tetleytee

starting over

Flower

Archive for January, 2020

Torta Caprese

What you need:

  • 125 grams (4.4 oz) blanched almonds (or almond meal)
  • 125 grams (4.4 oz) good quality dark chocolate
  • 125 grams (4.4 oz or 1 stick plus 1 tablespoon) unsalted butter, chopped
  • 125 grams (4.4 oz or 1/2 cup) sugar
  • 3 large eggs, separated and left to come to room temperature
  • powdered sugar for dusting

What to do:
Preheat oven to 320F and grease a springform pan
Place the chocolate, broken up, in a metal or glass bowl set over a bain marie. When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar and the almond meal.
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon.
In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter.
Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling.
Dust with powdered sugar.

Taken from Food52.

Cinnamon Sugar Pull-Apart Bread

What you need:
For the Dough:

  • 1 3/8 cups plus 1 tablespoons all-purpose flour
  • 1/8 cup granulated sugar
  • 1 1/8 teaspoons (1 envelope) active dry yeast
  • 1/4 teaspoon salt
  • 1 ounces unsalted butter
  • 1/6 cup whole milk
  • 1/8 cup water
  • 1 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract

For the Filling:

  • 1/2 cup granulated sugar
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1 ounces unsalted butter, melted until browned (1 tbsp)

What to do:
In a large mixing bowl whisk together 1 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/8 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 1 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 1 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Notes:

  • Get a bread pan
  • Really flour up the table surface. When it says lightly flour, it means flour. My dough ended up sticking to the table in the middle and was a pain to get off.
  • Use the powdered yeast. I used the active one that comes in little pellet form, and my yeast was creating little bubbles in the dough even after waiting an hour.

Taken from Joy the Baker

Black Pepper Beef Short Ribs

What you’ll need:

  • 300 gm beef short ribs (or veal, thinly sliced)
  • 1 onion
  • 1/2 stalk celery
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • 1 tsp freshly grated black pepper
  • 2 Tbsp chicken stock
  • Marinade:
    • 2 tsp light soy sauce
    • 1 tsp cornflour
    • 1/2 tsp sugar
    • 1 tsp Shaoxing wine
    • a dash sesame oil
    • black pepper, to taste
  • Thickening:
    • 1 tsp light soy sauce
    • 1/2 tsp sugar
    • 1 tsp cornflour
    • 2 Tbsp water

What to do:

Rinse short ribs and wipe them dry. Cut into about 2.5cm (1 inch) in length. Blend in marinade for 15 minutes. Heat oil in a frypan over high heat until lightly brown, about 80% done. Make sure to fry briefly in one single layer, not letting them overlap. Set aside, covered.

Heat some oil and sauté onion over medium heat until translucent. Add celery, continue to cook for 3 minutes. Push onion and celery to sides of pan. Add a dash of oil to sauté black pepper, garlic and shallot in the center until aromatic. Stir and combine onion and celery. Pour chicken stock and continue to cook until onion softens. When sauce dries up a bit, toss back short ribs. Turn to high heat. Add thickening, stir quickly and combine well. Cook consistency to your preference. Dish up and enjoy.

Notes:
I found this to be too salty for me. I added some worchestershire sauce for good measure. But that, plus the chicken broth for vegetables, plus the added soya sauce at the end for the thickener was too much. Make the thickener without soy sauce (just water), and use less salty chicken broth.

Taken from Christine’s Recipes

Shepards Pie

What you need

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese

What to do:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

You are currently browsing the tetleytee blog archives for January, 2020.