tag:blogger.com,1999:blog-10667778483362551202024-02-20T03:50:10.473-05:00La Grosse GueuleUnknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1066777848336255120.post-69590662664623291032014-09-28T10:57:00.001-04:002014-09-28T11:12:36.397-04:00Crunchy Apple Pie from Scratch!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVNmlTO4ajPMsxOkMWpobsocP9pOI9U9KDY8Hyfa9SuAcAoH-BJ8jDz4c4y-SJqkt8Qv3UgKVT17wlGbYBL3akqx9sKXLYNN2X0-FXpm8oouhf2ruZqCGKFdTyhBk52UXjQobCnVpJYQ/s1600/VergerDePomme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVNmlTO4ajPMsxOkMWpobsocP9pOI9U9KDY8Hyfa9SuAcAoH-BJ8jDz4c4y-SJqkt8Qv3UgKVT17wlGbYBL3akqx9sKXLYNN2X0-FXpm8oouhf2ruZqCGKFdTyhBk52UXjQobCnVpJYQ/s1600/VergerDePomme.jpg" height="425" width="640" /></a></div>
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Ah... The period of time that I have been waiting for so long: apple picking time. With freshly picked apples, it is the occasion to make a simple apple pie. Everything from scratch. There are many types of crusts, but what I enjoy most is this one: crunchy on the outside, chewy on the inside. It's just a perfect marriage with a sweet-and-sour apple filling.<br />
<br />
The filling is rather fancy, I've added red wine to the recipe.<br />
<br />
For those who think that it would be difficult to make the apple crust, I would say that you are overestimating! As simple as only 3 ingredients and the rest is all about doing some cardio -- rolling your dough.<br />
<br />
Alright, less talk.<br />
<br />
<br />
<u>Timeline:</u><br />
Ready time: about 5 hours<br />
Preparation time: 4 hours<br />
Cooking time: 5 minutes<br />
Baking time: 15-30 minutes<br />
<br />
<u>Ingredients:</u><br />
<b>Crunchy Pie Crust</b><br />
260g (2 cups) all-purpose flour<br />
150g (2/3 cups) butter<br />
2-4 tbsp cold water<br />
<br />
<b>Apple filling</b><br />
5 big apples of your choice<br />
1 tsp butter<br />
38g (3 tbsp) sugar<br />
1 tsp redwine<br />
a pinch of cinnamon powder<br />
a pinch of all purpose flour<br />
<br />
1. In a food processor, put all-purpose flour and butter. Mix it and gradually add in cold water. Do not leave it for too long as we want the butter to remain cool to create a flaky texture after baking. If you don't have a food processor, you can easily do it by hand. Do not have your hand in direct contact with the dough as it will warm up the butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVUto1jyAxx9rtiatRqGdsUjKQAlVhwGD1g3d5TrH3PriNHxB7LBCcee3_QsHNmAaisJhGVNU2ZU7KIJEZOKDiAxtlpWRd-4tm0aP7a9Ez3gc8r_k_w-AHs4g35W48tv54lbk0Xczph4/s1600/Crust1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVUto1jyAxx9rtiatRqGdsUjKQAlVhwGD1g3d5TrH3PriNHxB7LBCcee3_QsHNmAaisJhGVNU2ZU7KIJEZOKDiAxtlpWRd-4tm0aP7a9Ez3gc8r_k_w-AHs4g35W48tv54lbk0Xczph4/s1600/Crust1.jpg" height="213" width="320" /></a></div>
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2. When the dough becomes a ball, transfer everything in a saran wrap and shape it in rectangle to make it easier when you will work with it later. My prefered size is about 6"x 7".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFQ50hXvKd4NtDMKxo2X053bnKEQ4IqooND7wmYaiMtr0UAUfpC4Qd0DetRi224VFoVbOcaKsxti16RR7qNSyEDX7skxWv2zNlRmvLf6WM8Sw-m89TWITXyRv-RwpqeMWi5k5IACzaso/s1600/Crust2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFQ50hXvKd4NtDMKxo2X053bnKEQ4IqooND7wmYaiMtr0UAUfpC4Qd0DetRi224VFoVbOcaKsxti16RR7qNSyEDX7skxWv2zNlRmvLf6WM8Sw-m89TWITXyRv-RwpqeMWi5k5IACzaso/s1600/Crust2.jpg" height="213" width="320" /></a></div>
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3. Let the dough cool down in the fridge for at leave 2 hours or overnight.<br />
4. Once the dough is cooled down, roll it. You will see that the dough has become hard but rolling it several time will soften. Once it becomes as long as 15 inches, fold it into three and roll it over. In folding the dough, you will create several layers to the crust.<br />
5. After folding 3 to 4 times, depending on your preferences, shape it in rectangular and place it in the fridge for about 1 hour.<br />
6. While waiting for the dough to chill, you may now work on the filling. In a cooking pan, set the heat to medium-high and melt the butter.<br />
7. Peel the apple, remove the core and cut it into your preferred shape, whether big, thin, thick or small. To prevent the apple from browning, place them in salted water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NYhyStZcZ9PthNw6THJZ4TYtQonRGCKMRJ3NeJtQb-fT-bBTLfGJ6OGzKKLBYxwp_G0-isM4f-jONOvepzKoTQR3no0Y10t5u6gmXVjRfT0h2fDl6DNMLgCT7JsjoyybLLwWiLzI5Ek/s1600/AppleFilling1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NYhyStZcZ9PthNw6THJZ4TYtQonRGCKMRJ3NeJtQb-fT-bBTLfGJ6OGzKKLBYxwp_G0-isM4f-jONOvepzKoTQR3no0Y10t5u6gmXVjRfT0h2fDl6DNMLgCT7JsjoyybLLwWiLzI5Ek/s1600/AppleFilling1.jpg" height="213" width="320" /></a></div>
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8. Put the apple chunks in the pan and stir fry it with the butter for about 30 seconds.<br />
9. Add in sugar, cinnamon and then red wine to the apple and lower the heat to medium-low. If you don't like or have wine, you can replace it with lemon juice.<br />
10. When the apple looks cooked, add in a pinch of all purpose flour to make the filling slightly thicker. Adjust to your preference. When well mixed, let the filling cool down.<br />
11. While the filling cools, preheat the oven at 450°F.<br />
12. Take the crust dough out and roll it so it becomes as thin as you like and should fit your pie pan. Place the rolled dough on the pan and shape it. Then use a fork to poke the dough so that the filling's juice can integrate in later.<br />
13. Pour in the filling. If you are lazy, you can bake it without out decorating. I had some dough left, so I made a <a href="https://www.youtube.com/watch?v=7ysJhFas9uE" target="_blank">latice blanket</a> to cover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFi4Ex6ZGkOsAqrPhDBPbpb_q6PK_GHE0bty_ShG17iKm1iROYF-r3dmEpgkwXtWZXzJM2slIZ9vwaBHRF8xkvWfTaIKz8NeuTL18xcdrrlX0cCvY_YpdUICU38U_r8qrX3lmyn7qW4M/s1600/ApplePie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFi4Ex6ZGkOsAqrPhDBPbpb_q6PK_GHE0bty_ShG17iKm1iROYF-r3dmEpgkwXtWZXzJM2slIZ9vwaBHRF8xkvWfTaIKz8NeuTL18xcdrrlX0cCvY_YpdUICU38U_r8qrX3lmyn7qW4M/s1600/ApplePie1.jpg" height="426" width="640" /></a></div>
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14. Bake it for 15 to 30 minutes or until you see the crust becoming golden brown.<br />
15. Let it cool down and serve it the way you love.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholO6ktGyjNi8JuxZzFcENQKLxwhWM-r42oMECvWfqQroeAfK9Tg8_BKR0K9VwpKLymks_O0N-ZrBap67zTeawyODko4dBoaUDvx0LwgPTvJqpz-FAiNWax8POO4J97uo1aV55Ku7MlOc/s1600/ApplePie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholO6ktGyjNi8JuxZzFcENQKLxwhWM-r42oMECvWfqQroeAfK9Tg8_BKR0K9VwpKLymks_O0N-ZrBap67zTeawyODko4dBoaUDvx0LwgPTvJqpz-FAiNWax8POO4J97uo1aV55Ku7MlOc/s1600/ApplePie2.jpg" height="426" width="640" /></a></div>
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<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
<div style="text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-73313605020272137922014-09-14T13:42:00.003-04:002014-09-14T14:57:42.632-04:00Easy Peasy Kongnamulguk (Improvisation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q6kgLU2Spl4ElNEa0tNswWj6JJfX-eiex_w_s9JvNIHW9It_Phd-6Mz02TFDcSfC9IWBRiA_MCfARSat3NT1No2jZsFcAnElMtACMALpEb2fBdTCsYCdwOgHK-ahI0szvxgOfdXAbQw/s1600/Kongnamulguk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q6kgLU2Spl4ElNEa0tNswWj6JJfX-eiex_w_s9JvNIHW9It_Phd-6Mz02TFDcSfC9IWBRiA_MCfARSat3NT1No2jZsFcAnElMtACMALpEb2fBdTCsYCdwOgHK-ahI0szvxgOfdXAbQw/s1600/Kongnamulguk.jpg" height="426" width="640" /></a></div>
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I haven't been cooking for a while and I felt so rusty that I thought that I should prepare something very easy to begin. Mild to the taste, spicy to the smell, kongnamulguk an easy dish to prepare and to get initiated to Korean cuisine if you haven't yet discovered it!<br />
<br />
The classic Kongnamulguk is usually made with soybean sprouts, but this time, as we only have regular bean sprouts, I gave it a try and I must say that it tastes pretty similar, except that the sprouts are softer and the stock is slightly sweeter. Also, I have replaced dried sardines with fish sauce, since I didn't have them anymore and also, I remembered that for <a href="http://lagrossegueule.blogspot.ca/2013/11/kimchi-and-kkakdugi.html" target="_blank">Kimchi recipes</a>, most modern Korean recipes replace sardines with fish sauce.<br />
<br />
Alright, less talk.<br />
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<br />
<b>Kongnamulguk </b>(4 servings)<br />
<br />
<u>Timeline:</u><br />
Preparation time: 5 minutes<br />
Cooking time: 20 minutes<br />
<br />
<u>Ingredients:</u><br />
at least 100 g of beansprouts<br />
5 cups of water<br />
1 piece of kelp (about 5 g)<br />
1 tbps soysauce<br />
1 tbsp fish sauce<br />
1 tsp gochugaru<br />
Salt to taste<br />
a drop of sesame oil<br />
Green onion to taste<br />
<br />
1. Rince the beansprouts and the kelp, put them in a stockpot with 5 cups of water and bring it to boil.<br />
2. When everything is boiling, remove the kelp from the water. Lower the heat to low, add in soy sauce, fish sauce, gochugaru, sesame oil and salt. Let it simmer for 5 to 10 minutes.<br />
3. Turn off the heat. Serve it with chopped green onion. If you have sesame seeds, you may crush them between you palm before topping them. Crushing the sesame seeds helps release a nuttier taste which would be a great combination with the soup. (Note: there are no sesame seeds in the picture)<br />
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<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
<div style="text-align: center;">
<br /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-6989408058465815822014-09-01T21:35:00.002-04:002014-09-01T21:35:35.301-04:00Cheating Summer Botamochi (Improvisation)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMgrlFzoBFVrhbUF-E0xEh7it87C6McmCRhb6pv8kv-bkbKs8HlkJP6xRvKwpCs1VnWaIh_XJoJC99MasZC_8eTb-gjdX4INEvRDHtz3I4fZpGzKyLNSzoEaJ-0gHQsBB7l3oSwbA5-Y/s1600/Botamochi_done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMgrlFzoBFVrhbUF-E0xEh7it87C6McmCRhb6pv8kv-bkbKs8HlkJP6xRvKwpCs1VnWaIh_XJoJC99MasZC_8eTb-gjdX4INEvRDHtz3I4fZpGzKyLNSzoEaJ-0gHQsBB7l3oSwbA5-Y/s1600/Botamochi_done.jpg" height="426" width="640" /></a></div>
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It was a hot summer day and I wanted to do something easy and fun. I stumbled upon a botamochi recipe and well... Here you go! FYI, I cheated because botamochi is a typical autumn recipe.<br />
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<div>
Alright, less talk.</div>
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<br /></div>
<div>
<u>Timeline:</u></div>
<div>
Preparation time: 6 hours</div>
<div>
Cooking time: 1 hour</div>
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
2 cups of glutinous rice</div>
<div>
Water</div>
<div>
2 tbsp Sugar</div>
<div>
1 pinch Salt</div>
<div>
Anko (Azuki bean paste)</div>
<div>
Kinako (soybean powder)</div>
<div>
