the first rising I put in the barely-warmed oven) but so long as you don't live in an ice cube like my family prefers, it works really well. The crust especially was super tasty with the butter lining the pan.

4 cups (484 g to 510 g | 1 lb. 2 oz) all-purpose flour
2 teaspoons kosher salt
2 cups lukewarm water
2 to 3 teaspoons sugar
2 teaspoons active-dry yeast
room temperature butter, about 2 tablespoons

Combine ingredients with active yeast. Let stand covered for 1 hour in warm place. Punch down, divide and put into 2 bowls, let stand for half hour. Bake at 425 F for 15, then 350 F for 15.

Chantal's New York Cheesecake
Really, really easy cheesecake. But halve this recipe--one half will make a 9-inch pie pan's worth. The only problem is I have never made it without it cracking, even leaving it in the oven for hours afterwards, but it tastes really good and comes out really well in every other respect every time. Also there is no water bath. There's no difference between buying like a retail-sized cream-cheese spread and the baking spread, as far as I can tell. I also put in a little less sugar; sometimes the full amount is too much.

I recommend using actual graham crackers to make the crust. It's really painful to make the crust when you have baguette-y bread and then you toast it so it becomes somewhat akin to brittle rock and then have to crush it into tiny sandpapery rocks. (The crust also came out wayy too dense that time). Never again! Also I've made this recipe by hand, but if you do that you should either let the cream cheese warm up by letting it sit outside/use the microwave, because it is really hard to beat otherwise--there's a lot to cream with sugar. I also tried freezing the cream cheese (we bought three pounds of it, which is frankly an alarming quantity) and upon defrost it was horribly textured, but it seems not to have made a difference once baked. I think.


15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk

4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

I am terrible at pastry, but I've found grating the butter helps (I don't have a pastry cutter). Basically, put the butter in the freezer, mix the dry ingredients--flour, salt, etc--, and then take out the butter and grate it into the flour mixture. Then combine. I usually do this in stages, putting the butter back in the freezer periodically while I combine flour and butter, especially as it starts melting on me.

I dream of making pastry that's nice and buttery and easy to roll out in sheets; when I do it it's horribly crumbly. It comes out tasting and flaking okay, but it is such a pain to make, and it does not make a pretty pie--the edges are Frankenstein with added lumps from bits I've cut away from elsewhere.

I mention pastry because: Chicken Pot Pie. Holy cow. This was so tasty. It does require two saucepans going at once and pastry, so I usually make the pastry in advance--the onions one needs to be stirred almost constantly. I usually don't have to bake it for as long as half an hour. This recipe (with somewhat eyeballed "cup" of carrots and "pound" of chicken) makes EXACTLY enough to fill a 9-inch pie dish. Like every time I've done it I wonder if this is the time I will not be able to cram everything in, but it always works out and I lay the crust on top gingerly. Actually, that's true of the cheesecake too, and when it bakes the cheesecake balloons straight upwards out of the pan and comes back down as it cools...

But seriously I wanted to eat the stuff poured over the cooked chicken/vegetables, it smelled so good.


Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Simple Scones
I wanted to eat alllll of them as soon as they were out of the oven. I've only had the kind of really dry supermarket scones that you must drink some liquid with to avoid choking on and true, if you leave these out for three days they will acquire similar properties, but straight out of the oven they're divine. When shaping them up for laying them out on the tray, be careful not to over-handle them; the butter starts to warm up in your hands and they get all sticky (and that will ruin the pastry bit). Just quickly shape them into the rough shape you want. Also, this recipe makes a lot fewer scones than I expected.


Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Things I've unsuccessfully tried to make include macarons (the cookie-like sort). My mom, who I made them for, really liked them, but they were tragically un-feeted--I suspect it's because it's so damp, so they never set when I let them stand, and so they just baked like usual cookies. Also, I discovered I don't really like macarons. Also recipes that require stiff peaks scare me; it's not the separating yolks/beating part I am afraid of (with a handheld mixer, it's just standing there) but the part where they tell you to gently fold in the flour. Aaaargh. I am so afraid of squishing out all the bubbles in one fell swoop and overbeating it. I have the same problem with pastry, actually--always afraid I've overworked the dough, except then giving up and smushing it all together with extra water in a fit of frustration when it doesn't come together. I've also made many, many, many brownies and chocolate cakes (not just this winter but generally) and I've never really come across a really satisfying one. Sugar cookies--meh, okay but not really that worth the effort. Mocha cake--unsuccessful, tasted neither particularly chocolate-y nor mocha-y, so failed on two counts. I should try the kind where you make a very chocolatey cake, and then frost it with a very mocha frosting, like Smitten Kitchen recommends. I tried a sponge-cake with lemony filling; the lemon filling came out great but the sponge cake recipe was no good and also I should not have halved that recipe--the cake came out ludicrously tiny. I also made this horrible chocolate cake which had an awful aftertaste, but interestingly involved putting chocolate chips into boiling water and stirring them till they melted. I also made these sugar cookies with "baked icing"--basically, you ice the cookies and then frost them. I spent so much effort (literally, in squeezing because it's very tough icing and also the stupid piping bag had a leak in the side so it would squirt out the side) and then I baked the cookies, and the icing virtually disappeared!!

