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Tag Archives: Tuesdays with Dorie


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Savarin

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The Savarin, a yeasted bread cake saturated in sweet syrup, pear eau-de vie (brandy), filled with whipped cream and topped with your choice of berries.
This week’s Tuesdays with Dorie: Baking with Julia recipe.
Looks simple…
And I think it would have been simple if I didn’t leave it till the very last minute.
Which also happened to be the weekend I was having 5 of my son’s friends sleep over for his birthday.
Six 13-year old boys.
They are loud, they squeal, they argue, they burp, they fart, they tell each other they stink, call each other names, wrestle each other to the ground, jump on each other, laugh at inappropriate jokes and can’t seem to keep their arms and legs to themselves. And did I mention they are loud?
I made the cake before heading out to dinner and a few games of laser skirmish.
I took many, many photos.
My husband took many, many photos.
13 year old boys move.
A LOT.
Nearly all the photos turned our blurry.
Someone, if not everyone, was moving at any given time. Below are the best out of the lot, and as you can see they aren’t that great!
My 6 year old son was happy to get his dad all to himself and play a game of pool while the big boys laser battled (and came out arguing over who was the best shot and argued again as the scores came up on the screen).
Teased, poked and paid out on each other through dinner.
Argued over who was the best at PS3. Who was going to sleep where. And what movie to watch.
(And that last pic is of me hugging my son as he’s trying to squirm away).

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The next morning they woke us all up at the crack of dawn with more laughter and arguments.
The early start however meant I could make the syrup and soak the cake before starting on pancakes for breakfast.

When they all went home, bleary eyed and tired (me and them), I filled the the middle of the cake with whipped cream and topped it off with fresh berries. The recipe calls for the berries to be mixed in raspberry puree however I prefer my berries fresh.
I sat down to a quiet and freshly cleaned house, drizzled the cake with pear eau-de-vie…

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And savoured each and every bite!
(My husband wants me to mention he did most of the cleaning while I finished making the cake :) !).

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I love baba cakes, so I thought this was wonderful.
I preferred it with the pear eau-de-vie.
I’m not a fan of alcohol in cakes so I was surprised when I splashed more and more brandy on top of my cake. I thought it was the taste of pears that kept me going back for more, my husband thought it was just me trying to blot out the past 24 hours! (Truth is I loved every minute of the craziness!)

The recipe of the cake can be found here.

I am looking forward to see what the rest of the Tuesday with Dorie group thought of this cake!


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Mocha Choc-Chip Cookies

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It has been a long, long, while since I last posted.
I have missed everything that goes along with producing a new post.
The planning, the cooking, the photos and then putting it all together in some sort of presentable way!

At some point, I think I decided that since it had been so long since I had done anything, I needed to do something really great to make up for it. That didn’t work out so well for me… so I did more of nothing!

I became the poster child for procrastination.

Then Tuesdays with Dorie: Baking with Julia scheduled Mocha Choc Chip Cookies for this week’s recipe.

Simple.

And I realised that simple was exactly what I needed.

I put so much pressure on myself to come up with something amazing, I totally lost sight of the simple pleasures that make life special.

So on the weekend I took out my baking pans and started.
It had been so long, I actually felt a little anxious! Crazy, I know!

However, as I started mixing the dough I began to enjoy myself.

I decided to try a few different variations…

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…and as soon as I pulled out one batch of cookies, my daughter and her friends ate them hot out of the oven on their way to make a video for their homework.

The next batch my husband ate most of, on his own!

The final batch I had to rescue from my boys and their friends who were running in and out of the house.

So…

Choc Chip Cookies came to my rescue!

I can’t recommend these enough. For a sweet break (and for mental health)!

Please click over to Peggy at Galettista who has the full recipe on her site!

 


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Focaccia with Caramelised Onions, Spinach and Goat’s Feta Cheese


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Bread, in all its forms, excites me.
My husband had no appreciation for bread when we met.
His exposure to bread was limited to white sliced sandwich bread.
(How that happened still boggles my mind!)
Initially he humoured me as I dragged him around bakeries.
I’d buy loaves of crusty bread and break off chunks to snack on as we walked.
He thought I was weird.
(He told me this much later btw!)
It shocked me.
I thought everyone did that!

Over time he accepted the little chunks I offered.
Slowly, he developed a taste and appreciation for bread.
Today I can proudly report he even has a favourite crusty bread, sourdough.