<br /></div>
<div>
1. Soak the glutinous rice overnight or at least 6 hours. Change the water and cook the glutinous rice in a rice cooker. </div>
<div>
2. Once the rice is ready, shift it in a big bowl or a mortar. Prepare a bowl of salted water. 1 cup of water with 1/2 tsp of salt is a great combination. Add sugar to the warm rice and start pounding. For every 2 or 3 poundings, soak the pestle in the salted water. This will prevent the rice from sticking with the pestle, which could cause a very sticky situation (pun intended). This process can take about 15 to 30 minutes, depending of the strength and consistency of the movements. Think of this as an exercise! </div>
<div>
3. Pound until you do not see whole rice grains, however, you do not need to pound until it becomes perfectly smooth. Botamochi are consumed with a rough rice texture.<br />
4. Prepare the anko filling and the kinako coating. What I usually like to do is shape the anko like ping pong balls. For me, 2 cups of rice gave me 16 botamochi, hence, 16 anko balls should suffice.<br />
5. Dampen your hands with salted water, form a ping pong ball size of rice and flatten it with your hands. Put the anko ball in the middle and wrap it. Place it in the kinako and use a spoon to cover the rice cake, as your hands will probably be sticky.<br />
6. Repeat the previous step for each botamochi. It is best consumed on the very same day. It can be kept fresh for up to 2 days if exposed to a cool environment and away from the sun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0BVapWO4WW6zrKtINDpP-eWWxZwdejipBQ9DSNNDsI7YUBkTbLoKU9EaWy06P5Lpm8CMHms_k7NmpnEVmHwE6Akm19XIZuUbWgLTzjR8lmMQzzZbvIcOjjCxDzQYv34yhlmFz_91FZc/s1600/Botamochi_halfed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0BVapWO4WW6zrKtINDpP-eWWxZwdejipBQ9DSNNDsI7YUBkTbLoKU9EaWy06P5Lpm8CMHms_k7NmpnEVmHwE6Akm19XIZuUbWgLTzjR8lmMQzzZbvIcOjjCxDzQYv34yhlmFz_91FZc/s1600/Botamochi_halfed.jpg" height="426" width="640" /></a></div>
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I happened to have kinako at home, but for those who doesn't have that at home and prefers something else, you can sprinkle matcha powder or shredded coconut. If you like it more exotic, coconut would be appropriate, otherwise, matcha powder would be the best combination with anko. You tell me!<br />
<br />
Otherwise, you can make it very simple, not adding any coat to your botamochi. It is as much yummy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRXlrMHkoYMRCOaHrOQ0fe30ZfWfwF7j7OscZY16WO2m_rxdiZXblxyZ5lhMUhxIJn_cMLYdlH187zMbJi1FzCivgjxb0PrQ-spl5_Smt_aDNgCYlG6vMVwZOqAmaX1a2aHmxc3u1A1o/s1600/Botamochi_naked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRXlrMHkoYMRCOaHrOQ0fe30ZfWfwF7j7OscZY16WO2m_rxdiZXblxyZ5lhMUhxIJn_cMLYdlH187zMbJi1FzCivgjxb0PrQ-spl5_Smt_aDNgCYlG6vMVwZOqAmaX1a2aHmxc3u1A1o/s1600/Botamochi_naked.jpg" height="426" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-69179672581638834002014-08-11T22:55:00.000-04:002014-08-11T22:55:33.913-04:00Summer Salad: Home-made Wafu dressing (improvisation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0a-mEgPMf6b8501cyvRBlqG22W6JOdxgkdfQF5nqyAjO9YzksdAXKrntXMeWBl-PHgQ49YW6oFpemkr9qvia2txVrfI4zEAQ42Q1s-OGo1RcEWbO7YsdYWUOYiNBfykYWVpmj_tlbHY/s1600/Wafu+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0a-mEgPMf6b8501cyvRBlqG22W6JOdxgkdfQF5nqyAjO9YzksdAXKrntXMeWBl-PHgQ49YW6oFpemkr9qvia2txVrfI4zEAQ42Q1s-OGo1RcEWbO7YsdYWUOYiNBfykYWVpmj_tlbHY/s1600/Wafu+sauce.jpg" height="425" width="640" /></a></div>
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It's been a hot summer and the hot weather won't leave for the next few weeks! Food is hardly delicious under such condition, which is why one should turn to something nutty and easy to make. No cooking required -- unless you consider boiling water "cooking".<br />
<div>
<br /></div>
<div>
Alright, less talk. </div>
<div>
<br /></div>
<div>
<u>Timeline:</u><br />
Preparation time: 20 minutes<br />
Ready time: 20 minutes<br />
<br />
<u>Ingredients:</u><br />
2 tbsp white sesame seeds<br />
1 tbsp Konbu water<br />
1 tbsp rice vinegar<br />
2 tbsp cup soysauce<br />
1 tbsp freshly grinded onion<br />
1 tbsp sugar<br />
<br />
1. Wash the piece of Konbu and soak it in hot water for about 20 minutes.<br />
2. Meanwhile, grind about 1 tbsp of onion, be sure to keep the juice -- it will help create a sweet after taste.<br />
3. Grind the sesame seeds. You can do it with a coffee grinder, which will take you less than 10 seconds, or you can do it manually in a mortar with a pestle, which will result a more interesting taste.<br />
4. After 20 minutes, when the Konbu water is ready, remove the kelp and add in rice vinegar, soysauce, onion and sugar. Mix well and finally add in the grinded sesame.<br />
5. It can be served right away, however, in order to get a more sophisticated onion sweet taste, it is suggested to let it sit for at least 20 minutes. Serve it with a cabbage salad or boiled spinach.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-60365412254166719372014-07-13T10:14:00.000-04:002014-07-13T10:14:18.759-04:00Tiramisu : le gâteau réconfortant rempli d’amour!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_G6HrMDAJDw-hAPyPJU22KpauT3VsLdY-20amFqAVoE5GzchzLhpIu3jf4ejGMdsoEt0A9EGEJGp0kADjh60BlVP955wCldDFI47PrxvMW-xfEuEvPeU7GjeXqPHk5-a3tM2BPHdBYA/s1600/tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_G6HrMDAJDw-hAPyPJU22KpauT3VsLdY-20amFqAVoE5GzchzLhpIu3jf4ejGMdsoEt0A9EGEJGp0kADjh60BlVP955wCldDFI47PrxvMW-xfEuEvPeU7GjeXqPHk5-a3tM2BPHdBYA/s1600/tiramisu.jpg" height="426" width="640" /></a></div>
<div class="MsoNormal" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;"><br /></span></div>
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<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Beaucoup
de mes amis m’ont demandé de leur donner ma recette de tiramisu. À partir de
maintenant, mon secret n’en sera plus un!<br />
<br />
Reconnu pour sa faculté de remonter le moral des gens qui le consomment grâce à
sa forte saveur de café et pour soulager leurs angoisses grâce à l’effet
onctueux de la liqueur de café,* le tiramisu est l’un des dessert les plus
apprécié dans le monde.<br />
<br />
On raconte différentes légendes sur l’origine de cette gâterie délicieuse. Parmi
les nombreuses histoires que j’ai entendues, ma préférée est celle du gâteau réconfortant
fait avec amour. En temps de guerre, une femme aurait préparé pour son mari qui
partait au front une gâterie avec du fromage mascarpone, du café, et de
l’alcool. Comme le gâteau avait une forme rectangulaire allongée, le mari en
coupait seulement une tranche chaque jour, et il le savourait en pensant à sa
femme qui lui manquait. <br />
<span style="background: yellow; mso-highlight: yellow;"><br />
</span>Je ne peux pas confirmer la véracité de cette légende, mais elle porte bien
la signification étymologique du mot <i>Tiramisu,</i>
qui, selon plusieurs sources, se traduit de l’italien au français comme « prends-moi ». Qu’il soit
consommé par un soldat avant sa mission, par un homme comme rituel dans un café
avant de s’engager avec une prostituée, ou encore par un mari quand sa femme
lui manque, ce gâteau renforce l’état d’esprit de la personne qui le mange tout
en lui donnant un regain d’énergie physique, et il évoque le côté romantique du
mot « réconfort ». <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Assez
discuté, passons aux choses sérieuses.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<u><span lang="FR-CA" style="background: rgb(243, 243, 243); font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">Ingrédients :
</span></u><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;"><br />
<span style="background: #F3F3F3;">(mélange à café) </span><br />
<span style="background: #F3F3F3;">4 c. à café café instantané</span><br />
<span style="background: #F3F3F3;">10 c. à table eau chaude</span><br />
<span style="background: #F3F3F3;">6 c. à table lait ou crème</span><br />
<span style="background: #F3F3F3;">3 c. à table liqueur de café </span><br />
<br />
<span style="background: #F3F3F3;">(garniture au fromage) </span><br />
<span style="background: #F3F3F3;">500 ml crème fouettée</span><br />
<span style="background: #F3F3F3;">8 c. à table sucre</span><br />
<span style="background: #F3F3F3;">450-500 g fromage mascarpone</span><br />
<span style="background: #F3F3F3;">6 c. à table poudre de cacao</span><br />
<span style="background: #F3F3F3;">3 c. à table liqueur à café</span><br />
<br />
<span style="background: #F3F3F3;">600 g (1 1/2 sac) doigts de dame <o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span lang="FR-CA" style="background: rgb(243, 243, 243); font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">Faire bouillir l’eau et préparer le café. Après avoir tout
mélangé, laisser refroidir à la température ambiante.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 53.4pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span lang="FR-CA" style="background: rgb(243, 243, 243); font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">Dans un bol à mélanger, battre la crème fouettée. Ajouter graduellement
la moitié du sucre. Idéalement, ajouter le tiers du sucre avant que la crème ne
soit fouettée, un deuxième tiers lorsque la crème devient plus consistante, et le
reste du sucre lorsque la crème forme des pointes moelleuses. En tout, ça
devrait prendre environ 6 ou 7 minutes à la vitesse maximale du batteur pour
obtenir la consistance voulue, c’est-à-dire des pointes dures. Retirer la crème
du bol et la laisser reposer au réfrigérateur.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 53.4pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">Placer
le fromage mascarpone dans le bol à mélanger, et le battre jusqu’à obtenir une
consistance crémeuse. Ajouter ensuite 4 c. à table de sucre. Lorsque le sucre
est bien incorporé au mélange, ajouter la liqueur de café. Lorsque le café est
bien incorporé au mélange, il est temps d’ajouter la poudre de cacao. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto;">
<span lang="FR-CA" style="background: yellow; font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;"><br />
</span><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">4. Après avoir bien mélangé la poudre
de cacao, ajouter la crème fouettée graduellement, en 3 fois. Une fois que tout
est bien incorporé, on peut faire le gâteau.<span style="background: yellow; mso-highlight: yellow;"><br />
</span>5. Pour un gâteau rond, couper chaque doigt de dame au quart de sa
longueur. Cela vous permettra de faire le rebord du gâteau.<span style="background: yellow; mso-highlight: yellow;"><o:p></o:p></span></span></div>
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<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">6. Tremper un côté de chaque biscuit
dans le mélange au café qui est à température ambiante et placer la face imbibée
vers le haut. De cette façon, le biscuit ne sera pas trop mou lorsqu’on servira
le tiramisu. Faire la première couche.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: 12.0pt; mso-add-space: auto;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt;">7.
