Whatchu talkin' 'bout Fool?

Summer means berries. Dessert means yummy berries. Found a great recipe on the Cook's Illustrated for a berry fool. Had no idea what the heck a fool was but it is basically berries, whipped cream, and berries. Turned out super yummy!

Recipe:

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.

INGREDIENTS

2	quarts strawberries (about 2 pounds), washed, dried, and stemmed
1	pint raspberries (about 12 ounces), washed and dried (see note)
1/2	cup plus 4 tablespoons sugar
2	teaspoons unflavored powdered gelatin
1	cup heavy cream
1/4	cup sour cream
1/2	teaspoon vanilla extract
4	Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6	sprigs fresh mint leaves (optional)

INSTRUCTIONS

1. 1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. 2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. 3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. 4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. 5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately.

My Favorite Flavor

My favorite flavor happens to be caramel and more specifically SALTED caramel. Last week I was watching the food network this guy made a simple salted caramel. So I decided to replicate it as best I could to assist in sautéing some bananas to top the dutch baby pancakes we had for dinner tonight.

Recipe:

4 tbsp unsalted butter

1/3-1/2 cup sugar

2 tbsp heavy cream

2 tsp kosher salt

3 bananas - sliced thick

1) melt butter in pan until bubbles subside at medium

2) add sugar and heat until it begins to brown (you will be able to tell by color and smell that it is getting close)

3) add salt

4) reduce heat to med-low and add cream (it will bubble aggressively so don't be freaked) whisking constantly until incorporated

5) add bananas and cook until softened and heated through

enjoy!

Daughter's 2nd Fave Dinner

For the longest time I hated, loathed, and despised eggplant. Part of my year of change (before I turn 40) I had made the decision to start trying foods I didn't like. On the list of things I didn't like but now like, if not love are: eggplant, squash of any kind, goat cheese among others...

The dinner tonight which has fast become daughter's 2nd fave meal was eggplant parm. Really yummy, a touch complicated, but makes a wonderful dinner.

EGGPLANT PARMESAN

Use kosher salt when salting the eggplant. The coarse grains don't dissolve as readily as the fine grains of regular table salt, so any excess can be easily wiped away. To be time-efficient, use the 30 to 45 minutes during which the salted eggplant sits to prepare the breading, cheeses, and sauce.

INGREDIENTS

Eggplant
2	pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1	tablespoon kosher salt
8	slices high-quality white bread (about 8 ounces), torn into quarters
1	cup grated Parmesan cheese (about 2 ounces)
	Table salt and ground black pepper
1	cup unbleached all-purpose flour
4	large eggs
6	tablespoons vegetable oil
Tomato Sauce
	3 cans (14 1/2 ounces each) diced tomatoes
2	tablespoons extra-virgin olive oil
4	medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
1/4	teaspoon red pepper flakes
1/2	cup fresh basil leaves chopped
	Table salt and ground black pepper
8	ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
1/2	cup grated Parmesan cheese (about 1 ounce)
10	fresh basil leaves torn, for garnish

INSTRUCTIONS

1. 1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

2. 2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

3. 3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

4. 4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

5. 5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

6. 6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Jam Day 2009 - Pt. 2

So we are in the heart of the summer and it is certainly the peak of the fruit season. Jam Day '09 Part 1 we (daughter and I) 9 batches of jam (4 raspberry, 5 strawberry), the plan for today was apricots (amazing pickings from local farmer's market) and figs (also from farmer's market). Today I am tried recipes with less sugar and no added pectin. Hoping the jam sets. :)

So 5 total batches today and 3 different types of jam with recipes below:

Fig Jam:

2lbs chopped ripe figs

1/2 cup water

3 cups sugar

Combine all ingredients and heat until sugar is dissolved. Increase heat to medium high and boil jam for about 10 minutes stirring until thick. Pour into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Apricot Jam:

3lbs ripe apricots

1/2 cup water

6 cups sugar (more than I would have wanted to use but figure it is a preservative... at least that is what I tell myself)

2 tbsp lemon juice

1) cut apricots into about 8 pieces each

2) in pan combine apricots and water and simmer fruit covered for 20 minutes

3) remove from heat and add sugar and lemon juice

4) return to heat and heat at medium until sugar is dissolved, raise heat and boil until jam mounds in chilled dish

5) ladle jam into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Apricot Pineapple Jam:

1.5 lb apricots pitted and diced

1 lb peeled cored and chopped pineapple (2 cups with juice)

1/2 cup lemon juice (reserve the seeds and pulp)

4.5 cups sugar

1) combine apricots and pineapple, place seeds and pulp in spice bag (or cheesecloth) and add to pan. Cook over medium heat covered for 10 minutes.

2) remove from heat and add lemon jice and sugar. Return to heat and heat over medium heat until sugar dissolved.

3) raise heat to med-high and bring to boil until drop of jam mounds in chilled dish (10 or so minutes)

4) remove pan from heat and remove spice bag. Ladle jam into heated/sterilized jars and pasteurize for 10 minutes in boiling water bath.

Ta Da!

Dutch Baby

In our house we enjoy breakfast for dinner very often. One of the many things we enjoy are pancakes in 2 varieties (the title of the entry gave away one of them): dutch baby, and buttermilk. Tonight's offering were the dutch baby variety. So easy, so yummy... I usually make 2 of these for our family but that allows/gives us 1 extra to keep for leftover breakfasts.

Recipe:

1 cup milk

4 eggs at room temp

1 cup flour

1/2 cup sugar

Preheat oven to 425. Mix all ingredients together until all dry are moist but still lumpy. Heat 1 tbsp butter in 12" skillet. When butter is melted pour in wet ingredients. Allow to cook for 1 minute on stovetop. Place skillet in oven and cook for approx 15 minutes. Enjoy with powdered sugar, or jam, or plain ole syrup.