Our children are all bread lovers.
Our local bakery is very much a part of their lives.
On weekdays, we walk up to the bakery for coffee, bread and cheese & bacon rolls.
On weekends, the kids in the neighbourhood make their way there for lunch after running around all morning.
They pull up some crates at the front of the shop and plan the rest of the day over some meat pies and sausage rolls.

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So this week’s Tuesdays with Dorie: Baking with Julia recipe had me excited!
And, if I’m to be honest, a little apprehensive.
Eating bread is one thing.
Making it is another!
My expectations were low, so to see the golden, crispy focaccia come together was incredibly satisfying!

I halved the recipe and then divided the dough I had, into two equal balls.
The first one I topped with olive oil, salt and a sprinkling of thyme and rosemary.

With the second one I got more adventurous…

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I found a recipe for Cheesy Focaccia with Caramelised Onions and Sauteed Spinach in my copy of Baked: Elements.

I decided to try a somewhat modified version of their topping…

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This was absolutely delicious!
The plain focaccia was crisp and crusty.
Best eaten fresh out of the oven.
The second one however was softer, the topping gave it a moistness that made it delicious warm and cold.

The recipe for this week’s Tuesdays with Dorie dish can be found at our host’s site,  Wandering Through…
The recipe for the topping follows..

Caramelised Onions with Sauteed Spinach and Goat’s Feta
(adapted from Baked: Elements)

2 tablespoons olive oil
1 red onion, thinly sliced
3 cups loosely packed baby spinach leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt
goat’s feta, enough to crumble on top 

1. Heat 1 tablespoon of the oil in a pan over medium-low heat, add the onion and saute until soft and translucent. Set the onion aside when finished.
2. Add the spinach to the pan and cook until spinach is soft. Set aside to cool and squeeze the spinach dry when cool enough to handle.
3. When the focaccia is almost cooked (about 15 minutes), pull out of oven and brush with remaining olive oil. 
4. Sprinkle with chopped herbs and salt.
5. Top with onion, spinach and crumble goat’s feta cheese. 
6. Place focaccia back in oven and continue baking until the cheese starts to brown. 

 


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French Apple Tart

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According to family and friends, there are foods that define me.
Pineapples, coconuts and meringues make them think of me.
(Hey, I could be associated with much worse!)
And when it comes to baked goods they know I’m a total sucker for pastries with apples and cinnamon.
So it’s no surprise that this French Apple Tart was an absolute pleasure to bake and eat.

Soft, mashed apples with a hint of cinnamon, topped with a layer of tender, baked, apple slices.

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It’s amazing what you can make with a few simple ingredients…
Sugar.
Flour.
Butter.
Bread crumbs.
Lots and lots of apples.
And a little bit of lemon juice…

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This recipe is from the book, Baking with Julia and it’s this week’s scheduled recipe for Tuesdays with Dorie. If you’d like to see the recipe and give it a try, Gaye will be posting it on her website, Laws of the Kitchen.

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\I decided to use another recipe for the pastry crust however.
I tried the ‘flaky pie dough’ from this book when the group made the Blueberry-Nectarine Pie.
And I didn’t like it.
I’ve tried Dorie Greenspan’s ‘tart dough’ recipe from her book Around My French Table , as part of the French Fridays with Dorie group, and I’ve loved it each and every time.
But I wanted to try something different this time.
I mean what’s the point of buying so freaking many cookbooks if you’re not going to open them up and give them a test run? Right?
So I decided on a recipe from John Barricelli’s The SoNo Baking Company Cookbook and my husband declared it the best pastry he’s EVER had.
He even asked if he could scrape off the apples and just eat the crust!
I have to admit, it was pretty good!
It went amazing well with the tart filling.

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Pate Brisee
(From The SoNo Baking Company Cookbook)

# recipe makes enough for 1 double-crust pie or 2 single-crust 9 inch tarts, since I only needed enough dough for a single 9 inch tart I halved the recipe below#

2 1/4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 cup ice water

1. In the bowl of a food processor, combine the flour, sugar and salt.
Add the butter and pulse until the mixture resembles coarse crumbs, about 10 seconds.
With the machine running, add the ice water through the feed tube in a slow and steady stream, a little bit at a time until the dough just comes together. The dough should not be wet or sticky. If the dough is too dry and does not hold together, add a little more water.

2.Turn the dough out onto a clean work surface. Divide into two and wrap each half in plastic wrap, shaping them into flattened discs. Chill at least 1 hour before using.