Ajouter la garniture de fromage mascarpone et l’étendre.<br />
8. Répéter les étapes 6 et 7 pour chaque couche.<br />
9. Lorsque toutes les couches sont terminées, saupoudrer généreusement de
poudre de cacao : ça donne une belle présentation et un bon goût!<br />
10. Lorsque c’est prêt, laisser reposer au réfrigérateur toute la nuit pour
obtenir un gâteau bien ferme.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: 12.0pt; mso-add-space: auto;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 107%;">Servir avec un expresso noir
sans sucre.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="background: rgb(243, 243, 243); line-height: 13.65pt; margin-bottom: 12pt; text-align: center;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: large;">
Bonne chance et bon régal! </span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="background: #F3F3F3; line-height: 13.65pt; margin-bottom: 12.0pt; mso-add-space: auto;">
<span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 13.65pt; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="FR-CA" style="font-family: 'Trebuchet MS', sans-serif; font-size: 10pt; line-height: 13.65pt; text-indent: -18pt;">*
Ne consommez pas d’alcool lorsque vous êtes angoissé!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-8240371509137594522014-06-21T10:28:00.000-04:002014-06-21T10:28:03.724-04:00Gâteau au fromage et au citron, recette japonaise<div dir="ltr" style="margin-bottom: 8pt; margin-top: 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNPgW0fWfWJpyxqxhhyl_dE_YRhs8Oc2_dXm3kTvCgcaaxj-qesV9JPZSlob3vCcLEJwTroEnydII_Wco4caDf8AH2i1ANEMsJRqSJehlLU1Gz3TzsEZPnRBow4J3yrzN-sFUuitr_zo/s1600/cheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNPgW0fWfWJpyxqxhhyl_dE_YRhs8Oc2_dXm3kTvCgcaaxj-qesV9JPZSlob3vCcLEJwTroEnydII_Wco4caDf8AH2i1ANEMsJRqSJehlLU1Gz3TzsEZPnRBow4J3yrzN-sFUuitr_zo/s1600/cheesecake1.jpg" height="426" width="640" /></a></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u><span lang="FR-CA" style="background-attachment: initial; background-clip: initial; background-color: #f3f3f3; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 107%;">Temps
requis :</span></u><span lang="FR-CA" style="line-height: 107%;"><br />
<span style="background: #F3F3F3;">- Temps de préparation : 30 minutes</span><br />
<span style="background: #F3F3F3;">- Temps de cuisson : de 50 à 60 minutes</span><br />
<span style="background: #F3F3F3;">- Prêt en : au moins 4 heures</span><br />
<br />
<u><span style="background: #F3F3F3;">Ingrédients : </span></u><br />
<span style="background: #F3F3F3;">1 citron</span><br />
<span style="background: #F3F3F3;">4 œufs</span><br />
<span style="background: #F3F3F3;">1 c. à table farine de maïs</span><br />
<span style="background: #F3F3F3;">1/3 tasse farine tout-usage</span><br />
<span style="background: #F3F3F3;">1/4 tasse beurre</span><br />
<span style="background: #F3F3F3;">1/2 tasse fromage à la crème</span><br />
<span style="background: #F3F3F3;">1/2 tasse sucre à glacer</span><br />
<span style="background: #F3F3F3;">1/8 c. à café crème de tartre</span><br />
<span style="background: #F3F3F3;">2/3 tasse crème fouettée</span><br />
<br />
<span style="background: #F3F3F3;">1. Préchauffer le four à 375 °F.</span><br />
<span style="background: #F3F3F3;">2. Séparer le blanc d’œuf de son jaune, et
faire une meringue avec le blanc d’œuf. Pour faire la meringue, mettre le blanc
d’œuf dans un mélangeur et le battre à puissance maximale pendant 5 à 7
minutes. Ajouter la meringue dans le sucre en 3 étapes, puis ajouter la crème
de tartre lorsque des pointes molles se forment à la surface. Cesser de
mélanger lorsque les pointes deviennent dures.</span><br />
<span style="background: #F3F3F3;">3. En préparant la meringue, tamiser la farine
de maïs avec la farine tout-usage, râper l’écorce de citron et le presser pour
en faire sortir son jus.</span><br />
<span style="background: #F3F3F3;">4. Faire fondre le fromage à la crème avec le beurre
dans un bain-marie. Utiliser une cuillère pour bien brasser et les deux ingrédients
ensemble. Avant de retirer le mélange de la chaleur, ajouter le zeste de citron
et son jus, et bien mélanger. </span><br />
<span style="background: #F3F3F3;">5. Battre le mélange de fromage à la crème
jusqu’à ce qu’il devienne léger et ajouter le jaune d’œuf en premier, suivi par
les ingrédients secs. Battre à une vitesse moyenne jusqu’à ce que tout ait
l’air crémeux. </span><br />
<span style="background: #F3F3F3;">6. Mélanger la meringue avec la pâte. L’incorporer
délicatement et en plusieurs étapes dans la pâte. S’assurer de toujours plier
la pâte dans le même sens, sinon, le gâteau pourrait ne pas lever.</span><br />
<span style="background: #F3F3F3;">7. Verser le mélange dans un moule à gâteau de
10 pouces de diamètre, et faire cuire au four préchauffé pendant 50 à 60
minutes ou jusqu’à ce qu’un cure-dent en ressorte propre.<span class="apple-converted-space"> </span><b>S’assurer de baisser la température
à 350 °F aussitôt que le gâteau est au four. </b></span><br />
<span style="background: #F3F3F3;">8. Retirer le gâteau du moule et laisser
reposer à la température ambiante pendant deux heures. Mettre ensuite au
réfrigérateur pendant au moins deux heures, mais préférablement toute la nuit. </span><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnEaQjUBMzfwLd2W6Brg3LkzSdx7V8an4qJPgWxACZhZBk_-fzYwvs7eITqo8J3mBxh7lQEjKakelxqhI_cDFHkezAfmrjOBwpQKePY3iUSoejClRbrhDMvl329lMRaUjX_8EP1JOPf8/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnEaQjUBMzfwLd2W6Brg3LkzSdx7V8an4qJPgWxACZhZBk_-fzYwvs7eITqo8J3mBxh7lQEjKakelxqhI_cDFHkezAfmrjOBwpQKePY3iUSoejClRbrhDMvl329lMRaUjX_8EP1JOPf8/s1600/cheesecake.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span lang="FR-CA" style="line-height: 107%;"><span style="background: #F3F3F3;"><br /></span></span></span></div>
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<span lang="FR-CA" style="background: rgb(243, 243, 243); line-height: 107%;"><span style="font-size: x-large;"><b><span style="font-family: Trebuchet MS, sans-serif;">Bon chance et bon régal!</span><span style="font-family: Times New Roman, serif;"><o:p></o:p></span></b></span></span></div>
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<br /></div>
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Translated by <a href="http://serviceslinguistiquesmb.com/" target="_blank">Mariko Beaupré</a></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-86204974450327936002014-05-04T14:22:00.000-04:002014-05-04T14:22:26.387-04:00Chocolate Oatmeal Bars - no added sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG531LgtddQ-ldM5GvGI3_FIUVD9ZUz2DjKHBirQAGUfyxsw_OxKj6jeDQUNcRBXMIfokE15Nv_X6jDKSWRmD1qTqtvEKqt6MusZa3HkQUaXBYaBD66oVcGDR3-YcqgrxAe6w5XMjTG5E/s1600/oatmealbars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG531LgtddQ-ldM5GvGI3_FIUVD9ZUz2DjKHBirQAGUfyxsw_OxKj6jeDQUNcRBXMIfokE15Nv_X6jDKSWRmD1qTqtvEKqt6MusZa3HkQUaXBYaBD66oVcGDR3-YcqgrxAe6w5XMjTG5E/s1600/oatmealbars.jpg" height="426" width="640" /></a></div>
<br />
Once upon a time, Myopeman said: "It's like a mix of granola bar and chocolate bars. It feels "healthy" eating this kind of junk."<br />
<br />
Long story short, I had a huge bag of oatmeal at home, but most of all, I didn't want to do something too complicated. There was also cranberry and sunflower seeds at home. Gotta use those stuff once you buy them!<br />
<br />
<div>
As simple as it is, there is no baking step, it saves up electricity and time! </div>
<div>
<br /></div>
<div>
Alright, less talk. </div>
<div>
<br /></div>
<div>
<u>Timeline:</u><br />
Preparation time: 15 minutes<br />
Ready time: 4 hours and 15 minutes<br />
<br />
<u>Ingredients:</u><br />
2 cups semi-sweet chocolate chips<br />
1 cup milk<br />
1 cup oatmeal<br />
1/4 cup dried cranberry<br />
1/4 cup coconut flour<br />
1/4 cup sunflower seeds<br />
<br />
1. In a bain-marie, melt the chocolate chips with milk. Stir until it becomes smooth.<br />
2. Add all the ingredients and mix well.<br />
3. Take parchment paper and place it in a pan. Pour the chocolate mix in the pan, gently pressing on them and let it cool in the fridge for 2 hours, take it out to cut or break it.<br />
4. Put it back in the fridge for another 2 hours and the bars are ready to serve.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-82101638893209668912014-04-27T14:12:00.002-04:002014-04-27T14:13:14.018-04:00Lemon flavour Japanese cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaluZbOWlxqlgPVkeV6d-BSwrPnCxDEmio7LHcznl47KJ_FSMxxT1pp__GyqnyZ9cctRm9tC-Pj32oS8_vFzCP65EeYLa_sR4Roxn5f75nQprXYGgnH_CEl_JQbZS1wwsaBAvpFMdvsTE/s1600/cheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaluZbOWlxqlgPVkeV6d-BSwrPnCxDEmio7LHcznl47KJ_FSMxxT1pp__GyqnyZ9cctRm9tC-Pj32oS8_vFzCP65EeYLa_sR4Roxn5f75nQprXYGgnH_CEl_JQbZS1wwsaBAvpFMdvsTE/s1600/cheesecake1.jpg" height="426" width="640" /></a></div>
<br />
<br />
<u>Timeline:</u><br />
- Preparation time: 30 minutes<br />
- Cooking time: 50-60 minutes<br />
- Ready time: at least 4 hours<br />
<br />
<u>Ingredients:</u><br />
1 lemon<br />
4 eggs<br />
1 tbsp maize flour<br />
1/3 cup all-purpose flour<br />
1/4 cup butter<br />
1/2 cup cream cheese<br />
1/2 cup powdered sugar<br />
1/8 tsp tartar cream<br />
2/3 cup whipping cream<br />
<br />
1. Preheat the oven at 375°F.<br />
2. Separate the egg white from the egg yolk and make a meringue with the egg white. To make the meringue, put the egg white in a mixer and beat it to maximum speed for 5-7 minutes. Add in the sugar in 3 separate steps and add the tartar cream when it reaches soft peak. Stop when it reaches hard peak.<br />
3. While preparing the meringue, sift the maize flour with the all purpose flour, and grate the the lemon's skin and squeeze its juice.<br />
4. Melt the cream cheese and the butter in a bain-marie. Use a spoon to stir and mix the two products together. Before removing the mix away from heat, add the lemon zest and juice, and mix well.<br />
5. Beat the cream cheese mix. Beat until it becomes fluffy and add the egg yolk first and the the dry ingredients, beat at medium speed until everything looks creamy.<br />
6. Mix the meringue with the batter. Add it in several steps, gently folding it in the batter. Make sure to gently fold in the same direction, otherwise the cake might not rise.<br />
7. Pour the batter in a 10 inches cake pan, and bake it in the preheated oven for 50-60 minutes or until the skewer comes out clean when poking the cake. <b>Be sure to lower the temperature to 350°F as soon as the cake enters the oven. </b><br />
8. Remove the cake from the pan and let it sit at room temperature for 2 hours and leave it in the fridge for at least 2 hours, if possible, preferably overnight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGg5b6AP12DpbBufFxgTIa0Pkv85Ky-onT8sFyjduy0ikXwBB-Yl3R-X1pCv_aoLIljPxlNxqzn-flKxGL2tgab9TjQNJGKV4sRFhqq8lTGw4DbwzD0666-F37R2N5QJUnrLU41qcErs/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkGg5b6AP12DpbBufFxgTIa0Pkv85Ky-onT8sFyjduy0ikXwBB-Yl3R-X1pCv_aoLIljPxlNxqzn-flKxGL2tgab9TjQNJGKV4sRFhqq8lTGw4DbwzD0666-F37R2N5QJUnrLU41qcErs/s1600/cheesecake.jpg" height="426" width="640" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
<div style="text-align: center;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-73973880739915823972014-04-20T10:01:00.000-04:002014-04-20T10:01:04.133-04:00Leftover onigiri: What to do with leftovers? (Improvisation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9VCau_Kpr54p9v2sVJnqlVs0DWByuBLMSPSHk94CA0NMvs2jQwgah2LBElKR3STGkq4yAcT35W0_EHZ-b7zVUpoAmuWsf6ogxyD7Hz_SYNId70x15p0TRDkFjagy4F_XGo9GXllKtSk/s1600/onigiri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9VCau_Kpr54p9v2sVJnqlVs0DWByuBLMSPSHk94CA0NMvs2jQwgah2LBElKR3STGkq4yAcT35W0_EHZ-b7zVUpoAmuWsf6ogxyD7Hz_SYNId70x15p0TRDkFjagy4F_XGo9GXllKtSk/s1600/onigiri.jpg" height="426" width="640" /></a></div>
<br />
Growing up in a very economical family, I have more than often brought leftovers for lunch. However, over the years, I grew tired of eating rice and leftovers the same way: in a container with leftovers in the bottom and rice on the top (if you hate having your rice soggy, that's the best way to place your leftover lunch). And being a fan of convenience, I found a new way of eating leftovers the next day without intensively microwaving and without using utensils. Plus, it is a much cuter way to eat your lunch!<br />
<br />
Alright, less talk.<br />
<br />
<br />
<u>Timeline:</u><br />
Preparation time: 5-10 minutes (if rice is ready!)<br />
Ready time: 5 minutes<br />