ETA: Also now that I think about it, I am actually quite hungry. Don't have a kitchen at present sadly. I'm wondering if it's worth getting up and going to the grocery store now.


Crosspost: http://silverflight8.dreamwidth.org/174513.html.

Tags:

Comments

( 16 comments — Leave a comment )
donutsweeper
Mar. 10th, 2016 02:19 am (UTC)
I've never had any luck with macarons either. They're just so fiddly and touchy.

That bread recipe looks interesting, I should make more bread. Do you bake it in the bowls like in the link?
silverflight8
Mar. 10th, 2016 02:42 am (UTC)
Yeah, they're so finicky.

I did use Pyrex bowls like the link suggested! It worked out really well. I haven't tried it in metal loaf pans; I'm not sure if it would cook faster/slower (I knocked the bread out of the bowls as soon as I got them out of the oven so it's not that the bowls are cooking them for longer...I'm not sure what the correction would have to be).
donutsweeper
Mar. 10th, 2016 03:07 am (UTC)
hmm I don't have pyrex bowls, I'll have to figure something out.
silverflight8
Mar. 11th, 2016 02:28 am (UTC)
Do you have any oven-safe glass bowls? Some of them helpfully have stuff like "oven/dishwasher safe" molded into the bottom, I've discovered.

I googled a bit and found a metafilter post about going the other way, which might be helpful: http://ask.metafilter.com/167143/How-to-adjust-cake-recipe-for-glass-bakeware
donutsweeper
Mar. 11th, 2016 02:34 am (UTC)
Hmm so increase the temp by 25. Thanks. I need to go and get new yeast then I'll give it a try.
silverflight8
Mar. 11th, 2016 07:27 pm (UTC)
Let me know how it goes!
littlerhymes
Mar. 10th, 2016 10:48 am (UTC)
Mmm, recipes! I will bookmark for the upcoming winter here. :)

I hear you on pastry and the Frankenstein edges, btw. Pastry is my achilles' heel.

One of my old housemates (who is now a pastry/dessert chef) used to bake macarons. They were really beautiful but omg the hours she spent on each batch... I like them but seriously the effort is not worth it.
silverflight8
Mar. 11th, 2016 02:33 am (UTC)
Glad I'm not the only one re: pastry! I don't know what I'm doing wrong with the pastry! I am usually adding more water than it says I need, otherwise it just won't stick, maybe this is the problem :(

Oh wow that is dedication! I think I am just not that into the almond-flavour, so I also don't have the motivation to improve...
littlerhymes
Mar. 12th, 2016 03:45 am (UTC)
Pastry = NEMESIS

Maybe it's temperature. I think my hands are too hot and it makes the butter melt more than it should. Apparently cold hands are best at making pastry? IDK!!!
silverflight8
Mar. 14th, 2016 12:08 am (UTC)
RAWR PASTRY

You know what I've also never managed? A non-leaky pavlova. I tried doing the whole leave-it-in-the-oven thing, but it still leaked :(

I can see that, actually! I wonder if it would make any difference to make pastry on like a stone slab?
littlerhymes
Mar. 14th, 2016 08:07 am (UTC)
But was it delicious? That's all that matters. :)

It is probably the sugar content being too high, or the sugar not being fully dissolved in the meringue before baking. That said, take that with a grain of salt because my secret is... *whispering* I've never made a pavlova at all. /worst Australian ever.

Maybe that's what we need! A nice stone slab, all smooth and the right temperature. In the meantime - Frankenstein!!!
silverflight8
Mar. 19th, 2016 02:25 am (UTC)
They were pretty tasty, yeah! Though I preferred the angel food cake--it was a little more substantial :D

Oh interesting! I know that I probably measured the sugar not terribly carefully. Also, damp climate :(

GASP, whyever not? Not interested in eating it?

YES! Like they do for ice-cream...though tbh I have always been put off by the ridic prices for Marble Slab Creamery to actually taste their ice cream, I've heard they're excellent.
littlerhymes
Mar. 20th, 2016 01:44 am (UTC)
Yeah, humidity matters a lot with meringues. Hope the next time it turns out better!

Hahaha, I really like eating pavlovas! But everyone else is always making them, so I've never had to try, lol.
silverflight8
May. 1st, 2016 04:39 am (UTC)
late comment is soooo late

but! Not baking pavlovas because so many people bake them around you is actually quite a good excuse...lucky you! :D
wordsofastory
Mar. 10th, 2016 09:25 pm (UTC)
Wow, this is impressive! I'm not much of a baker myself - I do like cooking, but baking not so much, maybe just because I'm more into savory treats than sweets - but it's really interesting to see how many recipes you've tried and all your techiniques.
silverflight8
Mar. 11th, 2016 07:27 pm (UTC)
Ah, I think we are opposites then--I'm not very good at cooking, but I do like baking a lot, and I definitely baked partly because there was nothing sweet to eat in the house >.>
( 16 comments — Leave a comment )

Profile

Bee
silverflight8
silverflight8

Latest Month

December 2017
S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930
31      

Tags

Powered by LiveJournal.com
Designed by chasethestars