Layers upon Layers

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.



After the caramel incident of June, I decided to avoid the traditional thin wedges of caramel to be presented on top and save my flat from burning down. Instead I opted for thin wedges of mango, perfect for the summers heat and divine flavour combination.

After the wedding cake accomplishment of July, I decided I was a pro at chocolate buttercream and adopted the same recipe for this cake - basically less eggs and more chocolate :). And oozed it all over in the end.

After the layers cakes of every month, I went for 9 in total alternating between traditional and then those with a bit of extra cocoa for the colour dimension. This was simple, just divide batter in half and add two extra tbsp cocoa to the chocoalte batch.

When eating the cake, I definately got the sensation of an Eastern European cafe perhaps with a strong espresso. I found that it was even better the second day. I couldn't quite tell you if I'd make it again, certainly not in the summer when it was a bit hot between going in and out of the oven every five minutes. I think it would be prefect if planning a tea party with a number of Hungarian/Austrian/German desserts and snacks.


Apologies for the brief post, things have been crazy busy around here as of late. So that tea party won't be happening for a while. Okay off to Finland today, hopefully to get some relaxiation in and to all the Brits, Happy Bank Holiday!

Cookbook Wishlist

An ongoing wish list of fantasy fundamental cookbooks:

- Baking from my Home to Yours, Dorie Greenspan
- The Sweet Life in Paris, David Lebovitz
- The Zuni Cafe Cookbook
- Sky High Cakes
- The Breadmakers Apprentice, Peter Reinhart
- The Curry Secret, How to Cook Real Indian Indian Restaurant Meals at Home
- Leon Cookbook
- Mastering the Art of French Cooking, Julia Child

This is simply based on blog wanderings and dreaming, and frequently mentioned cookbooks that I would love to get my hands on. Please add any other recommendations.

Mastering the Art of Wine Country Cooking-MAWCC

After returning from a magical trip to Iceland, it is time to take this show up a notch (or so I hope). Sundays are proposed to be 'Teach Jussi to cook days.' Jussi certainly can cook, he is well skilled in the art of crepe making and more. However, he suffers from the male inability to multi-task which can make cooking a confusing and daunting task. He also finds pairing sauces and flavours difficult. I hope to cover all these things.

In return for advancing his culinary ability, he will advance my Finnish speaking skills. So get ready to join in on the fun and the journey.

Not to steal the thunder of an exicting film that I am excited to see, Julia and Julie (unfortunately release date later in this country), but this aims to Master the Art of Wine Country cooking (MAWCC). This is where my family comes from, this is where I learnt the things up my sleeve and well this is where it all began. Make sure you have a glass of Sonoma red ready and lets begin.

Ole! A little taste Espana in cloudy Britian

This month's Daring Cooks challenge is brought to you by Olga from Las Casas de Olga and Olga's Recipes. It is Jose Andres's recipe, Rice with mushrooms, cuttlefish and artichokes. It's been a while since I last made a paella-like dish and even longer since my last trip to Spain. However, after tasting this delicious dish those two things I should do much more often.

The preparation is relatively straightforward, although can be daunting with lots of details and instructions for those who haven't created a one pan rice dish previously. Somehow all London supermarkets did not have cuttlefish or squid, so sadly I replaced with white fish and shrimp. I'm sure the intended ingredients would have really made this dish divine, but the swamp was muy delicioso. Also, because I am an addict of chorizo I included that in the Sofregit (sort of a paste base for the dish).

I must say the aioli was sadly the most frustrating and difficult part of this dish, as I have never made aioli or mayonnaise before. In the end it just required to whip, whip, whip and worked beautifully with the sprouting broccoli we had on the side.

(Apologies for the poor photo quality, got too excited between the rest of the bottle of white wine and dinner time :) ).

Rice dish Ingredients:

- 4 Artichokes (used 1 jar of artichokes)

- Button mushrooms

- Originally recipe called for cuttlefish, however replaced with appox 200 grams cod and 200 grams fresh shrimp

- Sofregit (see below)

-- 1 or 2 bay leaves

- 1 glass white wine 300 grams short grain or paella rice

- Fish stock (approx 1.5 cups for every 0.5 cup rice)

- Saffron threats

- Aioli

- Cilantro to garnish

1. Prepare the fish, and saute in olive oil.

2. Add the artichokes and mushroom. Then add the bay leaf. Saute until golden.

3. Add a touch of white wine and 3 tbsp of the sofregit.

4. Add all the liquid and bring to a boil.

5. Add all the rice and let boil.

6. Add the saffron.

7. Turn to a low heat and let the rice absorb all the liquid.

8. Pull off heat and let the rice stand.

Sofregit Ingredients:

- 2 small onions

- 1 can of tomatoes

- 2 tbsp olive oil

- 1 green and one red pepper

- 5 garlic cloves

- 1 bay leaf

- diced chorizo

- 1 bay leaf

- a tsp of cumin and tsp of oregano

1. Add all to pan and let simmer.

2. Season with salt if necessary.

Memories

Food has strong associations. Even for those who aren't self proclaimed foodies out there in the world, food can play powerful role in life and memories. Lets play a little game. (I would normally say close your eyes, but doesn't quite work in this format) and think of moments or flavours associated with each of the foods. I'll first give you an example. Mangoes.

When I think of mangoes I think of growing up in Hawaii and sunshine blossoming all the blushing green fruit. At the peak of the season, the tree would shed the mangoes and my brother and I would run around throwing mangoes at each other like they were water balloons. We would end up drenched in yellow pulp running down our bodies with large pits scattered across the driveway. Yum.

Okay back to the activity. Think about examples associated with each of the following (we'll start out easy): Watermelon, Poppy seeds, Toast, Rice Krispee treats, and Coconut milk.
(Hopefully you won't try and make something with all those ingredients).

Memories are always persuasive and take me back to my grandmother's kitchen, her white wine always with ice and the best Christmas morning breakfasts. Her kitchen aid always wandering around another batch of cookies and the dog patrolling the floor.

Life is only life forevermore

All,

Off on adventures of the marital and ice kind. Be back in three weeks with lots to tell and pictures to share. Until then Robert Frost's poem "Master Speed."

No speed of wind or water rushing by
But you have speed far greater. You can climb
Back up a stream of radiance to the sky,
And back through history up the stream of time.
And you were given this swiftness, not for haste
Nor chiefly that you may go where you will,
But in the rush of everything to waste,
That you may have the power of standing still-
Off any still or moving thing you say.
Two such as you with such a master speed
Cannot be parted nor be swept away
From one another once you are agreed
That life is only life forevermore
Together wing to wing and oar to oar

With a Cherry on Top...

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. The tart is complete with homemade jam, David Lebovitz style with a bit of contrieu of course.

I haven't had much time to write up a proper post or even edit the pictures, but hope the following are worth a thousand words (as in the empty plate at the bottom means it was delicious). The tart is dedicated (can you dedicate a tart?) to Lorna who is an almond and cherry addict and who has been so helpful, kind, supportive and amazing. So lets rename the Bakewell tart to the Lorna's-swell tart!

(thats Lorna sewing away!)