SoupSpoon

Daring Baker # 7

Last month I could not take part in the Daring Baker Challenge due to our move, but we are back this month with a bang.
This month's challenge for Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon proved to be a sweet success. The hosts for this month's challenge were four different food bloggers, and you can check their sites out here, here, and here. For gluten free suggestions, click here. For a list of all the Daring Bakers, go to their blogroll here.
As a general rule, I do not care for caramel, but this cake became an exception to my rule.

Shuna gives great tips on her blog about how to make this recipe a success. If you look at the ingredients and the procedure, and you are anything like me, you might wander what all the hoopla is about. The recipe seems simple and straightforward, but with all the advice and tips, I decided to check out Shuna's blog. Boy am I glad that I did! The cake has an incredibly high liquid to dry ratio and there are all of these acid to protein interactions (I am no chemist), thus her instructions proved helpful.

If you follow her advice and mind her tips on timing, I know you can do it.

My caramel syrup ended up on the burnt side that lent its flavor towards a roasted marshmallow instead of caramel, but that really was fine by me. There must be some trick to the caramel syrup that I missed along the way because it went from liquid, to rock candy, to roasted marshmallows. I nearly quit, but was patient instead and after enough time the texture was right albeit the flavor a bit burnt.

No one minded. I sent the cake to work with Stephen, and the reviews were strong. This is a Daring Baker recipe I could definitely make again. Next time, I think I might add a layer or cinnamon apples.
The syrup and frosting can be made ahead. This makes the final assembly so quick and simple.
Enjoy!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

1. Preheat oven to 350F
2. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. (I used a square pan.)
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
4. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
5. Sift flour and baking powder.
6. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
7. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
8. Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. (I also wore thick cloth gloves)

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

1. Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
2. Pour cooled brown butter into mixer bowl.
3. In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

roast with wine and rosemary

Happy Thanksgiving.

Shoulder Roast with Rosemary and Wine serves 4
This recipe is designed for a French or Dutch Oven. If you do not have one, brown the vegetables on the stove and then transfer to a baking dish with a lid.

2 pound beef shoulder roast
3 small yellow onions
4 carrots
4 cloves of garlic, peeled and smashed
2 sprigs of fresh rosemary
1/2 cup red wine
splash olive oil

baked potatoes for serving if desired

1. Peel and slice onions into 1/4 inch thick circles. Peel and chop carrots into large hunks
2. Splash a bit of olive oil in the bottom of your French oven. Layer onions around the bottom of the pot and brown lightly over medium heat. Add rosemary, carrots, and garlic to the pan. Let brown for 5 minutes and then pour in red wine. Let simmer for 2-3 minutes. Remove from heat
3. Set roast over the vegetables and sprinkle with salt and pepper
4. Cover pan with the lid and place in 300 degree oven for 2 hours. Check the beef after 2 hours. The internal temperature of the beef should be over 160. Let sit for 15 minutes before carving. Slice against the grain and serve over baked potatoes with a slice of buttered bread

brussel sprouts for the rest of us

It has been a few years back, but I can remember a day that I did not care for them at all. Typically mushy, gray-green, and boiled into oblivion after being dumped from a frozen bag, brussel sprouts were nothing to write about. They fell into the school-cafeteria category of vegetables, and I had basically left them in my childhood.

One marvelous day all of that changed when I saw them on their stalk! Seeing them fresh as a precious miniature army was positively enough to make me want a new introduction.

I started roasting them, steaming them, and falling in love with their precious diminutive presence. Not only are they adorable, and can be delicious, they are packed with all the stuff Doctors (and mothers) say we should be eating. Folic acid, Vitamin A, Vitamin C, fiber: yep, they have it all. After this sweeping introduction, how could you stay away?

Well, if you are still not convinced I have an idea that might change your mind. Sautéed Brussel Sprouts in butter with Caramelized Shallots.

