SoupSpoon

Daring Baker #10

The freshest place is the best place to start. This month's challenge paid homage to the purest freshest ingredients. Flourless Chocolate Cake with homemade ice cream begs for the clean simplicity of dark chocolate, fresh cream, and not a lot of fuss.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. I made both ice cream recipes and Dharm's recipe knocked it out of the park. Typically homemade ice cream lends itself to being more ice than cream, but not this recipe. This recipe is perfectly creamy with a smooth mouth-feel. I fell in love at the kitchen counter and stated that, "This is the best daring baker thus far."

Can you see why? I could describe it as 'perfectly smooth cream that curls upon itself in the scoop leaving you desperate for a spoon'. In addition to the recommended vanilla bean I added a handful of fresh strawberries that I had soaked in Limoncello. Next time I will plan ahead and soak the strawberries for about an hour in the limoncello before using them. This will help break the strawberries down and make them softer in the ice cream. If you are so lucky as to have a jug of limoncello in your freezer, by all means use it for this. If not, you may soak the strawberries in a few squeezes of lemon juice.

All of this talk and we have not even mentioned the cake. The Cake deserves a capital letter as if I am introducing a dear friend. How much I love 'simple perfection' is obvious, and this just simply swept me off my feet. Three ingredients, just three, and you have a cake. A delicious cake whose richness made me feel like I was swooning over Daddy Warbucks. (There might even have been fireworks at the table.) This cake is all about the chocolate that you use. Do not skimp. Find the best artisan chocolate you can get your fingers on or use another reliable standard such as Ghirardelli or Green & Black's. I used a combination of 2/3 Ghirardelli 70% cocoa bars and 1/3 Escazu Beaufort chocolate bar.

You may make one big cake or do as I did and make three smaller heart shaped cakes. Traditionally, this cake is made in the shape of a heart, but do not let that stop you if you do not have a heart shaped pan. Some folks I saw made this cake in a regular springform pan, and then cut out heart shapes to serve.

Usually the Daring Baker posts are so layered and challenging, that if any of you are like my mom, you probably think that there is no way ever you would make it. Well, here is your chance to participate. Make this cake. Even if you do not have an ice cream maker, make the cake, buy some Breyer's, and invite over some friends.

-Equipment - it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” - 6x8 or 7x7.  An 8” spring form pan works with great results as do smaller pans or ramekins.

-An instant read thermometer highly recommended.

Note on recipe - the recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.

-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie

Chocolate Valentino
Preparation Time:  20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes  or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream

Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm) My changes are marked with an *

Ingredients

1 Vanilla Pod (or substitute with vanilla extract) (*I added an extra 1 teaspoon vanilla extract in addition
    to the vanilla bean)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk. (* I used
    whole milk)
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar} (*I used granulated sugar and doubled it to 12 tablespoons. 6 is not enough to make it
    sweet)
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)

{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed.  Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

 1. Using a small knife slit the vanilla pod lengthways.  Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil.  Remove from heat and leave for 15 minutes to allow the flavours to infuse. Lift the vanilla pod up.  Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy.  3. Gradually pour in the hot milk, whisking constantly.  Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl.  Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon.  Fold it into the custard and pour into a plastic tub or similar freeze-proof container.  Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
I made this version too, and it was super simple but quite icey and not that creamy due to its lack of eggs.

Vanilla Philadelphia Style Recipe
Preparation Time:  5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

1. Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

Louisiana red beans and rice

When I wrote about Coq au Vin nearly one year ago, I mentioned the deliciously saucy food memoir, Trail of Crumbs. Later, the memoir came up again when I told you about the panko crusted lamb rib chops with spring cherry reduction. In both cases the book was an inspiration for another dish. Today, the red beans and rice come straight from the drooled on pages of the book itself. Before you think that a recipe for beans is simple, boring, or plain, let me caution you to hold your judgment until after the tasting. This simmering pot of Cajun soul takes the word 'bean' to a whole new level.