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
Rice (preferably calrose or sticky rice)</div>
<div>
Leftover</div>
<div>
<br /></div>
<div>
(optional)</div>
<div>
Nori sheets</div>
<div>
Soy sauce</div>
<div>
Sesame seeds</div>
<div>
<br /></div>
<div>
1. Prepare the rice, it is preferable to use calrose rice or sushi rice due to its sticky texture. However, if you have glutinous rice, it works out as well. As for jasmine rice, it could work, but it would not give a very satisfying result at the end.</div>
<div>
2. Prepare the filling. Depending on the type of leftover you have, make sure that it turns into tiny chunks. I had salmon leftover, so I used a spoon to tear the salmon into tiny pieces. If you have something that contains a lot of liquid, squeeze out the juice to use it later. </div>
<div>
3. If you have some juice from your left over, pour a small amount (1 tsp for 1/2 cup cooked rice) in the hot rice and mix well. Make sure that the rice is hot so that it could absorb the sauce in. Otherwise, if you do not have sauce from the leftover, you can add soy sauce. I like the taste of seaweed and sesame, so I added some nori chunks with sesame seeds. With the rice paddle, mix well.</div>
<div>
4. Now mould the onigiri by placing some rice in your hand. Place approximately one tbps of leftover in the middle and bring all the rice around the filling. There are two ways to wrap your onigiri. The traditional way is to wet your hands with salted water and mould the rice balls. The other way, without wetting your hands, you can use a plastic wrap to work it out. </div>
<div>
5. Shape well by pressing the rice, not too much to keep the leftover in the middle and uncrushed. To make it in triangular prism, place the rice ball in between adjacent hand position. </div>
<div>
6. After shaping the onigiri, take a nori sheet to partially wrap. It is now ready to serve.<br />
<br />
I usually wrap them in plastic wraps to bring to job or class. The convenience of onigiri is that you do not need to heat it before eating, as long as you leave it at room temperature for at least an hour. </div>
<div>
<br /></div>
<div>
Good luck and enjoy! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-49442977621098243562014-04-20T09:42:00.001-04:002014-04-20T09:42:38.623-04:00Chocolate cupcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xMBBN5qUhuyCcgwVOw53BWOzogx1DhNrTHwiPy-ycYcRgGvlFUHJ1UavVPrJBl5sKfUQDluZCePAmSICVKijKOKBtTmYu6gYSx252j8uAM6tgvFTkoXP0Un0kFT8Xb1b8HazGUcnpYM/s1600/cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xMBBN5qUhuyCcgwVOw53BWOzogx1DhNrTHwiPy-ycYcRgGvlFUHJ1UavVPrJBl5sKfUQDluZCePAmSICVKijKOKBtTmYu6gYSx252j8uAM6tgvFTkoXP0Un0kFT8Xb1b8HazGUcnpYM/s1600/cupcake.jpg" height="426" width="640" /></a></div>
<div>
<br /></div>
I just wanted to share something simple and clean.<br />
<div>
<br /></div>
<div>
If you want to make it fancy, you can add some <a href="http://lagrossegueule.blogspot.ca/2014/04/spring-cupcakes-decorations.html" target="_blank">frosting </a>like I previously did. This cake is not sweet, great for people who enjoys the taste of cocoa or people who like the combination of frosting. My recommendation is to have it with a dark espresso -- no milk and sugar.<br />
<div>
<br /></div>
<div>
Alright, less talk.</div>
<div>
<br /></div>
<div>
<u>Timeline: </u></div>
<div>
Preparation time: 15 minutes</div>
<div>
Cooking time: 20-25 minutes</div>
<div>
Ready time: about an hour</div>
<div>
<br /></div>
<div>
<u>Ingredients:</u> approx. 12 servings</div>
<div>
2 cups all-purpose flour</div>
<div>
2 tsp baking powder</div>
<div>
3/4 cup cocoa powder</div>
<div>
a pinch of salt</div>
<div>
1/4 cup vegetable oil</div>
<div>
1/4 cup sugar</div>
<div>
2 eggs</div>
<div>
1/2 tsp vanilla extract</div>
<div>
1 cup milk</div>
<div>
1/2 cup half and half cream</div>
<div>
<br /></div>
<div>
1. Preheat the oven at 350°F. </div>
<div>
2. In a mixer, blend the vegetable oil with sugar.</div>
<div>
3. Meanwhile, sift the cocoa powder, and mix with the all-purpose flour, salt and baking powder. </div>
<div>
4. Add the eggs to the vegetable oil and sugar mix. When it all looks smooth, add milk, cream and vanilla extract. </div>
<div>
5. Incorporate the dry ingredients to the liquid ingredients at once. When the batter looks smooth, transfer it in a cupcake pan. </div>
</div>
<div>
6. Bake it for 20-25 minutes. It is ready when you stick a skewer or toothpick in the cake and it comes out clean. Make sure to tap the bottom of the pan so that the hot air can escape from the cakes, which would prevent them from flattening and shrinking.</div>
<div>
7. Let it sit for about half an hour. It is now ready to serve. </div>
<div>
<br /></div>
<div>
If you want to add frosting, it would be ideal to wait for an hour, so that the cake is completely cooled. </div>
<div>
I decorated it in celebration of Spring, simply click on the image to learn how to do it! </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://lagrossegueule.blogspot.ca/2014/04/spring-cupcakes-decorations.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK-LtcESBA_R-f4bRapULRDMNfe41bvunStgbVF01VH22RWNNOTtMDashfwBYeJJvrCx1_4wS5RYfo3hr5BPnX35WkRzeWdYHArMaXLGeaUpqACmNgTjpqBCG6ojdBcc8swPifrdTXvU/s1600/butterflycupcake2.jpg" height="425" width="640" /></a></div>
<div>
</div>
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-67866707634838297412014-04-13T12:16:00.000-04:002014-04-20T11:33:02.125-04:00Spring cupcakes decorations (improvisation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWLkI0d-3IUsd-oFhwOk_eMUR_GlPZRD5RvahKGbEmp3sWPuL6d8pTmKyeVMGx9Ne9ABQTWTxPrNYTayhrWtFRrXK4oapX2DMKnBC6EPOeMNIYNYvJrWGOLPoiN7_quCzAYjsoCFFyaI/s1600/butterflycupcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWLkI0d-3IUsd-oFhwOk_eMUR_GlPZRD5RvahKGbEmp3sWPuL6d8pTmKyeVMGx9Ne9ABQTWTxPrNYTayhrWtFRrXK4oapX2DMKnBC6EPOeMNIYNYvJrWGOLPoiN7_quCzAYjsoCFFyaI/s1600/butterflycupcake1.jpg" height="426" width="640" /></a></div>
<br />
At last, we can see the green green grass! It is too bad that buds have not bloom yet, but I can already imagine butterflies flapping their wings to the sound of fresh breezes.<br />
<br />
I've made <a href="http://lagrossegueule.blogspot.ca/2014/04/chocolate-cupcake.html" target="_blank">cupcakes </a>and I wanted to find a way to use the cream cheese, confetti candies and chocolate chip that I had at home. After thinking through and looking around, I came up with the idea of using them as decorations, in addition to using whatever I have at home. I usually don't enjoy frosting much due to the rich buttery texture, but this time, I find that it is pleasurable to the taste buds and palate. I have simply replaced butter with something lighter and healthier!<br />
<br />
You will find below two recipes, one for the chocolate decoration and the other one is for the cream cheese frosting. They are both improvised recipes, meaning that I roughly measured everything.<br />
<br />
Alright, less talk.<br />
<br />
<b>Chocolate butterflies</b><br />
<u>Timeline:</u><br />
Preparation time: 2-5 minutes<br />
Cooking time: 3-5 minutes<br />
Ready time: 1 hours<br />
<br />
<u>Ingredients:</u><br />
1/2 cup chocolate chips<br />
2 tbsp milk<br />
Confetti candies (optional and to your taste)<br />
<br />
1. Draw a butterfly on a piece of paper and prepare parchment paper to imprint your decorations.<br />
2. In a bain-marie, melt the chocolate with milk. If you want to get it done quicker, you can melt the chocolate in the microwave. To my experience, bain-marie has a better outcome.<br />
3. Mix and when the chocolate and milk are well blended, transfer the mixture in a plastic sandwich bag. Cut a corner of the bag. Depending on how precise you want to draw, you can adjust the size of the hole.<br />
4. While it is still very warm, draw your butterfly. Put the drawing underneath the parchment paper and squeeze the chocolate on the parchment paper. In order to reduce mistakes, it is better to draw the edges and fill the inside. This process would need some quick hands, as the chocolate becomes less malleable once slightly cooled down. I simply drew the wings and the antennae.<br />
5. Sprinkle some confetti candies while it is still soft. You may press gently to have the confetti engraved in the decorations.<br />
6. Let it sit in the freezer for 45 minutes and it should be ready to decorate.<br />
<br />
<b>Cream cheese frosting</b><br />
<u>Timeline:</u><br />
Preparation time: 10 minutes<br />
Ready time: 10 minutes<br />
<br />
<u>Ingredients:</u><br />
4 tbsp cream cheese<br />
2 tbsp greek yogurt<br />
2 tbsp sugar<br />
tiny splash of vanilla extract<br />
<br />
1. In a mixer, blend the cream cheese with greek yogurt.<br />
2. When the dairy products are blended into one another, add the sugar and vanilla extract. Whip until everything looks smooth. It is now ready to serve.<br />
<br />
<b>How to decorate? </b><br />
1. Make sure that the cupcake is cooled to room temperature. With a spatula, spread the frosting on top of your cupcake.<br />
2. Take the butterfly wings and position them as desired. Add the antenna.<br />
3. Let them sit in the fridge for an hour so that the decorations can settle. They are now ready to serve.<br />
<br />
There are many ways of drawing your butterfly wings, here is an alternative of method!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJdEF5eXgUxZOoUFtun79G1ebE0vny9mzPV22qu5KOH1pUEvmYJuf7QRKeuU3lLHXsqW2WZAB7plg73yFhGRa6L_PlMxIN9U8nvKCRiXLwJx8m8cfWssvDrLQDXcTULhxO6WbkYoIjnM/s1600/butterflycupcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJdEF5eXgUxZOoUFtun79G1ebE0vny9mzPV22qu5KOH1pUEvmYJuf7QRKeuU3lLHXsqW2WZAB7plg73yFhGRa6L_PlMxIN9U8nvKCRiXLwJx8m8cfWssvDrLQDXcTULhxO6WbkYoIjnM/s1600/butterflycupcake2.jpg" height="426" width="640" /></a></div>
<br />
Want to know how to make a bitter-sweet cupcake? Simply click on the image below!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://lagrossegueule.blogspot.ca/2014/04/chocolate-cupcake.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlbjsgdnO3nfMjqVSQST7cAdVcgFBDcH8MQPMFfMteT47NTKiEK2I2Q2UpWdPYAroEQcReQhGsKAQgoSwGWsmohj18eyjvT8SIMcxVaQs1ZNRXIMLWEyfbiDFAX6uoBQhHh7bqeyPNUU/s1600/cupcake.jpg" height="426" width="640" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy! </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-41253132763525142032014-04-08T21:13:00.002-04:002014-04-08T21:15:21.295-04:00Maple Walnut Squares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iHjUK6JcKpo1kL9-ZlhLSRaxs8AP8Ci79nFQk81WeAqtK5IGj0uVGTAxEPg1rBVN0CGTbEkfhVb2xagBZbDFQ4SuTUo6HzMMMHoJU2ROobjB6UjjvaSOjd0zyftyw1LQgNmikIeqJE8/s1600/IMG_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iHjUK6JcKpo1kL9-ZlhLSRaxs8AP8Ci79nFQk81WeAqtK5IGj0uVGTAxEPg1rBVN0CGTbEkfhVb2xagBZbDFQ4SuTUo6HzMMMHoJU2ROobjB6UjjvaSOjd0zyftyw1LQgNmikIeqJE8/s1600/IMG_0037.jpg" height="426" width="640" /></a></div>
<br />
The ground hog has long woken up, it means Spring is at our door. And when one says "Spring," I think "Maple."<br />
<br />
At last, it is now maple season! Whether you have already been to the sugar shack or not, you should not hold yourself from this treat! Thinking that it might be too sweet? Try it yourself and let me know!<br />
<br />
<br />
Alright, less talk.<br />
<br />
<u>Timeline:</u><br />
Preparation time: 20 minutes<br />
Cooking time: 32-35 minutes<br />
Time ready: 2 hours<br />
<br />
<u>Ingredients:</u><br />
(base)<br />
1 cup all-purpose flour<br />
1/4 cup oatmeal<br />
1/4 cup butter (soften to room temperature)<br />
1/4 cup brown sugar<br />
1/4 cup milk<br />
1/2 tsp ground cinnamon<br />
<br />
(top filling)<br />
1 egg<br />
1/4 cup brown sugar<br />
3 tbsp maple syrup<br />
1/2 cup chopped walnuts<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_-ELqnp3dPc7EIRK-HP9iNyPMwGqYRAcp6F1NAV8eYNZTp0oW_7wxXRCurkEfQInP2Jm96-0nHUIXxrcSBkVwG40Lf8J6NUVW3ao-5vIgjum6Ey6Akptuoi3E3U2MuamyMmsfwstvk/s1600/maple+walnut+ingr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_-ELqnp3dPc7EIRK-HP9iNyPMwGqYRAcp6F1NAV8eYNZTp0oW_7wxXRCurkEfQInP2Jm96-0nHUIXxrcSBkVwG40Lf8J6NUVW3ao-5vIgjum6Ey6Akptuoi3E3U2MuamyMmsfwstvk/s1600/maple+walnut+ingr.jpg" height="213" width="320" /></a></div>
<br />
<u>Instructions:</u><br />
1. Preheat the oven at 350°F.<br />
2. In a mixer, combine the soft butter and brown sugar. Beat to maximum speed until it becomes fluffy, and then add milk to the combination. This step should take 6 to 8 minutes.<br />
3. When the mix is combined to the butter and milk, add the oatmeal and all-purpose flour and beat at medium speed. This will be the cookie base dough.<br />