Last year around this time I started flipping through magazines for Thanksgiving inspiration, and I landed on this recipe in Bon Appétit. I made it, loved it, and have made it countless times since. This preparation of brussel sprouts has become such a staple that I can not believe I have not told you about it yet. I actually searched through old posts just to make sure.

I have changed the recipe some since last year, but the concept is the same. So simple and steady, this recipe will be back on our table this Thanksgiving, and I hope that it makes it to yours.

Sautéed Brussel Sprouts with Caramelized Shallots serves 6 as a side
inspired by this recipe in Bon Appétit November 2007

1 pound bag of fresh brussel sprouts
1/4 cup minced shallots (about 2 large shallots)
2 tablespoons unsalted butter
1/4 cup chicken broth*
black pepper and salt

1. Trim the tough bottom stalks off of each sprout and slice the sprouts into thin strips. This is sort of tedious but well worth it. Rinse well and set aside
2. Heat the butter in a large skillet over medium heat. Once butter has melted, add minced shallots to the pan and sauté until golden. This takes about 5 minutes
3. Add cleaned and sliced sprouts to the skillet. If there is water on the sprouts it will sputter when it hits the hot skillet so be careful!
4. Stir well and let sit for 5 minutes until the bottom of the sprouts gets a slight bit brown. Add chicken broth to the skillet, stir well and let cook for 10 minutes until broth is evaporated and the sprouts are tender. Salt and pepper to taste. Enjoy!

*You can use water if you are feeding vegetarians. I would avoid vegetable stock unless it is completely mild tasting. Some of the vegetable stocks and broths are way to dark and over powering for this dish. The liquid is basically for steam and water is fine. (Chicken broth just adds a depth of flavor.)

Good morning

As much as I am an extreme morning person, the chill in the air makes even the likes of me want to pull the covers back over my head and stay warm in bed. Something about flapping back the covers and getting cold just does not have a very good ring to it, but the reality of life insists I do it anyway. This morning I discovered a simple trick for making that whole out-of-bed-in-the-cold process simply dreamy.

I woke up a bit earlier than necessary and started to grab back the covers when I realized that I had a container of half & half that would spoil if I did not bake something with it soon. Also, there happened to be a handful of dried cranberries in the fridge. I was out of that bed and in front of the stove as fast as you can say, "Good morning!"

A quick search on the Joy of Baking website led me straight to these cranberry scones. I did not use the almonds, because I did not have any, but I think they would have been a pleasant addition. I also tweaked the recipe here and there, with a little ginger and lemon zest. The changes are listed in the recipe below for you. If you have been suffering with the same chilly morning syndrome, these might be the perfect prescription.

Now that you know the trick, I better go get ready for the day.
See you soon.

Cranberry Scones makes 8
recipe adapted from Joy of Baking

2 cups all-purpose flour
1/3 cup granulated white sugar
2 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup cold unsalted butter
3/4 cup dried cranberries
2/3 - 3/4 cup half and half
Powdered (Confectioners or Icing) Sugar
1 teaspoon lemon zest
1 tablespoon half and half

1. Heat oven to 400. Line a baking sheet with parchment paper and set aside. Plump cranberries in a small bowl of hot water for 5 minutes. Drain and rinse in cool water. Drain well, set aside
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (like we do for biscuits). The mixture should look like coarse crumbs.  Gently stir in the cranberries. Add the half and half and stir until just combined. Do not over mix
3. Gently and quickly knead the dough on a lightly floured surface. Transfer to the prepared baking sheet and roll or pat the dough into a circle that is 8 inches round and about 11/2 inches thick. Brush the scone with half and half.  Score the top of the scone into eight triangles
4. Bake for about 20 minutes or until lightly browned. Remove from oven and turn oven to Broil. Sprinkle 1 teaspoon lemon zest evenly over the scone and sprinkle powdered sugar over as well. Broil for 30 seconds
5. Let cool on a wire rack, enjoy! (and now get ready for work)

A date and a six-spiced hanger steak

Stephen has learned over the course of our marriage that one of my favorite dates involves not even leaving the house. He turns up Dean Martin, pours me a glass of wine, and we both enjoy the process of him cooking me dinner. I watch from my little stool in the kitchen, and am mused by his dance around the stove.

