Tres leche cake

I found a recipe that hits the spot for Cafe Latte's Tres leche cravings.


http://www.thedutchbakersdaughter.com/2012/12/tres-leches-cakeday-3-of-christmas-week.html

And here's the link I use to whip up buttermilk substitute.

http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

The best brownies ever.... like.... EVERRRRR!

I should be ashamed to admit it, but since I've discovered this brownie recipe by David Liebovitz last week, I've made it 4 times. It's really that good!

I stumbled across it while trawling the internet for a brownie recipe for my kids' teachers. I'm glad I settled on it, because this is going to be my go-to brownie recipe from now on. I know I'll be passing it on to my kids someday.

Ulterior motives? Yes.... actually... I am a fan of any one pot desserts that do not require the use of my mixer. Seriously, all you need is a wooden spoon and a pot. That's how low-tech, hi-yield this recipe is.

Are you sold? I hope you are........ Click your way to fudgy chocolate heaven.....

http://leitesculinaria.com/36645/recipes-brownies.html

PS: If you prefer a more cakey texture, try using 1/3 cup flour and 2/3 cup sugar instead.

Masala fish en papillote

I have recently discovered a surplus of Shaan masala in my pantry and have been trying to slowly use up my spice stockpile. Everytime we visited Pakistan I would buy the perfunctory stock of spices, and then forget about them. 

I had been reading about cooking en papillote, which translates into 'in paper'. What you need is parchment paper. I haven't tried poultry en papillote yet, but I see no reason why it shouldn't work. 

You do need either aluminum foil or parchment paper . All assembly can be done on the paper.

Here's a video explaining the technique for folding the parchment paper. 

http://www.myrecipes.com/how-to/video/cooking-fish-en-papillote-10000001818536/

What I did was dry rub chicken tikka masala on the defrosted fish and sprinkled with lemon juice. That's it. I used tilapia, but any fish would do. I have baked baby potatoes and zucchini on the side of the fish and it turns out great. Bake in a preheated oven at 400 for 20 minutes. 

Here's a video explaining the technique for folding the parchment paper. 

http://www.myrecipes.com/how-to/video/cooking-fish-en-papillote-10000001818536/

Cheese puffs

This week's recipe called for a delicate pâté a choux, filled with a mixture of cream, cream cheese and chèvre.

Some people can literally make the most gorgeous pate a choux. Check out this link. I came across it a few months ago, and ever since then, I've wanted to bake these. One more off the cooking bucket list.

http://www.passionateaboutbaking.com/2012/08/baking-filled-pate-a-choux-swans-daring-bakers-ugly-ducklings-and-swans-with-a-versatile-pastry.html

The puffs are a three step process. Cooking the flour with milk and butter, then mixing in the eggs, and then baking it.

This week, I forgot to turn the temperature down from 425 to 350. So for half the baking time, the temperature was higher than it should have been. I realized my mistake when I noticed how brown the puffs were 10 minutes into baking. So I cut back the temp and reduced the rest of the baking time. God knows what this did to the pâté at the structural level, but it may have contributed to why storing the filled puffs in a box made them slightly soggy.

Anyway, another week, and another wonderful recipe, despite continued technical glitches.

Chocolate Mousse

I spent last weekend at my sister's in the Twin Cities. Since I've now downloaded Dorie's book on my Kindle, I pulled up this week's recipe and made it at her place. I doubled the recipe, since there were twice the number of chocaholics as usual. It was as usual, excellent and simple. Half the mousse was gone before I could get a decent picture. Mousse this good doesn't sit pretty for long!

Worthy cause.....

For those looking for a worthy cause, here is an original and groundbreaking way to fight illiteracy and terrorism in the third world. My best friend moved back to Karachi (no small feat, I assure you) and is starting a grassroots movement to end the energy crisis. Please take a peek at her link, especially at the donations page. Every cent counts. 5 or ten dollars is not a lot to contribute... it's like sowing the seeds of the future........

http://www.indiegogo.com/projects/230826?c=home

Back to FFWD! Mushroom quiche....

I skipped last week's recipe with not a little remorse. It was Eid ul Adha and I felt compelled to spread a gastronomic cornucopia before the small Muslim community that had gathered at our place. After a week of leftovers and Pakistani food, I was only too ready to turn to Dorie's cookbook this week.

Anyway, I have a cold and this is certainly not me at my A game, but there were a few technical errors on my part. Firstly, I forgot that I do not have a tart pan. What I thought was a tart pan turned out to be a springform cheesecake pan. That was glitch number 1. Error no 2:  I forgot the green onions, even though it was smack in the middle on my shopping list. 

The dough was easy to make. I used the dough attachment for my food processor, which didn't work as well I was hoping. So I just used my hands to shape the dough. After 3 plus hours in the fridge, the dough was quite hard. I banged my rolling pin to flatten it. Loved Dorie's tip about rolling it between wax paper.

I used my Pyrex pie pan for the tart, no problem. I will be on the lookout for a good tart pan (suggestions welcome).

Had no problems with the filling. Mine didn't leak any mushroom juice, which is nice.

Anyway, fast forward by 4 hrs, and here is the baked crust, waiting for the filling to be spooned on top. And (gulp!) it broke my heart to see the crack down the side. (And that is the third shortcoming on my part). I had no choice but to continue to bake in the pyrex dish, lest there be a leak. I tried my best to dam it up with mushrooms, so the custard would not leak into it. That was not a problem. The final crust was golden and crisp. And there was no leakage of liquid through the mushroom dam.

  

Anyway, as usual, Dorie's recipes are so very forgiving, and always delicious. I'd like to try variations with beef, chicken. Maybe I'll do a tart with some beef, carrots and peas. Kind of a cross between quiche and shepherd's pie. We'll see..... until  next week.........