4. In a 8"x8" baking pan, place a baking sheet and work the cookie base dough on. Evenly spread the dough and gently press to make it firm and not hard. Then use a fork to pierce the dough.<br />
5. Bake the dough for 20 minutes.<br />
6. While waiting for the cookie base to bake, chop the walnut and mix it with egg, brown sugar and maple syrup.<br />
7. When the cookie base is ready, spread the maple walnut filling on top and spread it evenly. Put it back to the oven and bake it for 12-15 minutes or until the filling looks dry on the surface.<br />
8. After taking the maple walnut bakery out, use a knife to run around the base so that it will be easy to remove later. While it is still hot, it is the right time to cut the bakery -- either squares or diamond (like I did in the picture). Let it sit for an hour and it will be ready to serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcowvcHff71a7nNUTqvHox5PVBk3u4XAyAbD8BfptrISJcPofCp1DCkLHc7Kvs5h6Y_6NXaKc7h7X_XOcYFaMeductsHxu9svS-zrmPxdAO9t78JkAQ-m14wJAn5GBFbWHIPsHokbINk/s1600/maple+walnut+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcowvcHff71a7nNUTqvHox5PVBk3u4XAyAbD8BfptrISJcPofCp1DCkLHc7Kvs5h6Y_6NXaKc7h7X_XOcYFaMeductsHxu9svS-zrmPxdAO9t78JkAQ-m14wJAn5GBFbWHIPsHokbINk/s1600/maple+walnut+pic.jpg" height="425" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;">Good luck and enjoy!</span> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-22844348825686977642014-04-03T22:17:00.001-04:002014-04-03T22:17:29.068-04:00Tiramisu: The Cake of Homeliness and Love<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIy7yq2n2V_6kmzl9I_HkhYopsmM5djkKmQJlxtNEyzn9MkexUW54aN-YWrGPiXbXrGWU8KhPQm2xxcVj5Vmu4_50XPS5mLMMsrGlO0ZhEMUwoBrouGTj1OmNfTKlpOa1r7M4aT1vNy0/s1600/tiramisu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIy7yq2n2V_6kmzl9I_HkhYopsmM5djkKmQJlxtNEyzn9MkexUW54aN-YWrGPiXbXrGWU8KhPQm2xxcVj5Vmu4_50XPS5mLMMsrGlO0ZhEMUwoBrouGTj1OmNfTKlpOa1r7M4aT1vNy0/s1600/tiramisu.jpg" height="425" width="640" /></a></div>
<br /></div>
<div>
Many of my friends have been asking my recipe for tiramisu. It looks like the secret is not longer one!<br />
<br />
Known for it's ability to kick one's moral with its strong coffee flavour, or to soothe people's distress with the suave effect from coffee liqueur,* tiramisu is one of the most appreciated dessert in the world.<br />
<br />
Different legends about this delicious treat has been conceived. Among the many that I have heard, my favourite one is the cake of home and love: at a time of war, a wife prepared a treat with mascarpone cheese, coffee and alcohol for her husband before he leaves for service. Prepared in a long rectangular shape, the husband would cut out a piece and eat the cake each day, thinking and missing his wife.<br />
<br />
Although I cannot assert the genuineness of the legend, it fundamentally carries the etymological meaning of "Tiramisu," which according to many sources, is translated as "pick me up" in English from Italian. Whether it is a soldier consuming it before its assignment, a customer chugging it as a "ritual" in a café before engaging with a prostitute, or a husband savouring it while missing his wife, this cake strengthens the eater's mental and physical state and builds up the romantic conception of "homeliness." </div>
<div>
<br /></div>
<div>
Alright, less talk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvoyhwpOODDT-pfxixhcDDxcwlZpP4dmhCH_S9TfAVPRkkkYHeCEoWXEqGz2p2xS9b6t5-yBZf3sAIS7zDUO39CyehHsdYU1SvZILlDhdlLXAWt5S1hWhppg93-VDhVuLK8OvUYB_JPc/s1600/IMG_0661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvoyhwpOODDT-pfxixhcDDxcwlZpP4dmhCH_S9TfAVPRkkkYHeCEoWXEqGz2p2xS9b6t5-yBZf3sAIS7zDUO39CyehHsdYU1SvZILlDhdlLXAWt5S1hWhppg93-VDhVuLK8OvUYB_JPc/s1600/IMG_0661.jpg" height="266" width="400" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
<u>Ingredients:</u><br />
(Coffee mix)<br />
4 tsp instant coffee<br />
10 tbsp hot water<br />
6 tbsp milk/cream<br />
3 tbsp coffee liqueur<br />
<br />
(cheese filling)<br />
500 ml whipping cream<br />
8 tbsp sugar<br />
450-500 g mascarpone cheese<br />
6 tbsp cocoa powder<br />
3 tbsp coffee liqueur<br />
<br />
600g (1 1/2 bag) Lady fingers<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CP_OwY71hOL-4WCscArQzcf5q9gPRRNK8qy6LyDQhJuFqrxE4zu8nb0X9vld31vXB4XnWZyAlZ_cV-Q6JY9IixPnfy79RAMXumk0xt8xNuWfPW71jIOANsDMnw0ZyUGHBgTcuGg2JMk/s1600/IMG_0533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CP_OwY71hOL-4WCscArQzcf5q9gPRRNK8qy6LyDQhJuFqrxE4zu8nb0X9vld31vXB4XnWZyAlZ_cV-Q6JY9IixPnfy79RAMXumk0xt8xNuWfPW71jIOANsDMnw0ZyUGHBgTcuGg2JMk/s1600/IMG_0533.jpg" height="212" width="320" /></a></div>
<br />
1. Boil water and prepare the coffee. When it is all mixed, let it cool down to room temperature.<br />
2. In a mixer, beat the whipping cream. Add in 4 tbsp of sugar in three separate times. Ideally, the first time when the cream is not whipped. The second time when the cream reaches a thicker consistency and the last time when the whipped cream reaches soft peak. In total, it should take about 6 or 7 minutes at maximum speed to reach the ideal consistency, which is hard peak. Remove it and let it sit in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAg_ut63cUOGNQ16OlJALKZkZuPllACQ6DS47WfQUVBdo13adsRGw-WQX6nA4S0ZqCjS7O7FFvbWV6p5tgo_LEzA6S4g75EEDxt3IcrfGpBUJt5ZJjEp3xwlZ-1OS2_eM25X7ZjpA3NvE/s1600/IMG_0548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAg_ut63cUOGNQ16OlJALKZkZuPllACQ6DS47WfQUVBdo13adsRGw-WQX6nA4S0ZqCjS7O7FFvbWV6p5tgo_LEzA6S4g75EEDxt3IcrfGpBUJt5ZJjEp3xwlZ-1OS2_eM25X7ZjpA3NvE/s1600/IMG_0548.jpg" height="213" width="320" /></a></div>
<br />
3. Place the mascarpone cheese in the mixer and beat until it becomes creamy. then add in 4 tbsp of sugar. When the sugar is incorporated, add in coffee liqueur. After the coffee is well mixed with the cheese, it is time to add cocoa powder.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVj1P30fdRyLSUVWwtiqkNpI_FZCASU6PIKcpVyU0K2UgTPCEqyCd2s6UmijEEgb7MRWMEgyMnWoVbAeG1ZJAPNx2iuEXZErV7AG4n6eXI783YhVmUVSqrWMIGKPPQsL-2wT1_84l1J1Q/s1600/IMG_0577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVj1P30fdRyLSUVWwtiqkNpI_FZCASU6PIKcpVyU0K2UgTPCEqyCd2s6UmijEEgb7MRWMEgyMnWoVbAeG1ZJAPNx2iuEXZErV7AG4n6eXI783YhVmUVSqrWMIGKPPQsL-2wT1_84l1J1Q/s1600/IMG_0577.jpg" height="213" width="320" /></a></div>
<br />
4. After mixing well the cocoa powder, add in the whipping cream in 3 separate times. When all is incorporated, it is ready to prepare the cake.<br />
5. For a circle shaped cake, cut 1/4 of each lady fingers to define the edge.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O3PcQ5JX_Waniy_ufXiHH3eT93QM0vuQ2ReB-cKfe-0AUjHqykfuB9UjeGC7QHWsoNvPqxTsnTCrTwUjiMqE5yeUc-DamnMooPAWJsd86SGy9jKt19FwqP-_NzJ-fHXSgBATyIhUe9Q/s1600/IMG_0569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2O3PcQ5JX_Waniy_ufXiHH3eT93QM0vuQ2ReB-cKfe-0AUjHqykfuB9UjeGC7QHWsoNvPqxTsnTCrTwUjiMqE5yeUc-DamnMooPAWJsd86SGy9jKt19FwqP-_NzJ-fHXSgBATyIhUe9Q/s1600/IMG_0569.jpg" height="213" width="320" /></a></div>
<br />
6. Dip one side of each cookie in the cooled-to-room-temperature coffee mix and place the dipped part facing up. This will ensure that the cookie is not too mushy when serving. Make the first stack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyojGg923x0-ywCqn4_RKQI61Uj-qB0IQ-aaLtfla1yY5XRuME9AWdXuceRhvpPAOtFSe8qRubPwoEkJ16YLlvpgdihRH17eYpDw5ncHPhyphenhyphenU4RGIz4c7BJUY20BCfuDk779gv5jVNiwEs/s1600/IMG_0580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyojGg923x0-ywCqn4_RKQI61Uj-qB0IQ-aaLtfla1yY5XRuME9AWdXuceRhvpPAOtFSe8qRubPwoEkJ16YLlvpgdihRH17eYpDw5ncHPhyphenhyphenU4RGIz4c7BJUY20BCfuDk779gv5jVNiwEs/s1600/IMG_0580.jpg" height="213" width="320" /></a></div>
<br />
7. Add the mascarpone cheese filling and spread.<br />
8. Repeat step 6-7 as needed for each layer.<br />
9. When you finish all the layers, sprinkle a generous amount of cocoa powder -- for the aesthetic and for the taste.<br />
10. When it is ready, let it sit in the fridge overnight for the alcohol to settle down.<br />
<br />
Best serve with a dark espresso without sugar.<br />
<br />
Good luck and enjoy!<br />
<u><br /></u>
<u><br /></u>
<u><br /></u>
<u><br /></u></div>
<div>
<span style="font-size: x-small;">* Please do not consume alcohol when distressed.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-52439475990071616062014-03-27T23:01:00.004-04:002014-03-29T14:10:50.817-04:00Wake-You-Up Coffee Rum Balls - No Added SugarThere was chocolate chip and a LOT of broken cookies at home. I didn't want to make chocolate cookies or anything that looked too... "Normal." So I took the initiative to integrate ingredients with stronger tastes and interesting flavours. So this is how I came up with a rum ball recipe that is adaptable to many people's palate.<br />
<br />
There is no sugar added to the ingredients. The sweetness comes from the semi-sweet chocolate, the cookies and the rum. So this is how I would describe the taste: chocolatey, not too sweet, not too rum-y, very coffee-y and most of all... coconut-y!<br />
<br />
FYI, I recently got a new camera, and somehow, suddenly, pictures don't look the same as in the past. It just saves me from Photoshop editing time!<br />
<br />
Alright, less talk.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rwJKx4rJQqHY5SzDbjdmSVwL_UZcDD2hIasIehwTMDLYZjPql4m86KQ9mebgQszsgdcwvurs9FOTVmm0EIlRv3eA7DcJGgxeIUrrGrp0xJ8Gcc3ScfHAgiGeX4udYNOJ-csFEqlNTxs/s1600/Rumballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rwJKx4rJQqHY5SzDbjdmSVwL_UZcDD2hIasIehwTMDLYZjPql4m86KQ9mebgQszsgdcwvurs9FOTVmm0EIlRv3eA7DcJGgxeIUrrGrp0xJ8Gcc3ScfHAgiGeX4udYNOJ-csFEqlNTxs/s1600/Rumballs.jpg" height="266" width="400" /></a></div>
<br />
<u>Ingredients:</u><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmftId0gty6znu4A1eOOFDGB5jE56ocbTUcw594wibuOEw1gD1nqkfDImeO8fKkjcTHsYjjV2tmvKZMU90dbq10kDh6e0RCkwr8JVRgzpizTc3yUW7INmKTw9LS8kC6s9pyiqeu0mgrI/s1600/rumballs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmftId0gty6znu4A1eOOFDGB5jE56ocbTUcw594wibuOEw1gD1nqkfDImeO8fKkjcTHsYjjV2tmvKZMU90dbq10kDh6e0RCkwr8JVRgzpizTc3yUW7INmKTw9LS8kC6s9pyiqeu0mgrI/s1600/rumballs1.jpg" height="240" width="320" /></a></div>
<u><br /></u>
<u><br /></u>
350g semi-sweet chocolate chips<br />
75g (5 tbsp) heavy cream<br />
25g (2 1/2 tbsp) rum<br />
10g (2 tbsp) coffee beans<br />
25 g (2 1/2 tbsp) coconut powder<br />
8 to 10 graham, social tea or any kind of cookies you have at home<br />
1 tbsp cocoa powder<br />
<br />
1. In a bain-marie, melt the chocolate with milk<br />
2. Mash the coffee beans with the cookies. If you don't like it rustic, you can always grind the coffee.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42k1goZ5BcujEOs4XOoPrH1jQKu74dbrQutwIGFfRhU-ve23rld8iWTCZ1JjpZZqSaxMO6A9Cwr5RO2xPOPFoJGF-9TIAeDuXSsERMn3dREECFrU3uvFaQIJglI6MPM92u8Q6_Xy6w8M/s1600/rumballs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42k1goZ5BcujEOs4XOoPrH1jQKu74dbrQutwIGFfRhU-ve23rld8iWTCZ1JjpZZqSaxMO6A9Cwr5RO2xPOPFoJGF-9TIAeDuXSsERMn3dREECFrU3uvFaQIJglI6MPM92u8Q6_Xy6w8M/s1600/rumballs2.jpg" height="150" width="200" /></a></div>
<br />
3. Add in some coconut powder. If you don't have powder, you can add shredded dry coconut as a replacement, but not that the taste and texture will be more coconut-y at the end.<br />
4. When the chocolate is well melted and mixed to the heavy cream, add in the rum and mix well.<br />
5. When the rum is well incorporated in the chocolate, add in the dry ingredient mix. Stir well.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd1aUs7qIWH81R0hP8KdZVoBzgJwFMbUm1X5TWPPw2rIAJvYP_hAn-8xgStji2HBNaJx341Of_mAmgO4wB14ccGK2fYubn2iLqch5u4o3YukKXl9JKgxj6q81yIXEd_dwA0poH8oTJzo/s1600/rumballs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd1aUs7qIWH81R0hP8KdZVoBzgJwFMbUm1X5TWPPw2rIAJvYP_hAn-8xgStji2HBNaJx341Of_mAmgO4wB14ccGK2fYubn2iLqch5u4o3YukKXl9JKgxj6q81yIXEd_dwA0poH8oTJzo/s1600/rumballs3.jpg" height="150" width="200" /></a></div>
<br />
6. Remove the ingredients from the bain-marie and start shaping into balls.<br />
7. When the balls are shaped, place them in the fridge for 1 hour so that they solidify and preserve its form.<br />
8. In a bowl, place 1 tbsp of cocoa powder. Place the cooled rum balls in the bowl and shake to distribute the cocoa powder evenly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkF6wMSsHj4EPfRT8HKIkDmnNpHPpCWOuwWjlRv_-BpPCJdQTdeGNZq1UF7SG-4EQYAw-ZrdM29Wp8B9H8rn0PRY_oi_JgSvwiT5GZNb47l3cuxRbnMPZbryC6RTdJiPOqyLPJAM_nOg/s1600/rumballs4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkF6wMSsHj4EPfRT8HKIkDmnNpHPpCWOuwWjlRv_-BpPCJdQTdeGNZq1UF7SG-4EQYAw-ZrdM29Wp8B9H8rn0PRY_oi_JgSvwiT5GZNb47l3cuxRbnMPZbryC6RTdJiPOqyLPJAM_nOg/s1600/rumballs4.jpg" height="150" width="200" /></a></div>