(The book’s author, John Barricelli, gives the following tip:
“When making dough, not only should the ingredients be cold (including dry ingredients) but so should your equipment, including the bowl and blade of your food processor or bowl and attachment of your standing mixer.“
I’ve read this tip a few times in different books and decided to follow it. Maybe this is what made it the best pastry my husband has ever had???)


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Pizza with Onion Confit

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This week’s Tuesdays with Dorie recipe was the perfect recipe to kick-start 2013
(after a month of posting nothing!)

I had good intentions…

But we all know where they lead you when there’s no actions to back them up!

December was chaotic.

In addition to the usual holiday madness, I had my older son finishing his last year of primary school.
After 7 years together (in Australia, kids start primary school when they are about 5 and complete a year of kindergarten followed by Years 1-6) my 12-yr-old son has now finished Year 6 and is off to high school where he will do Years 7-12!
School ended December 19th, however those last few weeks were in full party mode.
Surfing lessons, golf, tennis, camps, craft days, graduation ceremonies, concerts, dances and dinners were all arranged by the school.

My son and husband at his Year 6 graduation dinner/dance…

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Then there were all the after school activities that the kids took to arranging for themselves on Skype and Instagram!

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While the primary school was focused on sending their Year 6 kids off with a bunch of great memories, their respective high schools had their own orientation days and activities designed to welcome their new Year 7′s for 2013!

 And all this was just with one child!

My younger son is starting primary school in 2013 so he had a series of orientation days of his own to attend and my daughter is undertaking the Duke of Edinburgh program which meant the last couple of weeks of school were spent getting organised for a kayaking/camping trip.

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So…

Visions of myself baking Buche de Noels, Gingerbread houses, Christmas themed cookies, cakes and cupcakes went out of the window.
This year, it felt like Christmas was eclipsed by… life.
I didn’t even try to fight it.
I just went with it.

The kids return to school January 30th and we usually go away for a couple of weeks at some point over this 6-week break, however this year we decided to stay in Sydney.

And days like the one in the pics below, reminded me of what an awesome place we live in!

My son went to his friend’s 5th birthday, kayaking around Manly harbour…IMG_4502

The kids headed out with their parents…

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Then returned to cool down with a swim and a picnic lunch.

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Today was a crazy 43 degrees celsius in Sydney.
But yesterday was the perfect pizza making day!
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And so we kick start 2013 baking with Dorie and Julia!

We all love olives and goat’s cheese in our family, so this recipe was enjoyed by everyone.
I have been wanting to make this for a while and I love the mix of the sweet onions with the salty olives and cheese. I thought it was perfect!

This Tuesdays with Dorie recipe can be found in the book ‘Baking with Julia’ or by heading over to Paul’s blog ‘The Boy Can Bake’  .
After a month away, I am looking forward to catching up on what everyone has been up to!


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Gingerbread Cake

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It’s Christmas time!
And Gingerbread Baby Cakes are this week’s Tuesdays with Dorie: Baking with Julia recipe.

I didn’t have baby sized cake pans.
Luckily though, the recipe says you can also use it to make a 10 inch sized gingerbread cake.
Umm… I don’t have one of those either…
But I do have two x 6 inch cake pans and they worked perfectly!
So I guess I made… Gingerbread Adolescent Cakes???

The first cake I kept simple, just a dusting of sugar and served with sweetened whipped cream.
The second cake, I drizzled some lemon icing over…

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I think the twist of lemon added a whole new dimension of flavour to this cake.
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Now, total disclosure…
I’m not a ginger lover, never have been.
However I’ve linked the smell of ginger in baked goods to Christmas.
So baking this cake, kick started the Christmas season for me!
Gingerbread seems to go hand in hand with cold weather and snowmen.
However I live in Australia, so this gingerbread cake was made in sweltering heat with lizards hanging out my bathroom window and the creek alongside our house in full tropical bloom!
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So…
Not being a ginger lover, I think I liked what this cake represented more than the cake itself!
However, if you are a ginger lover, try this recipe for yourself!
Karen, from Karen’s Kitchen Stories is this week’s Tuesdays with Dorie host and has the full recipe on her site.


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Best Ever Brownies

Maybe it’s just me, but I can’t help think “best ever” claims just invite trouble!
I mean, we’re all different, with different taste and preferences…
It’s what makes life interesting.

However when it comes to these brownies, I kinda sorta feel the claim is justified.
These really were the best brownies I’ve ever had!
And I’m not even a chocolate lover.