First of all, this recipe calls for a ham hock. If you have ever wandered into a Southern kitchen you may have heard of this. A ham hock is used to season pots of beans, collards, or other greens. Colloquially referred to as a 'knuckle', technically though (do you really want to know what the ham hock is?) the ham hock is the joint connecting the leg to the foot. I know this is gruesome, gorry, and gross to some, but I must admit that the beans taste deep, full, and delicious. Most butchers or meat departments can wrangle a ham hock for you in the unlikely event that you do not already have one in your freezer. (Hah!)

I will be honest with you and admit that often when a recipe calls for a freakish ingredient that has never been on my grocery list before, I typically try to maneuver without it. The ham hock might have been one of those items, but I must tell you that it was worth buying for this recipe. It truly does give the beans a depth of flavor.

Sunée does not say the beans need to be soaked overnight, but I find that beans cook faster and easier when soaked. This photo above is of the lovely little beans after soaking all night. They are so plump and sweet looking. When you soak beans, make sure to cover them with plenty of water. After they soak over night, rinse the beans well, and then use them in your recipe.

After soaking, the recipe is as simple as 1, 2, 3. I would mark this as a perfect meal for a crowd. The recipe makes a whole heap of delicious beans, and all you need is a pot of rice to go with them. Well, maybe also throw in a spinach salad and a few ales just for good measure.

On this cold, rainy, February day this is just the sort of dinner I look forward to.
I hope you enjoy it with a wealth of good friends.

Uncle Kerry's Monday Red Beans and Rice serves 6-8
from Trail of Crumbs, by Kim Sunée

1 1/2 tablespoons butter
1 medium yellow onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
3 garlic cloves, smashed
1 teaspoon salt (I did not add this)
1/2 teaspoon fresh ground black pepper
1 smoked ham hock (about 3/4 pound)
1 pound dried red beans or kidney beans (I soaked mine over night, and then rinsed them)
1 teaspoon liquid crab boil (I did not use this)
1 teaspoon Creole seasoning (I used 2 teaspoons Cajun seasoning)
2 or 3 fresh springs thyme (I used 1 teaspoon dried thyme)
1 pound smoked sausage (such as andouille or keilbasa), sliced
2 tablespoons cornstarch (optional. I did not use it)
Hot sauce, to taste
Garnishes: green onions, shallots in vinegar, minced parsely

Serve over boiled white rice

1. Heat butter in large soup pot or Dutch oven. Sauté onion, pepper, and celery for 7 minutes over medium heat
2. Add garlic, salt (if using) and pepper and cook for 3 minutes. Add smoked ham hock, beans, liquid crab boil, Creole seasoning (or Cajun seasoning), and thyme, and stir. Add enough water to cover beans (about 2 quarts). Stir
3. Bring to a boil, reduce heat to medium, and let simmer for 1 1/2 hours, stirring occasionally. If beans get too thick, add a bit more water 1/2 cup at a time. Add sausage to pot and let cook for another 30 minutes, or until tender. If you want creamier beans, smash a few against the side of the pot. You may thicken the sauce by mixing cornstarch with about  3 tablespoons cold water and stir that slurry into beans (I did not do this)
4. Garnish if desired. Serve over hot white rice. enjoy

buttermilk biscuits part 2

This morning we tried a little something different with my buttermilk biscuit recipe, and they are so perfectly delicious that I wanted to share them with you as soon as possible.

I barely changed the recipe, but what I did change is how I rolled and shaped the biscuits. Typically, I roll the dough and make gentle perforations forming square biscuits. Today I added a bit more buttermilk, rolled the dough about 3/4 inch thick, and used an upside down pint glass to cut out circle biscuits. Oh, they are so golden and fluffy with a crisp browned bottom.

It is Saturday, maybe you should make a batch of biscuits.