<br />
9. Let it sit overnight for the rum to settle. And at last, it is ready to serve.<br />
<br />
Good luck and enjoy!<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-41532384155733138132014-03-20T23:10:00.002-04:002014-03-23T00:43:05.863-04:00Chewy Matcha Mochi Cake<div>
Can you imagine a chewy, soft and warm texture of a piece of cake? Very, very chewy. So chewy that you wonder whether your teeth are in Dreamland.<br />
<br />
I actually got the recipe from another blog and just fell in love with the idea of using <i>Mochiko</i> to replace all purpose flour. Furthermore, having always been a fan of glutinous rice's chewiness, I just told myself "Eureka" when discovering this recipe.<br />
<br />
I however have modified the recipe, to suit my own taste as well as people surrounding me; less sweet and less buttery than the original instructions. I have also added one step to make the mochi cake last longer. In a way, this mochi cake tastes quite similar to the Chinese Niangao (年糕). Easy, sweet and yummy!<br />
<br />
I was in a rush that day, so I referred to cups instead of weighing the ingredients. This gives 12 matcha mochi cakes.<br />
<br />
Alright, less talk. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_chJUMyT9gPTvNqc2MqkQx6wdkOZLzMqwaoNF_4WWPhqJ56sN50iMEsuEA8owqZ42656XNeYep2jGphRibJ9XqxE89c4n2LDJwFZETBW5tkXFwjSN7uV7UgoO8iABpaTnnpULRoZUNa0/s1600/mochi+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_chJUMyT9gPTvNqc2MqkQx6wdkOZLzMqwaoNF_4WWPhqJ56sN50iMEsuEA8owqZ42656XNeYep2jGphRibJ9XqxE89c4n2LDJwFZETBW5tkXFwjSN7uV7UgoO8iABpaTnnpULRoZUNa0/s1600/mochi+cake.jpg" height="480" width="640" /></a></div>
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<br /></div>
<u>Ingredient:</u><br />
1 1/2 cups glutinous rice flour<br />
1 tsp green tea matcha powder<br />
1 tsp baking powder<br />
1 pinch salt<br />
1/4 cup vegetable oil<br />
2 eggs<br />
3/4 cup milk<br />
knob of melted butter<br />
<br />
1. In a bowl, sift in matcha powder, baking power, salt and the glutinous rice flour.<br />
2. In a big bowl, mix vegetable oil with sugar. When the sugar is dissolved in the oil, add in the egg and milk.<br />
3. Combine the dry ingredient in the liquid ingredient. Stir well. You may feel that the batter consistency is very thick. Do not worry, it is the thickness that makes it chewy.<br />
4. Leave the batter in the fridge for at least 6 hours, but ideally leave it overnight. This step consist in "activating" the glutinous rice powder, making it last longer and taste chewier after several days. If you cook it right away, the cake will become hard after a day or two (from my own experience).<br />
5. After letting it sit for a few hours or overnight, take it out from the fridge and stir again. You may need to add a bit of milk if it is too thick, but I highly <b>don't</b> recommend it.<br />
6. Preheat the oven at 350°F.<br />
7. Melt a knob of butter and spread it in the cupcake cups or sheets. This will help make it easier to remove from pan or cupcake sheet.<br />
8. Bake for 20 to 25 minutes.<br />
9. Let it sit for 1 hour. It is best consumed within 4 days of baking it.<br />
<br />
Good luck and enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-44403846812724871682014-03-09T21:46:00.003-04:002014-04-06T21:39:01.061-04:00Aphrodisiac Chocolate Truffle - No Added SugarThat was a while ago when the idea of making something more mature to the taste. Many strongly associate chocolate and wine with romanticism, and so is this recipe inspired on. Simple and rich.<br />
<br />
I do not have much to say this week. Well, maybe... I hope that these truffles will bring in some peace in your palate!<br />
<br />
Alright, less talk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzCalBbwUvapxZpj3l2c9RKVrXzJkWuHhtbymzdDH2X8jtD9eeX-RwkM70WPBquVN9h7FmP9AW30Ain8v7ducY9-wnnrxunmsz7Q0MDNuok1MGTn5iY3DMXYlNTHDo_DLNS7SJL1Yveg/s1600/chocotruffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzCalBbwUvapxZpj3l2c9RKVrXzJkWuHhtbymzdDH2X8jtD9eeX-RwkM70WPBquVN9h7FmP9AW30Ain8v7ducY9-wnnrxunmsz7Q0MDNuok1MGTn5iY3DMXYlNTHDo_DLNS7SJL1Yveg/s1600/chocotruffle.jpg" height="360" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
2 cups semi-sweet chocolate chips<br />
1 cup heavy cream<br />
1/2 cup milk<br />
1/2 cup 10% cream<br />
2 tbsp red wine<br />
<br />
(for decoration)<br />
social tea cookies<br />
coffee beans<br />
almond or any kind of nuts<br />
<br />
1. In a <a href="http://en.wikipedia.org/wiki/Bain-marie" target="_blank">bain-marie</a>, pour heavy cream, milk and cream. Then add the chocolate chip to melt.<br />
2. Whisk until the chocolate and milk is well incorporated and smooth.<br />
3. In a mortar, crush the social cookies and the coffee beans altogether.<br />
4. Spread a thin layer of crushed cookies and coffee beans in ramekins. Leave some for decoration use.<br />
5. Add in some red wine to the chocolate and mix until everything look smooth. You will start smelling the wine's fragrance.<br />
6. When the chocolate and wine are well combined, it is ready. Pour in ramekins.<br />
7. Decorate the truffle with nuts and the crumble.<br />
8. Cool it in the fridge overnight so that the alcohol can settle.<br />
<br />
Good luck and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-15983272798765534352014-02-19T22:42:00.000-05:002014-02-19T22:42:42.683-05:00Cake Pop with Fillings!The excitement of unboxing a new cookware: the cake pop maker! Actually, the intention of getting the cake pop maker was mainly to make something else, something savoury that you will soon discover! As a test, cake pop is in the menu for today. A simple and adorable recipe that both adults and children will enjoy. For those who are curious, the result of my recipe is a bit like a mini size round shaped <a href="http://en.wikipedia.org/wiki/Taiyaki" target="_blank">Taiyaki</a>! And if you do not want fillings, you can just take this recipe and make regular cake pops, it works as well.<br />
<br />
I initially found the idea of cake pop superficial, but overtime, discovering new diets, I concluded that cake pops are actually great due to its small size. To some, a smaller size is bad because they tend to gobble bites down one after another; to others, it allows them to take smaller bites in diminished quantities. It depends of the lifestyle that one adopts. Bigger bites and large quantities are usually the description of a stressful lifestyle, when taste becomes secondary and the need to eat is more prominent. I won't say more about this.<br />
<br />
It looks like those cake bites have become trendy because of <a href="http://about.king.com/games/candy-crush-saga" target="_blank">Sugar Crush Saga</a>, a quite addictive game spreading all over social networks. I do not have any opinion over that, besides the remark that people do not seem to look at where they are standing or sitting when taking the bus or the subway. I sometimes wonder how they do not get motion sickness when the bus is moving (because I do). And when people play, they have the screen so close to their face that it reminds me of my childhood when mom told me not to sit too close to the TV because it would destroy my eyesight (damn you, Pokémon!). It looks like those people don't have their mom to tell them that (because I still do).<br />
<br />
Alright, less talk.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FhllIr9bEZ1hIIfiZ5DoGmPIPc9n3p13v5D0Js_Aky7RHvOLN6QY8yOxEhbtOlCsJMA3r3ee2J4MESCzndRK0z5zkiw_obptS5jFn41rxyWxWRE3OB0MS20wxpCVMWjCCqi4LIWi6lQ/s1600/cakepop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FhllIr9bEZ1hIIfiZ5DoGmPIPc9n3p13v5D0Js_Aky7RHvOLN6QY8yOxEhbtOlCsJMA3r3ee2J4MESCzndRK0z5zkiw_obptS5jFn41rxyWxWRE3OB0MS20wxpCVMWjCCqi4LIWi6lQ/s1600/cakepop.jpg" height="360" width="640" /></a></div>
<u><br /></u>
<u>Ingredients:</u><br />
170 g all purpose flour<br />
1 tsp baking powder<br />
2 eggs<br />
65 g sugar<br />
50 g oil<br />
1 1/4 cup milk<br />
1/2 tsp vanilla extract<br />
<br />
(optional)<br />
red bean paste (or any desired fillings)<br />
<br />
1. Mix all the dry ingredients together<br />
2. Add in the egg. The more you whisk, the chewier the cake will be later.<br />
3. Add in the oil, milk and vanilla extract and mix until everything is incorporated.<br />
4. Preheat the cake pop maker. When ready, brush some oil and bake the cakes for 5 to 7 minutes.<br />
<br />
** Details: cake pops with fillings, using only one side of the device**<br />
1. You will need two skewers to make it work easily. Plug the cake pop maker.<br />
2. When the cake pop maker indicates that it is ready, brush some oil on the lower surface only and fill each mould to <b>about 1/3</b>. Do not worry if the batter is expanding, but make sure you work quickly enough so that it does not cook fully. The best way to work is to make 5-6 at a time.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnOp1LwizOlZ7Wx-azLHIxjJW8qksmDJz_QwLM79896FcVxiMzTSDCDZPxANchItyNa9J6Oc6EB_K3h3EXRvzH88jgtsB8NkZw38m3tTU92Jc8I9kqxR6Qj-A6GpE5TNQ3VIilXxusQo/s1600/cakepop_step1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnOp1LwizOlZ7Wx-azLHIxjJW8qksmDJz_QwLM79896FcVxiMzTSDCDZPxANchItyNa9J6Oc6EB_K3h3EXRvzH88jgtsB8NkZw38m3tTU92Jc8I9kqxR6Qj-A6GpE5TNQ3VIilXxusQo/s1600/cakepop_step1.jpg" height="180" width="320" /></a></div>
<br />
<br />
3. Add in the desired amount of fillings and pour in the batter to cover the fillings.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3VhqFtVHmemOShCQPdNg9YpflbvoCB0fY8KBiYjJlMQ1vCpiaE6oy-76EBSoJ4EqAPJqpQuE6MK-EOKVlCXB5gthkU3Sa5gw39kbxdwjXXtcPzVyve3-1Tbmn0HA_jIHCkKZvT_dB-U/s1600/Cakepop_step2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3VhqFtVHmemOShCQPdNg9YpflbvoCB0fY8KBiYjJlMQ1vCpiaE6oy-76EBSoJ4EqAPJqpQuE6MK-EOKVlCXB5gthkU3Sa5gw39kbxdwjXXtcPzVyve3-1Tbmn0HA_jIHCkKZvT_dB-U/s1600/Cakepop_step2.jpg" height="180" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgMHbWNDkWE85hL4to3ax8rXtW13WtQ_yAvv6Xmt7b5440FFOOcf4wGicqReIQ0IK2E4h_OAv-31P5aJjk5M1Lz_1YhpVynw2Yr4xSq0aqPPv8Gfcp6U5ZOzhCiWU8dVKRyKIg0KkVOw/s1600/Cakepop_step3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgMHbWNDkWE85hL4to3ax8rXtW13WtQ_yAvv6Xmt7b5440FFOOcf4wGicqReIQ0IK2E4h_OAv-31P5aJjk5M1Lz_1YhpVynw2Yr4xSq0aqPPv8Gfcp6U5ZOzhCiWU8dVKRyKIg0KkVOw/s1600/Cakepop_step3.jpg" height="180" width="320" /></a></div>
<br />
4. It takes approximately 2-3 minutes to cook the surface of the batter, so after that lap of time, use the skewer to turn the cakes to 90°, add batter and turn the cooked part to fully cover the newly added batter.<br />
5. It will take 3-4 minutes to cook the cakes, so make sure to flip it from time to time.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYDibcVx8ohX6FlEJszH5MrWyvdZeUlRDdvMgH_whsbg-A06v3xj7Wle5mFlwonycGxMfFhdKeVZLOolvDWXkIQUr-fP4s171ZLni7lEpwmn2W0hoyYqsaIcK6p8ep_OZq-gbHPt3arI/s1600/Cakepop_step4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYDibcVx8ohX6FlEJszH5MrWyvdZeUlRDdvMgH_whsbg-A06v3xj7Wle5mFlwonycGxMfFhdKeVZLOolvDWXkIQUr-fP4s171ZLni7lEpwmn2W0hoyYqsaIcK6p8ep_OZq-gbHPt3arI/s1600/Cakepop_step4.jpg" height="180" width="320" /></a></div>
<br />
6. When it is well browned, it is ready to serve. Repeat the steps to make more!<br />
<br />
Good luck and enjoy!<br />
<br />
PS: Sorry, someone forgot to take pictures with the inside of the cakes...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-13508913233792019372014-02-15T11:28:00.001-05:002014-02-15T11:31:32.921-05:00Lemon Curd Squares (Improvisation) – fillings only<div class="MsoNormal">
These lemon curd squares are a result
of looking in a cooking book, searching for something not too rich and easy to
modify. These squares are a sign of appreciation for the person who
borrowed me that book! (And don't expect this to happen again! Ahha! I'm kidding... Well, half.) However, despite all efforts, only the filling was
successful. The crust was good but not awesome, which is why it is left out
from this recipe. To make it easier, you may use pre-made pie crust. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After preparing the squares, the song
“<a href="http://www.youtube.com/watch?v=T_owc6AfSOw" target="_blank">Lemon Tree</a>” by <a href="http://wp.foolsgarden.de/en/" target="_blank">Fool’s Garden</a> came to my mind. It translates the sourness of
loneliness, the desire to escape a bland life. The “Lemon Tree” is the picture
of nothingness. Yet, the fruit itself represents so much. Its peel makes zest,
bringing tastes to life. It’s juice, so sour that it makes our smiles twist.