Typically on date night, he makes some variation of lasagna, but last night I requested the Six-Spiced Hanger Steak from October 2008 Gourmet Magazine. Oh my goodness, ladies and gentlemen, we oohed and aahed our way through every last bite of the full flavored meat, the sweet and salty sauce, and the richly spiced rub. Our plates looked utterly fancy despite the simplistic preparation.

This is one of those meals that is simple enough to make mid-week, but can also knock the socks off of company. Other than needing a spice grinder, there is nothing hoity-toity about this meal except the flavor.  Oh the flavor! I can hardly stop thinking about it. All day today as we worked in the yard,  I kept longing to write this post just so I could let you in on this new found love.

A Hanger Steak is the cut of beef near the kidneys and the diaphragm. Some butchers do not sell it, and so you might want to call ahead and insure that there is one at your local market. Reviews will tell you that this cut of beef is not particularly tender, and I must say that I have no idea what they are talking about. I placed a knife on our plates, and then we ended up just cutting the meat with a fork. Just a plain old fork.

There is a middle membrane in the hanger steak that is inedible. Be sure to cut this out prior to cooking. Also, as with all meats, after the steak is broiled, be sure to let it rest for the appropriate time, and then slice it across the grain. If you slice it with the grain the bites will be tough. Look for the way the lines of the muscle run, and then slice across them in a perpendicular fashion. Slice the steak into thin slices and serve 4-5 slices per person.

The peppercorn and fennel rub creates a sweet heat on the meat that is perfectly balanced with the sweet and salty sauce. Though I am fumbling for the adjectives that can fully describe this steak, I can already taste our next date.

Six-Spice Hanger Steak serves 4-6
from Gourmet October 2008

For steak
2 teaspoons Sichuan peppercorns (we did not have Sichuan and we used black instead)
10 black peppercorns (Yes. we used 2 teaspoons plus 10 peppercorns)
1 teaspoon fennel seeds
1 teaspoon anise seeds
1 (2-inch) piece cinnamon stick
4 cloves (we used 2)
2 teaspoon packed dark brown sugar (we used 1 teaspoon)
1 1/2 teaspoons salt
1 hanger steak (about 2 lb and 1 1/2 inches thick), center gristle removed

For sauce

1/4 cup soy sauce
1 tablespoon rice vinegar (not seasoned) (we used 2 teaspoons Mirin and 1 teaspoon white vinegar)
1 tablespoon water
1 tablespoon minced peeled ginger
2 teaspoons packed dark brown sugar
1 teaspoon minced shallot
1 small garlic clove, minced
1 tablespoon chopped cilantro

Equipment: an electric coffee/spice grinder
Make steak: Preheat broiler and lightly oil rack of broiler pan. Finely grind spices. Add brown sugar and 1 1/2 tsp salt in grinder.
Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes total for medium-rare. Let steak rest on a plate at least 10 minutes before slicing.

Make sauce while steak rests:

Heat all sauce ingredients except the cilantro in a small pan over medium heat. Add juices from steak pan to the sauce pan. Stir in cilantro right before serving. Drizzle over cut slices of steak

one year

Good morning friends.
I am here to humbly say thank you. This is Soup Spoon's one year birthday. Writing in this space proves to be such happiness in my life, and it means a lot to me that you stop by and visit.

Also, I have an announcement. We moved last week to a sweet little place with a gloriously sunny yard and a front porch. Moving out of the 518 square feet of love that was the cubbyhole had its element of sadness, but we quickly are falling for this sweet little bungalow.

The stove and I are learning one another. She is learning that I have frequent demands, and I am learning that after a good scrubbing and a little tweaking , she is pretty good at what she does. Moving has been exciting, but a little preoccupying.  I will be back soon to tell you more about it.

In the meantime, Happy Birthday Soup Spoon!