Buttermilk Circle Biscuits makes 11
2 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cup buttermilk

1. Heat oven to 450. Cut butter into small pieces and set in freezer while you stir together the flour
2. Stir flour, baking powder, and salt together in a medium size bowl
3. Cut butter into flour using a pastry cutter. Like this

4. Once the butter is worked into the flour until you have small pea size crumbles, fold in the buttermilk. You want to work quickly to keep the butter cold
5. Turn dough out onto floured surface. Roll 3/4 inch thick and cut out 2 1/5 inch circle biscuits
6. Place biscuits on a parchment or silpat lined baking sheet and bake immediately for 12-14 minutes. Enjoy

chicken 'n dumplings

A few months back my brother-in-law asked for a chicken 'n dumplings recipe, and I have been searching for one ever since. I tried a recipe that was good, but not great. I read through nearly fifty recipes that called for things like crisco and cream of mushroom soup; neither of which I typically use. After a lengthy, relatively unproductive search, I think I finally have a simple recipe worth sharing.

Throughout my search, I found that there are two very distinct camps in the dumpling category: rolled or dropped. The rolled dumpling is sliced to be more like a piece of pasta, and the dropped dumpling puffs to be more like a biscuit. The first recipe I tried called for dropped dumplings. We liked them, but it was more like a chicken pot pie than chicken 'n dumplings (and if we wanted pot pie we would make pot pie).

We decided that we are in the rolled camp. We were looking for hunks of pulled chicken and browned onions with thin strips of dough coated in a savory broth. Rolled dumplings mingle throughout the pot of broth, and the benefit to that is that you get a bite of dumpling in nearly every bite. Next time I need to roll the dough even thinner to achieve a true rolled dumpling, and I am pretty sure that eating this again soon will not be a problem.

This dough is akin to a biscuit dough, but rolled super thin and sliced. Because there is baking powder in this recipe, the dough does puff ever so slightly resulting in a pillowy bite of broth dunked dough. (If you are looking for a dumpling that is more like a noodle, you want to find a recipe that adds egg to the dumpling dough.)

After you roast the chicken, the rest of the meal is ready in about 30 minutes. Homemade dumplings and everything in about 30 minutes? Yep. I know. It is amazing. Carrots, onions, peas, thyme, roasted chicken, dumplings: honestly, a cold winter evening never tasted so good.

Chicken 'n Dumplings serves 6

1, 3 pound whole chicken
2 cups diced carrots (about 3 medium carrots, peeled)
1 medium yellow onion, diced
1/4 cup all-purpose flour
1 cup frozen peas
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 quart good quality chicken broth (I typically use Pacific Organic Chicken Broth)

Dumplings
If you can get your hands on White Lily brand flour, you will be happy you did. White Lily is a southern flour that makes incredibly light biscuits and doughs. You may use any other self-rising flour if White Lily is not available to you.

1 cup self-rising flour
1 tablespoon unsalted butter
1/2 cup whole milk

1. Roast chicken according to this method. Once the chicken is roasted (internal temperature of the breast should be 180), and then cooled enough to touch, pull chicken into bite size hunks. Refrigerate meat until ready to use
2. Use 1 tablespoon of the chicken fat, from bottom of roasting pan, to sauté the onions and carrots. (I use the same pot for roasting and for the chicken n' dumplings. If you have a dutch oven or other oven proof large soup pot, roast the chicken first, scrape out the majority of the fat, leave a touch of the fat for the vegetables, and then use the same pot on the stove for the rest of the recipe.)
3. Sauté the onions and carrots in tablespoon of chicken fat for 5 minutes over medium heat until golden and aromatic. Add dried thyme and flour. Stir well to coat. Cook for 3 minutes stirring occasionally. Slowly add broth while stirring constantly to prevent lumps. Add peas. Let simmer over medium heat
4. Meanwhile make dumplings. Cut butter into flour using a pastry cutter or fork. Stir in milk. Try not to over work the dough. Mix just enough to combine. Turn out onto floured surface and knead 3-4 times to combine. Roll super thin to about 1/8 inch thick. Cut into 1 inch by 2 inch strips
5. Bring broth mixture to a boil. Gently drop in dumplings, stirring once to make room for all the dumplings. Quickly cover with a lid. Hear the mixture boil, and then turn down to low for 10 minutes. Do not lift lid
6. After 10 minutes, gently fold in about 2 cups of chicken pieces and simmer until chicken is warm
7. Salt and pepper to taste. Serve by the bowlful. Enjoy