Although one may be alone, I subjectively believe that the lemon makes you feel
that you are not so alone, because of its flashy yellow colour, its strange
oval shape, its fragrant smell and its torturing yet pleasant taste. Is it wrong to think of
this fruit this way? <o:p></o:p><br />
<br />
Alright, less talk! </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetZ599Ehvyy_0uPysmOm3IHKmJv-gGXocamabrgRLyJk96vXF8Xi4Ku-cjYPffxUWGYMxzfL27XF0rND-XGlgOJRCSWa9JEpQW7TzJIEykz6wecWuQsw4ZP1SADtptxOOKsvW6StP5is/s1600/Lemon+Curd+squares.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetZ599Ehvyy_0uPysmOm3IHKmJv-gGXocamabrgRLyJk96vXF8Xi4Ku-cjYPffxUWGYMxzfL27XF0rND-XGlgOJRCSWa9JEpQW7TzJIEykz6wecWuQsw4ZP1SADtptxOOKsvW6StP5is/s1600/Lemon+Curd+squares.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><u>Ingredients:</u></o:p><br />
<o:p><br /></o:p></div>
<div class="MsoNormal">
160g sugar<o:p></o:p></div>
<div class="MsoNormal">
3 tbsp flour<o:p></o:p></div>
<div class="MsoNormal">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
2 tsp lemon zest<o:p></o:p></div>
<div class="MsoNormal">
1 cup lemon juice<o:p></o:p></div>
<div class="MsoNormal">
5 tbsp heavy cream<o:p></o:p></div>
<div class="MsoNormal">
5 eggs<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix everything together, pour the
filling on top of the cooked pie crust and bake it for 20 minutes at 325°F. The
cooked filling should gently jiggle when pulling out from the oven. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Good luck and enjoy!<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-87497242926180987312014-02-06T21:24:00.000-05:002014-02-06T21:24:11.157-05:00Zesty Lemon Cake <div class="MsoNormal">
This lemon cake came from the idea of reaching a simple yet
condensed recipe that many will like. It is difficult to choose a ground of
satisfying Eastern Asian flavour with North American taste, yet difficult does
not mean impossible. The magic of lemons is its rich flavour – sour, sweet,
bitter – and its fragrant smell. Hence, this is how this
recipe is inspired.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
A note on flavours<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is difficult to describe taste in English. In the above
paragraph, the taste of lemon appears so simple and bland in words. There are
the basic tastes like salty, sweet, bitter, sour or hot, but tastes are not
solely limited to these basic experiences, it is not only the tongue that
experiences foods, the whole palate, the teeth, the gum and the throat are part
of the process. Sadly, in most time, when speaking English, it could become
difficult to describe a taste without using words that indirectly describes it.
If one takes the instance of Chinese, the taste of lemon is much varied: <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">酸</span> Sour<o:p></o:p></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">甜</span>Sweet<o:p></o:p></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">苦</span>Bitter<o:p></o:p></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">澀</span> Dry and
astringent<o:p></o:p></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">甘</span> Sweet as in
the aftertaste <o:p></o:p></div>
<div class="MsoNormal">
<span lang="ZH-TW" style="font-family: "PMingLiU","serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">清</span> Clean<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The possibility in providing a direct
and concrete word would allow the tasting experience a different dimension.
With more precise words, the speaker may convey a virtual experience of tasting
and it creates less surprises to the people who would eventually do the tasting.
This, however, is a personal remark. <o:p></o:p></div>
<div class="MsoNormal">
Without waiting longer, you may now
get to enjoy yourself the recipe of the cake. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfJPk7d5AHt7iiYvdD2s6dDGXveJuHNJAr8eKG16qdogVYi4yavBInLutBaxn5iq5ebPW_m13I2MOA1bCC6gp-ypnhSx2qYjAzxQy8VznXhGHskbigZ_XQbVxG4bl5SVI8jKYHl0-SY0/s1600/Zesty+Lemon+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfJPk7d5AHt7iiYvdD2s6dDGXveJuHNJAr8eKG16qdogVYi4yavBInLutBaxn5iq5ebPW_m13I2MOA1bCC6gp-ypnhSx2qYjAzxQy8VznXhGHskbigZ_XQbVxG4bl5SVI8jKYHl0-SY0/s1600/Zesty+Lemon+Cake.jpg" height="360" width="640" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<u>Ingredients:<o:p></o:p></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(cake)<o:p></o:p></div>
<div class="MsoNormal">
300g all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
A pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
65g granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
65g butter<o:p></o:p></div>
<div class="MsoNormal">
3 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 tsp lemon zest<o:p></o:p></div>
<div class="MsoNormal">
1 ½ tsp vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
1 cup milk<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp lemon juice<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp plain yogurt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(syrup)<o:p></o:p></div>
<div class="MsoNormal">
3 tsp honey<o:p></o:p></div>
<div class="MsoNormal">
3 tsp lemon juice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(glaze)<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup powdered sugar <o:p></o:p></div>
<div class="MsoNormal">
2 tsp lemon juice<o:p></o:p></div>
<div class="MsoNormal">
½ tsp vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
Hazelnuts (or any kind of nuts)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Mix the all-purpose flour with
baking powder and salt. Sift for finer taste. <o:p></o:p></div>
<div class="MsoNormal">
2. Preheat the oven at 350°F. <o:p></o:p></div>
<div class="MsoNormal">
3. Take a one or
two lemons and grate to obtain the zest. Squeeze out the juice and let it
aside. <o:p></o:p></div>
<div class="MsoNormal">
4. Beat sugar and butter until it
becomes fluffy in a mixer. Then add in the eggs, one at a time. When it is well
blended, add in the zest, vanilla extract, milk and lemon juice. <o:p></o:p></div>
<div class="MsoNormal">
5. Add in the dried combination from
(1) in the blend. Using a spatula, mix everything. When the dried ingredients
are well incorporated, mix in the yogurt. <o:p></o:p></div>
<div class="MsoNormal">
6. In a 12” cake pan, pour the
batter. Tap it to evenly spread. Bake for 45 to 55 minutes. <o:p></o:p></div>
<div class="MsoNormal">
7. While baking, you can prepare the
syrup and the glaze. <o:p></o:p></div>
<div class="MsoNormal">
8. When taking out the baked cake,
tap the bottom to let the hot air escape and prevent the cake from shrinking.<o:p></o:p></div>
<div class="MsoNormal">
9. While the cake is still warm,
brush some syrup. When the cake is ready to handle, yet not completely cold,
you may spread the glaze. Before the icing freezes, top it with hazelnuts or
any nuts of your choice. Let it sit for at least 4 hours to let the syrup to
settle down. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Good luck and enjoy! <o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-16012468251862037912014-02-03T11:43:00.000-05:002014-02-03T11:43:28.093-05:00Changes with La Grosse GueuleThis blog will soon undergo minor changes. The purpose of La Grosse Gueule was initially and is basically to share recipes to the world. However, after assembling enough ideas, it does not picture itself as a mere cooking site, where lists of ingredients and instruction steps are written so that the audience could follow. It actually sees itself as a platform where food and thoughts could lead to several interpretations of the act of eating, because there is a culture and a history behind each plate, whether it is a simple bowl of lettuce or a rich plate of turducken.<br />
<br />
La Grosse Gueule hopes to bring more consciousness to the foods that people are eating and craving. La "Grosse Gueule" does not only eat, it speaks!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-30290888818133374492014-02-01T18:01:00.004-05:002014-02-03T11:52:00.083-05:00Sambuca Beet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrypA2-4w3diYX_Ip18xkg52pCB59XdOWzLUmwzXaDqs9hk_i9Ct-ZuCOlxGB3ZUqvWe-LQowslJAgB-r8g68AVWChO91LftGNZYmo1GOK4q0FggholfKbepox_hrClxpTJ7S38SZlMIQ/s1600/Sambuca+beet+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrypA2-4w3diYX_Ip18xkg52pCB59XdOWzLUmwzXaDqs9hk_i9Ct-ZuCOlxGB3ZUqvWe-LQowslJAgB-r8g68AVWChO91LftGNZYmo1GOK4q0FggholfKbepox_hrClxpTJ7S38SZlMIQ/s1600/Sambuca+beet+cake.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I was in search of something nice to the smell and gentle
to the look. It turns out that things didn’t go the way I expected. What I mean
is that I was hoping that the beets cake would turn red velvet, but it did not at the
end. However, the taste was really nice, considering that I have topped it with
some liquor. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Well, let aside the colour failure, I think the taste and the
texture of this cake was satisfactory! Plus... Beets are really healthy vegetables, rich in iron, but not everyone likes it. To make it more acceptable to some palates, I understood that adding cocoa and liquor to it would wear off the earthy taste and allow those who are not fond of beets to, hopefully, learn to enjoy it gradually. </div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<u>Ingredients: </u><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(cake)</div>
<div class="MsoNormal">
65g granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
65g butter<o:p></o:p></div>
<div class="MsoNormal">
3 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 ½ tsp vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
1 small beet<o:p></o:p></div>
<div class="MsoNormal">
1 cup of milk<o:p></o:p></div>
<div class="MsoNormal">
300g all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
3 tsp cocoa powder<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup yogurt<o:p></o:p></div>
<div class="MsoNormal">
Sambuca con Piacere Liquor ( about 2 tbsp)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
(glaze)</div>
<div class="MsoNormal">
1 tsp Cocoa<o:p></o:p></div>
<div class="MsoNormal">
3 tbsp Milk<o:p></o:p></div>
<div class="MsoNormal">
1 cup Icing sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. In a bowl, combine the flour, baking powder and cocoa
powder. Sift it to obtain a finer texture and to prevent cocoa powder chunks. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Preheat the oven at 350°F. Grease the pan of choice, I
have personally used the bundt cake pan. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. In a mixer, blend the granulated sugar with the butter
until it becomes fluffy. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. In a blender, cut the beet into tiny pieces and beat it. Add
milk in so that it becomes a juice. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. In the mixture of butter and sugar, add the eggs and
vanilla extract. When everything looks fluffy, add in the beets juice. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6. Add in the combination of dried ingredients indicated in (1).
It is better mixing by hand using a spatula. Place it in the greased pan. Bake it for 50 minutes to 1 hour.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
7. When retrieving the cake out of the oven, make sure to
tap the bottom so that the hot air comes out and that the cake remains in its
form. Reverse the pan to shake the cake out.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8. While the cake is still warm, brush some Sambuca con
Piacere on the cake. Beware of the magically tempting smell of the cake! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11. Let it sit for 5 minutes so that the cake absorbs the
liquor. Meanwhile you can prepare the glaze. Then spread it over the cake.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12. Add some hazelnuts (or any type of nut) and then let the cake sit
for at least 4 hours before serving it. It lets enough time for the alcohol to
settle down.</div>
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<br /></div>
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<br /></div>
<br />
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Good luck and enjoy! <o:p></o:p></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1066777848336255120.post-73086196462043370472014-01-06T17:48:00.000-05:002014-01-06T17:52:42.926-05:00Of Whipping Cream and Sponge Cake: The Classic Fruit Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEA5qjwd0LvOOwTy_jNPZ7JuMPglyXgQw_rvKnRVsuNL8A1HVR7dhrcSkH7rXPMe5xviG2VTTQD49nRgIFGO7PQ-ArEK3JHh2Y77Sl8A-_10ItswYp2piNBvFq7LVJRHNGZK4-fenRqo/s1600/Birthday+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEA5qjwd0LvOOwTy_jNPZ7JuMPglyXgQw_rvKnRVsuNL8A1HVR7dhrcSkH7rXPMe5xviG2VTTQD49nRgIFGO7PQ-ArEK3JHh2Y77Sl8A-_10ItswYp2piNBvFq7LVJRHNGZK4-fenRqo/s1600/Birthday+cake.jpg" height="268" width="400" /></a></div>
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Kids like me who grew up eating the stereotypical Asian
fruit birthday cake would feel nostalgic about it. I remember envying other kids who
got a chocolate cake or a cake full of buttercream icing for their birthday, I
told myself that I would get that one day. And when it happened,
well, things have changed! Thereafter, never again, I envied those kids. I
started to have a strong liking for that typical American Asian birthday cake.