I followed the recipe to the letter.
I knew these brownies were meant to be gooey and fudgey so I fought my natural inclination to keep cooking them until I felt comfortable.
I took a deep breath and removed them from the oven at 28 minutes.
I figured my husband and kids fight over cake batter, so barely baked brownies would not go to waste!

I did not expect to love these so much!
And we all agreed the wet gooey bits were far superior to the better cooked cakey edges.

I used 2 ounces of Cadbury Milk Baking Chocolate and 4 ounces of Lindt 70% cooking chocolate.
So I’m not sure if my milder, sweeter choice in chocolate made a big difference.
But I’ll be definitely making these again.
The entire tray was gone by the next day!

If you would like to try these for yourself, Monica from  A Beautiful Mess is this week’s Tuesdays with Dorie: Baking with Julia host and has the recipe available on her site!


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Buttermilk Crumb Muffins

This muffin was simple, sweet and easy.
The way life is meant to be.

Don’t get me wrong, I love fancy cakes.
With layers, fillings and frostings.
They’re stunning to look at and exciting to cut into.

But after dealing with the everyday dramas of life, every now and then you can’t beat simple.

It’s predictable.
Comforting.
Satisfying.

The perfect snack to come home to after school.
To fill up on after jumping on the trampoline with friends.
To pick at while catching up with friends over a cup of tea.
And to grab before heading out to the evening’s futsal match.

So when you are ready for some sweet simplicity in you life, head over to Alisa’s blog, Easier Than Pie to get the recipe.


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Raisin, Walnut and Pumpkin Loaf

I left out the cranberries from this week’s Tuesdays with Dorie recipe. I couldn’t find fresh or frozen ones anywhere! To be honest, fresh cranberries are not something I see too often in our stores. Plenty of dried cranberries! Especially Craisins! They’re actually very popular as a healthy snack. But no fresh ones, so I left them out!
I’m also writing this waiting in line to go on the Arkham Asylum ride at movie world on Queensland’s Gold Coast…
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So it’s going to be short n sweet!
I didn’t particularly like this bread.
I was excited to make it, baking with pumpkin isn’t a big Aussie thing (unless I’m missing something?)! I love the idea of desserts with pumpkin! We tend to keep pumpkin as something you serve alongside a meal or in a salad. So this recipe was new and exciting for me!
Having said that I found the taste bland. Maybe more sugar would have helped? I’m looking forward to reading everyone’s tips once we get back!

Rebecca has the full recipe for you at This Bountiful Backyard if you’d like to check it out!


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Apple Upside Down Chiffon Cake

I really enjoyed making this week’s Tuesdays With Dorie: Baking with Julia recipe.

Life is usually chaotic.
Running from place to place.
Rushing through as many things as possible.
Thinking about what needs to be done next.

My 15 year old daughter came home from a week at the snow…
So a week’s worth of washing is what needs to be done next!
(And fixing a washing machine that broke the night she arrived home!)

Grand finals week…
So extra training sessions, gifts for coaches and managers, end of season get togethers were next!

My friend’s 50th birthday…
What to wear? Buy something new or grab something from the closet? What present to give? Working out what time I will realistically be able to get to party as the kids need to be fed and showered and ready for bed to make life easy for their grandparents who will be at home with them before I even think abut getting myself ready is next!

It’s all little things.
There’s just a never ending stream of ‘little things’!
And planning for ‘what’s next’ takes up a lot of ‘what’s actually happening now’ time!

I decided I didn’t want to rush through another recipe (or life!)
So every time I had a few moments to myself, instead of planning for what’s next, I decided to get familiar with this week’s recipe.
I read the entire recipe, from beginning to end. I read all the incredibly useful comments under the P&Q section. I took on board all the advice and experiences that other group members generously took the time to share. I found this invaluable.
I got my baking tins out and since I didn’t have a 10-inch pan I decided to use my 8-inch tube pan and used the excess mixture to make another 6-inch Apple Upside-Down Chiffon Cake (I even googled the volume of different pans to help me make this decision!)
I also googled upside down chiffon cakes to decide on a topping. The original recipe uses nectarines which are not in season here in Sydney, so I decided on Granny Smith apples.

This cake turned out amazing.
We had a BBQ for Father’s Day and this cake was the perfect ending to an amazing spring day.
(I gave the 6 inch version to my mum to take home in the pan so I have no photo!)

This cake wasn’t a chore.
It wasn’t another recipe to rush through.
It was a delightful break from the constant chatter of my monkey brain.
It reminded me why I started this blog and joined these wonderful groups.

Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery are this week’s hosts and have the full recipe on their websites if you are interested in having a look…

 

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