<o:p></o:p></div>
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<br /></div>
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The recipe itself contains 2 parts, one is a sponge cake and
the other is the whipped cream.<o:p></o:p></div>
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<br /></div>
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I completely forgot to take a picture of a slice of cake, but I'm sure you can imagine how it looks, or at least, try to do it to see how it looks! For your information, it has two layers of sponge cake with a filling of fruits
and whipping cream in between. <o:p></o:p></div>
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<br /></div>
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<u>Ingredients:<i><o:p></o:p></i></u></div>
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<br /></div>
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For sponge cake:<o:p></o:p></div>
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120 g all-purpose flour<o:p></o:p></div>
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2 g baking powder<o:p></o:p></div>
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2 g vanilla sugar<o:p></o:p></div>
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4 large eggs (separated into egg white and egg yolks)<o:p></o:p></div>
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130 g granulated sugar (separated into 45 g and 85g)<o:p></o:p></div>
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50g milk<o:p></o:p></div>
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25g vegetable oil<o:p></o:p></div>
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1 g cream of tartar<o:p></o:p></div>
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<br /></div>
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For whipping cream:<o:p></o:p></div>
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500 mL heavy cream <o:p></o:p></div>
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100 mL granulated sugar<o:p></o:p></div>
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1 tsp vanilla extract<o:p></o:p></div>
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<br /></div>
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1. Combine the all-purpose flour, baking powder and vanilla
sugar and sift them.<o:p></o:p></div>
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<br /></div>
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2. Then prepare a meringue: separate the egg white from the
egg yolk. With a mixer, start beating the egg white. In a bowl, combine 85 g of
granulated sugar with the cream of tartar. When the egg white starts to turn
white, gradually add in the mixture of sugar and cream of tartar. Do not add it
at once, add it in 3 or 4 times to let the dried ingredients mix well with the
egg white. This will take approximately 10 to 15 minutes, until the meringue
reaches stiff peak. Let it aside.<o:p></o:p></div>
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<br /></div>
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3. Now beat the egg yolks with the rest of the sugar (45 g).
When it is well mixed, add in the vegetable oil. Let it beat for several
minutes until the egg yolk mix becomes pale yellow and fluffy.<o:p></o:p></div>
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<br /></div>
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4. Preheat the oven at 375°F.<o:p></o:p></div>
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<br /></div>
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5. Add the milk and lightly beat it. Then by hand, mix the
dried ingredients from step 1. When the batter is well mixed, add some
meringue. The meringue must be added in at least 3 times. Gently fold in one
direction. This step is very delicate, changing directions of folds or overdoing
the mixing could cause the sponge cake to lose its volume while baking. Once
the batter is mixed well, pour it in a 12 inches cake pan.<o:p></o:p></div>
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<br /></div>
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6. Bake for 25-35 minutes or until the top becomes golden
brown. Once you take it out, do not forget to tap it from the bottom so that
the hot air can escape and prevent the cake from flattening. Let it cool for an
hour before manipulating it.<o:p></o:p></div>
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<br /></div>
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7. Meanwhile, wash some strawberries and kiwis and wipe them
dry. You can use other fruits than strawberries and kiwis, it is all up to your
taste. Select the best looking strawberries to decorate them on top. Slice the
rest of the strawberries and the kiwi. Take some paper towel and tap on the
sliced fruits to remove the extra moisture. <o:p></o:p></div>
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<br /></div>
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8. Now, let’s prepare the whipping cream. Pour the heavy
cream in a mixer to beat it. Add in some vanilla extract and start adding sugar
when the heavy cream gradually thickens. Add the sugar in several times. Beat
until the whipping cream reaches the consistency that you desire and put it in
the fridge until the cake is completely cool.<o:p></o:p></div>
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<br /></div>
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9. When the cake is cool, slice it horizontally. Spread a
thin layer of whipping cream on the top of the bottom slice of cake. Then place
the sliced strawberries. Then before placing the other slice of cake, spread
some more whipping cream. When placing the second slice, gently pat to make it
even. Now spread the rest of the whipping cream and decorate it with the rest
of the fruits on top. To make it even better looking, sprinkle some powdered
sugar and cocoa powder.<o:p></o:p></div>
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<br /></div>
<br />
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Good luck and enjoy! <o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-4006123340404451952014-01-01T17:43:00.000-05:002014-01-01T23:55:07.480-05:00Kabocha Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO4a44H_fmSuIbuTOh3Nz3BkMbrgD9NPGDFrTW3vMT5_jiYYcBkDnRAEGl0Zb_nzDwFNtryV0YL-8d_vpw4oFtYAgm__IEn6qEz3AkmwKxaxQmgFrfQ56MqFeYqI9jHw6kzwIGs-8PZc/s1600/P1080346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxO4a44H_fmSuIbuTOh3Nz3BkMbrgD9NPGDFrTW3vMT5_jiYYcBkDnRAEGl0Zb_nzDwFNtryV0YL-8d_vpw4oFtYAgm__IEn6qEz3AkmwKxaxQmgFrfQ56MqFeYqI9jHw6kzwIGs-8PZc/s400/P1080346.jpg" width="400" /></a></div>
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Someday in October, I came back home to the fragrant smell
of spices. I could tell that it was the perfume of Thanksgiving, as the room
stank like pumpkin. My sweet old landlady came to me and said: “[My
neighbour]’s oven crashed and so I offered her to use mine instead!” Boy, it
smelled so good that I needed to know how to cook that delicious thing in the
oven!</div>
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<br /></div>
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<o:p></o:p></div>
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A pumpkin coconut cheesecake was the treat. I must say that
it tasted really good, but I wanted to add an exotic twist to it. Plus, I have
a big preference in preparing everything from scratch and cutting pumpkin tends
to be a difficult task. And so, I replaced the pumpkin with kabocha butter
squash, and it turns out that the marriage between kabocha, coconut and cream
cheese is perfect. In the case where you don’t like kabocha, you can always
replace it with pumpkin.<o:p></o:p></div>
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<br /></div>
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It is a long recipe, but I find it totally worth it! <o:p></o:p></div>
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<br /></div>
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<u>Ingredients:<o:p></o:p></u></div>
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(Purée)<o:p></o:p></div>
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1 cup steamed kabocha<o:p></o:p></div>
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1 tsp ground cinnamon<o:p></o:p></div>
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2 tbsp sugar<o:p></o:p></div>
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½ tsp grinded ginger<o:p></o:p></div>
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½ tsp nutmeg and salt<o:p></o:p></div>
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1 tsp vanilla<o:p></o:p></div>
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<br /></div>
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(Base crust)<o:p></o:p></div>
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1 ½ cup oatmeal<o:p></o:p></div>
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½ cup all purpose flour<o:p></o:p></div>
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¼ cup sugar<o:p></o:p></div>
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A pinch of grounded cinnamon <o:p></o:p></div>
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½ cup shortening (soften at a room temperature)<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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<br /></div>
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(Cheese filling)<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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½ cup brown sugar<o:p></o:p></div>
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½ cup granulated sugar<o:p></o:p></div>
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500g mascarpone cheese<o:p></o:p></div>
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Shredded coconut<o:p></o:p></div>
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Whipping cream<o:p></o:p></div>
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<br /></div>
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1. Cut the kabocha into half and steam it for 30 minutes or
until it becomes soft and tender.<o:p></o:p></div>
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<br /></div>
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2. When the kabocha is ready, cut it into pieces and place
it in a blender to prepare the purée. Add all the ingredients for the purée and
blend until smooth. <o:p></o:p></div>
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<br /></div>
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3. Preheat the oven at 350°F.<o:p></o:p></div>
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<br /></div>
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4. For the base crust, you will need to mix all the dry
ingredients together. Use your hands to mix the shortening with the dry
ingredients and finally add in the egg. Then in a 10 inch diameter cake pan,
layer the crust. Press firmly and use a fork to poke the crust, it will help
baking evenly. Bake it for 10-15 minutes, do not overcook it since you will
need to bake it one more time later. Let it cool in a rack and now set the oven
at 325°F for baking the cheesecake later.<o:p></o:p></div>
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<br /></div>
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5. While waiting for the crust, you shall prepare the cheese
filling. With a mixer, beat the eggs, brown sugar and granulated sugar. When
everything is combined, add in the mascarpone cheese. Beat until the texture
becomes smooth and incorporate the kabocha purée. Then add the shredded coconut
and whipping cream. When everything is mixed, pour the filling on the crust. <o:p></o:p></div>
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<br /></div>
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6. Bake the cake for 50-60 minutes or until the top becomes
golden brown. <o:p></o:p></div>
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<br /></div>
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7. Let it cool for a few hours before placing it in the
fridge for at least four hours. It tastes best if you let it cool overnight. <o:p></o:p></div>
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<br /></div>
<br />
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Good luck and enjoy!<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-56097067877608843392013-12-29T19:47:00.000-05:002013-12-29T20:03:59.315-05:00Gaji Namul: Eggplant Side Dish (Improvisation)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdSSrRLzo8Lh_jkovRcjhXkd7-ZE_NKEVcwpHfM3ghksARBP9Mz_z8BjTL7YoeG0SmKyHB0bs4nD5X8QR8qg_zBpxd-QwIEXW-q1O2XxZJjha6EZYv-HR0Jk7G3R3c7TXpLOphQQsE2w/s1600/gajinamul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBdSSrRLzo8Lh_jkovRcjhXkd7-ZE_NKEVcwpHfM3ghksARBP9Mz_z8BjTL7YoeG0SmKyHB0bs4nD5X8QR8qg_zBpxd-QwIEXW-q1O2XxZJjha6EZYv-HR0Jk7G3R3c7TXpLOphQQsE2w/s400/gajinamul.jpg" width="400" /></a></div>
<br />
Cooking is an art. It is spontaneous and free to interpretations. It should be international and not always associated with one specific nation or culture.<br />
<br />
Living in such a multicultural place, I should call this dish a soy sauce marinated eggplant. Whether it is Korean-authentic or not, I doubt that the authenticity would overweight the importance of the taste, which has been inspired by the Korean eggplant side dish Gaji Namul. So if you are looking for something easy to cook, throw yourself in.<br />
<br />
Since this recipe is an improvisation, meaning that I made it without measuring the ingredients, I will only list the items needed, but not the quantity. Basically, everything is according to your own taste. In the picture above, I've used two eggplants. I personally suggest eating Gaji Namul with rice and beef, since the chemistry between beef and eggplants is simply amazing!<br />
<br />
<br />
<u>Ingredients:</u><br />
<br />
Chinese eggplants<br />
Chinese soy sauce<br />
Rice vinegar<br />
Sugar<br />
Sesame oil<br />
Korean pepper flakes (Gochugaru)<br />
Garlic<br />
Sesame seeds<br />
Green onions<br />
<br />
1. Slice the eggplants into quarters and steam them for 15 to 20 minutes or until it becomes soft. Let it cool and drain for a bit and when it is cool enough to handle, tear the quarters of eggplants into strips (about the size of a finger, or thinner if you like it finer). Let it aside to drain from the excess of water.<br />
<br />
2. In a big bowl, mix soy sauce, rice vinegar and sugar altogether, everything is up to your own taste. Don't forget to add garlic to bring up the taste of the eggplants. When it reaches the taste you like, add the eggplants in the sauce. Mix well and then add in some sesame oil and a bit of Gochugaru.<br />
<br />
3. Let it rest for at least 20 minutes. If you put it in the fridge, let it rest for at least 1 hour. The longer it sits, the more the taste will penetrate in the eggplants.<br />
<br />
4. Serve it with chopped green onions and sesame seeds sprinkled on top of the Gaji Namul. It is better served cold.<br />
<br />
Good luck and enjoy!<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1066777848336255120.post-21304950509276313532013-12-29T17:08:00.002-05:002013-12-30T15:55:13.657-05:00Chocolate Cookie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse0AW9Qv_CFDH49Ze6Bd1KBl-aufC9AhbgQn86S1oQ38w4fllPG_0942647qYPtfCa9WVNM8aVmp2pAu9Bn12tns6HyHMRt06Ne0MTPpwHKyLmaG79MZfZbWZpdcAJE0QZ2u2tuAx_cg/s1600/P1080359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse0AW9Qv_CFDH49Ze6Bd1KBl-aufC9AhbgQn86S1oQ38w4fllPG_0942647qYPtfCa9WVNM8aVmp2pAu9Bn12tns6HyHMRt06Ne0MTPpwHKyLmaG79MZfZbWZpdcAJE0QZ2u2tuAx_cg/s400/P1080359.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chunky, buttery and overly sweet chocolate chip cookies are not really my thing. I was trying to find a way to finish the bag of chocolate chips I had at home. Then suddenly, as I was flipping through my compilation of recipes, I found a pilot recipe I used for cookies and then decided to make some changes and came up with that one. Since we are in the Nutcracker season, I realized that adding some nuts would enhance the chocolatey and the bitter taste of the cocoa powder. A great marriage between fragrance and bitterness! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Ingredients:</u></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">170g All-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">80g chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g butter <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp cocoa powder<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30g sugar <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp vanilla extract<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking soda<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Hazelnut (or almond)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. <span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Beat the butter and sugar in a mixer until it
becomes fluffy.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;">2. </span><span style="text-indent: -18pt;">Then add in the egg and the vanilla extract.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. <span style="text-indent: -18pt;">Meanwhile, melt the chocolate chips in the
microwave. Then pour the melted chocolate in the mixture of butter, sugar and
egg.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;">4. </span><span style="text-indent: -18pt;">Once everything is incorporated, add in the dry
ingredients – all-purpose flour, cocoa powder, and baking soda. Mix well.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;">5. </span><span style="text-indent: -18pt;">Preheat the oven at 325°F and shape the cookie
dough into drops of 1 inch. Then add a whole hazelnut, pistachio or almond on top of it.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;">6. </span><span style="text-indent: -18pt;">Bake for 15 minutes. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -18pt;">7. </span><span style="text-indent: -18pt;">Cool down and then it is ready to serve.</span></span></div>
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<span style="text-indent: -18pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good luck and enjoy! <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><o:p></o:p></span></div>
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<br />
<o:p></o:p></div>
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<o:p></o:p></div>
Unknownnoreply@blogger.com0